Trout in a cheese-nut sauce
What you need for the dish:
- 2 trout, weighing 500 g each
- 200 g of processed cheese
- 0.5 cups of milk
- 3 onions
- 4 cloves of garlic
- 75 g of peeled walnuts
- juice of 1 lemon 2 tsp. mustard
- bunch of parsley
- 50 g of butter + 1 tbsp. l.
- salt pepper
Preparation time: 45 minutes. Servings: 4
What to do:
Trout clean. Remove the heads and fins. Through the incision on the abdomen remove the intestines. With a sharp knife, make an incision along the back along the ridge. Making small incisions along the ribs, cut each carcass into 2 fillets. Take out the bones. Wash the fillets, dry, season with salt and pepper. Peel 2 onions and garlic, chop. Wash the parsley, peel it into small twigs, finely chop it. Mix the butter with onion, garlic, half parsley, mustard and lemon juice. Lay each trout fillet on a separate large sheet of foil, grease generously on both sides with the resulting mixture. It is not safe to wrap in foil. Put the oven in a preheated oven to 200 ° C for 15 minutes. Stir the cheese with milk. Walnuts to fry, stirring constantly, on a dry heated frying pan, 5 min. Allow to cool slightly, then chop with small knife into small pieces. The remaining bulb is cleaned, cut into thin half rings, fried in a sauté pan with the remaining oil, 6 minutes. Add nuts, cook 1 min. Pour the cheese-and-milk mixture, mix and remove from heat. Add the remaining parsley. Trout spread on plates and pour with sauce.
Spicy seasoning of apples
- 2 apples
- 2 yellow or green sweet peppers
- 2 tbsp. l. raisins without pits
- 1 tsp. ground hot red pepper
- juice of 1 lemon
- salt, sugar
Apples are washed, cleaned and cut into 4 parts. Remove the core. Sweet pepper I wash, cut in half, remove the seeds. Pulp put in a colander and scald with boiling water. Raisins and rinse with hot water, leave for 10 minutes. Apples, peppers and raisins finely chopped. Put in a bowl, add hot pepper, lemon juice, as well as salt and sugar to taste. Stir and place in the refrigerator.
Cooking time: 10 min. Volume: 250 ml. The seasoning can be served to hot or cold meat, poultry, fish.
Cherry tomatoes in Parmesan cream
What you need for the dish:
- 500 g of cherry tomatoes
- 200 g of Parmesan
- 500 ml of cream with 9%
- 2 eggs
- 4 yolks
- 1 tbsp. l. cornstarch
- 20 g of butter
- 2 tbsp. l. olive oil
- 2 tbsp. l. balsamic vinegar
- 2 tbsp. l. honey
- salt pepper
Cooking time: 50 min. Servings: 4
What to do:
Parmesan grate on a large grater. Corn starch diluted in 2 tbsp. l. cream. Whisk eggs and yolks in a large bowl. Add the diluted starch, stir. Then, stirring, pour the remaining cream. Postpone 2 tbsp. l. grated Parmesan. The remaining cheese is added to the egg-cream mixture. Season with salt and pepper. Lubricate 6 portions of cream with butter. Fill them with 2/3 of the resulting cream. To leave. Wash and dry tomatoes. Preheat olive oil in a large saucepan, put the tomatoes, quickly fry, constantly turning, 3 min. Add balsamic vinegar and honey. Cook over high heat for another 2 minutes. Remove from heat. Put tomatoes into molds, sprinkle with the remaining Parmesan. Put in the oven, preheated to 200 ° C. In 10 minutes. Lower the temperature of the oven to 180 ° C and cook for another 30 minutes. Serve the dish hot.
Juicy pie with turkey breast
What you need for the dish:
- 2 tbsp. l. condiments
- 500 g turkey fillets
- 500 grams of finished puff pastry
- 2 stems of leeks, only the white part
- 150 g freshly frozen green peas
- 3 tbsp. l. flour
- 1 egg
- 150 ml of cream with a fat content of 35%
- 25 g of butter
- 2 tbsp. l. vegetable oil
Cooking time: 1 hour 20 minutes. Servings: 4
What to do:
The turkey fillet should be washed, dried and cut into cubes with a side of 2.5 cm. Roll the cubes in flour, shake off the excess. Rice leeks and cut into rings. Heat the butter and vegetable oil in a frying pan. Put the turkey and fry, stirring, 10 min. Move the whisk into the dish and set it aside. Reduce the heat, put the leeks, cook 4 minutes. Pour 1 cup of water and cream, simmer for 5 minutes. Return the turkey to the frying pan, add the green peas. On the floured work surface roll the dough into 2 layers 0.5 cm thick. One layer should be 40 x 60 cm, the second - 32 x 40 cm. To trim the edges, cut each layer into 4 rectangles (10x15 cm and 8x10 cm). Put large rectangles into 4 serving baking dishes so that the bottom and sides are closed. Lay out the filling of the molds. Cover with smaller pieces of dough, wipe the edges. Lubricate the top of the pies with a beaten egg. On each cake make 3 small holes on top and put in a preheated oven for 200 ° C for 30 minutes.