Codfish and beans

Ingredients: 500g cod fillet, 1 cup beans, 50g butter, 1 carrot, 4 tablespoons vegetable oil 2 onions, 2 cloves of garlic.

Preparation: Kidney beans soak overnight in salted water.  Then drain the water and boil the beans until tender.  Separately boil the fish, cool it and cut into small pieces.  In a deep skillet, heat the butter and vegetable oil and fry the diced onions, grated carrots and chopped garlic.  Two tablespoons of cooked beans with a spoon mash into a puree and mix with fried onions and butter.  Put the pan in the same fish, and the remaining beans, salt and pepper to taste and simmer 15 minutes over low heat, covered.

Carp in the beer

Ingredients: 2 cups light beer, a large carp, weighing about 2kg, 500g bacon, 50g butter, 1 lemon, 2 carrots, 1 stalk of celery petioles, 2 bay leaves, 4 sweet peas and 4 peppercorns, salt, 3 buds cloves, black pepper

Preparation: Bacon cut into thin plates, or use ready-made thread.  Karp's clear from the scale, gut and cut the head and tail.  Then cut the carp into pieces and each piece has cut in half along the ridge. Drizzle slices of carp squeezed lemon juice, pepper, a little salt, then wrap each piece of carp in a thin plate of bacon and tie with a thread, then lightly fry the bacon pieces in a carp on all sides in vegetable oil. Dice the carrots and celery, add them to fish, to the same place the bay leaves and other spices.  Pour all the beer and simmer over medium heat for 10-15 minutes.  Transfer the fish gently in a saucepan. In a pan, where there were vegetables and beer, add butter and mix well.  When the butter melts, wipe the contents of the pan through a coarse sieve or colander, pour sauce fish obtained in the skillet and simmer, covered over low heat until tender.

Fish cutlets with squid

Ingredients: 300g squid, 2 onions, 500g fish fillet, 2 slices white bread, milk, 1 egg, 2 tablespoons bread crumbs, vegetable oil for frying, black pepper, salt, 2 tablespoons  butter.

Preparation: Squid Wash, peel and boil in salted water for 3-5 minutes.  Remove the squid, dry and mince together with the fish fillets, onion and pre-soaked in milk, white bread.  Add egg, salt, pepper and mix well. Formulated from the resulting ground meat patties, in bread crumbs and fry on both sides in hot oil, and then bring to a willingness in the oven.  When serving sprinkle cutlets with melted butter.

French toast with salmon

Ingredients: Products 6-8 toast: rye bread or rye slices of fried bread, 2 cloves of garlic, 100g Adyghe cheese (or mozzarella and feta cheese) 200g salted red fish (salmon or salmon), green onion, ground black pepper. Preparation: Bread or roasted garlic rub with black bread, put on every piece of a plate of cheese and finely chopped fish. Sprinkle with black pepper and green onions.

Salad with caviar and smoked salmon

Ingredients: 75g salted salmon, 140g salmon caviar, four eggs, 1 / 2 cup of rice, 150g of mayonnaise, 1 small onions, 1 bunch parsley, leaves of lettuce.

Preparation: Boil the eggs hard-boiled, cool, peel and cut into cubes.  Figure rinse, cover with water, salt to taste and boil.  Slices of salmon cut into thin strips.

Onion peel and shred.  Parsley rinse under running water, dry and finely chop.  Wash lettuce and dry. Pour the cooled rice in a bowl and mix it with chopped eggs, onions and parsley.  Add the salmon, salt and black pepper to taste.  All mix well, season salad with mayonnaise. Put the salad bowl of lettuce leaves.  Lay lettuce on top in the form of slides.  Garnish salad with salmon caviar and serve.

Fried fish with walnuts.

Ingredients: 1kg fillet of any marine fish, 1 cup walnuts, 2 tablespoons flour, 2 eggs, salt, vegetable oil for frying

Preparation: Wash the fish fillets, dry, cut into slices, season with salt and leave for about 15 minutes.  Chop walnuts, egg whisk. Roll the fish pieces in flour, then dip in beaten eggs and roll in chopped nuts. Fry the fish in a frying pan with the heated vegetable oil on both sides until golden brown

Roasted Fish recipes

Ingredients: 1 kg fish fillets, 4 onions, 3 carrots, 5 pcs.  potatoes, 200g of cheese, 1 liter fish stock, 150g butter, parsley and dill sauce for fish, paprika powder, pepper and salt to taste.

Preparation: Fish fillets cut into pieces, salt, pepper, season with herbs for fish to taste and leave to marinate for 30 minutes.  Onions, carrots and potatoes clean and cut small strips.  Sauté onion and carrots in butter, add paprika.  Wash greens and chop. At the bottom of each batch, place the pot a little butter.  This is followed by a layer of fish, vegetables, potatoes and onions and carrots.  Season with salt and pepper to taste, pour the broth so that it reached the last layer, and place the pots for 20 minutes.  in an oven preheated to 180 °.  After 20 minutes remove the pot, put in each layer of grated cheese and place in oven for another 5-7 minutes.  When you see golden brown, the dish is ready.

Spectial Roasted Fish Recipes

Ingredients: 1 kg fish fillets, 4 onions, 3 carrots, 5 pcs.  potatoes, 200g of cheese, 1 liter fish stock, 150g butter, parsley and dill sauce for fish, paprika powder, pepper and salt to taste.

Preparation for: Fish fillets cut into pieces, salt, pepper, season with herbs for fish to taste and leave to marinate for 30 minutes.  Onions, carrots and potatoes clean and cut small strips.  Sauté onion and carrots in butter, add paprika.  Wash greens and chop. At the bottom of each batch, place the pot a little butter.  This is followed by a layer of fish, vegetables, potatoes and onions and carrots.  Season with salt and pepper to taste, pour the broth so that it reached the last layer, and place the pots for 20 minutes.  in an oven preheated to 180 °.  After 20 minutes remove the pot, put in each layer of grated cheese and place in oven for another 5-7 minutes.  When you see golden brown, the dish is ready.

Fish croquettes with sauce

Ingredients: 250g cooked fish fillet (you can use any fish), 250 g of mashed potatoes, 2 tablespoons vegetable oil 1 small onion, one third of a teaspoon of turmeric, garlic powder, ground coriander, ground cumin, ground chili pepper, 1 tablespoon chopped green coriander, 1 egg, 3 tablespoons of ground dried bread, salt, butter for greasing the pan.

Preparation: 4 tablespoons unsweetened yogurt, 1 tablespoon mustard powder, 1 teaspoon sugar. All the ground spices (turmeric, garlic, coriander, cumin, chili) to mix in a bowl with 2 teaspoons water.  On the hot oil until golden brown with chopped onion, add the soaked ground spices and stir fry over low heat for 1-2 minutes.

Fish Recipe-Trout in Greek

Ingredients: 600g fillet of trout, the juice of half a lemon, 2 cloves garlic, breadcrumbs 50g, 60g walnuts, 1 egg, 2 tablespoons of olive oil, salt and basil.

Preparation: Cut portions of trout sprinkle with lemon juice and leave to marinate for half an hour. Garlic grate on fine grater, mix with chopped walnuts, olive oil and breadcrumbs, egg, add salt to taste, chopped basil and mix well. Obmazhte the mixture pieces of fish, place on greased baking sheet and bake in oven for 20-30 minutes at 180 ° C until golden brown on the fish.

 

Fish soup with seafood and saffron

Ingredients:

Servings: 4

150 g onions

150g carrots

2 stalks celery

350 g small new potatoes

1 tbsp. l. olive oil

1 clove garlic

125 ml dry white wine

300 ml fish stock

10.12 saffron threads

500 g fish fillets (cod or salmon)

150 g green beans

125 g peeled shrimp ready

Salt and pepper

2 tbsp. l. finely chopped green

Preparation :

Peel the onion and carrot, onion rings, slice, carrot slices.  Clean and wash stemmed celery, cut into thin slices.  Wash potatoes and cut brush along the half or into four parts.

Heat the olive oil in a saucepan.  Fry the onion, carrot and celery about 5 minutes.  Add the potatoes and garlic through a press missed.  Cook without a lid for about 5 minutes.  Then pour in the wine and fish broth, put the thread of saffron.  Bring to a boil and simmer, covered for 10 minutes. Meanwhile, wash the fish dry with her slightly and cut into chunks.  Clean and wash beans, then cut each pod in half.  Put the fish and beans in a saucepan and cook all together for about 8 minutes. Add the shrimp and then a little soup.  Season with salt and pepper, sprinkle with finely chopped herbs.  Serve hot.

Recipe-Shrimp with fish

Ingredients :

3 tbsp. l. olive oil

1 large onion, finely chopped

2 cloves garlic, minced

stemmed celery, finely chop the leaves, leave for decoration

1 red bell pepper, cut into

0.5 tsp. chili powder (to taste)

1 tsp. ground cumin

225 g long-grain rice

800 g canned tomatoes

1 tbsp. l. fresh or 1 tsp. dried thyme

300 g fillet of monkfish with the skin removed, cut into 4 pieces

8 peeled raw prawns (about 75 g)

2 tbsp. l. fresh parsley

Preparation:

Pour oil into a large deep frying pan and gently warm up.  Put the onion, garlic, celery, red bell pepper, chili and cumin.  Cook, stirring often, 10-12 minutes, until soft.  Vsypte rice and cook, stirring, 2 minutes. Drain the juice from the canned tomatoes into a measuring cup or bowl.  Leave the juice, and tomatoes, place in Fig.  Sprinkle with the thyme, stir well and turn down the heat a bit. Top up with tomato juice to 1 liter of boiling water, pour into the pan and mix well.  Bring to a boil, reduce heat, cover the pan, leaving a crack, and cook in boiling quiet for 10 minutes. Season the rice to taste and arrange on top slices of monkfish.  Continue to cook in a frying pan loosely covered for 5 minutes.  Gently stir rice, turn the fish pieces and add shrimp.  Again, loosely cover the pan and cook for another 5 minutes until the shrimp become pink, fish pieces do not reach full readiness, and the rice is tender.  The dish should be juicy, not dry. Remove from heat, cover tightly and let stand for 5 minutes.  Sprinkle with parsley and celery leaves and serve with lemon wedges, so you can pour the fresh juice dish.

Carp fried with sour cream

Ingredients:

Servings: 2

400 g of fresh carp

4 tbsp sour cream

1 bunch fresh parsley

vegetable oil

Salt and pepper           

Preparation:

Karp clean.  Obrazat fillet with bone.  Cut into strips. In vegetable oil over medium heat, fry the fish slices.  Broil for 3 minutes on each side. Add sour cream, salt and pepper, cover with lid.  Simmer about 10 minutes on low heat. Cooked fish sprinkled with fresh parsley.

Trout with herbs in white wine

Ingredient:

4 fresh or frozen trout to 200 g

 1 bunch parsley (juice)

 1 sprig lemon balm

 250 ml dry white wine

 1 onion

 4 cloves garlic

 6 tablespoons.  l.  olive oil

 2 tbsp.  l.  flour

 salt and freshly ground black pepper to taste

Preparation: The fish is cleaned of scale, gut, cut off the fins and clean.  Defrost frozen fish at first.  Fish dry with a paper towel, salt and pepper inside and out, roll in flour. Parsley, lemon balm, onions and finely chop the garlic and stir.  In a pan pour some olive oil and fry the garlic and herbs.  Put the trout in the frying pan and fry each side for 2 minutes.  Add a spoonful of white wine, as soon as it boils away a bit, add a serving.  So fry trout for 15 min.  Put on a platter and pour sauce.

Salmon in Rybacki

Ingredient:

1 whole salmon (1 kg)

 250 g cherry tomatoes

 200 g peeled shrimp with tails

 200 g mushrooms

 100 ml dry white wine

 3 tbsp.  l.  olive oil, extra-class

 1 bunch parsley

 salt and black pepper to taste

Preparation: Wash Shrimp and mushrooms, cleaned and cut into slices. Salmon to clean, gut, wash and salt inside and out, put in a refractory form, greased. Cherry tomatoes cut in half, put on the salmon cover with shrimp and mushrooms, season with salt and pepper. Drizzle salmon with olive oil and dry white wine, sprinkle with chopped parsley.  Preheat oven to 200 ° C.Cover the salmon with foil and bake 30 minutes. On the finished salmon off the skin. Serve salmon with tomatoes, shrimp and mushrooms.

Recipe Marinated mackerel

Ingredients:

4 fresh or frozen mackerel (300 g)

 1 bunch fresh mint

 1 bunch parsley

 green leaves for decoration

 1 lemon (3-4 Art. L. Juice)

 2 bay leaves

 2 cloves garlic

 125 ml white wine vinegar

 1 / 2 tsp.  black peppercorns

 4 tbsp.  l.  olive oil

 salt and black pepper to taste

Preparation:

Heat oven to 200 ° C.  Fresh mackerel gut, remove the scales, wash well.  Frozen mackerel thawed first.  The fish is put into a fireproof ceramic or glass form, salt and pepper and put bay leaves.  Sprinkle with lemon juice and add enough water so that it almost covered the fish.  Place in oven and bake for 10-15 minutes. The fish is removed from the broth, dry paper towel.  Still warm fish cut in half lengthwise, cut off his head.  A little cool, then clean off the bone. Mint slice into thin strips.  Parsley and garlic chopped.  Herbs and garlic mix, add the vinegar, olive oil, salt and pepper.   

Dried cod Genovese

Ingredients:

600 grams of dried cod

 500 g tomatoes

 1 stalk celery petioles

 1 carrot

 300 g potatoes

 1 small bunch parsley

 1 small bunch basil

 3 tbsp.  l.  pine nuts

 1 onion

 2 cloves garlic

 5, Art.  l.  olive oil

 1 liter of vegetable broth (you can of cubes)

 salt and black pepper to taste

Preparation:

Cod soaked in cold water 24 hours, water changed 1-2 times.  Then rinse the fish, remove skin, remove bones, cut into pieces.

Perch - baked in parchment

Ingredients:

4 medium-sized perch

 1 / 2 lemon (juice)

 50 g black olives, pitted

 2 cloves garlic

 8 Art.  l.  olive oil

 3 bay leaves

 1 / 2 tsp.  black peppercorns

 salt and freshly ground black pepper to taste

Preparation:

The fish is cleaned of scale, gut, wash and put in a bowl.  Garlic press to squeeze through, add lemon juice, 4 tbsp.  l.  olive oil.  Cracked bay leaf, peppercorns to grind.  All mixed and poured onto the fish.  Put the fish in the refrigerator for 2 hours. Heat oven to 200 ° C.  4 sheets of parchment with olive oil to grease.  Remove fish from marinade, place on parchment (one fish on a leaf), salt, pepper and pour over the marinade.  Finely chop the olives, put on a fish.  Fish wrapped in parchment and bake in oven for 8 minutes.  Fish serve on parchment.

Trout with potatoes and artichokes

Ingredients:

1 trout (1 kg)

 2 fresh artichoke

 2 potatoes

 1 lemon

 1 clove shallots or onions

 1 tbsp.  l.  dry white wine

 3 tbsp.  l.  olive oil, extra-class

 1 bunch parsley

 salt and freshly ground black pepper to taste

Preparation:

Trout wash, clean, gut and salt inside and out, put into a form that the laid a sheet of parchment.

Artichokes cleaned of the old outer leaves.  From other sheets to tear the tops.  Slice the artichokes and put them in water with lemon juice so they do not darkened.

Special recipe - Japanese fish snack

Products for: 2 servings: 250 g fish fillets, 2 eggs, 2 tablespoons soy sauce, vegetable oil, 1 tablespoon sweet wine, flour, cornmeal, 1 teaspoon sugar, salt and pepper.

 Preparation: Fish fillet mince, mixed with cornmeal.  Add egg yolks, vegetable oil, wine and pre-whipped egg whites with sugar.  Pour the lot into the pan with the heated oil and fry until golden brown on both sides.  Cool, cut into strips.  Submit to the table can be with greens, avocado, cucumber, green salad.