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We clean the trout from scales and wash them, cut them in half or leave them whole. From 2 tablespoons of masaline oil, balsamic vinegar and the spice envelope we make a brine with which we grease the fish on both sides and then let it cool for an hour.
Melt 40 gr butter, add flour, stirring quickly so as not to form lumps, then add sour cream diluted with milk beforehand and let it simmer for about 15 minutes, stirring constantly so as not to stick. Add wine, salt, pepper, lemon juice (to taste).
Wash the mushrooms with hot water and peel them, then cut them into slices and add them to the sauce and leave them on the fire for a few more minutes. Turn off the heat and add a little finely chopped parsley.
Put the trout in flour and fry it in butter or oil, according to your preferences. Take it out on a plate. Sprinkle it with lemon juice and greens.
Serve the fish with natural potato sauce and cabbage salad.
Method of preparation
For pancakes, mix the egg with the milk, then add the flour and mix well so that no lumps form. Bake on low heat and turn the pancake when it turns golden. Do this until you have finished composing.
Slice the mushrooms, cut the green onion into rounds and the bacon into small cubes.
Saute the green onion, bacon and mushrooms in a little oil, then add the finely chopped boiled chicken.
When the chicken starts to take on color, add the flour and mix well so that it doesn't stick to the pan, then pour the milk, stirring constantly until the sauce thickens. Cut the tarragon, sprinkle over the sauce and mix well. Season with salt and pepper.
Spread a pancake on a flat surface, put two tablespoons of the composition in the center, roll the pancake and place it in a heat-resistant dish greased with a little oil.
Put the cheese through a large grater and sprinkle over the pancakes. Put in the oven at 180 C / Gas 4 until the cheese melts and acquires a golden color.
Bechamel sauce, also known as white sauce, is a staple in many recipes, such as lasagna and steak. It is also a base for many other sauces.
The French have been making bechamel sauce since the 17th century, making it a mother sauce for others & # 8211 such as Mornay cheese sauce.
The bechamel sauce recipe was created by Louis de Bechamel, the earliest mention of the sauce appearing in Le Cuisinier François, in 1651.
To prepare a quality bechamel sauce, you only need a few ingredients, which you certainly already have in the pantry.
- First of all, boil the milk.
- In a separate saucepan, heat the butter. When it melts, add the flour. Mix the butter and flour well until there are no more lumps.
- When it smells of baked pie, we start to add boiled milk over the composition. Pour the milk into a thin thread and mix well so as not to form lumps.
- When the sauce acquires a velvety consistency, remove from the heat. Add salt and nutmeg and, optionally, a little white pepper.
We also recommend a recipe for cannelloni with meat with bechamel sauce and beef steak with bechamel sauce
Trout with sour cream as in Bucovina
Trout with sour cream as in Bucovina traditional recipe. Fried or grilled trout and wrap in a fine creamy sauce. A simple but extremely tasty recipe. How to make a recipe for trout with sour cream?
I ate trout with sour cream and polenta at Gura Humorului, in Bucovina. Also there I discovered bacon (which I saw are of several kinds: salty or sweet, from raw or boiled potatoes, with or without cheese, etc.). Just yesterday I made a kind of potato meatballs, only good for garnishing with these cream trout & # 8211 recipe here. We don't have to eat fish only with polenta!
I think trout and salmon are my favorite fish. Let's not forget the sturgeons! Come and pike & # 8230 I like kidnappers because they have meat with a floury texture, & # 8222worked & # 8221 :). Being born in Cluj, I ate a lot of trout received from Ciucea. My father was a dentist there (he commuted) and quite often brought fresh trout wrapped in fir cetina and wet newspapers. I remember perfectly the smell of the reavana forest that flooded our kitchen when he put the precious package on the table & # 8230
The mother, although she does not eat fish, starts to eviscerate them, to clean them of scales and to cook them in wonderful and varied ways. From pan-fried trout, with or without breadcrumbs, to trout with baked vegetables or fine broth, served hot with miller's sauce or cold, with mayonnaise. Some delicacies!
This time I wanted to reconstruct the Bucovina recipe for trout with sour cream. I really liked it! I read Radu Anton Roman's recipe (Trout in sour cream like at Fagaras) but it didn't look like what I was looking for. Its version must also be good, with the trout rolled successively in thick cream and breadcrumbs and then fried in a pan. But it's not that fine, velvety sauce we're looking for. So I was inspired by the recipes of two culinary blogger friends: Dana Burlacu Visternicu (Bucovineanca sadea) and Lucian Gavrila (naturalized bacauan). In addition, I watched the video inserted at the end of the recipe, which presents several Bucovina trout recipes.
Dill, sometimes tarragon, green onions and garlic appear in all recipes. You don't really need other spices. Okay, salt and pepper are self-evident. In some recipes, trout are put raw in hot cream and cooked in it. In others, they are first fried in a pan.
Lucian Gavrila's words: the combination of dairy products is not unhappy at all! Moreover, the Nordics cook regularly fish in milk, with a lot of butter, recipe tested by myself & # 8211 you can find it here. It is of a rare finesse!
Returning to trout with sour cream, it must be said that it does not cook much because the meat of this fish is extremely fine, lean and tender. In general, fish does NOT bother with boiling, baking or frying because it becomes dry, bland, sour. The exception is the fish plate where long cooking is recommended, the fish being fatter (usually carp is used).
From the quantities below we obtained 2 servings of trout with sour cream. It also depends on the size of the fish & # 8230 if they are bigger you can feed 4 people.
Trout with tomatoes, onions and white wine.
Baked trout with onions, tomatoes, leeks and dry white wine
Trout in butter with pumpkin
Butter trout in butter with baked pumpkin, caviar, cream, whipped cream, dill and tarragon
Brine trout, prepared with carrot, onion, green parsley and root, a few potatoes and lemon
Trout bread in cornflakes
Breaded trout fillets, prepared with breadcrumbs and cornflakes
Baked trout with lemon and olives
Baked trout recipe with lemon, black olives, tomatoes, sliced mushrooms, carrots and onions
Trout with sage dill and tarragon
Trout stuffed with various herbs (dill, sage and tarragon), prepared on a tray with lemon juice and peel
Trout in white sauce
Trout recipe prepared with breadcrumbs, served in white sauce, seasoned with basil, thyme and garlic
Wipe the trout well with a napkin.
Boil the sour cream with salt, add the trout and cook for about 10 minutes.
After it is cooked, add dill, tarragon, pepper. It boils.
The recipe "Trout with sour cream" is part of the project "Discover Romanian culinary traditions" developed at the restaurant "Clever Chef" with the support of public relations agency, Russenart Communications and is received from Pension Liliana, Campulung Moldovenesc, Suceava County (Bucovina) .
The “Trout with sour cream” product can be tasted at a promotional price, between February 18 and 25, 2013, daily, between 4 and 9 pm, at the restaurant Bucatarasul cel dibaci, str. Olteni no. 3, sector 3, Bucharest (P-ta Unirii area - P-ta Sf. Vineri).
White sauce Bechamel recipe Larousse Gastronomique
White sauce Bechamel recipe Larousse Gastronomique. How to prepare a white sauce without lumps? This white sauce is composed of flour, butter and milk and is used in soufflés, lasagna, pastitsio, spinach with garlic, vegetable puddings or other gratins. It is a sauce & # 8222mama & # 8221 from French gastronomy, from it deriving several compound sauces.
Because there are many variants of Bechamel white sauce on the internet, I researched its history a bit and browsed the famous Larousse Gastronomique (the master book of world gastronomy) to give you an authentic recipe (as we have been accustomed to before). I found with great surprise and pleasure that the recipe from Larousse is exactly the recipe from my mother, the one I used until now: 1 part butter: 1 part flour: 10 parts milk (eg for 50 g butter and 50 g flour add 500 ml milk). The seasoning is done with salt, pepper and grated nutmeg & # 8211 no other aromatic herbs appear.
I also prepared this sauce in the recipes for spinach with garlic, cauliflower soufflé and many others (you can find them at the end of the article).
Bechamel sauce appears in 17th century France and is named after Louis de Béchameil, Marquis de Nointel. In time, the name Bechameil changed to Bechamel and & # 8222besciamella & # 8221 to the Italians. In fact, its origin seems to be Italian (from Tuscany and Emilia Romagna) and much older, being brought to the French court by Maria de Medici.
Modern recipe from Larousse Gastronomique (recipe here) it is much lighter than the old versions of this sauce, versions that included serious amounts of cream for cooking (whipped cream) or fresh yolks. All in all, this white Bechamel sauce is a staple of many cuisines and is used in many dishes.
Being a main sauce (sauce & # 8222mama & # 8221), it can be easily transformed into other sauces by adding ingredients. From Bechamel sauce you can make:
- Mornay sauce & # 8211 with grated cheese (50% Gruyere, 50% Parmesan) and raw yolks & # 8211 recipe here
- Nantua sauce with sweet cream and crayfish butter (beurre d & # 8217ecrevisses or crayfish butter)
- mustard sauce & # 8211 with mustard seeds
- Soubise sauce & # 8211 with onion (mix a quantity of onion puree)
- Cheddar & # 8211 sauce with Cheddar cheese, mustard powder and Worcestershire sauce
- cream sauce & # 8211 mix with sweet cream for cooking
The basis of this white Bechamel sauce is the heated mixture of butter and flour called roux (in our country it is called white rantas). It is diluted with hot milk, mixing well so that no lumps form. The sauce should be boiled gently for at least 12 minutes (to cook the flour). I also tried cold milk and the sauce came out very well.
1. Drain the mushrooms, rinse them with a stream of cold water, drain well and chop finely.
2. Put the olive oil and the unclean but slightly crushed garlic clove in a non-stick pan and when the oil is hot, add the mushrooms. Saute them for 1-2 minutes, then take them out and put them in a plate lined with absorbent kitchen paper.
3. In a separate pan, put the peanut oil / sunflower and when it has warmed up, add the flour. Mix with the whisk until you get a homogeneous cream (about 1 minute). We start to gradually add the milk, stirring constantly with the whisk. Leave the bechamel sauce on low heat until it acquires a creamy consistency (about 4-5 minutes). Turn off the heat, add the parmesan and gorgonzola, cut into suitable pieces, and mix until perfectly incorporated into the bechamel sauce.
4. Cover the bechamel sauce with food-grade plastic wrap (place the foil directly on the surface of the sauce).
5. Cut the bread slices and place them in the baking tray lined with baking paper. Put them in the preheated oven at 200 ° C, for about 2 minutes, then take them out and let them cool a little.
6. Grease the slices of bread, slightly warm, with the bechamel sauce, add 1-2 tablespoons of mushrooms and put the rest of the remaining bechamel sauce on top.
7. Bake the bruschettas with mushrooms in the preheated oven at 200 ° C, for about 3-4 minutes, or until evenly browned.
8. Serve hot, powdered with freshly chopped parsley and a drizzle of olive oil.