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Carp stuffed with potato garnish

Carp stuffed with potato garnish



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Fold over the scales and intestines and wash very well

Take a wooden hammer and beat the fish well so that the meat and the skin do not fall apart.

Carefully remove the meat, then cut it into 6-7 pieces and put it in salted water to boil a little while 3-4 boils, then let it cool a little, then carefully remove the bones (if they are cooked, remove them more easily )

Finely chop the onion 2-3 pieces and cook in a little oil then put the grated carrot and celery and let it cook well for another 2-3 minutes then mix with the fish meat, add the breadcrumbs and finely chopped green parsley. , crushed garlic and a little oil 3-4 tablespoons season to make a paste to fill the fish

Take fish and fill it with this composition then sew with thread.

In a pan put oil then slices of potatoes seasoned with a little salt and 2 onions cut fish and hardened to put over potatoes put a little water and wine and put in the oven for 1 hour and a half over medium heat.

Honestly, last time I made it without carrots and celery and it turned out better, so my husband says. I liked it so much with vegetables.


For the pigeon filled with the potato garnish, the cleaned pigeons are boiled for 40 minutes. The six potatoes are cleaned, cut into thicker slices, put in water and set aside, eggs, bread, salt, pepper, paprika mix well, finely chop the parsley and green onions, carrots and garlic are finely grated. Add next to the egg mixture (salt, pepper and garlic to taste).

After 40 minutes, remove (carefully) the pigeons from the boil, put them in a tray and fill them with the mixture written above. Potato slices put the wheel next to the ready-filled pigeons. Put a tablespoon of lard on these and put them in the oven for another 30 minutes.

Place a (large) plate of lettuce on a square plate, place a pigeon on it and place the potatoes next to it. Separately in a bowl put pickles (preferably homemade). Pigeon stuffed with potato garnish is served hot.


The best garnishes for fish

Lentils and spinach with garlic

Ingredient:

- half an onion, cut julienne

Method of preparation: put the onion to harden in a little oil, with a little salt, until it becomes golden, then add the boiled lentils over it (they may not be boiled even completely, so that it has a better texture in combination with the fish). Leave in the pan for 5-10 minutes, stirring occasionally. Towards the end, add the raw spinach and leave for a few minutes (it softens very quickly). The crushed garlic is added at the end, so as not to lose the flavor during cooking. Season the garnish to taste. It goes best with salmon, but the taste is compatible with other types of fish.

Wholemeal pasta with lemon peel

Ingredient:

- 1 teaspoon of fresh oregano leaves

- 2 tablespoons olive oil

- 1 tablespoon of lemon juice

Method of preparation: the pasta is boiled according to the instructions on the package. Put the rest of the ingredients in a blender and mix until you get a delicious sauce. Boiled and drained pasta is sprinkled with Parmesan cheese and pour over this sauce of herbs and lemon. This garnish goes great with any slightly sweeter and fatter fish meat, because it also cuts the weight of the meat.

Sweet potato wedges

Unlike white potatoes, sweet potatoes are full of antioxidants and should be integrated into a healthy diet. If you love the classic English & quotfish and chips & quot, but want to change the recipe a bit, try sweet potato wedges.

Ingredient:

- 1 large sweet potato cut into long slices

- shichimi (a Japanese spice) or chilli powder.

Method of preparation: preheat the oven to 250 degrees Celsius and place the potatoes in a tray lined with baking paper. Sprinkle with oil, season and leave in the oven for about 30 minutes, until they penetrate and brown. At the end you can give it a little thyme for extra flavor.

Asparagus salad and goat cheese

Ingredient:

- a few slices of bread with crispy crust, cut into cubes (1 cm)

- 1 tablespoon of lemon juice

- 30 g crushed goat cheese

Method of preparation: preheat the oven to 250 degrees Celsius and arrange the bread cubes in a single layer on the baking paper in a tray. Brown them for 5 minutes, until golden. Leave it to cool and then crush them a little more. Then arrange the asparagus on the baking paper, sprinkle with oil and season with salt and pepper. Put it in the oven for 12-14 minutes, until it becomes tender (you have to turn it from time to time to cook evenly). When it's ready, sprinkle it with lemon juice, then sprinkle the crumbs on top. Add the pieces of goat cheese and lemon peel on top and serve everything with a fatty fish.

Grilled pineapple, an exotic garnish for fish

Ingredient:

- 1 peeled pineapple and cut lengthwise into 6 parts

- 2 tablespoons rapeseed oil

Method of preparation: cut each long slice of pineapple into 6 parts, then stick them in a skewer stick, leaving little space between them. You will get 6 pineapple skewers. Heat a grill over medium heat, then grease the skewers with rapeseed oil and place them on the grill and turn them over from time to time. The pineapple is ready when it is browned and the grill marks appear on it (it lasts about 8 minutes). Season with a little ginger powder. This gasket fits best with the tone.

As you can see, rice, potatoes and salad are not the only ones fish fillets, but there are many others that are healthier and more exotic!


The fish is cleaned of scales and intestines. Wash, wipe, salt, then notch. Fry the carp lightly on both sides in a little oil.

Remove the fish from the pan and, in the same oil, fry the mushrooms, broccoli, potatoes, thinly sliced ​​peppers, celery stalk and, finally, the chopped onion.

Put a layer of potatoes in a pan, cover with hardened onions. Place the fish on top and fill it with mushrooms, peppers, celery, a few slices of lemon and 2 tablespoons of hardened onions. The bouquets of broccoli sit nicely over the fish. Season with salt, thyme and pepper to taste, sprinkle with 150 ml of white wine and tomato juice. In each notch made of fish we put lemon slices.

The tray covered with aluminum foil is baked for 20 minutes, then another 10-15 minutes without foil. Fish stuffed with baked vegetables can be served with a glass of white wine. The result is absolutely delicious. Good appetite!


Potatoes stuffed with vegetables (ratatouille) fasting recipe

Potatoes stuffed with vegetables (ratatouille) fasting recipe, vegan. Baked potatoes with a delicious filling of sauteed vegetables: eggplant, peppers, zucchini, garlic and then au gratin in the oven. Those who do not fast can add at the end a little goat cheese, mozzarella or feta.

Among the 6 kinds of stuffed potatoes I made this vegan version (of post). Execlenti came out! You can read the other recipes at the end of the article.

I chose the potatoes to be of equal size and I boiled them in shell in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes in advance one day.

The filling is a classic ratatouille: a summer vegetable dish composed of eggplant, onion, pepper, zucchini, garlic and herbs. In the past I made ratatouille but in the oven & # 8211 recipe here.

Cheese is optional in both cases but I recommend you put it. Of course if you are not fasting or you are not vegan. The cheese can be goat, feta, mozzarella or whatever you like and you have at hand.

The quantities below are for 6 people but can be easily adapted according to needs.


Video: Easy and delicious Double Baked Potato Skins (August 2022).