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In fact, under the "sea tongue" we are offered a fillet of Vietnamese pangasius catfish. This catfish is very famous among aquarists and they call it "shark" catfish, because its dorsal fin is very reminiscent of the fin of the most dangerous marine predator. In fact, there are a dozen species of catfish in the genus Pangasius, and sometimes even ichthyologists do not know the difference between them. Pangasius grow to gigantic sizes - 3 meters, but they usually sell fish fillets that have reached a size of 0.5 meters. Pangasius is grown on farms that are not located on the great Vietnamese Mekong River. Usually, they reach a marketable size already in the first year of life. This is what attracted Vietnamese fish farmers to pangasius - precocity. IN Russian conditions while in industrial scale This fish is not farmed. There is only one reason - catfish are very thermophilic. Ponds with them in our conditions should be heated, which means that their meat will cost much more than imported ones. The meat is soft, virtually boneless. It reminds me a lot of the meat of our common catfish. That's what the "sea tongue" is, in fact, which is sold in our stores.
I bring to your attention recipes for dishes from the sole or pangasius.
SEA LANGUAGE on VEGETABLE PILLOW
Products:
1kg of sole, 1 small head of cabbage, 1-2 sweet peppers, 1-2 onions, parsley and dill, lemon juice, vegetable oil, black ground pepper, salt.
For sauce: 1/2 cup water, 4-5 tbsp. spoons of mayonnaise, 1 tsp. vegeta spoon.
Cooking method:
1. Coarsely chop the cabbage, onion and seeded Bell pepper cut into rings.
2. For sauce, combine mayonnaise with vegeta, dilute with 1/2 cup of water, mix.
3. Cut the fish into fillets, cut portioned pieces, sprinkle lemon juice, lightly salt and pepper.
4. Pour onion rings on the bottom of a greased form, put cabbage and sweet pepper on top in an even layer. Put on vegetables fish fillet. Pour everything with the prepared sauce, sprinkle with coarsely chopped herbs. Bake in an oven preheated to 200-200°C for 40-45 minutes. 
SEA LANGUAGE with VEGETABLE JULIEN
Products:
1kg sole fillet, 2 onions, 1 carrot, 2 different sweet peppers
colors, 200gr. green beans, 100 ml cream, 1 tbsp. flour spoon, 1 tbsp. spoon butter, vegetable oil for frying, ground crackers for breading, 100g. cheese, 2-3 garlic cloves, ground black pepper and salt to taste.
Cooking method:
1. Cut the fish fillet into small pieces. Salt, pepper to taste, bread in breadcrumbs and fry in vegetable oil.
2. Chop the onion, grate the carrots, cut the rest of the vegetables into strips and fry in vegetable oil, salt and pepper to taste. Pour in cream and simmer for 5 minutes
3. Pass the flour in butter, add to stewed vegetables, stir and remove from heat.
4. Peel the garlic, chop finely and season the vegetables with it.
5. Put the fried fish in cocottes, put vegetables on top, sprinkle with grated cheese and bake in the oven until tender.
SEA LANGUAGE with APPLES and PUMPKIN
Products:
1kg sole, 3 apples, 300g. pumpkins, 1-2 onions, 1 tsp. a spoonful of butter, 100g. sour cream, 1 cup fish or meat broth, lemon juice, ground black pepper and salt to taste, chopped herbs to taste.
Cooking method:
1. Cut the fish into fillets and cut into small cubes. Salt, pepper and sprinkle with lemon juice.
2. Peel apples and pumpkin from peel and seeds and cut into cubes. Peel the onion and chop into half rings.
3. In a saucepan greased with butter, put the chopped apples, pumpkin and onions. Salt, pepper and place the fish on top.
4. Pour in the broth, bring to a boil over low heat and cook for 15-20 minutes.
5. Remove the finished fish and transfer it to a deep ceramic dishes. Add sour cream to the contents of the saucepan, mix, fill the fish with the resulting sauce and let it brew under the lid. Decorate with chopped herbs.
SEA LANGUAGE with GREEN ONIONS and TOMATOES
Products:
600-800gr. sole fillet, 400g. green onions, 2 tomatoes, 2-3 garlic cloves, 1-2 tbsp. tablespoons flour, 4 tbsp. spoons vegetable oil, ground black pepper, salt.
Cooking method:
1. Cut the fish fillet into portions, salt, pepper, bread in flour. Fry on both sides in vegetable oil.
2. Put finely chopped onions and sliced tomatoes into a saucepan with heated oil. Fry for 3-5 minutes, add a few tablespoons of garlic crushed with salt hot water. Simmer another 5 minutes.
3. Dip the fish into the prepared sauce, simmer under a lid over low heat until cooked.
SEA LANGUAGE with APPLES and CHEESE in FOIL
Products:
1kg sole fillet, 4 apples, 100g. grated cheese, 4st. spoons of sour cream, salt.
Cooking method:
1. Salt the fish fillet. Peel the apples, remove the core, then cut into half rings.
2. Put apples on the fish layer, sprinkle with grated cheese and cover with the second fish fillet. Brush with sour cream and wrap in foil.
3. Bake in the oven at 180°C for 15-20 minutes.
CUTTERS FROM SEA LANGUAGE
Products:
1kg sole, 400g. cabbage, 1/3 cup rice, onion, 2 raw eggs, flour for breading, vegetable oil for frying, 250 ml sour cream, 2 tbsp. spoons tomato sauce, ground black pepper and salt to taste, chopped dill and parsley.
Cooking method:
1. Cut the fish into fillets, cut into pieces. Chop the cabbage and pass through a meat grinder along with the fish.
2. Boil rice in salted water until half cooked, drain in a colander and let cool.
3. Peel the onion, finely chop and sauté in vegetable oil until golden brown.
4. Combine the prepared products, beat in the eggs, salt, pepper and mix well.
5. Form small oval-shaped meatballs from the resulting mass, bread in flour and fry in vegetable oil on both sides.
6. Transfer the meatballs to a saucepan and pour with a mixture of sour cream and tomato sauce, add Bay leaf and simmer covered over low heat for 10-15 minutes.
7. Transfer the finished meatballs to a dish, pour over the sauce in which they were stewed, and sprinkle with dill and parsley. 
MUFFINS from MARINE LANGUAGE
Products:
500gr. sole fillet, 2 eggs, breadcrumbs, 1-2 tomatoes, 1 sweet pepper, 50g. grated cheese, butter for greasing molds, mayonnaise as needed, ground black pepper and salt to taste, chopped green onions.
Cooking method:
1. Chop the fish fillet very finely, beat in the egg, salt, pepper and add so many crackers to get a thick homogeneous mass.
2. Cut the tomatoes into thin slices, pepper into strips.
3. Lubricate portion molds with oil and fill them with fish mass.
4. Place tomatoes and peppers on top. Sprinkle with cheese and bake hot oven 15 minutes.
5. Then put 1 tsp in each mold. a spoonful of mayonnaise, sprinkle green onions and bring to readiness in the oven.
MARINE LANGUAGE IN GREEK
Products:
500gr. sole fillet: 2 onions, 1 tomato, 2 boiled eggs, 100gr. grated cheese, 2 cloves of garlic, mayonnaise, vegetable oil, suneli hops, salt.
Cooking method:
1. Cut the fish into pieces, salt, fry in vegetable oil. Separately, fry the chopped onion rings.
2. Finely chop the tomatoes and garlic, mix. Coat the fish with the resulting mass, put it in a mold. Place the onion rings and egg circles on top. Pour with mayonnaise, sprinkle with suneli hops and grated cheese. Bake in preheated oven for 15-20 minutes.
SEA LANGUAGE on a WATER BATH
Products:
500-600gr. sole fillet, 2 onions, 2 carrots, 1/2 red sweet pepper, dill, 1/4 cup vegetable oil, 1 tsp. spoon of fruit vinegar, 1 tsp. a spoonful of sugar, black ground pepper, salt.
Cooking method:
1. Cut the fish fillet into small pieces, salt and pepper.
2. Cut the onion into thin half rings, rub the carrots on coarse grater or cut into thin strips, pepper cut into strips. Coarsely chop the dill.
3.In warm liter jar layer onions, carrots, fish, dill. We repeat the layers to the shoulders of the jar. Pour all this with vegetable oil, whipped with vinegar and sugar. Cover the jar with a lid and put in a saucepan with warm water. We cook in a water bath for 40-50 minutes.
MARINE LANGUAGE in CLAIR
Products:
500-600gr. sole fillet, juice of 1 lemon, vegetable oil for frying, salt, pepper to taste, dill and parsley.
For batter: 2 eggs, 2 tbsp. tablespoons flour, 1 tsp. a spoonful of sour cream, salt, pepper to taste.
Cooking method:
1. Cut the fish fillet into small pieces, salt, pepper, sprinkle with lemon juice (1/2 lemon). Leave for 15-20 minutes to marinate the fish a little.
2. Prepare the batter: mix the egg with flour, add sour cream, salt, pepper to taste and beat well so that there are no lumps (if the batter is too thick, add a little water, if it is too liquid - flour).
3. Dip the fish fillet into the batter and fry on both sides in hot vegetable oil until tender.
4. We put the hot fish in a deep bowl or pan, sprinkle with herbs and pour over the remaining lemon juice. Cover with a lid and shake a couple of times. Let it brew for 15-20 minutes and serve. 
Recipe Description:
In any supermarket in the frozen fish section, you can find pangasius or sole fillets. This fish is quite oily, but very tasty. Therefore, it needs, so to speak, a “lean” side dish with light dressing, then there will be benefits and satiety from eating.
Pangasius in batter
Ingredients:
- pangasius fillet;
- flour;
- egg;
- salt, pepper, lemon;
- vegetable oil for frying.
Calculate the amount of fish individually for your family. For example, 1 piece of fillet is enough for a dinner for 3 people.
Cooking method:
Wash the pangasius fillet, dry it, cut it into pieces and season with salt and pepper. Add juice of 1/2 lemon. Mix and leave to marinate for 10-20 minutes.
14.03.2018
Don't know how to cook sole? It's very easy to make in the oven! When baked, it will not burn and will not fall apart. Today we are preparing the sole in the oven. The recipes with photos that we have selected are suitable for compiling a daily and festive menu.
Elementary, but very tasty! The easiest way to cook sole
If you have only one ingredient available - sole, in foil in the oven you can cook it very tasty by adding spices and lemon.
Ingredients:
- sole - 2 pieces;
- salt;
- greenery;
- lemon - half a citrus;
- pepper.
Cooking:
You can bake sole fillet in the oven for a very original way- in the form of appetizing rolls. This dish looks very elegant and will decorate any holiday table.
Ingredients:
- sea tongue (fillet) - 200 g;
- garlic - 1-2 cloves;
- fresh parsley - a few branches;
- mustard - 1 table. spoon;
- green onion feathers;
- butter - 4-5 table. spoons;
- salt;
- breadcrumbs - 150 g;
- pepper;
- lemon peel - 1 tsp. spoon.
Cooking:
It is enough to have a little free time and a minimum of ingredients to cook hearty meal- sole in the oven with cheese. The fish can be pre-marinated in lemon juice, but even without it, it will turn out juicy and very tasty.
Ingredients:
- fish fillet - 2 pieces;
- breadcrumbs - 1 cup;
- hard cheese - 150 g;
- salt;
- vegetable oil - 2 table. spoons;
- spices for fish;
- melted butter - 3 table. spoons.
Cooking:
A successful combination - sole and vegetables!
You will get a complete and very healthy second course if you cook the sole with vegetables in the oven. The whole process will only take a little over an hour.
Ingredients:
- sole - 2 pieces;
- onion turnip - 2 pieces;
- potatoes - 1 kg;
- carrots - 2 pieces of medium size;
- salt;
- a mixture of peppers;
- olive oil;
- mayonnaise (or sour cream) - 6 table. spoons.
Cooking:
Perfection of taste - sole and tomatoes
In terms of taste, sole is best combined with tomato. In the oven, the dish will be cooked in own juice, so it will remain dietary, but it will turn out to be quite satisfying.
Ingredients:
- peeled sole - 4 things (about 700 g);
- tomatoes - 4 tomatoes;
- feather onion - a bunch;
- lemon - 1 piece;
- thyme;
- olive oil - 50 ml;
- garden greens;
- salt;
- bay leaf - 4 pieces;
- pepper;
- coriander seeds.
Cooking:
- Rinse the fish. Dry with paper towel.
- Cut each fillet in half.
- Wash the green onion. Cut into pieces up to 4 centimeters long.
- Wash the tomatoes. Cut into thick circles.
- Lemon rinse hot water. Cut into thin slices.
- cut four large pieces foil (you should have 4 servings of fish).
- Lay out the foil on a baking sheet.
- Place a layer of lemons in the center of each piece of foil. Place tomato rings on top of them in a single layer. Lay the sole on top.
- Pepper the fillet and sprinkle with salt.
- Arrange chopped onion feathers, bay leaf, thyme, coriander and a sprig of parsley on top.
- Drizzle everything with olive oil.
- Wrap the fillet with tomatoes and herbs in foil.
- Bake the dish in an oven preheated to 200 ° for 30 minutes.
You have become the owner of such a delicacy as sole fillet, and do not know what dish to cook with it? In this article you will find several amazing recipes, which will not be difficult to repeat even for a novice cook.
How to distinguish the real "sea language"
Sole fillet, the photo of which will repeatedly appear in the review, is a rather expensive product. However, few people know that in modern supermarkets under this name a certain type of pangasius is hidden. Why is this happening? The thing is that the sole is a heat-loving fish, which is not so easy to grow on an industrial scale.
How to distinguish sole from pangasius? Here are a few criteria that allow you to understand that this is not a substitution in front of you:
- White fillet.
- Large pieces.
- No thick ice crust.
Do you have a delicacy? Then study this article and figure out how to cook sole fillet to keep it juicy and nutritious. We have brought for you the most "delicious" recipes.
The easiest way to cook fish
Many restaurants offer seafood fillet on their menu. lemon sauce. And this is a great solution, because the fish, in the process of cooking, does not lose its taste qualities and stays juicy.
What ingredients do you need to prepare to create such a simple dish? Here they are:
- fish fillet - 0.4 kg;
- oil - 60 g;
- flour (it is better to take wheat) - a couple of tbsp. l.;
- spices (pepper and salt) - to your taste;
- lemon - 1 pc.;
- greens - for decoration.
Walkthrough:
- Defrost fillets in cold water(without use microwave oven). Otherwise, the finished dish will turn out dry and less nutritious.
- Treat the fish with spices and flour on both sides, and fry in a pan with the addition of half a serving of butter for 3 minutes. Be careful when flipping (use a plastic spatula to avoid damaging the appearance fillet).
- Transfer the fillet to a plate (if necessary, remove excess fat with a paper towel).
- Take a lemon, rinse, cut into small pieces. Put the rest of the butter on a hot frying pan, add three or four slices of lemon and herbs. Cook the sauce over low heat until the oil is completely melted.
- Remove from heat and pour sauce over cooked fish.
This is how easy it is to cook juicy fillet sea language, which will not differ in taste from a restaurant delicacy.
Delicious fish from the oven
You can surprise friends and family if you cook a dish such as fillet, the recipes of which are numerous and with the most diverse set of products. But here's the problem: to get the right ingredients there is no possibility, and only an hour is left for cooking. There is a way out - use the proposed recipe and save time for yourself.
Ingredients: fillet - 0.5 kg, salt, pepper - to your taste, breadcrumbs - 200 g, plum oil. - 60-70 g, soft cheese- 100-150 g, foil.
The cooking process is as follows:
- Preheat oven or oven to approximately 200°C.
- Prepare a baking dish (line it with foil and grease with oil).
- Season the fillet with spices on both sides.
- In a separate deep bowl, mix breadcrumbs, cheese and butter.
- Dip fillets in breadcrumbs and place on foil.
- Place the heat-resistant form in a preheated oven and stand for 17 minutes.
- At the end of the baking time, check the readiness of the fillet (if it seemed damp to you, then leave for another couple of minutes).
Serve on the table as a separate dish, sprinkled with plenty of breadcrumbs, or with a side dish (a pillow of mashed potatoes or rice will be an excellent addition).
If you have extra time, then do not be too lazy to marinate the sole fillet in lemon juice. This will add ready meal juiciness.
Sole and potato casserole
As a child, many loved potato casserole with meat. Why not create a similar fish dish?
For getting original dish will have to prepare:
- fillet - 2 kg;
- potatoes - 5 pcs.;
- medium bulbs - 2 pcs.;
- low-fat cream - 200 ml;
- medium carrot - 1 pc.;
- spinach - 300 g;
- spices - to taste;
- lemon - 1 pc.;
- butter - 100 g.
The cooking process is not complicated, but there are some nuances that should not be missed:
- Put the oven to heat up to 200 ° C.
- Peel potatoes, cut into small cubes(1 * 1 cm), pour water, add salt and put on fire. Boil for approximately 20 min.
- Saute the spinach in a frying pan with the addition of oil and nutmeg. Pour into a baking dish.
- Salt the fillet, pepper, sprinkle with lemon juice. Distribute the finished fish in a thin layer (place it directly on the spinach).
How and with what to serve?
The sauce is prepared as follows: onions are browned in a pan, grated carrots are fried, cream is added and grated cheese is added a couple of minutes before readiness (about half of the prepared portion).
Important: pour in the cream gradually.
Pour sauce over fish. And set aside the form. By this time, the potatoes are cooked, which means that it's time to prepare the final layer of the future casserole. To do this, you need to: pour water from the pan, mix potatoes with grated cheese and put the resulting mass on top of the fillet seasoned with sauce.
Place the filled heat-resistant form in a preheated oven and hold for 30-35 minutes.
Remove the casserole from the oven, cut into pieces and serve as a separate dish.
The taste of the dish is excellent, and fish stuffing doesn't seem dry. Even the pickiest gourmet will not be able to resist such delicacy. Cook to your health, surprise your family, colleagues and receive praise in the form of empty plates and happy faces of others.
Sole with tomatoes and cheese in the oven - this is very easy to prepare, but incredibly tender, juicy and tasty dish! You can cook any fish fillet in this way. If, for some reason, fatty fish is not suitable for you, then you can use cod or tilapia. This cooking method, which I will discuss below, will make any fish incredibly tender, juicy and fragrant! Despite all the seemingly simplicity of preparation, the dish turns out to be just great in taste and is quite suitable not only for a family meal, but also for any holiday table. Can be served on its own or as hot appetizer, and with any side dish of your choice. Do you want to quickly and satisfyingly feed your family or surprise with a tasty and not banal dish? welcome guests I recommend you check out this recipe. Everything is very simple, as fast as possible and affordable, any housewife will cope with the recipe, try it!
Ingredients:
- sole fillet - 500 grams.
- tomatoes - 3 pcs.
- cheese - 120 gr.
- breadcrumbs for breading - 60 gr.
- lemon - 1/3 pc.
- salt - to taste
- spices - to taste
- mayonnaise - to taste
- vegetable oil, in fact.
- Servings Per Container: 6.
How to cook sole fillet in the oven:
Defrost the fish fillet room temperature, rinse with water and lightly wring out excess moisture with your hands. Then dry well on all sides with a paper towel. 
Cut each fillet into 2-3 pieces, depending on its size and desired serving. Put in a deep bowl, add salt to taste, lemon juice and any favorite spices. I already have a ready-made seven for fish, which includes coriander, dried vegetables, paprika, turmeric, pepper, parsley, thyme and leeks. Thoroughly mix the fish with your hands, rubbing salt and spices into it and leave to marinate for 20-30 minutes. 
Then roll each piece on all sides in breadcrumbs. 
Place in a hot skillet and fry over medium heat on both sides until light golden brown.
Transfer the fried fillet to a baking dish. 
On top of each piece of fish, grease with mayonnaise and put a sliced tomato in circles. 
Grate cheese and sprinkle on top. I had soft cheese, so I just sliced it and spread it on top. In general, absolutely any cheese is suitable here, the main condition is that it must melt well in the oven. 
We send the form to the preheated oven and bake the dish at 180 * C for about 20 minutes. Sea language in the oven is ready.
It is advisable to serve the fish immediately, while the cheese is soft, and the fillet is fragrant and juicy. If desired, decorate each serving with fresh herbs and vegetables. Serve with a side dish or on its own, in any case it will be delicious!
Bon appetit!!!
Sincerely, Oksana Chaban.
Sea tongue or European salt is one of the types of fish related to exotic products, although now it is acquired without much difficulty. You can find a wide variety of recipes for preparing such a delicacy, both on its own and as an addition to other dishes. For baking, stewing and other heat treatment processes, fish fillet is used, which is characterized by high content iodine, vitamins and microelements. Few housewives know how to properly prepare and fry the sole, so before cooking, you should read the advice of culinary experts. Having studied the nuances of creating this delicacy, you can diversify your home menu and make one of the meals useful.
Preparation
When buying a whole fish, you need to properly cut it. To do this, first cut off the sharp upper fin, then make an incision at the tail and remove the skin from the dark side, pulling it towards the head. Then remove the head and remove the skin from the other side, working in the opposite direction. Gut the carcass, remove the fins and tail, and also disconnect the fillet from the ridge and bones, not forgetting to remove excess fat layers.
The resulting two halves must be thoroughly washed, dried with paper towels and cut into portioned pieces. If you fry the salt on the grill or in the oven, you can use the whole carcass. To make the product tastier, sprinkle it with a special seasoning, spices or herbs.
You can use any ingredients, experimenting with the taste and aroma of the dish. Allowed pre-marination fillet plastics according to any suitable recipes.
Without flour
Frozen seafood should thaw naturally on a shelf in a refrigerator. In order to fry the sole in a pan without flour, it should be pre-marinated with pepper, salt and seasoning for fish, leaving the product to soak for fifteen minutes. It is recommended to add lemon juice, otherwise the pieces may fall apart during cooking.
Use a ceramic-coated pan to keep the fish from burning. Add to it a small amount of vegetable oil, heat it up and add salt. It is necessary to fry for about seven minutes over moderate heat on one side, then turning the plastics over, continue cooking for another three minutes and put the delicacy on a plate. In a separate pan, bake thin onion half rings and grated carrots until golden brown. We place vegetables on top of the fish, decorating and complementing a delicious snack.
in flour
Simple classic way Salt preparation consists in using flour as a breading material.
For this recipe you will need:
- 1 medium carcass of sole;
- 50 gr. sifted wheat flour;
- vegetable oil;
- spices to taste.
Season the prepared fillet plastics with ground black pepper and salt. Dredge each one thoroughly in flour, which should completely cover the pieces. Fry an appetizing sole with this method should be in in large numbers vegetable oil, creating deep-fried conditions in a frying pan. Cook the fish until browned on both sides, with the lid open. The last step is to lay the slices on paper that absorbs fat well.
Breaded
The taste of the sole can be diversified by using special dough for baking or crushed crackers, which will help create a crispy crust on the surface.
Before frying salt in batter, you need to beat in one plate chicken eggs with spices, and pour flour into another. Dip each piece of fillet alternately in the egg mass, then in flour and put on hot pan With butter.
If croutons are used instead of dough, then in this case the salted and peppered sole fillet is simply rolled in breadcrumbs and laid out on a hot frying dish.
To create a crispy layer, the lid should not be closed so that the crackers or batter do not soften, but vegetable fat need to use a lot. To make the snack less caloric, it is recommended to place it on special paper before serving.
Sea tongue is not difficult to fry, although many believe that it takes a lot of effort to cook it. By following the rules of baking and the advice of culinary professionals, you can create own kitchen a real masterpiece exotic dish. Tasty fried salt covered with a crispy crust will not only be to the taste of the household, but also to the guests. beautiful dish with a spicy aroma will suit any buffet table.
