BAKED FISH.
Ingredients:
400 g cod fillets, the juice of 1 / 2 lemon, 1 sweet pepper, 1 zucchini squash 150 g, 200 g cheese, salt and pepper.
Preparation
Rinse fillets under running cold water, wet, sprinkle with lemon juice and cut into pieces measuring 2-3 cm.
Wash the peppers and zucchini, peeled and cut into pieces 2-3 cm thick
All components are strung alternately on skewers, season with salt and pepper.
Bake on the grid.
Before serving, sprinkle with grated cheese.
ENVELOPE WITH SALMON AND ASPARAGUS.
Ingredients:
9 sprigs of asparagus (asparagus), 6 pieces of salmon fillet, 20 g of fresh dill, 15 g of fresh chives, 70 g smoked ham or bacon proshuto, 4 tbsp. olive oil, juice of 1 / 2 lemon.
Preparation
Cut asparagus in half crosswise and cook in a saucepan of boiling water for 1-2 minutes, drain, rinse under cold water.
Put the salmon on board. Season with salt and black pepper.
Cover with the asparagus, dill and chives.
Tightly wrap the fish ham.
Mix olive oil with lemon juice and rub the top envelopes.
Put the salmon on the barbecue or under grill and cook for 5 minutes each side, lubricating oil.
Serve cold or hot.
PICKLED SQUID.
Ingredients:
1,2 kg squid, 100 ml wine vinegar, 4 garlic cloves, 2 tbsp. olive oil, 4 teaspoons tomato paste 2 teaspoons ground coriander, 2 teaspoons paprika, 2 teaspoons ground nutmeg, 2 teaspoons of sugar, salt.
Preparation
Rinse the squid, remove the plate and Chitin films, dry, cut and spread-eagle carcass, make the inside of several cross-cuts. Cut pulp across the long wide strips.
For marinade, mix the vinegar, minced garlic, tomato paste, coriander, salt, pepper, sugar, butter and nutmeg.
Put the squid in a marinade and let stand in the cold for several hours.
Prepared calamari on the barbecue grill 5 minutes.
Serve hot squid with lemon wedges, parsley and dill.
KARASYOV, ROASTED WHOLE.
Ingredients:
800 g fillet of carp, 4 tbsp. sour cream, 3 tbsp. flour, 1 tbsp. teaspoon crushed fennel seeds, juice of 1 lemon, black pepper, salt, parsley.
Preparation
On the skin of the treated fish to make a shallow incision, sprinkle with lemon juice and leave for 30-40 minutes.
Flour mixed with salt, fennel seeds, pepper and breaded carp.
Fry the fish on the grill for 6-8 minutes each side.
Carp hot grease and sour cream served with greens.
Fish fillets sprinkled with salt, nutmeg, pepper, pour a mixture of lemon juice, dill, stand in the cold for 3 hours.
Fry the fish on the barbecue until cooked for 5-10 minutes on each side.
Serve fish hot, watering lemon-butter sauce.
Separately submit lettuce and parsley.
Sauce: lemon juice Uvarov to half volume, pour the cream and stir. Then, gradually, stirring to introduce oil. Once the butter melts, add onion.
TUNA WITH ONION-BARBECUE.
Ingredients:
700 g tuna fillet, 4 onions, 500 ml dry red wine, 2 tablespoons. spoons of sugar, black pepper, salt, parsley
Preparation
Sprinkle fillets finely chopped onion, sprinkle with a mixture of wine, salt, sugar, pepper, we put in the refrigerator for several hours for marinating.
Prepared tuna fish fry on the grid for 8-10 minutes, turning occasionally and basting with marinade.
Serve hot with greens.
You can garnish with fresh vegetables.
COD FILLET WITH GREEN.
Ingredients:
800 g cod fillet, 1 bunch of parsley, 2 lemon, 3 tbsp. tablespoons butter, 1 teaspoon curry powder, black pepper, salt.
Preparation
Fillets cut into portions, to rub salt, pepper, curry and sprinkle with lemon juice.
Arrange the pieces of fillet on buttered foil, sprinkle with chopped herbs, wrap and cook on grill 10-12 minutes.
Serve with lemon and herbs, releasing from the foil.
EGGS STUFFED WITH MEAT KRILL.
Ingredients:
4 boiled eggs, 120 grams of canned meat of krill, 1 tbsp. chopped dill, 1 tbsp. grated cheese, 4 lemon, 1 tbsp. Spoon mayonnaise.
Preparation
Eggs cut into two halves. Rub the yolks, combine with the meat of krill, grated cheese, herbs and stir.
The resulting mass to fill with lemon juice and mayonnaise.
Stuff egg white halves.
Before serving, put stuffed eggs on the leaves of lettuce, arrange sliced tomatoes and herbs.
SALMON IN THE COALS.
Ingredients:
1 kg salmon fillet, salt, olive oil, lemon juice.
Preparation
Salmon fillet cut into several pieces.
Each piece lightly with salt, drizzle with olive oil and bake for 2-3 minutes each side.
Remove the grill and sprinkle with lemon juice.
SHRIMP ON A SKEWER.
Ingredients:
24 large shrimp, 2 cups dry white wine 2 tbsp. tablespoons vegetable oil, 3 tbsp. tablespoons chopped parsley, 2 drops Tabasco sauce, juice of 1 lemon, salt.
Preparation
Shrimp cleaned, leaving tails intact.
For marinade, combine oil, wine, fresh herbs, lemon juice, salt and Tabasco sauce.
Put the shrimp in the marinade for 1-2 hours
Prepared shrimp strung on wooden skewers and cook on grill 6-8 min.
Serve with parsley and spicy ketchup.
FISH IN FOIL.
Ingredients:
250 g fish, 125 grams mushrooms, 1 medium onion, 1 boiled egg, 50 g cheese, 1/2 teaspoon vinegar, salt and pepper to taste.
Preparation
Gut fish, remove skin, cut into halves and remove the bones. Then soak it in marinade for 20 minutes (the salt, vinegar, pepper dissolve in two or three cups of water).
Stuffing: Chop onion and fry in vegetable oil. Add chopped mushrooms and fry until cooked. Chop eggs and add them to the cooled mushrooms. Salt.
For each fish to cook a separate piece of foil.
Then on a greased foil, lay one half of the fish, salt and pepper, put a layer of meat, sprinkle with grated cheese, close the second half.
From the sides foil wrapped as candy.
Fry on a lattice of 20-30 minutes, turning.
Serve immediately in foil.
Submit along with the fish slices of lemon, from which to squeeze the juice on the fish immediately after the foil is removed.
FISH STICKS "ROYALLY".
Ingredients:
1 box of fish sticks (better cod), 100 g cheese, 100 g bacon, 1 package of mashed potatoes, 2 tomatoes and 2 cucumber.
Preparation
Finely chop the cream cheese and smoked bacon.
Sticks wrapped slices of cheese and bacon. Breast should be top.
Lay down on the grill or in the tongs and cook on grill for 15 minutes.
Serve with mashed potatoes and fresh vegetables.
FISH BAKED IN PAPER.
Ingredients:
200 grams of fish oil, sunflower oil, lemon and parsley.
Preparation
Cleaned fish with salt, brush with sunflower oil and lemon juice, wrap in greased with sunflower oil parchment paper and bake on a baking sheet, oiled or on the grill.
Serve with boiled potatoes.
CRAYFISH, SHRIMP OR CRAB ON LATTICE.
Ingredients:
crabs, large prawns or crab in the shell, lemon, or lemon or lime juice, herbs, any fish sauce.
Preparation
Fry on a lattice seafood to change the color of the carapace.
Crayfish should be the same color (red), as if they were cooked.
In the process of cooking can be sprinkled with lemon juice.
Serve hot with any sauce, fresh herbs and lemon slices.
Ingredients:
400 g cod fillets, the juice of 1 / 2 lemon, 1 sweet pepper, 1 zucchini squash 150 g, 200 g cheese, salt and pepper.
Preparation
Rinse fillets under running cold water, wet, sprinkle with lemon juice and cut into pieces measuring 2-3 cm.
Wash the peppers and zucchini, peeled and cut into pieces 2-3 cm thick
All components are strung alternately on skewers, season with salt and pepper.
Bake on the grid.
Before serving, sprinkle with grated cheese.
 |
| Baked fish |
Ingredients:
9 sprigs of asparagus (asparagus), 6 pieces of salmon fillet, 20 g of fresh dill, 15 g of fresh chives, 70 g smoked ham or bacon proshuto, 4 tbsp. olive oil, juice of 1 / 2 lemon.
Preparation
Cut asparagus in half crosswise and cook in a saucepan of boiling water for 1-2 minutes, drain, rinse under cold water.
Put the salmon on board. Season with salt and black pepper.
Cover with the asparagus, dill and chives.
Tightly wrap the fish ham.
Mix olive oil with lemon juice and rub the top envelopes.
Put the salmon on the barbecue or under grill and cook for 5 minutes each side, lubricating oil.
Serve cold or hot.
PICKLED SQUID.
Ingredients:
1,2 kg squid, 100 ml wine vinegar, 4 garlic cloves, 2 tbsp. olive oil, 4 teaspoons tomato paste 2 teaspoons ground coriander, 2 teaspoons paprika, 2 teaspoons ground nutmeg, 2 teaspoons of sugar, salt.
Preparation
Rinse the squid, remove the plate and Chitin films, dry, cut and spread-eagle carcass, make the inside of several cross-cuts. Cut pulp across the long wide strips.
For marinade, mix the vinegar, minced garlic, tomato paste, coriander, salt, pepper, sugar, butter and nutmeg.
Put the squid in a marinade and let stand in the cold for several hours.
Prepared calamari on the barbecue grill 5 minutes.
Serve hot squid with lemon wedges, parsley and dill.
 |
| Pickled squid |
Ingredients:
800 g fillet of carp, 4 tbsp. sour cream, 3 tbsp. flour, 1 tbsp. teaspoon crushed fennel seeds, juice of 1 lemon, black pepper, salt, parsley.
Preparation
On the skin of the treated fish to make a shallow incision, sprinkle with lemon juice and leave for 30-40 minutes.
Flour mixed with salt, fennel seeds, pepper and breaded carp.
Fry the fish on the grill for 6-8 minutes each side.
Carp hot grease and sour cream served with greens.
PERCH IN LEMON-BUTTER SAUCE.
Ingredients:
800 g fillet of sea bass, 2 tbsp. chopped dill, 2 h. freshly ground nutmeg, 2 lemons, 125 ml of heavy cream, 2 tbsp. lemon juice to the sauce, 2 tbsp. butter, 2 tbsp. chopped green onions, black pepper, salt.
PreparationFish fillets sprinkled with salt, nutmeg, pepper, pour a mixture of lemon juice, dill, stand in the cold for 3 hours.
Fry the fish on the barbecue until cooked for 5-10 minutes on each side.
Serve fish hot, watering lemon-butter sauce.
Separately submit lettuce and parsley.
Sauce: lemon juice Uvarov to half volume, pour the cream and stir. Then, gradually, stirring to introduce oil. Once the butter melts, add onion.
 |
| Perch in Lemon-butter sauce |
Ingredients:
700 g tuna fillet, 4 onions, 500 ml dry red wine, 2 tablespoons. spoons of sugar, black pepper, salt, parsley
Preparation
Sprinkle fillets finely chopped onion, sprinkle with a mixture of wine, salt, sugar, pepper, we put in the refrigerator for several hours for marinating.
Prepared tuna fish fry on the grid for 8-10 minutes, turning occasionally and basting with marinade.
Serve hot with greens.
You can garnish with fresh vegetables.
COD FILLET WITH GREEN.
Ingredients:
800 g cod fillet, 1 bunch of parsley, 2 lemon, 3 tbsp. tablespoons butter, 1 teaspoon curry powder, black pepper, salt.
Preparation
Fillets cut into portions, to rub salt, pepper, curry and sprinkle with lemon juice.
Arrange the pieces of fillet on buttered foil, sprinkle with chopped herbs, wrap and cook on grill 10-12 minutes.
Serve with lemon and herbs, releasing from the foil.
EGGS STUFFED WITH MEAT KRILL.
Ingredients:
4 boiled eggs, 120 grams of canned meat of krill, 1 tbsp. chopped dill, 1 tbsp. grated cheese, 4 lemon, 1 tbsp. Spoon mayonnaise.
Preparation
Eggs cut into two halves. Rub the yolks, combine with the meat of krill, grated cheese, herbs and stir.
The resulting mass to fill with lemon juice and mayonnaise.
Stuff egg white halves.
Before serving, put stuffed eggs on the leaves of lettuce, arrange sliced tomatoes and herbs.
SALMON IN THE COALS.
Ingredients:
1 kg salmon fillet, salt, olive oil, lemon juice.
Preparation
Salmon fillet cut into several pieces.
Each piece lightly with salt, drizzle with olive oil and bake for 2-3 minutes each side.
Remove the grill and sprinkle with lemon juice.
SHRIMP ON A SKEWER.
 |
| Shrimp on a skewer |
24 large shrimp, 2 cups dry white wine 2 tbsp. tablespoons vegetable oil, 3 tbsp. tablespoons chopped parsley, 2 drops Tabasco sauce, juice of 1 lemon, salt.
Preparation
Shrimp cleaned, leaving tails intact.
For marinade, combine oil, wine, fresh herbs, lemon juice, salt and Tabasco sauce.
Put the shrimp in the marinade for 1-2 hours
Prepared shrimp strung on wooden skewers and cook on grill 6-8 min.
Serve with parsley and spicy ketchup.
FISH IN FOIL.
Ingredients:
250 g fish, 125 grams mushrooms, 1 medium onion, 1 boiled egg, 50 g cheese, 1/2 teaspoon vinegar, salt and pepper to taste.
Preparation
Gut fish, remove skin, cut into halves and remove the bones. Then soak it in marinade for 20 minutes (the salt, vinegar, pepper dissolve in two or three cups of water).
Stuffing: Chop onion and fry in vegetable oil. Add chopped mushrooms and fry until cooked. Chop eggs and add them to the cooled mushrooms. Salt.
For each fish to cook a separate piece of foil.
Then on a greased foil, lay one half of the fish, salt and pepper, put a layer of meat, sprinkle with grated cheese, close the second half.
From the sides foil wrapped as candy.
Fry on a lattice of 20-30 minutes, turning.
Serve immediately in foil.
Submit along with the fish slices of lemon, from which to squeeze the juice on the fish immediately after the foil is removed.
FISH STICKS "ROYALLY".
Ingredients:
1 box of fish sticks (better cod), 100 g cheese, 100 g bacon, 1 package of mashed potatoes, 2 tomatoes and 2 cucumber.
Preparation
Finely chop the cream cheese and smoked bacon.
Sticks wrapped slices of cheese and bacon. Breast should be top.
Lay down on the grill or in the tongs and cook on grill for 15 minutes.
Serve with mashed potatoes and fresh vegetables.
FISH BAKED IN PAPER.
Ingredients:
200 grams of fish oil, sunflower oil, lemon and parsley.
Preparation
Cleaned fish with salt, brush with sunflower oil and lemon juice, wrap in greased with sunflower oil parchment paper and bake on a baking sheet, oiled or on the grill.
Serve with boiled potatoes.
CRAYFISH, SHRIMP OR CRAB ON LATTICE.
Ingredients:
crabs, large prawns or crab in the shell, lemon, or lemon or lime juice, herbs, any fish sauce.
Preparation
Fry on a lattice seafood to change the color of the carapace.
Crayfish should be the same color (red), as if they were cooked.
In the process of cooking can be sprinkled with lemon juice.
Serve hot with any sauce, fresh herbs and lemon slices.
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