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Risoni with tomato sauce and smoked mackerel

Risoni with tomato sauce and smoked mackerel

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Peel an onion, finely chop and soak in a little olive oil until glassy. At the end, add the finely chopped garlic and cook with the onion for another 1 minute. Tomatoes, peel, put on a grater with large holes and add to the pan. Cook for about 7-10 minutes, until the sauce becomes thick. Add the rest of the ingredients: salt, pepper, oregano, basil, sugar, mix, let it boil for another 2-3 minutes to blend the flavors. At the end, add the smoked mackerel, cleaned of skins and broken with your hands into pieces, freshly chopped parsley. Mix all the ingredients.

Boil pasta for 10 minutes in plenty of salted water. Pass through a strainer, add to the fish sauce, mix and simmer with the sauce for another 2-3 minutes. Put a generous portion of pasta on the plate, add to the plate over the pasta a few small fillets of smoked salmon, a few dried tomatoes and preserved in oil and pieces of mozzarella. Serve hot pasta.

Boil the eggs and leave them until they become hard. Remove and cool immediately.

The mackerel is cleaned of the skin and bones if it has any left and is broken into pieces by hand.

Rub the butter well, add the smoked mackerel, the boiled yolks, the chopped capers, the pepper. We don't need to add salt because the fish and the capers are salty too.

Rub everything until it is a homogeneous paste. You can use the mixer, if you like to feel a very fine paste and not the ingredients.

It is used for various sandwiches as a base or sandwich. The remaining egg white can be used to decorate the sandwiches.

Mackerel stewed with tomato sauce

2 pieces of mackerel,
2 red onions,
2 tomatoes,
3-4 cloves of garlic,
200ml white wine,
a lemon,
2 red hot peppers.

Method of preparation
The mackerel is cleaned and scales, washed well with cold water, the head and tail are cut and what is left is cut into rounds. Sprinkle the mackerel slices with salt and leave in the fridge for 20 minutes.

Cut the onion into scales, and fry in two tablespoons of oil until soft. Add the finely chopped tomatoes and leave to harden together. Pour over the wine, garlic and finely chopped pepper, add the squeezed lemon juice, season with basil and pepper and simmer for 5-10 minutes. Put the pieces of fish in the sauce, cover the dish with a lid, let it simmer for about 15-20 minutes. Check if the fish has boiled well and the sauce has decreased. You can also add broth and spices to taste. If the sauce drops too much, it can be filled with a little water. Serve hot with a hot polenta.

Mackerel recipe with lemon in tomato sauce

Ingredient: 4 pieces over mackerel, 4 tablespoons oil, 1 piece lemon, 4 pieces tomatoes (mashed pulp), pepper and salt to taste, 150 ml water, 1 teaspoon starch, 2-3 strands of parsley, 1 piece red onion.

How is it prepared?

The fish is washed, cleaned of intestines and portioned into suitable pieces. Cut the lemon into thin slices and place in each piece of fish. Cut the onion into small pieces and cook in oil for 2-3 minutes.

The sauce obtained is mixed with the starch dissolved in water. Add salt, pepper to taste and then pour it into a tray.

Place the fish pieces in the sauce and place the tray in the preheated oven (at 160 degrees Celsius) for 25-30 minutes. Sprinkle with chopped parsley and serve.

Lettuce with turnips and smoked mackerel

Turnips are healthy vegetables, but less used in kitchens.

In raw salads they can successfully replace celery, carrots, etc .. in combination with a dressing or just with a quality yogurt or cream.

It is a salad suitable for diets, or for a vitamin intake for people with health conditions (gastric ulcer anemia, etc. & # 8230 replacing mayonnaise or sour cream with a natural yogurt).

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Fish with lemon and tomato sauce & # 8211 We have prepared a delicious recipe with mackerel in tomato sauce, you will surely lick your fingers with pleasure!

We have prepared a delicious recipe with mackerel in tomato sauce, you will surely lick your fingers with pleasure!

Ingredient: 4 pieces over mackerel, 4 tablespoons oil, 1 piece lemon, 4 pieces tomatoes (mashed pulp), pepper and salt to taste, 150 ml water, 1 teaspoon starch, 2-3 strands of parsley, 1 piece red onion.

How is it prepared?

The fish is washed, cleaned of intestines and portioned into suitable pieces. Cut the lemon into thin slices and place in each piece of fish. Cut the onion into small pieces and cook in oil for 2-3 minutes.

Add the tomato pulp and continue cooking for a maximum of 10 minutes.

The sauce obtained is mixed with the starch dissolved in water. Add salt, pepper to taste and then pour it into a tray.

Place the fish pieces in the sauce and place the tray in the preheated oven (at 160 degrees Celsius) for 25-30 minutes. Sprinkle with chopped parsley and serve.

Smoked mackerel

The mackerel can be called without any problem the fish that is prepared quickly and tasty. This is in addition to the other beneficial properties for the body, especially due to the omega 3 fatty acids transformed into a supplement. We can also list the decrease in triglyceride levels, reduce the risk of heart disease, improve blood circulation and why not, it is highly recommended in diets for weight loss.

A simple alternative to eating mackerel is to smoke it. In our country, we can only find it frozen, but this is not an impediment to preparation. After longer searches and dozens of recipes, in which spices were put, left in brine, left to dry, etc & # 8230

Well, after so many recipes, I decided to smoke plain mackerel. The way I did nothing but defrost it, clean it, season it with a mixture of salt, pepper and paprika (hot and sweet) & # 8230 And so on. After a day of sitting in a bowl, I took it out and hung it for an hour somewhere to drain.

After that, the fish went to smoke for about three hours, three and a half hours. You can see the result below, but you can only imagine the taste because I can't describe it to you in words.


Many times, I keep feeling good, along with peace, nature and satisfaction. All this perfectly combines the beautiful, the pleasant and the useful, carefully mixed in a hobby: Fishing and Nature.

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Smoked mackerel paste

We didn't make big plans for the end of last year. We avoided parties in the city or trips to the mountains and ended up spending time quietly at home, with some neighbors. Each family prepared something for the festive meal, and I chose to make some appetizers, pulled pork for the main course and a dessert. Among the appetizers was smoked mackerel paste, a recipe I've been waiting for a long time to make.

Although, at first glance, the combination of fish and cheese seems a bit inappropriate, in the case of this pasta, or pate, if you want, it's super tasty. It was very successful, which took me by surprise. I didn't expect all the guests to praise her so much and supplement her portions. It was the dish that was finished first and left with requests to give them the recipe, so I promised they would find it on the blog.

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Video: ψάρια γούνα λιαστή στο μπαλκόνι μας cuzinagias mackerel (July 2022).


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