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Bake mackerel on a bed of salt

Bake mackerel on a bed of salt

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Peel a fish, grate it and grate it.

Wash with cold water and allow to drain; possibly wipe with a towel.

In an oven tray, place baking paper and cover the entire surface with a layer of coarse salt of about 1/2 cm.

Place the dried mackerel over the salt and place the tray in the preheated oven.

Bake at medium temperature for about 30 minutes.

Good appetite!

Mackerel in the pan

My craving for mackerel came with spring, which is why I ran to Obor Hall and bought a few pieces, threaded, only good for cooking. Mackerel is a fish with a special taste and grilled or pan-fried cooking is truly phenomenal. I chose to cook it in the pan with a little sauce and a lot of appetite.

2 cloves garlic (optional)

2 tablespoons extra virgin olive oil

Lemon juice (1/2 lemon)

First of all, wash the fish well, dry it with paper towels, then salt and pepper it.

While the salt and pepper are doing their job, heat very little olive oil in a pan and chop the onion. Put the fish in the pan on the skinless side, over low heat, over which we add the chopped onion.

Mackerel is a fatty fish, so we don't need to mess with the oil. After about 4-6 minutes (depending on the thickness of the fillets) turn the fish on the side with the skin, add fish sauce, wine, garlic (optional), tomato juice and cherry tomatoes.

Keep the heat low for another 6-8 minutes until you notice that the sauce has the desired consistency. We need to get a small and concentrated amount of sauce. Towards the end we add the lemon juice and the parsley. If it is not salty enough, season a little more and if the tomato sauce is not a little sweet, you can drop a pinch of brown sugar in the sauce.

Grilled mackerel from the Ștefăneț family

Although they are followers of passive rest and you won't see them fishing much, the Ștefăneț family never misses an opportunity to taste new fish dishes. And after tasting something new, Cornelia tries to repeat the recipe at home.

"We do not have a favorite recipe. We like all the dishes based on prepared fish: grilled, baked on a bed of vegetables, in foil with vegetables, fried and, of course, our beloved sushi. We really like red fish, shrimp, squid… I think we should live by the sea or the ocean to have direct and cheaper access to all these culinary delights, ”smiles Cornelia.

  • 1kg of frozen scum,
  • 3 lemons,
  • Salt,
  • Pepper,
  • Spices for fish.

Listen to me, be sweet, put salt on the fish. a lot of salt

Of all the baked fish options I've tried, this one in salt crust is by far the best. The shell in which the fish is covered takes out all the best from it. It's easy to make and it's much more spectacular than the classic version of parchment paper or aluminum foil.

When I wrote here about the experience of fish in salt, most of the answers went to sea bream, a fish very popular in recent years in our country. A good one, by the way, but one step behind the sea perch, I think. I recommend the latter.

You will find it in fish stores under various names, sea perch is the most common, but there are also levrek, sea bass or sea wolf.

Because there are a lot of suspicious people regarding this recipe, including me I had my blockages in front of the salt mountain, I have to make some clarifications.

  • the meat of the fish comes out perfect and you won't have to drink 2 liters of water after it.
  • scales should not be removed, I have seen that some do this, I do not recommend, at least in the case of this fish is not mandatory, but in the end, with or without scales, the skin must be removed. which will be very easy to do anyway, you will like this operation.


  • 2 sea perch, about half a kilogram each
  • 1.5 kg coarse salt
  • 4 egg whites
  • two lemons
  • fresh thyme leaves, about two tablespoons
  • two bundles of parsley
  • 4-6 dried bay leaves

First heat the oven to 230 degrees. The fish is cleaned well inside until any traces of blood disappear, then dried by dabbing with paper towels.

Salt, egg whites and thyme leaves are mixed in a bowl. Water or wine can be used instead of egg whites. In the process of documenting the recipe, I read that flour can also be added. I went for the egg white, but for me the alternative would be just wine.

In a baking tray put a layer of 1 & # 8211 1.5 cm with salt, over which the fish are spread and dressed. On the outside with a bunch of parsley and 2-3 bay leaves, and on the inside they are stuffed with halves of lemon slices. The lemon also acts as a guard here, it will keep the salt out. Obviously, other wonders can be put inside the fish. Different herbs, you can put ginger, green onions, red, whatever goes through your head and that fits in combination with the fish. But for starters, it's okay with just lemon slices. You will really like what will come out of here, you will also have time to play with the flavors.

With the rest of the salt, wrap the fish well, leaving no uncovered areas, except for the tail and head. We don't care if they stay on the outside, it's their job, they will do their best.

If it is 230 degrees in the oven, it should be ready in 15 minutes. But keep in mind the weight of the fish. If, for example, you have a one-kilogram fish, the cooking time is about 30 minutes. There is also a more technical way to check the fish. With a metal skewer you put in the salt crust fixed in the middle of the fish, where it would be the thickest part. Leave it for a few seconds, then stick it on your chin, under your lower lip. It should be warm enough not to burn you. I did this, it's a very interesting exercise, I recommend it. By practicing, over time, it could be a good way to understand how baked fish meat works. You'll love playing with that too.

Remove from the oven, leave the tray to cool for at least another 5 minutes, without touching the crust. After which it breaks. An operation that is not so simple, but you do not have to call the master of the house for it. Towards the edge, where the salt is more golden, the crust will indeed be very hard and harder to break. With a spoon or a hammer for schnitzels you will succeed.

From here comes the more difficult part. It requires little work as an archaeologist. The way you remove the crust and skin will save you from any pieces of salt that fall on the fish meat. It's not as complicated as I let it be, it's enough to remove the salt with a kitchen brush. By the way, in order to be removed, the skin comes off the tail, with the fingers. You can also use a smaller knife here to avoid breaking the meat.

Bone the fish, if you don't want a little plate adventure. And that's about it. I do not recommend a gasket in any way. For the first experience like this, enjoy the simple taste of fish. Which will be spectacularly good.

Traditional recipes

In traditional gastronomy, there are several recipes that have their origin in the Brasov area.

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Brasov pancakes

Tasty, not fattening, pleasing to the eye, Brasov pancakes are in vogue in the menu of simandico restaurants.

For pancakes: 3 eggs, 1/2 l milk, 2 tablespoons flour, a pinch of salt.
For the filling: 300 g of liver, a medium onion, 200 g of mushrooms (a can), 2 eggs, a tablespoon of flour, parsley, dill, thyme (to taste).
For the shell: 2 eggs, breadcrumbs, flour.

Preparation: Make large, brown pancakes that, although eye-catching, should not be eaten. Finely chop the onion and brown in hot oil. Then add the chopped liver and mushrooms. Beat the two eggs for the filling well with flour. Mix everything well with chopped greens and salt to taste. Fill the pancakes and wrap the envelope. Then they are made into breadcrumbs, ie they are passed through flour, eggs and breadcrumbs and they are browned in hot oil. Serve hot with sour cream and chopped dill.

Tochitură from Brasov

You can also find it in restaurants, but the one at home is better.

Ingredients: 500 g fatty veal, 200 g liver, 200 g lung, 200 g heart, kidneys and other offal, 3-4 large onions, greens, 1 cup tomato broth, bone broth, 2 tablespoons lard, a glass small wine.

Preparation: Fry the meat in 2 tablespoons lard, then quench with soup and a little wine. Bring to a simmer. Meanwhile, fry the entrails on the embers, cut them into pieces and mix in the pan with the rest of the meat. Then add the broth, salt, greens. Let it boil for a few more minutes together, until the fat comes out on top. You can also add some finely chopped garlic. Serve hot with polenta.

Papanaşi as in Poiana

It is said that papanaşi, like in Poiana Braşov, are not eaten anywhere. Here is the secret of the famous dessert:

Ingredients: 300 g cottage cheese, 2 eggs, 2 sachets of vanilla sugar, a pinch of baking soda, 4 tablespoons of flour, salt.

Preparation: Mix enthusiastically, in a bowl, the cheese, eggs, sugar, baking soda with lemon, salt powder, the 4 tablespoons of flour. It can also be mixed with a wooden spoon, no mixer is needed. Put flour on your hands and take pieces of dough from which the donuts are made. It's pressed to look like little glues. A finger is made in the middle. Put them in flour and put them in a tuci or cauldron (not in a pan), in hot oil, fry (not much) on both sides, to become golden brown, take them out on a napkin to drain, powder with sugar. It is best to go with sour cream or a sweeter jam (rosehips, blueberries, cherries, plums).

Brasov salad

A salad is recommended for ladies who do not give up the diet.

Ingredients: 200 g salami, 150 g cheese, 300 g carrots, 500 g peas (canned), 150 g donuts in vinegar, 500 g dietary mayonnaise (or not), mustard.

Preparation: Cut the salami, cheese and donuts into vinegar. Drain the peas and pass through a healthy stream of cold water. Boil the carrots and cut them into cubes. Stir in all the ingredients, add the mayonnaise mixed with the mustard, arrange the salad on a plate or bowl and decorate with parsley or dill.

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Bulz from Moieciu

At a few name parties, the hosts tempt you with polenta. But the Moieciu bulzul is something very special.

It is a shepherd's bulz, perched on embers, embedded in hot polenta and cheese in fir bark.

Different varieties of cheese can be used: curd, urda, telemea, kneaded cheese.

Preparation: Make the polenta, take the bellows cheese from her mother, from the top of the mountain. Spread a piece of polenta on something clean and sprinkle enough cheese. Wrap it nicely, then fry it on the hot plate, or, as in the original version, in the hearth of the fire, until it is well fried. Remove the burnt crust, if it is ash, and serve hot, possibly with a cup of freshly milked and strained sheep's milk.

Bulz from Moeciu

Brumbet mackerel

Although you do not expect there to be fish recipes specific to the mountain area, it seems that the people of Brasov have invented at least one.

Ingredients: 300 g mackerel (two stronger specimens), 2 tomatoes, a carrot, a bunch of green onions, tomato juice, bell pepper, dill, oil, semi-sweet wine, salt, ground pepper.

Preparation: Wash the fish responsibly and clean it in the most ruthless way. Chop the vegetables, then respectfully place the asparagus in the oiled pan, along with the diced vegetables. Bake for half an hour. Serve with polenta.

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Wheat from Râşnov

It is a cake that can be filled with apples, cow's cheese with raisins, vanilla cream (the specialty of a confectioner from Râşnov).

All philosophy is the triangle. To obtain the shape of a trine, proceed as follows: a sheet well greased with melted butter is folded lengthwise, in 3 equal parts. At one end, on the middle side, put a spoonful of filling, then gather the sides over it.

The result is a long, convex rectangle on one side. Bend in the shape of a triangle along the length of the filled portion, then fold the triangle further, filling in successive layers of dough. The final edge bends inward.

The trine will sit on the edge in the buttered pan. Grease the top with butter. Bake and then syrup.

Pretzels from Council Square

The recipe for real pretzels seems to be kept a great secret. Tourists passing through Brasov say that nowhere are there pretzels like in the city center. Not even in Bavaria, the area of ​​origin of Brezeln pretzels. The recipe from Brasov has secret ingredients.

The flour with the yeast, the sugar, a little warm milk mix well, then cover and leave to rise for 20 minutes. Then add the rest of the milk, salt and knead well, obtaining a bubble-free festive dough.

The dough is made into sausages the thickness of a pencil and about 30 cm long. Roll and form pretzels. Then leave in an oven tray for 15 minutes, to rise in a warm place, cover. Boil 2 liters of water. Put a pretzel in the boiling water with a spoonful of foam. As soon as they reappear on the surface, take them out and place them in a tray lined with flour. Sprinkle with coarse salt, poppy seeds, sesame seeds. Put in the oven, preheated to 220 C for 15-20 minutes.

And the pretzels from Brasov are ready.

"Shut up and swallow" as in Făgăraş

Radu Anton Roman, originally from Făgăraş, recommended this dish, accompanied, of course, by anecdotes and stories related to the dish whose name urges it to be eaten.

Ingredients: cornmeal, 400 g bellows cheese, 200 g cream, 400 g smoked bacon or kaizer, 100 g butter, a liter and a half milk, 4-5 eggs, salt.

Preparation: Make a polenta from milk with salt instead of water, fitting so that it is not too hard, but not porridge. Grease a saucepan with butter (and on the edges) and place: a layer of polenta (about 1 cm), a layer of bellows cheese, a tablespoon of sour cream, finely chopped pieces of bacon (kaizer), pieces of butter, all about 1 cm. Fill alternately with polenta until the pan is filled with a thicker layer of polenta. Take the eggs and press them on the polenta layer, forming some depressions in which some pieces of butter are stuffed. In these holes, break the eggs, sprinkle with salt and put them in the hot oven until the egg whites coagulate.

Feldioara semolina pie

The trapped milk is placed in a large vailing, over a layer of clean straw covered with a cloth. It is kept like this for 2 or 3 days, after which it is passed through the mincer and mixed with sour cream and eggs, only the beaten egg yolks. Add a little sugar and vanilla to taste.
The dough made with yeast, like in a cake, is spread on a sheet and placed in a greased tray. Place a layer of semolina boiled in milk, with raisins, and then the filling prepared before and bake in the wood oven, until nicely browned.
Recipe collected from Mrs. Zenovia Sibian from Feldioara

Descent bread

The village of Cobor attracts you with its natural beauty: located near Făgăraș, it is surrounded by hills with multicolored hay, which are lost in secular oak forests. Although many of the villagers have moved to the city or to other countries, some of the remaining 150 inhabitants retain their old habits. And what better way to make a Szekler goulash than a healthy mayonnaise pita?
The wooden trough is a place of honor on the wall, in the summer kitchen. In it the housewives nest flour, lukewarm water, salt and mayonnaise. Mixed, kneaded, beaten well in the trough, rested for a few hours until two fingers grow, moved to the clay oven behind the embers, on a bed of cabbage leaf or a layer of bran and "forgotten" for about two hours in the heat, beaten again of thick, well-cooked skin - this is the journey of the Szekler pita of Cobor.

Mocănească Pie (Sacele)

Mocanească pie, a hundred-year-old recipe, inherited from ancestors of Mocanii from Săcele, was made only from flour, eggs and cheese, was not sweet and was usually baked in a pan of tuci, in which he was putting on goose fat.
Ingredients for 4 pies:
500 gr. dough flour,
200 gr. flour for processing,
1 glass of lukewarm water,
1 or,
1 teaspoon salt,
100 gr. Oil or lard,
1 liter of oil for baking pies.
400 gr. bellows cheese,
2 eggs.
Method of preparation:
1. Make a dough from flour, water, egg and salt (the consistency should be like that for homemade noodles).
2. Dough the worktop well, turn the dough upside down, knead a little more and then divide it into 8 equal parts.
3. On each side, a round sheet of about 20 - 22 cm and 3 - 4 mm thick is made with the twister.
4. Put the butter or melted lard in a saucepan and then grease each of the 8 small sheets.
5. When the butter has coagulated a little on the sheets, roll each sheet separately and squeeze it into a snail.
6. The snails spread out again, forming 4 pairs of small leaves.
7. Crush the bellows cheese well and mix with the 2 eggs. If desired, you can add a little chopped green dill.
8. The cheese is divided into 4 parts and spread on 4 of the 8 sheets.
9. The remaining 4 sheets are placed on top of the cheese ones, and rolled around each pie, twisting and turning the 2 edges.
10. Prick each pie with a fork and bake one by one in a very deep pan with plenty of oil, so that the pie is completely immersed.
After browning on one side, turn the pie on the other side with a spatula.
Serve hot.

Poultry food with plums (Poiana Mărului)

1 chicken, 100 grams butter, 40 - 50 prunes and lightly smoked, 1 finely chopped onion, 2 tablespoons caramelized caster sugar, salt
Method of preparation:
The pieces of meat are browned in half butter, adding the necessary salt. When the meat is ready, take it out on a plate and sauté the onion in the remaining butter. When the onion has softened, pass it through a sieve together with the sauce in which the bird was suppressed. Place the pieces of meat in a saucepan, adding the well-washed and slightly fried plums to the rest of the butter, the necessary salt, the sauce and soup of meat or bones to cover them and put them in the oven to reduce to the right heat. Before serving, add the caramelized sugar, quenched with 2-3 tablespoons of water.
This dish is served at lunch, with hot polenta next to it.
(Maria Clopoţel, Poiana Mărului, Braşov County)
(Ioan Prahoveanu, Delia Barbu, Veronica Bogoiu, Roxana Cornea, Food, dishes and medicines from the Brasov area: traditional gastronomic atlas, Brasov, C2 Design, 2009)
Photo credit:

Wasp's nest (Brașov area)

800 grams of flour, 4 egg yolks, yeast a cup of milk in which put 5-6 pieces of sugar and leave to rise.
Method of preparation:
Mix the flour with the milk and yeast on the board until a dough is made. If the dough is too thick, milk can be added. The whole dough is divided into 3. Separately mix 300 grams of sugar with 300 grams of butter which in turn is divided into 3. A part of the dough is spread in a rectangular shape and greased with a part sugar butter. Then roll and cut the 5-8 cm pieces that are placed in the greased pan on the sides. Do the same with the dough left to rise. Put the pan in the oven when it is half filled and syrup it with milk mixed with sugar and vanilla. Bake and then eat.
Recipe from Sânziana Migia from the volume edited by Georgeta Filitti, Recipes collected from five Brasov, Brasov, Libris Editorial, 2017

Small donuts with cheese (Brașov area)

2 glasses of hot milk with 160 grams of butter, 1 teaspoon salt, pepper to taste. When the milk boils, pour 2 glasses of flour. Set aside and chew well. When cooled, add in turn (stirring after each) 6 whole eggs, 240 grams of grated cheese. Grease the pan, sprinkle with flour and put piles of teaspoon.
Recipe from Sânziana Migia from the volume edited by Georgeta Filitti, Recipes collected from five Brasov, Brasov, Libris Editorial, 2017

Walnut cake - Codlea

The recipe is known for the fact that it was not absent from Codlene weddings.
Wheat ingredient:
- 4 eggs
- 1 tablespoon of lard
- 250 g caster sugar (one cup)
- 375 g ground walnuts (one and a half cups)
- 250 ml of milk (one cup)
- flour as it contains
- 1 sachet of vanilla sugar
- 1 teaspoon lemon peel
- 1 tablespoon of baking soda quenched with vinegar
- a pinch of salt
Countertop preparation method:
Mix the yolks well with the lard and sugar.
Add the milk, 250 g of walnuts (a cup), salt powder, vanilla sugar, lemon peel, baking soda and flour. Whisk the egg whites and incorporate into the dough. The consistency of the dough should be like a cake batter.
The composition is placed in a pan greased with lard and lined with flour, measuring 30 cm x 40 cm and placed in the preheated oven. Leave until the toothpick test passes or comes off the edge of the tray.
After it has cooled, cut the top in half and syrup both sides, with a syrup consisting of 4 tablespoons of sugar, a cup of water (about 200 ml) and a rum essence.
Cream ingredients:
- 1 packet of butter at room temperature
- 250 g powdered sugar
- 4 sachets of vanilla sugar
- Lemon juice
Mix everything to the consistency of a foam, and at the end add the lemon juice and a tablespoon of warm milk or warm water.
Put the cream between the two syrupy tops. 2 tablespoons of the cream are kept, which will be put on top and over which the rest of the walnuts will be sprinkled.
(Recipe source: Mrs. Lazăr Florentina- Codlea)

"Coca-n foie" pepper cake

The Codlen recipe is more than 100 years old and was indispensable at card game evenings, being served with a mulled wine.
It can also be fasted, replacing milk with mineral water and lard with oil.
- 750 g flour
- 250 ml of milk
- 1 ou
- a cube of yeast (25 g)
- 800 g sugar
- 300 gr lard (or butter)
- 100 ml of olive or sunflower oil
- 4 sachets of vanilla sugar
- 35-40 g of cinnamon
- 20 g of pepper
- A pinch of salt
Method of preparation:
Heat the milk with 1 teaspoon of sugar, yeast and salt powder to make a mayonnaise.
Add the mayonnaise over the flour, then the egg, 1 sachet of vanilla sugar and a large spoonful of lard.
Knead well and divide into 7 equal pieces, which are stretched into thin sheets each. Take each sheet and grease with melted lard and olive oil / sunflower, then sprinkle with sugar, cinnamon, pepper and vanilla sugar. Place another sheet over the greased one and repeat the procedure for each sheet separately.
After this procedure, fold all 7 greased sheets in two, place them in a greased or lined tray with 30 cm x 40 cm baking paper and spread over the entire surface of the tray.
Leave to rise for approx. 20 minutes and bake for approx. 45 min at 2000 C, until golden.
After cooling, cut into generous pieces.
(Recipe source: Mrs. Grapă Elena- Codlea)

Nostalgic mackerel

There are so many wonderful things we don't know about each other, whether they are Transylvanians, Moldovans or Wallachians, that we become immature and in a hurry to notice our flaws.
Moreover, there are rhythms, celebrations and ways of life of small or urban communities of a unique beauty that make their mark on us permanently, giving birth at a mature age to sweet nostalgia, meant to approach when they are away from home, people who otherwise would not say a word.
Galați, that remote port for most, home to a handful of gentle Moldovans most of the time, drunk violent, cosmopolitan and surrounded by beautiful girls, drunk on lime boulevards and forever on the promenade on the seafront, has as a symbol of spring mackerel .
The moment it starts to climb the Danube and appears in, say, the territorial waters of the city, it becomes the center of attention of the entire community. It is sold from a small boat under the willows, from a clandestine bag through notaries, banks and public institutions, it is ordered and pre-ordered, tables are made in excel and the number of pieces purchased is declared in a whisper, at the cigarette break. This fish is so important that there has been a serious attempt to move the city's day around its annual appearance.
The apogee is reached by the Flowers. Every good house in Galaţi has willow branches above the door and beyond it, the sweet marine smell of roasted mackerel. If you are less faithful, the neighbors will make sure they put a bunch of willow twigs over the door, wrapped around the internet cable, and if you are out of the world, they will bring you shy and smiling, two Danube mackerel. , warm and fragrant because there is always room for them on their table.
The city smells of mackerel for three days. On the seafront, during the festival, the grills creak under their weight and no matter how hard you try to get away from the city, you will invariably reach the last hamlet, in front of the same wonderful spring symbol of this cheerful community.
Apologizing for the long and nostalgic introduction, I propose a recipe for preparing mackerel, as I find it suitable for my taste, without blaming for a moment its classic cooking, grilled with lots of lemon and human bread.

Peel a squash, grate it and squeeze the juice out of the blue skin. Salt it on the outside and inside with coarse sea salt if you have it.

Put the fish in the pan, on baking paper, together with 1-2 ripe and pricked tomatoes on top, 1 large hot pepper and 5 cloves of garlic. Sprinkle everything with a little olive oil and put in the preheated oven at 220 degrees for 25 minutes.
Meanwhile, make a fluffy polenta.
Tomatoes, hot peppers and garlic, now ripe, peel them, strain them, add lemon juice, salt and pepper.

Place each mackerel on a bed of polenta and caress with the aromatic and spicy juice.
Eat with your neighbors, not alone, no matter where they come from and especially love their nostalgia and annual rhythms because there are so many wonderful things we don't know about each other, being Transylvanians, Moldovans or Muntenians…

Baked chicken in delicious marinade on a bed of caramelized fruit & # 8211 a perfect combination!

Put in honey and orange marinade on a bed of fruit. Amazingly tasty and less commonly prepared baked chicken. This preparation must be present on every holiday table on New Year's Eve. The chicken is tender and juicy, with a pleasant orange taste, and the caramelized fruits combine perfectly with the delicate meat.


-2 pieces of star anise


1.Prepare the marinade. Peel an orange and grate it.

2.Cut the orange in half and squeeze the juice from one of them. You won't need the second half.

3. In a jar, put the mustard and place the vertical blender on top. Then pour the orange juice and vinegar, add honey and oil. Turn on the blender at full speed and mix the marinade, at first without lifting the device, then gradually lifting it. The marinade must be homogeneous.

4.Add the orange peel and mix.

5.Wash the chicken, then dry it well with a paper towel on all sides. Rub it with salt inside and on the surface, then grease it with marinade.

6. To make the chicken look good on the festive table, tie the legs with a string.

7.Put the chicken in the sleeve, then pour in the remaining marinade. Tie the mason on both sides.

8. Bake the chicken in the preheated oven at 180 ° C for about 1 hour.

9. A few minutes before the chicken is ready, cut the sleeve and uncover the meat, then set the maximum temperature and let it brown.

10.Prepare the fruit bed. Peel an orange, grate it and slice it.

11. Cut the apples into pieces the same size as the orange slices.

12.Prepare the caramel. Add the sugar to the hot pan and mix with a wooden or silicone spatula. On medium heat, wait until the sugar melts and gets a darker color.

13. At this point, add butter and mix until smooth.

14. Pour hot water, mix and boil the caramel for 1-2 minutes, until the syrup thickens.

15. Carefully place the apple and orange slices in the pan. After 1 minute, turn the fruit on the other side and add the aniseed stars. Cover the pan with a lid and simmer the fruit for a few minutes. They must become soft, but maintain their shape.

16.Place the fruits nicely on the serving platter and you can sprinkle them with caramel.

17. Place the baked chicken on top and grease it with honey and orange marinade.

Beautify the dish with mint leaves and you can serve it. The meat is particularly tasty, tender and juicy.

Baked mackerel with mustard sauce

We have to start here from a painful truth, there is a big difference between a grilled mackerel and a baked mackerel. There is a big difference in principle between any fish on the grill and one in the oven. But in particular, here she is even bigger.

The truth is, grilled mackerel is spectacularly good. If done correctly. About what grilled mackerel means properly, I wrote a few things here.

There are enough who do not even want to hear about any other option. Grilled mackerel, polenta, garlic. And then just philosophy at the table you share with your people, that you just don't have to blaspheme to eat grilled mackerel yourself.

This requires a wine after, a brandy before, that the tongue, the soul and the mind must also be helped.

Maybe the seasonality makes it so desirable, maybe even those 2-3 months when we have access to it make the mackerel in our heads even better, it is certain that this fish is on the list of those dishes that make our world a little better.

However, as we do not all have access to a grill, the compromise option would be the mackerel in the oven. For the fried mackerel version, things are too complicated there, mackerel in hot oil in your kitchen you do only after you have obtained permission from the environment, firefighters and the written consent of the neighbors. So I'll just limit myself to this simple version of baked mackerel.

Which I have now made a very good sauce, but take this as a side option. After the garlic sauce. That's where life comes from. But if you do not want garlic, then it must be a mustard berry sauce, that goes great.

(for fish)

  • 2 mackerel
  • a clove of crushed garlic
  • the juice of half a lemon
  • half orange juice (no fad, it really tastes good)
  • 2-3 tablespoons of olive oil
  • 1 tablespoon fresh thyme
  • salt
  • pepper

(for mustard berry sauce)

  • a spoonful of cornmeal (15 grams)
  • 1 tablespoon mustard seeds
  • 75 ml milk
  • 75 ml cooking cream
  • 10 g butter
  • ½ grated garlic clove
  • 1 teaspoon fresh thyme
  • 1 tablespoon chopped parsley
  • salt
  • pepper

Thoroughly clean the mackerel inside, intestines, gills, get rid of scales, wash them and dry them well with absorbent paper. I recommend making 3 notches on both sides at equal distances from each other.

If you want to go for the simple option, you just have to give the fish salt, pepper and oil. It could be enough, leave the taste of the fish alone, enjoy it as it is, I promise you it will be fine. If you are a brave man by nature, go a little further, there will be at least two of us who have done this.

So make a mixture of oil, lemon juice, orange, crushed garlic and fresh thyme. Salt and pepper. Grease the fish well, especially inside, then let them lie in that juice for at least a quarter of an hour in the refrigerator.

Preheat the oven to 220 degrees. Sounds like a lot, it's not, I assure you. The tray with the cold fish will lower the degrees in the oven, most likely the baking temperature will be somewhere around 200-205, like that.

Spread baking paper on a tray. Also baking, but with low edges. You can also grease the paper with very little oil. Put the fish, inside which you have put some halves of lemon slices in the meantime. Or even orange. You can do this even in the notch, they will look even better on the plate.

Leave them in the oven for 20-25 minutes. But take these times with a high level of relativity. It depends on the oven or the size of the fish. Or how well done you want them to be. But an average in this case would be about that.

Finally, on the plate, I put some thin strands of green garlic with thyme.

While the fish is in the oven, you can take care of the sauce.

Put the milk in a saucepan and boil over low heat. When heated, pour the cornstarch. A phone would fit you well here. Mix well and let that cornflower swell until everything becomes a paste. Turn down the heat, add the sour cream, butter, garlic and thyme. Stir well for another 2-3 minutes. Add the chopped mustard. Don't forget salt and pepper. If you find the sauce too thick, heat a little more milk there. As you wish.

This is a sauce that should reach at least 4 mackerel. It's like a polenta paste with milk, mustard and spices. And it's good and bad.

Danube mackerel in the oven. in parchment

One of the delights of spring is mackerel, which in March-April begins to climb from the sea to the mouth of the Danube upstream, to lay its eggs. Although it is a bit bony, the flavor of fatty meat is worth the effort. The Danube smokes or dries it, and fresh on the grill or in the oven in parchment or aluminum foil is a culinary wonder. All the flavor of this fish lies in its fat. If it is put on the grill directly, all the fat will drain on the embers and will be lost. Yes, and it is good, especially since it can grow so that the bones can no longer be felt, here is a tried and enjoyed recipe.

Among the best mackerel I ate were in the 90's at Mile 23, a family of fishermen. In those days, parchment had not reached the Delta, baking paper had barely appeared in some stores. Therefore, in the Delta they were prepared wrapped in newspaper and put in the oven. In the first phase, I was a little upset when I saw the newspaper there, but it passed quickly. The mackerels were grade 100.

In the shops I noticed that besides our Danube mackerel, there is also a species of mackerel brought from Greece. It is easily recognizable, it is longer and weaker. Being caught directly from the sea, it does not have the same flavor as our mackerel, plus it is very weak in the sense that it has no fat. Danube mackerel has this taste only in spring, precisely because it enters the Danube & # 8211, that is, fresh water, and the meat changes its taste into the known one. So, be careful what you buy, not that the Greek one wouldn't be good, but it doesn't compare.

In addition to salt, pepper and lots of lemon, mackerel also needs a white wine, cold and dry, a recommendation would be a Fetească Albă. It is also worth noting, in the most serious way, the Colloquium in Athens, from the Cotnari Wine House. I prepared two mackerel as I learned in Delta:

May mackerel in the oven

In recent years, mackerel has become a rarity. Even in this part of the year when it should be abundant, it is difficult to find and, when we meet it, it has a cost. However, when it comes to lust, we make sacrifices & # 8230

Ingredients (2 servings)

-2 mackerel of 250-300 gr each piece (bigger than that they are too fat)
-1 lemon
-1/2 teaspoon red pepper
-a few dill threads
-2 strands of green garlic
- coarse sea salt
-200 gr red potatoes, cut into slices and cook for 5 minutes with a bay leaf and salt
-a sweet paprika powder
-olive oil

1.Clean the mackerel like any other fish, taking care not to scatter the gall inside. It is grown along the entire length of the body to neutralize some of the bones that can cause us problems, it is thoroughly wiped off with water and sanitized with salt and red pepper.
2.Crush the garlic together with a part of the dill and use half of the paste obtained to fill the fish cavity, in which you also add a slice of lemon.
3.Spray a tray with a little olive oil (it's a fatty fish, but it can still stick and you don't want that). Place a few slices of lemon and place the fish on top. In the free space you will place the slices of fried potatoes, powdered with a little sweet paprika. Place the pan in the oven at 180 degrees for 10 minutes, during which time the fish should brown slightly.
4.Remove the tray, turn the fish on the other side, taking care to keep it perfectly whole.
Return to the oven for another 10 minutes, until it acquires a beautiful color on this side and we feel that all the flavors have been released. You can wrap the mackerel in aluminum foil or baking paper, but it won't look the same.
Use the remaining lemon to enliven the fish, nicely placed next to the potatoes, on which we sprinkle the remaining garlic paste.

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