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Carp in crust with sage and green onions

Carp in crust with sage and green onions

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"It's over !!!"
Well, if he has, why not take advantage of us. What can be tastier than a fresh fish. Medi made me crave the carp in the crust so I cooked the fish too.

  • 1 Kg crap
  • salt
  • pepper
  • 1 lemon
  • 100 gr white flour
  • 100 gr of flour
  • 50 gr pesmet
  • 50 gr grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon dried sage
  • 2 tablespoons chopped green onions
  • tomatoes
  • frying oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Carp in crust with sage and green onion:

Sprinkle salt on the cleaned, washed and portioned fish and squeeze the juice from a lemon, let it cool for at least 20 minutes.

Mix in a large bowl white flour, breadcrumbs, cornmeal, parmesan and a little salt. Roll the pieces of fish in this mixture, then beaten eggs mixed with sage and green onions + salt.

Fry in a hot oil bath.

Serve with fresh or steamed vegetables.

Tips sites


You prefer fresh fish if you can catch it, not farmed, it has more delicious meat.


Sprinkle the fish meat with lemon juice, so it will not crumble when fried or handled after cooking.

Eggs in falafel crust with spices

This year, the Easter menu was prepared in a more atypical setting for Mazilique. Even if location was preserved, brainstorming sessions and discussions were held on 2 continents. Me (Misha) and our new colleague (Simona) chose wolf and larch from Obor, while Mazi sorted baskets of palm leaves and spices in Jamaa el-Fna Square in Marrakech (as she can was seen on Instagram)

So some of the recipes that we will post in the coming days will have both oriental roots and some more Eastern European ones :)

Also, are the first recipes we prepare in & # 8220singuratade & # 8221, so it is possible to find one, two more awkward things related to photos or styling. Instead, we guarantee for the taste, especially since we did not deviate from the proportions learned at Mazilique Studio & # 8211, there is never too much parsley, better with garlic than without, some hot peppers would work, etc. You already know the model -)

So stay tuned, the next days are announced to be interesting!

40 minutes, plus 12 hours of chickpea hydration, 5 eggs

    • 5 eggs
    • 150g naut
    • 4 green onion threads
    • 1/2 bunch of parsley
    • 2-3 cloves garlic
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon powdered cumin
    • 1 teaspoon coriander powder
    • 1/2 teaspoon baking powder
    • 1 tablespoon flour
    • 1 liter of sunflower oil
    • salt and freshly ground pepper

    Put the chickpeas in a bowl, cover with water and leave overnight to hydrate (or at least 12 hours)

    Boil eggs and peel them.

    Peel and coarsely chop the onion, pick the parsley leaves.

    After the chickpeas have softened, put it in the bowl of a chopper or food processor, add green onions, parsley, garlic, lemon juice, spices and baking powder. Mix well until you get a dense and homogeneous paste. It must be somewhat malleable. If you find it too soft, you can add more flour. That's what I did.

    Transfer the composition to a board and divide it into 5 balls of equal size. On the work surface, spread a piece of plastic foil the size of an A4 sheet. Place a ball of dough in the center of the foil and cover with another foil of the same size.

    With a rolling pin, roll out the dough into a disk shape with a diameter of about 10 cm (enough to cover the egg). Remove the foil from the top of the dough (put it aside because you will reuse it for the rest of the eggs), put an egg in the center of the disc and using the corners of the foil try to cover the egg completely and evenly with the dough.

    Continue the process in the same way with the remaining eggs. Let them cool for about 10 minutes, until the oil heats up.

    In a saucepan, place oil so that the egg is completely covered during frying. Heat it well, then, with the help of a foamer / paddle, dip the eggs, one at a time. Fry them until the crust that covers the egg browns. Transfer them to a plate lined with paper napkin.

    Serve eggs with a fresh dressing with tahini, yogurt and lemon. Or simple, with a lot of ground pepper on top.

    Pike caviar recipe with green onions

    Anyone who loves fish definitely loves caviar, so today we are talking about the pike caviar recipe with green onions.

    Pike eggs are versatile. You can enjoy them simple, on bread with butter, just as you can enjoy salmon or sturgeon caviar. Unlike these, however, you can mix them with oil and onion, like carp and get an equally great snack.

    If you want to eat them simple, choose a good bread and fry it in butter. Here are recipes for delicious snacks of caviar with scrambled eggs and caviar with sour cream, where we wrote how to toast bread.

    What are the benefits of onion and sage syrup

    Onion it is one of the oldest cures for colds and pectoral diseases. It was used in various ways: compresses, poultices on the chest or soles, syrup or tea.

    Few know that onions are rich in vitamin C. This vitamin acts as a powerful antioxidant. Supports immunity and collagen production and helps repair tissues.

    Onions also contain potassium and B vitamins, including B6 and B9.

    There are over 25 different types of flavonoids in onions. Red onions are especially rich in anthocyanins. These antioxidants reduce the risk of heart disease, heart attacks, diabetes and cancers.

    Due to the fiber and prebiotics it contains, onions support digestive health.

    Last but not least, onions are antibacterial. This effect is largely attributed to the quercetin content. It can fight dangerous pathogens such as E. coli, Helicobacter pylori, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Vibrio cholerae.

    Salvia, the second ingredient of this syrup, is used in folk medicine for:

    • colds
    • bronchitis
    • cough, asthma, angina
    • inflammation of the mouth and throat
    • digestive disorders
    • anxiety
    • excessive sweating
    • circulatory problems

    Sage leaves contain compounds with antioxidant, anti-inflammatory, anti-cancer, antimicrobial and memory simulating effects.

    Recent studies suggest that sage may be useful in severe diseases such as dementia, diabetes, obesity, lupus, heart disease and cancer.

    Salvia has shown important antibacterial activity against Bacillus, Enterobacter and Proteus species.

    Careful! This plant should not be consumed in large quantities, as it can cause poisoning.

    1., Sage and onion syrup:
    2. Jillian Kubala, 9 Impressive Health Benefits of Onions, Healthline:
    3. Mohsen Hamidpour, Rafie Hamidpour, Soheila Hamidpour, and Mina Shahlari, Chemistry, Pharmacology, and Medicinal Property of Sage (Salvia) to Prevent and Cure Illnesses such as Obesity, Diabetes, Depression, Dementia, Lupus, Autism, Heart Disease, and Cancer, J Tradit Complement Med. 2014 Apr-Jun 4 (2): 82–88:
    4. Alyssa Girdwain, 5 Benefits of Sage, According to an Herbalist, Well and Good:

    * The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

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    First prepare the marinade, mixing very well the ingredients listed above.
    Then we move on to the fish and start removing the scales, then we split it, extract the contents and if we are lucky enough to find caviar, carefully take them out in a bowl, sprinkle a little coarse salt on top and put them in a jar in the refrigerator. To consume them, they must be left to cool for a few days.
    The fish cleaned of scales and intestines, we wash it well in cold water, then we take it off and remove its fins and tail. (Out of my head and tail, I'll make a soup soon).
    We cut the fish into slices of approx. 5 cm, which we soak for 60 'in the refrigerator.

    During this time, pepper the juice: Peel the garlic, squeeze half a lemon, wash the sage and put them in a blender. Add salt, pepper and oil, then mix until a paste is formed. Empty the pasta in a bowl and before serving add the cream, mix and if necessary season with a little salt.

    After the fish slices have been soaked, put the oil in a non-stick pan and let it heat up. Meanwhile, we prepare them bowls with flour (I also fried them with wheat flour and corn flour), or the bowl with flour, we shake the pieces of fish, the excess marinade and roll them well in the flour, then we put them fried it. Leave for about 3 'until it forms an airy crust, then turn and fry for another 2'. Remove the pieces on absorbent napkins.

    Serve the fish with mujdei sauce, polenta and lemon slices.
    Good appetite!

    A prepared steak depends a lot on the quality of the chosen ingredients. That is why we recommend the products from Selgros Carmangeriile. For the butchery districts, Selgros collaborates only with suppliers chosen by spanceana. Thus, the raw material used is rigorously and carefully selected, so as to correspond to the highest standards of quality and food safety. All products made in their own butchers receive a batch number based on which Selgros representatives always know exactly what quantities have been produced, what ingredients have been used, where they come from.

    We challenge you to prepare a steak from Chef Caesar, which will surely be successful.

    You grow the lamb leg very well, as for the roll. Beat it with foil, so as not to break the fiber. Turn it on the other side, so that the beaten part remains on the outside. Put on the pulp thus prepared a bed of rosemary, thyme, sage, green onion, garlic and grated carrot. Roll the meat with the greens inside and tie with kitchen twine. In a pan, brown the roll in olive oil until crusty, then put in the oven for 25-30 minutes. The oven must be heated to 200 degrees Celsius. Sprinkle salt and pepper on the steak when you take it out of the oven. Cut the potatoes and parsnips into thin slices and place layers, alternating them in stainless steel circles, decorated with zucchini and carrots. Liquid cream will be used as a binder. At the end, sprinkle Parmesan cheese and bake for 25 minutes in a hot oven (190 degrees). The remaining "jiul" from the browning of the meat, in which you add red wine and a little vegetable soup will be allowed to drop and it will be the sauce that will accompany this steak.

    Tart without crust with beans and sausages

    I really like tarts, but I don't prepare them as often as I would like because sometimes I don't have the energy to make the dough, to keep it cold, to stretch it, to keep it cold again, to bake it blind and finally to bake it with the filling. I saw on the net that there is also the version of & # 8216crustless quiche & # 8217, meaning to just bake the filling, without making the dough. I liked this idea and I decided to try this crustless tart version.

    To make the whole process even faster, but also to have a vegetable intake, I put a can of green and yellow beans from d & # 8217aucy in the tart. This extra fine green and yellow bean mix contains only whole pods, water and less than a gram of salt per 100 gr. It does not contain sugar or preservatives.

    The tart without crust can be eaten cold or hot, plain or with a salad. It is also good for breakfast and lunch and dinner and goes reheated.

    • 6 eggs
    • 3 tablespoons flour (40 gr)
    • 150 ml of milk
    • 50 gr sour cream
    • or canned mix of green and yellow aucy beans
    • 200 gr sausages
    • 75 gr cheddar head
    • a teaspoon of mustard
    • a green onion
    • salt pepper
    1. Preheat the oven to 180 degrees.
    2. Beat eggs, add milk, cream and mustard and mix.
    3. Add the flour and mix well.
    4. At the end, add salt, pepper and green onions.
    5. Grease a tray (if it is round, approx. 24 cm in diameter, if it is rectangular, approx. 20 x 30 cm) with butter or oil.
    6. Put the sliced ​​sausages in the tray, then the canned beans, very well drained of water.
    7. Pour the egg mixture into the tray, and sprinkle the grated cheddar on top.
    8. Bake the tart for 33-35 minutes, until lightly browned.

    Related articles:

    Ingredients fish plate & # 8211 carp & # 8211 step by step video recipe

    • 6 large pieces of carp, from a 1.8 kg carp, with the observation that the plaice can be made in the same way from other types of fish (crucian carp, catfish, pikeperch, etc.), I used 2 carp fillets
    • 4 onions (450 grams of ready-to-peel, diced onions)
    • 2 large peppers, chopped cubes & # 8211 300 grams of peppers weighed ready cleaned, maybe donut & # 8211 I used 1 red pepper and 1 yellow pepper, the color does not matter much but the red ones will bring a pleasant shade to the food
    • 4 cloves garlic, finely sliced
    • 400 grams of tomatoes in broth or 1-1.5 kg. fresh tomatoes, scalded and peeled
    • 150 ml. White wine
    • 30 ml. oil
    • 2 bay leaves
    • salt and pepper to taste
    • 1 bunch of chopped green parsley

    Fish plate & # 8211 carp & # 8211 step by step video recipe

    How to prepare fish plate & # 8211 carp & # 8211 step by step recipe in text format (printable)

    1. For my carp plate, I used 2 large fillets from a 1.8 kg carp, as I already mentioned in the list of ingredients above. We obtained the fillets following the procedure described in the article How to clean a carp & # 8211 video tutorial. Regardless of whether or not you choose to prepare the plaque with fillets, the fish must be well cleaned of scales and intestines, washed with plenty of cold water and wiped with absorbent towels. Then, cut into pieces as desired.

    2. Switch on the oven and heat to 180 ° C. On a hob, heat a pan over medium heat, add ½ of oil, then onion and garlic. Sprinkle with 1 pinch of salt, reduce the heat and fry the onion on the fire until it becomes slightly translucent.

    3. Add the peppers and cook the vegetables for another 7-8 minutes, over low heat. We do not lose sight of them, we do not want them to brown, just to soften.

    4. Add the chopped tomatoes, along with the broth. Bring everything to a boil and then add the wine and bay leaves. Boil the sauce for 10-15 minutes.

    5. Grease with oil a tray recommended for the oven, large enough to fit the pieces of carp, without overlapping them, but not to leave much empty space around them. Place the fish pieces in the pan.

    6. Season the sauce in the pan with salt and pepper and pour the entire contents of the pan over the fish in the pan. Gently lift each piece of fish so that the vegetables and sauce penetrate below them, then level well.

    7. Place the plate in the preheated oven at 180 ° C for 45-50 minutes, until it browns nicely on the surface. Sprinkle with chopped green parsley at the end.

    Serve carp plate

    Carp plaice is served hot or cold, preferably with polenta. It is a traditional dish from which we have clear expectations, and the golden polenta next to it is one of them.

    Potatoes with rosemary and green onions

    When I did it braided muscle which I put on the blog yesterday, I also made some potatoes in a way I haven't done before. I preferred to keep them for today, not to mix the information and lose them, especially because they can be a meal in itself (yes, there are vegetarians, there are also fasting days, there are also days when the meat is too expensive). There it is:

    First I boiled the potatoes in water with a little salt. Then I cut them into quarters (the dimensions matter too little, they are already cooked, the idea is to still cut them, to brown faster and get a taste of the rosemary and green onions that I put in the pan once with potatoes). I sprinkled them with very little oil, I threw two crushed garlic cloves in the pan and with the peel, I put the pan on the grill (you can use a hob, stove or oven, which I highly recommend). I put the lid on the grill and kept the potatoes for 200 minutes at 200 degrees Celsius. I mixed in them twice during this time.

    There is nothing simpler. If you want, sprinkle a little salt on them, a little pepper. You can accompany them with lettuce or tomatoes. Maybe with a little cheese.

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    You both did very well. I especially like potatoes prepared this way, at fairs and festivals they are my effective dish. Rost kartoffel is called in German and is usually prepared with lard. The taste is new and full of personality.

    They now really are the perfect complement to the little muscle that made me hungry yesterday.

    I really like baked potatoes with rosemary and I cook them as a garnish for my pork steak with vegetables and mushrooms. But I use dried rosemary, commercially, as the one I planted in the pot has dried & # 8230
    Where do you get your green rosemary from? :-D
    Oh, what a craving you made me. I can't wait to cook them too :-)

    Ioana, you can find green rosemary at the carfur or real. They have a special stand with greens (salads, rosemary, basil, marjoram, sage, etc.)

    Yammmy & # 8230. When I have time, maybe I will try the recipe!

    Hi Adi!
    How much simplicity and how much taste!
    All the best.

    I am also preparing this recipe, but with olive oil and without onions (I will try this option as well) along with some carrots (pre-cooked). Super delicious, children are fascinated every time.

    Video: Γιατί πρέπει να τρώμε γιαούρτι (February 2023).