Pierogi. More than a book, less than a national taste guide: 35 Classic & Modern Ukrainian Recipes of Pierogi by Aleksandr Slyadnev & Aleksey Shvets & Juliya Plokha

Author:Aleksandr Slyadnev & Aleksey Shvets & Juliya Plokha [Slyadnev, Aleksandr]
Language: eng
Format: epub
Tags: Cookbooks, Food & Wine
Publisher: Food'n'Chef Publishing
Published: 2016-01-07T07:00:00+00:00

Ingredients:

500g dough

450g the brown trout filet

100g butter

Salt and pepper to your taste

For the lemon infused oil:

70g butter

30ml olive oil

a lemon half (peel and juice)

1 piece of garlic

2 thyme twigs

Instructions:

Let’s oil it:

Melt the butter, add the lemon peel, lemon juice, thyme leaves, olive oil and freshly ground garlic.

Stir the mixture and make it boil on a low heat.

Fish secrets:

To start with, check the filet to have no bones.

Remove the found ones.

Chop it into the small pieces, add salt, pepper and butter.

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