Great news for fish lovers! 10 delicious fish recipes from soup to burger

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> Great news for fish lovers! 10 delicious fish recipes from soup to burger

Our health and immunity are now very valuable. In these days when we need to take care of ourselves, we say keep fit with healthy fish. Choose your favorite recipe too! We welcome your experiences in the comments.

1. Fish soup

1. Fish soup

Materials

  • 250 g of boiled fish (bonito, sea bass or swallow)

  • 6 glasses of fish stock

  • 4 glasses of water

  • 1 onion (half boiled, half in soup)

  • 2 cloves of garlic

  • 1 celery

  • 1 carrot

  • 1 potato

  • salt, pepper

  • 4 tablespoons of olive oil

  • juice of 1-2 lemons

For his clothing;

  • 1 packet of cream

  • 2 egg yolks

  • 1 tablespoon of flour

Preparation of

Boil the fish bones to extract the fish juice. For this, take the fish in a large pot. Put enough water to cover it. Add half of 1 onion and boil. Then drain the boiled fish and remove the skin and bones after it has cooled. Then grind it finely. Put the olive oil in the pot. Add half of the onion and the remaining garlic. Dry it a little like this. Add 6 glasses of fish stock and 4 glasses of water. Chop the celery, carrot and potato on top. Then add salt, pepper and lemon. Add the fish while boiling. For the dressing, mix the necessary ingredients in a deep bowl. When it has a homogeneous consistency, add it to the soup and boil it for a moment or two. You can serve with dill or parsley.

2. Fish meatballs

2. Fish meatballs

Materials

  • 1 tablespoon of margarine

  • 450 g of haddock

  • 3 tablespoons of flour

  • 1 glass mortar

  • 2 eggs

  • 2 onions

  • 1/2 bunch of parsley

  • 1 tablespoon grain mustard

  • 1 tablespoon of lemon juice

  • 1 teaspoon red pepper

  • salt, pepper

Preparation of

Preheat the oven to 190 degrees. Put all the ingredients, except the breadcrumbs, through the food processor so that it is not too pure. Then quickly knead the mortar in your hand and leave it in the refrigerator for 20 minutes with the mouth closed. Divide the meatball mortar into 10 parts and make small round meatballs with a diameter of 3 cm. Then dip the meatballs in ice water and bread them with breadcrumbs. You can serve the meatballs on the baking sheet by baking them in the oven for 10-15 minutes.

3. Anchovy rice

3. Anchovy rice

Materials

  • 800 grams of anchovy

  • 100 ml of olive oil

  • 1 medium onion

  • 25 grams of pine nuts

  • 200 grams of rice

  • 40 grams of currants

  • 400 ml of hot water

  • 1 teaspoon dried mint

  • 1/2 handful of dill

  • 1 tablespoon of corn flour

  • 1 teaspoon of black pepper

  • 1 teaspoon of salt

Preparation of

Press the currants from which you have removed the rice and stems in hot water in separate containers. Clean the anchovies and remove the bones. Wash it well and reserve it in a colander to drain the water. Chop the dry onion. Heat the olive oil and add the onions. Sauté over medium heat, stirring occasionally, until the onions soften, about 5 minutes. Add the pine nuts and fry for another 5 minutes, stirring occasionally, until the peanuts turn pink. Drain the rice, wash and drain until the starchy water is gone. Take the rice in the pot. Season with salt and pepper and mix several times. Add the dried mint and strained currants, mix and add the hot water. Mix and close the lid of the pot. Reduce the heat and cook until the rice absorbs the water. While the rice is cooking, grease the bottom of the baking sheet and sprinkle with half of the cornmeal. Cover the bottom of the bowl with the anchovies, skin side down. Remove the rice from the heat. Add the finely chopped dill and mix. Without waiting, spread it over the anchovies in the bowl and smooth it with a spoon. Place the remaining anchovies on top of the rice skin side up and cover the rice. Sprinkle the remaining cornmeal over the anchovies. Bake in a preheated oven at 180 degrees for about 30 minutes until the anchovies turn pink. Remove the anchovy pilaf from the oven, let it sit at room temperature for 5-10 minutes, then slice and share with your loved ones.

4. Stuffed bonito

4. Stuffed bonito

Materials

  • 1 acorn

  • 2 medium tomatoes

  • 1/2 bunch of parsley

  • 2 cloves of garlic

  • 2 red onions

Preparation of

Clean the inside of the acorn. Rinse with plenty of water and drain the water. Chop the onions, garlic and parsley. Peel the skin of the tomatoes, remove the seeds and chop them. Mix all the ingredients in a bowl. Fill this mixture into the acorn. Cook on the grill or in the oven. Serve hot.

5. Anchovy

5. Anchovy

Materials

  • 1 kg of anchovies

  • 1/2 bunch of parsley

  • 10 sprigs of green onion

  • salt, pepper

To find;

Preparation of

Clean and wash the anchovies with their bones and drain the water. Finely chop the parsley and spring onion. Put the spring onion, parsley, salt, red pepper flakes in a bowl and mix. Place three anchovies side by side in your palm. Put the parsley and onion mixture in the middle of the anchovies, press them down slightly and wrap them into a roll. In a large bowl, combine the cornmeal, salt and mix. Dip the anchovies you have prepared in corn flour and fry them in hot oil.

6. Sea bass on a bed of spinach

6. Sea bass on a bed of spinach

Materials

For the spinach;

Preparation of

Take olive oil for the spinach in a saucepan. Add the spinach and season with salt and pepper. Jump without killing. Wash and dry the sea bass fillets. Fry the steak in the pan until the front and back are golden brown, garnish with sesame seeds over the spinach and serve.

7. Tuna pasta

7. Tuna pasta

Materials

  • 1 package of pasta

  • 2 cans of canned tuna

  • 1 lemon

  • 6 tablespoons of mayonnaise

  • 1 finely chopped onion

  • 1/2 bunch of finely chopped parsley

  • 2 teaspoons of salt

  • 3 tablespoons of olive oil

Preparation of

Drain the oil from the tuna and break it up with a fork. Add the lemon juice, mayonnaise and 2 teaspoons of salt, mix well and set aside. Boil the pasta in a saucepan. Fry the onions in olive oil until they turn pink. Add the finely chopped parsley, mix and turn off the heat without turning off the last burner. After putting the boiled pasta in cold water, put it in the pot and pour in the onion mixture while it is still hot and mix well.

8. Sea bass ceviche

8. Sea bass ceviche

Materials

Preparation of

Remove the sea bass fillets. Cut the cleaned sea bass into equal sizes. Rub the chopped onions with salt. Mix the juice of one lemon and 2 teaspoons of mustard into the onion. Add half a teaspoon of apple cider vinegar. Then slowly add olive oil to this mixture and mix. Add the fish. Leave the mixture in the refrigerator for 1 night. You can serve it on a plate the next day.

9. Tuna sandwich

9. Tuna sandwich

Materials

  • 1/2 stalk celery finely chopped

  • 1/4 red onion finely chopped

  • 12 tomato slices, diced

  • 12 slices of wholemeal bread

  • 2 cans of tuna

  • 1/2 cup plain yogurt

  • 2 tablespoons of mustard

  • 1/2 cup chopped fresh cilantro

  • arugula leaves

Preparation of

Pour the yogurt and mustard into a bowl and mix well. Drain the tuna and add to the yogurt mixture. Toss the cilantro, celery and onion into the mixture. Mix everything well. Cover and refrigerate for half an hour. Place 6 slices of bread on a table. Spread the mixture over each slice, top with some tomato and arugula leaves. Place slices of bread on top and gently press and flatten the sandwiches.

10. Fish burger

10. Fish burger

Materials

  • 1 salmon

  • 1 large egg

  • 1/2 cup breadcrumbs

  • 1 grain of garlic

  • juice of 1 lemon

  • 2 tablespoons of dill

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon red pepper flakes

  • Freshly ground black pepper

  • 1 tablespoon of olive oil

  • hamburger bun

  • lettuce

  • Red onion, to serve

Preparation of

In a large bowl, toss the salmon with the egg, breadcrumbs, garlic, lemon juice, dill, dijon, Worcestershire, and red pepper flakes. Season with salt and pepper. Mix until completely combined and form into three or four patties. In a large pan, heat the oil. Add the meatballs and cook until golden brown on each side, about 4 minutes. Serve the lettuce and onion on a hamburger bun.

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