Monday, February 21, 2011

Should You Take A Shower After Waxing

Historical Pojarski salmon tacos

Daniela Di
Scroll down for Inglese version
This is the second course of our "traditional dishes". This time, a sort of virtual level playing field we moved from New York in mid-800 to the Great Mother Russia for the same period, the Tsar Nicholas II and instead of being international visitors and refined, it is the court of last "Little Father" of all the Russias. It seems that this was the cook Pojarski favorite of the Tsar, and that has created this dish for him, that he was greedy. These meatballs are prepared with veal or turkey breast, chicken ed'anatra. They are also known as ribs redone, as the basic ingredient is chopped and reassembled in the form of chop or flat patty, breaded and fried: including veal, in particular, were relocated on the bones of the original cut of meat for them presented with elegance. The recipe that I present to you comes from Salt and pepper of January 2007, and I found excellent. You turn it with pleasure.
Pojarski salmon
Serves 4 400 g salmon fillet
200 grams of green beans 1 carrot
200 g new potatoes 100 g
crumbs Fresh bread
1 dl fresh cream
Flour for dusting
50 g butter Salt and white pepper
Remove skin and bones from the salmon fillet and shake in a blender after having cut it into pieces.
With a pinch of salt and freshly ground pepper, softened the bread with the cream and shake it with the salmon.
Boil the vegetables in boiling salted water, drain when al dente and toss in a pan with 10 g of butter for about 5 minutes.
Prepare salmon with the mixture of 8 large meatballs slightly flat oval, with flour and fry over low heat in a pan with remaining butter bubbling
After about 2 minutes turn it with a spatula and continue cooking for another minute abundant. Serve the salmon immediately with hot buttered vegetables

Tips Personal:
- undoubtedly with the cream, the taste of balls is much richer, but you can substitute with milk, if you like.
- of course if, like me, you are lucky enough to find all the fresh vegetables is much better.
- I added a touch here and there, on both the vegetables and meatballs dill with salmon, which definitely goes to the wedding!
- and, finally, the butter is very little, but if you want you can replace it with a drizzle of olive oil, gentle ... the taste is not quite the same, but allow themselves to eat too! Enjoy

Dani

Pojarski salmon fishballs
This is the second course of our "historical dishes". This time, we moved from New York in mid-800 to the Great Mother Russia for the same period, with the Tsar Nicholas II, and instead of speaking about glamour international visitors, we’ll look inside the kitchen of the court of the last "Little father "of all Russia. It seems that the Chef Pojarski , the Tsar’s favorite, created this dish for him. You can also prepare these fishballs with veal or turkey chicken or duck breast. They are also known as redone “ribs”, because the basic ingredient are chopped and reassembled in the form of rib or little flat dish, breaded and fried: the veal ones, in particular, were replaced on the bones of the original cut of meat, to present them with elegance. The recipe that I present to you comes from an Italian food magazine (Sale e Pepe), and I think it’s excellent. So I turn it to you pleasure.


Serves 4
400 grams of salmon fillet
200 grams of green beans (also frozen)
1 carrot
200 grams of little new potatoes (also frozen)
100 g fresh breadcrumbs
1 dl heavy cream
Flour for dusting
50 g butter
Salt, white pepper


Take off skin and bones from the salmon fillet : cut it a put it in a blender and mince it.
Soak the bread with the cream, squeeze it and mince it with the salmon with a pinch of salt and freshly ground pepper,
Boil the vegetables in salted boiling water, drain when al dente and toss in a pan with 10 g of butter for about 5 minutes
Prepared with the mixture of salmon 8 large fishballs slightly flat oval, flour and fry them over low heat in a pan with remaining butter bubbling
After about 2 minutes turn it with a spatula and continue cooking for other 3 minutes. Serve the Pojasky immediately with hot buttered vegetables
Personal Tips:
- The taste of the fishballs, using cream for soaking the bread, is much more rich, but you can substitute it with milk , lighter
- Of course if, like me, you are lucky enough to find all the fresh vegetables is much better
- I added a pinch of dill here and there, on both the vegetables and fishballs, because with salmon, it’s perfect!
- And, finally, the butter is very little, but if you want you can replace it with a drizzle of olive oil, the taste is not quite the same, but they’re good, anyway!
Bon appetite
Dani

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