Foxes - 5 recipes from Moscow chefs

Foxes in sour cream and potatoes

Author's recipe Maxim Myasnikov



Lisichek's recipe in a sweep with a cartofel

Gotta:

(for 4 servings)

400g foxes

80ml olive oil

80g onions

40g butter

400g sour cream 42%

20g fresh dill

16g curry

600g boiled mini potatoes

80g pickles

120g pickled tomatoes

salt, pepper to taste

How to cook:

1. Fry the foxes on half the olive oil.

2. Onions are cut with straw and roasted in butter, then add foxes and sour cream, bring to a boil. Add finely chopped dill, salt, pepper and curry.

3. Cut the mini potatoes in half and roast in olive oil.

4. Put roasted mini-potatoes on the plate, add a sauce of chandeliers in sour cream. Serve with pickles and tomatoes.

Rostbeef with foxes

Rostbeef's recipe with lipids

Gotta:

(for 4 servings)

400g veal (hip part)

4 cloves of garlic

60 ml of olive oil

rosemary

400ml cream 33%

600g of foxes

160g green asparagus (do not add)

12 mini carrots

200g boiled corn grains

20g watercress (or any salad of your choice)

salt, pepper to taste

How to cook:

1. Prepare marinade: crush 2 cloves of garlic, mix with 40 ml of olive oil, add half a bundle of rosemary, salt and pepper, slightly whipp. Marinate the veal for 30 minutes. Then roast in a dry hot pan on both sides until the golden crust appears. Slightly cool and cut into thin slices.

2. Bring the cream to a boil.

3. The chanterelles roast on the remaining olive oil with the addition of rosemary and chopped garlic and add to the hot cream. Boil for a few minutes.

4. Boil asparagus in boiling water for 2-3 minutes, then immediately cool in icy water.

5. Mini-carrots boil until semi-ready and roast in olive oil until ready.

6. Put veal roast beef on a plate. Put asparagus on top, put foxes on asparagus and some cream. Decorate with roasted mini carrots, corn grains and watercress.

Milpheus and foxes

Milpheus with Lisich recipe

Gotta:

(for 5 servings)

150g layered yeastless dough

600g of foxes

olive-oil

rosemary

3 cloves of garlic (lovers of garlic taste can use 5 cloves)

150g onion

300g sour cream 42% fat

20g curry

300g zucchini

a bundle of frieze salad (or any other greens that are on hand) - for decoration

salt, pepper to taste

How to cook:

1. The layer of fully defrosted layer dough is baked at a temperature of 180-200 ° C for 15-20 minutes until the golden crust. Cool to room temperature. Then cut into small squares.

2. Whole foxes roast until ready in olive oil with the addition of rosemary, finely chopped onions and crushed garlic. Then add sour cream and curry, salt and pepper.

3. Cut zucchini in very thin circles and roast in olive oil.

4. At the bottom of a deep plate lay out in layers: 1 tbsp. roasted foxes in sour cream sauce, puff dough, roasted mugs of zucchini, puff dough, foxes, zucchini. Decorate the sides of the milphoe with greenery.

Chicken liver pate with foxes

Recipe for Chicken Liver Paste with Lisichs

Gotta:

Pate:

190g onion

70g butter

20g garlic

450g chicken liver

220g Bulgarian pepper

salt, pepper to taste

Serving:

(for 2 servings)

300g foxes

olive-oil

salt, pepper to taste

80g onions

60g butter

80g green peas

100ml chicken broth

thyme

cherry tomatoes

wheat-bun

How to cook:

1. For pate, cut the onions with straw and roast in butter with the addition of garlic. Add the liver and fry until ready.

2. Bulgarian pepper baked in the oven at a temperature of 200 ° C for 15 minutes, then cooled and cleaned of seeds and skin, added to the roasted liver and crushed with a blender, salted and peppered.

3. Foxes roast in olive oil, to taste add salt and pepper.

4. Onions cut with straw and roast in butter. Add foxes and green peas, pour chicken broth, add thyme and evaporate half.

5. Tomatoes baked in the oven at a temperature of 180 ° C for 3-5 minutes, cut the bun and roast in a dry pan.

6. Put on a serving dish a little pate, a bun, tomatoes and foxes.

Baked salmon with cream of foxesAuthor's recipe by Mark Statsenko



Recipe for baked salmon with cream from Lisichek

Gotta:

(for 2 servings)

200g foxes

olive-oil

20g garlic butter

80ml cream 33%

400g salmon

A bundle of watercress (or any salad you have on hand)

dillbundle

salt, pepper to taste

How to cook:

1. Foxes roast in olive oil with the addition of salt, pepper and garlic oil. A few fried foxes to choose, they will be needed for decoration.

2. Inject cream, cook until the cream evaporates. Grind the mushrooms in a blender.

3. Salmon grilled on olive oil with salt and pepper.

4. Serve with chandelier cream, decorate salad and dill. On top of it lay out some roasted foxes.

Source: domashniy.ru/