Tag: fish

Fish Rolls Recipe – Italian Cuisine – Italian Cuisine

Fish Rolls Recipe - Italian Cuisine

  • 500 g milk
  • 450 g flour
  • 250 g boiled white fish
  • 50 g butter
  • 30 g desalted capers
  • 3 eggs
  • onion
  • laurel
  • nutmeg
  • lemon
  • parsley
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of fish rolls, mix 400 g of flour with 2 eggs, a pinch of salt, 4 tablespoons of oil and 80 g of hot water, until you obtain a homogeneous dough. Let it rest for 30 minutes. Meanwhile, prepare the béchamel: melt the butter in a saucepan, add 50 g of flour, cook for 2 'then add the milk, 2-3 slices of onion, 1 bay leaf, salt, pepper and nutmeg.

Cook for 5 ', pass through a sieve and let cool. Chop the fish and mix it with the bechamel, adding a teaspoon of chopped parsley together with the capers. Complete this filling with the juice and grated zest of half a lemon. Roll out the dough to 2-3 mm thick and cut out 10 squares (side 14 cm). Put a spoonful of filling in the center of each.

Brush the edges of the squares with a little egg white then close them by joining the four corners of the squares towards the center and pressing along the edges: seal them well, leaving an opening in the center, like a fireplace. Brush them outside with a little beaten egg yolk and bake them at 200 ° C for 15-17 ". Serve with lemon slices.

The 10 best recipes with fish – Italian Cuisine

The 10 best recipes with fish

The fish recipes they are often considered to be elaborate preparations, more difficult than those based on meat. Perhaps many people do not know how to choose it or how to clean it, or do not know the basic techniques to prepare it. In fact, seas, lakes, rivers and oceans give us so many varieties of fish and, often, it is difficult to choose the one that comes closest to the taste you are looking for. The fish are not divided only by type: those of sea or fresh water, crustaceans or molluscs; but also in flavors: those from the strong taste and those from the delicate flavor.

Cook the fish in the correct way it is indispensable precisely so as not to ruin its taste but also to avoid damaging its nutritional values. The fish it is, in fact, an indispensable food for our health and should always be present in our diet. In addition to containing high biological value proteins, its fats are largely unsaturated (including the famous omega-3), and it is also a good source of vitamins and mineral salts. Furthermore, the fats of the fish favor a decrease in the levels of cholesterol in the blood, unlike the fats in the meat which increase their values; it is easier to chew and digest and is suitable for any type of age, from the first year of life onwards.

The fish it is a very versatile ingredient and goes well with many ingredients, including meat, as shown by the appetite Paella mixed salt and pepper. With fish you can prepare a whole menu: appetizers, first courses or timbales to the oven, seconds or soups. Fish, by tradition, is the protagonist of the Christmas Eve menu you hate New Year. But they are not lacking recipes with fish, simpler and, even cheaper, perfect for everyday lunch or dinner.

The fish cooking techniques they are almost the same as those of meat, but what changes is the cooking time. The meat of the fish, in fact, is much more delicate and tender, therefore the cooking times are really reduced.

But, before starting to cook, the fish you have to wash it and clean it very well. In the case of shellfish for example, cleaning is very simple: click here, Salt and pepper tells you how to clean shrimp and prawns! For other types of fish the big ones like bass, bream, snapper or kingfish or those little ones like the mullet or those dishes like the sole or le races, you remove the viscera, gills and dorsal and caudal fins: discover with Salt and pepper how easy it is to clean fish, click here! Some cases, i big fish should be scaled, especially if you plan to cook your fish in soup, boiled or fried; instead, the scales must be kept in case you have chosen to cook the baked fish, in salt crust or grilled. The anchovies and sardines it is not necessary to squamarate them; fish fry or cook the anchovies in the pan; or you can open them as a book if you want to prepare for example some Sardinian rolls with dried fruit or le marinated anchovies.

Wrapped in some recipes, they require the fish filleting to make fish fillets, ready to cook and easy to eat. The fish filleting technique is not always easy to do: click here, Salt and pepper teaches you to fillet the fish in a few moves !; or, in case you never know a little about knives, ask your fishmonger for help!

Finally, fish, molluscs or crustaceans, if very fresh, can be eaten raw, as an appetizer or as a second course: Japanese sashimi is there salt & pepper tuna tartare. In this case, it is good practice to chop the fish in the freezer, to be sure of eliminating the anisakis, a parasitic bacterium that in some cases causes severe intestinal discomfort.

Did you have an irresistible desire to eat fish? Continue reading this top ten of Sale & Pepe, you will find a selection of delicious recipes with fish to prepare appetizers, first and second courses. Just choose the recipe you like best and Salt and pepper will guide you to achieve it impeccably! What are you waiting for?

Recipe Basket of vegetables with steamed fish – Italian Cuisine

Recipe Basket of vegetables with steamed fish

  • 400 g pumpkin pulp
  • 200 g San Pietro fish fillet
  • 100 g red chard leaves
  • 120 g fillet of sea bass
  • 70 g fillet of gurnard
  • 1 pc small Roman broccoli
  • 1 pc lemon
  • thyme
  • sage
  • salt
  • extra virgin olive oil

For the recipe of the vegetable basket with steamed fish, marinate the fish with 20 g of oil and chopped sage and thyme for 30 minutes. Separate the tufts of Roman broccoli and remove the most fibrous part of the chard leaves.
Cut the pumpkin into 5 mm thick slices and place them in the steaming basket with the tufts of Roman broccoli. Put it in a saucepan
of boiling water of the same diameter as the basket and cook for 10-12 minutes, then arrange the fish fillets and the beets on top and cook for another 5-8 minutes. Distribute fish and vegetables in a serving dish, sprinkle with an emulsion prepared with lemon juice, oil and salt and serve immediately.

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