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Василий Емельяненко

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жарим все

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приготовлювашенастроение

00:00:00

I welcome everyone to the kitchen and today

00:00:02

I want to show you a

00:00:04

simple dish.

00:00:06

But the main thing in this video is that I will

00:00:10

show you a technique that will

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help you all your life because

00:00:14

most restaurants use this technique.

00:00:16

And if suddenly the restaurant does

00:00:18

not use such a technique, then the final

00:00:21

product will turn out not very Yes, and

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maybe they just don’t know about it,

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look, I have frozen pollock in my hands, it’s

00:00:32

completely sealed, I’ve tried shrimp and

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trout before,

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despite the fact that the frozen product is

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very fresh and juicy, in addition to the fact that the

00:00:44

product itself should be good

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quality, you need to carry out some

00:00:49

manipulations with it in order not to lose

00:00:50

excess moisture. Because if you

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simply defrost it, put it

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like many bloggers and cooks teach:

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put everything in a container, put it in the

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refrigerator and let it defrost for two days,

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any fish

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be it then pollock, cod, trout, it is already

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frozen and needs to be allowed to defrost,

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as you already understood. But not everything is so simple, so for

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example,

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frozen fish comes to a restaurant. What do

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not the cooks do?

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loss of water there, there is

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quite a bit of water left in it. Therefore, what you need to do is

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that as a rule, a

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large amount of water comes to restaurants, so they plug up

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the sink, pour water into it and put the

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frozen fillet in. But it’s not so simple,

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you can’t just put water there and

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someone defrost it in the water. will tell you to

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defrost in the water bad for something else no

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no wait here Try to do it like this you

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will understand everything you will succeed

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means we take it here and well let’s say for

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this volume there is no volume of fish depends

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on the volume of water to a greater extent yes that is

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we add half a spoonful of sugar

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and one spoonful of salt,

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now we take it all, fill it with

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filtered clean water, look now.

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Now you need to dissolve the salt, sugar a little,

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but shake your legs here

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with your hands as much as you want. But it will come off now, we will

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need to take it apart on the fillet and

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put it all back there

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according to the laws of gastronomy, we we know that if

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we salt fish in brine, then the fish does not lose

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water but draws it into itself, and that is,

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at that moment while it is

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defrosting in your salt solution

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in brine, in fact, firstly, it will gain

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moisture and become more juicy,

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and secondly, it will it will be slightly salted and the sugar will

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also give a little of its flavor nuances. Why is

00:03:00

this done? Firstly, the

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defrosted raw materials

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will be safely

00:03:08

stored in the refrigerator for two or even three days. If suddenly you

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did not fry or cook the

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fish immediately because the salts are sugar before

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preservatives, if it is salted,

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then its shelf life increases;

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secondly, you will not need to

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add salt to it because it will already be

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lightly salted; this will be enough,

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plus the sauce. Salt and everything works out

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fine; for me, salt; sugar has

00:03:33

already dissolved at the bottom there is nothing left,

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we leave the fish for

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about an hour.

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Well, I don’t know what the temperature is there. In

00:03:44

general, we need to achieve the defrosting process. The

00:03:48

complete defrosting process. Well, in general,

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look, the pollock has defrosted, it’s

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saturated,

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it’s clear that now there will be armchair

00:04:00

critics who will say why you put it in

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water first, then on a napkin Well, because

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water on top of water on

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top of water cannot be cut and fried in

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this form, you need to let it dry

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and then process it further, you need to

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remove the bones, remove pieces of bones,

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everything is there anyway, carefully lay out the fillet

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on a napkin

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And on top there is another layer of napkins for the

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sauce, so look at me here

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1 tablespoon of mayonnaise 2

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tablespoons of sour cream this creamy sauce is delicious with

00:04:38

spicy notes I'll

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do it That's what I'll start with

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So on a fine grater

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we grate one clove of garlic two

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small pickled gherkins we grate

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now we collect everything and

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send a cup of black pepper here we add generously

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now capers

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capers we chop

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literally here a tablespoon, probably no

00:05:10

more, and the remains of the cucumber are also finely

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there

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greens

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I have here cilantro parsley dill In

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general, everything that you have on hand

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We send everything there

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The only thing is that we remove the coarse stems And

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leave everything else suitable

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And just like that, starting with the stems

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Finely Finely chop them, they will give us an

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extra crunch in all of this and give us

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more flavor than, for example, leaves, and

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send the

00:05:50

red onion here in

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thin strips like

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half rings, cut

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a lot, you don’t need

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5-7 grams here,

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otherwise there will be

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too much of it,

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everything is now exactly the same Finely Fine Finely

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Finely so We didn’t understand where

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the pieces of onion were, where the pieces of stems from

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dill or cilantro were, we go through everything

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several times, the

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crumbs should be right into the crumbs so the onions will give

00:06:24

more moisture Well, yes, juice and make the sauce

00:06:30

like this You know, if it marries it with each other,

00:06:33

all these flavors will unite and it will be very

00:06:37

tasty.

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here,

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literally a teaspoon of Worcestershire,

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add it here

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a little just like that for a light

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flavour, it’s delicious and I also have

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mustard seeds

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1 teaspoon of these

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mustard seeds,

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you can just any other

00:07:07

Dijon mustard there Which one do you like? Which one do

00:07:09

you have in the refrigerator everything here

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Add just

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a little bit of soy

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sauce here, also

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a drop of soy sauce, just otherwise the color will be

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completely dark, we don’t need that, just a

00:07:25

drop and just for a little spiciness.

00:07:29

It was so

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spicy, but Listen, I added

00:07:35

so much here that it definitely won’t be spicy, but

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it will be such a good taste now

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we all have to mix it together it

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turned out to be such a thick sauce

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like tartar

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but strong it

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will be good Just that’s all Let it

00:07:55

wait for us to get married but we need to try it at the

00:08:00

very beginning

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Wow no salt needed here for sure

00:08:07

very

00:08:09

cool soft creamy sauce

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with with pieces of cucumber, everything crunches

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inside

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and the garlic makes it

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divine. The sauce is divine, so it is infused here. I have

00:08:23

flour to coat the

00:08:26

fish. Well, actually, the fish itself,

00:08:29

before you coat it, you first need to look at

00:08:32

where the bones are found here;

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they are found a little

00:08:38

in pollock, as in pike perch and cod. The

00:08:43

bones are here.

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Therefore, we need to take them like this and

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cut them out,

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oops, there are

00:08:54

no seeds here. We cut

00:09:00

all the pieces into small pieces. Let them lie.

00:09:03

We do the same with all the other parts. We

00:09:06

immediately pour the oil here so that it

00:09:07

warms up

00:09:09

so that it covers with a thin layer. all

00:09:11

the bottom

00:09:13

and directly throw the pieces into the cup with flour,

00:09:17

mix the

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flour sticks to the fish, absorbs it

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so it turns out not even batter, just

00:09:28

flour breading

00:09:31

and immediately start frying,

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turn it over for a long time,

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fry it for a long time, don’t need

00:09:45

small pieces until pollock, the fish is tender,

00:09:47

otherwise it will dry out and it will be tasteless

00:09:51

everything now carefully lay it all out

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very tender fish

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and we throw these pieces in, which I

00:10:00

have lying in flour in the form of some,

00:10:02

they even have time to brown

00:10:04

Although I generally didn’t want this, I

00:10:08

need to clear the middle in order to

00:10:11

put the sauce there,

00:10:14

op we put a gravy boat here

00:10:18

and it’s right in it, this is a great

00:10:22

sauce

00:10:24

Well, that is, this one could call it a

00:10:25

simplified version of Fish and Chips

00:10:28

because, after all, the fish cod there

00:10:31

is also risky

00:10:35

and of quite

00:10:36

excellent quality,

00:10:39

but

00:10:42

I decided to go a simpler route because it’s

00:10:49

so difficult

00:10:51

to make simple dishes after all. And what is so

00:10:54

easy

00:10:55

you won’t understand, you can decorate

00:10:59

you can add pepper by the way,

00:11:03

the main thing here in general is

00:11:06

delicious fish,

00:11:10

the moment of truth has arrived

00:11:17

delicious there is

00:11:21

no such smell when you arrive at

00:11:26

some roadside canteen it

00:11:28

smells like fish You immediately understand that

00:11:33

this is not here juicy

00:11:39

fresh taste

00:11:43

basic preparation Divine

00:11:45

sauce

00:11:47

is the key to

00:11:49

delicious dinner

00:11:51

and who has ever tried delicious high-

00:11:54

quality pollock

00:11:56

I don’t know that it’s

00:11:58

amazing I don’t know why pollock is

00:12:02

so cheap I think it should be

00:12:05

expensive at least a

00:12:07

little cheaper

00:12:10

mental fatty fishing fatty fish fatty

00:12:12

palsum we give a little more points

00:12:16

but I

00:12:21

can’t stop I just I still

00:12:24

love fish myself and haven’t cooked it for so long, here’s the

00:12:26

simplest, most delicious fresh fish

00:12:32

in flour,

00:12:36

the sauce makes any fish delicious and

00:12:38

ideal of course, always take

00:12:42

high-quality raw materials to

00:12:44

get a tasty dish

00:12:46

Hello, I’m saying goodbye to you with the upcoming

00:12:49

holidays I hope such simple things

00:12:52

brighten up your evening, not only

00:12:55

watch my video but also

00:12:58

prepare everything for now with your paws and

00:13:01

I wish you a pleasant Appa

Description:

Мои соц. сети 👉 https://taplink.cc/vasiliyemelyanenko Мой интернет-магазин: https://gadgetchef.ru/ Я готовлю на серии МРАМОР ТМ Традиция! 👍🥘 👉 Заказать посуду на WB: https://www.wildberries.ru/seller/10899?sort=pricedown&cardsize=c516x688&page=1&fbrand=10498 Литая антипригарная посуда ТМ ТРАДИЦИЯ Готовить с любовью! Донаты 👉 https://www.donationalerts.com/r/chefvasiliy Ты можешь стать моим Спонсором 👉 https://www.youtube.com/channel/UCgeval0um2gyuRhP1qch8Uw/join Рецепты в письменном виде читайте здесь 👉 https://dzen.ru/gadget_chef?clid=101 Всем привет!!! Меня зовут Василий и я повар. Везде должна быть уместная еда, в ресторане ресторанная, дома домашняя, на мастер классах интересная. Мне приятно размышлять о еде как таковой, о желаемых вкусах в текущий промежуток времени, лето, зима, осень, все имеет свой характер и вкус. Но учитывайте то, что уже существующее блюдо упрощать не стоит, нельзя пренебрегать вниманием к еде. При этом еда должна быть разнообразной и вкусной. Такими постулатами я руководствуюсь при создании любого блюда, только я их делаю на свой вкус, а вам остаётся их всего лишь изменить на свое усмотрение. С радостью для вас. Василий Емельяненко Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/unsupportedbrowser ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"

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