Main dishes

Fish in beer dough

Submitted by Russian_Cuisine on Sat, 09/02/2006 - 10:46.
Ingredients for 2:

1 lb fish fillets without skin and bones
2 eggs
½ cup beer
4 tbsp vegetable oil
Salt
Breadcrumbs

Method:

Make dough from the breadcrumbs, beer, eggs, and salt.
Pre-heat a fryer or a deep skillet with 4 or more tbsp vegetable oil.
Cut fillets to medium-size pieces, dip every piece in dough a couple times.
Fry for about 4 minutes in a fryer, or 4 minutes per side in a skillet.
Drain on paper towels, and serve with your favorite garnish and dip.

Fish-and-rice a la Portugal

Submitted by Nobility_Cuisine on Sat, 08/19/2006 - 09:40.
The father of famous gourmet count Stroganoff (did you try beef a la Stroganoff?) was a Russian ambassador in several countries including Portugal, and a famous gourmet too. He collected recipes in countries he worked from, and returning to Russia, he studied chief cook, as they represented these new dishes as an evaluation of nobilities. Finding and trying out new gourmet recipes was one of the nobilities' leisure in 17th - 19th centuries.
One of the main ingredients of Portugal cuisine was a salt cod "backalau", and 365 recipes of its production exist.
Dried fish was a main food of Portugal seamen in Great Geographical Discoveries.
Same for Russian cuisine: salt fish was usual food of travelers in the Russian huge spaces.

The variety of dishes with salted and smoked cod allows for choosing recipes for workdays and holidays.
For example, simplest, but tasty dish is a potato-cod salad:
Mix cut boiled potatoes and cut salted (or smoked) cod 1:1, add cut green onions and mayonnaise, mix, and eat.
This dish was popular everywhere in Russia where salt fish was sold.

Senior count Stroganoff delivered some famous domestic recipes from Portugal, like:

Fish-and-rice a la Portugal

Ingredients:

1.5 lb fish fillets
4 tbsp vegetable oil
2 medium onions
1 garlic clove
1 small parsley bunch
1.25 lb tomatoes
1 cup rice
0.25 cup white wine
1 tsp salt
Pepper, marjoram (oregano), thyme on taste

Method:

Boil rice in salt water until readiness.
Cut onions into small cubes, fry in vegetable oil on a skillet.
Put grated garlic, cut parsley, and cut tomatoes on the skillet, and simmer under a lid for about 10 minutes. Drain rice, add mix from the skillet and white wine to the rice, and mix well.
Then, add salt, pepper, and spices to rice, mix well, and put on the skillet in an even layer.

Cut fish fillets into medium cubes, put them over the rice in the skillet, and simmer under a lid for about 20 minutes, or until fish is ready.
Serve hot.

Fish "Miller"

Submitted by Nobility_Cuisine on Sat, 08/12/2006 - 10:08.
Ingredients for 1:

0.5 lb fish fillet
0.5 lb small young potatoes
1 tbsp white wine
1 tbsp fish broth
1 tbsp butter
1 tbsp lemon juice
Parsley green, salt on your taste

Method:

Boil fish fillet in salt water for 10 minutes.
Boil potatoes until ready.
Place the fish and potatoes on a serving plate.
Melt 0.5 tbsp butter, add parsley greens, lemon juice, white wine, fish broth, and mix well.
Pour sauce over fish and potatoes, sprinkle with grated cold butter, and serve.

Liver in sour cream

Submitted by Russian_Cuisine on Sat, 08/12/2006 - 10:06.
This is one of the classic Russian dishes – "Liver in sour cream"

Ingredients for 4:

1 lb liver (pork, veal, beef)
1 lb sour cream
3 tbsp vegetable oil
3 tbsp flour
Salt, ground pepper – on your taste

Method:

Wash liver; remove all membranes
Slice into wide thin cuts.
Mix flour, salt, and pepper, and crumb slices in this mix.
Pre-heat a skillet with vegetable oil with high heating.
Put liver slices on the skillet, and fry until a light crust forms.
Turn, and fry other side, then remove slices from the skillet.
Set heating to low.
Add sour cream to the skillet, mix well, and when it starts to boil, put liver slices into the sour cream for 1-2 minutes.
Serve liver slices with any of your favorite garnish (boiled vegetables, rice, buckwheat, pasta), and pour sauce from the skillet over it.

Zucchini in almonds dough

Submitted by Nobility_Cuisine on Sat, 07/22/2006 - 11:12.
Ingredients for 2:

1 lb zucchini
For dough:
1 egg
350 g cold water
1/5 lb rice flour
¼ lb all-purpose flour
2 tbsp grated nuts
1 tbsp silvered nuts
Salt and coriander on your taste

Method:

Mix egg and water, then add all of the flour, make dough.
Let dough sit in a refrigerator for half an hour.
Wash, cut, and dry the zucchini.
Add all the nuts to the dough, and mix well.
After that, put zucchini slices in the dough, turn them a few times, and fry slices in olive oil.
Then, put ready cuts on paper towels to dry.
Serve with sour cream or other sauce.

"Boats" from stuffed Zucchini

Submitted by Nobility_Cuisine on Sat, 07/15/2006 - 10:14.
Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste

Method:

Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.
Add onion, dill, and parsley to rice, mix well.
Fry ground meat on a skillet for about 15 minutes with medium heating, stirring thoroughly.
Add salt and pepper to meat, and mix well.
Mix rice and meat mixes.
Fill zucchini halves with rice-meat mix.
Pre-heat an oven to 390º F.
Grease baking sheet with butter or margarine.
Place "boats" on baking sheet, and place baking sheet ino the oven for 15-20 minutes. Serve hot.

Zucchini pancakes

Submitted by Russian_Cuisine on Sat, 07/15/2006 - 10:05.
Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Method:

Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

Pork with sauce from red wine, mushrooms, and mustard

Submitted by Russian_Cuisine on Sat, 07/08/2006 - 09:12.
Ingredients for 4:

4 pork fillets
0.5 lb sliced mushrooms
2 tbsp flour
0.5 cup red wine
2 tbsp mustard
1 tbsp vegetable oil
1 tbsp butter
1 cup vegetable broth
Salt, pepper on taste

Method:

Pre-heat a skillet with vegetable oil and butter, put fillets on it, and fry until golden crust forms on both sides (2-3 minutes per side).
Add sliced mushrooms, and set to low heating. Add flour, and cook for 2 minutes, then add wine and mustard, and bring to boil.
Add vegetable broth and mix carefully, to get sauce.
Add spices, and simmer until ready. Serve with vegetables, or pasta, rice, or buckwheat.

Tsar's Salmon

Submitted by Russian_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients:

4 fish fillets (preferably salmon) pieces weighting about 0.5 lb each (or 8 by 0.25 lb)
0.5 cup dill cuts
0.5 cup Italian parsley cuts
4 tbsp corn flour (or other flour)
2 measure cups (for rice-cooker) rice
1 cup whipped cream
1 cup grated cheese
1 tbsp butter
Spices on taste (salt, pepper, etc.)

Method:

Slice fillets into 1" width pieces.
Mix 0.25 cup dill cuts, spices, and 0.5 parsley cuts, sprinkle the every slice with this mix on both sides.
Roll every slice in flour and fry for 3 minutes per side with medium heating.
Boil rice until ready, then mix it with 0.25 cup grated cheese and your favorite spices.
Pre-heat oven to 400º F.
Grease baking sheet with butter, place fish fillets in the center, and surround them with a "ring" of rice.
Mix whipped cream with 0.25 cup dill, and pour over fish and rice.
Place baking sheet into the oven for 15-20 minutes.

Fish in potato crust

Submitted by Nobility_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients for 4:

4 large (or 8 small) fish fillet pieces, total 0.5 lb for serving
4 large potatoes
4 tbsp potato flour
2 eggs
3-4 tbsp oil
1 tsp salt
Spices on taste (dill, parsley, ground black pepper)
1 medium shallot onion

Method:

Wash, peel, and grate potatoes.
Squash juice.
Add eggs to potatoes, and mix well.
Peel onion, and cut it into small cubes.
Add onion to potatoes, and mix well.
Roll fish fillets in potato flour.
After that, pre-heat the skillet with oil.
Make 4 or 8 (depending on a fillet amount) balls from potato-eggs-onions mix.
Place fillets on top of the balls, and press until you have a large potato cake with fillet in the middle. Fillets have to be "surrounded" by the potato mix.
Fry with medium heating until a golden crust forms on the edges.
Serve with vegetable salads.