Tip 1: What is anchovy and how can it be used
Tip 1: What is anchovy and how can it be used
Anchovy is a small fish from a detachment of herrings, common in both hemispheres of the globe. Despite the rather modest size, anchovy refers to commercial fish.
Use of anchovy in cooking
The excellent taste of anchovy is known fromancient times. For example, the ancient Greeks prepared a spicy sauce from a small fish. Today, fresh anchovy is rarely found on sale, and its name is often used to refer to small fish special salting. It is believed that in Russia and Europe fish are sold more often dried or in the form of canned food. It is used as a snack for beer and for cooking simple fish dishes. In fact, there are several commercial anchovy species in the world, which vary considerably in size. European anchovy, sometimes found on the shelves of Russian supermarkets, is called "hamsa." However, any kind of anchovy has incredibly juicy and tender meat, rich in iodine, phosphorus, vitamins and fat. In 100 g of edible part of a fish contains up to 14 g of fat and about 25 g of protein. The use of anchovies is useful for digestion, skin and nervous system. Substances contained in a small fish, can reduce the concentration of sugar in the blood. Recipes with anchovies are found in the national cuisine of many peoples. In Italy, for example, a fish is a traditional component of pizza. An original snack cake with anchovies can be prepared by any housewife in Russia.Tart Pissaladier
The preparation of the dish will require the followingIngredients: 250 ml of water, 250 g of wheat flour, 1 kg of onions, 1 can of canned anchovies, 40 g of butter, 0.5 cans of olives, 4 tbsp. l. olive oil, 1.5 tsp. dry yeast, 0.5 tsp. salt, 1 tbsp. l. thyme, black ground pepper. The onion is shredded with thin semirings. It is better to use a special grater of Berner, so that the half-wheels are almost transparent. 3 tbsp. l. olive oil, yeast and salt are mixed with water. The mixture is gradually injected with sifted wheat flour. Must get a fairly tight dough, which is left alone for 20 minutes. For this time in a frying pan heat the butter and add to it 1 tbsp. l. the olive. In oil, the onion is cooked until ready. It should be stewed, and not fried! If desired, you can lightly sprinkle onions, but do not get carried away, because the recipe uses a salted anchovy. The dough is rolled out with a rectangle and put into a suitable baking dish, oiled. From the scraps of the dough make small sides. The billet is left to stand for 10 minutes. Then lay a layer of onion on the dough. On the surface of the layer a grid of salted anchovy is made. In each cell, put the olive. Pie is sprinkled with thyme greens and black ground pepper. Bake the tart at a temperature of 200oC for 20-30 minutes. It is recommended to serve a warm dish.Tip 2: How to make Caesar sauce
Salad "Caesar"- one of the most popular salads in the world. It would seem that some of the most common ingredients and such success. Maybe it's all about sauce? Do not fill the salad with "Caesar»With mayonnaise. It is better to cook a real sauce of the same name.
You will need
- Egg - 1 piece;
- Mustard - ¼ teaspoon; </ li>
- Lemon juice - 1 teaspoon; </ li>
- Olive oil - 2 tablespoons; </ li>
- Refined sunflower oil - 4 tablespoons; </ li>
- Fillet of anchovies - 4 pieces; </ li>
- Worcestershire sauce - 4-5 drops; </ li>
- Salt </ li>
- Freshly ground pepper - to taste.
Instructions
1
Take an egg, with a thick needle pierce it withstupid side. Then dip the egg into boiling water. Immediately remove the saucepan from the heat. Leave the egg in hot water for one minute, then remove and immediately cool in cold water. Allow the egg to cool for 10-15 minutes. Now it can be used to make sauce.
2
Break the egg and remove the thickened protein from the spoonand yolk. Thoroughly grind with a blender. Use the scraping tip. This operation with the egg needs to be done because the thickened protein better envelops the ingredients of the salad.
3
Continuing to beat, add gradually the mustard andlemon juice. Then pour in a mixture of olive oil and vegetable oil. Be sure to pour oil gradually, in a thin trickle and directly under the blender nozzle. Continue to beat until the sauce has acquired the consistency of mayonnaise.
4
Fillets of anchovies dry with a napkin and finely chopwith a knife. If the anchovies are too salty, rinse them with cold water. Add the anchovies to the sauce, whisk it again with a blender. Add to taste the Worcestershire sauce, freshly ground pepper and salt.
Tip 3: How to Make Tuna Mousse
Mousse of tuna - a fine, tasty and versatile dish. You can eat it for breakfast, smeared on toast or rye bread, you can use it as a filling for eggs, tomatoes and peppers, and you can serve it as a festive dish, especially if served in baskets of dough.
You will need
- Tuna canned - 1 can;
- curd cheese - 150 g; </ li>
- butter - 25 g; </ li>
- pickled capers or gherkins - 1 tablespoon; </ li>
- anchovies - 2 pcs. or anchovy paste - 1 tsp; </ li>
- tartlets - 6 pieces; </ li>
- vegetable broth - 100 g; </ li>
- gelatin - 1 package; </ li>
- greens - 1 tsp.
Instructions
1
From a can of tuna, canned inyour own juice, drain the liquid, crush the fish with a blender or mixer along with cheese, butter, capers and anchovies (or anchovy paste) until smooth. Before adding anchovies, try mousse - it should not be too salty.
2
Finished mousse put into baskets and put into the refrigerator.
3
If you prepare baskets with mousse in advance, so that the mousse is not aired, you can pour it jelly. This will also make your snack more tasty and beautiful.
4
Cook the vegetable broth. Mix the hot broth with herbs and gelatin (count the amount of gelatin based on the instructions on the package, since gelatin may be different) and prepare a thick jelly.
5
Pour the ready-made jelly tartlets with mousse and take them into the refrigerator until it cools down. Mousse in the baskets will be tightened with a thick jelly film, which will prevent the winding and give it a beautiful festive look.
6
Before serving mousse in baskets you can sprinkle with fresh chopped greens.
Tip 4: How to Make Caesar Sauce
Caesar Sauce is used for dressing salad,having the same name. It was created spontaneously when the cook added a Worcester sauce to the usual refueling. However, this sauce can not always be found in stores. Therefore, when you need to prepare a Caesar sauce for salad dressing, you can use the recipes adapted to Russian conditions.
You will need
- - egg - 1 piece
- - Mustard - 1/4 teaspoon
- - olive oil - 20 ml
- - vegetable refined oil - 40 ml
- - lemon juice - 1 teaspoon
- - fillet of anchovies - 4 pieces or sprat sprat - 2 pieces
- - Worcester (Worcestershire, Worcestershire)Sauce (Worcestershire sauce) - 4-5 drops (as it is difficult to find on sale or its cost is too high, during cooking this sauce is replaced with balsamic vinegar and Thai fish sauce)
- - salt
- - freshly ground pepper
Instructions
1
The egg preheated to room temperaturedrops into boiling salted water and cooked for 2-3 minutes. After that, the egg quickly descends into cold water. The cooking time can vary depending on the size and freshness of the egg. It is better to cook a little time, since in the original recipe it drops into boiling water for only 1 minute.
2
The cooled egg, which should be cookedsoft, broken and laid out in a bowl. To it mustard and lemon juice are added. The resulting mass is beaten with an immersion blender. In this mass gradually blends a mixture of oils with a constant whipping blender. As a result, the resulting sauce should thicken.
3
Fillet of anchovies or sprats is washed anddried with paper towels. Then the fillet should be crushed with a knife and added to the sauce. With a submerged blender, the resulting sauce is whipped to a homogeneous state, a Worcester sauce or balsamic vinegar is added in its pure form, or vinegar in combination with a Thai fish sauce.
4
All this should give the cooked sauceCaesar light fishy taste. The sauce is thoroughly mixed and, if necessary, is salted. Salt is necessarily added at the very end, as the anchovy or sprat fillet can have different salinity, and there is a danger of over-salting the dish.
