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Carp in wine with fennel, capers and black olives.

Carp in wine with fennel, capers and black olives.

Preheat the oven to 220ᵒC.

In a heat-resistant bowl (so large that the fish can fit in a single layer) arrange the fennel, then add the onion and fish. Season to taste, then sprinkle with capers, garlic, olives, paprika and grated lemon peel. Pour the wine and lemon juice on top, cover the bowl with a lid or aluminum foil and bake for 20 minutes, until the fish meat becomes opaque and crumbles slightly.


Chicken salad with celery, apple and mayonnaise

It's been a long time since I managed to post a recipe, but it doesn't mean that Dino Gurmandino was in vain :). He was, for example, at the Tourism Fair, where he prepared, for four days, over 1,800 pieces of gingerbread and tens of liters of cocktails, at the event organized, in collaboration, by Electrolux and Perfect Tour. Please go back to our sheep & # 8230 Sorry, to our salad. It is very easy to prepare, it is delicious and healthy, containing a lot of vegetables. And it's not bad in terms of calories either, so it's suitable for a late dinner.

Posted in 0-100 kcal, Chicken & turkey & duck, News, Salads Tags: red bell pepper, red onion, lemon, mayonnaise, black olives, apples, chicken breast, chicken breast recipe, mayonnaise salad recipe, olive salad recipe, apple salad recipe, salad recipe with chicken, celery salad recipe, salad recipe, iceberg lettuce, refreshing salad, easy to make salad, mayonnaise sauce, plum sauce, celery stalks 1 Comment & # 187

  • A trout
  • 3-4 tablespoons flour
  • A little milk
  • 6 tablespoons ground almonds
  • 2 tablespoons butter
  • 2 tablespoons capers
  • 1 cup white wine
  • Smoked paprika, salt and pepper to taste

Method of preparation

I cut the trout in half, I removed the head and tail for a long time.

I mixed the flour with 2 tablespoons of almonds, salt and pepper.

I scribbled the trout halves with the pastry brush soaked in milk, then rolled them in almond flour.

I heated in a pan a little butter - about a half spoon. In the hot butter I fried the trout halves, first on the side with the skin and then on the side without. When they started to brown, I added the capers to the hot butter.

When the fish was browned on both sides, I poured the white wine over it and left the pan on the fire for another 5 minutes, so that all the flavors could penetrate.

Meanwhile, in a little more butter, in a smaller pan, I browned the rest of the almonds nicely.

I served the fish sprinkled with browned almonds, capers and smoked paprika with some rosemary potatoes, fried in a hot air fryer.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Trout with almonds, capers and wine, French recipe


Carp with pepper and tomato sauce

Carp with pepper and tomato sauce from: carp, bell peppers, tomatoes, olives, oil, tomato sauce, wine, salt, pepper, green parsley, paprika and garlic.

Ingredient:

  • 1 carp (about 1 kg)
  • 4 bell peppers
  • 4 tomatoes
  • 200 g pitted black olives
  • 4 tablespoons oil
  • 50 ml tomato sauce
  • 50 ml white wine
  • salt and pepper
  • green parsley
  • Paprika
  • 2 cloves of garlic

Method of preparation:

Clean the fish, wash it and cut it into pieces. You salt the pieces of fish, pepper them and sprinkle them with a little paprika. You then put each one in flour and fry them on both sides in oil (half the amount of oil). When it is fried, take it out and keep it warm.

Add the rest of the oil to the pan, put the garlic and peppers on the large grater. Heat them a little, then add the tomato sauce, wine, salt, pepper, sliced ​​olives and peeled tomatoes and seeds and put on a large grater.

Bring the sauce to a boil for 5-10 minutes, add the chopped parsley and mix. Serve the sauce with the fried fish. If you want, you can also put bay leaf in the sauce.


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Video: Striped bass stuffed with fennel, lemon, tomatoes, olives u0026 capers (December 2021).