Walleye Quenelles with Garlic

Ingredients:

120 g/5 oz walleye
15 g/ 1/2 oz rice
15 g/ 1/2 oz butter
1/2 tsp garlic
50 g/2 oz water

Cook thick rice porridge, let it cool. Pass fish, rice porridge, and garlic tow-three times through a meat grinder with a fine plate, add 5 g (1/5 oz) of melted butter, finely mix it with damp hands, shape 10-12 quenelles and steam them until cooked. Serve with butter.

This recipe is for patients with bowel disorders.

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Steamed Walleye Souffle with Butter

Ingredients:

150 g/ 6 oz fish fillet
20 g/ 4/5 oz butter
1 tsp flour
1/2 egg
40 g/ 1 1/2 oz milk

Skin and remove all the bones from fish fillet, boil half of the fish and pass through a meat grinder with a fine plate twice together with uncooked fish. Make a sauce from milk and flour, add to the ground fish together with egg yolk and 10 g (2/5 oz) of butter and mix everything well. Accurately fold in whipped egg white, transfer into a buttered mold and steam until cooked.

Just before serving pour melted butter over souffle.

This recipe is for patients with gastric disease

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Walleye Quenelles with Butter

Ingredients:

100 g/ 4 oz walleye
10 g/ 2/5 oz crustless white bread
30 g/ 1 oz cream
15 g/ 1/2 oz butter

Make a farcemeat from fish, bread, and cream, shape quenelles using 2 tablespoons, and put quenelles in a buttered skillet. Cover quenelles with cold water, bring to boil and cook 3-5 minutes. Take quenelles out of the water and serve with butter.

This recipe is for patients with gastric disease

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Vyaziga Stuffing for Pie

Ingredients:

100 g/4 oz vyaziga (dried spinal cord of sturgeon)
2-3 tbsp butter
3-4 eggs, hardboiled.

Soak vyaziga in cold water for 2-3 hours, rinse it, cover with fresh water and simmer for 3-3 1/2 hours. Drain cooked until soft vyaziga in a colander, pass it through a meat grinder or chop with a knife, add chopped eggs, dill or parsley leaves, melted butter, season with salt and pepper. If desired this stuffing can be mixed with cooked rice, finely chopped boiled fish, and onions browned in oil.

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Fish and Rice Stuffing for Pie

Ingredients:

300 g/11 oz fish fillet
3/4 cup cooked rice
2-3 tbsp oil or butter

Wash and cut fish fillet into small pieces and fry in 1-1 1/2 tbsp of oil. Mix with cooked rice, add melted butter, finely chopped dill or parsley leaves, and season with salt and pepper.

Boiled fish can be used in this stuffing. Cut boiled fillet into small pieces and mix it with rice.

If desired — add diced browned onion to this stuffing.

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Fish Stuffing for Pie

Ingredients:

750 g/1 lb 11 oz fish
or 500 g/1 lb 2 oz fish fillet
2 tbsp oil
1-2 onions

Scale and gut fish (pike, walleye, catfish, or carp) and wash it in cold water. Separate flesh from the bones, cut into small pieces, season with salt and pepper and fry in oil. Add fried onions, dill, mix everything well. If desired — add chopped hardboiled eggs.

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Tomato Sauce

Peel, wash, and dice 1/2 of each — carrot, parsnip, and onion and sauté in a pan with 1 tbsp of butter and same quantity of flour. Add 3 tbsp of tomato paste, mix, add 2 cups of fish stock, season with salt and cook 8-10 minutes on low heat. Remove the sauce from heat, add 1 tbsp of butter and mix to incorporate. Strain the sauce.

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White Wine Sauce (For Steamed Fish)

Peel 1 each medium parsnip and medium onion, wash, dice, and sauté in a pan with 1 tbsp of butter and same quantity of flour until brown. Add 2 cups of fish stock to the pan, season with salt and cook for 7-10 minutes. Take sauce off the heat and incorporate 1 egg yolk mixed with 1 tbsp of butter. Mix sauce well and strain. Add 1-2 tbsp of dry white wine or lemon juice.

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