Trout brine

Peel a squash, grate it and squeeze the juice. Add a little salt to the inside. I stuck a little to the grill) The tomatoes are also put on the grill to bake. We prepare the brine as follows:

Chop the garlic, chop the peppers into rounds, peel the tomatoes and chop them finely, heat the water, add salt (depending on how salty you want it to be), thyme, garlic, chopped tomatoes, peppers, green parsley, put the fish in a bowl and pour the mixture over it.


Mackerel brine

The fish is cleaned, washed well, seasoned with salt and pepper and put in the oven for 30-40 minutes. at 180 degrees. For the brine: cut the onion and garlic and cook. Meanwhile, the tomatoes were put in boiling water for about 3-4 minutes. so that it can be peeled more easily. After peeling, they were cut into quarters and added over the onion and garlic. After the pepper has been cooked, cut it and add it to the pan. Towards the end, add 300 ml of water, bring to the boil, add the greens and turn off the heat.

It can be served with polenta.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Tricks for tasty pickles

  • Vegetables should not be crammed because they need to breathe
  • Choose carefully the spices: garlic, horseradish, mustard seeds, bay leaves, dill (seeds, stems and flowers), celery leaves. In addition to their taste, they also have an antibacterial role and are healthy
  • The bitterness of cucumbers can be removed if, after being cut into slices, they are placed in lightly salted milk for ten minutes.
  • Pickles will not mold if a rare cloth bag filled with mustard seeds is placed in the jar, covering the surface of the pickles well to the edge of the jar.
  • As for dried vegetables (celery, carrot, parsnip), they can be stored from one year to another in cloth bags through which air can enter.

Trout brine with green polenta

The first step is trout fillet fresh. The first time, two perpendicular incisions are made, one at the head of the fish and the second at the tail. They are then joined with a third cut in length and go with the knife along the spine, with light movements. The fillets obtained are shaped, ie the edges are cut with fat and the remaining bones are removed, then the skin is removed. What is left of the fish, ie the bones, the head and the remains of fatty meat, are not thrown away. They are used to make a stock of fish.

For stock fry the fish remains in olive oil, over which water and garlic are added. At the end, the fish stock is passed through a fine sieve that has the role of straining all the bones and large pieces of meat and skin, so that only the resulting sauce remains. It is, in fact, a concentrated fish sauce and is used to flavor various dishes.

The preparation follows vegetable sauce. First, cut the red onion, then clean the seeds and cut large pieces of hot pepper and capsicum. Next are the tomatoes, which are cut into four. All the vegetables are fried in the pan in which the fish stock was previously worked in order to borrow their flavors, together with olive oil. Then add the fish stock over the vegetables and continue cooking for a few minutes. After they have hardened, put the vegetables in a blender, together with a cube of butter and mix until they turn into sauce. Before serving, the sauce is passed through a sieve to obtain a fine texture.

Meanwhile, put a few cloves of garlic in a pot of hot oil and leave for about 30 minutes to obtain. candied garlic.

The next step is preparation of green polenta. For this, first prepare, in a blender, a parsley sauce from: parsley, bacon oil, salt and water.

In parallel, boil water for making classic polenta. Gradually add: butter, olive oil and cornstarch, stirring constantly, and finally finish with liquid cream to get a creamier texture of polenta.

The parsley sauce will mix with the hot polenta until its color becomes homogeneous.

The last step is preparation of fish fillets. They they are prepared in 2 ways different.

One will fry and the other will cook under vacuum.

For sous vide trout, a special bag is used in which olive oil and candied garlic are added, together with the fish fillet, it is emptied and placed in a container with a controlled and constant temperature of 45 degrees, for 4 minutes.

For fried trout put olive oil on the grill or in the pan, sprinkle corn and salt on the whole surface and then put the fillet for 1-2 minutes on each side.


Preheat the oven to 200 ° C and insert two baking trays to heat. Put the potatoes cut into quarters in length in a large pot and fill with boiling water. Bring the potatoes to a boil again, then simmer for 5 minutes. Drain and bring back to the pot.

Sprinkle the potatoes with olive oil and mix. Spread on one of the hot trays and bake for 10 minutes. Turn and bake for another 10 minutes, turn again and bake for another 5 minutes, or until tender.

Meanwhile, season the cleaned and thawed trout, inserting a tarragon thread into them. Cut 4 pieces of aluminum foil, large enough to wrap a fish. Cut into two slices of orange and lemon. Divide half of the citrus slices into 4 sheets, place the trout on top and cover with the rest of the slices. Sprinkle each fish with 1 tablespoon of orange juice.

Fold the foils, twisting the edges and squeezing them so that the fish are tightly packed. Place the packages on the second baking tray and bake for 20 minutes.

While the fish and potatoes are cooking, prepare the sauce. Grate the cucumbers, put them in a strainer and press until all the water drains from them. Mix the yogurt, cucumbers and chopped mint and season with salt and pepper to taste.

Arrange the fish, orange slices, lemon slices and potatoes on hot plates. Garnish with watercress and serve with cucumber sauce.


How to make Oltenian chicken brine, a traditional recipe?

The chicken is thoroughly groomed: it is checked for feathers, down and tulle, it is spoken (if necessary) and its gland is cut from the tartite. Then it is cut into suitable pieces: the wings, the thighs sectioned in the upper and lower ones, the chest with skin and bone cut in half and then in quarters, the back cut in 2 or 3 pieces. Bones and skin make food tasty!

Important: in order to obtain the red crust and the specific flavor, we must wipe the pieces of meat with absorbent paper very well! Wet meat will not brown but will stifle, whiten.

Chicken brine on a baking sheet with salt or grilled over a wood fire

If you have an outdoor fireplace and you have made a wood fire, it is time to heat a large metal plate and sprinkle it abundantly with coarse salt. Place the pieces of meat on a layer of salt and bake until lightly browned, turning them on all sides. They will draw salt from the coarse salt layer on which they stand.

If you have an outdoor barbecue you will have to season the pieces of meat with salt and pepper, grease them with a little oil and then brown them on the hot bars of the grill. They do not have to be completely penetrated because they will cook in the pot, in the brine juice.

Tomatoes, bell peppers and hot peppers are also baked on the grill. The vegetables will get a special smoke aroma.

Boiling the brine is continued in a cauldron with pirostrii placed over the fire.

Chicken brine cooked on a classic stove in a pan or pot

Most of you may not have a patio and outdoor barbecue. In this case, a roomy pot is chosen in which the brine will be boiled and the meat is fried directly there. The salted and peppered pieces of meat are fried in a little hot oil, turning them on all sides. Always, when frying a meat for a stew or paprika, it is recommended to continue cooking the food in the same pot / pan to keep the flavor accumulated in the small pieces glued to the walls and bottom of the pot! So do not fry the meat separately and cook the food in another pot!

The fried pieces of meat are taken out in a bowl and kept at hand. In the same pot add the tomatoes (baked on the embers, peeled and cut into pieces or directly from the can) and cook for a few minutes until soft.

Place the pieces of fried meat over the tomato sauce and add half of the crushed garlic cloves. Optionally add a whole onion or cut in half.

Quench everything with 1.5-2 L of hot water and bring to a boil. Season with salt and ground black pepper to taste. Cristina revealed to us that in her family there are 1-2 sprigs of dried thyme for extra flavor.

Cristina baked peppers on an electric hob. 2 were fat yellow peppers and 2 dried red peppers (crayfish) brought from home. And the hot pepper (a small one) is cooked.

Put the whole baked peppers in the pot with chicken brine together with the whole hot pepper (put only 1/2 hot pepper if you don't eat spicy). He explained to me that only bell peppers and hot peppers can be peeled after baking, & # 8222crails & # 8221 remaining as such (you have nothing to take off from them).


Trout brine

Ingredient: trout, tomatoes, bell peppers, onions, garlic, spices.

Minimum order for deliveries in Cluj Napoca is 49 lei.

& # 8220We cook fresh for you! & # 8221

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Mackerel brine

The fish is cleaned, washed well, seasoned with salt and pepper and put in the oven for 30-40 minutes. at 180 degrees. For the brine: cut the onion and garlic and cook. Meanwhile, the tomatoes were put in boiling water for about 3-4 minutes. so that it can be peeled more easily. After peeling, they were cut into quarters and added over the onion and garlic. After the pepper has been cooked, cut it and add it to the pan. Towards the end, add 300 ml of water, bring to the boil, add the greens and turn off the heat.

It can be served with polenta.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Ingredients Baked trout

  • 4 trout gutted, well cleaned and drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 teaspoon grated lemon peel
  • 2-3 cloves of garlic
  • 80 grams of butter
  • biscuit
  • oil
  • lemon juice

Method of preparation

Foam the butter and mix evenly with the salt, pepper, lemon peel, rosemary, thyme and chopped garlic. The result will be a fine ointment, which will fill the inside of the fish.

The prepared trout are placed in a bowl, put lemon juice and oil on them (I used olives) and refrigerate for at least an hour.

After the marinating time has passed, the trout are crushed and placed on the preheated oven grill at 190 degrees (180 ventilated), with a tray covered with baking paper underneath, where they will remain for 20 minutes.

This venetian trout in the oven is served with a garnish of your choice, I put them next Baked seasoned potatoes.