Portion mischiefs a naturel

Category: Fish dishes
Portion mischiefs a naturel

Ingredients

zander 650g
white roots 30g
bulb onions 1 PC
allspice 3 pcs
black peppercorns 5 pieces
salt taste
For the sauce: egg 1 PC
refined oil about 100ml
garlic 1 tooth
mustard beans, greens optional taste
lemon juice 1 st. l.

Cooking method

  • This particular dish was served in the best restaurant in Moscow "Griboyedov" in Bulgakov's novel "The Master and Margarita", it is very appetizingly described in the book, I decided to cook it. I love it when the taste and aroma of the main ingredient prevails in the dish, and the rest only emphasize it.
  • We take pike perch, mine weighed exactly 650g. We clean, wash, cut into portions. The net weight of my fish is 420g. We put the pike perch in a large, not deep dish, fill it with cold water so that the water slightly covers the fish. There - white roots, a peeled onion, pepper and put on fire. I don't like bay leaves in fish broth because of the rather obsessive aroma. Bring to a boil, skimming off the foam and over low heat, maintaining a constant moderate boil, cook for 15-20 minutes. It's important not to overcook the fish, otherwise it will dry out and lose its flavor.
  • While the fish is languishing, prepare the sauce. The sauce can be whatever you like.
  • I like mayonnaise sauces. We take the egg and whisk it with a mixer, gradually add vegetable oil until the desired thickness of the sauce (as in the preparation of mayonnaise), then add lemon juice, salt and pepper and beat it well again, at the end squeeze the garlic through the garlic. You can add finely chopped greens and mustard beans to the same sauce.
  • We take out the fish for a dish, decorate at our discretion, greens, lemon wedges, pickled ginger, etc. will do. Serve with sauce. If done correctly, the fish need not be salted, it turns out very tasty, juicy, natural and healthy. It is also very easy and quick to prepare.

The dish is designed for

3 servings

Time for preparing:

30 minutes

Note

“The entire lower floor of my aunt's house was occupied by a restaurant, and what a restaurant! In all fairness, he was considered the best in Moscow. And not only because it was housed in two large halls with vaulted ceilings, painted with purple horses with Assyrian manes, not only because a lamp covered with a shawl was placed on each table, not only because the first person who came in with streets, and also because the quality of his provisions Griboyedov beat any restaurant in Moscow ... "

“- Where are you having dinner today, Ambrose?
- What a question, of course, here, dear Fock! Archibald Archibaldovich whispered to me today that there will be portioned goons and nature. A virtuoso thing! "
M. Bulgakov, novel Master and Margarita, chapter 5.

Medusa
And why exactly your recipe should be considered the original dish described by M. Bulgakov?
Omela
Medusa , do you have your own original version ??? : - \ We'll look at him with pleasure! Because it's up to the author to present this or that recipe. Bulgakov has no exact description. But you would not hurt to familiarize yourself with the terms of the competition.
Violochka
Omela, thanks

Medusa, I am the author of the one mentioned by Bulgakov and I do not pretend
Twist
ViolochkaThanks for the perfectly balanced recipe. The fish looks very tender and juicy
Violochka
Quote: Twist

ViolochkaThanks for the perfectly balanced recipe. The fish looks very tender and juicy
Thank you! I will be glad if it comes in handy

I also like in this pike perch that it does not affect the figure in any way, you can eat with a clear conscience
barbariscka
Violochka
Diet, delicate, tasty pudding ... The recipe is quite true to the name.
Medusa
But what Bulgakov had, I think, every culinary specialist can think out for himself.
Violochka
barbariscka, Thank you
Omela
Quote: Violochka

I also like in this pike perch that it does not affect the figure in any way, you can eat with a clear conscience
Well, KaneshnA !!! Especially after your cakes!
Violochka
Omela, yeah, we love cakes and eat and bake)) thanks

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