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Black cod with mujdei and polenta

Black cod with mujdei and polenta


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Recipe of black cod with mujdei and polenta it is prepared quickly and with an excellent result. Let's talk about how to do it:

I let the fish thaw, then I washed it, dried it, portioned it, seasoned it and let it taste for 20 minutes. In a Teflon pan, heat the oil, put the fish pieces in the flour and fry them for 5-7 minutes on each side.

I also made garlic mayonnaise (you know how ... crushed garlic, mixed with salt and rubbed with oil, thinly sliced).

I also switched to real art polenta, the queen of the preparation: in a tuci from his mother (executed by the Caldarari brothers) I put water and salt and necessarily oil (it acquires a taste and an appearance, ma-sa), until it boils. Add the cornstarch in the rain and with the help of the whisk mix well and let it boil, necessarily 20 minutes, but not more than 25. When it starts to peel off the stalks, we can turn it over on the plate. I didn't give you quantities either ... everyone does what they eat at that table, and so as not to lie to you, I really don't know ... after an eternity of years, I do it by heart and depending on what is at meal: fish, steak (suitable for soft), cream cheese or bellows, soft.

Black cod with mujdei and polenta... a delight! I said!



sleep,
salt, vinegar, garlic sauce,
corn

Boil two pots of salted water.

The fish is cleaned and put in a pot. Remove after cooking and the meat is tender, about 15 minutes. Drain.

The corn is added in the rain to the boiling water in the other pot. Stir to prevent lumps and simmer over low heat, stirring occasionally. Depending on the type of corn used and the quantity, it is ready between 3 and 10 minutes.

While the polenta and fish are boiling, make the garlic sauce. It is obtained by rubbing the crushed garlic with oil and quenching it with lemon or vinegar. The exact recipe here.

The fish is served sprinkled with a little garlic sauce and hot polenta.


How to make polenta chips

Do you like french fries and don't want to get fat, or do you love polenta, but you're bored of eating it with cheese? We have a solution for everyone: polenta chips with herbs flavored in the oven.

Heat water in a medium bowl and make a suitable polenta with a drop of olive oil and a pinch of salt.

After about 3 minutes of cooking, set the pot aside. Add the basil, grated Parmesan cheese, salt and pepper to taste.

Grease a large tray with oil and line with baking paper. Pour the polenta on the baking paper and let it cool completely. Cover the polenta with cling film and refrigerate for about 2 hours.

Cut the flavored polenta into 8 equal slices and sprinkle or grease them with olive oil. Fry each slice for about 5 minutes on each side on a grill or grill.

Cut the polenta into straw potatoes, according to your preferences, and bake on baking paper for about 20 minutes, until they become crispy.

Serve the polenta chips with tomato sauce, mujdei, yogurt sauce, guacamole, or other combinations to taste.


Wirsing cabbage is washed, cleaned, the stalks are removed or cut flat and scalded in salted water. Wash the fish fillet, pat dry, pass the breadcrumbs and egg to the mixer. Cut the tomatoes into cubes, add the capers and herbs and season the filling with lemon juice, salt and pepper. Overlap 2 Wirsing cabbage leaves on top of each other, spread the filling on them, bend the edges and roll tightly. The rolls are fixed with kitchen thread and fried in hot oil on all sides.

Pour the soup, bring to the boil and boil with a lid, approx. 25-30 minutes. Boil the milk with 300 ml of water together with the peeled garlic and the bay leaf. Sprinkle the cornstarch, bring to the boil, boil for approx. 1 minute and then allow to penetrate approx. 20 minutes. Stir occasionally. Remove the garlic and bay leaf, refine the polenta with rosemary and season with salt and pepper.

Remove the rolls from the sauce and heat. The sauce is refined with Porto wine, thickened with thickening agent and seasoned with salt, pepper, rosemary and mustard. Place the rolls and the sauce with the polenta on the plate, garnish to taste with the herbs and serve.


Mourda lard with potatoes and polenta blankets with cheese and sausages

Homemade leurd with potatoes and polenta blankets with cheese and sausages, two recipes that can make up the menu of a meal of the day.

Mourda lard with potatoes and polenta blankets with cheese and sausages

Potato lard with potatoes and polenta and cheese rolls, two recipes that can make up the menu of a meal of the day.

Ingredients for the recipe Potato jam with potatoes

  • 6 ties of leurdă
  • 2 carrots
  • 500 g pork ribs, boneless
  • 300 g smoked bacon
  • 500 g potatoes
  • 1 bunch green onion
  • 500 ml sm & acircnt & acircnă for cooking
  • 4 eggs
  • 1 jar of hot pepper
  • Oil
  • white pepper.

Preparation for the recipe Moth of leurd with potatoes

Prepare the ingredients listed above, choose, wash and cut leurda, peel the carrots, potatoes, onions, break the eggs and separate the egg yolks from the egg whites.

We put a pot on the fire and add 20 cubes of smoked bacon, with rinds and it turns into some mini jumari and a few cubes of smoked ribs, without bone.

After the scallops are done and the ribs are browned, add the sliced ​​carrots. Stir and let it simmer until it acquires a translucent color.

Add onion and salt and mix well for a few seconds.

Add 2 liters of cold water.

Add the potatoes, put the lid on and let the dish boil for about 15 minutes, then add a few slices of garlic, about 2 cloves.

When the cooking time has elapsed, add the leurda and let the soup boil for about 2 minutes.

Meanwhile, mix the sour cream with the egg yolks until you get a homogeneous paste.

Add a pinch of hot soup over the obtained composition and mix it.

Pour the composition & icircn soup and mix well. leave potato soup with leurdă on the fire until it boils, then add the hot pepper slices.

Ingredients for the recipe Polenta blankets with br & acircnză, jumari and c & acircrnaţi

  • 1 Kg of corn
  • 1 kg of natural yogurt
  • 500 gr smoked, raw c & acircrnati
  • 400 gr smoked pork breast / bacon
  • 300 g of sheep
  • 2 eggs
  • 1 bunch green onions
  • 1 bunch of green dill
  • 500 gr sm & acircnt & acircnă

Preparation for the recipe Polenta blankets with br & acircnză, jumari and c & acircrnaţi

Bring salt water to a boil. Meanwhile, cut the meats into cubes and fry them in a hot pan beforehand.

When the water boils, the polenta is made, which must come out soft.

When the meat has browned, remove it to a separate bowl and keep the remaining lard.

With it we will grease the trays & icircn that we will put in the oven the blankets with br & acircnza & icircn individual portions and at the same time, it will be used for the composition.

Put a first layer of polenta & icircn tray, not very thick, and on top one of fried meat & icircn pan. & Icircnca a layer of polenta, a layer of br & acircnză, a little lard, a layer of meat, a layer of polenta, br & acircnză and so on, layer after layer, until the ingredients are finished.


Fish fried with polenta

Wash the fish, wipe with a paper towel, rub with salt, pass through the corn, to be well covered and put in a pan with plenty of hot oil. Fry the pieces on both sides, over medium to low heat, until the fish on the fish is brown (about 5 minutes on each side).

Serve with garlic sauce and polenta.


Wirsing cabbage is washed, cleaned, the stalks are removed or cut flat and scalded in salted water. Wash the fish fillet, pat dry, pass the breadcrumbs and egg to the mixer. Cut the tomatoes into cubes, add the capers and herbs and season the filling with lemon juice, salt and pepper. Overlap 2 Wirsing cabbage leaves on top of each other, spread the filling on them, bend the edges and roll tightly. The rolls are fixed with kitchen thread and fried in hot oil on all sides.

Pour the soup, bring to the boil and boil with a lid, approx. 25-30 minutes. Boil the milk with 300 ml of water together with the peeled garlic and the bay leaf. Sprinkle the cornstarch, bring to the boil, boil for approx. 1 minute and then allow to penetrate approx. 20 minutes. Stir occasionally. Remove the garlic and bay leaf, refine the polenta with rosemary and season with salt and pepper.

Remove the rolls from the sauce and heat. The sauce is refined with Porto wine, thickened with thickening agent and seasoned with salt, pepper, rosemary and mustard. Place the rolls and the sauce with the polenta on the plate, garnish to taste with the herbs and serve.


Did you miss the freshly fried trout with polenta and mujda? Today, the Rhine Trout Farm reopens

Chef Nina Rus is waiting for you today at 11.00 again at the Rhine Romuli Trout Farm where you can order freshly fried trout, with polenta and mujdei, but also many other goodies.

Dear ones, do you miss us and this wonderful sound of water? If so, then tomorrow you can visit us for & # 8230

Posted by Rin Pastravarie & Restaurant on Tuesday, June 2, 2020

"We open on June 3 at 11.00. I arranged the tables in such a way that they were 2 meters apart. It is true that we lost about 60 seats because we have large tables where 10-12 people sat. I don't know if those in a family can stay 10, but we'll find out. It will be 4 as the rules. We are glad that we can reopen and give work to the staff because we kept it very hard during this period at the trout farm. It is true that we had orders for home deliveries, but not enough to employ as many as 20 employees. Some of them went to Germany to pick asparagus & # 8211 have returned and are now in solitary confinement at home & # 8211 others have been technically unemployed. We will start again with 10 employees, half of those we worked with last year ", said Nina Rus.

If you go to the Rhine Romului Trout Farm you will be surprised to find that prices have dropped.

"We have lowered the prices for trout. We hope to be able to continue like this, although the costs are much higher due to these disinfectants and the protective equipment that the staff has to work with. We decided to reduce the prices because we thought of our customers, to allow everyone to come and eat a trout with polenta and mujdei ", she said.

During the time she spent more time at home, chef Nina Rus worked on new recipes. For example, he made a trout pate.

"We have the trout pate, which is very popular, as well as the caviar salad. I bought a smoking cell worth 28,500 euros, a cell that I really wanted. I prepare three types of duet rolls, with salmon trout and our trout. I worked. I don't know if a day has passed that I won't go into the kitchen ", said Nina Rus.

The Rin Romuli trout farm will be open during the week until Saturday, including between 11.00 and 21.00, and on Sunday between 12.00 and 21.00.


Ingredients for crispy legumes or fake chicken legs with mujdei

No wonder the dishes were extremely delicious, because the ingredients used, those in the range Lidl, are so varied, are of high quality and very carefully selected.

For preparing crispy cups:

  • 8 chicken breasts
  • 2 bay leaves
  • peppercorns
  • salt
  • 500 gr potatoes
  • 250 gr mozzarella
  • 150 gr parmesan
  • 3-4 hen's eggs
  • garlic powder
  • 500 gr white flour
  • ground black pepper
  • 300 gr fragrant breadcrumbs
  • 300 - 400 ml oil

For mujdei:

  • 3 heads & acircni of garlic
  • 50 gr basil
  • 8 cherry tomatoes
  • 150 gr tomato sauce
  • 150 gr Greek yogurt
  • a little green dill


Comments:

  1. Gerald

    The number does not pass!

  2. Staunton

    I know one more solution



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