Ingredients: fish fillets from mackerel grinded garlic dark soy sauce watera spoonfull of brown sugarlemon juice olive oil teaspoon of paprikadill Preparation: The fish fillets we leave in the marinade prepared from the above products. They remain in it for about 4-5 hours, while we periodically flip the fillets. With tip of knife make diagonal cuts on the fillets so they will be able to marinate better. Drain and bake in pre-heated grill for 5-6 minutes on each side. Served with salad according to the season and a bottle of beer.
Products: 1 kg mackerel 5-6 onions5 medium potatoescarrots500g tomato juicepicklesolivesgarlicbay leaf black peppercorns 1/2 cupful of vegetable oil lemon juice to taste salt tablespoon of flour Preparation: The fish is cleaned, washed and cut into portions. Marinate with salt, lemon juice and pepper. Leave it to cool at least 2 hours. Chop finely the carrots and onions. Add pepper and stew it with half the vegetable oil. Add a little water. Stew until the carrots soften. Spread oil on the baking pan. Arrange the pieces of fish, spread the steamed vegetables-pickles, garlic, olives, bay leaf. On top we arrange the tomatoes or pour with tomato juice. Pour a glass of water in which we have added some flour. Carefully stir. The tray we cover with leaves of household aluminum foil.…
Products: mackerel according to the number of consumers2-3 onions, chopped parsley2-3 tablespoons oil lemon juice Preparation: Grind the onions with a little salt. Meanwhile grill the mackerel on a pre-heated grill until it crusts . In an elliptical dish pour an even layer of onions. Sprinkle with chopped parsley on top and pour oil/olive oil/ . We put the fish on top and serve immediately while still warm.
Ingredients: 1 trout piece about 250-300gr lemon juice smoked chicken 1/2 bay leafs salt and pepper to taste chopped dillbutter garlic potatoes Preparation: The eviscerated trout is washed and dried with a soft cloth. Rinse it with salt and pepper inside and out. Place the fillets inside the trout. Pour with lemon juice and add dill. We put in a film coated with a fat advance. Wrap tightly with foil as a package, previously greased with butter and then grill. Serve with stewed potatoes in butter and garlic. Goes excellently with beer or wine.
Products: one trout cream HOPLA 200gr.a piece of President melted cheese cheese Rokfor 20-30gr. 50-60gr. grinded almondsjuice from one lemon Preparation: Wash the cleaned trout, debone it and flavor with lemon and salt. Put the fish on a medium grill until it roasts. During this time in a pan, pour the cream and when it boils it, add the Rokfor cheese, melted cheese and almonds. When the sauce thickens remove from heat, pour the already ready trout and decorate it with a sprig of parsley and our fish is ready for consumption. Enjoy. P.S. For garnish, we recommend steamed with butter and dill fresh potatoes (if possible tiny).
Products: 3-4 trout fish pieces or fillets flourbutter 1/4 package 2 tablespoons oil lemon a bunch of parsley fish spice Preparation: Clean and wash the trout and sprinkle them with spices. Roll nicely in cornmeal and fry in equal amounts of butter and oil. Separately, in another dish stir some more butter and add lemon juice and finely chopped parsley to it. Boil and stir constantly for 3-4 minutes. Pour the resulting sauce on the fish.
Ingredients: For 4 portions: 4 cleaned trou lemon juice grinded black pepper and salt a pinch of rosemar 5 tablespoons chopped basil and bay leaf 100 ml oil Preparation : Rinse the fish inside and out with lemon juice, salt it and sprinkle with pepper. Cutfinely the green spices, mix them with rosemary. 1/5of this fragrant blend mix with oil. Fill the fish with the remaining vegetation, brush it with oil and letmarinate for 15 minutes. Thread it on woodenskewers and then grill it as you frequently brush it with oil.
Ingredients: 1 trout 2 cups of water parsley a bit of celery bay leaf lemon peel 1/4 butter package a little coriander salt and black pepper according to taste Preparation: Clean the fish carefully, salt it lightly and sprinkle with pepper. It remains for 20 minutes in a container with a well-fitted lid. We put fine-mesh which is suitable for making dishes of steam. Pour some water, about 2 - 3 fingers. In another dish we boil water with the parsley, celery, bay leaf and lemon peel. Put the fish on the grill, on top add the strained vegetables and a little light soy. Place the lid and leave it for 10 minutes. Carefully remove this affectionate creature in an elliptical dish and garnish with pieces of lemon. Melt the…