Traditional recipes

Plate with fish fillets

Plate with fish fillets

I washed the fish, portioned it and sprinkled it with a little salt. I cleaned the onion, peppers and garlic. I chopped the onion, the peppers into cubes and the minced garlic. butter and I hardened the onion with the garlic and peppers. When they softened I put a teaspoon of paprika and a little tomato juice. I adjusted the salt, pepper, put all the spices and took it off the heat. that's the olives.

In a heat-resistant tray I put the above composition, I put the fish on top. I cut the tomatoes into slices and I put them over the fish fillets, I covered them with foil and I put them in the oven for about 30 minutes. ready to sprinkle a few sprigs of chopped parsley.

Serve with polenta or bread.



Wave of discontent in Italy

The announcement of his release for good behavior sparked a wave of revolt in Italy. The newspaper La Republicca headlined & # 8222Brusca released. The cruelest boss & # 8221.

"From a human point of view, this news hurts, but this is the law, a law that my brother wanted and must be obeyed," said Judge Falcone's sister, killed by Giovanni Brusca.

The release of the former Sicilian mafia leader has been criticized by many Italian political leaders, Euronews also wrote.


Annunciation 2019: The tastiest fish recipes to make tomorrow, on holiday

The Annunciation is a day of Lent full of consolation and hope, when we have a release from the fish.

We have chosen for you some delicious fish recipes, which we hope will delight you. I enjoy cooking and good appetite!

● 1.4 kilograms Headless carp
● 3 onions
● 100 milliliters of oil
● 100 milliliters of tomato paste
● 2 grams of paprika
● 100 milliliters of white wine
● 3 grams of garlic
● 2 grams of ground pepper
● 4 bay leaves
● 500 grams of fresh tomatoes
● 50 grams of green parsley
● salt

The carp is cleaned, washed and cut into 10 pieces and fried. Onions are cleaned, washed, scales are cut. Garlic is cleaned, washed and finely chopped. Tomatoes are washed, scalded, peeled and cut into cubes. The green parsley is cleaned, washed and finely chopped, the tomato paste is diluted in 100 milliliters of water.

Saute onions in water. Add the diced tomatoes. After simmering, add tomato paste, paprika, pepper, bay leaves, garlic, 1 liter of boiled water and salt. Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the cooked vegetables and put the tray in the oven for 20 minutes, at a moderate temperature.

Towards the end of cooking, add wine and salt to taste.

● 4 pieces of fish
● 4 tablespoons oil
● 1 large onion
● 2 cloves of garlic
● 1 red pepper
● 1-2 carrots
● celery as small as 1 egg
● 400 milliliters of tomatoes in broth (tomatoes and juice)
● 200 ml of white wine
● 3-4 tablespoons of flour
● 10 peppercorns
● 2 bay leaves
● thyme
● salt, ground pepper
● chopped greens for sprinkling (parsley and thyme, according to preference)

The pieces of fish are salted and peppered, then passed through flour. Heat 3 tablespoons of oil in a frying pan and brown the fish on both sides. Once browned, remove the fish from the pan and set aside.

In the same pan, without washing it, add the rest of the oil, then the chopped onion, the finely chopped celery, the crushed garlic and the sliced ​​pepper. Stir until they begin to soften, stirring constantly. Then add the cleaned and sliced ​​carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes.

Take the pan of vegetables off the heat and salt and pepper to taste. Place all the vegetables in a deep pan, suitable for the oven and of the right size for the amount of fish to be prepared. Place the pieces of fish on top, pour the tomato juice, and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the pan.

Add the peppercorns, chopped bay leaves and a few sprigs of thyme. Cover the pan very well (with the lid or aluminum foil) and bake in a preheated oven at 190 degrees Celsius for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.

Serve the hot fish, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes. Optionally, it can be sprinkled with garlic sauce.

● 500 grams of fish (mackerel, cod)
● 1/2 bunch of parsley
● 3-4 cloves of garlic
● lemon juice
● 2-3 tablespoons of olive oil
● 50 milliliters of white wine
● salt
● pepper

If you have fish fillets, boil it in salted water and come until it is completely cooked. If you have boned fish, boil it in salted water, boil it until the meat is a little white, remove it on a mincer, clean the bones, add the wine and put it back until it is well cooked.
Meanwhile, place the finely chopped parsley, sliced ​​garlic, salt, pepper, lemon juice in a bowl and mix.
Add pieces of boiled fish and mix well. Pour in the water in which the fish was boiled, over the composition obtained to cover and leave for at least 20 minutes.


Source: Bucătăraşul.ro

head over 2 kg
oil 50 ml
broth 25 g
carrots 100 g
bleach 100 g
onion 200 g
tomatoes 500 g
larch, parsley one link at a time
bag 750 ml
salt to taste

The vegetables are cleaned, washed and cut into thin pieces that are boiled together with the finely chopped onion.

Heat the oil, put the broth, leave it on the fire for a while, then pour it into the soup. The fish head is cleaned, washed with cold water, and put in soup, letting it boil for 15 minutes.

When the soup is almost ready, add sliced ​​tomatoes and salt to taste.


FISH POTATO MUSCLE

fish with head (horse mackerel) 2.5 kg
potatoes 2 kg
onion 300 g
carrots 250 g
celery root 250 g
fresh tomatoes 600 g or canned 300 g
tomato paste 200 g
garlic 50 g
green dill 2 ties
breadcrumbs 1 tablespoon with tip
flour a tablespoon with the tip
butter 100 g
oil 100 ml
4 eggs
white wine 100 ml
thyme 2 threads
sugar, pepper, salt to taste.

The fish is thawed, the head is cut, the intestines are removed, portioned, the bones are cleaned and washed. The bones are boiled to obtain a soup.

Peel a squash, grate it and slice it. Onions, carrots, celery root and garlic are washed and cut into thin slices. Green dill is cleaned, washed, finely chopped, and fresh tomatoes are cut into larger pieces.

Tomato paste is diluted with 300 ml of bone broth. Onions (100 g), carrots (150 g), celery root (150 g) and fish are simmered for about 15 minutes in 100 ml of oil and 150 ml of fish bone soup. Drain, allow to cool, mix and chop with a fine sieve.

In this composition put two raw eggs, pepper, butter (50 g), tomato paste (100 g), salt and mix until well blended. Place the potato slices in an oiled pan, keep the one in the oven. 10 minutes, then add 200 ml of fish bone soup.

After 15 minutes, remove the potato slices on a plate. Sprinkle the breadcrumbs on the entire surface of a tray, alternately place a row of potatoes, a row of fish composition, then the tray is kept in the oven for 10 minutes.

Prepare a bechamel from two well-beaten eggs, flour (50 g) dissolved in 100 ml of cold fish bone soup, salt and green dill. Mix well until smooth and pour over the composition in the pan. Place slices of tomatoes on the entire surface, then put the tray in the oven for gratin for 25 minutes.

After removing from the oven, leave to cool covered with a damp napkin. Tomato sauce is prepared from the rest of the carrots, celery root and onion, which is stewed in the remaining oil and 500 ml of fish bone soup. Let it boil for 30 minutes. Add the remaining flour and dissolved in fish bone soup, tomato paste, tomatoes, wine, sugar, garlic, thyme and 50 g butter and boil together.

When the vegetables have boiled, cool and strain, and pour the sauce over the portioned moussaka or eat separately.

PANCAKES WITH FISH PASTE

fish (horse mackerel) without head 1 kg
carrots 50 g
parsley root or parsnip 50 g
celery 25 g
onion 50 g
butter 60 g
oil 100 ml
eggs 4 pcs.
flour 200 g
milk 200 ml
2 bay leaves
1 lemon
soup over 300 ml
ground pepper and salt to taste.

The fish is thawed, cleaned of scales, the head and intestines are removed, washed and threaded. The bones are boiled for soup.

Carrots, celery, parsley root or parsnip root and onion cut into slices, then simmer in half in 20 g butter and 100 ml of fish bone soup.

Add the fish, bay leaves and simmer for 15 minutes, then add the lemon juice. Remove the bay leaves and allow to cool.

Drain the fish and chop with a fine sieve. The pasta is mixed with butter.

Season with salt and pepper and keep cool.

Make pancake sheets from eggs, flour and milk and roll with fish paste.


The cleaned, washed and gutted fish is cut into suitable pieces.

Sprinkle with salt on the inside and outside and leave it like this for at least 30 minutes, after which we will fry it lightly, just enough to make it in half.

Separately in another bowl heat the 5 tablespoons of oil and add sliced ​​onions.

Let it soften then add the chopped pepper as well. After 2-3 minutes add the tomatoes in broth, bay leaf and season with salt and pepper.

Let it boil for a few minutes after which we will put the crushed light and the wine. After a few boils, pour the sauce formed in a tray and place the pieces of fish on top.

Put the pan in the preheated oven over medium heat for about 40 minutes.

From time to time we sprinkle the fish with the sauce from the tray. At the end we add chopped parsley.


RECIPES WITH GOODNESS FISH. The best three dishes

RECIPES WITH GOODNESS FISH. The Annunciation marks the time when the Virgin Mary of Nazareth, raised in the temple until the age of 15 and then under the tutelage of the righteous Joseph, because her parents had died, was chosen by God to give birth to His Son and received notice through the Archangel Gabriel (celebrated on March 26): “Rejoice, you who are full of grace! The Lord is with you. Blessed art thou among women, and, behold, thou shalt conceive in thy womb, and bring forth a son, and shalt call his name JESUS. (Luke 1, 28-32).

Being a release to fish, it is said that one who tastes fish of the Annunciation will feel all year round like a fish in water. It is also said that fishermen are not allowed to throw polenta in the water, because the fish die.

thought below are three with fish dishes

RECIPES WITH GOODNESS FISH - DOBROGHEAN PLATE

â— 1.4 kilograms Headless carp
â— 3 onions
â— 100 milliliters of oil
â— 100 milliliters of tomato paste
â— 2 grams of paprika
â— 100 milliliters of white wine
â— 3 grams of garlic
â— 2 grams of ground pepper
â— 4 bay leaves
â— 500 grams of fresh tomatoes
â— 50 grams of green parsley
â— sare

The carp is cleaned, washed and sliced ​​into 10 pieces and fried. Onions are cleaned, washed, scales are cut. Garlic is cleaned, washed and finely chopped. Tomatoes are washed, scalded, peeled and cut into cubes. Green parsley is cleaned, washed and finely chopped, tomato paste is diluted in 100 milliliters of water.

Fry the onion in water. Add the diced tomatoes. After suffocating, add tomato paste, paprika, pepper, bay leaves, garlic, 1 liter of boiled water and salt. Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the cooked vegetables and put the tray in the oven for 20 minutes, at a moderate temperature.

Towards the end of cooking, add wine and salt to taste.

RECIPES WITH GOODS OF FISH - MARINED FISH

â— 500 grams of fish (mackerel, cod)
â— 1/2 bunch of parsley
â— 3-4 cloves of garlic
â— lemon juice
â— 2-3 tablespoons of olive oil
â— 50 milliliters of white wine
â— sare
â— pepper

If you have fish fillets, boil it in salted water and come until it is completely cooked. If you have fish with bones, put it to boil in salted water, boil it until the meat is a little white, remove it on a mincer, clean the bones, add the wine and put it back until it is well cooked.
Meanwhile, place the finely chopped parsley, sliced ​​garlic, salt, pepper, lemon juice in a bowl and mix.
Add pieces of boiled fish and mix well. Pour in the water in which the fish was boiled, over the composition obtained to cover and leave for at least 20 minutes.
Source: Bucătărașul.ro

RECIPES WITH BABY FISH - OVEN FISH

â— 4 pieces of fish
â— 4 tablespoons oil
â— 1 small onion
â— 2 cloves of garlic
â— 1 red pepper
â— 1-2 carrots
â— celery as small as 1 egg
â— 400 milliliters of tomatoes in broth (tomatoes and juice)
â— 200 milliliters of white wine
â— 3-4 tablespoons of flour
â— 10 peppercorns
â— 2 bay leaves
â— thyme
â— salt, ground pepper
â— chopped greens for sprinkling (parsley and thyme, according to preference)

The pieces of fish are salted and peppered, then passed through flour. Heat 3 tablespoons of oil in a frying pan and brown the fish on both sides. Once browned, remove the fish from the pan and set aside.

In the same pan, without washing it, add the rest of the oil, then the chopped onion, the finely chopped celery, the crushed garlic and the sliced ​​pepper. Stir until they begin to soften, stirring constantly. Then add the cleaned and sliced ​​carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes.

Take the pan of vegetables off the heat and salt and pepper to taste. Place all the vegetables in a deep pan, suitable for the oven and the right size for the amount of fish to be prepared. Place the pieces of fish on top, pour the tomato juice, and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the pan.

Add the peppercorns, chopped bay leaves and a few sprigs of thyme. Cover the pan very well (with the lid or aluminum foil) and place in the preheated oven at 190 degrees Celsius for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.

Serve the hot fish, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes. Optionally, it can be sprinkled with garlic sauce.


Pasta with fish fillets have a cooking time of about 35 minutes. Here are the steps you need to take to get some pasta with fish fillets delicious:

1. Cut the fish fillet into cubes and season with pepper, salt and thyme.

2. Refrigerate the fish for 25 minutes.

3. Boil the pasta according to the instructions on the package.

4. Remove the diced fish fillets from the refrigerator and roll them in flour, beaten egg and then breadcrumbs.

5. Fry the cubes in hot olive oil and place them on a napkin to absorb the excess oil.

6. Cut the lemon into cubes, without peeling it.

7. In a frying pan with a little oil, fry the lemon cubes, then pour the tomato juice and let everything boil until the lemon is soft.

8. Pass the composition through a sieve, and season the sauce obtained with salt and pepper.

9. Put the pasta in the plates and add the diced fish fillets and the lemon sauce.

Pasta with fish fillets is an excellent source of Omega3 acids, especially important in the harmonious development of your little one. Try this recipe too!


Salt the carp wire and put it in a tray. Cut the onion into slices and scald. Cut the pepper and greens into small pieces, then dilute the tomato paste in 100 ml. of water.


Simmer onions, peppers and greens in a little oil and 100 ml. the water. Add to the composition diluted tomato paste, peeled tomatoes, paprika, salt, pepper and spices for over 1 teaspoon.


Boil the composition for 10-15 minutes until you get a sauce, which we pour over the pieces of fish.


Put the fish tray in the hot oven at 180 degrees C for 20 minutes and finally add the wine and crushed garlic.
Carp plate is served with tray sauce garnished with green parsley and lemon slices. We accompany the preparation with a semi-dry white wine.


RECIPES WITH GOODNESS FISH. The best three dishes on the first day of Lent with fish release

RECIPES WITH GOODNESS FISH. Being a release to fish, it is said that one who tastes fish of the Annunciation will feel all year round like a fish in water. It is also said that fishermen are not allowed to throw polenta in the water, because the fish die.

thought below are three with fish dishes

RECIPES WITH GOODNESS FISH - DOBROGEAN PLACHIE

â— 1.4 kilograms Headless carp
â— 3 onions
â— 100 milliliters of oil
â— 100 milliliters of tomato paste
â— 2 grams of paprika
â— 100 milliliters of white wine
â— 3 grams of garlic
â— 2 grams of ground pepper
â— 4 bay leaves
â— 500 grams of fresh tomatoes
â— 50 grams of green parsley
â— sare

The carp is cleaned, washed and sliced ​​into 10 pieces and fried. Onions are cleaned, washed, scales are cut. Garlic is cleaned, washed and finely chopped. Tomatoes are washed, scalded, peeled and cut into cubes. Green parsley is cleaned, washed and finely chopped, tomato paste is diluted in 100 milliliters of water.

Fry the onion in water. Add the diced tomatoes. After suffocating, add tomato paste, paprika, pepper, bay leaves, garlic, 1 liter of boiled water and salt. Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the cooked vegetables and put the tray in the oven for 20 minutes, at a moderate temperature.

Towards the end of cooking, add wine and salt to taste.

RECIPES WITH GOODS OF FISH - MARINED FISH

â— 500 grams of fish (mackerel, cod)
â— 1/2 bunch of parsley
â— 3-4 cloves of garlic
â— lemon juice
â— 2-3 tablespoons of olive oil
â— 50 milliliters of white wine
â— sare
â— pepper

If you have fish fillets, boil it in salted water and come until it is completely cooked. If you have fish with bones, put it to boil in salted water, boil it until the meat is a little white, remove it on a mincer, clean the bones, add the wine and put it back until it is well cooked.
Meanwhile, place the finely chopped parsley, sliced ​​garlic, salt, pepper, lemon juice in a bowl and mix.
Add pieces of boiled fish and mix well. Pour in the water in which the fish was boiled, over the composition obtained to cover and leave for at least 20 minutes.
Source: Bucătărașul.ro

RECIPES WITH BABY FISH - OVEN FISH

â— 4 pieces of fish
â— 4 tablespoons oil
â— 1 small onion
â— 2 cloves of garlic
â— 1 red pepper
â— 1-2 carrots
â— celery as small as 1 egg
â— 400 milliliters of tomatoes in broth (tomatoes and juice)
â— 200 milliliters of white wine
â— 3-4 tablespoons of flour
â— 10 peppercorns
â— 2 bay leaves
â— thyme
â— salt, ground pepper
â— chopped greens for sprinkling (parsley and thyme, according to preference)

The pieces of fish are salted and peppered, then passed through flour. Heat 3 tablespoons of oil in a frying pan and brown the fish on both sides. Once browned, remove the fish from the pan and set aside.

In the same pan, without washing it, add the rest of the oil, then the chopped onion, the finely chopped celery, the crushed garlic and the sliced ​​pepper. Stir until they begin to soften, stirring constantly. Then add the cleaned and sliced ​​carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes.

Take the pan of vegetables off the heat and salt and pepper to taste. Place all the vegetables in a deep pan, suitable for the oven and the right size for the amount of fish to be prepared. Place the pieces of fish on top, pour the tomato juice, and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the pan.

Add the peppercorns, chopped bay leaves and a few sprigs of thyme. Cover the pan very well (with the lid or aluminum foil) and place in the preheated oven at 190 degrees Celsius for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.

Serve the hot fish, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes. Optionally, it can be sprinkled with garlic sauce.


2. Carp brine with ripe tomatoes

Necessary ingredients:

  • 4 pieces of carp
  • 2 large tomatoes
  • 2 capsicums
  • 2 hot peppers
  • 2 heads & acircni garlic
  • chilli powder
  • 1 bunch parsley
  • 1 link dill
  • salty salt

Method of preparation:

There is no rom & acircn not to taste, at least once & icircn life, fish brine. The truth is, however, that no one knows how to prepare a brine as tasty as that of the fishermen of The Danube Delta. We were inspired by them and we collected some secrets that will give your brine a perfect taste, absolutely delicious.

Wash and clean the pieces well carp, season them with chilli powder and plenty of coarse salt, then place them on the grill. If you can not cook the fish on a outdoor grill, an equally suitable option is and Regis Stone pan with grill surface. You don't need oil, just put the fish on grill with stone effect & icircncense and wait for it to cook, noting that the stove flame must be set to the lowest intensity.

Next to the fish, put on the grill tomatoes and the two types of peppers. They will cook much faster than fish, and the moment they get a slightly copper color, & icircnd remove them from the heat and peel them. Separately, & icircntr-o grill with walls & icircnalti, heat 150ml of water, diced ripe tomatoes, kapia pepper cut into small pieces, hot pepper with seeds, but without spine, plus the two heads of garlic, peeled and passed through Garlic Press.

Place the fried fish in one heat-resistant vessel, and pour over it hot brine with ripe tomatoes and garlic. Then chop the greens and sprinkle them on top and cover the tray with a flexible silicone cover, so that the flavors combine c & acirct better. The brine is delicious and goes great with a serving of polenta and a tablespoon of sm & acircnt & acircna greasy.


Parmesan cod

Serves

Ingredients

  • Two lbs of frozen cod fillets or other firm white fish
  • 1 teaspoon salt, divided
  • & frac34 teaspoon pepper, divided
  • 3 tablespoons butter
  • Two cloves of garlic, chopped
  • 3 tablespoons chopped parsley leaves flat
  • & frac12 cup grated parmesan
  • 1 cup bread crumbs
  • Peel and juice of 1 lemon
Key tags
  • Baked fish
  • Code
  • over
  • Pan Pan
  • Dinner for Pan
  • Pan tables

Directions

Preheat the oven to 450 ° F. Lightly coat a large baking sheet with non-stick cooking spray.

Rinse each fish fillet in cold water for 30 seconds to remove any ice or frost. Dry with paper towels and arrange on baking sheet. Season the fish on both sides with 1 teaspoon salt and 1 tablespoon 2 teaspoons pepper.

In a small bowl, combine butter and garlic and microwave for 30 seconds HIGH, or until melted. Add parsley, cheese, breadcrumbs, lemon peel, the remaining 8 teaspoons of salt and the remaining tablespoon of 4 teaspoons of pepper.

Divide the topping evenly between the fish, pressing lightly down so that it remains. Bake for 15 to 17 minutes, until the fish is mostly opaque. Sprinkle lemon juice over the fish.

Kitchen countertop

Serve 6. Per serving: 233 horsepower, 9g fat, 62 mg cabbage, 2 2g prot, 14g carbohydrates, 2g sugar, 1g fiber, 741mg sodium


Video: Fish Fillet: Dinner Party Tonight Shorts (January 2022).