Sea bar, forbidden rice and even dessert: Ural Kimchi with festive recipes for Passover

Wondering what to prepare for Seder night?

The chef of the popular "Popina" restaurant explains how to prepare gourmet dishes from a restaurant in your home, and explains which wine is suitable for each dish.

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In collaboration with Binyamina Winery

10/04/2022

Sunday, 10 April 2022, 07:45

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Still wondering what to prepare for the holiday meal on Seder night?

If you have always dreamed of preparing restaurant dishes at your home for the holiday meal, you have come to the right place.

Chef Uriel Kimchi from Poppina Restaurant, one of the leading chefs in Israel in recent years, with three delicious recipes that anyone can make at home and the wine that suits them best.

A sea bar and rice is forbidden alongside ruby ​​wine or rosan and marsan

On paper, this dish sounds upscale and maybe a little tricky to prepare, but with a little effort and concentration, anyone can make it in their home kitchen.

Red - ruby, the stones of the breastplate: a blend of Shiraz and Viognier.

Fruity with good acidity, not heavy and will blend well with a fish dish.

White - Roseanne and Marsan, Cliffs: A wine that can appear in a dish and by the glass.

Classic varieties of the Rhone Valley.

Staying in barrels gives the wine a multi-layered texture and balance between the aromas of the fruit and the oak and a long and delightful finish.

With a bolder white wine style and peach notes, this blend is suitable to accompany rich fish dishes.

Bar with forbidden rice

Recipe By: Uriel Kimchi

• ★

• ★

• ★

• ★

• ★

• 4 diners

• Fish and seafood

• kosher

Sea bar with forbidden rice (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• • 700 grams sea fillet, clean of bones

  • 300 grams of uncooked forbidden rice

  • 200 g boiled broccoli

  • 100 grams of chopped chocolate

  • Chopped parsley

  • 1 unit Buck Choi is cooked and coarsely chopped

  • 1 that no slice is sliced

  • לא Unsweetened white coriander

  • Manchego is grated

  • Olive oil

  • Salt

  • black pepper

  • lemon

  • butter

• For the conversion table, click here>

Preparation

How to make a sea bar with forbidden rice?

• 1

  for rice

  : Fill a pot with 2 liters of water and boil, when the water boils, put the rice in the pot, lower to a low heat and cook for 30 minutes.

  Then strain and keep the rice in a bowl (can be prepared in advance and stored in the refrigerator for up to 3 days).

• 2 For the

  fish

  : Arrange on a tray with baking paper, pour oil on the fish, salt and pepper, and bake in a preheated oven at 200 degrees, for 8 minutes with the skin facing up.

• 3 While the fish is in the oven heat a wide pan with butter and a little oil, and put in the pan garlic, broccoli, buck choy and cooked rice.

  Mix well, add white wine and reduce.

  Then add the arugula and parsley.

  Mix well.

  Add the grated cheese, season with salt and black pepper.

  The preparation of the rice is quick because everything has been cooked before.

• 4 On

  a plate

  : Place the rice on the bottom, and the fish on top with the skin facing up.

  Drizzle over some olive oil, squeeze half a lemon and with an appetite.

More fish and seafood recipes

• Bermondi in a spicy stew of tomatoes and olives

• Sea fish dipped

• Bake in the oven with vegetables

• Tuna-falafel patties

• Meatballs with tuna

• Israeli Bramondi fish soup

• Israeli Bermondi in a pan, with green sauce and chickpeas

• Fish stew with Bermondi

• Asian salmon soup

• Bermondi with peppers

• To shine in the oven

• Chumaki sushi with salmon and cucumber

• Japanese rice with salmon and vegetables

• Fish pot with lots of greens

A refreshing green salad

A light, tasty and very simple dish to prepare, which includes some particularly interesting ingredients like endive and St. Mohr cheese.

Red - Sapphire, the breastplate stones: a blend of Cabernet Franc and Shiraz.

A wine balanced between ripe fruit and greenery of pepper.

Will compliment the cheese like St. Mohr and the fruit in the salad.

White - Sauvignon Blanc, Reserve: A wine with tropical characteristics but Eretz Israel roots.

Relatively green and will blend well with the fruit and cheese.

A refreshing green salad

Recipe By: Uriel Kimchi

• ★

• ★

• ★

• ★

• ★

• 3 diners

• vegetarian

• milky

• Salads

• kosher

Refreshing green salad (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• • 1 unit Clean, washed and disassembled selenova lettuce

  • 1 unit Purple, clean and cut from the root

  • 200 grams of clean and washed chocolate

  • 1 unit peeled carrots

  • 1 pack Fresh and washed blueberries

  • 10 field subdivisions cut into quarters

  • 1 St. Mohr's Galil cheese of Barkanit

  • 50 grams of roasted walnuts

  • 200 ml of olive oil

  • 2 tablespoons mustard

  • 3 tablespoons balsamic vinegar

  • 1 that is not scratched

  • 2 tablespoons apple cider vinegar

  • Salt

  • Ground black pepper

• For the conversion table, click here>

Preparation

How to make a refreshing green salad?

• 1 for

  vinaigrette

  : In a bowl, mix the garlic, mustard, balsamic and apple cider vinegar well with a whisk.

  Add the olive oil in a thin drizzle while stirring.

  Add a little salt and keep in the refrigerator.

  Shake well before use to reconnect the ingredients.

• 2 In a bowl, mix all the other ingredients except the cheese and nuts.

  Add the vinaigrette and taste.

  Sprinkle the walnuts on top, cut pieces of cheese and place on top.

  enjoy your meal.

More salad recipes

• Pasta salad, roasted vegetables and tuna olive oil

• Thai tuna salad

• Fresh noodle salad

• Israeli salad with chickens

• Lettuce and endive salad with raspberry and honey vinaigrette

• Ceaser salad

• Sour-sweet Chinese salad

• Mexican bean salad

• Pasta salad, roasted vegetables and tuna in olive oil

• A light and simple egg salad

• Tuna and greens stamp

• Jennifer Aniston's Burgundy Salad

• Spring salad with sesame vinaigrette

• A hot salad of artichokes and olives

Sotlatz - rice cooked in milk

One of the most popular and delicious dishes in Turkey - an excellent dessert with rice and lots of spices that is suitable for any hour of the day.

White sparkling wine - Pralino Asti: A wine from Canelli Muscat grapes with a relatively high sweetness, ideal for accompanying sweet dishes.

Very refreshing aroma and harmonious taste.

Sotlatz: Rice cooked in milk (lactose-free version)

Recipe By: Uriel Kimchi

• ★

• ★

• ★

• ★

• ★

• 4 diners

• kosher

Sutlets: rice cooked in milk (lactose-free version) (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• • 100 grams of white rice

  • 400 grams of coconut cream

  • 200 ml

  • 80 grams of powdered sugar

  • 50 grams of roasted and chopped pistachios

  • 1 stick of cinnamon

  • Slightly nailed

  • 5 pcs

• For the conversion table, click here>

Preparation

How to make sotlatz: rice cooked in milk (lactose-free version)?

• 1 Cook in a saucepan over low heat rice, coconut cream, water, powdered sugar, cinnamon stick and cloves.

  Cooking time is about an hour, until the rice swells and becomes soft.

  You can add a little water during cooking.

• 2 Remove from the heat, remove the cinnamon stick and keep in the refrigerator.

  If you want a smoother texture, you can grind a little in pulses with a manual blender.

• 3 In a deep bowl / cup pour the cold rice.

  Sprinkle over pistachios and sliced ​​dates and serve.

  enjoy your meal.

• Binyamina Winery

Tags

• Binyamina Winery

• Ural Kimchi