salt – Toidublogi

June 1 2024

Fish in salt-crust

Salt-crusted cooking is a very old method of preparing food. This technique was described about 2,500 years ago. It can also be used to prepare other foods, such as vegetables and chicken. A large amount of sea salt is mixed with water or a mixture of water and egg whites to a dough-like consistency similar to wet sand, in which the food is cooked. Don’t worry about the fish being too salty. Indeed, I did not add extra salt to this dish. Fish prepared in a salt crust remains very juicy and tasty.

Preparation time: About 1 hour
Level: Easy
Serves: Two to four

Ingredients:
Two to three baby trout, small char, or sea bream
2 lemons for seasoning
Black pepper for seasoning
About 1.5 kg coarse sea salt for the salt crust

Sauce:
50 ml olive oil
1 tsp English mustard
A large handful of chopped dill and chopped parsley
Sea salt and black pepper for seasoning
Juice of 1 freshly squeezed lemon

Fried Zucchini:
2 small zucchinis, cut into wedges lengthwise
Olive oil for frying
Sea salt and black pepper for seasoning

Preparation:

Prepare the coarse salt to cover the fish. Pour the salt into a bowl, adding water until it reaches a consistency similar to slightly wet sand.
Line a baking tray with parchment paper and cover the part of the parchment where the fish will sit with about a 1 cm thick layer of salt.
Season the fish inside with black pepper and place lemon slices in the belly of the fish. Place the fish on the salt layer.
Pack the remaining salt around the fish so that they are completely covered in about a 1 cm thick layer of salt. The tail and possibly the head can be left uncovered, but usually, the entire fish is covered with salt.
Preheat the oven to 200°C (392°F) and bake the fish for 30 minutes. This time is sufficient for small fish; if you plan to bake a large whole salmon with a salt crust, you will need to extend the baking time.
Meanwhile, prepare the sauce by mixing olive oil, mustard, lemon juice, and chopped dill and parsley.
To prepare the fried zucchini, cut the small zucchinis lengthwise into quarters, heat oil in a pan, and fry the zucchinis on medium heat for 6-7 minutes on each side.
When the fish is cooked, cut the salt crust from the edge and carefully lift it off the fish. It’s okay if it doesn’t come off in one piece.
Lift the fish out of the salt crust, optionally remove the skin, but this is not necessary. The skin is salty, but it tastes quite good.
Serve the fish with the sauce and fried zucchini, and garnish the dish with fresh herbs.
Ready!!

January 23 2022

Yorkshire pudding

andrestover National dishes, Side dishes egg, English, milk, salt, wheat flour 0

Yorkshire pudding is from the County of York in the north of England and is made with flour, milk, eggs, salt, and oil. I have eaten it once, not in Yorkshire, but in London, where it was served with meat and sauce. I prepared it next to the gravlax and it went pretty well with this food.
Historically, the first recipes for making this pudding date back to the mid-18th century. It was usually eaten with thick sauce and mushrooms or vegetables and was primarily a cheaper type of food. According to Wikipedia, Yorkshire pudding is one of the top 10 things people love about the UK.
I thoroughly researched how to make it before I started doing it myself. In reality, it seemed to me that there was one important aspect that was worth following and that I was following. It is worth making the dough a day earlier so that it will hydrate. This is how the pudding rises well and looks good.

Preparation time: Dough preparation 15 min, hydration at +4 degrees overnight, baking 20 min.
Level: Average
Quantity: for two or four

Ingredients:
4 large eggs
150 g of wheat flour
200 ml of 2.5% milk
1 teaspoon sea salt
about 150 ml of cooking oil for baking pudding

Preparation:
1. Mix eggs, milk, salt, and flour. Mix until smooth and leave to stand at +4 degrees overnight.
2. Before baking, pour the dough into a jug or bottle so that it is easy to pour into the molds and so that it does not drip onto the edges of the mold.
3. Pour the outer row of a metal 6×4 muffin tin three-quarters full of cooking oil and tilt the tin so that the oil flows evenly into all the holes.
4. Preheat the oven to 230 degrees place the oil-filled muffin mold in the oven and heat until the oil smokes slightly.
5. Take the mold out of the oven and pour the dough into each mold hole until the holes are filled. The oil rises to the surface and the dough is at the bottom, but it should be so. Fill out the entire muffin mold this way.
6. Place in an oven at 230 degrees and bake for 20 minutes. Do not open the oven during baking!! During this time, Yorkshire puddings will rise high and turn golden brown.
7. After baking, place the Yorkshire puddings on a serving plate and serve immediately. If there is oil left in the pudding cavity, pour it off before placing it on the plate. Serve with the topping you like.
In Britain, it is eaten with meat, gravy, and vegetables. I offered it with gravlax and gravy.
Ready !!

January 12 2021

Breaded cheese with salad

andrestover Salads, Side dishes black pepper, cheese, salt 0

Simple, light, fast, and delicious food. It turns out that similar foods also have a historical background. In the Middle East, Turkey, Egypt, similar foods have been prepared since the Middle Ages. Typically, the cheese is covered with batter or breaded and fried in a deep fryer or pan. I have been preparing this food for many years using ordinary, widespread Dutch-type or Swiss-type cheese. You can use any semi-hard cheese you like. The cheese is cut into slices about 0.5 cm thick, breaded in flour, then egg and fried in a hotter pan for a short time.

Preparation time: 15 min
Difficulty: easy
Serves: two

Ingredients:
200 g of cheese
2 tablespoons flour
1 egg
Salt and pepper for seasoning
For frying cooking oil
Lettuce, tomatoes, seeds, or whatever comes to mind for a salad

Preparation:
1. Cut the cheese into 0.5 cm thick slices, sprinkle the flour on a plate, and place the cheese slice in the flour. Cover both sides of the cheese slice with flour.
2. Beat one egg evenly, heat 3-4 tablespoons of oil in a pan, use more heat, shake off the excess flour from the cheese and place the cheese in the egg, cover both sides with the egg, and place in a hot pan. Fry no more than four pieces of cheese at a time. The idea of this method of preparation is that the breading will brown quickly and the cheese will become semi-liquid, but will not start to flow out of the breading.
3. After placing the fourth piece of cheese in the pan, turn the pieces one after the other and fry for about 10 seconds on the other side. Place the salad on the plate next to it. Spread over salt and freshly grated black pepper.
Eat warm.
Done !!!

September 26 2020

Estonian vegetable stew

andrestover National dishes, Nostalgic foods, Pork cabbage, Estonia, salt, turnip, carrot 0

During my childhood, this food was prepared often in our family. Lately, it has a bit of forgotten because of all the new and interesting recipes that have significantly changed our menu in recent decades.
I remember the taste of vegetable stew when my grandmother did it on weekends. He used pork that also had lard, which was cooked until the meat was perfectly tender. Some of the fatter broth was lifted aside and made into a rather salty sauce. In the remaining broth, the vegetables were simmered until soft, served with the meat, poured over the sauce and the food was soft, juicy, and delicious.
The best time to make this food is autumn when the vegetables are ripe and easily available. Prepare this food in larger amounts, standing will make it even tastier.

Preparation time: 1-2 hours1 cooking of meat, 1.5 hours of cooking vegetables.
Level: easy
Quantity: a potful of food

Ingredients:
1 kg of pork belly or other fat-containing pork meat
About 10 potatoes
1 medium turnip
5-6 medium carrots
Half the smaller cabbage
1 medium onion
For seasoning sea salt

Preparation:
1. Boil the meat on low heat for 1-2 hours until the meat is very soft, season only lightly with salt. Remove the meat from the boiling water and save for serving
2. Lift some of the broth into a bowl, making sure you lift the fatter part from the surface of the liquid. Store the broth in a bowl to serve with the food
3. Clean the vegetables. Peel potatoes, carrots, turnips, cut cabbage ¼ sectors. Add turnips and carrots to the broth and cook for 30 minutes, add cabbage and cook for another 30 minutes. There could be enough liquid to barely cover the vegetables. Add the potatoes and simmer until the potatoes and other vegetables are soft
4. Place the meat in the vegetables to warm it up.
5. Before serving, heat the sauce in a bowl, chop the onion well. Add sea salt to the sauce so that the sauce is relatively salty. As meat and vegetables are rather neutral, this sauce adds a lot. Add onion, it tastes the best if onion remains a little crunchy.
6. Serve vegetables and meat in one plate, pour over the sauce.
Ready !!