Rus Articles Journal

3 recipes: squids, a cod with spinach and fish on - kadzhunsk of

Unusual recipes from a cod, a salmon and squids? It is possible! It appears, spicy herbs, spices and sauces can absolutely change taste of habitual fish and seafood. Try to prepare mix of spices the hands and to add seasoning - and fish dishes will turn out fragrant and appetizing, as on our photos!

Try to prepare for Knedli`s

from a cod with spinach sauce and a tarragon these gentle fish knedl, having seasoned forcemeat with freshly ground white pepper - aroma at it thinner, and taste - less burning, than at black pepper. Very tasty to give fish knedl with the French spinach sauce and a tarragon.

to you it is required by

to p:

  • of cod fillet of 800 g
  • white loaf 1 piece
  • ¼ milk; Art.
  • onions of 1 piece
  • small ¼ salt; h l.
  • fresh ground white pepper 2 big pinches
  • cream of 20% 200 ml
  • egg white of 1 - 2 piece
  • fish broth of 1,5 l
  • butter of 4 tablespoons
  • flour of 4 tablespoons
  • white dry wine of 2 tablespoons
  • fresh spinach of 30 g
  • tarragon leaves the fresh crushed 3 tablespoons
  1. of Cod fillet is passed by
  2. via the meat grinder, using a nozzle with the smallest openings, together with the piece of white loaf soaked in milk and which is well wrung out. Or we crush in the kitchen processor. Separately very small we cut or we crush onions in the processor. We mix it with fish forcemeat. We add salt, white pepper and cold cream and again well we force down everything.
  3. Egg whites (we take one, if eggs large, and two, if small) we shake up
  4. the mixer with a salt pinch to dense white foam. Carefully by means of a silicone shovel we enter them into fish forcemeat and it is very accurately mixed.
  5. the Fish broth cooked with carrots, herbs and spices and filtered (it is possible to prepare it from “remains“ of a cod), we bring to boiling. By means of two tablespoons we form oval “cutlets“ - knedl - and in the portions we cook them broth to readiness, about 10 minutes.
  6. For sauce we kindle butter in a stewpan, we add flour and it is carefully mixed that flour all became impregnated with oil. We fry 2 - 3 minutes, to golden color, we pour a thin stream 2 - 2,5 a glass of fish broth, wine, well we stir and we bring to boiling. We cook on small fire, stirring slowly, 15 minutes. Small we cut spinach and we blanch together with a tarragon in a small amount of the boiling added some salt water 3 minutes. We throw back on a sieve, we wait when water leaves, and we wipe. We mix mashed potatoes with sauce and we warm up on small fire 2 - 3 minutes.
  7. we Shift knedl to the warmed-up plates and we give with warm sauce and vegetables.
the Squid stuffed with mousse from a salmon with a thyme

to us seems to

, this recipe - an interesting way to look in a new way at a squid. Do not doubt, except salads and notorious snackbars “ringlets - fr“ it suits for a lot of things. It is just necessary to give it chance to prove to be. For example, in our recipe the squid acts as the worthy partner - both in a form, and according to contents - for gentle mousse from a salmon with a thyme. The main thing, do not forget that meat of a squid very sensitively by the time of preparation: what longer you train him by, especially rigid and tasteless it becomes.

to you it is required by

to p:

  • of fillet of a salmon of 500 g
  • olive oil extra virgin of 1 tablespoon.
  • cream cheese of 200 g
  • cream of 30% ¼ the Art.
  • juice of a half of a lemon
  • thyme leaves the crushed 1 tablespoons (or ½ h l. dried thyme)
  • ½ coarse salt; h l.
  • fresh ground black pepper 2 pinches
  • squid of 4 pieces
  • egg of 2 pieces
  • ½ flour;
  • olive oil for frying of 100 ml
  1. of Fillet of a salmon we sprinkle the Art. olive oil and we bake in warmed to 200 - 220 ? With an oven of 12 - 15 minutes. we Cool, we delete skin and we force down in the blender together with cream cheese, cream, lemon juice, a thyme, salt and pepper.
  2. we clear
  3. of the Carcass of squids, we wash out and we dry. We fill with mousse from a salmon. We pin up edges toothpicks.
  4. we Shake up eggs with flour. We roll squids in flour, we dip into batter and we fry in the heated oil on of 1 - 2 minute from all directions.
  5. we Cut squids on slices and we give with a favourite garnish.

Fish on - kadzhunsk with a green salad, avocado and tomatoes

Kadzhunsky kitchen - the bright and original gastronomic phenomenon which arose in the American South in the State of Louisiana thanks to the French-speaking emigrants from East Canada nicknamed on American “kadzhunama“ manners. In recipes of kadzhunsky kitchen it is always possible to find a celery, onions, pepper - and it is a lot more different seasonings. And one of company ways of preparation of meat and fish - their “blackening“: when the product is very well rolled at first in original mix of spices, and then fried on a frying pan or a grill - at the same time the characteristic black crust is formed. So American cuisine is not only hamburgers.

to you it is required by

to p:

For kadzhunsky mix of spices:

  1. of Spice for kadzhunsky mix is well mixed and we pour in bank with densely closed cover. We store this mix in the dry, dark place.
  2. we Kindle butter. We take necessary amount of kadzhunsky mix of spices, we connect to salt and it is carefully mixed. The remained seasoning is densely closed and we store to the following time. At first we dip each fish fillet in oil, and then properly we roll in spices.
  3. by
  4. It is heated a pig-iron frying pan and we spread the prepared fillets. We fry about 2 minutes on the one hand, then we overturn, we water from above each piece with a teaspoon of the kindled butter and we fry to readiness, still approximately 2 - 3 minutes.
  5. we cut
  6. of Avocado small cubes and at once we mix with lemon juice. We add the tomatoes cut in cubes, fennel and olive oil. We mix.
  7. by
  8. It is spread on plates fish together with leaves of a green salad and vegetables.

From the book “Home Cuisine with Herbs and Spices“