May 11th, 2009
Fish ragout
Products:
1300 grams of fish
100 ml oil
50 grams onions kromid old
30 ml tomato puree
200 grams potatoes
150 grams carrots
150 grams mushrooms
300 ml fish stock
15 grams flour type 500
1 / 2 peak fresh parsley
Preparation:
1. Cut the cleaned fish portions
2. Dusting them with salt and pepper and allow to stay 20 minutes
3. rool them in flour and fry in heated oil
4. In the same oil Stew vegetables and mushrooms, cut into small
5. Add tomato puree and flour, which have already fryed
6. pour hot mixture with fish broth and allow to simmer on low fire
7. Finally add the fish portions and a fine dusting of chopped parsley.
Type: main dishes
Type of cuisine: fish cooking
Tags: ragout, ragout fish
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May 11th, 2009
Fish by nomad
Products:
600 grams of fish
40 grams butter
20 grams flour type 500
40 ml lemon juice
1. egg yolk
30 grams cream leavened
lemon peel
Preparation:
1. Clean fish, sprinkle it with salt and pepper to taste and bake in oven
2. While baking, the sauce of melted butter in a pan and add flour
3. Orders mess with a little water, add lemon juice and allow the sauce to a small fire to boil 5 minutes
4. Break yolk and mix with cream
5. Remove pan from fire and add to stir the new mixture in it, then - and shredded lemon peel
6. Attention: The sauce must not boil after you add yolk and cream in it!
7. Serve fish with boiled potatoes and small flights with all the prepared sauce
Type: main dishes
Type of cuisine: fish cooking
Tags: fish, nomad, nomadic
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May 11th, 2009
Fish in dough
Products:
1500 grams of fish
800 grams of dough buter
150 grams onion
20 grams butter
20 ml oil
1. eggs
3 grams pepper minced
1 ch.l. thyme
Preparation:
1. Buter dough according to unfreeze the manufacturer’s instructions
2. Fish are cleaned from skin and bones and Marinova with salt, pepper and lemon juice
3. Onion is cut into ribbons and death with a little butter and oil until mellow
4. Improperly undermines with salt, freshly milled black pepper and thyme, fresh or dried
5. On half of dough to put half fillets over them evenly spread onion filling and top - again, fish fillets
6. Top put the other half of dough and using a brush, submerged in water, stick to the ends of the dough
7. Fish are formed by cut excess dough around the fish, but from residuals is decoration: head shape, eyes, tail, fins
8. With the thin edge of the blade are painted fins of fish paste and several puncture hole to keep the dough from steam posted
9. Tested fish grease is broken egg and bake in heated oven to 200 C, until they are golden
10. Leave to cool and be presented with sprouts and lemon
Note: if for some reason you can not shape the dough fish shaped rectangle on top that can be Cut of parallel strips
If using frozen fillets, fish and saute it well drained, so as not to tear the dough.
Preparation time: 60 minutes
Type of cuisine: fish cooking
Tags: dough, fish in dough
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May 11th, 2009
Fried fish
Products:
1000 grams of fish
100 grams butter
330 ml white wine
100 grams cream leavened
100 grams almonds
60 grams flour type 500
20 grams bread crumbs
100 ml lemon juice
Preparation:
1. Put fresh fish briefly in lemon juice marinade and spices
2. Then roll in flour and bread crumbs, braised it in 50 grams of butter tepidity
3. Take the fish and fried total 7 minutes
4. After 5 minutes frying, spraying it with wine
5. Remove it and keep it warm
6. Add the total quantity of wine to the rest of the frying oil, then add cream and strained
7. Leave the mixture on a little fire to Stick
8. Fry gently in a pan nuts until golden color gain
9. Remove them from the hot plate and leave in a warm
10. Break from the sauce and remaining butter until cream
11. Fish sauce topped with almonds and nuts.
Type: main dishes
Type of cuisine: fish cooking
Tags: fried, fried fish
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May 11th, 2009
Stuffed whitefish
Products:
1000 grams of white fish
50 ml lemon juice
SC 4. old garlic
200 ml white wine
60 grams butter
50 grams walnuts
50 grams almonds
50 grams raisins
100 grams seafood
50 ml olive oil
1 / 4 fresh parsley peak
Preparation:
1. Stew 3 / 4 of olive oil and half of all wine products, cut into fine
2. Clean the fish, so fill it with prepared stuffing and sew the hole
3. Put it in pan with butter and melted butter with flights
4. Baked fish oven during baking to her by pouring the remaining wine, out with olive oil and lemon juice
5. Serve it hot.
Type: main dishes
Type of cuisine: fish cooking
Nationality: Spanish cuisine
Posted in White Fish recipes | No Comments »
May 11th, 2009
Carp stuffed with cheese
Products:
2000 grams of carp
250 grams cheese
100 grams butter
Preparation:
1. Cleaned carp put salt outside and inside
2. Shredded cheese mixed with tender butter and black pepper to taste
3. Carp are filled with the mixture and neck
4. Door carp to help with some oil and pour water enough to cover half the fish
5. Top is spread with butter or oil
6. 30-40 min to bake in quick oven as periodically irrigated with sauce
7. Since red is ready
Served with boiled potatoes with butter and flights dusting with dill.
Type: main dishes
Season: Winter
Type of cuisine: fish cooking
Nationality: Bulgarian cuisine
Tags: Bulgarian cuisine, fish cooking, main dishes, Winter
Posted in Carb recipes | No Comments »
May 11th, 2009
Carp, stuffed with nuts and mushrooms
Products:
2000 grams of carp
1 onion fresh peak
300 grams tomatoes
100 grams walnuts
100 grams mushrooms
100 ml white wine
125 grams butter
10. pepper beans
1 / 2 peak fresh parsley
Preparation:
1. Carp are cleaned, washed and sprinkled with salt and pepper beaten
2. Cut into small onions and mushrooms to stew in some of the fat
3. Then they added 3 / 4 of the tomatoes, cut into fine, ground walnuts, fine-chopped parsley, a few grains of pepper, wine and salt to taste
4. This mixture is filled carp, neck and put in oiled pan
5. Cover with sliced tomatoes on the other circles and irrigation with oil and remaining 1 / 2 cup water
6. Bake in moderate oven.
Type: main dishes
Season: Spring
Type of cuisine: fish cooking
Nationality: Bulgarian cuisine
Tags: carp, mushrooms
Posted in Carb recipes | No Comments »
May 11th, 2009
Starter “aquarium”
Products:
300 ml fish stock
20 grams gelatin
100 grams sprat
2. egg white
Preparation:
1. Steamed up the fish in salt water for 6-7 minutes and remove
2. In the same broth (400 ml) solution gelatin
3. Add well beaten in the proteins
4. After bulyonat steamed up, remove it from the hot plate and filtered through cheesecloth
5. Empty soup in a bowl and wait for it to cool, to be girded up
6. Then place the fish with the belly up and fly with the rest of broth fortified aspik (jelly)
7. Before girded up completely, put parsley branches, counterfeit bottom of the river
8. Finally, put the plate in lukewarm water to jelly may be loose
9. Take it on a large flat dish and serve.
Type of cuisine fish dishes
Nationality: Bulgarian cuisine
Tags: Bulgarian cuisine, fish dishes, Starter
Posted in Fish recipes | No Comments »
May 11th, 2009
Gobys with spicy sauce
Products:
600 grams gobys
SC 3-4. old garlic
1 ch.l. basil
1 grams pepper minced
1 ch.l. caraway
1. lemon
Preparation:
1. Mix spices and beaten with garlic, lemon juice and salt
2. To this mixture cleaned list goby and leave them to stay so 1 hours
3. Then oval in flour and fried
4. Thus prepared goby in arranging appropriate plateau on rice.
Type of cuisine fish dishes
Nationality Bulgarian cuisine
Tags: goby, gobys
Posted in Fish recipes | No Comments »
May 4th, 2009
Olive pate and fish
Products
200 grams olive
400 grams smoked fish
100 grams onions kromid old
SC 3. old garlic
30 ml olive oil
2 grams black pepper minced
20 ml lemon juice
Preparation
1. Clean the stones from the olives
2. remove skin and bones of fish and tear to pieces
3. Cut the onions and rich izparzhete 2 spoonfuls of olive oil until assume nankeen
4. When you become clear, let it cool
5. Clear garlic
6. In a suitable vessel olive paste, onions, fish, garlic, black pepper and lemon juice
7. Begin to break with a mixer until they are mashed
8. Store in a cool puree until serving
9. Presented him with a toast
10. This paste is suitable for chilled appetizer muskatova wine.
Preparation time 30 minutes
Tags: olive pate
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