Cooking Chicken Kiev And Smoked Mackerel

Cooking Chicken Kiev And Smoked Mackerel

Chicken Kiev is a very delicious dish, popular in Ukraine, Russia, Belorussia and other places of Europe. Today we’ll tell you how to cook it!

We need: 3-4 big chicken fillets, 3 eggs, some flour, long loaf, dill, butter, sunflower seed oil and a bit of rosemary.

Cooking Chicken Kiev And Smoked Mackerel

We cut the long loaf and put the pieces into the oven in order to make dried breadcrumbs.

Then we take on fillet and cut it along into 2 pieces.

Cooking Chicken Kiev And Smoked Mackerel

We beat the meat into very thin slices.

Cooking Chicken Kiev And Smoked Mackerel

Then we cut the slices into 2 parts and salt them.

Cooking Chicken Kiev And Smoked Mackerel

Cut rosemary.

Cooking Chicken Kiev And Smoked Mackerel

Then dill.

Cooking Chicken Kiev And Smoked Mackerel

We put rosemary, dill and unfrozen butter into a deep plate, add salt and mix it.

Cooking Chicken Kiev And Smoked Mackerel

We whip eggs and add salt and pepper to taste.

Cooking Chicken Kiev And Smoked Mackerel

When the dried breadcrumbs are ready we grind them in blender.

We take a piece of fillet and spread it generously with our butter.

Cooking Chicken Kiev And Smoked Mackerel

We wrap it up and roll in flour.

Cooking Chicken Kiev And Smoked Mackerel

Then in eggs.

Cooking Chicken Kiev And Smoked Mackerel

And finally in dried breadcrumbs.

Cooking Chicken Kiev And Smoked Mackerel

Cooking Chicken Kiev And Smoked Mackerel

We fill the pan with oil (to the half), and when in goes to boil we start frying our chicken Kiev(about 20-30 minutes).

Cooking Chicken Kiev And Smoked Mackerel

After that you can fry potatoes if you wish – it’ll fit the main dish very well!

Cooking Chicken Kiev And Smoked Mackerel

Bon appetit!

Cooking Chicken Kiev And Smoked Mackerel

Smoked mackerel – one more Russian traditional meal. If home-made it is more delicate and delicious.

Cooking Chicken Kiev And Smoked Mackerel

What we need:
two handfuls of onion peel
1 litre of water
3 tablespoons of salt
1.5 tablespoons of sugar
half a tablespoon of black brew
a bit of vegetable oil

Cooking Chicken Kiev And Smoked Mackerel

The fish can be frozen beforehand.

Cooking Chicken Kiev And Smoked Mackerel

Let’s get everything ready for marinade. Brew, at first.

Cooking Chicken Kiev And Smoked Mackerel

Then salt.

Cooking Chicken Kiev And Smoked Mackerel

Then comes sugar.

Cooking Chicken Kiev And Smoked Mackerel

A little bit of liquid smoke and vegetable oil.

Cooking Chicken Kiev And Smoked Mackerel

Then mix it all up.

Cooking Chicken Kiev And Smoked Mackerel

Boil a litre of water.

Cooking Chicken Kiev And Smoked Mackerel

Put all the prepared ingredients in a pan.

Cooking Chicken Kiev And Smoked Mackerel

Boil it for a couple of minutes.

Cooking Chicken Kiev And Smoked Mackerel

Cut out the head from a plastic bottle.

Cooking Chicken Kiev And Smoked Mackerel

Cut out the fishes’ heads and put them (fishes) into the bottle.

Cooking Chicken Kiev And Smoked Mackerel

Cool the marinade a little bit.

Cooking Chicken Kiev And Smoked Mackerel

Then filter it.

Cooking Chicken Kiev And Smoked Mackerel

And pour down into the bottle.

Cooking Chicken Kiev And Smoked Mackerel

Fish must be fully in marinade.

Cooking Chicken Kiev And Smoked Mackerel

When it cools down, cover it with a film and put in a fridge for three days.

Cooking Chicken Kiev And Smoked Mackerel

Now after these days have passed put the fish out of the bottle.

Cooking Chicken Kiev And Smoked Mackerel

Now hang the fish somewhere for 30-40 minutes for the liquid to come down.

Cooking Chicken Kiev And Smoked Mackerel

Now it can be served up.

Cooking Chicken Kiev And Smoked Mackerel

via nnm1 and nnm2

29 thoughts on “Cooking Chicken Kiev And Smoked Mackerel”

  1. Yummy! Damn I like Kiev´s, fish is tasty also, specially with good “mayo” and onions.
    Damn pricks made me hungry again..

    Salty!

  2. I did not get the recipe for the “homemade smoked mackerel”, which includes the strange “liquid smoke” thing. What is it, some sort of artificial substitute made for food industry?
    And why the hell should I try to immitate the taste of a smoked mackerel, which can be bought in every shop vacuum-packed?

    • Liquid smoke is exactly that: liquid smoke. It isn’t a chemical, it’s actual woodsmoke put into a liquid form. How they do it I have no idea, but it’s really what it says.

    • Liquid smoke is collected by setting up some kind of condenser (maybe a bowl full of ice above another bowl) above a wood fire, basically collecting water vapor that’s mingled with the wood smoke.

  3. ya… the liquid smoke is an artificial flavor.
    I want to know what is “black brew”? Also, when do you cook the fish? If its not cooked, then does that mean it needs to be ‘sashimi’ grade?

  4. Meeh, is the last one some kind of eastern sushi? xD
    Anyway, as soon as my parent are away, I will try to bake a Chicken Kiew ^^ om nom nom

  5. The “black brew” is tea, I assume. It worked for me, anyway.

    I made the smoked fish, whiting in this case. After marinading in the refrigerator for days I poached the fish in white wine. Then then made a sauce of the poaching liquid with a handful of chopped parsley, thickened with a little starch. It came out very well! Thanks for the recipe!

  6. just made the kiev chicken with a tiny bit of sage and some parsley (in addition to the dill). chapelure was seasoned too. really, very subtle and delicious, thanks for the idea. 🙂

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