Easter dinner for those who are limited in time

Author: belan |Fri, 05/08/2009

You're fond of Easter and this year you were going to surprise your household with a real Easter Dinner. Everyone is waiting for something special from you. But your boss!...He seems to be completely out of touch with events. He asked you too prepare a report for the Monday. Monday!!! The Easter Monday! I suppose you should remind him somehow.

Anyway here is a menu for the Easter dinner, which won't take you a lot of time. It comes as two courses. The first course is boiled salmon - one of the simplest holiday dishes you'll probably ever have opportunity to serve. The second course is piquant potatoes. And the salad which can be the perfect complement to any meal.

Follow our instructions below.

1. Cook the salmon beforehand. Do not pour off the sauce, and do not let it get cold.

2. 40 minutes before dinner prepare the salad of sweet bell red pepper and celery. Cover it and put on a table.

3. 30 minutes before dinner prepare the mayonnaise.

4. 20 minutes before dinner boil the potatoes, meanwhile moving the salmon onto the plate.

Boiled Salmon

INGREDIENTS

a salmon weighing about 2 kg, disemboweled and scaled

2 carrots, finely chopped

1 stalk of celery, chopped

1 onion, chopped

A little bunch of parsley, tied with a rope

1 tsp of salt

For garnish: green lettuce, pieces of cucumber, parsley, lemon segment

DIRECTIONS

1. Take the gills out of the salmon and put the fish in a roaster or in a baking case, coated with olive oil. If using a baking case, cut the fish in half, vertically in the middle, and then put two halves alongside in the case.

2. Carefully pour 1/5 liter of cold water (it must cover only 3/4 of the salmon) and add other ingredients.

3. Put the roaster on the cooker and let it be heated until the liquid is brought to a boil.

4. As soon as the first bubbles appear in the water, turn down the heat and cover the pan. Let it cook the fish for 8 minutes.

5. Take the roaster off the cooker and put it aside, not uncovering, until it get cooled completely (about 2 hours). In 2 hours the fish will be ready.

6. Carefully take the fish out and lay it on the piece of foil. Take the skin off (it comes off very easy). Use the foil to turn the fish over and take off the skin from other side.

7. Use the foil to move the salmon onto a serving dish. (If you cut fish in half, then match the halves together and hide the cut with garnish).

8. Fill the dish with shredded green lettuce and in the middle put the direct line of the thinly cut cucumber slices. Before serving, decorate the course with parsley and lemon slices.

Piquant potatoes

INGREDIENTS

1 kg of new potatoes

2 peppermint sprigs

50 g of dairy butter

30 ml of chopped peppermint or parsley

DIRECTIONS

1. Boil potatoes in their jackets in a pan with peppermint for 15 minutes. Pour off the water and take the peppermint out.

2. Add butter, herbs and shake the pan slightly, until the butter melts. This course is to be served immediately after cooking.

Salad of sweet red bell pepper, celery and pine nuts

INGREDIENTS

6 stalks of celery, chopped

2 middle-size sweet red bell pepper, cut in half

1 bunch of spring onions, chopped

430 g of canned chickpeas

For the apple dressing:

1 teaspoon of lemon rind

5 tablespoons of olive oil

30 ml of apple juice

1 tablespoon of fresh oregano, chopped

salt and ground black pepper

For decoration:

finely chopped leaves of celery

50 g of pine nuts

DIRECTIONS

1. Put the chopped celery into a large salad-bowl.

2. Heat the sweet pepper on a grill with its skin upwards, until the skin becomes black. Let it get cold, and then take the skin off. Cut the pealed peppers on slices and put into the bowl.

3. Add spring onions and chickpeas

4. Make the apple dressing. Put the lemon rind in a bowl. Add olive oil and apple juice with oregano. Season with salt and black pepper. Slightly shake up with a fork.

5. Pour the dressing onto the salad and mix. Leave it stand for 5-10 minutes. Serve skettered with chopped leaves of celery and fried pine nuts

Mayonnaise with mustard and parsley

INGREDIENTS

1 egg

1 egg yolk

300 ml of olive oil

2 tablespoons of lemon-juice

salt and ground black pepper

3 tablespoons of fish broth

2 teaspoons of mustard with seeds

2 tablespoons of the parsley, chopped

DIRECTIONS

1. Положить яйцо и яичный желток в кухонный комбайн. Взбивать с помощью металлического ножа 20 сек

2. Не выключая комбайн, тоненькой струйкой начать вливать масло. Важно, чтобы сначало масло добавлялось очень маленькими порциями. Продолжать, пока все масло не будет добавлено и майонез не загустеет (около 1 минуты).

1. Put the egg and the egg yolk in a kitchen machine. Fluff up for 20 seconds with a metallic knife.

2. With the kitchen machine turned on, trickle the oil. It is important, that oil must be added in very small portions. Continue, until all oil is added and mayonnaise becomes thicker (about 1 minute).

3. Add lemon juice, season to taste, after that add the fish broth and fluff up for 20 minutes.

4. Mix the mayonnaise with mustard and parsley with a spoon and immediately serve. You're fond of Easter and this year you were going to surprise your household with a real Easter Dinner. Everyone is waiting for something special from you. But your boss!...He seems to be completely out of touch with events. He asked you too prepare a report for the Monday. Monday!!! The Easter Monday! I suppose you should remind him somehow.



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