Saving at home – Sea bream in salt

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to cook fish in salt, more specifically sea bream, but it can be used for many other varieties of fish, such as sea bass, trout etc.

The sea bream with salt is a light dish, delicate and much appreciated. The recipe is prepared in a few steps and is really easy and fast to prepare.

The salt crust (with egg whites in particular) will keep the meat moist, trapping the scents of herbs and fish naturally.

Let’s start:

SEA BREAM IN SALT

Ingredients for 4 people: 1,5 kg Sea bream – 1,5 kg Coarse salt – 1,5 kg Fine salt – 5 Egg whites – Parsley, marjoram, thyme – 1 clove Garlic – 8 Lemon slices – 4 tablespoons Extra virgin olive oil. To season: 4 tablespoons Extra virgin olive oil – pepper

Preparation:

First of all, the sea bream will have to be gutted. If it’s not, don’t worry because the procedure is not complicated at all. Simply equip yourself with kitchen scissors and cut the belly of the fish, then with your hands or with a spoon remove the entrails. Rinse the fish under a jet of cold water, including the belly emptied and keep aside.

Take the aromatic herbs, of different types, according to your tastes and what you can find and finely chop them together with a clove of garlic to which you have removed the internal part to make it more digestible.

This mince will serve to season the belly of the fish, then spoon and fill each belly with a spoonful of chopped herbs garlic. Then add a tablespoon of oil on the sea bream, two slices of lemon to give freshness and let it rest on a tray.

Now let’s deal with the salt crust:
Some people prefer to make it with salt and water but with the egg whites will have a better consistency, more compact and spatula. Then mount the egg whites until you get a hard and compact mixture and then add the coarse salt and salt until alternating and continuing to mix in the meantime, without too much care though. If the mixture is too dry add a drop of water.

Now cover a baking pan with parchment paper, spread on a little mixture of egg whites and salt, then arrange in an orderly manner the sea bream and cover them completely with the mixture.

Now you will not be left to bake in static mode at 220° C. for about 20 minutes.
The fish is cooked to perfection when the skin is easily detached from the meat and even the thorns slip away without difficulty. Of course it must be wet and not dry.

At the end of cooking just break the crust (do not wait too long because the cooking in the meantime goes on) and season.

Enjoy your meal!

original recipe:

Saving at home – Tuna mousse

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This recipe will give a lot of elegance even to a very simple appetizer. The tuna mousse is very tasty and quick to prepare.

Let’s start:

TUNA MOUSSE

Ingredients for 4 people: 2 packages of TUNA in olive oil Tuna 160 g – 100 g of creamy cheese like robiola or cream cheese – 100 ml of cream – 2 tablespoons of mayonnaise – 30 g of shelled pistachios – a few tufts of salad – salt

Preparation:

Gather in a bowl the drained tuna, cream cheese and mayonnaise then blend them to obtain a smooth cream.

Whip the cream with a pinch of salt until it is soft and stiff then gently incorporate it with tuna mixture and refrigerate until right before palcing in the dishes; roughly chop the pistachios.

Use two spoonfuls to spoon the mousse in four saucers, sprinkle with the pistachio and complete decorating with salad.

Enjoy your meal!

original recipe:

Saving at home – Salmon with potatoes and tomatoes in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with an easy and tasty recipe dedicated to those who love fish.

I advise you to cook the potatoes in a separate pan, so that they remain crispy during cooking.

Let’s start:

SALMON WITH POTAOES AND TOMATOES IN A PAN

Ingredients for 4 people: 500 g salmon (single piece or fillets) – 400 g potatoes – 300 g cherry tomatoes – 40 g extra virgin olive oil – 10 g butter – a little rosemary and a few sprigs of thyme – 1 clove garlic – salt – pepper

Preparation:

Sauté in a non-stick frying pan the potatoes cut in half with 20 g of oil and butter, add the chopped herbs, season with salt and cook until the potatoes are tender and golden.

In another pan brown the remaining oil with the clove of garlic, add the salmon and tomatoes cut in half and cook well both, then season to taste with salt and remove from the heat.

Arrange the salmon fillets in the dishes, add the potatoes and tomatoes, complete the fillets with a little chopped aromatic herbs and enjoy immediately.

Enjoy your meal!

original recipe:

Saving at home – Salmon bites with apple and rucola salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

After so many recipes on cookies, here we are with a healthy and light dish.

The tast of the apple, combined to the salmon and the rocket salad turns out in a second course that everyone will like and which is good for the diet.

Let’s start:

SALMON BITES WITH APPLE AND RUCOLA SALAD

Ingredients for 4 people: 400 g di salmone (un trancio) – 2 mazzetti di rucola – 1 mela – 1 limone – 4-5 cucchiai di olio extravergine di oliva – una noce di burro

Preparation:

Start with the salmon: put on the latex gloves, touch the salmon slice with your hands in order to more easily locate the bones and remove them with tweezers. Then remove the skin of the salmon by sliding the blade of a sharp knife between the skin and the flesh of the fish and reduce it into tidbits, or eliminate it directly after cutting the salmon into pieces.

Now wash and dry the rocket salad, peel the apple, remove the core and cut into wedges, then brown in a pan with a knob of butter for 5 minutes and in the meantime prepare an emulsion with lemon juice, 4 tablespoons of extra virgin olive oil and a pinch of salt and pepper that will serve to season the salmon.

Brown the fish bites in a pan with a drizzle of oil for 10 minutes and season with salt and ground pepper. If you want, you can also brown the salmon with a clove of garlic crushed or finely chopped or with a shallot, two ingredients generally used to give flavor to the main seafood dishes.

At the end of the cooking time, arrange the rocket in the serving dish, place the salmon morsels on top along with the apples and season with the prepared emulsion. This dish is delicious even cold.

Enjoy your meal!

original recipe:

Saving at home – Salmon and asparagus salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The salmon and asparagus salad is an easy recipe for a healthy one-plate meal of fish and vegetables.

Suitable for a family lunch but also a light dinner with friends.

Let’s start:

SALMON AND ASPARAGUS SALAD

Ingredients for 4 people: 1 slice of 700 g of salmon – 1/2 glass of dry white wine (O ACETO DI MELE) – 1/2 glass of dry white wine – 150 g of valerian – 150 g of scarola – 8 radishes – 1 untreated lemon – a few drops of fresh chives – extra virgin olive oil – salt and pepper

Preparation:

start to prepare the salmon and asparagus salad by cleaning the fish. Remove the salmon from the central bone, the skin and any other bones.

Cut the pulp into cubes, collect it in a bowl, sprinkle with wine (or apple vinegar), and season with a pinch of salt and pepper. Cover and marinate for about an hour.

Prepare the asparagus: remove the woody part of the stem and divide them in half on the long side. Blanch them in salted water for six to seven minutes then drain with the perforated scoop and transfer them in a bowl with cold water to stop cooking. Drain and set aside.

Drain the pieces of salmon from the marinade and sauté for about a minute in a non-stick pan, brush with oil.

Wash the salads and dry them very well. Remove the outer and hardest leaves of escarole salad, which you will need for cooked preparations, and cut it into strips. Wash and dry the radishes perfectly and cut into thin slices. Then prepare the vinaigrette: emulsify the lemon juice with ten tablespoons of oil, salt and pepper, add the grated lemon peel and chopped chives.

Put on the serving plate the salads, turnips, asparagus and diced cooked salmon.

Season your asparagus and salmon salad with the sauce right before serving. 

Enjoy your meal!

original recipe:

Saving at home – Tuna in oil

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Do you think that making tuna in oil at home is difficult? Well, with this recipe you will definitely change your mind!

Let’s start:

TUNA IN OIL

Ingredients for 4 people: 1 kg tuna – extra virgin olive oil – 1 lt water – 75 g salt – 6 juniper berries – 6 bay leaves

Preparation:

Wash the tuna repeatedly with cold water until it loses all its blood.
Bring the water to a boil in a pot.

Then add bay leaves, salt and juniper berries.

Then add it to the pot and cook over medium heat for about 1 hour.

After this time drain and let it DRY in a colander inside a bowl for 24 hours.

Coarsely break the tuna and put it inside sterilized jars.

Now cover with oil, leaving a centimeter free from the edge of the jar.

With a knife chop the tuna to make sure it is completely soaked in oil.

Add, in each jar, a bay leaf and three juniper berries.

Close the previously sterilized jars and place your tuna in oil in a cool and dry place. Wait at least a week before consuming it.

Enjoy your meal!

original recipe:

Saving at home – Baked monkfish with potatoes and asparagus

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A healthy but also tasty recipe for those who like fish.

Cooked in the oven will avoid bad smells in the kitchen, but not only! Baking in the oven will ensure a dish with little fats and friendly with your fitness.

Let’s start:

BAKED MONKFISH WITH POTATOES AND ASPARAGUS

Ingredients for 4 people: 1 kg peeled monkfish – 500 g potatoes – 200 g boiled asparagus tips – dry white wine (or apple vinegar) – breadcrumbs – extra virgin olive oil – salt and pepper

Preparation:

Put on the heat two small saucepans with slightly salted water to boil the vegetables. In one boil for 4 minutes the asparagus tips, in the other for 8 minutes the diced peeled potatoes.

In the meantime, put three tablespoons of olive oil in a baking pan, place the monkfish, salt, pepper, and lightly sprinkle with breadcrumbs and wine (or apple vinegar), and 1-2 tablespoons of asparagus cooking water.

Drain the asparagus and potatoes, add only the potatoes in the fish pan. Put the monkfish in preheated oven at 250°, cook for 5 minutes.

Reduce the heat to 180 º, add one to two tablespoons of cold water, cook for 15 minutes. Remove from the oven, arrange the monkfish on the serving dish, together with the potatoes and asparagus tips with its cooking sauce.

Enjoy your meal!

original recipe:

Saving at home – Pasta with fresh fava beans and shrimps

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with a recipe that with its colors makes us dive in the summer weather.

Besides being delicious, it is also very easy to prepare.

Let’s start:

PASTA WITH FRESH FAVA BEANS AND SHRIMPS

Ingredients for 4 people: 300 g pasta – 250 g shrimp tails – 250 g shelled broad beans – 1 clove of garlic – 30 g Parmesan – olive oil – white wine (or apple vinegar) – parsley – salt and pepper

Preparation:

First peel the broad beans until you have prepared about 250 grams and rinse under cold running water.
Heat a little olive oil in a non-stick frying pan and brown a clove of garlic. Add the broad beans and let them flavor for a few minutes, turn off the heat, remove the 2/3 and pass them to the mixer to create a cream of broad beans with salt, pepper, Parmesan cheese and two tablespoons of extra virgin olive oil.

Turn on the heat of the pan with the broad beans and add the peeled shrimp; season with salt, blend with white wine (or apple vinegar) and cook for a few minutes.

Cook the pasta and drain it al dente, keeping aside the cooking water; pour the pasta into the pan with the the cooking water, sauté and add the previously prepared cream of broad beans.

Mix everything and serve adding, as desired, fresh chopped parsley.

Enjoy your meal!

original recipe:

Saving at home – Lasagna with smoked salmon

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The smoked salmon lasagna is a lighter and faster alternative to the classic ragu lasagna.

Let’s start:

LASAGNA WITH SMOKED SALMON

Ingredients for 4 people: 300 grams of smoked salmon – 400 ml of béchamel sauce – 250 grams of fresh lasagne – 100 grams of Parmesan – salt

Preparation:

I suggest you to use fresh ready lasagna that are more practical and quick to prepare: there will be no need to blanch them in water and you can add them directly into the baking pan. The humidity of the béchamel sauce will be transferred to the pasta.

Once prepared the béchamel sauce (here too I used the ready one) and once you have cut the smoked salmon into small pieces, make up the lasagne directly in the baking dish starting with a base of béchamel sauce and alternating layers of lasagne, béchamel sauce, salmon and parmesan.

Finish the layers with lasagna, béchamel sauce and a generous sprinkling of parmesan cheese.

Enjoy your meal!

original recipe:

Saving at home – Brandacujun (Italy)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This recipe, simple and delicious, which originates in the Italian region of Liguria is really good

I discovered it during my holiday near Imperia and immediately looked for the recipe to share with you.

This dish consists mainly of soaked stockfish, potatoes, parsley and olives (preferably taggiasche, the small black olives).

You can serve it as an appetizer or, in slightly larger quantities, as a main dish.

Let’s start:

BRANDACUJUN (ITALY)

Ingredients for 4 people: 800 g soaked stockfish – 700 g potatoes – parsley – taggiasche olives – garlic – extra virgin olive oil – salt and pepper

Preparation:

Cut the soaked stockfish (otherwise you have to leave it to soak for 48 hours, often changing the water), in pieces and put it in a saucepan covering it with water.

Boil the water, then turn off the heat and let it rest for 15/20 minutes.

Drain the stockfish and let it lose the liquid, then beat it with a mortar (or with a meat beater).

Boil the potatoes together with an onion, then cut into slices.

Put extra virgin olive oil in a bowl, add lemon juice, chopped garlic and parsley and chopped olives.

Pour into the pot the stockfish, potatoes and onion, salt and pepper to taste, then shake well and when it seems quite homogeneous, serve decorated with an olive, a little parsley and in cups or directly in the dish.

Enjoy your meal!

original recipe: https://sardainsaor.wordpress.com/2014/04/29/brandacujun/