News and recipes
Fjord Sales and Geras Skonis club dinner in Vilnius + Trout Gravlax recipe
This week was unusual for us, because we participated in the dinner of the taste and gourmet club "Geras Skonis" . We emphasize this because the dinner was extraordinary. Dinners organized by the Good Taste Gourmet Club are held several times a year in different Lithuanian cities and restaurants. This time the dinner took place in the newly opened Horizontas panoramic restaurant of the Vilnius Park Plaza Hotel. At the "Good Taste" club dinners, the dishes were not from the regular restaurant menu, but prepared only for that one evening. This is one of the temptations for true gourmets to come to "Good Taste" dinners, as well as great company, new acquaintances, a cozy atmosphere and interesting stories. Photo with a view from Horizontas restaurant This evening was even more important for us because we were able to present fish products to a wide audience - over 80 participants from guests from the world of professional food attended the dinner. Chef Gintaras Martinonis showed his mastery by preparing dishes from our Rainbow Trout fillet and prepared a dish from Icelandic cod fillet . In the photo, Fjord Sales store director Artūras For starters, trout gravlax arrived on the tables, accompanied by a matching sauce, vegetables and bread, and Ilzenberg Manor rosé grape wine was offered with the appetizer. In the photo "Gravlax" salted trout fillet The appetizer was replaced by a hot fish dish: a fillet of cod, fried at a slow temperature, served with Bolivian pigeon and flavored with shrimp shell oil. In the photo, a cut of cod with a Bolivian pigeon Fjord Sales has been supplying its fish and seafood products to the best Lithuanian restaurants for many years, delighting chefs and restaurant guests with quality products. This evening was no exception and we were very happy to receive a lot of attention from the guests and interest in the products. Recipe for making Trout gravlax Ingredients: 1 Norwegian rainbow trout fillet (with skin, boneless and as fresh as possible) 3 tablespoons of coarse sea salt 2 tablespoons of white sugar 1 tablespoon of brown sugar 1 tablespoon of crushed black pepper A large amount of fresh dill, finely chopped Optional: For added flavor, splash with aquavit or vodka. Production process: Trout preparation : Wash the trout fillet under cold water and dry. Preparation of the salt mixture : Mix coarse salt, white sugar, brown sugar and crushed black pepper in a bowl. Preparing trout for salting : Spread cling film on a flat surface. Spread half of the finely chopped dill on the film. Place the trout fillets, skin side down, on top of the dill. If you are using aquavit or vodka, pour it over the trout meat now. Cover with salt mixture : Spread the salt and sugar mixture evenly on the fleshy side of the trout, pressing well. Sprinkle the remaining dill on top. Wrap the trout fillet in cling film. Aging : After salting, leave the trout fillet in the refrigerator for about 36-48 hours. For best results, the fillet should be turned every 12 hours. Presentation : The fish is ready after the maturation stage. Take it out of the fridge and unwrap it. Scrape off most of the dill-salt mixture. Using a sharp knife, cut the fish into thin slices. Serve with black or white bread with mustard sauce, capers, onions and other toppings. Remember that gravlax trout or salmon is always served raw, so always start with the freshest fish and make sure everything is clean during preparation.
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Pulpo Gallego - Octopus prepared Galician style
Octopus is a fairly common ingredient in Mediterranean cuisine when traveling around Western Europe. Octopuses are loved for their meaty yet firm protein structure and mild marine flavor. Octopuses are used in the preparation of snacks or as a main hot dish. Octopus tentacles are mostly used in production. Photo from our Portugal travel archive Since octopus is a non-traditional ingredient in our country's kitchen culture, we often avoid choosing this product, fearing to " spoil " it. If it is not fresh enough and/or prepared incorrectly, the octopus will become " rubbery " and possibly not chewy at all. For this reason, in our store we have chosen already cooked and cleaned octopus tentacles that are caught in Portuguese waters. They are cooked extremely fresh - to ensure the best nutritional properties and taste. The octopus tentacles are then sorted by size, carefully packaged and flash-frozen, just once. How to make our octopus tentacles? Traditional Spanish preparation of Pulpo Gallego (for 4 people): 1. Boiled octopus tentacles - 400g 2. 3 large potatoes (or more smaller ones) 3. Extra virgin olive oil 4. Salts* 5. Smoked peppers* *We recommend using Amandus flavored salt with smoked paprika and tomatoes Process 1. Thaw the boiled octopus tentacles , it is best to do this by leaving the product in the refrigerator for a day, or by immersing the vacuum-sealed package with the product in a bowl of cold water - this way you will thaw the product in an hour. 2. While the octopus "warms up", boil clean and cleaned potatoes. When cooked, cut into cubes or in a circular shape. *Additionally boiled potatoes can easily be baked, but this will be a departure from the traditional Pulpo Gallego recipe. 3. After thawing the octopus tentacles, they can be immediately cut and served on potatoes. Octopus is best cut into circular pieces about 1.5 cm thick. If you want a warmer dish, then we suggest heating the octopus tentacles in steam , on a pan or on the grill . Steam preparation : place octopus tentacles in a heated steam pot and heat for 4-5 minutes. The time may vary depending on the equipment, but the process should be really short. Preparation on a pan : add olive oil suitable for frying in a heated pan and fry the octopus tentacles in a medium heat for a total of 2-3 minutes. Preparation on the grill: lightly grease the octopus tentacles with olive oil suitable for frying and place them on the grill in a grill heated to about 180-200 degrees. Cook for up to 2 minutes. 4. To finish, serve the octopus on top of the cut potatoes, or if you cut the potatoes into cubes, serve them in the middle of the plate and surround them with the octopus, as in the photo. Drizzle with delicious extra virgin olive oil ( Jose Gourmet Flavored Olive Oil with Lemon or Piri-Piri Paprika are great) and sprinkle everything with coarse salt and smoked paprika ( Amandus Smoked Pepper and Tomato Salt - "Two in One" is perfect). An example of serving Pulpo Gallego 5. Have a snack with your favorite along with your favorite drinks while enjoying the flavors of the Mediterranean. Delicious! Photo from our Portugal travel archive Best wishes! Fjord Sales
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Shrimp summer-rolls recipe
The weather has finally warmed up, summer is here and the heat is increasingly forcing you to choose lighter dishes. In addition, the selection of fresh salads in the gardens is so abundant that sometimes it seems that you don't know what to do with them anymore. By combining these two "problems" a very good, easy and tasty solution is possible - Summer rolls of rice leaves with shrimp. We share our created recipe as a tasty, quick and simple way to prepare a light lunch, dinner or a good snack.
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