Romantic dinner

Were offering you to refer to the recipes on our web-site

Cooking time —
Complication —

We"re offering you to refer to the recipes on our web-site.

Orli Pike Perch
It"s a romantic and intricate story started in 1708, when hetman Mazepa and record clerk Pilip Orlik started their way to France. 40 years later the "Orli" pike perch was served at the wedding of record clerk"s son Grigory Orlik and mademoiselle Louise-Helen de Brune Denteville in Versaille, cooked by French chefs but per Zaporozhian recipes. After two hundred years the famous Orli airport was built on the place where the Counts Orlik castle had been located. And immediately appeared a legend that the airport restaurant was the first to cook tender battered pieces of pike perch.

Ingredients:
600 g pike perch fillet
1/2 lemon juice
For batter:
100 g cream
2 eggs
Flour
Sugar, salt to taste
For sauce:
Mayonnaise (better homemade)
Pickled cucumbers

Cooking:
First, cook the batter.
Stir up cream, eggs, add salt and sugar to taste.
You need flour for the batter to get a paste similar to thin sour cream. Put into the fridge.
Cut the pike perch fillet into pieces 2,5 cm wide.
Sprinkle with lemon juice and leave for 10-15 minutes.
Take the batter out of the fridge and coat the pieces of pike perch with it.
Fry in plenty of oil until the golden crust.
Tartar sauce
Peel cucumbers, cet into cubes and press the vrine out.
After all, pour them with tender homemade mayonnaise.

Warm Royal Shrimps Salad in Parma Ham with Cherry Tomatoes

Ingredients:
20 fresh or froyen royal shrimps
20 thin slices of Parma ham
Lettuce
500 g Cherry tomatoes
Oilve oil
1 tbsp white wine vinegar
Salt, pepper to taste
1 clove of shallot
2 cucumbers
1 orange zest

Cooking:
Remove heads and undercut shrimps.
Wrap up into Parma ham and put into the fridge.
Peel tomatoes and cucumbers and grind them up with shallot in blender.
Pour it into a bowl and dress with olive oil, white wine vinegar, salt and pepper..
Wash the lettuce, dry it up and sprinkle with olive oil.
Arrange royal shrimps fried in olive oil and wrapped in Parma ham on lettuce leaves.
Serve the shrimps warm and deely fried (they should be juicy).
Garnish with Basil leaves and orange zest.

Fish Pie

Ingredients:
500 g pike perch
500 g shrimps
2 eggs
1 l mimlk
50 g cheese
Parsley
Salt, white pepper
800 g potatoes
For white sauce:
50 g butter
1 tbsp flour
100 g milk

Cooking:
Heat the oven to 180 degrees.
Boil and mash potatoes.
Grate cheese.
Boil pike perch fillet in the milk until it"s half-cooked.
Boil eggs.
Boild shrimps for 3 minutes and throw on a strainer
Finely chop parsley, fish and eggs, add shrimps.
Pour all with white sauce (see below)
Put into a frying pan, lightly greased.
Top fish with mashed potatoes and sprinkle grated cheese.
Bake in the oven for 30 minutes.
Cook white sauce
Melt butter, add flour, fry 2-3 minutes and pour milk.
Keep on low heat until it gets thik (2 minutes more).

Profiteroles with Coffee Cream

Ingredients:
2 eggs
50 g flour
1/2 glass of water
50 g chocolate
50 g butter
50 ml 33% cream
1 tea spoon sugar
1 tbsp Mascarpone cheese
1 tea spoon instant coffee
1 tea spoon coffee liqueur
Salt to taste

Cooking:
Boil salted water, add butter there and flour the mixture. Stir the paste keeping it on the heat for 3-5 minutes.
Get the dough cold, beat eggs in, make medium balls with tea spoon and bake them in a preheated oven for 15 minutes.
Get profiteroles cold and coat the bottom of each one with melted chocolate.
Dissolve coffee with cream, mix with cheese and coffee liqueur. Stir up until a smooth paste is formed.
Pour the cream into a plate, get it congealed a bit, draw a pattern. Arrange profiteroles on top.

Bon appetite!