Ingredients with Measurements:
- 4 balyk fillets (approximately 6 oz each)
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Season the balyk fillets with salt and pepper on both sides.
2. Heat a large skillet over medium-high heat and melt the butter.
3. Add the minced garlic and chopped shallot to the skillet and sauté until fragrant.
4. Sprinkle the flour over the butter mixture and whisk until smooth.
5. Slowly pour in the white wine while whisking constantly to avoid lumps.
6. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens.
7. Add the heavy cream to the skillet and whisk until well combined.
8. Gently place the balyk fillets in the skillet and spoon the sauce over the top.
9. Cover the skillet with a lid and simmer for 10-12 minutes until the balyk is cooked through and the sauce has thickened.
10. Sprinkle chopped parsley over the top of the balyk fillets and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Protein per serving: 30g
Carbohydrates per serving: 9g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 350mg
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chopped fresh parsley can be substituted with chopped fresh dill or chives.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use salmon fillets instead of balyk fillets.
- Add a squeeze of lemon juice to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to season the balyk fillets well with salt and pepper before cooking.
- Use a large skillet to avoid overcrowding the balyk fillets.
- Spoon the sauce over the balyk fillets while cooking to keep them moist and flavorful.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the balyk and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the balyk fillets on a bed of cooked rice or mashed potatoes. Garnish with additional chopped parsley or lemon wedges.
Garnishes:
Chopped fresh parsley, lemon wedges
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, mixed green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of white wine or chicken broth to thin it out.
- If the balyk fillets are overcooked, they will become dry and tough. Make sure to cook them gently over low heat.
Food safety advice:
Make sure to cook the balyk fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Balyk is a type of salt-cured fish that is popular in Russia and other Eastern European countries. It is often served as an appetizer or used in various dishes, such as this white wine sauce recipe.
Flavor profiles:
The white wine sauce is creamy and slightly tangy, which pairs well with the salty and savory balyk fillets.
Serving suggestions:
Serve the balyk fillets and white wine sauce hot with a side of roasted vegetables or a simple green salad.
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Region: Russian