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Grilled trout with new red garlic sauce

Grilled trout with new red garlic sauce


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Cut the potatoes into 8 and mix with salt, pepper, a little olive oil and paprika. Bake in the preheated oven at 200 degrees Celsius, 30 minutes, until golden and crispy.

The trout are grown from place to place and greased with olive oil, salt and pepper. Cool for 6 minutes on each side, on a hot grill.

Peel a squash, grate it and put it in a mortar with a pinch of coarse salt. It turns into pasta. Boil the tomato in water for 20 seconds and peel. Cut into small pieces and add to the mortar. Mix with the garlic until it turns into a homogeneous paste.

Cut the remaining tomato into quarters, slice the cucumber, and slice the onion. Mix with lettuce leaves, salt, pepper, vinegar and extra virgin olive oil.

Serve the trout with salad, baked potatoes, lemon and garlic sauce.


Method of preparation

The fish is cleaned of scales. His intestines and gills are removed. Wash well with cold water, especially the belly. Meanwhile, prepare the sauce from: 2 teaspoons of oil, the juice of a lemon, salt, ground pepper and 2 cloves of crushed garlic.

Mix the ingredients well. Sprinkle the fish. With the help of a very sharp knife, grow the trout, but very fine, on the whole surface, on both sides. Sprinkle the whole fish, including the belly, with the sauce obtained. Cover the fish and leave it in the fridge for a longer time.

Meanwhile, prepare the grill. Meanwhile, sprinkle the trout with the sauce obtained, so as to borrow the flavors of the ingredients used. After the grill has warmed up, place it on the grill and leave it for a few minutes, on one side and on the other.


Marinated meatballs with baked potatoes and grilled vegetables with mujdei

Ft interesting recipe! I love the mix of ingredients!

constanta proca (Chef de cuisine), 01 august 2010

mihaelabella (Master Chef), December 15, 2009

Okay, I think I'll try too)

mac myra (Chef de cuisine), September 18, 2009

A simple, delicious and very nutritious recipe. Congratulations.

mirey (Chef de cuisine), September 9, 2009

Oh my. I'm so hungry! Congratulations! It looks great.

dicarmencitta1957 (Chef de cuisine), August 9, 2009

It looks great, look, you gave me an idea for Monday, congratulations.

burdulea maria elena (Chef de cuisine), August 9, 2009

Varadi Silvia (Chef de cuisine), August 9, 2009

I also use baking paper in Teflon trays, I also protect them from being scratched, so everyone does what they want in the kitchen. Your steak looks good.

A very suitable combination for a family Sunday meal, congratulations! I would have some remarks that I hope will not be taken lightly: Whoever has Teflon trays no longer has to line them with baking paper and "cilly" is, in fact, "chili". Those who live in a block of flats and do not have the possibility to use a grill can use an old frying pan, in which to cook, under the stove flame, the eggplant and pumpkin slices, without oil.

valentina ionita (Chef de cuisine), July 14, 2009

Hmmm. a goodness. a divine food ..and I really like grilled eggplant

Crystyna (Chef), July 13, 2009

I think they taste great! Congratulations.

dicarmencitta1957 (Chef de cuisine), July 12, 2009

Ufffffffff I'm hungry, I'm going to bed, but not before I say congratulations, I think I'll only dream of steaks at night. superb looking tray.

Alexandrina (Chef), June 28, 2009

I think the grilled eggplants are delicious, in combination with the chicken!


Golden grate it

Sea bream is a very tasty fish, extremely versatile, very easy to prepare. Freshness plays an essential role in the taste of sea bream. Unlikely to differentiate between a catch and a farmed sea bream.

After washing the fish, sprinkle with a lot of sea salt and leave it on a plate for a few tens of minutes, to get a little salt. If you are adventurous, you can catch fish along the coasts. Then wipe well with paper towels. Grease with olive oil and salt again.

It is assumed that in the meantime you made the fire and heated the grill. At a medium to high heat, after 5 & # 8211 6 minutes on each side and a few on the back should result in a perfectly prepared sea bream.

It combines perfectly with new potatoes fried in an oil bath and young garlic sauce. As well with grilled zucchini and eggplant or asparagus. Garlic, lemon and olive oil are the sea bream's best friends.


Ingredient Grate, golden gift

For grilled fish (sea bream):

  • 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned
  • salt and pepper
  • olive oil
  • 3 fresh bay leaves
  • 3 basil branches
  • 3 slices of lemon

Vegetable skewers:

  • 1 diced eggplant 3x3cm.
  • 1 red bell pepper
  • 1 green hot pepper
  • 1 red onion
  • 9-10 cherry tomatoes
  • salt and pepper to taste
  • olive oil

Sos tzatziki:

  • 1/2 cucumber in the greenhouse
  • 2-3 cloves of garlic
  • 4-5 tablespoons yogurt tip with 3.5% fat
  • salt
  • pepper
  • juice of 1/2 lemon
  • 3-4 tablespoons of olive oil
  • 1/2 dill connection

Preparation Grilled fish, golden sea bream, video recipe

For the preparation method, I invite you to watch the latest video recipe below (set the quality to 720 p HD).

Grilled fish, golden sea bream, recipe in text format:

For 3 people, 3 golden sea bream of 300 gr. each (or other fish, for example trout) fresh, well cleaned salt and pepper, olive oil, 3 fresh bay leaves, 3 basil branches, 3 lemon slices. Sprinkle the fish with salt and pepper, grease with olive oil and set aside for 20-25 minutes. Before grilling, place 1 slice of lemon, 1 bay leaf and 1 basil branch in each person's belly. Fry the fish on the hot grill for 5 minutes on each side and turn once from one side to the other.
Vegetable skewers: 1 diced eggplant 3x3cm., 1 red bell pepper, 1 green pepper, 1 red onion, 9-10 cherry tomatoes, salt and pepper to taste, olive oil. Cut all the vegetables, sprinkle with salt and pepper and mix in a bowl with a few tablespoons of olive oil. After 4-5 minutes, arrange on the spikes for figs. Fry on a well-heated grill for 3-4 minutes on each side, all around, until browned and well done.
stick: 150 grams of bread / stick dough, spread individually, after sprinkling the dough with a little oil, pressing with your palms until the dough is as thin as possible. Bake on a well-heated grill, at a temperature of 240 degrees, 3 minutes on each side.
Sos tzatziki: 1/2 greenhouse cucumber, 2-3 cloves garlic, 4-5 tablespoons yogurt tip with 3.5% fat, salt, pepper, juice of 1/2 lemon, 3-4 tablespoons oil of olives, 1/2 bunch of dill. Peel a squash, grate it and sprinkle with salt. Squeeze through the sieve the juice you leave (optional) and mix with yogurt, oil, lemon juice, salt and pepper to taste. Sprinkle with chopped green dill and keep cold until ready to serve.


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Pan-fried trout with fried pumpkin meatballs

We want, we don't want, but also on the heat we have to serve something on the plate when your house sits at the table and looks at you for a long time, as if to say & # 8211 well what are you doing, don't you see that we are waiting for you to put something in plate ?!

It may be hot, but the colds bought from the market or even home-made colds, served with cheese, tomatoes, cucumbers and bell peppers go one day, come two days in a row, no more.

What to do? Housewives think of recipes that are prepared as quickly as possible to populate the kitchen as little as possible. The thought that does not give them peace, to serve on the plate not anything to find it, but something to please the greedy, is not to be neglected, even if the capricious little ones have grown up and do not turn their heads or open their mouths when you want to put something.

Every housewife has her own emergency solutions, combining quickly, through pans, ingredients that can be prepared quickly. Among the successful combinations are meat / fish with vegetables, in the pan or on the grill and, as rarely as possible, in the oven.

Fried or baked vegetable meatballs can be a popular solution. Vegetables of all kinds, fresh, can be found on stalls, in the market (ours, Romanian) and in the market, especially from Turkish or Greek, but also Dutch or Egyptian.

What ingredients do we use for vegetable meatballs? Only one vegetable or a mixture of vegetables can be used to prepare the meatballs. As vegetables we can use: potatoes, new cabbage, zucchini, bacon, cauliflower, broccoli, carrots, parsley root, celery root, goulash, etc.

There is no shortage of: dried onions and green onions, dried garlic and green garlic, parsley and green dill.

To bind the vegetables and give them the shape of meatballs, chicken eggs, grated cheese, wheat flour and breadcrumbs are irreplaceable.

There are also culinary sophistications in the preparation of vegetable meatballs! Inventive housewives also mix fish with vegetables (canned tuna, white cod, smoked mackerel, smoked trout, etc.).

They also use spices (especially from the Asian ones), other than the usual Romanian ones: coarse salt, ground pepper, dried thyme, hot peppers, smoked paprika, etc.

Ingredients needed in the recipe: fresh trout, pumpkin, celery, carrots, parsley root, lemon, yogurt / sour cream, fresh butter, chicken eggs, extra virgin olive oil, rapeseed oil, mutton of sheep / smoked cheese, flour, breadcrumbs, parsley and dill green, garlic, coarse salt, peppercorns, thyme, hot pepper flakes.

Preparation of pumpkin meatballs.

Pumpkin meatballs are prepared as in the recipe from turkey liver with fried pumpkin meatballs.

What other vegetables can be used as a base in this recipe? Fried fish goes well with meatballs from bacon or new cabbage, with or without potatoes, mixed.

Preparation of garlic sauce with yogurt and green dill.

Use fresh garlic, ground in special tongs / wooden spoons, extra virgin olive oil, finely chopped green dill, fatty yogurt, coarse salt, freshly ground peppercorns, lemon juice.

Ingredients

  • fresh trout,
  • pumpkins,
  • fat yogurt,
  • chicken eggs,
  • fresh butter,
  • extra virgin olive oil,
  • sheep cheese,
  • garlic,
  • Lemon.

Mix the ingredients in a bowl using a long-tail kitchen spoon.

Don't mess with the greedy!

Until the fish is fried, the lustful waiters who roam the kitchen, attracted by the mysterious smells that surround them, can serve on the corner of the table or standing at the horse's muzzle, as it were, 2-3 hot meatballs, dipped in the sauce prepared for hot. .

The greedy ones eagerly wait for the pan in which the first series of pumpkin meatballs is fried. When the ready-fried meatballs are removed, on the plate, you can't stop them because they have to cool down.

If the housewife has not made the mujdei and the appetite does not know edges and / or oprelisti, the meatballs from the pumpkin can be served rolled in fatty yogurt or fat cream.

The greedy don't need bread, but a slice of fresh homemade bread would work. They will immediately check if the beer cooled in the freezer, preventively, 5-10 minutes before.

What fish are we buying?

In this recipe we use fresh trout or salmon trout, fresh.

Rarely do you find by gallantry over the uneviscerated, even if it is Romanian. The reason invoked by the sellers would be that the owners had access to European funds and that they were forced to eviscerate the fish that is exposed in the gallantry. I guess something else is added to the price (and so quite peppery).

Directions

  1. Preparation of pumpkin meatballs.
  2. Preparation of garlic sauce with yogurt.
  3. Cleaning fish from scales, gills and inside, washing and drying.
  4. Heat a mixture of extra virgin olive oil and fresh butter in a special fish pan. In the mixture add garlic cloves, anchovies and hot pepper flakes.
  5. Fry whole trout, in a mixture of fresh butter and extra virgin olive oil, over high heat.
  6. Assembly and serving prepared on flat plates, heated.

It rarely stays fresh by gallantry, from one day to the next, to think that the evisceration could be due to the fact that it is not seen that the fish is older than 1-2 days ?!

Cleaning fish scales and inside.

He would have gutted the fish and removed the mats, but the gills are not removed, and the scales are still in place.

Clean the fish well, wash it under a stream of cold water and let it drain. The ready-drained fish is tamponed with absorbent paper and rolled / not rolled (according to the housewife's preference / will) through wheat flour.

Rolling in flour can give a more pronounced taste of & # 8220cooking & # 8221 to the fish, which is why many housewives do not roll the fish in flour. I roll it through corn or I don't roll it at all.

Fry trout in a special fish pan.

Heat a mixture of fresh butter and extra virgin olive oil in a special fish pan. Add garlic cloves and hot pepper flakes to the liquid formed.

Well kept secret by professionals! A special flavor is obtained for fried fish if 2-3 anchovies are added to the oil mixed with fresh butter that is heated, which will accentuate the fish taste.

The housewife's secret! The fish rolled in flour, when fried, will form a crispy crust. Fish not rolled in flour can be broken when you turn it over, using a spatula / kitchen tongs.

The fish is left to fry over high heat, even hot, on one side and turned (using a kitchen spatula) once, so as not to break.

How do we watch fish fry? Frying the fish is followed on its back, gently stinging the meat with the tip of a knife. The fish is fried when no more blood comes out.

When the fish is ready fried on each of the sides, sprinkle with lemon juice.

Assembly and serving of the preparation.

The dish is served hot on heated plates, with fried sauce dripping on top.

Next to the fish, put lemon for those who want it more sour.

Another garnish can be served, for example baked potatoes.

A cup of garlic sauce is placed around, within reach of the greedy.

The preparation is served with a glass of white wine, sec.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Fish with vegetables should not be missing, 2-3 times a week, from dishes served for lunch or dinner, if we are concerned about the health of our body. Try this recipe and you will not regret it.


Grilled octopus

Put the octopus in a large pot, over low heat, without water (because it leaves enough water). After a few minutes, you will notice that it changes color, becoming reddish. At this point, if you think it does not have enough water, you can put a little, along with a glass of wine and a few bay leaves.

Depending on the size of the octopus, let it simmer for 45 to 60 minutes, until you can easily prick it with a fork. Attention, if you leave it too long it starts to be "rubberized"! Turn off the heat and let it cool a bit, so you can hold the octopus pieces in your hand. Under running water, wash the octopus again by rubbing it lightly between your fingers, so as to remove its skin from a dark red. In a bowl, put half of the olive oil and oregano, as well as the balsamic vinegar. Add a little salt and pepper. Put the octopus pieces in the resulting sauce and leave them until they are placed on the hot grill.

Leave the octopus pieces on the grill for only 3-5 minutes, until they get a little colored. Serve hot octopus, sprinkled with olive oil and lemon juice, and sprinkle a little oregano on top. You can accompany the "sea beast" with a portion of french fries in olive oil.


Grilled trout in fern leaves

This recipe is exactly as Lucia said: it came to me overnight, away from home.

I dreamed of how we prepared trout caught by our uncle when we went to Babarunca, for swimming, beach, building dams and making fire.

Here, we reproduced at home what we eat around the fire in the vines, on the shore of a cold and fast mountain stream.

I only made a small addition: I filled the belly of the trout with lemon slices and peeled them with a few donut chips, forgotten in the fridge and beaten by fate.

I salted and oiled it a bit, I put a little bit of butter from place to place, I went to the balcony and cut the fern, I wrapped fish in its leaves, I also put butter on the rebellious leaves that I didn't want it to stick to the sticky trout in its nature anyway, and I wrapped each one nicely in aluminum foil.

10 minutes on each side (your nose will tell you exactly when to turn.) And the result is above expectations: the red fish under the crust of crispy ferns (the leaves stick to the trout skin and become sticky, while their luuuungi tails are straight , visible and spoken, ready to take out and throw away)

I have to tell you that it's a wonderful food, that's what I'm doing here! So delicate and refined is the taste of trout made so that only now I realized why I never found at home the taste of that trout that we eat cooked on fire in fern leaves on the river bank. They . now i know.

I do not recommend other spices and cakes, because the trout is very delicate and refined, its taste should not be overly covered, but I guarantee that it goes hand in hand with fern as I guarantee that I also eat crispy fern flakes, I do not remove them ( but you can do it, right?)

And because the grill is still hot, put one potato, two grilled fish so that the fish doesn't get upset with it - the ones in the oven go well with natural potatoes, but it goes well with whole boiled potatoes on three quarters and then grill for a few minutes on each side, grease well beforehand with melted butter or the oil you want.
I think, in myself, that trout (salami, even sturgeon and turbot) are not eaten with mujdei, perhaps at most with the fine scordolea - with walnuts and not with garlic - "my opinion". )


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(5 points / total votes: 18)

Darvenia Darvi 8 years ago - 22 May 2009 16:29

Re: Trout with green pepper in the oven

Don't have sardine recipes? fresh how do you make them?

Ioana 8 years ago - 22 May 2009 16:50

Re: Trout with green pepper in the oven

usually on the grill. I marinate them for a few hours in olive oil with lemon juice, garlic, parsley, Provencal herbs, chili and pepper. and then fry them on the grill and serve them with aioli or mujdei sauce. but I only find them frozen, not really fresh

ramisimion 8 years ago - 13 June 2009 23:37

Re: Trout with green pepper in the oven

today I bought 4 trout that weighed 1 kg. I prepared them all according to your recipe. we liked them very much, very tasty. I ate fish at lunch and dinner. super recipe!

Ioana 8 years ago - 14 June 2009 12:44

Re: Trout with green pepper in the oven

rami, I should think of a loyalty award for those who cook frequently on my site I'm glad you try so many recipes and you're thrilled.

ramisimion 8 years ago - 14 June 2009 16:20

Re: Trout with green pepper in the oven

I really like to cook, and your site is amazing. the recipes are easy, the description is simple and to the point, and the photos urge you to try them.

gemola 8 years ago - 25 August 2009 14:21

Re: Trout with green pepper in the oven

I'm glad I found you! The other day I remade this dish, I don't know how many times, it's absolutely delicious.

Ioana 8 years ago - 29 August 2009 18:33

Re: Trout with green pepper in the oven

Hello twin, and I'm glad we met again

lili 8 years ago - 23 October 2009 13:42

Re: Trout with green pepper in the oven

very good, I also made some mushrooms next to it

alice 7 years ago - 29 September 2010 19:23

Re: Trout with green pepper in the oven

where did you find green pepper? that I'm looking for I don't know how long

Ioana 7 years ago - 29 September 2010 20:29

Re: Trout with green pepper in the oven

to be sure, I took it a few weeks ago

vio 7 years ago - 11 October 2010 22:20

Re: Trout with green pepper in the oven

I prepared it tonight and I am very happy with the result. It's easy to prepare.

gaby 6 years ago - 14 February 2011 14:20

Re: Trout with green pepper in the oven

It turned out very good, thanks for the recipe, it's something special

I combined it with mushrooms made on the stove, polenta, and garlic sauce with sour cream.

Ardelean Ancutza 5 years ago - 12 March 2012 17:19

Re: Trout with green pepper in the oven

I made this recipe over the weekend and it turned out great, I like it more than the one fried in corn flour. Note 10!

liliana 5 years ago - 23 March 2012 17:06

Re: Trout with green pepper in the oven

I did it once more and it came out great now I do it again because it's a fish release. I can't wait. Note 10 Ioana

Marinescu Amalia 4 years ago - January 23, 2013 14:08

Re: Trout with green pepper in the oven

I wanted to ask you how I could cook the sea swallow ..I live in the NETHERLANDS and I find on the market all kinds of fresh fish that I don't know how to cook ..the swallow didn't really inspire me with the way it looks with a flattened snout and bulging eyes but I think it's worth a try

Ioana 4 years ago - January 23, 2013 14:14

Re: Trout with green pepper in the oven

Hi Ama, unfortunately I can't give you any advice on this topic because in our area, in the Cluj area, the fish supply is very low. so far I haven't had the pleasure of trying this fish to figure out how it could be best prepared.



Comments:

  1. JoJorn

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  2. Cordale

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  3. Raedpath

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