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Carp rounds with sauce

Carp rounds with sauce

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I fished a carp directly from the fishery behind the block .... and I prepared a sauce and a polenta and dinner is ready tonight .....

  • 1 carp about 1,250 Kg (he was male, I ate his milk)
  • flour and corn
  • coarse salt
  • frying oil
  • S.O.S
  • 150 g Greek yogurt
  • 1 head of garlic (not very large)
  • 1 tablespoon oil
  • a pinch of salt

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Carp rings with sauce:

I like to clean and prepare the fish more than to eat it. I cleaned the carp of scales, then I took out its entrails, I decapitated it (I gave the head to a cat that haunts under my window). I washed the carp well and then I cut it into rounds and sprinkled salt over the rounds, I put them in the fridge until it was fried. First I made the sauce. I cleaned the garlic cloves, cut them into small pieces and put a pinch of salt over them, then pounded them well. After I pounded them well, I mixed them with the oil and at the end with the Greek yogurt, it is a sauce that we like very much, I just want to eat it with polenta. After making the sauce I started frying the fish. I mixed the flour with cornstarch and a little salt, then I took the fish slices and rolled them through this mixture, I caught with a toothpick the 2 parts of the slices, to fry nicely. I heated the pan with oil and then I placed the fish slices, I browned them nicely on both sides, then I took them out on a napkin to absorb the excess oil. I served it with hot polenta and garlic sauce with yogurt. Enjoy your meal.

Mambo no. 5 X 3: tomato sauce, donuts and capia

We want, we don't want, winter is coming, but let's enjoy autumn and reap what we have sown. Or to buy from those who sowed and to file in the pantry, because who knows how long we have to wait until the sun sets in spring. So I invite you to. dancing in the kitchen. Not just any dance, but the dance, sorry, the sauce of the five or three or five kilograms of tomatoes, five donuts and five capsicums.

On relaxation, that it lasts quite a long time, with attention to the pain of the saddles and with confidence that a madness of sauce will come out, let's do something that few may know. Basically, depending on how much you reduce, it can be a pepper and tomato paste or a pepper and tomato sauce. What do we use it for? For everything, from soup and broth, to stews, steaks with sauce and even sarmale. It's just that it's not just tomato, but it has a more special taste, from capia and donuts.

Once we have the raw material and necessarily well washed, we get to work, not before we get rid of all the seeds from the peppers, not another, but it ferments whatever we do, and the skin from the tomatoes (or not).

Then we get to work: we cut and go through the blender. Beware of fingers, manicure and back pain. Oh, and if you don't like to color your skin on your hands, cuticles or nails in a yellow-orange to red, wear gloves. Otherwise, I'm just telling you, it takes a while!

Washing was just a workout for what was to come. In the happiest case, you will stand for about two hours and cut into cubes, which you will then put in the blender. If I cut it, the rest is just a game.

You already know that the tastiest dishes come out in the cauldron and wood fire. But high enough for the flame, because it's not in a hurry to boil. The same goes for the stove. Slow fire and saucepan or double-bottomed pot or, if you do not have such a pot, then necessarily a heat sink.

The taste is not discussed. Some prefer to add just a little sugar and salt, plus a pinch of pepper. Others, flavor as it includes, from garlic (also blended) and basil, to cumin and even hot peppers!

At the last boil add the magic potion: olive oil. Which has an extraordinary role. It will rise above the sauce or pasta and will not allow any bacteria or microorganisms in the air to alter the contents of the jar.

For even greater safety, after pouring the sauce or pasta into the jar and covering it with a lid, you can sterilize it in boiling water. And over the winter you will have a madness of sauce.

So, we're done, and we still have energy, let's dance. Lou Bega, Mambo no. 5. Let me see you!

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Baked mushroom carp (Danube)

The carp is cleaned and washed. Fresh mushrooms and onions are cleaned, washed and cut into blades and slices, respectively.

Method of preparation baked carp with mushrooms

Season the carp and place in a pan. Put the fresh mushrooms, olives, chives, dry white wine and broth in a bowl. Add hardened onions, flour dissolved in a little water and thyme. Pour over the carp and bake for 35-45 minutes. When ready, place on a plate and serve with lemon slices.

The dish is served hot with dry white wine.

Fish and seafood

Here you can find recipes that use a variety of fish species: mackerel, carp, catfish, sea bream, pike, pike, perch, trout, mackerel, meatballs, crucian, prepared in various forms: baked fish with tomatoes or vegetables, stuffed, in aluminum foil, fried in oil, grilled, breaded, boiled in spice soup, marinated, stewed, in the form of a plate, fish borscht, smoked fish salad, fried on a plate, fried in salt crust, chopped, made meatballs, served with polenta, garlic sauce, lemon juice.

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Today I invite you to enjoy a baked salmon with orange icing and soy sauce with honey. It is a delicious dish that does not require any major effort in the kitchen.

If I sit and think better, you can serve it even in 30 minutes. Only it will become even tastier if you leave the salmon to marinate in the prepared sauce in the blink of an eye with fresh orange juice, soy sauce and honey. With an extra taste and aroma from a clove of garlic (or two, if smaller) and a tablespoon of Dijon mustard, I assure you that you do not need any additional spices.


  • 2 slices of salmon (400 gr.)
  • 3 tablespoons soy sauce
  • orange juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves of garlic
  • 1 tablespoon sesame seeds

For the gasket:

Preparation method:

1 Prepare a bowl and put together the juice of half an orange, three tablespoons of soy sauce and 2 tablespoons of honey. Add a tablespoon of Dijon mustard and mix the sauce with a smaller fork or fork. Keep two or three tablespoons aside. It will be a perfect dressing for Primavera salad.

2 Peel a clove of garlic or two, if smaller, then crush and chop finely.

3 If you have a smaller heat-resistant glass tray, it is ideal for preparing this dish. Put the salmon slices in it, sprinkle the garlic on top and sprinkle abundantly with the prepared sauce, keeping a part for the icing at the end.

4 Cover the bowl with plastic wrap and let cool for at least 10-15 minutes. The flavors will blend in, and the soy sauce is salty enough so that no further seasoning is needed. I'm not telling you about the sweet-sour orange juice that helps a partial marinade and enriches the preparation. In combination with honey, it will be an excellent sweet-sour icing that will easily caramelize our salmon prepared in the oven.

5 Meanwhile, heat the oven to 170 ° C (190 ° C / gas). Remove the tray from the refrigerator and set the foil aside. Place in the oven for 15 minutes, then remove and add the carrots. Pour the remaining sauce on top and sprinkle a tablespoon of sesame seeds.

6 I think that another 5 minutes in the oven are enough for a light caramelization of both the salmon with sesame on top and the baby carrots from Bonduelle that I used this time. They are delicious and I love them. In fact, the peas used in the salad are from Bonduelle cans. They are already pre-cooked and have an extraordinary taste that often saves you if you want to prepare something very quickly.

7 Mix the Primavera salad with arugula and a few peas, then add the preserved sauce and drizzle with a drop of olive oil.

8 Serve the glazed salmon in the oven with the hot orange sauce and soy sauce with honey along with caramelized carrots and a generous portion of salad.

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