4
“Smoked fish”
•
Pile up the firewood into the combustioncham-
ber.
•
Sprinkle the alder chips (or other wood chips,
which are suitable onto the heating plate.
•
Install the dripping plate.
•
Line up the fishes to the wire tray(s)
•
Put the wire tray(s) into the oven.
•
Install the radiation shield onto it’s grooves.
(Note! The control of the draught).
•
Put the cover on.
•
Light the fire
The smoking time of the small fishes is about 10–20
minutes. The smoking time for medium-sized fishes
app. 30 minutes and for big fishes app. 40 minutes
(e.g. salmon, pike).
Rinse the small fishes with cold water, strain off
the water and smoke the fishes as such. The small
fishes shall be salted afterwards by piling them light-
ly in layers e.g. in a box and add salt when piling.
Try to prevent the loss of heat during the salting.
Remove the guts from medium-sized and big fish-
es. The medium-sized and big fishes shall be salted
before smoking.
Smoked small fishes and mashed potatoes
(4 person)
Ingredients:
•
600 g fishes
•
salt, parsley
•
8 big potatoes
•
50–60 g butter
•
1–2 dl milk
Do the smoking according to the instructions
“Smoked fish”. The salting time of the ready fishes
is app. 40 minutes.
During that time you can make the mashed pota-
toes: wash and peel potatoes, cube them and boil.
Put the boiled potato cubes into a basin and add the
butter. Mash the potatoes with a mixer, add the milk
and continue the mixing until the mash is batter.
Sprinkle chopped parsley on the top.
Êîï÷åíàÿ ðûáà
•
Óëîæèòå äðîâà â òîïêó.
•
Íàñûïüòå îëüõîâóþ ñòðóæêó íà ïðîòèâåíü äëÿ
íàãðåâàíèÿ.
•
Óñòàíîâèòå ïðîòèâåíü äëÿ ñáîðà æèðà.
•
Óëîæèòå ðûáó íà ðåøåòêó.
•
Ïîñòàâüòå ðåøåòêó â ïå÷ü.
•
Óñòàíîâèòå çàñëîíêó â ïðåäíàçíà÷åííûå äëÿ íåå
ïàçû (Âíèìàíèå! Íå çàáûâàéòå î ðåãóëèðîâêå òÿãè!)
•
Çàêðîéòå êðûøêó.
•
Çàæãèòå îãîíü.
Âðåìÿ êîï÷åíèÿ ìåëêîé ðûáû ñîñòàâëÿåò 10–20 ìèíóò
(ðÿïóøêà, ñàëàêà), ðûáû ñðåäíåãî ðàçìåðà – îê. 30 ìèíóò
(îêóíü, ñèã, ñóäàê, óãîðü) è êðóïíîé – îê. 40 ìèíóò
(ëîñîñü, ùóêà, ëåù).
Ìåëêóþ ðûáó ïðîìûâàþò õîëîäíîé âîäîé, äàþò âîäå
ñòå÷ü, è êîïòÿò öåëèêîì. Êðóïíóþ è ñðåäíþþ ðûáó
ïîòðîøàò. Ïîñëå êîï÷åíèÿ ìåëêóþ ðûáó ïîñûïàþò ñîëüþ
ãðóáîãî ïîìîëà è íåïëîòíî óêëàäûâàþò â ÿùèê. Âî âðåìÿ
ñîëåíèÿ ïðåäîòâðàùàåòñÿ ïîòåðÿ òåïëà. Êðóïíóþ è
ñðåäíþþ ðûáó ñîë ÿò êðóïíîé ñîëüþ ïåðåä êîï÷åíèåì.
Êîï÷åíàÿ ðÿïóøêà è êàðòîôåëüíîå ïþðå
(4 ïîðöèè)
Ïðîäóêòû:
•
ðÿïóøêà ñðåäíåãî ðàçìåðà, 600 ã
•
ñîëü êðóïíîãî ïîìîëàá, ïåòðóøêà
•
êðóïíûé êàðòîôåëü, 8 øò.
•
ìàñëî, 50–60 ã
•
ìîëîêî, 1–2 äë
Êîïòèòå ðûáó â ñîîòâåòñòâèè ñ ïðèâåäåííûì âûøå
ðåöåïòîì. Ãîòîâàÿ ðûáà ïðîñàëèâàåòñÿ â òå÷åíèå
ïðèìåðíî 40 ìèíóò. Òåì âðåìåíåì ïðèãîòîâüòå
êàðòîôåëüíîå ïþðå. Ðåêîìåíäóåì èñïîëüçîâàòü ñîðò
«Ïèòî», èç êîòîðîãî ïîëó÷àåòñÿ êðàñèâîå, ñâåòëîå ïþðå
ñ îòëè÷íûì âêóñîì.
Âûìûòûé è î÷èùåííûé êàðòîôåëü ïîðåæüòå êóáèêàìè
è îòâàðèòå â ïàðîâàðêå. Îïðîêèíüòå êàðòîôåëüíûå
êóáèêè â ìèñêó è ïðèáàâüòå ìàñëî. Ñäåëàéòå ìèêñåðîì
ïþðå, ïðèáàâüòå ìîëîêî è ïåðåìåøèâàéòå äî òåõ
ïîð, ïîêà ïþðå íå çàãóñòååò. Ñâåðõó ïîñûïüòå ìåëêî
íàðåçàííîé ïåòðóøêîé.
Ñ ðÿïóøêîé è ïþðå ìîæíî ïîäàòü ÷åðíûé õëåá è
ìîëîêî.
Ñàëàò: ëèñòîâûé ñàëàò, äûíÿ, ñâåæèé îãóðåö.
Ðûáà, æàðåííàÿ íà ðàñêàëåííûõ óãëÿõ
•
Óëîæèòå äðîâà â òîïêó.
•
Äîæäèòåñü îáðàçîâàíèÿ óãëåé.
•
Óëîæèòå ðûáó íà ðåøåòêó äëÿ êîï÷åíèÿ.
•
Ïîäæàðüòå ðûáó íà óãëÿõ.
Ïðåäíàçíà÷åííóþ äëÿ æàðåíèÿ íà ðàñêàëåííûõ óãëÿõ
ðûáó ïðîìûâàþò õîëîäíîé âîäîé, íå ðàçäåëûâàÿ è ñîëÿò
ìåëêîé ñîëüþ.
Figure 2. “Smoked fish”
Рисунок2.
Êîï÷åíàÿ ðûáà