Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of tasty and healthy dishes: first of all, independent second, then - soups and cutlets, appetizers, pastries, salads and even dumplings. Depending on whether the fish is oceanic, sea or freshwater, fish dishes differ in shades of taste and smell. You can cook it in different ways: fry in a frying pan, boil, bake in the oven, grill, salt or eat raw. The fish is minced and used as a filling in pies and casseroles. Asian cuisine famous for its fish dishes, and especially fish salads, in which is often present raw fish. Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, such fish is easily digestible and is suitable for those who count calories. The ability to fry a sea creature with a crispy crust is considered great culinary skill: it does not take much time to bring the fish to readiness, and high temperatures are required to form a crust, so only those who often experiment with species can achieve the perfect balance culinary processing fish. It’s easy to cook from fish, namely salmon, salmon and tuna. delicious carpaccio and timbal, herring - a key ingredient in the most popular New Year's salad, and, for example, pollock in batter remains equally tasty both hot and already cooled.
National Italian cuisine has developed over many centuries. With the discovery of the New World, products such as potatoes, tomatoes, bell pepper and corn, which are now included in the recipes of many Italian dishes. Their main feature is simplicity. Many dishes contain from four to eight ingredients, and the emphasis is not so much on the products, but on the preparation and process of cooking. Each region of Italy has its own recipes for salads, soups, casseroles, pastries and desserts. The most famous Italian dishes you can call it pizza, creamy risotto, gnocchi with ricotta, frittata, lasagna and, of course, pasta with various additives, from mushrooms to seafood and different types meat. In Italy, not a single meal is complete without cheese and wine, and coffee is one of the non-alcoholic drinks. Italians are great at making desserts. Tiramisu, sabayon and panna cotta are served today in all restaurants around the world, and their delicate taste cannot be confused with anything else.
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I suggest you cook quick dinner with fish in Italian style. Lemon juice, Provencal herbs and Parmesan cheese give the dish an unforgettable touch of Provence.
Ingredients:
Peel the vegetables. Cut the garlic into small pieces. Peel the tomatoes and cut into slices. Do the same with the onion. Cut the lemon into thin rings.
Rinse and clean the fish. Salt sea salt, to sprinkle Provencal herbs, fish spices, sprinkle with lemon juice. Leave to marinate for a few minutes.
Prepare a piece of foil by folding it in three layers. Grease the foil with olive oil and place the marinated fish skin side down. Pour soy sauce over the fish.
Sprinkle with chopped garlic.
Place onion rings on top.
Then lemon rings. If necessary, lightly salt the vegetables.
Then place the tomato slices on top.
Add salt and pepper to taste. Fold the foil into a boat shape, leaving a little of the top open. Bake the fish in an oven preheated to 180 degrees for 15 minutes.
After 10 minutes, remove the fish in foil from the oven and sprinkle with grated Parmesan. Place back in the oven until the cheese melts.
Pink salmon in Italian is ready.
You can serve fish in Italian directly in foil with any side dish you wish. Use a knife to carefully pry the fish, the flesh is easily removed along with the vegetables, and the skin remains on the foil.
Fish dishes V Italian cuisine(recipes)
We always associate every cuisine in the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza are Italy and so on. But in every kitchen there are other dishes that are prepared just as constantly as those mentioned at the beginning. In this post I want to offer several recipes for fish dishes in Italian cuisine. But first, I’ll briefly talk about Italian cuisine itself and its features.
Currently, Italian cuisine is one of the most popular cuisines in the world. As you probably already guessed, it achieved such popularity thanks to pizza, pasta and other dishes. And, it is also distinguished by a wide variety of products and seasonings; vegetables, seafood, meat, poultry, fruits and berries, cheese, legumes (beans, peas) and rice are used. But of course national dish are pasta, all dishes from which have the common name “pasta”. They come in various shapes and sizes and are added to soups and served with sauces.
I would like to note that for Italians the term “Italian cuisine” is not entirely clear, since they divide it into retions - Sicilian, Tuscan, Milanese and others. Therefore, each region has its own gastronomic preferences and tastes. For example, in northern Italy, meat dishes - beef and veal - are more popular. In other regions of the country pasta is more popular, in some - risotto. But in the coastal regions of Italy, the first place belongs to fish and seafood - these are cod, shellfish, crabs, lobsters and shrimp. Fish dishes are simple, without heavy sauces. It is baked in the oven or grilled in olive oil. A small fish roll in flour and fry until crispy. There is a large presence and fish soups. Such varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cutlets, since there is no such dish in Italian cuisine. But in our Russian cuisine they are often prepared from different types of fish. And, if you don’t know how to cook fish cutlets from pike, then “ Delicious recipes"They will always help you. Enjoy your cooking."
Fish in Sicilian style
Ingredients: large fish (pike perch, carp, pink salmon) - 500 g, l uk - 70 g, potatoes - 220 g, zucchini - 230 g, champignons (fresh) - 130 g, vegetable oil- 80 g, water - 80 g, lemon 40 g, ground black pepper, salt - to taste.
Preparation:
Clean and gut the fish, make oblique cuts on both sides of the carcass and insert half a slice of lemon into them.
Place the prepared fish on a greased baking sheet, arrange onions cut into rings, diced potatoes and zucchini around, and thinly sliced mushrooms on top. Salt, sprinkle with pepper, pour over oil, add a little water and bake in the oven at 250 - 280°C.
Salmon carpaccio
Ingredients: salmon fillet - 1 pc. (lightly salted), cherry tomatoes - 3 - 4 pcs., capers - 6 - 7 pcs., olive oil - 3 tbsp. l., vinegar (balsamic) - 1 tbsp. l., lemon juice- 2 tsp, spices (oregano, black ground pepper) - taste.
Preparation:
Take the salmon fillet and cut it as thin as possible (this needs to be done with a very sharp knife). Place the fillet pieces on a plate so that there are no gaps between them. In a small bowl, whisk together olive oil, vinegar and lemon juice. Pour the prepared mixture over the thinly sliced fish. Then sprinkle with spices to taste. Top with capers and chopped cherry tomatoes. After a couple of minutes, the dish will be soaked and can be served.
Sterlet in Italian
Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons cognac - 2 tbsp. l., 1 tbsp. spoon flour - 1 tbsp. l., yolk, - 1 pc., 100 g fresh mushrooms 1fresh! - 100 g, potatoes - 200 - 300 g, butter, milk, salt - to taste.
Florency
- cookies made from unleavened puff pastry. For florancy: 650 g, flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.
Preparation:
Poach the fish in white wine and cognac with finely chopped onion, a small amount butter and finely chopped tomatoes.
Sauce: sauté flour (1 tbsp) in oil, pour in the juice in which the fish was cooked, stir, strain. Dilute with milk to the desired consistency, add butter to taste, and yolk. Mix.
Wash, peel, chop, fry and mix with sauce.
Florency: from flour, water, eggs, softened butter, citric acid and knead salt unleavened dough, roll it out into thin layer and use the notch to cut out the crescents. Bake in the oven until done.
Place the finished fish on a dish, pour the sauce over it, and spread the florence around it.
Cod Neapolitan style
Ingredients:
cod fillet - 800 g, carrots - 2 pcs., onions - 3 pcs., apple - 1 pc., 125 g Apple juice- 125 g, 1 tbsp. spoon vegetable oil - 1 tbsp. l., butter - 1 tbsp. l., curry - 1 tsp., ½ tsp. sugar - 1/2 tsp., lemon juice - 1 pc., salt, ground black pepper - to taste.
Preparation:
Wash the fish fillet, dry it, cut into small pieces and sprinkle with lemon juice.
Peel the onion and cut each onion into 8 pieces. Cut the peeled carrots into cubes, place in a deep frying pan with a thick bottom and sauté together with the onion in a mixture of vegetable and butter for 3 - 5 minutes. Then add sliced apple, pieces of fish, sugar, curry, salt, pepper. Pour in the apple juice, cover and simmer for 10 - 12 minutes.
Serve the finished fish with rice or boiled potatoes.
White fish in Italian
Ingredients: white fish fillet - 4 pieces of 100 g each, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.
Preparation:
Preheat the oven to 180C. Take the fillet and season with salt and pepper. Heat 1 tbsp. l. olive oil in a large frying pan and fry the fillets for 2 - 3 minutes until crispy. Place the fillet on a baking sheet. Cut the tomatoes in half and place on the fish. Chop the olives, place on the tomatoes, then add 25 g pine nuts. Place the pan in the oven and bake for 12 - 15 minutes. Remove from oven and sprinkle with basil. Place on plates and drizzle with olive oil.
Bon appetit!
Fish dishes in Italian cuisine (recipes)
We always associate every cuisine in the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza are Italy and so on. But in every kitchen there are other dishes that are prepared just as constantly as those mentioned at the beginning. In this post I want to offer several recipes for fish dishes in Italian cuisine. But first, I’ll briefly talk about Italian cuisine itself and its features.
Currently, Italian cuisine is one of the most popular cuisines in the world. As you probably already guessed, it achieved such popularity thanks to pizza, pasta and other dishes. And, it is also distinguished by a wide variety of products and seasonings; vegetables, seafood, meat, poultry, fruits and berries, cheese, legumes (beans, peas) and rice are used. But, of course, the national dish is pasta, all dishes from which have the common name “pasta”. They come in various shapes and sizes and are added to soups and served with sauces.
I would like to note that for Italians the term “Italian cuisine” is not entirely clear, since they divide it into retions - Sicilian, Tuscan, Milanese and others. Therefore, each region has its own gastronomic preferences and tastes. For example, in northern Italy, meat dishes - beef and veal - are more popular. In other regions of the country pasta is more popular, in some - risotto. But in the coastal regions of Italy, the first place belongs to fish and seafood - these are cod, shellfish, crabs, lobsters and shrimp. Fish dishes are simple, without heavy sauces. It is baked in the oven or grilled in olive oil. Small fish are rolled in flour and fried until crispy. There is also a large presence of fish soups in this region. Such varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cutlets, since there is no such dish in Italian cuisine. But in our Russian cuisine they are often prepared from different types of fish. And, if you don’t know how to cook fish cutlets from pike, then “Delicious Recipes” will always help you. Happy cooking.
Fish in Sicilian style
Ingredients: large fish (pike perch, carp, pink salmon) - 500 g, l uk - 70 g, potatoes - 220 g, zucchini - 230 g, champignons (fresh) - 130 g, vegetable oil - 80 g, water - 80 g, lemon 40 g, ground black pepper, salt - to taste.
Preparation:
Clean and gut the fish, make oblique cuts on both sides of the carcass and insert half a slice of lemon into them.
Place the prepared fish on a greased baking sheet, arrange onions cut into rings, diced potatoes and zucchini around, and thinly sliced mushrooms on top. Salt, sprinkle with pepper, pour over oil, add a little water and bake in the oven at 250 - 280°C.
Salmon carpaccio
Ingredients:- salmon fillet - 1 piece (lightly salted), cherry tomatoes - 3 - 4 pieces, capers - 6 - 7 pieces, olive oil - 3 tbsp. l., vinegar (balsamic) - 1 tbsp. l., lemon juice - 2 tsp., spices (oregano, ground black pepper) - to taste.
Preparation:
Take the salmon fillet and cut it as thin as possible (this needs to be done with a very sharp knife). Place the fillet pieces on a plate so that there are no gaps between them. In a small bowl, whisk together olive oil, vinegar and lemon juice. Pour the prepared mixture over the thinly sliced fish. Then sprinkle with spices to taste. Top with capers and chopped cherry tomatoes. After a couple of minutes, the dish will be soaked and can be served.
Sterlet in Italian
Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons cognac - 2 tbsp. l., 1 tbsp. spoon flour - 1 tbsp. l., yolk, - 1 pc., 100 g fresh mushrooms 1 fresh! - 100 g, potatoes - 200 - 300 g, butter, milk, salt - to taste.
Florency- cookies made from unleavened puff pastry. For florancy: 650 g, flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.
Preparation:
Poach the fish in white wine and cognac with finely chopped onion, a little butter and finely chopped tomatoes.
Sauce: sauté flour (1 tbsp) in oil, pour in the juice in which the fish was cooked, stir, strain. Dilute with milk to the desired consistency, add butter to taste, and yolk. Mix.
Wash, peel, chop, fry and mix with sauce.
Florency: Knead unleavened dough from flour, water, eggs, softened butter, citric acid and salt, roll it into a thin layer and cut out crescents using a notch. Bake in the oven until done.
Place the finished fish on a dish, pour the sauce over it, and spread the florence around it.
Cod Neapolitan style
Ingredients: cod fillet - 800 g, carrots - 2 pcs., onions - 3 pcs., apple - 1 pc., 125 g apple juice - 125 g, 1 tbsp. spoon vegetable oil - 1 tbsp. l., butter - 1 tbsp. l., curry - 1 tsp., ½ tsp. sugar - 1/2 tsp., lemon juice - 1 pc., salt, ground black pepper - to taste.
Preparation:
Wash the fish fillet, dry it, cut into small pieces and sprinkle with lemon juice.
Peel the onion and cut each onion into 8 pieces. Cut the peeled carrots into cubes, place in a deep frying pan with a thick bottom and sauté together with the onion in a mixture of vegetable and butter for 3 - 5 minutes. Then add sliced apple, pieces of fish, sugar, curry, salt, pepper. Pour in the apple juice, cover and simmer for 10 - 12 minutes.
Serve the finished fish with rice or boiled potatoes.
White fish in Italian
Ingredients: white fish fillet - 4 pieces of 100 g each, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.
Preparation:
Preheat the oven to 180C. Take the fillet and season with salt and pepper. Heat 1 tbsp. l. olive oil in a large frying pan and fry the fillets for 2 - 3 minutes until crispy. Place the fillet on a baking sheet. Cut the tomatoes in half and place on the fish. Chop the olives, place on the tomatoes, then add 25 g of pine nuts. Place the pan in the oven and bake for 12 - 15 minutes. Remove from oven and sprinkle with basil. Place on plates and drizzle with olive oil.
Bon appetit!
