Cocktail recipes, spirits and local bars

Baked trout stuffed with ghebe

Baked trout stuffed with ghebe

Clean the gables, wash them in more water. Boil them with a little salt for about 20 minutes. When they are ready, turn them in a sieve to drain well, to cool, then chop them.

Green onions, just the tails, cut them into rounds. Mix the chopped ghee with green onions, salt and pepper. At the end, add a clove of chopped garlic.

Clean the fish of mate, scales and everything you need. Wash it well, wipe it with some napkins. Where you remove the mats, make a longer cut, and put the ghebe filling there. Sprinkle the fish with salt and pepper on both sides.

Place it in a tray on baking paper. Cut the peeled carrot into long strips, as well as the capsicum. Put the vegetables in the pan next to the fish, add the white part of the green onion and the sliced ​​garlic clove. Sprinkle with Italian herbs, paprika and allspice seeds. At the end, sprinkle all with olive oil and pour a cup of water. Cover the fish, put it in the hot oven at 180 degrees C for 30 minutes. After this time, you discover it and leave it for about 20 minutes. When it is ready, take it out of the oven, let it cool a bit and it is only good to serve. You can sprinkle it with lemon juice, depending on whether you like it.

Good appetite!


Stuffed trout in the oven

ingredients
For 4 trout: 12 black olives, 6 lemon slices, 8 red slices, 4 bay leaves, salt, pepper, fish spice, 6 cloves garlic, a thicker slice of butter, a little white wine, a little oil

Difficulty: low | Time: 1h 10 min


Method of preparation

Trout stuffed with salmon

I clean the trout, wash it, dry it in a paper towel. I prepare the filling: boil the truffles in brandy,

Stuffed trout in the oven

The fish is cut in the belly area, cleaned of matze, scales, washed and seasoned. He leaves


Baked trout with seasonal vegetables

I have a fishery here in the market at Titan from which I have been taking smoked trout for the last month. A fat and delicious miracle, I also gave it to my puppy, Sophie, and she agreed with me that it is the best thing there is. Much better than the salmon that & # 8220specialists & # 8221 recommend as the best source of omega-3. Which is not even in a top of the omega-3 rich fish, the trout is on the 2nd place, and the salmon on the 6th place (we are talking about the assimilable amount of omega-3 from the meat of the respective fish).

Returning to the market & # 8211 I kept avoiding looking at the fresh produce from the gallantry because I didn't know how the system works about cleaning the fish & # 8211 do they do it or do I have to fill the tub with blood? Until a friend who sits in the back block and supplies herself from the same market explained to me & # 8211 people clean it and give it to you only & # 8217 good to put in the oven or on the grill. I rushed like the wind the day after I had this conversation and what followed you see below.

I can't boast that fish is my specialty, but it didn't come out badly. I smeared it well with butter because I didn't have baking paper in the house and I was afraid it would stick to the tray. I filled the trout belly with rosemary, thyme, lemon slices. Next to him I put sliced ​​tomatoes from my yard, two sliced ​​peppers and a few heads of garlic. I added a few more slices of lemon, rosemary, thyme, sea salt and sprinkled generously with extra-virgin olive oil. I put everything in the oven for 30 minutes & # 8211 the sign that the fish is done is when his eyes turn white and come out of his head (poor thing!).

Separately, I washed a few potatoes well with a brush, I boiled them until they softened a little. I took them out of the water, cut them into cubes and sprinkled them with salt and olive oil to put them in the oven. They waited for about 20 minutes until they became very golden on the edges and made a delicious crunchy crust.

What I want to say with this whole story is that it is so simple to eat well and balanced, using whole foods and controlling as much of their processing as possible. This is, in fact, the key to a diet that truly nourishes you, that is, to give you creative energy, essential micro-nutrients and in the long run to keep you engaged, active, balanced, disease-free, hospitals and pills. And in Romania, no matter how much it would throw in my nose that it is not so easy, here it is possible. With good will and desire you will also find those peasants who do not use pesticides and insecticides from the bad and fresh fish and dairy from animals raised conscientiously according to good practices learned from ancestors.


Baked trout with nettle mushroom sauce - tasty and healthy

  • Baked trout (Maria Matyiku / Epoch Times) Baked trout
  • Baked trout (Maria Matyiku / Epoch Times) Baked trout

Baking the trout is not difficult. The filling with fresh herbs, nuts and vegetables brings an addition of tastes and flavors that makes it irresistible to any healthy meal, whether in the family or on festive occasions. For the success of this recipe, choose fresh trout, which is easily recognizable by its glossy appearance, pleasant smell, firm flesh and clear eyes.

Ingredient:

1 kg of fresh trout,

salt and pepper as desired,

a few slices of butter to put on top of the fish (optional)

2 tablespoons butter or oil,

⅓ cup of celery root cut into thin sticks,

grated peel of half an orange (a teaspoon),

8-10 croutons of bread or 2-3 tablespoons of breadcrumbs,

2 tablespoons fresh orange juice,

a bunch of green parsley,

salt and pepper as desired,

slices cut from the other half of the orange

Preparation:

Preheat the oven to 200 °. Grease the bowl in which you put the baked fish with a thin layer of fat.

First clean the trout if necessary, then rinse with cold water inside and out. Remove excess water with paper towels. Depending on the size of the dish but also your preferences, you can choose to leave the trout whole or use a sharp knife to cut your head under the upper wings. The fish is raised on the sides, salted and peppered, then set aside to prepare the filling.

To prepare the filling, use a small saucepan or a pan in which 2 tablespoons of oil or butter are added, then add the chopped onion and chopped celery, stirring occasionally so that it does not stick. When the onion is penetrated, add the grated peel and the juice of half an orange.

Then mix the green parsley and chopped walnuts, then add the breadcrumbs or breadcrumbs. Sprinkle with salt and pepper to taste, then set aside to cool slightly.

Place the trout in the baking dish, then fill with the prepared mixture, then close the opening with toothpicks to prevent the filling from leaking. Grease the fish with butter, or more simply, put a few thin pieces of butter in the side cuts. Next to the fish, place the slices of orange cut from the other half of the orange.

Bake for 20 minutes or until lightly browned. The fish will have crispy skin, and the meat inside will be particularly tender and juicy. The filling is also very fragrant and tasty.

The fish is removed on a plate and served while hot. It can be garnished with greens and ripe orange slices.

The trout is served as such, with sautéed nettle mushrooms (see recipe here) or with your favorite sauce or garnish.


As picture & # 8230 shows this recipe by stuffed trout it's great!

Stuffed trout recipe it is a delight. The trout is a tasty fish, which goes great on the grill, but also stuffed.

Clean the trout pieces, season them with salt and sprinkle with lemon juice.

Clean, wash and cook the mushrooms in butter. Add the garlic and dill sprigs. You will fill the two pieces of trout with the mixture obtained.

Grease a tray, line it with baking paper, put the pieces of stuffed trout, grow them and put 3 halves of lemon slices on each and sprinkle everything with diced red pepper and pepper. Leave them in the oven for 20-25 minutes.

Garnish a plate with a lettuce leaf, 1.2 slices of twisted orange and a stuffed trout in whose mouth you put a sprig of dill.


Baked trout, stuffed with grilled red peppers and potatoes in vodka sauce

1. It is important to start with the filling. Boil the pre-cut potatoes into small pieces until soft.

2. Peel a squash, grate it and cut it in half. Put the pepper halves in a non-stick grill pan and leave them on each side for 10 minutes, over medium to high heat. It doesn't matter if they darken on certain portions. After the potatoes have boiled, place them on the grill with the peppers to get a nice color.

3. Mix the potatoes with the peppers and balsamic vinegar and fill the cleaned trout with this mixture. Put it in baking paper and then in the oven, in the middle, for 10 minutes at 180 degrees C. Do not forget to season with salt and pepper. If the filling is left unused, you can serve it with the trout after it is done.

4. While the fish is cooking in the oven, prepare the sauce: pass the fruit and vodka through a blender and put the resulting liquid in a bowl over medium heat to thicken. Stirring continuously, it will be ready in 5 minutes. Serve the trout with the remaining filling and the sauce on top.


Baked trout

When you find fresh trout, don't miss this experience.

What do you need?

  • 1 trout of 400 g cleaned of scales and eviscerated
  • 2-3 sprigs of fresh thyme
  • 2-3 threads of fresh oregano
  • 2 slices of lemon
  • 5 - 6 cloves of garlic
  • salt, pepper, olive oil.

How do you proceed?

  • Grease the pan with olive oil
  • Salt and pepper the fish on the inside
  • Fill the fish with thyme, oregano, 2 - 3 peeled garlic cloves, 2 halves of lemon slice
  • Salt and pepper the fish on the outside
  • Garnish with thyme, oregano and lemon
  • Sprinkle with a few drops of olive oil
  • Put in the pan 4 cloves of garlic crushed with the side of the knife, uncleaned
  • Preheat the oven (on gas) to 220 ° C
  • Place the tray with the fish in the oven for 20 minutes, then 5 minutes on the grill (with a flame in the oven vault).

Gasket suggestion:

  • polenta and garlic sauce
  • mashed vegetables cooked in chicken soup (carrot, parsnip, celery, potato) with herb-flavored butter.

Wine suggestion:

Have fun and see you healthy again!


Ingredients Trout stuffed with greens on lentil puree

2 threaded trout (keep the whole piece if possible, if not and 2 fillets are ok)
15 gr butter
a little bit of oil
salt, black pepper, chili flakes (espelette pepper if you have it)

2 wire marar
5 parsley threads
6 large basil leaves
2 young green onion strands
grated peel of 1/2 lemon
1 tablespoon extra virgin olive oil

Red lentil puree

200 gr red lentils
1 bay leaf
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
50 gr butter
salt, black pepper

Servings: 4 small, type rations
Calories: 415 horse / portion (165 horse trout + 250 horse lentil puree)