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Beluga in peanut sauce


Ingredients for making Beluga in peanut sauce

Ingredients for making beluga in peanut sauce:

  1. Beluga fish 2 fillets
  2. Carrot 1 piece
  3. Onion 1 piece
  4. Laurel leaf 2 pieces
  5. Black pepper peas 3-4 pieces
  6. Salt to taste

For the sauce:

  1. Fish broth 1 cup (cup capacity 250 milliliters)
  2. Butter 100 grams
  3. Onion 2 onions
  4. Walnuts peeled 300 grams
  5. Sifted wheat flour 1 tablespoon
  6. Garlic 3-4 prongs
  7. Hops poked half a teaspoon
  8. Ground cloves 2-3 pinches or to taste
  9. Ground cinnamon 2-3 pinches or to taste
  10. Ground black pepper to taste
  11. Salt to taste
  • Main Ingredients Oil, Nuts
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep bowl, Cutting board - 2 pieces, Knife - 2 pieces, Deep pan, Stove, Teaspoon, Skimmer, Deep plate, Paper kitchen towels, Frying pan, Kitchen spatula, Blender, Glass, Saucepan with a lid, Refrigerator, Plastic wrap

Cooking Beluga in peanut sauce:

Step 1: cook the beluga fillet.

Place frozen beluga fillet in a deep bowl with cold running water and thaw. A fish that is thawed in this way will retain all its beneficial substances and its meat tissue will not be damaged. On defrosting, it will take you about 25 to 30 minutes. After drying, beluga fillets with paper kitchen towels, lay on a cutting board and cut each fillet into 3 - 4 equal in size parts. Turn the stove on to the middle level and place on it a deep pan half full of ordinary running water. Peel 1 onion with 1 carrot, rinse the vegetables under running water and completely cut, put in a pan with water. Bring liquid to a boil, boil vegetables for 10 - 15 minutes letting them dissolve their aroma. Then add laurel leaf, black pepper, peas to taste in the pan, salt to taste, carefully place the beluga slices in boiling water, screw the stove to the lowest level and cook the fish until cooked for 15-18 minutes. Then, using a slotted spoon, remove the fish from the pan, transferring it to a large deep plate. Do not drain the broth, it will still be useful to you.

Step 2: prepare peanut sauce.

Peel 2 onions, rinse them under running water, dry them with paper kitchen towels, lay them on a cutting board and chop them using a knife with an average cube with an approximate diameter of up to 1 centimeter. Turn the stove on to a medium level and place a pan with the right amount of butter on it. When the fat is hot, throw the chopped onion into it and fry until transparent and light golden crust for 45 minutes. During frying, stir the vegetable with a kitchen spatula so that it does not burn to the bottom of the pan. In a clean blender bowl, put the peeled walnut, pour 1 cup of fish stock, add sifted wheat flour, ground cloves and cinnamon. Then add the fried onions to the total mass and grind the ingredients to a mushy state by turning on the blender at the highest speed. This process will take you approximately 2 to 3 minutes. After pour the nut mass into the stewpan and put it on the stove, which is included at the smallest level. While the sauce is heating, peel the garlic. When the mass in the saucepan begins to boil, take a kitchen spatula and, without ceasing to mix the sauce, bring it to a thickening. It will take about 7 to 10 minutes depending on the capacity in which you cook it, and of course on the temperature level of your stove. 2 to 3 minutes before cooking add the hops spice in the nut sauce - put it in a pan, salt, black pepper and garlic to taste, squeezing the cloves through the garlic press directly into the saucepan. Remove the hot sauce from the stove, cover the stewpan with a lid and let the aromatic nut mass 5 to 10 minutes.

Step 3: mix the ingredients.

You now have 2 options. Pour the fish with nut sauce, let it brew 10 - 15 minutes and then you can serve hot. But there is a more tasty option, fill the fish with hot sauce, let cool, then cover a deep plate with plastic wrap and put it in the refrigerator for 12 hours. During this time, the fish absorbs a fragrant fan of spices, a pleasant smell and taste of nuts, such a beluga is served cold.

Step 4: serve beluga in peanut sauce.

Beluga in peanut sauce is served cold or hot, laid in a deep plate or portioned on separate plates. Immediately before serving, this dish is sprinkled with fresh chopped greens of dill, parsley, cilantro or basil, as well as decorated with pieces of walnut or pomegranate seeds. Unfortunately, this fish is considered an endangered species and you can meet this dish only in Europe. The ideal aperitif for such a fish is white or pink semi-dry wine, sometimes it is also served with cheese slices and a salad of fresh vegetables. Fragrant, gorgeous and tasteful! Enjoy your meal!

Recipe Tips:

- - Instead of beluga, you can use any boneless fish, such as pikeperch, halibut, bearing, and many other species.

- - The set of spices in this recipe is not important, you can add any spices that are suitable for fish dishes.

- - Remember that for slicing vegetables and fish, as for any other raw and boiled ingredients, there must be separate knives and cutting boards.

- - Vegetables and spices completely remove the marine smell of fish, so there is no need for an ingredient like lemon.