Traditional recipes

Pangasius on a bed of vegetables

Pangasius on a bed of vegetables


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We prepare the fish bed first :) We wash and clean the vegetables. Cut the zucchini, carrot, celery and pepper into strips. We cut the onion into fish. Garlic thinly sliced.

Saute the vegetables, 6-8 minutes, in a little oil. Mix lightly. Add the tomato juice and match the taste with salt and pepper.

We wash the fish fillet and drain it well of water. Season with salt and pepper then cut into smaller pieces.

Pour the vegetable mixture into a tray, spread the pieces on top. Add the wine and put the tray in the oven for 20-25 minutes.

Serve the dish warm, with green parsley on top.


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Ingredients for fish on a bed of vegetables

  • a big fish
  • 2-3 red and white onions
  • 4-5 large tomatoes
  • 4-5 potatoes
  • a clove of garlic
  • 2-3 bell peppers
  • 2-3 large carrots
  • 3-4 tablespoons of broth
  • salt, pepper, spices of your choice
  • 2 lemons

How to prepare the fish recipe on a vegetable bed?

I cleaned and washed the fish fillet well and seasoned it well with salt, pepper, chilli, thyme, granulated garlic and paprika. I cleaned and washed the vegetables, then cut them into slices and put them in the pan. I put the sliced ​​carrots, the sliced ​​peppers, the julienne onions and the sliced ​​potatoes and tomatoes, and the sliced ​​garlic. I seasoned them well with salt, pepper, thyme, rosemary and bay leaves.

I put the fish over the vegetables and put lemon slices in place. I put broth in the pan, also from place to place and I put 2 large cups of water. I put everything in the oven until the water dropped, forming a sauce, and the fish took on a beautiful color. I think it was in the oven for about 40-50 minutes.


Salmon on a bed of vegetables - recipe

ingredients

  • 2 salmon fillets
  • 2 capsicums
  • 1 small zucchini
  • 1 large carrot
  • 100 g butter
  • lemon juice
  • oil
  • salt and pepper to taste

"The vegetable bed can be made of other vegetables, such as celery, donuts, asparagus, spinach, broccoli, green beans, etc.). Use the vegetables you have in the fridge.

Method of preparation

The salmon fillets are washed and massaged with oil. Add salt and pepper, then fry in a non-stick pan.

You can also use the grill or the grill. In all these variants the salmon comes out tasty.

While the salmon is cooking (about 20 minutes), prepare the vegetables. An original note and a more attractive appearance are given by the vegetables cut like chopsticks.

Peel and peel the carrot, zucchini and pepper. Then cut them into thin, long strips, like matches.

Cut the butter into cubes and put it in the pan. When it has melted and started to sizzle, add the chopped chopped vegetables and cook for a few minutes, until soft.

Add salt and pepper to taste.

When the vegetables are ready, place them on a plate and place the fish on top of them. Since the recipe is for two portions or for two people, arrange two plates.

Sprinkle plenty of salmon and vegetables with freshly squeezed lemon juice.


Duck legs on a vegetable bed in the oven

I had two frozen duck legs (both left). I wish I could do them duck confit, but, although I searched everywhere through the fair, I could not find duck lard. Not even a goose. I decided to leave the jam for another time. First to find the fat, because it makes it easier to get the feet of weeds.

Although the most well-known culinary expressions that revolve around the duck are "duck on cabbage" and "duck with oranges", I chose something else, inspired by Provencal duck legs prepared by Oana, from Urban Flavors. Unlike the Provencal legs, those of my ducks stayed and marinated a little, and in the oven they were smothered in a generous portion of red wine. I didn't save on garlic either, although I initially forgot to put it in the pan. I added it along the way, which turned out to be good, as the flavor remained stronger and the garlic didn't overcook either.

What do you need?

  • 2 duck legs
  • 3 new potatoes
  • 1 carrot
  • ½ celery
  • 1 head of garlic
  • ½ lemon (cut into quarters)
  • 2 sprigs of fresh rosemary
  • 1 sprig of fresh oregano
  • 1 teaspoon olive oil
  • 250 mL red wine, sec
  • Salt and pepper - to taste.

For the marinade:

  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon of smoked salt
  • ½ lime (juice only).

How do you proceed?

  • The well-washed and wiped duck legs are lightly notched on the skin side (2-3 notches at a distance of 1 - 1.5 cm), sprinkled with smoked salt, then greased with Worcestershire sauce, soy sauce and lime juice.
  • Put in a resealable bag and refrigerate for 2-3 hours
  • Preheat the oven to 180 ˚C
  • Peel the potatoes, carrots and celery
  • Cut the potatoes into 4 or 6 (depending on size) lengthwise
  • The carrot is cut into slices 7 - 10 mm thick
  • Grease a large pan with olive oil
  • Celery cut into large cubes (1.5 - 2 cm)
  • Place the potato bed in the tray, among which there are oregano leaves
  • Place the duck legs over the potatoes, skin down
  • Place the carrot and celery next to the thighs, and place the rosemary sprigs on top.
  • Lemon quarters are placed in the corners of the tray (after previously sprinkling the vegetables and meat in the tray with their juice)
  • Season everything with salt and pepper
  • Pour the wine into the pan, cover with aluminum foil and bake for 90 minutes
  • Meanwhile, clean the garlic and cut each puppy in half lengthwise
  • After 1 hour and 30 minutes, remove the aluminum foil, discard the rosemary and add the garlic cloves, over the duck legs and among the vegetables.
  • Put the tray in the oven for another 1 hour, turning the thighs upside down in half the time
  • When the thighs are well penetrated, remove them from the pan, increase the temperature in the oven to 200 ˚C and let the vegetables brown until almost all the liquid in the pan evaporates.
  • Put the thighs back in the pan, over the vegetables, grease with the remaining sauce and brown for another 4-5 minutes with the flame in the oven vault.

Serve the hot legs, together with the garnish from the tray, possibly together with a seasonal salad, together with a glass of wine of the same variety as the one used to prepare the steak.


Baked trout on a bed of vegetables, find out how to prepare this recipe

Bake trout on a bed of vegetables

This baked trout recipe is suitable for New Year's Eve dinner or for other special occasions that enjoy a special dinner. The recipe below is suitable for 5 people and can be easily adapted to any group and is also easy to prepare.

Baked trout ingredients on a bed of vegetables

  • 1 kg of gutted trout (approx. 5 trout)
  • 3 suitable onions
  • 2 suitable tomatoes
  • a red bell pepper
  • 2 lamai
  • a head of garlic
  • salt to taste
  • pepper to taste
  • green or ground thyme
  • 100 ml oil

Method of preparation

The eviscerated trout is first cleaned of scales (with a knife, in the opposite direction of their growth) and, according to preference, the head is removed. It is good for the trout you bought to be as fresh as possible so that you can fully enjoy the taste of this type of fish. After the scales have been removed, wash the trout well in cold water and dry it with a kitchen towel. Grease with oil and sprinkle with salt, pepper and thyme, seasoning on the inside.

For the vegetable bed, peel the onion, wash and cut the slices together with the tomatoes and bell pepper. Place in a well-oiled pan, season and place the fish on top.

The garlic clove is loosened, leaving the puppies in the shell. Take a large kitchen knife and smash each puppy separately, then place it in the tray so that at least one reaches inside the fish.

Cut a lemon into slices of about half a centimeter and place in the pan and inside the trout. Another lemon is cut in half and squeezed over the vegetables, trout and inside.

The tray thus prepared is placed in the oven and left there for approx. half an hour.

Gutted trout How to clean scales Cleaned trout Seasoned fish Peeled onions Vegetables and lemon for fish Chopped vegetables Vegetable bed Garlic crunch Crushed garlic Fish inside Fish with tomato slices Lemon cut in half Fish with tomatoes and lemon

White cream sauce Fish fried with vegetables and garlic sauce with sour cream


Fish (sleep) in the oven on a bed of vegetables

ingredients
(4 & ndash 6 servings), approx. 800 gr. fish (I had 4 large pieces of sleep fillets & ndash big fish), 4 tomatoes, 3 onions, 2 hot peppers (one red and one green), 1 red capsicum pepper, a few strands of parsley, a few strands of fresh thyme, 1 glass white wine, 3-4 tablespoons olive oil, 1-2 teaspoons dried thyme, salt, pepper (to taste), optional: 3-4 cloves of garlic

Difficulty: low | Time: 30 min


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Fish on a bed of vegetables in a Romanian dish is a simple and delicious fish recipe. The Romanian dish used for this fish dish gives the culinary preparation a special flavor. The dish should be greased with olive oil. Peeled and diced potatoes are placed in a bowl together with the onion cut into scales. Put the sliced ​​carrots, the corn kernels and the last time you put the fish.

Sprinkle the sliced ​​garlic and sliced ​​pepper on top, then pour the water up to the level of the fish and add a little salt.

Cover the pot and put it in the oven for half an hour. After this time, remove the lid and leave for another quarter of an hour for the fish to brown.

For dressing, pour the yogurt into a pan, add the Parmesan cheese and mix until smooth. Finally, sprinkle a little oregano and add diced cucumbers.

The fish on a bed of vegetables in a Romanian bowl is served hot, covered with yogurt dressing.
For serving I would need a set of cutlery to serve over from the Kitchen Shop.


Video: Fish hatchery. breeding fish - Pangasius breeding (July 2022).


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