Russian blinchiki with meat recipe

Russian blinchiki with meat recipe

Yield 4 servings like a first course,

  • Lobster Stuffing:
  • 2 ounces butter
  • 1 shallot
  • 2 (1-pound) lobsters, cooked, meat removed, shells reserved
  • 4 ounces heavy cream
  • 1 teaspoon chopped tarragon
  • 4 ounces white-colored wine
  • Pepper and salt
  • Lobster Sauce (recipe below)
  • Lobster Sauce:
  • Lobster shells
  • 6 tablespoons essential olive oil
  • 1 onion, chopped
  • 1 whole mind garlic clove
  • 1 celery, chopped
  • 1 carrot, chopped
  • 2 ounces brandy
  • 6 chopped tomato plants
  • Water or fish stock
  • two tablespoons butter
  • 2 lemons, juiced
  • Pepper and salt, to taste
  • Set up:
  • 6 blini (offered at gourmet stores)
  • four to six sliced and Sauteed mushrooms
  • 2 teaspoons chives, chopped
  • 2 teaspoons dill, chopped
Lobster Stuffing :

Melt butter inside a large pot. Dice shallot and lobster meat and increase butter. Save lobster shells. Add 4 ounces white-colored wine and lower to medium heat (reduce by 1/2). Add 2 ounces heavy cream and tarragon and lower on medium heat by 1/2. Add pepper and salt to taste. Awesome to 70 degrees. Save all heavy cream for that lobster sauce.

Lobster Sauce:

Saute lobster shells inside a large pot with 6 tablespoons essential olive oil over high temperature. Following the shells turn orange, take them off from pot and save them. Add all vegetables including onion and garlic clove and saute in essential olive oil until they're light brown. Place the lobster shells into the pot using the mixture. Deglaze with two tablespoons essential olive oil and lobster shells, and add brandy and chopped tomato plants. Add water or fish stock to pay for mixture and lobster shells. Simmer for 25 minutes. Strain out lobster shells and vegetables, keeping only the liquid who are holding cards. Reduce liquid by half. Add some remaining 2 ounces heavy cream and simmer. Place mixture in blender with butter and juice of two lemons. Blend until butter is fully incorporated. Mixture ought to be thick and creamy. Add pepper and salt, to taste.

Set up:

Lay blini flat. Place 1 teaspoon of lobster stuffing around the 1 / 2 of blini nearest for you. Roll blini tightly and lightly from you. Place 3 completed blini on plate with lobster folded inside. Garnish with Sauteed mushrooms. Add chives and dill to taste. Serve using the Lobster sauce.

Recipe thanks to Chef Renaud Le Rasle, The Russian Tea Room)

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