Fish paddle: cooking recipes
Paddler - a representative of the fish family of the sturgeon. The body does not have scales, it is covered with small spines. Under the mouth are 2 small mustaches. On the jaw a number of small sharp teeth. The head is elongated.
Homeland fish paddle - Mississippi. In our region it is acclimatized in lakes and reservoirs of the southern direction. It is practiced breeding broodstock in artificial private reservoirs.
To spawn go into clean standing water withgravel ground. Caviar sticky dark gray. The female sweeps up to 180-200 thousand eggs at a time. The waterfowl grows rapidly, for the first year and a half of life it reaches 75 centimeters, for the next one it reaches 100 centimeters.
Despite the awesome photos of paddlefish, it feeds on zooplankton - rotifers, daphnia, cyclops.
Features of preparation
The value of the species is not limited to meat, caviar is notless valuable. In cooking, it is used practically without waste. Before cooking the carcass is thoroughly washed, doused with boiling water and separated from the ossified spines. Recipes cooking fish paddle mass, it is tasty in boiled, fried and smoked form. Juicy meat with a rich taste is well combined with a variety of side dishes and salads. No less popular shish kebab, jellied and ear. The carcasses are baked in the oven completely, and the pieces of boiled meat are added to the snacks. Enjoy the delicate taste of fish can afford to people who are watching the figure. In 100 grams of meat contains only 163.7 calories.
Recommendations for selection and primary processing
To ensure that in the finished form the waterfowl retainedmaximum of its useful properties and taste qualities, it is necessary to purchase it fresh. If only frozen food is on sale, you should carefully inspect it. The external characteristics should correspond to the description of the paddlefish. Excess mucus, black gills and an unpleasant smell are direct evidence of a spoiled commodity.
Before cooking, carcass wash, remove fins and entrails. The surface of the raw material must be clean from all sides.
Paddlefish baked in a royal way
The dish has not only an exquisite taste, but also an original appearance. It will be a highlight of the banquet table and will give pleasure at dinner in the company of the closest.
- Paddles - 2.5-3 kilograms.
- Lemon - 1 piece.
- Vegetable oil - 100 ml.
- White wine (dry) - 150 milliliters.
- Salt - 2 teaspoons.
- Black pepper powder - 2 teaspoons.
- Parsley, dried thyme - to taste.
Decor: lemon wedges, mint leaves, parsley sprigs.
Method of cooking
Gut the carcass, keeping it as intact as possible, thoroughly rinsed with water. Sprinkle the salt of the coarse fraction from the outside and grate it from the inside. Leave for 20-30 minutes.
Rinse salt under running water and pat dry with a paper towel.
In a separate container, mix salt, pepper, parsley, thyme, grate the mixture with carcasses from the outside and inside. Squeeze out the lemon juice, add sunflower oil, and pour in the fish.
How to cook a paddle fish in the oven? Choose a suitable shape for baking - metal or glass refractory. Pour the foil into 2 layers. Lay out the fish, pour the wine, seal the fish tightly, so that the liquid does not pour out during the thermal exposure.
In a preheated to 170 degree ovenplace dish with fish for 10-15 minutes. After this time, remove and unfold the foil completely. Using a silicone brush, grease the surface of the carcass with vegetable oil. Continue baking, reducing the temperature to 150 degrees. It is important to ensure that the fish does not dry out.
Ready paddle lay on the dish,present with branches of fresh parsley, slices of lemon, mint leaves. To make the pieces smooth and neat, cut the fish with a sharp enough knife. Feel the whole variety of flavors will help a combination with a creamy sauce or teriyaki sauce.
Representative of the sturgeon species stuffed
Many recipes of paddlefish have already reached usthe times of kings. The latter definitely knew a lot about exquisite dishes. A soft crust saturated with a fragrant marinade is in the original tandem with a rich filling. Extraordinary combination of flavors will make stuffed fish a highlight of any table.
- Large paddle - 1 piece.
- Cream high fat content - 100 milliliters.
- Salmon fillet - 350 grams.
- Egg chicken - 2 pieces.
- Salt - 1 teaspoon.
- Black pepper powder - 1 teaspoon.
- Sunflower oil - for greasing a baking tray.
How to stuff a fish?
First you need to prepare the filling. Bring the cream to a lush mass with a mixer, gradually introduce the egg, salt and pepper. Cut the red fish fillets with a blender or finely chop with a knife. Mix with a liquid mixture, whipped with a mixer.
Fish paddlefish to clean, remove the insides, remove the ridge. Processing raw materials is important with the utmost care, so as not to disrupt the integrity of the upper part.
Inside the carcasses put the stuffing. The belly should be sewn with thick threads or toothpicks.
Preheat the oven to 180 degrees. Grease the baking tray with vegetable oil, lay the fish.
Finished dish to get from the oven, remove the foreign body from the abdomen. Transfer to a dish. You can decorate with fresh vegetables, cut into half rings, parsley, dill, etc.
Pie with paddlefish
The dish captivates with its delicate taste, the filling literally melts in the mouth. After the first acquaintance with the pie, he will take an honorable place in the list of favorite dishes.
Ingredients and their number are presented for 6 servings:
- Fish fillet - 800 grams.
- Egg of chicken - 5 pieces.
- Flour Extra Class - 700 grams.
- Milk cow is 2.5% fat - 400 milliliters.
- Butter - 100 grams.
- Onion - 5 pieces.
- Rice long-grained boiled - 150 grams.
- Yeast - 50 grams.
- Sunflower oil - 4 tablespoons.
- Sugar - 1 tablespoon.
- Salt - 1 teaspoon.
Stages of creating a fish pie
To prepare the dough, the yolks are separated fromprotein, add flour, salt, sugar, 1 tablespoon vegetable oil and indicated amount of creamy. In the milk, dilute the yeast, add. Mix all ingredients until smooth. Cover with a kitchen towel, leave in a warm dark place for 30 minutes.
Cut 5 onions into half rings, let in 3 tablespoons of butter, mix with boiled rice. Paddle fish fillets thoroughly rinse, cut into small cubes.
Roll out the dough, split evenly. Put one piece on a baking sheet covered with parchment paper, lay out on it layers of fish and rice with onions. Fill the dough tightly with the second part of the dough. The edges should be greased with whipped egg yolk.
Preheat the oven to 180 degrees, bake for 40-45 minutes.
Fish variation on the topic of saltwort
A hearty and high-calorie first dish is especially popular with men. How to cook a paddlefish to win the heart of the most demanding representative of the stronger sex?
- Paddles - 400-500 grams.
- Onion - 1 piece.
- Cucumber pickled - 3 pieces.
- Capers - 2 teaspoons.
- Olives without pits - 8-12 pieces.
- Lemon - ½ pieces.
- Butter - 30 grams.
- Water - 1 liter.
- Tomato paste - 4 tablespoons.
- Laurel leaf - 2-3 pieces.
- Dill - to taste.
Cut the onions into cubes, fry untilgolden in butter. In the pot, pour water, add paddlefish. Bring to a boil, remove the foam, cook for 15 minutes. In the broth enter bay leaf, onion, tomato paste, pickled cucumbers (cut into cubes), capers and black olives. Reduce heat to minimum, cook for 10 minutes. Add salt to taste. Decorate with lemon wedges and chopped dill.
Paddle fish on grill / grill in pomegranate juice
To make a delicious barbecue, not necessarilyuse meat. A representative of the species of sturgeon on charcoal is a tasty and satisfying dish. An important point of its creation is the correct cutting of fish and marinade.
- Paddles - 3-4 kilograms.
- Salt - to taste.
- Pomegranate juice - 700 grams.
- Vegetable oil - 50 milliliters.
- Hops-Suneli - 10 grams.
- Coriander - 4 tablespoons.
Fish filirovat, put in deep dishes. Cover with salt, spices, pour with juice, mix thoroughly. Press flat plate or board. Install a weight of 1-2 kilograms to create a press and a quality marinating fish. Leave for 4 hours in the refrigerator, stir. String on the skewers pieces of paddlefish (put on a metal grill for grilling), fry for 10 minutes, often turning over.
Experienced cooks know: Fish paddle is delicious in any way of processing. Every day new recipes are invented, elaborate marinades with exotic ingredients are developed, such as champagne or oranges. Gourmets do not represent paddlefish without an abundance of spices, complex multicomponent seasonings. In any form, the refined seafood will present a real gastronomic delight.