Diamond painting

 

Diamond painting

 

Diamond painting

 

Diamond painting

 

Baked Mackerel with Walnut and Cheese Stuffing

Ingredients

Mackerel 1

Dijon Mustard 1 tsp

Salt to taste

Walnuts 2 tsp

Mayonnaise 2 tsp

Vegetable Oil 0.5 tsp

Cheese 30 g

Prepare all the necessary ingredients. Defrost the mackerel completely at room temperature; it's best not to microwave or use hot water. Cut off the head and fins. Cut the fish down the belly, removing all the entrails, spine, and bones. Rinse the fillet and pat dry with paper towels.

Spread the mustard evenly over the fillet.

Top with chopped walnuts. You can blend them or simply chop them with a knife. Add the grated cheese as the next layer.

Fold the fish in half and tie with string to keep its shape during baking. Wrap the fish in foil and bake in the oven at 180°C for 20-25 minutes.

Unwrap the foil, brush the fish with mayonnaise, and bake for another 10 minutes without wrapping. Once the top is nicely browned, remove from the oven.

Baked mackerel with nut and cheese filling is ready.

Enjoy!

Mediterranean Fish Envelopes

Ingredients

1 red bell pepper

1 onion

2 cloves garlic

6 sun-dried tomatoes

6 tbsp olive oil

1 tbsp oregano

2 tomatoes

Salt

Ground black pepper

4 bay leaves

4 white fish fillets

Chop the onion, pepper, and sun-dried tomatoes into small cubes. Finely chop the garlic and oregano leaves. Heat the olive oil in a frying pan and sauté the onion until translucent. Add the sun-dried tomatoes, oregano, and garlic, and cook for 5 minutes, until soft.

Place the fresh tomatoes in boiling water, peel, remove the seeds, and cut into small cubes. Add the chopped tomatoes to the pan, season with salt and pepper, and cook for another 5 minutes. 

Cut 4 rectangles out of parchment paper. Drizzle each with olive oil, place the fillets on top, season with salt and pepper, and top with a large spoonful of the vegetable mixture and one bay leaf. Using the parchment paper, roll the fish into a roll, and pinch the edges tightly.

Bake in the oven for 20 minutes at 200°C. Carefully open the bags and transfer the fish to warm plates.

Pour the juices from the bags over the fish; they're delicious and rich. Serve immediately with the remaining stewed vegetables. New boiled potatoes with butter and dill go well with this fish.

Bon appétit!

Fishloaf

Ingredients

White fish (fillet) 650 g

3 eggs

1 carrot

1 bunch of dill

2 onions

3 sheets of nori seaweed

1 teaspoon turmeric

3 tablespoons soy sauce

1 teaspoon paprika

3 tablespoons breadcrumbs

Milk

Salt

Pour milk over the breadcrumbs. Let sit for 5 minutes. Peel the onion, finely chop, and fry in olive oil until translucent. Peel the carrots, finely grate them, and fry in olive oil until soft. Finely chop the herbs.

Separate the whites from the yolks. Combine the fish fillet, soy sauce, breadcrumbs, and yolks in a blender. Beat the egg whites with a pinch of salt until stiff peaks form (set aside for now). Divide the mixture into three equal portions.

Add chopped herbs to the first portion and carefully fold in 1/3 of the egg whites, mixing with a spatula (do not overmix!). Place the prepared mixture in a rectangular baking dish. Cover with a sheet of nori. Use a rectangular baking dish with high sides.

Add turmeric and carrots to the second layer. Stir and carefully fold in 1/3 of the egg whites. Layer in a second layer. Place a sheet of nori on top. Add paprika to the third layer. Stir. Fold in the last portion of the egg whites. Place in a baking dish.

Bake for 40 minutes in a preheated oven at 180°C. The finished fishloaf can be served as a hot dish or as a cold appetizer.

Enjoy!