Just before the outbreak of the great heat this summer, I dream dreams Viking stormy. Hardy seafarers and towering, furious sea voyaging and Northern quest for endless adventures and conquests. Raised from the ocean treasures and loot. Gold and gems drowned and salmon waters.
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That somehow, all my adventures imagined, and those who did not, related to food. And fighters fearless and indomitable become my Viking Nordic salmon fishermen, descending down the river and the sea in their search for prized fish.
And when I woke daydream into reality, I'm in the kitchen as usual and mental hungry salmon, of course. Inspired by Chef Amir Kronberg, Swedish talented and well-known in these parts, I would like to stay loyal to northern adventure. Seeks ideas for authentic cuisine Amir's family, because for him it's like salmon Red mullet for a local like me. To stimulate the glands, it exhibits the joy of creating and preparing my hands a slice of challah plump and tender slices of Grblks home, and then they fried meatballs with plenty of dill and mustard and baked layers of potato and salmon yellowish orange.
Sandwich Grblks
Courtesy of Chef Amir Kronberg, "Setting 26"
Ingredients (for 4 servings):
Lgrblks:
• 1 kg net salmon skin and bones
• 2 kg of coarse salt
• 1 kg of white sugar
• zest of one lemon
Sandwich:
• 4 slices of bread Note
• 1/2 cup mayonnaise Quality
• 4 sprigs of dill
• 2 chopped tomatoes
• American quarter lettuce, or curly
• 1/2 red onion, thinly sliced
• 4 hard-boiled eggs cut into quarters
Decoration:
• bunch dill, finely chopped
Preparation:
1. Lgrblks: Mix the pickling materials, wrap the salmon mixture and place in a refrigerated 24 hours. After 24 hours the mixture carefully cleaned off the salmon, rinse well and dry residues. Slice the Hgrblks into very thin slices.
2. Spread mayonnaise on the bread and arrange over the salmon, the chopped vegetables and hard-boiled egg.
3. Add a layer of mayonnaise and chopped dill garnish.
Salmon gratin potatoes
Materials (approximately 4 servings):
• 3 Desiree potatoes, peeled
• 400g salmon fillet clean skin and bones
• 1/2 cup cooking cream
• Salt to taste
• freshly ground black pepper to taste
• 1 garlic clove
• a little chopped dill finely
Preparation:
1. Mix the cream, the salt, the black pepper, the garlic and dill in a large bowl.
2. Slice the potatoes in thin round slices (you can use a mandolin or knife disc suitable food processor). Mix the potatoes with cream flavored.
3. Cut the salmon fillet into thin slices and add to the bowl. Leave for 5 minutes.
4. tins appropriate personality dense layer serving Arrange the potatoes until almost half of the height. Place over a layer of salmon and cover with slices of potatoes.
5. Pour over the cream flavored (leave a little cream in a bowl).
6. Cover the pan with parchment paper and place aluminum foil over it.
7. Bake at 180 degrees medium for about 45 minutes.
8. Remove the cover, pour the remaining cream and bake until golden gratin face.
Salmon patties with dill sauce
Materials (approximately 30 servings):
• 1/2 pounds salmon fillet clean skin and bones and cut into large chunks
• 2 potatoes boiled and peeled
• 1 egg
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled
• 2 tablespoons Dijon mustard grain
• The handful of dill
• The handful of parsley
• Salt to taste
• freshly ground black pepper to taste
• Oil for frying
Sauce:
• 1 container of cream for cooking
• 2 cloves garlic, crushed
• The handful of chopped dill
• 1 teaspoon Dijon mustard grains
• a few drops of fresh lemon juice
Preparation:
1. In a food processor grind all the ingredients into a smooth mixture (no need to work for a long time). Place the mixture for about 5 minutes (preferably refrigerated).
2. Roll round balls of the mixture and fry in hot oil in a frying pan in which 1 cm in height, until patties are golden brown on all sides.
3. Remove the meatballs from the pan, and absorb fat residues. Add to the pan all the sauce ingredients and cook together for about 2 minutes on low heat.
4. Add the meatballs to the pan, heat the sauce and serve.
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