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Fish brine

Fish brine

Several types of fish are used.

  • 2-3 large crucians
  • 2-3 marlitze (small pike)
  • 2-3 fillets of novac
  • 2 cloves of garlic
  • 3 hot peppers
  • 1 thyme sprig
  • 2 cloves of garlic
  • 300 ml. Tomato juice
  • salt pepper

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Fish brine:

The fish is cleaned, washed but not salted and left to drain. Heat the hob or a disc with legs and sprinkle coarse salt. When the hob is very hot, place the fish and fry on both sides. Boil the water separately. (about 2 liters) with thyme and peppers. When it boils, add the garlic and tomato juice. When ready, lightly peel the fish off the stove and place in a saucepan and add the juice. to a short boil and add the pepper if needed. Serve with polenta, hot peppers and garlic sauce with rosemary.


Fish brine

Fish brine is a quick, easy and cheap recipe. Well, in terms of price, it also depends on which fish you choose.

My recipe is one to make in the block kitchen, simple, necessarily spicy and garlicy.

Ingredient:

  • 6-8 fish fillets, I had two sea perch and two mullets that I threaded I didn't use whole fish for the simple reason that my family is a bit skeptical about fish bones, but I keep the bones, heads and tails for fish stock . For small and medium-sized fish, the option of cooking them whole works very well, but if you have a large fish, you can slice it into medallions.
  • 500 ml of hot water
  • 2-3 medium tomatoes
  • 2 bell peppers or kapia
  • 1-2 hot peppers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 6 & # 8211 7 minced or finely chopped garlic cloves to taste

We clean the fish of scales and intestines.

I threaded them and cut off their heads and tails, you can leave them whole. Dry with water, salt.

Heat the grill very well and prepare the brine.

Boil 500 ml of water with 1 teaspoon of salt, pepper and thyme.

I left the hot peppers and whole tomatoes, but I cut the peppers in half. This is to make it easier for me to clean up after ripening the seeds.

I grilled the vegetables first.

After about 5 minutes, they looked like this:

I cleaned the vegetables of burnt skin.

I also cut the peppers into strips and crushed the tomatoes.

I put everything in the pot with boiled water, over low heat, until the fish was ready.

Grilled fish fillets (you can also use the pan), first with the skin down for about 2-3 minutes, then 1-2 minutes on the other side. When they penetrate, they will come off easily.

I turned off the brine and added the crushed garlic cloves to it.

I placed the fish in a serving bowl, then poured the brine over it.

I let it taste for about 10 minutes and served it with polenta.

In another cooking option, you can do the following:

Bake the peppers. To make it easier to clean the seeds later, I advise you to remove the spine with the seeds before cooking the peppers.

I use a special plate for baking peppers and eggplants. As you know, they go baked in the oven, over high heat.

Once baked, keep them in a bowl with a lid, they will be easier to clean due to steam.


Fish brine

For this you need the following ingredients:
Fresh whole fish if the fish is not too big or generous pieces if you are lucky enough to be in possession of a big carp:))
3-4 small tomatoes and well cooked
2 capsicums or fat peppers
a large clove of garlic
a bunch of fresh parsley
a sprig of dried or green thyme
salt
pepper
ciusca (hot peppers)
corn flour for polenta

Method of preparation

The fish is cleaned, washed well and portioned as needed.
Salt and leave to cool for about an hour.
In the meantime we prepare the charcoal or electric grill (as I used to make neighbors noise if I light the one with charcoal: D)
Grease the grill well with a piece of bacon or oil if you do not have bacon at hand and place the fish pieces (also greased with a little oil) on a very hot grill.

Only turn them over when they are well fried (do not walk on them before as they risk sticking and breaking & # 8230 becoming unsightly).
Bake the peppers and tomatoes in a grill corner, peel them and cut them into cubes.
Put in a saucepan about 500 ml of water, salt to taste, pepper, thyme sprigs and when it boils add the diced tomatoes and peppers.

Boil for 5-7 minutes and then turn off the heat and add the crushed garlic and green parsley and ciusca (put it only if you know everyone eats hot)
While I was preparing the brine, the fish was fried and I placed it in a large bowl.
Pour hot brine over it, cover and let the flavors blend in while making the polenta.

If you do not serve this brine in a more festive setting, I advise you to eat it by hand & # 8230 as I like it, peasant !!
Good appetite!!


Fish brine

Fish brine is a quick, easy and cheap recipe. Well, in terms of price, it also depends on which fish you choose.

My recipe is one to make in the block kitchen, simple, necessarily spicy and garlicy.

Ingredient:

  • 6-8 fish fillets, I had two sea perch and two mullets that I threaded I didn't use whole fish for the simple reason that my family is a bit skeptical about fish bones, but I keep the bones, heads and tails for fish stock . For small and medium-sized fish, the option of cooking them whole works very well, but if you have a large fish, you can slice it into medallions.
  • 500 ml of hot water
  • 2-3 medium tomatoes
  • 2 bell peppers or kapia
  • 1-2 hot peppers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 6 & # 8211 7 minced or finely chopped garlic cloves to taste

We clean the fish of scales and intestines.

I threaded them and cut off their heads and tails, you can leave them whole. Dry with water, salt.

Heat the grill very well and prepare the brine.

Boil 500 ml of water with 1 teaspoon of salt, pepper and thyme.

I left the hot peppers and whole tomatoes, but I cut the peppers in half. This is to make it easier for me to clean up after ripening the seeds.

I grilled the vegetables first.

After about 5 minutes, they looked like this:

I cleaned the vegetables of burnt skin.

I also cut the peppers into strips and crushed the tomatoes.

I put everything in the pot with boiled water, over low heat, until the fish was ready.

Grilled fish fillets (you can also use the pan), first with the skin down for about 2-3 minutes, then 1-2 minutes on the other side. When they penetrate, they will come off easily.

I turned off the brine and added the crushed garlic cloves to it.

I placed the fish in a serving bowl, then poured the brine over it.

I let it taste for about 10 minutes and served it with polenta.

In another form of cooking, you can do the following:

Bake the peppers. To make it easier to clean the seeds later, I advise you to remove the spine with the seeds before cooking the peppers.

I use a special plate for baking peppers and eggplants. As you know, they go baked in the oven, over high heat.

Once baked, keep them in a bowl with a lid, they will be easier to clean due to steam.


Fish brine

For this you need the following ingredients:
Fresh whole fish if the fish is not too big or generous pieces if you are lucky enough to be in possession of a big carp:))
3-4 small tomatoes and well cooked
2 capsicums or fat peppers
a large clove of garlic
a bunch of fresh parsley
a sprig of dried or green thyme
salt
pepper
ciusca (hot peppers)
corn flour for polenta

Method of preparation

The fish is cleaned, washed well and portioned as needed.
Salt and leave to cool for about an hour.
In the meantime we prepare the charcoal or electric grill (as I used to make neighbors noise if I light the one with charcoal: D)
Grease the grill well with a piece of bacon or oil if you do not have the bacon at hand and place the fish pieces (also greased with a little oil) on the very hot grill.

You only turn them over when they are well fried (do not walk on them before as they risk sticking and breaking & # 8230 becoming unsightly).
Bake the peppers and tomatoes in a grill corner, peel them and cut them into cubes.
Put in a saucepan about 500 ml of water, salt to taste, pepper, thyme sprigs and when it boils add the diced tomatoes and peppers.

Boil for 5-7 minutes and then turn off the heat and add the crushed garlic and green parsley and ciusca (put it only if you know everyone eats hot)
While I was preparing the brine, the fish was fried and I placed it in a large bowl.
Pour hot brine over it, cover and let the flavors blend in while making the polenta.

If you do not serve this brine in a more festive setting, I advise you to eat it by hand as I like it, peasant !!
Good appetite!!


Fish brine

For this you need the following ingredients:
Fresh whole fish if the fish is not too big or generous pieces if you are lucky enough to be in possession of a big carp:))
3-4 small tomatoes and well cooked
2 capsicums or fat peppers
a large clove of garlic
a bunch of fresh parsley
a sprig of dried or green thyme
salt
pepper
ciusca (hot peppers)
corn flour for polenta

Method of preparation

The fish is cleaned, washed well and portioned as needed.
Salt and leave to cool for about an hour.
In the meantime we prepare the charcoal or electric grill (as I used to make neighbors noise if I light the one with charcoal: D)
Grease the grill well with a piece of bacon or oil if you do not have the bacon at hand and place the fish pieces (also greased with a little oil) on the very hot grill.

Only turn them over when they are well fried (do not walk on them before as they risk sticking and breaking & # 8230 becoming unsightly).
Bake the peppers and tomatoes in a grill corner, peel them and cut them into cubes.
Put in a saucepan about 500 ml of water, salt to taste, pepper, thyme sprigs and when it boils add the diced tomatoes and peppers.

Boil for 5-7 minutes and then turn off the heat and add the crushed garlic and green parsley and ciusca (put it only if you know everyone eats hot)
While I was preparing the brine, the fish was fried and I placed it in a large bowl.
Pour hot brine over it, cover and let the flavors blend in while making the polenta.

If you do not serve this brine in a more festive setting, I advise you to eat it by hand as I like it, peasant !!
Good appetite!!


Fish brine

For this you need the following ingredients:
Fresh whole fish if the fish is not too big or generous pieces if you are lucky enough to be in possession of a big carp:))
3-4 small tomatoes and well cooked
2 capsicums or fat peppers
a large clove of garlic
a bunch of fresh parsley
a sprig of dried or green thyme
salt
pepper
ciusca (hot peppers)
corn flour for polenta

Method of preparation

The fish is cleaned, washed well and portioned as needed.
Salt and leave to cool for about an hour.
In the meantime we prepare the charcoal or electric grill (as I used to make neighbors noise if I light the one with charcoal: D)
Grease the grill well with a piece of bacon or oil if you do not have bacon at hand and place the fish pieces (also greased with a little oil) on a very hot grill.

Only turn them over when they are well fried (do not walk on them before as they risk sticking and breaking & # 8230 becoming unsightly).
Bake the peppers and tomatoes in a grill corner, peel them and cut them into cubes.
Put in a saucepan about 500 ml of water, salt to taste, pepper, thyme sprigs and when it boils add the diced tomatoes and peppers.

Boil for 5-7 minutes and then turn off the heat and add the crushed garlic and green parsley and ciusca (put it only if you know everyone eats hot)
While I was preparing the brine, the fish was fried and I placed it in a large bowl.
Pour hot brine over it, cover and let the flavors blend in while making the polenta.

If you do not serve this brine in a more festive setting, I advise you to eat it by hand as I like it, peasant !!
Good appetite!!


Trout brine

Trout brine

Trout brine with hot polenta is one of my favorite foods.
If I have to choose between a trout prepared after I don't know what sophisticated recipes, and a trout brine, then I will definitely choose trout brine, necessarily with hot polenta.
In summer I use fresh garden tomatoes baked on the grill, but in winter you can confidently use canned peeled whole tomatoes in tomato juice from Sun Food.
They only contain tomatoes and salt - it is a natural product, very tasty that should not be missing from any pantry.
Trout brine can also be prepared on fasting days with fish release.
If you have not prepared trout brine so far, I recommend you try it !!

Brine of trout-Ingredient

2 fresh trout
a can of tomatoes in Sun Food tomato juice
2 baked peppers
4-5 cloves of garlic
a sprig of thyme
a teaspoon of sugar
salt
pepper
olive oil
1 tablespoon apple cider vinegar
chopped green parsley

Trout brine-Preparation

Peeled and washed trout are dried with a paper towel then seasoned with salt and greased with olive oil.
Cool on the hot grill for a few minutes on each side.
For the brine, boil about 400 ml of water, add salt to taste, 2-3 tablespoons of olive oil, finely chopped canned tomatoes, chopped peppers, thyme sprig, sugar and vinegar.
Boil over medium heat for about 10 minutes and finally add the crushed garlic.
Put the fish in a ceramic bowl or a plastic saucepan, pour hot brine over it, sprinkle with chopped parsley, cover and let it sit for about 15 minutes.

Tips:
-is necessarily eaten with hot polenta
-if you don't have trout you can use carp or other fresh fish without too many bones
& # 8211 fish must be grilled


Trout brine

Trout brine

Trout brine with hot polenta is one of my favorite foods.
If I have to choose between a trout prepared after I don't know what sophisticated recipes, and a trout brine, then I will definitely choose trout brine, necessarily with hot polenta.
In summer I use fresh garden tomatoes baked on the grill, but in winter you can confidently use canned peeled whole tomatoes in tomato juice from Sun Food.
They only contain tomatoes and salt - it is a natural product, very tasty that should not be missing from any pantry.
Trout brine can also be prepared on fasting days with fish release.
If you have not prepared trout brine so far, I recommend you try it !!

Brine of trout-Ingredient

2 fresh trout
a can of tomatoes in Sun Food tomato juice
2 baked peppers
4-5 cloves of garlic
a sprig of thyme
a teaspoon of sugar
salt
pepper
olive oil
1 tablespoon apple cider vinegar
chopped green parsley

Trout brine-Preparation

Peeled and washed trout are dried with a paper towel then seasoned with salt and greased with olive oil.
Cool on the hot grill for a few minutes on each side.
For the brine, boil about 400 ml of water, add salt to taste, 2-3 tablespoons of olive oil, finely chopped canned tomatoes, chopped peppers, thyme sprig, sugar and vinegar.
Boil over medium heat for about 10 minutes and finally add the crushed garlic.
Put the fish in a ceramic bowl or a plastic saucepan, pour hot brine over it, sprinkle with chopped parsley, cover and let it sit for about 15 minutes.

Tips:
-is necessarily eaten with hot polenta
-if you don't have trout you can use carp or other fresh fish without too many bones
& # 8211 fish must be grilled


Fish brine

Fish brine is one of the oldest traditional Romanian recipes, not only from the banks of the Danube, but from almost everywhere there is a pond where you can fish, a recipe for which you do not need many ingredients, being very easy to prepared.

To prepare this recipe, you need the following ingredients:

  • 1 kg of fresh fish, freshwater (carp, crucian, perch, pikeperch)
  • 3 garden tomatoes
  • 2 hot red peppers
  • 1 green hot pepper
  • 50 ml of vinegar
  • 2 tablespoons oil
  • a great connection with parsley and dill (you can also add larch and green celery)
  • 1-2 larger fleshy red bell peppers or kapia
  • a head of crushed garlic
  • salt and pepper.

The fish is gutted and the entrails are removed, but the scales are not cleaned. Wash well and cover with a paper towel, then fry on a hot grill or on a plate on which you sprinkled coarse salt in a generous amount.

Fry on both sides until ready, then quickly clean with a knife the burn, default scales and put in a pot of hot water. The water should cover the fish.

On the same grill, bake the tomatoes, bell peppers and two of the hot peppers.

When ready, peel the tomatoes and pass them with a fork in a large bowl.

Peel a squash, grate it and chop the tomatoes. Bell peppers are also cleaned of seeds, hot peppers are not.

Add the vinegar, the other finely chopped pepper with the seeds, a pinch of salt and pepper, the finely chopped greens and the oil.

Add the vegetables and greens over the fish, add more salt, if necessary, and cover the pot with a lid. Let it sit for 15-20 minutes, so that all the flavors blend.

When the brine is warm, add the garlic, mix gently and leave for another 5 minutes.

The brine is consumed at room temperature, along with the whipped cream.


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