Рецепт для воскресного завтрака: блинчик с томленым гусем, яблоком и клюквенным конфитюром
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Когда утро началось рано и тянет на кулинарные свершения, приготовление завтрака может стать занятием довольно увлекательным. Сегодня HELLO.RU представляет вашему вниманию рецепт от шеф-повара кафе «Пироги Вино и Гусь» — блинчики с томленым гусем, яблоком и клюквенным конфитюром.
Ингредиенты:
Для блина:
Молоко — 0,5 л
Масло растительное — 0,25 г
Яйцо — 3 шт.
Мука пшеничная — 200 г
Сахар — 100 г
Соль — 5 г
Для приготовления томленого гуся:
Ножка гуся — 420 г
Яблоко — 60 г
Соевый соус — 5 г
Сок апельсина — 50 г
Мед — 5 г
Чеснок — 3 г
Для начинки:
Яблоко — 30 г
Масло сливочное — 10 г
Сахар — 5 г
Белое вино — 10 г
Щавель свежий — 10 г
Для клюквенного соуса:
Клюква — 100 г
Сахар — 100 г
Красное сухое вино -50 г
Можжевельник — 3 г
Способ приготовления:
1. Смешиваем соевый соус, сок апельсина, мед и чеснок. Натираем гуся. Берем рукав для запекания и при температуре в 140 градусов томим гуся три часа.
2. Замешиваем все ингредиенты для блинов. Готовим блины, выпекая на сковороде с двух сторон.
3. На небольшую сковороду выкладываем яблоки, предварительно очищенные от кожуры и нарезанные кубиком. Добавляем сливочное масло и сахар. На медленном огне карамелизуем яблоки. Добавляем белое вино и слегка выпариваем. Добавляем разделанного томленого гуся и хорошо перемешиваем.
4. На блин выкладываем начинку, заворачиваем в трубочку и слегка подрумяниваем на сливочном масле, выкладываем на тарелку и поливаем клюквенным соусом (все ингредиенты для него смешиваем и томим 15-20 минут на медленном огне до среднего загустения). Сверху украшаем блюдо свежим щавелем.
По материалам: ru.hellomagazine.com
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