Cut the salad into pieces and place in a bowl then cut the onion but not smaller, the cucumbers sliced and then I cut them in half, diced tomatoes and celery grated through large mesh, and the fish fillets drain the oil well again if they are big, they split in two, don't stick very small
cherry tomatoes are placed on top of the salad
Season with salt, pepper, vinegar, olive oil only when served otherwise it softens and changes its taste
It is a very consistent salad and goes very well on fasting days with fish release
Red snapper with celery salad and pecans
I recently obtained two "red snapper" fillets (a generic English name that covers several species of ocean fish), of all beauty, from the online store www.sea-way.ro, which belongs to my oldest friends of at Rfamily, one of the leading importers of fish and seafood in our market.
The fillets were long, about 30 cm and thick (about 4-5 cm), as there are not many fillets on our market. They looked gorgeous.
I chose a recipe that highlights the tender fish fillets, with browned and crispy skin, with the help of a delicious salad, slightly sour, which offers interesting contrasts of textures.
Kitchen: Radu's recipes
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
1 kg of blush
1/2 teaspoon pink pepper, coarsely ground
1 medium celery
1/2 bunch of parsley, chopped
100 g pitted olives, cut into slices
100 g halves of pecans, fried and salted
4 tablespoons extra virgin olive oil
1 piece of red bell pepper, cut into cubes
Preheat the oven to 170 ° C.
Peel a squash, grate it and slice it thinly. Then cut the julienne slices (sticks 2 mm wide).
Prepare with a special knife thin strips of orange peel. Scald the strips for 1 minute in boiling water, then cool immediately in ice water. They drain well.
Peel an orange, grate it and cut it into thin slices. This operation is done over a bowl, which will capture the drained juice.
Wash the rouget fillets and dry well by dabbing with paper towels. Grease with oil and salt. Heat a large frying pan over high heat and quickly brown the fillets, first on the skin side, then on the other, until it gets colored. Then transfer to the oven for 15 minutes, or until the fish is done, but remains tender and juicy. Be careful, if you have thinner fillets, reduce the cooking time.
Meanwhile, mix in a bowl celery with olives, pecans, bell peppers, orange slices, orange juice, salt, olive oil and parsley.
Place the fillets over the salad, garnished with slices of orange peel and parsley leaves and sprinkled with pink pepper. If you want, you can sprinkle with a little extra virgin olive oil. Serve the dish with a dry white wine, with suitable acidity and long aftertaste, a Chardonnay, for example, cooled to 10 ° C.
Instead of pecans, you can use nuts of ours, or almonds, fried and peeled.
In our language there is no word to name this fish. I chose to use the English name, in the absence of a better idea and to avoid any confusion that could have been caused by choosing an alternative name.
- 200 g celery root (already cleaned)
- 1 large carrot (100 g)
- juice of 1/2 lemon
- 2 tablespoons quick mayonnaise
- salt and pepper to taste
- dill for decoration
We clean the celery, put it on the small grater, sprinkle salt on it and sprinkle it with lemon juice. Stir and set aside for a few minutes, then squeeze the juice left and put in a bowl.
Add the grated carrot, mayonnaise and pepper. If you like, you can also add a grated apple and a tablespoon of chopped dill.
*If you are fasting, you can use egg-free mayonnaise (click for recipe), with vegetable milk.
Stir gently and serve the salad immediately. Enjoy!
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Red snapper with celery salad and pecans
For 4 servings, 1 kg of rouget / red snapper fillets from Sea-Way.ro, salt, 1/2 teaspoon pink pepper, coarsely ground, 1 medium celery, 1/2 bunch of parsley, chopped, 100 g olives without pips, cut into rounds, 100 g halves of pecans, fried and salted, 1 orange, 4 tablespoons extra virgin olive oil, 1 piece red bell pepper, diced
Difficulty: low | Time: 35 min
Spicy anchovy salad
Before moving on to the recipe, I want to tell you a few things about eating raw fish that can be extremely dangerous to our health.
Discovered 35 years ago, Anisakis Simplex is an intestinal parasite present in certain marine mammals (seals, sea lions, whales, dolphins). The larvae of this parasite can be hosted by certain types of fish: salmon, hake, tuna, anchovies, mackerel. To avoid infection with this dangerous parasite we must clean the fish immediately after buying it, because the parasite lives in the intestines of fish and we must never eat raw fish without first freezing it at -30 ° C for 15 hours.
This parasite is destroyed by the complete cooking of the fish or by freezing.
The presence of this parasite is not well known and that is why we considered this introduction necessary. If you go to a restaurant and order salmon or tuna carpaccio or any other dish where the fish does not require heat processing, be sure to ask the chef if the fish was frozen before cooking. Also, never cook recipes with raw fish at home without it being frozen before, and if you fry it or bake it in the oven, make sure it is completely penetrated.
The human body can be seriously affected if it is infected with this parasite. The best treatment is prevention.
I hope I didn't cut your appetite for spicy anchovy salad, but I considered this introduction absolutely necessary, which, if you want, you can take on your blogs if you prepare recipes where the fish is not thermally processed.
- 500 gr fresh anchovies (frozen at -30 ° C for 15 hours)
- 6 tablespoons apple cider vinegar
- 2 lemons (juice only)
- 1/2 glass of olive oil
- 3 hot dried peppers
- 1 red onion
After thawing, cut the fish's head, split them on the belly, remove the spine and intestines and open them in two in the shape of a book. Wash the fish well and then dab them with absorbent paper.
Separately prepare the marinade, mixing vinegar with lemon juice, chopped dried peppers, oil, salt, pepper and chopped parsley (you can put more or less parsley, there is no fixed amount). Peel an onion and cut it into thin rings. In a large ceramic, plastic or yena bowl, put a few tablespoons of marinade and a few onion rings,
Place the fish in a circle, alternating each layer of anchovies with marinade and onion rings.
Cover the bowl with cling film and leave to marinate for 12-14 hours. Drain the fish and serve it with slices of fresh or toasted bread and a little hot pepper sprinkled on top,