#Ca Chep

COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 112 - Sand Steenbras / Striped Seabream • BIN: Lithognathus mormyros FR: Marbré DE: Marmorbrasse ESP: Herrera IT: Mormora / marmora SRB-CRO: Ovčica / arkaj / mormora PT: Ferreira • Ingredients (serves 2): 2 x 500 gr whole fish Gregada: 350 ml white wine 350 ml water Fish bones Bay leaves Parsley stems 10 black peppercorns 1 large onion 3-4 garlic cloves 2 potatoes Blanched chives Olive oil Parsley oil • Recipe: 1. Fillet the fish as shown in this reel and reserve the heads and carcasses. 2. Fish stock base: in a stock pot add water, wine, herbs, fish bones, bring to a simmer and cook gently for 20 minutes. Sieve off. 3. Croatian Gregada Stew: Sweat down onions, and add garlic purée. Proceed by adding the fish stock and sliced potatoes. Cook for 20-30 minutes (until potatoes are cooked but still firm). Strain again and let vegetables cool down. 4. Stuff the fish fillets as show in this reel and cook in the oven at 180C for 12 minutes. Drizzle over with olive oil and parsley oil. Enjoy!! • Fishmonger: @ish_seafood_ltd Veggies: @andreasveg Special props: @restaurantgarifulhvar @gastropau • #croatia #fishrecipes #pescatarian #healthyrecipes

COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 105 - Grass carp • BIN: Ctenopharyngodon idella FR: Carpe herbivore / carpe amour DE: Graßkarpfen / Amur ESP: Carpa china / carpa herbívora IT: Amur / carpa erbivora SRB-CRO: Beli amur JP: Sougyo IN: Hullu / pullu kendai • Ingredients (serves 4): 500 g fish fillet Béchamel: 100 g butter 100 flour 500 ml milk 250 ml cream 150 g chorizo 1 onion Bay leaves Mixed herbs Breading: Flour Egg whites Panko Frying oil • Recipe: 1. Fillet and pin bone the fish as shown in this reel and chop into a tartare. 2. Béchamel: start by rendering the fat from the chorizo. Strain and reserve the fat. In the same saucepan, sweat down the finely minced onion in the butter and chorizo fat. Add the flour, cook for a couple of minutes then slowly whisk in the cold milk and cream. Add the bay leaves and any seasoning, then cook over medium heat. Once the sauce thickens to a point where it detaches itself from the base of the pan add the fried chorizo, fish tartar and herbs. Spread onto a tray and rest in the fridge for a minimum of 4 hours. 3. Christmas croquettes: form small balls with the thickened béchamel and immediately put in the freezer to set. Then coat with flour, then egg white, panko, a second time with egg and panko. Deep fry at 160C for 5-6 minutes. For a festive Christmasy presentation, dust croquettes with some gold and nori dust and enjoy!! • Fishmonger: @finandbone Recipe inspo: @chef_marcel_ • #christmasrecipes #croquettes #fish

I added capers to the fish and everyone asked me for the recipe!

Salt Crusted Fish | The Ultimate Mediterranean Showstopper If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page. Every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Pesce in crosta di sale is one of those classic Italian techniques that looks impressive but is incredibly simple. The salt crust creates a sealed oven around the fish, keeping it juicy, delicate and perfectly seasoned. No dryness, no overpowering saltiness. Just pure flavour. ⸻ What I Used (3 to 4 portions): • 1.2 kg whole fish cleaned and scaled, I used barramundi 2.6 lb • 1 kg fine salt 2.2 lb • 1 kg rock salt 2.2 lb • 3 egg whites • 1 lemon sliced • Fresh rosemary • Fresh parsley • Fresh thyme • Lemon zest • Extra virgin olive oil • Black pepper For the Potato Cream: • 3 medium potatoes • 1 tablespoon butter • 250 ml milk 1 cup ⸻ How to Make It: Preheat the oven to 200°C 400°F. In a bowl whisk the egg whites until mid firm. Finely blend rosemary, parsley, thyme and lemon zest. Add the herbs to the egg whites. Add both fine and rock salt and mix until fully combined. The texture should feel slightly damp and compactable. Line a baking tray with baking paper. Spread a layer of salt mixture on the bottom about 1.5 cm thick and the same length as the fish. Place the fish on top. Fill the cavity with lemon slices, parsley and rosemary. Cover completely with the remaining salt mixture, pressing gently to create a sealed crust. It should look like a closed oven around the fish. Bake for about 40 minutes. Remove from the oven and let rest 5 minutes. Crack the salt crust open and gently remove the skin. The flesh will be perfectly moist. ⸻ For the Potato Cream: Boil the potatoes until fork tender. Add them to a blender with butter and milk. Blend until super smooth and creamy. Season lightly with salt if needed. ⸻ Plate the fish with the potato cream. Finish with a drizzle of olive oil and black pepper. Enjoy. ⸻ Find more Mediterranean seafood recipes at www.cookingwithtucci.com #cookingwithtucci #italianfood #saltcrust #seafoodlover #mediterraneancuisine homecooking barramundi

EASY MEDITERRANEAN GRILLED COD! 🐟 This is one of the easiest and most delicious fish dishes that you will ever make! Fresh cod fillets spiced with Middle Eastern flavors and lots of veggies. Perfect for Chag Sukkot!🌴 Follow @ruhamasfood for more🤍 Check out my website: RuhamasFood.com RECIPE BELOW . דג קוד צלוי עם ירקות! מעדן בכלום עבודה😍 . Recipe: Ingredients- Fresh wild cod fillets (around 2.5 pounds) 6 Campari tomatoes, cut to quarters 10 cherry tomatoes 2 peppers, cut to chunks 1 shallot, cut to quarters 1/2 red onion, cut to quarters 1 jalapeño pepper, cut to stripes without the seeds 1 lime, sliced to circles 1 lemongrass, cut on the long side Handful of fresh basil Spices mix ingredients- 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of paprika 1 teaspoon of coriander 1/2 teaspoon of cumin 1 teaspoon of sumac Put all the spices in a bowl and mix them. Fish topping ingredients- 6 tablespoons of olive oil 1 teaspoon of date syrup Juice from 1/2 lemon Method- 1. Preheat the oven to 420F / 220C. 2. Place the cod fillets in the center of a baking pan with parchment paper. 3. Arrange all the veggies and fresh basil around the fish. 4. Add the lemongrass on top of the veggies. 5. Sprinkle the spices mix on top of the fish and the vegetables. 6. Drizzle olive oil, date syrup and lemon juice on the fish. 7. Massage the fish with your hands to make sure everything is covered with the spices. 8. Bake it on 420F for 25 minutes. 9. Transfer to convection broil on 450F for 7-8 minutes to get a nice golden brown color. 10. Remove the lemongrass and serve! Enjoy! Ruhama🤍 . #fishdish #cod #grilled #onepan #ruhamasfood

COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 111 - Silver Scabbardfish / Beltfish • BIN: Lepidopus caudatus FR: Sabre / sabre argenté DE: Degenfisch / Strumpfbandfisch ESP: Pez cinto IT: Pesce sciabola / spatola / pesce bandiera SRB-CRO: Zmijičnjak repaš JP: Tachiuo • Ingredients (serves 2): 1 X 800 gr whole scabbard fish 50 g sugar 50 ml white wine vinegar 200 g fresh passion fruit pulp 1 banana or plantain • Recipe: 1. Fillet and debone the fish as shown in this reel. 2. Maracuja Sauce: make a gastrique by cooking the sugar to a light amber syrup and deglaze with the vinegar. Reduce until smooth and add the passion fruit. Cook gently until the sauce coats the back of a spoon. 3. Fry the banana slices in some butter over medium heat until golden brown. 4. Pan-fry the fish steaks on each sides over medium-high heat until beautifully golden and serve alongside the passion fruit sauce and fried bananas. Enjoy!! • Fishmonger: @ish_seafood_ltd • #friedfood #simplerecipes #easyrecipe

Vol 4: Grits and Fish 🥘

Мойва с польским соусом Capelin with polish sauce #easyrecipe #easyrecipes #seafood #fish #asmrfood #food #beer #capelin #homecooking #cookingtime #reels ##мойва #рыба #еда

#cooking #fish #fishrecipes

COOKING EVERY FISH IN THE WORLD Episode 37 - Northern Pike • BIN: Esox lucius FR: Grand brochet GER: Hecht IT: Luccio ESP: Lucio europeo CRO-SRB: Štuka • #michelinstar #pike #quenelle #fishrecipes #catchandcook

Quick BBQ grilled fish 👌 Grilling white fish is prob one of my go to dishes when i light my BBQ!! Easy to cook, and always banging. Here I used corvina, such a beautiful fish. The 2 « tips » I could give to get something very cool, and fast here, is the curing , and the jus. Curing the fish will take out part of its moisture and you will get in about 30-40m a perfect fillet for grilling. Just make sure to clean and dry it well before to grill. For the jus, it’s a classic jus, but make it faster by adding less water, flavors get quickly more intense. Then strain, and mont butter. Season with bunch of lemon juice, & love 🫶 Inspired by a fire dish I had at @tasca.pete 🔥 Track ID : D.I.T.C - Day one #corvina #barbecue #grilledfish #aesthetic #vibes

COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 97 (Part 2) - Yellowmouth Barracuda • BIN: Sphyraena viridensis FR: Bécune bouche jaune DE: Gebänderter Barrakuda ESP: Espetón boca amarilla IT: Barracuda mediterraneo SRB-CRO: Zutousna barakuda • Ingredients (serves 2): 600-800g whole fish Pesto: 50g basil leaves 30g Parmesan 30g pine nuts 3 garlic cloves 50ml olive oil • Recipe: 1. Fillet the fish as shown in this reel and reserve. 2. Pesto: blitz all ingredients and spread on the fillets of the fish. Roll these up as demonstrated and tie with kitchen. 3. En papillote: place the fish rolls with some sliced fennel, tomatoes and a splash of white wine in a parchment paper pouch and bake at 140C for 15 minutes. Carefully cut open the paper, serve and enjoy!! • Fishmonger: @finandbone Inspo: @landsharkoutdoors • #barracuda #steamedfish #dinneridea