OUR TRADITIONAL SEA FOOD DISHES

  • CROATIA

    SREDNJA ŠKOLA METKOVIĆ

    sea food recipes

    Croatian seafood recipes.docx

     

    ---------------------------

    1st GENERAL LYCEUM OF ARGOSTOLI

    GREECE

    TARAMA SALAD - TARAMOSALATA

    INGREDIENTS

    • 200 g white tarama (fish roe)
    • 300 g white stale bread (crust removed)
    • 300 ml olive oil
    • Juice of 2 lemons
    • 1 medium red onion, grated
    • 2 fresh onions, chopped
    • Black olives

     

     

     

    INSTRUCTIONS

     

    1. To prepare this delicious taramosalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.

     

     

     

    2. In a food processor add the bread, the grated onion, the chopped onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy.

    3. Taste the taramosalata. Add some more lemon juice or oil, according to preference and blend again.

     

     

     

     

     

     

    4. Garnish with black olives.

     

     

     

    5. And... taste!

     

     

    -----------------------------

    PILAF WITH MUSSELS (MIDOPILAFO)

     

    Ingredients

     

    • Frozen mussels meat (1 kg),
    • Some mussels in shells,
    • Water (2 cups of tea)
    • White wine (1 cup of tea)
    • Olive oil (½ cup of tea),
    • Basmati rice (1 ½ cup of tea),
    • Salt,
    • Pepper freshly ground,
    • 3 finely chopped fresh onions,
    • 1 finely chopped finokio (root of fennel),
    • ½ finely chopped chilli pepper,
    • 2 finely chopped cloves of garlic,
    • 1 pinch of saffron in threads,
    • 1 cup of tea finely chopped dill.

     

     

     

     

     

    INSTRUCTIONS

    1. Let the mussels defrost. 2. Sauté the onion, garlic, finokio and chilli pepper in the oil into the pan.

     

     

     

     

     

     

     

     

     

     

     

     

    3. Pour the white wine and wait until it stops sizzling.

     

     

     

     

    4. Add the water and all of the mussels (with and without shells), cover and cook for 4-5 minutes.

     

     

     

     

     

     

     

    5. Remove the mussels from the pan using a slotted spoon.

     

     

     

     

    6. Add the rice and 2-3 spoonfuls of dill in the pan and mix.

     

     

     

     

    7. Season with salt, pepper and saffron.

     

     

     

    8. Leave to simmer (aprox. 15 min) until the liquid is absorbed or the rice is cooked.

     

     

    9. Remove from the heat and place a clean towel over the top of the pan for 5 minutes to absorb excess moisture.

     

     

    10. Add the mussels without shells into the rice and mix.

     

     

    11. Garnish with the dill and the mussels in their shells and serve the pilaf!

     

     

     

     

     

    ----------------------------------------------------------------------------

     

    IISS "E. FERMI", ITALY

    Purpu alla pignata

    la taieddhra

     

    Our students met to prepare the recipe and to taste it!

     

    Link video about preparing recipes.docx

    -------------------------------

     

    OLAINES 1, VIDUSSKOLA

    LATVIAN FISH RECIPES

    POTATOE SALAD WITH HERRING

    Ingredients:

    • 300g boiled potatoes with peel.
    • 200g salted herring fillet.
    • 4 pickled cucumbers.
    • 4 hard boiled eggs.
    • 1 onion.
    • 1 cup sourcream.
    • 1tbs mustard.
    • Salt and pepper to taste.

    Preperation:

    • Slice potatoes, eggs, pickled cucumbers and herring. Dice onion finely.
    •  
    • Mix sourcecream with mustard and add onion.
    • Add salt and pepper to taste.
    • Mix all ingredients together.
    • Put salad in the bowl and decorate with some greens, for example parsley.

     

    FRIED BALTIC HERRING

    Ingredients:

    • 1 kg. Herring fillets
    • 4-5 table spoons of wheat flour
    • salt.
    • oil.

    Preparation:

    • Heat the pan.
    • Put a few herring fillets on a plate and salt them.
    • Then coat them in flour and put them on a heated pan.

     

     

    • Cook the herring fillets from both sides till they turn brown, approximately two minutes from both sides .

    • Put the ready herring fillets on the plate. Bon appetite!

     

    ----------------------------

     

    AGRUPAMENTO DE ESCOLAS DE PAREDES DE COURA,

    PORTUGAL

     

    Portuguese_recipes.docx

     

    Coura's dishes.pptx

     

     

    -------------------------------

     

     

    AKHISAR IMAM HATIP LISESI,

    TURKEY

    hamsi tava.docx

    tahin soslu levrek.docx