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Being great amateurs over us we liked it!
- 4 pieces shark locket
- 3 tablespoons olive oil
- spice for fish
Preparation time: less than 30 minutes
RECIPE PREPARATION Shark medallion with natural potatoes:
Grease shark medallions with olive oil and sprinkle with fish spice.
Place in a pan and bake. Keep the fish in the oven for no more than 30 minutes. (Depends on the size of the medallions).
Separately, peeled and diced potatoes are boiled in salted water.
After boiling, drain the water and mix with a cube of butter (like a walnut).
The medallions are placed on the plate and then the boiled potatoes over which a cube of butter and green parsley is placed.
When it is almost ready, you can add half a glass of white wine.
Baked carp medallions
Baked carp medallions recipes: how to cook baked carp medallions and the tastiest recipes for baked carp fillets, baked carp brine, baked carp plate, baked carp in aluminum foil, grilled carp in aluminum foil, baked beef broth, chicken meatballs baked, baked chicken slices, baked pork broth, baked chicken stew.
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Peel the potatoes and rinse them well in cold water. We cut them into cubes and put them to boil in a pot with enough water to cover them with two fingers. Add the olive oil and salt (I put Himalayan pink).
Boil the potatoes for 15-20 minutes until they penetrate. When the fork enters them easily, they are ready, do not boil them anymore because they will break.
Drain them, place them on a plate, add salt, pepper to taste and sprinkle with fresh parsley.
For extra flavor, add a little olive oil. I really like them with a few drops of sesame oil, it gives them a special taste.
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Chicken medallion with lemon is a delicious meat recipe that you can prepare very quickly. Cut the chicken breast into slices, give them a round shape and marinate for 10-15 minutes in soy sauce, pepper and tarragon.
Lemon and tomato are cut into slices. A slice of lemon is inserted into the spikes first, a slice of breast over it, then a slice of tomato. Then another slice of breast, a slice of tomato, and above the slice of lemon.
The medallion thus prepared is powdered with flour and browned in oil on all sides.
After browning all the medallions, drain the oil and remove the spikes without damaging their shape.
Chicken medallion with lemon is served with natural potatoes, sprinkled with spiced butter and sprinkled with dried tarragon.
The Vitesse France pan from kitchenShop would be useful for me to prepare this recipe!
Recipe for bellies
After almost two weeks of absence, I return today and post some new recipes. The first is a shark recipe with baked vegetables. I can say that it is not an expensive recipe at all and it is very easy to prepare. The first step in preparing the recipe is to make a marinade from the vegetables we have available, namely chopped tomatoes, onions, bell peppers and garlic, put them in a bowl with chopped parsley, salt, pepper, basil and olive oil, over which we squeeze a whole lemon. The second step is to prepare the oven tray. Pour olive oil into a tray, place the shark medallions, salt them a little (ideally, use sea salt for those who have them available) and add the vegetable marinade over the shark. Put the tray covered with aluminum foil for half an hour in the preheated oven and then another half hour without foil to catch a little color.
In the time we spend waiting for the shark to be made, we can prepare as a garnish natural potatoes, of course with butter and chopped parsley.
It is a delicious recipe that is worth trying.
Ingredients Baked chicken with butter and potatoes:
- my winged & # 8217 in question & # 8211 mine was about 2.5 pounds
- 150 grams of butter
- 2-3 cloves of garlic
- 1 teaspoon dried thyme
- 1 small lemon
- 1 apple, a few cloves
- salt pepper
- potatoes or other vegetables for garnish of your choice
- a few sprigs of dried rosemary for potatoes
- 1 teaspoon paprika, for the same potatoes
Preparation Baked chicken with butter and potatoes:
Clean well of any traces of feathers (you can talk the stoves with a kitchen cake or on the stove flame) and wipe the chicken with clean kitchen towels.
Butter, a teaspoon with a pinch of salt, a teaspoon of pepper, thyme, garlic and lemon juice are put in a blender:
Mix until a fine cream is obtained.
The chicken skin comes off the meat & # 8211 I started from the back and I detached as much as I could to the two thighs, and above the chest I detached starting from the chicken legs up:
Distribute the butter cream under the chicken skin, more precisely above the chest and as much as possible above the thighs. Gather the skin at the back and fix it with about two toothpicks.
Salt and pepper the inside of the chicken and the parts that are not filled with spicy paste & # 8211 namely the wings, the lower pulp, the back.
Stick the cloves in the apple and insert the apple into the chicken cavity (I also inserted the two squeezed lemon halves):
Peeled, washed, quartered potatoes, seasoned with salt, pepper, rosemary and a teaspoon of paprika. I placed them in the tray covered with baking paper, around the chicken:
I covered the tray with aluminum foil and put it in the preheated oven at 180 degrees for 1 hour. After this time, I removed the foil, raised the temperature to 200 degrees and reintroduced the chicken for another hour in the oven, until it browned until you wanted to eat it with your eyes, and the smell made you cry with lust:
I served it quickly, as the appetite was great, along with the potatoes in the pan and pickles:
Grilled salmon (medallions with parsley sauce)
Grilled salmon medallions with parsley sauce and natural potatoes, a simple recipe for lunch or dinner.
Of all the fish dishes, the recipe for grilled salmon I find it the most delicious and easiest to prepare. As children, we hardly eat fish at all. Mom used to do real tricks to get me and my brother to eat at least a little piece of fish. In those days the most common fish were carp and mackerel, very rarely we find fresh trout. Salmon, sea bream, sea wolf and other fish that we can easily find now in almost any store, were unknown to me.
I recommend you also try the salmon recipe in poppy crust. It's delicious!
Why it is good to eat salmon
Salmon meat, in addition to being particularly tasty, is also very healthy. Salmon is rich in Omega 3 and Omega 6, fatty acids that help our heart function properly.
Salmon is one of the best natural sources of protein, it is rich in vitamin D and B vitamins.
So, salmon meat can only do us good. We eat salmon at least twice a week, especially in the evening, accompanied by a seasonal salad. At lunch I prefer a garnish of natural potatoes, this combination is excellent.
About Salmoriglio salsa or parsley sauce for grilled salmon
Parsley sauce (Salmoriglio sauce) is a classic of Sicilian cuisine. It can accompany grilled fish, chicken, beef or pork. Grilled pork liver is wonderful with this parsley sauce. Try to season the liver with this sauce, I'm sure that even the little ones, who generally do not get along with the taste of the liver, will eat it with pleasure.
Baked natural potatoes
Baked natural potatoes with carrot and dill are the perfect combination for a fragrant lunch rich in those nutrients that your baby needs. In addition, dill, this plant that we mothers often avoid including in our chicken menu, adds flavor to the recipe, if you take care to use it sparingly. Do not hesitate to try the recipe for baked natural potatoes with carrot and dill!
Baked shark cutlet with olives and potatoes
Today I suggest you enjoy a delicacy, baked shark cutlet with olives and potatoes. It is a not at all complicated recipe, with an average preparation time, but with a final result that will impress those you will serve it to.
For the preparation you need the following ingredients: 400 g shark chop (2 pcs of about 200 g each) 125 g black olives 1 kg potatoes, cut into slices juice from 1 lemon grated peel from 1 lemon 1/2 teaspoon dried marjoram 2-3 tablespoons chopped green parsley finely 6 tablespoons olive oil salt black pepper, freshly ground.
Preparation of baked shark cutlet with olives and potatoes: In a bowl, mix the potatoes with 3 tablespoons of olive oil, salt and ground pepper.
Arrange the potatoes in a large enough tray (so as not to crowd them), then place the tray in the preheated oven at 180 degrees for approx. 25-30 minutes.
While the potatoes are in the oven, chop the small parsley, grate the lemon peel and then squeeze the juice.
Put in a bowl 3 tablespoons of olive oil, parsley, marjoram, lemon juice and peel, a pinch of salt and mix.
Put the shark chops in another bowl and pour the marinade prepared over the pieces of fish, leaving them to marinate until 25-30 minutes after the potatoes.
When the potatoes have started to turn golden, remove the tray from the oven, turn the potatoes over and add the olives, spreading them evenly among the potatoes.
Remove the shark chops from the marinade, arrange them over the potatoes, pour the remaining marinade into the bowl on top of the fish pieces, then put the tray back in the oven, also at 180 degrees, where you will leave it for about 20-25 minutes.
When the meat has become opaque and the chops have browned a little on the surface, take the tray out of the oven, the meal is ready!
Put on the plates and serve with great appetite this delicious baked shark cutlet with olives and potatoes.
I recently saw these chops in a supermarket and since I haven't eaten so far I said I should try. We really liked this version, thanks Marcel for the recipe!
3 shark chops
2-3 cm ginger root
2-3 cloves garlic
100 ml wine
2 tablespoons soy sauce
2 tablespoons olive oil and pepper
50 gr butter
juice of half a lemon
1 tablespoon spice for fish
Add the butter. Season the chops, squeeze the lemon juice over them and put them in the pan.
Lightly brown them on both sides and then pour the wine.
When it boils, add the soy sauce and leave for another 2-3 minutes.