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Baking in foil with mushrooms

Olga Syutkina, armed with a roll of foil, prepared one of the most interesting dishes of Russian cuisine — a mushroom tel.

Baking in foil — one of the most convenient ways of cooking in the oven. Meat, poultry, fish, vegetables, whether whole chunks or carcasses, cut into slices or tubers — foil will maintain the temperature and allow the product to be prepared in its own juice. And, of course, will prevent burning.

Products wrapped in foil are juicy and fragrant, do not dry out in the oven and, what is not unimportant, allow the oven to remain clean.

Taking a roll of foil in hand, probably everyone is faced with a choice — which side to wrap to the product — shiny or matte. According to the laws of physics, the shiny side will reflect a little more heat, so it needs to be oriented towards the product to be baked, and the matte side outwards.

But this is for those who are very, very pedant in the kitchen.

I’m probably a pedant, and I wrap the matte side out.

Although the difference, I repeat, is very insignificant.

Foil for baking should be chosen thicker.

If there is none, then wrap in two layers.

Today we will bake corny from the silver carp.

Silver Carp — The fish is tasty but extremely bony.

It is best to skip the fillet through a meat grinder with a fine grill, but not once, but twice — then a tasty and problem-free dish is guaranteed.

What do you need:

  • 1.5 kg carp fillet
  • 300 g white bread
  • 1 tbsp. l vegetable oil
  • salt, pepper to taste

For filling:

  • 30 g of white dry mushrooms
  • 2 eggs
  • 2 medium onions
  • small bunch of parsley
  • 2 tbsp. l vegetable oil
  • salt, pepper to taste

What to do:
If you buy fish in the central markets, ask for immediate removal of scales, gills and viscera — usually this service is provided by the sellers for free.

It would be perfect if the seller splits the fish and separates it from the skin.

Bones, skin and head do not throw away — they will turn out delicious bouillon.

First prepare the filling. Rinse dry mushrooms, soak for 1 hour in cold water, and then boil in the same water for 1-1.5 hours.

Drop in a colander and cool.

Eggs boil steep and put in cold water.

Onions cut into small cubes and passe in vegetable oil until golden brown.

Finely chop the mushrooms, add to the onions and fry for 3 minutes.

Chop the eggs and add to the mushrooms together with the chopped parsley leaves.

Stir, salt, pepper and remove from heat.

The filling is ready.

Heat oven to 180 degrees.

Soak white bread crumb in water and squeeze firmly.

Bread should preferably be stale or dried — minced meat will be much sweeter.

Fish fillet pass through a meat grinder with a fine grate, first without bread, and a second time with bread. Mix thoroughly, salt, pepper, add 1 tablespoon of vegetable oil.

The stuffing should be soft, smooth and supple, like dough.

A 60-70 cm foil sheet should be lubricated with vegetable oil and on one side spread out a half-flat fish mince on one side, a filling on it, retreating 1 cm from the edges, then a layer of mushrooms and the remaining minced fish.

Squeeze around the edges, align with wet hands and cover with the free side of the foil.

Wrap the edges.

Bake on a baking sheet for 40-45 minutes.

By readiness Body with mushrooms take out the oven, give «relax«And serve — warm or completely cooled.

Olga Syutkina:
“The kitchen of my love” was the name of my first book.

Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”.

She is about the past of our gastronomy, about how it arose and developed. About the people who created it.

Now comes the continuation of this work — already about the Soviet period.

Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.

Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.

Recipes Olga Syutkina:

Meat broth

Broth is a French word.

But, ironically, or semantics, even in Russian, it amply reflects the process: I immediately think of a gurgling, fragrant fat.

See below.

Beef broth — consommé

Consome is also called “double fortress” broth — meat products for its preparation are taken twice as large as for ordinary broths.

See below.

Red meat broth

On white and yellow broth, it would seem, you can stop. But without familiarity with the red meat broth, the picture of beef broths will not be complete.

See below.

Boiled pork

For a start, I want to dispel the myth that a pork ham is roasted in an oven (oven). Yes, it is baked meat, but not necessarily the back of the carcass.

See below.

Fig cake

Olga Syutkina reminds that figs, although it seems to be an exotic fruit, are in fact a long-time Russian delicacy, and suggest cooking a pie with figs.

See below.

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