Ich habe noch nie so leckeren Fisch gegessen Zartes Rezept, das im Mund zergeht!
Ich habe noch nie so leckeren Fisch gegessen Zartes Rezept, das im Mund zergeht!
Dieses Lachsrezept ist eines meiner absoluten Lieblingsrezepte. Die cremige Käsesauce mit Weißwein ist unglaublich cremig und lecker. Alle lieben dieses Rezept und ich freue mich sehr, wenn ich es für die ganze Familie zubereite. Ich mache das oft für Freunde und Familie, weil sie es wirklich genießen. Das Kochen ist sehr einfach, also kann es jeder machen. Folgen Sie einfach den einfachen Schritten und voila, das Abendessen ist fertig und alle sind glücklich. Probieren Sie dieses einfache und leckere Rezept aus und sagen Sie uns, wie es Ihnen gefällt.
Rezept und Zutaten
Lachs.
Ich habe die Haut vom Fisch entfernt.
Salz.
Pfeffer.
Lassen Sie den Fisch marinieren.
2 Brokkoli.
Es ist bequem, heute zu Hause zu bleiben.
1 Zucchini.
In große Stücke schneiden.
3 Karotten.
In Kreise schneiden.
Olivenöl.
Auf der Oberfläche verteilen.
Ich habe das Gemüse in eine Form gegeben.
Und ich mische.
Salz.
Italienische Kräuter.
Ein bisschen Parmesan.
Mehrere Knoblauchzehen.
Olivenöl.
Im Ofen / 15 Minuten / 200C / 400F /.
Der Regen wird stärker.
Olivenöl.
Den Fisch von beiden Seiten anbraten.
2 Minuten in einer Pfanne ruhen lassen.
Bis es goldbraun ist.
Das Gemüse ist fast fertig.
Nehmen Sie das Gericht aus dem Ofen.
Ich habe den Lachs verteilt.
Im Ofen / 10 Minuten / 200C / 400F /.
Fischsoße.
1 Zwiebel.
goldbraun braten.
Trockener Weißwein 100 ml.
Verdampfen Sie den Alkohol.
Salz.
Pfeffer.
Fettcreme 150 ml.
Dijon-Senf 1 TL.
Parmesan 1 EL.
5 Minuten köcheln lassen.
Die Sauce durch ein Sieb streichen.
Kein Wunder, dass dies eines meiner absoluten Lieblingsrezepte ist. Cremige Käsesauce mit Spinat und Tomaten ist unglaublich cremig und lecker. Alle lieben dieses Rezept und ich freue mich sehr, wenn ich es für die ganze Familie zubereite. Ich mache das oft für Freunde und Familie, weil sie es wirklich genießen. Das Kochen ist sehr einfach, also kann es jeder machen. Folgen Sie einfach den einfachen Schritten und voila, das Abendessen ist fertig und alle sind glücklich. Probieren Sie dieses einfache und leckere Rezept aus und sagen Sie uns, wie es Ihnen gefällt.
Hat dir mein Rezept gefallen?
Guten Appetit
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#alle_rezepte
#rezept
En
Never have I ever eaten such delicious fish Tender recipe that melts in your mouth!
This salmon recipe is one of my all-time favorite recipes. The creamy cheese sauce with white wine is incredibly creamy and delicious. Everyone loves this recipe and I am very happy when I make it for the whole family. I do this a lot for friends and family because they really enjoy it. Cooking is very simple so anyone can do it. Just follow the simple steps and voila, dinner is ready and everyone is happy. Try this simple and tasty recipe and tell us how you like it.
Recipe and Ingredients
Salmon.
I removed the skin from the fish.
Salt.
Pepper.
Let the fish marinate.
2 broccoli.
It is convenient to stay home today.
1 zucchini.
Cut into large pieces.
3 carrots.
Cut into circles.
Olive oil.
Spread on the surface.
I put the vegetables in a mold.
And I mix.
Salt.
Italian herbs.
A little parmesan.
Several cloves of garlic.
Olive oil.
In the oven / 15 minutes / 200C / 400F /.
The rain is getting stronger.
Olive oil.
Fry the fish on both sides.
Let rest in a pan for 2 minutes.
Until it's golden brown.
The vegetables are almost ready.
Take the dish out of the oven.
I distributed the salmon.
In the oven / 10 minutes / 200C / 400F /.
Fish sauce.
1 onion.
roasted golden brown.
Dry white wine 100 ml.
Evaporate the alcohol.
Salt.
Pepper.
Fat cream 150 ml.
Dijon mustard 1 tsp
Parmesan 1 tbsp
Let simmer for 5 minutes.
Strain the sauce through a sieve.
No wonder this is one of my all-time favorite recipes. Creamy cheese sauce with spinach and tomatoes is incredibly creamy and delicious. Everyone loves this recipe and I am very happy when I make it for the whole family. I do this a lot for friends and family because they really enjoy it. Cooking is very simple so anyone can do it. Just follow the simple steps and voila, dinner is ready and everyone is happy. Try this simple and tasty recipe and tell us how you like it.
Did you like my recipe?
Bon Appetit
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Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Peu de gens cuisinent le poisson comme ça ! une voisine italienne m'a appris cette méthode
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Peu de gens cuisinent le poisson comme ça ! une voisine italienne m'a appris cette méthode
*** Poisson au four à l'Italienne au parmesan***
Ingrédients :
Poisson blanc (Cabillaud)
Jus de citron
Huile d'olive
Sel
Poivre noir
Mélanges de fromage râpés (mozzarella, emmental, maasdam)
Parmesan
Persil
Zeste de citron
Ail
3CàC Paprika
1CàC Piment fort
Few people cook fish like that! an Italian neighbor taught me this method
*** Italian-style baked fish with parmesan ***
Ingredients:
White fish (Cod)
Lemon juice
Olive oil
Salt
Black pepper
Grated cheese mixes (mozzarella, emmental, maasdam)
Parmesan cheese
Parsley
Lemon zest
Garlic
3tbsp paprika
1 tsp hot pepper
Scallop Gratin - Fast & Easy Broiled Scallop Gratin
Learn how to make a Scallop Gratin recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
Julia Child's Gratin Dauphinois (Cheesy Scalloped Potatoes) | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make the best side dish ever (?) Gratin Dauphinois (Cheesy Scalloped Potatoes)!
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Recipe:
2 lbs. “boiling” potatoes, peeled
1 cup milk
A 6-cup flameproof baking dish, 2 inches deep
1 small clove mashed garlic
1 tsp salt
1/8 tsp pepper
3 to 4 Tb butter
Practical baked Alaska | ice cream, cake and Italian meringue
Thanks to Helix for sponsoring this video! Click here for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S. Financing offer available from August 23rd, 2021, through to September 19th, 2021.
***RECIPE***
For the cake:
1/2 cup (60g) cake flour (all-purpose would be ok instead)
1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead)
1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks (reserve the whites for the meringue
1/2 cup (140g) Greek yogurt (could use sour cream instead)
1/3 cup (85 mL) milk (coffee would be good instead, water would be fine)
1/2 cup (120 mL) any neutrally-flavored cooking oil
For the ice cream:
Two pints (946 mL) any ice cream you like (I used strawberry)
For the meringue:
4 egg whites (reserved from the yolks for the cake)
1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead)
1/2 teaspoon cornstarch (or any refined starch)
1 cup (200g) sugar
1/2 cup (120 mL) water
a squeeze of corn syrup (if you have it — honey would work too)
1 teaspoon vanilla extract
tiny pinch of salt
Get a 9-inch (23 cm) square cake pan — you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan.
Get your oven heating to 350ºF/180ºC.
Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean — mine took 25 minutes but the time will depend on a lot of factors.
Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy — soft but not melted — take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue.
Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt.
While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours — overnight is fine.
When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges).
You have at least four options for browning the top:
1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces.
2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks.
3) Use a kitchen torch. This is quick, effective and looks nice.
4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.