Other

Fish broth


  • vegetables (carrot potatoes parsnips)
  • fish (I used hake trunk)
  • horseradish
  • dill
  • salt pepper
  • garlic
  • mushrooms

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fish broth:

put the vegetables to iron in water with a little oil and salt. After boiling, aim them on a plate and put the fish (given with salt) on the iron

.the horseradish is given on a small grater, it is mixed like a little vinegar and dill salt. it is preferably served hot.


Over the brine

ingredients
1 kg of fish (with fewer bones - pike, catfish, turbot), 300 gr. carrots, 300 gr. parsley root, a suitable celery, 3 medium onions, a teaspoon of peppercorns, 2 potatoes, 2 bay leaves, 2 tablespoons of lemon juice, 3 tablespoons of white wine, a tablespoon of vegetable margarine, a tablespoon of chopped parsley, 2 tablespoons vinegar, salt to taste.

Difficulty: low | Time: 1h 30 min


How to make fish salad with mayonnaise classic recipe?

How do we prepare fish for salad with mayonnaise?

First I cleaned the trout well and wiped it well. He was already gutted so I didn't have any more headaches.

How to make fish broth?

The fish is delicate and should not be cooked unknowingly because it becomes hard and tangy. It is best to place it & # 8211, ie to cook it at temperatures below 100 C. A fish broth is made starting with soup (juice) composed of 1.5 L of water, 1 teaspoon of salt, a few peppercorns, a small bay leaf and 1-2 tablespoons of vinegar. Vinegar keeps the meat firm, preventing it from being crushed. Let this juice boil, then turn off the heat. We wait 4-5 minutes for the juice to cool down, to reach 80 C.

Only now we put the fish in it (with all the skin) and cover the pot with a lid. Let the fish set for 7-9 minutes (depending on the thickness of the fish pieces). The heat of the soup is enough to cook the delicate fish meat, without the need for boiling. After this time, remove the pieces of fish with a perforated spatula, drain and place on a plate. Leave to cool.

How to make fish in the oven in baking paper packages (en papillote)?

I told you that I prefer to use this simple and fast technique to cook fish. I explained step by step in the recipe dorada en papillote & # 8211 you can find it here. In the case of this trout you no longer need garlic and basil.

Heat the oven to 180 C.

In short: lightly salt the fish and grease it with very little olive oil (both inside and outside). Put 2-3 very thin slices of lemon in his belly and on top. Place on baking paper that folds and closes tightly forming a bag.

Place the bag on the tray and put it in the preheated oven at 180 C for 13-15 minutes. Ready! Unpack the bag and leave the fish to cool.

In both cases (rasol or papillote) the fish must be left to cool, deboned and released from the boiled skin. Watch out for the bones! Everything must be removed!


Method of preparation

Brushed fish

We clean the vegetables. Put the potatoes separately to boil in cold water with a pinch of salt for 15

Salted and dried fish broth with baked vegetables

The fish is kept in salted water from 2 hours to a whole night, depending on how salty


What can we make from a bone-in veal broth?

If in most of the articles so far I told you about how to get a certain preparation, today I will approach the problem a little differently: I have a certain raw material & # 8211 what could I do to make the most of it?

It all started with the fact that I hadn't eaten one in a long time veal soup, so I started looking for the perfect basic ingredient that is suitable for such a thing. I found a piece of butchery in the market veal broth, with bone, not too big, about 800 g. I asked the butcher to cut it for me and I left with four beautiful slices of marbled meat, with a little bone and the related marrow:

To brew the soup, I also went to the vegetables from the Easter area, from which I got a small celery (250 g), a bunch of roots (two carrots, two parsley, a parsnip) and a bunch of parsley. green. I still had a small white onion and two potatoes at home.

I boiled the meat in about a liter - a liter and a half of water, and I started to clean and cut the vegetables into large pieces. I left the onion whole.

After cooking the meat on the right heat for about an hour and a half (frothing it when necessary), I put the vegetables in the pot, a cup of boiling water and continued cooking for another half hour. I then took out the vegetables and let them cool slowly. I threw the onion.

I strained the soup to retain the meat, which had partially come off the bones, and the marrow. I didn't have anything to do with the marrow, it disappeared quickly after it was spread on some toast. So settle for her posing in the strainer.

The resulting clear soup was very concentrated (I think it was at most 1.5 - 1.7 L). Chilled, portioned and put in the freezer would have been a good base for some sauces or even stews. As these were not in the program, I added about 3-4 cups of boiling water over it, seasoned it with salt and pepper, and after another boil I took it off the heat and added a generous hand. of chopped green parsley.

In the meantime, I boiled some noodles separately (about 125 g) in salted water. And so the soup came out, with the unmistakable taste of beef soup:

What happened to the remaining vegetables and meat? Initially, the idea was to make a horseradish sauce for the brine, and to put the vegetables in the oven as a garnish. However, I found that I didn't have horseradish, and the classes were quite late for another trip to the market. So I turned to a beef salad, this time with "beef", straight veal.

I carefully chose the meat from the bones - there was no need to chop it: it was so tender that it only broke well into pieces the size of a salad.

I also put a box of peas (250 g) on ​​top of the vegetables cut into small cubes, about 2-3 pickled cucumbers finely chopped and then well drained and, obviously, the pieces of boiled brine.

I tied it all together with a quick mayonnaise made from a raw yolk, a tablespoon of mustard, a pinch of salt, a drop of lemon juice and 200 mL of sunflower oil.

I balanced the tastes: sweet, salty, sour, hot, adding - if necessary - salt, pepper, spicy mustard, lemon juice.

I left it overnight in the cold to combine the flavors, and the next day I arranged it like this:

Let's recap: 800 g veal brine, a small celery, two potatoes, a medium white onion, a bunch of roots (carrot, parsley, parsnip), ½ bag of noodles, a bunch of green parsley, salt, pepper. That was soup.

In addition, for salad: meat and vegetables recovered from soup, 250 g canned peas, 2-3 pickles (a donut in vinegar would have worked, but I didn't open the jar just for that), mayonnaise (1 raw egg yolk, a drop of lemon juice, 1 tablespoon of mustard, 200 mL oil), salt and pepper.

Have fun and see you healthy again!


Method of preparation

Brushed fish

We clean the vegetables. Put the potatoes separately to boil in cold water with a pinch of salt for 15

Salted and dried fish broth with baked vegetables

The fish is kept in salted water from 2 hours to a whole night, depending on how salty


Fresh fish broth with vegetables (carrots and potatoes)

I can say that mommy makes the best fish broth recipe. I'm sure you have recipes from your mother's notebook that you consider the best in the world, don't you? I grew up with this simple recipe, so for me it's the best.

Fish and I weren't very good friends as children, but when Mommy cooked it for us, it was impossible to refuse. And now I like roasted fish, maybe even more than grilled.

Mommy uses only potatoes, carrots, salt and peppercorns for the juice in which the broth is boiled, and the fish she used most often was salami. After the pike, the trout was the favorite, and in third place, the code.

Last week we went to the mountains and, after we returned, we stopped at the trout farm. From there we always buy very tasty fresh fish. This time I bought 8 beautiful trout. Although there is the option to be cleaned there, I like to do it at home, maybe I'm lucky to find some trout caviar.

I didn't find caviar, but I chose 8 chubby trout, of which there are now only 4. Until I bring you more trout recipes, I invite you to try the brine recipe, it's wonderful.

Fish Broth with Trout & # 8211 Ingredients (2 people)

  • 1 trout (approx. 1 kg)
  • 3 medium carrots
  • 7-8 medium red potatoes
  • salt
  • 1 teaspoon peppercorns

Fish broth with vegetables & # 8211 Step by step preparation

  • We clean the trout and cut it into large pieces. I cut it into 3 pieces and brushed the head, my husband's favorite. If you don't like the head, don't boil it. You can keep it for a fish soup (see here the fish soup recipe)

  • Wash the fish pieces well and dab them with absorbent kitchen paper.
  • Peel the potatoes and carrots. Cut the carrots in half, then cut each half in half lengthwise.
  • Fill a pot with hot water, add carrots, potatoes, salt (I put 1 tablespoon of salt) and peppercorns.

  • Cover the pot with a lid and cook the vegetables for 15 minutes, no more. The consistency must be crispy, so the vegetables are partially penetrated.
  • After 15 minutes, add the fish pieces and cook them together with the vegetables, for another 10-15 minutes. In this way the vegetables will be cooked and the trout perfectly penetrated.

  • We take out the vegetables and fish on a plate and serve them with gusto. I like to eat lightly warmed fish broth, not very hot, but not cold either.

What do we eat fish broth with?

Personally, I prefer to eat fish cooked with mayonnaise. Homemade mayonnaise & # 8211 see here the recipe step by step

Of course, the second successful combination with boiled fish is garlic sauce !! As tasty as it is, it goes perfectly with both meat and fish and vegetables.

Good appetite! The brine recipe is perfect for lunch and dinner. You will love it, I promise!


Hake, cod (over white) vegetable broth

And I come up with a quick and tasty recipe: white fish broth. What can I tell you other than that it is extraordinarily tasty, it can be made from any kind of white fish and it doesn't even make you fat. This preparation has a lot of benefits, so I better tell you how to prepare it.

INGREDIENTS needed for white fish brine:

-500 g small pink potatoes, equal in size

-any other vegetables you want (pumpkin, broccoli, cauliflower, bell peppers, celery, etc.)


Ocean fish broth

Ocean fish broth from: fish, carrot, celery, onion, parsley, dill, butter, eggs, lemon, salt, pepper.

Ingredient:

  • 1 kg ocean fish
  • 1 carrot
  • 1 slice of celery
  • 1 onion
  • 1/2 link green parsley and dill
  • 100 g butter
  • salt
  • pepper
  • 4 eggs
  • 1 lemon

Method of preparation:

Clean the head, intestines, tail and fins of the fish.

Wash the vegetables, cut them into thin slices of 4-5 mm and put them to boil in a saucepan with lightly salted water. After a few minutes, add the fish cut into pieces and let it simmer for another 15-20 minutes.

Meanwhile, prepare the sauce. Boil the hard-boiled eggs, peel them and put them on the small grater.

Wash the greens and cut them into small pieces. Melt 50 g butter over low heat and sprinkle with eggs, dill, salt and pepper to taste.

When the fish and vegetables are cooked, take them out on a plate and, while they are hot, put slices of butter on top and
pour the sauce over the fish.

Garnish the dish with finely chopped green parsley and serve the broth sprinkled with lemon juice.


The vegetables cleaned, washed and cut, will be put to boiled in a pot with 1-1.5 l with water and a pinch of salt (onion cut into quarters, carrots cut into thicker slices, parsnips cut into lengthwise strips, potatoes cut into cubes, bell peppers cut into thick strips) ca. 15-20 minutes ( will be tried before the fire is closed with the tip of a fork & # 8230if it enters the vegetable easily, it will be boiled).

After boiling, the vegetables they will be removed in a strainer to drain, then transferred to a bowl and sprinkled with lemon juice (to keep its color), then cover the bowl with cling film and leave to stand until served with the boiled fish.

Vegetable juice cooked will strain and transfer to a round pan (diam.24 cm), so the fish can be boiled whole.

fish will be cleaned of scaly (if applicable), bowel then removed head and tail (these can be used in a fish soup).

In the pan with the juice, the fish will be boiled together with the bay leaf and the peppercorns approx. 15-20 minutes (the cooking will depend on the size of the fish, if a wing of the fish is easily detached, then it is cooked).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

For a more special taste given to the fish, the juice from 1/2 lemon will be boiled.

Boiled fish (brine) it will be easily taken from the pan with the help of two pallets and placed on an oval plate, and all around added boiled vegetables and green parsley leaves as decoration.

Fish brushing will be served with hot polenta with a garlic sauce or horseradish sauce with beets.


The vegetables cleaned, washed and cut, will be put to boiled in a pot with 1-1.5 l with water and a pinch of salt (onion cut into quarters, carrots cut into thicker slices, parsnips cut into lengthwise strips, potatoes cut into cubes, bell peppers cut into thick strips) ca. 15-20 minutes ( will be tried before the fire is closed with the tip of a fork & # 8230if it enters the vegetable easily, it will be boiled).

After boiling, the vegetables they will be removed in a strainer to drain, then transferred to a bowl and sprinkled with lemon juice (to keep its color), then cover the bowl with cling film and leave to stand until served with the boiled fish.

Vegetable juice cooked will strain and transfer to a round pan (diam.24 cm), so the fish can be boiled whole.

fish will be cleaned of scaly (if applicable), bowel then removed head and tail (these can be used in a fish soup).

In the pan with the juice, the fish will be boiled together with the bay leaf and the peppercorns approx. 15-20 minutes (the cooking will depend on the size of the fish, if a wing of the fish is easily detached, then it is cooked).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

For a more special taste given to the fish, the juice from 1/2 lemon will be boiled.

Boiled fish (brine) it will be easily taken from the pan with the help of two paddles and placed on an oval plate, and all around added boiled vegetables and green parsley leaves as decoration.

Fish brushing will be served with hot polenta with a garlic sauce or horseradish sauce with beets.