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Fish brine


I recently received a bigger fish. After long debates about what and how we eat, I decided to portion it and prepare it for everyone who likes it. :)) So, in addition to the indispensable fried fish with mujdei and polenta and fish in the oven, I also made this brine, only for me and my soul. :)))

  • 2 pieces of carp
  • 1 onion
  • 1 red
  • 1 pepper
  • 1 teaspoon hot pepper paste (can be replaced with hot peppers)
  • Tomato juice
  • 5-6 cloves of garlic
  • green parsley
  • salt and pepper
  • thyme and basil
  • a little vinegar

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Fish brine:

The cleaned and washed fish is peppered to taste, sprinkled with thyme and basil. Pour a little oil on top, cover with cling film and leave to cool for half an hour, then fry on the grill. Bake the tomatoes and peppers.

Put 1 cup of boiling water in a saucepan. When it starts to boil, add the peeled and diced tomatoes, the peeled and diced peppers, the tomato juice, the pepper paste and the vinegar. Boil for 10 minutes, during which time the taste of salt and pepper matches.

Grind the garlic and make the juice with a little olive oil and pour over the vegetable juice. Put the pieces of fish and bring to a boil. Sprinkle with chopped green parsley.

Serve with polenta.


Fish brine

The fish is cleaned, portioned (according to preference), baked.

Boil 5-6l of water with oil, vinegar, peppers (cut into thin slices), tomatoes (cut into cubes), hot peppers (cut into slices), garlic (made with mayonnaise), parsley (half chopped) and broth, for 30 minutes. .

After cooking, add the baked fish, salt (to taste) and parsley. Let it boil for another 5 minutes. Serve hot or cold. GOOD APPETITE!

Fish brine

We clean the fish and wash it well. Sprinkle with salt then pass it through the corn and place it on the grill

Fish brine with mayonnaise

The fish is gutted and decapitated. It cleans the scales, swimming fins and large bones


Top five recipes recommended by Chef Sorin Bontea

Chef Sorin Bontea, Răzvan Fodor's teammate in the adventure "Asia Express - The Treasure Road", makes today a top five recipes that we could prepare in the next period. The top includes a vegetarian recipe, one with fish (for the Feast of Flowers), one with lamb (for Easter), an exotic one and an out-of-the-ordinary dessert. After the gastronomic experience he had in the Asia Express adventure, the famous chef returned to the dishes that made him famous.

Here's what he recommends:

1. Tofu with soy sauce and Chinese beans
2. Fish fillets with vegetables
3. Lamb leg with mustard
4. Quesadilla with camembert cheese and mango
5. Strawberry cream soup with red pepper

And because the Flowers are on Sunday, the complete recipe for fish with vegetables would be useful, which you can prepare and enjoy together with your loved ones with whom you are in this period of isolation.

white fish fillets (cod, trout, pikeperch)
two celery stalks Apio
two bell peppers
a hot pepper
red cubes
onion
garlic
fresh parsley and basil
olive oil
salt and pepper

How is it prepared

Heat the pan, add olive oil and sauté the chopped onion for a minute. Add chopped chopped celery and bell peppers (as well), thinly sliced ​​hot pepper and finely sliced ​​garlic. Let it boil for a few minutes (the vegetables will leave the juice), then match the taste of salt and pepper and add the coarsely chopped parsley and the whole basil leaves. Yes, the vegetables will be al dente, more raw, but that's the way it should be!
Put a little olive oil in a tray and place the fish fillets over which you sprinkled salt and pepper, and over them pour the vegetables with the sauce. Place in the preheated oven for a maximum of ten minutes.
Before serving, pour the fish on a plate, thinly, a little olive oil and decorate with fresh basil leaves or lemon slices, as desired.


Fish brine

The fish is cleaned, portioned (according to preference), baked.

Boil 5-6l of water with oil, vinegar, peppers (cut into thin slices), tomatoes (cut into cubes), hot peppers (cut into slices), garlic (made with mayonnaise), parsley (half chopped) and broth, for 30 minutes. .

After cooking, add the baked fish, salt (to taste) and parsley. Leave it to boil for another 5 minutes. Serve hot or cold. GOOD APPETITE!

Fish brine

We clean the fish and wash it well. Sprinkle with salt then pass it through the corn and place it on the grill

Fish brine with mayonnaise

The fish is gutted and decapitated. It cleans the scales, the fins and the big bones


Fish brine

The fish is cleaned, portioned (according to preference), baked.

Boil 5-6l of water with oil, vinegar, peppers (cut into thin slices), tomatoes (cut into cubes), hot peppers (cut into slices), garlic (made with mayonnaise), parsley (half chopped) and broth, for 30 minutes. .

After cooking, add the baked fish, salt (to taste) and parsley. Let it boil for another 5 minutes. Serve hot or cold. GOOD APPETITE!

Fish brine

We clean the fish and wash it well. Sprinkle with salt then pass it through the corn and place it on the grill

Fish brine with mayonnaise

The fish is gutted and decapitated. It cleans the scales, the fins and the big bones


Fish brine

Fish brine is one of the oldest traditional Romanian recipes, not only from the banks of the Danube, but from almost everywhere there is a pond where you can fish, a recipe for which you do not need many ingredients, being very easy to prepared.

To prepare this recipe, you need the following ingredients:

  • 1 kg of fresh fish, freshwater (carp, crucian, perch, pikeperch)
  • 3 garden tomatoes
  • 2 red hot peppers
  • 1 green hot pepper
  • 50 ml of vinegar
  • 2 tablespoons oil
  • a great connection with parsley and dill (you can also add larch and green celery)
  • 1-2 larger fleshy red bell peppers or kapia
  • a head of crushed garlic
  • salt and pepper.

The fish is gutted and the entrails are removed, but the scales are not cleaned. Wash well and cover with a paper towel, then fry on a hot grill or on a plate on which you sprinkled coarse salt in a generous amount.

Fry on both sides until ready, then quickly clean with a knife the burn, default scales and put in a pot of hot water. The water should cover the fish.

On the same grill, bake the tomatoes, bell pepper and two of the hot peppers.

When ready, peel the tomatoes and pass them with a fork in a large bowl.

Peel a squash, grate it and chop the tomatoes. Bell peppers are also cleaned of seeds, hot peppers are not.

Add the vinegar, the other finely chopped pepper with the seeds, a pinch of salt and pepper, the finely chopped greens and the oil.

Add the vegetables and greens over the fish, add more salt, if necessary, and cover the pot with a lid. Let it sit for 15-20 minutes, so that all the flavors blend.

When the brine is warm, add the garlic, mix gently and leave for another 5 minutes.

The brine is consumed at room temperature, along with the whipped cream.


Top five recipes recommended by Chef Sorin Bontea

Chef Sorin Bontea, Răzvan Fodor's teammate in the adventure "Asia Express - The Treasure Road", makes today a top five recipes that we could prepare in the next period. The top includes a vegetarian recipe, one with fish (for the Feast of Flowers), one with lamb (for Easter), an exotic one and an out-of-the-ordinary dessert. After the gastronomic experience he had in the Asia Express adventure, the famous chef returned to the dishes that made him famous.

Here's what he recommends:

1. Tofu with soy sauce and Chinese beans
2. Fish fillets with vegetables
3. Lamb leg with mustard
4. Quesadilla with camembert cheese and mango
5. Strawberry cream soup with red pepper

And because the Flowers are on Sunday, the complete recipe for fish with vegetables would be useful, which you can prepare and enjoy together with your loved ones with whom you are in this period of isolation.

white fish fillets (cod, trout, pikeperch)
two celery stalks Apio
two bell peppers
a hot pepper
red cubes
onion
garlic
fresh parsley and basil
olive oil
salt and pepper

How is it prepared

Heat the pan, add olive oil and sauté the chopped onion for a minute. Add chopped chopped celery and bell peppers (as well), thinly sliced ​​hot pepper and finely sliced ​​garlic. Let it boil for a few minutes (the vegetables will leave the juice), then match the taste of salt and pepper and add the coarsely chopped parsley and the whole basil leaves. Yes, the vegetables will be al dente, more raw, but that's the way it should be!
Put a little olive oil in a tray and place the fish fillets over which you sprinkled salt and pepper, and over them pour the vegetables with the sauce. Place in the preheated oven for a maximum of ten minutes.
Before serving, pour the fish on a plate, thinly, a little olive oil and decorate with fresh basil leaves or lemon slices, as desired.


Fish brine

The fish is cleaned, portioned (according to preference), baked.

Boil 5-6l of water with oil, vinegar, peppers (cut into thin slices), tomatoes (cut into cubes), hot peppers (cut into slices), garlic (made with mayonnaise), parsley (half chopped) and broth, for 30 minutes. .

After cooking, add the baked fish, salt (to taste) and parsley. Let it boil for another 5 minutes. Serve hot or cold. GOOD APPETITE!

Fish brine

We clean the fish and wash it well. Sprinkle with salt then pass it through the corn and place it on the grill

Fish brine with mayonnaise

The fish is gutted and decapitated. It cleans the scales, swimming fins and large bones


Mackerel brine

I often eat mackerel brine. It's delicious. Your method of preparation is not the traditional one. fry the fish on a bed of coarse salt. Meanwhile, boil water with mashed garlic and hot peppers. Let it boil. When the fish is cooked, clean it with salt and put it in boiling water (without being on the fire) and put the lid on. This is the traditional recipe. Tomatoes, peppers or other vegetables have appeared recently.

Not even from an aesthetic point of view, it attracts me to eat something like that, plus the poor mackerel was chopped. looks ugly at all grade 0000

Keep in mind that there are many variants of brine. It's true, like the carp, it's John's. Good appetite. Florin

I was just getting ready to say that your recipe is a bit parallel to brine when I read John_ 's comment. He said everything I wanted to say. Bravo John_, that's right, these people have no idea what a real brine means!

Mimisor dear, you are dust in the kitchen. You have no idea what a fish brine means. The macro will be over, but it has nothing to do here. I think you wanted to tell us about what you improvised one day, what you had in the fridge. Paprika, garlic and boiled onions, lemon juice, boiled tomatoes? Where did you get Mimisor from? The brine is made only with tomatoes, bell peppers and hot peppers, all grilled, chopped, and then boiled only with fresh thyme. Turn off the heat and add the fried fish (do not spill the brine over the fish), and cover for 15-20 minutes. After about ten minutes, add the finely chopped or pressed garlic. Before serving, remove the sprigs of fresh thyme. Otherwise the recipe is sublime!
I was amused by the "rain" of stars from the comments of the past years. It is clear that no one has prepared and ever eaten a real brine. If it goes with mackerel and boiled tomatoes, they will also make it with anchovies or guvizi, with celery, parsnips or boiled potatoes (like this they had in the fridge).


Mackerel brine

I often eat mackerel brine. It's delicious. Your method of preparation is not the traditional one. fry the fish on a bed of coarse salt. Meanwhile, boil water with mashed garlic and hot peppers. Let it boil. When the fish is cooked, clean it with salt and put it in boiling water (without being on the fire) and put the lid on. This is the traditional recipe. Tomatoes, peppers or other vegetables have appeared recently.

Not even from an aesthetic point of view, it attracts me to eat something like that, plus the poor mackerel was chopped. looks ugly at all grade 0000

Keep in mind that there are many variants of brine. It's true, like the carp, it's John's. Good appetite. Florin

I was just getting ready to say that your recipe is a bit parallel to brine when I read John_ 's comment. He said everything I wanted to say. Bravo John_, that's right, these people have no idea what a real brine means!

Mimisor dear, you are dust in the kitchen. You have no idea what a fish brine means. The macro will be over, but it has nothing to do here. I think you wanted to tell us about what you improvised one day, what you had in the fridge. Paprika, garlic and boiled onions, lemon juice, boiled tomatoes? Where did you get Mimisor from? The brine is made only with tomatoes, bell peppers and hot peppers, all grilled, chopped, and then boiled only in a bowl, with fresh thyme. Turn off the heat and add the fried fish (do not spill the brine over the fish), and cover for 15-20 minutes. After about ten minutes, add the finely chopped or pressed garlic. Before serving, remove the sprigs of fresh thyme. Otherwise the recipe is sublime!
I was amused by the "rain" of stars from the comments of the past years. It is clear that no one has prepared and ever eaten a real brine. If it goes with mackerel and boiled tomatoes, they will also make it with anchovies or guvizi, with celery, parsnips or boiled potatoes (like this they had in the fridge).


& # 8222Preeds & # 8221 fish

I grew up on the banks of the Danube, and the ravine passed behind the yard, so I always had fish on the table, smaller, bigger. The Danube was a source of shells and crayfish, of sweet and mustachioed sleep. My father and I always go fishing, we were reliable helpers, he ran fish on the shore, I don't know if you saw a live fish, taken ashore, jumping, in desperation to get back in the water. He was throwing the prostitute, and we were waiting impatiently on the shore to see the catch. When I got home, my grandmother and mother went to clean and select the fish, the big ones were kept for grilling, soup or plate, and the (the little ones) were passed through corn, thrown in hot oil, then in brine. Can I tell you how they were?

Well, the years have passed, the gorge when it is not dried, has no fish, and the Danube no longer belongs to everyone. Now I take my kids to the fish market for fishing. ”And if all that changed, I changed the brine, too.

  • Catfish, pikeperch, carp, crucian (what fish do you like)
  • hominy
  • biscuit
  • Pepper
  • Olive oil
  • Boiled tomatoes, in a jar, from the pantry
  • Garlic

The fish is sliced, depending on how big it is (I put the head and tail, on one side, for the soup). Then sprinkle with oil and sprinkle with pepper. Mix the corn and breadcrumbs (equal parts) in a large bowl. The oven starts at 200 degrees. The pieces of fish are passed through the mixture of corn and breadcrumbs and placed in a tray lined with baking paper. Bake for about 30-40 minutes. Check constantly, at the end they must be golden.

I made the brine from a jar with tomatoes from the pantry (in the absence of fresh, sweet tomatoes). The tomatoes in the jar were cut into cubes. I put 1 tablespoon of olive oil in the pan, then 1/4 tomato from the jar (800 gr jar).

I passed the rest of the tomatoes through a blender until they became a thin sauce, then I filled the tomatoes that were sizzling in the pan.

After all the sauce boils for a few minutes, turn off the heat and add the crushed garlic. It doesn't boil anymore!


Video: Πώς φτιάχνω γαυρο μαρινατοanchovy (December 2021).