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Carp plaque

Carp plaque


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1. Peel the fish, wash it "quickly" under running water without letting it stagnate in the water "so that the jam does not go away", increase it by the number of servings (I left it whole but without a head) . Rub it with salt and pepper.

2. Cut the onion in half, then cut each half into thin slices.

3. Heat a non-stick pan, pour the oil and when it is hot release the chopped onion. Stir periodically until soft and yellow (do not burn!).

4. Peel the tomatoes. I scald them for 1/2 minute and thus clean them very easily and without wasting time. Chop them into small pieces. You put them over the onion.

5. Chop the small parsley and put it over the onion.

6. Stir in paprika and freshly ground pepper.

7. Mix well and pour the wine.

8. Put the vegetables in a stove tray, large enough to fit the fish, like a bed of vegetables, and place the fish well on top.

9. Put it in the oven on the right heat, periodically dressing it with the food juice.

When the fish is cooked and the onion is well reduced, take it out on an oval plate, and place it in the same order, restoring the natural shape of the fish if you have portioned it.

May it be useful to you!

1

Very useful recommendations that help you recognize fresh fish when you want to buy it. I reproduce exactly the text, in the obsolete language of 1938, the year of publishing the cookbook after which I have now cooked.

2

The fresh fish has: Full eyes, protrude a little, bright.

3

The meat is elastic and hard to the touch.

4

Hard belly, white-blue color.

5

Glossy skin, smooth, without mud.

6

Dark red ears. To convince yourself that the ears are not painted :)))))), you will wipe them with a damp cloth. The paint is removed immediately.

7

Frozen fish, dead: P, is known by the following signs: The wings on the back seem to be open fans; no matter how much we tighten them, they do not change their position. In fresh fish the fins are tight; and even if we try to undo them, they recover immediately.

8

The ears, usually red, are sometimes white;) "the one" that shows that the fish has thawed once and froze again. This fish is worse than the one frozen once. :)


Method of preparation

Peasant carp plate in the oven

The carp is cleaned of scales, intestines, washed and raised on both sides according to the number of servings.

Carp plaque

The fish is cleaned, washed well and divided and fried a little - but it is not obligatory I have it


The best Christmas recipes from monasteries

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in the soul, the nuns make delicious fish dishes.

Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest proposes a Christmas menu, as simple as it is tasty: as an appetizer & # 8211 tuna salad with mayonnaise the main course & # 8211 pike stuffed with vegetables again dessert cakes & # 8211 `diapers.

And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredients: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a 400 gram jar of peas, canned tuna. 6 eggs are needed for mayonnaise.
Boil the vegetables, and after cooling, clean and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise & # 8211 Boil 3 eggs, and after cooling, peel. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables
Ingredients: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers
Ingredients: 500 g flour, a pinch of salt, water (125-150 ml).
For syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon peel and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp
Ingredients: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g broth / tomato or tomato paste 1 large sweet cabbage pepper 1 tablespoon salt dill thyme.
Preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.


STUDY. "Intermittent fasting" & # 8211 the solution to a balanced health

If we eat during the day for only 6-8 hours, refraining from eating for the rest of the day, we could be healthier and live longer, is the conclusion of a team of American researchers at Johns University. Hopkins, Maryland.

"Intermittent fasting", as the study's authors called this daily diet program, triggers a metabolic change through which the body consumes its fat reserves and converts them into energy. Thus, it becomes more resistant to stress and reduces the risk of getting sick, including cancer or obesity, and in addition, we can enjoy a longer life.

The inhabitants of the Japanese island of Okinawa, in the East China Sea, have the highest life expectancy globally and an excellent state of health, which allows them to be independent until old age. Their regular diet is low in calories, but rich in nutrients.

The study by researchers at Johns Hopkins University, published by "The New England Journal of Medicine" and taken over by CNN, blames the longevity of Okinawan residents on their habit of not eating anything for up to 18 hours a day. This daily diet program would have the ability to regulate blood sugar levels. In another study, conducted in 2018 on a small sample, three men with type II diabetes no longer needed medication after losing weight, respecting this program of "intermittent fasting". It is an encouraging result, which practically dismantles what was previously believed, namely that diabetes is an incurable disease.

Patients who followed this type of regimen developed greater resistance to stress, through an increase in the brain's ability to adapt to experience (neuroplasticity). In the case of the elderly who observed the daily periods of fasting, there was an improvement in verbal memory compared to the subjects not included in this program. However, more research is needed to better understand the long-term effects of "intermittent fasting". Clinical trials conducted by American researchers have focused only on overweight young and middle-aged adults, so the benefits and safety cannot be generalized to other age groups.

The regular food program generally includes three main meals a day and one or two snacks between them. Concentrating the three meals and snacks in a maximum of 8 hours a day is, it seems, for many of us a rather difficult goal. The appearance of hunger causes irritability and lack of concentration, which could discourage us from changing our eating habits.

When the sensation of hunger is transmitted to the brain, the hypothalamus, where the nerve centers of hunger are located, releases hormones that cause appetite. Thus, the temptation to eat more than we need appears. But it is not an insurmountable obstacle, if we have the patience and will to change our lunch hours, say the American specialists. Feeling hungry and irritated are normal in this situation, and they usually disappear in two weeks or at most a month, as the body gets used to the new diet.

Nutrition


Romanian carp plaque

& Icirc & # 539i must:
2 fresh carps, about 1 kg each
3 onions
3 bell peppers of different colors
3 ro & # 537ii
1 l & # 259m & acircie
1 leg & # 259tur & # 259 green garlic
1 leg & # 259tur & # 259 de p & # 259trunjel verde
500 ml ro & # 537ii juice
peppercorns
ground pepper
1 bay leaf
salt
1 ce & # 537cu & # 539 & # 259 oil, preferably m & # 259sline
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i & # 537i wash well on & # 537tele, & icircl grow well, & icircl season with salt & # 537i pepper, & icircl sprinkle with a little in m & # 259sline oil, and then & icircl a & # 537ezi & icircntr a tray 259 suitable & # 259 as size. Put the tray in the oven, on the right heat. Cut the onion into scales, grease the peppers and put the chicken in a frying pan in olive oil. After a few minutes, add the finely chopped garlic, a few peppercorns and a bay leaf. Then put it on the fire, then wash it with the tomato juice and put it on a low heat.
After about 20-30 minutes, place the mixture over the trays on the tray, which has turned golden in the meantime. Decorate the slices with red slices and bake for about 30 minutes. Before serving, sprinkle the leaves with lemon juice for a delicious sour taste.

Preparation: 45 minutes Baking: 60 minutes
Re & # 539et & # 259 by Mirela Gheorghe, Ploie & # 537ti, Prahova County

Enter here and you will find a network of carp plates.


Carp plaque

If you try my recipe for Carp Plate, I look forward to seeing you again and telling me how much you enjoyed it.

  • 1,300 kg of carp trunk
  • 3 large onions
  • 3 cloves of garlic
  • a red bell pepper
  • a box of tomatoes in diced broth (400 g). You can also use 1/2 kg of fresh, peeled tomatoes.
  • 200 ml white wine
  • 3-4 tablespoons of oil
  • salt
  • pepper
  • a bay leaf
  • green parsley
  • 3-4 tablespoons oil for frying fish

Method of preparation:
We wash the fish, dab it with absorbent paper towels and cut it into pieces of the right size.
Sprinkle with salt on the inside and outside and let it sit for half an hour. After this time, heat the oil in a pan and brown the pieces of fish a little.
Separately, in another bowl, heat the oil and add the onion cut into scales.
Let it soften, then add the sliced ​​pepper.
After 2-3 minutes add the tomatoes in broth, bay leaf and season with salt and pepper. Let it boil for a few minutes, then put the crushed garlic and pour the wine.
After a few boils, transfer the sauce to a tray and place the pieces of fish on top.
Put the tray in the preheated oven over medium heat for about 40 minutes or until the fish is well penetrated. From time to time we sprinkle the fish with the sauce from the tray.
At the end we add chopped parsley. We serve plachia, hot and cold. How do you like it. It is a quick, delicious and healthy recipe.
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens"to cook and consult together.
Here you will find more FISH RECIPES.


The cleaned, washed and gutted fish is cut into suitable pieces.

Sprinkle with salt on the inside and outside and leave it like this for at least 30 minutes, after which we will fry it lightly, just enough to make it in half.

Separately in another bowl heat the 5 tablespoons of oil and add sliced ​​onions.

Let it soften then add the chopped pepper as well. After 2-3 minutes add the tomatoes in broth, bay leaf and season with salt and pepper.

Let it boil for a few minutes after which we will put the crushed light and the wine. After a few boils, pour the sauce formed in a tray and place the pieces of fish on top.

Put the pan in the preheated oven over medium heat for about 40 minutes.

From time to time we sprinkle the fish with the sauce from the tray. At the end we add chopped parsley.


Crap Plachie

Wash the carp well with cold water.
Peel a squash, grate it and slice it.
Keep pieces of carp belly.
Put a pinch of salt over the carp belly and leave in the fridge covered with foil for 30 minutes.
The fish pieces are washed well with salt under a stream of cold water.

Peel an onion and cut it into scales.
Place the onion scales in a heat-resistant dish or in an oven tray so that they cover the bottom of the dish completely.
Sprinkle onions with olive oil.

Place the fish pieces over the onion.
Put a few slices of lemon on the fish pieces.
The fish is covered with slices of bell pepper and capsicum.
Place a layer of tomato slices and two bay leaves over the peppers.
Add a few peppercorns or sprinkle with ground pepper (to taste).
Place in a previously unheated oven for 50 minutes at a temperature of 200 degrees C.
After 50 minutes, remove the tray and add two cloves of garlic, a glass of wine and green parsley.
Leave it in the oven for another 10 minutes.


Method of preparation

Peasant carp plate in the oven

The carp is cleaned of scales, intestines, washed and raised on both sides according to the number of servings.

Carp plaque

The fish is cleaned, washed well and divided and fried a little - but it is not obligatory I have it


Eggplant plate

A delicious recipe for plaice from: eggplant, oil, onion, garlic, tomatoes, parsley, flour, bell peppers, salt and pepper.

Ingredient:

  • 4 long eggplants
  • 100 ml oil
  • 2 onions
  • 7-8 cloves of garlic
  • 4-5 tomatoes
  • 1 link green parsley
  • 60g flour
  • 2 bell peppers
  • salt
  • pepper

Method of preparation:

Wash the eggplants, peel them from place to place, cut them into slices and salt them. After 1 hour, wash them, squeeze them a little and fry them in oil after you put them in the flour. Chop the onion and fry it in oil over low heat, add the sliced ​​garlic, the red pepper, the peeled tomatoes and seeds and finely chopped and simmer until reduced.

Arrange the eggplant on a large, deeper plate and pour the low sauce over them. Serve the plate hot or cold.


Crap Plachie

Wash the carp well with cold water.
Peel a squash, grate it and slice it.
Keep pieces of carp belly.
Put a pinch of salt over the carp belly and leave in the fridge covered with foil for 30 minutes.
The fish pieces are washed well with salt under a stream of cold water.

Peel an onion and cut it into scales.
Place the onion scales in a heat-resistant dish or in an oven tray so that they cover the bottom of the dish completely.
Sprinkle onions with olive oil.

Place the fish pieces over the onion.
Put a few slices of lemon on the fish pieces.
The fish is covered with slices of bell pepper and capsicum.
Place a layer of tomato slices and two bay leaves over the peppers.
Put a few peppercorns or sprinkle with ground pepper (to taste).
Place in a previously unheated oven for 50 minutes at a temperature of 200 degrees C.
After 50 minutes, remove the tray and add two cloves of garlic, a glass of wine and green parsley.
Leave it in the oven for another 10 minutes.



Comments:

  1. Conn

    On your place I would arrive differently.

  2. Roshin

    Well done, your sentence simply excellent

  3. Ardell

    You are not right. Email me at PM, we will discuss.

  4. Aban

    I saw something similar in English-language blogs, on the Runet about this somehow you will not see posts very often.



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