Carp fillets, wash, dab with paper towels, salt, pepper, and powder with 1-2 teaspoons of garlic powder on both sides and put on the grill, being very careful to make the fillet well because , the meat is fatty and can hurt us.
The vegetables can be from the Mexican mixture or you can clean, wash and start cutting the vegetables into small cubes. Put the vegetables to boil, when the vegetables are cooked, let them drain, then put butter in the pan and sauté the vegetables, first put the carrot and celery, green beans and peas later, salt and pepper and leave. about 15 minutes after which they are removed and placed on the plate.
We start to decorate the plate, necessarily squeeze ½ lemon over the fish and decorate with lemon slices. An easy recipe, a food recommended for maintaining the figure.
Fasting, normal, but if you are a hardened carnivore you can eat it as a side dish next to a slice of meat, not to read the grilled neck :)).
Ingredients for 12 servings of vegetable pots:
- 6-7 potatoes
- 2 capsicums
- 2 onions
- 3 tomatoes (can be replaced with 250ml broth)
- 3-4 carrots
- 2 parsley roots
- 1/2 celery
- 1 little cauliflower
- 1 zucchini
- 200g canned or frozen peas
- 150g rice (one cup)
- 2-3 bay leaves
- green dill and parsley
How do we make the vegetable pot?
The recipe is very simple. Cook almost all the vegetables, add water and then simmer. At the end, put the pan in the oven to reduce the juice left by the vegetables.
We wash the vegetables, clean them and then cut them according to our own imagination, the onion must be chopped.
We put oil in a bigger pan with thick walls (about 150ml, don't skimp) and when it heats up we add onions and peppers. Stir for 3-4 minutes and then add the carrots, parsley and celery. Let it fry for about 5 minutes and then add the tomatoes and fill with water, just enough to cover the vegetables.
Cover with a lid and simmer for 10 minutes. Add potatoes, peas, cauliflower, zucchini, bay leaves and salt.
Mix lightly, leave for another 10 minutes and then add the rice.
Put the pan in the hot oven and let the rice swell for another 15 minutes, stirring occasionally. If necessary, add a little more water (about a cup).
When the juice has dropped and the vegetables have browned a little, the pot is ready.
Add the chopped greens on top, mix and season with salt.
Serve the vegetable pot.
Tip: It is not necessary to use as many vegetables, but the more there are, the better the pot will be. You can orient yourself depending on the season and preferences.
I invite you to watch a short video, to see what my vegetable pot looks like:
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Carp stuffed with baked vegetables is one of the most delicious fish recipes prepared in the oven. On a bed of pre-fried potatoes and a little hardened onion, this fish also has a garnish prepared at the same time.
My father was a big carp lover. When he returned from fishing on the lakes around Bucharest, he always had a small carp with him.
He liked to be prepared as brine, but because we children, because we were not brine fans, often ended up being prepared in this way as well. I don't know if it's a fish recipe, it's a family recipe, in which I added broccoli for taste and color.
Carp stuffed with vegetables it is delicious, easy to prepare, a recipe that goes served both at the family meal and at a holiday meal.
Carp is a fresh, tasty fish. Dad said he was best caught in the fall. In the spring, the carp is full of caviar and caught it quite rarely, but we were very happy when we found caviar in fish, because I am a big lover of caviar salad. Mom does with semolina, and my cousin has the best recipe for simple caviar salad. I know that it is difficult to clean, the body being completely covered by scales. I don't like this operation at all and if I can buy ready-made fish (as those from Selgros or Metro do), then I do. There are also types of carp without scales, but I did not have the opportunity to eat them. I still remember from childhood how my father taught me to distinguish carp carp, these types of fish are quite similar to each other. I recognize the carp by the whiskers at the base of the mouth.
I have prepared a lot of fish recipes, so I invite you to follow them in this post grouped by categories: fish appetizer recipes, trout recipes, salmon recipes, sea bream recipes and much more.
I grew up in a house where a lot of fish is eaten, I think I had it on the table weekly (either fresh or kept in the freezer, from what my father fished) and I am very glad that my son does not refuse it, even eats with great pleasure a fish prepared by me.
There are people who say they can't stand the taste or smell of fish. I can't imagine how this can be.
I know some people who eat only fish because they have given up other types of meat, but also people who eat fish only when there is a release from fish, because they want to have meat.
If you decide to prepare carp stuffed with baked vegetables I tell you that you will make a very good choice, because anyone will be able to do it and it does not require a very long cooking time.
Here's what you need and how to prepare carp stuffed with baked vegetables:
1.5 kg crap
10 tablespoons tomato juice
100 ml oil
1 kg of potatoes
200 g chopped canned mushrooms
a few bunches of broccoli
1 celery stalk
2 medium-sized onions
150 ml wine
1 kapia pepper or green bell pepper
We clean the fish (of scales and gut), wash it, wipe it, then salt it, cut it. Heat the carp on both sides using a little oil.
Take it out of the pan and fry in the same oil one by one the mushrooms, broccoli, potatoes, thinly sliced peppers, celery stalk and finally finely chopped onion.
In a tray we put the layer of potatoes, cover it with hardened onions, then we put the fish that we fill with mushrooms, peppers, celery, a few slices of lemon and 2 tablespoons of hardened onions. We arrange the bigger broccoli bouquets on the potato bed, we put the small ones in the fish. Season with salt, thyme and pepper to taste, sprinkle everything with 150 ml of white wine and tomato juice. In each notch made of fish we put lemon slices.
Put everything in the oven, covering the fish with an aluminum foil (or a tight lid, / baking paper that wraps the dish well) for 20 minutes, then another 10-15 minutes without being covered.
Method of preparation:
Spread the spices on the aluminum foil or food-grade plastic foil and roll the muscle so that it is covered with spices on the whole surface (the pictures are telling :).
We pack it well and let it cool for a few hours, ideally it would stay overnight, but it's very good anyway.
After absorbing all the flavors of the spices, brown it well on all sides in a pan in which we heated 5-6 tablespoons of olive oil.
Transfer it to a pan with all the oil in the pan, add a cup of water, sprinkle with salt and put it in the preheated oven for about 40 minutes over medium heat. After 20 minutes, turn it over and the other side. sprinkle from time to time with the juice from the tray. When it is ready, cut it into slices, pour the remaining sauce on top and keep it warm.
While the meat is in the oven, prepare the vegetables: wash and dry the eggplants and zucchini, cut them into thin slices and fry them on the hot grill for a few minutes on each side.
When we are done with the vegetables, we prepare a mixture of: garlic cloves, finely ground with salt, we add the olive oil in the thread, stirring continuously, oregano and chopped parsley.
With this emulsion we grease the hot vegetables made on the grill.
Serve the muscle with these aromatic vegetables. Enjoy!
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