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Editor'S Choice - 2019

3 fish recipes: calamari, cod with spinach and cajun fish

Unusual recipes from cod, salmon and squid? It is possible! It turns out that spicy herbs, spices and sauces can completely change the taste of familiar fish and seafood. Try to make a mixture of spices with your own hands and add seasonings - and fish dishes will be fragrant and mouth-watering, as in our photos!

Cod dumplings with spinach and tarragon sauce

Try to cook these delicate fish dumplings, seasoning the minced meat with freshly ground white pepper - it has a thinner flavor and less pungent taste than black pepper. Very tasty fish dumplings served with French spinach and tarragon sauce.

You will need:

  • cod fillet 800 g
  • white bread 1 slice
  • milk ¼ Art.
  • onions 1 pc.
  • fine salt ¼ tsp
  • freshly ground white pepper 2 big pinches
  • cream 20% 200 ml
  • 1-2 egg whites
  • fish broth 1.5 l
  • butter 4 tbsp. l
  • flour 4 tbsp. l
  • dry white wine 2 tbsp. l
  • fresh spinach 30 g
  • freshly shredded tarragon leaves 3 tbsp. l
  1. Cod fillet is passed through a meat grinder, using a nozzle with the smallest holes, along with a slice of white bread, soaked in milk and well pressed. Or grind in the kitchen processor. Separately, very finely cut or chop onions in the processor. Mix it with minced fish. Add salt, white pepper and cold cream, and again, all well knock down.
  2. Egg whites (take one, if the eggs are large, and two, if small), beat with a mixer with a pinch of salt to a dense white foam. Using a silicone spatula, gently insert them into the minced fish and mix it very carefully.
  3. Fish broth, boiled with carrots, herbs and spices and filtered (you can make it from the "remnants" of cod), bring to a boil. Using two tablespoons, we form oval “patties” - dumplings - and boil their broth in portions until ready, about 10 minutes.
  4. For the sauce, melt butter in a skillet, add flour and mix thoroughly so that the flour is soaked with oil. Fry for 2-3 minutes, until golden, pour in a thin stream of 2-2.5 cups of fish broth, wine, stir well and bring to a boil. Cook on low heat, stirring for 15 minutes. Finely chop the spinach and blanch together with tarragon in a small amount of boiling salted water for 3 minutes. Fold back on the sieve, wait for the water to leave, and wipe. Mix mashed potatoes with sauce and heat on low heat for 2-3 minutes.
  5. We shift the dumplings to the heated plates and serve with warm sauce and vegetables.

Squid stuffed with salmon and thyme mousse

It seems to us that this recipe is an interesting way to take a fresh look at squid. Do not hesitate, except for salads and the notorious eateries, "ring-fries," he is still worth a lot. You just need to give him a chance to show himself. For example, in our recipe, squid acts as a worthy partner - both in form and content - for tender salmon and thyme mousse. The main thing, do not forget that squid meat is very sensitive to the cooking time: the longer you cook it, the more tough and tasteless it becomes.

You will need:

  • salmon fillet 500 g
  • extra virgin olive oil 1 tbsp. l
  • cream cheese 200 g
  • Cream 30% ¼ Art.
  • half lemon juice
  • Thyme leaves crushed 1 tbsp. l (or ½ tsp. dried thyme)
  • coarse salt ½ tsp
  • freshly ground black pepper 2 pinches
  • squid 4 pcs.
  • egg 2 pcs
  • flour ½ tbsp.
  • olive oil for frying 100 ml
  1. Salmon fillet sprinkled with olive oil and baked in a preheated 200-220? C oven for 12-15 minutes. Cool, remove the skin and knock in a blender along with cream cheese, cream, lemon juice, thyme, salt and pepper.
  2. Squids are cleaned, washed and dried. We start with salmon mousse. We pin the edges with toothpicks.
  3. Shake eggs with flour. Roll squid in flour, dip in batter and fry in hot oil from all sides for 1-2 minutes.
  4. Cut the squid into slices and serve with your favorite side dish.

Cajun fish with green salad, avocado and tomatoes

Cajun cuisine is a vibrant and distinctive gastronomical phenomenon that originated in the American South, in the state of Louisiana, thanks to French-speaking immigrants from Eastern Canada, nicknamed the American style "kajuna". In the recipes of the Cajun cuisine you can always find celery, onions, peppers - and many more seasonings. And one of the proprietary methods of cooking meat and fish is their "blackening": when the product is first very well rolled in the original spice mixture, and then fried in a frying pan or grill, a characteristic black crust is formed. So, American cuisine is not just hamburgers.

You will need:

  • butter 150 g
  • cajun spice mix 4 tsp.
  • fine salt ½ tsp
  • fillet of white fish with dense meat 4 pcs. (each about 200 g, no more than 2 cm thick)
  • avocado 1 pc.
  • lemon juice 2 tbsp. l
  • tomato medium 2 pcs.
  • dill cut 1 tbsp. l
  • extra virgin olive oil 1 tbsp. l
  • mix of lettuce leaves 40 g

For Cajun Spice Mix:

  • ground sweet paprika 2 tsp.
  • dried oregano 1 tsp.
  • dried thyme 1 tsp.
  • cayenne pepper 1 tsp.
  • ground black pepper 1 tsp.
  • coarsely ground white pepper 1 tsp.
  • ground cumin 1 tsp.
  • garlic powder 1 tsp.
  1. Spices for the Cajun mixture are well mixed and poured into a jar with a tight-fitting lid. Store this mixture in a dry, dark place.
  2. Melt the butter. Take the required amount of Cajun spice mixture, combine with salt and mix thoroughly. Close the remaining seasoning tightly and store until next time. Each fish fillet, first dipped in butter, and then well rolled in spices.
  3. Heat the cast-iron pan and lay out the prepared fillets. Fry for about 2 minutes on one side, then turn over, pour on each piece of tea with a teaspoon of melted butter and fry until done, about 2-3 minutes more.
  4. Avocado cut into small cubes and immediately mixed with lemon juice. Add diced tomatoes, dill and olive oil. Stir.
  5. Put fish on plates along with lettuce leaves and vegetables.

Watch the video: Crab Stuffed Sole Recipe - Baked Sole with Crab Stuffing (October 2019).

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