Cod fillets in corn crust with polenta and milk core

Cod fillets in corn crust with polenta and milk core

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A light and healthy food and that's it ..., if you want to convince yourself that it's like that at work, and not to be sorry

  • 6 slices of cod fillet
  • oil
  • a few tablespoons of corn
  • salt
  • pepper
  • little vegeta
  • oil
  • 1 l apa
  • 14 tablespoons browned corn
  • a little salt
  • Delaco milk kernel

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Code fillets in corn crust with polenta and milk core:

Season the cod slices and leave for 10 minutes. Then heat the oil in a pan. When it is well heated, put the slices of cod through the grated corn and fry them. Fry on both sides well and place on a paper towel. When we finish frying, cover with aluminum foil.

Meanwhile, in a 1 liter pan, boil water with a little salt. When it boils, add the semolina in the rain and mix continuously, so as not to make lumps. After boiling, wet the silicone forms a little and put the polenta in them, leaving the polenta to cool a bit so that it can take the shape of the shape well.

Place the fish, polenta and milk core on a flat platter and dinner is ready.

Have fun!

Tips sites


A light, tasty and healthy dinner (without many calories)

The Ministry of Labor, Family and Social Protection is working hard. Proof: they came out with Order no. 68, issued Wednesday, February 4, 2009, by which they approved the instructions for the application of some provisions of the Methodological Norms for the application of the Government Emergency Ordinance no. 148 of 2005 on supporting the family in order to raise the child. I have not yet seen it published in the Official Gazette but only on their website. (www.mmuncii.ro) According to the instructions approved by this order, here are the incomes that are taken into account in order to establish the child raising allowance:

a) for income from salaries:
& # 8211 at the place where the basic function is located: the amount collected by the entitled person, resulting from the application of the 16% quota on the tax calculation base determined as the difference between the net income from salaries, calculated by deducting from the gross income the related compulsory contributions one month and the personal deduction granted for the respective month the contributions to the voluntary pension funds the union contribution paid in the respective month.
& # 8211 for the incomes obtained in the other cases: the amount collected by the entitled person, resulting after the application of the quota of 16% on the calculation basis determined as the difference between the gross income and the obligatory contributions on each place of their realization.
b) the amount collected by the entitled person, calculated according to the law by his payer, for the assimilated periods provided in art. 4 paragraph (7) of the methodological norms
c) the amount collected by the entitled person who achieves professional income subject to income tax, but who, according to the law, are exempted from its payment or are considered non-taxable
d) the amount resulting from the application of the tax rate on the net income from independent activities determined under the law
e) the amount resulting from the application of the tax rate on the net income from agricultural activities determined in accordance with the law.
Also, the persons who realize professional incomes from salaries, the gross income represents the basic salary, indemnities, bonuses, bonuses, any other amounts or advantages of salary nature or assimilated to the salaries granted by the employer according to the law, and in case a person realizes simultaneously professional income from several sources will obviously take into account all the monthly income received by it.

On their website, http://www.mmuncii.ro/ro/257-view.html you can also find the new model of income and application certificate for the recalculation of the indemnity, which will be used from the date of entry into force of the Instructions.

Applications can be submitted directly or by mail, with confirmation of receipt, to the County Social Benefits Agency, respectively to the municipality of Bucharest, within the radius where the beneficiary resides, until no later than June 30, 2009.
Also, according to the Instructions, & # 8222documents proving the realization of professional incomes subject to income tax according to the Fiscal Code, as well as their net monthly level submitted until the date of publication of these instructions at the town halls in whose territorial area the entitled persons reside or , as the case may be, sent to the territorial agencies, will be taken into account for establishing the rights to the child raising allowance & # 8221.

Cod fillets in corn crust with polenta and milk kernel - Recipes

Easy, easy I manage to photograph another dish and most importantly, I manage to post the recipe :)

Today I propose fish, more precisely mackerel, in corn crust, well browned and garnished with vegetables and rice.

The recipe is very simple and applies to other types of fish (eg cod, carp, etc.).

I salted the pieces of mackerel, left them on a mincer for 10-15 minutes, then I put the pieces of fish through a lot of corn on all sides and I fried them in hot oil.

I took the fish out on a napkin, then I served it with sauteed vegetables and rice.

14 Response to "Mackerel in corn crust"

a delight. some garlic sauce needs it. yummy!
many kisses

Sarah, I'm craving garlic too, but I'm on a diet and I'm not allowed :( Kisses!

It is my favorite fish. I have a craving for big days. I kiss you!

I'm crazy about fish, but I rarely go through the corn ... yes I like it anyway!

Dia, it's not my favorite, but I like the taste and I prepare it from time to time :) Pup!

Anto, I had to find quick cooking solutions, because I'm not very good these days to cook, so the Malay phase was at hand :). My mother used to simply fry it. it was very good and so :).

Really a good crust, but I avoid corn because it seems to me that it jumps in all directions :)

Teo, jump out of the pan? :) I haven't suffered it so far so I don't know what to say. Maybe it's the fish's fault when the water isn't well drained ?! I say, but I have no idea :)

I also like cornmeal crust, but now I can't eat much, for reasons of a flattered man who doesn't want to eat. Many kisses .

We know the part with a flattered man :)) But my pope fish with lust anyway I would do it..but rice, pilaf etc is not touched :)) Deh. each with his own whim :)) Kisses!

Super! Very good food

welcome back ! I don't go crazy for fish in corn, I usually eat it at sea then fresh and fried. Yes, I don't doubt it was good.

Pansy, for me with fish it's not a problem of corn or any other way of preparation, for me it's a problem of not having bones. that if I happen to hit a fish full of bones, I won't pop it. I do not know why. I have a repulsion to choose fish bones :))
If it has few bones, then I can find various ways to cook it, as I have done now :) I guarantee it is good! Many kisses!

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What else am I cooking?

I always liked the code, that's why this recipe with code fillets seemed very suitable for my taste. Besides the fact that the code doesn't have many bones, the fillets don't have any at all, so I thought I'd like to eat more fish without worrying about the bones.
I found frozen cod fillets at Lidl and with a 500 gram bag I made this recipe, in two steps and three movements! The original recipe is made with butter and wine, but because we are fasting now and it's a release for fish, we made it without wine and butter, only with olive oil and the rest of the ingredients.
It is made very simple, and the taste is exceptional.

Ingredients for 2 servings

- 4 pieces of cod fillets
- salt, pepper to taste
- 1 small red onion
- 1 teaspoon of mustard
- 4 tablespoons chopped tomatoes (canned)
- 2 tablespoons breadcrumbs
- 1 bunch of parsley
- 4 tablespoons olive oil

I turned on the oven to the right heat at 180C to heat until I prepared the cod fillets. I let the fish fillets thaw at room temperature, then I put them in the stove tray.

I gave them salt and pepper.

If it wasn't fasting, I would have put a slice of butter on top of each fillet, but that's how I put a teaspoon of olive oil. I put sliced ​​red onions on top.

I spread a teaspoon of mustard on each net.

I then sprinkled a tablespoon of chopped tomatoes over each cod fillet.

To form a crust I needed a mixture of parsley breadcrumbs on top. I put the breadcrumbs and parsley in the blender and mixed them. This is how the parsley was chopped.

Then I sprinkled a tablespoon of the mixture over each net.

I put another teaspoon of olive oil over each fillet. Although I poured with the bottle, but it's something approximate, it's not really a fixed amount.

The original recipe also included a glass of wine poured into the tray, which I skipped. But whoever wants to can put it on and it will probably give the fish an even better taste.
I put the fish in the oven at 180 C for 30 minutes.

When the 30 minutes were up, the fish was ready. I tried with a fork though, to make sure it was cooked. The fork came in easily, so it was ready.

I took out the tray and let the fish cool down, because that's how we eat it, colder.

Over the years, I have found that hot fish is nauseous, so we let it cool and then eat it.
It was an interesting code, with fish taste and tomato sauce, a little sour and spicy from mustard. Parsley gave it an even better taste, with the slightly crunchy breadcrumbs.

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The mailing period can be exceeded more easily with this recipe as well. It is a product prepared even in monasteries, replacing both roasted potatoes but especially potatoes as a side dish for menus that include meat. For the fasting period, it is good to have as many recipes of this kind at hand. Changing the menu and diversifying the menu during fasting is also recommended by doctors. Below is this simple but tasty recipe with baked potatoes in corn crust.

Ingredients for potatoes in corn crust

6 medium potatoes, a handful of corn, rosemary, salt, olive oil, pepper, 1 clove of garlic.

Method of preparing potatoes with corn crust

Peel the potatoes, wash them well and cut them into cubes, then boil them in salted water. We leave them for 10 minutes, then drain them. Heat the olive oil and add the sliced ​​garlic and rosemary. Leave them on the fire for 1 minute. We put the potatoes in a tray lined with baking paper. Over them add the oil, rosemary and garlic. Sprinkle a handful of cornstarch, mix well and put the tray in the oven for 30 minutes, at 180 degrees, after I heated the oven. From time to time we mix in the potatoes to brown on all sides.

A simple but tasty recipe that can be prepared during fasting: baked potatoes in corn crust. Similarly, you can cook a recipe for potatoes with breadcrumbs. Potatoes in corn crust can be served (over fasting) with sour cream or, during the storage period, with mustard and / or ketchup.

Lady's Blog supports both fasting recipes and vegetarian or lacto-vegetarian diets. On our website you will also find diets for each zodiac sign. The recipe for potatoes with corn crust is a relatively simple one that you can make not only during fasting.

The pretext for baked sweet potatoes was this fish wrapped in a pistachio crust. Recipe inspired by the internet and readapted from Chef-A.

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- 3 tablespoons Panko Japanese breadcrumbs
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I washed the fish, seasoned it with salt and pepper and put it in a tray previously greased with a little oil. I squeezed over the salmon juice from half a lemon and kept half for decoration. I took a handful of pistachios in their skins, cleaned them and put the core in a closed plastic bag over which I then passed with the roller.
I mixed the chopped pistachios with Panko breadcrumbs, which you can replace with any breadcrumbs after all. I added parmesan and finely chopped green parsley.

I prepared a sauce of 2 tablespoons of hot mustard like Dijon, 1 tablespoon of honey and 2 tablespoons of olive oil and then I greased the fish with this mixture. On top I sprinkled the pistachio mixture and then I put the fish in the oven at 200C for 15-20 minutes.

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Supa Faki

Lintea este un ingredient important în alimentaţia grecilor, fiind în acelaşi timp o sursă ieftină de proteine şi un aliment foarte gustos, în Postul Mare, când credincioşii nu consumă carne, din linte se poate prepara o faki soupa simplă şi săţioasă. Faki soupa se mai numeşte şi fakes soupa. Este o mâncare deosebit de…

Perişoare cu sos de capere

O reteta de perisoare cu sos de capere din: paine alba, ceapa, sardele, unt, coaja de lamaie, ou, amestec de carne tocata, sare, piper, nucsoara, faina, supa, smantana, galbenus, capere si suc de lamaie. Ingrediente: 60 g de paine alba mai veche 2 cepe 4 sardele 45 g unt 1/2 lingurita de coaja rasa…

Cartof umplut

O reteta de cartof umplut din: cartofi, ceapa rosie, bacon, smantana, branza de vaci, unt, patrunjel verde, sare si piper. Ingrediente: 4 cartofi mari 1 ceapa rosie 200 g bacon 250 g smantana 200 g branza de vaci 150 g unt patrunjel verde sare piper Mod de preparare: Incinge cuptorul la 180 de…

Crevete cu crusta crocanta

Preincalzeste cuptorul la semnul 7/220C. Unge 300 g crevete, curatate de coaja si sterse cu prosop de hartie, cu 2 linguri de sos iute de chilli si apoi da-le prin pesmet. Asaza-le in tava tapetata cu hartie de copt si da-le la cuptor 6-8 minute. Crevete cu crusta crocanta Pofta buna!

Chiftele de somon şi broccoli cu salată de roşii, avocado şi năsturel

O reteta de chiftele de somon si broccoli cu salata de rosii, avocado si nasturel din: cartofi, broccoli, fileuri de somon, zeama de lamaie, marar, ulei de floarea soarelui, mustar dijon, avocado, rosii cherry si nasturel. Ingrediente: 500 g cartofi, taiati in bucati 85 g broccoli, desfacut in buchetele 2 fileuri de somon, fierte…

Prepeliţă pe pat de rozmarin

O reteta de prapelita pe pat de rozmarin din: prepelite, lamaie, rozmarin, vin alb sec, ulei de masline, piper negru, coniac, coacaze, ghimbir, cimbru verde si mere. Ingrediente: 4 prepelite curatate 1 lamaie, taiata in sferturi 4-5 crengute bogate de rozmarin pentru marinata: 300 ml vin alb sec, cu aroma de fructe 1 lingura…


In timp ce tabbouleh se gaseşte în aproape toate restaurantele în care se consumă falafel, ruda ei apropiată, fattoush, este aproape necunoscută. Interesant este faptul că cele două salate sunt uşor de confundat: dacă înlocuiţi grâul bulgur (grâu prăjit, uscat, apoi măcinat mare) din tabbouleh cu câteva bucăţele de lipie prăjită, veţi obţine fattoush….

Tort cu vişine

O reteta de tort cu visine din: foitaj, gem de coacaze, zahar pudra, visinata, visine, amidon, zahar, frisca, zahar vanilat si intaritor pentru frisca. Ingrediente: 300 g foitaj congelat 4 linguri gem de coacăze 4 linguri zahăr pudră 1 lingură de vişinată 1 borcan de vişine (720 ml) 2 linguri amidon 4 linguri zahăr…

Snitele de porc cu lamaie, parmezan si seminte de pin

O reteta de snitele de porc cu lamaie, parmezan si seminte de pin din: muschi de porc, paine, coaja de lamaie, aprmezan, seminte de pin, rozmarin, faina, oua batute, ulei de masline si felii de lamaie. Ingrediente: 4 felii muschi de porc 3 felii groase de paine alba, rupte bucati coaja de la 1…

Retete de post: Mâncare de cartofi

O reteta de mancare de cartofi din: cartofi, ceapa, ardei grasi, morcov, dovlecel, vanata, usturoi, marar, patrunjel, condimente, cimbru, busuioc, piper si o frunza de dafin. Ingrediente: 1 kg cartofi 2 cepe albe si una rosie 1 cutie mare cu rosii in bulion 2 ardei grasi/capia 1 morcov 1 dovlecel 1 vanata mica (sau…

Frigărui în stil grecesc

O reteta de frigarui in stil grecesc din: rosii, ardei gas rosu, ceapa, usturoi, supa, pasta de rosii, sare, piper, zahar, patrunjel, ceapa rosie, usturoi, ardei iute, carne tocata de vita, ou, coriandru, boia de ardei, sare si piper. Ingrediente: pentru dressingul de roşii: 600 g roşii 1 ardei gras roşu 2 cepe 2…

Costiţe de porc marinate in sos dulce-acrisor

O reteta de cotite de porc marinate in sos dulce acrisor din: usturoi, piure de rosii, ketchup, miere, suc de portocala, suc de mere, sos de soia, sos worcester, piper si costite de porc. Ingrediente: pentru marinata: 2 catei de usturoi tocati 100 g piure de rosii 50 g ketchup 100 g miere 60…

Potarniche rumenita

O reteta de potarniche rumenita din: potarnichi, ulei de masline, ulei de masline, sare, piper, nucsoara, bulion de pui, vin alb sec si jeleu de mure. Ingrediente: 4 potarnichi, curatate, de aproximativ 350 g fiecare 2 linguri ulei de masline sare si piper negru un praf de nucsoara macinata 300 ml bulion de pui…

Reteta zilei: Tort Napoleon (Mille-feuille)

O reteta delicioasa de tort napoleon din: aluat, nuci, oua, zahar brun, lapte, faina, unt si esenta de vanilie. Ingrediente: 4 foi de aluat frantuzesc (foietaj) 1/2 cana nuci tocate pentru crema: 2 oua 1 cana zahar brun (sau 1/2 zahar brun, 1/2 de zahar alb) 1/2 cana lapte 2 linguri faina 300g unt…

Cum se prepara Aloo gobi masala (video)

O reteta video despre cum se prepara Aloo gobi masala, un preparat Indian foarte delicios si gustos, rapid si sanatos. Cum se prepara Aloo gobi masala Pofta buna!

Tocanita in paine

O reteta de tocanita in paine din: cartofi, carnati, piept de porc, ceapa, morcov, bulion, cimbru, piper negru, chifle, sare si ulei. Ingrediente: 1 kg cartofi 3 carnati 500 g piept de porc 3 cepe mari 1 morcov 3 linguri bulion 1 lingurita de cimbru uscat 10 boabe de piper negru 6-8 chifle mari…

Lasagna light

O reteta de lasagna light din: unt, faina, lapte, sare, piper, nucsoara, supa deshidratata, rosii, dovlecei, mozzarella, muschi de vitel, foi de lasagna si cascaval. Ingrediente: 2 linguri unt 1 lingura cu varf de faina 500 ml lapte sare piper nucsoara rasa 1 lingurita supa deshidratata 4 rosii 2 dovlecei 125 g mozzarella 4…

Turte de cartofi

O reteta de turte de cartofi din: cartofi, praz, bacon, ulei, masline, patrunjel, oua, pesmet, sare si piper. Ingrediente: 1 kg cartofi 1 fir praz taiat marunt 8 felii bacon 8 linguri cu ulei 30 g masline taiate marunt 2 linguri cu patrunjel tocat 4 oua 100 g pemset sare piper Mod de…

Retete de post: Ciorba de cartofi

O reteta de ciorba de cartofi din: cartofi, ceapa, morcovi, telina, pastarnac, patrunjel, leustean, bors, suc de rosii, concentrat de legume, sare si ulei. Ingrediente: 5 cartofi medii 2 cepe 3 morcovi mari 1 telina 2 pastarnaci 1 legatura de patrunjel 1/2 legatura de leustean 1 litru bors 100 ml suc de rosii 1…

Friptură de viţel cu fasole

O retetqa de friptura de vitel cu fasole din: boabe de fasole, slaninuta, usturoi, ulei de masline, rosii decojite, supa de legume, rozmarin, sare, piper, muschi de vitel si cimbru. Ingrediente: 250 g boabe de fasole alba uscata 100 g slaninuta impanata afumata 1 catel de usturoi 1 lingura ulei de masline 500 g…

Brioşe cu mere şi crustă de nuci

O reteta de briose cu mere si crusta de nuci din: mere, suc de lamaie, faina, praf de copt, bicarbonat de sodiu, scortisoara, ou, zahar, ulei, lapte batut, nuci, scortisoara si unt. Ingrediente: aluat: 200 g mere 1 lingurita suc de lamaie 260 g faina 1-1/2 lingurite praf de copt 1/2 lingurita bicarbonat de…

Cannelloni al forno umplute cu sos de spanac

O reteta de Cannelloni al forno umplute cu sos de spanac din: spanac, unt, faina, smantana, sare, piper, nucsoara, parmezan, pesmet, cannelloni, sunca de praga si cascaval. Ingrediente: 400 g spanac congelat 1 lingura unt 1 lingurita faina 250 g smantana sare piper nucsoara rasa 100 g parmezan ras 2-3 linguri pesmet 16 paste…

Retete de post: Supă-cremă de cartofi cu tarhon

O reteta de supa crema de cartofi cu tarhon din: cartofi, ceapa, morcovi, ardei grasi, telina pastarnac, suc de rosii, ulei, tarhon, busuioc, oregano si sare. Ingrediente: 500 g cartofi 2 cepe 2 morcovi 2 ardei grasi 1 radacina de telina 1 pastarnac 1 ceasca de suc de rosii ulei tarhon busuioc oregano sare…

Somon picant

O reteta de somon picant din: fileuri de somon, zeama de lime, praf de chilli, chimion, boia afumata, coriandru, zahar brun, ulei de floarea soarelui, orez, avocado, rosii cherry, ceapa verde, ulei de masline si coriandru. Ingrediente: 2 fileuri de somon, cam 140 g fiecare zeama de la 1 lime 1 varf de cutit…

Cuburi cu alune

O reteta de cuburi cu alune din: oua, zahar, unt de arahide, iaurt, faina, praf de copt, mere, suc de lamaie, arahide nesarate, albusuri si zahar vanilat. Ingrediente: 4 oua 350 g zahar 100 g unt de arahide cremos 300 g iaurt 400 g faina 2 lingurite praf de copt 1,5 kg mere 2…

Cartofi gratinaţi cu aromă de pere

O reteta de cartofi gratinati cu aroma de pere din: ceapa, usturoi, ulei de masline, smantana, vin alb sec, supa, branza raclette, sare, piper, boia dulce, cartofi albi, pere, suc de lamaie si bacon. Ingrediente: 1 ceapa 2 catei de usturoi 1 lingura de ulei de masline 200 g smantana 150 ml vin alb…

Caprioara cu sos rubiniu

O reteta delicioasa de caprioara cu sos rubiniu din: fileuri de caprioara, frunza de dafin, ceapa rosie, vin rosu, merisoare, piure de rosii, sos de merisoare, sare si piper negru. Ingrediente: 4 fileuri de caprioara, de aproximativ 125 g fiecare 1 frunza de dafin 50 g ceapa rosie, taiata solzisori 250 ml vin rosu…

Cartofi cu sos de branza

O reteta de clatite cu sos de branza din: cartofi, ulei, ceapa, usturoi, oua, turmeric, lapte, branza de oaie, crema de branza, migdale, sre, piper si ardei iute. Ingrediente: 1 kg cartofi pentru sos: 3 lingurite cu ulei 1 ceapa alba tocata 3 catei de usturoi tocati 3 oua fierte (1 pentru decor) 1…

Couscous squid

A delicious recipe for squid with couscous from: couscous, bell pepper, garlic, parsley, olive oil, lemon juice, coriander, salt, pepper and squid. Ingrediente: 300 g cuşcuş 1/2 ardei gras roşu 1 că­ţel de usturoi 4 crenguţe de pătrunjel 4 linguri ulei de măsli­ne 1 lingură suc de lămâie 1/2 linguriţă coriandru măcinat…

Sos cu marar si ceapa rosie

Amesteca o ceapa rosie mica, tocata marunt, cu zeama de la 1/2 lamaie si 1/2 lingurita sare. Lasa deoparte 10 minute. Clateste si apoi adauga cateva fire de marar tocat marunt si 200 g iaurt integral. Serveste sau pastreaza la rece maxim 2 zile. Sos cu marar si ceapa rosie Pofta buna!

Rulouri de vinete cu cartofi

O reteta de rulouri de vinete cu cartofi din: cartofi, vanata, suc de lamaie, ulei de masline, coriandru, sare si piper. Ingrediente: 8 cartofi mici (circa 400 g) 1 vanata 2 linguri suc de lamaie 6 linguri ulei de masline 1 lingurita coriandru pisat sare piper Mod de preparare: Curăţaţi cartofii şi fierbeţi-i…

Retete de post: Cartofi cu prune uscate

O reteta de cartofi cu prune uscate din: cartofi, ceapa, prune uscate, zahar, ulei, sare, piper si verdeata. Ingrediente: 4 cartofi mari 2 cepe 500 g prune uscate 1 lingura cu zahar ulei sare piper verdeata Mod de preparare: Pune cartofii taiati cuburi la fiert si lasa-i 20 de minute. Separat caleste ceapa…

Retetele lunii februarie (reteta zilei)

Va prezentam retetele lunii februarie, o retrospectiva a retetelor lunii februarie cu ajutorul carora sa gatiti mereu simplu, rapid si eficient. Bucurati-va de retetele lunii februarie! Reteta zilei: Rulada cu carne de vita O reteta de rulada cu carne de vita din: carne de vita, cascaval sunca, spanac, oua, amestec provensal, gelatine, ardei copti,…

Fasole fava şi prosciutto

In Italia, fasolea fava este considerată un adevărat vestitor al primăverii. Ea este preţuită datorită texturii ei bogate şi aromei de nuci. Se potriveşte perfect cu un prosciutto de Parma. Această fasole se cultivă de secole bune. Inainte de toate, boabele trebuie scoase din păstaile lor verzi, groase. Modul de preparare depinde de perioada…

Ton cu migdale

O reteta de ton cu migdale din: migdale, sos de soia, nasturasi, ceapa verde, usturoi, sare, piper, ton si suc de lamaie. Ingrediente: 2 linguri migdale tocate 1 lingurita sos de soia 50 g nasturasi 3 cepe verzi 1 catel de usturoi sare piper 4 bcuati ton (a circa 180 g) 1 lingura suc…

Frigăruie cu somon

O reteta de frigarui cu somon din: cartofi, file de somon, patrunjel, suc si coaja de portocala, ulei de masline, sare si piper. Ingrediente: 400 g cartofi mici 300 g file de somon 1/2 legătură pătrunjel sucul şi coaja rasă de la o portocală 3 linguri ulei de măsline sare piper Mod de…

Supă de fasole neagră

Fasolea neagră este preţuită în toată America de Sud datorită texturii ei cărnoase, a aromei puternice şi a culorii vii. Nu este de mirare că din ea se fac zeci de feluri de supă. Datorită gustului inegalabil, supele din fasole neagră se pot prepara pe bază de apă, lichidul în care fierbe această fasole…

Linte cu paste şi crenvurşti

O reteta de linte cu paste si crenvursti din: cartofi, legume, linte maronie, ceapa, sunca afumata, ulei, supa, paste, sare, crenvursti, piper, otet, zahar si patrunjel tocat. Ingrediente: 150 g cartofi legume pentru supa (morcovi, telina, ceapa, etc) 1 cutie de linte maronie (850 ml) 1 ceapa mare 50 g sunca afumata 2 linguri…

Tartă cu praz, brânză de capră, nuci şi lămâie

O reteta de tarta cu praz, branza de capra, nuci si lamaie din: ulei de masline, unt, praz, cimbru, coaja de lamaie, zeama de lamaie, aluat, branza de capra, miez de nuca si patrunjel. Ingrediente: 1 lingura ulei de masline, plus extra pentru stropit 25 g unt 2 fire de praz medii, taiati felii…

Burger cu gorgonzola

O reteta de burger cu gorgonzola din: ceapa verde, patrunjel, menta, ulei de masline, mustar, ketchup, piper cu lamaie, sare, pesmet, amestec de carne tocata, chifle, rosii, gorgonzola si frunze de salata. Ingrediente: 2 cepe verzi 4 crenguţe de pătrunjel 10 frunzuliţe de mentă 1 lingură ulei de măsline 3 linguri muştar clasic 1…

Reteta zilei: Rulada cu carne de vita

O reteta de rulada cu carne de vita din: carne de vita, cascaval sunca, spanac, oua, amestec provensal, gelatine, ardei copti, boia si sare. Ingrediente: 700g carne de vita 150g cascaval feliat 150g sunca presata feliata 100g spanac fiert 150g cascaval ras 2 oua 3 oua fierte 3 linguri amestec provensal 10g gelatina 2…

Retete de post: Cartofi taranesti cu sos si mirodenii

O reteta de cartofi taranesti cu sos rosu si mirodenii din: cartofi, ceapa, suc de rosii, usturoi, condimente, piper, cimbru, busuioc, rozmarin si ulei. Ingrediente: 1 kg cartofi 1 ceapa 50 ml suc de rosii 2 catei de usturoi 1 lingura cu condimente piper cimbru busuioc rozmarin ulei Mod de preparare: Spala cartofii…

Supă de linte cu şuncă

O reteta de supa de linte cu sunca din: linte, bere, ceapa, sunca afumata, ulei, supa, foaie de dafin, legume, cartofi, rosii, sare, piper si otet din vin alb. Ingrediente: 250 g de linte uscată, brună 1 sticlă de bere (0,331) 1 ceapă 75 g de şuncă afumată 1 lingură de ulei 1 l…

Cornuleţe cu ciocolată

O reteta de cornulete cu ciocolata din: foitaj, ou, frisca, fulgi de migdale, batoane de ciocolata, ciocolata amaruie si zahar pudra. Ingrediente: 3 dreptunghiuri de foitaj 1 ou 1 lingura frisca 50 g fulgi de migdale (sau alune) 6 batoane de ciocolata 1/3 tableta de ciocolata amaruie 1 lingura de zahar pudra Mod…

Cocktail Absinthe Presidente

O reteta simpla de Cocktail Absinthe Presidente din: white rum, triple sec, dry vermouth, lime juice, piper si spalsh grenadine. pahar: martini garnitura: lime si pahar racit cu absinthe Ingrediente: 50 ml white rum 20 ml triple sec 15 ml dry vermouth 15 ml fresh lime juice 1 praf de piper spalsh grenadine …

Rabbit with garlic

O reteta de iepure cu usturoi din: ulei de masline, morcovi, usturoi, ceapa, rozmarin, salvie, cimbru, coaja de lamaie, cuisoare, bulion de pui, vin alb sec, pulpe de iepure, sare, piper si crengute de cimbru. Usturoiul, verdeţurile aromate, pulpele de iepure şi condimentele vor transforma acesta mancare într-o tocăniţă gustoasă. Ingrediente: 2 linguri ulei…

La cuptor - 217 retete culinare

Coacerea la cuptor a mancarurilor presupune acţiunea unei atmosfere în­cinse, în interiorul unui cuptor din me­tal sau din cărămidă. în acest caz, acrul încins atinge temperaturi de cea 180— 250°C.

Sfaturi culinare:

  • Arta acestui mod de a gati consta in a folosi un cuptor suficient de incins pentru ca alimentul sa fie bine patruns
  • Se va tine seama de timpul de coacere stabilit in raport cu volumul si greutatea bucatii de preparat
  • O bucata de carne nu va fi niciodata intepata cu cutitul sau cu furculita in timpul coacerii. Ea va fi lasata neatinsa si se va presara sare numai dupa ce a prins o crusta gratinata.

Pate dietetic de somon

In functie de posibilitati si de numarul invitatilor pe care-i aveti, este bine ca meniul unei mese speciale sa cuprinda aperitive/antreuri cat mai variate. Adica, sa aveti, pe de o parte, si carne, si branza, si peste, si legume, iar pe de alta parte, atat aperitive reci, cat si aperitive calde. Iar la capitolul aperitive din/cu peste, o varianta eleganta si rafinata o reprezinta pateul de inspiratie frantuzeasca de care va vorbesc astazi. Combinand somonul proaspat, la gratar, cu somonul afumat si branza ricotta, veti obtine un real deliciu pe paine si, va garantez, ca toti musafirii vor fi cuceriti. Mai ales ca, fata de alte variante de pate, acesta poate fi considerat lejer (fara prea multa grasime si cu un numar mai mic de calorii). Nu de alta, dar NU contine deloc unt! Singurul inconvenient al acestui aperitiv il constituie pretul destul de piperat :(.

Ca si in cazul altor retete de care v-am vorbit in ultima vreme, precizez ca proportiile au fost calculate in cazul meu pentru vreo 14-15 portii (doua tartine de persoana), asa ca ajustati-le dupa necesitate. Apoi, mie mi s-a parut ca pateul de somon se potriveste mai bine pe felii de bagheta frantuzeasca proaspata, dar puteti merge si pe varianta de paine prajita sau, pur si simplu, sa puneti pateul pe felii de lamaie.

– somon proaspat 1 file (500 g)
– somon afumat 200 g
– ricotta 150 g
– chimion macinat 1 lingurita
– boia de ardei dulce 1 lingurita
– patrunjel verde 1/2 legatura
– arpagic verde (chives) 30 g
– suc de lamaie 2-3 linguri
& # 8211 salt, ground pepper

Presarati un pic de sare si de piper macinat pe fileul de somon (spalat si sters de apa, prin tamponare cu servete de hartie). Incingeti foarte bine o tigaie antiaderenta sau o tigaie-gratar si puneti somonul cu pielea in jos. Lasati-l la foc potrivit vreo 3-4 minute, dupa care intoarceti-l si lasati-l inca pe atat. Cand somonul s-a patruns (timpul depinde si de grosimea fileului), scoateti-l pe un tocator, acoperiti-l cu un capac si lasati-l vreo 15-20 de minute. Desfaceti pestele in fasii, indepartand pielea si eventualele oase ramase.

In transe, pasati cu blenderul somonul la gratar cu somonul afumat si ricotta. Puneti intr-un bol pasta densa rezultata si amestecati-o cu chimionul macinat si boiaua dulce. Daca pregatiti pateul in avans, este momentul sa-l bagati la frigider si sa-l lasati pana cu 2-3 ore inainte de momentul servirii. Cand se apropie momentul servirii, puneti si patrunjelul verde si arpagicul maruntite. Omogenizati, adaugati sucul de lamaie si potriviti gradul de acreala. Potriviti si de sare si de piper.

Video: Φιλέτο τσιπούρας στο τηγάνι χωρίς λάδι (July 2022).


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