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Pizza with sardines and smoked herring

Pizza with sardines and smoked herring

The dough is prepared as in my recipe "Classic pizza dough".

I made it the night before and kept it in the fridge until the next day, greased with a little oil, it didn't dry out and it was very good to spread.

Spread the dough in a pan greased with oil and prick it with a fork on the whole surface.

Spread the tomato pulp and sprinkle with oregano and pepper.

All vegetables had to be sliced ​​as thin as possible.

Drain the sardines well in oil, break them in half and remove the string.

The herring drains from the oil and breaks into smaller pieces.

Put the sardine halves in the pan and add smoked herring next to them.

The rest of the ingredients are placed in the desired order on the entire surface of the dough: onions, peppers, olives, tomatoes.

Grate the cheese on top, first on the large grater and finally on the small grater.

Place in the preheated oven for 25-30 minutes.

It is ready when it is nicely browned.

Serve with ketchup and a cold beer.

Good appetite!


Pizza with sardines and smoked herring - Recipes





After I kept craving Cristina's salad, I finally found the smoked fish and I prepared it too. I changed the content a bit, but it came out to our liking and I ate it with great appetite :)

We cut the potatoes into cubes, the julienned onion and the fish into small pieces (we also choose the bones if it has).

I placed them in a bowl, I added the olives, oil, vinegar, salt and finely chopped dill.

I mixed and served!

It is very easy to prepare and very tasty!

12 Response to "Smoked herring salad"

I really like smoked fish! I usually eat mackerel, but I don't shy away from herring either!)

Anto, it's like the mackerel is better or we got used to it :) I also liked the herring, the salad is good and bad because the fish is smoked:) Pup!

I really like fish salads, of any kind!

Teo and my boyfriend are the same, whatever it is but with fish :) Pup!

I like smoked fish, so I would like a little salad.

Cristina, thank you very much for the inspiration! We removed the mayonnaise from the salad as we struggled not to deposit too many kg. I've already exceeded the limit :)) Pup!

A small portion for me too, you rooooooooog.Pup!

Mihaela, and a large portion if you want: * Pup!

Thanks for the recipe, I started making it.

Let me know how it turned out and if you liked it :) Spor!

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EVA & # 8211 fish recipes / Ep. 13: SARDINES, a sea of ​​SARDINES!

2 cloves garlic, finely chopped
an onion, finely chopped
2 carrots, cut into thin slices
a finely chopped green pepper
celery leaves and stem, finely chopped
basil, parsley, oregano
black peppercorns, bay leaves, nutmeg
a fennel seed powder
a teaspoon of ground Mexican peppers
a tablespoon of butter
a large glass of semi-dry white wine
a tablespoon of olive oil
2 tablespoons red wine vinegar
a large bottle of tomato sauce
2 tablespoons Worcestershire sauce
1 canned Eva sardines in tomato sauce
3 crayfish or medium shrimp
3 small lobsters
3 small octopuses
seafood (shells, rapans, mussels)

First, sauté the onion, carrots, pepper and celery in butter and oil, add the basil, oregano and parsley, a bay leaf, fennel seeds, pepper and ground Mexican peppers. Calm the spirits in the pan with a couple of drops of white wine, vinegar and Worcestershire sauce, turn the mixture over and pour the tomato sauce over it. Let it boil for half an hour. we make fish juice from bones, large fish heads, plus a chopped onion, garlic, celery stalk, carrots, black pepper. We boil them, over low heat, for about two hours. It turns out tastier if you put the lobster shells. We drain the juice and let it rest, because unsuspected adventures and hungry pirates are waiting for it…
For each gourmet present at the feast, we put in a large pan a bowl of fish juice, a polish of juice and a healthy portion with fish and seafood of all kinds, to be plentiful.
Let it cool a bit and feast on this aromatic wonder, along with a well-chilled rose wine.


THIS SUMMER we cook FISH and SEAFOOD & # 8211 PHOTO Gallery and 3 sensual RECIPES

Exotic recipes with fish and seafood „to the taste of Romanians & # 8221
Pumpkin flowers stuffed with cheese and salmon, homemade pizza with sardines and caramelized onions, crayfish sausages, prawns with chocolate, smoked sprat cream with blue cheese, salad with shrimp, mussels, squid and yogurt dressing with basil, tuna with broccoli puree, sardine croutons and spinach pesto - 124 appetizing recipes!



But how do we tame octopuses, squid, cuttlefish, cuttlefish, prawns or shrimp in a pan, steamer or oven in order to metamorphose them into dishes that would not shock any lover of sauerkraut?

Despite our openness to this gastronomic phenomenon, the reality on the plate contradicts us vehemently, unfortunately. We are far behind Spain, France, Italy, or Iceland, where each person consumes 90 kilograms of fish per year. Recent studies on the average annual fish consumption in the European Union show that Romanians are among the last in the ranking, with an average of less than 6 kilograms per year per capita. Thus, a family in Romania eats fish only once every three weeks. In order to correct the current imbalance, Romanians should start consuming - from Monday to Sunday - at least two meals of fish or seafood.

RECIPE: Matei Perahim's chocolate lobster
For 4 people: 1 kg. raw, frozen lobsters, 50 g. butter, 500 g. sliced ​​leeks, 2 tablespoons finely chopped onion, 200 g. thick cream, 10 cl. dry white wine, 1 tablespoon bitter cocoa (Van Hooten), 1 teaspoon balsamic vinegar, 1 teaspoon sugar, 1 teaspoon hot pepper paste, finely chopped parsley, salt, pepper.

Preparation: 1) Keep the prawns in cold water for 3 minutes to come off and thaw 2) Pass 5 minutes through a hot pan with 25 g. Of butter and return halfway through. Put aside 3) Melt the leeks for 30 minutes in a covered pan, along with salt and pepper, remaining butter, sugar, onion and hot pepper paste 4) Peel the shrimp tails putting aside the shells and keep the meat 5) Boil the shells over low heat for 30 minutes with white wine and sour cream. Filter the sauce and add cocoa powder and vinegar. 6) Before bringing them to the table, fry the meat of the prawn tails in the pan for 5 minutes and serve covered with the sauce together with the leeks. Powder everything with cocoa and parsley. A well-cooled floral Riesling goes well with this.

RECIPE: Seafood stew from Kera Calița
Kera Calița he prepared seafood stew, a recipe taken from the village of Ofriniou near Mount Athos.

You need vegetables (however, they can be found at any store in modern times, which does not look at all like the old bazaar where all the markets, all the shops and all the malls were born), as I said, you need vegetables for six hungry monks: 200 grams of peas, 3 pieces of potatoes, 3 bell peppers - red, yellow, green -, 150 grams of green beans, 3 white onions, 4 tomatoes and 7 cloves of finely chopped garlic.

Brown the vegetables over low heat in olive oil, about 100 ml and mix from time to time with a wooden spoon until it is time to add the tomatoes cut in four. Seafood, 200 grams each - squid, cuttlefish, shrimp, octopus- season with a pinch of salt, annatto, cayenne pepper, chilli, galangal, nutmeg, turmeric and white pepper. Fry in 125 grams of butter together with the garlic and finally quench with 100 ml of sweet white wine and the juice of a smaller orange, mixing well & # 8230. & # 8221

RECIPE: Cajun Jambalaya with Adriana Gurău

  • 12 small shrimp, cleaned and cut into pieces
  • 1/2 small chicken cut into pieces
  • 1 tablespoon Creole spices (recipe below)
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion and fish
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced celery stalks
  • 2 tablespoons chopped garlic
  • 1/2 cup diced tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon spicy sauce
  • 3/4 cup rice
  • 3 cups chicken soup
  • 350 gr Andouille sausage cut into slices (or any other smoked sausage)
  • Salt and pepper to taste

In a bowl, combine the shrimp, chicken and creole spices and mix well. Heat the oil in a pan and fry the onion, pepper and celery for 3 minutes. Add the garlic, tomatoes and bay leaf, Worchestaire sauce and spicy sauce. Add the rice and gradually the chicken soup. Reduce heat to low and simmer until rice is thick, stirring occasionally (about 15 minutes). Then add the mixture of shrimp, chicken and sausage. Bring to a simmer until the chicken is ready for about 10 minutes. Add salt, pepper and Creole spices to taste.

Creole spices

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dry thyme

Combine all the above ingredients. The result is about 2/3 cup.
Matache Măcelaru - Recipes with old-fashioned dichis


Ingredients Herring salad

300 gr salted (or marinated) herring
2 larger potatoes
3 carrots
2-3 small red beets (about the size of an onion each)
1 small onion
2 eggs
3 yolks (+ mustard, oil and salt for mayonnaise)

Preparation Herring salad

  1. Boil the potatoes in their skins until the fork enters them slightly. Boil whole carrots. Peel a squash, grate it and boil it. Boil 2 hard-boiled eggs.
  2. Check the bone herring and cut into cubes. Finely chop the onion.
    * use herring in salted water, only I bought it marinated and it had a little vinegar, but it was great. after spending a night in the fridge, the taste of vinegar combined with the rest, so it's ok to use marinated herring.
  3. From the 3 yolks we prepare mayonnaise according to the instructions here.
  4. Place potatoes, carrots and beets on a large grater (in separate plates). If we grate the vegetables, the salad will be fluffier.
  5. In a round tray 20 cm in diameter (with removable walls) we start to assemble the salad in layers:
    - layer of grated potatoes
    - layer of mayonnaise (3 tablespoons)
    - layer of herring and onion
    - layer of mayonnaise (3 tablespoons)
    - layer of carrots
    - layer of mayonnaise (3 tablespoons)
    - layer of grated beets
    - thicker layer of mayonnaise
    - layer of boiled yolk passed through a sieve and egg white given on the small grater
  6. Refrigerate the salad overnight.

1. Cut the herring into cubes

3. Carrot, onion and mayonnaise


Pasta salad with sardines

Salads are our favorite food on hot summer days. Extremely easy to make, fast, nutritious and delicious, they can be eaten for lunch or dinner. The pasta salad with sardines is so tasty that I finished it in just a few hours. We should have had dinner too, but we kept tasting it until only two stray pasta remained in the bowl. I mention that the pasta used for this recipe is naturally colored with carrot, beet, turmeric, spinach and cuttlefish ink.

For this wonderful pasta salad, I used a can of sardines in King Oscar vegetable oil. Oscar King sardines are wild fish, fished in Norwegian fjords and the North Sea. They are harvested at maturity and smoked with oak wood for a unique and slightly smoked taste.

The nutritional qualities of sardines

Sardines are rich in Omega 3 polyunsaturated fatty acids, minerals (calcium, phosphorus, iron, iodine, potassium, selenium and magnesium) and vitamins, including B12 and D.

Did you know that sardines are not a species of fish?

Sardines become sardines by a traditional processing method. & # 8222Sardine & # 8221 is actually a generic term applied to a variety of small fish that have been pre-packaged, cooked and packaged. There are 22 different species of fish around the world that can be called sardines.

The history of the King Oscar brand

In 1873, the Stavanger Preserving Company was founded in Stavanger, Norway. In 1880 Norway preserves and exports the first canned sardines. In 1893 Norwegian smoked sardines were introduced to the United States at the World's Fair in Chicago. At the same time, other world markets are being explored.

In 1902 King Oscar II of Norway and Sweden granted the Christian Bjelland Company royal permission to use his name and portrait on the Norwegian sardine brand.

While the packaging of sardines has become mechanized in most parts of the world, King Oscar traditions are respected. The packaging of each fish is still done by hand today in a variety of sophisticated oils and gourmet sauces.


Shuba - Russian salad with smoked herring

Shuba or layered Russian salad is a very attractive and effective salad, especially when you have to prepare a meal for guests. It looks very good in the section and, even if it is mounted in layers, they will combine perfectly when it is served.

The star of this salad is beets mixed with mayonnaise, which forms the last layer and which gives a special color. Very popular in the eastern cuisine, shuba or smoked herring salad is more and more appreciated in other parts.

  • 700 g smoked herring
  • 2 small beets
  • 2 potatoes
  • 3 carrots
  • 3 eggs
  • salt
  • pepper
  • 250 g mayonnaise
  • 2 teaspoons mustard
  • 2 onions

Boil, in separate dishes, beets, potatoes, carrots and eggs. When the vegetables have boiled and cooled completely, cut them into cubes or put them through a large grater.

Finely chop the onion and cut the eggs into cubes. Mix two tablespoons of beets with two tablespoons of mayonnaise to get that colorful mayonnaise. Mix the rest of the mayonnaise with the mustard and season with salt and pepper to taste.

Next, all you have to do is mount the salad in layers. Choose a transparent, yena tray, if you have one.

Put a layer of potatoes, then mayonnaise, a layer of smoked herring, mayonnaise, onions, mayonnaise, carrots, mayonnaise, eggs, mayonnaise and beets. At the end, decorate with colored mayonnaise.

Leave the salad in the fridge for two hours before serving. Good appetite!

You have to see it too.


Herring - 9 recipes

Discover our culinary recipes with herring prepared in salads, marinated, baked, grilled or smoked.

Herring is an endangered fish in the 1970s. After some bans were imposed, being put under protection at that time, it has become abundant enough nowadays. Thus, herring is now part of the species of fish that we can consume without worrying about environmental issues.

The herring is a fairly small fish (no more than 30 centimeters long) and contains fewer toxic elements than larger fish such as tuna.
From a nutritional point of view, it is a fatty fish, rich in omega-3. Smoked and salted, it is an excellent source of phosphorus, vitamin B2, B3 and B6 and a good source of iron.


THIS SUMMER we cook FISH and SEAFOOD & # 8211 PHOTO Gallery and 3 sensual RECIPES

Exotic recipes with fish and seafood „to the taste of Romanians & # 8221
Pumpkin flowers stuffed with cheese and salmon, homemade pizza with sardines and caramelized onions, crayfish sausages, prawns with chocolate, smoked sprat cream with blue cheese, salad with shrimp, mussels, squid and yogurt dressing with basil, tuna with broccoli puree, sardine croutons and spinach pesto - 124 appetizing recipes!



But how do we tame octopuses, squid, cuttlefish, cuttlefish, prawns or shrimp in a pan, steamer or oven in order to metamorphose them into dishes that would not have to shock any lover of sauerkraut?

Despite our openness to this gastronomic phenomenon, the reality on the plate contradicts us vehemently, unfortunately. We are far behind Spain, France, Italy, or Iceland, where each person consumes 90 kilograms of fish per year. Recent studies on the average annual fish consumption in the European Union show that Romanians are among the last in the ranking, with an average of less than 6 kilograms per year per capita. Thus, a family in Romania eats fish only once every three weeks. In order to correct the current imbalance, Romanians should start consuming - from Monday to Sunday - at least two meals of fish or seafood.

RECIPE: Matei Perahim's chocolate lobster
For 4 people: 1 kg. raw, frozen lobsters, 50 g. butter, 500 g. sliced ​​leeks, 2 tablespoons finely chopped onion, 200 g. thick cream, 10 cl. dry white wine, 1 tablespoon bitter cocoa (Van Hooten), 1 teaspoon balsamic vinegar, 1 teaspoon sugar, 1 teaspoon hot pepper paste, finely chopped parsley, salt, pepper.

Preparation: 1) Keep the prawns in cold water for 3 minutes to come off and thaw 2) Pass 5 minutes through a hot pan with 25 g. Of butter and return halfway through. Set aside 3) Melt the leek for 30 minutes in a covered pan, along with salt and pepper, remaining butter, sugar, onion and hot pepper paste 4) Peel the shrimp tails putting aside the carapaces and keep the meat 5) Boil the shells over low heat for 30 minutes with white wine and sour cream. Filter the sauce and add cocoa powder and vinegar. 6) Before bringing them to the table, fry the meat of the prawn tails in the pan for 5 minutes and serve covered with the sauce together with the leeks. Powder everything with cocoa and parsley. A well-cooled floral Riesling goes well with this.

RECIPE: Seafood stew from Kera Calița
Kera Calița he prepared seafood stew, a recipe taken from the village of Ofriniou near Mount Athos.

You need vegetables (however, they can be found at any store in modern times, which does not look at all like the old bazaar where all the markets, all the shops and all the malls were born), as I said, you need vegetables for six hungry monks: 200 grams of peas, 3 pieces of potatoes, 3 bell peppers - red, yellow, green -, 150 grams of green beans, 3 white onions, 4 tomatoes and 7 cloves of finely chopped garlic.

Brown the vegetables over low heat in olive oil, about 100 ml and mix from time to time with a wooden spoon until it is time to add the tomatoes cut in four. Seafood, 200 grams each - squid, cuttlefish, shrimp, octopus- season with a pinch of salt, annatto, cayenne pepper, chilli, galangal, nutmeg, turmeric and white pepper. Fry in 125 grams of butter together with the garlic and finally quench with 100 ml of sweet white wine and the juice of a smaller orange, mixing well & # 8230. & # 8221

RECIPE: Cajun Jambalaya with Adriana Gurău

  • 12 small shrimp, cleaned and cut into pieces
  • 1/2 small chicken cut into pieces
  • 1 tablespoon Creole spices (recipe below)
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion and fish
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced celery stalks
  • 2 tablespoons chopped garlic
  • 1/2 cup diced tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon spicy sauce
  • 3/4 cup rice
  • 3 cups chicken soup
  • 350 gr Andouille sausage cut into slices (or any other smoked sausage)
  • Salt and pepper to taste

In a bowl, combine the shrimp, chicken and creole spices and mix well. Heat the oil in a pan and fry the onion, pepper and celery for 3 minutes. Add the garlic, tomatoes and bay leaf, Worchestaire sauce and spicy sauce. Add the rice and gradually the chicken soup. Reduce heat to low and simmer until rice is thick, stirring occasionally (about 15 minutes). Then add the mixture of shrimp, chicken and sausage. Bring to a simmer until the chicken is ready for about 10 minutes. Add salt, pepper and Creole spices to taste.

Creole spices

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dry thyme

Combine all the above ingredients. The result is about 2/3 cup.
Matache Măcelaru - Recipes with old-fashioned dichis


Pizza with sardines and smoked herring - Recipes

I try to be as subtle as possible, But everything is obvious Delight with FoodVille You don't even need talent INGREDIENTS for two large portions 200 gr pasta (I used capellini) 200 ml tomato juice (more concentrated) 1 medium onion 1 preserve Foodville salmon 50 gr salt olives, pepper to taste 2 [& hellip]

TRICOLOR PASTA WITH SARDINES

Tricolor pasta with sardines From Haplea and Eva for you Nothing simpler and healthier! For decoration, we use sauce. INGREDIENTS 1 canned sardines in tomato sauce (I used from Eva) large tricolor pasta. WORK PLAN tricolor pasta with sardines is perhaps the simplest recipe. As simple as it is [& hellip]

TUNA IN HOMEMADE DOUGH BOAT

A comfortable tone from abroad He didn't feel like swimming anymore And he went for a walk in a dough boat. INGREDIENTS for dough 220 gr flour 1/2 sachet of dry yeast ½ teaspoon sugar 1 teaspoon salt 2 tablespoons olive oil warm water (about 130 ml) for topping 1 can tuna in [& hellip]

SALAD IN LAYERS WITH SMOKED SPROUT

A smoked sprat jumped out of Eva's can. So salad in layers. INGREDIENTS 1 canned smoked sprot (I used from Eva) 2 medium potatoes baked in shell 1 red beet baked in shell 2 red onions horseradish paste 200 gr sour cream WORK PLAN salad [& hellip]

MACROU FILES WITH CARROT AND BROCCOLI PURE

A healthy recipe again This time with mackerel fillets With Omega3 Plus fatty acids broccoli and carrots. INGREDIENTS 1 canned mackerel fillets (I used from Eva) 4 carrots 2 tablespoons butter 1 bunch of broccoli 200 gr sour cream 3 cloves garlic Salt WORK PLAN mackerel fillets [& hellip]

AVOCADO BAGS AND HERING FILES

Today, my dears, my dears, I start 5 days with 5 5-star recipes Avocado baskets, yes, and herring fillets from Eva. INGREDIENTS for dough 100 gr butter 200 gr flour 1 salt powder 1 egg for topping 1 canned herring fillets (I used from Eva) 2 avocado [& hellip]

SALMON WITH ENDIVES AND CAPERS

I want to sit on the river bank with a fishing rod in my hand Let no one bother me for a week Let it be warm, but not too hot, like 25 degrees And don't catch anything, keep my hands clean I will do: I fish salmon with endives from the backpack! INGREDIENT [& hellip]

GRILLED TONES IN CITRUS MARINADE

Did the holidays stay on the scales? Give up eating fat Choose grilled tuna! INGREDIENTS 300 gr tuna fillets juice from half a lemon juice from half an orange 1 tablespoon olive oil 1 tablespoon soy sauce salt (I used pink Himalayan salt) WORK PLAN tuna at [& hellip]

SLEEP IN THE OVEN WITH TOMATO SAUCE

If you feel like sleeping, There seem to be two situations: Either you go to bed, Either you go to the fishery! INGREDIENTS 5 slices of sleep (I used somotei) 3 sliced ​​potatoes 1 chopped red pepper julienne 3 tomatoes 3 cloves garlic salt, pepper oil for frying WORK PLAN baked sleep [& hellip]

OUT OF THE OVEN

It is clear to me like spring water In which the proud forest is reflected: It will like the trout in the oven And the one who is not a fan of fish INGREDIENTS 2 trout juice from a lemon 50 ml olive oil salt, pepper, dried rosemary, coriander boade, marjoram WORK PLAN baked trout we cleaned and washed the fish. Punish [& hellip]


Video: Pasta With Sardines - Mark Bittman. The New York Times (December 2021).