Pike medallion with mushroom sauce
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The pike with its firm meat, even dry, asks for a sauce next to it. This time the difference to the sauce was made by adding Camembert cheese. A quick meal to prepare.
- 1 kg of pike medallions
- White flour
- frying oil
- 2x125 gr of pre-cooked rice
- 10 cm green leek
- 1 small box of pickled mushrooms
- 50 gr oil
- 100 gr Camembert
- 100 gr sour cream
- green parsley
Preparation time: less than 30 minutes
RECIPE PREPARATION Pike medallion with mushroom sauce:
Boil the rice in salted water following the instructions on the box. Drain the water.
The fish rings are salted, given through white flour and fried on both sides in hot oil. Remove on a paper towel that absorbs excess oil.
The leek is cut in half and sliced. lightly fry in oil, add the mushrooms [drained of brine], shredded Camembert cheese and sour cream.
Mix the sauce until the cheese is homogeneous in the composition. Get ready.
Serve the pike medallion on a bed of rice with mushroom sauce. Garnish with green parsley and red hot peppers.
- 3 medium mushroom mushrooms
- 2 tablespoons white wheat flour
- 1 white onion
- 1/2 teaspoon salt
- white pepper to taste
- 150 ml vegetable soup
- 1/2 tablespoon olive oil
- Boil the mushrooms in salted water, then drain and cut into small pieces.
- Chop the onion
- Heat the oil, add the onion and mushrooms.
- Mix lightly with a spatula, then add 1/2 amount of vegetable soup and let it boil over low heat until the onion is well cooked.
- Remove the pot from the heat and pass the contents finely, using a hand blender.
- Dissolve the flour in the rest of the soup and add to the sauce above.
- put the sauce on the fire again, stirring constantly, so that it does not stick to the bottom.
- When the sauce starts to thicken, turn off the heat.
- Add salt and white pepper to taste.
- The sauce is served hot, with different dishes (steamed or baked vegetables, etc.). I chose to serve it with some new baked potatoes and a generous summer salad.
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Ciulama with pipote and mushrooms
With a little patience and a little more effort, you can prepare a spectacular and very good-tasting recipe such as this ciulama with pipote and mushrooms.
- 1 kg pipote
- 2-3 carrots
- 1 parsnip
- 1 celery
- 2 onions
- 1 kg mushrooms
- 3 cloves garlic
- 50 ml white wine
- 450 g sour cream
- 4 tablespoons flour
Method of preparation
First put the pipettes to boil in a pot with water and a little salt.
Bring to a boil over low heat and when the foam forms, remove it with a spoon or a polish.
Cut an onion in half or in 4, cut large pieces and carrot, celery root and parsnip and put them all in the pot in which the peppers boil, immediately after you have finished frothing.
Cover the pot with a lid and continue to simmer covered over low heat.
Clean the mushrooms if necessary, wash them in 2-3 waters and put them to boil in another pan, also over low heat.
After you have boiled the mushrooms, drain the water, let them cool a bit and cut them into larger pieces, not very small.
Cut the second onion into small pieces, heat it in a little hot oil and let it brown nicely.
Peel the garlic cloves, cut them into small pieces and place them over the onion, then add the chopped mushrooms.
Temper all the ingredients together and then add the wine over them and let it boil slowly for about 10 minutes, stirring from time to time so that the flavors blend as well as possible.
When you find that the pipettes are well cooked, drain the juice in which they were boiled in a bowl and discard the vegetables.
Place the pipettes over the mushroom mixture and pour the juice in which they boiled.
Put the 450 g of sour cream in a bowl and over it add a little hot juice from the food to dissolve it and put about 4 tablespoons of flour here.
Mix well to dissolve the flour and to obtain a homogeneous mixture without lumps.
Add this mixture to the pot with pipettes and mushrooms, pouring lightly in the center of the pot and stirring constantly to incorporate everything as well as possible.
Leave it to give 2-3 more coats to thicken enough, match the taste of salt and other spices and turn off the heat.
Put a portion of ciulama in plates and decorate with finely chopped parsley.
Serve a portion of ciulama with hot polenta.
Preparation time: 1 hour 45 minutes
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What and how do we cook
If the composition is cut, do not try to repair it by adding bread soaked in milk.
Alter the unmatched taste of the simple dish.
Proceed as follows:
Before you start preparing the recipe, keep a teaspoon of raw caviar aside.
When you notice that the salad has been cut (a sign that you have used the oil at a different temperature than the eggs - that is, you started to prepare them immediately after you take them out of the fridge), put the preserved eggs in another bowl, add two drops of lemon juice, after which you start to take a teaspoon of the "compromised" composition, adding it over the fresh eggs, without adding oil. Stirring continuously you will notice in the shortest time that the salad binds.
You made it!
You fixed it without changing its taste.
Woe is me, caviar. And how good she looks and I'm not allowed to eat because I'm pregnant.
I'm sorry I bothered you.
I wish you an easy pregnancy, a trouble-free birth and a healthy baby.
As for the caviar, they will be after you give birth.
Aoleu, what goodness here with you. If you knew how much I like it, I must do otherwise I die of lust!
But I better bring a loaf of bread and eat from you! What do you say, can I pooooot?
All the best!
Provided it is a bread made by you. :)
You're doing too well.
This salad is great, and so is the presentation! I really liked the information at the beginning of the post because I'm about to make a caviar salad (I got some caviar) and I didn't know how to do it: D Thank you very much, a beautiful day!
Wonderful presentation, and the salad is definitely a delight.
The recipe is very good. For me, they didn't harden exactly as I expected, but I put a little bread core soaked in milk and it worked out. Pike eggs are a delight anyway!
Pike eggs are delicious, and the recipe follows tradition: simple and delicious! I prepared them today and tomorrow I will have to make others. :)
Important. caviar and mayonnaise are made with double refined sunflower oil. not the first press or anything.
That's probably why they didn't get along so well. I made it with cold pressed oil. but they are delicious.
I found this recipe two years ago and I am very satisfied, even if I come back every time to take a look. not the other way around, but don't get me wrong.
As my husband is a fisherman, I do not lack pike caviar and, every time, they came out & quotca in pictures & quot. Thank you very much!
Good evening, madam, my family and I are crazy about caviar salad, especially since my husband is also a fisherman and he brought me pike. so I can't wait to make the salad according to your recipe, thanks !! Kisses
I can't wait to make the pike caviar salad, we are crazy, right now I read the recipe and tomorrow I want to prepare it, thank you, lady kiss you!
I have never made pike caviar in other species, yes, I like the book, but today my husband caught a pike and had caviar, so I will try, it is not different from other species, but I hope it will work out. Thank you. to explain
I proceeded exactly according to the recipe but it is not thickened as shown in the pictures, the first time, maybe the second time it will be better
Thanks for this presentation.
I made them and they are delicious ... Merciiiiiiiiiiii.
Thanks for this recipe, I did exactly that and I got some delicious and very tasty caviar but it's a pity that they are so expensive, 300 Ron / kg, I only bought 0.50g and it was enough .. Merciiiiiiii ..
Hi! How good it looks! Today I do too. But I have a problem. most people make them with semolina (at least in my area), so does anyone know the role of semolina? :)
My dear, I'm glad you like my post!
I recommend you to follow step by step the training described by me and you do not risk anything. Add the oil slowly, without haste. When the composition remains on the targets, do not add oil.
As for giis, I don't know what area you're in but I know a lot of people do it that way.
The explanation is that semolina absorbs the moisture of the eggs and the excess oil preventing the "quotation" of the mixture.
For the same reason, many housewives use, instead of semolina, bread soaked in water and squeezed.
I do not advise you to do so!
You alter the natural taste of the caviar. You will get a pasty, floury mixture.
I'm waiting for impressions!
f good! I did it twice, with semolina and without. They are good anyway.
I make more of your recipes. Keep it up! Congratulations! :)
a very nice presentation and I think the caviar is just as tasty
I did-oooo. Great, may God give you health.
I also bought pike caviar, at home I saw that there are some fine strands of mucilaginous mass in it, can someone tell me if they are good to prepare?
If you bought them from a store that guarantees the shelf life, you don't have to worry.
If you bought them in bulk, from a specialized store, or from a local seller, then you should know that their collection was done manually, and the respective strands may be the skins of the bag that have not been completely removed. You should also know that, by breaking the beans, the gelatinous content becomes slightly sticky, giving the impression of fine strands. In none of the situations should you worry. When you proceed to prepare them using a mixer with goals you will find that any skins of the bag not removed will be collected on the goals of the device, and in the other situation, adding lemon juice the gelatinous strands will turn into white mass that we want to obtain by their preparation. Of course, all subject to the knowledge of the source of acquisition, the term of validity and the conditions of conservation.
WARNING: caviar stored in improper conditions becomes toxic! (may cause severe indigestion and intoxication)
Chops in cream sauce with mushrooms
When you are out of ideas I recommend you try these Chops in cream sauce with mushrooms. In addition to being delicious and tender, they also prepare quickly. In a maximum of 60 minutes on the way to shopping, you have a quick and tasty lunch to put on the table for your loved ones. In the following we present the recipe in Video format, to make it easier for you to prepare it.
Chops in cream sauce with mushrooms & # 8211 Ingredients
- 4 pork chops cut into slices of about 2 cm
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4-5 sliced garlic cloves
- 1 tablespoon food starch
- 300 ml meat or vegetable soup
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic granules
- 300 g washed and chopped brown mushrooms
- 400 ml Dorna cooking cream
- finely chopped green parsley
- salt, pepper to taste
Chops in cream sauce with mushrooms & # 8211
Season the chops with salt and pepper. Heat the oil together with the butter. Fry the chops on
each part for 3-4 minutes. Set aside and keep warm.
In the remaining fat, fry the garlic until nicely browned and add the chopped mushrooms. Season with salt and pepper and leave to harden for 5-6 minutes.
To the hardened mushrooms add the starch, the soup, the lemon juice, the cooking cream and the garlic granules.
Boil for 1-2 minutes, add the fried chops and let it boil for 2-3 minutes. Add the sauce with salt and pepper to taste and remove from the heat.
At the end, sprinkle with finely chopped green parsley. Serve with boiled rice or mashed potatoes.
- Chop rolls filled with bacon and cheese
- Oven seasoned chop
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Low stevia with mushrooms
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PORK MUSCLE MEDALLIONS WITH MUSHROOMS SAUCE
Medallions made of tender, tasty pork tenderloin accompanied by mushrooms and a cream sauce will be perfect for a family lunch or dinner.
1 pork tenderloin approx. 500 g
250 g mushroom mushrooms
300 ml sour cream for cooking
Cut the pork tenderloin into rounds about 1 cm thick, then heat the pieces of meat on both sides, taking care not to dry the meat. Remove the pieces of meat from the pan and keep them in a bowl that keeps them warm), then heat the finely chopped onion and grated celery without washing or changing the pan.
Add the sliced mushrooms, cook for 3-4 minutes, then add the meat and cook for another 1 minute. Add sour cream mixed with salt and pepper flour, leave on the fire for another 2 minutes, then we can eat with a garnish of rice, potatoes or sauteed vegetables.
|1 tbsp||olive oil or clarified butter (ghee)|
|4||veal medallions of 140 gr each|
|500-600 gr.||fresh mushrooms, (preferably mushrooms) cleaned and finely chopped|
|to taste||salt and freshly ground black pepper|
|1||water onions, cut into thin cubes|
|1 cane||strained beef soup|
|125 gr.||Camembert (remove crust and cut into suitable cubes)|
Preheat the oven to 165 degrees Celsius.
Season the veal medallions with salt and pepper and leave for a few minutes.
During this time, heat the oil or ghee butter, over medium heat, in a non-stick pan.
Fry the meat for 2 minutes on each side, turning it only once.
Turn off the heat and leave the meat in the pan for another 5 minutes, then take it out on a plate, cover it with aluminum foil and keep it warm.
In the same pan, sauté the mushrooms and onions in butter over medium heat for 5-6 minutes, until the liquid evaporates.
Pour the beef soup over them, and let it drop by half. Reduce the heat and add the cheese, stirring constantly, until the sauce acquires a velvety consistency. Season with salt and pepper, if necessary.
Place each medallion on a serving platter, pour the sauce on top and serve immediately.
If you want, the medallions can be placed on a bed of sauteed vegetables, for extra color.