Russian Orthodox monasteries since ancient timeswere not only the abodes of piety and righteousness, but also various culinary delights. Despite the fact that the strict statutes did not allow ministers to eat as abundantly and diversely as the laity, the monastic kitchens were rich in pickles. Moreover, many recipes of dishes, invented by the father cooks, turned out to be so tasty and interesting that they found the widest application among the people. And enjoy the success to this day!
Kitchens without borders
Вы любите черный хлебушек, известный как "Borodino"? We owe his recipe to one of the monasteries near Moscow. And kvass "Monastyrsky", and honey, wine, sbiten, cheese? And rice porridge, cooked by a completely especially praying brethren? And the most different recipes for cooking fish, united by the common name - “in a monastic way”? It is about these dishes that will be discussed here. The fact is that the meat in the abodes of God was not addicted. But the fish always stocked enough, it was served very often and was prepared excellently in all forms. And it was used almost daily, for lunch and dinner. Therefore, the brand "fish in a monastic way" is equally applicable to both the first and second courses.
Delicacy for dinner
So, monastic fish ...Recipes - a lot! For example, this wonderful hodgepodge! The volume of products is calculated based on the number of consumers. At a minimum, this dish will require 1 kg of sturgeon, carp, perch, beluga, etc. How is such a “monastic fish” cooked? First, from the heads and spinal bones of seafood "simpler" is the broth. Naturally, carpies, zander, salmon heads should be thoroughly washed beforehand, soaked. Fire under the pan, make small, so that the soup does not boil and is transparent. Put the allspice peas, bay leaf, coriander. But do not get carried away so as not to kill the natural flavor of the food. Foam and scum remove. Salt a little, then add to taste. Separately, in another saucepan, fish of more expensive breeds is boiled: sturgeon (you can take pike), beluga, catfish. Take only fillets, cut it into large chunks. Then take 3-4 large pickled cucumbers. Give them a good steam - for softness - and cut them into thin strips. Pour vegetable oil into the pan and stew for 10-15 minutes several finely chopped onions (2 medium ones will suffice) and 3 tomatoes, after removing them from the skin. To make it easy, pour the boiling water over the tomatoes. And the last stage of the sacred rinse: strain the broth from the heads, put the fillet pieces, cucumbers and dressing into it, add the sliced olives. Salt if needed. Now let your “monastery-style fish” infuse under the lid for about 20 minutes. During this time, cut the lemon into slices, removing the zest and seeds. And chop parsley. In each plate, in addition to the liquid, put a piece of fish, a slice of lemon, a pinch of greens, a spoonful of sour cream. Unusually delicious!
Pike in a "monastic" multicooker
You can cook your favorite dish in modernmiracle units. Excellent fish goes "monastic" in a slow cooker. You will need a pound of pike (or any other variety, at your discretion), as long as there are fewer bones in the meat. In this regard, the hake is very convenient. Still need 1 large onion, 3-4 eggs, some mushrooms - 200-250 grams. Plus 100 g of mayonnaise, the same amount of hard cheese, a little butter, seasoning and salt and pepper - to taste. The fish must be cleaned, the meat cut into small pieces - by 5 cm. Each salt, season with pepper and spices. The onion is cut into rings. Eggs are boiled in advance, cleaned and cut also rings. Mushrooms, already prepared, for 10-15 minutes should be dipped in boiling water. Then drain, cut into cubes. Lubricate the capacity of the multicooker. Put the fish on top, onions, then eggs and mushrooms. And that, and another prisolite. Now grease with mayonnaise and sprinkle with grated cheese. Run the program in Baking mode for 50 minutes. Another 15 leave on the "heating." And enjoy the paradise dinner!
Carp in the oven
No matter how prepared monastic fish, the recipeEach dish contains its own little tricks. So, the housewives should definitely take note: the best food is obtained from fresh produce. If freshwater fish got into your hands "snooty", the delicacy of it will not work. Therefore, it is processing live. Well, on the agenda we have the most democratic fish - carp. It is found in most fresh lakes and rivers, and is often hooked. And how delicious is baked carp, with a crispy brown crust, - not for us to tell you! Ingredients: fish itself, some vegetable oil, salt, pepper to taste. Peel the staples. Take out the insides and gills. Do not cut off the tail and fins - they will give the dish a special taste. And this is the second trick in your cooking piggy bank. Rinse the finished carcass well again, then wipe it thoroughly inside and out with a paper towel or napkins. And just thoroughly rub on all sides with a mixture of salt and pepper. Then turn the oil - rub it into the carcass inside and out. Insert wooden sticks into the sternum and abdomen of the fish. Then the crust will also form inside and on the skin. After all, the wider the fish to open, the more thoroughly it is baked! Turn on the oven in advance, grease the baking sheet, put the carp and bake for about half an hour until golden brown. Separately fry potatoes. When the fish is fully prepared, remove the sticks, sprinkle it with lemon juice and place on the dish. Put potatoes in and around. Sprinkle with herbs, serve with a salad of fresh vegetables.
