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Marinated fish

Marinated fish


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clean the fish, cut it into 1-2 cm slices and sprinkle with a handful of salt. Leave it in the fridge overnight. Meanwhile, prepare the marinade: boil the vinegar, water, a tablespoon of salt and spices boil for two), then leave to cool. the next day rinse the fish with plenty of cold water and let it drain very, very well. put in cold marinade and refrigerate for 3-4 days.

the best fish is swordfish, mackerel or mackerel. whoever wants can add carrot slices and onion scales to the marinade.


Marinated carp

Put the first 5 ingredients in a mortar and grind them until they are finely crushed. Add the rest of the ingredients and mix well. Arrange two pieces of cling film on one surface and overlap them a little.

Clean the fish, wash it and wipe the water well with kitchen towels (it's your choice if you cut off the head and fins. I had to cut them before I cooked them to fit in the pan I used).

Place the fish on the foil and grease with the marinade mixture on all sides. Put lemon slices inside and a few smaller pieces on top. Bring the edges of the foil and wrap the fish and then wrap well again but with aluminum foil.

Put it on a tray and leave it in the fridge for 3-4 hours. Put olive oil in a pan and heat over medium heat. Remove the ingredients in which it was marinated and then put it in the pan. Depending on how big the fish is, it is fried until it is ready or just a few minutes until it crusts on top, then transfer it to a tray with aluminum foil greased with olive oil and keep in the oven at 200 c (gas 6) until when it has an internal temperature (in the thickest part) of 60 c. Serve with the garnish and your favorite sauce or with the one in this post.

For the sauce:
Put the egg yolks in a bowl and with a spatula crush the boiled one until you get a paste. Add the mustard, garlic and gradually pour in the olive oil, stirring constantly to emulsify.

Add lemon juice, chives, chili, mix well again then season to taste. Keep cool until serving.
This post is more of a way and a recipe for the ingredients I use when cooking fresh fish. It is among the favorite combinations for marinating.

You can adjust the amount of ingredients depending on how big the fish is or as you like. This time I used a mirror carp that weighed 2 kg but works very well with trout or cod.


Marinated fish & # 8211 a real delicacy!

If you like marinated fish, you should try this recipe. It is enough to try it only once to realize that you want to prepare it again and again. Homemade marinated fish is much tastier than the one in the store.

Ingredient:

  • 1 kg sprot, 500 gr onion
  • 1-2 carrots, mustard seeds
  • Pepper, bay leaves
  • Coriander seeds, salt

Method of preparation:

Wash the fish, add salt and refrigerate for a week (don't worry, the fish won't be too salty).

After 7 days, soak the fish several times in cold salt water, then drain. Cut the onion into thin rings and put salt on them. Set them aside for 30 minutes.

Meanwhile, mix the vinegar, water, sugar and a teaspoon of salt. Mix well until the sugar and salt melt.

Squeeze the juice from the onion. Prepare the jars in which you will put the fish.

Cut the carrot into slices. Put 3-4 slices of carrots, half a teaspoon of pepper and a few mustard seeds in each jar. Then add 6-10 coriander seeds, half a bay leaf and onion. Put the fish on top.

Add a little more onion to the fish. Add again, carrot slices, pipes, mustard seeds, coriander seeds and half a bay leaf. Finally, pour the liquid with vinegar prepared before.

Leave the jars for over 4 weeks in a cool place. You can even put them in the fridge. After 4 weeks, you can eat the marinated fish. Good appetite and increase cooking!


Marinated fish - Recipes

OVEN MARINATED IN THE OVEN

A delicious dish, easy to prepare and suitable for those who want an enviable figure.

Salmon, cooked in the oven with greens, is one of my favorite dishes.

I prepare several kinds of fish, identical to this salmon recipe. In conclusion, you can use the recipe for your favorite fish. )

QUINTESSENCE:

  • salmon (file / medallion) - 1 kg
  • olive oil - 100 ml
  • fresh oregano - 2-3 threads
  • fresh tarragon - 2-3 threads
  • fresh dill - 2-3 threads
  • fresh rosemary - 2-3 threads
  • coriander / fresh parsley - 2-3 threads
  • lemon - 2 pcs
  • white pepper - a teaspoon
  • salt

ALCHEMY:

Clean the salmon of scales if necessary, cut according to preference, if you do not buy already cut or medallions.

Wash the greens and wipe with a clean towel. Or leave them until the water drains from them and dries. After drying, remove the leaves from the stem and the stems will be discarded.

Then add over the salmon the olive oil, the lemon juice, the salt, the white pepper and the green leaves and mix carefully so that the salmon pieces do not break. It is necessary to mix, because salmon must "steal" the aroma of green leaves.

Then leave in the fridge for marinating for 2 hours. After that, arrange the salmon pieces in the oven tray or in a heat-resistant dish and cover with aluminum foil. Place the tray in the hot oven at 180 ° C for about 15 minutes, then remove, remove the aluminum foil and place in the oven for another 10-15 minutes to brown the salmon.

Salmon can be served with rice garnish, baked potatoes or sauteed vegetables, grilled or baked.


Marinated carp

Put the first 5 ingredients in a mortar and grind them until they are finely crushed. Add the rest of the ingredients and mix very well. Arrange two pieces of cling film on one surface and overlap them a little.

Clean the fish, wash it and wipe the water well with kitchen towels (it's your choice if you cut off the head and fins. I had to cut them before I cooked them to fit in the pan I used).

Place the fish on the foil and grease with the marinade mixture on all sides. Put lemon slices inside and a few smaller pieces on top. Bring the edges of the foil and wrap the fish and then wrap well again but with aluminum foil.

Put it on a tray and leave it in the fridge for 3-4 hours. Put olive oil in a pan and heat over medium heat. Remove the ingredients in which it was marinated and then put it in the pan. Depending on how big the fish is, it is fried until it is ready or just a few minutes until it crusts on top, then transfer it to a tray with aluminum foil greased with olive oil and keep in the oven at 200 c (gas 6) until when it has an internal temperature (in the thickest part) of 60 c. Serve with the garnish and your favorite sauce or with the one in this post.

For the sauce:
Put the egg yolks in a bowl and with a spatula crush the boiled one until you get a paste. Add the mustard, garlic and gradually pour in the olive oil, stirring constantly to emulsify.

Add lemon juice, chives, chili, mix well again then season to taste. Keep cool until serving.
This post is more of a way and a recipe for the ingredients I use when cooking fresh fish. It is among the favorite combinations for marinating.

You can adjust the amount of ingredients depending on how big the fish is or as you like. This time I used a mirror carp that weighed 2 kg but works very well with trout or cod.


5 simple and delicious fish recipes

First of all, here are some tips on how to choose and keep fish fresh:

  • The smell is very important, if the fish does not have a sweet smell, as fresh out of the water and the smell is pungent or very strong, then it is clear that it is no longer fresh.
  • The fish must look fresh: the eyes must be clear, the meat must be firm and without brown spots (it is also valid for filleted fish).
  • As a rule of storage, so that the fish does not spoil after you have bought it fresh, it can be kept in the fridge for a day or two, after which it must be frozen.


We start with an extremely simple Greek recipe, which uses small fish (anchovies, horse mackerel).

Small fish in the oven

ingredients:
1 kg of small fish
the juice of a lemon
1 cup oil
4 cloves of finely chopped garlic
oregano
salt and pepper.

Methods of preparation
:
Clean the fish, remove the heads, wash it and drain it. Put the fish in a round baking tray, add the lemon juice, garlic, salt, pepper, oregano, oil and put in the oven over medium heat for 25 minutes.


Asian fish salad

ingredients :
2 pieces of fish fillets or medallion
black and white sesame
2 tablespoons frying oil
2 tangerines (fresh or from compote)
1 red pepper, cut into strips
1 red onion, cut into juliennes
2 tomatoes cut into quarters
1 small cucumber, cut into quarters, long
1 iceberg lettuce or lettuce

For dressing:
10 ml soy sauce
2 tablespoons sesame oil
1 teaspoon balsamic vinegar
a knife tip of ginger powder
a pepper powder.

Preparation
:
Peel the mandarins (it is recommended to remove the skin from each slice, if they are from compote they are already peeled). Place the vegetables on a flat, square and large plate: put the salad and onion in the middle of the plate, and the rest of the vegetables and the tangerine pieces on the edges. Mix the dressing ingredients and pour over the vegetables. You can also use the dressing as a sauce for fish.

The fish (thawed) is given through the mixture of white sesame and black sesame, then fried in a hot pan in two tablespoons of oil. After frying the fish, place it on that salad bed in the middle of the plate.


Sardines in beef leaves

Ingredient:
500 gr. of sardines
half a vine leaf for each sardine
2 lamai
2 glasses of white wine
salt and pepper.

Preparation:
Wash the sardines, remove the scales and eviscerate them. There is no need to remove the heads. Wrap each sardine in beef leaf and place them in a pan, so that the pieces are close to each other. Add salt and pepper, then the juice of a lemon. Then place a layer of lemon slices (from the second lemon) on top of the fish. Leave in the oven for 15 minutes, over medium heat. After placing the sardine pieces on the plate, pour the remaining sauce in the pan over the fish on the plate.

ingredients:
4 pieces of trout fillets
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive or sesame oil
1 teaspoon crushed garlic
1 teaspoon fresh and ground ginger (powder can be added)
4 pieces of chopped green onions.

Preparation:
Put the soy sauce over the trout fillets. Season with salt, pepper and sugar, set aside.
Heat the olive oil in a pan over medium-high heat. Add the garlic, ginger and green onions, let them fry until they turn dark golden. Add the trout fillets and fry for approx. 3 minutes, until browned and crispy. Turn the fillets on the other side and fry them for another three minutes, until they are ready. It can be served with rice and green bean pods.


Grilled salmon

ingredients:
4 salmon fillets
½ cup of vegetable oil
½ cup of lemon juice
4 green onions, cut into thin slices
3 teaspoons chopped green parsley
1 teaspoon and a half fresh rosemary
half a teaspoon of salt
u pepper powder.

Preparation:
Put the salmon in a large plate. Combine the remaining ingredients and mix well. Set aside a quarter cup to sprinkle the fish while cooking and put the rest of the sauce over the fish to marinate. Cover the fish and refrigerate for 30 minutes. Drain the remaining marinated sauce on the fish plate, then place the fish on the grill, skin side down, for 15-20 minutes. Grease the fish from time to time with the sauce set aside.


Now that you know how to choose fish and you already know five recipes, all you have to do is test what you have found in this article. Good appetite!


Marinated carp

Put the first 5 ingredients in a mortar and grind them until they are finely crushed. Add the rest of the ingredients and mix well. Arrange two pieces of cling film on one surface and overlap them a little.

Clean the fish, wash it and wipe the water well with kitchen towels (it's your choice if you cut off the head and wings. I had to cut them before I cooked them to fit in the pan I used).

Place the fish on the foil and grease with the marinade mixture on all sides. Put lemon slices inside and a few smaller pieces on top. Bring the edges of the foil and wrap the fish and then wrap well again but with aluminum foil.

Put it on a tray and leave it in the fridge for 3-4 hours. Put olive oil in a pan and heat over medium heat. Remove the ingredients in which it was marinated and then put it in the pan. Depending on how big the fish is, it is fried until it is ready or just a few minutes until it crusts on top, then transfer it to a tray with aluminum foil greased with olive oil and keep in the oven at 200 c (gas 6) until when it has an internal temperature (in the thickest part) of 60 c. Serve with the garnish and your favorite sauce or with the one in this post.

For the sauce:
Put the egg yolks in a bowl and with a spatula crush the boiled one until you get a paste. Add the mustard, garlic and gradually pour in the olive oil, stirring constantly to emulsify.

Add lemon juice, chives, chili, mix well again then season to taste. Keep cool until serving.
This post is more of a way and a recipe for the ingredients I use when cooking fresh fish. It is among the favorite combinations for marinating.

You can adjust the amount of ingredients depending on how big the fish is or as you like. This time I used a mirror carp that weighed 2 kg but works very well with trout or cod.


Here's how to make freshly marinated fish

Ingredient: 2-3 kilograms of fresh fish (carp or pikeperch)

For the marinade: 1 liter of water, 3 teaspoons of salt, 1 teaspoon of sugar, 50 g of 6% or 9% vinegar, 2 & # 8211 3 bay leaves, cloves, coriander berries, hot pepper berries.

Preparation: We clean the fish and cut it into long and small pieces. We boil water. When the water starts to boil, add salt, sugar, bay leaves, coriander and cloves, pepper. Let the water cool, then add the vinegar. Pour the marinade into a bowl and put the pieces of fish. Let the fish marinate in the bowl overnight. After the fish has marinated, we place it nicely in a jar. Put a row of fish in the jar, pour a little sunflower or olive oil. Do the same with all the pieces of fish, until we fill the jar. Sprinkle coriander and cloves between the layers. We can consume it right then. The fish is kept in a jar for 5 & # 8211 days.


Marinated fish & # 8211 a real delicacy!

If you like marinated fish, you should try this recipe. It is enough to try it only once to realize that you want to prepare it again and again. Homemade marinated fish is much tastier than the one in the store.

Ingredient:

  • 1 kg sprot, 500 gr onion
  • 1-2 carrots, mustard seeds
  • Pepper, bay leaves
  • Coriander seeds, salt

Method of preparation:

Wash the fish, add salt and refrigerate for a week (don't worry, the fish won't be too salty).

After 7 days, soak the fish several times in cold salt water, then drain. Cut the onion into thin rings and put salt on them. Set them aside for 30 minutes.

Meanwhile, mix the vinegar, water, sugar and a teaspoon of salt. Mix well until the sugar and salt melt.

Squeeze the juice from the onion. Prepare the jars in which you will put the fish.

Cut the carrot into slices. Put 3-4 slices of carrots, half a teaspoon of pepper and a few mustard seeds in each jar. Then add 6-10 coriander seeds, half a bay leaf and onion. Put the fish on top.

Add a little more onion over the fish. Add again, carrot slices, pipes, mustard seeds, coriander seeds and half a bay leaf. Finally, pour the liquid with vinegar prepared before.

Leave the jars for over 4 weeks in a cool place. You can even put them in the fridge. After 4 weeks, you can eat the marinated fish. Good appetite and increase cooking!


Gypsy salad with marinated fish

Gypsy salad is my son's favorite. I discovered it in stores and I think I bought dozens of boxes until I set foot in the doorway and figured out how to make it at home, cheaper and better than the one I bought.

After several attempts, I managed to reach a variant that we all like and since then I do it very often.

The gypsy salad is easy to make, it is very good and filling and goes perfectly as an appetizer, for lunch, dinner or even to be packed at the office.

What kind of fish do we use for gypsy salad

A fatty, marinated fish is perfect for this salad. The marinated fish is already & # 8220cooked & # 8221, with tender meat, goes great with tomato sauce and perfectly complements the other flavors in the salad.

I recommend you try this salad with marinated mackerel made by yourself, at home. The recipe is not complicated at all, instead you will have a fish marinated only with natural ingredients, suitable for sour and you can use only the spices that you like.

You can find the marinated mackerel recipe here in written format, or you can watch the video recipe below to see exactly how I did it and what a great preserve I got

If you like video recipes, you can subscribe to the blog's YouTube channel where I post two new video recipes every week. Don't miss them! Click here to subscribe!

Other fish recipes that you will definitely want to try

If you like fish recipes, then you will definitely want to try other recipes on the blog. Here are some suggestions. I am sure that you will find among them dishes that will become your favorites.


Here's how to make freshly marinated fish

Ingredient: 2-3 kilograms of fresh fish (carp or pikeperch)

For the marinade: 1 liter of water, 3 teaspoons of salt, 1 teaspoon of sugar, 50 g of 6% or 9% vinegar, 2 & # 8211 3 bay leaves, cloves, coriander berries, hot pepper berries.

Preparation: We clean the fish and cut it into long and small pieces. We boil water. When the water starts to boil, add salt, sugar, bay leaves, coriander and cloves, pepper. Let the water cool, then add the vinegar. Pour the marinade into a bowl and put the pieces of fish. Let the fish marinate in the bowl overnight. After the fish has marinated, we place it nicely in a jar. Put a row of fish in the jar, pour a little sunflower or olive oil. Do the same with all the pieces of fish, until we fill the jar. Sprinkle coriander and cloves between the layers. We can consume it right then. The fish is kept in a jar for 5 & # 8211 days.



Comments:

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