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Carp medallion with tomato sauce and asparagus

Carp medallion with tomato sauce and asparagus


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Carp medallions are washed, seasoned with salt and pepper.

Place on the hot grill / grill and leave for 3-5 minutes on each side.

SAUCE:

Wash the asparagus, clean the thicker part, sprinkle with a little olive oil and place on the hot grill / grill for 2 minutes on each side.

Place on a plate to cool.

Wash the tomatoes, parsley, peel and wash the onion.

Tomatoes are cut into four, tomatoes are cut into juliennes, finely chopped parsley and asparagus are cut into three.


Mix all in a bowl.

Add olive oil and season with salt and pepper.

If you opt for hot peppers, it is cut into thin slices, after removing the seeds and the stalk.

S.O.S:

Because it has already become a habit (no fish without garlic and lemon), this sauce could not be missing!

Crush the garlic in a mortar or chop finely.

Mix with yogurt, mustard, olive oil, finely chopped green parsley and lemon juice.

Most of the time I also add grated lemon peel.

Season with salt and pepper.


Bird medallion with egg sauce

A recipe for bird medallion with egg sauce from: chicken breast, breadcrumbs, milk, eggs, sour cream, oil, lemon, flour, salt and pepper.

Ingredient:

  • 600 g chicken breast
  • 50 g breadcrumbs
  • 50 ml milk
  • 2 eggs
  • 50 ml sour cream
  • 50 ml oil
  • 1 lemon
  • 30 g flour
  • 15 g salt
  • 2 g pepper

Method of preparation:

Boil eggs in a saucepan with water. After they have boiled, cool the eggs and peel them. Finely chop the egg whites. Rub the remaining yolks with the cream until you get a creamy sauce, which you mix with the finely chopped olives. Add the wine, lemon juice and salt, pepper, then mix everything with the chopped egg whites.

Then prepare the medallions. Boil the chicken breast in salted water, then pass it through the mincer. In a bowl put the breadcrumbs soaked in a little milk, egg yolks, cream, salt and pepper to taste and then mix everything. Add the chopped breast, mix well, then, with wet hands, make small round medallions, 1-2 cm thick, which you pass through the flour.

Put the medallions fried in hot oil and fry them on both sides, then take them out on a napkin to absorb the oil. Place the medallions on a plate with the egg sauce next to them. You can put lemon slices and 2 cherry tomatoes.


alt = "Chocolate_cake_with_chocolate" /> Glazed check with chocolate from: eggs, sugar, oil, orange juice, flour, baking powder, orange peel, dark chocolate, whipped cream. Ingredients: 4 eggs 200 g sugar 1/4 glass oil 200 ml fresh orange juice 450 g flour 1/2 sachet baking powder orange peel for icing: 100 g dark chocolate 100 ml… /> Cabbage with wine and meat from: cabbage, onion, garlic, bay leaf, thyme, peppercorns, smoked house meat, pork sausages, pork chop, dry white wine, potatoes, water, chicken concentrate, butter. Ingredients: a white, sweet cabbage 4 onions a clove of garlic a bay leaf 1/2 teaspoon thyme 5 peppercorns a sausage…

The fish fillet is cut into suitable slices, salted, peppered to taste.


Peel an onion, cut it into small pieces and fry in oil until golden.


The mushrooms are washed under a stream of cold water, cleaned and boiled, then allowed to drain well and cut into thin slices.


A high-walled baking dish is greased with margarine or butter, the slices of fish, hardened onions, sliced ​​mushrooms are placed in layers, then the tomatoes cut into round slices. Pour the white sauce on top. To prepare the sauce, cook the flour in a little oil and quench with warm milk, always stir until a homogeneous mass is obtained, add salt, pepper and other spices to taste. Let it simmer for another 5-7 minutes, then add 2 raw yolks, mix well and bring to a boil. Leave the fish bowl in the oven until it gets a golden crust.


Tip: before putting it in the oven, sprinkle a little fish with lemon juice, white wine or aromatic vinegar.
It is served from the bowl in which it was placed in the oven and garnished with finely chopped greens and a dry white wine.


Carp medallion with tomato sauce and asparagus - Recipes

Ingredient:

• Sea perch 375 gr
• Artichoke heart pickled in oil 120 gr
• Green asparagus 50 gr
• Cherry tomatoes 20 gr
• Olive oil 80 ml
• Fine salt 2.5 gr
• Ground white pepper 0.5 gr
• Tomatoes 35gr
• Lamai 30 gr
• Parsley 5 gr
• Basil 12.5 gr
• Peeled almonds, fried 10 gr
• Olive Kalamata 20 gr
• Garlic 2 gr
• Parsley 5 gr

Method of preparation:

The sea bass perch is sautéed (on the skin side), in olive oil, salt and ground white pepper are added, then it is placed in the oven preheated to 180 gr C, in the parchment tray, and left for 2 min.
The asparagus is cleaned and blanched in water with baking soda to keep its color, after approx. 1/5 min is removed in cold water with ice to make a thermal shock.
Take a cherry tomato, grow it, whiten it and clean the skin.
The artichoke heart and green asparagus are sautéed in olive oil with salt and ground white pepper.
Half of the artichoke amount is blended until a fine and homogeneous mousse is obtained.
Prepare the Mediterranean sauce from: olive oil, lemon juice, salt, ground white pepper, diced tomatoes, crushed garlic, basil, finely chopped parsley, Kalamata olives and peeled roasted almonds.
The basil for decoration is blended in olive oil until a homogeneous composition is obtained.

Presentation:

Place the artichoke mousse in the center of the plate, place the sea bass perch medallion on top of it, decorate the dish with sauteed green asparagus and sauteed pickled artichoke heart, cherry tomatoes and fresh basil.

To give a French touch to the plate, draw a line with basil paste blended in olive oil.


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Pictures of mrtle crape

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  • 1. The fish is cleaned, washed, cut into 1.5-2 cm thick slices and drained in a strainer. 2. Make a sauce from crushed garlic with salt, oil, tomato juice, vinegar, salt and freshly ground pepper. Grease the fish slices with this sauce, put them in a bowl and leave
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  • The fish is cleaned of scales and intestines, portioned into suitable pieces, then salted and seasoned. The vegetables are cut into rounds and placed in the form of a bed in a tray in which about 100ml of oil is poured. - Recipe Main course: Carp with vegetables at ..
  • 3. Bare carp - it is similar to the mirror carp, noting the total absence of scales on their body. The old specimens reach the age of 35-40 years and a mass of over 40 kg. We notice the mouth oriented downwards, similar to a sip, provided with two mustaches

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Pictures of Llliyana, woman, 48 years old, from Chisinau, Republic of Moldova. See more pictures with our members! (1 Gallon) 'Pocomoke' Dwarf Crape Myrtle, Purple-Pink Flowers Unique Dwarf Shrub, Also Cold Hardy Crape Myrtle. Amazon.com: (1 Gallon) 'Pocomoke' Dwarf Crape Myrtle, Purple-Pink Flowers Unique Dwarf Shrub, Also Cold Hardy Crape Myrtle. pictures Flower garden 2014. 2751 pictures 60140 visits Shar. 7918 photos 233095 visits Shar

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The most practical way to satisfy the diverse tastes of guests at an event is to use trays with various dishes. Whether we are talking about cheeses, fine sausages, hot dishes, delicacies, fruits, vegetables, salads, sauces, desserts or cold snacks, the food served on the plate is easy to transport, easy to place on the table and very easy to eat.

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