Fish: tips for cooking.

Stuffed fish - very tasty and healthyproduct. Previously, these dishes were called steam. All because this fish is prepared for a couple, which is formed by boiling. This method is suitable for making soft and juicy fish, and allows you to save the maximum of useful substances. You can allow as much as a whole fish, as well as pieces.

Cooking process

A lot of species of fish are suitable for an allowance, but it is best to choose a marine species.

After preparing the fish, they put it in the potlattice. Pieces are usually attached to the grate skinned down, and the whole fish - belly. This is done to ensure that a thicker part of the fish is immersed in water and thus prepared faster.

Preparation of fish, steam-fed - simpleprocess. To do this, pour fish with broth or water for one third. Approximate ratio of fish and liquid 1: 3-5. The whole fish is best filled with cold water, and the pieces are hot. To the fish in the broth add onions, butter for smell and taste, spices (you can any for your taste), citric acid (at the tip of the knife) or lemon juice. You can also add slices of lemon to taste.

The pot is tightly covered with a lid,boil and reduce the fire to a very weak one. Prepare pieces from ten to fifteen minutes, and the whole fish - from twenty-five to fifty minutes. The boiled fish languishes at a temperature of 80 ° C. Ready to remove it from the broth. The sauce is prepared from its residues after percolation.

In the process of cooking, the added fish lose weight. This is approximately 18% -21% of the total mass.

Assumed fish "Special"

To prepare such a fish you need to warm it upa pot, but not glow. Put in the already boiled potatoes of medium size. You can take mashed potatoes or boiled vegetables, buttered with butter. Next, put a slice of fried fish, and on it mushrooms, pre-brew them. Drizzle the fish with a sauce (for your taste), decorate with greens. Cook the dish for about 10 minutes on low heat, so that the sauce impregnates the vegetables. For the addition you can decorate with seafood, lemon.

Stuffed fish with brine under white sauce

Dishes from the introduced fish have incredible taste qualities, especially if it is a fish from the family of sturgeon. This recipe is dedicated to this type of fish.

1. Pickle the cucumber beforehand from the twigs.
2. Pieces of sturgeon put in kozanok and let in broth or water, adding cucumber brine.
3. Peel the onions, celery and parsley (roots).
4. Put everything in the broth, add the spices.
5. Cook over low heat for up to 30 minutes, then gently remove the fish.
6. Prepare a white sauce based on the remaining broth, add grated or finely chopped salted cucumber.
7. Beautifully put on a plate. Serve hot!

At 300 grams of sturgeon will need: 1 onion, half the root of parsley, 3 medium salted cucumber.

Stuffed fish "In Russian"

Stuffed fish, cooked in this way, will hit any man. So take the mistress to your note.

For this dish is suitable cod, sea bass, horse mackerel, burbot or mackerel. Choose what you prefer.

1. Peel onions, carrots, parsley (root).
2. Prepare the broth from the mushrooms or cut the white mushrooms into small pieces.
3. Sprinkle fish in broth or water.

In the meantime, we are preparing a tomato sauce:

1. Boil mushrooms, lettuce carrots, onions, parsley in salt water.
2. Separately in a frying pan, heat the vegetable oil, add a spoonful of flour and allow it to brown for 2 minutes.
3. Stir, add the tomato paste dissolved in water.
4. Add salt, sugar, pepper and spices to taste. Put out for 5 minutes.
5. Warm up the dishes, place boiled vegetables or potatoes there, put the fish on top.
6. Pour all the tomato sauce, add mushrooms and simmer for another 10-15 minutes.

For 300 grams of fish: 1 onion, 1 carrot, polvornya parsley, 3 tablespoons of tomato paste, 200 grams of mushrooms.

All is ready! Eat with pleasure!