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Gratin fish

Gratin fish

I put the fish with a quantity of milk just enough to cover it, when it boiled. I added a bay leaf, salt and pepper. I let it boil, I covered it and I let it simmer for 8 minutes. added the leek and left for another 2 minutes.

During this time, I put the potatoes in hot salted water and let them boil for 3-4 minutes. Then, I drained them and rinsed them with cold water.

I took the fish out of the milk and cut it into pieces. I filtered the used milk and added it to the remaining one. I put the fish in a bowl that goes in the oven, over it I put the boiled leek and the chopped dill.

I made a bechamel sauce from butter, flour and milk. At the end, I added three quarters of the amount of cheese. I salted and peppered the sauce and added half of it over the fish.

I placed the potato slices over the sauce, added the rest of the sauce and the remaining cheese.

I baked for 40-45 minutes in the preheated oven.

Flower Recipes. The tastiest fish dishes

On the table of flowers, the fish is a place of honor. You can cook it in many ways and with none you will fail. Whether you choose a quick recipe or a sophisticated one, the family will lick your fingers. Here are the tastiest fish dishes!

The traditional fish cannot be missed on the Flower Table, the day when Orthodox Christians celebrate the entry of Jesus into Jerusalem. It is actually the second release from Lent, after the day of the Annunciation, because it is said that on this day Jesus would have asked to eat fish.

It is said among the people that the fish eaten in de Florii has healing powers and whoever eats it will be cured of any disease. This year, the flowers are on April 12, ie in just three days. So you need to hurry to make sure you catch a good fish.

But first, decide how you want to prepare it, to get all the necessary ingredients. We offer you some recipes to prepare on this occasion.

Recipes that might interest you

A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

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Sprinkle the fish with lemon juice and put it in the fridge. & Icircncingi & icircntr in a pan 30 g butter and sauté the diced pepper, then add the carrot, broccoli and cauliflower. Salt and pepper to taste.

Melt 20 g butter, sprinkle with flour, mix, and gradually pour in. Allow the sauce to thicken, then add the egg yolks, lemon juice, salt and pepper. Mix until the composition is homogeneous.

In a heat-resistant dish greased and lined with breadcrumbs, put the vegetables and fish in layers, with sauce between them.

Put the pot in the preheated oven for 45-50 minutes at 170 degrees. Allow to cool slightly and serve.

Fish zacusca

Boil the fish in salted water and vinegar. If it foams, I throw it away from time to time. Stop boiling when the meat comes off the bone & # 8211 means it has boiled enough.

When it cools, remove the fish meat from the bone. No problem if there are still small bones. They have boiled long enough to soak when you combine the ingredients for the zacusca.

Chop the fish, either with a mincer or, more simply, by making it strip-by-strip with your hands. The second option is indicated if you want the larger pieces of fish to stay in the zacusca, to feel.

Meanwhile, bake and clean the peppers. Peel a squash, grate it and chop the tomatoes.

Chop the onion, put the carrot on the large grater. Put the onion and carrot to harden in hot oil. When they have softened a bit, add the baked peppers cut into strips. Towards the end, add the chopped tomatoes. Season with salt and sugar.

Pour water over, mix and semi-cover the bowl with something. Let the vegetables simmer over medium to low heat until the sauce thickens. Add fish, vinegar, bay leaves, garlic.

Remove the bay leaves (otherwise you will have a bitter taste) and leave to cool. Put in jars and sterilize in a bain-marie for an hour.

Ingredient Grate, golden gift

For grilled fish (sea bream):

  • 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned
  • salt and pepper
  • olive oil
  • 3 fresh bay leaves
  • 3 basil branches
  • 3 slices of lemon

Vegetable skewers:

  • 1 diced eggplant 3x3cm.
  • 1 red bell pepper
  • 1 green hot pepper
  • 1 red onion
  • 9-10 cherry tomatoes
  • salt and pepper to taste
  • olive oil

Sos tzatziki:

  • 1/2 cucumber in the greenhouse
  • 2-3 cloves of garlic
  • 4-5 tablespoons yogurt tip with 3.5% fat
  • salt
  • pepper
  • juice of 1/2 lemon
  • 3-4 tablespoons of olive oil
  • 1/2 dill connection

Preparation Grilled fish, golden sea bream, video recipe

For the preparation method, I invite you to watch the latest video recipe below (set the quality to 720 p HD).

Grilled fish, golden sea bream, recipe in text format:

For 3 people, 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned salt and pepper, olive oil, 3 fresh bay leaves, 3 basil branches, 3 lemon slices. Sprinkle the fish with salt and pepper, grease with olive oil and set aside for 20-25 minutes. Before grilling it, put 1 slice of lemon, 1 bay leaf and 1 branch of basil in the belly of each one. Fry the fish on the hot grill for 5 minutes on each side and turn once from one side to the other.
Vegetable skewers: 1 diced eggplant 3x3cm., 1 red bell pepper, 1 green pepper, 1 red onion, 9-10 cherry tomatoes, salt and pepper to taste, olive oil. Cut all the vegetables, sprinkle with salt and pepper and mix in a bowl with a few tablespoons of olive oil. After 4-5 minutes, arrange on spikes for figs. Fry on a well-heated grill for 3-4 minutes on each side, all around, until browned and well done.
stick: 150 grams of bread / stick dough, spread individually, after sprinkling the dough with a little oil, pressing with your palms until the dough is as thin as possible. Bake on a well-heated grill, at a temperature of 240 degrees, 3 minutes on each side.
Sos tzatziki: 1/2 greenhouse cucumber, 2-3 cloves garlic, 4-5 tablespoons yogurt tip with 3.5% fat, salt, pepper, juice of 1/2 lemon, 3-4 tablespoons oil of olives, 1/2 bunch of dill. Peel a squash, grate it and sprinkle with salt. Squeeze through the sieve the juice it leaves (optional) and mix with yogurt, oil, lemon juice, salt and pepper to taste. Sprinkle with chopped green dill and keep cold until ready to serve.

Smoked fish recipes. Delicious, simple and fast

Smoked fish recipes, delicious, simple and quick - here's how you can have a tasty and gentle Sunday meal with the silhouette! Smoked fish has a special flavor, which increases, if combined with the right ingredients: cheese, onion, lemon or fresh greens.

Mackerel paste / VIDEO

Ingredient: a box of cream cheese (200 g), two pieces of smoked mackerel, lemon juice, a red onion, ground white pepper.
Preparation: the mackerel cleaned of skin and bones is passed with a blender together with finely chopped onion, cream cheese, pepper and lemon juice to taste. Let cool for at least two hours. Serve with toast.

Herring meatballs

Ingredient: a smoked herring, 6 red potatoes, an onion, dill, two eggs, salt, pepper, oil, parsley.

Preparation: Whole potatoes, well washed, boil in cold water with a little salt. Finely chop the onion and fry in a little oil, then add the fish, cleaned of bones and broken into strips, and fry a little more together. The boiled potatoes are cleaned and crushed with a fork, then mixed well with the onion and fish. Season with salt (only if needed) and pepper. Add the chopped dill, then the eggs, which will bind the composition. Mix well by hand, to form a homogeneous mass, in which you can add, if necessary, a little oil. Then form meatballs, round or flat, as desired, which are placed in the tray on baking paper. Put in the oven, on the right heat, until lightly browned.

Sardine tart

Ingredients: for the dough & # 8211 200 g flour, 50 g butter, 150 ml water, 10 g yeast, a pinch of sugar, salt for topping & # 8211 4 large red onions, two tablespoons oil, a pinch of white pepper, salt, 150 g sardines smoked in oil, a tablespoon of capers.

Preparation: dissolve the sugar and yeast in lukewarm water. The flour, soft butter (at room temperature), salt and the previously made mayonnaise are all put in a large bowl and kneaded slowly until a fine dough is obtained. Cover the bowl and let it rest for about 10 minutes. Meanwhile, cut the onion into juliennes and fry in oil until golden. Spread the dough with the rolling pin until you get a rectangular shape, and place the obtained sheet in a tray on baking paper. Place the hardened onion on top, then the sardines with oil and the capers. Season with salt and pepper. Put in the hot oven for about 20-25 minutes.

Spruce sandwich

Ingredient: a box of sprat smoked in oil, butter, sliced ​​bread, a lemon, a few leaves of young spinach, arugula and chives.

Preparation: grease each slice of toast with butter, then put the spinach and arugula, on which is placed a drizzle of oil. Sprinkle with lemon juice and finish with chives leaves.

Noodles with salmon

Ingredient: 200 g broad noodles, two tablespoons of oil, 2 cloves of garlic, 50 g smoked salmon, parsley, salt, pepper.

Preparation: the pasta is boiled according to the instructions and drained. Fry the crushed garlic in oil, season with pepper, then add the chopped salmon, mix gently and leave for a minute. Season with salt. Sprinkle with chopped parsley, add noodles, mix and serve immediately.

Mackerel and vegetable zacusca


  • 1.5 kg of mackerel fish
  • 800 gr onion
  • 1 kg of bell peppers
  • 250 gr carrots
  • 300 ml of tomato juice
  • 200 ml oil
  • 100 ml of water
  • 150 ml of vinegar
  • A teaspoon of sugar
  • 3 cloves of garlic
  • Salt, pepper and a few bay leaves.

Method of preparation

The fish is cleaned and the tail and head are removed. Boil in the amount of water and vinegar to cover the fish. When cooked, the fish is cleaned of bones and the pieces of meat are passed through the mincer.

Onions, carrots and donuts are washed, cleaned and finely chopped, and grated carrots. Heat a large frying pan, add the onion, then the donut and the carrot. Leave everything on the fire until the vegetable juice decreases, then add the tomato juice, garlic, fish and spices.

The fish zacusca is left to boil until the sauce is bound, about 30 minutes, and now you can add a little juice in which the fish was boiled, for an extra flavor.

When ready, season with salt and pepper and transfer to clean, sterilized jars. Boil for about an hour in a bain-marie, then leave to cool for a second and keep in the pantry.

Let us remember how our grandparents and great-grandparents celebrated Flower Sunday, one of the great Orthodox holidays of the year!

The Sunday of Flowers is the day after the resurrection of Lazarus and is descended from heaven with a divine radiance bringing victory over the death of the next Sunday, that of the Resurrection of Christ. We all look forward to this Feast, as St. John Chrysostom did at the dawn of the Christian Church, and greet it with olive branches, myrtle leaves, and blossoming lilac branches singing hymns of glory, she says. Kera Calița, mistress from Locanta Jariștea.

Flower Sunday is one of the 12 Royal Feasts of the year and therefore, after, according to the ancient ordinance, the Romanian faithful go to church for service, dressed in clean, white clothes, like the purity of soul they want, the joy of the moments of spiritual exaltation is exchanged on the occasion of a beautiful party with the family around a modest table, above which watches an icon around which the willow branches with catkins are consecrated, consecrated in the morning at the church.

After dipping his fingers in the bowl of rose water tongs and fitting his silk napkin embroidered with gold thread on his lap, the boyar ordered the biv-vel-medelnicer dumisale to be brought to the table first, on a silver tip. thoroughly polished, a loaf of bread called "wheat flower", of which everyone in the house must taste a piece to seal the bonds of good soul and to meet again at the other holidays of the year. From Flower Sunday, fasting is easier, because fish and oil are approved. Grilled mackerel was usually prized by those with a helping hand, as was the carp caviar salad, long rubbed with olive oil dripped into a thin thread, and the "caviar" of beans garnished with slices of dusted hashish. Also, the pieces of fish brought to the table can be cooked with red and garlic aubergine sauce, and if the burnt ceramic plates containing the pike, the sleeping feather or the hammock are put in the oven, you have to put a sprig of sage or thyme on top. , according to the boyar. Leurda or the early forest garlic will, in turn, smell the dishes, but as if not a little green butter or some allspice, some smoked flakes of prickly mushroom or, for those dedicated to expensive spices brought by colonial shops, starry and a little turmeric or turmeric, would not do any harm.

Mushrooms and pilafs should not be missing either, whether it's a mushroom stew with plum sauce or a rice with raisins, as in the time of Brâncovean. Lent sarmales, stuffed with capers or with pumpkin pulp and roasted hazelnuts, can be brought, depending on the appetite of the diners, wrapped in small linden leaves or horseradish (burdock) or, on the contrary, in wide sheets of the first stevia harvested in the spring.

With a proper outpouring of the overflowing of hearts, the humble thoughts of the honest passers-by in feasting can be kept to the rhythm of the sounds of the strings of the zither or the lute.

The sweets will not be missing from the table either, but great care must be taken to respect the canons that any cuhnie will follow now. For fasting pies, which, on Flower Sunday, are also distributed for alms, it is appropriate to use almond milk.

At the Feast of Flowers, at the beginning and at the end of the meal it is good to look for a few moments at the burning candle and it will flicker uninterruptedly in the days of denial, because every Christian must prepare in the coming week for the Resurrection of the Lord, as his soul. to be able to pass from the darkness of sin to the light of righteous faith.

Carp in wine sauce

1 piece of carp - approx. 1kg

salt and ground pepper to taste

1 teaspoon peppercorns

Method of preparation: Clean the fish, sprinkle with salt and pepper. Leave to season for about three quarters of an hour. Meanwhile, cut the onion into thin slices and fry in oil until golden. Add the garlic, bay leaf, peppercorns, wine, peeled tomatoes and seeds and cut into slices, bell peppers as well, then lemon slices but with grated yellow peel. This sauce is placed in a special long grill pan and the fish is placed on top of it. If we don't have a special tray, we put very clean wooden sticks in the pan and on which the fish is placed after it has been greased with oil and the sauce is poured. Put it in the oven over low heat and from time to time the fish is soaked everywhere with juice from the sauce. Allow to brown for an hour. Serve hot or cold, with baked potatoes or rice with vegetables.

Fish pie with mashed potatoes

Ingredients and Preparation: Vegetables can be a summer mix, although the pie can be prepared at any time of the year. "In a deeper pan, put the sliced ​​leeks, then the vegetables (slices of tomatoes, strips of kapia or donut peppers, carrot sticks and parsnips, etc.), a little cream, salt and pepper, then sauté everything and finally add the washed marinated fish pieces. Then, squeeze half a lemon over them, sprinkle with chopped green dill and, together, prepare the mashed potatoes. After that, mount the vegetable composition with fish on a Countertops of puree, then bake everything together for half an hour. For the service, the sign of the cross is made, then it is portioned and sprinkled with more juicy tomato juice ”, teaches us a grandmother - sharp and with a lot of respect for the holy ones - from Frăsinetul Mostiștei.

Carp stuffed with nuts

"Wash the fish, chop it, then fill it with the following filling: fry in oil, rice and onion and then boil half of it with water, salt, pepper, a little parsley. Add 50 crushed walnuts and red raisins. Mix everything well, fill the fish and put it in the oven with oil. ” (C. Bacalbașa - Dictatorship Gastronomy, 1935)

Caras in horseradish leaves

Ingredients (for 4 people):

Method of preparation: Peel a squash, grate it and wrap it in horseradish leaves. Place on the grill and leave until the leaf starts to burn, then turn on the other side.

Peel the potatoes, cut them into cubes, boil them with salt. When they are cooked, place them on plates, add about 5 grams of butter and a little finely chopped green parsley. On the same plate, next to the potatoes, place the fish on the grill. Peel a squash, grate it and squeeze the garlic.

Strapazan soup

"Take a few smaller squashes, weighing 7-800 grams each (also called strapazani), clean them nicely of scales and entrails, but leave the heads, then fry them on the stove with jump on them enough. Brown the fish on each side, then, if they catch a little blackness, clean it easily. It is then cut into thick pieces of three or four fingers, separately and the heads, then it is thrown to boil quietly, in a cauldron placed on the pirostrii, the embers being heated not with wood but with corn sticks. Add the whole chives and chives, only cleaned from the first sheet, the garlic cloves lightly squeezed with the wooden handle of the knife, some more crushed carrots, half a kilo of not very large white carnations, three or four tomatoes. peeled, finely chopped and passed through a sieve to separate the seeds and two hot red peppers, cleaned of seeds and finely chopped. Salt is put on a child's fist. After the boiling has boiled in two or three, add more water to reach about a palm of the pot, let it boil for a few more minutes, then remove from the heat and add finely chopped greens - parsley, dill and larch. Sometimes I put a glass or two of white wine in the soup, also at the end, so that it can be lightly vinegared. ”- a recipe for which a veteran of fishing on the lakes of Mostesti testifies.

Pumpkin rolls


Method of preparation: The fish fillets are lightly beaten, as for schnitzels. It is placed on aluminum foil. Salt and pepper. Fill with cheese, finely chopped mushrooms, chopped parsley, hazelnuts. Roll in foil and boil for 10 minutes in boiling water.
Remove and leave to cool. Sprinkle with flour, then beaten egg and breadcrumbs and fry. Arrange on large salad leaves, possibly sprinkled with a white sauce.

Salad with champagne, small onions and mushrooms

3-4 beautiful fillets of pikeperch

400 gr chopped fresh mushrooms, keeping 10 beautiful mushroom hats

1 teaspoon freshly squeezed lemon juice

2 cups thick cream

salt and freshly ground green pepper

bunches of parsley and green dill

First, the oven is warmed up, then let it simmer for three minutes before putting the fish in the oven.

Pike fillets are arranged in a pan greased with butter. Add chopped onions and mushrooms. Pour the champagne over everything. Leave the fish in the oven for half an hour, turning it a few times from side to side and making sure it does not burn.
Meanwhile, the mushroom caps kept separately are soaked in a little water with lemon juice. Then drain well.

Once the fish is ready, remove the fillets and strain the liquid from the pan. The clean juice is brought to a boil, obtaining, then, a reduction of about half a cup, to which cream and a little butter are added, mixing and obtaining another reduction, seasoned with salt and pepper. The final reduction is poured over the fish fillets, taking care to garnish the plate with the bunches of greens.

Bake in the oven

1 kg of fish cleaned, well washed and drained

Method of preparation: Place the fish in a baking tray and season with lemon juice, finely chopped garlic, salt, pepper, oregano and oil. Leave it in the oven for 25 minutes.

Pike meatballs with crayfish

"You take 500 grams of pike meat, 1 kilogram of fresh butter, 1 kilogram of breadcrumbs, 3 egg whites. Put in the nut and grind the fish and eggs, then the breadcrumbs, little by little, and the egg whites.

After you have pounded them well, pass them through a sieve and, putting the puree on the ice, add a very fresh double cream, salt, pepper and a little grated nutmeg. Then take out a spoonful and pour it into the boiling water.

The bread we talked about is made as follows: 250 grams of flour, 1 liter of milk, 1 egg, salt and pepper are mixed, boiled, then rubbed with a wooden spoon until dry. The panada is poured on a marble sprinkled with flour to cool before being used.

On the other hand, crayfish are prepared this way. Put live crayfish with the digestive tract taken out on a bed of carrots, onions, celery, etc., pour a glass of brandy and set it on fire. Fill with white wine, add fresh skinless tomatoes and seeds, and simmer for 10 minutes. Remove the shells from the tail of the crayfish, and grind the rest in a nut and then pass them through a sieve. Put the puree again in the sauce in which the crabs boiled.

Pass everything through a sieve again, reduce the heat, add fresh butter and double cream. Add salt and plenty of ground pepper.

Put the fish meatballs and those made of crayfish in a tray, put the crayfish tails and mushrooms sautéed in butter. Pour the sauce over everything and au gratin in a very hot oven. ” (C. Bacalbașa - Gastronomic Dictatorship, 1935)

Sleep breakdown

"We let a beautiful sleeper soak for two hours in cold water, which we change from time to time. Then we put it with cold water on the fire. Boil slowly until soft. Drained of water, placed on the plate, cover it with crushed garlic, which we spread with a knife, pressing lightly, so that it does not fall down. Then we put oil and vinegar on it. Let it soak for a few hours before serving. ” (Simona Racoviță - Menus for the whole year, 1935)

Carp caviar salad

Ingredients and preparation: “His Beatitude Antim Ivireanu left, with the connection of eternal insanity, to His foundation the Antim Monastery, so that, four times a year, the abbot of the settlement would go with a plocon to the hill, to the Most Holy Metropolis. And the plocon was a goose of coffee and a goose of sugar, and in honor of the high faces of the church of the nation, carp caviar was plucked on large, silver plates.

For ten church faces they prepare for the first light eyelash: 300 gr of carp eggs, 500 ml of the best oil, the juice of three lemons neither big nor small and, according to the monastic tradition, with a good wooden spoon sanded, the eggs begin to rub with the oil, which is poured with monastic patience, drop by drop. The mystery is the same for hundreds of years, the caviar is decorated with a wooden spoon in one direction, to the right with a breath of fresh air. If by chance the caviar hardens, add a little cold mineral water and at the end, the salad being ready sulemenita, sprinkle with the juice of the three medium lemons, it fits the taste dressed in the desired shape. ", shows Kera Calița, the most honorable keeper of our traditions

Spaghetti carbonara & # 8211 simple recipe

  • 200 gr spaghetti
  • 200 gr cream
  • 100 gr bacon
  • 3 eggs
  • Olive oil
  • Salt and pepper.

Method of preparation

Boil the pasta according to the instructions on the package, then rinse in a stream of cold water and allow to drain. Meanwhile, cut the bacon into small cubes and fry in hot oil for a few seconds until golden brown.

Mix the cream with the yolks, add salt, pepper and put the mixture over the bacon on the fire and let it boil for a minute. Add the pasta over this sauce and mix well and leave everything on the fire for a few minutes.

Carbonara pasta is ready. Serve hot with grated Parmesan cheese on top.

Tasty fish is a properly marinated fish. These 2 recipes will help you get a great result without any hassle.

Team Bucă offers you 2 the simplest and most extraordinary recipes for marinating fish. All the ingredients for the marinade are affordable and you have many of them right in the kitchen, so don't miss these recipes and prepare delicious fish with an aromatic and appetizing taste. A suitable marinade is the secret of the perfect fish!

1. Carp in coriander marinade



1. This marinade is for 3 kg of fish. Mix all the ingredients (except the fish) in a saucepan and simmer until the salt and sugar are completely dissolved. Allow the marinade to cool to room temperature.

2. Peel the fish and gut it, then cut it into pieces. Pour the marinade over the fish and let it sit for 24 hours.

3. Move the fish into a clean jar, pour over the oil and close with a lid.

2. Mackerel in dry marinade



1. Cut the tail and head of the fish and eviscerate it. Wash it under running water.

2. Combine all ingredients in a bowl (chop the bay leaf). Stir. Put the fish in a plastic bag and sprinkle it with the dry mixture. Tie the bag and shake it.

Video: Creamy Cod u0026 Potato Gratin - Food Wishes (December 2021).