Amazing pies for the Easter table Bashny.Net

For almost 300 years, the pies come to the rescue and makes any meal – from everyday breakfasts to holiday feast. In my family tradition: pies I always do!

I offer three recipes for the Easter table — pate of rabbit liver in shalfeeva butter, duck confit with Apple marmalade and salmon, riatt with lime Jell-o.

Not tired I mentally thank the mayor of Strasbourg — Marshal of France and Marquis de Kontada. Don't let it gastronomic whims and desires to amaze their guests at the soiree, the world wouldn't know about pate. The court cook of the Marquis had to get out and goose liver to make a fragrant pulp.

Enchanted culinary discovery, the Marquis decided to "cave in" to Louis and sent him a portion of pate in the test. The king rejoiced, and the recipe became mega popular. And then even our "Alexander, darling" in "Eugene Onegin" highly touted "Strasbourg pie imperishable" is in Pushkin's time was called foie Gras.

Pate of rabbit liver with sage butter



4 servings

What you need:

• 300 g of rabbit liver
• 80 g butter
• 5 tbsp almond flour
• 3 tbsp corn flour
• 1 stalk of leek
• 2 cloves of garlic
• 1 tsp of ground fenugreek, paprika and nutmeg
• 1 S. L. rose pepper
• 2-3 sprigs of sage

What to do:
Mix cornmeal and spices.

Rabbit liver washed, dried, breaded in corn meal and spices.

Fry in butter (40 g) for 7 minutes, add chopped leek and garlic, reduce the temperature, pour a little water and stew until the onion has softened.

Blend liver in a blender, add the almond flour, salt and season with pink pepper. Mass warm up.

The remaining melt the butter in a saucepan, add the sprigs of sage and heat well. Part oil to mix into a paste, put in the mold and pour the remnants of the oil.

Duck confit with Apple marmalade



4 servings

What you need:

• 280 g duck breast
• 200 ml Apple juice (clarified)
• 6 tbsp brown sugar
• 1 green Apple
• 1 stalk of leek
• 3 tbsp wine vinegar for the sherry
• 2-3 sprigs of fresh tarragon
• 3-4 peas lemon pepper
• 1 tbsp black pepper
• 1 tsp agar-agar
• salt to taste

What to do:
On the skin of the duck breast to make the cuts and put on a hot frying pan, fry on a moderate temperature to melt the fat. Collect the duck fat in a Cup, and breast, put them in a saucepan and cover with water. Cook for approximately 2 hours, and then the duck skin removed, cut into small dice, and the flesh with two forks to cut the fibers.

Apple peel, membranes and seeds. Cut into small cubes. Leeks finely chopped.

In frying pan heat 2 tbsp duck fat, fry the Apple with the onions, add 3 tbsp sugar and pour the vinegar in Jerez. Cook, stirring occasionally, until the sugar begins to caramelize.

In a saucepan pour in the Apple juice, add 3 tablespoons sugar, pinch of salt, peas, lemon pepper and sprigs of tarragon. Bring to boil and boil for 5-7 minutes, cover and let stand. Drain, pepper and tarragon to remove.

In a Cup of boiling water to dissolve the agar-agar to enter in the Apple juice, heat and add 2-3 tbsp of duck fat.

Mix duck meat with caramelized Apple and onion, season with salt, to season black pepper, to lay out the containers and pour the applesauce. Cooling the paste to a jelly state.

Salmon, riatt with lime Jell-o



4 servings

What you need:

• 350 g chilled salmon
• 250 g salmon smoked
• 100 ml natural yoghurt
• 3 lime
• 3 tbsp brown sugar
• 3 tbsp mayonnaise
• 3 tbsp mustard
• 1 tsp agar-agar
• 1 tsp black pepper
• 3 peas lemon pepper
• a pinch of salt
• a few sprigs of dill

What to do:
Prepare lime Jell-o. From limes to squeeze juice, a couple tablespoons of leave, the rest salt, add 3 tbsp sugar pea and lemon pepper heat. Pepper remove.

In boiling water dissolve the agar-agar and pour in the lime juice, stir well to avoid lumps. Pour mixture in a flat plate. When the jelly hardens, cut the blocks, and the molds for cookies cut out stars.

Now, rieth. Chilled salmon drizzle with a tablespoon of lime juice, sprinkle with black pepper and bake in the oven under the grill for 20 minutes. Cool, separated from the bones, mash with a fork and remove small bones.

The hot smoked salmon and dill finely chop. Add the fish cubes of lime jelly, season with yogurt, mayonnaise, mustard and stir. If necessary, it needs more salt. Serve on slices of fresh cucumber, and was decorated with lime Jell-o.

Source: www.gastronom.ru