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Carp brine

Carp brine

The fish is washed and seasoned to taste, then grilled or cooked.

The bell peppers and tomatoes are washed and baked with the fish. When baked, peel and chop larger cubes. Chop the onion into scales or slices, if it is green onion, as well as the garlic (or grind, as appropriate). Finely chop the hot peppers.

Mix in a large bowl the tomatoes, baked peppers, onions and garlic, hot peppers, along with hot soup. Vegetable soup can be replaced with delicate soup, but I do not use. Add the pieces of fish, without bones. Season to taste with salt, pepper and vinegar. At the end, add the finely chopped greens.


PS: Photo from my girlfriend, Mihaela :)


How to make the best carp brine on the Danube. The recipe for a tasty and healthy dish, as long as you keep the fish on the grill

A real brine is prepared only with fish from the Danube. And because it is a big holiday, Flower Sunday, when the fish is released, a culinary art enthusiast from Bărăgan offers us an undeniable recipe: carp brine.

“I know this wonderful story from Uncle Tudor Gologanu, a skilled and very hard-working fisherman, to whom I owe a lot of my culinary experience, regarding the healthy cooking of fish from the Danube waters. I hope you like it too and don't miss the opportunity to try it ", says Gela Dumitrache. Passionate about cooking, the teacher from Unirea commune, creates all kinds of goodies that she shares with her virtual friends on the cufărulcubucurii.wordpress.com blog.

Ingredient:

2 red bell peppers, I also had a green one and put it on

a bunch of green garlic

150 ml. tomato sauce with basil

a large bunch of parsley

1/4 teaspoon freshly ground pepper

Method of preparation:

After eviscerating the fish and fragmenting it into pieces (as big as a palm), roll them well in coarse salt and place them on the grill. They are allowed to sizzle, to perpel well and only after it is noticed that around the corners the pieces start to rise from the grill, they turn on the other side and when they are completely penetrated by the rushing spirit of the embers, they are taken off barbeque.

If you still have room on the grill, place the tomatoes and peppers, if not, in the second round! They do not have to bake very hard, the latter. Boil the water, while it is cleaned and diced, the pepper and the ripe tomatoes, the garlic and the parsley are chopped.

When the water has boiled, add all this to the pot and when it boils again, stop the fire. "Pour this brine into the bowl with the fried fish and leave the friendship between the ingredients" free ". We don't have time to wait, we also prepare a polenta, because otherwise the brine has no charm! Good appetite!", Explains the housewife.


Thursday's recipe. Danube carp brine (two Romanian recipes to your taste)

If someone asks you what Romanian recipes are authentic, then don't miss mentioning fish brine and especially carp brine. An index of Romanian recipes can start at any time with the latter.

The first fish brine I learned to make was from. chitici. Small fish, among those that fishermen catch and gather to take home only and only if there is no need for larger fish, no matter how hard you try. Then I learned that the classic recipe is for carp brine. Romanian carp. The Danube.

The market is now full of "phytophagous" - it has fatter meat, some prefer it, because it has fewer bones, but, I tell you, Romanian carp is by far the best. So good that each area has its own recipe. Only following the course of the Danube and how many there are! Details are essential. For example, the way the carp is cleaned and cut. Most of you are tempted to clean it of scales, cut it on the belly, wash it inside and then, as you wished, cut it lengthwise, detaching it from the column and making it fillets or cut it wide, into chops. Pieces of fish thus prepared.

Read on ANTENA SATELOR how to prepare carp brine and carp belly brine. Find out the details of these delicious Romanian recipes.


Carp brine

Learn to prepare a carp brine as in Dobrogea or in the Danube Delta.

Ingredient:

  • 4 pieces of carp medallions
  • 1 piece hot pepper
  • 4 small tomatoes
  • 1 link dry dill
  • 2 pieces of garlic puppies
  • 10 pieces of peppercorns
  • 2 pieces bay leaves
  • 1 pinch of salt

Method of preparation

1. In a pot, put a liter of boiling water with peppercorns, salt, bay leaves, chopped hot peppers and tomatoes. Bring to the boil for 10 minutes and set aside. Add the finely chopped dill.

2. Fry the fish medallions on the hot grill and, as they brown, take them out and place them in a bowl. Sprinkle slices of garlic.

3. Pour the boiled juice with the tomatoes and leave it for 10 minutes before bringing it to the table.


How to make the best carp brine on the Danube. The recipe for a tasty and healthy dish, as long as you keep the fish on the grill

A real brine is prepared only with fish from the Danube. And because it is a big holiday, Flower Sunday, when the fish is released, a culinary art enthusiast from Bărăgan offers us an irrefutable recipe: carp brine.

“I know this wonderful story from Uncle Tudor Gologanu, a skilled and very hard-working fisherman, to whom I owe a lot of my culinary experience, regarding the healthy cooking of fish from the Danube waters. I hope you like it too and don't miss the opportunity to try it ", says Gela Dumitrache. Passionate about cooking, the teacher from Unirea commune, creates all kinds of goodies that she shares with her virtual friends on the cufărulcubucurii.wordpress.com blog.

Ingredient:

2 red bell peppers, I also had a green one and put it on

a bunch of green garlic

150 ml. tomato sauce with basil

a large bunch of parsley

1/4 teaspoon freshly ground pepper

Method of preparation:

After eviscerating the fish and fragmenting it into pieces (as big as a palm), roll them well in coarse salt and place them on the grill. They are allowed to sizzle, to perpel well and only after it is noticed that around the corners the pieces start to rise from the grill, they turn on the other side and when they are completely penetrated by the rushing spirit of the embers, they are taken off barbeque.

If you still have room on the grill, place the tomatoes and peppers, if not, in the second round! They do not have to bake very hard, the latter. Boil the water, while it is cleaned and diced, the pepper and the ripe tomatoes, chop the garlic and the parsley.

When the water has boiled, add all this to the pot and when it boils again, stop the fire. "Pour this brine into the bowl with the fried fish and leave the friendship between the ingredients" free ". We don't have time to wait, we also prepare a polenta, because otherwise the brine has no charm! Good appetite!", Explains the housewife.


Thursday's recipe. Danube carp brine (two Romanian recipes to your taste)

If someone asks you what Romanian recipes are authentic, then don't miss mentioning fish brine and especially carp brine. An index of Romanian recipes can start at any time with the latter.

The first fish brine I learned to make was from. chitici. Small fish, among those that fishermen catch and gather to take home only and only if there is no need for larger fish, no matter how hard you try. Then I learned that the classic recipe is for carp brine. Romanian carp. The Danube.

The market is now full of "phytophagous" - it has fatter meat, some prefer it, because it has fewer bones, but, I tell you, Romanian carp is by far the best. So good that each area has its own recipe. Only following the course of the Danube and how many there are! Details are essential. For example, the way the carp is cleaned and cut. Most of you are tempted to clean it of scales, cut it on the belly, wash it inside and then, as you wished, cut it lengthwise, detaching it from the column and making it fillets or cut it wide, into chops. Pieces of fish thus prepared.

Read on ANTENA SATELOR how to prepare carp brine and carp belly brine. Find out the details of these delicious Romanian recipes.


Ingredients grilled fish brine or salt

  • 1 large carp (about 2.5 & # 8211 3 kg) or other fish, as preferred
  • about 50 ml of sunflower oil
  • 4 red peppers
  • 4 hot peppers
  • 500 grams of well-ripened tomatoes
  • 1 head of garlic
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 1 bunch of fresh parsley
  • salt
  • black peppercorns
  • 1-2 tablespoons of vinegar

Preparing grilled fish brine or on a layer of salt & # 8211 Preparing fish

1. No matter what kind of fish you use, it must be gutted, cleaned perfectly of scales, thoroughly rinsed with cold water and swabbed with absorbent kitchen towels. I usually use carp for brine. Rarely, I made brine from sleep and I really liked it. In the image below you can see the carp I prepared following exactly steps from the video tutorial here (click on the link).

2. After I cleaned the fish perfectly, I cut medallions and sprinkled it with salt, leaving it to stand for about 10-15 minutes.

When I prepare the brine with the fish fried in salt, then I cut it in two lengths and cut it into pieces. In this case, the fish will no longer be salted, it will draw enough salt during frying.

3. As long as the fish stays salty, heat the whole grill well. It is essential to be well heated, otherwise the fish will catch on the grill and it will be difficult (if not impossible) to turn it. For the version with fish fried on salt, put a plate on top of the hot fire on which a layer of coarse salt is sprinkled and let it heat up well.

Preparing grilled fish brine or on a layer of salt & # 8211 cooking fish and vegetables

4. When the grill has warmed up, grease the fish well with oil, everywhere. Place on the grill. Tomatoes, kapia peppers and hot peppers are also grilled all around. The tomatoes are removed as soon as they have the characteristic traces of grilling and the skin has cracked. Put in a bowl with a lid. Cook the hot peppers and kapia until soft (as for baked peppers) then remove from the tomatoes. The fish turns on the opposite side after about 10-12 minutes. Besides, we couldn't even turn him around before that. The crispy skin comes off the grill when it's quite fried.

5. The pieces of fish are grilled for about 16-18 minutes, to be well done without being dried. Remove to a large bowl or pan and cover with a lid.

7. In the picture below you can see the cooking option on hot salt. The vegetables, as you can see, I also grilled. I cooked the fish for 15 minutes on the skin side, with the grill covered with the lid and only 2-3 minutes on the opposite side. After the fish was well cooked, before continuing, I removed as much salt as possible from the surface of the fish.

Grilled fish brine on a grill or layer of salt & # 8211 preparation of flavored juice

8. Peel the tomatoes and crush them with a fork. Be careful, we need all the juice, we try not to lose it. Garlic is cleaned, crushed and set aside. Peel a squash, grate it and peel the seeds.

9. Put on the fire a pot of water, about 650-750 ml, enough to cover the fish well. Add the peppercorns, bay leaf and thyme.

10. When the water boils, add the crushed tomatoes, along with their juice, as well as the baked and chopped peppers. Bring to a short boil and salt the juice to taste. Turn off the heat, add the crushed garlic and vinegar and taste again. The taste must be brave, full of flavors.

Be careful, if we fry the fish on a salt crust, we will not salt the juice, it will taste like fish crust!

Grilled fish brine on a grill or on a layer of salt & # 8211 serving

11. Pour the juice with all the vegetables as it is, hot, over the fried fish. Cover immediately with a lid and let the flavors infuse for about 15-20 minutes. Just enough time to do a polenta like a book.

12. Before serving, arrange the pieces of fish on a plate, add vegetables and enough juice to look good. Sprinkle with chopped green parsley and present the fish brine at the table, along with the hot polenta. Did anyone ask what happens to the rest of the juice? Don't worry, the juice usually runs out before the fish! It is so tasty and fragrant, that you feel like eating it empty, with a spoon, soaking polenta on Sundays. And if that's how it suits you, that's how you do it!

This fish brine is one of those simple dishes, not necessarily very good-looking, but extraordinarily tasty, as there are so many in Romanian cuisine!


Ingredients grilled fish brine or salt

  • 1 large carp (about 2.5 & # 8211 3 kg) or other fish, as preferred
  • about 50 ml of sunflower oil
  • 4 red peppers
  • 4 hot peppers
  • 500 grams of well-ripened tomatoes
  • 1 head of garlic
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 1 bunch of fresh parsley
  • salt
  • black peppercorns
  • 1-2 tablespoons of vinegar

Preparing grilled fish brine or on a layer of salt & # 8211 Preparing fish

1. No matter what kind of fish you use, it must be gutted, cleaned perfectly of scales, thoroughly rinsed with cold water and swabbed with absorbent kitchen towels. I usually use carp for brine. Rarely, I made brine from sleep and I really liked it. In the image below you can see the carp I prepared following exactly steps from the video tutorial here (click on the link).

2. After I cleaned the fish perfectly, I cut medallions and sprinkled it with salt, leaving it to stand for about 10-15 minutes.

When I prepare the brine with the fish fried in salt, then I cut it in two lengths and cut it into pieces. In this case, the fish will no longer be salted, it will draw enough salt during frying.

3. As long as the fish stays salty, heat the whole grill well. It is essential to be well heated, otherwise the fish will catch on the grill and it will be difficult (if not impossible) to turn it. For the version with fish fried on salt, put a plate on top of the hot fire on which a layer of coarse salt is sprinkled and let it heat up well.

Preparing grilled fish brine or on a layer of salt & # 8211 cooking fish and vegetables

4. When the grill has warmed up, grease the fish well with oil, everywhere. Place on the grill. Tomatoes, kapia peppers and hot peppers are also grilled all around. The tomatoes are removed as soon as they have the characteristic traces of grilling and the skin has cracked. Put in a bowl with a lid. Cook the hot peppers and kapia until soft (as for baked peppers) then remove from the tomatoes. The fish turns on the opposite side after about 10-12 minutes. Besides, we couldn't even turn him around before that. The crispy skin comes off the grill when it's quite fried.

5. The pieces of fish are grilled for about 16-18 minutes, to be well done without being dried. Remove to a large bowl or pan and cover with a lid.

7. In the picture below you can see the cooking option on hot salt. The vegetables, as you can see, I also grilled. I cooked the fish for 15 minutes on the skin side, with the grill covered with the lid and only 2-3 minutes on the opposite side. After the fish was well cooked, before continuing, I removed as much salt as possible from the surface of the fish.

Grilled fish brine on a grill or layer of salt & # 8211 preparation of flavored juice

8. Peel the tomatoes and crush them with a fork. Be careful, we need all the juice, we try not to lose it. Garlic is cleaned, crushed and set aside. Peel a squash, grate it and peel the seeds.

9. Put on the fire a pot of water, about 650-750 ml, enough to cover the fish well. Add the peppercorns, bay leaf and thyme.

10. When the water boils, add the crushed tomatoes, along with their juice, as well as the baked and chopped peppers. Bring to a short boil and salt the juice to taste. Turn off the heat, add the crushed garlic and vinegar and taste again. The taste must be brave, full of flavors.

Be careful, if we fry the fish on a salt crust, we will not salt the juice, it will taste like fish crust!

Grilled fish brine on a grill or on a layer of salt & # 8211 serving

11. Pour the juice with all the vegetables as it is, hot, over the fried fish. Cover immediately with a lid and let the flavors infuse for about 15-20 minutes. Just enough time to do a polenta like a book.

12. Before serving, arrange the pieces of fish on a plate, add vegetables and enough juice to look good. Sprinkle with chopped green parsley and present the fish brine at the table, along with the hot polenta. Did anyone ask what happens to the rest of the juice? Don't worry, the juice usually runs out before the fish! It is so tasty and fragrant, that you feel like eating it empty, with a spoon, soaking polenta on Sundays. And if that's how it suits you, that's how you do it!

This fish brine is one of those simple dishes, not necessarily very good-looking, but extraordinarily tasty, as there are so many in Romanian cuisine!


Carp brine

Although we are from Transylvania, we like fish :)), so I prepare it quite often… I don't have any special recipe, from my mother from friends… on the net :). I got this recipe from an older friend, prepared in the version with improvements :).

  • 1 carp of 1-1.5 kg
  • 2 kapia peppers preferably
  • 2-3 tomatoes
  • 1 hot pepper (or 2 3 depending on how hot you like it)
  • 2-3 cloves of garlic
  • salt, pepper, a little thyme
  • 2 bay leaves

To start we put on the fire a pot of water (about 2 l) in which we put salt, bay leaves and peppercorns about a teaspoon. It needs to be salty so don't skimp on salt, that's why it's called brine.

The vegetables are grilled, the peppers are then peeled and sliced, the tomatoes are crushed well (if you have time you can peel them and crush or mash them), the hot peppers are left whole or if you want to either quickly the juice is cut into slices. All put in hot water and let stand until we prepare the fish.

The fish is cleaned of scales and intestines (I don't like this thing at all, but I have nowhere to go), it is washed well in several waters, it is cut into pieces, it is greased with a little oil and it is fried on the grill.

Put the pieces in the pot with hot liquid, add the crushed garlic and let it simmer until we prepare the polenta. About 10 minutes.

Serve hot with polenta and chopped green parsley.

Here is the video recipe

And the picture from 2009 when I prepared a home on the oven grill

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Carp brine

Although we are from Transylvania, we like fish :)), so I prepare it quite often & # 8230 I don't have any special recipe, from my mother from friends & # 8230 on the net :). I got this recipe from an older friend, prepared in the version with improvements :).

  • 1 carp of 1-1.5 kg
  • 2 kapia peppers preferably
  • 2-3 tomatoes
  • 1 hot pepper (or 2 3 depending on how hot you like it)
  • 2-3 cloves of garlic
  • salt, pepper, a little thyme
  • 2 bay leaves

To start we put on the fire a pot of water (about 2 l) in which we put salt, bay leaves and peppercorns about a teaspoon. It needs to be salty so don't skimp on salt, that's why it's called brine.

The vegetables are grilled, the peppers are then peeled and sliced, the tomatoes are crushed well (if you have time you can peel them and crush or mash them), the hot peppers are left whole or if you want to either quickly the juice is cut into slices. All put in hot water and let stand until we prepare the fish.

The fish is cleaned of scales and intestines (I don't like this thing at all, but I have nowhere to go), it is washed well in several waters, it is cut into pieces, it is greased with a little oil and it is fried on the grill.

Put the pieces in the pot with hot liquid, add the crushed garlic and let it simmer until we prepare the polenta. About 10 minutes.

Serve hot with polenta and chopped green parsley.

Here is the video recipe

And the picture from 2009 when I prepared a home on the oven grill

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients grilled fish brine or salt

  • 1 large carp (about 2.5 & # 8211 3 kg) or other fish, as preferred
  • about 50 ml of sunflower oil
  • 4 red peppers
  • 4 hot peppers
  • 500 grams of well-ripened tomatoes
  • 1 head of garlic
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 1 bunch of fresh parsley
  • salt
  • black peppercorns
  • 1-2 tablespoons of vinegar

Preparing grilled fish brine or on a layer of salt & # 8211 Preparing fish

1. No matter what kind of fish you use, it must be gutted, cleaned perfectly of scales, thoroughly rinsed with cold water and swabbed with absorbent kitchen towels. I usually use carp for brine. Rarely, I made brine from sleep and I really liked it. In the image below you can see the carp I prepared following exactly steps from the video tutorial here (click on the link).

2. After I cleaned the fish perfectly, I cut medallions and sprinkled it with salt, leaving it to stand for about 10-15 minutes.

When I prepare the brine with the fish fried in salt, then I cut it in two lengths and cut it into pieces. In this case, the fish will no longer be salted, it will draw enough salt during frying.

3. As long as the fish stays salty, heat the whole grill well. It is essential to be well heated, otherwise the fish will catch on the grill and it will be difficult (if not impossible) to turn it. For the version with fish fried on salt, put a plate on top of the hot fire on which a layer of coarse salt is sprinkled and let it heat up well.

Preparing grilled fish brine or on a layer of salt & # 8211 cooking fish and vegetables

4. When the grill has warmed up, grease the fish well with oil, everywhere. Place on the grill. Tomatoes, kapia peppers and hot peppers are also grilled all around. The tomatoes are removed as soon as they have the characteristic traces of grilling and the skin has cracked. Put in a bowl with a lid. Cook the hot peppers and kapia until soft (as for baked peppers) then remove from the tomatoes. The fish turns on the opposite side after about 10-12 minutes. Besides, we couldn't even turn him around before that. The crispy skin comes off the grill when it's quite fried.

5. The pieces of fish are grilled for about 16-18 minutes, to be well done without being dried. Remove to a large bowl or pan and cover with a lid.

7. In the picture below you can see the cooking option on hot salt. The vegetables, as you can see, I also grilled. I cooked the fish for 15 minutes on the skin side, with the grill covered with the lid and only 2-3 minutes on the opposite side. After the fish was well cooked, before continuing, I removed as much salt as possible from the surface of the fish.

Grilled fish brine on a grill or layer of salt & # 8211 preparation of flavored juice

8. Peel the tomatoes and crush them with a fork. Be careful, we need all the juice, we try not to lose it. Garlic is cleaned, crushed and set aside. Peel a squash, grate it and peel the seeds.

9. Put on the fire a pot of water, about 650-750 ml, enough to cover the fish well. Add the peppercorns, bay leaf and thyme.

10. When the water boils, add the crushed tomatoes, along with their juice, as well as the baked and chopped peppers. Bring to a short boil and salt the juice to taste. Turn off the heat, add the crushed garlic and vinegar and taste again. The taste must be brave, full of flavors.

Be careful, if we fry the fish on a salt crust, we will not salt the juice, it will taste like fish crust!

Grilled fish brine on a grill or on a layer of salt & # 8211 serving

11. Pour the juice with all the vegetables as it is, hot, over the fried fish. Cover immediately with a lid and let the flavors infuse for about 15-20 minutes. Just enough time to do a polenta like a book.

12. Before serving, arrange the pieces of fish on a plate, add vegetables and enough juice to look good. Sprinkle with chopped green parsley and present the fish brine at the table, along with the hot polenta. Did anyone ask what happens to the rest of the juice? Don't worry, the juice usually runs out before the fish! It is so tasty and fragrant, that you feel like eating it empty, with a spoon, soaking polenta on Sundays. And if that's how it suits you, that's how you do it!

This fish brine is one of those simple dishes, not necessarily very good-looking, but extraordinarily tasty, as there are so many in Romanian cuisine!