The pieces of washed fish, then dried in a napkin, sprinkled with lemon juice, then seasoned with salt, pepper and turmeric, then with a powder of garlic powder and greased on each side with mustard (a teaspoon per piece),
Mix the flour with the breadcrumbs, then pass each piece through the flour and breadcrumbs on each side twice, then fry them on the right heat until they are browned, taking care to turn them so that they do not burn.
I served them with a garnish of natural potatoes ... I can't even find words to describe how tasty it is, so I invite you to try it :)
Discover the best recipes with salau and prepare this healthy fish in the most varied ways. Cook for you and your family, according to recipes with salami and learn how to make a salami in the oven, smoked, on a tray, breaded or fried.
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Pumpkin soup is very tasty and can be served to a younger child, as well as to the whole family. I will.
Fish soup is a cocktail of energy and health for the whole family, Choose a boneless fish, full of Omega 3 fatty acids, and.
Carrot and fish puree can be a more pleasant alternative for the capricious baby to chicken and vegetable purees.
Fish salad is a surprisingly tasty appetizer. Even if its preparation can take longer because the bones must be chosen.
Potato fish is the favorite dish of the British and not for nothing. I invite you to try fish with au gratin vegetables, a recipe from.
right National Institute of Health, fish are rich in vitamin D and are considered one of the best dietary sources to ensure the intake of this essential nutrient. (6)
Vitamin D is beneficial for calcium absorption for bone health and for growth and development. Because 70% of the U.S. population does not meet the average estimate of vitamin D intake each year, it is definitely helpful to add more of this dense nutritious food to your diet.
Pile fillets of Nile bread
I cook fish regularly, as often as I can. And I usually choose fish that have fewer bones or are already fillets. The little one is fussy when it comes to fish precisely because he has bones and is afraid of swallowing or getting hurt.
The truth is that I also prefer a piece of boneless fish that can be eaten easily and quickly. Don't wait to pick your bones until you're hungry. So, for both me and him, the fish should be fillets. The rest of the family members are not as picky as we are.
Ever since I discovered the pieces of Nile pike fillets, I often buy them precisely because they are filling and easy to cook. I often make them with cream and lemon sauce, but since my little boy, like all children, is a big fan of schnitzels, I said I should make them in the bread version as well. Hence the idea of today's recipe for Nile pane pikeperch fillets.
It's no big deal to make a fillet of Nile bread. It is prepared like any kind of breaded fish or other breaded fish. Just keep in mind that before passing it through flour, egg, breadcrumbs, dry it a little by tapping it with a paper towel.
I had a large piece of fillet fillets that I cut into four and I got 5 pieces that I passed through flour, egg, breadcrumbs and fried in hot oil.
How to prepare fillets of Nile pane pikeperch
- We cut the fish into 4 pieces that we lightly wipe with a paper kitchen towel
- Sprinkle salt and pepper over them
- Beat the eggs well
- We give the pieces one by one, through the breadcrumbs, then through the flour and finally through the beaten egg. Tips:to obtain a thicker crust, we pass once more through the flour and then through the egg.
- We put the pieces of fish thus prepared in the preheated oil and fry them for a few minutes on one side and then turn them and fry them on the other side.
- When they are ready, take them out and place them on a plate in which we have previously placed the absorbent paper towels or towels to absorb the excess oil.
- Serve with appetite so simple or with some french fries or a salad next to it.
Have a craving for nil pane salami!
See how you can make one baked mackerel with Mexican vegetables.
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Breadfish is the perfect solution to prepare something quick and good for dinner.
I think everyone knows how to cook bread. But a few ingredients make the difference
1 large piece of nil salau fillets
1 cup flour
1 beaten egg
1 can pesmet
1/4 teaspoon oregano
1 granulated garlic powder
Wash the fish well and then dry it. Season with salt, pepper, oregano and granulated garlic.
We roll the fish in flour, then we put it in the beaten egg and finally we put it in breadcrumbs. Fry it on both sides until golden brown.
When it is browned, take it out and leave it on a kitchen napkin to absorb the excess oil.
We serve it immediately with a salad, with a vegetable garnish or simply, with mujdei and polenta.
Ingredients for the recipe for Nile pike fillets on a bed of potatoes with Meunier sauce
- A page of salau
- 100 g butter
- Salt pepper
- Fresh parsley
- A few new potatoes
Preparation for the recipe of Nile pike fillets on a bed of potatoes with Meunier sauce
We are preparing the hall
I portioned the fish, peeled it, salted it, peppered it and if you have pepper with lemon it's great. You can also put some aromatic herbs. Put the pieces in white flour, heat the pan, put some oil, fry the pieces for 3 minutes on each side, when you turn on the other side throw a piece of butter, take them out on a plate and grab the sauce.
In the hot pan, put the butter, after it melts, squeeze half a lemon, stir a little, remove from the heat and add the chopped parsley. Add salt to taste and keep the sauce warm.
Wash the potatoes and boil them whole in salted water. After boiling, cut them in half, put them in the pan, add a tablespoon of butter and fry them a little.
Presentation and service for the Nile pike fillet
Put the potatoes on a beautiful white plate, put the fish pieces on top and pour the sauce over it.
A glass of good white wine, brings balance to the heart and mind, you can read, listen to music or just sit idle. Life is beautiful.
The average grade given by the jury for this recipe is 10 with congratulations!
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Nile fillet fillets on potato bed with Meuniere sauce
Salau de Nil pane - Recipes
We all know that it is a tradition to start the new year with fish food. That is why we propose this recipe, with a special sauce.
What you need for 4 servings (picture 1)
& # 8211 2 pcs fillet fillets (500 grams)
& # 8211 2 eggs
& # 8211 flour, bread (pt pane)
For miller sauce:
& # 8211 100 gr butter
& # 8211 juice from half a lemon
& # 8211 salt, pepper
& # 8211 2 tablespoons capers
& # 8211 1 link parsley
Pt garnitura (with sautéed mushrooms):
-500 gr mushrooms
& # 8211 We wash the fillet fillets, cut them in half and season them to taste (salt, pepper) (picture 2).
& # 8211 Each piece of fish is passed through flour, egg and breadcrumbs (picture 3), then it is browned on both sides (picture 4). We take them out on a plate over which we put the napkins to absorb from the oil (picture 5).
& # 8211 We start preparing the miller's sauce (picture 6). Melt the butter, then add the finely chopped parsley (picture 7), pour the lemon juice (picture 8), leave for 2 minutes, add the capers (picture 9), mix them, then take the sauce off the heat. We poured fish over. I ate with the mushroom garnish (picture 10)
& # 8211 Have fun! Happy birthday and a 2012 full of achievements and accomplishments!
Preparation time: 30 minutes
Price: 8.5 / portion lei (may vary depending on where you take the ingredients)
450 g of Nile fillet fillets, 2 cloves garlic, 5 cm ginger, 50 g carrots, 1 dried red chilli, 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons Chinese fish spices, 1 teaspoon large crushed colored pepper mix, 1 tablespoon lemon juice, 3 tablespoons olive oil, sea salt
Cut the fillet into four pieces, sprinkle the spices, ½ teaspoon of salt and let it stand at room temperature. Peel a squash, grate it and slice the garlic into small pieces. Heat the oil over medium heat, fry the garlic and then remove it. Add the carrot ginger, chilli and mix for 2 minutes. Pour the soy sauce, lemon juice, put the honey and stir on low heat for 2 minutes until it starts to thicken. Add pepper and salt to taste. Grease the fish with the sauce obtained on all sides and place in a tray lined with aluminum foil.
Put in the preheated oven on high heat (200) for 15-20 minutes. Serve immediately.
Salau de Nil pane - Recipes
Name: SALAU de NIL
Latin: Lates Niloticus
English: Nile perch
The family: Latidae
Forms of marketing:
frozen (-18º C), skinless IQF, interleaved, packed in 6 kg
Presentation: skinless tabs
Size: 100-200 g / piece, 200-400 g / piece, 300-500 g / piece, 500-1000 g / piece
Mode of consumption (preparation):grill, oven, fried, boiled
Nutritional value: -
Recipe: see website www.DonMariano.ro
Salau de Nil is one of the largest freshwater fish, which can reach a maximum length of almost 2 meters, and weigh up to 200 kg.
Salau de Nil has a silver color with a shade of blue. He has a distinctive black eye with a yellow ring.
It lives in the waters of lakes, rivers and streams in Africa: in Congo, Nile, Senegal, Nigeria, Tanzania, Uganda. The Nile Hall has been introduced into many lakes in Africa, including Lake Victoria and Lake Nasser. It is also found in the waters of Lake Maryut in Egypt.
The average mature fish is 121-137 cm, although many fish are caught before reaching this size.
IUCN considers lates niloticus one of the 100 largest predators. A ferocious predator, the Nile salamander feeds at night on fish (including its own species), crustaceans and insects.
They become sexually mature at the age of 3. In March - April, the females, depending on the size, lay 100,000 - 300,000 eggs.
The introduction into Lake Victoria stimulated the establishment of fishing companies here.
In 2003, Salaul earned 169 million EURO in sales to the U.S.
Due to excessive commercial fishing the species is reduced.
Massive fishing operations that bring in millions of dollars have moved many people from traditional jobs to the fish trade.
White, lean and very tasty meat is eaten boiled, fried, breaded, grilled, baked.
Nile salad with sour cream and lemon sauce
This year I decided to bring more fish to my family's menu. We all know that it is healthier to eat fish than other meat, pork, chicken or beef, for example. However, fish consumption is low in our country.
Unsaturated fats in fish meat contain Omega 3 fatty acids but also many vitamins that are part of the B vitamin complex so regular consumption of fish can prevent premature aging with all its signs, memory impairment, depression, language problems, etc.
It is known that Omega 3 protects the nervous system and helps emotional rebalancing, increases energy and the power of concentration. At the same time it leads to a decrease in total blood cholesterol by balancing its two components so that good cholesterol will increase and bad cholesterol will decrease.
Obviously, it is best to eat freshly caught fish such as the Danube, catfish, pike, pikeperch, bream, perch, carp, etc.
Among the Danube varieties, catfish, pike, salami, crucian carp, bream, perch and carp are recommended, but what do you do when you avoid eating fish because it has a lot of bones? Give up eating or find other solutions.
I'm the kind of person who whims when it comes to fish because there are so many bones to choose from. So I choose those fish whose bones can be removed more easily or, most certainly, I buy fish fillets.
See below how to make salmon with oranges and lemon
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My boy and I like the salmon fillet too. It is very tasty, it is simple and quick to cook, but it is a bit expensive. So I said to try a fillet of nile pikeperch that I cooked very simply and quickly with a cream sauce next to it.
I really liked the recipe so today I am writing it here with the mention that it is a pretty caloric recipe and a bit harder to digest for those who have biliary problems. The sauce with butter and cream is not very suitable for them.
I had a piece of nile pike fillet about 500 grams that I cut in half lengthwise, right in the middle and made 2 portions, one for me and the other for my little boy.
Bonus recipe: Pan-fried fillets
- Head saddle - 2 kg
- breadcrumbs - 100 g
- flour - 50 g
- 2 eggs oil - 150 ml
- salt to taste.
The shawl splits in two, from head to tail, on the spine, deboned and salted. Then, the fillets (without bone and skin) are portioned (two slices per person), passed through flour, beaten egg and breadcrumbs and fried in hot oil, over medium heat, until browned on both sides.
Melt the fresh butter and mix with the lemon juice. This sauce is served separately from the saucepan, along with the slices of pikeperch.
Video: Reteta de Salau Pane cu Sos Ravigote (October 2021).