Pob ntseg sterlet: daim ntawv qhia thiab cov tswv yim

Sterlet - qhov tsawg tshaj plaws ntawm lub coj mus muag ntses, sturgeon tsev neeg. Nws uniqueness lies nyob rau hauv lub fact tias nws yog nyob rau hauv dej tsis qab ntsev reservoirs. Feem ntau cov nrov ntses yuav muab piv, tej zaum, tsuas nrog liab caviar. Sterlet kua zaub thiab lwm yam tais diav los ntawm no ntses yog ib tug classic Lavxias teb sab cuisine. Subtle thiab ilv saj ntawm ntses, ib tug ntau yam ntawm nws cov kawm ua noj virtues pom lub widest daim ntawv thov.

tshuaj siv

Kev npaj sterlet yuav ua tau heev ntau yam. Piv txwv li, nws puv tawm zoo ntses steamed. Ua li no, koj yuav tsum ua ntej boil lub broth los ntawm lub taub hau (tsis gills), tails thiab cov pob txha. Ces ntses (phaus) tws rau daim, ntxuav thiab daim ntau quav tso rau hauv ib lub lauj kaub, hloov los yog champignon nceb (200-300 g). Ntsev thiab kua txob, ntxiv cov txuj lom, 5-6 dia ntawm rooj dawb wine, ib khob ntawm broth, cover thiab noj on tsawg tshav kub rau 20 feeb. Tom ntej no, lub broth yog drained, lim thiab boiled kom txog thaum txog thaum nws hau down mus rau ib nrab. Ces ntxiv hmoov thiab tablespoon butter tib yam, hau rau 4 feeb. Npaj ntses tawm lub tshav kub, nws yog tsim nyog los ntxiv 2 dia ntawm butter, do, ntsev rau, ntws. Koj muaj peev xwm ntxiv ib me ntsis txiv qaub kua txiv. Thaum pab ntses slices tawm mus rau ib tug phaj, sab saum toj nceb rau ntses. Ntawm no yog ib tug piv txwv uas npaj los ntawm sterlet cua.

Thawj kawm ntawm ntses

Tus thawj tais sterlet yog tau cia li zoo. Lawv yog cov tshuaj tsw qab, nourishing, noj. Nyob rau hauv txhua upscale Lavxias teb sab tsev noj mov mas nws tau txais kev pab pob ntseg sterlet, hauv daim ntawv qhia uas yog xam yuav cov kev txaus siab ntawm lub tsev. Thiab yuav ua li cas ua noj nws? Ua ntej, ntses yog tsuas yuav tsum tau rau ib tug zoo tshiab ntses kua zaub. Tej zaum txawm nyob. Secondly, tej tiag tiag pob ntseg, xws li lub pob ntseg ntawm lub sterlet, hauv daim ntawv qhia ib co coj, npaj tsuas yog ib hom ntawm cov ntses. Peb, thaum ua noj ua haus rau txhua tus liter ntawm kua nchuav ib diav ntawm vodka. Thiab thaum kawg, rau Ushytsya yog "qab zib" los ntawm thaum pib qhov kev npaj ntawm cov dej yuav tsum tau nrog lub cev nqaij daim tawv nteg cov keeb kwm thiab stems ntawm zaub txhwb qaib, kav zaub, taum mog allspice, laurel ceg me nrog ib tug ob peb nplooj. Koj muaj peev xwm muab ib tug tag nrho cov dos thiab. Yog hais tias koj xav ntxiv lub qos yaj ywm, ces muab tso rau nws nyob rau hauv ib tug me me npaum li cas thiab tsuas yog thaum lub broth yog yuav luag npaj txhij.

Tab sis txuas ntxiv pob ntseg ntawm sterlets daim ntawv qhia tsis, yuav tsum rhaub ntawm ib tug kub siab thiab rau ib tug heev luv luv lub sij hawm, cia li 20 feeb los ntawm qhov pib ntawm lub rwj. Thiab ib tug ntau subtlety. Thaum cov ntses yog muab tso rau hauv lub pob ntseg, lub teev nyob twj ywm rau ntawm daim tawv nqaij. Sov lub lauj kaub nyob sawv maj mam, txog ib nrab ib teev. Thaum lub sij hawm lub sij hawm no, cov dos yog lawb tawm mus nyob rau hauv lub pob ntseg, thiab tshuav husks pov tseg thaum filtering. Cov no yog cov yam ntxwv xam qhovkev nyob rau hauv no zoo kawg nkaus lub tais - kua zaub ntawm sterlet. Lub daim ntawv qhia txog ib yam ntawm cov kev xaiv uas peb yuav tam sim no xav txog.

Sterlet kua zaub nyob rau hauv champagne

Npaj zaub mov siv nqaij qaib broth. Vim hais tias nyob rau hauv dej txias yuav tsum tau muab tso rau hnyiab nqaij qaib, zaub txhwb qaib, parsnip thiab kav, qab zib kua txob. Cia boils thiab boil tshaj tsawg tshav kub 40-45 feeb; ua npuas ncauj tas muab tshem tawm. Thaum ua noj ua haus seem txog rau thaum xaus ntawm 5-10 feeb, muab ntsev thiab Bay nplooj. Tom qab hais tias, tshem tawm cov los ntawm tshav kub thiab cia configure lawv tus kheej rau 15 feeb nyob rau hauv lub hau. Nqaij yog tseem tsis tau muab tshem tawm. Ces rub tawm lub nqaij qaib thiab broth yuav tsum tau rau qee kom sib caviar txawb. Thiab tsis txhob hnov qab mus ntws. Nqaij sterlets noj (ntxuav cov ntses, ntxuav), mus txiav mus rau hauv feem, thiab muab tso rau hauv lub broth, uas yog pre-haus. Nyob rau hauv tas li ntawd, muab tso rau ib tug me ntsis ntau cov zaub txhwb qaib, celery thiab fennel. Thaum yuav luag tag nrho siav ntses fillets yuav tsum mam. Tom qab ntawd, kuv rhaub on tsawg tshav kub rau 10-15 feeb ntau. Ces ncuav ib nrab ib lub raj mis ntawm champagne, rhuab rau 70 degrees thiab tshem tawm los ntawm tshav kub. Cia lub Txoj kev lis ntshav. Pab nrog saucers uas tws li finely hlais fennel thiab txiv qaub.

Noj cov khoom uas rau koj noj qab haus huv!