Recipes with blue fish

Recipes with blue fish

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Tuna, sardines, anchovies, anchovies ... blue fish varieties allow you to prepare healthy and delicious dishes.

Advertising - Keep reading below 1 Coca of sardines and black olives

INGREDIENTS (4 people):
- 400 g of sardines
- coca dough
- Salt
- oil
- 800 g onion
- black olives

Remove the scales, the head and spines of the sardines. Season and sprinkle with oil and reserve in the refrigerator 1 h.

Saute the onion Sliced Line a mold with a dough of coca and bake 15 min.

Remove and spread with oil. Spread the onion and place the sardines on top. Sprinkle thyme and bake 5 min. Add olives and serve.

2 Baked mackerel with dates

INGREDIENTS (4 people):
- 1 kg of mackerel
- 150 g of couscous
- 1 dl of water
- 12 dates
- 1 egg
- Ginger
- 1 knife of sugar
- 100 g ground almonds
- 50 g of butter
- 150 g cherry tomatoes
- Oil
- Salt
- Pepper

Preheat the oven to 180º C. Meanwhile, put a casserole on the fire with 1 dl of water and a pinch of salt. When it boils, add the couscous and let it cook until it absorbs the water. Remove and reserve.

Separate the egg white from the yolk. Mix the yolk with couscous, butter, almonds, some grated ginger, sugar and pepper. Bone the dates and fill them with part of this mixture.

Wash and eviscerate the mackerel. Salt and pepper Paint an oven tray with oil and put the mackerel. Cover with the semolina mixture and roast 10-15 minutes. Serve together with dates and cherry tomatoes.

3 Nice baked with cinnamon

- 750 g of beautiful clean
- 100 ml of white wine
- 1 knife cinnamon powder
- Thyme
- Oil
- Salt

Wash and dry the bonito and remove the skin. Place the fish on a slightly deep baking sheet. Salpimentar and impregnate the steaks well with the cinnamon (helping us of the fingers so that they are well spread)

Wash and dry a few sprigs of thyme, chop them and spread them on the surface of the bonito. Pour over a good stream of extra virgin olive oil and white wine.

Cover the fountain with plastic wrap and marinate the bonito with the mixture of wine, oil and thyme in the fridge for a minimum of 2 hours. Once this time has elapsed, remove the film and introduce the source in the preheated oven at 180º C. Bake for 5 minutes, making sure that it is very juicy. To serve.

4 fried anchovies

INGREDIENTS (4 PEOPLE):- 500 g anchovies
- Olive oil
- Oregano
- Salt and pepper.
- 500 g of peppers
- 1 onion
- 500 g of tomatoes
- 250 g pumpkin
- 1 eggplant
- 4 knife of oil
- Vinegar
- Peppers

Peel and chop the vegetables of the garnish.

Saute the peppers and the onion in a bottom of oil. Add tomatoes, eggplants and pumpkin. When the vegetables are tender, season with paprika and vinegar and cook 5 min. plus.

Clean the anchovies. Season with oregano, salt and pepper. Fry them until they are well browned. Serve the anchovies with the vegetable garnish.

5 stuffed anchovies

INGREDIENTS (4 PEOPLE):- 500 g anchovies
- 150 g of Iberian ham
- 100 g of flour
- 2 eggs
- Extra virgin olive oil
- Salt and pepper

Clean the anchovies of head, guts and thorns. Cut ham strips the size of anchovies.

Place a strip of ham in the middle of each anchovy, fold and close.

Batter the anchovies filled in flour and beaten egg. Fry in a pan with plenty of hot oil until golden brown. Drain on paper towels. Serve with a salad if desired.

6 Tuna Skewer

INGREDIENTS (4 PEOPLE):- 600 g of tuna
- 150 g of piquillo peppers
- 2 cloves of garlic
- 1 parsley branch
- 50 ml of lemon juice
- Olive oil
- 2 knife Modena vinegar
- Salt and pepper

Crush the peeled garlic With the parsley and salt. Mix with the juice, the oil. Chop the tuna. Put it in a bowl with the previous mixture. Cover and reserve in the refrigerator 10 min.

Saute the peppers. Add the vinegar and leave 4 min. Remove and salt and pepper.

Form skewers with the tuna and make them grilled. Serve with the peppers.

7 Mackerel with olives

INGREDIENTS (4 PEOPLE)- 750 g of mackerel loins
- 1 celery branch
- 1 onion
- 60 g of olives
- 30 g pickles
- 30 g of capers
- 2 dl of beer
- Olive oil
- Salt and pepper.

Bone and chop the olives. Chop the pickles. Drain the capers. Wash the celery and chop it.

Peel, chop and saute the onion in a casserole with a bottom of oil until golden brown. Add celery, olives, pickles and capers.

Salpimentar and water with beer. Cook 5 more minutes. Put the mackerel loins on top, cover and cook 10 more minutes; to serve.

8 Baked pork rinds

INGREDIENTS (4 PEOPLE):- 2 large rinds
- 1 kg of potatoes
- 2 cloves of garlic
- 2 parsley branches
- 4 knife of breadcrumbs
- Juice of 2 lemons
- 50 ml of olive oil
- Salt and pepper

Preheat the oven to 180º C. Crush the garlic and parsley, salt and pepper and mix with the breadcrumbs.

Salpimentar the cicadas and put on a baking sheet, water with the lemon juice and sprinkle with the mortar mixture, bake for 15 to 20 minutes.

Cook the potatoes, Drain, peel and go through the pass-through. Add salt and pepper and add the oil. Serve the chicharro with the mashed potatoes.

9 Sardines croquettes

INGREDIENTS (4 PEOPLE):- 500 g of sardines
- 1 clove garlic
- 150 g grated cheese
- 3 tablespoons lemon juice
- 1 pinch of paprika
- 2 eggs
- Flour
- Bread crumbs
- Frying oil
- Salt and pepper

Clean the sardines and grill them. Crumble the meat and put it in a bowl.

Add the chopped garlic, cheese, lemon juice, paprika, salt and a yolk.

Mix the flour, the breadcrumbs and salt and pepper. Beat the other egg with the clear leftover. Form balls with the sardine paste. Batter them in egg and in the breadcrumb mixture. Fry them in hot oil until golden brown.

10 sardine scallops

INGREDIENTS (4 PEOPLE):- 12 sardines
- 12 slices of Manchego cheese
- 1 egg
- Flour
- Bread crumbs
- Extra virgin olive oil
- Salt and pepper

Open the sardines, Clean them well and remove the scrape without separating the loins. Salt and pepper

Arrange a slice of cheese inside each sardine. Batter them in flour, beaten egg and breadcrumbs.

Fry the sardines in a pan with plenty of hot oil until golden brown. Drain on paper towels. Serve with a salad if desired.

11 Tuna pie with potatoes

INGREDIENTS (4 PEOPLE):For the mash:
- 5 potatoes
- 1 tablespoon extra virgin olive oil
- Salt
For the filling:- 1 onion
- 2 ml of extra virgin olive oil
- 300 g of fresh tuna
- 2 dl homemade tomato sauce
- 1 pinch of sugar
- Salt and pepper.
To gratin:

- 4 pickles
- 1 dl of mayonnaise

Peel, wash and chop the potatoes. Cook them on a bottom of boiling water with a pinch of salt. When they are tender, drain and pass through the Chinese. Mix with a tablespoon of olive oil.

Peel, chop and stew the onion Until it is transparent. Add the tuna, without skin and without bones and chopped. Salpimentar and saute. Add the tomato, sugar and continue cooking another 5 minutes.

Preheat the oven to 180º C. Fill the bottom of a mold with a layer of mash. Put the tuna mixture on top, cover with the rest of the mash. Unmold and cover the surface with mayonnaise and with sliced ​​pickles.

12 Mackerel Scrambled

INGREDIENTS (4 PEOPLE):- 200 g of mackerel in oil
- 5 eggs
- 1 onion
- 50 ml of oil
- 4 slices of whole wheat bread
- Parsley
- Salt and pepper

Cook the eggs in boiling water for 10 minutes, let cool and peel. Chop the onion. Drain and crumble the mackerel.

Heat a pan with oil and sauté the onion until tender. Add eggs, mackerel, salt and pepper and remove from heat when set.

Chop the parsley. Spread the scrambled eggs on the plates and sprinkle with parsley. Cut the whole wheat bread into triangles and toast. Serve the scrambled eggs with toasted bread.

13 Pickled Sardines

INGREDIENTS (4 PEOPLE):- 1 kg of sardines
- 2 bay leaves
- 6 cloves of garlic
- 250 ml of extra virgin olive oil
- 2 dl vinegar
- Salt and pepper

Clean the sardines well removing the heads, thorns and scales.

Put in a casserole widen the clean sardines, bay leaves, garlic cloves and olive oil. Season with salt and pepper.

Cover with vinegar, cover the casserole and simmer for 30 min. Remove from heat, transfer the contents of the casserole to a large bowl and let it sit for 24 to 48 hours. To serve.

14 stuffed sardines

INGREDIENTS (4 PEOPLE):- 12 medium sardines
- 200 g of cream cheese
- 1 knife of capers
- 12 cherry tomatoes
- 1/2 onion
- 1/2 green pepper
- Flour
- 1 dl of olive oil
- 50 ml apple cider vinegar
- Salt and pepper.

Clean the sardines removing the head and the central spine; salt and pepper Beat the cheese and mix with the capers. Fill the sardines with this mixture.

Flour and fry them. Drain on absorbent paper.

Wash and cut the tomatoes. Peel and chop the pepper and onion. Mix the vegetables and dress with oil, vinegar and salt. Serve the sardines with the vegetable vinaigrette.

15 Tempura of anchovies

16 small open anchovies without spines
- Basil leaves
- 1 lemon
- 100 g of rice flour
- Cold water
- Oil
- Salt

Wash the anchovies and sprinkle with lemon juice. Reserve covered in the fridge 1/2 hour. Dry them and salt and pepper them.

Chop 4 basil leaves Fine and mix with a jet of oil. Brush the anchovies.

Mix the flour in a bowl with very cold water until it has a light mass; to Salt. Batter each anchovy in this pasta and fry until crispy. Drain on absorbent paper and serve.

16 Tuna and Pepper Tosta

INGREDIENTS (4 PEOPLE):- 400 g of tuna
- 2 roasted red peppers
- 100 g of cream cheese
- 50 g of mayonnaise
- 2 cloves of garlic
- 2 parsley branches
- 50 ml of oil
- Salt and pepper
- Bread toast

Peel and chop the peppers. Put them in a bowl with mayonnaise and cheese and mash.

Reserve in the refrigerator. Preheat the oven to 200º C.

Crush the garlic and parsley. Mix with olive oil. Cut the tuna into dice and salt and pepper. Water with the garlic mixture and bake 10 minutes. Spread the toasts with the cream of peppers and place the chopped tuna on top. To serve.