In structure of culinary recipes both red, and white wine quite often descends. Vodka can become the integral component sauce of dishes and marinades for meat and fish too.
Spaghetti with creamy and vodka sauce
It is required to you:
- 600 g of spaghetti; - 3 tablespoons of sunflower oil;
- 500 g of fillet of a salmon; - 1 lime; - 400 g of mussels in sinks; - 200 ml of vodka; - smoked150 beef or pork; - 100 g of fresh champignons; - 2 pieces of onions shallot; - 1 red bulb; - 100 ml of balsam vinegar;
- bunch of green onions; - 300 ml of heavy cream; - salt and fresh ground black pepper. Pour into a pan a little water and pour the washed-up shell macaroni products. Warm up before water boiling, remove it and pour in vodka. Prepare mussels until they open. After that postpone mussels, without taking out from sinks, and filter the turned-out liquid and set aside.
If you use already cleaned mussels, you extinguish them in vodka no more than 3-4 minutes.
Peel onions shallot and cut on cubes, crush also green onions. Also cut into cubes beef and mushrooms. In a frying pan warm vegetable oil and fry in it meat, and in 3-4 minutes add onions and mushrooms. There pour in the vodka which remained from preparation of mussels and cream. Salt and pepper sauce and you stew it until it a little thickens. Cut some fillet of a salmon on small cubes. Squeeze out juice of a lime, water with it fish, mix, salt, pepper and leave for half an hour. Crush a red bulb. If you are afraid that at you will pinch eyes, keep in mind that for cutting of onions it is possible to use the food processor. In a frying pan warm oil, fry in it at first onions, and then pour pieces of a salmon. Fill in a dish with balsam vinegar and prepare 10 minutes, regularly stirring slowly. Separately boil pasta in the added some salt water. The dish should be served on big portion plates, having sauced noodles and also having put a portion of fish and several mussels.
Salmon in vodka marinade
It is required to you: - 6 salmon steaks weighing about 150 g everyone; - 150 ml of olive oil; - 50 ml of vodka; - 1 tsps of hot red pepper; - 3 tablespoons of white sunflower seeds of sesame; - 2 limes; - 800 g of spinach; - 300 g of heavy cream; - 300 g is fresher than a green asparagus; - olive oil; - coarse salt.
If you love more nourishing garnish. replace an asparagus and spinach with potato carrot puree.
Grate fillet of a salmon with coarse salt, inwrap in polyethylene and remove in the fridge for half an hour. Meanwhile make marinade. Squeeze out juice of limes, grate a half of a peel of one of them. Put all this in a bowl, add vodka, olive oil and pepper. Dip each steak of a salmon from two parties into this mix and leave for 30 minutes. If such marinade seems to you too sour, for mitigation of taste reduce amount of juice of a lime. In a frying pan warm olive oil. When using a frying pan with teflon coating you can do also without excess fat as marinade already contains oil. Strew each steak with seeds of sesame and fry from two parties on average fire 5 minutes from each party. Be engaged in a garnish. Boil an asparagus in the added some salt water to softness. Cut spinach strips, put in a frying pan, fill in with cream, salt and you extinguish on average fire not less than 15 minutes. Serve a salmon accompanied by a useful garnish - an asparagus and stewed spinach.