Sunday Supper Fish Cakes with Horseradish Sauce, Peas & Carrots ????, Baked Rice, Chocolate Chip Cake
This is a completely satisfying meal for any Sunday Supper. The fish cakes were full of flavor (although I would probably choose something other than cod next time I make these).
Peas and carrots are a great combination, but the addition of the crispy shallots brings flavor and texture the the basic veggies.
Do you struggle with cooking rice on the stove top or in your Instant Pot? Try this easy oven-baked recipe instead. The rice was tender and a great side for the fish cakes.
And the chocolate chip cake? Super easy to make, and a nice ending to this meal.
A word about horseradish:
Can you buy fresh horseradish at the grocery store? I looked, but didn't find any. The only horseradish products I found were jarred sauces of various types. I've never cooked with horseradish before, and don't anticipate it will be part of our regular rotation, so I just bought a small jar. The flavor went well with the fish cakes and wasn't overpowering.
If you're here for ASMR cooking sounds, you can find that here, too!
Home-Cured Salmon with Horseradish-Dill Cream Sauce#Salmón #Лосось домашнего приготовления#
Home-Cured Salmon with Horseradish-Dill Cream Sauce
Salmón Curado En Casa Con Salsa De Crema De Rábano Y Rábano Picante
¼ cup coarse sea salt
¼ cup granulated sugar
1½ teaspoons freshly ground white pepper
1½ teaspoons freshly ground black pepper
¼ cup coarsely chopped fresh dill, plus a few whole sprigs for garnish
¼ cup coarsely chopped fennel fronds
1 tail-end salmon fillet (1 to 1½ pounds), skin
on and scaled
⅛ cup vo”
“We grow herbs in our garden year-round. Feathery dill weed is one of our favorite herbs to grow, eat, and paint. It is a wonderful addition to salads and a natural flavoring for home-cured salmon and homemade pickles. This salmon recipe can easily be doubled with a larger salmon fillet to feed a crowd. We serve it on top of toasted slices of brioche slathered with tangy Horseradish-Dill Cream Sauce and garnished with capers.”
“Horseradish-Dill Cream Sauce
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons white wine vinegar
1 tablespoon minced fresh dill
Large pinch of salt
¾ cup heavy cream
6 large slices of brioche bread from a large loaf
5-ounce jar of capers, drained, for garnish
1 Select a 2-inch-deep glass or ceramic baking dish that fits the length of the fish as closely as possible. In a small bowl, combine the salt, sugar, white and black pepper, dill, and fennel. Spread half of this mixture on the bottom of the baking dish. Lay the salmon, skin side down, in the dish. Gently rub the remaining salt mixture over the flesh side of the fillet. Slowly drizzle the vodka over the fish, being careful not to rinse off the salt mixture.
2 Place a large sheet of plastic wrap directly on top of the fish, pressing it against the fillet and sealing the wrap tightly around the sides of the dish. Place something that weighs several pounds (such as cans or bottles, on their sides) on top of the fish. Refrigerate the salmon for 2 days, turning the “fish over once a day, being sure to weight down the salmon again after each turn.
3 To make the horseradish sauce, in a small bowl stir together all the ingredients except the cream. In “a large bowl, whip the cream into soft peaks, and then stir in the horseradish with plastic wrap and chill until ready to serve.
4 When ready to serve, preheat the oven to 350°F. Toast the slices of brioche on a baking sheet for 2 minutes per side, or until lightly toasted. Remove the fish from the refrigerator. Pour off the collected juices and wipe off excess brine and dill. Transfer fish to a cutting board. With a very sharp carving knife, skin the fillet, and then cut the fish crosswise into very thin (⅛-inch-thick) slices.”
“5 To serve, spread a large spoonful of the horseradish-dill cream sauce on top of each slice of toast. Top with a few slices of salmon and garnish with small sprigs of fresh dill and the capers. To serve as an appetizer, slice in half. Both salmon and horseradish sauce can be stored in the refrigerator, covered tightly with plastic wrap, for up to 1 week.
Fragmento de: Maryjo Koch. “Artist, the Cook, and the Gardener”.
Salmón Curado En Casa Con Salsa De Crema De Rábano Y Rábano Picante
Salsa de crema de rábano picante
2 cucharaditas de rábano picante preparadas.
2 cucharaditas de cebolla finamente rallada
1 cucharadita de mostaza Dijon
1 cucharadita de azúcar
2 cucharadas de vinagre de vino blanco
1 cucharada de eneldo fresco picado
Gran pizca de sal
¾ taza de crema espesa
6 rebanadas grandes de pan brioche de un pan grande
Jarra de 5 onzas de alcaparras, escurridas, para decorar
Лосось домашнего приготовления с соусом из хрена и укропа
«Соус из хрена и укропа»
2 чайные ложки хрена
2 чайные ложки мелко тертого лука
1 чайная ложка дижонской горчицы
1 чайная ложка сахара
2 столовые ложки белого винного уксуса
1 столовая ложка рубленого свежего укропа
Большой щепотка соли
¾ чашка жирных сливок
6 больших ломтиков булочки из хлеба
Банка на 5 унций каперсов, осушенный, для гарнира
Clatite pufoase.
Драники (деруны) с рыбными котлетами // Potato pancakes with fish cakes
Рыбные котлеты и хрустящие драники
Для котлет:
Филе судака (разделать рыбу или купить уже готовое филе)
Лук 2 шт.
Яйцо 1 шт.
Сливки 150 гр.
Соль, перец
Мука для панировки
Растительное масло
Порубить ножом филе, а также лук до однородной массы. Именно с рубленным фаршем котлеты будут очень сочными!
Добавить яйцо, сливки, соль и перец, перемешать.
Сформировать шарики и обвалять в муке, придав нужную форму.
Обжарить на растительном масле с двух сторон 15 -20 мин на среднем огне до золотистой корочки.
Драники:
Натереть картофель на крупную тёрку, добавить муку, соль и перемешать.
Руками слепить небольшие лепёшки и жарить на растительном масле на среднем огне до золотистой корочки.
Соус:
Смешать сметану 200 гр и столовую ложку тёртого хрена (который продаётся в магазине в баночках) соль и перец по вкусу.
Подавать с горячим рыбным бульоном!
Ещё один рецепт нашего любимого блюда из судака по ссылке
Когда-то в СССР, в столовых общественного питания, четверг был рыбным днём (это было очень грамотно с точки зрения заботы о трудящихся) и мы решили повторить эту традицию!
Нам очень понравилось сочетание этого обеда, попробуйте! Если есть вопросы задавайте, с удовольствием ответим всем!
Подписывайтесь на наш канал , пишите комментарии и пожелания! И не забывайте ставить класс и делиться с друзьями нашими художественными зарисовками!
С любовью Василиса, Екатерина и маленькая Маша ????
P.S.: съёмка, монтаж и всё остальное - ВСЁ САМИ!
Катя (Katya)
Василиса (Vasilisa)
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Fish cutlets and crispy potato pancakes
For cutlets:
Pike perch fillet (cut the fish or buy a ready-made fillet)
Bow 2 pcs.
Egg 1 pc.
Cream 150 gr.
Salt pepper
Flour for breading
Cooking oil
Chop the fillet and onion with a knife until smooth. It is with minced meat that the cutlets will be very juicy!
Add egg, cream, salt and pepper and stir.
Form into balls and roll in flour, giving the desired shape.
Fry on both sides for 15-20 minutes on cooking oil over medium heat until golden brown.
Potato pancakes (draniki):
Grate potatoes on a coarse grater, add flour, salt and mix.
Make small cakes with your hands and fry over medium heat until golden brown.
Sauce:
Mix 200 g sour cream and a tablespoon of grated horseradish (which is sold in jars in the store), salt and pepper to taste.
Serve with hot fish broth!
Another recipe for our favorite pike perch dish at
Once upon a time in the USSR, in catering canteens, Thursday was a fish day (it was very competent in terms of caring for workers) and we decided to repeat this tradition!
We loved the combination of this lunch, try it! If you have any questions, ask, we will be happy to answer everyone!
Subscribe to our channel write your comments and wishes! And do not forget to put a class and share our art sketches with your friends!
With love Vasilisa, Ekaterina and little Masha ????
P.S .: shooting, editing and everything else - ALL BY YOURSELF!
Chinese Buffet Imperial Crab | The Hungry Jawn
I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!
The BEST Sauce Anyone Can Make
Salmon Fish cakes | Food Channel L Recipes
Everyone will like this salmon fish cakes! they are super easy to make and absolutely delicious. Baked not fried!
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 4 servings:
400 g salmon fillet
½ bunch of chives
3 eggs
2 tbsp all-purpose flour
1 tbsp horseradish paste
1 boiled potato
1 tsp capers
Salt and black pepper
All-purpose flour
Breadcrumbs
For the sauce:
200 g sour cream
1 tsp mustard
½ tsp dry garlic
4 sprigs of chives
1 tbsp lemon juice
salt
Music: epidemicsound.com