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Fish with mustard and vegetables

Fish with mustard and vegetables

Some time ago some friends who live in Australia came to visit and asked me to make them over, well, I made them because at one point they asked me how many things I made !!!
I didn't make the dessert with fish, but I'm also thinking of a dessert with fish .......
I started with the well-known fish borscht (you have the recipe here), then what's next .....

  • 1 kg of fish or fillets (preferably white, I slept)
  • 2 tablespoons French mustard (with berries)
  • 2 oranges
  • 2 teaspoons honey
  • 500 g potatoes
  • 1 red bell pepper
  • 1 small bag with frozen peas
  • 3 tablespoons olive oil
  • 5 cloves of garlic
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fish with mustard and vegetables:

In a bowl make a marinade with mustard, honey, orange juice and a little grated peel, then put the fish turning it from time to time;

In the pan we put the boiled potatoes in half and cut into quarters, peas, chopped peppers, crushed garlic, oil, salt, pepper, mix everything. Put the fish with the marinade on top and leave in the oven for 30 minutes.

Serve immediately.

Tips sites


the fish is marinated for 30 minutes, but if we have time, it can be left in the fridge overnight


I ate artichokes for the first time at a restaurant in a combination of fish and rice garnish and at that time it seemed exceptional. Although I don't have such a strong taste in mind, I can't tell if it was fresh or preserved.

The other day I saw her on a stall in Obor Square and I stuck to her to the satisfaction of the lady who was quite surprised by the delight that could be read on my face. I was sorry for her disappointment looking at the few boxes she had displayed along with some exotic fruits from which she offered customers a piece to convince themselves of their quality and fresh taste. Unfortunately, the artichoke could not be tested and risked being left with a rather small amount that was going to deteriorate, although the extraordinary price had dropped a lot compared to the small and bitter ones that I had seen only a week ago in a hypermarket.

I decided to prepare a fairly simple recipe for artichoke with mustard vinaigrette and I recommend you try it at least once because it seems like a really special snack.


  • 2 medium artichokes
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 tablespoons vinegar
  • 100 ml. White wine
  • 1 bay leaf
  • 1 tablespoon olive oil

For the mustard vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 teaspoon of wine vinegar
  • 1 small clove of garlic (optional)
  • 100 ml. rapeseed or sunflower oil
  • salt and pepper to taste

Preparation method:

1 To start, boil a pot with 2 liters of water in which you add a whole onion, a few slices of carrot, bay leaf and a stalk of celery. Let them boil well to get a vegetable background, then add the wine, vinegar and a tablespoon of olive oil. Put a teaspoon of grated salt and let the vegetable soup boil for a few more minutes.

2 Prepare a bowl of cold water in which you squeeze the juice from half a lemon and cut a few more slices to make sure you have it with you as soon as you clean the artichokes. It oxidizes quite quickly and it is recommended to immerse it as quickly as possible in lemon water while cleaning the next one.

3 Tear off the artichoke tail or cut it as close as possible to the bulb and then remove the first leaves from the edge. Cut the tips of the remaining leaves at the base with kitchen scissors, then use the knife and remove the top of the artichoke completely. You don't need it, especially since it consumes only the fleshy part of the bottom of each leaf and the extraordinary core that is left to wait a little until you reach it. Ideally, the fibrous medium above the core should be removed from the beginning because it is not edible, but it is quite difficult, especially if you want to keep the shape of this wonderful "thistle" for a more appetizing presentation on the plate. After the thermal preparation and after consuming the leaves, it will be removed very easily with a spoon and you will discover with pleasure the long-awaited core.

4 After cleaning the two artichokes, boil them in the right heat in the vegetable broth for at least half an hour or depending on the size. They can be tested if they are ready by inserting the tip of a knife at their base, where the tail was cut or by plucking a leaf from the third row (almost in the middle). If it comes out easily, it means that the artichokes are cooked enough.

5 For the vinaigrette put in a bowl the mustard, the garlic given on the fine grater and a teaspoon of wine vinegar. Season and mix well. Pour the oil lightly over the mustard paste in a very thin thread and emulsify if necessary with 2 tablespoons of hot water.

6 When the artichokes are ready, let them drain in a sieve with the tip down for a few minutes then serve with the mustard vinaigrette.

Fish with mustard and vegetables - Recipes

Duck stew and toast with mustard

Duck breasts become wonderfully juicy when boiled slowly with wine and vegetables and without skin are very weak. The sauce obtained by boiling has a wonderful aroma and is great for soaking in the spicy toast that accompanies the food.


    1 tablespoon extra virgin olive oil 800 g duck breasts, skinless 250 g champignon mushrooms 250 g pickled onions, pickled salads or pickled chives 2 cloves finely chopped garlic 1 teaspoon dried thyme 1 bay leaf 300 ml red wine 750 ml broth chicken, preferably homemade 250 g small strawberries carrots 250 g small turnips strawberries cut in half if large 250 g young pea pods 2 teaspoons red currant jelly salt and pepper fresh mint threads for garnish
Toast with mustard

Heat the oil over a suitable heat, in a large fireproof saucepan. Add the duck and fry for about 10 minutes, turning the pieces so that they brown on both sides. With a foamer, remove the pieces on a plate.

In the casserole add the mushrooms, onion, garlic, thyme and bay leaf. Increase the heat a little and fry for 4 minutes, stirring often, until the vegetables start to color.

Pour the wine and let it boil a little. Put the duck back in the pan with the juices that have been left. Add the broth and bring to a boil. When they boil, make a small fire, cover the pan and boil, stirring occasionally, for 30 minutes. Add the carrots and turnips, pushing them into the liquid. Cover and continue simmering for another 15 minutes. Add the pea pods and cook for another 5-10 minutes or until the duck and vegetables are tender.

Meanwhile, bake the toast. Preheat the oven to 190 ° C (position 5). Mix the oil with the mustard and spread in a thin layer over the slices of bread. Place on a baking tray and bake for 10-12 minutes or until crispy and browned.

If necessary, use a metal spoon to remove all the fat from the surface of the liquid in the pan. Place a strainer or sieve over a large saucepan. Strain the duck and the vegetables, then put them back in the casserole and discard the bay leaf. The drained liquid is boiled well on high heat for about 10-12 minutes until it decreases by about half, obtaining a rich aromatic sauce. Pour the red currant jelly into it and mix until it melts, then add salt and pepper to taste.

Arrange the toast over the duck and the vegetables & # 8211 slices that do not fit in the casero can be served separately. Put the sauce on top, letting some of it enter the toast. Garnish with mint threads and serve.

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Mediterranean garnish, perfect for fish

Simple and delicious, the Mediterranean version is by far one of the best fish garnish recipes. It adds flavor to your dish and balances the tastes and flavors on the plate in an exceptional way.

Ingredient:4 large tomatoes (cooked well), a few cloves of crushed garlic, 10 finely chopped basil leaves, a tablespoon of olive oil, pepper, salt, hot pepper seeds given through a grinder, nutmeg.

Wash the tomatoes and cut them into cubes, then prepare the other ingredients. The next step is to mix them. To make sure that the flavors will penetrate well, leave the mixture aside for an hour. Serve the garnish at room temperature with the cooked fish.

Over 5,000 euros per month

According to the GMS decision, it is about a fixed salary of 18,765 lei gross, to which is added a variable monthly component amounting to 25,020 lei gross.

GMS decision

In total, according to some calculations, the net revenues will exceed 5,000 euros.

Florin Melciu says that the money from the variable component will be given only after six months, provided that certain performance parameters are reached. & # 8222 Compared to the former director, the variable component has been reduced by half & # 8221, states the PNL advisor.

The appointment of Mihaela Prodeus was made by decision of the GMS. The regulation published on the website of the Health Center stipulates that the appointment of the general manager must be made by the Board of Directors.

The USR-PLUS representative in the GMS, Nicorel Nicorescu, told Libertatea that the appointment of Mihaela Prodeus was made at the initiative of PNL: & # 8222Mr. Melciu made the proposal, I did an internet search to see who it is, I saw… The decision is in the PNL area, not in our country & # 8221.

Libertatea contacted Mihaela Prodeus to present her point of view. I did not receive a response until the time of publication of the article.

Vinegar, the French delicacy for salads, vegetables and fish

Despite the simple recipe, the vinaigrette sauce has a flavor that is hard to match. The French became a real obsession with it and created dozens of variations on the basic recipe. We recommend the authentic one, whose taste amazes with its simplicity and, at the same time, its intensity.

To make your vinaigrette sauce successful every time, always respect the basic quantities: 1 tablespoon of vinegar to 2 tablespoons of oil.

It is important to use quality ingredients. As vinegar, you can use wine vinegar, balsamic vinegar and even apple cider vinegar. The recommended mustard is from Dijon. As for the oil, the classic recipe is with olive oil, but you can give an extra flavor with an oil of hazelnuts, aromatic nuts, canola or grape seeds. The pepper obviously needs to be freshly ground.


  • 1 tablespoon wine or balsamic vinegar
  • a little salt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • pepper

Method of preparation:
In a medium bowl, place the vinegar, salt and mix well. Add the mustard, mix well again. Then add the olive oil, stirring constantly until smooth. Add pepper to taste and serve.

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Donuts in mustard sauce

Donuts in sauce I do it almost every year, but so good that now they never came out.

I sometimes saw through images on the internet a brick sauce that I really liked, it turned red.

How did it turn out that way? I got the wrong amount of ingredients :))

More exactly? I didn't even look at how many grams the jar of broth has and I put more mustard than usual

A portion of donuts with delicious mustard came out!

  • 4,500 kg donuts - I had mixed, red and green
  • 320 g Olympic broth
  • 450 ml oil
  • 350 ml vinegar
  • 400 g sugar
  • 2 tablespoons pickled salt
  • 200 g Tecuci mustard - classic
  • 2-3 bay leaves
  • a teaspoon of peppercorns (I did not put, I saw that a donut is hot and I put pepper)

How to prepare donuts in sauce with mustard

Put all the ingredients in a large bowl with a double bottom except for the donuts.

Leave it on medium heat until the sugar is melted and the mixture has boiled, at which point you add the donuts that you previously washed, cleaned the stalks and seeds and cut them into slices about a finger thick.

Reduce the heat, put the lid on the pot and let it boil for 20-25 minutes, then take the lid and let it continue to boil for another approx. 40-50 minutes. Stir occasionally.

The sauce must be thick, cover all the donuts, and the donut must have softened slightly.

Hot put with a spoon (polish) in clean, sterilized jars, put the lids and screw and put them in the preheated oven where we leave them for another 15 minutes.

Fish with mustard icing

The taste of fresh fish combines perfectly with the icing and the spicy taste of the mustard.

  • 25 g butter
  • 1 tablespoon olive oil
  • 500 g leeks, cut into segments and then, in half, lengthwise
  • grated peel and juice of 1/2 lemon
  • 2 tablespoons mustard seeds
  • 1 tablespoon maple syrup (or cherry jam) -optional
  • 4 fish fillets (about 200 g each)

1. Preheat the grill. In a non-stick pan, heat the oil and butter until foamy and add the leeks. Cook over low heat for 8-10 minutes, until soft. In the last 2 minutes, sprinkle with salt and pepper and add the lemon juice and peel.

2. Meanwhile, combine the mustard with the syrup and add salt and pepper. Place the fillets in a tray lined with aluminum foil and grease them with mustard. Then grill for 10-12 minutes or until penetrated.

Brown the almond flakes and mix with freshly chopped dill and parsley. Sprinkle over steamed rice (basmati or black) and serve as a garnish.

Fish with mustard and vegetables - Recipes

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