Freshwater fish

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Mediterranean fish soup 2013th October 14 11:45, cream and white wine mussels 2013th October 9 7:20 Breakfast freeze cottage cheese Fish - Sardines, fresh ... 2013th October 4 09:04 fennel and California priest ... 2013th September 26 10:30
2013th March 26 09:41 Leave a comment
Freshwater fish
Ingredients for 4 servings: approx. 1 kg of small fish (bream, observatory fish, gurnard, weevers, St. Peter's fish, scorpion fish, red sea bream, etc), 1 monkfish head, a handful of clams, a handful of broken shells
The Soup: 1 head of white onion, 2 cloves of garlic, 1 sprig rosemary, salt and freshly ground black pepper large bunch of parsley, tomatoes passzírozott 300 ml, 1 mandarin, 100 ml white wine 2 tsp. capers
The tiny fish is cleaned: lepikkelyezzük, eviscerated, kifilézzük their heads cut off and their eyes removed kopoltyújukat. Monkfish fejről peels and membranes of the cheek meat. The latter fillets and set aside.
The fish heads, ridges, fins are placed in a pan. Add the onion in half (shell), carrots, bay leaf, half a lemon, pepper, ginger and celery, then pour in the white wine and 2 liters of water. The pans boil removes the top of the resulting foam, and simmer cook for 40 minutes. After allowing to stand for a further 30 minutes and filtered through a filter lined with dense woven gauze.
In a large skillet (or pot dish) were heated freeze cottage cheese some olive oil and glassy simmer the onion and garlic. Sprinkle a little black pepper, add the rosemary branch, capers and parsley, stirred a few times and then just pour in the white wine, followed by fresh squeezed tangerine juice. (In between, bake the ingredients in the pan.) Passzírozott Then add the tomatoes and scoop four fish broth.
Those who are new to seafood and even the ones who disliked them so far, feel free to take six of the preparation of this dish, the recipe and the simplicity of the final result will thus be sure ízletességénél success!
Ingredients for 2 servings: 1 kg mussels, 40g butter, 1 onion (with stem), 2 shallots, 1 clove garlic, 60 ml dry white wine 100 ml cream, a large bunch of parsley, freshly ground black pepper, 50 ml extra virgin olive oil 2 citromgerezd
The feketekagylókat cleaned: the fit of the shells hanging fibrous strands called. Byssus yarn is a definite modulattal pull out if there are other kagylódarabkák and other debris stuck to the shell with a knife lepattintjuk. Finally megsikáljuk in each coarse sponge to water, rinsed several changes of water. The one who is registered or broken, throw it away.
In a saucepan heat the olive oil and butter, add the garlic cut through the chopped onions and simmer over low heat until glassy. Place the pan in the feketekagylókat cleaned well, then pour in the white wine and cream. Finally, add salt (sparingly because the shellfish juice is salty) and pepper, sprinkle freeze cottage cheese with the finely chopped parsley and cover cook until the mussels open. (Which is not open, throw it away.)
The day before yesterday was that in just a few minutes before eight o'clock we walked to the nursery when they smell of fried onions assaulted my nose. In Hungary, maybe it would not be strange, but here, in Italy, in the "early morning" hours of fried onion smell the aroma stumble on a very special experience. It was obvious that things are not Italian family's house came, this time from the milk coffee biscuits, sweet aromas freeze cottage cheese floating on the streets, so we stopped for a moment, waiting for some nice Hungarian words, but there was silence. Suddenly I felt like I was pregnant moms: Now, I have to eat fried onions right now! On the way back I ran to the bakery, bought a baguette, it was still warm. On the way to grandma's kicked törtpaszuly freeze cottage cheese stew with onions, freeze cottage cheese na but then you stand to wait to be finished by the time the beans? Then came the idea of fish ... taste ... you've freeze cottage cheese got some character, mackerel! freeze cottage cheese Home go to the pantry, Uffa, makrélakonzerv ... but there are no salmon Nope, tuna, Nah, Nah ... mussels ... be good! Smoked? No. You can not be good. Sardinia. Nature. That's it!
Have been shelling the bulbs (peanuts, three, garlic, cloves a). The shallots cut in half, thinly sliced and a half ounces of sunflower oil over very low heat to steam started.
Meanwhile, the bagettből manned slices cut, steaksütőben both sides with toasted, rubbed with garlic and very thin. Each slice of bread a good amount of fresh cheese kanalaztam, salted, milled pepper on it and the creamy freeze cottage cheese soft cheese sardines planted. The leaves