Recipe «Pike-perch steaks + pottage with rasstegais»
Recipe «Stuffed Pike-perch On Grill»
Pike-perch steaks + pottage with rasstegais*
recipe serves 4 persons; preparation time ~ 40 minutes; cooking time ~ 50 minutes
Ingredients:
1 large pike-perch, 1 chicken, 3 onions puff pastry (salt, flour, water, butter), ½ bunch of dill.
1 large pike-perch, 1 chicken, 3 onions puff pastry (salt, flour, water, butter), ½ bunch of dill.
Directions:
Cut pile-perch, cut off the head, not to the edge to leave meat for broth. Cut the middle of fish into 4 steaks of 1.5 centimeters. Leave the remained meat for rasstegais.
Boil chicken bouillon. When it's ready pull chicken out, filter bou illon and put head and boned of pike-perch in a pan.
Finely chop carrot and onion and add to bouillon. Boil pottage over medium heat for 30-40 minutes.
Prepare dough: sift flour, blend with salt, pour out on the table and put slices of butter in the middle. Chop dough with butter in crumb. Add water carefully and knead dough. Cover with foil and leave for a half an hour.
Prepare minced meat: finely chop pike-perch fillet, cut onion in dice, blend with fish, add dill. Leave in a cool place for some minutes to make meat draw.
Divide dough into equal parts and stretch out with hands to make flat cake. Put minced meat in the middle of each flat cake and roll up the sides to make an envelope.
Make a hole in the middle to let spare moisture vaporize.
Heat oven to 200 degrees and bake rasstegais for 30-40 minutes.
When the pottage and rasstegais are ready, prepare steaks. Sprinkle fish with salt and pepper from both sides. Heat up a frying pan. Put steaks in it and fry until ready to serve.
*Rasstegai is open-topped pastry.
Cut pile-perch, cut off the head, not to the edge to leave meat for broth. Cut the middle of fish into 4 steaks of 1.5 centimeters. Leave the remained meat for rasstegais.
Boil chicken bouillon. When it's ready pull chicken out, filter bou illon and put head and boned of pike-perch in a pan.
Finely chop carrot and onion and add to bouillon. Boil pottage over medium heat for 30-40 minutes.
Prepare dough: sift flour, blend with salt, pour out on the table and put slices of butter in the middle. Chop dough with butter in crumb. Add water carefully and knead dough. Cover with foil and leave for a half an hour.
Prepare minced meat: finely chop pike-perch fillet, cut onion in dice, blend with fish, add dill. Leave in a cool place for some minutes to make meat draw.
Divide dough into equal parts and stretch out with hands to make flat cake. Put minced meat in the middle of each flat cake and roll up the sides to make an envelope.
Make a hole in the middle to let spare moisture vaporize.
Heat oven to 200 degrees and bake rasstegais for 30-40 minutes.
When the pottage and rasstegais are ready, prepare steaks. Sprinkle fish with salt and pepper from both sides. Heat up a frying pan. Put steaks in it and fry until ready to serve.
*Rasstegai is open-topped pastry.
Stuffed Pike-perch On Grill
recipe serves 3 persons; preparation time ~ 20 minutes; cooking time ~ 40 minutes
Ingredients:
1 small pike-perch, 1 carrot, 1 onion, 1 bunch of dill, salt, pepper.
For garnish: 3 potato, 3 garlic cloves, 50 g. butter.
1 small pike-perch, 1 carrot, 1 onion, 1 bunch of dill, salt, pepper.
For garnish: 3 potato, 3 garlic cloves, 50 g. butter.
Directions:
Julienne carrot and onion. Finely chop dill.
Cut and clean pike-perch. Stuff with onion, carrot, salt, pepper, dill and roll out in a foil. Put on a grill grid and bake for 30 minutes.
Wash potato and cut in half. Peel garlic and cut in two too. In the middle of each half potato make a little hole and put some butter and half of garlic clove there. Roll out in a foil and bake on grill grid for 20 minutes.
Julienne carrot and onion. Finely chop dill.
Cut and clean pike-perch. Stuff with onion, carrot, salt, pepper, dill and roll out in a foil. Put on a grill grid and bake for 30 minutes.
Wash potato and cut in half. Peel garlic and cut in two too. In the middle of each half potato make a little hole and put some butter and half of garlic clove there. Roll out in a foil and bake on grill grid for 20 minutes.
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