Posts Tagged ‘main dishes’

Recipe for the carp filled with cheese

Monday, 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

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Recipe for Stewed salmon in Norway

Thursday, April 30th, 2009

Stewed salmon in Norway

Products
2000 grams salmon
120 grams onions kromid old
60 ml wine vinegar
100 ml white wine
200 ml liquid cream
150 grams tomatoes
1 / 2 peak fresh dill
Preparation
1. Clean and remove salmon fillets
2. Stew them for 5 minutes in a vessel with a lid with cut onions, vinegar, white wine and cream
3. Remove the fish from the court. In fitting with a fork, it should be easy razdrobyava
4. Continue showgirl sauce until it went small (about 3-5 minutes)
5. Add tomatoes and bring to a minimum hot plate before adding the butter bit by bit
Garnished with fresh dill and served with freshly cooked paste.
Preparation time: 40 minutes
Type: main dishes
Type of cuisine: fish cooking
Nationality: Scandinavian cuisine

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Recipe for jellied carp

Thursday, April 30th, 2009

Products
500 grams of carp
80 grams onions kromid old
100 grams red peppers
2. eggs
2. egg white
100 grams tomatoes
5 grams gelatin
Preparation
1. Clear carp fillets and remove the two
2. Bones, head and caviar Boil for about an hour in some water
3. Add sliced peppers and tomatoes
4. Strained bouillon, seasoned salt and it sys paprika, Push it vyrhu Boil the pieces of fish and low fire
5. Place the fish in the cool deep dish and topped with affiliates of hard boiled eggs, strips of red peppers and eggs
6. Saturated gelatin in 1 / 2 tea cup cold water
7. For clarification of fish broth protein break with a little water, Add them to him and constantly fight with telta while bulyonat Stick
8. Remove pan from fire and nakisnatiya Add gelatin
9. Strained Add broth and fish.
Type: main dishes
Type of cuisine: fish cooking
Nationality: Hungarian cuisine

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Meatball fish (Japan)

Wednesday, April 29th, 2009

Products
700 grams of fish
3. eggs
40 ml oil
10 grams corn flour
5 grams sugar

Preparation
1. Remove the bones and entrails of fish meat and bold
2. Mixed it with maize flour, yolks and spices to taste
3. Finally mix with the sugar beaten sys proteins
4. Shape kyufteta, such lamination
5. Fry them in oil until golden
6. Cut them in strips and serve with green salad.

Type: main dishes
Type of cuisine: fish dishes
Nationality: Asian cuisine

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Posted in Fish recipes, Main Dish, Seafood recipes | No Comments »