Tag: fish

Three recipes with plums and fish – Italian Cuisine

Beyond the tradition, whether they are fresh or dried, plums are always well combined with fish. Here are some recipes, try to believe

Plums and fish, a pairing that might sound like a sour note in the good recipe score, a bit like that of fish with cheese. The most skeptical, on the other hand, will have to change their mind because these two ingredients, on the contrary, go hand in hand. The sweet of the plums, in some cases, enhances the delicate taste of the fish, for example of the sword or del salmon. In others, on the other hand, it goes smooth, for example when they are cooked with the cod, as they do in Umbria. Here are some recipes to try to get the proof.

Cod with prunes and raisins

The cod with prunes and raisins is a typical dish from Umbria, where it is usually prepared for Christmas Eve. But it is so good and original that it is worth cooking even more than once a year. The ingredients for four people are: 800 grams of cod already soaked, 400 grams of tomato pulp, an onion, eight prunes, 60 grams of raisins, a stalk of celery, oil and salt. Chop the onion, cut the celery and sauté in a pan with oil. Then add the tomato pulp, cook until it has thickened and, at this point, add the diced cod, spelato and deliscato. After about twenty minutes of cooking over low heat, add the pitted prunes and raisins and leave on the stove for another five minutes.

Salmon and leek pan with fresh plums

In this recipe the plums are fresh. To prepare it, it takes 600 grams of salmon fillet, 400 grams of prunes, two leeks, salt, oil and a mixture of flavors, such as thyme and marjoram. First, preheat the oven to 200 degrees. Meanwhile, cut the leek into not too thin slices and the prunes into wedges, after having removed the stone. Lastly, reduce the salmon fillets in slices. Cover a baking sheet with parchment paper, brush it with oil and arrange all the ingredients in a balanced way. Lastly, sprinkle everything with the flavors, before putting them in the oven for 15 minutes at 180 degrees.

Plum sword on spinach and radicchio mat

The sword is a fish with a delicate taste. In this recipe, it acts as a balance needle between the sweet of plums and the bitterness of spinach and radicchio. Get 700 grams of filleted grouper, 500 grams of spinach and 200 of red radicchio, an onion, 400 grams of peeled tomatoes, five prunes, a clove of garlic, a lemon, oil, salt and pepper. Wash and blanch the spinach and radicchio leaves. Fry the onion in the pan with the oil, add the pitted prunes and then the peeled tomatoes cut into fillets. After five minutes add the grouper and cook for another five minutes over medium heat with the lid. In another pan, sauté the vegetables with a little oil and garlic. Once cooked, place a carpet on a plate, place the fish on it and pour the cooking sauce over it.

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Crusted fish: how many ways can you cook it? – Italian Cuisine

A light and at the same time tasty preparation. Here's how to make the crust with salt (to be flavored with herbs and spices) but not only

Cooking the crusted fish it is one of the best ways to get a tasty preparation without adding fats that weigh down the dish and modify the natural taste of the meat. With the cooking of the fish in crust, in fact, the flavors of the fish itself are exploited which do not evaporate, keeping the fish soft.

What it takes to prepare the fish in a crust

The most widespread method for preparing fish in crust is to cover the fish completely with a salt-based preparation. For this preparation you will need – in addition to the whole fish that you have chosen – half a kilo of coarse salt, water, an egg white and then, according to what you like best, some fragrant herbs like lavender, parsley or rosemary, of the spices like curry and turmeric, citrus peel.

A shell for the fish

These ingredients will be used to flavor the salt, which will then have to serve as a fish crust. Then place the coarse salt in a bowl, add the aromas, half a glass of water and egg white. Mix well until you get a composed homogeneous for your crust.

Preparation of fish in a salt crust

Spread the preparation on the greaseproof paper, place the fish on the dough, then cover the top of the fish and put it in oven. Bake at 200 ° for about 20 minutes, at least until one has been formed crust crunchy and golden around the fish.

The most interesting and imaginative recipes for crusted fish

A classic can be prepared with the salt crust branzino, one sea bass delicate, a sea bream in a citrus salt crust. In this case, serve the fish still wrapped in its scenographic shell, but then break the crust to taste it.

The fish crust can also be obtained in other imaginative ways. Try this slice of swordfish with pumpkin seed crust or the tuna in sesame and pistachio crust. Again, this one herb bream in puff pastry crust or in sunflower seed crust, the brioche-crusted salmon or the cod in a pistachio crust and the perch in corn crust and Tropea onions.

Baked fish: 20 easy ideas for a light dinner – Italian Cuisine

Go to the fishmonger's fish market, choose the fish to satisfy that craving for the sea… and then? And then comes the beauty. Because the fish, rich in proteins, unsaturated fats and very precious source of omega3, lends itself to a multitude of preparations and cooking. The sweet tooth cannot resist the fried, there are those who love him raw, at most marinated and who enjoys stufarlo, grill it and steam it. But one of the tastiest and simplest ways to prepare a simple fish dinner without exceeding the calories is cto bake it in the oven. If boiled and steamed it does not require any addition of fat, it requires a measured quantity of seasonings in the oven, reaching an excellent compromise between the throat and the line.

Baked

Baking offers different techniques, to be selected based on the fish bought, personal tastes and the desired consistency. To reduce the seasonings to the maximum, the preparation in cartoccio is indicated that combines the characteristics of steam cooking with those of baking and allows preserving the liquids and nutrients naturally present in food. To try this technique the recipes are indicated: aromatic perch in foil, fish curry in transparent foil and monkfish in foil.

Crust or crust

To try the crusted salt technique instead, you can prepare the hermit crab with pink salt and sea bream in a crust of salt with celery leaves. Lovers of crunchy textures will appreciate the preparations of the prawns in peanut crust with eggplant, salmon and cod strudel, scabbard fish chops with shortbread biscuits and crunchy sea bass fillets with fried zucchini. These preparations are the most caloric of those proposed, but they remain an excellent alternative to fried food.

And then…

To follow (and appreciate), salmon trout with onions and radicchio, aromatic mullet, swordfish rolls with spring onions, artichokes and olives, stuffed red mullet and white asparagus, baked sea bream with potatoes and pecorino cheese, amberjack pan, leeks and prunes, char the artichoke stuffed, chard stuffed swordfish, potatoes and peppers, saber fish chops with shortbread biscuits, mullet with potatoes and hazelnuts, bream stuffed with mixed vegetables and roast cod.

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Aromatic mullets