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BLINIS RUSOS

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Eduardo Soler

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Un blin (blini o blinis en plural) es una hojuela de masa, típica de la cocina rusa (también en la ucraniana y polaca), que se sirve con caviar, pescados ahumados tales como el salmón y que habitualmente se acompaña con mantequilla o una salsa agria a base de crema de leche con un buen vaso de vodka frío.

 

Iglesia de San Basilio

en la Plaza Roja de Moscú

San%2BBasilio.jpgEste alimento tiene sus orígenes antes del siglo X en una fiesta rusa pagana muy antigua llamada Maslenitsa con la que celebraban el final del invierno y en la que se comían blinis que por su forma circular y su color amarillo simbolizaba el sol.

 

Los blinis se hacen con una masa líquida parecida a la de los creps pero a diferencia de éstos los blinis se preparan con levadura por lo que resultan esponjosos y muy finitos. Si bien lo tradicional es servirlo con pescado, en algunas ocasiones también se lo puede acompañar con miel o dulces y queso, y también con pollo, jamón, frutas, champignones, puré, cebollas, etc.

 

plato%2B%252818%2529.jpg

San Petersburgo: blini con cerdo, vegetales y crema agria

Durante mi visita a Rusia pude probar en San Petersburgo y Moscú varias versiones de blinis con diferentes presentaciones: rellenos de pollo y champignones, abiertos con un topping (cobertura) de verduras y carne como se ve en la fotografía anterior y también con mermelada de frutos rojos, todos riquísimos.

 

 

 


Si bien cuando se hacen son circulares suelen presentarse con distintas formas. Con respecto a los tamaños se pueden hacer de varios tamaños, desde miniblinis de 10cm de diámetro hasta grandes y recortados como rectángulo como el del plato de la fotografía arriba  a la derecha que me sirvieron en San Petersburgo.

 

Al igual que todo crep soporta todas las combinaciones que a un cocinero creativo puedan ocurrírsele, y existe la libertad para cambiar la presentación si el plato así lo requiere.

 

En este post presento primero los blinis tradicionales y luego dos aplicaciones de esta exquisita masa como ingrediente de otros platos que pueden usarse para una entrada muy gourmet.

 

Ingredientes para 15 blinis grandes:

220 gr. de harina, 5 gr. de levadura seca (2 cditas) o 10 gr de levadura fresca, 2 huevos, 250cc leche, 250cc de agua tibia, 30 gr. de manteca fundida, 1 cdita de azúcar, 1 cdita de sal.

 

 

 

Preparacion:

Se comienza haciendo una esponja, a efectos de activar la levadura, para ello se debe tamizar la harina en un bowl, tomar 2 cdas de la harina tamizada y colocarlas en un recipiente chico, agregar 1 cdita de azúcar, y un poco del agua tibia. Mezclar, tapar con un film y poner a fermentar sobre una tabla de madera. A los pocos minutos fermentará la levadura y estará lista para ser agregada a la siguiente preparación como se ve en la fotografía de la derecha.DSC04718.JPG

 

 

En otro bowl mezclar la harina restante con la cucharadita de sal, agregar los huevos y batir con la leche:

DSC03385.JPG

 

 

Agregar la esponja de levadura al batido y proceder a revolver para homogeneizar:

 

DSC03390.JPG

 

 

Ahora agregar el resto de agua tibia a la masa y mezclar:

 

DSC03391.JPG

 

 

Agregar la manteca fundida y mezclar hasta obtener una masa líquida y homogénea:

 

DSC03393.JPG

 

Tapar el bowl con un film o un plato y dejar leudar en un lugar cálido 1 hora:

 

DSC03395.JPG

 

Después del reposo la levadura habrá trabajado aumentando el volumen de la masa.

 

Para la cocción se debe preparar una sartén de teflón calentada previamente y rociada con rocío vegetal o con un trocito de mantequilla, pasar una servilleta de papel para desparramar la materia grasa de manera homogénea. Esta operación se realiza una sola vez para el primer blini únicamente.

 

Con la sartén caliente olocar un cucharoncito de la masa:

 
 
 

 

DSC03398.JPG

 

Mover en el aire para desparramar la masa de modo uniforme, esta operación no tendrá problemas pues la masa es bastante fluida en comparación con otros crepes por lo que se escurrirá sobre la superficie de la sartén fácilmente:

 

DSC03401.JPG

 

 

Cocinar la masa, veremos que aparecen pequeños poros de esponjosidad:

 

DSC03400.JPG

 

Cuando haya hecho piso se debe dar vuelta y cocinar del otro lado:

 

DSC03405.JPG

 

Almacenar en pilas, no hay peligro de que se peguen entre si:

 

DSC03406.JPG

 

Servir con relleno y salsa a gusto. Se pueden doblar, enrrollar, hacer conos, recortar, etc. Cada cocinero le puede dar la forma que quiera:

 

DSC03410.JPG

 

 


OPCIONES PARA OTRAS PRESENTACIONES NO TRADICIONALES:

 

En esta oportunidad les presento un blini muy gourmet de espárragos, zanahoria y jamon crudo, acompañado con una salsa tártara y maridado con un vino blanco chardonnay bien frío. Si bien el color verde no es tradicional, se lo di con colorante vegetal para embellecer el plato, buscando un fondo compatible con la decoración de la cobertura y a la vez que contrastara con el color blanco de la salsa.

 

DSC02013.JPG

 

 

Para la decoración: espárragos blanqueados, tiras de zanahorias, trocitos de jamón crudo y tomillo seco.

 

A la receta por razones de presentación, agregué 1 punta de cuchillo de colorante vegetal verde a la masa.

 

DSC05929.JPG

 

A modo de ilustración muestro otra utilidad que se le puede dar a un blini. En la fotografía siguiente se observa una ensalada en la que se utilizó como base un blini doblado y cortado con el mismo molde en el que se moldeó la ensalada, que cumplió la función de cortapasta.

 

DSC05934.JPG

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