Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, December 24, 2005

Smoked Fish - Potato Salad

Ingredients for 4:

4 medium potatoes
½ lb any smoked fish fillet
1 medium shallot onion
2 tbsp vegetable oil
Salt and pepper on taste

Method:

Boil potatoes until ready. Cool, peel, and cut into medium or small cubes.
Cut fish into small pieces.
Peel and slice onion into very thin half-rings.
Mix potatoes, fish, and onions. Add salt, pepper, and oil, and mix well.
Note: You can keep this salad in the refrigerator for 24 hours.

Saturday, December 17, 2005

Trout in white wine

Ingredients for 2:

2 medium trout
3 1/3 oz white wine
½ lemon tsp lemon juice
1 bunch green onions
Salt and pepper on taste

Method:

Place wood sticks on the bottom of saucepan. Pour wine in saucepan.
Scale and clean trout, sprinkle with salt and pepper on both sides, and put them in saucepan.
Sprinkle with cut green onions.
Cover saucepan with a tight lid, and turn heating to medium.
After 20 minutes, put trout on serving dishes, sprinkle with lemon juice, and serve with potatoes, or rice, or other appropriate garnish for fish.

Saturday, December 10, 2005

Fish solanka (soup)

Ingredients for 2:

½ lb sturgeon fillet
2 medium potatoes
1 tomato
1 red sweet pepper
2 marinaded cucumbers
10 black/green olives
2 tbsp all-purpose flour
2 tbsp vegetable oil
Salt, ground black pepper on taste
1 lemon
Italian parsley for decoration

Method:

Peel potatoes, clean pepper and tomato, cut potatoes, tomato, and red pepper into cubes. Mix vegetables, pour flour over it, and mix well.
Cook on a skillet (or not deep sauce pan) until potatoes are lightly gold color.
Put vegetables into a saucepan with boiling water, turn heating to low, and boil 10 minutes.
Cut cucumbers and olives into small cuts, add into the saucepan, boil 3 minutes.
Cut sturgeon fillet into cubes, add salt and pepper, and boil 7 minutes.
After you pour solanka in serving plates, decorate it with slice of lemon and sprinkle with cut parsley.

Saturday, December 03, 2005

Deli salad with crabmeat or crabmeat imitation

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.
Peel onion, slice it into thin rings, and pour them over the egg circles.
Squeeze orange juice, then press lemon juice, then mix oil and juices together.
Blend them.
Pour the mix over the salad, let sit 1-2 hours in a refrigerator.

Note:

You can decorate it with any green salad, and substitute imitation crabmeat for crabmeat, and chicken eggs for quail ones. Also, you can add salt and pepper.