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For dinner I had fish - salau. Salad from the one with white and tasty meat. I prepared bread for him but I improved his condition [of fried fish]: d, giving him a cheerful salad with arugula.
- 500 gr of bone-free sausage dishes
- 500 gr rocket leaves
- 5 tablespoons flour
- 2 eggs
- chilli flakes / pepper
- frying oil
- 1 red bell pepper
- 1 fat yellow pepper
- 1 teaspoon olive oil
- 1/2 lemon - juice
Preparation time: less than 30 minutes
RECIPE PREPARATION Rocket salad with breaded salad:
- I deboned my own room.
- I portioned the small pieces of fish the size of a mouthful [to easily fit in a spoon].
- I salted the fish pieces and seasoned them with chilli flakes.
- I heated the oil in a smaller Teflon bowl [18 cm in diameter] to allow frying in an oil bath.
- I frothed two eggs, salted and added two tablespoons of flour. I homogenized the composition.
- The pieces of salami are given through flour, the surplus is shaken, they are passed through the egg composition and they are fried in hot oil.
- As soon as it turns golden brown, remove the breadcrumbs from the pan in which they are fried. For this I successfully used a stainless steel kitchen tongs.
- Wash and dry the arugula leaves - if you have them, with the help of a leaf dryer: //articles/dryer-for-salad-28705.html.
- Clean and wash the peppers and cut them into thin slices. Sarati.
- Mix the arugula leaves with olive oil and lemon juice. Add the peppers.
- Serve the salad on a large platter surrounded by pieces of breadcrumbs.
- The salami will be served preferably hot, to cool as much as you prepare the salad.
- Good appetite !!!
Prepare the arugula salad just before serving so that it looks fresh.
Preferably use fresh fish that you have personally filleted.
When you buy fish you usually read the label. In the past we had small transit problems consuming fish fillets from the famous country that produces everything. After I changed the source, the problems stopped.
Remember that certain preservatives are used for industrial threading. Freezing is not enough.
Salmon With Fennel Salad
1. Put salmon fillets in a bowl. Add the olive oil, lemon peel and fennel seeds, making sure that the fish is covered. Leave for 10 minutes. Slice the fennel, then add the lemon juice and a large knife tip of sea salt. Stir to combine, then set aside.
2. After 10 minutes, heat a grill pan over medium heat and fry the salmon for 2-3 minutes on each side.
3. Mix the lightly marinated fennel with arugula, dill and parsley. Add olive oil. Serve with salmon and lemon slices of lemon.
You have to see it too.
Rocket salad with salted bread - Recipes
It's the first time I try an anchovy salad :) I usually eat fried anchovies, but as my boyfriend remembered what anchovy salad he ate when he was younger and he had a craving, I prepared them like this!
It's done super fast and it's really good (that's what I'm saying, I'm not really a fan of fish in general)!
We ate them as follows: we caught the middle anchovy, with one hand we removed its head, tail and intestines and then dipped it in the salad sauce and served.
P.S. Today we celebrate 1 year and 6 months of blogging, but due to the high temperatures over the weekend I didn't do anything special for this occasion, but when it gets cooler, I make up for it :)
Happy birthday and many months, Retetegg!
4 Response to "Anchovy salad with onions"
I think it's the simplest recipe so far. if it can be called a recipe :))
Stay tuned, here are mega recipes: french fries, baked corn and a tomato salad with cucumbers :))
Btw, I prefer tuna salad!
tuna with onion, lettuce and a few drops of lemon juice: D
Yeah, and a little corn and olives :)
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Beef liver steak with arugula saladThis is one of the recipes as there are not many on our site, but I feel more and more justified the repeated requests of readers to show recipes that do not require ingredients for which you have to go to the end of the earth or procedures that will get used to spending hours in the kitchen.
Personally, I am a big fan of beef liver from the time when my mother was advised by doctors to eat it as often as possible to solve a deficiency of Bs. And after experiencing the countless mistakes in preparing the liver made by the canteens in Pipera that provide me with lunch, I said that maybe people don't really know how to make the liver juicy and good.
For 4 delicious portions of fried liver, we need:
1 kg beef liver
the juice of a lime or half a lemon (optional)
2 tablespoons olive oil (optional)
salt and pepper
For the salad, I used:
an arugula box / bag
500g of cherry tomatoes
3 bell peppers and colored (one green, one yellow and one red)
With the liver, the job is simple as long as we strictly follow a few things. First of all, we must be careful to buy fresh liver. As for the beef, things are simple, it is not found often enough to become old. Then, just before preparing it, we clean it of the larger ribs, if it has not already been cleaned by the butcher, and we wash it. We do not do this long before the actual preparation so as not to favor its oxidation.
Cut the liver slices into 1.5 cm thick slices and then wipe them with a paper towel to remove excess liquid and sprinkle them with lemon or lime juice, which will accentuate its flavor. Remember that we do not salt it raw! If we do it, it will change its color to green and its taste to bitter, which I don't want.
In a well-heated non-stick pan, put two tablespoons of olive oil and place the liver slices so that they do not overlap. For a pink liver inside and juicy, but well done, fry it over high heat on each side for 4 minutes. We only adjust if our slices are a little thicker or thinner or if we know for sure that we want it better or less done. If we leave it too long it will harden and have a floury taste. When it's ready, we take it out on a plate.
The salad is just as simple. Wash the vegetables in a stream of water: arugula, tomatoes and peppers. We cut the cherry tomatoes in half or quarters, the peppers into thin strips and put them in a bowl. Salt, mix and then add the arugula. Sprinkle with olive oil and balsamic vinegar and serve with the fried liver that we can salt when we put it on plates.
Wash vegetables, arugula, peppers, cherry tomatoes well
We wash the tomatoes, the lemon
We wash the beef liver under running water
Cut the liver into 1.5 cm thick slices
We cut the lime and squeeze it over the liver
Peel a squash, grate it and squeeze the juice
I cut the pepper into strips, but you are free to cut it differently
We cut the pepper into thin strips
Heat a little oil in a non-stick pan
Put the liver in the pan
When it has browned on one side, turn it with a spatula to brown the other
We let it brown on the other side as well
Remove the liver to a plate
Serve the liver either as a steak next to the arugula salad or cut into strips and put in the salad directly
Serve after sprinkling everything with balsamic vinegar
Let's have appetite, I say
Salad rolls with grilled surumi and arugula
Wash and dry the salt on a paper towel and then cut it into two pieces.
Place the pieces of yarn obtained on the work table, grease it with olive oil and position one Surumi on each half of the yarn obtained.
Follow the pepper to taste and roll so that it remains fully dressed in the fillet. With the sober one or two as needed, pierce through the roll to fix each.
Placing the rolls on the grill is mandatory as soon as it has been greased with a piece of bacon, thus avoiding sticking to the grill.
Rest time on the grill, about 3 minutes after which they return to the other side.
During this time, the parsley is picked leaf by leaf, removing the stalks, washed, dried in a paper towel and then chopped with a knife.
Put the arugula salad on two plates over which the rolls are placed, sprinkle with the small parsley (according to your preferences, you can replace the arugula with the chopped lettuce)
In a glass put the juice of half a lemon with a finger of olive oil, mix very well until it becomes a cream and pour with ligurite on the arrangement obtained in the plate.
Garnish with a slice of lemon.
I recommend serving it with a cold chardonnay wine.
Marinated crucian with vegetables
Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait
Raw salad with breaded surimi
Wash, clean and cut all the vegetables and put them in a large bowl. We grind the cheese, olives
Discover the best recipes with salau and prepare this healthy fish in the most varied ways. Cook for you and your family, according to recipes with salami and learn how to make a salami in the oven, smoked, on a tray, breaded or fried.
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Articles tagged 'fish recipes':
Simple to prepare and delicious to eat: Salt fillets with sauerkraut.
SALAU FINE BREADS WITH PUMPKIN SPAGHETTI AND ONION ROUNDS
I cook fish quite often and I really missed this fillet fillet that I will make today bread with a lot of lemon and parsley sauce, zucchini spaghetti and onion slices bread & # 8211 because I still have some very tasty dough that I can't bear to waste.
It is not complicated at all, it is prepared very quickly and even if you do not have apple cider at hand, use beer or cold mineral water with the same successful result.
- 1 pc. fillet fillets - 450 gr.
- 1 tablespoon greens and spices for fish
- ½ teaspoon curry
- a pinch of salt and white pepper
- 1 or
- 150 ml. apple cider
- 3-4 tablespoons of flour
- 1 lemon
- 1 teaspoon butter
- 1 link parsley
For starters, I wash the pikeperch fillet and dry it very well with 2 paper towels. I cut it into four pieces then season it with a pinch of salt, white pepper and a generous amount of greens and spices for fish & # 8211 Nouvelle Cousine from Kotanyi I really like it because it has lemon peel, mint, and many other greens that go very well with my fish.
I squeeze from place to place a few drops of lemon juice over the pieces already prepared and I leave them aside while I prepare the bread dough.
Beat the egg with a pinch of salt, add 2 tablespoons of flour and slowly pour the cold apple cider. Depending on how thick I want it, I put another tablespoon of flour combined with curry powder (for extra flavor and taste) and get a slightly thicker dough than pancakes.
Heat a frying pan with a lot of rapeseed oil, put the pieces of salt in the flour, then in the dough and put them carefully in the hot oil.
I let them brown well on both sides and take them out on a paper towel to absorb excess oil.
As I was saying, I still have a little dough left, so I immediately clean a small onion and chop the slices, which I also pass through the dough, then take them out next to the fish.
Prepare the zucchini spaghetti with a vegetable cleaner, season with a pinch of salt and sauté them quickly for a few seconds in a pan with a tablespoon of olive oil.
I put them aside, put 3-4 tablespoons of lemon juice over the olive oil, add the cube of butter and a handful of finely chopped green parsley that completes the lemon sauce that will cover a very appetizing slice of breadcrumbs.
And the sliced onion rings were welcome on the plate, especially since they were crispy and quite a few at how good they were…
Ingredients for Bulgarian Salad
- 3 medium-sized cucumbers
- 10 cherry tomatoes or 4 medium-sized tomatoes
- 1 large pepper & # 8211 I used kapia pepper
- 1 green onion
- 150 gr. telemea cheese
- 50 ml. of oil
- optional, a little vinegar (to taste)
- 1 bunch of parsley
Preparation Bulgarian salad
1. Wash all vegetables in a stream of clean water. Peel a squash, grate it and squeeze the juice. I saw that there are people who prefer them with everything, even at the restaurant, I saw that they are served with everything, but we don't like it that way.
2. Slice the cucumbers and put them in a bowl.
3. Salt and mix for homogenization.
4. Peel the onion and chop the julienne, then put it in a bowl over the cucumbers.
5. Peel the bell pepper and seeds and slice into thin strips that are added to the other vegetables in the bowl.
6. Cut the tomatoes, I, having cherry tomatoes, only cut them in half.
7. Chop the parsley leaves and add to the Bulgarian salad. Mix well and season with oil, salt and pepper, depending on taste.
8. Grate the Bulgarian telemeau over the Bulgarian salad, covering the vegetables with it.
Serve the Bulgarian salad
The Bulgarian salad is delicious, cool, perfect for summer and more. It can be served immediately after seasoning and assembly or it can be left in the fridge for a while, so that the vegetables taste good. At presentation, characteristic is the thick layer of grated telemea covering the salad.
Bonus recipe: Pan-fried fillets
- Head saddle - 2 kg
- breadcrumbs - 100 g
- flour - 50 g
- 2 eggs oil - 150 ml
- salt to taste.
The shawl splits in two, from head to tail, on the spine, deboned and salted. Then, the fillets (without bone and skin) are portioned (two slices per person), passed through flour, beaten egg and breadcrumbs and fried in hot oil, over medium heat, until browned on both sides.
Melt the fresh butter and mix with the lemon juice. This sauce is served separately from the saucepan, along with the slices of pikeperch.