AuthorAlissa TimoshkinaA dish so decadent and rich that it could only belong to the pre-Soviet era of Russian culinary history. I came across this main course when delving into a classic cookbook of the Tsarist era, written by Elena Molokhovets in 1861. While I struggled to understand the exact method (my Imperial-era Russian is a bit rusty), the name alone immediately evoked a beautifully simple and delicate dish, as well as bringing to mind the creamy taste of rice pudding and spinach. So this recipe is a result of my guesswork and culinary improvisation.
Melt the butter in a medium-sized saucepan and fry the onion, celery and garlic over a medium heat for 8-10 minutes until they become soft and translucent but not caramelised.
Next, add all the rice and stir through for a minute or so, allowing it to absorb the butter. Pour in the stock and cook, uncovered, over a medium heat for 30 minutes, stirring occasionally. If the stock you are using is already sufficiently seasoned, there is no need to add salt, but otherwise adjust the seasoning to taste.
Add the milk and cream, stir through and cook for a further 10 minutes over a low heat.
Finally, add the crayfish tails and spinach, season with salt and pepper to taste and dress with the lemon zest and juice. Turn off the heat, mix thoroughly and leave to rest under a lid for 5 minutes before serving.
This dish looks so vibrant and delicate on a pared back, plain white plate that I would encourage you to opt for an elegantly understated piece of dinnerware.
Salt & Time: Recipes from a Russian kitchen by Alissa Timoshkina is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk
Ingredients
Directions
Melt the butter in a medium-sized saucepan and fry the onion, celery and garlic over a medium heat for 8-10 minutes until they become soft and translucent but not caramelised.
Next, add all the rice and stir through for a minute or so, allowing it to absorb the butter. Pour in the stock and cook, uncovered, over a medium heat for 30 minutes, stirring occasionally. If the stock you are using is already sufficiently seasoned, there is no need to add salt, but otherwise adjust the seasoning to taste.
Add the milk and cream, stir through and cook for a further 10 minutes over a low heat.
Finally, add the crayfish tails and spinach, season with salt and pepper to taste and dress with the lemon zest and juice. Turn off the heat, mix thoroughly and leave to rest under a lid for 5 minutes before serving.
This dish looks so vibrant and delicate on a pared back, plain white plate that I would encourage you to opt for an elegantly understated piece of dinnerware.
Salt & Time: Recipes from a Russian kitchen by Alissa Timoshkina is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk