Sea fish in Russian recipes. Soup from zander

Knowing how to cook fish tasty and fast, the hostess will be able to organize a hearty full-fledged lunch or dinner for the whole family in a matter of minutes. It remains only to choose a suitable side dish for the resulting dish. Best Recipes fish treats are collected below.

Ingredients:

a kilo of any boneless fish;
3 large carrots;
3 onion heads;
3 tomatoes;
1 bunch of parsley;
half a lemon;
vegetable oil;
salt;
pepper;
ground cinnamon and ginger.

Cooking:

Fish carcasses are gutted, cleaned of all excess, washed and cut portioned pieces along with the spine.
Top slices are sprinkled with salt, pepper, poured with citrus juice (half). The ingredients are well mixed and left for 20 - 25 minutes to marinate.
All vegetables are peeled and cut into medium pieces. Carrots can be chopped with a coarse grater.
The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, darken the mass for 8 - 9 minutes and pour the remaining lemon juice.
The vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in hot oven 45 - 55 minutes. Garnished with chopped herbs.

How to cook delicious fish in the oven

Ingredients:

300 g pink salmon fillet;
half a kilo of potatoes;
2 carrots;
2 onions;
sour cream / mayonnaise to taste;
salt;
50 ml boiled water for one pot.

Cooking:

From pink salmon, only fillets will be used. It must be cut into small identical cubes and salt.
Chop the potatoes into small pieces and sprinkle with salt.
Cut the remaining vegetables randomly and also add salt.
First send pink salmon to the pots, then potatoes and other vegetables.
Sour cream / mayonnaise is laid out on top. It will be enough 2 - 3 tbsp. l. for every serving.
Products are filled with water.

To cook fish in the oven according to such a juicy and tender recipe, you need to send it to a cabinet already heated to 190 degrees. Bake 40 - 45 minutes.

Breaded

Ingredients:

400 g of any non-bony fish;
1 chicken egg;
half a glass of flour;
vegetable oil;
1 clove of garlic;
1 bunch of dill greens;
0.5 teaspoon of table salt;
1 pinch of soda;
1 pinch fish seasoning

Cooking:

To cook fish in batter, the first step is to cut it into pieces of medium thickness. Frozen food should be thawed beforehand.
In a separate bowl, beat the egg with salt, seasoning and chopped dill. Pour flour, add crushed garlic and beat again. To do this, you can use both a fork and a mixer at low speed.
Dip each fish piece in batter and fry the slices in it in vegetable oil until golden brown.

Before sending to the table, put the finished fish on napkins so that excess fat drains from it.

Cooking step by step in a slow cooker

Ingredients:

half a kilo of pollock fillet or other fish;
1 pc. onions and carrots;
coarse salt;
refined oil;
1/3 st. medium-fat sour cream;
1 full cup finely chopped green beans.

Cooking:

Fish in a slow cooker is cooked very quickly and very simply. "Smart pan" will do all the main work for the cook.
But first you need to chop all the vegetables, and cut the fish into medium portions.
In the frying mode in refined oil, cook a golden brown frying of onions and carrots.
Add sour cream to the vegetables and activate the "Stew" for half an hour. If the sauce is too thick, you can thin it slightly with water.
Add fish and salt, and after another 15 minutes of stewing, pour in the beans.
After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

It is delicious to serve such a treat with mashed potatoes or pasta.

How to fry fish in a pan

Ingredients:

800 g Lemonema without a head;
2 chicken eggs;
5 dessert spoons of flour;
salt, a mixture of peppers;
fat for frying.

Cooking:

To fry fish deliciously in a pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the abdomen. Cut the remaining parts into medium portion pieces.
Salt the fish slices, sprinkle them with a mixture of peppers and pour whipped to foam on top chicken eggs. Leave the fish like this for half an hour.
Bread the pieces of lemonade in flour and fry in the selected fat until golden brown.

You need to cook fish from all sides, including from the sides.

Red fish baked in foil

Ingredients:

4 pieces of red fish fillet (trout, salmon, salmon);
1 lemon;
4 bay leaves;
1 sweet onion;
salt and pepper.

Cooking:

Line a rectangular baking dish with foil. Cover its bottom completely with thin onion rings. If the form is used large, the amount of the vegetable indicated in the recipe can be increased.
Lay bay leaves on the onion, sprinkle pepper and spread thin circles of citrus, leave a small part of it for making juice.
Rub each piece of red fish fillet with salt and place on the onion, skin side up.
Drizzle the fish with the citrus juice squeezed from the rest of the lemon and wrap in foil.
Remove the container to the oven, preheated to 210 degrees, for about 20 - 25 minutes.

Ready-made fish in foil is served with your favorite sauce.

Delicate mackerel in the sleeve

Ingredients:

2 mackerel carcasses;
2 - 3 bulbs;
1.5 tsp table salt;
1 pinch of lemon pepper;
1 leaf of lavrushka;
1 pinch of cumin.

Cooking:

Thoroughly rinse the mackerel carcasses, cut off the gills from them, cut the abdomen and remove the insides. Leave the heads and tails. Salt and pepper.
Cut the peeled onion into half rings and sprinkle with caraway seeds.
Pour the whole onion into the baking sleeve and spread the mackerel carcasses on top. Add lavrushka.
Tie the sleeve on both sides. Be sure to make several punctures on its surface to release steam during baking.

Cook fish at 190 - 200 degrees for a little less than half an hour. If you want to get a golden crust on mackerel, you need to cut the bag 10 minutes before it is ready. You can turn on the grill function in the oven at this time.

In sour cream sauce

Ingredients:

half a kilo of hake (fillet);
2 onions;
1 full glass of medium-fat sour cream;
3 - 4 garlic cloves;
salt and spices;
fat for frying.

Cooking:

Defrost fillets. Rinse it and cut into portioned small pieces.
Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
Peel the onion and chop into rings. Fry them in a frying pan with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
On the remaining fat, fry the marinated fish pieces until golden brown and pour them with sauce.
Wait for the mass to boil and simmer the treat under the lid over low heat until most of the sauce has evaporated.

This simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

1 - 1.5 kilos of cod;
half a kilo onion;
fresh garlic to taste;
a pinch of ground dark basil and thyme;
salt;
lemon juice;
2 tbsp. thick tomato juice;
400 g of juicy carrots;
1 st. vegetable oil;
2 tbsp. l. granulated sugar;
500 ml of boiled water;
½ st. fish broth;
5 bay leaves.

Cooking:

Clean the fish from the insides and scales. Salt, sprinkle with lemon juice and cook it until tender.
Finely chop the onion and carrot and fry until lightly browned.
Send to saucepan for sauce tomato juice and water. Pour all the spices, salt, sugar, parsley and mashed garlic there. Add to it ½ tbsp. fish broth and remaining oil. Boil the sauce until thickened.
Transfer the vegetable roast to the saucepan and continue cooking the sauce for another 10 minutes. It should be sweet and sour. These are the gas stations preferred in the Mediterranean.
Separate the boiled fish from the bones and transfer to a cauldron. Pour in hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

6 pcs. tilapia fillet;
7 - 8 pcs. raw potato tubers;
100 g semi-solid/ hard cheese;
2 raw egg whites;
5 - 6 tbsp. l. sifted high-grade flour;
salt, spices, fat for frying.

Cooking:

Rinse the fish fillets thoroughly under cold running water and pat dry with paper towels.
In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic blends for fish.
In another bowl, coarsely grate potatoes, add grated cheese, egg whites and salt.
First roll the prepared tilapia fillets in flour with spices, then cover with potato batter.
Fry the resulting voluminous pieces on both sides in heated fat until browned.

Serve hot with ketchup or any hot sauce.

Grenadier with vegetables in the oven

Ingredients:

half a kilo of grenadier fillet;
1 large onion;
1 sweet pod yellow pepper;
½ st. classic mayonnaise;
1 full glass of grated cheese;
salt and ground pepper to taste;
sunflower oil.

Cooking:

Cut the clean fish fillet into small pieces. Gently rub each with a mixture of salt and ground pepper so as not to break.
Grease a clean glass mold a small amount sunflower oil. Put prepared fish slices in it.
Peel the onion and cut into the thinnest half rings. Pour them over the fish.
WITH bell pepper cut off the stem and cut out the core with seeds. Cut the remaining part into thin semicircular pieces and lay on top of the rest of the components in a baking dish.
Cover all products with a layer of classic mayonnaise. You can use any other sauce at this stage if you wish.
Send the dish to the already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is lightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

400 g fillet of any white fish;
800 g raw potatoes;
half a liter of milk;
100 g butter high fat content;
150 g frozen green peas;
2 tbsp. l. sifted flour;
3 boiled chicken eggs;
1 dessert spoon of lime juice;
50 g grated hard cheese;
salt and pepper.

Cooking:

Preheat the oven to 170 degrees.
Put a clean fish fillet in a heat-resistant form and pour milk (leave 50 ml).
Cover the fish with foil and put in the oven for 40 minutes.
Remove fillets from milk. Don't throw out the last one. Break the fish into small pieces with your hands.
Boil potatoes in salted water until soft. Cut cooled eggs into small cubes.
Melt half the butter in a frying pan and fry the flour on it for 2-3 minutes. Gradually pour in the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper to it.
Mash the potatoes with the remaining milk and butter.
Put the mass with fish and peas in a heat-resistant form. Spread mashed potatoes on top.
Cover everything with grated cheese.

Ingredients:

3 pollock carcasses;
3 onion heads;
2 root carrots;
150 ml of medium-fat sour cream;
50 ml sunflower oil;
salt and pepper mixture.

Cooking:

Gut pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse pollock thoroughly and cut across the ridge into portions. The thickness of each is about 4 cm.
Rub the fish with salt and pepper and set aside while you prepare the rest of the ingredients.
Hot sunflower oil fry chopped onions and carrots. Vegetables should be soft and slightly browned.
To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
As soon as the fish fillet turns white, pour it with the sauce from the previous step.
Close the pan with a lid and simmer the treat for a quarter of an hour over low heat.

Ingredients:

2 kilos of carp;
4 small chicken eggs;
200 g carrots;
50 g butter and 1 tbsp. l. vegetable;
200 g of white onion;
1 st. fat cream;
2 slices of yesterday's loaf;
1 st. l. with a slide of high-quality gelatin;
salt, pepper, favorite seasonings.

Cooking:

Coarsely chop the onion and carrot. Fry them in a mixture of butter and vegetable oil. Vegetables should soften.
Clean carp. Be sure to cut off the gills and remove the eyes, cut open the abdomen and clean out the insides. Remove fillet. The skin with the head and tail must remain intact. To carefully cut the carp, you need to use a sharp thin knife.
Soak the loaf in cream, squeeze out excess liquid and pass it along with the carved fish fillet and roasted vegetables through a meat grinder. The resulting minced meat is salted and seasoned with spices. Crack eggs into it and add gelatin.

Ingredients:

700 g hake or hake;
50 ml classic soy sauce;
4 dessert spoons flour;
3 dessert spoons of lime juice;
3 g chili;
fat for frying.

Cooking:

Rinse the fish carcass, dry and cut into small portions.
Drizzle with lime juice, add dry or fresh chili.
Send all the soy sauce to the bowl with the fish.
Mix thoroughly with your hands and leave for about 1 hour.
Roll each piece of fish in flour and fry in a pan with heated fat until golden brown.
Then pour the remaining marinade over the fish and stew it until tender.

Serve with your favorite side dish. Fish marinated in soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth buying not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to spare spices so that the dish does not turn out bland. The easiest way is to buy ready-made fragrant spice mixes.

You have a whole sturgeon and you don't know what to do with it? Then I offer a very simple recipe for stuffed sturgeon. Stuffed sturgeon is a spectacular dish for your holiday table!

White fish in an envelope with capers

White fish in an envelope - gourmet in taste, but easy to prepare dish. The recipe is taken from a gourmet magazine, so don't hesitate - it turns out very tasty!

Red fish baked in foil

Red fish baked in foil is an ideal dish in terms of the ratio of simplicity and speed of preparation and the deliciousness of the result. Only half an hour - and holiday dinner or dinner in your plate.

Salmon with avocado sauce

Salmon with avocado sauce - delicacy, but very light diet dish. Salmon cooked in this way is lean, but very satisfying.

Tuna tartare

Thinking of organizing a grand cocktail party? Or do you want to surprise your lover? Tuna tartare appetizer is what you need. Tuna tartare recipe with photo - to your attention!

Dorada with anchovy sauce

The meat of this fish is perfectly complemented spicy sauce from anchovies. touch haute cuisine- try to cook dorado with anchovy sauce at home, on your own. Everything will work out!

Herring with garnish

Recipe for salted herring with a side dish of boiled potatoes, carrots, beets, green peas, onions, boiled eggs, cucumbers and herbs.

Kulebyak

Traditional Russian food. In this Kulebyak recipe, this closed pie with heavy fish filling.

Baked salmon with garlic and mustard

A delicious dish can be prepared in 30 minutes. One of these is baked salmon with garlic and mustard. Very simple preparation, but the result is worthy of a good restaurant.

Pink salmon in foil

Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and fast, but the fish turns out just excellent.

salmon pockets

Salmon pockets are simply amazing. holiday dish capable of becoming worthy decoration any table. They are preparing quite, but the result is beyond words! :)

Steamed fish with herbs

Steamed fish with herbs - quick and easy to prepare, but very healthy and tasty dish. Requires a steamer.

Pollock in the oven

Pollack baked in the oven is very tender and tasty. Pollock - excellent diet dish and a way to diversify the diet of those who are dieting or fasting.

Salmon fillet with steamed olives

Salmon fillet with steamed olives is the most delicious, tender and, what is more important, the healthiest dish. The fish is incredibly tasty and just melts in your mouth.

Steamed fish

Basic Recipe cooking fish fillet or steamed fish steak. In a similar way, you can cook almost any steamed fish - except that the cooking time will be different.

Tilapia for a couple

The recipe for steamed tilapia is for your attention. Tilapia gained popularity due to the delicate taste of its white meat containing a lot of protein, but little fat. Tasty and healthy.

Steamed fish in a slow cooker

I suggest you make sure that healthy can be tasty. Steamed fish is a very light, tasty and incredibly healthy dish. Read the recipe!

Cod in Polish

Very interesting recipe cooking cod - with eggs, butter and herbs. Try it and see for yourself - I'm sure you'll love the simple Polish cod recipe! ;)

Pike in sour cream

Delicious, tender, creamy taste sour cream ... Not a pike, but a charm. This simple recipe for pike in sour cream will prove that pike meat is not at all dry, you just need to be able to cook it correctly.

Capelin stewed

Stewed capelin - what could be more beautiful for lovers of this delicious fish? This dish is prepared quickly and easily. Let's get to the recipe without further ado ;)

Fried herring with dill and mustard

Recipe fried herring with dill - for all lovers fish dishes. This dish is one of classic dishes Dutch traditional cuisine.

Capelin in batter

Do you want something like this but don't know what? Then I propose a signature dish of coastal Odessa cafes - capelin in batter. I promise it will be delicious! Especially capelin in batter will appeal to men;)

Tench fried

Many of us have never tried this. delicious fish like tench. It is very easy to cook and a real pleasure to eat. So - I tell you how to cook fried tench. Cook and enjoy!

Sea bass baked

Sea bass baked - a test dish that has not only excellent taste, but also a very attractive appearance. The fragrance delights and inspires. The dish shatters in a moment. Try it!

Pollack stew

Pollock stew according to this step-by-step recipe is prepared quickly and easily. To prepare the dish, we use a minimum of products, but the taste of the dish still turns out to be rich and interesting.

Soup from zander

Soup from pike perch - a delight for the soul and for the stomach! This recipe was brought back from a trip to Finland. I advise you to cook it - pike-perch soup turns out to be very tasty, satisfying and nutritious.

Salad with tuna and cucumber

Light, low-calorie, delicious salad. Greens and cucumbers smell like spring, and the absence of heavy mayonnaise has a positive effect on your figure. So cook, eat and get ready for the summer.

Dorada in Provence

The cuisine of Provence is closely related to fish. It was from there that this recipe for gilthead in Provence came to us. The fish turns out very fragrant and tasty, and it is not difficult to cook it. Try it and you won't regret it.

Dorada in Moroccan

Moroccan Dorada is very easy to prepare and has a very pleasant taste. delicate taste. Perfect for small friendly gatherings with a glass of beer.

Pink salmon in sour cream

Pink salmon in sour cream - good dish which both adults and children love. The taste of the dish is rich due to the presence cheese crust, and the pink salmon itself, baked in sour cream, comes out tender and juicy.

Salmon carpaccio

Salmon carpaccio - very tasty cold appetizer from the category of delicacies. The beauty of this dish lies in the combination of arugula and thinly sliced salmon fillet. By the way, it cooks very quickly.

Pink salmon in the sleeve

Today I offer you a minimalist recipe for pink salmon cooked in a sleeve. Pink salmon in the sleeve turns out to be low-calorie, but saturated with useful substances. Good weekday lunch or dinner.

Pollock in batter

Pollack in batter is a great appetizer that will be in demand on any holiday table. Good for buffets. However, it can also be served as a hot dish with a side dish.

Pink salmon in batter

Pink salmon in batter is a very simple dish. For its preparation, a minimum of products is required, but it turns out an excellent fish! I offer my step by step recipe pink salmon in batter with photo.

Sea bass in the oven

Sea bass in the oven according to this recipe is very tasty and incredibly beautiful. We will cook perch in the oven along with vegetables. So, a step-by-step perch recipe with a photo.

Pollock with vegetables

I present to your court a very beautiful and sumptuous dish- pollock with vegetables. A step-by-step recipe with a photo will tell you how to quickly and easily turn an ordinary dish into a real culinary masterpiece.

Baked pollock

Baked pollock is prepared simply, quickly and easily, and the result is a dish that is tasty and satisfying. To your attention - a step-by-step recipe for baked pollock with a photo, according to which everyone can cook a dish!

Fish with rice in a slow cooker

Tasty, healthy, dietary dish for the whole family - from grandmothers to kids. tender fish and crumbly rice. A multicooker will facilitate the cooking process and free you up time for yourself. Forward!

Escabeche from dorado

Escabeche is a fish dish marinated with vegetables. The most simple fish, aged under this marinade, acquires an exquisite taste. I advise you to try this recipe.

Pink salmon cutlets

Great Recipe, which is worth taking into account - these are pink salmon cutlets. This recipe with a photo will tell you how to cook tender, juicy, satisfying and very tasty fish cakes.

Mackerel in the sleeve

Today I will tell you how to make mackerel in the sleeve. Very helpful and tender dish. This recipe is very useful for those who count calories and take care of their health.

Mackerel roll

Very tasty snack- mackerel roll. Many find mackerel too oily and odorous, but fish cooked according to this recipe will appeal to even picky eaters and gourmets.

Bream with mushrooms

The bream is one of my favorite fish. And bream with mushrooms cooked in the oven is just the ultimate dream. The fish fillet always turns out soft, and the mushrooms give a peculiar flavor.

Grilled Mackerel

Grilled mackerel is tender, tasty and low calorie meal, easy to prepare. You can cook as home oven, as well as in nature. The dish will not leave anyone indifferent! ;)

Smelt in the oven

Exists great amount smelt recipes. Most often it is fried or marinated. Have you tried cooking smelt in the oven? No? I advise! It comes out delicious and very fast food.

Fried smelt

Smelt is a small fish, beautiful and very tasty. I want to present to your attention a simple recipe for cooking fried smelt. The fish turns out tender, albeit with a crispy crust.

Ear from carp

Fish soup is one of my favorite dishes. An ear from this simple and accessible fish turns out to be very personal, especially if you cook it correctly. I share a recipe for a good fish soup from crucian carp.

The meat of the inhabitants of salt waters is more rigid and less fatty, therefore heat treatment should be deeper, but not quite long.
I think there is no need to convince you of the benefits of sea fish. Moreover, not so long ago we have already found out what are the advantages of sea fish. Now I propose to talk about what needs to be done in order to get a truly tasty and healthy sea fish dish.

The meat of the inhabitants of salt waters is tougher and less fatty, so the heat treatment should be deeper, but not too long. With prolonged cooking or stewing, sea fish completely loses its structure, turns into an unappetizing and tasteless mass, and most importantly, prolonged exposure to heat contributes to the loss of vitamins.

Third, buying sea fish, it must be borne in mind that after cleaning and gutting, only one third can remain from it. Therefore, buying fish fillets is often more profitable and more convenient. By the way, fish that live in sea water never use their heads as food, since it is in it that harmful substances are deposited.

Next ... It must be remembered that if you buy frozen fish, then you need to defrost it before cooking. You can do this in cold water, and to prevent the loss of minerals in the water in which the fish thaws, you need to add table salt(based on 5 g per 1 liter of water). But what you can’t do in any case is to use warm and hot water, because after defrosting the fish will become flabby, tasteless and lose all useful substances. Fish fillet defrosted in the usual way without using water. After thawing, both fish and fillets should be washed with cold water.

Sea fish is cut in different ways (it depends on what you want to cook from it), but there is still a general sequence of actions:

1. Remove the dorsal fin.
2. We clean the fish from scales (start from the end).
3. After cleaning, we make a longitudinal incision on the belly.
4. Carefully gut the fish so as not to damage the gallbladder.
5. We wash the fish and cut it into pieces of the required size.

Bon appetit, good health and good health!

Fish dishes- the most important source of essential fatty acids. Therefore, if you want to stay young, vigorous and healthy, do not forget to cook fish dishes at least a couple of times a week. Here you will find delicious and healthy recipes for fish dishes, as well as tips on how to cook fish so that it retains its nutritional and taste qualities to the maximum.

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Buying a herring is a real roulette. Even if you have looked after a delicious lightly salted herring, this does not mean that you will bring home the one that you tried. So let's not tempt fate...

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Cod is characterized by tender and quickly digestible meat, which is why it was brought into the category dietary products. Prepare these delicious and unusual meatballs, hake or pollock fillets are also suitable ...

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If you are planning to cook something unusual and original from fish and seafood, then by all means try this traditional spanish dish. By the way, cooking paella is not so false ...

For this dish, we need a kilogram or a little more fresh cod. It is better to take fish fillets already peeled from ridges and bones. We proceed from the calculation of one such piece per person ...

Anyone who loves seafood will definitely appreciate this light salad with delicate taste. In addition to traditional squid, eggs and cheese, it includes fresh tomatoes and bow. It is thanks to...

For this recipe, we need a whole large fish, although theoretically it can be taken in pieces. True, in this case, the presentation of this fish dish will turn out to be not so spectacular ...

Who does not remember the famous phrase about the aspic from the movie Enjoy Your Bath. So that the dish does not work out, like the main character, it is enough to follow a few simple rules. One of them: the broth is being cooked ...

Trout meat is tender and tasty, rich in vitamins and valuable fatty acids. This is one of the few products that is desirable to cook immediately, avoiding freezing ...

Trout.. The name alone sounds so delicious... Trout can be cooked different ways: just fry, bake in a sleeve, or you can make trout, stuffed with mushrooms, nuts and olives ...

For fish pie zander, catfish, trout, salmon, cod, perch are perfect, but in principle this delicacy can be prepared from almost any fish, even canned. Ingredients: pike perch, onion, dill, dough...

Want to impress your guests with a special dish? Then prepare this festive salad with shrimp and melon. Refined taste and the original presentation of this dish will only enhance the atmosphere of the holiday...

This simple and delicious seafood dish is perfect for a picnic. As auxiliary equipment, we need small wooden skewers and barbacoa...

To prepare this dish we need fresh tuna, cut across into plates one and a half to two centimeters thick. Remove the skin from each plate and remove the central ridge ...

If you press your finger on the skin, the notch does not form or disappears very quickly.

Fish are easier to scale if you first cut off the fins with kitchen scissors.

If bile is accidentally touched during gutting, then immediately rinse the fish, and then rub salt on the places where the bile got into. Rinse the fish thoroughly after a couple of minutes.

We read here how to gut a fish so as not to crush bile.

Fish, like meat, should be fried quickly and in a well-heated pan. Long frying over low heat "spoils" the fish, worsens its taste and nutritional value. This is due to the fact that when heated, proteins lose their ability to retain moisture, and the fish dries out. To cook fish deliciously, you must adhere to the main rule: as soon as the fish is no longer raw, we stop frying, boiling, etc.

To Fried fish had a delicious crispy crust, fry the fish on hot pan without cover.

To prevent the fish from curling during frying, we make several cuts on the surface of the skin.

When frying, do not pierce the fish with a fork or knife, as this violates the integrity of the fried crust, and fish juice flows out into the pan. As a result of the loss of moisture, the fish becomes dry.

Any fish dish will taste better if you use sea salt.

To boiled fish It turned out tastier, cook it in a small amount of water. Fish can be cooked whole or in large pieces.

Boiling is a kind of cooking when the fish is boiled in a very small amount of water. With this method, the fish turns out to be tastier, in addition, nutrients are better preserved.

Sturgeon fish has a pleasant natural smell and delicate taste, so we use a minimum of spices when preparing sturgeon dishes.

If the fish smells like mud, wash it in cold, very salty water. When cooking, add onions, spicy roots, spices. If we cook pike, catfish, cod or flounder, then add one and a half glasses cucumber pickle for every liter of liquid.

Fish dishes have a special place in the cuisines of almost all countries. Fish is an inexhaustible source of benefits for our body, not to mention palatability. But in order for the fish to please us with its taste, it is very important to cook it correctly.

The oven is an indispensable assistant in the kitchen, it allows us to save time on cooking and preserve the benefits of food. Properly cooked fish in the oven retains a maximum of useful substances, vitamins, microelements. A pot, a frying pan, a double boiler - all this can easily replace your oven if you apply some tricks when cooking.

We are pleased to present you some simple, but very appetizing and healthy recipes for fish dishes cooked in the oven.

What you need to know before you start cooking fish?

To make fish dishes bring only pleasure, use useful tips, which will help you avoid mistakes when buying and storing basic products.

When buying fresh fish, pay attention to its appearance. The scales should be smooth, shiny, evenly slippery from natural mucus.
A swollen belly of the fish indicates that the product is already stale. The cloudy, rumpled-looking eyes can also speak of the same.
Only a fishy smell should come from the fish, without any impurities, especially chemical ones. If something in the smell bothers you, for example, a too sharp and unpleasant shade, it is better to refuse the purchase.
When buying fresh-frozen fish, choose whole carcasses, with the head. Thus, you can protect yourself from acquiring a low-quality product, and you can cook fish soup or aspic from the heads.
If you bought live fish, then when gutting it, thoroughly rinse the carcass under. The remains of overcooked food, viscera and gallbladder will spoil the whole dish.

Please note: if there is a fisherman in your family, then you probably know how to properly clean fish. The main thing is to completely get rid of the scales, because large hard scales can spoil the impression of the dish.

And now we will discuss what we need in cooking:

fish (any, depending on the recipe);
salt;
carrot;
ground pepper, black or red;
salt;
greens - onions, dill, parsley, cilantro, etc .;
oven;
baking sheet;
foil or cooking sleeve made of heat-resistant polyethylene.

All this should be at your fingertips, and the availability of other ingredients depends on the conditions of the recipe.

Pink salmon stuffed with vegetables, baked in foil

For this dish you will need:

pink salmon carcass with head - 1 pc.;
onion - 1 pc.;
butter - 50 gr.;
medium-sized carrots - 1 pc.;
lemon - 1 pc.;
salt, pepper, herbs to taste.

Tip: for fish dishes that need to use lemon, give preference to fruits with a thin skin.

Clean and rinse the fish thoroughly, dip it with a napkin to get rid of excess moisture. Grate carrots on coarse grater and cut the onion into half rings. Pass the vegetables in a pan in vegetable oil.
Prepare a mixture of salt and pepper, rub the pink salmon carcass inside and out with it. Stuff the belly of pink salmon with passivated vegetables, put slices and a few circles of lemon. Place the remaining lemon slices on top. Carefully wrap the fish in foil and seal the edges carefully.
Preheat the oven to 180 degrees, and send the fish into it on a baking sheet for about half an hour. If you want pink salmon to be covered golden crust, 5 minutes before done, unfold the foil and return the baking sheet to the oven.

The salmon is ready! All you have to do is free it from the foil, put it on a plate or tray and decorate with greens.

Master class cooking pink salmon in photos

Make sure pink salmon is fresh Gut and rinse the fish thoroughly Chop the onion Grate carrots sauté vegetables in oil Mix salt, pepper, spices, rub the fish with the mixture and stuff it with vegetables Wrap pink salmon in foil and send to a preheated oven

Carp in sour cream - a classic of the genre!

Cover the pan with foil or parchment paper brush with vegetable oil. Lay crucian carp, having previously greased them with a small amount of salt and spices from the inside, or stuffed with sautéed vegetables. Pour in the sour cream and seasoning mixture.

The oven must be preheated to 180 degrees. Before sending the baking sheet there, hold the fish in sour cream marinade about 10-15 minutes. Bake for about an hour. After that, leave the crucians to “languish”: while the oven is turned off to cool, the dish will be completely cooked, but will not cool down; half an hour is enough.

Remove the baking sheet from the oven, put the carp on a plate and sprinkle with herbs.

Fish fillet baked with potatoes in milk sauce

This dish can diversify the everyday menu and decorate the festive table. It is very easy to prepare and does not require any special expenses from you.

For cooking you will need the following ingredients:

fillet of any fish, boned - 800 g;
potatoes - 10 pcs.;
onions - 2 pcs;
low-fat sour cream (10%) - 250 ml;
milk - 300 ml;
hard cheese - 100 gr;
flour - 2 tablespoons;
salt, pepper, ketchup - to taste.

Onion finely chop or grate. Spassirovat in vegetable oil with the addition of flour and hold on low heat for a couple more minutes. Add ketchup, sour cream, mix thoroughly to a uniform mass, simmer. Pour in the milk and boil, stirring, for another 5 minutes. Season with salt and pepper.

Cut the boiled half-cooked potatoes into slices and place them on the bottom of the mold or baking sheet. Arrange the fish fillets on top and pour over the prepared sauce. Preheat the oven to 220 degrees, cook the dish for 40 minutes. Remove the form from the oven, sprinkle the fillet with grated cheese and return for another 5-10 minutes, until a golden brown crust forms.

Tip: You can use cauliflower or broccoli instead of potatoes.

Sprats at home

Well, how can you not love sprats, which have long been an integral part of our lives? It turns out that it is not necessary to buy them in the store. Sprats, which are no different from the Baltic ones we love, can be made independently from sprat, sprat, herring, bleak and other small fish.

So, you will need:

fish - 1 kg;
vegetable oil - 200 g;
strongly brewed black tea - 200 g (filtered, without tea leaves);
salt - 1 tbsp;
sugar - 1 tsp;
pepper - to taste;
bay leaf - 5-7 pcs.

Rinse the fish thoroughly and remove the heads and entrails. Place on the bottom of a mold or baking sheet Bay leaf. Evenly arrange the fish, sprinkle with salt, sugar, pepper, pour oil and cold.

Preheat oven to 170 degrees. Insert the baking sheet into the oven and cook for 2 hours. During this time, excess water will evaporate, and the tea leaves will completely soak each fish. By the time the dish is ready, the level of liquid in the pan should decrease by 2/3.

Remove the fish from the oven and let it cool. Parsley and dill, as well as green onion would be a great addition to this dish!

Fish cutlets baked in the oven

Fish cakes are much healthier and easier to digest than meat ones, and besides, they can become a real decoration for any table. Fish fillet cutlets are very easy to prepare, you can experiment with the ingredients and in any case get a great dish that your family and guests will love.

Traditionally used for stuffing big fish. The easiest option, especially if you like fishing, is a large pike. For frying or baking, it is not very good, but for minced meat for cutlets - just right! Pike meat has the necessary rigidity and does not spread when ground.

For cutlets you will need:

fish fillet, boned - 500 g;
lard - 150 g;
semolina - 4 tablespoons;
chicken egg - 1 pc;
medium-sized carrots - 1 pc;
large onion - 1 pc;
garlic - 2 cloves;
mayonnaise - 50 g;
salt, pepper, seasonings - to taste.

Twist the fish fillet, bacon, onion through a meat grinder, add grated carrot and crushed garlic. Knead the minced meat by driving in an egg and adding salt and spices. Semolina will help to hold the minced meat if it turned out to be liquid.