Gratinated cod fillets
The cod fillets are left to thaw overnight in the refrigerator. Season with salt and freshly ground pepper.
In a bowl, beat the egg well with 4 tablespoons of milk. Grease the fillets with the egg mixture on both sides. In a large plate, mix the breadcrumbs with the grated cheese. Put the cod fillets through the mixture of breadcrumbs and cheese and place in a tray lined with parchment paper and sprinkled with olive oil. Bake at 200 degrees C for 30 minutes. Half the time they return.
Serve with a garnish of vegetables and garnish with lemon slices.
How do we prepare the best gressing for a perfect French salad?
But the dressing is the one that transforms this Nicoise salad with cod fillets into a tasty and aromatic dish. It is the dressing recipe that I always use with confidence and it is the classic one, meaning 3 parts of extra virgin olive oil, one part of vinegar / lemon juice. For a special flavor I added fresh basil and chives or chives as English speakers call it. According to your preference, you can omit the capers and the anchor, but I recommend you to try them at least once. They will not feel in the dressing room but will give a delicious taste to the dish. Ansoa is the kind of ingredient you don't really feel in a preparation but feel if it's missing.
I sincerely hope you like my Nicoise salad recipe with cod fillets and I hope you try it at least once, and if you want to see more ideas for healthy, tasty and fast dishes you can access the vitrinacuidei.ro website. In the end, I challenge the following blogs: retetepapabun.ro, cartederetete.ro, madicuisine.ro, casutalaurei.ro, tarabucatelor.ro to cook their favorite fish recipe with the help of Edenia products. Try my recipe for trout fillets with spinach for another delicious fish dish. I can't wait to see how wonderful you surprise us! I enjoy cooking!
Wild Rice Code Sheets
- The fish is thawed at room temperature, washed and placed on absorbent kitchen towels to remove excess water.
- Put the milk, bay leaves and cod fillets in a large diameter pan. Leave the pan on low heat until the milk starts to boil. Boil the fish on low heat for about 1 minute.
- Preheat the oven to 180 degrees c.
- Carefully remove the fish fillets and place them on a tray lined with baking paper. Season to taste with salt, a mixture of white, green, black pepper and paprika. Place on the surface of the cod fillets, lemon juice as desired.
- The tray with the fish fillets thus prepared is put in the oven for about 10 - 15 minutes (depending on the thickness of the fillets used).
- Meanwhile, boil the rice and prepare the sauce. Boil the rice in salted water according to the instructions on the package (approximately 16 minutes).
- Wash and chop the onion. Wash the garlic and cut it into small pieces. Fry the onion and garlic for 2 - 4 minutes in a pan with a little sunflower oil. Sprinkle onions and garlic with the juice of half a freshly squeezed lemon and season with salt, a mixture of white, green, black pepper and paprika as desired.
- Plates / plates are decorated according to preference.
Recipe source: "Your chef" collection (I modified the quantities a bit and used instead of a bunch of green onions, 3/4 medium-sized white onions).
Cod au gratin
1. Wash and peel the potatoes. Cover with water and cook for 20 minutes. After boiling, cut four sliced potatoes. Mix the rest of the potatoes with sour cream and two tablespoons of oil, then pass them with a fork.
Preheat the oven to 240 degrees.
2. Wash, clean and cut the leeks. Peel and chop the garlic. Heat a tablespoon of oil in a saucepan. Lightly cook the chopped leeks and chopped garlic. Add the cod fillets and let them brown on both sides. Pour the beer and keep on low heat for 10 minutes, turning the fish from time to time.
3. Place the sliced potatoes on a heat-resistant plate, distributing them evenly. Add the hardened vegetables, finely chopped parsley and then the fish pieces. Add salt and pepper to taste. Cover the cod with grated cheese and bake. Gratinate for 10 minutes. The plates are good warm, immediately after removing the gratin code from the oven.
1 kg of potatoes
800 g of cod
2 small leeks
300 ml of beer
100 g grated cheese
300 ml sour cream
5 cloves of garlic
1 bunch of parsley
Put the milk in a pan. Put the bay leaves and cod fillets here and leave it like this, over low heat until the milk starts to boil. Meanwhile, preheat the oven to 180 degrees. Take the fillets out of the pan and put them in a bowl lined with baking paper, season them with salt, pepper and paprika, sprinkle them with a little lemon and bake for 20 minutes.
Meanwhile, prepare the rice and sauce. I used wild rice from the one in bags that are put as such in the water, I find it practical and tasty, with one difference: on the box it says to be left to boil for 16 minutes and I keep it for about 20. So the bag is dipped in salted water that is already boiling and leave for 16-20 minutes.
Finely chop the onion, garlic and parsley. Sprinkle with 2 tablespoons of oil, lemon juice, salt and pepper to taste and cook for 2-4 minutes.
When the fish is ready, place a layer of rice, a layer of greens and fish fillets on the plate. Good appetite!
Other recommended recipes:
The best chicken au gratin in the world
If you like the au gratin potato recipe, imagine how good the au gratin chicken can be! If you want to get praise from your family and invite for a recipe that requires a minimum of effort, this is it.
Break the chicken into pieces (chest, wings, etc.) and season it with salt. In a large skillet and simmer over medium heat, melt the butter. Put the chicken in the pan and fry it until it turns brown on both sides for about 20 minutes. The chest, because it is done faster, put it on after the first 10 minutes. When done, place the chicken pieces in a non-stick pan, greased with butter or oil.
Saute the pieces of bread a little in the fat left in the pan after you have hardened the chicken, until they become slightly golden and crispy. Remove the pine from the pan in a bowl, leaving the fat behind (if it is no longer there, melt a little more butter). pour the wine over and let it reduce by half over low heat.
In another bowl, beat the cream with the yolks, spices and grated cheese, then add the lemon juice and white wine reduction.
Pour this combination over the chicken pieces, sprinkle the bread on top and bake for 20-25 minutes, over medium heat to high.
Code tabs with Mac
Today we present a simple recipe for Rolls of Code Tabs with Mac prepared with the mix of Alaska Pollock Code File with Mexican Mix from Minus22. It cooks quickly, does not require many ingredients to prepare, looks great on a bed of brightly colored vegetables and is delicious.
We recommend that you browse other recipes with fish dishes in the section Fish and Game Recipes .
Ingredients Rolls of Code Tabs with Mac:
1 package Code tabs with vegetable mix
salt, pepper to taste
1 sage leaf (or ¼ teaspoon dried and chopped sage)
2 tablespoons butter
Preparing Rolls of Code Sheets with Mac:
The cod fillets are removed from the freezer and left to thaw in the refrigerator until the next day. The attached vegetables remain in the freezer.
Sprinkle the fillets with lemon juice and let it sit for about 10-15 minutes until we prepare the vegetable garnish.
In a pan on 1 tablespoon of olives, melt the butter, and when it sizzles, add the sage leaf, add the frozen vegetables, season with salt and freshly ground pepper. Heat for a few seconds, then add about 75 ml of water and cover the pan with a lid. Let it boil for 5 minutes, take the lid aside and let it simmer until all the liquid has evaporated.
The cod fillets are wiped with a paper napkin, greased on both sides with a little olive oil, seasoned with salt and pepper and given through poppy seeds, then rolled and fixed with toothpicks (I cut the fillets into two to get smaller rolls). Put baking paper in a tray, sprinkle with olive oil, place the rolls on the baking paper and put the tray in the preheated oven for about 10-12 minutes.
The rolls from the Mac Code Sheets are served on a bed of vegetables.
Today begins the fast of Saints Peter and Paul, and on June 29 we have a release for fish. We warmly recommend you to try this recipe and Minus22 products.
Oven bowl, lid, enameled cast iron, 6.6L, round, blue
Frying pan, enameled cast iron, round, 25cm, red
Lasagna jar, enameled font, 33cm, red
mirey (Chef de cuisine), May 11, 2010
Appetizing. I like fish.
Alice85 (Chef de cuisine), January 17, 2010
and a polenta, if possible
vera (Chef de cuisine), January 12, 2010
looks ft good, deliciously good!
mac myra (Chef de cuisine), January 11, 2010
Delicious, if it's a little garlic sauce.
Gratinated code tabs - Recipes
A delicious dish that cooks relatively quickly. Of course a dukan recipe, only good for PL days on the cruise.
Cruise Phase (PL), Consolidation, Final Stabilization
- ½ connection of green parsley
- 200 ml of vegetable soup (or water)
- 2 tablespoons skim cheese
Put the cod fillet in a saucepan and cover with water. Add the bay leaves, garlic and chopped parsley and cook for 10-15 minutes.
Wash and clean the mushrooms. Cut them in half and leave the smaller ones whole. Meanwhile, boil the vegetable soup in a pan and add the mushrooms. Add salt and pepper and cook with the lid on for 10-15 minutes (about the same time as the fish).
In a bowl, mix the yogurt with the skim cheese and egg yolk. Stir to blend.
Remove the fish with a spatula and place it in a heat-resistant dish (yena). Add the mushrooms over the fish (without the juice in which they boiled). Pour the yogurt mixture on top and even out. Put the pot in the preheated oven at 180 o C and leave for about 20-25 minutes.
Tip - if you are consolidating you can grate some Gouda cheese on top. It turns out very good (the one in the picture is made that way).
Baked cod fillets with vegetables
Baked cod fillets with vegetables & # 8211. One of the fastest and tastiest dishes I've made lately. All go to the oven at once, practically at the end you only have to wash one tray. And if you put the baking paper carefully, you may not even have a washing tray. I love these recipes and I'm sure so are you.
But besides the fact that you don't have much to do with this recipe, the best thing is that you have the food ready super fast and you have everything. You have a tender fish, you have tasty green beans and you also have these super fragrant tomatoes.
Today's recipe is not with quantities and please don't be mad at me for that. It is, rather, an idea of how to have a complete meal in a very short time.
And now some clarifications or recommendations:
- I used frozen green beans, but you can also use fresh beans that you boil for a few minutes in salted water. I always have beans in the freezer, so it was a shame not to use it. If it turned out perfect! Before putting the tray in the oven, you can add a little soy sauce on the beans. And after baking, you should throw some white sesame seeds over it. You won t regret!
- If you like the sweet-salty taste, add a little honey on the tomatoes before putting them in the oven. They will come out of grade 10!
- As a fish you can use anything. It happened to me to be code. Even a whole trout works.
VACUUM COOKED CODE SHEETS
The other day I prepared a vacuum-cooked code sheet. I also told you how much I like the news and how this modern technique that I have been struggling with lately seemed like a challenge, I didn't think too much about it and I decided to test it, although I haven't a special Sous Vide cooking appliance.
It seems difficult at first glance, but it is not so at all. You can use this simple method of vacuum cooking even at home with just a few utensils that you can get quite easily. First of all, you need ziplock bags with a flap or a zipper in which you can empty the food, a thermometer and a pot with a fairly large lid depending on the size of the pieces of meat or vegetables you prepare.
Fortunately, this time I have some special bags (they also have a valve) that are found in a set and with a vacuum pump that makes my work even easier. I bought them a few months ago and I am very happy with them when I use them to drain fruits and vegetables or meat before putting them in the freezer. It keeps extremely well and is a very suitable method to make the available space in the drawers more efficient.
If you already have the above utensils, you are ready to use in your own kitchen modern technique sous vide (in French translation & # 8211 under vacuum) without any effort and very clean. Just put the spicy ingredients in the bag with a little oil and some herbs that you think combine very well.
A basic feature of vacuum cooking is the maintenance of a constant temperature set according to the thickness and type of food. Usually temperatures between 45 ° and 87 ° C are used, below the boiling point of the water, and you can control them with the help of the thermometer throughout the preparation, shorter or longer, also, depending on what you are preparing. This is the advantage of slowly and evenly cooking any dish at a fairly low temperature compared to direct preparation over high heat.
Moreover, the sous vide technique is very beneficial because by sealing the food in special bags, they combine perfectly with the flavors and spices used, keeping inside all the nutrients but also the extraordinary taste and desired juiciness or tender texture of the pieces of meat that we definitely want it.
This avoids frying in a lot of oil or boiling over high heat, which often risks not cooking enough inside, or cooking too much, unfortunately destroying the aroma or taste characteristic of each ingredient.
I am a faithful consumer of fish, so I prepared 4 fillets of cod with a thickness of about 2 cm. for the vacuum cooking that I tested for the first time and I felt like at any modern restaurant. I enjoyed the taste and I share the recipe with pleasure.
- 500 gr. code tabs
- 1 teaspoon spices for fish
- 1 pinch of salt and pepper
- 2 sprigs of fresh dill
- 1 sprig of fennel leaves
- 1 teaspoon olive oil
For the gasket:
- 1 carrot
- 1 onion
- Cauliflower puree (find recipe here)
- Leurda pesto sauce (find recipe here)
1 First, heat a pot with about 3 liters of water until it reaches a temperature of about 55 ° C.
2 Prepare the fillets that you season with a little salt and pepper, then season them with the special fish mixture that contains onion, garlic, lemon peel, mint and parsley. Sprinkle them with a little olive oil and put them in the bag with the fennel and dill leaves.
3 Remove the air from the bag using a vacuum cleaner or by pressing the bag as well as possible or by putting it in hot water, seal it and put it in the pot with heated water so as to keep over the holes through which unwanted water could accidentally penetrate. . I advise you to get the air out of the bag as well as possible, otherwise the meat will rise to the surface of the water and will not cook inside it, as indicated.