The composition of culinary recipes often comes down both red and white wine. Vodka can also become an integral component of the sauce of dishes and marinades for meat and fish.
Pick your recipe
Spaghetti with creamy vodka sauce
You will need:
- 600 g of spaghetti;
- 3 tablespoons sunflower oil;
- 500 g of salmon fillet;
- 1 lime;
- 400 g of mussels in shells;
- 200 ml of vodka;
- 150 smoked beef or pork;
- 100 g of fresh champignons;
- 2 pcs. shallots;
- 1 red onion;
- 100 ml of balsamic vinegar;
- a bunch of green onions;
- 300 ml of fat cream;
- salt and freshly ground black pepper.
Pour some water into the pan and pour the washed shells. Preheat the water to a boil, remove it and pour vodka. Cook the mussels until they open. After this, put the mussels without taking them out of the sinks, and strain the resulting liquid and set aside.
If you use already peeled mussels, simmer them in vodka for no more than 3-4 minutes.
Peel and chop the shallots, chop and green onions. Dice the beef and mushrooms. Heat the vegetable oil in a pan and fry the meat in it, and after 3-4 minutes add onions and mushrooms. Pour in the remaining vodka and cream from the mussel. Salt and pepper the sauce and simmer it until it thickens a little.
Cut the salmon fillet into small cubes. Squeeze the juice from the lime, pour the fish on it, mix, salt, pepper and leave for half an hour. Chop the red onion. If you are afraid that your eyes will be tweaking, keep in mind that you can use a food processor to chop onions. Heat the oil in a frying pan, fry the onions in it first, and then pour in pieces of salmon. Pour the dish with balsamic vinegar and cook for 10 minutes, stirring regularly. Separately, boil pasta in salted water. The dish should be served on large serving plates, pouring noodles with sauce, and also putting a portion of fish and several mussels.
Salmon in vodka marinade
You will need:
- 6 salmon steaks weighing about 150 g each;
- 150 ml of olive oil;
- 50 ml of vodka;
- 1 tsp hot red pepper;
- 3 tablespoons white sesame seeds;
- 2 limes;
- 800 g of spinach;
- 300 g of fat cream;
- 300 g of fresh green asparagus;
- olive oil;
- coarse salt.
If you like a more satisfying side dish. replace asparagus and spinach with mashed potato and carrot.
Salmon fillet, grate with coarse salt, wrap in polyethylene and put in the refrigerator for half an hour. In the meantime, cook the marinade. Squeeze the juice from the limes, grate half of the peel of one of them. Put all this in a bowl, add vodka, olive oil and pepper. Dip each salmon steak on both sides in this mixture and leave for another 30 minutes. If such a marinade seems too sour, reduce the amount of lime juice to soften the taste. Heat olive oil in a pan. When using a Teflon-coated pan, you can do without excess fat, as the marinade already contains oil. Sprinkle each steak with sesame seeds and fry on both sides over medium heat for 5 minutes on each side.
Take a side dish. Boil asparagus in salted water until soft. Cut spinach into strips, put in a pan, pour cream, salt and simmer over medium heat for at least 15 minutes. Serve the salmon, accompanied by a healthy side dish - asparagus and stewed spinach.
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