Ingredients: 1 scales bream 2,5-3 kg, 50 dkg of fresh or frozen boletus, 1 carrot, 1 parsley, a piece of celery or 1 bouillon cube, 2 spoons of vinegar, 1 Bay leaf, 5 grains of allspice, 2 cloves, 1 a glass of white wine, 2 yolks, 1 spoon of flour, 1 spoon of sugar, 10 dkg of butter, salt and pepper Execution: 1. Make a hazel, fillet and cut into smaller pieces, sprinkle with vinegar and leave for half an hour. 2. Out of your head, tail and spine, Boil vegetables with spices 2 glasses of ready broth. 3. Clean the dumplings and cut them into strips. 4. In a saucepan, melt the butter and fry the flour-sprinkled pieces of fish on it. Take out the fish, put mushrooms on the same fat. 5. Place the fish on the fried mushrooms, pour the decoction and wine, add salt, pepper and sugar. 6. Simmer 30 minutes. Don't mix it up. 7. Take out the hazel on a deep dish, Pull the broth with the yolks and pour the resulting sauce generously over the fish.
11. Follow in the village of Homoty as the mists approach
Ingredients: 10 herring fillets á la Matjas, half a liter of milk, 4 carrots, 4 onions, half a cup of oil, 5 dkg of dried mushrooms, salt, pepper Execution: 1. Soak the herring in milk for half an hour, remove, dry it. Roll up in rollmops, fasten with toothpicks and place in a deep dish or salad bowl.
2. Mushrooms pre-soaked, cook in the same water, what got wet, cut into thin strips. Do not pour the decoction away
3. Peeled and washed carrots, grate on a vegetable grater, Shred the onion into thin slices.
4. Mushrooms, Fry the onions and carrots in oil, baste with the mushroom decoction, add salt and pepper, simmer gently through 10 min. Cool.
5. Pour the herring onto the dish while still warm. When it cools down, put it in the fridge. Starter ready to serve after 2-3 hours. The herring prepared in this way can also be added to potatoes from the water.
12. Herrings with pickled mushrooms
Ingredients: 4 salted herring, 1 a glass of pickled, small mushrooms, 4 hard-boiled eggs, 1 onion, pepper, a quarter cup of linseed oil Execution: 1. Herrings made, filleted, skinless cut into 3-4 slanting bell and arrange in the center of the platter, pour over the oil and sprinkle with pepper.
2. Slice the eggs, arrange herring around.
3. Arrange the mushrooms on the eggs, sprinkle with finely chopped onion (blanched) and sprinkle with pepper.
Ready to eat immediately.
13. Hare casserole with fresh mushrooms
Ingredients: Ancestor of the hare whole or frozen, frontal elements of the hare's body, carrot, parsley, seler, Bay leaf, 2-3 allspice grains, 3 hats of dried mushrooms, 2 spoons of butter, 0,5 glasses of milk, 1 a glass of cream, 0,5 kg of fresh mushrooms (different), 0,5 glasses of red wine, e.g.. Merlot, salt, pepper; moreover, for the marinade: 1 glass of water, 1 a glass of wine vinegar or 0,5 a glass of spirit, 1 onion, 5 juniper berries, 1 Bay leaf Execution: 1. Combine the marinade ingredients, boil and cool.
2. Ancestor of the hare to chop, put in a dish and pour cold marinade on 12 hours.
3. Remove from marinade, rinse and put into a pot, adding a bay leaf, Dried mushrooms, vegetables, allspice and cook in a little water through 1,5 hours on low heat (you have to be prepared even for 2 cooking hours, when the hare is quite old and stringy).
4. Peel the hare and cut into pieces.
5. Make a roux of butter and flour. Spread with milk and red wine, constantly stirring, so that they do not form lumps, add previously cooked and cut into large pieces mushrooms, and finally add the sliced hare meat.
6. Season with salt, pepper, add cream and simmer together 10 minutes.
Serve with yeast dumplings.
14. Wild rabbit meatball
Ingredients: 50 dkg of meat from ancestral rabbit boneless, 25 dkg of lean pork belly, 50 dkg of fresh mushrooms, 1 onion, 1 egg, 4 spoons of breadcrumbs, 0,5 glasses of cream, half a tablespoon of butter, salt, pepper, 1 a glass of broth Execution: 1. Wash and grind the meat and bacon.
2. Chop the onion and fry it in butter.
3. Opieńki – only the hats, (the legs are stringy) – clean and toss on 5 minutes to boiling water, pour on a sieve and allow to drain.
4. Meat, bread crumbs, onions, Combine salt, pepper and egg, Knead thoroughly by adding broth.
5. Add to the mass of opieńki, mix gently and put in an ovenproof dish greased with butter.
6. Bake 1,5 hours at temp. 170°C.
Before serving while still hot, pour over the cream. Serve with mashed potatoes and marinated syrup pears. It also tastes delicious cold with beetroot.
