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- 250-300 GR GRAY
- 3 LARGE TABLES OF CABBAGE
- AN ENVELOPE OF LEMON SALT
- MINERAL WATER
- A RED ONION
- A PINCH OF SALT
Preparation time: less than 60 minutes
METHOD OF PREPARING THE RECIPE OF FRESH CARP CREAM:
Put water to boil for semolina with a little salt. When the water boils we start to add a little semolina until it becomes hard. It must be hard, after which we let it cool very well. when a juice comes out of them and binds very well, then we add the semolina and pass it well, then we start and add oil. We pass well until the oil is incorporated, otherwise you have the chance to cut it. we don't forget to put finely chopped onions and lemon salt depending on how sour we want them. At the end I tell you a secret that I know and never cut and come out white and fluffy. a little mineral water. You can like two or three times but after you have incorporated the oil well. And they will look much better. It has never happened to me to cut caviar. from someone. My caviar was cut before, but not now. :)
And my mother puts boiled semolina in the caviar salad, but I wanted to minimize the ingredients used :) The caviar was from the crucian.
How to be? Over expectations! : D
Leave the onion there in its place because it's a better salad.
I add a little more boiled potato when I make them.
They are wonderful with soft bread and tomatoes.
Nice Sunday !
Of course, the caviar salad is much tastier with onions :) I even added thin slices of green onion that I sprinkled on top.
Good idea with caviar, but what did you do with the fish, tell us?
Let's move on to the caviar, even though they are better with onions and I liked the idea with green onion strands on top.
I read here that you are by the sea, I envy you for the fish and the sea. When we go to the sea we don't forget to go around August 23 / Olympus to eat fish at a cherhana.
Congratulations! and tell us what you did with the FISH.
the same Rodica
The eggs were just a bonus, I had bought the fish to make a brine (from crucian and fresh mullet). But I didn't have time to take pictures of her, now I'm really sorry I didn't post her on the blog.
I know that cherhanaua, I think you mean the one between Tatlageac and mare, across the railway. I really like it there, especially on the terrace built on the pillars that go into the sea.
I confess that I never had the courage to make caviar in the house, believing that it would not come out, but last night when I made apple pudding I also made caviar which was a delight. I put green onions cut into thin slices. of bread and looks great. Thanks for everything and I'm waiting for other recipes!
With pleasure, Mariana! I will try not to let you wait too long for the publication of the next recipe)
Everything seems so easy to you.
I never made caviar because all my life I heard my mother how hard it is to make, along with mayonnaise and other more special foods. I will try tomorrow.)
:) It seems so easy because in fact it is, and the images of the recipe I think play an important role in creating this impression. And my recipe for mayonnaise with the blender it seems even lighter than the caviar salad)
question: does it look like commercial caviar salad? You know, those boxes. : D
Answer: it doesn't look like it at all! Those boxes are for amateurs, we need a big box to fit 200 g of caviar and 400 ml of oil :)) Homemade caviar salad has a more pronounced fish taste, especially since this recipe does not contain semolina or something that multiplies it.
I have a question. I have carp eggs and I also have some mackerel eggs. I used carp eggs, but not mackerel. Let's mix it. is mackerel eggs good ?? Multam.Nely
Nely, mackerel caviar is very good (coming from an ocean fish, they have a more pronounced taste). If they are fresh, I think there is no problem if you mix carp caviar with mackerel.
Good evening sir. from the pan :) what I find interesting is that your recipes (I mean the fact that you are a male person) seem much simpler than all the recipes posted on various ladies' blogs. I was always afraid to try to make caviar in the house and to my surprise they came out first. since I first tried the ones I made, I gave up going to the district with commercial caviar.
Thank you so much . I decided this year to try all the recipes. I hope to succeed. I have already tried and 7 of them came out. I'm sorry I didn't discover this site sooner. a good evening .
Good evening :) The name of the gentleman in the pan is Robert and you can talk to him pertu :) We are on the net, we are on a culinary blog, it seems to me that it is simpler if we do not formalize. I also see the full side of the glass: although you made it a bit late, I'm glad that you finally discovered my site: D I would really be happy if you could try all the recipes, although I think that until in the end you will say a few steps - I think it is impossible to have the same tastes in terms of food :) Thank you for the kind words and I hope you always come back with pleasure on the site.
200 grams of carp caviar
1/2 cup olive oil
1/2 cup semolina
1 cup of water
the juice from a lemon
1 medium onion grated
Difficulty: easy & middot Preparation time: 15 minutes
Bring the water to a boil and pour the semolina in the rain, stirring until you get a stronger consistency. The semolina is left to cool.
Mix the eggs with the mixer and pour a little of the olive oil to mix well.
At the end, add the semolina, spices, lemon juice and onion, mixing them with the mixer.
If the caviar salad is too thick, add a little more water.
Let us remember how our grandparents and great-grandparents celebrated Flower Sunday, one of the great Orthodox holidays of the year!
The Sunday of Flowers is the day after the resurrection of Lazarus and is descended from heaven with a divine radiance bringing victory over the death of the next Sunday, that of the Resurrection of Christ. We all look forward to this Feast, as St. John Chrysostom did at the dawn of the Christian Church, and greet it with olive branches, myrtle leaves, and flowering lilac twigs singing hymns of glory, she says. Kera Calița, the mistress from Locanta Jariștea.
Flower Sunday is one of the 12 Royal Feasts of the year and therefore, after, according to the ancient ordinance, the Romanian faithful go to church for service, dressed in clean, white clothes, like the purity of soul they want, the joy of the moments of spiritual exaltation is exchanged on the occasion of a beautiful party with the family around a modest table, above which watches an icon around which the willow branches with catkins are consecrated, consecrated in the morning at the church.
After dipping his fingers in the bowl of rose water tongs and fitting his silk napkin embroidered with gold thread on his lap, the boyar ordered the biv-vel-medelnicer dumisale to be brought to the table first, on a silver tip. thoroughly polished, a loaf of bread called "wheat flower", of which everyone in the house must taste a piece to seal the bonds of good soul and to meet again at the other holidays of the year. From Flower Sunday, fasting is easier, because fish and oil are approved. Grilled mackerel was usually prized by those with a helping hand, as was the carp caviar salad, long rubbed with olive oil dripped into a thin thread, and the "caviar" of beans garnished with slices of dusted hashish. At the same time, the pieces of fish brought to the table can be cooked with red and garlic aubergine sauce, and if the burnt ceramic plates containing the pike, the sleeping feather or the hammock are put in the oven, you have to put a sprig of sage or thyme on top. , according to the boyar. Leurda or early forest garlic will, in turn, smell the dishes, but as if not a little green butter or some allspice, some smoked flakes of prickly mushroom or, for those devoted to expensive spices brought by colonial shops, starry and a little turmeric or turmeric, would not do any harm.
Mushrooms and pilafs should not be missing either, whether it's a mushroom stew with plum sauce or a rice with raisins, as in the time of Brâncovean. Lent sarmales, stuffed with capers or with pumpkin pulp and roasted hazelnuts, can be brought, depending on the appetite of the diners, wrapped in small linden leaves or horseradish (burdock) or, on the contrary, in wide sheets of the first stevia harvested in the spring.
With a proper outpouring of the overflowing of hearts, the humble thoughts of the honest passers-by in feasting can be kept to the rhythm of the sounds of the strings of the zither or the lute.
The sweets will not be missing from the table either, but great care must be taken to respect the canons that any cuhnie will follow now. For fasting pies, which, on Flower Sunday, are also distributed for alms, it is appropriate to use almond milk.
At the Feast of Flowers, at the beginning and at the end of the meal it is good to look for a few moments at the burning candle and it will flicker uninterruptedly in the days of denial, because every Christian must prepare in the coming week for the Resurrection of the Lord, as his soul. to be able to pass from the darkness of sin to the light of righteous faith.
Carp in wine sauce
1 piece of carp - approx. 1kg
salt and ground pepper to taste
1 teaspoon peppercorns
Method of preparation: Clean the fish, sprinkle with salt and pepper. Leave to season for about three quarters of an hour. Meanwhile, cut the onion into thin slices and fry in oil until golden. Add the garlic, bay leaf, peppercorns, wine, peeled and sliced tomatoes and sliced peppers as well, then the lemon slices but with the grated yellow peel. This sauce is placed in a special long grill pan and the fish is placed on top of it. If we don't have a special tray, we put very clean wooden sticks in the pan and on which the fish is placed after it has been greased with oil and the sauce is poured. Put it in the oven over low heat and from time to time the fish is soaked everywhere with juice from the sauce. Allow to brown for an hour. Serve hot or cold, with baked potatoes or rice with vegetables.
Fish pie with mashed potatoes
Ingredients and Preparation: Vegetables can be a summer mix, although the pie can be prepared at any time of the year. "In a deeper pan, put the sliced leeks, then the vegetables (slices of tomatoes, strips of kapia or donut peppers, carrot sticks and parsnips, etc.), a little cream, salt and pepper, then sauté everything and finally add the washed marinated fish pieces. Then, squeeze half a lemon over them, sprinkle some chopped green dill and, together, prepare the mashed potatoes. After that, mount the vegetable composition with fish on a Countertops of puree, then bake everything together for half an hour. For the service, the sign of the cross is made, then it is portioned and sprinkled with more juicy tomato juice ”, teaches us a grandmother - sharp and with a lot of respect for the holy ones - from Frăsinetul Mostiștei.
Carp stuffed with nuts
"Wash the fish, chop it, then fill it with the following filling: fry in oil, rice and onion and then boil half of it with water, salt, pepper, a little parsley. Add 50 crushed walnuts and red raisins. Mix everything well, fill the fish and put it in the oven with oil. ” (C. Bacalbașa - Dictatorship Gastronomy, 1935)
Caras in horseradish leaves
Ingredients (for 4 people):
Method of preparation: Peel a squash, grate it and wrap it in horseradish leaves. Place on the grill and leave until the leaf starts to burn, then turn on the other side.
Peel the potatoes, cut them into cubes, boil them with salt. When they are cooked, place them on plates, add about 5 grams of butter and a little finely chopped green parsley. On the same plate, next to the potatoes, place the fish on the grill. Peel a squash, grate it and squeeze the garlic.
"Take a few smaller squashes, 7-800 grams each (also called strapazani), clean them nicely of scales and entrails, but leave the heads, then fry on the stove with jump on them enough. Brown the fish on each side, then, if they catch a little blackness, clean it easily. It is then cut into thick pieces of three or four fingers, separately and the heads, then it is thrown to boil quietly, in a cauldron placed on the pirostrii, the embers being heated not with wood but with corn sticks. Put in the whole oil and whole chives, cleaned only from the first sheet, garlic cloves lightly squeezed with the wooden handle of the knife, some more crushed carrots, half a kilogram of white carnations not too big, three or four tomatoes peeled, finely chopped and passed through a sieve to separate the seeds and two hot red peppers, cleaned of seeds and finely chopped. Salt puts about a child's fist. After the boiling has boiled in two or three, add more water to reach about a palm of the pot, let it boil for a few more minutes, then remove from the heat and add finely chopped greens - parsley, dill and larch. Sometimes I put a glass or two of white wine in the soup, also at the end, so that it can be lightly vinegared. ”- a recipe for which a veteran of fishing on the lakes of Mostesti testifies.
Method of preparation: The fish fillets are lightly beaten, as for schnitzels. It is placed on aluminum foil. Salt and pepper. Fill with cheese, finely chopped mushrooms, chopped parsley, hazelnuts. Roll in foil and boil for 10 minutes in boiling water.
Remove and leave to cool. Sprinkle with flour, then beaten egg and breadcrumbs and fry. Arrange on large salad leaves, possibly sprinkled with a white sauce.
Salad with champagne, small onions and mushrooms
3-4 beautiful fillets of pikeperch
400 gr chopped fresh mushrooms, keeping 10 beautiful mushroom hats
1 teaspoon freshly squeezed lemon juice
2 cups thick cream
salt and freshly ground green pepper
bunches of parsley and green dill
First, the oven is warmed up, then let it simmer for three minutes before putting the fish in the oven.
Pike fillets are arranged in a pan greased with butter. Add chopped onions and mushrooms. Pour the champagne over everything. Leave the fish in the oven for half an hour, turning it a few times from side to side and making sure it doesn't burn.
Meanwhile, the mushroom caps kept separately are soaked in a little water with lemon juice. Then drain well.
Once the fish is ready, remove the fillets and strain the liquid from the pan. The clean juice is brought to a boil, obtaining, then, a reduction of about half a cup, to which cream and a little butter are added, mixing and obtaining another reduction, seasoned with salt and pepper. The final reduction is poured over the fish fillets, taking care to garnish the plate with the bunches of greens.
Bake in the oven
1 kg of fish cleaned, well washed and drained
Method of preparation: Place the fish in a baking tray and season with lemon juice, finely chopped garlic, salt, pepper, oregano and oil. Leave it in the oven for 25 minutes.
Pike meatballs with crayfish
"You take 500 grams of pike meat, 1 kilogram of fresh butter, 1 kilogram of breadcrumbs, 3 egg whites. Put in the nut and grind the fish and eggs, then the breadcrumbs, little by little, and the egg whites.
After you have pounded them well, pass them through a sieve and, putting the puree on the ice, add a very fresh double cream, salt, pepper and a little grated nutmeg. Then take out a spoonful and pour it into the boiling water.
The bread we talked about is made as follows: 250 grams of flour, 1 liter of milk, 1 egg, salt and pepper are mixed, boiled, then rubbed with a wooden spoon until dry. The panada is poured on a marble sprinkled with flour to cool before being used.
On the other hand, crayfish are prepared this way. Put live crayfish with the digestive tract taken out on a bed of carrots, onions, celery, etc., pour a glass of brandy and set it on fire. Fill with white wine, add fresh skinless tomatoes and seeds, and simmer for 10 minutes. Remove the shells from the tail of the crayfish, and grind the rest in a nut and then pass them through a sieve. Put the puree again in the sauce in which the crabs boiled.
Pass everything through a sieve again, lower the heat, add fresh butter and double cream. Add salt and plenty of ground pepper.
Put the fish meatballs and those made of crayfish in a tray, put the crayfish tails and mushrooms sautéed in butter. Pour the sauce over everything and au gratin in a very hot oven. ” (C. Bacalbașa - Gastronomic Dictatorship, 1935)
"We let a beautiful sleeper soak for two hours in cold water, which we change from time to time. Then we put it with cold water on the fire. Boil slowly until soft. Drained of water, placed on the plate, cover it with crushed garlic, which we spread with a knife, pressing lightly, so that it does not fall down. Then we put oil and vinegar on it. Let it soak for a few hours before serving. ” (Simona Racoviță - Menus for the whole year, 1935)
Carp caviar salad
Ingredients and preparation: “His Beatitude Antim Ivireanu, left with eternal insanity, at the foundation of His Monastery Antim, that, four times a year, the abbot of the settlement should go with a plocon to the hill, to the Most Holy Metropolis. And the plocon was a goose of coffee and a goose of sugar, and in honor of the high faces of the nation's church, carp eggs were spread on large, silver plates.
For ten church faces they prepare for the first light eyelash: 300 gr of carp eggs, 500 ml of the best oil, the juice of three lemons neither big nor small and, according to the monastic tradition, with a good wooden spoon sanded, the eggs begin to rub with the oil, which is poured with monastic patience, drop by drop. The secret is the same for hundreds of years, the caviar is decorated with a wooden spoon in one direction, to the right with a breath of fresh air. If by chance the caviar hardens, add a little cold mineral water and at the end, the salad being ready sulemenita, sprinkle with the juice of the three medium lemons, it fits the taste dressed in the desired shape. ", shows Kera Calița, the most honorable keeper of our traditions
Caviar salad is traditional at festive meals, especially when diners like fish dishes. It is a salad that allows many kinds of serving and garnishing (sandwiches, as a filling for some vegetables, mounted with pos on lemon slices or on a plate, etc.). I used the fresh caviar of a Danube carp to prepare the salad. First, the caviar is washed carefully and cleaned of any traces of skin. Salt with about 1 teaspoon of salt and leave in the refrigerator. Boil 100 ml. of water and when they boil, add the semolina in the rain, stirring constantly, until it thickens well.
Allow to cool completely. Keep about 1 tablespoon of caviar, put the rest in a bowl suitable for the mixer, along with the boiled semolina, cooled (picture 1). Mix until the semolina and caviar are homogenized (image 2), add the juice from 1/2 lemon and start pouring the oil into a thin thread, stirring constantly, like mayonnaise. The composition will bind and grow (image 3). Add the finely chopped onion and the rest of the eggs (image 4). Mix briefly, so as not to break the caviar added later, match the taste with the rest of the lemon juice and salt, if needed, and the salad is ready. Store in the refrigerator, in a closed bowl, until serving (even 2-3 days).
A suggestion for a more special presentation: put the salad in a pos for decoration with a star-shaped tip and draw a fish on a plate, to which an "eye" is put from a caper grain, the "tail" is accentuated and the "swimmers" with very fine strips of carrot and garnish the plate with green onions and lemon slices.
Caviar salad with semolina and milk
Sweet and sour caviar salad
- 200 ml of milk
- 150 g caviar (carp)
- 400 ml of sunflower oil
- 3 tablespoons grated semolina
- 30 ml of lemon juice
- 60 ml of cold mineral water
- 1 medium onion
Put the milk to boil in a saucepan, and when it boils, put the semolina in the rain and mix well with a fork so as not to make lumps. Let it boil well until it thickens like a polenta, then put it to cool.
Step 1 in a bowl mix 2 tablespoons chilled semolina, caviar, half a lemon juice
Gather at the base of the bowl with the help of a spatula, gradually adjust the speed from 1 to 3.5 while gradually turning, alternately, thin oil, lemon juice, thin oil, a tablespoon of mineral water, oil in a thin thread and continue to alternate the ingredients until the salad becomes firm, pearly and shiny.
If you want the caviar salad with onions, at the end of step 3 add finely chopped onions and mix for another 10 seconds / reverse / speed 3.5 /.
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