About: Fish Zalivnoe

Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Fish Zalivnoe Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Soak 20-30 g gelatin in water in advance. Wash and clean fish. Cut the head, tail and fins and pour over it cold water (2 liters). Slice fish. Place fish head, tail, parsley root, Onion, salt in a pan and cook 25–30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes). Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice anв decorate with carrot rounds. Strain fish stock and add gelatin, bring to a boil and strain again. Decorate fish with parsley green and pour over half stock carefully. Let it to congeal a little and then pour over the rest. Serve with cabbage salad, hot sauces.

Attributes	Values
rdfs:label	Fish Zalivnoe
rdfs:comment	Soak 20-30 g gelatin in water in advance. Wash and clean fish. Cut the head, tail and fins and pour over it cold water (2 liters). Slice fish. Place fish head, tail, parsley root, Onion, salt in a pan and cook 25–30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes). Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice anв decorate with carrot rounds. Strain fish stock and add gelatin, bring to a boil and strain again. Decorate fish with parsley green and pour over half stock carefully. Let it to congeal a little and then pour over the rest. Serve with cabbage salad, hot sauces.
dcterms:subject	Recipes that need photos Fish stock and broth Recipes Cabbage Recipes Latvian Recipes Parsley root Recipes Trout Recipes Gelatin Recipes Latvian Meat Dishes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Soak 20-30 g gelatin in water in advance. Wash and clean fish. Cut the head, tail and fins and pour over it cold water (2 liters). Slice fish. Place fish head, tail, parsley root, Onion, salt in a pan and cook 25–30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes). Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice anв decorate with carrot rounds. Strain fish stock and add gelatin, bring to a boil and strain again. Decorate fish with parsley green and pour over half stock carefully. Let it to congeal a little and then pour over the rest. Serve with cabbage salad, hot sauces.

OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software