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VanemadUuemad
"TO EAT # Esto Café,.... Toronto's only Estonian restaurant .... Best to visit during the week, as it is often booked for private functions on weekends."
It's a shame they mentioned the Esto House Café, since people will go to eat there and it won't be open. It's hardly EVER open!!
It's a shame they mentioned the Esto House Café, since people will go to eat there and it won't be open. It's hardly EVER open!!
1
0For Eric Vellend,
Here are the ingredients for a good skumbria. As a chef, you will be able to experiment with ingredient quantities.
-1 lb. sole pieces
-1 beaten egg to dip fish in
-dredge fish in some flour, salt & white pepper
-fry fish in butter or oil
-boil carrot wheels in a little water
-saute some onion rings
-1 can crushed tomatoes, seasoned with salt, sugar & a little vinegar
-layer fish, carrots, onions and tomatoes in a bowl
Enjoy!
Here are the ingredients for a good skumbria. As a chef, you will be able to experiment with ingredient quantities.
-1 lb. sole pieces
-1 beaten egg to dip fish in
-dredge fish in some flour, salt & white pepper
-fry fish in butter or oil
-boil carrot wheels in a little water
-saute some onion rings
-1 can crushed tomatoes, seasoned with salt, sugar & a little vinegar
-layer fish, carrots, onions and tomatoes in a bowl
Enjoy!
0
0There are so many versions of skumbria. My FAVORITE skumbria is made, not with ketsup, nor with crushed tomatoes, but with Kraft, Catalina dressing.
This recipe was actually taught to me by another Esto grandmother.
Any white fish is good for skumbria, as long as it's not a flakey fish. Sole is flakey.
I use ocean perch and cut it into smaller pieces. Many use whitefish. (I don't like the bones) Monkfish works well.
Dip the fish in egg & then dredge it in flour. Fry it in oil / butter / margarine.
Place in bowl.
Lightly fry thinly sliced onion.
Add that to the fish.
Pour Catalina dressing over the fish / onion. Add tomato paste to thicken the sauce & add a deeper tomato flavour. Add Bay leaves if you wish.
The longer this mixture sits, the better.
This version reminds me of the one that used to be served at the Esto House kohvik in the 60s & 70s.
This recipe was actually taught to me by another Esto grandmother.
Any white fish is good for skumbria, as long as it's not a flakey fish. Sole is flakey.
I use ocean perch and cut it into smaller pieces. Many use whitefish. (I don't like the bones) Monkfish works well.
Dip the fish in egg & then dredge it in flour. Fry it in oil / butter / margarine.
Place in bowl.
Lightly fry thinly sliced onion.
Add that to the fish.
Pour Catalina dressing over the fish / onion. Add tomato paste to thicken the sauce & add a deeper tomato flavour. Add Bay leaves if you wish.
The longer this mixture sits, the better.
This version reminds me of the one that used to be served at the Esto House kohvik in the 60s & 70s.
0
0Loved the writing syle of your article. It is sprinkled with just the right amount of good ol Hiiu humour.
It gave me such a warm feeling when I saw the blue/black/white flag in such a prominent place on such a widely read newspaper like the Star.
Thank you
It gave me such a warm feeling when I saw the blue/black/white flag in such a prominent place on such a widely read newspaper like the Star.
Thank you
0
0TELL ME YOU ARE SINGLE!!!! a guy that knows how to make Kulmlaud....WHERE ARE YOU????????????????
0
0Alas! ...my grandmother didn't have Catalina dressing in her cupboard :( ...nor the rice vinegar suggested for the Estonian cucumber salad in the "Toronto Star".
Shows how Estonians can adapt! :)
Shows how Estonians can adapt! :)
0
0lonely Estonian male, 30, likes classical music, cats and fine dining.
Seeking Estonian soul mate who knows how to put together a mean külm laud. Age, sex, weight and appearance irrelevant.
Please apply within.
Seeking Estonian soul mate who knows how to put together a mean külm laud. Age, sex, weight and appearance irrelevant.
Please apply within.
0
0There is a heavy big wig in Esto society that knows chi chi French wines and the snooty kind of food the other kind of guys eat. You just never can say but he just could be THE cooking partner for you. His name is Merilo and if you two set up shop in the kitchen together a lot of good food could come of it --- and maybe then Anonymous could be too busy to keep ragging at Maxim like a merciless, venomus, hate dripping raging bull.
0
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