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The carp fillet is washed and put in a yena tray. We give the fish well with extra virgin olive oil, we add the cup of white wine, then we put what spices we like best. I put a pinch of salt, a pink pepper powder which is less hot, a nutmeg powder, rosemary and dried green tarragon. I put the tray in the oven, which we cover with an aluminum foil. Usually I hold the tray for about 30 minutes, but this time because I had a thicker carp, I kept it for 40 minutes and of course I checked it after 25 minutes, to see if the middle is done. Separately I cleaned the mushrooms, I filled them with grated cheese and I put it in the oven for 30 minutes.
I prepared the salsa sauce as follows: I chopped the parsley as small as possible and I mixed it with the red pepper cut into thin slices. I let the parsley and the red bell pepper mix with the salt and what other spices we want, chilly, pepper ground pink, rosemary, a teaspoon of brown sugar and dry tarragon. Leave them for about 15-20 minutes, then add the tomato sauce and mix well to blend. It is a very good sauce and goes with the fish. wonder. At this wonderful kind of fish, with salsa sauce goes a glass of apple cider. Enjoy !!!
If you want a warm and comforting dish, this recipe for mushrooms with garlic and polenta garnish is perfect. Mushrooms are a healthy alternative to meat, and polenta will help you cope better with the cold outside. Here are the steps you need to follow for this preparation!
Ingredients for mushrooms with garlic and polenta:
3 cups with mushrooms of your choice, sliced if larger
4 sliced garlic cloves
4 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons dried sage or 1/4 tablespoon fresh sage
freshly ground black pepper
6 cups of water
2 teaspoons salt
1 3/4 cup cornstarch
1/4 cup freshly grated Parmesan cheese to serve
5 steps to prepare mushrooms with garlic and polenta:
1. Preheat the oven to 220 degrees Celsius. Add the mushrooms and garlic to a frying pan with a frame. Cover these ingredients with melted butter and olive oil. Season with salt, freshly ground black pepper and sage.
2. Leave the mushrooms in the oven for about 20 minutes or until they soften and turn golden.
3. While the mushrooms are being left in the oven, prepare the polenta. Add 6 cups of water to a large saucepan to boil. Add 2 teaspoons of salt. When the water starts to boil, gradually add the cornmeal, in the rain, and stir constantly, to avoid the formation of lumps.
4. Reduce heat to low and simmer, stirring often with a wooden spoon, until the mixture thickens and the cornmeal is simmered for about 15 minutes. Turn off the heat, add the butter and mix well until it melts.
5. Serve the polenta immediately with the garlic mushrooms and the sauce formed in the baking tray, together with freshly grated Parmesan cheese, sprinkled on top.
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Over bread the simplest and tastiest recipe
Over bread the simplest and tastiest recipe. Fried fish fillets in red crust. Fish fillets tender and juicy (which do not come out dry). Fried fish recipe in golden crumb crust. Over bread with tartar sauce or remoulade sauce. Sliced fish.
It is very easy to do over bread according to the simplest recipe! I got some juicy and tender fish fillets, wrapped in a golden and crispy crust. Bread means something rolled in flour, egg and breadcrumbs (not corn, just flour or dough & # 8211 batter).
And in the case of this fish recipe (fish fried in breadcrumbs) applies the principles already set out in the various recipes for snacks (be they veal, pork or chicken). After all, we are talking about a schnitzel over bread. Snitel means slice (Schnitzel) & # 8211 see here the original recipe of Viennese schnitzel.
In Romania there is not a clear distinction between the different & # 8222prajeli & # 8221 and they end up being called & # 8222pane & # 8221 all kinds of meats rolled only in flour, corn, flour and egg or even in thin dough (scrob, batter) . We can't talk about something & # 8222bread & # 8221 if the breadcrumbs don't appear in the recipe. The term & # 8222 Pane & # 8221 comes from Latin & # 8211 from pane (bread).
We were surprised to find recently that a lot of people don't know what breadcrumbs are made of! Girls in the diaspora asked their parents to send them breadcrumbs to England or Spain, not knowing that they could find it there (obviously) or that they could prepare it at home, from dry bread. That's why I wrote about how our grandmothers used to make homemade breadcrumbs see here.
Indeed, bread dishes are much more popular in Transylvania and Banat, being on the Austro-Hungarian chain. We also make pumpkin bread, cauliflower bread, bread mushrooms and many other goodies. You can find them all at the end of this recipe, in the form of a collage with images and a link to the recipes.
Coming back to our fish bread: fish fillets are used (without skin and bones), preferably fresh but also frozen. The fish must be weaker: Alaska cod, trout, hake, lean carp or similar. Don't make salmon bread because the meat is too greasy. I'm not saying, any kidnapper like pike, pike or sturgeon (blind, trout, sturgeon, cod) would work, but they deserve to be highlighted by other more elaborate recipes. We don't make them bread!
Here's how it's done crucian or smooth fried whole (recipe here)
or carp in corn or flour crust (see here)
I bought frozen Alaska cod fillets, ready portioned (400 g). A bit full of water & # 8230 I saw how much juice they left under the strainer (I was left with less than 300 g after the drain). If you find fresh fish it's even better! The spices for fish bread are brief: salt and pepper. Ajung! We do not want to cover the aroma and taste of the fish with all kinds of herbs (at least in this recipe). Eventually you can a simple mujdei for serving.
The crumb crust creates a barrier that prevents the dishes from soaking with the oil from the pan. If you roll the meat only in flour and egg you will see that it will bite into oil. The heating temperature of the oil bath also matters, of course.
Baked carp - with lemon and garlic
- Baked carp (Maria Matyiku / Epoch Times) Baked carp
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Put the parsley and a few lemon slices in the carp's belly (Maria Matyiku / Epoch Times) Put the parsley and a few slices of lemon in the carp's belly
- Put the peppers, onions and garlic in the oven tray and spread the vegetable bed well, then place the carp (Maria Matyiku / Epoch Times) Put the peppers, onions and garlic in the oven tray and spread the vegetable bed well , then place the carp
- Place the fish in a preheated oven at 180 degrees. (Maria Matyiku / Epoch Times) Put the fish in a preheated oven at 180 degrees.
- Once the fish is ready, take it out of the oven and portion it. (Maria Matyiku / Epoch Times) Once the fish is ready, take it out of the oven and slice it.
Here is a simple but superb recipe for baked carp from the Buziaş -Turnu Severin area. Coincidentally, during his student years, the parents of a colleague came to visit and bring, among other things, two or three large carp from the Danube, just from the Iron Gates. Despite the precarious cooking conditions in the student dormitory kitchen, we then ate the best carp made in the oven, which made us lick our fingers as well. We present the recipe below.
1 carp of 1.5 - 2 kg,
1 large onion or two medium onions,
2 sliced lemons,
6-7 cloves of garlic,
salt, pepper and paprika to taste,
1 bunch of parsley (or larch),
100 ml of olive oil
The oven is preheated to 180 degrees.
The carp is cleaned of scales and intestines, taking care to remove the bitter bone, which if left can give a bitter taste to the fish. The fish is washed in some water until it stays clean, then lightly wallpapered with a paper towel or gauze to absorb excess water. The skin grows in oblique cuts on the top, a few centimeters apart. The notches are repeated in the opposite direction, resulting in some diamond shapes.
The fish is salted and peppered both on the outside and inside. Put whole parsley leaves inside the fish, and put lemon slices on top of them. Over the lemon, put green leaves again.
Sprinkle the paprika on top of the fish, then in the side notches, place the lemon slices, alternating with the garlic slices.
In the pan where the fish is placed in the oven, prepare a bed of vegetables made from carrots, peppers and onions cut into slices. Sprinkle salt and pepper over the vegetables, then mix with 50 ml of oil, then pour a cup of water.
The fish is placed over the vegetables. Optionally, to avoid burning the tail, it can be wrapped in baking paper. Pour 50 ml of oil over the fish, then bake for about an hour.
During cooking, pour over the fish from time to time sauce from the pan, using a spoon. When the fish is ready, take it out of the oven and portion it.
Moss fillets stuffed with mushrooms
Heat 2 tablespoons oil over medium heat and fry the bacon for 8 minutes. Add the mushrooms, ½ teaspoon salt and pepper. Cook until mushrooms are soft. Add the garlic and cook for another minute.
Remove from the heat, add the breadcrumbs and 2 tablespoons chopped parsley. Allow the mixture to cool.
Soak 10-12 toothpicks in water. Wash and dry the pork with paper towels. Thread it so that you get a wide strip of meat in which to roll the filling. Cover with plastic wrap and beat with a meat hammer until it reaches 1 -1.5 cm thick.
Spread the mushroom mixture over the meat and run tightly. Catch with toothpicks so that they do not fall apart during baking.
Place the roll greased with olive oil and seasoned with salt and pepper on a hot grill. Roast it for 25-30 minutes, until a meat thermometer indicates 60C in its center.
Mix the remaining 3 tablespoons of oil with 2 tablespoons of chopped parsley, lemon peel, salt and pepper and spread this mixture over the roll.