![Harvia WS100 [3/12] Blazed salmon fish roe sauce and boiled potatoes 4 person](/img/pdf.png)
Harvia WS100 [3/12] Blazed salmon fish roe sauce and boiled potatoes 4 person
![Harvia WS100 [3/12] Blazed salmon fish roe sauce and boiled potatoes 4 person](/views2/1647218/page3/bg3.png)
3
Cooking in the blaze of fire
• Remove the heating plate (8)
• Pile up the firewood into the combustion cham-
ber
• Put the holder for the gridirons into their holes
• Light the fire
• Put the fillets between two gridirons and
• Hang then the gridirons to the holder
• Hang also the radiation shield to the holder. It
protects against wind and keeps the heat.
• Put the cover on
• Use the dripping plate under the gridiron,
so that liquid from the fish don’t drip to the
ground.
The fillets shall be salted with fine salt in advance.
Sprinkle lemon pepper to the fillet surface.
First blaze the skin side of the fillet so that it be-
comes crispy, then blaze the other side. The blazing
time is about 20–30 minutes. The fish is ready,
when the flesh comes loose from the skin.
Squeeze lemon juice to the surface of the ready
fish. The most popular species of fish for blazing
are salmon and whitefish. Suitable sauce for fish is
e.g. self-made fish-roe sauce.
You can also grill the beef with this method.
“Blazed salmon”, fish-roe sauce and boiled
potatoes (4 person)
Ingredients:
• Salmon (or other fish) fillets 500–600 g
• Lemon
• Lemon pepper, dill, fine salt, white pepper
• Fish-roe 200g
• Cream 2 dl
• 1 onion
• 8 potatoes (medium-sized)
Look the instruction “Cooking in the blaze of fire”.
Lay the ready blazed fish fillets onto the serving
tray. Squeeze 1/2 lemon juice. The other half of
the lemon and a part of the dill can be used for the
decoration.
Mix the fish-roe and chopped on-
ion. Add white pepper and salt. Whip
this mixture together with unseasoned
whipped cream. Sprinkle some chopped
dill on the top of the sauce.
Salad: American lettuce, cucumber,
dill, lemon juice.
FisH DisHEs
ÐÛÁÍÛÅ ÁËÞÄÀ
Ðûáà, êîï÷åíàÿ íà îòêðûòîì îãíå
• Ñíèìèòå ïðîòèâåíü äëÿ íàãðåâàíèÿ.
• Óëîæèòå äðîâà â òîïêó.
• Óñòàíîâèòå äåðæàòåëü ðåøåòêè äëÿ êîï÷åíèÿ â
ïðåäíàçíà÷åííûå äëÿ íåãî îòâåðñòèÿ.
• Çàæãèòå îãîíü.
• Óëîæèòå ïðåäíàçíà÷åííûå äëÿ êîï÷åíèÿ ðûáíûå
ôèëå íà ðåøåòêó è ïîäâåñüòå åå íà äåðæàòåëü.
• Óñòàíîâèòå íà äåðæàòåëå çàñëîíêó äëÿ çàùèòû îò
âåòðà è ñîõðàíåíèÿ òåïëà.
• Çàêðîéòå êðûøêó.
• Èñïîëüçóéòå ïîä ðåøåòêîé ïðîòèâåíü äëÿ ñáîðà
æèðà, ÷òîáû âûäåëÿþùèéñÿ èç ðûáû ñîê íå ñòåêàë
íà çåìëþ.
Ïîäãîòîâüòå ðûáíûå ôèëå äëÿ êîï÷åíèÿ, ïðåäâàðèòåëüíî
ïîñîëèâ èõ ìåëêîé ñîëüþ. Ïðèïðàâüòå ìÿêîòü ëèìîííûì
ïåðöåì. Êîïòèòå êîæó äî îáðàçîâàíèÿ ðóìÿíîé êîðî÷êè,
ïîñëå ÷åãî ïåðåâåðíèòå è ïðîäîëæàéòå êîï÷åíèå ñòîðîíû
ñ ìÿêîòüþ. Âðåìÿ êîï÷åíèÿ íà îãíå ñîñòàâëÿåò 20–30
ìèíóò. Ðûáà ãîòîâà, êîãäà ìÿêîòü îòäåëÿåòñÿ îò êîæè.
Ñáðûçíèòå ãîòîâóþ ðûáó ëèìîííûì ñîêîì. Äëÿ
êîï÷åíèÿ íà îòêðûòîì îãíå ëó÷øå âñåãî ïîäõîäÿò ëîñîñü
è ñèã.  êà÷åñòâå ïîäëèâû ê êîï÷åíîé ðûáå ìîæíî
ïðèãîòîâèòü, íàïðèìåð, ñîóñ èç èêðû. Íà îòêðûòîì îãíå
õîðîøî ïîëó÷àþòñÿ è áèôøòåêñû ãðèëü.
Ëîñîñü, êîï÷åíûé íà îãíå , ñîóñ èç èêðû è
îòâàðíîé êàðòîôåëü (4 ïîðöèè)
Ïðîäóêòû:
• ôèëå ëîñîñÿ, 500–600 ã
• ëèìîí
• ëèìîííûé ïåðåö, óêðîï, ìåëêàÿ ñîëü, áåëûé ïåðåö
• èêðà íàëèìà, 200 ã
• ñëèâêè, 2 äë
• ëóê
• êàðòîôåëü ñðåäíåãî ðàçìåðà, 8 øò.
Ïðèãîòîâüòå ðûáó íà îòêðûòîì îãíå, êàê îïèñàíî âûøå.
Óëîæèòå ïðèïðàâëåííûå ñîêîì ïîëîâèíêè ëèìîíà ôèëå
ëîñîñÿ íà áëþäî. Èñïîëüçóéòå âòîðóþ ïîëîâèíêó ëèìîíà
è óêðîï äëÿ óêðàøåíèÿ.
Ñîåäèíèòå èêðó è ìåëêî íàðåçàííûé ëóê, ïðèáàâüòå
áåëûé ïåðåö è ñîëü. Âçáåéòå ñìåñü ñ
íàòóðàëüíûìè ñëèâêàìè. Ïîñûïüòå ñîóñ
èçìåëü÷åííûì óêðîïîì. Âíèìàíèå! Îñåíüþ
ëóê ìîæíî èñïîëüçîâàòü áîëåå îáèëüíî.
Âåñíîé ñòàðûé ëóê èìååò áîëåå ñèëüíûé
âêóñ, ïîýòîìó äîñòàòî÷íî ìåíüøåãî
êîëè÷åñòâà ïðèïðàâû. Ìîæíî èñïîëüçîâàòü
òàêæå èêðó ëîñîñÿ, ðÿïóøêè è ñèãà.
Èêðó îçåðíûõ ðûá ðåêîìåíäóåòñÿ ïåðåä
ïðèìåíåíèåì çàìîðàæèâàòü.
Ðåêîìåíäóåì èñïîëüçîâàòü êàðòîôåëü
ñîðòà «Ñèèêëè» èç-çà åãî îòëè÷íîãî âêóñà
è õîðîøèõ ñâîéñòâ ïðè îòâàðèâàíèè. Îí
òàêæå ëåãêî î÷èùàåòñÿ îò êîæóðû. Ñàëàò:
ñàëàò ñîðòà «Ëåäÿíàÿ ãîðà», îãóðåö, óêðîï,
ëèìîííûé ñîê.
Figure 1. Cooking in the blaze of fire
Рисунок 1. Ðûáà, êîï÷åíàÿ íà
îòêðûòîì îãíå
Содержание
- Flare smoker êîïòèëüíß 2
- Blazed salmon fish roe sauce and boiled potatoes 4 person 3
- Cooking in the blaze of fire 3
- Fish dishes ðûáíûå áëþäà 3
- Ëîñîñü êîï åíûé íà îãíå ñîóñ èç èêðû è îòâàðíîé êàðòîôåëü 4 ïîðöèè 3
- Ðûáà êîï åíàÿ íà îòêðûòîì îãíå 3
- Smoked fish 4
- Smoked small fishes and mashed potatoes 4 person 4
- Êàðòîôåëüíîå ïþðå ðåêîìåíäóåì èñïîëüçîâàòü ñîðò 4
- Êîï åíàÿ ðûáà 4
- Êîï åíàÿ ðÿïóøêà è êàðòîôåëüíîå ïþðå 4 ïîðöèè 4
- Êîïòèòå ðûáó â ñîîòâåòñòâèè ñ ïðèâåäåííûì âûøå ðåöåïòîì ãîòîâàÿ ðûáà ïðîñàëèâàåòñÿ â òå åíèå ïðèìåðíî 40 ìèíóò òåì âðåìåíåì ïðèãîòîâüòå 4
- Ïðåäíàçíà åííóþ äëÿ æàðåíèÿ íà ðàñêàëåííûõ óãëÿõ 4
- Ðûáà æàðåííàÿ íà ðàñêàëåííûõ óãëÿõ 4
- Broiled fish 5
- Common 5
- Steamed fish 5
- Steamed pike perch and boiled potatoes 5 person 5
- Çàïå åííàÿ ðûáà 5
- Çàïå åííûé ñóäàê è îòâàðíîé êàðòîôåëü 5 ïîðöèé 5
- Ïåðãàìåíò äîëæåí áûòü ñóõèì òîáû êîæà è åøóÿ 5
- Ïîçâîíî íûå è ðåáåðíûå êîñòè áëþäî ïîäàåòñÿ ñ 5
- Ðûáà ãîòîâà êîãäà åå ìÿêîòü îòäåëÿåòñÿ îò êîñòåé 5
- Ñì ðåöåïò çàïåêàíèÿ ðûáû ãîòîâóþ ðûáó îòêðûâàþò 5
- Blazed marinated pork chops and baked potatoes 4 person 6
- Broiler chicken on frying pan and salad 4 person 6
- Meat dishes 6
- The use of the frying pan optional 6
- Æàðåííûå íà îãíå ìàðèíîâàííûå ñâèíûå êîòëåòû è ïå åíûé êàðòîôåëü 4 ïîðöèè 6
- Æàðåííûé íà ñêîâîðîäå áðîéëåð è ñàëàò 4 ïîðöèè 6
- Èñïîëüçîâàíèå ñêîâîðîäû 6
- Ìßñíûå áëþäà 6
- Ìîæíî ïîäæàðèòü îëàäüè ðûáó ìÿñî îâîùè èëè 6
- Ðåöåïò ïðèâîäèòñÿ â ðàçäåëå äðóãèå âîçìîæíîñòè 6
- Blazed or broiled reindeer fillet and boiled potatoes 5 person 7
- Other applications 7
- Âíèìàíèå ñëåäèòå çà òåì òîáû 7
- Äðóãèå âîçìîæíîñòè ïðèìåíåíèß 7
- Æàðåííîå íà ðàñêàëåííûõ óãëÿõ èëè íà îãíå ôèëå îëåíÿ è îòâàðíîé êàðòîôåëü 5 ïîðöèé 7
- Ñîçäàåò îãðîìíîå êîëè åñòâî òåïëà íî ìèíèìàëüíîå 7
- Ôèëå ïðè æàðåíèè ðóêîâîäñòâóéòåñü èíñòðóêöèåé ïî èñïîëüçîâàíèþ êîïòèëüíè ðåøåòêà êîïòèëüíè 7
- Grill sausages in traditional finnish way 8
- Traditional grill 8
- Âñå ðåøåòêè õðîìèðîâàíû è îíè ïðîìûâàþòñÿ êàê 8
- Çàïðåùàåòñÿ èñïîëüçîâàòü êîïòèëüíþ â çàêðûòûõ 8
- Èíôîðìàöèß äëß ïîëüçîâàòåëß 8
- Èñïîëüçîâàíèå êîïòèëüíè êàê òðàäèöèîííîãî ãðèëß 8
- Êàìåíü áåòîí ðîâíîé è íåïîäâèæíîé îñíîâå âî 8
- Êîãäà óãëè áóäóò ãîòîâû íàãðåâàéòå êîëáàñó íà 8
- Êîëáàñà ãðèëü ïî ôèíñêè 8
- Êîïòèëüíÿ óñòàíàâëèâàåòñÿ íà íåñãîðàåìîé ïåñîê 8
- Îáñëóæèâàíèå è èñïîëüçîâàíèå 8
- Ahjupanni kasutamine 9
- Suitsuahju osad 9
- Grillvorstid soome moodi 10
- Kalade küpsetamine sütel 10
- Kalade suitsutamine 10
- Kalatoidud 10
- Suitsuahju kasutamine tavalise grillina 10
- Sütel küpsetatud lõhe kalamarjakaste ja keedetud kartulid neljale 10
- Ahjukartulid 11
- Hautatud koha ja keedetud kartulid viiele 11
- Kalade hautamine 11
- Kalade röstimine 11
- Suitsutatud rääbised ja kartulipuder neljale 11
- Üldist 11
- Ahjupannil praetud broiler ning salat neljale 12
- Harvia oy pl 12 40951 muurame finland www harvia fi 12
- Liharoad 12
- Sütel küpsetatud marineeritud searibid ja ahjukartulid neljale 12
- Sütel röstitud küpsetatud põhjapõdrafilee ja keedetud kartulid viiele 12
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