natalya stulova

Saved 1/25/19 7:18 PM to fish dishes

Fried cod  See details »

 
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  • 00:00: mothers he every favorite cook friends begins with grandmothers I say this to my
  • 00:35: research and polls many my colleagues became cooks thanks to their grandmothers by the way until mom started grandmother she does not know how to cook so today friends i will show you my recipe grandmothers it is called fried cod with some additions so today the main character is cod time
  • 01:09: my grandmother, I still remember it cod sold including salted in there are no cod stores now when she was selling salty grandma eve bast that there was less salt Today I will do the opposite I will be her salt to do here such as she sold before in Soviet times so what I take at first is risk thank god fresh cod with fresh fish always running acceptance now i'm quick
  • 01:40: I do it because today I'm interested in fillets right away I'll take this take a bowl pour it clean water and in I will give this bowl now approximately so per liter a tablespoon of salt and sugar and they will be nothing special measure it is not so important salt sugar here it will be such a solution for salting
  • 02:15: fish if I stir it like this that skull i mess with cod quickly i I now to cut into fillets one fillet is enough for me I will cook not wildly a large number servings today here is one fillet i am now I will remove these here costal affairs now
  • 02:45: cut off fin fragment will remove rib bones right here with I will remove the black film fin here and now cut skin skin and now portioned cod pieces will go into this solution
  • 03:16: salt and sugar be while I will be busy with other things so you can leave it for half an hour will clean I will also choose these residues you can work farther
  • 03:46: grandmother roasted salted cod itself this was the idea of ​​soaked salty cod potatoes and all I'll give today my side dish with potatoes because he quite funny and very good combines with cod it’s gonna be a little messing around here The thing can be prepared in advance and you can there is even without cod so it will be useful for you to look at some kind of my development and not just development of my grandmother I'll take now
  • 04:16: cherry tomato these are the legs they can be different wash them now i they are cut in half some series of tomatoes on cut along in half not all well i'm now a little more
  • 04:48: add tomatoes and then I have to tinker a little more here in which sense i'll take two bowls now i now take the parchment well, just take kitchen towel I'll put it like this in two layers in front of you I'll take now a little spoon, but this notch any matter you can take any spoon
  • 05:19: I want to cut core the tomatoes and I will lay out like that to flow juice that is a hole then say down here it is now the task she requires up some fuss but again here it is necessary have patience you can have assistants i I do without helpers of course so make as many tomatoes as you
  • 05:51: want to prepare repeat guys what is it my recipe is already preparation to supplement there cod cod garnish already this is my grandmother's recipe my grandmother lived in Belarus, Vitebsk she played in one puddle chagall because that they lived in neighboring houses Here and me the grandmother told about it
  • 06:21: she loved to cook however well cooked and I got carried away of course cooking is thanks to her all started with baking she is very good hell and that's baking spodviglo I'm not keen on cooking Now I turn the tomatoes while the court yes matter and sprinkle them these tomatoes salt and sugar, too, here are their internal bowls
  • 06:53: this is salt a little and some sugar i right on the towel do it let them lie down you understand that salt and sugar will provoke the release of juice from tomatoes so now i have them put it like that put it like that a Now I turn them over again and with them yet a little bit of juice will go as far as I need that they were several do you know by land and now i'm This bowl will mix a small amount
  • 07:28: olive oil and vegetable to slightly dilute delicious olive oils he is strong enough now i will take greens here I have greens here me in particular is parsley and dill and now this greens by sea and then nashinkuyu so I rinsed the greens now I will
  • 08:00: wash must first be dried thoroughly so that it is dry so as not to pestered the blackboard now I will put a little parsley on a napkin immediately I will cut off the rough stems parsley dill and I will do it like this I love
  • 08:31: obsushivayut greens here roughly since so that it absorbs the napkin all the moisture here the greens and now I nashin all it will carefully chop finely enough you are more evenly strong distributed and put it and naturally in this oil here she went green mix oils
  • 09:04: now i take the garlic and see what with they make young good than they can be and old completely squeeze young Now I have young garlic here I have the lobes are big enough now I will clear these slices through crushing wedges
  • 09:38: that's how i clean them now it's not good cleaned when you crush them already somewhat crushed this way now still earn a little bit at all garlic I have enough of it like this roughly chop so rough garlic such myself and send it as you already understood
  • 10:09: also this oil does not work fragrant vegetable oil with garlic and herbs now bread don't be surprised bread is necessary
  • 10:56: Still, there is bread here too working on this board I had garlic There was a case under I can safely here work with bread bread will be black ordinary brick I'll cut it ordinary slices need to take sliced bread of course i will cut it roughly since it is cut at the factory when
  • 11:27: loaf enters the store chopped and my task is to cook small I cut the croutons therefore the crusts what's important to me is that the crusts do not it was not throwing crusts it indecent I'll dry them for maybe to be breadcrumbs for any other goals that's why i crusts in our country is impossible throwing crusts is bad here is black I will carefully put the crust bread in
  • 12:01: bowl and now I cut the cubes cut cubes I 'll fry the pan like you you know with butter and then something else so that croutons do not absorb a lot of oil frying time i will do this
  • 12:33: now take the bowl again in this bowl pour the mixture Again, 2 vegetable oils Again on the usual vegetable and olive like this put bread here is butter not that a lot of bread is quite a lot between I mix it up a little easier nourish yourself as you understand oil here
  • 13:10: so now i take naturally pan i will take a big pan to fry it whole wheat bread that's it enters the stove let it be heated frying pan i'm all bread now so with good butter delicious here we tomatoes they all sprinkle with salt and sugar here they are
  • 13:40: cleaned of seeds and now a little juice from the tomato flows strictly speaking you can already work with tomatoes now take a baking pan baking i I'll shoot a parchment I'll take a leaf parchment boy and lay on it tomatoes only now cut up already enough minute and book
  • 14:13: heat in the oven so that they are slightly get ready to be a little bit somewhat softer and to disappear from them such know or taste raw tomatoes so he has become so more noble softer taste and tomatoes here is my oven she is very easy to manage here everything I can see everything very well now I will call heating function mode I will take a choice
  • 14:44: thermoregulation put the temperature somewhere around 100 degrees and now in this temperatures now put tomatoes they then put mine 20 they can put half an hour like this process I went heated pan now I fry croutons here comes the hiss characteristic and in the meantime I'll take care potatoes very quickly potatoes
  • 15:16: I'll take a couple of potatoes I'll take a bigger one rinse them though she washed here with potatoes everything is very simple and honestly cut and and circles until turn kettle because i need boiling water I have such a beautiful one designer teapot with sensor just doctor him what for
  • 15:47: he turns it on here it is so convenient I already love him I will cut potatoes circles thin enough circles i I will not really do that on the mug thick cod and potatoes are a good thing and the combination of these two products to me always
  • 16:17: like enough potatoes well, I don't forget about bread he must not be forgotten because he can burn now look i take such a sieve Terra potato colander here and you already I now understand that and scalded with boiling water so in many ways and in speed and
  • 16:47: cooking will be better with my teapot I boil potatoes now just scald with boiling water and let her drain kettle boiled here it is so easy pour water out of myself right now i'm pouring so completely potato let it even half a minute somewhere lie in boiling water and now look i take the usual form heat resistant again on in our case
  • 17:20: glass form now i will take and so I'll post it here potatoes on the bottom of the form a little bit the overlap will close here and so the bottom Forms like potatoes make fish scales fresh from potatoes she is hot but i suffer because what it takes to be tasty and good so I laid out now the potatoes well yes
  • 17:50: nothing more is needed here by saying Now I put potatoes in butter olive oil that's how the toast is good is fried I will close the opening of the bottle with my finger so that too much oil does not go away because my task is a little bit like that sprinkle potatoes with butter like this game another pan now it is
  • 18:44: devoted to fish friends here's another the pan in this pan mixture of oils and in the meantime I'm a potato I will also put in the oven there now 110 degrees on potatoes can be and more since there for tomatoes on to 110 and hold the potatoes at this temperature
  • 19:14: so that she is somewhat prepared I will put the grid now and let potatoes, too, is preparing a little here so complex is the work that is not confused I'm cooking cod now salty separately fry and and everything else this garnish is filing then with what such fish is served bread here so me
  • 19:46: see him on a napkin so he leaves him excess fat look fish in water I have no right to fish out of the water right away putting oil because oil is about splashing water gets into the oil so i Of course I must dry her first I'll take the napkin again and bye you fish for a napkin so that the moisture is gone otherwise it will splash heavily but cod It has now become a very delicious-looking fabric. salt and sugar penetrated and here it is now
  • 20:18: much more delicious what it was before just like that remove moisture and of course I'll cover it again from above like this I gently even slightly I press but not much here is my fish some flour and you need to be safe so that the fish do not stick to the pan in our time is of course some flour or still take but very, very
  • 20:48: minimal amount well just a little bit i took well and now neatly fish a little bit thinnest layer flour I'll shake it well to flour was absolutely unnoticed there and now everything hot as for my bread then with him not all is over here yet 4 pieces
  • 21:21: is fried I will rinse my good bread now dry garlic I could not bake the bread garlic usual because it burns so here is dry garlic with salt like this and so here's a little fingers you need to mix so that everything is very good
  • 21:54: I like to work with a fork help forks I turn the fish here us today fish my tomatoes are heated they are already good i I take them out and for potatoes while I'm here in the oven I I will raise the temperature now
  • 22:27: turbo grill to top a little potato getting warm but now be attentive friends will start now cracking garnish process I take a jar like a jar with a clip can not necessarily clamp can be taken any can
  • 22:58: like that tomatoes like that bread and like that olive oil with garlic and herbs This such will know canned salad tomatoes again again bread again butter greens I pour layered to keep the green evenly
  • 23:28: distributed and so i will complete will do bye I have enough food and so again garlic oil and that is it extra side dish i can store it quite a long time between bad in the fridge if the oil will cloud but it later during insulation ceases to be fashionable
  • 24:00: you can even shake things up like this it goes away Risk in the right least it is not ready to let not ready until the end well, she is ready because I need now also take a spatula and quickly before frying the remaining fish
  • 24:33: Two more pieces and that's tail salt and naturally or when frying is not It is necessary because she lay in salty it is already salty finish the process of frying fish and cooking potatoes in the oven here that is fish fried it has more
  • 25:08: mote inside because all this will be still set in the oven Now I take the potatoes, she has not yet ready she is not ready for she already pretty good my potatoes warming up now as you understand cod will go like this to fit in slices
  • 25:40: on this pillow of potatoes so like this, I will also throw small pieces one more piece goes like this and the tail goes like this already taking shape painting the dish this dish is sent to the oven now there will reach up
  • 26:11: readiness and potatoes and fish at the same time it will smell good between like that fish and potatoes ready it all set in the oven for 10-15 minutes actually only finally warm up dedsek bring to readiness and then the other one is the fried potatoes on it
  • 26:41: salted cod and now when serving here is the bread on the tomato side dish with garlic with herbs served want separately want together i recommend doing so it's hot now strong i am now somehow so fragmentary before poured on empty seats elements of this here bread on tomato salad like this a
  • 27:12: some part of this salad of course i then separately to the participants of the meal could add yourself this delicious gizmo but these are butterfish which there is a fragrant garlic can a little bit by the way walk through the fish she will then shine Here are friends today the main product
  • 27:42: cod cooked my grandmother's recipes everything else is my addition well since I also have the right to give my contribution to the recipe that I know for a long time that today friends gave you another his and grandma's secret but friends I would like to give you a statement but very clever person who formulated his thought so every secret
  • 28:13: has its expiration date general the shelf life of this mystery I already left Today I gladly told you a secret my grandmother's recipes