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Cut the top (bread) into three slices.
Peel and wash the two onions. One of them is cut very small, for the fish paste, and the other is cut into rounds / slices.
Make a fish paste from the herring fillet, mixed with finely chopped onions and lemon juice, to taste. Mix well, for homogenization, or simply mix.
From 3-4 tablespoons of canned oil and 3 tablespoons of lemon juice to make a sauce for soaking slices of cake.
Put the first sheet on the tray, lightly moisten with the sauce prepared in advance and then grease with 3-4 teaspoons loaded with caviar salad.
Place red onion rings over the caviar salad.
Put the second sheet of cake, moisten with the sauce and then put the fish paste in a high layer of 0.7-0.8 cm (maximum 1 cm).
Cover everything with the third sheet of cake, which is also moistened with the sauce. Cover the cake with the rest of the caviar salad (which is leveled as nicely as possible) and then decorate with olives, red onions, lemon, according to everyone's taste.
It is good to leave it in the fridge for 1-2 hours before portioning, but I cut it immediately (and nothing bad happened because of that!) Because I made it in the morning, in a hurry, when someone was waiting. looking forward to breakfast ...
Keep refrigerated until depleted.
If you choose a round braided loaf, pay attention to its portioning, because it can be easily unwrapped in the strips of dough from which it was made. So a round loaf made of a whole piece of dough would be better.
If the bread has a thick crust, it is good to remove it.
If you have not prepared caviar salad at home, you can use it commercially, but be careful with the shelf life.
You can also use fresh fish for fish paste, but you will have more work to do. In addition, canned fish already contains the right spices and is tasty.
Choose quality canned fish with a white and clean color.
Use lemon juice to taste.
Use red onions that are not too hot and taste good. In addition, it is effective on the decor.
It is not necessary to moisten the cake sheets. I made that sauce, with lemon juice that enhanced the taste of the canned oil and it was very good.
Store the cake in the refrigerator until exhausted.
We have a release from Florii. Here are some elegant and delicious recipes
And the flower feast table is special. As, according to tradition, we have a fish release, the second release of Lent, we present you some delicious and easy to prepare recipes.
Fish zacusca, a tasty appetizer.
& # 8211 1 kg of fish
& # 8211 1 glass of wine
& # 8211 oil
& # 8211 thyme
& # 8211 was the bay
& # 8211 1 bunch of parsley, sugar, salt, pepper
We clean the scales, fins and intestines of fresh fish. We wash it, slice it and then season it with salt and a little pepper and then simmer it for 10 minutes. We clean, wash and cut the onion rings, carrots and pickles and put them to harden in a pan with a little oil and a cup of water. When the vegetables have softened, add the olives, bay leaves, thyme, salt, sugar, pepper and 2 cups of warm water. Let everything boil and when they are ready, add the broth with which we let it boil for another 5 minutes. In a pan greased with a little oil, place the pieces of fish over which we add the vegetables, wine and finely chopped parsley and bake for 15 minutes. After baking, remove and mix everything. Serve hot.
Presentation ideas. They can be served with pea puree or lettuce, spinach salad or with a rice with vegetables or vegetables dipped in a little olive oil.
& # 8211 1 kg of boneless fish
& # 8211 7 potatoes
& # 8211 The core of a loaf of bread
& # 8211 flour
& # 8211 oil, salt and pepper
For this recipe we need boneless fish, such as mackerel, pikeperch or pike fillets, carp, crucian carp. After cleaning, washing and portioning, we put the fish to boil in a pot with water and salt. When it is cooked, drain it and grind it with a mincer or food processor. We clean the potatoes and boil them in salted water and after they have boiled we put them through the mincer. Mix the chopped fish and potatoes and then add the breadcrumbs soaked in water and squeezed, salt, pepper and knead well. From the paste thus obtained, we prepare croquettes that we give through flour and fry them in hot oil. Spinach fillets.
& # 8211 1 kg of fish fillets
& # 8211 1 kg of spinach
& # 8211 100 grams of margarine or oil
& # 8211 1 onion
& # 8211 2 cloves of garlic
1 lemon, salt, pepper
What to eat at Dancing Lobster during Lent
At Dancing Lobster you can choose from a multitude of assortments with seafood. From snacks with clams or shrimp pan-fried with garlic, to squid or character salad, to emblematic dishes for Portuguese cuisine, such as Arroz de Marisco, Cataplana or Polvo a lagareiro.
Carabineiro Shrimp, Jumbo Shrimp and Fresh Clams
Special occasions can be celebrated with generous platters of fresh seafood. At Dancing Lobster, a variety of fresh seafood can be chosen from the aquarium or from the ice cream display case, and the mood will turn them into delicious dishes. Choose from lobster, lobster, tiger shrimp, jumbo shrimp, japónica shells and many other seafood or order dishes such as Selecção Royal, a grilled seafood platter with jumbo shrimp, carabineiro, tiger, baby lobster served with toast .
Fish releases are a good opportunity to try an ocean fish, brought weekly by plane from the North Atlantic and the Azores. The chef will help you choose a type of fish and prepare it to preserve its authentic flavor and fine texture.
Appetizer cake, for days with fish release - Recipes
De Florii eats fish, this being the second release from the Easter fast, after the one on the day of the Annunciation. The Orthodox Church approves of fish, because it is said that on this day Jesus asked to eat fish. It is said among the people that the fish eaten on this day has healing powers and whoever eats it will be cured of any disease. Thus, we set out to come up with some ideas for preparing the fish, recipes that we also tried.
Salmon bathed in white sauce with butter and wine. Too simple and unrealistically tasty
The fish prepared in this way will conquer your taste buds forever, and the simple recipe will motivate you to cook this dish more and more often. Cristina Popov passed #probaculinara and suggests you try this salmon in creamy, slightly sour sauce with a subtle garlic flavor - a divine taste that you will instantly fall in love with. Do not forget that the main ingredient is love, and salt - to taste.
Appetizer cake, for days with fish release - Recipes
Posted by Postolache Violeta on March 10, 2012 in recipes with fish recipes with tuna pasta recipes recipes for releasing fish | Comments: 19
A recipe available to anyone, ideal and fasting, on days with fish release, can be either a quick lunch or a hearty dinner. With this recipe I participate in the Dulce Romania challenge, hosted in March by Cristina and with Easter and liquid cream as themes
200 gr butterfly
1 can keep a ton of Sun Food pieces
1 canned porum Sun Food
1 can of red Sun Food cubes
The stars of this dish: the delicious Sun Food preserves, which, besides being healthy, are also very tasty. I wholeheartedly recommend them.
Boil water in a saucepan with a few tablespoons of olive oil and a pinch of salt. When it boils, put the butterflies. When they are tender, we take them out in a sieve and pass them under a stream of cold water so that the boiling process stops and does not stick to each other.
In a saucepan heat two or three tablespoons of olive oil, add finely chopped onion and leave until translucent. Add canned tomatoes and cook for about 10 minutes.
Add the corn (I put about half of the can) put in a boil then set the tone.
Season with salt, pepper and basil. Place the plates on a plate, put the sauce in the middle and serve.
Optionally, for the appearance you can garnish with basil leaves
Fish borscht (for days with fish release)
Fish borscht (for days with fish release)
& # 8211 800 g fish
& # 8211 a carrot
& # 8211 a parsley root
& # 8211 2 onions
& # 8211 a tablespoon of broth
& # 8211 2 tablespoons rice
& # 8211 larch, 1 l borscht, salt.
Clean the fish, cut into pieces and sprinkle with salt. Grate the vegetables and finely chop the onions. Put the vegetables and greens in a pot of boiled water, and when they soften, add the rice.
Boil the borsch separately until it boils, then strain. When the rice has boiled, pour in the broth and boiled borscht, then the fish and boil all the ingredients for another 15 minutes.
At the end, add the finely chopped larch. Serve hot.
& # 8211 6-8 stevia bindings
& # 8211 4 potatoes
& # 8211 4 bunches of green onions
& # 8211 a dried onion
& # 8211 2 tablespoons oil
& # 8211 a tablespoon of flour
& # 8211 1 l borscht
& # 8211 1–2 bundles of larch, salt
The stevia, cleaned and washed in several waters, is boiled together with diced potatoes and green onions.
After a quarter of an hour, add the onion cleaned, chopped and fried in preheated oil, in which a tablespoon of flour was put and quenched with a little water. In another pot, boil the borscht, bring to the boil, then remove from the heat and strain. Add the borscht, salt and greens and let it simmer for a while.
Fish recipe. Appetizer tart recipe with tuna fillets and mushrooms
A portion of an appetizer tart with tuna fillets and mushrooms goes well, served as a snack on a fasting day with fish release! Here that if we want a recipe with fish, we can even prepare it as an appetizer tart.
Appetizer tart with tuna fillets and mushrooms
The country dough is very fragile, prepared with mineral water, and to top it off we can add whatever ingredients we want, it is important to be fasting.
What we need for the appetizer tart recipe with tuna fillets and mushrooms:
- For appetizer country dough:
- 125 ml of mineral water
- 50 ml oil
- 1/2 teaspoon sugar
- a teaspoon of salt
- 350 g flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- For the filling:
- 150 g tuna fillets & icircn oil
- 1 red onion
- 150 g canned mushrooms
- 3-4 cherry tomatoes
- 2 cloves of garlic
- basil leaves
- lemon & acircie juice
Appetizer tart recipe with tuna fillets and mushrooms - Preparation
For tender tart appetizer dough, mix the oil well with the sugar and salt, then add the mineral water and the sifted flour together with the baking powder and the baking soda.
Knead a non-sticky and not very firm dough, which we leave to rest for 10-15 minutes, covered with a foil of freshness, while we turn the oven to 180 degrees.
After this interval, we spread the dough in a thin layer inside the tart, wallpaper and the side walls with it.
& Icircnțepăm dough tart from place & icircn place with the fork, then & icircl grease with a little ketchup.
Spread the ingredients for the filling over the dough: well drained tuna fillet and sprinkled with lemon juice, well drained mushrooms, halves of onion and garlic slices, broken basil leaves, cherry tomato slices and sprinkle with pepper and oregano.
We cook delicious appetizer tart with tuna fillets and mushrooms, for 20 minutes at 180 degrees.
Let it cool, portion it and serve it with gusto, with your loved ones.
Appetizer tart with tuna fillets and mushrooms it is both tasty and filling, it can take the place of any meal. It can be served plain, or with ketchup, like pizza, with a pickle salad, or with a lettuce.
Fish, not missing from the table of flowers
On Sunday, April 25, Christians celebrate the Flowers, the feast that commemorates the entry of Jesus into Jerusalem and his greeting with olive, finch and palm branches. Therefore, in the Romanian churches willow branches are consecrated, which the Romanians take to their homes and place them on icons, at the door of houses, at the gate and even in the stables of animals.
Fish is the indispensable food on the Romanian table on Flower Day, being a release for its consumption. It is said that Jesus asked to eat fish, which is why the Orthodox Church approves this food on the day of the Flower. It is also said that fish brings good luck to all those who consume it on April 25 and helps them heal from any disease.
Please note that seafood is not fasting, as many believed. The Archbishop of Tomis explained that the Romanians consider them fasting foods out of greed, in order to deceive the fast. Once consumed, it means you have broken the fast.
"It is very clear that they are not fasting, because those are beings, not fruits, even if they do not have blood, as they say. It's a false argument. Where did you see blood in milk and cheese? Not by a long shot. It is a kind of trick, a way to baptize these fruits out of greed ", replied the Archbishop of Tomis.
FISH recipes for dinner. Cori Grămescu recommends salmon on days with Fish Release
FISH RECIPES FOR DINNER! During fasting, food of animal origin is prohibited, and fish is part of them. But today is Fish Release so we can cook the fish the way we want and add it to vegetables, rice or pasta. The SUPER-HRANA.RO team comes up with some recipe proposals for fish dinner and if you are fasting, and if not.
Baked cod with potatoes
For this preparation you need two fillets of cod, an onion, three cloves of garlic, four or five potatoes, a sliced tomato, olive oil, salt and pepper to taste and green parsley.
Grease the pan with olive oil and add the sliced onion, place the cod fillet and separately prepare a clove of garlic cloves, a tablespoon of olive oil, water and salt and pour it over the fish. After placing the composition in the pan, place the slices and the finely chopped parsley on top of the diced potatoes. You can also put the sliced tomatoes on top of the potatoes and cover the tray. Put in the oven on medium heat for 20 minutes, after this time uncover the tray and leave it in the oven until the potatoes are browned.
Macro in Greek
You can use a kilogram of mackerel, 200 ml of tomato juice, 50 ml of oil, a lemon, six cloves of garlic, bay leaves, salt and pepper, thyme or parsley.
Put the fish in a bowl that fits in the oven, sprinkle with lemon and season it, and then put in the fridge covered with cling film for 30 minutes. Mix the tomato juice with the oil and thyme, and pour this sauce over the fish taken out of the fridge, add salt and pepper and put in the oven for 40-50 minutes. It can be served with lemon or a garnish of boiled or steamed vegetables.
Baked salmon with carrot and horseradish puree
You need four salmon fillets, a kilogram of boiled, cleaned and crushed carrots, four tablespoons of olive oil, four tablespoons of horseradish along with salt and pepper.
Make a puree of boiled carrots, along with horseradish, olive oil, salt and pepper. If you are not fasting, you can use butter instead of olive oil. Divide the composition evenly and place over the salmon fillets. Bake for 15-20 minutes, as soon as you see that the fish is ready. You can serve it with a garnish of sauteed spinach.
Cori Grămescu recommends salmon!
"Salmon is an ideal source of Omega-3 and Omega-6 fatty acids, and its consumption, fresh or marinated, brings a health contribution to the body, has a beneficial role in managing blood lipid levels. It has a protein intake, being a good source of animal protein that is easily digested. It would be best to consume it in the oven at low temperature or poached. By slow cooking at a moderate temperature there is the advantage that we keep as little as possible altered the nutritional benefits of essential fatty acids ", he declared for SUPER-HRANA.RO Cori Grămescu.
Sea bream in the oven
You need 900 grams of sea bream, a garlic, a few sprigs of rosemary, olive oil and two potatoes. Clean the fish, wash it and season it with salt and pepper to taste, and fill the fish cavity with crushed garlic and rosemary threads. Peel a squash, grate it and slice it into small pieces. Place the fish over the potato layer next to the salt and pepper and cover it with the rest of the potatoes. Place in the oven at 200 degrees for 18-20 minutes.
Fish Untie Salad
• 1 salted mackerel
• 1 head of lettuce
• 1 apple or 1 orange
• 8 nuts
• 2 tablespoons of vinegar
• ½ lemon
• 2 tablespoons dill
• salt and pepper to taste
Method of preparation
Clean the mackerel on the inside, wash it well and put it in water. Let it soak for about 2 hours. Remove the bones and skin and cut it into small pieces.
Put the mackerel in a bowl. Add the peeled apples and cut into thin slices or cubes. Finely chop the lettuce, coarsely crushed walnut kernel with a knife and dill.
In a separate bowl, mix the vinegar with the lemon juice, salt and pepper. Pour the sauce obtained over the ingredients and mix gently, without crushing the fish.
Mackerel salad is served as such, or can be used as a side dish.
If you do not have, or do not find mackerel, do not try to use this type of fish. Mackerel or herring also go very well.