New recipes

Grilled trout with vegetables and couscous

Grilled trout with vegetables and couscous



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The pasta is cleaned and washed well. Then remove the fillet. Cut the head and with a sharp knife, cut lengthwise (from tail to head).

Put the grill on the fire, grease it with a little oil and when it is well heated, place the fish sprinkled with lemon juice and season with salt and pepper to taste. Let it cook well on both sides. Hold for 4-5 minutes. the fire.

The vegetables are cleaned and washed.

Cut the mushrooms into slices and fry them over a low heat in a woc-type pan. Remove and keep warm. Then cut the carrots lengthwise into thin slices, as well as the zucchini, fry together with a little oil and a teaspoon. of honey over a high heat, then add the julienned bell pepper and keep it on the fire for a maximum of 3 minutes.

The couscous is prepared according to the instructions on the package.

Place the fish on the plate next to the garnish


How do we get a tasty, aromatic and perfectly cooked fish?

To flavor this grilled fish I used the grilled spice from the range Delicate 100% natural. It is a mixture of natural spices, without monoglutamate, without chemicals. The spice is perfect for any kind of grilled dishes, even for fish or vegetables. I really like it and I use it every time I cook any grilled meat. It has a wonderful aroma and I even season the vegetables with its help. For the whole trout, I added slices of lemon and green parsley inside the fish for an extra flavor. The fish is perfectly cooked when it is well browned and has firm and juicy flesh. It cooks very quickly, so you only have to leave it on the grill for a few minutes.

I added a vegetable garnish to this grilled fish and chose to use zucchini and eggplant, two of my favorite vegetables. Obviously you can use any kind of vegetables you like. Mushrooms, potatoes, onions, even asparagus. The fish can be served with polenta, garlic or a large salad. You can add your favorite sauces or even make one brine. Of course you can choose other types of fish, just watch it be fresh. If you are fond of grilled dishes, try my recipe for mix grill, very fragrant and just as easy to prepare. So for the next outing with your friends, take some fish and enjoy a delicious dish!


Baked Vegetable Trout Recipe

As I had not served a meal that contained fish for a long time, and yesterday I went shopping at Carrefour, I said it would be appropriate to change the situation. Therefore:

Ingredient:

  • 4 gutted trout
  • 4 large potatoes
  • a big carrot
  • 1 large onion
  • 2 large tomatoes
  • garlic
  • butter
  • biscuit
  • Lemon
  • basil
  • thyme
  • olive oil
  • dry white wine
  • salt
  • pepper

We wash the 4 trout well.

We prepare a simple mujdei, only with garlic and oil. Mix about 100 grams of butter, salt, pepper, basil, thyme. When they have the consistency of a homogeneous paste, put 2 generous tablespoons of mujdei and continue to mix. With the paste thus obtained, we generously fill the 4 fish. Sprinkle the fish with olive oil, salt and the juice of a large lemon. Put foil over, and let cool for about an hour.

Meanwhile, we prepare the vegetables. Peeled and washed potatoes, cut into large cubes. Onions, carrots and tomatoes are cut into slices. Grease a pan with butter and place the vegetables.

Preheat the oven to 180-190, and prepare to put in the oven, both the tray with vegetables and the fish on the grill. Put the tray with vegetables in the bottom of the oven and add a cup of water, spices to taste and a cup of dry white wine. Above the tray, we put the grill of the stove on which we place trout given by breadcrumbs. Leave in the oven for about 40-50 minutes. If the cooking time differs, remove the vegetables when the potato is cooked and the fish when the breadcrumbs turn golden.

Serve the fish with vegetables, lemon and juice. A glass of dry white wine goes smoothly.


Carnatii Gratarel & # 8211 Voted Product of the Year 2020 ″ in the category “Carnati”

    are part of the premium range Full of Meat are among the most appreciated products of the producer group of ELITE sausages.
  • The winners of the "Voted Product of the Year 2020" award in the "Sausages" category were designated.
  • They are a high quality product, with the authentic taste of Romanian products.
  • The secrets of perfect taste? Recipe - quality pork and the mixture of spices well dosed but also the simple preparation process, based on draining and smoking (without boiling).
  • They go perfectly with any garnish but you can also enjoy them simply, with mustard!

Let's see what ingredients we need for those 3 recipes for garnishes and I invite you to click PLAY in the window below for video recipes!

Ingredients for Baked Pepper Salad (4 servings) - 3 recipe recipes

  • 8 baked peppers
  • 50ml apple cider vinegar
  • 50ml oil
  • 150ml water
  • 1-2 tablespoons sugar
  • salt to taste
  • 2-3 cloves of garlic
  • ½ parsley connection

Ingredients for Vegetable Packages (2 servings) - 3 garnish recipes

  • 3 medium potatoes
  • 1 bell pepper
  • 1 large red onion
  • corn slices
  • olive oil
  • grilled spices to taste

Ingredients for Cus-Cus with mushrooms and spinach - 3 recipes for garnishes

  • 250g boiled couscous
  • 2 tablespoons olive oil
  • a white onion
  • 3 cloves garlic
  • 300g fresh mushrooms
  • 100g spinach
  • salt and pepper
  • a cube of organic vegetables
  • 100ml water

I hope you enjoyed the ones 3 recipes for garnishes, which go perfectly with Grilled Sausages from ELIT! I can't wait to try them and tell me which one you like best! May you be the best! Try the recipe Al Forno pasta with sausages!


Almost everyone buys the trout from the supermarket and finds it ready gutted, but we clean it of the small scales, wash it well and let it drain on a towel.
We cut it on both sides and sprinkle big salt, pepper and olive oil inside.
We light the grill before preparing the fish to heat the charcoal well.

I greased the grill with oil so that the fish does not stick or you can grease it with a piece of bacon.
We place the fish but leave space between them.

Leave for a few minutes and when they come off the grill easily, turn them over.

The trout is well fried, we take it out on a tray.
On the hot grill we put and brown the polenta slices.

Serve hot with lemon, garlic and grilled polenta.
A white wine is indicated.