Fish brine

The fish I had wasn't too big, so I left it whole, without a head and tail. If you use a maricel fish, you can cut medallions. The fish, cleaned of scales and fins, is rubbed with a little coarse salt and fried on the grill, on both sides, until it penetrates.

Separately, make a sauce from tomato juice, water, paprika, salt and pepper. Put this sauce on the fire and let it boil, then pour it over the fried fish. The liquid should be enough to cover the fish almost completely. If it seems too little, before pouring it, add a little more water and / or tomato juice. Finely chop the parsley and sprinkle on top. Leave the brine to stand for a few hours, after which it can be heated or eaten cold.

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Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

Do you have a medical question? This is where you find the answer.

Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

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Fish brine

• Ingredients ready for grilling (Maria Baciu) Ingredients ready for grilling
• Grilled and skinned fish (Maria Baciu) Grilled and skinned fish
• Sprinkle chopped parsley or green dill over the fish, then pour hot brine, prepared in advance (Maria Baciu) Sprinkle chopped parsley or chopped green dill over the fish, then pour hot brine, prepared in advance
• Delicious final product! (Maria Baciu) The delicious final product!

I've been hearing about fish brine for a while, but because it wasn't part of the recipe for the area where I lived, I didn't pay much attention to it. The incident made me enjoy its flavor only a few years ago, being invited to some friends in Constanta. What should we talk about . he conquered me at first sight. Since then, I have been cooking it with great pleasure whenever the opportunity arises to come across fresh fish.

It's a simple recipe and it cooks relatively quickly.

It is preferable to fry the fish with scales with a layer of coarse salt. But, it can be fried just as well and directly on the grill, at the right heat between medium and high being caught in the flame, the skin makes a crust that retains the juice in the meat, keeping its tenderness. The fish turns slightly from side to side so that it browns evenly. After removing from the grill, clean the scales and burnt skin nicely.

Next, bake the tomatoes and red peppers that we will use to prepare the brine.

To prepare the brine, peel the tomatoes, crush them, then mix them lightly with a few tablespoons of tomato paste. in a mortar as for mujdei, or as well we can give it through the press.

If you like spicy food, don't forget to chop a few hot peppers.

In a liter of hot water put a few tablespoons of oil, salt, pepper, add the mixture of tomatoes, chopped peppers, crushed garlic and hot peppers and here, hot and prepared brine will smell the grilled and cleaned fish.

Fish brine

• Ingredients ready for grilling (Maria Baciu) Ingredients ready for grilling
• Grilled and skinned fish (Maria Baciu) Grilled and skinned fish
• Sprinkle chopped parsley or green dill over the fish, then pour hot brine, prepared in advance (Maria Baciu) Sprinkle chopped parsley or chopped green dill over the fish, then pour hot brine, prepared in advance
• Delicious final product! (Maria Baciu) The delicious final product!

I've been hearing about fish brine for a while, but because it wasn't part of the recipe for the area where I lived, I didn't pay much attention to it. The incident made me enjoy its flavor only a few years ago, being invited to some friends in Constanta. What should we talk about . he conquered me at first sight. Since then, I have been cooking it with great pleasure whenever the opportunity arises to come across fresh fish.

It's a simple recipe and it cooks relatively quickly.

It is preferable to fry the fish with scales with a layer of coarse salt. But, it can be fried just as well and directly on the grill, at the right heat between medium and high being caught in the flame, the skin makes a crust that retains the juice in the meat, keeping its tenderness. The fish turns slightly from side to side so that it browns evenly. After removing from the grill, clean the scales and burnt skin nicely.

Next, bake the tomatoes and red peppers that we will use to prepare the brine.

To prepare the brine, peel the tomatoes, crush them, then mix them lightly with a few tablespoons of tomato paste. in a mortar as for mujdei, or as well we can give it through the press.

If you like spicy food, don't forget to chop a few hot peppers.

In a liter of hot water put a few tablespoons of oil, salt, pepper, add the mixture of tomatoes, chopped peppers, crushed garlic and hot peppers and here, hot and prepared brine will smell the grilled and cleaned fish.

• 1 kg of fish (carp, novac, redfish, crucian, bream, etc.)
• a little corn (if frying in a pan)
• frying oil

Brine

• 3 large and juicy tomatoes
• 1 bell pepper
• 2 capsicum peppers
• 2 Bulgarian peppers
• 1 hot pepper
• 200 ml of tomato juice or 50 g of concentrated paste
• salt, peppercorns
• 2 bay leaves
• 1 sprig of thyme
• 1 head of garlic
• 2 bay leaves
• green dill and green onions

Fish brine

Bake tomatoes and peppers on the hob or on the grill.

Rub some garlic cloves in a mortar with a little coarse salt, oil and a little vinegar or lemon juice.

Keep 2 cloves of garlic, which will be cut into thin slices.

The fish is cleaned of scales and eviscerated. The smaller fish are left whole, and the larger ones are portioned and seasoned with salt and pepper (on both sides). Then roll in breadcrumbs and fry in a pan in hot oil.

In a pot put approx. 1 L of boiling water together with a few peppercorns, 1-2 teaspoons of salt (to taste), bay leaves and thyme sprig, according to https://www.dcnews.ro/. When it boils, add it to the pot. tomato juice, tomatoes and baked peppers.

The tomatoes were lightly crushed with a fork to disintegrate in the juice.

Boil everything for 10 minutes, then turn off the heat.

Put the thick garlic paste plus 2 cloves of garlic cut into thin slices. Mix well. Also now put the pieces of fried or baked fish in a pot or kettle.

Put the lid on and leave everything for 5-10 minutes. Serve hot with polenta and pieces of fried or baked fish.

Mackerel brine

Mackerel brine recipes: how to cook mackerel brine and the tastiest recipes for mackerel brine, perch brine, crucian brine, baked carp brine, mackerel plate, bacon brine, pickles in winter brine, smoked mackerel salad with celery, mackerel soup, fried mackerel .

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Raw and smoked fish paste

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Mackerel with polenta

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Mackerel in the oven

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Potato salad with smoked fish

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Saramura de Caras

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Fish brine

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Macro the grill

Fish food is a fish distributed almost all over the globe in tropical and subtropical areas. sometimes it reaches the Black Sea. the mackerel is a fish that lives in big shoals during the day it stays near the bottom of the sea and at night it rises to the surface. if.

Mackerel with tomato sauce

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Baked fish with vegetables

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Brine of faces

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Mackerel With Baked Vegetables, In Aluminum Foil

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Brine bacon - simple and tasty!

A very successful recipe! The bacon comes out incredibly tasty and soft.

INGREDIENT:

-a teaspoon of black peppercorns

-condiments for bacon - to taste.

For brine: 200 g of salt to 1.5 liters of water.

METHOD OF PREPARATION:

1.Cut the bacon into 4 cm thick pieces (in the transverse direction). Put them in a saucepan or other suitable bowl.

2.Cut the garlic into fairly large pieces.

3. Sprinkle the garlic cloves, black peppercorns and bacon spices over the bacon pieces in the pan.

4.Prepare the brine: add salt to boiled and cooled water. Stir until completely dissolved.

5. Pour the brine over the ingredients in the pan. Cover the bacon pieces with an overturned plate so that they are completely covered in brine.

6. Allow the bacon to salt for 24 hours at room temperature. Then refrigerate for about a week. After that you can serve it.

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