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Pangasius bread fillets with flavored rice

Pangasius bread fillets with flavored rice


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Place the fish on a paper towel to absorb excess water.

Cut each piece of fillet into 3 then season with fish seasoning on both sides.

Put each piece of fish through the flour and then through the beaten egg and fry in hot oil on both sides.

Remove the fried pieces on a paper towel to absorb the excess oil.

Put the boiled and drained rice in a pan on the fire with a little olive oil then add the curry and soy sauce and mix well.

Serve the fish with lemon and rice.



Season the fish with salt, pepper and paprika and let it rest for 1 hour.

Peel the tomatoes and cut them into small cubes that we put in a 4-5 tablespoon of olive oil.

Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pepper and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.

We put the fish in flour and fry it in hot oil.

When it has browned nicely, take it out on kitchen paper to absorb the excess fat.

Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Pangasius file

Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Siluriformes
Family: Pangasiidae
Genus: Pangasius
Species: P. sanitwongsei?

If there's a Pangasiidae family, I think there's something in between. I cook Pangasius because it is very good & # 33

# 43 Bonicelli


So do Pangasius, except for those plants, so to speak. But after reading this topic and throwing one of my eyes in the fridge and seeing a bag of this wonderful fish, I think I can figure out how to do it today.
Well, I'd better count how many are in the bag, make one loaf, one roll, and put one in the oven.
Yes, I don't put pictures on you, like someone is asking me again what I'm looking for in the ass.

# 44 medelin

Yes, what recipes do I find here? & # 33 Where do you get them?

you try something like that
for white meat (any kind of fish)

put a few cloves of garlic in the hot oil but don't let them burn (the aroma goes away) then take it out.
then take the fish fillet after you put a pinch of salt on it and let it simmer for 15-20 minutes (sweeten the meat)
then pass it through wheat flour and fry it in the oil in which the garlic was
after it is fried, take a baking tray, grease it with a little oil, place it in the pan and put it over a sauce (tomato paste, pepper, salt, spices to taste, thyme, then cut a few diced tomatoes, finely chopped bell peppers, onions , garlic eggplant cubes, mushrooms)
put in the oven and let it cook well
during baking you can also put a quarter glass of wine for apoma.

take this dizziness from the pangrasiu or any other fish and put it to boil in water with a lot of salt (or if you have salted fish you put it to boil in 1-2 waters so that the salt comes out of it well).
after boiling do not throw water.
then boil the peeled potatoes
after they have boiled, peel them and make them into puree.
in puree put oil (it needs more oil to make the puree very consistent in texture and not harden when cold) then garlic sauce, vinegar to taste (must have a sour taste) pepper, salt and water from the fish boiled (just enough to give viscosity to the pasta and catch the puree of fish).
then place a row of puree, a row of fish and on top and puree.
prick with pickled olives and pickles, let it cool well and then we talk

if you like these recipes I'll give you a few more (including delta fish borscht). but another time

# 45 murdochiris

bimbilica, it is delicious, it is prepared just like any white fish (salami, cod, hake).
I always thought it was a good price, now it's more expensive, it has exactly the combination of consistency and taste between fish with oceanic white meat and fresh water, where did you get it?

# 46 Dan @

. I twinned pangasius fillets with smoked salmon and served the rolls with a mixed rice garnish with spinach.

# 47 C

. I want and euuuuuuu. I promise I'll be fine.

# 48 Dan @

adik, are you going to pop everything from your plate and ask me for a supplement? & # 33

# 49 Lucie_

How do you say English in Pangasius? I see that a lot of people eat this fish in Romania and it tempts me too. Thank you in advance.

# 50 Roxana.

Pangas (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole).

murdochiris thanks for the link. if a few days ago I was thinking of buying. now I've changed my mind, thank you very much

# 51 turisticus

Who summarizes what is said about pangasius in the link above? I also ate pangasius once and I must admit it was delicious. But seeing the pictures in the link above now I think I will avoid such a thing.

# 52 moatza

it is almost the same as what happens to chickens in poultry farms: they are raised on overcrowded farms, without the possibility of movinglike like-in corn, with continuous light, fed with all kinds of dead animal flours, with additions of vitamins and growth hormones, in a month they are made of at least a kilo, they can boil fish, they have excess fat, they are cheap, they have no taste specific to the bird.
and yet we consume heavily.
bleah & # 33

# 53 Roxana.

The above is an advertisement (from one of the big chain stores in France) for fish known as Pangas (also called Pangasius) It's just a reminder to tell you about the dangers of this Strange, but increasingly popular fish. I found out about him and how he was raised some time ago in an online informative documentary here: Documentary about Pangas. (Which is in French. If I don't speak French, read below.)

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market. However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper. But as tasty as some people may find it, thereâ & # x20AC; & # x2122; s, in fact, something hugely unsavory about it. Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it. Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated. Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecologic & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite pole from organic food. Pangas are grown in Vietnam. Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

P.S come back with the rest of the text tomorrow

Edited by Rroxana., 25 February 2009 - 10:22 PM.

# 54 amalia aa

I don't like this fish, I ate bread, fried. I just don't like it, I haven't bought anything in a year or so

# 55 pansy

# 56 pansy

The above is an advertisement (from one of the big chain stores in France) for fish known as Pangas (also called Pangasius) It's just a reminder to tell you about the dangers of this Strange, but increasingly popular fish. I found out about him and how he was raised some time ago in an online informative documentary here: Documentary about Pangas. (Which is in French. If I don't speak French, read below.)

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market. However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper. But as tasty as some people may find it, thereâ & # x20AC; & # x2122; s, in fact, something hugely unsavory about it. Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it. Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated. Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecological & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite end of organic food. Pangas are grown in Vietnam. Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

P.S come back with the rest of the text tomorrow

# 57 kill4bully

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market.

However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper.
Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms)


The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it.
Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination.

Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecologic & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite pole from organic food. Pangas are grown in Vietnam.
Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

# 58 GusanAlex

Attention & # 33 & # 33 & # 33 Do not eat this product & # 33 & # 33 & # 33 & # 33 & # 33 & # 33
Please read to the end & # 33 & # 33 & # 33 & # 33 & # 33 will be interesting

And I who eat. that he had no bones, that he was & quoted well & # 33 & quot

Cut another product from my list (soon I will only feed myself with energy, God Help) & # 33

Industrially cultivated in Vietnam, along the Mekong River, Pangas or Pangasius fish (as we know it), was recently introduced to the market.
In a very short period of time, it grew in popularity in France and throughout Europe. The French devour Pangasius as if it were their last meal. It is a very affordable fish (relatively cheap), it is sold mainly as boneless fillets and has a neutral (soft) aroma and texture, many would compare it to cod. & quotBut as tasty as some people may find it, there & # 96s, in fact, something hugely unsavory about it & quot.
Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as important information for you and the future choices regarding the products you introduce in your diet and that of your family. That is why it is better not to buy pangasius. :
Pangasius are full of high levels of poisons and bacteria. (arsenic, chemical waste / manure, etc.) And that's because the Mekong River is one of the most polluted rivers on the planet, pangasius is grown here, and industries developed along the river throw away chemicals. And industrial waste directly into it.
Remember: a friend tested this fish in the laboratory and tells us to avoid consuming it, due to the high risks of contamination. Regardless of the reports and recommendations against the sale, supermarkets are still selling to the general public, even if they know they are contaminated, because this fish is bought very well and, implicitly, companies' profits increase. God forgive those who do this & # 33

Pangasius is not an ecological fish, on the contrary, it is a genetic experiment and a biological "bomb". Pangasius is located at the opposite pole of organic food, and more recently, because the demand has become very high in markets around the world, they are often injected with hormones from dehydrated urine, because they found that fish grow bigger and their meat faster. becomes more & quotpufoasa & quot ..

Study all the information about this new fish & quottrend & yourself and decide for yourself whether to consume it or not & # 33


Oven bowl, lid, enameled cast iron, 6.6L, oval, red

Vacuum cleaner VS3190X-01

Slow Cooker 3.5L Stainless Steel

constanta proca (Chef de cuisine), 06 august 2010

dicarmencitta1957 (Chef de cuisine), October 23, 2009

Mmmm, I think it's a delight.

mariana scarlat (Chef de cuisine), October 22, 2009

I'll really try it at the first opportunity. I find it very good.

valentina ionita (Chef de cuisine), July 19, 2009

I really like it. delicious recipe.

stone flowers (Chef de cuisine), June 5, 2009

I also find this recipe interesting, I think it doesn't have to be bad in taste.

Crystyna (Chef), June 5, 2009

I will really try this recipe too! It looks perfectly good, and I think the taste is just as good!


Nutritional values ​​of basmati rice:

163 grams of cooked basmati rice contain:

  • Calories: 210
  • Protein: 4.4 grams
  • Fat: 0.5 grams
  • Carbohydrates: 45.6 grams
  • Fiber: 0.7 grams
  • Sodium: 399mg
  • Folic acid: 24% of the recommended daily allowance
  • Thiamine: 22% of the recommended daily allowance
  • Selenium: 22% of the recommended daily allowance
  • Niacin: 15% of the recommended daily allowance
  • Copper: 12% of the recommended daily allowance
  • Iron: 11% of the recommended daily allowance
  • Vitamin B6: 9% of the recommended daily allowance
  • Zinc: 7% of the recommended daily allowance
  • Phosphorus: 6% of the recommended daily allowance
  • Magnesium: 5% of the recommended daily allowance

Over bread the simplest and tastiest recipe

Over bread the simplest and tastiest recipe. Fried fish fillets in red crust. Fish fillets tender and juicy (which do not come out dry). Fried fish recipe in golden crumb crust. Over bread with tartar sauce or remoulade sauce. Sliced ​​fish.

It is very easy to do over bread according to the simplest recipe! I got some juicy and tender fish fillets, wrapped in a golden and crispy crust. Bread means something rolled in flour, egg and breadcrumbs (not corn, just flour or dough & # 8211 batter).

And in the case of this fish recipe (fish fried in breadcrumbs) applies the principles already set out in the various recipes for snacks (be they veal, pork or chicken). After all, we are talking about a fish schnitzel. Snitel means slice (Schnitzel) & # 8211 see here the original recipe of Viennese schnitzel.

In Romania there is not a clear distinction between the different & # 8222prajeli & # 8221 and they end up being called & # 8222pane & # 8221 all kinds of meats rolled only in flour, corn, flour and egg or even in thin dough (scrob, batter) . We can't talk about something & # 8222bread & # 8221 if the breadcrumbs don't appear in the recipe. The term & # 8222 Pane & # 8221 comes from Latin & # 8211 from pane (bread).

We were surprised to find recently that a lot of people don't know what breadcrumbs are made of! Girls in the diaspora asked their parents to send them breadcrumbs to England or Spain, not knowing that they could find it there (obviously) or that they could prepare it at home, from dry bread. That's why I wrote about how our grandmothers used to make homemade breadcrumbs see here.

Indeed, bread dishes are much more popular in Transylvania and Banat, being on the Austro-Hungarian chain. We also make pumpkin bread, cauliflower bread, bread mushrooms and many other goodies. You can find them all at the end of this recipe, in the form of a collage with images and a link to the recipes.

Coming back to our bread fish: fish fillets are used (without skin and bones), preferably fresh but also frozen. The fish must be weaker: Alaska cod, trout, hake, lean carp or similar. Don't make salmon bread because the meat is too greasy. I'm not saying, any raptor like pike, pike or sturgeon (blind, trout, sturgeon, cod) would work, but they deserve to be highlighted by other more elaborate recipes. We don't make them bread!

Here's how it's done crucian or smooth fried whole (recipe here)

or carp in corn crust or flour (see here)

I bought frozen Alaska cod fillets, ready portioned (400 g). A bit full of water & # 8230 I saw how much juice they left under the strainer (I was left with less than 300 g after the drain). If you find fresh fish it's even better! The spices for fish bread are brief: salt and pepper. Ajung! We do not want to cover the aroma and taste of fish with all kinds of herbs (at least in this recipe). Eventually you can a simple mujdei for serving.

The crumb crust creates a barrier that prevents the dishes from soaking with the oil from the pan. If you roll the meat only in flour and egg you will see that it will bite into oil. The heating temperature of the oil bath also matters, of course.


Method of preparation

Bread fish:
Portion the pangasius fillet (or whatever you want). Season on both sides with salt, pepper, paprika and sprinkle with lemon sauce. It leaves approx. 10 min to marinate. Meanwhile, beat the 2 foam eggs, add a little salt and a little spice for the fish. Take a piece of fillet, put it in breadcrumbs and egg and fry it in hot oil.

Natural potato garnish:
Peel the potatoes and cut them into quarters, then boil them with water, salt and green parsley. When they are cooked, drain the water, mix with 3 tablespoons of butter, pepper and marjoram. Cover and leave to warm.

Sauce:
Crush the garlic, put the pepper, a tablespoon of helas, sugar and rub with 1-2 tablespoons of oil. Add sour cream, mix well, make a foam. Put the chopped dill and let the flavors penetrate for about 15 minutes.


Pangasius bread rolls

Wash, drain and then season to taste with salt and pepper fillets.

Make a mixture of well beaten eggs, flour, finely chopped dill and a few drops of mineral water the consistency of a thinner cream.

Sprinkle on each piece of finely chopped dill fillet and then pass through the above mixture. Roll, grind in toothpicks and fry in hot oil. "binds" with garlic leaves. Serve with various garnishes.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


The best recipes with cooking fish for a special evening

Recipes - The best recipes with fish, Photo: kosmasserafetinidis.wordpress.com

We present you in the following the best five fish recipes.

1. Fish sarmale recipe presents a light dish with an unparalleled flavor. You can serve this main dish at both lunch and dinner. Below are the necessary ingredients and how to prepare them step by step.

Preparation time: forty minutes.

Boiling time: fifty minutes.

The ingredients needed for four servings of fish sarmale are as follows:

  • four fish, preferably trout
  • an onion
  • 100 grams of round grain rice
  • a bunch of dill
  • fresh or preserved vine leaves
  • broth
  • salt
  • pepper
  • oil.

The preparation method for the fish sarmale recipe is presented step by step in the following:

  1. Make sure you buy fresh fish, inspect their eyeballs which should be clear, by no means whitish, inspect their gills, which should be a beautiful reddish color, by no means brown. Press the meat of the fish with one finger, if it returns to its original position as soon as you remove the finger, it means that the fish is fresh
  2. Peel a squash, grate it and squeeze the juice. From caviar you can make a caviar salad with onions, and you can fry the milk in oil. Remove the tail and head of the fish, then wash it well inside, where you will find in front of the spine an accumulation of blood that needs to be removed. Allow the fish to drain well, possibly wipe them with a paper towel. Heat the grill and let the fish fry a little, until you notice that their skin tends to crack. This step is important because it will help you remove both the skin of the fish easily and the bones. Pass the resulting fish meat through the mincer
  3. Wash the rice in two & # 8211 three waters, to remove the flour between its grains, but also the impurities. Soak the rice in cold water for half an hour with a pinch of salt, then let it drain well in a colander.
  4. Peel an onion, wash it, then pass it through the large-mesh grater
  5. If you bought canned beef leaves you will need to let them drain well in a strainer. if you bought fresh vine leaves, we recommend washing them in more water, removing their tails, then scalding them for five minutes in boiling water with a pinch of salt, this way they will become softer. and of course easier to model
  6. Wash the dill, let it drain, then chop it finely until the stalks you keep
  7. Mix the fish meat with the well drained rice and dill until the composition is uniform. Season the mixture with salt and pepper to taste
  8. Preheat the oven to the right heat for a quarter of an hour
  9. Prepare a pot in which you add a little oil. Place the previously preserved dill stalks on the bottom of the pot. Start shaping the stuffing. Take a beef leaf and place it on a palm with the ribs facing up, then with the help of a spoon add the rice composition over the leaf and over the previously prepared, roll the leaf in such a way as to obtain a roll. Insert the outer ends inside, then place the wire in the prepared pot. Continue modeling the stuffed cabbage until your meat composition is finished. Season the sarmales with salt and pepper to taste, then add a sufficient amount of water so that they are well covered. When the oven has warmed up well, put the sarmales in the oven and let them bake at the right time for half an hour, during which time the amount of water will decrease, being absorbed by the rice grains. Test a wire to see if the rice grains are cooked, and if the rice is boiled, mix 100 ml of broth with a little water and add the resulting mixture over the sarmale. Stir the bowl with the sarmale holding the handles, until the broth managed to penetrate as evenly as possible in the pot, if necessary add an additional amount of broth mixed with water over the sarmale, until they are well covered. Then let the sarmales boil in the oven for another twenty minutes on a low heat, to reduce the amount of liquid.
  10. Serve the sarmales as soon as they are ready, as such or with a cream sauce, dill and a little garlic.

Fish sarmales have a special taste, they are different from the classic pork sarmales that we know so well. We recommend you to try this recipe because you will surely appreciate it and you will taste it with your loved ones with the greatest pleasure, and you will prepare it every time you have the opportunity.

2. Pike recipe in wine is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for pike in wine are the following:

  • 300 grams of pike fillets
  • 200 grams of potatoes
  • an onion
  • 250 ml white wine
  • thyme
  • olive oil
  • a bunch of parsley
  • salt and pepper.

The preparation method for the pike in wine recipe is presented to you in the following:

  1. Add all the ingredients in a heat-resistant dish greased with oil
  2. spice
  3. Bake the dish in the hot oven for half an hour
  4. Serve the dish with finely chopped parsley on top.

3. Salmon trout fillet recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

The ingredients needed for two servings of salmon trout fillets are as follows:

  • two pieces of trout fillets
  • 200 grams of salmon fillets
  • a bunch of green onions
  • butter
  • oil
  • 100 ml of semi-dry white wine
  • salt and pepper.

The preparation method for the salmon trout fillet recipe is presented below:

  1. Saute onion in oil, mix sauteed onion with diced salmon
  2. Add the composition in equal amounts over the trout fillets, then roll
  3. Place the rolls in a heat-resistant dish, continue with the wine, sprinkle with oil and season
  4. Bake the dish on the right heat until it is ready
  5. Serve hot.

4. Vegetable recipe with pangasius pane is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: Half an hour.

The necessary ingredients for vegetables with pangasius pane are the following:

  • two pangasius fillets
  • three eggs
  • two tablespoons breadcrumbs
  • two tablespoons parmesan
  • salt and pepper.

For the vegetable garnish:

  • an onion
  • 50 grams of mushrooms
  • 100 grams of green beans
  • a carrot
  • a capsicum pepper
  • a bunch of parsley
  • broth
  • oil
  • salt and pepper.

The step by step preparation for the vegetable recipe with pangasius pane is presented below:

  1. Pass the pangasius fillets through the breadcrumbs, then the egg, and finally the Parmesan cheese. Fry the fish until nicely browned on both sides
  2. Cook the vegetables for twenty minutes
  3. Serve the fish with the vegetable garnish.

5. We present it below recipe for appetizers with salmon and cheese.

Preparation time: forty minutes.

Ingredients for five servings: