Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, January 27, 2007

Rainbow trout under walnut sauce

Ingredients:

2 lb rainbow trout fillets cut into 4 pieces, or 4 rainbow trout.
¼ lb peeled walnuts
3 garlic cloves
Salt and parsley greens on taste

Method:

Peel and wash the fish.
Bring 2 cups water to boil with greens and spices on taste, put the fish in the boiling water, set to low heating, and boil for 7-13 minutes.
Drain the fish and put on serving plates.
Grate walnuts, garlic, and salt (or use brick and mortar), add 1-2 tbsp hot water, and mix well until a sour cream like consistency together.
Pour sauce over the fish, decorate with parsley greens, and serve with your favorite garnish for fish.
Serve immediately.

Saturday, January 20, 2007

Beet – Prune Salad

Ingredients:

2 medium beets
½ cup dried prunes
1 cup walnuts
2 tbsp raisins
Mayonnaise on taste

Method:

Boil the beets until readiness, peel, and grate.
Pour 1 cup of boiling water over the prunes, let to sit for 30 minutes, then drain, remove pits, and cut the prunes into small cubes.
Pour ½ cup boiling water over the raisins, let sit for 1 minute, then drain.
Grate walnuts, mix them with all the other ingredients, and mix well.

Saturday, January 13, 2007

Rollmops

Ingredients:

1 herring
1 large shallot onion

For brine:
4 cups water
1 tsp salt
2 tsp sugar
1 tbsp 30% vinegar

Method:

Take 2 herring fillets, and remove all bones and skins.
Cut every fillet into 2-4 stripes, and cut the every stripe into shorter 2 halves.
Peel and slice onions.
Put an onion slice on the edge of a fillet stripe, roll it tightly, and then clip it with a toothpick.
Bring water to boil, add salt, sugar, vinegar, and onion rings, and set aside.
Cool the brine; pour it over the herring rolls into a glass or enameled dish.
Place in refrigerator overnight.
The appetizer is ready.

Saturday, January 06, 2007

“White Birch” Salad

Ingredients:

1 cup boiled chicken breast cut into medium cubes
1 green apple, peeled and thinly grated
3 boiled egg whites thinly grated
1 shallot onion, peeled, cut into half-rings, and fried for 2 minutes with vegetable oil
¼ lb grated cheese
Mayonnaise and greens on taste

Method:

Put a layer of fried onions in a salad bowl, sprinkle with mayo.
Put a boiled chicken meat layer over it, sprinkle with mayo.
Put the next layer of grated egg whites, cover with mayo.
Put the next layer of grated apple.
Put the next layer of grated cheese over it, cover with mayo.
Decorate with greens, let sit for 1 hour at room temperature, or for up to 12 hours in a refrigerator, and serve.