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Mackerel stuffed in the oven

Mackerel stuffed in the oven

The fish is cleaned, washed and seasoned with salt and pepper.

Finely chop the green onion and parsley.

Grind the garlic.

Mix green onions with parsley, mustard, chilly and breadcrumbs. With this composition we fill the mackerel pieces that are put in a tray greased with a little oil. Sprinkle with wine and lemon juice.


Bake for 50-60 minutes.

Serve with vegetable garnish.


Baked recipes

Baked chicken breast with potatoes. A blog with culinary recipes, simple recipes available to anyone, quick recipes, easy 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.


Baked mackerel fillets with baked potatoes

Mackerel is a very popular edible fish. You can fry, fry, steam, smoke and put them inside. Their flesh is very fragrant. She is also very healthy. It contains a lot of vitamin B12 and a lot of omega-3 fatty acids. Highly recommended!

  1. For the marinade: Peel the garlic cloves and rub very finely. Mix clove of grated garlic, salt, pepper, sweet pepper and sunflower oil well. Marinate mackerel fillets with marinade for 1 hour in the refrigerator.
  2. Wash, dry and finely chop the parsley and dill.
  3. Preheat the oven to 200 degrees. Cover the oven-resistant mold with baking paper.
  4. Wash the potatoes, halve them and boil them in a saucepan with salted water. Do not peel the skin. Drain the potatoes.
  5. Put the mackerel and potatoes in the oven-resistant form and bake for about 15 minutes until the mackerel fillets are soft.
  6. Salt baked potatoes and mix with parsley and dill and serve with mackerel fillets.

Advice: Instead of normal potatoes, sweet potatoes can also be taken!


2 RECIPES with MACROU / Fish paste & # 038 In the oven, on a bed of vegetables

Of Atlantic origin, mackerel it is more common on the North American and European coasts, but also in the North Sea or the Mediterranean. It moves in banks that approach the shores in summer to feed on small fish and shrimp. This is king when it comes to fish in Romanian food, so it deserves to be better known for its qualities.

What many do not know is that mackerel helps the body fight heart disease, stroke, blood pressure and cholesterol. Because it is harder to get fresh in fisheries or shops, Romanians often consume it in the form of canned food. Recognized for their quality, the canned Eva File mackerel in vegetable oil and Eva File mackerel in tomato sauce bring on the tables of Romanians a delicious and healthy meat, with a considerable intake of fatty acids (omega 3) and vitamin B12 that make this over a food with a strong role in maintaining the normal functioning of the nervous system and blood formation. In addition, mackerel is rich in niacin (Vitamin B3), choline, folate, vitamins E, D, A, K and C, being also a source of protein.

The delicious shapes of the macro
The mackerel can be served in all imaginable forms: from grilled, fried in a pan, boiled in soup, prepared in the oven, to canned, marinated or raw for sashimi. Today, for example, mackerel is still sold in the form of fillets marinated in wine and aromatic plants, as did the French inhabitants of Campagne-lès-Boulonnais, starting with 1885. The Romans also like the smoked version of it, being associated with the traditional way of preserving meat during the year.

2 recipes with dichis for those who love mackerel
There are tables where you would like to serve something more refined, and France is the country that brings the concept of fine dining to perfection. For special moments, when you want to impress with special flavors, you can try Provence herbs, but they can not exist on their own, but need a base. To prepare a light dinner you need 1 kg of mackerel, a sliced ​​white onion, 4 cloves of garlic, 2 diced green peppers, half a kilogram of sliced ​​tomatoes, 1 teaspoon of Provence herbs, a quarter teaspoon of saffron diluted with hot water , salt, pepper, extra virgin olive oil and green parsley. The preparation is simple, like a breeze that leaves behind the scent of foreign countries. First clean the fish and portion it. Meanwhile, place on a tray the onions, garlic, green peppers and tomatoes. Place the fish pieces over this bed of vegetables, sprinkle the herbs in the rain and quench with the diluted saffron. Put in the oven for the scents and tastes to blend in until the fish turns white. This adventure lasts about 30 minutes, and it ends with freshly chopped parsley and a little olive oil to enrich the flavors.

A recipe that is much easier to make but just as tasty fish paste, ideal for breakfasts or light dinners like the Vivaldi Seasons chords. For this, you need 1 packet of butter, 2 cans Eva Mackerel fillets in vegetable oil, lemon juice and a little salt to taste. The preparation is done in two steps and three movements as follows: mix the butter well with the canned mackerel, drained of oil, add the lemon juice, a little salt if necessary and the preparation is ready to spread on a fresh bread with seeds.

Enjoy a healthy portion of fish every day and indulge in delicious dishes, made simply from quality ingredients!


Oven stuffed in the oven

This is the last recipe prepared for New Year's Eve that was waiting to be posted. After that, we will move on to more dietary recipes, perfect for January when we all try to eat more lightly and spend a little less time in the kitchen.

The capon is a castrated rooster 70 days before sale and its age must not exceed 140 days before being cut. The meat of the clapon has a special taste and is extremely tender. If you can't find a cap, you can use this filling to fill ducks, geese or even chickens.

ingredients

  • 1 2.5 kg cap
  • 300 g ripe or boiled chestnuts
  • 150 g minced chicken or veal
  • March 1
  • 2 black truffles
  • 200 g dehydrated plums
  • 1 small glass of marsala
  • 2 eggs
  • 2 slices of bread soaked in milk (without crust)
  • 50 g butter
  • 1-2 glasses of water
  • 1 glass turns white
  • salt
  • pepper

In another bowl, mix the peeled and cut chestnuts into larger pieces, the plums also cut into large pieces, marsala, 1 peeled apple and cut into small squares, minced chicken or veal, well squeezed bread crumbs, eggs, grated truffles, salt and pepper. We mix all the ingredients very well,

We wash the cap, remove the internal organs (the liver, after we have removed the gall, chop it and put it in the filling), clean the tart, cut the tip of the wings (I was tired and actually forgot to cut them) and pass it through the flame.

We fill it and then sew it. We grease it with butter under the skin and on top, we powder it with salt and pepper and we tie it so that it does not deform during baking,

We place it in a roomy form in which we add 1 small glass of water and a glass of good quality white wine.

Cover the form with aluminum foil and put it in the preheated oven at 180 ° C. Bake the cap for 2 hours covered. Every 30 minutes, we check if there is still liquid in the tray. If needed, add another cup of warm water.

In the last 30 minutes, remove the aluminum foil and let the cap brown nicely. Every 10 minutes, open the oven door and grease the surface of the cap with the sauce formed in the pan.

For the sauce we need:

  • the remaining skimmed sauce from the cap
  • 1-2 teaspoons grated starch
  • 1/2 cup apart
  • 30 ml marsala
  • salt
  • white pepper

After the cap has browned evenly, take it out on a plate, cover it with aluminum foil and degrease the sauce formed in the pan. Dissolve 1-2 teaspoons of cornstarch in the defatted sauce, add 1/2 cup of water, 30 ml of marsala, salt and white pepper. Put the sauce in a saucepan over low heat and let it thicken (about 2-3 minutes).

For the gasket we need:

  • 3-4 potatoes
  • 150 g peas
  • 100 g green beans
  • 50 g butter
  • salt
  • white pepper

Serve the cap with the vegetable garnish and sauce,

I forgot to tell you not to throw away the fat that is on the inside of the cap. Before cleaning the internal organs, carefully clean the grease at the entrance to the bottom of the cap housing.

You can also prepare the fat carefully collected from chickens, geese or ducks. When we make a chicken soup, add 1-2 teaspoons of clapper lard. It will taste delicious.


  • 60 gr margarine
  • 1 small onion, finely chopped
  • 1 tablespoon oatmeal
  • 60 gr breadcrumbs mixed with wholemeal flour
  • 1 ½ tablespoon fresh thyme
  • 1 ½ tablespoons fresh parsley
  • 3 tablespoons boiled water
  • 4 pieces mackerel, cleaned
  • salt and pepper

Melt the margarine in a pan, then lightly fry the onion, leaving it to soften until it changes color.

Then add oatmeal, breadcrumbs, parsley and thyme, add salt and pepper to taste and then mix well. Pour a little boiled water to obtain a homogeneous composition. You will use it as a fish filling.
Then place the filling in the cavity of each fish, then wrap it in aluminum foil.

Place the fish in a tray on baking paper and leave it in the oven for 30 minutes, at 190 degrees Celsius.


Baked Trout Filled with Capers

Good to find!
Today I want to present you a simple recipe in which the star is the fish.
For this recipe I opted for trout because it has tasty meat, is low in fat and does not need too much to expose its flavors.
Being a very sensitive fish, trout are kept on ice all the time.

Wash the fish, clean it and let it drain.
After drying, grease with oil, salt and pepper (exterior and interior).

Put the capers (well drained of juice), a few sprigs of rosemary and wrap each fish in baking paper. We place them in the tray and put them in the oven, at the right heat, turning them on both sides. A trout of 300 gr. bake for a maximum of 15 minutes at 180 degrees c.

Preparation of the sauce: in a small porcelain bowl, mix the oil with the lemon juice until a homogeneous emulsion is obtained, add salt, pepper, chopped (or crushed) garlic and chopped green parsley.
Garnish with various sauteed or boiled vegetables.
It can also be served with lemon slices.

All I can tell you about this recipe is that, although it is simple, it is nutritious both in terms of quantity and quality.


Stuffed trout

& Icirc & # 539i must:
3 p & # 259str & # 259vi
1 smoked mackerel
3 tablespoons boiled rice
2 l & # 259m & acirci
m & # 259sline oil
salt, pepper, thyme
& Icirc & # 539i need for gasket & # 259:
500 g potatoes or
300 g cooked pasta, mixed with a little oil, garlic and garlic
Preg & # 259te & # 537ti a & # 537a:
P & # 259str & # 259vii (can be & icircnlocui & # 539i & # 537i with crucian) well sp & # 259la & # 539i & # 537i & # 537ter & # 537i & icirci crestezi & # 537i & icirci ungi well with the juice from a l & # 259m & acircie & with a little olive oil. & Icirci condimentezi & icircn exterior & # 537i & icircn interior.
Fill the plates with the mackerel meat, mixed with the boiled rice and the corn kernels. Wrap the foil in aluminum foil and place it in a tray, then place it in the hot oven for 20-25 minutes.
Serve live with a garnish of iron potatoes, natural or pasta.

Preparation: 35 minutes Baking: 20-25 minutes
Re & # 539et & # 259 by Steliana Flamoropol, Bucharest


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