Appetizers

Whole Stuffed Fish in Aspic

Submitted by Russian_Cuisine on Sat, 01/09/2016 - 21:42.

Ingredients for 21 portion:

5-6 lb fish
3 lb fish fillet
5 slices white bread
2 cup milk
6-10 egg
1/2 lb butter
2 onion
Salt, allspice, and nutmeg on your taste

For mousse:
6 lb small fish, bones, and scales
1.5 medium parsley root
1.5 leek
2 carrot
2 celery root
5 onion
3 bay leaf
10 allspice
1.5 cup vinegar
1.5 cup sherry wine
1/2 lb (220 g) butter
2 cup olive oil
0.8 oz (20 g) gelatine
Greens for decoration

Method:

Grate a boneless fish fillet.

Soak a bread in a milk, then squeeze.

Warm a butter.

Peel and chop 2 onions, and stir-fry with 1 tbsp the butter.

Grate the bread, ground fish, 2.5 tbsp butter, allspices, a salt, a nutmeg, the fried onions, and eggs together.

Peel a whole fish, remove its bones through a spine, and stuff it with a ground mixture.
Sew the fish up.

Rub a roasting pan with 1 tbsp butter, and place the fish into the pan.

Pre-heat an oven to 370 F (170 C).
Meanwhile, make a broth from boiled small fish, bones, diced carrots, chopped onion, bay leaves, and salt.

When the broth is ready, pour it into a sieve.

Peel and grate parsley roots, celery roots, and leeks.

Stir the ground vegetables, and sprinkle the fish thoroughly with the salt and vegetables.

Soak a clean two-folded cloth in the broth, and pour the broth into the pan.

Cover fish with the cloth.

Roast fish in the oven, basting it frequently with juices until a readiness.

Take it out, remove the cloth, dry it out (keep the juices), and let to cool.

Dissolve a gelatin in the hot juices.

Place fish on an oblong platter, pour 1/2 the dissolved gelatin on top, and let to chill.

Cut the dissolved gelatin leftovers into cubes when harden.

Chop greens, and decorate fish with greens and gelly cubes.

Serve cool.

Spicy Beetroots

Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.

Ingredients:

1 lb young beetroots
2 garlic clove
½ medium onion
½ small dried chili pepper (as hot as you like)
2-3 tbsp red wine vinegar
½ tsp coriander seeds
3 tbsp refined vegetable oil
3 tbsp unrefined sunflower oil
Salt on taste

Method:

Peel beetroots, wash, and shred on a medium shredder (or julienne-cut).

Put the shredded beetroots into a large bowl, sprinkle with a salt and a vinegar, and stir.

Let to sit for 5-10 minutes, and shape as “a mountain”.

Grate coriander seeds and a chili pepper coarsely.

Chop garlic cloves and onions thinly.

Put the chopped vegetables and the grated spices on a top of “the mountain”.

Pre-heat a vegetable oil in a skillet, add a sunflower oil, and bring to boil.

When the boiling starts, pour the oils on top of “mountain”, and stir well.

Cover the bowl with a lid, and place in a refrigerator for 30 minutes – 24 hours.

The longer waiting, the best a result is.

Note:

You may use your favorite oils.

You may substitute beets with a carrot, pumpkin, zukkini, or other vegetables.

You may add different vinegars and spices, when you have more experience with this dish.

Quick-brined Champignons

Submitted by Nobility_Cuisine on Sun, 09/13/2015 - 08:32.

Ingredients:

1/2 lb (8 oz, 224 g) fresh small champignon
1/2 tsp salt
3-5 garlic cloves, peeled
3 tbsp vegetable oil
2 tbsp vinegar
1 -2 tbsp soy sauce
1 tbsp spices for "Korean Carrot"

Method:

Bring a 1 cup water to boil, add the salt and mushrooms, and boil for about 5-7 minutes, then drain mushrooms, and set aside.

Chop the garlic.

Pre-heat the vegetable oil in a skillet, add garlic, and stir-fry for 1 minute.

Then, add the vinegar and soy sauce, and stir well continuing heating for about 2 minutes,

Add the spices, stir, and cook for 1 minute.

Then, put everything from skillet into a dish with mushrooms, stir well, and let to chill under a lid.

Serve as a standalone appetizer, or as a part of complex garnish.

Salted Sardines

Submitted by Nobility_Cuisine on Sat, 08/22/2015 - 19:04.

Ingredients:

2 lb fresh sardines
1.25 tsp rose salt
1.25 tsp sugar
2 tbsp dried dill
¼ tsp rosemary
3 tbsp brandy

Method:

Peel sardines, remove fins, heads, innards, and black films, then wash and dry out.

Stir the salt, sugar, rosemary, and dried dill together.

Rub the fish from inside, then drop a couple of drops the brandy into fish.

Then, rub fish from outside, drop a couple drops brandy on fish, and put fish into an enameled dish.

Continue, until you run out of ingredients.

Cover the dish with a lit, and set into a refrigerator for 5-6 days.

Then, serve.

Hot Cake for Snack

Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.

Ingredients:

2 pack (2 lb) puff pastry dough

1 lb boiled chicken meat

8-10 medium potato

7 fl oz hot milk

2 tbsp butter

1 large onion

7 oz (200 g) ground cheese

12-16 oz (350-450 g) mushrooms

12 stalks young dill

Salt and pepper on your taste

2 tbsp vegetable oil for frying

Method:

Boil the potatoes.

Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.

Chop the mushrooms if necessary, add to a skillet with onions.

Stir-fry them together while juices evaporate.

Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.

Make a puree from the potatoes, hot milk, and butter.

Stir the mushroom-onion-meat mixture and the potato puree together.

A stuffing is almost done.

Chop greens, and add the greens, salt, and pepper with the stuffing.

Stir thoroughly.

Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!

Leave 1 baked rectangle on baking sheet.

Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.

Cover it with second rectangle, repeat.

Cover it with third rectangle, repeat.

Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.

Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.

Let to chill a little, slice into pieces, and serve with a green salad.

Baked Figs

Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.

Ingredients:

12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
12 grape
3 tbsp ground hard cheese

Method:

Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.

Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.

Pre-heat an oven to 480 F (250 C).

Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.

When the bacon gets a pink color, take figs out, and place them on a plate.

Cover the ends of toothpicks with halves of the grapes.

Optionally, sprinkle with chopped greens.

Serve immediately.

Cheese Roll

Submitted by Nobility_Cuisine on Sat, 05/23/2015 - 23:59.

Ingredients:

17.5 oz (500 g) shredded cheese
7 oz (200 g) lightly salted steelhead fillet, chopped
1 bunch (12 stalks) young dill, chopped

Method:

Insert 1 plastic bag into another one, and pour shredded cheese into inner bag.

Roll bags, and boil cheese in a boiling water, until cheese melts.

Take the bag ut of water, and roll cheese into thin layer.

Remove the outer bag and upper pert of inner bag.

Spread the chopped greens over melted cheese, and cover greens with the pieces of fish.

Roll cheese tightly, and place under a weight into a refrigerator .

Let to chill.

Remove the plastic bag, slice thinly, and serve.

Stroganina

Submitted by Nobility_Cuisine on Sat, 03/28/2015 - 18:37.

Ingredients:

1 large freshly frozen lake or river fish after ice fishing
Salt
Ground black pepper

For sauce:

Tomato paste
Vinegar
Pressed garlic

Method:

Take out the strongly frozen whole fish out of a freezer.
Do not thaw out fish!

Remove fins.

Make small cuts on its skin.

Roll out its tail by a piece of a clean fabric.

Remove the fish skin using a very thin and sharp knife.

Pierce the fish.

If knife pierces it on 5-10 mm, fish is ready.

Else, it will crumble under the knife.

Start to rasp from a back.

First, some thick shavings from back (you will eat them last), then from a belly, then all other meat.

Serve immediately on a frozen plate (non-metallic).

Sprinkle the salt and pepper aside of shavings.

To make a sauce, blend the tomato paste, vinegar, and pressed garlic together.

Note:

This is a frozen dish, so eat it like an ice cream.

Choice of fish is very, very essential for this dish.

Stuffed Apples

Submitted by Nobility_Cuisine on Sun, 01/25/2015 - 09:30.

Ingredients:

5.3 oz (150 g) salted herring fillet
2 green sour apple
3 hard-boiled egg
1.8 oz (50 g) mayonnaise
1/2 medium onion
Salt on your taste
Green salad leaf for decoration

Method:

If fillets are too salt, soak them in a tea or in a milk for 2 hours before.

Cut apples into halves, remove stalks and seeds.

Cut out the apple's meat leaving thin layer close to skins.

Thinly chop apple's meat, 2 eggs, onion, and herring fillets.

Add the mayonnaise, salt on your taste, and stir apples, eggs, herring, and onions together.

Stuff the apples with the mixture.

Grate 1 egg.

Decorate apples with ground egg, and serve on a flat dish covered with green salad leaves.

“Candles” Appetizer

Submitted by Nobility_Cuisine on Sun, 11/23/2014 - 06:47.

Ingredients:

1 long (English) cucumber
7 oz (200 g) red fish fillet, not very salted
1/4 red sweet pepper
5 oz (150 g) soft cheese (Philadelphia)
2 tbsp caviar
2 tbsp chopped dill
3 garlic cloves, optionally

Method:

Slice the cucumber alongside into thin long strips (8, or so).

Cut the fish fillet into thin pieces.

Press the garlic, and stir-in to the cheese.

Place fish pieces on cucumber pieces, cover with cheese mix, and with the caviar.

Roll every cucumber slice tightly, and stick with a toothpick.

Decorate with the cheese leftovers, chopped dill, and insert the red pepper piece in a middle of “a candle”.

Chill, and serve.