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Sarmale with fish

Sarmale with fish


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For starters we deal with cabbage.

We open the cabbage leaves, leaves and remove the spine.

Portion each sheet, then put them in cold water.

We gut the mackerel, wash it well, remove the head, tail and fins.

We take out the bones of the mackerel and chop it finely.

Remove the meat from the smoked salmon spice and chop it.

We remove the skin from the salmon belly strips and chop them.

We clean, wash and finely chop the onion.

Peeled carrots are put on a small grater.

Heat the oil in a pan.

Add the onion and grated carrot and lightly fry them.

Washed rice is added over onion and carrot.

When the onion is glassy, ​​add the fish.

Mix everything well, season and leave to cool.

We prepare the pan in which we will boil the stuffed cabbage.

We put on the bottom of the pan a few sprigs of thyme and dried dill.

Chop the small and unusable cabbage leaves and place them over the sprigs of dill and thyme.

Put half of the tomato paste over the chopped cabbage.

We take a cabbage leaf, put a spoonful of the composition and roll the wire.

We place the stuffed cabbage in the pan.

Top with chopped cabbage, tomato paste and bay leaf.

We take a cup of hot water and put it over the sarmale, to be covered.

Put the stuffed cabbage to the boil and boil the cabbage.

Serve with or without polenta.

May it be useful to you!



Sarmale with fish filling

Through the archive with pictures taken on the occasion of preparing various recipes, I find all kinds of dishes cooked some time ago and I find it harder to remember the reason / occasion that generated them. Honestly, I was convinced that I had already written this recipe, but checking the site's archive I found that my mind is starting to play tricks on me.

Memories, memories & # 8230.! Whenever I write a recipe for sarmale, I remember the wonderful sarmale made by my mother on the occasion of religious holidays, at Easter & # 8211 sarmale with veal and at Christmas & # 8211 sarmale with pork. The mother brags, smiling, to her neighbors and her friends that she never prepares many sarmales (the local custom being to make over a hundred sarmales each time), although the pan in which she prepared them weighed about 8-10 Kg. (The presence of 7 people, permanently, around the table, was not insignificant when it came to cooking / serving food). Rarely was one of the diners able to eat more than 1-2 sarmale. The only exception to the rule was the husband of a father's sister who was a big lover of sarmale. It's as if I see those giant sarmales made by my mother, in front of my eyes & # 8211 filling. If you unwrapped the whole wire, the surprise appeared & # 8211 in each cylinder you found 4 other sarmales, each with different meat filling & # 8211 veal, pork, turkey, chicken, wrapped in halves of cabbage leaves.

How do we cook sarmales? Sarmalele are prepared with pickled cabbage leaves for winter or with cabbage leaves from summer peasant pickles. You can also prepare sauerkraut with new cabbage leaves that are scalded beforehand, in boiling water with a little coarse salt and a little white wine vinegar of 9 degrees / lemon juice. Turkey sausages are real culinary delights, adored by professional gourmets. Sarmales with rice are ready for fasting days. On ordinary days of the week, in the fall, when there is a need to ventilate the stomach a little, we prepare sarmale with mushrooms, rice and raisins or sarmale with mushrooms as my wife does. Gourmets everywhere can't refuse some sarmalute in beef sheets as my mother-in-law prepared.

Little secrets of the chef related to the preparation and serving of sarmales! Respectful chefs will never prepare pork sarmale without stuffing some pork stuffing (thin slices of smoked ham, pieces of smoked sausage, pieces of smoked ribs) and / or some smoked bone / smoked pork tail, the whole. The preferred rice is mixed in the meat filling of the sarmales. In the stuffing for the sarmale, add the finely chopped onion, previously hardened. The meat filling also contains finely chopped greens (parsley and dill). The spices used are: peppercorns, bay leaves and thyme sprigs. Place whole cabbage leaves on top of the last layer of cabbage rolls so that the cabbage rolls do not burn during cooking. In the boiling pan, place a layer of finely chopped cabbage at the bottom, then layers of sauerkraut and finely chopped cabbage. Boiling sarmales with meat filling is made in a mixture of white, dry wine, a glass of plum brandy and cold water. If the liquid dries during the boiling of the sarmales, boiled water is added to complete it (do not include the stuffing of the sarmales). On top of the alternative layers of sarmale and finely chopped cabbage, in the sarmale cooking pan (the pan is indicated to be made of heat-resistant ceramic, unglazed inside / heat-resistant glass / stainless steel and as much as possible used only for boiling sarmale / cabbage with meat) tomato juice or a mixture of tomatoes and bell peppers / capia / donuts. For sarmalele with meat / mushrooms, serve hot / cold polenta, hot peppers, horseradish, sour cream (each diner chooses what he wants) and a glass of plum brandy, and for sarmalele in beef leaves, serve sour cream.

Ingredients needed in the recipe: scalded / pickled cabbage, fillets & # 8217 of white fish, rice, green onions and dried onions, greens (dill and parsley), chicken eggs, rapeseed oil, coarse salt, peppercorns, bay leaves, thyme.

Ingredients

  • fish fillets & # 8217,
  • sauerkraut leaves,
  • preferred rice,
  • chicken eggs.

The fish fillet is cleaned of any remaining bones from the thread, the skin is removed and finely chopped with a knife.

In a frying pan with high edges, cook fried rice and a mixture of green onions and finely chopped dried onions. The mixture is seasoned with coarse salt and freshly ground peppercorns.

Step by step recipe

  1. Cleaning fish fillets, removing skin and chopping with a knife.
  2. Saute onion, rice and finely chopped fish fillets in rapeseed oil. Season to taste with coarse salt and freshly ground peppercorns.
  3. Preparation of pickled cabbage leaves by removing ribs for rolling cabbage rolls.
  4. Sarmale formation by filling pickled cabbage leaves with fish filling.
  5. Place layers of chopped cabbage and sarmale in the sarmale cooking pan. Add a mixture of cold water, white wine and brandy, tomato juice to the sarmale cooking pot.
  6. Boil sarmale with the lid on the pan, at the right heat.
  7. Serve sarmale with hot fish filling with polenta or cold with green garlic sauce and yogurt.

The chopped fish is cooked together with the onion and rice. When the fish is slightly browned, turn off the heat and add chicken eggs to bind the filling.

Why do we stop the fire? We don't want the egg to become an omelet.

If necessary (taste the hardened mixture), season with coarse salt and freshly ground peppercorns.

Add a little tomato juice to the filling. The mixture is homogenized using a wooden spoon.

During the hardening of the filling, the pickled cabbage leaves are prepared. Unwrap whole cabbage leaves and remove the ribs that could remain strong during cooking. To remove hard ribs, use the tip of a sharp knife.

Chop the fish, rice, onion and place them on the cabbage leaves and roll to form the stuffing.

The formed sarmales are placed in alternative layers with finely chopped cabbage, in a cooking pot. Among the layers are peppercorns, bay leaves, thyme sprigs and tomato juice.

The last layer of sarmale is covered with a little finely chopped cabbage and whole cabbage leaves.

In the pan add a mixture of cold water, dry white wine and a glass of plum brandy, until the liquid covers the cabbage leaf on top. Add tomato juice.

Put the cooking pot on the flame of the stove at the right heat, with the lid on the cooking pan. Boiling takes approx. 1 hour.

Make sure that the liquid does not dry out in the cooking vessel.

Ready-made sauerkraut is served with garlic sauce and yogurt.

I have a surprise for all the greedy in the world! From a harder prepared polenta (left over from a previous dish) I cut some 1 cm thick slices of polenta that I put to fry in a pan in which I heated some pork chops made of raw bacon.

The guard of the greedy. It just tastes good, it doesn't fill the mouth and it only serves the appetite together with the sarmales.

Sausages with fish filling are served hot with fried polenta and hot or cold peppers with green garlic and yogurt sauce. If you want, you can serve freshly grated horseradish and / or sour cream.

A glass of plum brandy or a glass of white wine make the feast special.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid sarmales regardless of the filling & # 8211 fish / meat / mushrooms / rice. Pickled cabbage is good for the stomach and gets rid of a lot of bad stuff. Even if the sarmale recipes seem more elaborate, the delicacy and taste of the dish make all the money.


The fatter pork is finely chopped. At half a kilogram of meat put half a handful of washed rice, an egg, a pinch of ground black pepper and a teaspoon of salt coffee. Mix and wrap the sauerkraut with sauerkraut, about the size of a walnut. The ends of the cabbage leaf are pushed into the wire. A soup plate filled with finely chopped cabbage, squeezed well is placed on the bottom of a pot. The sarmales are placed in a circle and bacon or fatty meat is placed in the middle. Pour enough water to cover the sarmales. Periodically lift the pot off the heat and turn it so that the food does not stick to its bottom.
In a larger lab (saucepan) put a good tablespoon of grease (lard), a little flour and a finely chopped red onion and make a rant by adding cold water. If the cabbage is not very sour, it can be put in a pan and a little die (cabbage juice). Add the lentils over the sarmale, add plenty of cream. Serve with meat from a boiled, sliced ​​pot.
In addition to meat, you can also put fresh or smoked sausage in the pot, depending on how fat the meat used is.
In some areas it is no longer rancid, it is put, only rubbed cream with egg yolks. Beaten egg and sour cream over hot sarmales before serving.


Sarmale with fish (10 servings)

Raw material: 2 kg raw fish (salami, catfish, etc.) 100 g rice 250 g onion 150 ml smoked fish oil (trout, carp, mackerel) 100 g tomato paste 100 g pepper paste salt, pepper, thyme.

Method of preparation: Finely chopped onion, simmer in oil, add water (cold) onion, fish, rice, tomato paste, salt and pepper. From the resulting composition are made sarmalele, in pickled cabbage leaves or vine leaves. Place the stuffed cabbage in a pot, put the smoked fish and pepper paste in it and leave it in the oven for two hours. Serve on a plate or plate with smoked fish on top, finely chopped cabbage and polenta.


  • 200 g of dry fish (I had crucian and redfish)
  • 400 g of rice
  • 1 small onion
  • 4-5 peeled and seedless tomatoes (or 400 g canned cubes)
  • 4-5 tablespoons oil
  • dry dill
  • 1.2 l water
  • fish frying oil

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Recipes. The best recipe for sarmale with raisins

Pixabay

RECIPES. You need 2 small pickled or one large cabbage, 100 grams of raisins, a small cup of round grain rice (200 grams), 4-5 large onions, 400 milliliters of tomato juice, a cup of olive oil sunflower, salt, pepper, 2 sprigs of thyme, optional and a sprig of dill, writes Adevarul.

"We cleaned and washed the onions. We chop it finely. We wash the raisins well with warm water. We wash the rice well with cold water and clean it of impurities. We let it drain well. Heat the oil well and sauté the onion. Sprinkle a little salt and mix carefully until browned. Add the raisins and rice and keep on the heat for 1 minute, stirring constantly. We stop the fire, pour a little tomato juice and let it cool ", explains Bogdan Roman. Cabbage leaves are prepared in the same way as in the case of sarmales with mushrooms. Fold the sarmales, place thyme and dill sprigs, thick cabbage ribs and a little chopped cabbage on the bottom of a pot. The stuffed cabbage is put in layers, the last layer being of chopped cabbage, and over it is poured the tomato juice dissolved in 2 liters of water. After boiling, leave them in the oven for a while, until they brown.

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Record day! 121,000 people, with over 37,900 means of transport, completed the formalities of crossing the border points

On the date 06.06.2021, through border crossings across the country have carried out approximate control formalities 121.000 persons, Romanian and foreign citizens, with fish 37.900 means of transport (of which 8.700 automarfare). On the way in they were about 58.400 people with 17.800 means of transport, and the one of exit 62.600 people with 20.100 means of transport.

Border with Hungary was transited by approx 45.800 of people and 18.900 means of transport (2.600 automarfare), of which on the direction of entry into the country were approximately 27.000 of people with 11.800 means of transport (2.100 automarfare).

The border police is working at the maximum capacity allowed by the crossing point infrastructure, in which sense we further recommend to traffic participants the transit of all points open to international traffic, so as to avoid the occurrence of overloads of only some of them.

Information on the situation of border points open to international traffic can be found on the Online Traffic application which can be accessed at http://www.politiadefrontiera.ro/traficonline/.

Regarding the specific activities, in the areas of competence & # 8211 the crossing points and the “green border” & # 8211 the border policemen found:


Babies DO NOT FISH FISH! Fish recipes for children

By making the right choices, fish is a food that only benefits everyone who eats it. Children should eat fish 2-3 times a week, but in much smaller portions than adults. Thus, up to 6 years, a child does not need more than 140 grams of fish per week.

Among the types of fish poorest in mercury, are: wild salmon, bream, catfish, trout, sardines, herring, mackerel, pike, cod, halibut. When the child twists his nose at the fish, the best options are those in the meat is minced and mixed with spices that hide the smell of fish.

Fish recipe ideas for kids

Thus, baked fish meatballs, fish skewers (with minced meat) or even fish "burgers" can save you from such situations. In the minced meat for these dishes you can add grated potatoes, eggs, spices, and made in the oven, they are perfect for the whimsical meal. Serve them with a homemade tomato sauce with basil or with couscous.

Equally unnoticed is the chopped fish in a borscht with fish hairs. It's a wonder! As a variety of fish for meatballs you can use: salami, salmon, carp, halibut.

In our family, the place of honor is salmon soup.

The ingredients for 4 servings are the following: 3 carrots, 1 celery, bleach, 1 large white onion, 2 cloves of garlic, diced capsicum, a salmon fillet of about 500 grams. It is prepared in the same way as a regular meat soup, except that instead of meat we boil diced salmon for a maximum of 30 minutes. Drizzle with the juice of a lemon and serve with finely chopped larch.

Another special salmon recipe for children over 1 year old is delicious:

Salmon Teriyaki

  • 1 row of salmon
  • 2-3 tablespoons of Teriyaki sauce
  • 1 teaspoon of honey
  • 1 teaspoon olive oil
  • a few sesame seeds

Mix the Teriyaki sauce with the honey and olive oil in a deep plate.

Put the salmon fillet in this mixture, marinating for at least an hour.

Then put it in a heat-resistant dish, covering it with the sauce in which it was placed and sprinkle sesame seeds on it.


Sarmale with fish

- Drain the soup over the boiled meat and crush it with a fork, add a little soup (I made it separately from the water + cube) and at the end a little breadcrumbs to drain the liquid and lightly bind the fish. egg in this composition does not fit !!

- I spread the leaf on a flat plate, I put the filling with a spoon and I folded it almost like a wire. my leaf being more "sticky" I risk breaking it so more carefully.

- I finely chopped a scalded leaf and put it on the bottom of the pot together with the oil. garlic and soup

- I placed it over the cabbage rolls and put it in the oven to bake on low heat for about 20-30 minutes. or it depends on the leaves you use. They can be steamed for 10-15 minutes or more depending on the leaves used

I served it with yogurt ... and I also made a grated potato baked a little in the microwave and then stewed in a Teflon pan with a little oil to catch just a little crust.

I made them with beet leaves called beets which are found here but can be made just as well from larger spinach leaves or from salad leaves which in Italian is called scarola, and in French scarole .. in others I have no idea languages, but you can also guggle. it is a more bitter salad, with slightly yellow curly leaves even that is usually cooked, boiled, used as fillings or put in soup.

The fish I used was mackerel, meaning a kind of Mediterranean mackerel, with smaller dimensions ... but you can use any fish you like.