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Baked hake

Baked hake

we clean the fish, wash it and cut it into pieces.

we clean the onion and wash it, then we cut it faithfully.

wash the carrot and then cut it into slices.

we prepare a heat-resistant dish in which we add 3 tablespoons of oil, we put a layer of onions, one of carrots and then one of fish, then we add salt and pepper and so on, until we finish all the ingredients, then we add a glass of water and we put a Aluminum foil on top to simmer all.

put it in the oven and let it boil for about an hour, then put the aluminum foil aside and add the broth opened with a little fish juice.

leave it in the oven until all the juice is reduced.

separately, we prepare a polenta from water and salt and corn that we serve next to the marinated hake.

it can also be served cold.


TASTES.

I had a not very tender beef. What to do with her, as we wait for guests?

It goes in the oven, but only with sauce, otherwise it dries and gets even harder.

First, I marinated it (this makes it very tender). I cut the meat into thin slices, along the muscle fiber.

To make it thinner, I didn't beat it with the sledgehammer, I put the meat on the mincer and I beat it with the knife blade, long and wide, on both sides.

I sprinkled pepper on each slice and greased them with oil - but the salt will be added later, otherwise it will remove all the juice from the meat. & # 160

In a bowl I made marinade from a chopped onion, 2 sliced ​​garlic cloves, a few crushed coriander seeds, a few basil leaves, half a teaspoon of honey dissolved in a glass of white wine, a sprig of thyme .

In this mixture I put the slices of meat, I mixed them in the sauce and I covered the bowl with foil, then I put it in the fridge. It is good to stay at least 2-3 hours. & # 160

Note: If we do not have wine, we use a cup of water in which we added a teaspoon of honey and 2 tablespoons of vinegar.

After a few hours, take the meat out of the bowl, wipe it with a paper towel.

In a large frying pan (do not have to put the slices of meat on top) pour oil, let it heat up and quickly sauté the meat slices over high heat, first on one side and then on the other - but only enough to coagulate. the surface of the meat (ie to become white) by this process, the juices remain in the meat.

Pour all the contents of the pan - meat and juice - into a baking tray. I also poured the marinade juice. As I read somewhere, I put a stainless steel fork in the tray - one of the heavier ones (that's how the meat is made better), because I was afraid it would come out too hard. & # 160

Cover with foil and put in the hot oven, over low heat, to simmer. & # 160

On the stove, at hand, we prepare a kettle with hot water, to add a little, in the pan.

After about an hour, check the steak. We take it out, salt it, turn it over, add hot water - about a cup, and what else we want, to form the sauce - but not too many vegetables. I put a small mashed tomato (I wanted it not to be steak in tomato juice, that's why I still do it, but in my own juice) and a half of a very finely chopped donut.

& # 160From now on, the steak will stay in the oven, still under the foil, for another hour. After this interval, remove the foil and let the sauce drop as long as necessary.

& # 160After these 2 hours, the fork enters the meat very easily, more and more to crumble.

It could be seen that it is very, very tender, otherwise, leave it & # 160 on the fire. & # 160


Surprise: when I ate it, it was more tender than many chicken steaks (made on the fly) & # 160and the taste - absolutely wonderful. It melted in your mouth.


Baked hake - prepare it without spreading unpleasant odors throughout the house!

Prepare the fish without spreading unpleasant odors throughout the house! If cooked in the oven, it comes out fine and juicy!

-a spoon with breadcrumbs

-a teaspoon of paprika.

1.If you use frozen fish, let it thaw beforehand. Clean it of entrails and films. Remove its tail and wings.

2.Cut each fish into 4 pieces. Sprinkle with salt (if you want, you can add salt to the panada).

3.Prepare the panada: mix the flour, breadcrumbs and paprika.

4. Roll each piece of fish through the breadcrumbs obtained and place it in a heat-resistant, deep bowl with a lid.

5. Cover the pot with the lid and place it in the preheated oven to 200-220 ° C. Cook the fish for 30 minutes.


5 fish dishes only good for the fasting period!

Don't know what to prepare for fasting? Here are 5 simple and tasty fish recipes that everyone will enjoy!

1. Hake in tomato sauce

Cod in tomato sauce can be served both hot and cold. The fish is juicy and very tasty. In addition, it matches perfectly with any gasket.

INGREDIENT:

-salt and ground black pepper - to taste

METHOD OF PREPARATION:

1.Cut the onion into small cubes and pass the carrot through the large grater.

2. Gut the fish, wash it well, season it with salt and pepper, then cut it into pieces.

3. Pass the pieces of fish through the flour and fry them on the pan with hot oil, over medium heat, until they are nicely browned on both sides.

4. Fry the onion in a separate pan until golden, then add the carrot and cook the vegetables for another 2-3 minutes. At the end, add salt to taste.

5.Mix the tomato paste in a glass of water until the composition is homogeneous.

6.Place the fish on top of the vegetables and pour the tomato paste mixture.

7.Mix carefully, add the bay leaf and black peppercorns.

8. Cover the pan with a lid, after the sauce boils, and simmer the fish for 10-15 minutes.

2. Marinated mackerel

The marinated mackerel according to this recipe is much tastier than the commercial one. In addition, it does not require so much time for preparation. The marinated mackerel can be stored for 7 days, it is delicious and delicate. Astonish your family with a wonderful appetizer. The marinated mackerel is perfect for everyday or festive meals.

INGREDIENT:

For the marinade:

METHOD OF PREPARATION:

1.Thaw the mackerel, eviscerate it, wash it and rub it with salt, both on the surface and inside. The salty taste of the fish depends not on the amount of salt, but on the period of salting.

2.Put the salted fish in a bowl, belly down, and leave it for at least 4 hours at room temperature or 8 hours in the refrigerator.

3. Wash the salt fish and cut it into portions.

4.Cut the onion into slices or halves into slices.

5.Place the fish in a 1l jar, alternating the layers of mackerel and onion.

6.Prepare the marinade. In the glass of oil, add sugar, vinegar and mustard. Stir until the sugar dissolves.

7. Pour the marinade into the jar, put the lid on and let the fish marinate for about 8 hours in the refrigerator.

3. Marinated herring in tomato sauce

This herring recipe will be one of the tastiest you have ever tasted. In addition, it is quite simple to prepare. The combination of tomato and herring paste has a pleasant taste. Try the recipe and you won't regret it!

INGREDIENT:

-1 tablespoon of tomato paste

METHOD OF PREPARATION:

1. Gut the herring, then remove the skin and bones.

2.Cut the fillet into portions, and the onion - halves into rounds.

3. Take the bowl in which you will marinate the herring and alternate layers of onion and fish.

4.Prepare the marinade. Mix all the ingredients in a bowl, put the marinade on the fire and bring it to the boil, stirring constantly. Let it cool.

5. Pour the marinade over the herring, cover the bowl with a lid and refrigerate for about 12 hours.

4.Macrou the jar

In this recipe the mackerel is baked by an unusual method. The fish is in its own juice and you do not need to put much effort to prepare it. The recipe is for lovers of tasty and simple dishes. The mackerel is tasty and healthy. You can serve it hot and cold. The preparation process is a real pleasure: you cut the ingredients, put them in the jar and put them in the oven.

INGREDIENT:

METHOD OF PREPARATION:

1.Cut the onion and carrot into slices. If you want, you can put the carrot through the large grater.

2. Gut the mackerel, wash it, cut it into slices and sprinkle with salt on both sides.

3. Place layers of onions, carrots and fish in the jar one at a time. For 2 medium mackerels take a 1.5l jar, and if the mackerels are small - then a 1l jar.

4. At the end, add the allspice berries and bay leaf. Pour the oil and cover the jar with foil.

5.Put the jar in the oven cold, then set it to 180 ° С and bake the mackerel for about 1h 10 minutes.

5. Fried onion hake

The fish is juicy and with a crispy crust. Hake is a tasty fish with no small bones, which is why this dish will appeal to many people.

INGREDIENT:

-salt and ground black pepper - to taste

METHOD OF PREPARATION:

1. Thaw the hake, then gut it and peel it.

2.Cut the fish into portions and place them in a bowl.

3.Cut the onion in half into rounds and add it to the fish bowl.

4. Season with salt and pepper to taste. It is very important to salt the fish 10-15 minutes before frying, in order to maintain its shape well. Stir and let the fish marinate for about 30 minutes at room temperature.

5. Pour oil into the hot pan, then pass the fish slices through the flour, place them in the pan with hot oil and fry them for 3-5 minutes on each side. We recommend that you fry the fish in a flour pan if you want to get a brown crust. Also, you do not need to cover the pan with a lid, otherwise you get stewed fish.

6. Then add the onion to the same pan and fry until golden brown. Transfer it to the fish platter.


Fish recipes

1 KG HAMSII 1 SUITABLE CARROT ONION 2 - 3 LAUNDRY SHEETS A SPOON MUSTARD GRAINS VINEGAR SALT Sl PIPER GRAINS Clean the fish scales and intestines and place them in a bowl. Put two tablespoons of salt, mix and pour a mixture of water with vinegar (one part vinegar to two parts water), then shake the bowl a little. Cover with cling film and leave to marinate for at least 12 hours on the day you prepare the marinade, wash and peel the onion and carrot, then cut the vegetables into thin slices. Drain the liquid and place the fish in jars, preferably vertically. Put pepper and mustard seeds in each jar, a bay leaf, 2-3 slices of carrot and onion. Pour a mixture of water and vinegar (in the same proportion) to cover them with one finger, then slowly pour a film of oil. Place the jars in a higher tray, on the bottom of which you put newsprint, put water in it and put it in the oven. Boil them in a bain-marie for about two hours, then let them cool in the water in which they boiled. Close the sealed jars with lids and keep them cool. It can be consumed after a few days. The opened jar is kept in the refrigerator, and the contents must be consumed in 3-4 days.
  • Post author: admin
  • Post published: March 24, 2020
  • Post category: Babusca / Biban / Calamar / Caras / Trout / Baked fish / Fresh fish / Live fish for sale / Advertising / Online advertising / Live carp for sale
  • Comments posted: 0 Comments

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Stuffed carp in the oven

If the fish in the oven, when cooking is also something to throw away, it looks like it's just wonderfully delicious. No exception and carp (recipes with photos there in the article). Almost the most wonderful mushroom filling is. For thin slices it 200 grams of mushrooms or pigs extinguish about a quarter of an hour, and then dressed with melted butter, sprayed raw egg yolks two proteins and whipped like them, and salted, pepper and are pushed into the belly evisceration and grated spices kilogram of carcass. For the filling to fall, the abdomen sews better. Already put in the form of carp pour melted butter and place in the oven for about forty minutes. So, in order not to dry out, the fish should be periodically watered its own juice.


Baked hammers

Sure, you've tasted chicken hammers in the oven before, but here we offer you a variant that perfectly suits the Paleo diet. So what would you say if, before putting the hammers in the oven, you left them to marinate in an irresistible mixture of spices, lemon juice and olive oil?


On a note

Fish is generally a very tasty ingredient in dishes. But many housewives simply do not want to get involved in cooking pans, because the fish is difficult to clean and the bones are removed from it. But the problem is solved easily and simply & # 8211 use fish fillets. It tastes good, is excellent & # 8220friendly & # 8221 with many ingredients. But spices should be used carefully so as not to kill the taste of the fish.

If you want to serve something unusual for dinner, you will enjoy fish-to-fish recipes. It is easy to prepare & # 8211 simple components can be bought in any supermarket. You can use any fish in casseroles, and the fillet, minced meat and canned fish will work here. In addition, take potatoes, rice, onions, vegetables, cheese and greens.


Pool fish that we can serve apart from hake

We have nothing against the pieces of hake from fish caught from the original source, which was then frozen and stored in proper conditions, the white and soft meat being generally appreciated. But many kinds of fish that can be obtained on the local market are worthy of being appreciated and present in the offer of restaurants on the beaches and on the beach. Creatively prepared, Eastern European species have the characteristics of fish from other parts of the world, and adopting international and national traditions and techniques can successfully appear on the plates of summer terraces.

The splendid invention of Peruvian gastronomy is ceviche, a preparation that has already become known all over the world. Ceviche is actually marinated fish, cut into pieces and salted. It is usually marinated with citrus juice, making fish meat ideal for salads. The dish can be used both in elegant kitchens and in the offer of street food of the premises inside the swimming pools. It can be combined with lettuce, seasonal tomatoes, grilled and cooled zucchini, or with a spicy corn salad. Be sure to ask for homemade bread for a gastronomic experience close to perfection!

Another extremely popular type of fish is the cod, popular especially for its caviar, which can be obtained easily and at a stable quality, almost as a guarantee.

The combination of fried fish and french fries has an international reputation and this kind of combination can be made wonderfully from local fish. The most popular fish in the Eastern European region is the catfish. It can be prepared in any way - toasted bread, but also in a creamy mixture of flour and beer. And as a side dish we can ideally offer Aviko french fries, but we can also serve fish with SuperCrunch french fries. You can't miss homemade mayonnaise, a Ravigote sauce or remoulade.

In summer, fish can be used for different types of salad, by reinterpreting or "updating" the carp recipe marinated in vinegar. An ideal choice for this purpose is crucian, which is an ideal basic ingredient. The secret is the combination of flour, eggs and breadcrumbs in which we fry the fish, which we then put over a salad juice with vinegar, onion and other vegetables. The vinegar in the salad juice will help the fish pan to maintain its texture and will soften the fine and thin bones, and the salad will be a refreshing one. Depending on your preferences, we can add parsley, tomatoes, possibly baked and marinated peppers.

A cold type of fish is one prepared with oil. It is a refreshing summer recipe that can be offered in creative ways, with many tastes and that can be combined in many ways. For this way we recommend the use of fish belly. It is meat that can be obtained quite easily and is not expensive. We put the fillets in an oil pan, and we confit the preparation for about 15-20 minutes in the oven at 100 degrees. Let the fish cool in oil, then serve it whole or cut into pieces. Tomato sauce is an ideal combination, but the pot can also be a wonderful side dish, just like a green bean salad with citrus, or a mayonnaise with garlic and marinated onions.