Preheat the oven to 220ᵒC.
In a heat-resistant bowl (so large that the fish can fit in a single layer) arrange the fennel, then add the onion and fish. Season to taste, then sprinkle with capers, garlic, olives, paprika and grated lemon peel. Pour the wine and lemon juice on top, cover the bowl with a lid or aluminum foil and bake for 20 minutes, until the fish meat becomes opaque and crumbles slightly.
Chicken salad with celery, apple and mayonnaise
It's been a long time since I managed to post a recipe, but it doesn't mean that Dino Gurmandino was in vain :). He was, for example, at the Tourism Fair, where he prepared, for four days, over 1,800 pieces of gingerbread and tens of liters of cocktails, at the event organized, in collaboration, by Electrolux and Perfect Tour. Please go back to our sheep & # 8230 Sorry, to our salad. It is very easy to prepare, it is delicious and healthy, containing a lot of vegetables. And it's not bad in terms of calories either, so it's suitable for a late dinner.Posted in 0-100 kcal, Chicken & turkey & duck, News, Salads Tags: red bell pepper, red onion, lemon, mayonnaise, black olives, apples, chicken breast, chicken breast recipe, mayonnaise salad recipe, olive salad recipe, apple salad recipe, salad recipe with chicken, celery salad recipe, salad recipe, iceberg lettuce, refreshing salad, easy to make salad, mayonnaise sauce, plum sauce, celery stalks 1 Comment & # 187
- A trout
- 3-4 tablespoons flour
- A little milk
- 6 tablespoons ground almonds
- 2 tablespoons butter
- 2 tablespoons capers
- 1 cup white wine
- Smoked paprika, salt and pepper to taste
Method of preparation
I cut the trout in half, I removed the head and tail for a long time.
I mixed the flour with 2 tablespoons of almonds, salt and pepper.
I scribbled the trout halves with the pastry brush soaked in milk, then rolled them in almond flour.
I heated in a pan a little butter - about a half spoon. In the hot butter I fried the trout halves, first on the side with the skin and then on the side without. When they started to brown, I added the capers to the hot butter.
When the fish was browned on both sides, I poured the white wine over it and left the pan on the fire for another 5 minutes, so that all the flavors could penetrate.
Meanwhile, in a little more butter, in a smaller pan, I browned the rest of the almonds nicely.
I served the fish sprinkled with browned almonds, capers and smoked paprika with some rosemary potatoes, fried in a hot air fryer.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Trout with almonds, capers and wine, French recipe
Carp with pepper and tomato sauce
Carp with pepper and tomato sauce from: carp, bell peppers, tomatoes, olives, oil, tomato sauce, wine, salt, pepper, green parsley, paprika and garlic.
- 1 carp (about 1 kg)
- 4 bell peppers
- 4 tomatoes
- 200 g pitted black olives
- 4 tablespoons oil
- 50 ml tomato sauce
- 50 ml white wine
- salt and pepper
- green parsley
- 2 cloves of garlic
Method of preparation:
Clean the fish, wash it and cut it into pieces. You salt the pieces of fish, pepper them and sprinkle them with a little paprika. You then put each one in flour and fry them on both sides in oil (half the amount of oil). When it is fried, take it out and keep it warm.
Add the rest of the oil to the pan, put the garlic and peppers on the large grater. Heat them a little, then add the tomato sauce, wine, salt, pepper, sliced olives and peeled tomatoes and seeds and put on a large grater.
Bring the sauce to a boil for 5-10 minutes, add the chopped parsley and mix. Serve the sauce with the fried fish. If you want, you can also put bay leaf in the sauce.
Recipes Prepared fish with capersThey used to go with capers
Those who want freshwater fish know the unmistakable taste of salami, if you associate it with a few capers, your success is guaranteed! . Smoked salmon roll with vegetables and tartar sauce
1. Put the vegetables to boil in salted water. 2. Boil 2 eggs for 9 minutes so that the egg yolk keeps very yellow. After boiling, cool under running cold water and clean. 3. Finely chop the onion, cucumber, capers and. Sea bream with tomato sauce
Wash the fish, clean the scales, eviscerate, salt and put in a pan greased with oil. Cut onion scales, diced tomatoes, crushed garlic, salt, pepper, wine and pour everything over the fish. Add the capers, oregano, oil and. Salmon in lemon sauce and capers
Melt the butter in a Teflon pan, then add the washed fish, salt and sprinkle half of the herbs from Provence. Put half of the lemon juice and let it cook for 2-3 minutes. Turn the fish over,. Salmon with lemon and mushrooms
Wash the fish a little and wipe with a towel. The lemons are squeezed from the juice and the juice is mixed with salt, pepper, fish spices, cleaned and crushed garlic with a knife blade and parsley. Cover the fish with the juice and refrigerate. Salmon with lemon sauce, orange and wine
The fish is cleaned of skin and bones, washed and placed in a hyena tray. Squeeze the lemon and orange and pour the fish over the resulting pulp. Add the wine, capers and olives, season to taste. Cover with foil. Pangasius with lemons and capers
Wash the fish a little and wipe with a kitchen towel. Grease well with olive oil and season. Place in the pan with the capers and a little lemon juice. Refrigerate for a few hours. Put the butter on it. Pangasius fillets on a bed of vegetables
Wash the fish, season with salt and pepper and sprinkle with a few drops of fish sauce. Zucchini and tomatoes are cut into rounds. In a bowl put half the amount of pumpkin and tomatoes, then the fish and then the rest. Carp in wine with fennel, capers and black olives.
Preheat the oven to 220ᵒC. In a heat-resistant dish (so large that the fish can fit in a single layer) arrange the fennel, then add the onion and fish. Season to taste, then sprinkle with capers, garlic, olives,. Supreme Cake
Step 1: Add the yolks and soft butter to the flour, mix first with a fork. It will be crumbly. Then add cold water, about 50 ml and knead a soft and elastic dough by hand. Put it in a plastic wrap and put it in the fridge. Capers with salmon
Marinate the salmon (cut into strips) in a bowl in the refrigerator for an hour or two. The marinade is made from 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, juice of 1/2 lemon, a little salt, pepper and oregano. After approx. Caras with tomato sauce and capers, in the oven
We clean and wash the fish. We season it with salt and pepper. We place it in a tray and we spread the combined slices of zucchini and slices of bell pepper. We prepare a sauce from: olive oil, wine, peeled tomatoes and grated, juice Lemon, . Baked sardines
Clean, wash and then drain the sardines. Separately prepare the following sauce: mix the olive oil with the lemon juice, with the hot pepper cut into thin strips, with the finely chopped onion, with the crushed garlic, the capers and the water. Season. Sepiolines stuffed with hazelnuts and spicy pumpkin
Preheat the oven to 180 degrees. Make the cuttlefish filling this way: coarsely chop the hazelnuts (or mixed seeds) with a knife, finely chop the garlic, parsley, anchovy fillets, capers, olives and raisins. Put everything in a large bowl. not . Mackerel fillets with sour cream sauce, capers and mushrooms in foie gras
The fish fillets will be passed through a thin layer of flour, after which they will be placed in the pan in which they put two cubes of butter and obviously oil to fry the fish. After turning on both sides, over, over, add the white wine and. Trout in caper sauce
Clean the fish, wash it, drain it and wipe it with a napkin. Sprinkle with salt and pepper and fry in 50g melted butter, putting it in the pan first with the skin side down. Fry the fish for 4-5 minutes on each side, then. Salt in goat sauce
Put in a bowl, over low heat, the wine, the juice of half a lemon, 250ml of water, chopped onion, peppercorns, bay leaf and some salt. When it starts to boil, add the fish pieces and simmer for 15 minutes, then remove. Capers with salmon
Sprinkle the salmon medallions with salt, pepper and nutmeg, then fry them in 50 g butter, over high heat, for 2 minutes on each side. Put them in a pan greased with the remaining butter and add the capers. Put a slice of fish on each piece. Lasagna with baked peppers
Clean the fish and bone it carefully. Place the fillets, powdered with a little salt, and place the bones in a pot, along with the onion, bell pepper, salt, pepper and bay leaf. Add 2 cups water and leave. boil for 10 minutes, then. Mackerel fillets with sour cream sauce, capers and mushrooms in foie gras
The fish fillets will be passed through a thin layer of flour, after which they will be placed in the pan in which they put two cubes of butter and obviously oil to fry the fish. After turning on both sides, fish, fish add white wine and.