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Posts Tagged ‘Russian’

  1. Crucian Carp Baked in Sour Cream – Russian Recipe

    August 21, 2012 by Varga László

    Ingredients (2 servings):

    • 4-5 medium crucian carps, about 1 kg 
    • 100 g sour cream
    • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
    • 2 small onions
    • about 4 smaller courgettes (zucchinis)
    • salt and pepper to taste

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Slice the onions Into rings.
    3. Chop the herb bouquet.
    4. Stuff the crucian carps with onion rings and and some chopped herbs. Be careful not to put too much herbs because they are very poignant and the fish is small.
    5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
    6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
    7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
    8. Meanwhile prepare the courgettes: wash them and slice them into 1 cm rounds.
    9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
    10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
    11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one ore two fish (since they are pretu small) and some baked courgette slices.

     


  2. Ukha – Russian Salmon Soup Recipe

    April 7, 2012 by Varga László


    Ingredients (4 persons):

    • 1.5 kg salmon heads and tails
    • 4 tablespoons olive oil
    • aprox. 10 black peppercorns
    • 2 bay leaves
    • a few parsley leaves
    • 3-4 small carrots
    • 5 green onions
    • 1 small celery root
    • 1 parsley root
    • 1 teaspoon chili pepper flakes
    • 1 1⁄2 cups white wine
    • 2 medium potatoes
    • 1 tablespoon fresh lemon juice
    • a bit of dill to garnish
    • salt and ground black pepper, to taste

    Preparation Method:

    1. Wash and clean the salmon parts, remove the gills from the heads.
    2. Chop 2 carrots, the celery and parsley roots into small cubes.
    3. In a large pot put the salmon parts, cover with water and start cooking for 1-2 hours.
    4. Heat the oil in a pan, add chopped root vegetables, peppercorns, bay leaves, pepper flakes, parsley leaves and the white parts of spring onions and fry them over medium heat 10 minutes.  
    5. When vegetables are tender, add them together with the wine to the soup pot. Reduce heat to medium-low and simmer. 
    6. After the cooking time, sift the soup, discard the cooked vegetables.
    7. Bone the salmon parts and set aside.
    8. Peel the potatoes and dice them into 1/2-1 cm cubes. Slice roughly the remaining carrots.
    9. Add the broth the sliced carrots and diced potatoes, and boil for half an hour over medium heat until vegetables are tender.
    10. Add salmon meat and lemon juice  to the soup, season with salt and pepper, and simmer for about a minute.
    11. Serve in bowls garnished with some parsley and dill leaves and a slice of lemon.



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