Carp in milk onion sauce

Carp in milk onion sauce

Very simple and quick dish — carp in a sauce of milk and onions.
Ingredients:
Carp — 1 pc.
Bulb onion -1 pc.
Milk — 1 cup
Salt, pepper — to taste
Breading flour
Cooking oil for frying


Cooking:
First you need to prepare the fish. It is necessary to remove the scales from the carp, remove the insides and gills, wash the carcass well and cut it into sufficiently large portions.

  1. Pour wheat flour in a plate, mix it with salt and freshly ground black pepper. The amount of pepper and salt depends on personal preference.
  2. In the resulting breading roll each piece of fish from all sides.
  3. Heat the pan with vegetable oil well.
  4. Fry the fish for about 5 minutes from both sides — it should form an appetizing golden crust.
  5. Prepare onions — peel, with a sharp knife cut into small pieces.
  6. Put the chopped onion in the pan to the pieces of fish. Put out another 5 minutes.
  7. In a frying pan with onions and fish pour one glass of milk, cover the pan with a dish with a lid. Stew for 10 more minutes until ready.
  8. Serve the carp in a milky onion sauce, shifted into one large dish or immediately spread out in portions. The fish is very tender, tasty and fragrant. As a side dish, you can submit a simple salad of greens, and you can choose another side dish: mashed potatoes or baked potatoes, boiled rice, baked vegetables, boiled cereals. Optionally, you can add your favorite herbs and spices while cooking carp — it diversifies the taste of the dish. Thanks to the milk in the composition of the fish turns out very tender and juicy.

The best goulash

The best goulash

INGREDIENTS
Beef 500g
Potatoes 500 g
Bulgarian pepper 1 pc.
Bulb onion 1 pc.
Tomato paste 1 pc.
Paprika 1 tbsp. l
Tomato 2 pcs.
Lard 180g
Chile 1 piece
Bay leaves to taste
Garlic 2 cloves
Flour 1 cup
Eggs 1 pc.
Greens to taste
Salt to taste

How to cook goulash

Salo finely chopped and melted.

Add chopped onion, fry until transparent and put paprika. Mix and add the meat, cut into small pieces.

We turn down the fire, cover the pot with a lid and simmer for 60 minutes.

Put potatoes cut in small pieces, salt and fry until half cooked.

Add chopped Bulgarian pepper, tomato slices, chili pieces and pour in the broth.

Cooking dumplings. From flour, a pinch of salt and eggs knead the dough. Form the dough “sausage” and cut into thin slices. Each dumpling is pressed with a finger in the middle.

Cook until potatoes are ready and add the dumplings. When the dumplings float, the goulash is ready. Sprinkle goulash with chopped greens before serving.

Borsch with beef and sour cream

Borsch with beef and sour cream

INGREDIENTS
potatoes 50 g
cabbage 100 g
carrots 50g
beets 150 g
onions 70 g
garlic 2g
tomato paste 30 g
beef 350 g
pepper 1 g
vinegar 2 ml
salt 1 g
sugar 2 g
vegetable oil 5 g
sour cream 200 g


Step-by-step recipe preparation
Step 1
Cook beef for 1.5-2 hours. Then boil the beets. Onions, carrots, cabbage, potatoes, clean and cut into strips.
Step 2
Pass carrots and onions with vegetable oil for 2 minutes, then add tomato paste and seed for another 5-8 minutes.
Step 3
Add potatoes and cabbage to beef broth for 15-20 minutes, then add sautéing and grated boiled beets, boil for 15-20 minutes.
Step 4
We bring to taste with garlic, salt, sugar, allspice and vinegar. Served with sour cream.

Potato Pancakes with Ham

Potato Pancakes with Ham

INGREDIENTS
pinch of dried thyme
potatoes — 700 g
egg — 1 pc.
chopped dill and parsley — 1 tbsp. l
flour — 2 tbsp. l
smoked cheese — 100 g
salt — to taste
ham — 100 g
vegetable oil — 4 tbsp. l
large onion — 1 pc.


Step-by-step recipe preparation
Step 1
Peel the onions, chop, chop the cheese and ham into small cubes. Grate the potatoes, fold in a colander and squeeze the mass with a spoon.
Step 2
Combine potatoes with flour, egg, onion, ham, cheese, greens, salt and pepper, mix thoroughly.
Step 3
Heat in a pan 1 tbsp. l vegetable oil. Spoon spread the dough and fry over medium heat, for 3-4 min. on each side, until golden brown. Topping up the butter, make the rest of the pancakes.

Fish with cheese and mustard sauce

Fish with cheese and mustard sauce

INGREDIENTS
cream fat content of 15-20% — 3-4 tbsp. l
dried basil or thyme — 1/2 tsp.
ground white pepper
medium tomatoes — 2-3 pcs.
melted cheese — 80 g
French or grainy mustard — 2 tsp.
frozen tilapia fillet — 400 g
milk — 50-80 ml


Step-by-step recipe preparation
Step 1
Preheat oven to 200 ° C (with convection up to 180 ° C).
Step 2
Wash tomatoes, dry and cut into slices or cubes. Cheese grate on a fine grater. Put the mustard, sour cream in a bowl, pour in the milk and mix the mixture with a fork.
Step 3
In a deep baking dish lay out fish fillets. On the fish — chopped tomatoes. Sprinkle and sprinkle with spices, and then gently pour the sour cream mixture so that it evenly covers the fish with the tomatoes. Sprinkle with cheese. Put the form in a preheated oven. Bake for 15-20 minutes. At the end of cooking lightly browning the fish under the grill (3-5 minutes).
Step 4
Put fish in the plates, pour over the resulting sauce. Serve with white bread and white wine.

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