The recipes of Guerini: slices of sturgeon with sauce, onion and mushrooms

The true story of the Russian salad

The salad “Olivier” (called Russian salad in Italy) is very famous in our country and was invented by the French chef Lucien olivier in the NINETEENTH century. In addition to being an expert in culinary art, Lucien was also the owner of the restaurant in the Hermitage, which at the time was in piazza Trubnaja in Moscow. The signature dish was the salad “Olivier”. Lucien Oliver, he guarded the recipe of this dish in secret. After the death of the cook, the history of the salad “Olivier” has become even more mysterious. It was feared that the secret of the original recipe of this famous salad was gone. They had made many attempts to find out, but without results.

In 1904 some of the experts of the culinary art, who were aware of the main ingredients of the salad Olivier have managed to reproduce the original recipe. To cook this original salad, it was necessary to have the following ingredients: 115 g of caviar “pressed”, two francolini of the mountain, a veal tongue, 25 shrimp, boiled, cooked, half a jar of sauce “Kabul, two fresh cucumbers, 225 g of fresh salad, half a jar of pickles, 115 g of capers, five hard-boiled eggs. To prepare the sauce, take vinegar and French, two eggs, olive oil, 450 g of olive oil mayonnaise. And still the connoisseurs who had tasted the salad prepared by Lucien Oliver claimed that the attempt to copy it differed a bit from the original. So ended the history of the salad “Olivier” as known to his contemporaries.

The salad “Olivier” with diced ham, which we know has nothing to do with the one that had invented the French chef. The recipe of the current “Olivier” was designed during the Soviet Union. In those times, prawns, hazel grouse and delicacies the like were a rarity. For this reason, were replaced with diced ham, peas and other ingredients available. Here’s how it began the history of the new salad “Olivier” as well as the prepare today, all the Russian families. The Russian cuisine is linked to the ways of life and the history of the Russian people. The kitchen has undergone the influences of the various cultures, ethnic groups and religions present in the vast territory, and has incorporated into itself many of the dishes their from the various nationalities. Consequently, dishes, recipes and food habits change significantly in the various regions of the country.

The basis of the diet of a large part of the population, a time represented by the farmers, was made up of cereals and vegetables, which were used for the preparation of salads, soups, polenta, bread, and similar products. They were part of the traditional dishes and a variety of soups, among which the most famous are dairy based, typical russians. With smetana you condivano soups, pel’meni (dumplings of wheat flour) and salad. Another cheese is the traditional ricotta cheese from which we prepare the cheese cakes ( ricotta pancakes) and Paschka, a sweet easter. The vegetables were eaten raw, fermented, cooked in brine and pickled in vinegar, and cooked, prepared, steamed, or grilled, or boiled.

The fish was steamed, boiled, fried, stewed, grilled, stuffed with various fillings (for example, with polenta or mushrooms), or salt in gelatin, was also eaten salted, dried in the sun. The caviar is prepared not only in salt, but also boiled in vinegar and poppy milk. The multiplicity of polenta was due to the availability of the different quality of cereals grown in Russia. In addition, the grains of each type of grain is used both whole and shredded in various ways. Almost always the food was cooked in the oven, and then used widely, the following methods of cooking: boiling, cooking on the grill or baked in foil, cooking in the wet. Very important not to forget other typical products are the Blinis and caviar, the black gold of Russia.

Today’s recipe: osetrina po-russki (slices of fish in a sauce of onion and mushrooms)

Osetrina Russian sturgeon.

Ingredients for 6-8 people

6 medium-sized onions, finely chopped
1/2 cup parsley root chopped
100 grams of butter
4 glasses of water
750 gr. slices of Sturgeon

200 gr. of cultivated mushrooms and cut into thin slices 1/2 cup of fresh cream
2 tablespoons capers, washed and drained
5 green olives (without stone)
2-3 bay leaves

In a casserole put a piece of butter, the sliced onion, the parsley root, the bay leaf, and leave to cook for a few minutes. Pour the water and let it boil for 1/2 hour. Chop everything and put in a saucepan that can hold the fish comfortably. Dip the slices of fish, cook over high heat until it begins to boil, then lower the heat and cook the fish for about 8 minutes. Remove the slices with a slotted spoon and place them on a platter. Keep it covered and warm. Meanwhile, put the broth on the fire and boil until it is reduced.

Melt the remaining butter in a frying pan, put in the sliced mushrooms and let them cook for a few minutes; add the broth. simmer a moment for it to thicken a little, remove from fire and pour in the liquid cream. Add the capers, coarsely chop the olives and cut in half. Pour the sauce over the fish and bring it to the table.

Gianfelice Guerini