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Fish fillets in the nest

Fish fillets in the nest


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Wash the fish and let it drain. Meanwhile, make a mixture of corn, flour, rosemary, salt and pepper through which we will pass the fillets before putting them in the hot oil.

The "nests" as I called them, we will make them from 3 potatoes put on a large grater mixed with 2 eggs, salt, pepper, basil and oregano. We take from this composition with a spoon and fry in hot oil taking care to ”A little at the time of putting them in the pan.

We fry the mushrooms in a pan in butter.

Serve them sprinkled with chopped green onions and lemon.


TOP 5 delicious recipes for salted fish at home

Today we offer you 4 extraordinary recipes for preparing salted fish at home, for all tastes. Homemade salted fish is much tastier than commercial fish, is preservative-free and looks great. These delicacies are perfect when you want to make original snacks for the holiday meal or simply enjoy it with a pint of beer at a meeting with friends. I'm cooking!

1. FAST SALT FISH

The fish prepared according to this recipe can be eaten in 2 hours.

INGREDIENT:

Bay leaves & # 8211 3 pieces

Black peppercorns & # 8211 10 pieces

Coriander berries & # 8211 1 teaspoon

METHOD OF PREPARATION:

1. Clean and wash the fish with cold water. Remove skin and bones. Cut into pieces.

2. Dissolve the salt in water. Pour the brine over the fish and leave at room temperature for 2 hours.

3. Mix the oil with the vinegar. Cut the onion into semi-rings. Drain the brine and rinse the fish under running water.

4. Put the fish pieces in a bowl (jar) add the onion and spices, pour the oil.

The fish is ready, it can be served, but it will be tastier in a few hours or the next day.

2. LOW SALTY RED FISH

INGREDIENT:

Coarse salt & # 8211 4 tbsp

METHOD OF PREPARATION:

1. Grease the piece of fish with salt and sugar. Roll it in lemon and dill peel. Sprinkle with brandy. Cover it with cling film, pierce a few pores to gain access to the air. Refrigerate the fish for at least 4 hours, but it is best to leave it overnight.

3. HERING MARINATED IN APPLE VINEGAR

INGREDIENT:

Fresh herring & # 8211 2 pieces

Black peppercorns & # 8211 10 pieces

METHOD OF PREPARATION:

Clean and cut the fish into pieces. Cut the onion in half rings. Dissolve salt, sugar and apple cider vinegar in water. In a bowl put the fish and onion, add the peppercorns and coriander, pour the brine (cold). Cover the pot with a lid. In a day you can serve the marinated fish.

4. COLD SMOKED MACRO

INGREDIENT:

Fresh mackerel & # 8211 3 pieces

Dry black tea & # 8211 2 teaspoons

METHOD OF PREPARATION:

1. Clean, wash, remove the ends and tails of the fish.

2. Prepare the brine: In a bowl with water put salt, sugar, black tea leaves, and onion peel. Bring to a boil, cool and filter the liquid.

3. Put the prepared pieces of fish in a bowl, pour brine over them, cover with a lid and leave at room temperature for 4 days. Every day, in the morning and in the evening, change the position of the fish so that it becomes golden everywhere.

5. Then remove from the brine, place in another bowl and store in the refrigerator. Serve with boiled potatoes, cabbage or pickled mushrooms. A goodness! Try!

5. FISH SALTED

INGREDIENT:

Fresh fish (mackerel or herring) & # 8211 2 pieces

Green or dried dill & # 8211 2-3 tablespoons

Black pepper & # 8211 0.5 tsp

METHOD OF PREPARATION:

The fish is cleaned, washed, dried with a paper towel and cut into pieces. Mix all the dry ingredients and roll the fish pieces through them. Then put them on a film, press them tightly and put them in a plastic bag for a day. Then remove the fish, place on a plate, sprinkle with lemon juice and 2-3 tablespoons of oil. The fish is ready, serve with pleasure!


Wasp nest with cinnamon

Sift flour and breadcrumbs. The eggs are washed, disinfected and rinsed with cold water. The egg powder is dissolved in about 200 ml of lukewarm water. Cinnamon is ground and sifted.

Preparation of mayonnaise

The yeast is dissolved in about 450 ml of lukewarm water (35-40 ° C), the flour is gradually added, the mayonnaise is obtained over which a little flour is sprinkled and it is left to ferment (fermented) for about 20-30 minutes.

Dough preparation

The margarine is mixed with the flour in such a way that the flour is evenly distributed. A square is formed which is left to cool at a temperature of about + 4 ° C for about 25 minutes. Separately knead the flour with about 1,000 l of water, eggs, salt and mayonnaise. A dough of suitable consistency is obtained which is shaped round, cut to the surface diagonally with a knife and left on the plate to rest for about 20 minutes.

After the rest time has elapsed, the dough is spread with the merdenea on the plate sprinkled with flour. A sheet is obtained with a thick middle and thinner edges in which the margarine is wrapped and the dough is first rolled. A rectangular sheet is obtained which is folded into 4. Leave to cool (about + 4 ° C) for about 20 minutes. This operation of rolling, folding and cooling is repeated 2 more times, so that the dough is rolled, folded and cooled 3 times in four.

Preparation of the filling

Mix the apples with the breadcrumbs, sugar and cinnamon until smooth.

Modeling, baking and finishing

The dough is spread on a plate sprinkled with flour, in a rectangular sheet with a thickness of about 0.5 cm. Cut into 12-15 cm wide strips. Place the filling in an even layer at the base of the strips and roll. The obtained rolls are divided into 3-4 cm pieces, placed in the tray (taking care to spread the dough over the cut part so as not to drain the composition). Each roll is pressed a little in the middle by hand, obtaining the product in the shape of a "nest". Place in the oven and bake at a moderate temperature (180-220 ° C). After baking and cooling, it is powdered with vanilla flour and placed in packaging to ensure its integrity during storage and transport.


Mesh in the potato nest with telemea

That's right, kind of an inspiration crisis recipe. It's not who knows what, it wasn't too photogenic either, but I admit that I didn't have much patience with it either, because I had just come from work, I was hungry and I didn't feel like taking pictures. But I still thought about putting the recipe on the blog, because it turned out to be a great idea that got me out of trouble on an evening when inspiration wasn't my strong point and I didn't know what to cook with leftovers from the fridge. .

I had mashed potatoes from the day before, I still had butter, telemea, leftover cream, eggs & # 8230 in the fridge and so on that could be used quickly when hunger is high and time is short. But I did honorably and in the end and from what I had, I made a hearty and especially very tasty dinner.


Fish soup

Although I live in Cluj and access to fish is limited to the offer of several supermarkets, I still found ways to prepare good fish soups. Thus, every time I fillet fish, I freeze the remaining skeleton (head and tails), and when I clean the shrimp I am careful to save the shells and freeze them. Sometimes I also freeze the water left by the stifled mussels (for example when I prepare marinated mussels). All this forms a good basis for fish soup. Obviously, if you live in areas with fish at your discretion, you will use small fish, as usual. Shrimp shells are not mandatory, but they give a sweet taste to the soup, so if you have them, use them.


Video: Ο Γιώργος Ροκάκης μας αποκαλύπτει τα μυστικά των ψαριών και της θάλασσας!


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