Pangrasius bread with rice garnish
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- 4 pieces of pangasius fillets (you can also use cod fillets, salmon fillets, etc.)
- -2 tablespoons flour (no breadcrumbs)
- -1 tablespoon grated cheese
- -grated bark from a lamiae
- -finely chopped green dill (I used dried dill I didn't have fresh)
- -a little sweet paprika
- -2 eggs
- -2 cloves of garlic
- -juice from a lamiae
- -2 tablespoons white wine
- -sunflower oil
Preparation time: less than 30 minutes
PREPARATION FOR RECIPE Pangrasius bread with rice garnish:
Wash the fillets and let them drain.
Make the following mixture: mix the flour with the cheese, lemon peel, dill, paprika, salt and beaten eggs. Separately mix the lemon juice with the wine and crushed garlic.
Dip each piece of fillet in the lemon sauce and then pass through the above mixture. Fry in hot oil on both sides and then remove on a paper towel.
We will serve the fish made with rice made with vegetables (carrots, peas, green beans).
Garnishes for lamb steak, salads and sauces recommended
Garnishes for lamb steak, salads and sauces recommended. What garnish can you serve next to lamb? Lamb garnish recipes. Recommendations for salads, sauces, dressings and garnishes for lamb. Easter and Pentecost recipes. Garnish recipes. Lamb recipes.
Many readers have asked us to recommend them suitable garnishes for the lamb steak that is placed on the Easter table. They also asked us about salads, sauces and dressings to go with this meat. Here, in the end, we managed to choose some variants of garnishes that can be served with lamb or goat meat.
Which garnish to choose for the lamb? Potatoes? Rice? Polenta? Sauteed vegetables? Salads? We have a special section of gaskets on the blog & # 8211 you can see it here.
But not all of this goes well with lamb. Why? Because lamb is considered "heavy meat" (difficult to digest by the human body) and has a specific smell that does not go well with any garnish. Sheep is much easier to digest than lamb because lamb is not yet fully developed (cellular, muscular, anatomically speaking). In addition, the lamb is cooked with fairly large additions of fats (oil, lard) meant to tenderize it and protect it from drying in the oven.
We can also make "more dietary" lamb steaks without using excess fat. Tanning is done by different marinating methods. I leave here the collection of recipes with lamb to choose your favorite steak, stew, soup or Easter cake.
Lamb requires sour salads and greens, herbs: lettuce, spinach, green garlic or mujdei, sour yogurt dressings with mint, aromatic herbs (rosemary, thyme, oregano, sage) or dressings with mustard and lemon juice. The recipe for this delicious lamb leg with sour potato salad you can find it here.
Lamb meat goes well with garlic so I leave here the collection of mujdei recipes (from simple to spicy, creamy, green, red, etc.).
Let's see now what combinations of garnish, salad and dressing we can make for a lamb steak or for a stew, stew, etc.
SHRIMP IN LEMON SAUCE WITH WILD RICE
I think it is one of the most beloved recipes that I never get bored of. Every time I buy them and I want to prepare something on my soul, I do these shrimp in lemon and garlic sauce with wild rice garnish. I am a delight in the true sense of the word and I think you are right if you like seafood. All you have to do is prepare almost all the ingredients, especially since there aren't many, and boil the rice for as long as the manufacturer recommends.
- 250 gr. pre-cooked shrimp
- 3-4 tablespoons of lemon juice
- 3 cloves of garlic
- 100 gr. butter
- salt and pepper to taste
- 2-3 sprigs of fresh parsley
For the gasket:
1 Start with the rice you boil with a little salt and pepper in 300 gr. of hot water or, if you have at hand, in the same amount of vegetable soup.
2 For shrimp, heat a pan with a tablespoon of olive oil and 30 gr. of butter.
3 Add the shrimp, season with salt and pepper to taste and let them change color and brown on both sides over medium heat for about 4-5 minutes.
4 Crush the garlic, chop it as small as possible and add it to the pan. You only have to wait a few seconds for it to leave its aroma and soften slightly (at most one minute), then squeeze half a lemon and add the juice over the shrimp. After you put the lemon, leave the pan on the fire for about 2 minutes.
5 At the end, add the remaining butter and stir the pan so that you get that creamy sauce as an emulsion you need to wrap the wonderful shrimp.
6 Sprinkle fresh parsley on top and serve immediately with the wild rice garnish.
If (and only if :)) you have some meat left over from the weekend, you can successfully try this garnish.
- 1 cup basmati rice (I bought from Kaufland very affordable)
- 1 teaspoon butter
- Salt, white pepper
- 2 cups water
In a smaller pot, melt the butter and then add the washed and drained rice. Stir for 1 minute to fry a little then add 2 cups of water. Add a little salt, cover with a lid and simmer for 15 minutes (the cooking time varies depending on the rice generally written on the box). Turn off the heat and let it rest for another 5 minutes, then serve.
You can add 1 teaspoon of sour cream or grated cheese at the end. It's great that way!
Of course this recipe can be improved as follows: in melted butter or oil if you do not have butter, add a small onion and half a diced pepper. Fry for 2 minutes then add the rice for another minute then add the water.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Rice with Mexican vegetables simple recipe with butter or fasting
Rice with Mexican vegetables simple recipe with butter or fasting. How to make rice garnish with a mix of frozen (bagged) or fresh vegetables? Rice vegetable recipe. Recipes for vegetable and rice garnishes. Fasting or vegan recipes.
Everyone knows how to make a simple rice garnish with Mexican vegetables, right? Well, not all of them manage to give it a pleasant taste and a fine texture. Often the rice comes out bland, watery or sticky, the vegetables are washed and chopped & # 8211 far too cooked.
In the following I will show you how I prepare this rice with Mexican vegetables (frozen or fresh) so that it has good taste and beautiful appearance. That is, the rice should remain "grain by grain", the vegetables should retain their natural color and their texture should be "al dente" (slightly crunchy).
This kind of vegetable garnish with rice goes well with grilled meats in the pan, oven or grill, but also with fish or seafood. If we exclude butter from the recipe then we are talking about a main kind of post or a vegan dish.
In supermarkets there are bags with a mix of frozen Mexican vegetables containing corn grains, peas, carrots, green bean pods and large boiled bean pods, diced red peppers and strips of yellow peppers. They cook quickly and very easily but the mixture itself is bland and we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce). I talked about sauteed Mexican vegetables in another recipe & # 8211 see here.
Basically we make a sautéed vegetable in the pan which we mix at the end with a simple rice boiled in salted water & # 8230 Simple as hello! The rice would be good to have one with a long (sharp) grain, but it is not an end of the country if we have one with a round grain at hand. The latter has more starch and, by boiling, will become sticky. No baths because we'll rinse it anyway before putting it over the vegetables. In this recipe you can also use pre-drilled bags with parboiled rice which you prepare according to the instructions on the package.
If we choose fresh vegetables then we can make a mix as we showed in this recipe & # 8211 see here.
From the quantities below it results approx. 4 servings of rice with Mexican vegetables.