Tag: marinated

Recipe Bass marinated in lime – Italian Cuisine

Ingredients

200 g sea bass fillets suitable for raw consumption
80 g mixed salad
25 g red sweet pepper
15 g red onion
garlic
15 g spicy green pepper
20 pcs cherries
misticanza
4 pcs files
salt
pepper
extra virgin olive oil

Duration: 3 h 20 min

Level: Easy

Dose: 4 people

For the recipe of lime marinated sea bass, free the sea bass fillets from the thorns and peel them; cut them into slices and collect them in a bowl. Season with the rind of 1/2 lime and the juice of 3 files. Add the finely chopped green pepper and onion and the red pepper cut into strips, salt, pepper and 1 clove of peeled garlic (which you will then remove). Add to the marinade also 12 cherry pieces: since they color the fish, you can choose to add them all at the end. Cover with plastic wrap and marinate in the fridge for 2-3 hours, stirring occasionally. Drain the sea bass from the marinade and serve with the mixed salad, seasoned with a little oil, salt and pepper, the remaining cherries cut in half (and possibly the minced ones). Complete with a drizzle of oil and grated lime zest.

Marinated fish: dry or with a liquid? – Italian Cuisine

How to prepare marinated fish with two different techniques: dry marinating and liquid marinating. Here are the recommendations of La Scuola de La Cucina Italiana

There marinating is a technique that allows one to cook is to preserve foods, at the same time enriching them with aromas and flavors. Marinating fish is an excellent idea to be exploited in summer so as not to light the stove and to enjoy the raw fish, but it is always very important bring it down previously to prevent any risk and eliminate any parasites.

There are two different methods: the dry marinating and the marinating with a liquid acid. The first fundamental step in both cases remains that of clean the fish well, depriving it of scales, skin and bones and finally filleting it (or buy it already filleted). At this point you can proceed with marinating: let's see when and how to marinate dry or with a liquid.

Marinate the fish with a liquid

The marinating with a liquid is performed with an acid base, such as vinegar, wine or lemon juice, lime or grapefruit which allow the ingredient to cook. This technique can be used with the tuna, the salmon, the branzino or the swordfish, but also with shellfish is blue fish. For every kg of fish, about 6 tablespoons of extra virgin olive oil, a citrus fruit, aromatic herbs and spices should be used.

The marinating times vary depending on the preparation: they may suffice 30 minutes for shellfish or thin fish slices, ideal for a carpaccio; 1-2 hours for the diced fish of the tartare; about 5 hours for the anchovies or for a whole slice; until to 10-12 hours necessary for a larger fish.
Marinated fish can be tasted raw, but you can also cook: grilled, continuing to brush it with the marinating liquid even during cooking, or baked, ensuring the fish to remain tender and juicy and not to dry.

Marinate the fish dry

For dry marinating are necessary salt, sugar is aromas. Marinating the dry fish ensures an important advantage: marinating with salt deprives the fish of part of the water, increasing its shelf life. storage. Before the refrigerator was released, the fish was stored in this way.

Usually this technique is used for larger sized fish slices, such as tuna or salmon. It is necessary to mix salt and sugar (usually the proportion is 60-70% of salt and the rest of sugar): this will exploit the salt's ability to cook food and balance the flavor with sugar. Then add the aromas to taste, including fennel, bay leaves, basil, mint, thyme, sage or rosemary and pepper. In a container a layer is created with this mating, the fish is placed there and completely covered with the rest of the compound. The fish must then rest in the refrigerator: a couple of hours may suffice for one small fillet, while you can get there up to 10-12 hours for a bigger slice.

Once the marinade is over, salt and excess sugar are eliminated. Also in this case you can consume a raw, cut into thin slices or tartare and seasoned with oil and lemon, or grilled quickly, getting more consistency Crisp.

Piedmontese marinated zucchini: the recipe – Italian Cuisine

A tasty side dish that goes perfectly with summer dishes, both meat and fish, prepared with an ancient method of regional tradition: today we talk about Piedmontese marinated zucchini!

This preparation of zucchini (and many other recipes) takes its name from a typical lake fish of the Piedmont – the carpione – which was preserved in this way before the advent of refrigerators. This is a very fast and functional method that includes one marinating with a mix of vinegar is wine and allows foods to stay for a while, even in the summer heat, preserving flavor, taste and nutrients. Over time this type of conservation has evolved and is now also used with meat, fish of different types, vegetables and even fries.

The recipe of marrow zucchini

There recipe of Piedmontese marinated courgettes is simple and quick to prepare: the indication is to marinate the courgettes for at least 24 hours before consuming them.

Ingredients

1 kg of fresh zucchini
garlic and onion
high quality wine vinegar
extra virgin olive oil
salt
sage

Method

Start by washing the zucchini and cutting them into very thin sticks. With hot oil (remember to use a fry oil of excellent quality) fry until completely browned and leave to dry on a plate with absorbent paper. Adjust by salt and let them cool.

Season the zucchini with sage and a few cloves of garlic in a container and go on to prepare the onion for marinating. Slice one of medium size, peel it carefully and sauté in a pan with a little oil. When the onion is dried but still transparent, add a little water and a glass of wine vinegar and boil for a few minutes, then let it cool. When the onions and their liquid are cold, pour them over the courgettes.

Then cover the container and place the Piedmontese marinated zucchini in the fridge, waiting at least 18/24 hours before eating.