Both red and white wine are often used in culinary recipes. Vodka can also become an integral component of the sauce of dishes and marinades for meat and fish.
Spaghetti with creamy vodka sauce
You will need:
- 600 g of spaghetti;
- 3 tbsp. sunflower oil;
- 500 g salmon fillet;
- 1 lime;
- 400 g of mussels in shells;
- 200 ml of vodka;
- 150 smoked beef or pork;
- 100 g of fresh mushrooms;
- 2 pcs. shallots;
- 1 red onion;
- 100 ml of balsamic vinegar;
- a bunch of green onions;
- 300 ml heavy cream;
- salt and freshly ground black pepper.
Pour some water into a saucepan and add the washed shells. Heat the water to a boil, remove it and pour in the vodka. Cook the mussels until they open. After that, set aside the mussels without removing them from the shells, and strain the resulting liquid and set aside.
If you are using already peeled mussels, simmer them in vodka for no more than 3-4 minutes.
Peel and dice shallots, chop and green onions. Also cut the beef and mushrooms into cubes. Heat vegetable oil in a frying 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 preparation of mussels. Season with salt and pepper and simmer until slightly thickened.
Cut the salmon fillet into small cubes. Squeeze the lime juice, pour it over the fish, stir, salt and pepper and leave for half an hour. Chop a red onion. If you're worried about pinching your eyes, keep in mind that you can use a food processor to chop onions. Heat oil in a frying pan, fry the onion in it first, and then add the salmon pieces. Pour balsamic vinegar over the dish and cook for 10 minutes, stirring regularly. Boil the pasta separately in salted water. Serve the dish on large portioned plates, pouring sauce over the noodles and adding a portion of fish and a few 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 tbsp. white sesame seeds;
- 2 limes;
- 800 g spinach;
- 300 g heavy cream;
- 300 g fresh green asparagus;
- olive oil;
- coarse salt.
If you like a more satisfying side dish. replace asparagus and spinach with mashed potatoes and carrots.
Grate salmon fillet with coarse salt, wrap in plastic and refrigerate for half an hour. In the meantime, prepare the marinade. Squeeze the juice out of the limes and grate half 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 you find the marinade too sour, reduce the amount of lime juice to soften the taste. Heat olive oil in a skillet. If you use a Teflon-lined pan, you can skip the extra 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 the asparagus in salted water until soft. Cut the spinach into strips, place in a skillet, cover with cream, salt and simmer over medium heat for at least 15 minutes. Serve the salmon with the healthy side dish of asparagus and stewed spinach.
