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Pangasius pane

Pangasius pane


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Wash the fillets and let them drain.

Make the following mixture: breadcrumbs are mixed with cheese, lemon peel, dill, paprika, salt and beaten eggs. Separately mix the lemon juice with the wine and crushed garlic.

Dip each piece of fillet in the lamiae sauce and then pass through the breadcrumbs mixture. Fry in hot oil on both sides and then remove on a paper towel.

Serve hot with lemon and various garnishes.

Good appetite!


about 30 fresh wafers, 6 bamboo toothpicks, 2-3 tablespoons flour, a pinch of salt, oil for frying

The object is cleaned of the intestines, cutting the belly or simply pressing the belly between the fingers. Wash in 4-5 cold waters, drain in a strainer and then "sweeten" with a pinch of salt. Insert 5 pieces on the toothpicks, one next to the other, inserting the toothpick through the eyes of the fish, then roll them lightly, on both sides with flour and fry in hot oil, until they become crispy.

Remove on paper towels to get rid of excess oil. Obletel being a small fish with soft bones, it is eaten completely, without choosing the bones, throwing only the head. It can be eaten and steamed with garlic sauce (pour the hot garlic sauce over the fried fish and then cover with a lid for a few seconds).
The obletel can be baked in breadcrumbs, in the same way only that after passing the toothpicks through the flour, they are passed through a beaten egg and a foam with a pinch of salt, then they are fried.
Either way I choose to cook this freshwater fish will come out absolutely delicious.
Good appetite!

Try this video recipe too


Pangasius bread rolls

Wash, drain and then season to taste with salt and pepper fillets.

Make a mixture of well beaten eggs, flour, finely chopped dill and a few drops of mineral water the consistency of a thinner cream.

Sprinkle on each piece of finely chopped dill fillet and then pass through the above mixture. Roll, grind in toothpicks and fry in hot oil. "binds" with garlic leaves. Serve with various garnishes.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Pangasius bread fillets with flavored rice

I think even you are tired of so many cakes posted :). A change is welcome, I say, and this fish with flavored rice is perfect for lunch or dinner.

We need:
2 pieces fresh pangasius fillets (approx. 500 gr)
spice for fish
2 eggs
flour
frying oil
125 gr rice
1 teaspoon curry
2 teaspoons black soy sauce
2 tablespoons olive oil

Place the fish on a paper towel to absorb excess water.
Cut each piece of fillet into 3 and then season with fish seasoning on both sides.
Put each piece of fish through the flour and then through the beaten egg and fry in hot oil on both sides.
Remove the fried pieces on a paper towel to absorb the excess oil.


The best recipes with cooking fish for a special evening

Recipes - The best recipes with fish, Photo: kosmasserafetinidis.wordpress.com

We present you in the following the best five fish recipes.

1. Fish sarmale recipe presents a light dish with an unparalleled flavor. You can serve this main dish at both lunch and dinner. Below are the necessary ingredients and how to prepare them step by step.

Preparation time: forty minutes.

Boiling time: fifty minutes.

The ingredients needed for four servings of fish sarmale are as follows:

  • four fish, preferably trout
  • an onion
  • 100 grams of round grain rice
  • a bunch of dill
  • fresh or preserved vine leaves
  • broth
  • salt
  • pepper
  • oil.

The preparation method for the fish sarmale recipe is presented step by step in the following:

  1. Make sure you buy fresh fish, inspect their eyeballs which should be clear, by no means whitish, inspect their gills, which should be a beautiful reddish color, by no means brown. Press the meat of the fish with one finger, if it returns to its original position as soon as you remove the finger, it means that the fish is fresh
  2. Peel a squash, grate it and squeeze the juice. From caviar you can make a caviar salad with onions, and you can fry the milk in oil. Remove the tail and head of the fish, then wash it well inside, where you will find in front of the spine an accumulation of blood that needs to be removed. Allow the fish to drain well, possibly wipe them with a paper towel. Heat the grill and let the fish fry a little, until you notice that their skin tends to crack. This step is important because it helps to remove both the skin of the fish easily and the bones. Pass the resulting fish meat through the mincer
  3. Wash the rice in two & # 8211 three waters, to remove the flour between its grains, but also the impurities. Soak the rice in cold water for half an hour with a pinch of salt, then let it drain well in a colander.
  4. Peel an onion, wash it, then pass it through the large-mesh grater
  5. If you bought canned beef leaves you will need to let them drain well in a strainer. if you bought fresh vine leaves, we recommend washing them in more water, removing their tails, then scalding them for five minutes in boiling water with a pinch of salt, this way they will become softer. and of course easier to model
  6. Wash the dill, let it drain, then chop it finely until the stalks you keep
  7. Mix the fish meat with the well drained rice and dill until the composition is uniform. Season the mixture with salt and pepper to taste
  8. Preheat the oven to the right heat for a quarter of an hour
  9. Prepare a pot in which you add a little oil. Place the previously preserved dill tails on the bottom of the pot. Start shaping the sarmales. Take a beef leaf and place it on a palm with the ribs facing up, then with the help of a spoon add the rice composition over the leaf and over the previously prepared, roll the leaf in such a way as to obtain a roll. Insert the outer ends inside, then place the wire in the prepared pot. Continue modeling the sarmales until your meat composition is finished. Season the sarmales with salt and pepper to taste, then add a sufficient amount of water so that they are well covered. When the oven has warmed up well, put the sarmales in the oven and let them bake at the right time for half an hour, during which time the amount of water will decrease, being absorbed by the rice grains. Test a wire to see if the rice grains are cooked, and if the rice is boiled, mix 100 ml of broth with a little water and add the resulting mixture over the sarmale. Stir the bowl with the sarmale holding it by the handles, until the broth managed to penetrate as evenly as possible in the pot, if necessary add an additional amount of broth mixed with water over the sarmale, until they are well covered. Then let the sarmales boil in the oven for another twenty minutes on a low heat, to reduce the amount of liquid.
  10. Serve the sarmales as soon as they are ready, as such or with a cream sauce, dill and a little garlic.

Fish sarmales have a special taste, they are different from the classic pork sarmales that we know so well. We recommend you to try this recipe because you will surely appreciate it and you will taste it with your loved ones with the greatest pleasure, and you will prepare it every time you have the opportunity.

2. Pike recipe in wine is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for pike in wine are the following:

  • 300 grams of pike fillets
  • 200 grams of potatoes
  • an onion
  • 250 ml white wine
  • thyme
  • olive oil
  • a bunch of parsley
  • salt and pepper.

The preparation method for the pike in wine recipe is presented to you in the following:

  1. Add all the ingredients in a heat-resistant dish greased with oil
  2. spice
  3. Bake the dish in the hot oven for half an hour
  4. Serve the dish with finely chopped parsley on top.

3. Salmon trout fillet recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

The ingredients needed for two servings of salmon trout fillets are as follows:

  • two pieces of trout fillets
  • 200 grams of salmon fillets
  • a bunch of green onions
  • butter
  • oil
  • 100 ml of semi-dry white wine
  • salt and pepper.

The preparation method for the salmon trout fillet recipe is presented below:

  1. Saute onion in oil, mix sauteed onion with diced salmon
  2. Add the composition in equal amounts over the trout fillets, then roll
  3. Place the rolls in a heat-resistant dish, continue with the wine, sprinkle with oil and season
  4. Bake the dish on the right heat until it is ready
  5. Serve hot.

4. Vegetable recipe with pangasius pane is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: Half an hour.

The necessary ingredients for vegetables with pangasius pane are the following:

  • two pangasius fillets
  • three eggs
  • two tablespoons breadcrumbs
  • two tablespoons parmesan
  • salt and pepper.

For the vegetable garnish:

  • an onion
  • 50 grams of mushrooms
  • 100 grams of green beans
  • a carrot
  • a capsicum pepper
  • a bunch of parsley
  • broth
  • oil
  • salt and pepper.

The step by step preparation for the vegetable recipe with pangasius pane is presented below:

  1. Pass the pangasius fillets through the breadcrumbs, then the egg, and finally the Parmesan cheese. Fry the fish until nicely browned on both sides
  2. Cook the vegetables for twenty minutes
  3. Serve the fish with the vegetable garnish.

5. We present it below recipe for appetizers with salmon and cheese.

Preparation time: forty minutes.

Ingredients for five servings:


Season the fish with salt, pepper and paprika and let it rest for 1 hour.

Peel the tomatoes and cut them into small cubes that we put in a 4-5 tablespoon of olive oil.

Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pepper and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.

We put the fish in flour and fry it in hot oil.

When it has browned nicely, take it out on kitchen paper to absorb the excess fat.

Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.

Good job and good appetite!

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Ingredient:

700g brain
2 eggs
Flour
biscuit
Salt and pepper to taste
Frying oil

Method of preparation:
We put the brain in a saucepan with water and leave it for about 2 hours, until the blood comes out of it. After 2 hours we wash it and put it in a strainer, drained.

After it has drained, we can move it to a bowl.

In a saucepan put salted water, add the brain and cook for about 10 minutes. If in the meantime foam forms in the pot in which it boils, remove it with a whisk.

After boiling, take the brain out of the water and let it drain in a strainer.

We take each piece of brain separately, place them nicely on a flat plate and powder them with a little salt.

In a plate, break 2 eggs, salt and pepper to taste, then beat them well with a fork.


In other plates, separately, put flour and breadcrumbs.

When we have everything ready, we take a piece of brain, we put it in flour on both sides.

We put the brain through the egg.

Then through the breadcrumbs.

After that, we fry the brain, on both sides, until it is nicely browned, in a pan with a little hot oil.

After they have browned enough, we take out the brain pieces on a plate in which we put an absorbent napkin, in order to drain the excess oil. We can serve it both hot and cold, with a few slices of lemon or with any garnish. It's a delicious recipe.





Pangasius bread rolls

Wash, drain and then season to taste with salt and pepper fillets.

Make a mixture of well beaten eggs, flour, finely chopped dill and a few drops of mineral water the consistency of a thinner cream.

Sprinkle on each piece of finely chopped dill fillet and then pass through the above mixture. Roll, grind in toothpicks and fry in hot oil. "binds" with garlic leaves. Serve with various garnishes.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Here are 8 dishes that cost you less than 10 lei

If you want to live decently even when you have saved money, try to always have a prepared food in the fridge. Spaghetti, a portion of rice, a polenta with cheese or a piece of breaded fish are filling and very cheap. Here are some recipes that cost less than 10 lei, just good in times of crisis.

Spaghetti bolognese 9 lei

Ingredient: a packet of spaghetti Băneasa, 300 g minced pork, four tablespoons of broth, an onion, a carrot, a few sprigs of parsley, salt, pepper, three tablespoons of oil.

Method of preparation: put the spaghetti to boil in salted water and a tablespoon of oil, then drain and place in a bowl, covered. Saute the meat for 10 minutes together with the finely chopped onion and carrot, then add a cup of water, broth, salt and pepper and simmer for another 10 minutes. Pour everything over the spaghetti and mix. Garnish with finely chopped parsley.

Pea dish with chicken 9.8 lei

Ingredient: two large canned peas, two onions, three tablespoons of broth, a chicken cutlery (back and wings), three tablespoons of oil, a tablespoon of delicate dill.

Method of preparation: the chicken cutlery is boiled with salt, cleaned of foam, then the meat is removed from the bones. Finely chop the onion and fry in a little oil. Then put three cups of soup, meat, delicacy and peas and cook for another 30 minutes. Put the broth and leave for another 10 minutes. At the end add the chopped dill.

Rice with vegetables and egg 5 lei

Ingredient: two cups of rice, four cups of water, 100 g mushrooms, a bell pepper, a carrot, 100 g peas, two eggs, salt, pepper, four tablespoons of oil.

Method of preparation: bring the water to a boil with a tablespoon of oil and salt, then add the rice and cook for 10 minutes. Cover and let drain all the water, while the vegetables are cleaned, chopped and fried in two tablespoons of oil, salt and pepper. Beat the eggs and fry in oil, then cut into strips. Put the rice in a bowl and mix well with the hardened vegetables and the omelet.

Melon peel jam 8 lei

Ingredient: peel from a watermelon, a kg of sugar, a vial of vanilla essence, half a lemon.

Method of preparation: remove the melon core, leaving about half an inch of red on the shell. The remaining slices are cut into three or four, then peeled on the outside, like potatoes. The cleaned pieces are then cut into cubes and sprinkled with the juice of half a lemon. Put the sugar in a saucepan, on the fire, with 4-5 tablespoons of water, until it becomes liquid. Then add the diced melon and vanilla and simmer for a few hours until it reaches the desired consistency.

Dried bean salad with peppers 8 lei

Ingredient: 500 g colored dried beans, a lettuce, a red bell pepper, parsley, five cloves of garlic, a bunch of green onions, 4 tablespoons oil, salt, vinegar, delicate.

Method of preparation: choose the beans and put them in water to soften, 3-4 hours. Drain and bring to a boil in another water with a little salt. Bring to the boil, then change the water. When it boils again, change the water once more and add the delicacy and a tablespoon of oil. When the grains are soft, take them off the heat and let them drain in a sieve. Then put in a bowl and add the rest of the oil, the salad washed and cut into strips, the finely chopped parsley, onion and bell pepper, crushed garlic, salt and vinegar. Stir and serve with toast.

Pan-fried vegetables 6 lei

Ingredient: a zucchini, an eggplant, a red bell pepper, a yellow bell pepper, a carrot, parsley and dill, 3-4 mushrooms, an onion, 3-4 cloves of garlic, 5 tablespoons of oil, salt, pepper.

Method of preparation: cut the zucchini and eggplant slices. Peel a squash, grate it and cut it in half. Finely chop the onion, greens and garlic, and cut the mushrooms and carrots into thin slices. Heat the oil in a Teflon pan and add the eggplant slices first, then the rest of the vegetables. Fry together for a few minutes with salt and pepper to taste.

Pangasius bread 7 lei

Ingredient: one kg of pangasius fish, two eggs, two tablespoons of flour, a teaspoon of delicate, 150 ml of oil.

Method of preparation: beat the eggs with the flour and the delicacy so that they do not have lumps. Heat the oil in a pan, then pass the fish pieces through the egg sauce with flour and fry. Allow to brown on both sides, then remove and place on paper towels. Serve with lemon.

Polenta with layers of cheese and sausages 7.5 lei

Ingredient: 200 g of telemea cheese, 150 g of cabanos, two eggs, three tablespoons of oil, salt.

Method of preparation: boil a liter of water with a tablespoon of oil and a teaspoon of salt. When it starts to boil, turn on the low heat, sprinkle the cornstarch and stir constantly until the polenta is ready. Grate the cheese, beat the eggs, and cut the sausages into thin slices. Grease a saucepan with oil, then pour half of the polenta into it and level it. Pour half of the beaten eggs over it, then sprinkle the same amount of cheese. Cover with the rest of the polenta and beaten egg and grated cheese, respectively. Place the sausage slices on top, then place in the oven for 30 minutes.


Pangasius bread - Recipes

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How to prepare horseradish bread in crispy crumb crust

The lady who served me at the fishery recommended me to fry the horse mackerel in oil because that is the tastiest way. I always received good advice from the fishing staff and they were right this time too: the fried horse mackerel was excellent!

I chose not to fry the simple horse mackerel, but to make it breaded, that is, to pass it through the egg first and dress it in breadcrumbs.

Contrary to popular belief, crumbly crust does not absorb hot oil from the pan, but on the contrary, it browns quickly and does not allow it to pass inside. We will actually have a fish cooked with less oil and which practically cooks there, inside the thick and crispy crust that forms around it.

I leave below the recipe written step by step, which you can print if you want to have it at hand or keep it in the collection.

Immediately below the written recipe you will find the video recipe where you will be able to see exactly how I & # 8220dressed & # 8221 the fish in the egg sauce with flour and how crispy the breadcrumbs crust is after frying.

If video recipes are useful to you, subscribe to the YouTube channel because I post 2 or 3 new recipes there every week. To make sure you don't miss them, click here to subscribe!


Video: Șnitel din file de pangasius (June 2022).


Comments:

  1. Nilrajas

    Thanks to the author.

  2. Eawart

    I believe that you are wrong. I can prove it. Email me at PM, we will discuss.

  3. Ailein

    this has no analogs?

  4. O'

    Interestingly, I didn't even think about it ...



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