![Harvia WS100 [5/12] Broiled fish](/img/pdf.png)
Harvia WS100 [5/12] Broiled fish
![Harvia WS100 [5/12] Broiled fish](/views2/1647218/page5/bg5.png)
5
Dark bread and milk suit well with smoked fish
and mashed potatoes.
Salad: Lettuce, honey melon and fresh cucumber.
Broiled fish
• Pile up the firewood into the combustion cham-
ber and light the fire
• Wait until the wood becomes charred
• Line up the fishes to the gridiron
• Broil the fishes
The fishes shall not be cleaned, only rinsed with
could water. Salt the fishes with fine salt before
broiling them.
The fishes shall be broiled on the hot coals from both
sides and the broiling time is about 5–10 minutes.
The fish is ready, when it’s liquids come through the
skin or when the dorsal fin gets easily loose.
Steamed fish
• Pile up the firewood into the combustion cham-
ber and light the fire
• Wait until the wood becomes charred
• Lay the “wrapped” fish onto the coals
• Wait until the fish is ready
The steamed fishes shall be cleaned but do not
remove the scales.
Salt the fish with fine salt. The seasoned fish shall
be wrapped tight with greaseproof paper, and then
it shall be wrapped tight with moistened newspa-
per. The greaseproof paper must be dry, so that the
scales of the fish stick on the paper and the flesh
“appears” out. Cut the extra paper away, so that
it’s easy to serve the fish.
Steaming time is 30 minutes, maybe more if the
fish is very large.
Steamed pike perch and boiled potatoes (5
person)
Ingredients:
• 2 pcs of about 500 g pike perches
• 1 lemon
• fine salt
• 50 g butter
• dill, parsley, chives
• 10 medium-sized potatoes
Follow the instruction “Steamed fish”.
Open the ready made steamed fishes on the serv-
ing trey, remove the bigger fish bones. Serve with
boiled potatoes and sauce.
Salad: American lettuce, dill, cucumber, chives.
Common
The fish is ready, when the flesh easily gets loose
from the bones or when the dorsal fin gets loose.
The outside temperature and the moisture of the
wood have great influence to the cooking time.
Ðûáó îáæàðèâàþò íà óãëÿõ ñ îáåèõ ñòîðîí â òå÷åíèå 5–10
ìèíóò. Ðûáà ãîòîâà, êîãäà íà åå ïîâåðõíîñòè íà÷íåòñÿ
âûäåëÿòüñÿ êèïÿùèé ñîê. Íàèáîëåå ðàñïðîñòðàíåííûìè
âèäàìè ðûáû äëÿ æàðåíèÿ íà óãëÿõ ÿâëÿþòñÿ ñàëàêà è
ñèã. Æàðèòü ðûáó íà ðàñêàëåííûõ óãëÿõ ðåêîìåíäóåòñÿ,
íàïðèìåð, âî âðåìÿ êîï÷åíèÿ èëè ñðàçó ïîñëå íåãî.
Çàïå÷åííàÿ ðûáà
• Óëîæèòå äðîâà â òîïêó.
• Äîæäèòåñü îáðàçîâàíèÿ çîëû.
• Ïîëîæèòå çàâåðíóòóþ ðûáó â çîëó.
• Çàïåêàéòå.
Çàïåêàåìóþ ðûáó ðàçäåëûâàþò, íå óäàëÿÿ ÷åøóè, è ñîëÿò
ìåëêîé ñîëüþ. Ïðèïðàâëåííóþ ðûáó ïëîòíî çàâîðà÷èâàþò
â ïåðãàìåíò, ïîñëå ÷åãî â ñìî÷åííóþ ãàçåòíóþ áóìàãó.
Ïåðãàìåíò äîëæåí áûòü ñóõèì, ÷òîáû êîæà è ÷åøóÿ
ãîòîâîé ðûáû ïðèñòàâàëà ê áóìàãå, à ìÿêîòü ñâîáîäíî
îòäåëÿëàñü. Ëèøíþþ áóìàãó îáðåçàþò. Òàê ðûáó ìîæíî
ëåãêî ïîäàòü íà ñòîë.
Âðåìÿ çàïåêàíèÿ – 30 ìèíóò, à äëÿ îñîáî êðóïíîé
ðûáû äàæå áîëüøå. Äëÿ çàïåêàíèÿ îòëè÷íî ïîäõîäèò
ñóäàê, ÿçü è ëåù.
Çàïå÷åííûé ñóäàê è îòâàðíîé êàðòîôåëü
(5 ïîðöèé)
Ïðîäóêòû:
• 2 ñóäàêà, îê. 500 ã
• 1 ëèìîí
• ìåëêàÿ ñîëü
• ìàñëî, 50 ã
• óêðîï, ïåòðóøêà, çåëåíûé ëóê
• êàðòîôåëü ñðåäíåãî ðàçìåðà, 10 øò.
Ñì. ðåöåïò çàïåêàíèÿ ðûáû. Ãîòîâóþ ðûáó îòêðûâàþò
íà áëþäå, óäàëÿþò èç íåå ïðèïðàâû-äîáàâêè, à òàêæå
ïîçâîíî÷íûå è ðåáåðíûå êîñòè. Áëþäî ïîäàåòñÿ ñ
îòâàðíûì êàðòîôåëåì è, íàïðèìåð, ãîòîâûì ñîóñîì.
Ñàëàò: ñàëàò ñîðòà «Ëåäÿíàÿ ãîðà», óêðîï, îãóðåö, ìåëêî
íàðåçàííûé çåëåíûé ëóê.
ÎÁÙÈÅ ÓÊÀÇÀÍÈß
Ðûáà ãîòîâà, êîãäà åå ìÿêîòü îòäåëÿåòñÿ îò êîñòåé.
Îáû÷íî ðûáà ãîòîâà, êîãäà ïëàâíèêè ëåãêî îòäåëÿþòñÿ
ïðè ïîòÿãèâàíèè. Ãîòîâíîñòü ìåëêîé ðûáû îïðåäåëÿåòñÿ
âñêðûòèåì åå áðþøêà. Åñëè âíóòðåííîñòè íå êðîâÿíèñòûå,
òî ðûáà ãîòîâà. Ìîðñêèå ðûáû íå ñîäåðæàò ãåëüìèíòîâ,
êîòîðûìè ìîæåò áûòü ïîðàæåíà îçåðíàÿ ðûáà.
Ñ ìÿãêî÷åøóéíûõ ðûá íå ñíèìàþò ÷åøóþ (ëîñîñü,
ðÿïóøêà, ñàëàêà). Ìåëêóþ ðûáó, ïðåäíàçíà÷åííóþ
äëÿ êîï÷åíèÿ èëè æàðåíèÿ íà óãëÿõ, íå ïîòðîøàò. Ïðè
ðàçäåëêå ðûáó íå ñòîèò ÷ðåçìåðíî ìûòü, äîñòàòî÷íî
ïðîìûòü õîëîäíîé âîäîé è ïðîìîêíóòü áóìàãîé.
Âîçìîæíîå ÷ðåçìåðíîå ñîäåðæàíèå ñîëè ìîæíî
óäàëèòü ëèìîííûì ñîêîì.
Íà âðåìÿ ïðèãîòîâëåíèÿ ñèëüíîå âëèÿíèå îêàçûâàåò
òåìïåðàòóðà íàðóæíîãî âîçäóõà è âëàæíîñòü äðîâ.
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
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- Other applications 7
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- Äðóãèå âîçìîæíîñòè ïðèìåíåíèß 7
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- 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
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- Ahjukartulid 11
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