New recipes

Fish croquettes

Fish croquettes

The fish is well cleaned of bones and chopped on the robot together with the boiled potato. I had the grilled sea bream. Then add the parsley, cheese, beaten egg and season to taste with salt and pepper.

Heat a frying pan with oil and put the croquettes with a spoon. They turn on the other side until they are nicely browned. Remove on a paper towel and then serve with a sweet-spicy sauce or salad.


Steamed fish with aromatic herbs for children

Does your child not like fish? Chef Florin Dumitrescu knows the secret by which you will make him pop!

Over time, to convince even those who do not like fish to start eating, I discovered the following: The main reason why many do not even want to hear about fish is because they tasted much too well cooked. ! And a fish prepared in this way will be dull, dry and tasteless.

Cooking a fish properly is one of the biggest challenges in the kitchen. Temperature is extremely important, the origin of the fish is even more important, and the way it can be cooked is essential. That's why I found this method to cook any kind of white fish, no matter how long, without losing its taste or texture.

All you have to do is buy a quality fish, slightly fatty and with few bones. Ask someone who knows how to fillet it, and then the whole process of cooking a good fish is much easier.

Ingredients (2 servings)

  • 2 pieces (4 fillets) of white fish: sea bream, sea wolf or trout
  • 15 gr thyme
  • 15 gr basil
  • 1 bunch of parsley
  • 50 ml of olive oil
  • 1 lemon
  • 4 sheets of nori sushi

Method of preparation

Take the fish fillet, sprinkle salt and freshly ground pepper over it, a drizzle of olive oil, then place the pieces on a sheet of dry seaweed (moisten the seaweed with a little water before).

Place a sprig of basil, thyme, three sprigs of parsley and two slices of lemon on top of the fish.

Be careful not to put the lemon directly on the fish meat, but on the skin, otherwise the taste will be much stronger on the part with which the lemon came in contact!

Roll the seaweed sheet and place the fish in a small bamboo steamer for 30 minutes.

Place the steamer over a pot of water. Left on high heat it will produce enough steam so that the fish wrapped in aromatic herbs and sushi clouds will be cooked perfectly, not too much.

It is a healthy and correct way to cook a fish for any amateur / beginner in cooking.


Tone hooks

It was the turn of the last pair of tones (tones?) That rested in the freezer to free up space. As the first pair had become filet in the pan, and the second had ended up in the oven, I reserved the role of chopping for the third. Because "chopped tone" sounds good. In the end, more than two dozen croquettes came out of the two mini-tones, in which - unlike those ISMBs (Ikea Swedish Meat Balls) - I know what I put.

What do you need?

  • 2 tons of about ¼ kg piece
  • 1 potato
  • 1 bunch of green onions
  • 3 cloves of garlic
  • 2 tablespoons grape seed oil
  • 2 eggs
  • 1 - 2 tablespoons breadcrumbs mixed with grated Parmesan cheese and almond flakes (optional)
  • ½ teaspoon white pepper
  • ½ teaspoon ground ginger
  • ¼ teaspoon chilli powder
  • ½ teaspoon sea salt
  • 1.5 L palm oil for frying croquettes.

How do you proceed?

  • Remove the extremities (head and tail) of previously gutted fish
  • The well-washed fish is boiled for 5 minutes in water, so that it can be deboned more easily
  • Drain the fish and remove the bones
  • Boil the peeled and diced potatoes, either in salted water or steam
  • Peel the onion and garlic
  • Chop the fish, potatoes, onions, garlic, eggs, oil, spices on the food processor.
  • From the resulting paste, shape spheres (croquettes) with a diameter of 2.54 cm (one inch more precise) that are fried in hot palm oil at 180 - 200 ° C in the fryer.
  • Fry in batches of 10 - 12 croquettes, in hot oil, no more than 3 - 4 minutes, or until golden.

They can be served as hot or cold snacks (with mayonnaise and onion sauce, for example), or as a main course, with a wok vegetable garnish, noodles, fried rice or cantonese rice. Here I made them a simple pre-cooked rice garnish (which boils in five minutes) and combined them with a spicy Thai sauce recommended for seafood. Don't worry, they'll get along well with the tone of the croquettes.

Have fun and see you healthy again!


"Smell the bottle, go ahead"

Alluding to the fact that Smiley became a father only two months ago, Florin Călinescu told the artist that he smells like a bottle.

"Smell the bottle, go ahead," the actor told Smiley. It didn't take long for Pavel Bartoș to intervene in their discussion, and Călinescu had a reply for him as well.

"What does I smell like?" Pavel Bartos asked. "You smell like a dumpster," the Pro TV presenter replied.

"Ladies and gentlemen, bottle and dumpster (…) The complete formula has met and we can start the first live semifinal", continued Pavel Bartoș.

The jurors from Romania have talent, in complete formula

"Romanians have talent", again in full form

It seems an illusion, but, after a long time, the jurors from "Romanians have talent" are in full form. Smiley and Pavel Bartoș being overjoyed to be in front of an audience again, which is on the seats, not only in front of some screens.

For the first time, viewers will decide who goes next, in the grand final. The fact that the jurors were able to be with the audience was extremely emotional, as Andra noted.

"I missed these emotions. I'm glad that this semifinal is happening, I'm sure that the people at home are happy too. We have the best places, thank you from the bottom of our hearts ", said Andra.

Andi Moisescu also enjoys this meeting, saying: “I sincerely hope that the competitors will enjoy at least as much as we enjoy. Let us all be together again and the public together with us (…) Only now will we cherish the public at its true value ”.

Alexandra Dinu compared this experience to reading a book, because she went through a lot of emotions during the pre-selections: “You know, it's like a good book. You don't know how to start, what to expect when you open it. You discover it page by page, you live every moment, you learn, you rejoice, you laugh, you cry, you go through this whole set of emotions ”.


Ingredients Fish croquettes with 4 sauces
For croquettes:
300 g fish
30 g butter
1 or
60 ml oil
pepper
40 g granulated breadcrumbs
50 g flour
100 ml of milk
1 onion
salt.
For mustard sauce:

3 tablespoons butter
1 tablespoon mustard
1 lemon
honey
salt

For the garlic sauce with yogurt:
a garlic captain
100 ml yogurt
2 teaspoons olive oil
dill
salt

For the horseradish tomato sauce:
1 tablespoon sour cream
1 tablespoon oil
3 tablespoons tomato paste
1/2 teaspoon horseradish ras
2 cloves of garlic
honey
peppercorns
lemon juice, vinegar and salt to taste

For lactone sauce:
50 ml milk
100 ml oil
4 cloves of garlic
salt
lemon juice


Ingredients Fish croquettes with 4 sauces
For croquettes:
300 g fish
30 g butter
1 or
60 ml oil
pepper
40 g granulated breadcrumbs
50 g flour
100 ml of milk
1 onion
salt.
For mustard sauce:

3 tablespoons butter
1 tablespoon mustard
1 lemon
honey
salt

For the garlic sauce with yogurt:
a garlic captain
100 ml yogurt
2 teaspoons olive oil
dill
salt

For the horseradish tomato sauce:
1 tablespoon sour cream
1 tablespoon oil
3 tablespoons tomato paste
1/2 teaspoon horseradish ras
2 cloves of garlic
honey
peppercorns
lemon juice, vinegar and salt to taste

For lactone sauce:
50 ml milk
100 ml oil
4 cloves of garlic
salt
lemon juice


Fish croquettes with 4 sauces

ingredients
For croquettes :, 300 g fish, 30 g butter, 1 egg, 60 ml oil, pepper, 40 g granulated breadcrumbs, 50 g flour, 100 ml milk, 1 onion, salt,, For mustard sauce :, 3 tablespoons butter 1 tablespoon mustard1 lemonade, & nbspFor garlic sauce with yogurt: 1 clove garlic, 100 ml yogurt, 2 teaspoons olive oil, dill, salt,, For tomato paste sauce with horseradish :, 1 tablespoon sour cream, 1 tablespoon oil, 3 tablespoons pasta of tomatoes, 1/2 teaspoon grated horseradish, 2 cloves garlic, honey, peppercorns, lemon juice, vinegar and salt to taste, For lactone sauce: 50 ml milk, 100 ml oil, 4 cloves garlic, salt , lemon juice

Difficulty: Average | Time: 30 min


Croquettes

I spoke in a previous post that I try to reduce bread and bakery products as much as possible. It is an interesting, long process, but I started to enjoy this journey more and more. So I started looking for options, recipes and inspiration that would add to my diet and not focus on what I would like to get. That's how we came to the chapter on croquettes, which can also be eaten as bread, for hummus, or other spreadable pasta or as snacks during the day, possibly for a movie. They are perfect, and the sweet or salty combinations I can make from this recipe give me a lot of freedom and variety.

The basic variant that I will present to you is salty, with different flavors.

The ingredients needed for the recipe are:

  • 50 gr. Sesame seeds
  • 50 gr. sunflower seeds
  • 50 gr. Flaxseed
  • 75 gr. almond pulp (left over from the preparation of almond milk. If you don't have one, you can also use almond flour or crushed almonds)
  • a big banana
  • a tablespoon of coconut oil
  • a teaspoon of pink salt
  • for flavors and decoration: dried basil, dried oregano, garlic powder, pumpkin seeds, sesame seeds, flax (or other preferred combinations)
  • equipment: food processor, dehydrator or oven that can have low temperatures, radiator, sun (if we talk about hot summers).

Method of preparation:

  1. As always when we use seeds or nuts, there is a preliminary stage in which we hydrate the seeds. For flaxseed, sesame and sunflower seeds is ok a hydration time of 3-4 hours.
  2. All we have to do is make a crust. For this we will put in the food processor: drained water seeds, almond pulp, banana, coconut oil (or butter & # 8230 is ok and solid) and salt. If we think that this crust is slightly too soft (although it is okay to be slightly moist and tied at the same time), we can complete with a tablespoon of almond or buckwheat flour, rice (a gluten-free flour).
  3. The composition thus obtained to spread on 2 trays of the dehydrator, or if you do not have such a thing, normal oven trays, in a layer of 3-4 mm.
  4. Before being put in the oven (at minimum temperature, maximum 40 degrees) or in the dehydrator, for about 6 hours (it depends a lot on the source of dehydration, drying), with the help of a damp knife, draw the squares that will delimit the croquettes. and add fish, depending on preference: oregano, seeds or other spices.
  5. After they have dehydrated and become as crunchy as we want, they are ready to be served as such, or as a support for various sauces and pies.

Thus dry, the croquettes last quite a long time. I consumed them after 4-5 days and I want to say that they seemed even more delicious, drier and crispier.

If you try the recipe, you may also dare their sweeter version, or with various flavors, write me in a comment your experience. I am more than happy to share your results with me.

Crochet boost. Clear day.

Receive articles and recipes every week

Receive articles and recipes from each week, directly in your Inbox.


Fish croquettes with 4 sauces

Fish hooks:
Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce with ground pepper and half an egg, stirring until it becomes a paste, then it gives the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

Mustard sauce:
In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:
Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:
Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Lactone sauce:
Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Shaorma with Fish Hooks

The first time the glue is kneaded. So, in a bowl, mix the flour with the salt, baking powder, tablespoons of sunflower oil and water. Knead, and after the dough has formed, put a tablespoon of olive oil, knead again and leave the dough to rest for 15-20 minutes.

Separately, place a baking sheet in a tray. Grease the baking paper with 1 tablespoon of sunflower oil, put the fish croquettes, wrap the paper like a package. Then put the tray in the oven until the croquettes are fried. From time to time, they come back, from one side to the other. After frying, take out on a plate and leave to cool.

After the dough has been sufficiently "rested", it is placed on the table, it is kneaded a little and it is divided into 9-10 parts. Each piece is kneaded, giving it a round shape. Each ball stretches well.

Then, put a pan on the fire, and when it is heated, bake, one by one, the glues. No oil is used.

Until the glues are cooked, you can prepare the sauce. So, in the bowl, mix the ricotta with the yogurt, mayonnaise, grated garlic cloves, grated cucumbers and salt. Then set aside, until the moment of assembly, shaormei.

Then prepare the salad. Therefore, wash and cut the tomatoes and lettuce, and before serving, add olive oil and salt.

The shaorma assembly begins, after all the ingredients have been cooked and cooled. So, take a stick, which is given with sauce, put fish croquettes over the sauce, cut, and finally put the salad.

Great appetite!
Serve with a lot of appetite, possibly with a glass of ginger, in addition.


Fish recipes for the New Year's menu

It is said from the old people that on New Year's Eve we have to eat fish. This will make us slippery all year round, getting rid of any situation. I don't know to what extent superstition helps or not, it's clearly quite nice, but I think the reason why fish should not be missing from a festive menu is that it is tasty, light, and the taste of fish dishes is itself a celebration of the taste buds. We have made for you a selection of recipes with fish or seafood published so far. The recipes I propose to you are for all tastes and pockets: both for the traditionalists, who will prefer trout or carp with polenta in the New Year's menu, and for those who do not give up when it comes to seafood.

There are recipes of all kinds: grilled fish, fried fish, baked fish, grilled or pan-fried shrimp and squid, with or without sauce. I hope I managed to give you a touch of inspiration and put on your festive New Year's table a recipe with fish brand retetecalamamaro :).


Video: Chef στον Αέρα - Κροκέτες μπακαλιάρου με σαλάτα παντζάρι - πορτοκάλι (December 2021).