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03.01.2006

New Year photo swap: Russian touch

Today, this update is in English as it is a contribution to Elvira and her friends' "New Year photo swap" http://tascadaelvira.blogspot.com/2005/12/new-years-dinne...: good idea and good memories to be looked at from time to time throughout the year. This New Year's Eve I spent with the person who shares my life and who happens to be Russian. He had for this occasion a very special request - a traditional salmon koulibiac, because -believe it or not- he had never tasted it before. This is the paradox of Russian cuisine which reaches our kitchens and restaurants : it is not the food you would find in Russia but it was mostly invented by dubious Russian aristocrats at the beginning of the 20th century in countries where they had landed (or by admirers : pavlova was indeed invented in Australia by an admirer of a Russian ballerine). So, this dinner is humourously rather than seriously Russian.

To start the evening:

Black Russian cockail (20 cl kalhua + 40 cl vodka)

Malossol gerkins

Marinated ceps

As a main, the product of my work:

To finish, a tribute to famous Russian chess-players:

 

 

To accompany:
The so-called Genuine Russian Champagne
And this is my present for you: the recipe of good koulibiac to transmit to your grandchildren: very funny to do and not so difficult:
Ingredients required:
- 800 g beautiful salmon filet
- 500g puff pastry (home-made or frozen)
- 30 g butter
- 200g diced mushrooms
- 3 onions
- 2 shallots
- 3 hard-boiled eggs
- 1 egg yolk
- 120 g rice (carnaroli or arborio: it will absord the liquid better)
- 1 glass of white wine
- 30 cl chicken stock
- salt, pepper, dill
First, you need to cook quickly the salmon in court-bouillon (10 min. max).
Second, proceed with rice exactly as you would do with risotto: fry the onions and shallots in butter until tender but not coloured, add the wine. When absorbed, add progessively the stock. When the rice is cooked but still firm, reserve it and let it cool.
Cut the pastry in the form of a beautiful fish. Add half of the rice preparation. On top of it, add the salmon, some salt, pepper and dill. Add the sliced eggs and the rest of the rice. Top it with another sheet of puff pastry. Draw nice scales and an eye.
  
Then, paint it with beaten egg yolk, and put in the oven (220°) until golden (about 35 minutes)
Serve with sour cream, dill and lemon sauce.
This is what you will get in your plate:
medium_kouli3.jpg
                                                                   
                                                                        

22:45 Publié dans lieux et bavardages, Russie | Lien permanent | Commentaires (4) | Envoyer cette note

Commentaires

Fantastic! we will add your post to the international gallery of New Year´s eve blog party :)
By the way, I know your beautiful salmon dish by the name of "salmon kulebyaka". I like your recipe, will try it very soon. Hugs and Happy New year from Panama :)

Ecrit par : melissa_cookingdiva | 03.01.2006

Le koulibiac est magnifique !

Ecrit par : Papilles&Pupilles | 04.01.2006

yem yem ))))) very sweet

Ecrit par : ABC | 19.05.2006

Cool photos, i wanna eat it !!!

Ecrit par : actual diana dying photo princess | 06.09.2006

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