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Avat with butter and lemon

Avat with butter and lemon


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"Goodies for Christmas"
We really like fish, especially baked. Friends who come to visit, can't wait to enjoy a piece of fish. This time I had avat. Avat is a freshwater predatory fish, as the shape resembles carp, only a little slimmer, but as meat it brings more to the pike. It has various popular names such as wolf-fish, boulean, gypsy-fish, volcanic or fish-with-seven-names.


Made in Pannonia

The other day I went on "quotes" because my lip was burning like a lamb stew. I found the recipe, I commented on something there and a lot of off-topic topics came out with the subject of goulash and other & quotpanonisms & quot (where you give and where you crack & # 33).
There, too, I promised some of the sisters-in-the-pot that I would give them the recipe for & quotSzegedi halászlà © & quot (fish juice from Szegedin).
But - it seems that - the interest for Hungarian dishes is much higher, I opened this topic, where I invite you to publish your recipes tasted, & quotfurate & quot and then tried by you in The land of Attila's descendants.
If possible, have recipes & quot from the head & quot (thanks BD & # 33) and not from cookbooks or on the net.
However, if you can't control and publish recipes on the net, I'd like you to post only original recipes, written in Hungarian lb and translated EXCLUSIVELY by Google. See what a belly we'll make.
For edification you can study the following link: http: //www.culinar.r. -pui / page / 20 / where you will find a goulash recipe translated by the master chef Google Translate.

# 2 Anne_Guirolle

SZEGEDI HALÃ SZLÃ ‰ - Fish juice from Szeged

The rule is this:
To get a really good taste, we need three kinds of fish: carp, predator (pike, calf, avat) and a fatty fish (catfish) in the proportions 1, ½, ½.

The preparation will be prepared over high heat, in a cauldron (tuci), if possible from cast iron, but in the absence of stainless steel or enameled cauldron, but you will have to be careful not to get caught bottom load).

Ingredient:
- 2 kg over (in the proportions above)
- 5-6 medium red onion heads
- 2 tablespoons Hungarian paprika (Szegedi é-nemes pirospaprika)
- 3-4 bell peppers
- 4 large, ripe tomatoes, or 2 cans of "peeled tomatoes"
- 2 to 3 tablespoons of lard
- some hot peppers
- salt
Preparatory operations:
The fish is cleaned of scales and gills and threaded, then the fillet is cut into palm-sized pieces and seasoned with a pinch of salt and a little pepper, then put in the cold.
The resulting bones, tails, fins, and heads are washed and drained.
The eggs and milk (if any) are washed and placed in cold water.
Peel a squash, grate it and squeeze the juice.

In the first phase we prepare the fish essence as follows:
Grease the hot cauldron with half of the lard, and when the fat starts to run low, add the finely chopped onion, which we fry until it becomes transparent. Add the rest of the lard.
Then add the leftovers (bones, wings, tails, heads) of fish and bell pepper, powder them with paprika, adjust the salt composition, mix well and when everything starts to boil, add about 2 liters warm water and continue cooking for at least 45 minutes (the quality test is done as follows: take a polish out of the fish essence, cool it, then take it between two fingers: the essence is good if our fingers stick , as in meatballs).
About 30 minutes after the start of cooking, add the peeled and finely chopped tomatoes (with whole seeds) or preserves (peeled tomatoes).
The essence thus obtained is passed in a sieve that retains only the bones, after we have removed the larger bones, and the thick liquid obtained is put back in the cauldron, the pieces of fish, top up with enough water to cover the pieces of fish and continue cooking for about 20 to 30 minutes, without mixing the contents with the stew. In order not to get caught, we will turn the kettle to one side and the other. Before finishing, we add the caviar and / or milk, respectively the hot peppers and cut the rounds, after which we let it boil for two more.

The preparation is presented in bowls with extra hot peppers.
It goes well with a white, dry wine or a temperate rose.

Tips:
1. When I am at home, in Romania, I prepare this preparation as follows:
For the essence of the fish I buy African sleeping heads and salmon cutlery from Metro (2.5 to 3.5 RON / kg), and for the pieces of fish I use live carp bought from the same market ( 1 - 2 pieces depending on the number of portions to be cooked.
2. If you are traveling through Hungary, don't forget to buy "Halászlà ©" cubes or "Halászlà © alapâ" envelopes that you can find. In most Hungarian markets and which will give a special flavor to your dish (see attached photos).


I don't really have much to replace the Hungarian peppercorns, but more recently I found it at Selgros, in Bucharest, so it seems that this is no longer a problem.
3. Some steak restaurants in Hungary serve this fish juice with quarters of lemon next to it. You can use the method if you want to give a slightly sour taste to the dish.

Preparation time (with preparatory operations): 1 ¾ - 2 hours.
Degree of difficulty: medium
Energy value: about 580 kCal

Edited by Anne_Guirolle, 15 June 2010 - 03:32 PM.

# 3 kismoni

SZEGEDI HALÃ SZLÃ ‰ - Fish juice from Szeged

The rule is this:
To get a really good taste, we need three kinds of fish: carp, predator (pike, calf, avat) and a fatty fish (catfish) in the proportions 1, ½, ½.

The preparation will be prepared over high heat, in a cauldron (tuci), if possible made of cast iron, but in the absence of stainless steel or enameled cauldron, but you will have to be careful not to get caught bottom movement).

Ingredient:
- 2 kg over (in the proportions above)
- 5-6 medium red onion heads
- 2 tablespoons Hungarian paprika (Szegedi Ã-des-nemes pirospaprika)
- 3-4 bell peppers
- 4 large, ripe tomatoes, or 2 cans of "peeled tomatoes"
- 2 to 3 tablespoons of lard
- some hot peppers
- salt
Preparatory operations:
The fish is cleaned of scales and gills and threaded, then the fillet is cut into palm-sized pieces and seasoned with a pinch of salt and a little pepper, then put in the cold.
The resulting bones, tails, fins, and heads are washed and drained.
The eggs and milk (if any) are washed and placed in cold water.
Peel a squash, grate it and squeeze the juice.

In the first phase we prepare the essence of the fish, as follows:
Grease the hot cauldron with half of the lard, and when the fat starts to run low, add the finely chopped onion, which we fry until it becomes transparent.
Then add the leftovers (bones, wings, tails, heads) of fish and bell pepper, powder them with paprika, adjust the salt composition, mix well and when everything starts to boil, add about 2 liters warm water and continue boiling for at least 45 minutes (we do the quality test as follows: we take a polish out of the fish essence, we cool it, then we take it between two fingers: the essence is good if our fingers stick , as in meatballs).
About 30 minutes after the start of cooking, add the peeled and finely chopped tomatoes (with whole seeds) or preserves (peeled tomatoes).
The essence thus obtained is passed, after we have removed the larger bones, and the thick liquid obtained is put back in the cauldron, the pieces of fish are added, it is filled with as much water. cover the pieces of fish and continue cooking for about 20 to 30 minutes, without mixing the contents with the stew. In order not to get caught, we will turn the kettle to one side and the other. Before finishing, we add the caviar and / or milk, respectively the hot peppers and cut the rounds, after which we let it boil for two more.
The preparation is presented in bowls with extra hot peppers.
It goes well with a white, dry wine or a temperate rose.

Tips:
1. When I am at home, in Romania, I prepare this preparation as follows:
For the essence of the fish I buy African sleeping heads and salmon cutlery from Metro (2.5 to 3.5 RON / kg), and for the pieces of fish I use live carp bought from the same market ( 1 - 2 pieces depending on the number of portions to be cooked.
2. If you are traveling through Hungary, don't forget to buy "Halászlà ©" cubes or "Halászlà © alapâ" envelopes that you can find. In most Hungarian markets and which will give a special flavor to your dish (see attached photos).
I don't have much to replace the Hungarian peppercorns, but more recently I found them at Selgros, in Bucharest, so it seems that this is no longer a problem.
3. Some steak restaurants in Hungary serve this fish juice with quarters of lemon next to it. You can use the method if you want to give a slightly sour taste to the dish.

Preparation time (with preparatory operations): 1 ¾ - 2 hours.
Degree of difficulty: medium
Energy value: about 580 kCal


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Comments:

  1. Bashiri

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  2. Zuramar

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  3. Yannic

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  4. Roshin

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  5. Vohkinne

    What a graceful question



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