TEKNEDE YEMEK TARİFİ – SÜBYE, MİDYE ve LAKERDA

Bu bölümde Hasan kaptanın teknesine misafir oluyoruz. Ne zaman gitsek bizi yaptığı deniz ürünleri yemekleri ile ağırlayan Hasan kaptanın tariflerinden sizde istifade edin istedim. Sardalya lakerdası, sübye ve midyesi müthiş. Biz çok beğenerek yedik. umarım Her Yer Deniz Mutfak konseptini sevmişsindir. Yorumlarda buluşalım. Bize düşüncelerini söylersen çok mutlu oluruz. Sevgiyle, sevdiklerinle, sağlıkla, ailenle ve denizle kal…
Her Yer Deniz olsun.
Mutlu kal kardeşim…

Ayrıcalıklardan yararlanmak ( üyelere özel canlı yayınlar, mesajlaşmalar vs. ) ve bize destek olmak için bu kanala katılın:
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Videolarımızı beğendiysen abone olur, bildirimleri açar ve de yorum yaparsan çok mutlu oluruz.
Bizi diğer sayfalarımızdan da takip edin. Konserlerden ve etkinliklerimizden haberdar olun.

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Friends, greetings from Everywhere Deniz Mutfak. Now, there was a cooking show that we wanted to shoot with Captain Hasan for a long time . Today we are lucky enough to make this happen. Whenever we visit Hasan Kaptan, he never leaves us with his lakerda. Now we want to get the recipe. Captain, this looks more like sardine with rice. Looks like. Yes. What you see as pilaf is actually sardines when you see them as sardines in rock salt. These are sardines that have been kept in rock salt. They have been in this salt since October. We are now at the beginning of May. Yes, since there is so much of it, I consume it slowly when the time comes. Because it is in the salt in any way. These do not spoil, and since the bilge of the boat is always under sail, I keep them in boxes like this in the bow of the boat in summer and winter. Whenever I have a guest or when I want, I take them out as an appetizer with the diner. Now, these sardines are on their scales, just like they came out of the sea. Well, how is it done? Well, you put a row of rock salt into a bowl like this. After that, the fish are in a row. You continue the same process until the fish is covered with this. Finally, when you close it, you can put a weight on it so that it presses. Because these fish are pressed like this. After that When you put them in water, it both absorbs the water and swells. What happens when the fish absorbs the water is because of the excess salt in it. I am giving an example, this fish is enough to consume at 7 o’clock this evening. It remains in the clear water so that its salt decreases a little more. After that And here’s how to clean the inside: olive oil, a little bit of lemon, or a little bit of vinegar. If you have a nice aroma with it, it won’t be overpowering. You’re great. Now, I’ll show you the cleaning phase and that in a moment. We’ll also show you the cleaning phase in clean water, especially in fresh water. Yes, I think it’s enough, it’s a bit strong. [Music] Because Of course, you don’t have to put them in a nice bag. No, you don’t have to. You don’t have to keep it in the cold. It just needs to stay in a cool place, so it’s in the refrigerator. I don’t allocate a place for this. Since the bilge of the boat is cool and it doesn’t see the sun, it stays closed in the bow of the boat. I also put a sturdy garbage bag on it. When I tie its mouth, there is a relatively little smell of fish. That’s why it doesn’t release that smell into the boat . We have been living on this boat with them for about 78 months. Maybe 10 kilos of sardines , along with the sardines, we have never smelled them, but we have tasted them. Then, your bilge. Can we say Lakerda mahseni? We can say, ‘You’re great. ‘ [Music] [Music] [Music] Friends, you don’t have to wait for months, my captain is at least 30 days. In 30 days, that is, in 25 to 30 days, it becomes edible. Why did we wait so long, because there was so much of it, we only consume it, and you’ve been eating it for a long time. We are eating it, it does not end, it is fruitful, Mashallah, may God forgive your abundance, my captain, you are cleaning the sardines. Yes, now we took the sardines out of the salt. They stayed in the clear water for about an hour, I changed this water twice, now you cut off the heads of these sardines like this. After that, when you take them like this, they come out clean inside, just like this, I don’t know. Does it look like it comes out clean inside? Since it’s organic, we throw what comes from the sea back into the sea. After cleaning the head and organs , I’ll keep them in clear water for about an hour. Because when these sardines come out, they’re pressed a little more. When they see the water, they swell a little more until they have the consistency to be cleaned. They came. After staying in Durusu for about an hour, a little olive oil and a little vinegar. After that, we will eat these with pleasure. Where is this service? Everywhere is in the sea. Everywhere is in the sea. Thank you, captain. They shine like silver. I caught them. What do you say? He is eating the sea. Now I am. This is the salt ratio M. Let him look at the chimney. Yes, you will throw it directly into your mouth. There is nothing in your mouth. Olive oil. No. It’s clean. It was clear. He waited for a little while. The salt is gone. It’s salty. It can stay a little longer. It can stay. Exactly. Stop. Great Friends, we made a salt test, we will let it sit in water a little longer, it will release a little more salt, then we will continue with pleasure [Music] [Music] Dear viewers, I hope you are enjoying the sea cuisine everywhere. As you know, sea makes people hungry, and there is a truth that has not changed since my childhood. All food tastes different on or near the sea. Cheese and bread can turn into the most beautiful cheese bread in the world, a crispy cereal can turn into the most wonderful cereal. You remember the milk corn seller who sells on the beach, how beautiful is milk corn, isn’t it? We are very lucky today that we are on the sea. We will also taste the food that Hasan Kaptan has prepared with care and love. Let’s continue to get the recipe. I am chopping them thinly so that they come to the tooth. Now, you do not marinate them in any way, it is just like this, it is already freshly cleaned and then frozen, I have defrosted them now. So, what do I do with these now? In this pan, first I boil them with sea water. I boil them with sea water, that is, with sea water to balance the salt ratio. After it is boiled, I boil it with sea water, filter oil, fill it with olive oil as much as it needs, pour it and turn it again until it boils lightly with the lemon, so that the lemon and olive oil are absorbed. leyye to savor the taste. Optionally, white wine can be added. This will make a nice sauté in water. When it’s finished, I also have mussels on the side. You can also add the mussels in it. You can also make a nice boiled mussel with lemon and olive oil. It also gives it a flavor. You can use this in any way. You can also make a stew with it . Normally, you can make a stew with vegetables and a good juicy dish. This is also available on the boat. By the way, I have a stew on my boat. I do this from time to time. [Music] [Music] Aroma My Captain. Is it sea water? Yes, that bottom sea water is a little fresh water. After that, boil these cuttlefish first. After they are boiled, I will throw in the mussels near the end. After that, I will add all the water to the water, olive oil and garlic, olive oil, garlic and lemon and let it brew again. I will boil it lightly and then put it on low heat. After that, it will already be cooked and the olive oil will bring out the garlic aroma. We will eat it with pleasure as we will give it to the mussels with milk Hai [Music] let’s see now this is a water maker and here are the sardines. Yes, we will wait for them to cook a little bit and then we will add the mussels. Then we will pour the water and add plenty of olive oil, garlic and lemon. After that, we will turn on the aroma and add the almonds. We will enjoy ourselves then we say yihu Friends, our food is boiling, there is very little time left , look again. Yes , let’s take one of these and let’s taste it . After that , it’s amazing Friends, olive oil, lemon, then garlic, garlic [Music] here, olive oil, Pamir Merin, olive oil, let’s throw in the garlic . Yes, now that we’ve squeezed the lemon, we’ll leave it to brew again. [Music] [Music] Friends, we’ve given you the recipe, now the rest is up to you. That’s right now. Of course, what are we going to do, we will eat them with pleasure , we will eat them, we turned the heat on, continue to brew. You are everywhere, kitchen [Music] [Music] [Music] My captain, good job, great mussels, the food of the sea with amazing cuttlefish pasta, I swear, wonderful sardines , we will try lacquer here, good luck, friends, I hope you enjoy your meal. I hope you liked the content . Everywhere is the sea. Everywhere at the sea is a kitchen. A sailor must definitely be familiar with the kitchen, right ? ] we say goodbye ah [Music]

KAYNAK