Fish day: ear from the Odessa fish and mussels in wine sauce
Brand-chef of restaurant “Fish on fire” Andrey Velichko. Credit: courtesy of the restaurant “Fish on fire”.
Simple and delicious recipes from the brand-chef of restaurant “Fish on fire” Andrey Velichko.
Fish day was invented back in 1932, and is associated it was not with the Goodies, both now and in the lack of meat. For some it’s just a convenient phrase, but someone is now satisfied and Thursdays fish of the day. In General it’s a great excuse to treat yourself to a fish. And to pamper myself not only Thursday, but any time your heart desires.
The restaurant “Fish on fire” almost breathing seafood. There is so masterfully know how to handle a fish that you can choose a fish dish for every taste. The trick is in the fact that they are preparing to “Fish on fire” a lot of local fish, black sea.
So we asked the brand chef of the restaurant Andrei Velichko to share with us delicious recipes, the main of which are, of course, seafood. From just combinations of ingredients, the brain goes crazy. Let’s cook together! Thus, we begin our new section “Fish day”.
Ear from the Odessa fish. Credit: courtesy of the restaurant “Fish on fire”.
Ear from the Odessa fish
Ingredients. For the broth (for 3 liters of water): 3 kg of small fish, 1 large head of pike, 1 kg small mullets, 200 g onions, 200 g carrots, 200 g tomatoes, 100 g celery (root).
In the broth we will need the following products: half an onion, 4 large tomatoes without skin and seeds, 500 g large mullet, 500 g pike-perch, 500 grams of carp (flesh).
First boil the broth. From the small lake fish, remove the gills and eyes. Fill it with water. Bring to a boil, remove the noise and boil it together with the head of a pike perch and mullet a couple of hours on a silent fire. The trifle will lend a taste of pike – richness.
Half an hour before end of cooking put the vegetables – onions, carrots, celery and tomatoes. Boil the broth should be at a slow bubble boiling.
When the broth is ready, it should drain. After continue to cook soup at the same “silent” heat. In the strained broth add the chopped tomatoes without skin and seeds, finely chopped onions. Mullet, perch and carp (only fillet without bones) cut into small pieces and also put in a saucepan. Carp will give the sweetness, so be sure to put them in your dish.
If the perch had eggs, stir and add to the broth. Cook for another 10-15 minutes, salt, and pepper sprinkle with chopped parsley. Ear ready.
Traditionally in soup put the potatoes. But here it is an extra in the dish and enough fish taste. Better to give ear pies. It is enough to sort out the fish meat, which was cooked broth. Add fried onions, butter, and you’ll have a great filling for pies-yeast.
Mussels in wine sauce. Credit: courtesy of the restaurant “Fish on fire”.
Mussels in wine sauce
Ingredients. 1 kg mussels in shells, 1 white onion, 1 head of garlic, 2 stalks of celery, 1 chilli, 200 g of dry white wine, parsley.
Fry for a few minutes in olive oil finely chopped garlic, onion, Chile and celery. Next, in a saucepan, throw the mussels straight from the shell. Once mussels have opened, pour in the wine and continue to simmer for 10 minutes. Salt and pepper, and before serving, sprinkle with chopped parsley. And be sure to cook the toast to SOP the sauce.