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Episode 592 - The end of carnival is upon us, so it's time for Shrove Tuesday in Remigiusz Rączka's kitchen! Herring in tartar sauce and pork neck in two versions - hunter's style or stewed with mushrooms. Add the Duchess's inventive potatoes. Ingredients below: Herring in tartar sauce 400 g of herring fillets a'la matias 1 onion 1 teaspoon of sugar 3 pickled cucumbers 10 marinated bay boletes 2 tablespoons of thick cream or yogurt 2 tablespoons of mayonnaise 1 teaspoon of Dijon mustard 1 teaspoon of honey 1 teaspoon of vinegar salt, pepper - to taste Hunter's pork neck pork neck - 1 kg marinade: salt, pepper - a pinch cumin - 0.5 teaspoon sweet paprika - 1 teaspoon thyme - 1 teaspoon hot paprika - a pinch coriander seeds - 0.5 teaspoon wheat flour - 100 g lard - 100 g marinade: water - 3 cups bay leaf - 2 pcs. allspice - 6 pcs. tomato paste - 4 tablespoons ketchup - 2 tablespoons mustard – 1 tablespoon honey – 1 tablespoon juice of one lemon thyme – a pinch salt, pepper – to taste additions: garlic – 8 cloves onion – 3 pcs. dried mushrooms – 60 g pickled cucumbers – 300 g Bake for 2 hours at 180°C Pork neck stewed with mushrooms pork neck – 1 kg garlic – 8 cloves onion – 4 pcs. frozen bay bolete – 450 g vegetable stock – 2 l water from dried mushrooms – 1 glass bay leaf – 2 pcs. coriander seeds – a few pieces heavy cream – 200 ml salt, pepper – to taste parsley soy sauce – 50 ml Duchess' Potatoes boiled potatoes – 1 kg eggs – 2 pcs. butter – 2 tablespoons salt, pepper – to taste nutmeg – a pinch For greasing – 1 egg Bake 15-20 min. at 200°C