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Предисловие от автора рецепта

Вчера совершено очень важное действо: восстановлен старый камчатский рецепт кальмаровых котлет. Толчок к восстановлению рецепта дала случайность, как это обычно в жизни происходит.

Едем на днях в районе Университета, за Старым Петергофом. По пути — щит со смешной надписью «Стройбаза „У Гаврилыча“: рыба, морепродукты». Мы поржали, но на обратном пути решили завернуть, из спортивного интереса. Заехали — и точно. Цех (или здоровенный ангар). В этом цехе отгорожен угол, там стоит три двадцатитонника — откуда и вынимают вожделенные вкусняшки. Потом идёшь платишь девице в коммерческий отдел и с накладной забираешь то, что выбрал. Мелкий опт, меньше 3-4 кг разом не закупить. Но смотрю, товарец камчатский и сахалинский, с бирками рыбокомбинатов, и вид хороший. Ладно. Закупили брусок филе минтая от камчатского Океанрыбпрома и свежего ядреного кальмара — 4-кг брикет. Четыре кило первоклассного кальмара — много для салата. Разделили брикет натрое, оттаяли эту треть.

Решено было делать кальмаровые котлеты — при этом попытаться приблизиться к эталону 1983 года из магазина «Океан» на ул. Тушканова в Петропавловске, который мы с огромным удовольствием потребляли во времена оны (которые, в свою очередь, нынешняя продвинутая школота незаслуженно ругает — от незнания и засилья современной мусорной пропаганды на эту тему). Порылся в сусеках, вспомнил, где лежит старая советская мясорубка — которая уже, наверное, впала в летаргический сон за 16 лет неиспользования. Нашёл. Помыл, заточил ножи до полной боевой готовности — вспомнил навыки. Ну и понеслась! :)

После двух коррекций прямо в процессе (зажаривали пробные экземпляры), были выявлены подводные камни при формировании котлетного фарша. В чистом итоге — получилось очень вкусно, и я считаю, вполне аутентично с советским рецептом! Рыбные рестораны нервно курят в сторонке. Отдельный бонус: когда искал мясорубку на антресолях, попутно нашёл и старый камчатский календарь 2000 года :)

Кальмаровые котлеты. Рецепт восстановлен

5 декабря 2016 г.

Юзерпик     Автор: periskop

Котлеты из кальмара. Обозрение конечного результата. фото автора рецепта

Ингредиенты:

  • Тушки кальмара (лучше цельные) — 1кг.
  • Белый батон- 200 гр.
  • Молоко-  для размачивания батона
  • Яйцо- 1 шт.
  • Лук-  1 шт.
  • Чеснок- 1-2 зубчика
  • Соль- по вкусу
  • Специи- по вкусу

Приготовление:

Кальмар оттаял. Можно приступать.

Отварите кальмара в кипящей воде.
Даже точней, ошпарьте — желательно ок. 2 мин., не более (т.к. в фарше кальмар будет ещё подвергаться обработке).

Очистите кальмаровые тушки и пропустите их  через мясорубку.
Также в фарш размалывается лук, чеснок, размоченный в молоке и хорошо отжатый белый хлеб. Посолите по вкусу. Можно добавить специи, но очень аккуратно, чтобы не перебить нежный кальмаровый вкус. Обычно кальмары не любят никаких приправ, поскольку интенсивно впитывают в себя запахи окружающих продуктов и теряют свойственный им аромат, хотя это на любителя конечно. Можно добавить чуточку чёрного молотого перца или зелени (например, петрушки).

Все тщательно перемешайте. Получается вот такой котлетный фарш. Разбейте туда 1 яйцо для лучшего скрепления. 2 раза молоть не обязательно (как это пишут в енторнетах) — иначе масса получается слишком мелкой и «кальмаровая» фактура исчезает.

Сформируйте котлеты и обжарьте их на слабом огне с двух сторон, переворачивая их только единожды (после готовности первой стороны). Это примерно 2,5 — 3 мин на 1 сторону. Молоко, в котором размачивался батон, не нужно торопиться выливать — в нем удобно обмывать и прополаскивать руки при формовке котлет.

Панировать или нет — на ваше усмотрение. Мы не делали, следуя советскому рецепту от «Океана».

Бинго! Всё готово, можно приступать к трапезе :)

Подводные камни:

  • а) не переваривать кальмар! иначе будет резиновый и невкусный!
  • б) не жарить на среднем огне — только на слабом, иначе обжаренные котлеты прямо на плите разваливаются.
  • в) если белого хлеба будет меньше, чем 18-20% чистой массы кальмаров — котлеты тоже будут разваливаться.
  • г) переворачивать только после полной готовности нижней стороны (примерно 2,5 мин) — иначе разваливаются.

Как употреблять?

а) в горячем виде с гарниром, конечно же.
б) но ещё круче и вкуснее — в холодном. Получается такая суперэлитная закуска с неподражаемым нежным вкусом.

Советы от Admin:

Как быстро почистить кальмары, как правильно варить очищенные и неочищенные кальмары, как правильно их жарить и фаршировать, какие специи и как применять с кальмарами? Ответы на эти вопросы можно прочитать в статье «Кальмары: секреты приготовления».

ПРИЯТНОГО АППЕТИТА!

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