The recipe for lentils with blue cheese, elegant and simple at the same time, I opened at the beginning of the year and now with the enthusiasm of a neophyte I tell everyone how delicious it is!
Take a tiny piece of blue cheese, anyone, even the cheapest.
Glass lentils, which is sold in our stores since Soviet times, rather large discs of brown-green color.
You heat the vegetable oil, fry the onions, simmer the lentils and at the end, as soon as the lentils are soft, stir in the cheese.
You can use dry lentils, and if you are in a hurry, then canned one will do — then you can be laid in 10 minutes.
For lentils I advise you to fry sea bass. Frozen it is sold in all stores, it is already butchered, you just need to defrost.
Before you fry, make cross-shaped cuts on the skin, then the fish will cook faster and not curtailed into papyrus.
Active cooking time 25 minutes
What you need:
- 4 perch fillets
- medium cucumber
- fresh hazelnut ginger slice
- 1 tbsp. l pitted raisins
- 2 tbsp. l natural yogurt (can be replaced with sour cream)
- 1 tbsp. l lemon juice
- 1 tbsp. l vegetable oil, odorless
- salt to taste
- 1 cup large brown lentils
- 100 g of blue cheese
- 3 cups boiling water
- 2 cloves of garlic
- 1 onion
- 1 tbsp. l vegetable oil, odorless
- bunch of cilantro
- freshly ground black pepper
What to do:
Cut the onion and garlic into thin circles.
Put the saucepan over medium heat, add a tablespoon of vegetable oil and fry the onion with garlic for a couple of minutes. Add lentils, season with pepper, cover with boiling water and cover. Simmer, stirring for about 15 minutes.
If necessary, add more liquid.
On the skin of the fish make oblique parallel incisions, at a distance of 1.5 cm from each other.
So the skin does not shrink, and a fish quick fry.
Heat the oil in a non-stick skillet over high heat and spread the fish with the peel down. Cover with a spray screen to keep the kitchen clean.
Fry the fish on each side for 2 minutes.
Blue cheese mash with a fork and add to the lentils, mix gently and remove from heat.
Cut the cilantro and add to the lentil just before serving. It remains to make the sauce for the fish. Crumble the cucumber, chop the raisins on the same cutting board.
Grate the ginger.
Mix cucumber, raisins, ginger and season with yogurt and lemon juice.
We immediately liked each other with delicious food.
At first it was the grandmother’s belyashi, then the Swedish meatballs, then five years in the REA them. Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods.
Then there were years of reporting on restaurants all over the world, after which I finally got married, left media management, and moved from theory to practice. I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September.
Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero.
And farmers and vegetable markets, winemakers and barrels, in which good cognac matures.
I believe that cooking should not take a lot of time, it is better to sit with friends at the table with a bottle of wine.
Therefore, all my recipes are quick, simple and always made from seasonal products.
Recipes from Anna Lyudkovskaya:
Smoked Trout Cheesecakes
Who said that cheese cakes must be sweet? Fry unsweetened curd cheese curds — you can’t even imagine how rich this topic is..
On holidays or just on weekends, you want to cook something special for breakfast — so that it contains both novelty and beauty, and the taste at the same time lay in the familiar.
Omelet with sorrel and spinach
I always fry it in June, when the first sour leaves come out on the beds. However, to break the garden for the sake of sorrel is not necessary.
Calf’s tongue with morels
Anna Lyudkovskaya went to the forest for groceries and brought some smirches. These mushrooms are very fragrant, they smell like barely warmed earth, coltsfoot.
Pork with apples
Long-awaited guests came to me, who will stay until the Forgiveness of the Resurrection.
The apartment was noisy, bottles of wine were lined up on the table..
If you go traveling in the Philippines, then in all roadside bistros you will certainly be offered adobo, as we offer dumplings.