Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of delicious and healthy meals: first of all, independent second, then - soups and cutlets, snacks, pastries, salads and even dumplings. Depending on whether the fish is oceanic, marine or freshwater, fish dishes differ in shades of tastes and smells. You can cook it in different ways: fry in a pan, boil, bake in the oven, grill, salt or eat raw. Minced meat is rolled from fish and put into pies and casseroles as a filling. Asian cuisine is famous for its fish dishes, especially fish salads, which are often present raw fish. Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, such fish is easily digestible and suitable for those who count calories. It is considered a great culinary skill to be able to fry a marine creature with a crispy crust: it does not take much time to bring the fish to readiness, and high temperature is necessary for the formation of the crust, so only those who often experiment with types of fish cooking can achieve the perfect balance. Cooking from fish, namely from salmon, salmon and tuna, is easy delicious carpaccio and timbale, herring is 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 down.
National Italian cuisine has evolved over many centuries. With the discovery of the New World, such products 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 have four to eight ingredients, with the emphasis not so much on the ingredients as on the preparation and process of preparing the food. 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, ricotta gnocchi, frittata, lasagna and, of course, pasta with various toppings, from mushrooms to seafood and different types meat. In Italy, no meal is complete without cheese and wine, and coffee can be distinguished from non-alcoholic drinks. Italians are great at making desserts. Tiramisu, sabayon and panna cotta are served today in all restaurants in the world, and their delicate taste cannot be confused with anything else.
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I propose to 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 vegetables. Cut the garlic into small pieces. Remove the skin from the tomatoes and cut into slices. Do the same with the bow. Lemon cut into thin rings.
Rinse and clean the fish. salt sea salt, to sprinkle provencal herbs, spices for fish, pour over lemon juice. Leave to marinate for a few minutes.
Prepare a piece of foil by folding it into three layers. Brush the foil with olive oil and lay the marinated fish skin side down. Drizzle fish with soy sauce.
Sprinkle with chopped garlic.
Place onion rings on top.
Then lemon rings. If necessary, lightly salt the vegetables.
Then arrange the tomato slices on top.
Add salt and pepper to taste. Fold the foil in the shape of a boat, leaving a little of the top open. Place the fish in a preheated oven at 180 degrees to bake for 15 minutes.
After 10 minutes, remove the fish in foil from the oven and sprinkle with grated Parmesan. Place back in oven until cheese is melted.
Pink salmon in Italian is ready.
You can serve fish in Italian right in foil with any side dish, if desired. Carefully pry the fish with a knife, the flesh is easily removed along with the vegetables, and the skin remains on the foil.
Fish meals in Italian cuisine(recipes)
We always associate every cuisine of the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza is Italy, and so on. But in every kitchen there are other dishes that are prepared 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 will 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, she achieved such popularity thanks to pizza, pasta and other dishes. And, it also differs in 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 of which have the common name "pasta". They are of various shapes and sizes and are added to soups, served with sauces.
I want 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 are more popular - beef and veal. 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. BUT small fish rolled in flour and fried until crispy. In this region, a large presence and fish soups. Such a varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cakes, 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 pike fish cakes, then " Delicious recipes"You will always be helped. Happy cooking.
Fish in Sicilian style
Ingredients: large fish (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.
Cooking:
Clean and gut the fish, make oblique cuts on both sides of the carcass and put half a slice of lemon into them.
Put the prepared fish on a greased baking sheet, spread the onion sliced into rings, diced potatoes and zucchini around it, and thinly sliced mushrooms on top. Salt, sprinkle with pepper, pour over with oil, add a little water and bake in the oven at 250 - 280°C.
Salmon carpaccio
Ingredients: salmon fillet - 1 pc (slightly 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.
Cooking:
Take the salmon fillet and cut it as thin as possible (you need to do this with a very sharp knife). Lay the fillet pieces on a plate so that there are no gaps between them. In a small bowl, mix olive oil, vinegar and lemon juice. Pour the thinly sliced fish with the prepared mixture. Then sprinkle with spices to taste. Arrange the capers and chopped cherry tomatoes on top. After a couple of minutes, the dish will be soaked and it can be served at the table.
Sterlet in Italian
Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons of 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.
Florence
- biscuits made from unleavened puff pastry. For flourency: 650 g flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.
Cooking:
Put the fish in white wine and cognac with finely chopped onion, a small amount butter and finely chopped tomatoes.
Sauce: fry flour (1 tbsp. L) in oil, pour in the juice in which the fish was cooked, mix, strain. Dilute with milk to the desired consistency, add butter to taste, yolk. Mix.
Wash the mushrooms, peel, chop, fry and mix with the sauce.
Flourancy: from flour, water, eggs, softened butter, citric acid and mix salt unleavened dough, roll it into a thin layer and cut out crescents using a notch. Bake in the oven until done.
Put the finished fish on a dish, pour over the sauce, and spread the florenci around.
Cod a la Neapolitan
Ingredients:
cod fillet - 800 g, carrot - 2 pcs., onion - 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.
Cooking:
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. Peeled carrots cut into cubes, put in a deep frying pan with a thick bottom and saute together with onions in a mixture of vegetable and butter for 3-5 minutes. Then add sliced apple, pieces of fish, sugar, curry, salt, pepper. Pour in apple juice, cover and simmer for 10 - 12 minutes.
Serve fish with rice or boiled potatoes.
white fish in Italian
Ingredients: white fish fillet - 4 pieces of 100 g, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.
Cooking:
Preheat oven to 180C. Take the fillet, season with salt and pepper. Heat up 1 tbsp. l. olive oil in a large skillet and fry the fillet for 2 - 3 minutes until crispy. Transfer the fillet to a baking sheet. Cut the tomatoes in half, put on the fish. Cut olives, put on tomatoes, then add 25 g pine nuts. Place the tray in the oven and bake for 12 - 15 minutes. Remove from oven, sprinkle with basil. Divide among plates and drizzle with olive oil.
Bon Appetit!
Fish dishes in Italian cuisine (recipes)
We always associate every cuisine of the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza is Italy, and so on. But in every kitchen there are other dishes that are prepared 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 will 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, she achieved such popularity thanks to pizza, pasta and other dishes. And, it also differs in 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 of which have the common name "pasta". They are of various shapes and sizes and are added to soups, served with sauces.
I want 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 are more popular - beef and veal. 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. And small fish are rolled in flour and fried until crispy. This region also has a large presence of fish soups. Such a varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cakes, 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 pike fish cakes, then “Delicious Recipes” will always help you. Happy cooking.
Fish in Sicilian style
Ingredients: large fish (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.
Cooking:
Clean and gut the fish, make oblique cuts on both sides of the carcass and put half a slice of lemon into them.
Put the prepared fish on a greased baking sheet, spread the onion sliced into rings, diced potatoes and zucchini around it, and thinly sliced mushrooms on top. Salt, sprinkle with pepper, pour over with oil, add a little water and bake in the oven at 250 - 280°C.
Salmon carpaccio
Ingredients:- salmon fillet - 1 pc (slightly 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, ground black pepper) - to taste.
Cooking:
Take the salmon fillet and cut it as thin as possible (you need to do this with a very sharp knife). Lay the fillet pieces on a plate so that there are no gaps between them. In a small bowl, mix olive oil, vinegar and lemon juice. Pour the thinly sliced fish with the prepared mixture. Then sprinkle with spices to taste. Arrange the capers and chopped cherry tomatoes on top. After a couple of minutes, the dish will be soaked and it can be served at the table.
Sterlet in Italian
Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons of 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.
Florence- biscuits made from unleavened puff pastry. For flourency: 650 g flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.
Cooking:
Saute the fish in white wine and cognac with finely chopped onions, a little butter and finely chopped tomatoes.
Sauce: fry flour (1 tbsp. L) in oil, pour in the juice in which the fish was cooked, mix, strain. Dilute with milk to the desired consistency, add butter to taste, yolk. Mix.
Wash the mushrooms, peel, chop, fry and mix with the sauce.
Flourancy: from flour, water, eggs, softened butter, citric acid and salt, knead unleavened dough, roll it into a thin layer and cut out crescents using a notch. Bake in the oven until done.
Put the finished fish on a dish, pour over the sauce, and spread the florenci around.
Cod a la Neapolitan
Ingredients: cod fillet - 800 g, carrot - 2 pcs., onion - 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.
Cooking:
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. Peeled carrots cut into cubes, put in a deep frying pan with a thick bottom and saute together with onions in a mixture of vegetable and butter for 3-5 minutes. Then add sliced apple, pieces of fish, sugar, curry, salt, pepper. Pour in apple juice, cover and simmer for 10 - 12 minutes.
Serve fish with rice or boiled potatoes.
White fish in Italian
Ingredients: white fish fillet - 4 pieces of 100 g, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.
Cooking:
Preheat oven to 180C. Take the fillet, season with salt and pepper. Heat up 1 tbsp. l. olive oil in a large skillet and fry the fillets for 2 to 3 minutes until crispy. Transfer the fillet to a baking sheet. Cut the tomatoes in half, put on the fish. Cut olives, put on tomatoes, then add 25 g of pine nuts. Place the tray in the oven and bake for 12 - 15 minutes. Remove from oven, sprinkle with basil. Divide among plates and drizzle with olive oil.
Bon Appetit!
