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Fish brine

Fish brine


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  • 9 pieces of fish (no fillets)
  • 1-2 tomatoes
  • 1-2 peppers (kapia, donuts, fats, which you have at hand)
  • 2 hot peppers (green or of the same in vinegar)
  • 2-3 cloves of garlic
  • 1 dill bunch
  • 1 bunch of parsley
  • coarse table salt

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Fish brine:

The fish is cleaned of scales, portioned, seasoned with salt and put on the grill. Tomatoes and bell peppers are also grilled. Meanwhile, prepare the sauce. Put 1.5 liters of water in a pot and boil. The hot peppers (I prefer the ones in vinegar) are cut into rounds, the tomatoes and roasted peppers are peeled and finely chopped, the dill and parsley are finely chopped, the garlic is ground. All this is added to boiling water. Leave it on the fire for a few more minutes. If you use raw hot peppers, you can add 1-2 teaspoons of vinegar. Do not add salt to the sauce because the fish has a lot of salt. Put the fish in the sauce and leave it for 10 minutes, then you can serve it with the famous polenta.


Fish brine

Fish brine is a quick, easy and cheap recipe. Well, in terms of price, it also depends on which fish you choose.

My recipe is one to make in the block kitchen, simple, necessarily spicy and garlicy.

Ingredient:

  • 6-8 fish fillets, I had two sea perch and two mullets that I threaded I didn't use whole fish for the simple reason that my family is a bit skeptical about fish bones, but I keep the bones, heads and tails for fish stock . For small and medium-sized fish, the option of cooking them whole works very well, but if you have a large fish, you can slice it into medallions.
  • 500 ml of hot water
  • 2-3 medium tomatoes
  • 2 bell peppers or kapia
  • 1-2 hot peppers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 6 & # 8211 7 cloves of minced or finely chopped garlic to taste

We clean the fish of scales and intestines.

I threaded them and cut off their heads and tails, you can leave them whole. Dry with water, salt.

Heat the grill very well and prepare the brine.

Boil 500 ml of water with 1 teaspoon of salt, pepper and thyme.

I left the hot peppers and whole tomatoes, but I cut the peppers in half. This is to make it easier for me to clean after ripening the seeds.

I grilled the vegetables first.

After about 5 minutes, they looked like this:

I cleaned the vegetables of burnt skin.

I also cut the peppers into strips and crushed the tomatoes.

I put everything in the pot with boiled water, over low heat, until the fish was ready.

Grilled fish fillets (you can also use the pan), first with the skin down for about 2-3 minutes, then 1-2 minutes on the other side. When they penetrate, they will come off easily.

I turned off the brine and added the crushed garlic cloves to it.

I placed the fish in a serving bowl, then poured the brine over it.

I let it taste for about 10 minutes and served it with polenta.

In another form of cooking, you can do the following:

Bake the peppers. To make it easier to clean the seeds later, I advise you to remove the spine with the seeds before cooking the peppers.

I use a special plate for baking peppers and eggplants. As you know, they go baked in the oven, over high heat.

Once baked, keep them in a bowl with a lid, they will be easier to clean due to steam.


    When you notice that the fire has subsided, but the embers have remained strong, put the tomatoes and hot peppers on the grill. Turn the vegetables on all sides until browned all over. Saute the vegetables and place them in a bowl, sprinkle with salt, then cover with foil and let them cool.
  1. Clean the fish, which you will later grease with oil on each side. The grill should be cleaned with a brush, then greased with a piece of bacon or oil.
  2. The fish must be placed on the grill and twisted until they turn brown.

Enjoy the fish brine with a hot polenta!


Fish brine

Fish brine is a quick, easy and cheap recipe. Well, in terms of price, it also depends on which fish you choose.

My recipe is one to make in the block kitchen, simple, necessarily spicy and garlicy.

Ingredient:

  • 6-8 fish fillets, I had two sea perch and two mullets that I threaded I didn't use whole fish for the simple reason that my family is a bit skeptical about fish bones, but I keep the bones, heads and tails for fish stock . For small and medium-sized fish, the option of cooking them whole works very well, but if you have a large fish, you can slice it into medallions.
  • 500 ml of hot water
  • 2-3 medium tomatoes
  • 2 bell peppers or kapia
  • 1-2 hot peppers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 6 & # 8211 7 cloves of minced or finely chopped garlic to taste

We clean the fish of scales and intestines.

I threaded them and cut off their heads and tails, you can leave them whole. Dry with water, salt.

Heat the grill very well and prepare the brine.

Boil 500 ml of water with 1 teaspoon of salt, pepper and thyme.

I left the hot peppers and whole tomatoes, but I cut the peppers in half. This is to make it easier for me to clean up after ripening the seeds.

I grilled the vegetables first.

After about 5 minutes, they looked like this:

I cleaned the vegetables of burnt skin.

I also cut the peppers into strips and crushed the tomatoes.

I put everything in the pot with boiled water, over low heat, until the fish was ready.

Grilled fish fillets (you can also use the pan), first with the skin down for about 2-3 minutes, then 1-2 minutes on the other side. When they penetrate, they will come off easily.

I turned off the brine and added the crushed garlic cloves to it.

I placed the fish in a serving bowl, then poured the brine over it.

I let it taste for about 10 minutes and served it with polenta.

In another form of cooking, you can do the following:

Bake the peppers. To make it easier to clean the seeds later, I advise you to remove the spine with the seeds before cooking the peppers.

I use a special plate for baking peppers and eggplants. As you know, they go baked in the oven, over high heat.

Once baked, keep them in a bowl with a lid, they will be easier to clean due to steam.


    When you notice that the fire has subsided, but the embers have remained strong, put the tomatoes and hot peppers on the grill. Turn the vegetables on all sides until browned all over. Saute the vegetables and place them in a bowl, sprinkle with salt, then cover with foil and let them cool.
  1. Clean the fish, which you will later grease with oil on each side. The grill should be cleaned with a brush, then greased with a piece of bacon or oil.
  2. The fish must be placed on the grill and twisted until they turn brown.

Enjoy the fish brine with a hot polenta!


Trout brine

Trout brine

Trout brine with hot polenta is one of my favorite foods.
If I have to choose between a trout prepared after I don't know what sophisticated recipes, and a trout brine, then I will definitely choose trout brine, necessarily with hot polenta.
In summer I use fresh garden tomatoes baked on the grill, but in winter you can confidently use canned peeled whole tomatoes in tomato juice from Sun Food.
They only contain tomatoes and salt - it is a natural product, very tasty that should not be missing from any pantry.
Trout brine can also be prepared on fasting days with fish release.
If you have not prepared trout brine so far, I recommend you try it !!

Brine of trout-Ingredient

2 fresh trout
a can of tomatoes in Sun Food tomato juice
2 baked peppers
4-5 cloves of garlic
a sprig of thyme
a teaspoon of sugar
salt
pepper
olive oil
1 tablespoon apple cider vinegar
chopped green parsley

Trout brine-Preparation

Peeled and washed trout are dried with a paper towel then seasoned with salt and greased with olive oil.
Cool on the hot grill for a few minutes on each side.
For the brine, boil about 400 ml of water, add salt to taste, 2-3 tablespoons of olive oil, finely chopped canned tomatoes, chopped peppers, thyme sprig, sugar and vinegar.
Boil over medium heat for about 10 minutes and finally add the crushed garlic.
Put the fish in a ceramic bowl or a plastic saucepan, pour hot brine over it, sprinkle with chopped parsley, cover and let it sit for about 15 minutes.

Tips:
-is necessarily eaten with hot polenta
-if you don't have trout you can use carp or other fresh fish without too many bones
& # 8211 fish must be grilled


    When you notice that the fire has subsided, but the embers have remained strong, put the tomatoes and hot peppers on the grill. Turn the vegetables on all sides until browned all over. Saute the vegetables and place them in a bowl, sprinkle with salt, then cover with foil and let them cool.
  1. Clean the fish, which you will later grease with oil on each side. The grill should be cleaned with a brush, then greased with a piece of bacon or oil.
  2. The fish must be placed on the grill and twisted until they turn brown.

Enjoy the fish brine with a hot polenta!


Brine bacon - simple and tasty!

A very successful recipe! The bacon comes out incredibly tasty and soft.

INGREDIENT:

-a teaspoon of black peppercorns

-condiments for bacon - to taste.

For brine: 200 g of salt to 1.5 liters of water.

METHOD OF PREPARATION:

1.Cut the bacon into 4 cm thick pieces (in the transverse direction). Put them in a saucepan or other suitable bowl.

2.Cut the garlic into fairly large pieces.

3. Sprinkle the garlic cloves, black peppercorns and bacon spices over the bacon pieces in the pan.

4.Prepare the brine: add salt to boiled and cooled water. Stir until completely dissolved.

5. Pour the brine over the ingredients in the pan. Cover the bacon pieces with an overturned plate so that they are completely covered in brine.

6. Allow the bacon to salt for 24 hours at room temperature. Then refrigerate for about a week. After that you can serve it.


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