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Cooking Fish

Cooking fish photoCooking Fish

Flounder in Spanish

 

 

For 4 servings:

Flounder weight of 250 - 300 grams;

vegetable oil 125 ml;

salt;

flour 60 g;

pine nuts 50 g;

raisins 50 g;

almonds, roasted and coarsely grind 25 g;

hazelnuts, roasted and large pounded;

25 g medium sized tomatoes, peeled;

 

Preparation of fish dishes

Preheat 80 ml of oil. Salt the flounder, roll in flour and fry in hot oil until light brown in color so that the fish is well cooked. Pour the remaining oil into two pans; fry pine nuts, raisins, almonds and hazelnuts in one, and fry whole tomatoes in the other. When the nut dressing is ready, pour the flounder on it and put one roasted tomato on each serving.

 

Salted cod with raisins and pine nuts

 

 

For 4 servings:

salted cod, cut into pieces and soaked in cold water for 24 hours 500 g;

100 g raisins;

pine nuts, washed with 75 g;

flour 30 g;

vegetable oil 125 ml;

onion, finely chopped 1 pc;

peeled tomatoes and finely chopped 100 g;

water 150 ml;

slice of yesterday's white bread, diced and fried to brownish;

 

Recipe for salted cod with raisins and pine nuts

 

 

Roll the fish in flour and fry in half of the vegetable oil over medium heat for about 5 minutes so that the fish is well roasted. Heat the remaining oil in a skillet and fry the onion to brownish color. Add the tomatoes; when they soften, put the raisins and pine nuts. Warm up this mixture and cover with water. Put bread cubes in vegetable mix; last of all put cod. Cook over low heat for 5 minutes.

 

Fish stuffed with rice and nuts

 

 

Stuffing and baking fish is the traditional Bulgarian way of cooking freshwater fish from the Danube.

For 4 - 6 servings:

rice 90 g;

pine nuts, finely chopped 45 g;

two white fish with a total weight of 1.5 - 2 kg;

bulb medium size, finely chopped;

olive or vegetable oil 3 tbsp. l .;

chicken broth or water 1/4 l;

currants 60 g;

ground cinnamon 1/4 tsp .;

chopped parsley 3 tbsp. l .;

 salt and pepper;

sprigs of parsley;

lemon, sliced;

 

Preparation of fish dishes

Fry onion in vegetable oil until tender. Add pine nuts and rice and fry for 3-4 minutes with stirring until the onions are translucent. Add broth or water, currants, cinnamon, parsley, salt and pepper to taste.Close the lid and simmer for about 20 minutes so that the rice absorbs all the liquid and becomes crumbly. Rub the fish inside and out with salt and pepper. Pack stuffing and close the hole with cocktails straws. Put the fish on a greased baking sheet and bake in the oven at 180 degrees Celsius in for 40 minutes, until the fish is tender. Baking time can be calculated as follows: take 10 minutes for every 500 g of fish. Before serving, you can decorate the fish with parsley sprigs and lemon slices.

 

Mackerel with gooseberry

 

 

 This dish can be served for lunch on a warm summer day or, decorated with branches of blossoming elderberry, as a first course at dinner. Serving a dish for lunch, decorate it green salad, seasoned with oil and vinegar and aroma1with fennel.

For 4 servings:

peeled mackelle fillet with a total weight of 1 kg;

 green gooseberries 100 g;

 dry cider 2 tbsp. l .;

 chopped fennel 2 tbsp. l .;

 onion-cutting 1 tbsp. l .;

 

Mackerel with gooseberry recipe

Cut half of the fillet with one mackerel in small strips.kami. Put in a bowl with cider and half of fennel. On-cut into thin slices the four berries of the gooseberry.Put them in a bowl of mackerel and cider. The rest of the mackerel and gooseberry skip through the kitchen mill with a thin disc. Add the remaining fennel and chive and stir. Place one-third of the fish mass in a 500-pound pot or bread pan. Place the top half of the pieces of mackerel, gooseberry slices and fennel, Place another third of the grated fish, the remaining pieces of mackerel, gooseberry slices and fennel, finish the dish with a layer of grated mackerel. Cover the pot with a lid and place in the oven heated to 170 degrees Celsius for 1 1/4 hours. Allow to cool and remove from the mold.

 

 

Fish with red currants in a pot

 

 

For 4 servings:

fresh haddock, cut into four 350 g;

red currant 125 g;

red wine 125 ml;

aromatic bouquet, which includes 1 sprig of tarragon;

black peppercorns 6 pcs;

butter 90 g;

sliced ​​tarragon 1 tbsp. l .;

Rarnir

sprig of tarragon 2;

long sprigs of red currant 2 - 4;

 

Cooking fish dishes

Put the haddock pieces in a shallow heatproof plate and cover with wine. Put an aromatic bouquet, peas and cover with foil. Put the fish in the oven, heated to 180 degrees Celsius, for 20 minutes, so that the fish is well cooked. Remove the fish, peel it from the skin and bones and chop finely.Over a very low heat, melt butter in a frying pan. Put the fish and mix thoroughly with a fork. Add chopped tarragon and remove pan from heat. Add the red currant and mix gently, trying not to crush the berries. Put the fish in a bowl and press down lightly. Cool to freeze. Slide the knife along the edges of the mold and gently turn it over on the plate. Decorate the fish with sprigs of tarragon and red currants.

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