How to make rassolnik? There is a wish for something more interestingly. The recipe of rassolnik with fish and quenelles can come to the rescue.
It is required to you
- - 500 g of a small-sized fish
- - 2 pickles
- - 1 carrots
- - 1 onions
- - 3-4 potatoes
- - 0.5 pearl barley
- - parsley
- - 2 tablespoons of oil
- - salt
- For quenelles:
- - 200 g of fish without bones
- - 50 g of white loaf
- - 0.5 cups of milk
- - 1 tablespoons of oil
Instruction
1. Cook a small small fish broth in the added some salt water. In a separate saucepan cook pearl barley. Previously wash out grain and touch, so rassolnik with pearl barley will turn out more transparent.
2. After broth cooked, filter it. From grain drain water if it remained, and add pearl barley to broth. Broth with porridge boil still a couple of minutes on weak fire.
3. Peel potatoes, wash out it, cut on small cubes, and then add to broth. Cut cucumbers on small pieces, send them to rassolnik. Separately roast onions and parsley on vegetable oil, add to broth. Don't forget to salt.
4. For quenelles make forcemeat of fish, having scrolled fillet via the meat grinder or having crushed in the combine. Fill in with milk and oil grain pulp, let's become impregnated, then add to forcemeat and stir. Create small balls, send them to cook in rassolnik in 5 minutes prior to the end of cooking of a dish.
5. Serve fish rassolnik with pearl barley and quenelles, having strewed it with fennel before giving.