EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: fish (Page 2 of 3)

Fried Battered Salmon

April 14th, 2012 in Fish, Main Dishes by Julia Volhina
Fried Battered Salmon

Salmon fried this way turns out juicy. All you need is salmon, eggs and flour to make batter. Amount of flour may vary – just add flour until batter gets desired thickness.

Fried battered salmon is a good choice for lunch or dinner; tastes good with potato as a side dish: fried or boiled.

Serve fried salmon as soon as it is cooked – it tastes better straight from the frying pan.

Salmon Roast in Foil

September 10th, 2011 in Fish, Main Dishes by Julia Volhina
Salmon Roast in Foil

For me the best tasting salmon – is boiled salmon, and with this recipe I get taste of boiled salmon without actually boiling it. The same as boiled salmon this one tastes great garnished with mayo; a glass of white wine is good accompaniment as well.

This salmon roast can be cooked on the grill as well, just pack each fish piece into separate piece of foil and then cook without pan until ready.

Onions here are optional, they give a bit of taste to the dish but they also make sure that fish doesn’t touch the foil.

Mimosa (Layered Fish Salad)

January 9th, 2010 in Salads by Julia Volhina
Mimosa (Layered Fish Salad)

Mimosa, as a fish layered salad, is very popular in all countries of ex-USSR. As well as Herring Under Fur Coat and Salad Olivier, Salad Mimosa finds its place on the table for big holiday celebrations, such as New Year, Christmas, birthdays and others.

It is easy and fun to cook, and due to the layered structure of the salad it should be prepared several hours in advance before serving to allow layers to soak. So the good idea would be to assemble the salad a night before you are going to put it on the table.

By the way this salad name – Mimosa – comes from the bright yellow color and a texture of its last layer which looks very similar to the yellow blossoms of the plant called “mimosa” in Russia.

Salmon under Capers and Dill Sauce

October 30th, 2009 in Fish, Main Dishes by Julia Volhina
Salmon under Capers and Dill Sauce

Capers and dill, butter, wine and shallots – those are ingredients of very good sauce for fish. Personally I pick salmon, because it is especially good when boiled or even simmered like in this recipe. However I think it will work with other kind of fish without any problem.

Should I also remind you what fish is an important part of the healthy diet?

Got a romantic dinner coming up and want to surprise your date with something special? I recommend this tender salmon dish, especially if after preparing of it you still have a few sips of Chardonnay left to accompany it with.

Herring Under Fur Coat (Herring Salad)

June 27th, 2009 in Salads by Julia Volhina
Herring Under Fur Coat (Herring Salad)

To prepare russian herring salad, “Herring Under Fur Coat”, you need to have whole salted herring. And of course you need to know how to fillet it, so read this post if you don’t.

Herring Under Fur Coat is a word-to-word translation of russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables. So, as you’ve probably guessed, you will also need boiled vegetables (potatoes, carrots and beats) and green onions. In the rest this is 5-layers salad with a lot of mayonnaise.

This salad requires some time and agility to assemble it, also it needs at least 12 hours for layers to soak after it is assembled. So make sure you have enough time if you decide to make it.

Fast Salted Salmon

March 22nd, 2009 in Fish, Main Dishes by Julia Volhina
Fast Salted Salmon

Even though it is called fast salted it still requires at least 12 hours to be ready for eating. So it is good idea to start preparing Fast Salted Salmon an evening before you are planning to put it on the table.

Due to the big amount of oil it is good to be served with simple boiled potatoes and bread.

How to Make Meat Broth

March 8th, 2009 in Tips, Advices & How-to by Julia Volhina
How to Make Meat Broth

Meat broth (meat bouillon, clear soup) is a base for most of the soups and sauces, it can be added to stews or served as separate dish.

Meat Broth can be prepared with using basically any type of meat: beef, pork, chicken, any kind of fish. Most common recipes are using meat broths made of beef or chicken.