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Pangasius tabs in parchment paper

Pangasius tabs in parchment paper

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We wash the pieces of fish, we dab them with kitchen towels to dry them. We clean the garlic, cut it in half, wash the tomatoes and cut them in half. We take the first piece of paper. Put a tablespoon of oil, place a piece of fish and grease it well with the oil on the paper. Sprinkle with salt, pepper and basil. Place two slices of lemon, 4 halves of cherry tomatoes and two halves of garlic. We easily pack the fish.

Do the same with the other piece. We place them in a tray, we put them in the hot oven, at a suitable temperature, for 35 minutes.

When ready, take the fish out of the oven, unwrap the paper, remove the lemon pieces and sprinkle with fresh lemon juice.

Enjoy your meal!

How to make delicious salads for New Year's table, recipes, step-by-step photos and detailed description of the preparation

Without New Year's table can be done without salads. There are a lot of recipes for their preparation, from simple ingredients (cut and mixed) to complex ones (arrange a certain shape, decorate extra). We propose to conditionally divide all the recipes into two groups, and the first will include salads for real women - light, delicate and beautiful. In this article, we will give you more exactly such options to make tasty and beautiful salads at the New Year's table. & QuotTiffany & quot salad with grapes and chicken There is probably no woman in the world who has not dreamed of becoming the owner of a blue velvet box in one of the most famous jewelry houses. The house of trade & quotTiffany & quot is famous for its delicate, delicate taste, so this delicate and light salad was named in his honor. It will last:

  • Chicken fillets - 3 halves.
  • Eggs - 5 pcs.
  • Hard cheese - 200 g.
  • Mayonnaise.
  • Large (fresh) grapes.
  • Praj curry - ½ teaspoon.
  • It tastes good.
  • Walnuts - ½ cup (you can take almonds).
  • Vegetable oil - 3 tbsp. it.
  • Parsley (fresh).

Boil the chicken and eggs. Meat - up to boiled eggs - hard boiled. Cools. Meat finely chopped or separated into fibers. Put the pan with vegetable oil on the fire, heat it, and place the chicken pieces. Fry for 5 minutes on medium heat, adding salt and curry. It is necessary to constantly mix evenly layer curry meat. Purified and cooled boiled eggs are needed grill on a large grater. Separate, rub with a very large cheese. Advice! If before grinding the cheese treat the surface of the grater with vegetable oil, then all the cheese chips will be in the bowl and it will be more convenient to wash the teletra. The walnut kernels are crushed. This is easily done by wrapping them in a piece of cling film or parchment for baking, and rolling on the package with a pulling force. The grapes must be washed, dried and divided into berries. Each cut in half, if necessary, remove the stone. Let's get a plate. On this it is necessary to draw a contour of bunches of grapes with the help of mayonnaise. Now put the layers of ingredients, respecting the limits of the image. The first layer - chicken (about half), greased with mayonnaise and sprinkled with about 1 tablespoon of nuts. The second layer - half of the grated eggs, again covered with mayonnaise and nuts. The third layer - half a cheese, spread the mayonnaise again and sprinkle with nuts. Again, repeat the layers: chicken, eggs, cheese. The last layer of mayonnaise is not covered. Now take halves of the grapes, apply a little mayonnaise (it can be dipped) and spread on the cheese layer like a bunch of grapes. Parsley garnish, if desired. I sent the salad for a few hours in the fridge and they can be served at the New Year's table. Advice! It will be enough to have a thin layer of mayonnaise, too much can spoil the taste of the salad. If you decide to use almonds instead of nuts, first fry it and then cut it with a knife. The next salad will also contain nuts. "Caprice Lady" salad with plums and chicken You will need:

  • Chicken fillets - 3 halves.
  • Eggs - 5 pcs.
  • Fresh cucumbers - 2 pcs.
  • Plums - 200 g.
  • Walnuts - 100 g
  • Mayonnaise - 150 g.
  • Salt and pepper to taste.
  • The greens are fresh.

In the composition of this salad is a plum. It is worth noting that it is not only very tasty, but also very useful, especially in the winter season. Plums are very rich in potassium, calcium, phosphorus and iron. It includes pectin, tannins, as well as vitamins A, C, P, B1, B2. Wash the films well and turn on the fire, filling with cold water. Bring to a boil, salt and cook until done. About half an hour. The eggs must also be boiled. Put them in cold water, salt (about 1 teaspoon) and cook over medium heat for 10 minutes. Cool, clean and three on a medium grater. At this point I have already prepared meat. Cool and cut into small pieces or simply split into fibers and break with our hands. Carefully, my plums, you can even turn it over with boiled water and dry it. Remove the bones and finely chop. Fresh cucumbers are also mine and cut into thin strips. The walnut kernels are crushed. If you do not have a mortar and pestle for this, just wrap it in foil, parchment or plastic baking paper and go firmly with a wooden hammer or hammer. Do not apply too much effort, otherwise there is a risk of leaving oil on film and paper. When all the ingredients are ready to start spreading. The first layer is cucumber, the second layer is chicken. If you need salt, pepper and pull a net of mayonnaise. The third layer will be made of plums (about half). Fourth of the eggs, add salt to taste again and add a bunch of mayonnaise. The fifth layer consists of plums. The walnuts lie on top. As an ornament, you can sprinkle green binetocat. Every woman is a queen. To thank you dear royal and to enjoy your holiday, we offer you to make the following chic, tasty and beautiful salad. "Quail" salad with red caviar You will need:

  • Red caviar - 140 g.
  • Eggs - 6 pcs.
  • Medium size potatoes - 4 pcs.
  • Hard cheese - 150-200 g.
  • Squids - 450 g.
  • Packing with crab sticks - 200 g.
  • Mayonnaise - 200 g.
  • Fresh dill for decoration.

The potatoes are washed thoroughly and cooked & quotin uniform & quot. It takes about 25 minutes. Now wait for it to cool and clean. While the potatoes are cooking, put the eggs on the fire. They must be petrified. Then we also get lost and peel. Excuse me carefully. Put the pan with water on the stove and bring to a boil. We lower the squid in it and cook for about 5 minutes. The cooking time is very important, the squid meat is tender and, if subjected to a long heat treatment, it will become stiff. It tastes like rubber, and in royal salad (and any other) it is not allowed. Cool the welded squid and clean it. Boiled eggs must separate proteins and yolks. Three of them separately, the proteins are higher, the yolks are smaller. On an average grater three boiled potatoes. Squids cut straw, crab sticks - small cubes. The cheese is rubbed with a large grater. Now that all the components are ready, start putting a layer of salad. The first layer is the potatoes. Pull on a grill of mayonnaise and spread a little red caviar. The second layer is the squid squid. Then the net of mayonnaise and red caviar. The third layer is egg white. Again draw lines of mayonnaise and add a little red caviar. The fourth layer is crab sticks. Top with mayonnaise. The fifth layer is the yolk. Fry all the cheese, sprinkle a very nice network of mayonnaise on top. I put the eggs in the cells. Decorate with fresh dill greens and the dish is ready.


  1. Heat the oven to 275 F. Align two sheets of paper with parchment paper.
  2. In a small bowl, mix all the ingredients of your choice of dressing together until smooth.
  3. & # 206In a large bowl, pour the dressing over the chopped horse. Massage the kale dressing so that all parts are covered with the dressing and the leaves become a darker, brighter green.
  4. Spread the horse evenly on the cookie sheets. Make sure the leaves do not overlap. This prevents moisture.
  5. Bake the chips for 15 minutes and rotate the cookie sheets back and forth and from top to bottom.
  6. Bake for another 15 minutes and check if they are crispy. If the chips are not clear, turn the cookie sheets again and bake for another 5-10 minutes.
  7. Let the chips cool for about 5 minutes on the cookie sheets, then enjoy.

There is nothing better than snacking on chips and diving when watching a sports game. or a movie. or even when you need fast healthy snack for children. But if you are brave enough to read the list of ingredients in a bag with the most potato chips, you will lose your appetite pretty quickly. It's hard to find something like a real potato in those!

However, there is no reason to give up m & # 226ng & # 226iere. These spicy kale chips are spectacular. Not only do you get it health benefits of kale, including lots of vitamins K and A, but you can choose two drug-worthy dressings to flavor the chips: Indian spice and chipotle spice. So, if you've been on the hunt for delicious, innocent snacks for game day, movie night or to pack your children's lunch boxes, these hot spicy chips are. Are you ready to dig?

& # 206Start by heating the oven to 275 Fahrenheit. It may sound low, but we want crispy, not burnt chips. Then line up two sheets of paper with parchment paper. Using two, the path will not be overcrowded while baking. If you have only one sheet, no problem. Just bake the chips in batches.

This is a good time to train your horse as well. For this recipe, we want the gill ribs to be removed. The easiest way to do this is to grasp the base of the stem with one hand and run the other hand to the end, taking the leaf with you, so that the rib stays still. without leaves. However, do not throw the ribs. & # 206Freeze them to toss the smoothies at a later date.

Then, in a small bowl, mix all the ingredients of your choice of dressing until smooth. Any version you choose will have a great If you're like me and you can't choose (or if you know a batch won't last very long), create a double batch of dressing and chips. Problem solved!

Then, in a large bowl, pour the dressing over the chopped and warm. Make the dressing so that the whole way is covered and the leaves become a dark, bright green.

Spread the peel evenly on the cookie sheets, making sure the leaves do not overlap. These babies need space to breathe so they don't become sweet.

Bake the chips for 15 minutes and then turn the tray with cookies and turn the chips so that each side becomes pleasant and crispy. Bake for another 15 minutes and check the crunch factor. If they are still not super crispy, put the sheets back in the oven and bake for another 5-10 minutes.

When the hot spicy chips have reached an optimal crunchiness, take them out of the oven and let them cool for 5 minutes before devouring.

I like how healthy and delicious these kale chips are. I like the dressings on them, but once you've figured it out, you can change it and use your own favorites - or even salt, pepper and crushed red pepper flakes. Enjoy!

Pangasius with olives and oranges

& # 8211 2 pangasius fillets (500 g), 1 larger orange, 50 g green olives stuffed with donuts, 2 tablespoons oil, 50 ml semi-dry white wine, 25 g margarine, spices for fish, white pepper

Grease a pan with oil. Sprinkle the fillets abundantly, on both sides, with fish spices and place them in the pan. Sprinkle with olives. Wash the orange well, cut into thin slices and cover the fish.

Put the margarine pieces in place and sprinkle with white pepper. We pour the wine.

Cover with aluminum foil and put in the preheated oven, over high heat (200), 15 min. Remove the foil and keep in the oven for 5-7 minutes, until the juice decreases. Serve immediately.

Good appetite! (if you liked it leave a comment)

Pangasius tabs in parchment paper - Recipes

Recipe from: "Moosewood" Restaurant. The recipe has been halved from the original


  • 4 pieces of thick salmon fillets
  • 3 teaspoons butter
  • 1 1/2 cup shredded shallots
  • 1 1/2 cup dry white wine
  • 1/3 cup freshly chopped parsley
  • 1 1/2 teaspoons freshly chopped dill
  • Salt and black pepper to taste
  • 4 pieces of 20 cm / 40 cm baking paper
  • 4 strands of fresh parsley
  • 4 strands of fresh dill


  • Rinse the salmon fillet in Kangen Water pH 9, cold *, tap until it dries and set aside.
  • Melt the butter in a medium-sized pan. When the butter starts to sizzle, add the shallots and sauté over medium heat for 10 minutes until translucent, golden. Add the wine and simmer, without a lid, for 20 minutes, until a thick sauce is formed. Add the chopped dill and parsley, salt and pepper to taste.
  • While the sauce is boiling, prepare the baking paper. Divide each piece of paper in half so that it forms a rectangle.
  • Preheat the oven to 180 degrees C when the onion is ready.
  • Now assemble the packages - put a piece of fillet on one side in the baking sheet and sprinkle the sauce, parsley and dill on top. Cover with the other side of the baking sheet, stick to one end. Repeat the process for all the remaining pieces.
  • Bake for approx. 15 minutes, depending on the thickness of the pieces of fish. Packages of fish must be carefully opened so that the sauce remains.

Nadia Lanero - Maloli Arbaizar - Glòria Escorihuela

Enagic® international distributor
+34 605070820 - +34 609055913 - +34 655849591

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Hello dear lusts. Today I prepared SHRIMPS IN PARCHMENT WITH TOMATOES AND GARLIC IN WHITE WINE. It is a very easy recipe to prepare and you can serve it with any garnish you want or even with a piece of fresh bread. The sauce left by the shrimp and the other ingredients is extraordinarily fine and delicious. I hope you like my recipe today and prepare it with pleasure!


  • 800 gr.- peeled shrimp (medium size)
  • 300 gr. - tomatoes (small and sliced)
  • 4 cloves garlic (chopped)
  • 1 hand - chopped parsley
  • The peel of a lemon
  • 50 ml. - dry white wine
  • 60 gr. - butter
  • 3 tablespoons olive oil

Method of preparation:

  1. Put the shelled shrimp in a bowl. Add sliced ​​tomatoes, finely chopped parsley and chopped garlic on top. Grate the peel of a lemon, season with salt and black pepper, then pour the white wine, olive oil and mix everything together.
  2. Then take a piece of parchment paper for baking with the size of about 40 cm. on 30 cm. and divide the shrimp into portions. Put a piece of butter on top of each portion, close the package and seal all the parts, twisting the edges.
  3. Arrange the packages on a baking tray and place them in the preheated oven at 230 degrees C for 13-15 minutes.
  4. Open the packages carefully and serve the shrimp with a slice of lemon and any garnish you want. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Season the fish with salt, pepper and paprika and let it rest for 1 hour.

Peel the tomatoes and cut them into small cubes and put them in 4-5 tablespoons of olive oil.

Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pepper and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.

We put the fish in flour and fry it in hot oil.

When it has browned nicely, take it out on kitchen paper to absorb the excess fat.

Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Fish and seafood recipes 2021 - Home - Nc to do


You may not think of fish or seafood when you think of dishes in your slow cooker, but there are many great options. Because long and slow cooking will cause fish and shrimp, they are only added in the last 15 minutes to 1 hour of cooking. A soup or gumbo, for example, is cooked in the dish for a long time with sausages and chicken, while shrimp are added about 20 minutes before serving time.

Generally, check the fish and seafood to make them with a fork after about 15 minutes. Shrimp should be delicate and opaque, and fish should be easily split with a fork.

Surprisingly, the slow cooker is an excellent salmon stew. Slow cooker line with foil or parchment paper. Cover about 1 or 2 pounds of salmon fillets with lemon slices, herbs and favorite spices. Place the fillets in the slow cooker and add a cup of wine, water or broth to the pot. Cover and cook on low heat for 1 to 2 hours. Check the salmon with a fork after about an hour and about every 15 minutes after that. It should apply nicely and will be about 145 F on an instant read thermometer when done.

If you do not follow a specific recipe, you should avoid delicate fish, such as tilapia, sole and butterfly.

Pangasius tab rolls

Pangasius tab rolls they are an excellent choice for your child, both for dinner and with a garnish of boiled vegetables and as an appetizer. With a light consistency and a low caloric intake, rolls of pangasius tabs they are a healthy and satisfying delight for your little one.


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