2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you are expecting important guests or just want to delight your loved ones with an exquisite fish dish, prepare a delicacy with salmon. You can replace it with trout.
Timbal with salmon is a delicious Italian dish. Necessary products: 600 grams of wide pasta, 1 kilogram of fish, 5 tomatoes, 1 onion, 2 cloves of garlic, 2 eggs, 50 grams of yellow cheese, 2 tablespoons of white wine, 2 tablespoons of liquid cream, 2 tablespoons of olive oil, 2 sprigs of parsley, 1 tablespoon butter, salt and pepper to taste.
Boil the tomatoes in boiling water and peel. Cut into small pieces. The fish is cut into large pieces. Finely chop the onion and garlic. Grate the yellow cheese, chop the parsley into leaves.
Fry the onion and garlic until transparent, stirring constantly. Add the tomatoes and fry for five minutes. Add the fish and wine. Reduce heat and cook for another ten minutes.
Remove the fish from the pan and place in a bowl. The sauce continues to simmer on the stove until half of it has evaporated. It cools down.
Mash the fish, add the sauce, yellow cheese, eggs and parsley. Stir, add cream and spices. The pasta is cooked until ready. Drain in a colander and cool slightly.
Grease a round pan. Starting from the center, the pasta is arranged so as to obtain something like a twisted pasta pie. Pour the sauce with the sauce on top, cover with foil and bake in a preheated 180 degree oven for about 40 minutes. After removing, leave in the pan for ten minutes and turn over on a large round plate.
Salmon in lemon marinade is a very fresh dish. Ingredients: 1 kg of fish, for the marinade: 1 onion, 1 lemon, ground black pepper, oil, 40 milliliters of cognac, 4 sprigs of parsley and 4 sprigs of dill, 1 pinch of basil. For the sauce: 2 cloves garlic, 2 sprigs of parsley, 200 grams of blue cheese, 3 tablespoons liquid cream, 1 lemon, 4 stalks of celery.
The marinade is made first. Cut the onion into circles, cut the lemon, without peeling, in half lengthwise, and then into slices. Dill and parsley are washed, dried and finely chopped.
Add the oil, cognac, black pepper, onion and lemon and pour this marinade over the fish. Leave to stand for half an hour.
Then the pieces of fish are removed from the marinade and fried for four minutes on each side. The sauce is made by finely chopping the parsley, adding the crushed garlic. Grate the cheese, mix with the cream and lemon juice and add to the parsley. The fish is served, drizzled with sauce.
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