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Royal sea bream with ginger sauce

Royal sea bream with ginger sauce

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Take 2 fresh Royal Sea bream fish, clean the wings, the string of bones and remove the tail and head, obtaining 4 beautiful bones without bones.

It is a fish with delicious white meat.

Make a marinade of 5 tablespoons of olive oil, the juice of half a lemon, salt and pepper. Also here we will add the juice obtained from a small ginger root, which is grated on a small grater and then strained through a strainer. of tea.

Ginger has a very pleasant smell and is especially indicated for pregnant women because it removes nausea. It is similar to citrus, and the taste is slightly spicy aroma. The Dorada fillets are kept in this marinade for half an hour.

Meanwhile, take half a suitable celery root and a carrot, peel them and cut sticks as long and as even as possible. Put the water with a vegetable spice powder. then the glass lid. If you don't have this pan system you can use an ordinary pot of water and on top of it put the pasta strainer that everyone has in the house and there you put the celery and carrot sticks to soak in the steam. While the vegetables are steaming we make a mixture of 4 tablespoons of breadcrumbs and 3 tablespoons of parmesan and a vegetable mix powder. The secret of intense flavor.

Put the fillets through this mixture on both sides. Heat the second Doubletta pan and grease it with a small cube of butter. Put the fillets in the pan and let it simmer. It is served warm, along with carrot and celery sticks and lettuce leaves. It is a healthy, good-looking and very tasty food.

If you like polenta (my family likes it a lot) you can also make a polenta from 1 liter of milk, 1 cube of butter and a teaspoon of boiled salt and a small bag of cornstarch added gradually. Let it cool a bit and moisten the palms, shape dumplings that are filled with cheese and form some ducklings. As chops you can use tips from steamed carrot sticks and eyes from small slices of green celery stalk.

Rice and bacon balls with Shiitake mushrooms and ginger sauce

Cook the rice for sushi as indicated on the package, using 575 ml of water. Then grind it with a fork and mix it with 2 teaspoons of rice vinegar and a tablespoon of sugar. Allow it to cool slightly

To make the filling with Shiitake mushrooms, cook the bacon over medium heat for approx. 7 minutes, stirring occasionally. Keep the fat of the bacon in the pan, and leave the pieces of bacon on a paper towel. Add the pumpkin to the pan and cook for about 6 minutes, stirring occasionally. Add the mushrooms and cook the green onions for about 2 minutes. Add the Furikake spices, white pepper and mustard and cook for 5 minutes or more or until the vegetables are soft. Mix the bacon in the composition and then leave the whole mixture to cool.

For the ginger sauce, combine all the ingredients in a medium bowl. Set aside until you are ready to serve. The sauce can be stored in the refrigerator in an airtight container for up to a week.

To form the rice balls, take out a handful of rice and make a small hole. Put about 2 teaspoons of mushroom mixture in the pit. Using your hands, gently shape the rice around the filling, forming a ball about 8 cm wide and 2 cm long, adding extra rice, if necessary, to close the filling. Repeat the step until 8 servings come out.

To serve, sprinkle the mixture of Furikake spices on the rice balls. Serve with ginger sauce.

Royal sea bream with asparagus and cauliflower

Royal sea bream is one of the first fish recommended in the diet of the little one, at the beginning of diversification, but it is also suitable for stomach problems (gastritis, ulcers) being a weak fish, with very few bones and which brings a multitude of benefits in the body. ! I chose to prepare the sea bream in the oven, along with the cauliflower and asparagus. It turned out delicious and the vegetables very fragrant. We really like fish and try to eat the two recommended servings a week. Another recipe to our taste is that of carp fillets with cherry tomatoes (recipe here).

  • 3 dorade
  • 2 tablespoons olive oil
  • 1 tablespoon basil, dried oregano
  • 1 lemon
  • 5 peeled garlic cloves
  • 1 bunch of dill
  • salt to taste
  • a few cauliflower flowers
  • 4-5 asparagus threads

Sea bream is easily washed, cleaned and grown. Cut the garlic cloves into slices and place a slice of garlic in each & # 8220crack & # 8221 of the fish. Prepare a mixture of olive oil with oregano and dried basil and grease the fish. Lemon is cut into thin slices and peeled, including the white part of the lemon, which usually gives the dishes a slightly bitter taste. Sea bream is filled with lemon slices and chopped dill and seasoned with a little salt (I do not add salt over the small fish).

Next to the fish, in the tray add the cauliflower pieces and the asparagus pieces, greased with a little olive oil. Place the tray in the preheated oven at 200 degrees for 45 minutes.

Ingredients Bake in the oven

2 dorada
4-5 suitable potatoes
1 large onion (about 150 gr)
1 carrot
1 link parsley
5 cloves garlic
1/2 teaspoon turmeric
1/2 teaspoon vegeta of ground house
6 tablespoons olive oil
2 lamai
salt pepper

Preparation Bake in the oven

  1. Cut the potatoes into not very thick slices, the carrots into thinner slices and the onions into scales. Place the vegetables in a large tray (30 cm in diameter) and sprinkle with salt and pepper to taste.
  2. 2 parsley threads are retained for serving, and the rest is finely chopped. Mix with crushed garlic, turmeric (it will give a nice color to the sauce at the end), vegetables and a little salt. Add the oil slowly, one tablespoon at a time and grind everything to a paste. When the pasta is ready, add about 150 ml of water.
  3. Pour the above parsley sauce over the vegetables, mix well, cover and cover the tray (to be tight) with aluminum foil. Bake at 200C for 25-30 minutes.
  4. During this time, the cleaned and washed fish are dried with paper towels. We cut them on one side (in 3-4 places), holding the knife diagonally. Sprinkle salt everywhere, including inside. Then sprinkle the fish with the juice of 1 lemon (1/2 lemon for each fish) and let it sit at room temperature until the vegetables are ready.
  5. Remove the aluminum foil and place the sea bream on top. Sprinkle a little pepper over them.
    * if the sauce under the vegetables seems to have dropped a lot, add about 50 ml of water to the pan
  6. Bake again for 20 minutes. Then, to make them look like in magazines, we start the grill (the fire should come from above) and leave it in the oven for approx. 3-5 minutes (watch them during this time), until the sea bream catches a beautiful crust on top.
  7. Remove from the oven and sprinkle with the remaining chopped parsley, and insert half slices of lemon into the incisions above the fish.
  8. Serve immediately with a glass of white wine and do not forget a piece of fresh bread, because the sauce in the tray is delicious, you have to heat it.

1. Parsley sauce & # 40without water & # 41

4. After 25 minutes. place the sea bream in the pan

Combine the sauce ingredients in a small bowl. Place the fish fillets on a plate suitable for steaming and large enough to hold the films in a single layer. Pour the sauce evenly over the fish fillets.

Ginger-soy fish recipe from Farina Kingsley, reprinted with permission from Aimee Bianca, YC Media.

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