I am looking for a recipe on our forum

[Olga]

sprinkle
Olga,

Happy Easter to everyone!
I have a huge carcass of an amazing coho salmon (red fish). I cleaned it and wondered how best to cook it. The husband wants to bake it, but is not strong in red fish. What is the best way to bake it in the oven so that it is delicious, interesting and tasty? In principle, there is almost 2 kg, you can cut into portioned steaks and try different options, including steamed.
are there any options?

[Elizabeth]

Elizabethlook here this recipe. I really like the result.

[Vei]

Vei Lisa, there are many fish recipes here
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=100.0

Coho salmon is a self-sufficient fish to taste. I like to bake such red fish without unnecessary additives - whole, do not remove the skin, salt-pepper-sugar, grease with a drop of vegetable oil on top, a couple of branches inside rosemary (you can also in oil). And to serve it whole and with lemon (and if with pickled one) - brain death

Cooking salt (curing mixture) (Admin)

[Elizabeth]

Elizabeth,

coho salmon (red fish)

Coho salmon of all red fish is not the fattest, in terms of fat content, it is closest to pink salmon, so I recommend adding oil when cooking. By the way, today I made red fish for a ceremonial reception of relatives on the occasion of all the holidays.Since it was somewhat unexpected, I took out of the freezer all the red fish that I had: 2 coho salmon steaks, 2 sockeye steaks and 4 portions of pink salmon fillet ... And baked it "in French". In a baking sheet in layers: first, chopped potatoes on a shredder in thin discs, a little onion on the potatoes, pepper, salt, spread the fish on top and set to bake, after 20-30 minutes, in principle everything is ready, but I took out and poured grated cheese mixed with mayonnaise and rosemary, baked for another 10 minutes, the relatives were delighted!
Of course, this is never a French dish, just for some reason our meat on potatoes with cheese and mayonnaise is called French, so I called this dish according to anology. I came up with it on the go, it was necessary quickly and simply, from what is at home, otherwise the guests warned of their arrival only late last night ...

I love to cook chum salmon and coho salmon.

Chum salmon (or any red fish) under a potato fur coat (Tumanchik)

girls, thank you all for the proposed options, I will think and choose))

[Elizabeth]

Elizabeth,

What is the best way to bake it in the oven to make it delicious, interesting and tasty?

the first thing that came to mind: bake in a salt coat, and eat hot from the heart, and if there is anything left - in a salad or lavash

[cold]

Lizonka, can be cut into 2 fillets, and salt one: 1st. l. sugar + 3 tbsp. l. Mix the salts, pour the fillet in a bowl on all sides with this mixture, wrap it tightly in a cloth and put it at room temperature for a day. After a day, shake off the salt and sugar, and you can eat (it tastes better for me after the refrigerator).
The second fillet can be divided into portions, folded into a polyet. package, add a little salt, in 3p. less sugar, a couple of tablespoons of olive oil, sprinkle with marjoram and rosemary, shake well, close tightly and hold for half an hour.
Then shake it all out into a mold, a frying pan, a baking sheet, without peeling anything and quickly bake it on the grill, in the oven, or steam it or even sit it (remember, as a chicken at Shteba's workshop). Serve with lemon.
Another very tasty fish soup will turn out: in cold water you put chopped potatoes (I prefer celery root instead of potatoes), carrots, fish cut in portions, bell pepper (required!). Sometimes I add a handful of rice.The soup should not be too thick, because there divine broth is obtained if it is not heavily hammered. If the fish is dry, you can put a piece of butter on a plate when serving. Salt carefully so as not to clog the sweetish fishy taste. If you use pepper, then sweet peas and white are better, but also carefully, You can add just a little nutmeg on the tip of a knife. Well, a spoonful of vodka 3 minutes before the end of cooking.
This soup is good fresh. Something is lost when stored in the refrigerator.
Good luck!

[Olga VB]

Olga VB, Ol, actually I have this coho salmon as much as 7 kg, so I will have time to try everything))

If the red fish is dryish (like pink salmon), then sour cream is useful for it. The simplest way is to divide the fillet into portioned pieces, salt and pepper, put a good spoonful of sour cream on each and sprinkle with cheese. Bake in the oven until fish is tender.

girls, I saw cornmeal in the store, I bought it. and why, tell me?))) What can you bake delicious from it?

[Gulya]

Gulya, you can bread, cakes, but you can https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429858.0, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430209.0

I make bread with corn flour, in this recipe, on birch juice, but this is only in season, and I replace it in the same amount with just water, the rest is according to the recipe. Well, the programs Dough and Baking are available in almost all HP. Or if there is no manual CP: kneading, proving, kneading, even proving and baking.

Redmond RBM-M1902. Corn bread on birch juice with cheese and flaxseed (Mandraik Ludmila)

thank you, my dears! I knew that you would not leave me without yummy)) I will try!

[Gulya]

Gulya, did you ever eat? These are Georgian tortillas made from corn flour, usually stuffed with suluguni slices. Delicious. I wrote about them in a note Tyts.

[Larissa]

Larissa, I have never eaten anything from corn flour ((but I already want to try)), especially since there is only flour and water) and you don't need to put salt?

No, they are not salted. When suluguni is put inside, into the cut of a hot cake, it melts, and its salinity is sufficient.

And fish is breaded in corn flour before frying, it turns out tastier than in wheat flour.

And our corn flour leaves even faster than usual: I add it 50-100 g each and fancy pizza dough, and in bread dough together with semolina, and breaded chicken in it, and cheese cakes. I don't have time to look back, it's already over!

I brew in corn flour too. And potatoes (I cook in AF), and zucchini (I fry in the Bibikey grill), and various other things.

Dear bakers! After baking kulcha and cooking Easter, 3 egg whites and 100 ml of sweet and fatty liquid from Easter were left, where they could be disposed of in baking. I watched the Angelic Cupcake - I liked it, only there is no liquid ... can you tell me what is interesting, otherwise the products will "go away" while they are in the refrigerator ...

[Lyudochka]

Lyudochka, the simplest thing is to freeze both the proteins and the mass, and while the food will be chilled in the freezer, well, at this time, with a sense, with feeling, with an arrangement)) think about where it would be better to attach them ...

Girls, my husband came back from a trip to Iran and brought me saffron and rose water.
Somewhere I saw for sure that saffron is insisted either on water, or on vodka and this infusion is added to dishes. But I don't remember the proportions ... Poke your nose, plizz
And what to do with rose water, where to pour it and how much?

[Svetlanochka]

Svetlanochka, I recently wrote about saffron tincture ...

Rose water is at the most unworn, still orange, and some more ...

About flower water information and recipe:
Mommy is the Lebanese sweetness of love! (katerix)

Girls and boys, I tried amazing dumplings with a relative of my husband, the dough is amazing, but she does not prick at the expense of the recipe, I only managed to find out that the dough itself is choux pastry with a lot of homemade eggs. Maybe from ours who knows what proportions

[Inna]

Inna, Marina, thanks, this is exactly what I was looking for!

but she does not inject on account of the prescription

Look, what a radish ...

[Crochet]

Crochet, no need to say! It is she who takes revenge on me - I basically do not share recipes with anyone: guby: except for our

Tanya, are you sure there are a lot of eggs? Choux pastry for dumplings is sometimes made without eggs at all, and if with eggs, then literally one for a couple of glasses of flour.
In fact, there are many such recipes in you, but which one is the same
You will have to select this by trial, probably.

[Olga]

Olga, I'm sure the dough is very yellow and tight, I'm not sure of anything anymore. I have made choux pastry many times, but on what principle to throw eggs there - I can't figure it out! Most often I do the usual, at 3 tbsp. flour - 1 glass of liquid (I break a couple of testicles into the same measuring cup and add milk-whey-sour milk - according to my mood). But how to combine eggs with boiling water does not come to mind

[Scarlett]

Scarlett, Tanyusha, the yolks are not injected into boiling water, but into a slightly cooled custard mass, having mixed them first with a small amount of flour, I still met, but did not try, the option when I grind the yolks with flour until chicken flakes and then gradually add boiling water

[Tina]

TinaI made dumplings from my usual dough and took out my dough roll. What can I tell you - heaven and earth, my tight dough has rolled out to transparency, and I think that it is no worse than my aunt's

[Scarlett]

Scarlett, Tan, I tear off the recipe from my heart.
I want to share a wonderful dough for dumplings or dumplings. How many times have I done, the dough is just super! Now I have completely abandoned my old recipe. e!

Flour 2 stack. (250 ml)
Salt 1 tsp
Soda pinch
Boiling water 1 stack.

Mix all dry ingredients, boil with boiling water, let cool and lie down. Soft, plastic dough, it is a pleasure to work with it! Dumplings do not break, sticks together well. Once again I am convinced that the simpler the better.
Tan, and for yellowness you can add turmeric. Although I do not know why that yellowness.

Flour 2 stack. (250 ml)
Salt 1 tsp
Soda pinch
Boiling water 1 stack.

Oh, glad to see that someone else is happy with this test!
This recipe was given to me by my sister, who took it on the forum "We eat every day" from the administrator of the local Stern, (I think I wrote it down correctly) ... Year, I think, in 2010.
Only my sister also mentioned that later the administrator attributed that the dough would be even better if 2 tbsp was poured into the glass beforehand. l. rast. oil, and only then add boiling water to the glass. The dough then withstands a large amount of filling.
So I still do it, with oil. Because we put a lot of fillings.

[resides]

My sister gave me this recipe by taking it on the forum "We eat every day" from the administrator of the local Stеrn

We have had this recipe since 2009. resides ...

I have been using it for 7 years !!!

[svetta]

svetta, I also love choux pastry, but with eggs I still like it more ... (And I make dumplings from yours) Probably because my grandmother taught me that way. She also made homemade noodles only on eggs alone, without liquid. I am surprised now - how did she roll it so thinly, it’s tight, but she didn’t have a dough rolling machine like mine
Flood, however, I call and crawl towards the nearest bushes
ABOUT, Mihasik pulled himself up to the smell of dumplings!

And there is one, half a forum on it makes dumplings

Choux dough for noodles, dumplings, dumplings (Admin)

[Olga]

Olga, I'm sure the dough is very yellow and tight, I'm not sure of anything anymore. I have made choux pastry many times, but on what principle to throw eggs there - I can't figure it out! Most often I do the usual, at 3 tbsp. flour - 1 glass of liquid (I break a couple of testicles into the same measuring cup and add milk-whey-sour milk - according to my mood). But how to combine eggs with boiling water does not come to mind

Tatiana today in the "test purchase" on the first channel, they were just talking about choux pastry for dumplings. Look on the internet.But if in your own words, the cooking method is similar to the dough for eclairs.

[Tanya!]

Oh, Mihasik pulled himself up to the smell of dumplings!

No need to say, Tanya! For the last couple of weeks, as a matter of course, every day I have been slowly filling the empty freezer with dumplings - dumplings.
I saw that you are talking about the test, so I decided to say "meow".

[Girls]

Girlswhere you can attach a large amount of onions and garlic I don’t know how it’s cleverly called, like rockambol ?

Pesto with these stems I have already done ...

Nobody tried to dry?

today in the "test purchase" on the first channel, we were just talking about choux pastry for dumplings. Look on the internet. But if in your own words, the cooking method is similar to the dough for eclairs.

Here is the prescription. 150 ml milk, 150 water, some sugar and salt. Bring to a boil, remove from heat and immediately add all the flour (I think 100g, I missed something here). And then, like in eclairs, add 3 eggs

onion and garlic

It can be a mountain bow, aka Suvorov's bow, aka anzur. Is he?

[kirch]

kirch, Ludmila, and then butcher with flour, as I understand it.It might even be

Is he?

Yeah ...

It can be a mountain bow, aka Suvorov's bow, aka anzur.

Or maybe dzhusai, it is also called garlic onion. It is branched, and the leaves are thinner than anzur and look like garlic.

The green leaves of anzur tastes like garlic. You can make salads, appetizers, sandwiches with them, add to the first and second courses. To preserve vitamin greens, you can freeze them in the refrigerator.
Anzur bulbs taste more like radishes or radishes than onions. Their taste and smell are unattractive, therefore, for culinary use, fresh onions are soaked in a saline solution for 30-40 days, regularly changing the solution. Then anzur is pickled using the same technology as garlic, getting an excellent addition to meat dishes.

[kirch]

kirch, Ludmila, and then butcher with flour, as I understand it.It might even be

Yes, then he pinched off a piece, rolled it out and made circles with a glass