I found the recipe on the blog of Mrs. Laura Laurentiu. http://www.retetecalamama.ro/retete-culinare/peste-fructe-de-mare/pastrav-a-la-venitienne.html
- 4 trout gutted, cleaned and well dried
- 80 gr butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ligurita chopped rosemary
- 1 teaspoon chopped thyme
- 2-3 cloves of chopped garlic
- 1 teaspoon grated lemon peel
- 2 tablespoons olive oil
- lemon juice
Preparation time: less than 120 minutes
RECIPE PREPARATION Trout a la Venitienne:
1. Mix the butter with the salt, pepper, lemon peel, rosemary, thyme and chopped garlic until a homogeneous mixture.
2. Fill the inside of the fish with the butter mixture.
3. Place the fish in a bowl and put the lemon juice and olive oil on them. Refrigerate for an hour.
4. Pass the fish through the breadcrumbs, then place them on the oven grill (preheated to 190 gr). Under the grill place a tray covered with baking paper. Leave the fish in the oven for 20 minutes.
With great joy I received and accepted the invitation to participate between May 23-24 in the First Edition of & # 8220Festival Trout & # 8221 from Sâmbăta de Sus, invitation received from a friend from Făgăraș, Chef Adrian Neag, in fact even one among the organizers of this event.
So, I decided for the show what we had to do there, to prepare one Trout plaque, of course, because it is his festival, but especially because this dish is used for onions, which is another basic product of the area. The potato is also a representative of Făgăraș County, but it does not fit the plate.
Preparations for preparation included the following:
Ingredients for 1 serving:
200ml Sunflower oil for frying trout and hardening vegetables
150g Red onion cut into scales or slices
1 pc. Grated carrot
1 pc. Capia pepper cut julienned
100 ml DOC CMD dry / semi-dry white wine
500g Tomato pulp in broth
1 pc. Fresh tomatoes cut into rounds
2-3 It was bay
2-3 heads Garlic
& # 189 Lemon sliced
1 teaspoon Capers
1 bunch of freshly chopped thyme
1 bunch of chopped parsley
Salt and pepper to taste
Of course & # 8230 in this situation, I had to prepare 20 portions (which eventually turned into 40 portions, but I cut the trout in half!) And the quantities were for such an event. And they still haven't arrived. There was still a long way to go, my Plachia came out so good.
From the beginning I have to tell you that the recipe I present is exactly the one I used during the Festival show. That is, I prepared the plate in conditions of & # 8221country kitchen & # 8221 not in the home kitchen.
In conclusion, I did not use the oven but only the cauldron for the garnish and a huge & # 8221 pan & # 8221 in which I fried the trout separately. Otherwise we would have used the oven to finish the fish and its garnish at the same time.
Season the trout with salt and pepper on the outside and inside and fry it in a hot oil bath until it has a uniform copper crust.
In the cauldron in which we poured the other more consistent part of the oil, we heated it and then we started to add the chopped onion, the capsicum and the carrot.
We temper this mixture, and when the onion becomes glassy, we start to add the ugly ingredients: the tomato legs with their sauce, the bay leaves, the tomato paste and of course the wine.
I tell you the truth, never have feelings of stinginess for wine. It can give unsuspected aromas to the preparation, if it is really a high quality wine, qualified as DOC-CMD, not as Table Wine or Superior Region Wine. Those are wine pins & # 8230! If you use quality certified wines, I guarantee you will not regret it & # 8230! Really! Unfortunately, there was no one to take a picture of me when I poured the wine into the cauldron.
Let it simmer and reduce as much as possible the sauce from the preparation and we start to complete the flavors with the fresh thyme, lemon and sliced tomatoes. Then we can add the garlic.
Let it boil, as they say, until the garlic is integrated into the composition of the garnish. We also throw the capers on the fire. The chopped parsley will be the final touch of the preparation.
And that's enough! Our dish was served to the guests on wooden plates, in the combination of fried trout and prepared garnish. In a word & # 8230 a & # 8221bestial & # 8221 Marcel's trout plaque.
And here are some more photos taken on the occasion of this wonderful Festival in which I participated!
Poached trout recipe with cauliflower puree and shock foam - How to prepare
Following a few important steps, recommended by the competitor Paul Vasile, you can also try such a spectacular dish at home.
How to prepare poached trout
The trout is threaded and, with the help of tweezers, the bones are removed. The fish pieces are packed in cling film and boiled in a pot of hot water for 15 minutes.
After removing from the foil, cut the ends to look more even and caramelize with a kitchen lamp to brown nicely.
How to make cauliflower puree
The cauliflower is cut into bunches, washed and boiled in equal amounts of milk and water. Add salt, and when it is boiled, drain, blend and add the butter gradually.
It also adjusts the consistency of the drizzle and the boiled soup.
How to prepare green dill oil
Green dill oil is prepared by heating the oil to 80 degrees Celsius and adding dill. Allow the dill to infuse a little, then blend and place in a sieve.
How to prepare shock foam
To prepare shock foam, mix the shock syrup with apple cider vinegar and add soy lecithin. Then blend very well until a foam is formed.
How to prepare polenta croutons
Prepare a polenta in the most classic way. Boil salted water, gradually add the cornstarch and stir continuously until the cornstarch is well hydrated. Pour the polenta on the plate, leave to cool and slice. the slices are cut into cubes that are fried in oil.
How to prepare candied garlic
Peel the garlic, place it in a tray and sprinkle well with sunflower oil. Bake for 10-15 minutes at 170 degrees.
A perfect plate, full of taste, color and textures, prepared with special ingredients from the range Lidl, worthy of the golden knife!
Venetian trout is quite easy to prepare, being a filling and quick alternative for dinner.
Baked trout with mushrooms
Baked fish is quite easy to prepare, and if you enrich its taste with a mushroom sauce, everything.
Trout with walnut kernels
Walnut kernels are a sophisticated dish, which does not take more than an hour to prepare.
Trout with almonds
The recipe for trout with almonds is ideal to be served at dinner with your loved ones.
Trout with mustard and pepper sauce
Trout with mustard and pepper sauce is an easy dish that you can prepare for your family on the weekend.
Grilled foil trout
Grilled trout foil is one of the simple recipes, but very popular with all fish lovers.
Trout roll with apple and mint sauce
When you want to break the barriers of everyday life and you want to prepare a unique recipe, you can be inspired by the recipes.
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Aida Parascan recipe: Croutons with smoked trout foam and croutons with smoked salmon foam
Put the trout, samntana and mascarpone in a blender and then blend this compound, season to taste with mustard salt and orchid sauce. Set aside the whipped cream and then mix with the previously prepared compound. The bread is cut into slices and then cut into shapes. Place on the grill and bake on both sides. The obtained foam is put in a pouch bag and placed on top of the cooled bread. Cut the chives very finely and the radishes into very thin slices. The sandwiches obtained are decorated with chives and radish slices.
Also prepare salmon mousse, with the same ingredients, but with less mustard and decorate with small pieces of salmon and radish without chives.
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Grilled trout after Jamie Oliver
Cut each trout about 10 times on each side (a cut should be 0.5 cm deep). Grease the fish with olive oil and season with salt and pepper. Fill the fish belly with the chopped parsley and lemon slices. Then place the two fish on the hot grill (about 15 cm above the hot coals).
Cut a few small pieces of butter and place them together with the pieces of lemon peel on top of the fish, and the two halves of lemon on the grill next to the fish (obviously with the cut side up).
Leave the fish on the grill for about 6 minutes on each side until the fish turns golden and the skin is crispy. When serving, squeeze the lemon halves over the fish.
We are used to eating more fish and seafood in the summer, but we should not neglect this very healthy food even in winter, even if now we sometimes have to limit ourselves to frozen fish. Fish-based recipes, however, are as rich in the cold season as meat-based recipes. Such as, for example, this trout I chose for today.
Take two trout of 700-800 g each and eviscerate, and then cut their meat lengthwise, from head to tail on both sides.
Prepare the vegetables separately. Chop diced celery, onion and carrot. Add finely chopped ginger, mint, sage, rosemary, thyme and crushed garlic. Mix all with olive oil and salt.
Take a baking sheet for each trout and place on it a little of the vegetable sauce with herbs, put the fish on top and cover with the rest of the composition. Close the sheet tightly, forming a fish capsule.
Bake at 170 o C for 25 minutes.
There is also the option in which the vegetables, before being put on the fish, are sautéed. But they will be much softer in the end.
The fish is served with a little lemon and a garnish to taste. It even goes with the sweet potatoes I presented to you 2 weeks ago.
Baked chicken breast with potatoes. A blog with culinary recipes, simple recipes and available to anyone, quick recipes, light recipes, cakes and cakes. Oven recipes are prepared in two steps and three movements. With or without meat, all you have to do is put the ingredients in the pan and turn on the oven.
Oven 680 recipes: Oven omelette, Simple and fast trout in the oven, Pumpkin stuffed in the oven. Vegetables, fruits and cereals are the basis of fasting products cooked at home or bought.