Over golden bread

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it is a very tasty white meat

  • over 2 pieces
  • salt pepper
  • 2 eggs
  • fain alba
  • oil for frying

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Golden fish bread:

Clean the fish, cut the pieces, salt and pepper, then leave to cool for 1 hour.

Put the fish in the egg, then in the flour and again in the egg and again in the flour twice, then fry in oil.

It can be given through breadcrumbs and becomes more crunchy.

Serve with a garnish of potatoes and mujdei or polenta

We clean the fish of scales, eviscerate it and rinse it well with cold water, then dab it with paper towels. Fill the fish with lemon slices and peeled garlic cloves and place it in an oven tray well greased with olive oil.

Add to the sea bream stuffed fish the cleaned carrots, sliced ​​zucchini, sliced ​​mushrooms, onion, cut into quarters and cherry tomato sprigs.

Sprinkle all these ingredients with olive oil and sprinkle salt and pepper over them. We also add thyme and rosemary sprigs among the ingredients from the tray, as well as 2-3 bay leaves. Put the tray of sea bream with vegetables in the oven for 30 minutes, at medium temperature, so that all the ingredients penetrate, but remain slightly al dente. the fish is the one that penetrates the fastest.

How to eat fish with small bones

For those who do not want to eat only fish without bones or fish fillets and want to enjoy the taste of a tomato, bream or crucian, the secret is very simple.

In order to eat fish with small bones without problems, it is recommended to cut the fish on both sides, reaching to the spine. The notches must be very appropriate so that untouched bones do not escape. A distance of no more than 0.5 cm between notches is recommended. After this process, the fish is fried over high heat, in oil heated to at least 140 degrees Celsius. Fry on both sides then remove and drizzle with hot oil on a paper towel. It can be simply fried, seasoned or given with flour and cornmeal, but also with bread dough. Using the above technique, the small practical bones melt from the heat, and you will be able to enjoy the taste without having to worry about drowning in the small bones of your favorite fish.

Salmon bread

I also tried this recipe, this salmon is expensive but I made a calculation, the trout is about 20 lei, sea bream 30, the salmon fillet I found at 35 on offer, the husband smokes a pack of cigarettes a day plus a beer, two , I don't smoke anymore :) & # 8230 what the hell, it's worth eating something good from time to time & # 8230 I calculated well, right? :)).

We cut the salmon into slices about the thickness of a finger, salt them, pepper them and sprinkle them with lemon juice. Beat the eggs with a spoon, two of milk and then pass the pieces of fish through flour, egg, breadcrumbs and fry them in hot oil. I crammed it a little in the pan to fit everything.

Remove the pieces on a paper napkin to absorb the excess oil and serve with potatoes, vegetables, rice, garlic sauce.

Whenever I make bread, I put flour on a white sheet, breadcrumbs on another and that's how I save time to wash 2 plates :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

3 fish sauces

The tastes of certain dishes can be accentuated with the help of small fireworks in the kitchen, and today we have prepared 3 recipes for fish sauces, which will be available to you from now on.

Dutch sauce

This is an aromatic sauce, which goes perfectly with most types of fish, and when served with asparagus, it delights the taste buds. Many people are afraid to try this sauce because it can be cut. However, it is not a difficult recipe, once you learn to prepare it, you will add it in all sorts of tasty combinations.

Ingredients for Dutch sauce:

3 tablespoons white wine vinegar
6 peppercorns
1 bay leaf
2 egg yolks
125 grams of butter
lemon juice
salt and ground pepper

3 steps to prepare dutch sauce:

1. Put the vinegar in a small pan, along with the peppercorns and bay leaf. Reduce the vinegar over high heat until one tablespoon remains. Remove the peppercorns and bay leaf from this reduction.

2. Put the yolks in a food processor along with the vinegar reduction. Melt the butter lightly. Start the food processor and slowly pour in the butter while mixing this composition. The sauce will start to thicken.

3. If the sauce is too thick, add a little warm water. Season to taste with salt and pepper and a little lemon juice.

Lemon sauce

We all know how well lemon works in combination with any type of fish, but we can combine it with a little butter to prepare one of the best fish sauces.

Ingredients for lemon sauce:

100 grams of soft butter
finely grated peel of 1 lemon

2 steps to prepare lemon sauce:

1. Wash a lemon well, under a strong stream of cold water, wipe and put on a small grater in a bowl. Add the soft butter and mix well. Place a sheet of foil greased with a little butter on a chopper.

2. Place a cling film over the foil. Add the butter and lemon mixture with a spoon and roll in the form of a sausage, closing the ends. Leave it in the fridge for a few hours, then slice it and add it over the steaming fish.

Sos Salmoriglio

This spicy sauce is according to a Sicilian recipe, being spectacularly delicious with many types of fish.

Ingredients for Sarlmoriglio sauce:

2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

2 steps to prepare Salmoriglio sauce:

1. In a food processor, combine thyme leaves, lemon juice, mustard and salt. Mix for a minute, then add the butter and mix again until you get a homogeneous composition.

2. Add olive oil constantly, while running the mixer or food processor, in a thin stream, until it is completely incorporated. Season with salt.

Video: Το χρυσό ψωμί. The Golden Bread Story. παραμυθια. ελληνικα παραμυθια (July 2022).


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