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‘Fish’ Category

  1. Dalmatian Grilled Sardines with Parsley Lemon Garlic Sauce Recipe

    February 23, 2018 by Varga László

     

    Ingredients (4 servings)

    • 1 kg sardines (fresh or frozen)
    • a bunch of parsley
    • 2-3 sprigs of rosemary
    • 1 head garlic
    • 1 lemon
    • extra virgin olive oil
    • Salt and pepper to taste
    • 100 g olives
    • 2 large tomatoes
    • a few chili peppers

    Preparation method:

    1. Defroze the sardines if frozen, wash them in a colander.
    2. Clean and chop the garlic.
    3. Grate the lemons for zest.
    4. In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs.Add extra virgin olive oil, salt and pepper, whisk them a bit.
    5. Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an our.
    6. In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
    7. Grill the sardines until having charred grill marks 3-4 minutes on each side.

    8. When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.

  2. Salmon Marinated in Strawberry Vodka with Bergamot Preserve – Recipe

    February 6, 2018 by Varga László

     

    Ingredients (2 servings):

    • 2 salmon fillets with skin
    • 100 ml vodka
    • 1 teaspoon grated lemon zest
    • 100 ml chunky bergamot preserve
    • sea salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil

     

    Preparation method:

    1. Place salmon fillets in a bowl with their skin-side down, pour the vodka over.
    2. Sprinkle the fillets with the lemon zest, salt and pepper.
    3. Heat the oil in a frying pan and fry the salmon pieces 5 minutes on the skin side and 1 minute on the other side.
    4. Flip them again on the skin side, baste the salmon tops with bergamot preserve, add the vodka marinade to the pan. Turn heat to high and cook for about a minute until the vodka has evaporated.
    5. Serve with Mexican rice.

  3. Salmon Chickpea Fishballs Recipe

    May 5, 2017 by Varga László


    Salmon Chickpea Fishballs

    I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.

    I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.

    Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.

    The final outcome was not only very pretty but also so yummy!

    This is my special new recipe, pretty quick and straightforward:

    Ingredients (2 servings):

    • 1 can chickpeas

      1 can chickpeas
    • 300-400 g boneless salmon fillets

      boneless salmon fillets
    • 1 egg
    • 2 green garlics
    • 1 green onion
    • 100 g breadcrumbs
    • 100 g shredded mozzarella cheese
    • salt and pepper to taste
    • frying oil enough to fill the skillet

    Preparation method:

    1. With a fork, mash the canned chickpeas, discard the liquid from the can.
    2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

      Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
    3. Chop the green garlic and onion.

      Chop the green garlic and onion


      Chop the green garlic and onion
    4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
    5. Form small ball the size of a chestnut from this mixture.
    6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

      Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
    7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.

      Salmon Chickpea Fishballs


      Salmon Chickpea Fishballs