restaurateur9.eth

Baked sturgeon

restaurateur9@newsletter.paragraph.com (restaurateur9.eth) — Wed, 30 Nov 2022 12:36:44 GMT

Ingredients Sturgeon: 800 gr Onion: 120 gr Vegetable oil: 50 ml Ground black pepper: to taste Salt: to taste For filling: Green onion: 20 gr Parsley: 20 gr Mayonnaise: 60 g Lemons: 0.25 pcs. For decoration: Lettuce leaves: 30 gr Lemons: 0.25 pcs. How to cook Step 1: How to bake a whole sturgeon in the oven? Prepare all the necessary ingredients. You can use any fish from the sturgeon family: sturgeon, sterlet, sevryuga, beluga, thorn. I took a sterlet. Step 2: First of all, defrost the fish, if it is not freshly caught, by transferring it from the freezer to the bottom shelf of the refrigerator. Fish of this species are quite slippery due to the large amount of mucus. It will not work to wash it off with ordinary water. To clean the sturgeon without much effort, take ordinary salt and paper napkins. Pour salt into the palm of your hand and run it over the body of the fish from head to tail. Be careful — there are a lot of thorny growths on the fish, do not hurt your hand! Step 3: Wipe the collected mucus with salt with a paper napkin. Continue doing this until the fish is completely cleared of mucus. Clean it from the scales, you can leave large thorns. They give the finished fish a unique beauty when served. Now thoroughly wash the sturgeon and dry it with a paper towel. Step 4: Cut the abdomen and remove the entrails and dried blood along the spine (visigu). Also remove the gills. This must be done so that the fish does not acquire a bitter taste after cooking. Step 5: Prepare the filling. How to make the filling? Wash and dry the green onions and parsley well. Finely chop them. Step 6: Cut the lemon in half. Remove one part, it will be needed a little later for decoration. Cut the zest from the other half. Cut the zest into thin strips and add to the chopped greens. Step 7: Add mayonnaise and stir. The filling is ready. Step 8: Season the sturgeon with salt and pepper on the outside and inside of the abdomen. Tightly stuff the resulting mass into the belly of the fish and secure it with toothpicks.
Step 9: Lubricate the foil with a small amount of vegetable oil. Peel and chop the onion. Place the onion on the foil along the length of the fish. This will be a vegetable pillow that will not allow the sturgeon to stick to the foil in the future. Step 10: Carefully transfer the fish to the foil and place it on the onion belly down. Cut the delayed lemon with zest into thin half-rings. If the lemon is large, and the fish is not very large, then cut the half rings in half again. Make shallow incisions on the back, insert lemon slices into them and into the gills. Remove the rest for decoration. Step 11: Squeeze the juice from the lemon from which the zest was cut. Mix vegetable oil with lemon juice and thoroughly lubricate the sturgeon. Step 12: Carefully, so as not to tear the foil, wrap the sturgeon. Pour a little water on a baking sheet or, like mine, into a large baking dish and lay the fish. Step 13: Put the mold in a hot oven. Bake the sturgeon at a temperature of 200 degrees for about 30 minutes. In general, the cooking time of sturgeon depends on its size and weight. It takes 30 minutes for a medium-sized fish, and about 1 hour for a large one. Step 14: Remove the sturgeon from the oven and let it stand for 5-10 minutes. Then carefully release the fish from the foil. Open it carefully so as not to get burned by hot steam. Garnish the plate with lettuce leaves, remaining lemon and onion slices. Transfer the sturgeon to a plate. Serve it hot or cold.

Millefeuille Cake

restaurateur9@newsletter.paragraph.com (restaurateur9.eth) — Wed, 30 Nov 2022 12:19:09 GMT

Ingredients flour VS - 750 grams butter (softened) - 150 grams salt - 10 grams ice water - 315 grams white vinegar - 1/2 teaspoon butter (ice, cut into cubes) - 454 grams

How to cook Millefeuille Cake recipe step by step

Mix flour, salt and softened butter in a mixer (paddle attachment) until combined. Separately, combine water and vinegar and add to the mixture of flour and butter, knead the dough. You don't need to knead for a long time, just make sure you combine all the ingredients. Then you need to add ice-cold butter cubes to the dough and mix. The butter should remain in the dough in pieces, it is during baking that it forms the desired “layering”.
Shape the dough into a square, wrap with cling film and refrigerate for at least an hour. Now you can start rolling, but it is important to do everything very quickly in order to prevent the butter from thawing in the dough. Roll out the dough into a rectangle shape, fold the edges towards the center, then fold the dough halves on top of each other to make it look like a "book" and chill in the refrigerator for 30 minutes. Repeat this process several times, each time putting the dough in the refrigerator for 30 minutes after rolling out. I received the volume of the test was enough for 4 baking sheets (30 * 40).
Bake at 200C until golden brown. Cream for the layer: cream (33-35%) - 400 grams powdered sugar - 80 grams. Whip chilled cream with powdered sugar until stiff peaks form. Cut the finished puff product into pieces of the shape you need and fold in threes, layering with cream (using a spoon or a pastry bag). Serve ideally with raspberries, but you can put berries of your choice

Classic beef steak

restaurateur9@newsletter.paragraph.com (restaurateur9.eth) — Wed, 30 Nov 2022 12:03:38 GMT

If you want nothing to distract you from the taste of real meat, then be sure to try this steak recipe. No marinades, a minimum of seasonings - only excellent beef. The main thing is to choose the right meat, since the success of the dish depends on this choice.

Required Ingredients

To cook a classic steak you will need:

Beef tenderloin - 0.5 kilograms;

Ground pepper (mixture of peppers) - ½ teaspoon;

Salt - 1 teaspoon.

The choice of meat for a steak is a whole science. Therefore, we recommend that you contact a familiar butcher and purchase from him.

Cooking process:

Cooking will take no more than 15 minutes:

First, the meat must be cleaned from various films. Then cut it into portions. It is desirable that their thickness be in the range of 1.5–2 centimeters. A 500-gram tenderloin will make 5-6 pieces.

Mix salt and spices together. If you wish, you can add your favorite dry herbs to them, but without fanaticism.

Sprinkle each piece of meat with the resulting mixture on both sides.

We recommend frying steaks on a grill pan to get characteristic stripes on the finished meat.

We heat the pan (without oil!) And spread the meat.

Fry on one side for 2.5-3 minutes.

Then turn over and fry for the same amount of time on the other side.

In this case, the steaks will be slightly pink inside. If you want the meat inside to be completely cooked, then turn the pieces over to the other side, hold in the pan under the lid for 3.5-4 minutes.

This is the easiest steak recipe ever. If you do everything right, then you will only have to enjoy the taste of meat, and as a side dish you can cook anything - stewed vegetables, fresh herbs, potatoes.