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Grilled salmon with polenta

Grilled salmon with polenta


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I like fish in all shapes and recipes :))

  • salmon slices
  • salt
  • garlic sauce

Polenta

  • 1 cane of Malay
  • 3 cups water
  • 1 1/2 teaspoons salt (more or less, depending on taste)
  • 1 tablespoon oil or butter

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled salmon with polenta:

Salmon slices after rinsing with water, dry with paper napkins and sprinkle with salt. Place on a hot grill and cool on both sides.

The polenta will be made in the meantime. Put a cup of corn, water, salt and oil / butter. Mix well so as not to form lumps and when it has thickened, mix less often. Leave it to boil until it thickens and the corn is boiled.

Serve the fish with polenta and mujdei.

Good appetite !


Grilled trout with mujdei, polenta and mushrooms

There are not many days of fish release on Lent. There are only two: Annunciation and Flowers. The flowers represent the first royal holiday, also called Pillar Sunday, and the name of the holiday comes from the Latin Floralia, a celebration of vegetation, which has Roman roots. From a Christian point of view, it is the day when Jesus Christ entered Jerusalem, being acclaimed by his disciples and the inhabitants of the city, welcoming Him with palm leaves.

After six weeks of fasting, I have to admit that I had a craving for fish. So two fresh trout fillets were waiting for me today, only good for grilling. With polenta and muuuuult mujdei. Especially when they are enjoyed together and no one has to sleep on the couch. But I must admit that today I was more & # 8230 the moral author of the preparations. Or rather, the help of the chef, because of all the dishes, my signature is only worn by & # 8230 mujdeiul! So the master deserves all the praise! Do you like what came out?

What you need for the whole set:

2 trout fillets (as fresh as possible) of about 450 g each

cornstarch for quick polenta

3 tablespoons fasting mayonnaise (or cream, if you are not fasting)

How to prepare them:

1. If you bought the whole trout, it must first be cleaned of scales and gutted. Before being placed on the hot grill, it must be well greased with oil (or butter, for a sweet recipe). I bought it directly fillets, to make it easier to prepare.

2. Trout are known to have very tender meat that cooks very quickly. If you want to prevent the trout from sticking to the grill, you can wrap it several times in parchment paper, well greased with oil beforehand. Leave on the grill for a maximum of 15 minutes until the fish is browned.

3. In another pot, boil the water together with the salt. When the water boils, pour the cornmeal and mix vigorously to prevent lumps from forming. If the polenta is too soft, add more cornmeal, stirring constantly. When the cornmeal is well cooked and the polenta has the desired consistency, it can be turned over on a plate or molds can be used to mount on the plate.

4. Peel a squash, grate it and squeeze the juice. Do not leave too much in the water because they absorb a lot of water. Grease lightly with olive oil and place on the grill. Leave for a few minutes and then return. Remove to a plate and season with salt and pepper.

5. For the mujdei: the garlic is cleaned and crushed. Add salt and rub well with a teaspoon. Add oil and continue rubbing. Repeat the operation several times, until the mixture acquires a creamy consistency. In order not to be very hot, I added a few teaspoons of mayonnaise without egg (fasting) one by one. It turns out much better if you put cream instead of mayonnaise.


Homemade barbeque sauce, ideal for grilled steaks, burgers and salmon

Since the barbeque sauce appeared on the Romanian market, I have been trying variants and variants of the sauce, but I have been doing this for years, it seems to me the best. It is slightly sweet, spicy, sour, aromatic and closest to the so-called original recipe.
Given that I am a chef, it would be absurd to buy the sauce from store shelves, once because they are made of I don't know what and secondly they are professional.
The preparation of this homemade barbeque sauce, ideal for grilled steaks, burgers and salmon is simple and with ingredients that can be found in almost all our stores.

Ingredients

  • 250 g white onion
  • 30 g garlic
  • 50 ml of olive oil
  • 40 g of salt
  • 400 g of tomato paste
  • 250 ml of water
  • 180 g brown sugar
  • 50 g spicy mustard
  • 20 g sweet paprika
  • 10 g smoked paprika
  • 30 ml white wine vinegar

Step by step method

For the beginning, we will clean the onion and the garlic, chop them and put them to harden in the olive oil with a spoonful of salt until they soften. Add the brown sugar and let it continue to simmer until all the water has evaporated and caramelized. We do not caramelize so that the burnt sugar takes on a little color.

Add the rest of the ingredients and continue to cook over low heat for another hour, stirring every 5 minutes. Yes I know it's quite a lot, but you will have to have a little patience, but the result is fully worth the work. We pass everything through a blender, we mix until we obtain a fine and creamy sauce. Boil the sauce again for another 2-3 minutes. We can put it in sterilized jars and keep it like any other can or refrigerate in the pan, it lasts up to 3 months, in case you don't have to make another one.

Simple, tasty, flavorful, we have homemade barbeque sauce, ideal for grilled steaks, burgers and salmon. Now I let you get to work not before wishing you good luck and good appetite!


Fish appetite & # 8211 Baked salmon in mustard sauce

Salmon is one of my favorite types of fish because it cooks very quickly and is very tasty. Try this recipe too, especially if you want to lose weight or eat healthier.

Necessary ingredients:

  • 4 pieces of salmon (medallion or fillets)
  • 1-2 teaspoons of honey, 1-2 tablespoons of lemon juice
  • 1 tablespoon mustard
  • A little salt and pepper

Method of preparation:

The salmon is cleaned and washed and then left on a kitchen napkin. Separately, mix the rest of the ingredients for the sauce.

Put the salmon in a tray - lined with a little oil or baking paper and grease with sauce. Place in the oven for 10-15 minutes at 200 degrees.


Grilled chicken legs with eggplant

For two servings (that's what I usually cook because I'm just with my husband) you need two chicken legs, a larger eggplant, two onions, three suitable tomatoes, a few cloves of garlic, a cup of oil, a tablespoon of vinegar, salt, pepper, a little chopped thyme (and dill as desired).

Put the thighs in a saucepan with water and a little salt to boil. Cut the eggplant so that it comes out about ten slices appropriately thick, about an inch and put them in a bowl with water and a little salt.
Meanwhile, clean the onions and cut them into small pieces, put them in the pan with two tablespoons of oil and two tablespoons of water. When the onion has softened well, add the peeled tomatoes and cut into small pieces. Allow to mix well, add 3-4 tablespoons of water, bring to a boil and then remove the sauce from the heat. Add a clove of crushed garlic, a little salt, pepper and thyme to taste, cover the pan with a lid and set aside.
Drain the eggplants, dry them with a paper towel and then bake them on both sides on the hot grill. By this time the thighs should be almost ready. Take them out of the soup and fry them with 2-3 tablespoons of oil in a pan with a lid, over low heat. From time to time sprinkle them with 1-2 tablespoons of the soup in which they boiled. They will be ready to turn golden.
Crush the rest of the garlic and make the remaining oil with a spoonful of vinegar and a tablespoon of vinegar.
When serving, grease the plates with a little sauce, divide the eggplant slices and place them on the edge. Put a chicken leg in the middle and sprinkle with sauce, then if you like you can add a little freshly chopped dill.
This recipe is delicious with a polenta next to it.


Grilled salmon with polenta - Recipes

ULTRA ALL INCLUSIVE WEDDING MENU

62 euros SATURDAY
46 euros SUNDAY

Champagne and biscuits at the reception

Snack
Spread with smoked salmon and capers
Chicken roll in carrot jelly
Meatballs
Spread with caviar paste
Basket with mixed olives
Vanity roll
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Pork tenderloin pastrami
Cucumber
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CHEESE
Dried salami
Salad created

Over
Salau fillets
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Traditional
Sarmale in cabbage leaves served with polenta, sour cream and hot peppers

Mixed grill
Grilled chicken breast, Grilled pork neck
Vanity potatoes, Cabbage salad with dill

Mix hazelnuts and pretzels on each table

Seasonal fruits on each table

The bride's cake

Open bar drinks package

Whiskey J & ampB, Jim Beam, Ballantine’s
Vodka Absolut, Smirnoff
Baileys whiskey cream
White and red martini
Gin
Campari
Aperol spritz, Cuba Libre, Campari Orange, Gin Tonic, Tequila Sunrise, Pina Colada
Love Passion, Summer Pleasure, Virgin Colada
Kamikaze, TVR, Tequila
White, red and rosé wine Ostrov Domains
Flat water and Bucivina mineral water
Pepsi, Pepsi Light, 7UP, Mirinda
Nectar Granini of oranges, peaches, cranberries, pineapples and red apples
Tonic water
Espresso, cappuccino milkshake

Room decor
Satin chair cover + chair cover
Tablecloth and napkins of the same material
Floral arrangements placed on the stand for the guests' tables
Presidium floral arrangement, red carpet at the entrance
2 cocktail tables at the entrance
Pillars at the entrance, 2 sofas and armchairs at the entrance

The 10% service fee is added separately to the contract value
Prices include VAT

OPTIONAL SERVICES
Photo / video services
DJ
Band LIVE

SATURDAY
FREE POTROACE SOUP

SUNDAY
A WEEKEND IN THE MOUNTAINS FOR THE BRIDE

ULTRA ALL INCLUSIVE WEDDING MENU

67 euros SATURDAY
51 euros SUNDAY

Snack
Spread with smoked salmon and capers
Chicken roll in carrot jelly
Meatballs
Spread with caviar paste
Basket with mixed olives
Vanity roll
Cream cheese with dill in puff pastry
Pork tenderloin pastrami
Cucumber
Mixed skewers with cherry tomatoes
CHEESE
Sibiu salami
Salad created

Over
Fish duo: salmon fillets and salami
Rice four cheeses, lobster sauce, lemon

Traditional
Sarmale in cabbage leaves served with polenta, sour cream

Mixed grill
Grilled chicken breast, Grilled pork tenderloin, Fresh grilled sausages
Vanity potatoes, Cabbage salad with dill

The bride's cake

Mix hazelnuts and pretzels on each table

Seasonal fruits on each table

Open bar drinks package

Whiskey Jack Daniel’s, J & ampB, Jim Beam, Ballantine’s
Vodcka Absolut, Smirnoff
Baileys whiskey cream
White and red martini
Gin
Campari
Aperol spritz, Cuba Libre, Campari Orange, Gin Tonic, Tequila Sunrise, Pina Colada
Kamikaze, TVR, Tequila
White, red and pink wine Castel Huniade & # 8211 Cramele Recas
Flat water, mineral water Bucovina
Pepsi, Pepsi Light, 7UP, Mirinda
Nectar Granini of oranges, peaches, cranberries, pineapples and red apples
Non-alcoholic cocktail Love Passion, Summer Pleasure, Virgin Colada
Tonic water
Espresso, cappuccino milkshake

Room decor
Satin chair cover + chair cover
Tablecloth and napkins of the same material
Floral arrangements placed on the stand for the guests
Presidium floral arrangement
Red carpet at the entrance
2 cocktail tables at the entrance
Pillars at the entrance
2 sofas and armchairs at the entrance

The 10% service fee is added separately to the contract value
Prices include VAT

OPTIONAL SERVICES
Photo / video services
DJ
Band LIVE


Grilled salmon with polenta - Recipes

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Garnish with grilled vegetables, seasoned with extra virgin olive oil, potatoes. Cocote sautéed with rosemary. incredibly very good! Sarmale & hellip and the Polenta di Nono with Parmesan cheese

Cabbage rolls in cabbage leaves with polenta (traditional polenta. Parmesan cheese is added to be prepared in Italian style) and peppers with sour cream sauce.

The Grill - The Buffet

-A sumptuous buffet with grilled dishes: Sea Chicken Legs, Baked Lamb Pulp with rosemary and garlic. indispensable Grilled Pork Neck, Homemade Sausages. all served with baked potato garnish and mashed potatoes, cabbage and seasonal salad, baked peppers. Menu price & ndash 89 Euro


Culinary Guide | Eat healthy

Simple and fast! After this method you can prepare another type of fish fillets in the pan, adapting only the frying time according to the thickness of the fillets. The skin of the salmon comes out very crispy.


ingredients :
1 piece salmon fillets with skin
lemon pepper (or ground pepper)
sea ​​salt

Preparation :
1. Grow the fillet on the skin side. Dry very well with paper towels.
2. Salt and pepper on both sides, including in the notches.
3. Heat 3 tablespoons of oil well in a pan.
4. Put the fillet in the pan with the skin down. Fry for about 5 minutes (until you see on the edge that 2/3 of the tabs have changed color).
5. Turn on the other side and fry for another 3 minutes.
6. Turn the skin down again and remove the pan from the heat.
7. Serve in the next few minutes sprinkled with plenty of lemon.


Beer grill! Find out why beer can make your delicious grilled food healthier

A cold beer goes great with a piece of browned meat on the grill. But this is not the secret that makes your grill a healthier way, but marinating meat in this drink.

Numerous studies have shown so far that a piece of grilled meat is as tasty as it is dangerous. This is because during its preparation, at high temperatures, heterocyclic amines (HCA) are formed, and by draining the fat and burning it on the grill, polycyclic aromatic hydrocarbon (PAH) is formed. The two substances have been linked in studies to many cancers.

A new study by Portuguese researchers comes up with the solution to get rid of half of the carcinogenic compounds produced on the grill. They claim that marinating meat in beer can reduce the formation of polycyclic aromatic hydrocarbons.

And to prove it, the researchers put on the grill several samples of marinated pork for 4 hours, in Pils beer (with or without alcohol) and dark beer. It seems that dark beer has the strongest effect on PAH, reducing their level by more than half compared to a piece of marinated pork.

Researchers believe that the antioxidants in beer make the surface of meat much more resistant to the development of compounds that are dangerous to health.

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Grilled salmon with arugula salad and cheese

How can you give a special flavor to a classic dish? Enjoy it in a successful combination! Try grilled salmon with arugula salad and cheese!

ingredients

1 piece of salmon
Salt pepper
Olive oil
Arugula (or other green leafy vegetable you like)
Red onion
Black olives
Cherry tomatoes
Br & acircnză feta
Lemon juice

Method of preparation

Take the piece of salmon, wash it, wash it, salt it, pepper it and then grease it with a little olive oil.

& Icircncinge the grill well and place the salmon. Leave it for about 10 minutes on one side, then turn it over and leave it for another 10 minutes or until it browns nicely.

Then prepare the salad: wash and break into smaller pieces arugula, baby spinach, lettuce or whatever you want to use.

Add them to a larger bowl, along with finely chopped red onions, black olives, cherry tomatoes, cubes of feta cheese, salt, pepper, olive oil and lemon juice to taste.


Video: The BEST Crispy Salmon with Fresh Corn Polenta (May 2022).


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