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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.
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!
Метки: блюдо, вкусно, готовим, дом, кальмары, Камчатка, котлета, рецепт, рыбный
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