Traditional recipes

Fish brine

Fish brine

Clean the fish of scales, remove the intestines, cut off the head and tail. Wash well in several waters. If the fish is large (preferably large, the bones will be large and easy to remove) and cut into smaller pieces.

Allow to simmer, then grease with a little oil and place on the hot grill. Bake well on both sides. Bake the tomatoes and bell peppers, then leave to cool, clean the skins and stalks and finely chop.

In a saucepan boil water (about 500 ml) with salt, pepper, chopped hot pepper, bay leaves, thyme, dill, sliced ​​garlic, tomato and bell pepper. Bring to the boil, then add the fish and simmer for a maximum of 10 minutes. At the end, add the finely chopped parsley.

Serve with polenta. Good appetite!


Fish Brine with Vegetables - Delicious Recipe

The fish comes out extraordinarily tasty and healthy prepared in the form of brine. First it is grilled or grilled, seasoned like a book, then it is added to the delicious brine rich in greens, tomatoes and flavors of all kinds. Brine can be prepared from any kind of fish, or you can use several varieties of fish: carp, crucian, trout or catfish. Don't forget to add the caviar in the brine, they will come out great.

Fish Brine with Vegetables - Recipe (Image courtesy sxc.hu)

Fish brine (carp or crucian) recipe

• 2-3 kg of fish
• 3 tomatoes or 3 tablespoons of tomato juice
• 1 large red pepper
• 2 hot peppers
• 6 cloves of garlic
• 2 onions
• the juice of a lemon
• 3 teaspoons of vinegar
• 50 ml of oil
• 2 teaspoons of salt
• parsley, basil, sage, thyme, bay leaf

Peel a squash, grate it and squeeze the juice. Wash well and portion in the preferred size, but the most beautiful is the whole fish. Grease with salt and put on the grill.

Meanwhile, clean the vegetables and wash. Bake in a Teflon or ceramic pan (chopped), or grill, then finely chop.

Fill a 2-liter pot with water, add spices and vegetables, and bring to a boil. Add the well-cooked fish on both sides, crush the garlic, rub well with oil until it becomes like a mayonnaise. Pour into the pan and leave on the fire for another 10-20 minutes, so that the fish can infuse well in the brine. At the end, remove the thyme sprigs and bay leaves.

Serve with hot polenta.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Fish brine

Fish brine is one of the oldest traditional Romanian recipes, not only from the banks of the Danube, but from almost everywhere there is a pond where you can fish, a recipe for which you do not need many ingredients, being very easy to prepared.

To prepare this recipe, you need the following ingredients:

  • 1 kg of fresh fish, freshwater (carp, crucian, perch, pikeperch)
  • 3 garden tomatoes
  • 2 hot red peppers
  • 1 green hot pepper
  • 50 ml of vinegar
  • 2 tablespoons oil
  • a great connection with parsley and dill (you can also add larch and green celery)
  • 1-2 larger fleshy red bell peppers or kapia
  • a head of crushed garlic
  • salt and pepper.

The fish is gutted and the entrails are removed, but the scales are not cleaned. Wash well and cover with a paper towel, then fry on a hot grill or on a plate on which you sprinkled coarse salt in a generous amount.

Fry on both sides until ready, then quickly clean with a knife the burn, default scales and put in a pot of hot water. The water should cover the fish.

On the same grill, bake the tomatoes, bell pepper and two of the hot peppers.

When ready, peel the tomatoes and pass them with a fork in a large bowl.

Peel a squash, grate it and chop the tomatoes. Bell peppers are also cleaned of seeds, hot peppers are not.

Add the vinegar, the other finely chopped pepper with the seeds, a pinch of salt and pepper, the finely chopped greens and the oil.

Add the vegetables and greens over the fish, add more salt, if necessary, and cover the pot with a lid. Let it sit for 15-20 minutes, so that all the flavors blend.

When the brine is warm, add the garlic, mix gently and leave for another 5 minutes.

The brine is consumed at room temperature, along with the whipped cream.


    When you notice that the fire has subsided, but the embers have remained strong, put the tomatoes and hot peppers on the grill. Turn the vegetables on all sides until browned all over. Saute the vegetables and place them in a bowl, sprinkle with salt, then cover with foil and let them cool.
  1. Clean the fish, which you will later grease with oil on each side. The grill should be cleaned with a brush, then greased with a piece of bacon or oil.
  2. The fish must be placed on the grill and twisted until they turn brown.

Enjoy the fish brine with a hot polenta!


Fish brine

Fish brine is one of the best and tastiest recipes in Oltenia. It is a very tasty culinary dish, rich in protein, healthy and very easy to prepare.

ingredients

  • 1 fresh fish (300g)
  • 250g finely chopped tomatoes
  • 1 capsicum cooked over an open fire, cleaned of burnt skin and finely chopped
  • 1 teaspoon crushed garlic
  • 1,300 L water (the amount of water must always be the same, if it decreases by boiling we add more water)
  • coarse sea salt
  • 5-6 threads finely chopped green parsley
Method of preparation

First we clean the fish of scales, remove its intestines and gills, then wash it well with water. We take a larger cauldron (diameter 24 cm at the bottom and the top is slightly wider) we put it on the fire, let it heat well, then we put a little oil (1 tablespoon) on the bottom of the cauldron and with the help we spread a paper towel over the entire surface. We put a little salt on the fish, then we put it in the cauldron. we let it be done on one side, then with the help of a plastic spatula we turn it on the other side. While the fish is cooking, put water in a smaller pot and put it on the fire. When the water starts to boil, add the tomatoes and leave them until they are cooked, then add the fish cut in half in width, pepper and garlic. Let it boil for 3-4 minutes and turn off the heat, then garnish with green parsley.


The fish is allowed to thaw, then grilled. I used a Teflon grill that is placed on the flame from the stove, but you can use a Teflon pan, or you can make it in the oven on the grill. Fry the fish on both sides, then put in a bowl and cover with a lid.

For the brine, bake 2 tomatoes, in a baking tray, or on a Teflon grill. Put 2 liters of boiling water with salt, 2-3 bay leaves and a few peppercorns. Peel and wash a carrot, then cut into small cubes or thin slices, and boil with bay leaves. Cut 2-3 cloves of green garlic and 1 hot pepper and add them to the boiling water.

When the tomatoes are ripe, peel them, cut the core into pieces and put it in brine. Now add 0.5l of tomato juice and wait for it to boil. Let it boil for 10-15 minutes.

Place the fish in a bowl or ceramic bowl, then pour the brine over it and cover the bowl with a lid. Let the fish in brine for 10 minutes to penetrate with the flavors of the liquid, then serve it with polenta.


Carp brine with polenta. One of the favorite recipes of fish lovers.

One of the most popular recipes with fish is this kind of carp brine with polenta.

One of the most popular recipes with fish is this kind of carp brine with polenta.

  • For brine:
  • 1,200 kg crap
  • coarse salt
  • 3-4 red peppers
  • 2-3 hot peppers
  • 1 onion
  • 2 heads & acircni of garlic
  • salt
  • pepper
  • oil
  • For polenta:
  • 1 l of water
  • 350 g cornmeal
  • salt

How to prepare carp brine with polenta

Thread the fish and remove all the bones. Portion & icircn smaller pieces that are cold grilled, on a bed of coarse salt, only on the skin side.

Peel the onion and slice it coarsely, round, and cut the peppers in half and remove the stalks and seeds. Bake on the hot grill, turning them from one side to the other.

Bring water to a boil and add all the vegetables. Bring to the boil, season & acircnd the taste with salt, pepper and hot pepper.

The garlic is cleaned, put on the grater and rubbed with salt and pepper, drizzle, gradually, oil, oil and a creamy paste is obtained.

Put the fish in a sieve and immerse the brine in the pot, leaving it for a few good minutes.

Prepare the polenta and slice it into muffin tins, then let it cool.

Put brine & icircn in bowls, then polenta, and over it the fish spread with a thick layer of mujdei.

It is served with great appetite.

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5 fish recipes for the Annunciation

1. Salami fillets on a bed of vegetables

This tasty dish is ready as you say. "over"! The aroma of shallots combines very nicely with that of vegetables, forming a balanced and very nutritious dish. If you want to give it an extra flavor, be sure to serve it with salsa of parsley shown below.

2. Carp brine

Fancy a good fish recipe? Let's make a classic together. A spicy and tasty brine recipe, only good to be served on a holiday like this. What fish to cook the brine with? We chose some carp fillets that we cooked a little on the grill before throwing them in brine. It's crazy!

3. Grilled mackerel with mujdei and polenta

Mackerel is one of the healthiest fish on the market, with a very high concentration of Omega 3 and 6 fatty acids. We like to grill it, along with a little polenta and mujdei. More traditional, like that!

4. Baked salmon with citrus and pomegranate sauce

Baked salmon is that simple and easy to make recipe that saves us in the evenings when we don't have many ideas about what to cook. But let's give it an extra flavor, combining it with a few slices of citrus. Flavor it with spices such as thyme, cajun spices and pomegranate syrup. In total, it will be ready in a maximum of 30 minutes.

5. Sea bream stuffed with rice and mushrooms

Instead of cooking the fish and the garnish separately, cook the garnish in the fish! Just sauté the rice and mushrooms a little before filling the sea bream. The stuffed sea bream is not baked anyway, but wrapped in baking paper, so as not to lose any drop of flavor.


Recipe: Fish brine made according to the Danube Delta recipe

Continuing with the traditional Romanian dishes, this time we will present you a recipe that can be prepared with different species of fish and that has a different taste depending on the region in Romania. The locals have different approaches to this recipe, inherited from their grandparents.

It was cooked by fishermen and their families around the Danube Delta and, of course, the main secret is to use for this recipe super fresh fish, ideally fatty fish species, such as: its carp sleep. We were told that other species of fish could also be very tasty, so do not hesitate to try: bream, Prussian carp or perch.

Basically, the fish is grilled on salt and boiled with salt and grilled vegetables.

Perfect for a family reunion or a special moment in your life, simple, healthy and especially tasty, this recipe is a must.

Portion size 800g

Quantity per serving Calories 275 Daily value% * Total fat 12.2g 19 % Saturated fats 2.4g 12 % Cholesterol 143mg 48 % Sodium 14075mg 587 % Potassium 734mg 21 % Total carbohydrates 0g Dietary fiber 0g Sugars 0g Protein 38.9g 78 % Calcium 9% Proud 16% Vitamin D 0%

* Daily percentages are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Step 1: - fry the fish on the grill, but on a tray on which high salt is placed. The fish will absorb some of the salt.

step 2: - grill the vegetables until they become a little new but not very soft because in the next step they will have to be in brine

step 3: - boil the water together with a teaspoon of salt (for every 500ml of water). After boiling, boil the grilled vegetables.

step 4: - when the vegetables start to boil, add the fish and bring to a boil


Current offers

All over the world, fish and seafood are some of the most popular foods for the many health benefits they bring: polyunsaturated fatty acids, omega-3, vitamins A, D, B and a number of essential minerals (iron, zinc, iodine and selenium). Specialists recommend that adults consume up to 300 grams of fish and seafood per week, due to the nutrients they contain.

Rich assortment of fish and seafood *

Because we want to offer you the best quality fish, in our stores with dedicated districts you can find fish from sustainable fishing as well as responsible aquaculture.

In most of our stores you can find both self-service showcases, where you can opt for frozen fish specialties, but also showcases with fresh fish from where you can choose from a wide variety of fish: trout, sea bream, salmon, catfish, crucian carp, carp, pikeperch, pangasius, perch and only.

In our stores where we do not yet have fresh fish district, we offer a wide range of frozen or chilled fish products, which are inscribed with the MSC seal. As an independent non-profit organization, MSC supports sustainable fishing practices worldwide.

In addition, our assortment of fish can it turns any dish into a real delight. Canned food tuna, mackerel, herring, sardines or anchovies they will satisfy your taste buds, if you add them to your salad or pasta networks.

And let's not forget sea ​​fruits. Shrimp, octopus, mussels, oysters, squid - we may not be used to eating seafood every day, but it is worth indulging from time to time with some seafood in tomato sauce, shrimp pasta, octopus skewers or some oysters with a special sauce.

* Our assortment is influenced by seasonality. The assortment of fish and seafood differs depending on the store.


Video: Δωρεάν δολώματα,που τα βρίσκουμε,πως τα συντηρούμε,όλη η διαδικασία. free baits from the sea (November 2021).