For a long time, Russian Orthodox monasteries were not only monasteries of piety and righteousness, but also various culinary delights. Despite the fact that strict regulations did not allow ministers to eat as plentifully and varied as the laity, the monastery kitchens were rich in dainties. Moreover, many recipes invented by father-cooks turned out to be so tasty and interesting that they found the widest application among the people. And enjoy success to this day!
Kitchens Without Borders
Do you like black bread, known as Borodinsky? We owe his recipe to one of the monasteries near Moscow. And kvass “Monastic”, and
honey, wine, sbiten, cheese? And rice porridge cooked by a particularly especially praying brotherhood? And the most different
recipes for cooking fish, united by a common name - "in a monastic way"? It is about these dishes that we will discuss. The fact is that they did not get carried away with meat in the divine abode. But the fish was always stocked up in plenty, it was served very often and was prepared perfectly in all forms. And it was used almost daily, for lunch and dinner. Therefore, the brand “monastic fish” is equally applicable to both first courses and second courses.
Dinner delicacy
So, the fish is monastic ... There are many recipes! For example, here is this wonderful hodgepodge! The volume of products is calculated based on the number of consumers. At least 1 kg of sturgeon, carp, zander, beluga, etc. will be required for this dish. How is such a “monastic fish” cooked? First, a broth is made from the heads and spines of seafood “simpler”. Naturally, carps, lumps, salmon heads should be thoroughly washed and soaked before. Make the fire under the pan small so that the soup does not boil and is transparent. Put in it allspice peas, bay leaf, coriander. But do not get carried away so as not to interrupt the natural aroma of food. Remove foam and scum. Salt a little, then add to taste. Separately, in another pan, more expensive breeds of fish are cooked: sturgeon (you can take pike), beluga, catfish. Take only the fillet, cut it into large pieces. Then take 3-4 large pickled cucumbers. Steam them well — for softness — and cut into thin strips. Pour in vegetable oil into a pan and simmer for 10-15 minutes several finely chopped onions (2 medium enough) and 3 tomatoes, after removing the skin from them. To make it easy, pour tomatoes over boiling water. And the last stage of the priesthood: strain the finished broth from the heads, put in it pieces of fillet, cucumbers and dressing, add sliced ​​olives. If necessary, add salt. Now let your “monastic fish” infuse under the lid for about 20 minutes. During this time, cut the lemon into slices, removing the zest and seeds. And chop chop parsley. In each plate, in addition to liquid, put a piece of fish, a slice of lemon, a pinch of herbs, a spoonful of sour cream. Unusually delicious!
Pike in the monastery cooker
You can cook your favorite dish in modern miracle units. Excellent fish comes out "in a monastic way" in a slow cooker. You will need a kilogram of pike (or any other variety, at your discretion), the main thing is that there are fewer seeds in the meat. In this regard, a hake is very convenient. Still need 1 large onion, 3-4 eggs, a few mushrooms - 200-250 grams. Plus 100 g of mayonnaise, the same amount of hard cheese, a little butter, seasoning and salt and pepper - to taste. The fish needs to be cleaned, the meat cut into small pieces - centimeters by 5. Each salt, season with pepper and spices. The onion is cut into rings. Eggs are boiled in advance, cleaned and cut with rings too. Mushrooms already prepared should be dipped in boiling water for 10-15 minutes. Then drain, cut into cubes. Lubricate the capacity of the multicooker. Put the fish, onion on top, then eggs and mushrooms. Both that, and another salt. Now grease the products with mayonnaise and sprinkle with grated cheese. Run the program in the “Baking” mode for 50 minutes. Leave another 15 for “Heating”. And enjoy the paradise dinner!
Carp in the oven
No matter how the fish is prepared in a monastic way, the recipe for each dish contains its own little tricks. So, housewives should definitely take note: the best food is obtained from fresh products. If a
freshwater fish fell into your hands "snul", the delicacy of it will not work. Therefore, process it live. Well, on the agenda, we have the most democratic fish - carp. It is found in most fresh lakes and rivers and is hooked quite often. And how delicious the baked carp, with a crispy brownish crust, is not for us to tell you! Components: fish itself, a little vegetable oil, salt, pepper to taste. Clean the main product from the scales. Take out the insides and gills. Do not cut the tail and fins - they will give the dish a special taste. And this is the second trick to your culinary piggy bank. Rinse the prepared carcass well again, then thoroughly wipe it from the outside and from the inside with a paper towel or napkins. And also thoroughly grate on all sides with a mixture of salt and pepper. Then turn the oil - rub it into the carcass from the outside and from the inside. Insert wooden strut sticks into the sternum and abdomen of the fish. Then the crust will also form inside and on the skin. After all, the wider the fish is revealed, the more thoroughly it will be baked! Turn on the oven in advance, oil the baking sheet, lay the carp and bake for about half an hour until golden brown. Fry potatoes separately. When the fish is completely ready, remove the sticks, sprinkle it with lemon juice and place on a dish. Put potatoes in and around. Sprinkle with herbs, serve with a salad of fresh vegetables.