Dishes made from pike: recipes super-hostess
Your ability to cook a pike on zamudreno recipe slay him on the spot: on a fishing trip he’ll stay for a bit.
The recipe serves pike from No. 1. Pike with mint grilled
A dish of pike in this recipe and it sounds and looks spectacular and even somewhat elegant. And is prepared in no time.
Obvious plus of the recipe of this dish is that the pike will not exude a specific unpleasant smell, which happens when frying, because we will send it on the grill.
For this dish it is recommended to take a small young pike. At least that went in the oven. Actually, the smaller pike, the softer it will be and the more saturated by the aromas of mint and other herbs.
Cleanse the pike from the scales and gut them. RUB inside and out with salt and pepper and leave to marinate for an hour.
Mix in a bowl the butter, lemon juice, sour cream and finely chopped mint. RUB this mixture of fish from all sides and send them on the grill. Don’t forget to turn in the cooking process!
The dish on this recipe is very tasty serve with a dry white wine.
Recipe from pike No. 2. Roll of young pike with mushrooms
Original and very tender, this dish of pike in our recipe is perfect for a romantic dinner or a festive table. The only negative – a bit too high-calorie it.
Again you will need young pike. Peel them and cut each along Continue reading
What can you cook pork head
Pig’s head for many has a mixed meaning. All because, on the one hand, this part of the pork carcasses is rather unsightly and to some extent even frightening, but at the same time from all meat treats pigs, this part is the most delicious. Pork head prefer even the most sophisticated gourmets and connoisseurs of meat. This byproduct is rich in natural vitamins and minerals, as well as the complex of macro-and micronutrients. Nutrient and caloric values of everything that can be made from pig’s head is not only delicious, but also satisfying.
The pig’s head, which is sold in meat markets, has no tongue, brains, ears and sides, the main part is meat head. It should fresh and clean, without any signs of spoilage or odors. The by-product is used in steamed, simmered or aspic. In Russia, stuffed pig’s head was a solid card options. Today, out of the head make the stew, cook jellied meat or make meat rolls, saltison.
Detailed recipes: saltisons and not only
In many cookbooks and on the Internet offered many options that can be made from pork head. Many city dwellers don’t know what to do with the head and which side to approach her. Often in butcher’s shops you may encounter the same name as saltisons, but this dish Continue reading