Easter: Fish dishes and recipes to prepare at home Farándula RMMN |  RECIPES

Easter: Fish dishes and recipes to prepare at home Farándula RMMN | RECIPES

As part of the celebrations for Holy Weekthis note presents some healthy alternatives to prepare and enjoy as a family, favoring the consumption of fish, a food rich in proteins, vitamins and minerals that help prevent various diseases.

Carmen Martinelli, graduated from the Nutrition Service of the Almenara hospital in It is healthpointed out that the tradition of this date implies a high consumption of fish, but do you know all the nutritional properties it possesses?

Fish – he explained – has proteins that will be used by our body, as well as minerals and vitamins of the B, A, D and E complex, which act as antioxidants and also Omega 3, a type of essential fat that we cannot produce. .

“The importance of fish consumption lies in the prevention of heart disease, mental illnesses such as Alzheimer’s, contributes to the nervous system and promotes brain development in children. Also, we need to take advantage of the amount of Omega 3 it has. Among these we have: mackerel, tuna, bonito, horse mackerel, salmon, trout, seafood cheap and easy to accompany in different preparations “, highlighted the specialist.

Healthy meals for Easter

The first suggested breakfast alternative is a seven-seed cup accompanied by fish pie.

A fish empanada is a great Easter breakfast option.  (Photo: Essalud).
A fish empanada is a great Easter breakfast option. (Photo: Essalud).

For lunch an alternative would be the following: as an appetizer, peppers stuffed with tuna or a delicious and refreshing chilcano. Main course, fish tacu tacu and fruit salad for dessert.

Another option would be: As an appetizer, a lupine ceviche with mushrooms or the inevitable fish chupe; of the bottom plate caigua stuffed with fish and for dessert a fresh fruit of the season. In both cases it can be accompanied by orange juice.

A plate of ceviche is a great option for Easter lunch.  (Photo: Essalud).
A plate of ceviche is a great option for Easter lunch. (Photo: Essalud).

For dinner, Pineapple and kiwi skewers are recommended, accompanied by fish with fine herbs and a delicious lemonade. The second dinner option would be: noodle salad as a starter, orange fish as a main course and for dessert chopped fruit. This time accompanied by a traditional chicha morada as a refreshment.

Fish with fine herbs is also a great Easter lunch option.  (Photo: Essalud).
Fish with fine herbs is also a great Easter lunch option. (Photo: Essalud).

Healthy recipes for Easter

Javier Ampuero, teaching chef at the Le Cordon Bleu Institute, recommended the following recipes.

Cause of tuna:

ingrediants

  • 0.800 kg of yellow potatoes
  • 0.080 lt of vegetable oil
  • 0.200 kg of lemons
  • pm salt, pepper
  • 0.150 kg of yellow pepper
  • Tins of 4 units of tuna steak
  • 2 units of eggs
  • 0.020 kg of mustard
  • 0.250 kg of onion
  • 0.300 kg of Italian tomato
  • 2 units of avocado
  • 1/2 unit of lettuce

Procedure for the preparation of the causa de tuna

  • Boil the potatoes in salted water, peel them and pass them through a sieve very hot, let them cool and set aside.
  • Make a yellow chili paste. make mayonnaise
  • Mix and season with salt, pepper, oil, chilli paste and lemon.
  • Mix the tuna with the chiseled onion and tomato concasse. Add the mayonnaise, salt, pepper and reserve.
  • Grease a mold with oil. Stuff with the base of the causa pasta, add the tuna mixture, place the avocado slices and finish with the causa pasta. Demoulding. Serve with lettuce leaves.

Fish marinade

ingrediants

  • 1 unit of fish
  • 2 units of lemons
  • 0.070 kg of wheat flour
  • 0,200 lt of vegetable oil
  • pm salt and pepper

Sauce in oil:

  • 0.700 kg of red onion
  • 0.10 kg of yellow pepper
  • 0.060 kg chilli bench
  • 0.060 kg of mirasol pepper
  • 0.025 kg of garlic cloves
  • 2 bay leaves
  • 0.100 lt of red vinegar
  • Stock of 0.300 lt
  • 0.005 kg of sugar

Action:

  • 0,700 kg fish bones
  • 0.070 kg of pores
  • 0.050 kg of celery
  • 0.080 lt of white wine
  • 0.015 kg of garlic
  • 0.100 kg of red onion
  • 0.002 kg of whole black pepper

Garrison:

  • 1 sweet potato
  • 0.080 kg of sugar

Decor:

  • 2 eggs uni
  • 0.015 kg of botija olives
  • 1/2 unit of American lettuce

Fish marinating process

  • Peel, peel and fillet the fish and cut the fillets into 4, season with salt, pepper and lemon juice; pass them in the cornmeal and set aside
  • Heat the oil in a negresse and fry until golden brown. Place them on absorbent paper.
  • Smoke and concentrate
  • Prepare the sauce for the marinade, fry the onions cut into 4 or thick feathers, add the yellow peppers cut into medium strips, the minced garlic and the panca and mirasol pasta, the bay leaf and the oregano. Add the vinegar and let it shrink
  • Let the onions become transparent, combine the smoke, the concentrate, add the salt and a pinch of sugar.
  • Serve the fried fish and cover with the onion sauce
  • Serve with a few slices of sweet potato, hard-boiled eggs, olives and lettuce leaves.

Rice with seafood

ingrediants

  • 0.450 gr of medium prawns
  • 1 ½ scallops doc
  • 6 uni squid
  • 0.10 kg of lemon
  • pm salt, pepper

Sea broth:

  • 0.500 kg fish bone
  • 2 choirs doc
  • 2 units of crabs
  • 2 stalks of celery
  • 1/8 pore unit
  • 0.200 kg of red onion
  • 0.015 kg of garlic
  • 1 BG unit

To get dressed:

  • 0.050 lt of vegetable oil
  • 0.050 kg of minced garlic
  • 0.320 kg of grated tomato
  • 0.030 kg of tomato paste
  • 0.360 kg of ground yellow pepper
  • 0.050 kg of mirasol chilli
  • 1 uni roasted pepper
  • 2 uni bay leaves
  • 0.030 kg of fresh toothpick
  • 0.005 kg of Monsefú saffron
  • salt, pepper, cumin
  • 0.005 kg of dried oregano
  • 6 sprigs of chopped cilantro
  • Chicha de Jora from 0,250 lt
  • 2 units of roasted red pepper
  • 0.200 kg of cooked shelled peas
  • 0.500 kg of rice
  • 0.020 kg of minced garlic
  • afternoon salt

Processes:

  • Clean the prawns (keep the carcass aside), peel the squid, cut them into rings, wash and clean the shells, season with salt, pepper and lemon juice, set aside cold.
  • Wash the mussels and crabs. Mark the steam, put one and a half liters of water with the mussels in a saucepan, cook for 20 minutes. Reserve the claws of the crabs and the meat of the mussels, from which the dark bag is removed. Reserve in the cold. Filter the smoke and reserve.
  • Rice with grains. Brown the pepper, cut it into strips. Reserve the remains. Blanch the peas.
  • make the dressing
  • Cook the shellfish in the previous preparation for 4 minutes
  • Mix the cooked rice with the reduced sauce, let it dry well, add the pepper, peas and coriander
  • Serve the rice with a side of mixed seafood and a little on top or around it. Decorated with crab nails.

Beware of fasting!

The specialist Carmen Martinelli recommended that the population maintain a balance in the meal times during the day, since on this religious holiday many believers opt for a very strict day of fasting and abstinence, which should not be practiced for more than two days of following. , the elderly, patients with psychiatric disorders, pregnant or lactating women, hypertensive patients, patients with hyperthyroidism, diabetes or cancer.

Finally, he urged consumers to be smart, without depriving themselves or forbidding food, but knowing how to choose them, preparing homemade recipes with healthier ingredients, rationing portions, accompanying meals with soft drinks or juices for hydration and maintaining the physical exercise at home, so that they will be able to enjoy this religious event, but without neglecting our health.

Easter: Fish dishes and recipes to be prepared at home

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