In the year of the 60th anniversary of the Berlin Film Festival special program "Culinary Cinema" viewers showed 11 paintings.Opened view Italian film "I - love", in the center of the story is - ear and a sense of Russian women to cook Italian.The winner of the "Oscar" Tilda Swinton, who played the leading role, now knows a lot about the traditional Russian fish dishes, because it does not just try it on the set.
«The right ear - a fish in a 1: 1 ratio to the water, onion, salt, pepper and bay leaf.There Finnish option - when in a dish before serving pour the cream ", - says Sergey Malahovskiy (" Food ").
specialist shared several secrets of a clear broth:
- Immediately after boiling is necessary to reduce the heat;
- Do not salt the soup with fine salt;
- At the end you can add to a dish of ice cubes, then all the dregs settle to the bottom.
Usually soup taken quite expensive varieties of fish - trout, beluga, white salmon.In the fishing season, you can make a meal of carp and crucian carp.We recommend that you try alternate recipe - fish soup in Multivarki.
For 6 servings you will need:
fillet of white fish - 800 grams
dill - 100 g
onion - 1 pc.
carrots - 1 pc.
celery root - 50 g
bay leaf - 1 pc.
pea black pepper - 4 pcs.
vegetable oil - 1 tbsp.l.
flour - 1 tbsp.l.
greasy cream - 150 g
salt - to taste
Preparation:
1. onion, carrots and celery cleaned, coarsely chopped and pour 1.5 liters of boiling water.Cook in the "Multipovar" at 140 degrees C for about 7 minutes.Add the fish, bay leaf and peppercorns.In the same mode, bring to a boil, remove the foam and season with salt.Prepare 5 minutes.
2. Skimmer shift from fish soup on a plate, cover with foil and set aside.Broth.
3. Dill wash, dry and finely chop.In the "Multipovar" at 120 degrees 5 minutes fry dill.Add the flour, stir.
4. constantly stirring, pour into a bowl with dill fish broth.Bring to a boil, reduce heat and simmer for 5 minutes.Put the cream into the soup, stir.
5. fish is cut into slices, arrange on plates, pour soup.
recipe for Multivarki POLARIS PMC 0517AD.
