FISH STEW with VEGETABLES
Preparing Time: 15 minutes
Cooking Time: 10 minutes
4 servings
Ingredients
- 4 pieces of Kılıç Bass Fillets
- 2 medium-sized potatoes
- 2 medium-sized carrots
- 1 piece of celery
- 1 onion
- 2 cloves of garlic
- 4 bay leaves
- 1 red pepper
- 1 Italian pepper
- Salt, black pepper
- 4 tablespoons of olive oil
- 4 teacupfuls of water
How to make
- Peel all the vegetables and dice them into small cubes. Cut the peppers into squares. Pre-heat the oven to 200 celcius degrees. Put the diced vegetables into a bowl, add some salt and olive oil. Blend all vegetables. Roll the fish fillets and place them in the middle of the stew pots. Distribute the vegetables around them and add 1 laurel leaf and 1 teacupful of water into each pot.
- Cover the pots with aluminium foil and place them on an oven tray. Cook by the preheated oven for about 30 minutes, then remove the foils and cook for another 10 minutes. Serve hot.
FISH BRAISE with VEGETABLES
Preparing Time: 10 minutes
Cooking Time: 15 minutes
4 servings
Ingredients:
- 4 pieces of Kılıç Bass Fillets
- 1 onion
- 2 cloves of garlic
- 2-3 tomatoes
- 2 Itallian peppers
- 2 pieces of bay leaves
- A half teacupful of oil
- A half cluster of parsley
- Salt, black pepper
How to make
- Peel and finely slice onions, tomatoes and garlics. Cut the peppers into circular slices and cut the fish fillets into small chunks. Heat the oil in a deep saute pan and add the onion, garlic and peppers. Add salt and fry on high fire.
- Add sliced tomatoes and keep frying. Add the fish chunks along with bay leaves and saute by swinging the pan over high fire. Keep cooking for 5 to 6 minutes. Add the chopped parsley and black pepper and then remove from the fire. Serve hot.
ROASTED FISH with Lemon
Preparing Time: 15 minutes
Cooking Time: 10 minutes
4 servings
Ingredients
- 8 pieces of Kılıç Bream Fillets
- 2 medium size onions
- 2 lemons
- 1 teacupful of olive oil
- 2-3 leaves of bay
- Salt, black pepper
- A couple prinches of fresh rosemary
How to make
- Pre-heat the oven to 180 celcius degrees. Peel and cut the onions into thin, circular slices. Also, cut the lemons into circular slices. Skin the bream fillets and cut them into triangular pieces.
- Lay a wax paper in the oven tray and place fish, lemon and onion slices on this paper with an alternating pattern. Randomly sprinkle bay leaves. Drip olive oil over all and sprinkle black pepper. Put the tray into the oven preheated to 180 celcius degrees and roast for 12-15 minutes. Serve hot.
FISH PASTA
Preparing Time: 10 minutes
Cooking Time: 15 minutes
4 servings
Ingredients:
- 2 pieces of Kılıç Bass or Bream Fillets
- 1 packet of fusulli pasta
- 2-3 pieces of broccoli
- 1 red pepper
- 1 small squash
- Salt, black pepper
How to make
Boil the pasta in salted boiling water for 12 minutes while the pasta cooks, remove the skins and bones off the fish fillets. Cut the fillets into fingers. Cook the broccolis in boiling water for 3 minutes and set them apart. Julienn the pepper and squash into thin strips. Heat 2 spoonfuls of butter and 2 spoonfuls of olive oil in a pann, add the fish and saute for 3-4 minutes by swinging the pano ver high fire. Add salt and black pepper and remove the fish to a plate. In the same pan , use a very small amount of oil to saute the broccoli, pepper and squash. Strain the pasta and mix with the sauted vegetables and fish meat. Serve hot
FISH STROGANOFF
Preparing Time: 15 minutes
Cooking Time: 10 minutes
4 servings
Ingredients:
- 4 pieces of Kılıç Bream or Bass Fillets
- 1 onion
- 10-12 pieces of fresh mushrooms
- A pinch of rosemary
- 3-4 tablespoons of olive oil
- 1 teacupful of white wine
- Salt, black pepper
How to make
- Julienn the fish fillets (cut them into finger thick, long strips). Slice the mushrooms. Slice the onion into thin, half circle pieces.
- Put the olive oil into a deep pan (a work pano or a high walled saute pan) and add the onion slices. Saute until onions mellow, then add the fish. Keep mixing by swinging the pan over high fire for 4-5 minutes. Add the wine and wait until it boils down and then immediately add the salt, rosemary and a very little amount of black pepper.
- Add the sliced mushrooms and keep sauteing on high fire for another 2 or 3 minutes until it cooks. Finally add the cream. Cook with the cream for another 1-2 minutes and remove from the fire. Serve hot.
BREAM FILLET with CURRY SAUCE
Preparing Time: 10 minutes
Cooking Time: 10 minutes
4 servings
Ingredients:
- 8 pieces of Kılıç Bream Fillets
- 2 pieces of boiled potatoes, hard
- 2 onions
- 4 leaves of bay
- 4-5 pieces of black pepper seeds
- 1 teaspoon of curry
- 1 teaspoon of (Indian saffron) turmeric
- 1 teacupful of cream 40 gr butter
- 4-5 tablespoons of olive oil
- 4-5 tablespoons of flour
- Salt
How to make
- Heat the mixture of butter and olive oil in a pan. Fry hard-boiled and thinly sliced potatoes for 2 or 3 minutes and remove them to a plate. Then cook thin, circular onion slices for 1-2 minutes and remove them.
- Flour the bream fillets and fry each side for 3 minutes in the hot oil. Add bay leaves, black pepper seeds and salt. Carefully remove the fish into a large plate.
- Add the cream into the oil left in the pan. When the cream starts to boil add the curry and saffron and slightly swing the pan. Equally pour the sauce in the pan over the potatoes, onion slices and fillets. Serve hot.
FISH PILAF
Preparing Time: 15 minutes
Cooking Time: 15 minutes
4 servings
Ingredients:
- 2 pieces of skinless Kılıç Bream Fillets
- 2 glasses of white rice
- 25 gr butter
- 25 gr oil
- 1 onion
- 1 teacupful of peas (fresh or frozen)
- 1 teaspoon of turmeric (Indian saffron)
- 3 glasses of hot water
How to make
- Wash the rice and place it into a bowl. Fill with water until the rice is immersed and let it rest for 10 minutes.
- Cut the fish fillets into finger thick strips.
- Put the butter and oil into the pilaf pot and heat. Add diced onion and peas and fry for a couple of minutes. Add the fish meat and saute for about 2 minutes.
- Add the washed rice. Add salt and saffron and fry for a couple of minute while mixing with wooden spoon. Take care to keep fish strips whole.
- Add 3 glasses of hot water and leave the pot to cook on low heat without mixing until all boil down. When the dish boils down, mix the pilaf a couple of times and leave it to rest under a closed lid for about 20 min. Serve hot.
CRISPY FISH PASTRY
Preparing Time: 10 minutes
Cooking Time: 15 minutes
4 servings
Ingredients:
- 2 pieces of Kılıç Bream Fillets
- Half cluster of parsley
- 1 onion
- Salt, black pepper
- 2 pieces of daily phyllo
- Plenty of oil for frying
How to make
Mince the fish fillets, onion and parsley in a rondo. Add salt and black pepper and mix it. Cut the Daily phyllo into 4 fingers wide, 1.5 spans long strips. Place about 1 spoonful of fish mixture on a tip of each strip and fold the strip into a triangular shape. Fry in hot oil and serve hot.
BASS with ORANGE SAUCE
Preparing Time: 15 minutes
Cooking Time: 15 minutes
4 servings
Ingredient:
- 4 pieces of Kılıç Bass Fillets
- 2 oranges
- 25 gr butter
- 2 tablespoons of cream
- Salt, black pepper
How to make
- Cut the bass fillets into 2 finger thick strips. Thoroughly wash one orange and cut this into thin, circular slices. Boil some water in a pot and immerse these slices into boiling water 4 to 5 minutes, then remove them onto a piece of paper towel. Grade skin off the other orange and squeeze it.
- Melt the butter in a wide pan and boil the fresh-squeezed orange juice in the pan. After it boils off a bit, add the bass fillets and cook for 3 minutes. Then add orange slices and cook for another 2 minutes. Add the cream and continue cooking until it comes to a boil. Then add salt and remove from the fire.
- Take the bass with orange sauce into the service plates, add some of the sauce and add some black pepper. Serve hot.
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