American cuisine - originated at the intersection of many cultures. If initially it was formed mainly only from the culinary preferences of the European colonialists of America, then in the 19-20 century, immigrants from countries such as China, India, Cuba, etc., contributed to it. Not many gastronomic traditions can boast of such a variety of technologies, a mixture of spices and products.
It is necessary
-
- Sturgeon with parsnips and bok choy cabbage
- 2 sturgeon steaks, 150 g each
- 1 teaspoon ground cinnamon
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seed
- 2 cloves
- 2 pods of cardamom
- 5 black peppercorns
- a pinch of sea salt
- 1 fork bok choy bok choy
- 3 medium parsnip roots
- butter
- olive oil
- 1 clove of garlic
- 1/2 lemon juice
- a bunch of fresh parsley
Instructions
Step 1
Preheat oven to 220C. Rinse the parsnip roots, peel and cut into longitudinal quarters. Place a large pot of water over high heat and bring to a boil. Dip the parsnips in boiling water and cook for 5 minutes or nearly until tender. Drain the water through a colander and place the roots under cold running water to stop cooking.
Step 2
Prepare ovenproof ovenproof dishes, hold them over a fire, or heat them in the oven so that they can melt the butter. Melt the butter and put the parsnip roots in it, add a pinch of salt. While gently tossing up the brazier, coat the vegetable with melted butter on all sides. Remove to oven and bake for about 35 minutes, until parsnips are golden and crispy.
Step 3
Remove the seeds from the cardamom pod. Place the seeds of cardamom, cumin, coriander, cinnamon, cloves and black peppercorns in a dry cast iron skillet. Heat gently over medium heat. Place in a coffee grinder or mortar, add a pinch of salt and grind the spices into a powder. Place them on a flat plate. Brush the sturgeon fillet with vegetable oil and coat one side in ground spices.
Step 4
Pour olive oil into a roasting pan, heat it and place the steak on the other side and place the roasting pan in the oven at 190C. Bake the sturgeon for about 15 minutes.
Step 5
In a large saucepan, melt a tablespoon of butter with a little olive oil. Add the minced garlic clove and sauté for 30 seconds. Add the cut cabbage and a pinch of salt. Fry until the bok choy is wrinkled but still firm enough to crunch. Pour lemon juice over the cabbage and sprinkle with chopped parsley. Stir.
