Main dishes

Main dishes

Salt Steelhead

Ingredients:

1.5 lb fish (steelhead, rainbow trout, chum salmon, salmon, etc.)
2 tsp large milling salt (coarse sea salt)
1 tbsp sugar or honey

Method:

Defrost in a refrigerator if necessary.
Make a cut on the spine. Remove bones.
Mix salt and sugar. Sprinkle fish meat with this mix evenly. Then stack fillets (skin outside), full in the salt. Any salt that does not stick to the fish, put on a clean fabric piece in an even layer. Put fish over it, and roll tightly with the fabric.

Herring in sour cream

Ingredients:

1 large salted herring
Small shallot onion
1 medium apple
0.4 lb sour cream
1-2 tbsp lemon juice
Salt and sugar on taste
Dill greens for decoration

Method:

Soak the herring in water for 12 hours, drain, and soak the herring in milk for 12 hours.
Clean, remove all bones, and cut into medium pieces.
Cut onions into medium slices; grate peeled the apple, then mix the apple, onions, and sour cream.

Chahohbili (Georgian-style Chicken)

Georgia means Georgia in the Caucasus, a former part of the Russian Empire and the Soviet Union.

Ingredients:

4 lb chicken
¼ lb butter
2 lb onions
2 large tomatoes
1 large sweet red pepper
4 tbsp tomato paste
½ hot chili pepper
Salt on taste

2 bunch Italian parsley
1 bunch coriander greens
3 cloves garlic
Hot pepper on taste
Salt on taste

Method:

Melt butter in a deep non-stick saucepan.

Zrazy with eggs

Ingredients:

1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil
Breadcrumbs

For stuffing:
1 hardboiled egg
1 small bunch parsley greens

Method:

Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

Bigos

This Russian dish came from Poland.

Ingredients:

2 lb cabbage
1-2 lb sour cabbage
1 lb boneless pork
½ lb veal
½ lb smoked sausage
2 tbsp margarine
2 bay leaves
3 tbsp dried porcini
1 large shallot onion
2 tbsp prune preserves
½ cup Madeira vine

Method:

Stuffed Pike

Ingredients:

Whole pike more than 4 lb weight
1 carrot
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise

For broth:
Celery root, dill, bay leaves, washed onion shells

Method:

It is a famous dish, but it requires a lot of work, more than stuffed chicken.

Fish in beer dough

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

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.

Fish "Miller"

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.

Liver in sour cream

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.

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