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Fish hooks

Fish hooks



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Remove the skin from the fish, check for any bones. Cut suitable cubes. Put in a mincer, next to the carrot and zucchini, cleaned and cut into cubes. Pass until smooth. Add egg, salt, semolina and breadcrumbs. Mix well, then let the semolina swell very lightly for 10 minutes.

Separately, peel the potatoes, cut into thick slices, steam or boil for 10 minutes. Remove, transfer to a pan greased with a little olive oil. Season with salt, pepper, oregano and a tablespoon of breadcrumbs, a little paprika. Sprinkle with a tablespoon of olive oil and put in the oven, on high heat, for 10-15 minutes, until lightly browned.

Prepare the breadcrumbs, mix with a tablespoon of corn, a little salt and a knife tip of paprika. From the fish composition, croquettes are formed which are rolled through the breadcrumbs mix and fried in hot oil. Allow to brown well on both sides, then remove on an absorbent napkin.

From yogurt, cheese, garlic, salt and a little olive oil, mix and prepare a tasty sauce that is left to cool until serving.

Crispy croquettes are served with potato garnish and delicious yogurt sauce!

May it be useful to you!


Fish croquettes with 4 sauces

Fish hooks:
Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce with ground pepper and half an egg, stirring until it becomes a paste, then it gives the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

Mustard sauce:
In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:
Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:
Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Lactone sauce:
Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Fish croquettes - Recipes

I don't even know exactly in which category to place these fish croquettes, because they can be, as well, a great appetizer, but also, if we put together, for example, a mashed potato, a dish of its own. zis. But, after all, it's your problem what you do with them, my job is just to tell you that you need

100 g butter,
125 g flour,
250 ml of milk,
120 ml dry white wine,
2 teaspoons hot paprika (or to taste),
salt
pepper,
400 g white fish fillets (cod, hake, pikeperch, etc.), chopped through a large mesh sieve,
100 g shrimp, peeled and not too finely chopped,
the leaves from a few strands of parsley, finely chopped,
flour,
2 beaten eggs,
biscuit,
oil for frying.

Heat the butter over low heat in a saucepan with a thick bottom. Add the flour and mix for 2-3 minutes. Slowly pour the milk and wine, salt and season, beating the sauce constantly, so as not to make any lumps. Stirring further, add the fish and shrimp, cook everything for another 5 minutes, add the parsley, turn off the heat, stir until smooth and with that just cool it with our composition (it is even better to keep it in the fridge for a few hours before grab the breadcrumbs and fry).

Shape croquettes, roll them in flour, beaten egg and breadcrumbs. If you can, keep them in the fridge for about half an hour after that, because they fix the panage better (a trick that also applies to schnitzels, of course).

Finally, heat a lot of oil in a large saucepan and fry the croquettes until nicely browned on both sides. Remove them with a spoon with holes and send them on paper towels to get rid of excess oil. Serve hot.

Variant? Well for some real sea croquettes, you could replace 100 g of fish with the same amount of shells boiled (canned), but chopped through a sieve with small holes. And let's not forget: especially if the fish has been frozen, keep it salted and be careful not to lose excess water, so that the composition does not come out too soft (of course, if it happens, you can add breadcrumbs as needed , but maybe not needed).

As for wine, and fish, and frying, then certainly Aligoté is in the narrative.


Fish croquettes

These fish croquettes are prepared immediately. Perfect for dinner and very tasty.

ingredients

500 g fish fillets
5 eggs
4 cloves of garlic
4 slices of bread
1 large onion
200 ml of milk
salt
pepper
oil
biscuit
flour
1 lemon
tomatoes
arugula salad

Method of preparation

Wash the fish fillets, remove the bones, if any, and then finely chop them with a knife. Wrap them in food-grade plastic and refrigerate for 20 minutes.
Put the slices of bread soaked in milk. Peel the onion and garlic and chop them.

Remove the chopped fish and place it in a bowl. Add to it the slices of bread soaked, squeezed well and crushed, onion, garlic, salt and pepper. Mix the composition, put 3 beaten eggs and continue to knead.

Form long croquettes through flour, the two remaining and beaten eggs and breadcrumbs. Fry them in a hot oil bath and take them out on absorbent napkins. Serve them with lemon, tomatoes and arugula salad.


Fish hooks

ingredients
for croquettes, 400 gr fillets / fish medallion (sword), 1 carrot, 1/2 zucchini, salt, 2-3 lg breadcrumbs, 1 egg, 1 teaspoon semolina, nutmeg, white pepper, for breadcrumbs, 4-5 tablespoons breadcrumbs, 2 lg corn, salt, a knife tip paprika, for garnish, 4 potatoes & nbspmarisori, oregano, paprika, 3-4 lg olive oil, for white sauce, 200 gr natural yogurt, 2 lg fluffy natural cheese, 2-3 puppies garlic, 2 lg olive oil, 2-3 strands of parsley, salt, pepper mix

Difficulty: Average | Time: 1h


Method of preparation

Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce, with ground pepper and half an egg, stirring until it becomes a paste, then it gives the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:

Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:

Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Fish croquettes with 4 sauces

Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce with ground pepper and half an egg, mix until it becomes a paste, then give it the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

Mustard sauce:
In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:
Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:
Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Lactone sauce:
Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Ingredients Fish croquettes with 4 sauces
For croquettes:
300 g fish
30 g butter
1 or
60 ml oil
pepper
40 g granulated breadcrumbs
50 g flour
100 ml of milk
1 onion
salt.
For mustard sauce:

3 tablespoons butter
1 tablespoon mustard
1 lemon
honey
salt

For the garlic sauce with yogurt:
a garlic captain
100 ml yogurt
2 teaspoons olive oil
dill
salt

For the horseradish tomato sauce:
1 tablespoon sour cream
1 tablespoon oil
3 tablespoons tomato paste
1/2 teaspoon horseradish ras
2 cloves of garlic
honey
peppercorns
lemon juice, vinegar and salt to taste

For lactone sauce:
50 ml milk
100 ml oil
4 cloves of garlic
salt
lemon juice


Fish croquettes with 4 sauces

Fish hooks:
Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce with ground pepper and half an egg, stirring until it becomes a paste, then it gives the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

Mustard sauce:
In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:
Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:
Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Lactone sauce:
Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Method of preparation

The fish is cleaned of the skin, it is checked for any bones. Cut suitable cubes. Put in a mincer, next to the carrot and zucchini, cleaned and cut into cubes. Pass until smooth. Add egg, salt, semolina and breadcrumbs. Mix well, then let the semolina swell very lightly for 10 minutes.

Separately, peel the potatoes, cut into thick slices, steam or boil for 10 minutes. Remove, transfer to a pan greased with a little olive oil. Season with salt, pepper, oregano and a tablespoon of breadcrumbs, a little paprika. Sprinkle with a tablespoon of olive oil and put in the oven, on high heat, for 10-15 minutes, until lightly browned.

Prepare the breadcrumbs, mix with a tablespoon of corn, a little salt and a knife tip of paprika. From the fish composition, croquettes are formed which are rolled through the breadcrumbs mix and fried in hot oil. Allow to brown well on both sides, then remove on an absorbent napkin.

From yogurt, cheese, garlic, salt and a little olive oil, mix and prepare a tasty sauce that is left to cool until serving.

Crispy croquettes are served with potato garnish and delicious yogurt sauce!


Fish croquettes with 4 sauces

Fish hooks:
Clean the fish, wash and simmer, with salt and finely chopped onion. Prepare a white sauce made from butter, milk and salt. Bone the fish and put it in the white sauce with ground pepper and half an egg, stirring until it becomes a paste, then it gives the shape of croquettes. Add flour, egg, breadcrumbs and fry in hot oil.

Mustard sauce:
In a frying pan, melt the butter over low heat, and when it has melted, add the mustard, honey, salt and lemon juice. Mix everything vigorously until smooth.

Garlic sauce with yogurt:
Grind the garlic and rub with salt, add the olive oil and then the yogurt. At the end, add chopped green dill.

Horseradish tomato sauce:
Cream is mixed with oil, tomato paste, horseradish, crushed garlic. Add honey, salt, pepper, lemon juice, vinegar, salt and mix to homogenize the composition.

Lactone sauce:
Peel the garlic cloves and put a blender, then add a little salt and milk. Beat with a little blender to crush the garlic and add oil little by little. At the end, add lemon juice or vinegar.


Video: Fish Hooks Season 02 Episodes 40 Full HD (August 2022).