- Following 405
- Followers 729.9K
- Engagement 0%
- Avg likes 0
- Avg comments 0
About Andrej Urosevic
Andrej Urosevic (@andrejcooksfish) is a ToDetect creator on Instagram. The account has 729,889 followers and 238 published posts. Recent posts average 0 likes and 0 comments, an engagement rate of 0%.
An audience of 729.9K puts Andrej Urosevic in the mid-tier, between 100,000 and 1 million followers. Andrej Urosevic follows just 405 accounts, which leaves well over 1,000 followers for every account followed. Andrej Urosevic carries Instagram's verified badge. Flinque files Andrej Urosevic under a single category, ToDetect.
The Instagram bio for Andrej Urosevic runs to 9 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Andrej Urosevic dates from April 2024.
238 Posts
Of the 10 most recent posts shown for Andrej Urosevic, 8 are videos and 2 are carousels. That mix leans toward videos. 238 published posts give Andrej Urosevic a moderate archive on Instagram. Against the audience, that is roughly 3,067 followers for each post published. All 10 carry captions, averaging 204 words each. The captions are written mainly in English. Words that recur across them include fish, minutes, ingredients, recipe and cooking. The captions tag #fishrecipes, #fishfingers, #sandwich, #trout and #sousvide.
Special Episode - Alaska Pollock
•
BIN: Gadus chalcogrammus
FR: Colin d‘Alaska
DE: Alaska-Pollack
ESP: Abadejo de Alaska
IT: Merluzzo d‘Alaska
•
Ingredients (serves 2):
4 x fillets of Alaska Pollock
Fish Fingers:
Flour
Egg wash
Panko
Frying oil
Tartare Sauce:
1/2 squeeze bottle of mayo
1 tbsp mustard
1 tbsp chopped capers
1 tbsp chopped gherkins
Chopped parsley & tarragon
1 pinch of chilli
1/2 lemon zest & juice
Sandwich:
4 slices of toast bread
Butter
Chopped lettuce
Pickled red onions
•
Recipe:
1. Fish fingers: pat dry your fish fillets, season well and roll into „paupiette“ as shown in this video. Dust with flour, coat with egg wash and finally with panko. Deep fry at 160C for 3-4 minutes. Keep warm.
2. Tartare Sauce: combine and mix all the ingredients.
3. Sandwich: spread butter and tartare sauce on both slices of toast. Garnish one side with the salad and the other one with the pickled onions. Remove the toothpicks from the fish fingers and place the fried fish on the sandwich. Wrap tightly in parchment paper and cut in half. Pack for your lunchbox and enjoy!!
•
Alaska Pollock by:
•
#fishfingers #fishrecipes #sandwich
Episode 129 - Sea Trout
•
BIN: Salmo trutta morpha trutta
CY: Sewin
FR: Truite de mer
DE: Meerforelle
ESP: Trucha de mar
IT: Trota di mare
SRB-CRO: Morska pastrmka
•
Ingredients (serves 2):
1 x 1 kg whole sea trout
Marinade:
1 stalk lemon grass
3 kaffir lime leaves
1 bunch Thai basil
1 knob fresh ginger
2 cloves garlic
1 lime zest
Neutral oil
Braising liquor:
1/2 bottle dry white wine
1-2 shallots
Sauce:
500 g mussels
150 ml coconut milk
150 ml single cream
Butter
•
Recipe:
1. Reverse-butterfly fillet the fish as shown in this reel.
2. Cover the fish (flesh-side up) with the aromatics and oil and pop into a vacuum bag. Seal and let marinate in the fridge for 30 minutes to max. 1 hour.
3. Grill-braised fish à la Frédy Girardet: place the marinade aromatics and the sliced shallots in a braising dish. Place the fish on top, skin side up. Pour in the wine, only covering the fish flesh while leaving the skin exposed and dry. Warm up the braising liquid to about 50-60C. Season and brush the fish skin with oil and place under the grill at 250C for about 5-8 minutes (observe the oven). Remove the fish and reserve.
4. Mussel Sauce: in a deep pot, bring to the boil some of the braising liquor. Add the mussels and cover for a few minutes, until all the mussels pop open. Reserve the mussels and add coconut and single cream. Reduce until you reach the desired consistency and “monter au beurre”:) Serve sauce along with the broiled & braised fish and enjoy!!
•
Vac Premium Auto Lock by:
Use Promo Code: HELLOSOLIS
Link to Website:
•
#trout #fishrecipes #sousvide
•
Thank you for having me along and for organising this fabulous event! 🦪
•
Loved making new and meeting old friends:
•
Listen to the whole truth on:
•
#fishstories #podcastshow #fishrecipes
•
BIN: Limanda aspera
FR: Limande du Japon
ESP: Limanda japonesa
JP: Koganegarei
•
Ingredients (serves 2):
1 x 800 g whole Alaska Yellowfin Sole
6-10 Taco shells (depending on size)
Plain flour for dusting
1-2 large eggs (beaten)
100 g Panko breadcrumbs
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1 pinch Chilli powder
Slaw:
1/2 small cabbage
1 Red onion
2-3 spring onions
1-2 Limes (juice)
1 tbsp sour cream
1 tsp honey
Chopped coriander
Chipotle Sauce:
4 tbsp Mayonnaise
4 tbsp Sour Cream
1-2 tsp Chipotle paste
1/ Lime (juice & zest)
•
Recipe:
1. Fillet the fish as shown in this reel and cut the fillets into pretty little nuggets.
2. Fish nuggets: combine the panko and spices and roast in a dry pan for a couple of minute until slightly golden brown. Dust the fillets in flour, coat with egg wash and cover evenly in panko. Place on a well greased baking tray and dry-fry in the oven at 220C for 8-10 minutes.
3. Slaw: slice the cabbage super thinly and combine with the rest of the ingredients.
4. Chipotle sauce: whisk together all the ingredients in a bowl.
5. Fish tacos: dress the taco shells evenly with the Cole slaw, fish nuggets and Chipotle dip and enjoy with a cold beer. Cheers!!!
•
Special thanks:
•
#fishtacos #tacotuesday #tacorecipe
Episode 127 - Splendid Alfonsino
•
BIN: Beryx splendens
FR: Beryx / dorade rose
DE: Nördliche Schleimkopf / Kaiserbarsch
ESP: Palometa roja / alfonsino
IT: Berice rosso
JP: Kinmedai
•
Ingredients (serves 2):
1 x 800 g whole alfonsino or emperor fish
Nimono-style broth:
100 ml Tetsuyu tempura dipping sauce
30 ml water
15 ml sushi rice seasoning
Sliced ginger
•
Recipe:
1. Fillet the fish as shown in this reel, remove the eyes and French-trim the bones.
2. Sashimi: ladle two scoops of boiling over the fish skin, shock it in ice water and pat dry. Blow torch for a lovely charred flavour and slice into sashimi 🍣.
3. Nimono broth: blanch the fish eyes on low heat for 30 seconds and reserve. Combine the remaining ingredients, bring to a simmer and braise the eyes for 10 minutes. Serve alongside your beautiful fresh sashimi and enjoy!!!
•
Inspo:
•
#fishrecipes #fish #sashimi #japaneserecipes
Episode 126 - Gudgeon
•
BIN: Gobio gobio
FR: Goujon
DE: Gründling / Kressling
ESP: Gobio
IT: Gobione
BRA: Krkuša
•
Ingredients (serves a whole Victorian party):
Several dozen of fresh gudgeon (or whitebait)
Tempura batter:
150 g plain flour
50 g cornstarch
5 g baking soda
1 egg
250 ml chilled sparkling water
Ice cubes
Dashi stock:
1 l water
15 g dried kombu
15 g katsuobushi
Tentsuyu dip:
180 ml dashi
45 ml soy sauce
30 ml mirin
2 tsp sugar
•
Recipe:
1. Clean and gut the fish as shown in this reel.
2. Tempura batter: sieve the dry ingredients. Whisk in the egg with the water and add the dry mix and ice cubes. Coat the fish lightly with the batter and deep fry at 180C for 2-3 minutes.
3. Tentsuyu dip: start by making the dashi stock. Soak the kombu for 15-130 minutes in cold water, then bring it to a very gentle simmer and decant. Add the katsuobushi (bonito flakes) to the flavoured water and steep for 5 minutes and strain. Combine all the remaining ingredients and let cool down. Serve with your favourite tempura and enjoy!!!
•
Special thanks:
•
#tempura #fishrecipes #fried
•
Episode 11 - Striped Red Mullet / Surmullet
•
BIN: Mullus surmuletus
Fr: Rouget-barbet de roche
GER: Streifenbarbe / Rotbarbe
IT: Triglia di scoglio
ESP: Salmonete de roca
HR-SRB: Trlja kamenjarka
•
Glorious fish:
Veggies & fruit:
•
One of the classiest fish dishes ever: Paul Bocuse’s “Rouget en écailles de pomme de terre”. A classic Nouvelle Cuisine recipe of my favourite fish in the world, which I was taught during my time at Le Cordon Bleu Paris
•
Ingredients (serves 2):
1 x 400g whole red mullet
1 large floury potato (Maris Piper)
Clarified butter or ghee
Potato starch or arrow root powder
2 egg yolks
1 small shallot
300ml fresh orange juice
150ml crème fraîche
150ml double cream
100ml Noilly Prat
3 sprigs of rosemary
50ml demi-glace
•
Recipe:
1. Fillet the fish as shown in this reel.
2. Using a mandoline, cut the potato into 1cm thin slices and cut out 2cm wide circles. Blanch for 2 minutes, chill and combine with 3-4 tablespoons of clarified butter and 1 teaspoon of starch.
3. Brush the fish skin with egg wash and arrange the potato slices like scales. Cover with a piece of parchment paper and let set in the fridge for 30 minutes.
4. In a saucepan, sweat the shallot and reduce the orange juice to a glaze. Add the Noilly Pray and reduce by 2/3. Pour in the cream mix and bring to a gentle simmer. Infuse the rosemary for 5 minutes and pass the sauce through a sieve.
5. Fry the fish fillets on parchment paper skin side down on medium heat for 5-7 minutes. Flip and finish cooking off the heat for 1 minute.
6. Pour the sauce onto a plate, place the fish fillet in the middle and finish with a few drops of demi-glace. Enjoy!!
•
Episode #4 - Atlantic Mackerel
•
BIN: Scomber scombrus
FR: Maquereau
GER: Makrele
IT: Sgombro
ESP: Caballa
HR: Skuša
•
First things first and props where props are due. The inspiration for this cured mackerel recipe comes from two great chefs, both pescatarian trailblazers in their respective countries. Josh Niland of & in Sydney and Tom Brown of & in London. In this reel, I’m also showing two different methods to fillet this delicious fish 🔪.
•
Fish selection by:
Plating inspo:
Recipe by:
•
Ingredients (serves 4):
4 x 300-400g whole mackerel
150g salt
150g sugar
250ml sherry vinegar
1/2 chopped shallot
120ml herb oil
40ml sherry vinegar from the cure
•
Recipe:
1. Fillet the fish following one of the methods shown in this reel and trim.
2. Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix. Refrigerate for 1 hour.
3. Rinse off the fillets and place in a bowl or tray with sherry vinegar, refrigerate for another 30 minutes.
4. Pat dry fillets, remove pin bones and peel off the silver skin using tweezers.
5. Make the vinaigrette combining the herb oil with the sherry vinegar used for curing at a 3:1 ratio and add the chopped shallot. Drizzle over the cured fish fillets and enjoy!
•
#cured #britishfood #londonfoodie #foodiesoflondon
•
Episode #1 - Brill
•
BIN: Scopthalmus rhombus
FR: Barbue
GER: Glattbutt
IT: Rombo Liscio
ESP: Rémol
•
I‘ve been obsessed with this recipe ever since my culinary training days at. Originally made with turbot, lobster, clams and mussels, this spectacular fish dish was part of the prestigious Meilleur Ouvrier de France (MOF 🇫🇷) test. This recipe („barbue à l‘amiral“) is a bit technical and a little challenging, but the result is unbelievably delicious!
•
Fish netted and vetted by:
Recipe by:
•
Ingredients list (for 2 hungry people):
1 x 1kg whole brill, gutted, skin on
1 x 600-800g whole female (hen) lobster
750ml dry white wine
100ml single cream
100g chopped shallots
3 chopped garlic cloves
1 tbsp tomato paste
50ml cognac or brandy
150ml dry white wine
125g of softened butter
•
Recipe:
1. Trim the fins of the fish and remove the gills. Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.
2. Once cooked, place the brill onto a wire rack and carefully peel off the skin.
3. Pass the braising liquid through a sieve, reduce by half, then add the cream.
4. Steam the lobster for approximately 5-6 minutes and immediately put in ice water. Clean the lobster and save the coral and tomalley.
5. Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic. Deglaze with cognac and wine. Add water just to cover, bring to a boil and simmer gently for 1 hour. Pass through a sieve and reduce until you receive a thick glaze.
6. Combine the softened butter with the lobster glaze, the tomalley and coral.
7. Spread the lobster butter onto the fish (make sure that both are not above room temperature) and place under the grill of your oven on full power for 1-2 minutes. Enjoy!
•
#londonfoodies #londonchef #cookingathome #cookingshow
Andrej Urosevic's engagement
Andrej Urosevic's engagement rate on Instagram is 0%, under 1%, fewer than 1 like or comment per 100 followers. Recent posts recorded no likes or comments, which is what the 0% rate reflects. Recent posts average 0 likes and 0 comments, so every recorded reaction is a like.
Engagement rate
0%
- Avg likes
- 0
- Avg comments
- 0
Lookalike Creators
A free account lists creators whose audiences behave like this one, ready to shortlist and compare side by side.
Age & Gender
Unlocking shows how this audience splits across age bands and gender, charted from follower data.
Audience Location
Unlocking reveals the countries and cities where the most active followers of this account are concentrated.
Primary Language
Unlocking shows the languages this audience uses most in comments, interactions and the content it consumes.
Audience Interests
Unlocking lists the topics and categories this audience follows and engages with most often across the platform.
Authenticity
Unlocking scores how genuine the audience is, flagging fake, inactive or bot followers found in engagement patterns.
Audience Quality Score
Unlocking gives one overall audience quality score combining authenticity, engagement, follower activity and audience relevance.
Brand Affinity
Unlocking names the brands this audience already follows, mentions or engages with across social platforms.
Content Strategy
Unlocking breaks down the content pillars, tone and visual style this creator uses, and which formats perform best.
Commercial Insights
Unlocking shows collaboration types, an estimated pricing tier and a brand safety risk read for sponsored campaigns.
Industry Fit
Unlocking rates how well this creator and audience align with specific industry verticals and brand categories.
Research Andrej Urosevic further
Flinque's free Instagram tools measure the figures shown for Andrej Urosevic, from followers to engagement, for any public account.
Frequently asked questions
These answers about Andrej Urosevic are generated from the Instagram profile data Flinque holds for the account.
Who is Andrej Urosevic?
Andrej Urosevic (@andrejcooksfish) is a ToDetect creator on Instagram. Andrej Urosevic carries Instagram's verified badge. The Instagram bio for Andrej Urosevic runs to 9 words across 3 lines.
How many followers does Andrej Urosevic have?
Andrej Urosevic has 729,889 followers on Instagram (729.9K). Andrej Urosevic follows just 405 accounts, which leaves well over 1,000 followers for every account followed. 238 published posts give Andrej Urosevic a moderate archive on Instagram.
What is Andrej Urosevic's engagement rate?
Andrej Urosevic's engagement rate on Instagram is 0%, under 1%, fewer than 1 like or comment per 100 followers. Recent posts recorded no likes or comments, which is what the 0% rate reflects. Recent posts average 0 likes and 0 comments, so every recorded reaction is a like.
What does Andrej Urosevic post about on Instagram?
Flinque files Andrej Urosevic under a single category, ToDetect. Of the 10 most recent posts shown for Andrej Urosevic, 8 are videos and 2 are carousels. The 10 recent Instagram captions Flinque holds for Andrej Urosevic repeatedly use the words fish, minutes, ingredients, recipe and cooking. Andrej Urosevic's captions carry hashtags such as #fishrecipes, #fishfingers and #sandwich. Andrej Urosevic writes those captions mainly in English.
How do I contact Andrej Urosevic for a collaboration?
Andrej Urosevic's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Andrej Urosevic and use Flinque's outreach tools wherever a contact route is on file.
Links
Andrej Urosevic's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Andrej Urosevic.