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Brine of faces

Brine of faces


We clean and wash the fish. Season it and put it in the oven, taking care to brown it well on both sides. (If we fry it in oil, we pass each piece of fish through the flour / corn and put it in the frying pan)

Slice the garlic and hot pepper and boil them in a liter of water together with thyme, salt and pepper / chili. When the brine has boiled, add the fish (fried or cooked in the meantime) and continue to simmer for another 10 minutes.

Serve with polenta and a healthy garlic sauce! :)


Good appetite!


Saramura de Caras

Take 2 crucians, wash them, split them on the belly, clean them inside, DO NOT clean the scales, wash them again and put them on absorbent paper to absorb the excess water. Fry on a plate on which a layer of coarse salt was placed and place the fish over. They are fried on both sides, it will be checked permanently, and the tomatoes are baked on the plate, it can be roasted on the grill but the salt layer disappears. Leave it for about 20-30 minutes if it is not done, let it simmer, the fire will be medium.

Bring to the brine, add water to a boil, salt, finely chop 1-2 hot peppers, crush the garlic and add, bring to a boil, add the ripe tomatoes after they have been peeled and sliced, add the parsley and cook for another 5 minutes.

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.


Brine pickles

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What are you doing with a carp caught by you. chicken of a fish borscht (I)

The road from the fishing rod to the plate full of fish borscht is like the road by car from Oradea to the seaside. It's long, it's difficult, it demands you, it bores you, for a long time nothing spectacular happens, it kind of makes you sleepy, but the end is with applause.

Soup of my kind, I recognize my limits for fish borscht. But I also admit that I researched thoroughly before I did and wrote about it. Here the struggles for authenticity I notice are much fiercer than in ordinary soups. Who is convinced that he has the skill of the fish borscht pot will not give up his version too easily. In fact, he will not give up at all. Some do not want to hear about lemon or vinegar, some do not put too many vegetables, others exclude certain fish, there are different types of cooking, what I can assure you is that this recipe below has been tested by more people and I like it. to believe that it was also sincerely appreciated. It's a mix between Radu Anton Roman, Madam Jurcovan and my culinary knowledge. Take with hot peppers and a cold brandy first.

  • vegetables, for example, I will never boil them for more than 5-10 minutes at the beginning if I have to put ingredients that need long cooking. you will find in many recipes this kind of approach, in which you have to cook the vegetables for 15-20 minutes, and then you come up with the fish (as is the case here) which also needs to be cooked for another 30. why would you want to do you destroy some poor vegetables in a stew for almost an hour?
  • I don't agree with these fish cooking times either. 30 minutes, as Jurcovan gives, for example, seems very much to me again. 15-20, maximum. you put the 5-10 minutes from the beginning for the vegetables and that's it. that's what I think needs to be done, you have, of course, the right to fight me
  • I think I read about 30 fish borscht recipes, one conclusion for me is the main one. more types of fish in the pot, more chances to win
  • borscht, lemon or vinegar? if you have a good borscht, you already know the answer, I would go for any of these options, each with its own flavor. yes, including vinegar. those people in the delta were mostly sour
  • more vegetables can mean a good taste for the final product, but which can dominate the taste of fish, depending on what you want to get from this zama
  • to harden or not to harden the vegetables ?, that's the question! I don't usually fry vegetables in soups. this time I recommend a slight stirring of the vegetables
  • some put rice. or potatoes. I think it may be missing
  • Another dilemma that may arise, and for someone at the beginning it will surely arise, is the amount of water. one of the most annoying details in Romanian soup recipes. exact quantities of all ingredients are given, but without specifying how much water is needed. an extra liter of water can greatly influence the taste. Radu Anton Roman says: "one part water, two parts fish". my conclusion is that fish is put in quantities at least equal to water. it's normal, it takes a lot of fish to properly infuse borscht
  • Radu Anton Roman also suggests in one of his recipes which of the fish would suit a good fish borscht. and we have it like this: caracuda, widow, bream or carp, first of all. then there would be somotei (which is a smaller sleeper), pikeperch, pike, tomato, crucian, flax, barbel or perch. it is important to be freshwater fish

INGREDIENT:

  • 2 kg of fish (head and tail of carp, crucian carp, pikeperch and two sleeping medallions, this is the combination I made, different love triangles can be made), cleaned, washed and cut into large pieces, where appropriate
  • 2-2.5 liters of water
  • carrot, celery, parsley (roots, about 300 g in total)
  • two onions
  • 2-3 bell peppers
  • 3-4 well-ripened tomatoes in the sun, if possible
  • juice from 2 well squeezed lemons
  • lovage
  • oil
  • salt pepper

Carrot, celery and parsley are put through a large grater and sauté a little in the pot, together with the onion, with two tablespoons of oil. Pour the water (already hot) and let it boil for about 5 minutes, then put the diced peppers and tomatoes and boil for another 5 minutes. Now put the lemon juice and salt, Silvia Jurcovan explains why this is done now, salt and sour substance are added before the fish just so that it does not crumble. When it starts to boil again and the zama has mixed well, only then put the fish in the pot. Leave for about 20 minutes. Don't forget the pepper.

At the end, put larch or parsley, without being trained with anything. That's enough. Stretched thread!

PS. I called it fish borsch even if it doesn't have borscht. That's how it sounds natural to me. It's like beef salad with chicken. We'll always call him beef. So is the sour fish borscht with lemon.


Fish brine for people in a hurry

From what I have seen / heard / read about fish brine, it must contain two major ingredients, fish and brine, as well as a minor ingredient, but without which it is not possible to: polenta. From classic and reliable recipes (reliable or trustworth as we say nowadays), which you can access by clicking here, here and here, there are some basic rules, without which fish brine it's gone fish brine, namely:

  1. The fish, preferably freshwater (carp, crucian, catfish, mackerel), or even only from the Danube, must be prepared on the charcoal grill, or on a hot plate, also on the embers.
  2. The brine must have baked peppers, ripe tomatoes (both vegetables also grilled or on the plate / stove), plenty of garlic, mushroom (or hot peppers - as they call it), pepper, thyme, green parsley , possibly bay leaves and - obviously - salt, that's what it's called brine.
  3. The grated or tablagit fish must necessarily carry out a stage, between 5 and 20 minutes, in the hot brine.

For today's citizen, raised on the block and with job at the multinational, for which time is money, the thing with the coal embers on which freshly caught fish from the supermarket or cooked vegetables on hot plate (which must then be peeled, salted, smeared and chopped) must be cooked tasks hard to reach and intensive time-consuming (You noticed that I was making fun of the language of corporeal, it is not like that?).

So if you do not live in a house on the ground with its own yard, the grill can be replaced with a grill pan, and the hot plate can be replaced by a pan with a ceramic layer. Moreover, you can skip the baking of peppers and tomatoes, using baked peppers delivered by the supermarket to the jar and peeled tomatoes, ready to be chopped, directly from the can. This way, you save a lot of time.

For those who are more old-fashioned (traditionalists, conservatives), or for those who are horrified by the "chemicals" that canned industrialists put, my recommendation is to stop reading here.

And now here's the shortcut to bringing it to the table trout brine designed for 4 people and made in 15-20 minutes. And if you are even more hipster, you can replace the trout with salmon, polenta with baked potatoes (possibly sweet) and Chardonnay with Merlot. Like here.

What do you need?

For own brine - said:

  • About ¾ of the contents of an 800 mL jar of baked capsicum, preserved in vinegar
  • A box (400 g) of tomato pulp
  • A clove of garlic
  • ¼ teaspoon of dried thyme
  • 1 bunch of green parsley
  • 1 glass (200 mL) with water
  • 1 teaspoon grated salt
  • 1 knife tip of freshly ground black pepper
  • 1 hot pepper, small and crispy.

For fish that will swim in brine:

  • 4 trout, about 200 - 250 g each
  • 1-2 tablespoons of oil (olive, grape seed, sunflower, you have at hand)
  • Salt and pepper - to taste.
  • A lemon cut into quarters (¼ per person) - optional.

How do you proceed?

Brine it can be prepared in advance, so as not to get confused while grilling the fish.

Take a 1.5 L pot in which you put water.

Peel a squash, grate it and squeeze the juice. to remove some squares (approximately).

Discard the finely chopped peppers in the pot. You can fill the water with about 2-3 tablespoons of the liquid in which the peppers were preserved. As for the slight smell of vinegar, it doesn't help much, but it doesn't cause irreparable damage either.

Add the tomato pulp over the peppers, mix and bring to a boil over low heat.

Meanwhile, peel the garlic and press it. If you don't like this quick method (because you read somewhere on the net that the aluminum from which the press is made "oxidizes", or - worse - causes cancer or at least autism), take the classic path: mortar + pistil + a lot of time .

Pour the garlic into the pot and bring to the boil, then add the salt, pepper, hot pepper (whole, so you can take it out later, in case you have tender meals that can't stand the spices in the food) and leave for a minute. , come on two, enough to boil once more.

Take the pot off the heat, add the chopped green parsley, mix and cover everything with a lid. If you don't serve it mentally, you can reheat it over high heat.

fish it is chosen from the fishery aquarium, the seller is asked to send it to the other world, to desolder it, to eviscerate it, to decapitate it and to halve it in length.

Bring the trout halves (that fillets cannot be called) home, wash, remove the scales that the fisherman omitted, dry with absorbent towels, season with salt and pepper and baptize with vegetable oil. , so as not to stick to the grill pan.

Heat well, over maximum heat, two grill pans in which the fish halves are placed, first on the skin side, leaving for 3-4 minutes to brown.

They are returned, by an expert who succeeds in this operation without crushing them, on the opposite side (ie the one without skin, if you know what I mean) and leave for another 3 minutes.

Take the pieces of fish out on a plate or a flat plate.

From this point, I part with the Saramurian experts (or Saramurologists) who say that the fish thus treated is introduced into the hot brine and allowed to infuse for a time ranging between 5 and 20 minutes (according to the data of different authors).

I put the fish pieces directly on the plate, sometimes I sprinkle them with lemon juice, I put a lump of polenta next to it and I pour the thick brine (which rather brings with a sauce) over the fish. And I don't forget to give him a glass of cold, dry Chardonnay.


Dobrogean fish brine and other recipes

In Dobrogea, brine is made with any fish: carp, crucian, small fish, but also a mixture: tomato, perch, bream, marine fish - zargan, mackerel, horse mackerel, guvid.

Ingredients

  • 1 kg of fish
  • minimum 500 g ripe tomatoes, garden or thick tomato juice
  • 1-2 bell peppers
  • 1-2 hot peppers
  • thyme, if possible fresh
  • 1 large head of Romanian garlic (with red peel it is more fragrant)
  • salt and pepper.

Method of preparation

Roast the tomatoes and bell peppers on a grill, then peel them and crush them with a fork. Boil a pot with enough water to cover the fish, add salt, thyme and the mixture of cooked and crushed vegetables and bring to the boil. Cover the pot and leave for 15-20 minutes to infuse all the flavors well.

The cleaned fish is grilled, grilled or on a plate sprinkled with high salt. If it is fried on a plate or hob, the fish is not salted, because salt is sprinkled on the hob and cleaned after cooking.

Bring to the boil, then taste and match the taste of salt, pepper, hot pepper. Turn off the heat and now add the fish, grind the garlic, which is added about 10 minutes after the fire has stopped.


Saramura de Caras

Take 2 crucians, wash them, split them on the belly, clean them inside, DO NOT clean the scales, wash them again and put them on absorbent paper to absorb the excess water. Fry on a plate on which a layer of coarse salt was placed and place the fish over. They are fried on both sides, it will be checked permanently, and the tomatoes are baked on the plate, it can be roasted on the grill but the salt layer disappears. Leave it for about 20-30 minutes if it is not done, let it simmer, the fire will be medium.

Bring to the brine, add water to a boil, salt, finely chop 1-2 hot peppers, crush the garlic and add, bring to a boil, add the ripe tomatoes after they have been peeled and sliced, add the parsley and cook for another 5 minutes.

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.