Potatoes are the head of everything! At least during quarantine, for sure. The host of the Lunch in 4 Hands program on the Kitchen TV channel, professional chef Ilya Burnasov offers four recipes for simple, tasty and familiar dishes with potatoes from childhood.
POLISH SUDAK AND PUREE WITH GARLIC
Ilya Burnasov: “Polish-style pike perch is a dish well known to everyone who has come across Soviet kindergartens, school, student and industrial canteens. Honestly, I don't know what's in a regular fish with a "Polish" sauce. The whole feature of the dish is in egg sauce with butter, dill and lemon juice. You must have mashed potatoes for garnish."
Ingredients:
✓ Pike perch fillet - 200 g
✓ Egg - 2 pcs.
✓ Lemon - 1 pc.
✓ Butter - 150 g
✓ Potatoes - 500 g
✓ Garlic - 3 heads
✓ Milk - 200 ml
✓ Greens - 50 g
✓ Orange zest
✓ Olive oil
✓ Salt, pepper
Preparation:
1. Peel potatoes, cut into quarters and cook. When the potatoes are boiled, drain the water and put them back on the stove so that the excess moisture evaporates.
2. Drizzle the garlic with olive oil, sprinkle with pepper and salt, wrap in foil and put in the oven for 20 minutes at 200 degrees. Cut off the base from the baked heads and squeeze the garlic mass into mashed potatoes. Mash the puree.
3. Remove the zest from one lemon, chop, add to the puree.
4. Pour milk into a saucepan, add butter, heat on the stove, bring to a boil and pour into puree. To stir thoroughly.
5. Pour water into a frying pan, sprinkle with spices, turn on high heat and blanch the pike perch fillet.
6. Boil the eggs in a hard boil, peel them. Using a grater, grate the eggs into a saucepan. Add butter and lemon juice. Put on fire. Add finely chopped dill. Mix with a whisk.
7. Put mashed potatoes on a plate, to it - pike perch, pour egg sauce on top. Decorate the dish with a lemon wedge and fresh dill leaves.
POTATO WITH MUSHROOMS
Ingredients:
✓ Potatoes - 500 g
✓ Porcini mushrooms - 250 g
✓ Onions - 200 g
✓ Butter - 80 g
✓ Vegetable oil - 30 g
✓ Greens - 50 g
✓ Sour cream - 100 g
✓ Spices
Preparation:
1. Cut potatoes and onions into half rings, porcini mushrooms into slices. Fry potatoes in one pan, and onions with mushrooms in the other. In both pans - butter with the addition of vegetable (so that the butter does not burn). Add mushrooms to potatoes and mix well.
2. Crush the garlic cloves. Put in a saucepan, add vegetable oil, heat over medium heat.
3. Put the potatoes with mushrooms on a plate. Add sour cream on top, sprinkle with finely chopped herbs, sprinkle with garlic oil for aroma.
POTATO SALAD
Ingredients:
✓ Potatoes - 200 g
✓ Celery stalk - 1 piece
✓ Pickled cucumbers - 150 g
✓ Sour cream - 70 g
✓ Granular mustard - 40 g
✓ Dill - 20 g
✓ Green onions - 20 g
✓ Salt, pepper
Preparation:
1. Do not peel the potatoes, grease with vegetable oil, sprinkle with black pepper and salt, wrap in foil. Bake in the oven at 200 degrees for 30 minutes. After cooking, remove the skin, cut into large pieces.
2. Cut the pickles into rings about half a centimeter thick. Cut the celery stalk into thin slices and add to the cucumbers.
3. In a clean bowl, add three tablespoons of sour cream, half a tablespoon of mustard, a pinch of ground black pepper, a pinch of salt and finely chopped garlic.
4. Mix all ingredients in a separate bowl with finely chopped green onions and dill.
KULEBYAK
Ilya Burnasov: “The word“kulebyachit”means“sculpt”- in fact, this is what you will have to do in the cooking process. Old Russian kulebyaki were prepared with several layers of minced meat of all sorts of meat, cabbage, buckwheat porridge, steep eggs, dried and boiled fish, mushrooms, onions and other ingredients. The ratio of filling and dough is the main difference between pies and other pies: in pies, the filling makes up more than half of the total weight, and in ordinary pies - less than half."
Ingredients:
For the test:
✓ Milk - 200 ml
✓ Vegetable oil - 3 tbsp. l.
✓ Dry yeast - 1 sachet
✓ Flour - 550 g
✓ Sugar - 2 tsp
✓ Margarine - 50 g
For filling:
✓ Ground beef - 800 g
✓ Onions - 350 g
✓ Milk - 600 ml
✓ Oyster mushrooms (can be replaced with champignons) - 550 g
✓ Garlic - 10 cloves
✓ Flour - 50 g
✓ Potatoes - 400 g
✓ Butter - 30 g
✓ Spices
Preparation:
1. Prepare the dough. Melt the butter. Add an egg, a pinch of salt, yeast and 200 ml of milk to one bowl. Mix thoroughly with a whisk. Add melted butter and 1/3 of the flour. Stir and leave the dough to "rest" for 30-40 minutes. When the dough starts to bubble, add the rest of the flour and stir. The dough should be firm. Cover it with plastic wrap and put it in a warm place for two hours.
2. Prepare the filling. Cut onion, garlic and mushrooms into small cubes. Fry in butter with the addition of vegetable oil until golden brown. Fry the ground beef in vegetable oil.
3. Prepare the white sauce. Fry the flour in butter, add boiling milk and a pinch of salt. Mix thoroughly with a whisk until smooth and add the sauce to the fried minced meat.
4. Boil potatoes and mash them.
5. Collect the kulebyaka. Gently knead the dough, put the minced meat, on top - fried onions with mushrooms, followed by mashed potatoes. Close the dough and place seam side down in a glass bowl greased with butter. Make thin notches on the dough and brush with an egg to get a beautiful color after baking. Send the kulebyaka to the oven for 30 minutes at a temperature of 200 degrees
6. When serving, cut the kulebyaka into pieces, top with slices of butter and chopped pickled cucumbers.
