2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When we think of something to surprise our guests with, there is nothing better than trying an unusual recipe that no one will expect.
Here are some options for what you can prepare with smoked fever, which is still considered an exotic fish in Bulgaria:
Smoked fever with curry and cream
Necessary products: 3 fillets of smoked cod, 1 can of sweet corn, 2 tablespoons olive oil, 1 onion, 2 tablespoons curry powder, 300 ml cream, 1 clove garlic, 1 sprig fresh rosemary
Method of preparation: The corn is mashed together with the canned juice. Separately, cut the onion into circles and fry in olive oil. Curry and unpeeled garlic are added to it. Leave on a low heat for about 1 minute and in the same bowl add the cream, corn puree, sliced fish and rosemary. Let simmer for about 20 minutes and the finished dish is served with rice or vegetables.
Japanese makita from smoked fever
Necessary products: 1 fillet smoked fever, 350 g sushi rice, 5 tbsp. rice vinegar, 2 tbsp. sugar, 1 pinch of salt, 1 packet of nori bark, soy sauce, wasabi
Method of preparation: The rice is boiled following the manufacturer's instructions. It is usually left to simmer on low heat for about 10 minutes, after which the stove is turned off, but the bowl with the rice remains on it for another 15 minutes. The rice vinegar, sugar and salt are mixed and the finished rice is poured with this mixture. mix with a wooden spatula. With the help of a bamboo mat, a makita (a type of sushi) is formed by placing rice and a strip of smoked cod on a nori leaf and rolling the nori. Once the rolls are ready, cut into slices about 2 cm thick and serve with soy sauce and wasabi.
Jelly salad with smoked cod
Necessary products: 2 fillets smoked cod, 3 tbsp. lemon juice, 3 tbsp. ketchup, 250 ml cream, 230 g tomato paste, 2 tbsp. planed onion, 1 tbsp. rice vinegar, 250 ml whipped cream, salt and pepper to taste, fresh sprig of rosemary, 2 sachets of gelatin.
Method of preparation: Cut into pieces codfish Beat in a blender together with the lemon juice and add the tomato puree, ketchup, cream, finely chopped rosemary and onion. Beat everything until a homogeneous mixture, then pour the gelatin mixed with vinegar. Separately, beat the remaining cream well, pour it into the bowl with the fish mixture and season the finished salad with salt and pepper to taste. Pour into caramel cream molds and leave to stand in the cold for about 3-4 hours.
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