3
Cooking in the blaze of fire
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Remove the heating plate (8)
•
Pile up the firewood into the combustion cham-
ber
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Put the holder for the gridirons into their holes
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Light the fire
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Put the fillets between two gridirons and
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Hang then the gridirons to the holder
•
Hang also the radiation shield to the holder. It
protects against wind and keeps the heat.
•
Put the cover on
•
Use the dripping plate under the gridiron,
so that liquid from the fish don’t drip to the
ground.
The fillets shall be salted with fine salt in advance.
Sprinkle lemon pepper to the fillet surface.
First blaze the skin side of the fillet so that it be-
comes crispy, then blaze the other side. The blazing
time is about 20–30 minutes. The fish is ready,
when the flesh comes loose from the skin.
Squeeze lemon juice to the surface of the ready
fish. The most popular species of fish for blazing
are salmon and whitefish. Suitable sauce for fish is
e.g. self-made fish-roe sauce.
You can also grill the beef with this method.
“Blazed salmon”, fish-roe sauce and boiled
potatoes (4 person)
Ingredients:
•
Salmon (or other fish) fillets 500–600 g
•
Lemon
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Lemon pepper, dill, fine salt, white pepper
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Fish-roe 200g
•
Cream 2 dl
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1 onion
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8 potatoes (medium-sized)
Look the instruction “Cooking in the blaze of fire”.
Lay the ready blazed fish fillets onto the serving
tray. Squeeze 1/2 lemon juice. The other half of
the lemon and a part of the dill can be used for the
decoration.
Mix the fish-roe and chopped on-
ion. Add white pepper and salt. Whip
this mixture together with unseasoned
whipped cream. Sprinkle some chopped
dill on the top of the sauce.
Salad: American lettuce, cucumber,
dill, lemon juice.
FisH DisHEs
ÐÛÁÍÛÅ ÁËÞÄÀ
Ðûáà, êîï÷åíàÿ íà îòêðûòîì îãíå
•
Ñíèìèòå ïðîòèâåíü äëÿ íàãðåâàíèÿ.
•
Óëîæèòå äðîâà â òîïêó.
•
Óñòàíîâèòå äåðæàòåëü ðåøåòêè äëÿ êîï÷åíèÿ â
ïðåäíàçíà÷åííûå äëÿ íåãî îòâåðñòèÿ.
•
Çàæãèòå îãîíü.
•
Óëîæèòå ïðåäíàçíà÷åííûå äëÿ êîï÷åíèÿ ðûáíûå
ôèëå íà ðåøåòêó è ïîäâåñüòå åå íà äåðæàòåëü.
•
Óñòàíîâèòå íà äåðæàòåëå çàñëîíêó äëÿ çàùèòû îò
âåòðà è ñîõðàíåíèÿ òåïëà.
•
Çàêðîéòå êðûøêó.
•
Èñïîëüçóéòå ïîä ðåøåòêîé ïðîòèâåíü äëÿ ñáîðà
æèðà, ÷òîáû âûäåëÿþùèéñÿ èç ðûáû ñîê íå ñòåêàë
íà çåìëþ.
Ïîäãîòîâüòå ðûáíûå ôèëå äëÿ êîï÷åíèÿ, ïðåäâàðèòåëüíî
ïîñîëèâ èõ ìåëêîé ñîëüþ. Ïðèïðàâüòå ìÿêîòü ëèìîííûì
ïåðöåì. Êîïòèòå êîæó äî îáðàçîâàíèÿ ðóìÿíîé êîðî÷êè,
ïîñëå ÷åãî ïåðåâåðíèòå è ïðîäîëæàéòå êîï÷åíèå ñòîðîíû
ñ ìÿêîòüþ. Âðåìÿ êîï÷åíèÿ íà îãíå ñîñòàâëÿåò 20–30
ìèíóò. Ðûáà ãîòîâà, êîãäà ìÿêîòü îòäåëÿåòñÿ îò êîæè.
Ñáðûçíèòå ãîòîâóþ ðûáó ëèìîííûì ñîêîì. Äëÿ
êîï÷åíèÿ íà îòêðûòîì îãíå ëó÷øå âñåãî ïîäõîäÿò ëîñîñü
è ñèã.  êà÷åñòâå ïîäëèâû ê êîï÷åíîé ðûáå ìîæíî
ïðèãîòîâèòü, íàïðèìåð, ñîóñ èç èêðû. Íà îòêðûòîì îãíå
õîðîøî ïîëó÷àþòñÿ è áèôøòåêñû ãðèëü.
Ëîñîñü, êîï÷åíûé íà îãíå , ñîóñ èç èêðû è
îòâàðíîé êàðòîôåëü (4 ïîðöèè)
Ïðîäóêòû:
•
ôèëå ëîñîñÿ, 500–600 ã
•
ëèìîí
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ëèìîííûé ïåðåö, óêðîï, ìåëêàÿ ñîëü, áåëûé ïåðåö
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èêðà íàëèìà, 200 ã
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ñëèâêè, 2 äë
•
ëóê
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êàðòîôåëü ñðåäíåãî ðàçìåðà, 8 øò.
Ïðèãîòîâüòå ðûáó íà îòêðûòîì îãíå, êàê îïèñàíî âûøå.
Óëîæèòå ïðèïðàâëåííûå ñîêîì ïîëîâèíêè ëèìîíà ôèëå
ëîñîñÿ íà áëþäî. Èñïîëüçóéòå âòîðóþ ïîëîâèíêó ëèìîíà
è óêðîï äëÿ óêðàøåíèÿ.
Ñîåäèíèòå èêðó è ìåëêî íàðåçàííûé ëóê, ïðèáàâüòå
áåëûé ïåðåö è ñîëü. Âçáåéòå ñìåñü ñ
íàòóðàëüíûìè ñëèâêàìè. Ïîñûïüòå ñîóñ
èçìåëü÷åííûì óêðîïîì. Âíèìàíèå! Îñåíüþ
ëóê ìîæíî èñïîëüçîâàòü áîëåå îáèëüíî.
Âåñíîé ñòàðûé ëóê èìååò áîëåå ñèëüíûé
âêóñ, ïîýòîìó äîñòàòî÷íî ìåíüøåãî
êîëè÷åñòâà ïðèïðàâû. Ìîæíî èñïîëüçîâàòü
òàêæå èêðó ëîñîñÿ, ðÿïóøêè è ñèãà.
Èêðó îçåðíûõ ðûá ðåêîìåíäóåòñÿ ïåðåä
ïðèìåíåíèåì çàìîðàæèâàòü.
Ðåêîìåíäóåì èñïîëüçîâàòü êàðòîôåëü
ñîðòà «Ñèèêëè» èç-çà åãî îòëè÷íîãî âêóñà
è õîðîøèõ ñâîéñòâ ïðè îòâàðèâàíèè. Îí
òàêæå ëåãêî î÷èùàåòñÿ îò êîæóðû. Ñàëàò:
ñàëàò ñîðòà «Ëåäÿíàÿ ãîðà», îãóðåö, óêðîï,
ëèìîííûé ñîê.
Figure 1.
Cooking in the blaze of fire
Рисунок 1.
Ðûáà, êîï÷åíàÿ íà
îòêðûòîì îãíå