Traditional recipes

Fish fillets with spinach

Fish fillets with spinach

Season the fish with salt and pepper and put it in breadcrumbs.

Fry on both sides in a little olive oil.

Heat finely chopped onion and 3 cloves of sliced ​​garlic, then add the spinach and 1/2 glass of water and let them simmer until the water drops.

Season with salt to taste.

Peel a squash, grate it and squeeze the garlic into a tablespoon of olive oil.

Season with basil.

Place a slice of fish, put the spinach, the second slice of fish and the garlic tomatoes.

Good appetite !

Spicy Tuna Fillet With Lobster Tortellini With Spinach And Smoked Fish Soup With Chinese Cabbage

400 g of tuna fillets are well cleaned and portioned so as to obtain a long bar with a round or square section.

It is rolled in a mixture obtained from 2 teaspoons of sesame seeds, 1 teaspoon of hot paprika, 1 teaspoon of coarse black pepper. All this fillet is fried in a pan greased with oil, no more than 30 seconds on each side.

Cut the tail of two large lobsters in half lengthwise, clean the intestine from the tail and boil, together with 30 g of mussel meat, a tablespoon of light soy sauce, a tablespoon of sake, a head of bok-choy or 200 g of fresh spinach in a clear soup obtained by boiling 100 g of small smoked and strained fish. The bock-choy is removed after 40 sec, the mussels after 2 minutes and the prawn after 4 minutes.

Also in such a clear smoked fish soup boil tortelli with spinach, leave to remain slightly al dente. The bok-choy is placed on the plate, then the prawn, the well-drained tortelli, the mussels, the sliced ​​tuna, on top of which the clouds and 10 g of manure or black caviar were placed.

With the help of a polish or kettle, pour around the food the hot soup in which the prawn and mussels were boiled. Before pouring it into the plate, add 2 more chopped green onions and a quarter chilli slices.

Pasta with spinach sauce - recipe 1

Total cooking time: 8 minutes
Number of servings: 2
Calories: 148 kilocalories


  • 100 g of spinach
  • 2 cloves of garlic
  • 240 ml of vegetable milk (coconut, soy, rice, almonds)
  • 1 tablespoon cornstarch
  • 1 teaspoon onion powder
  • 1 handful of green basil
  • 2 tablespoons inactive yeast flakes
  • ½ teaspoon of salt
  • ½ teaspoon of white pepper
  • 1 nutmeg powder
  • 1 pack of pasta of your choice

Method of preparation

Wash the spinach leaves and chop them finely. Put them in the blender. Add the peeled garlic and all the other ingredients.

Mix until a fine, creamy composition results.

Pour the cream into a saucepan and put it on the fire.

In parallel, boil the pasta according to the package instructions.

Bring the spinach sauce to the boil and then stir occasionally.

Let it boil for 2 minutes, then pour it over the cooked pasta and drain the water.

Pasta with spinach and lemon - recipe 2

Total cooking time: 20 minutes
Cuisine: Italian
Calories: 497 kilocalories


  • 1 onion
  • 3 cloves of garlic
  • 2 ½ cups of water, vegetable soup or raw bran borscht
  • 1 cup coconut milk (100% fat)
  • 250 grams of spaghetti (or other pasta)
  • 3 cups fresh spinach leaves
  • juice from ½ lemon + grated peel from 1 lemon
  • salt, pepper, pepper flakes, to taste

Method of preparation

In this recipe, the pasta is boiled together with the spinach and sauce in a single saucepan.

If you do not have a large enough pan for long spaghetti, boil them separately.

Start by peeling the onion and garlic. Finely chop them. First fry the onion in a little oil, about 3 minutes, or until it becomes transparent. Then add the garlic.

After a minute, add the raw pasta, water or borscht, coconut milk and lemon juice.

Stir several times. As the pasta softens, press with a spoon or spatula to break them and blend into the liquid.

Boil the pasta for 15-18 minutes.

Meanwhile, wash the spinach leaves and chop them finely or coarsely, as you like.

When the dough has become al dente, add the washed and finely chopped spinach. Add the lemon zest.

Mackerel fillets with vegetables

Heat a finely chopped white or yellow onion with 10 g of butter. Add the spinach and cook for 4-5 minutes over high heat. Add salt and pepper. Put it aside.

Fish preparation

The fish is prepared the day before. Clean, wash well, salt, pepper, sprinkle with paprika and refrigerate until the next day.
Red onions, carrots and zucchini are washed and cleaned. Cut julienned onions, carrots and zucchini into long, thin strips.
and the garlic is cut into slices.
Pour the oil into the pan, place the onion, carrot, zucchini and garlic. The mackerel pieces are placed over them. Grow and slice lemon slices. Top up with enough water to cover the fish. Cover the tray with aluminum foil and place in the preheated oven.
Leave in the oven with the foil for 30 minutes, remove the foil, add a tablespoon of chilli sauce and put back in the oven, without the foil, until the sauce drops.
Serve with spinach on top.

Don't forget that you can make a delicious fish paste from smoked mackerel!

Fish fillets with spinach - Recipes

In this tasty and full of vitamins recipe, Edenia trout fillet is wrapped in a crunchy crust that perfectly contrasts the creamy spinach and very easy to prepare. Recipe proposed by Jamila Cuisine


  • 1 bag of trout fillets Edenia 600 g
  • 50 g breadcrumbs
  • 200 g whipped milk
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 2-3 tablespoons of oil
  • a little chopped parsley
  • salt pepper

  • 250g Edenia leaf spinach
  • 1 finely chopped onion
  • 100 ml sour cream for cooking
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons olive oil
  • 1 clove grated garlic
  • 1/4 teaspoon nutmeg
  • salt pepper

For the preparation method, we invite you to watch Jamila's film above.

Fish fillets with spinach

1: Cook the onion in two tablespoons of oil. When it softens, add the spinach. Put a cup of water and let it boil over very low heat. After it has thawed and starts to boil, add five cloves of crushed garlic. Bring to the boil.

2: Meanwhile, wash the fish, add salt, pepper and sprinkle with a little olive oil. Roast it in a pan, then take it out on a plate. Peel the tomatoes, cut them into cubes and mix them with the remaining crushed garlic, a tablespoon of olive oil, salt and chopped basil.

3: Turn off the heat to the spinach puree, then put a spoon or two on four fish fillets. Put another piece of fish on top, and on top of that, the garlic tomatoes. Serve with a simple garnish of boiled rice.

8 fish fillets (cod or pike)
500 g frozen spinach
10 cloves of garlic
3 tomatoes
1 onion
3 tablespoons olive oil
fresh basil leaves

4 pieces fish fillets, 2 eggs, 5 tablespoons breadcrumbs, butter, salt, pepper, lemon juice

Thaw the fish fillet, wash it, season it with salt and pepper and sprinkle it with lemon juice. in a bowl beat the egg and in another plate put the 5 tablespoons of breadcrumbs. Heat the butter in the pan. Pass the fish on both sides through the egg, then through the breadcrumbs, then put it in the pan in hot butter. fry it until golden, then take it out on a plate on a napkin to drain the excess butter.

Try this delicious video recipe too

2. Spinach recipes. Salad with mushrooms and egg

  • 5 mushrooms
  • 100 gr spinach
  • 1 red onion
  • 4 strands of green parsley
  • 1.5 tablespoons oil
  • 2 boiled eggs
  • salt pepper

Wash the spinach well, cut the onion into rounds, wash the mushrooms and cut them into four.
Put 1 tablespoon of oil and mushrooms in a pan for 5 minutes, stirring periodically. Let them cool then form a salad.
Place the mushrooms, onion, half an egg and finely chopped parsley on top of the spinach, cut into suitable pieces. Add 1 teaspoon of oil, salt, pepper - to taste and mix.

Smoked fish recipes. Delicious, simple and fast

Smoked fish recipes, delicious, simple and quick - here's how you can have a tasty and gentle Sunday meal with a silhouette! Smoked fish has a special flavor, which increases, if combined with the right ingredients: cheese, onion, lemon or fresh greens.

Mackerel paste / VIDEO

Ingredient: a box of cream cheese (200 g), two pieces of smoked mackerel, lemon juice, a red onion, ground white pepper.
Preparation: mackerel peeled from the skin and bones is passed through a blender together with finely chopped onion, cream cheese, pepper and lemon juice to taste. Let cool for at least two hours. Serve with toast.

Herring meatballs

Ingredient: a smoked herring, 6 red potatoes, an onion, dill, two eggs, salt, pepper, oil, parsley.

Preparation: Whole potatoes, well washed, boil in cold water with a little salt. Finely chop the onion and fry in a little oil, then add the fish cleaned of bones and broken into strips and fry a little more together. The boiled potatoes are cleaned and crushed with a fork, then mixed well with the onion and fish. Season with salt (only if needed) and pepper. Add the chopped dill, then the eggs, which will bind the composition. Mix well by hand, to form a homogeneous mass, in which you can add, if necessary, a little oil. Then form meatballs, round or flat, as desired, which are placed in the tray on baking paper. Put in the oven, on the right heat, until lightly browned.

Sardine tart

Ingredients: for the dough & # 8211 200 g flour, 50 g butter, 150 ml water, 10 g yeast, a pinch of sugar, salt for topping & # 8211 4 large red onions, two tablespoons oil, a pinch of white pepper, salt, 150 g sardines smoked in oil, a tablespoon of capers.

Preparation: dissolve the sugar and yeast in lukewarm water. The flour, soft butter (at room temperature), salt and the previously made mayonnaise are all put in a large bowl and kneaded slowly until a fine dough is obtained. Cover the bowl and let it rest for about 10 minutes. Meanwhile, cut the onion into juliennes and fry in oil until golden. Spread the dough with the rolling pin until you get a rectangular shape, and place the obtained sheet in a tray on baking paper. Place the hardened onion on top, then the sardines with oil and the capers. Season with salt and pepper. Put in the hot oven for about 20-25 minutes.

Spruce sandwich

Ingredient: a box of sprat smoked in oil, butter, sliced ​​bread, a lemon, a few leaves of young spinach, arugula and chives.

Preparation: grease each slice of toast with butter, then put the spinach and arugula, on which is placed a drizzle of oil. Sprinkle with lemon juice and finish with chives leaves.

Noodles with salmon

Ingredient: 200 g broad noodles, two tablespoons of oil, 2 cloves of garlic, 50 g smoked salmon, parsley, salt, pepper.

Preparation: the pasta is boiled according to the instructions and drained. Fry the crushed garlic in oil, season with pepper, then add the chopped salmon, mix gently and leave for a minute. Season with salt. Sprinkle with chopped parsley, add noodles, mix and serve immediately.

Fish zacusca, trout sauté with spinach, sauerkraut with fish, trout fillets with olive sauce: Romanian fish specialties taken to the next level

The Doripesco-Delta company from the Carpathians is known, moreover, for the efforts it makes in the last period of time, for the receipt from Brussels of the product certificate with Protected Geographical Indication, for the smoked novac from Ţara Bârsei. However, the company has a rather bushy portfolio, numbering no more and no less than 50 fish products, of which 6 have received a certificate of traditional product.

Traditional fish products are not a challenge for Doripesco. They preferred to approach the market in a unique style, with atypical fish recipes. This is how, since last year, the company started to produce fish zacusca with mushrooms, trout sausages with spinach, sauerkraut with fish but also Mediterranean-inspired dishes such as: trout fillets with olive sauce or appetizer from trout with almonds.

To find out how the recipes behind these special dishes were created, but also where the raw material comes from, talked to Alina Marina, the marketing director of Doripesco, who told us about the place in which the fish are raised, but also how these unique products were born.

The fish is processed in a maximum of 72 hours

Doripesco products are obtained from fresh fish, which becomes a finished product within a maximum of 72 hours of moving it from the pool to the processing section.

”The Carpathian Delta - Doripesco is a protected natural area (Natura 2000 site and Ramsar site). Our products benefit from the raw material of the first freshness, coming from the natural environment, due to the fact that the fish caught is transported alive in hydrofoils, from the fish farms to the processing section, reaching a maximum of 3 hours in the section. In addition, from the reception until the products are obtained, 72 hours are not exceeded, ensuring the freshness of the product, the continuity and the uniformity of the quality and food safety ”Alina Marina declared for

The fish is raised in a controlled natural environment

The fish used as raw material for the products in the company's portfolio is raised in a controlled natural environment and fed with the best quality cereals.

“We do not cultivate fish intensively and we do not use granular food in the growing process, but only cereals of the best quality. The 415 hectares of water gloss provide the fish with a growth in a controlled natural environment. The fish used as raw material for these dishes are raised in the Carpathian Delta. The name is not given by us, but was offered by those who study birds, because in the area where we have fish ponds were observed 200 species of wild birds, some of which are protected. There we have the carp, novac, phytophagous farms, and we have the trout basins located towards Sighișoara, at the entrances to Valea Bogații but also at the Olt bridge ”, the marketing director told us, about the way the fish are raised, used as raw material.

6 traditionally certified products

As Țara Bârsei, the place where the fish ponds are located, but also the processing section has a rich tradition in terms of fishing, but also the preparation of fish and fish products, on July 19, 2014, the company received a certificate of traditional product for 6 products from the portfolio.

"The 6 products with traditional attestation, made according to traditional recipes from Ţara Bârsei are: fish baguette, carp caviar salad, Transylvanian caviar salad, Transylvanian trout, fish pastrami and smoked batogul", Alina told us about the products they received a certificate of traditional product.

The jar range has enriched the company's portfolio

Doripesco products packaged in glass jars have appeared at the request of consumers whose needs are constantly changing.

"For a year and a half we started to make a range of products in a jar. These products came from the fact that we noticed that people are more and more attentive to ingredients and want to read the product label and find clean products, without preservatives or chemicals. Then we thought of developing this range, in a jar. All products are sterilized, have absolutely no preservatives or other artificial ingredients ", explained the marketing director.

Unusual products born from the inspiration of master chefs

The recipes used for the dishes sold in the jar are at least unique, so Doripesco sells: fish zacusca with mushrooms, sauerkraut with fish, sautéed trout with spinach, trout fillets with olive sauce, trout vinaigrette, ostropel from trout and almond trout appetizer.

"The recipes we use are unique and are made with a lot of love by our chefs. We have a creative team of technological engineers and chefs from Doripesco restaurants. The fact that we also have fish restaurants helps us a lot in developing recipes. The recipes according to which the products with traditional product certificate are made are collected from the Saxon and Romanian communities in the area. The inhabitants of Ţara Bârsei passed on these recipes from generation to generation. The other recipes were born from the inspiration of our chefs who work with fish every day ", the representative of the Doripesco company told us.

Fish zacusca with mushrooms in great demand in autumn

The mushroom zacusca produced by Doripesco is in great demand at this time of year, when most of us are looking to fill our pantry with all sorts of products.

“Fish zacusca is an extremely appreciated product, an autumn product that contains, in addition to fish, fresh, very healthy autumn vegetables that we buy from local producers. The fish is from our farm. Basically, the recipe for fish zacusca with mushrooms is composed of minced meat of carp, phytophagous and novac to which are added fresh vegetables such as: peppers, tomatoes, onions, eggplant and mushrooms. It is a special dish with a very special taste, due to the combination of fish and mushroom species. This product can be consumed for breakfast, or on fasting days, when there is a release of fish ", Alina Marina told us, how to make fish zacusca and when it is recommended to consume it.

If we managed to "tickle" your taste buds, you should know that Doripesco's products can be found in over 100 Kaufland stores. Apart from the Kaufland national network, the products can also be found in other hypermarkets and supermarkets, such as: Carrefour, Metro, Selgros, Billa, and in Auchan, Cora and Mega Image you can find them under your own brand.

Specialties, available at Indagra 2015

Moreover, Doripesco specialties can be tasted at the Indagra 2015 fair, in the company's stand, in the central pavilion.

Indagra Fair 2015, the largest profile event, is open to visitors from 10.00 to 18.00 until October 31. The program of the last day, November 1, the juice took place between 10.00-16.00.

Access is based on a ticket and is paid at the entrance (10 lei, no.) Or can be purchased online.

The Romexpo Exhibition Center hosts 3 other events with complementary themes: Indagra Food - International Fair for the food industry, All Pack - International Exhibition for specific packaging, materials, machines and equipment, Expo Drink & ampWine - Fair of wines, alcoholic beverages and non -alcoholic.

Video: ΨΗΣΙΜΟ ΡΟΦΟΥ 12 ΚΙΛΑ (November 2021).