Products:
800 grams bass
60 grams butter
100 ml white wine
1. lemon
2. grains allspice
5. pepper beans
1. laurel leaves
1 / 2 tarragon
Preparation:
1. Salt and lemon juice with a splash of bass fillets
2. Curl them roll by using toothpick
3. Boil them in the sauce, made from butter, 250 ml of water, wine and spices
4. The finished dish garnished with boiled rice.
Preparation time: 20 minutes
Type: main dishes
Type of cuisine: fish cooking
Archive for the ‘Fish recipes’ Category
Recipe for perch
Thursday, May 21st, 2009Recipe for Fish bites
Thursday, May 21st, 2009Fish bites
Products:
600 grams of fish
20 ml lemon juice
4. eggs
300 ml beer
300 grams flour type 500
50 ml oil
Preparation:
1. Cut fish in strips 2 centimeters thick (as dust)
2. Salt, flights with lemon juice and leave them to mature at least 30 minutes
3. During this time prepare to scare:
4. Break the four yolk with beer, oil and salt
5. Finally add the protein broken down to hard snow
6. Roll pieces of fish in flour, immerse them in the pane and fry in heated oil, until the red on all sides
7. Remove them with a spoon and put in serving dish
Presented them with a lemon
Preparation time: 60 minutes
Type of cuisine: fish cooking
recipe for sauce Fish
Thursday, May 21st, 2009fish sauce
Products:
2. anchovy fillets
600 ml of fresh cow’s milk
30 grams butter
2. eggs
100 grams cheese cow
30 grams flour type 500
1. laurel leaves
lemon peel
Preparation:
1. Separate the fillet into 4 pieces and sprinkle with black pepper, salt and magadonz
2. Turn each piece of roll, stick it with toothpick in order to develop
3. 15 minutes boiling milk with citric laurel leaves and bark
4. Once cool, run a fish in the rolls and cooking them quiet fire 10 minutes
5. Them well and drained them in order to grease pan
6. Add milk to butter and flour and burnt cooking until thick
7. Finally, up the sauce well beaten with shredded cheese eggs
8. Perfuse rolls with the sauce and seal them in a low oven for 15 minutes.
Type: main dishes
Type of cuisine: fish cooking
Recipe for fish soup (Holasli)
Thursday, May 21st, 2009Fish soup (Holasli)
Products:
800 grams of carp
100 grams onion
Green peppers 80 grams
50 grams tomatoes
1 ch.l. paprika
1 / 2 onion peak
rosemary
Preparation:
1. Eviscerated carp and clean of scales
2. Bones and head Stew with onions, feel confused as ever
3. Add 600-700 ml water and fine-cut peppers and tomatoes
4. Once steamed up, strained
5. Fillets of carp Cut strips and add salt, red pepper and a little tomato puree
6. Broth steamed up again and put pieces of carp to cooking it
7. You can run a chilly
8. Serve with overdone subsidiaries.
Preparation time: 60 minutes
Type: soups
Season: Spring-Summer
Type of cuisine: fish cooking
Nationality: Hungarian cuisine
Fish recipe for cream soup (Caribbean)
Thursday, May 21st, 2009Fish cream soup (Caribbean)
Products:
500 grams of fish
400 ml of fresh cow’s milk
400 grams potatoes
400 grams carrots
150 grams green peas
50 grams butter
50 grams onions
1. laurel leaves
4. pepper beans
Preparation:
1. Clean and Cut fish into small pieces
2. Put it to be boiled 1 / 2 hours in 8 cups of tea water with a free connection and cut roots rich soup
3. Add cut two onions, laurel leaves and pepper seeds
4. Boneless fish broth and with it rub through strainer
5. Melted butter, add flour, diluted with passion fish broth and Berkeley, until a homogeneous mixture
6. Finally, add peas, carrots and potatoes and seasoned with salt and pepper to taste
7. Once the vegetables tender, lower milk and boiling soup 5 minutes more.
Recipe for fish with mayonnaise and almonds
Thursday, May 21st, 2009Fish with mayonnaise and almonds
Products:
600 grams of fish
400 grams potatoes
200 ml mayonnaise
30 grams almonds
Preparation:
1. Peel and Boil potatoes in salt water
2. Beaten nuts and mix with mayonnaise
3. Roll fillets in flour and braised them in heated oil until golden
4. Put them in bowl with foil and Stew while prepare garnish each plate
5. Garnished with whole potatoes with mayonnaise and nuts
It is advisable to fish serving wine type Pinot Chardonnay.
Preparation time: 45 minutes
Type: main dishes
Type of cuisine: fish cooking
Recipe for fish with mayonnaise
Thursday, May 21st, 2009Fish mayonnaise
Products:
500 grams white fish
1 / 4 Ch. celery
50 grams carrot
1. laurel leaves
1 / 4 fresh parsley peak
5. pepper beans
40 ml lemon juice
200 ml mayonnaise
Preparation:
1. In the salt boiling water put the carrots, parsley, celery, black pepper, laurel leaves and lemon juice
2. Once the spices are boiled, remove them from the broth and let him fish
3. If you need to stay whole, you can boil it in a special pan with a grid as careful not to boil the fish
4. When ready, remove it in the bowl and flush it with mayonnaise
5. Topped it with boiled eggs, carrots, potatoes, beets, pickles and cut lemon
Type: hors d’oeuvre oeuvre
Type of cuisine: fish cooking
Recipe for fish with curry and peas
Sunday, May 17th, 2009Fish with curry and peas
Products:
800 grams of fish
250 grams peas
1 Ch. celery
100 grams carrots
100 grams onion
SC 1. old garlic
50 grams flour type 500
5 grams curry
1. vegetable bouillon cube
1. hot peppers
Preparation:
1. Wash and clean carrots and celery
2. Braised them with a little onion
3. In a bowl mix cloves garlic, chilly and 3 spoons of oil
4. Work well for the mess
5. Meanwhile, remove the shell of the pepper
6. Add to this mix celery, carrots and onions, and feel confused few minutes
7. Berkeley, while cool and a homogeneous mass
8. Boil and clean the fish from its skin
9. Then Cut it to pieces, roll them in flour, which are pre-mixed curry
10. Then roll them in the vegetable mixture
11. Put them in the oven to seal a few minutes
12. Stew peas for 7-8 minutes
13. When fish is ready, serve it in dishes with peas for garnish.
Type: an appetizer, hors d’oeuvre
Type of cuisine: fish cooking
Recipe for Fish with Dill
Sunday, May 17th, 2009Fish with fennel
Products:
1000 grams of fish
200 grams tomatoes
200 grams onion
150 ml white wine
50 grams butter
50 ml oil
2 peak fresh dill
Preparation:
1. Well be dry cleaned fish
2. Smear with oil, place in oiled pan with the bay and lemon juice
3. Pan covered with foil or butter paper and dish in the oven to bake
4. To prepare the sauce: onions and tomatoes are rich cut
5. Onion death is as mellow, it is added tomatoes
6. Sauce to salt and leave to simmer on a quiet fire
7. Add the wine and cut dill
8. After about 15 minutes sauce is poured over the fish
9. Baked dish even ten minutes.
Preparation time: 45 minutes
Type: main dishes
Type of cuisine: fish cooking
Recipe for fish with potato crust
Monday, May 11th, 2009Potato crusted fish
Products:
800 grams of fish
1. lemon
250 grams potatoes
100 ml oil
100 grams onion
20 grams butter
125 ml white wine
250 grams cream leavened
1 / 6 peak fresh parsley
1 / 6 peak fresh dill
2 grams black pepper minced
Preparation:
1. Sprinkle with salt and pepper fillets
2. Flights them with lemon juice, peeled potatoes and washed fine grater to grate
3. Rool in fillets and potato chips pinch well to keep
4. Fry pieces in heated oil on both sides by 5 minutes
5. Place them on a napkin and then wait to be drained of fat and raise them in a warm place
6. Cut the onions and rich braised in melted butter
7. Draw the wine and leave little to change
8. Break up the cream with 2 spoonfuls of water, mix it with onions, let it be steamed up and off the court by the hot plate
9. Add green spices, sprinkle with salt and pepper
10. Served with fish sauce.
Preparation time: 30 minutes
Type: main dishes
Type of cuisine: fish cooking