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Fish brine with cooked vegetables

Fish brine with cooked vegetables


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First the grill is prepared, when the wood has burned and turned into an incandescent embers, a perforated tray or a board is placed. Allow to heat, then place an aluminum foil, sprinkle a layer of coarse salt, let it heat up, then place the fish. Before being placed on the grill, the fish is cleaned of scales, then cut on the belly and the intestines are removed, the gills and the white bone between the head and the body are removed from the head, on the axis of the spinal cord, that bone is bitter if left . Wash the fish well, cut the carp in half lengthwise, because it is bigger and can be roasted better, the crucian is left whole. I did these operations the day before, when I bought the fish, I gave it a pinch of salt and put it in the fridge, for the next day when I made the barbecue.

Leave the fish on the grill to roast on one side, then turn it on the other side, when it is ready to be fried, place it in a tray or large bowl, pour about 1/2 l of mineral water and cover with cling film. , leave it as long as we cook the vegetables. Place the vegetables - tomatoes, hot peppers, bell peppers, garlic, onion - on the grill and cook them, after they are well cooked, peel them, cut them smaller and place them over the fried fish. Cut the hot green pepper, sprinkle pepper and garnish with green parsley, if necessary, add more water, wrap the tray with cling film until we sit at the table. It must stay at least 30 minutes, to combine the flavors.


Traditional fish brine recipe. The trick for an authentic Romanian taste

Many housewives are desperately looking for a traditional fish brine recipe. To get a perfect result, there is a trick for an authentic Romanian taste. Once you have bought the fish, all you have to do is follow a few steps. Once traversed, you will get a perfect brine for any event.


Baked eggplant in brine

1. First prepare the grill in the yard or the grill on the stove, grease it with fat and let it heat up well.

2. Separately, prepare the eggplant, wash, cut and sprinkle salt to taste, but it is good to have more so that the core penetrates well. Leave to drain for a few minutes, then grease the eggplant with a little fat.

3. Peel the onion, put it on the spikes, add salt and grill together with the eggplant. Bake on the right heat to penetrate and be tasty.

4. Separately, in a bowl, prepare the brine. Put 300 ml of salted water to boil and after it has boiled, pour it over the chopped parsley and a little finely chopped green onion.

5. The pepper is also grilled, cleaned and served with the other cooked vegetables. Brine eggplants are very tasty when combined with chicken skewers. Serve hot garnished with plenty of green parsley and chopped garlic.


What are you doing with a carp caught by you. chicken of a fish borscht (I)

The road from the fishing rod to the plate full of fish borscht is like the road by car from Oradea to the seaside. It's long, it's difficult, it demands you, it bores you, for a long time nothing spectacular happens, it kind of makes you sleepy, but the end is with applause.

Soup of my kind, I recognize my limits for fish borscht. But I also admit that I researched thoroughly before I did and wrote about it. Here the struggles for authenticity I notice are much fiercer than in ordinary soups. Who is convinced that he has the skill of the fish borscht pot will not give up his version too easily. In fact, he will not give up at all. Some do not want to hear about lemon or vinegar, some do not put too many vegetables, others exclude certain fish, there are different types of cooking, what I can assure you is that this recipe below has been tested by more people and I like it. to believe that it was also sincerely appreciated. It's a mix between Radu Anton Roman, Madam Jurcovan and my culinary knowledge. Take with hot peppers and a cold brandy first.

  • vegetables, for example, I will never boil them for more than 5-10 minutes at the beginning if I have to put ingredients that need long cooking. you will find in many recipes this kind of approach, in which you have to cook the vegetables for 15-20 minutes, and then you come up with the fish (as is the case here) which also needs to be cooked for another 30. why would you want to do you destroy some poor vegetables in a stew for almost an hour?
  • I don't agree with these fish cooking times either. 30 minutes, as Jurcovan gives, for example, seems very much to me again. 15-20, maximum. you put the 5-10 minutes from the beginning for the vegetables and that's it. that's what I think needs to be done, you have, of course, the right to fight me
  • I think I read about 30 fish borscht recipes, one conclusion for me is the main one. more types of fish in the pot, more chances to win
  • borscht, lemon or vinegar? if you have a good borscht, you already know the answer, I would go for any of these options, each with its own flavor. yes, including vinegar. those people in the delta were mostly sour
  • more vegetables can mean a good taste for the final product, but which can dominate the taste of fish, depending on what you want to get from this zama
  • to harden or not to harden the vegetables ?, that's the question! I don't usually fry vegetables in soups. this time I recommend a light perpelation of the vegetables
  • some put rice. or potatoes. I think it may be missing
  • Another dilemma that can arise, and for someone at the beginning it will surely arise, is the amount of water. one of the most annoying details in Romanian soup recipes. exact quantities of all ingredients are given, but without specifying how much water is needed. an extra liter of water can greatly influence the taste. Radu Anton Roman says: "one part water, two parts fish". my conclusion is that fish is put in quantities at least equal to water. it's normal, it takes a lot of fish to properly infuse borscht
  • Radu Anton Roman also suggests in one of his recipes which of the fish would suit a good fish borscht. and we have it like this: caracuda, widow, bream or carp, first of all. then there would be somotei (which is a smaller sleeper), pikeperch, pike, tomato, crucian, flax, barbel or perch. it is important to be freshwater fish

INGREDIENT:

  • 2 kg of fish (head and tail of carp, crucian carp, pikeperch and two sleeping medallions, this is the combination I made, different love triangles can be made), cleaned, washed and cut into large pieces, where appropriate
  • 2-2.5 liters of water
  • carrot, celery, parsley (roots, about 300 g in total)
  • two onions
  • 2-3 bell peppers
  • 3-4 well-ripened tomatoes in the sun, if possible
  • juice from 2 well squeezed lemons
  • lovage
  • oil
  • salt pepper

Carrot, celery and parsley are put through a large grater and sauté a little in the pot, together with the onion, with two tablespoons of oil. Pour the water (already hot) and let it boil for about 5 minutes, then put the diced peppers and tomatoes and boil for another 5 minutes. Now put the lemon juice and salt, Silvia Jurcovan explains why this is done now, salt and sour substance are added before the fish just so that it does not crumble. When it starts to boil again and the zama has mixed well, only then put the fish in the pot. Leave for about 20 minutes. Don't forget the pepper.

At the end, put larch or parsley, without being trained with anything. That's enough. Stretched thread!

PS. I called it fish borsch even if it doesn't have borscht. That's how it sounds natural to me. It's like beef salad with chicken. We'll always call him beef. So is the sour fish borscht with lemon.


Spicy crucian brine

The crucian is easy to find this time of year, despite the cold, being a real survivor. It has many bones, but also a white, sweet, tasty meat. If they are small, they are even sweeter. For the variation, we chose a spicy version of brine, which we prepare like the classic one, only we add a little more hot pepper.

Ingredients for 4 servings:

4 carcasses 250/300 gr each

For brine:
1 red onion
2 tomatoes
2 capsicums
2 hot peppers (I said it was spicy!)
1 glass of dry white wine
500 ml of water
a mujdei of 3-4 cloves of garlic
1 bunch parsley
sea ​​salt, pepper

1. The carrots are cleaned of scales, split on the belly, all the entrails and gills are removed. Wash well, wipe with water, cut from head to tail and set aside until the brine is ready.

2.Prepare the brine: Put plenty of salt water to boil. Bake tomatoes, peppers and onions on a hot plate, then peel and chop. When the water has boiled, add the wine and wait a few minutes for the alcohol to evaporate, then add the cooked vegetables. This fragrant, hot juice was left on low heat,
to mumble.

3Sprinkle coarse salt on a cast iron grill and quickly fry each fish, then place in an oven-heated bowl. Pour the hot brine, followed by the mujdei.
Let the fish warm for about 10 minutes, catch the taste of cooked vegetables, sprinkle a handful of chopped parsley and serve with polenta.


Video: Ψάρι πλακύ στο φούρνο με λαχανικά κ Λαχανοσαλάτα (July 2022).


Comments:

  1. Fezshura

    Interesting article, respect to the author

  2. Kenley

    Well, actually, a lot of what you write is not quite like that ... Well, okay, it doesn't matter

  3. Abebe

    Happens ... Such accidental coincidence

  4. Bell

    Not an expert?

  5. Norberto

    sympathetic thinking

  6. Shaktidal

    WORKS EXCELLENT !!!!!! Thanks

  7. Tura

    Only dare once again to make it!



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