What to cook from fresh sea fish is delicious. Fish fillet baked with potatoes in milk sauce

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 everything superfluous, washed and cut into portions along with the backbone.
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 over 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 the beaten chicken eggs on top. 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 the bottom of it completely with thin onion rings. If the form is used large, the amount of the vegetable indicated in the recipe can be increased.
Put on the bow bay leaves, sprinkle pepper and spread out thin circles of citrus, leave a small part of it for juicing.
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 golden crust on mackerel, 10 minutes before readiness, you need to cut the package. 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 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 tear.
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.
Cut the stalk from the bell pepper 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.
Fry chopped onions and carrots in hot sunflower oil. 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 chili in dry or fresh.
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.

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 at least a couple of times a week. fish meals. 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 nutritional properties as much as possible. taste qualities.

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Very delicious Russian dish, which can be served with first courses or as an independent dish. Although the dough is yeasty, the pies are easy to prepare. I suggest you try...

simple and practical recipe, salted mackerel is much tastier and cheaper than the one sold in stores. With mashed potatoes or boiled potatoes goes with a bang ...

Among fast, tasty and at the same time healthy recipes this recipe is top notch. This dish turns out so tasty and beautiful that it may well decorate the festive table ...

Anchovies are an overseas and rather expensive delicacy, a small jar costs a lot of money, but anchovies can be cooked at home, and it turns out tasty and ten times cheaper...

Kulebyaka turns out to be incredibly tasty and beautiful, just imagine: an amazing fish filling with mushrooms and cheese plus air dough. Great dish for a holiday or special occasion...

Amazing fish dish!!! A very simple and unpretentious recipe, the main role is given to the fish itself, and the marinade and spices only emphasize its great taste...

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From the mullet you get an amazing aspic, which is prepared incredibly quickly and, most importantly, without gelatin. Definitely try it, really tasty and healthy...

The recipe is very simple, quick and practical, suitable for children. Kids can eat them without fear of pricking a bone. These patties are a great alternative to meat patties...

Cod cooked according to this recipe is juicy, with a noble, refined taste. It is even hard to believe that the most ordinary products are used for this dish...

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According to this recipe, you can cook not only trout, you can similarly fry salmon, pink salmon or salmon. Fish with cheese, and even under the most delicate sauce it's just a meal...

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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...

In many holiday recipes salted salmon is used. In the store, such salmon is quite expensive. It will turn out much cheaper if you salt the salmon at home. Sharing a simple and delicious recipe...

Salting time is only 4 hours!!! Mackerel salted according to this recipe turns out to be very tasty, elastic and moderately salty. Composition: fresh frozen mackerel, salt, sugar, spices...

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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 ...

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

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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 in a hot frying pan without a lid.

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.

If you are looking for recipes for lunch or dinner, then pay attention to this article. In it, we will tell you how to cook delicious fish in the pan and in the oven.

Mackerel with vegetables

If you decide to lose a few pounds, then often delight yourself with this dish for dinner, without supplementing it with a side dish of potatoes or rice. You can cook delicious fish according to the following recipe:

To begin with, the mackerel (two or three carcasses) should be thawed a little, and then the skin should be removed from it, the fins and entrails removed, the head and tail cut off.
Cut the prepared fish into pieces, each of which is rubbed with salt and ground pepper.
Peel two onions and cut into half rings.
Take several bell peppers of different colors, cut them in half, remove the seeds and stem, and then cut them into thin strips.
Cut the tomatoes into cubes.
Preheat the pan and fry the pieces of fish in vegetable oil until they are covered with a beautiful crust.
Immediately after this, add the onion to the mackerel, and a little later the rest of the vegetables.

Stew fish with vegetables for a few more minutes, and at the very end add salt, pepper and any other spices to your taste.

How to cook pollock fish deliciously

Take 500 grams fresh fillet, cut it into portions, lightly salt and season with a mixture of peppers.
Beat two chicken yolks with 50 ml of milk, a pinch of salt and sugar. After that, add three tablespoons of flour to the resulting mixture and mix the products with a mixer. At the end, put the whipped egg whites into the batter and mix again. If desired, add finely chopped dill to the dough - it will give the dish a special piquancy.
Heat up a frying pan and pour some vegetable oil into it. Dip the fish pieces in the batter, and then fry on both sides under a closed lid until they acquire a golden hue.

When everything is ready, put the pieces on plates, add a side dish and serve to the table, garnished with fresh herbs.

How to cook delicious fish with onions

The amazing taste of this juicy dish will not leave indifferent even the most severe critic. You will need some salt for this. wheat flour and navaga fish. How to cook tasty and fast:

Free the thawed or chilled fish (one kilogram) from the insides and skin, remove the tails and heads, rinse under running water. Salt.
Peel three large onions from the husk and cut into thin half rings.
Put the saffron in a skillet and fry over medium heat. When one side turns golden, the fish can be turned over. At this point, add the prepared onion to it.
When the fish is completely cooked, put it on a plate, and continue to fry the onion, stirring occasionally.

To make the dish juicy and acquire a slightly sweet taste, put the onion on the fish and leave the food alone for a while.

with tomatoes

Another idea for delicious lunch. For this dish, inexpensive and affordable hake fish is used. You can learn how to cook an unusual “hodgepodge” deliciously from the following recipe:

Peel 15 or 20 garlic cloves and then fry them lightly in vegetable oil.
Open two jars (each 800 grams) and put the contents into the pan.
Bring the vegetables to a boil and simmer over low heat for another half an hour.
While the tomatoes are stewing, start processing the fish. It should be cleaned, cut into pieces of the size you need, salt and pepper them.
Put the prepared hake in the pan in one layer and continue to simmer everything together for another 30 minutes.

When the specified time has passed, taste the fish. If it is ready, then serve the dish to the table, sprinkled with fresh herbs and supplemented with a side dish of potatoes or rice. We hope you enjoy hake. You can find out how to cook other culinary delights deliciously if you continue reading our article.

Fillet in a cheese coat

This unusual dish has such pleasant taste that it is not a shame to submit it to the festive table. How to cook delicious fish in a pan? Easy Recipe read below:

Take a fillet of any fish (one kilogram) and cut it pretty big chunks. Sprinkle with a little salt.
To prepare the batter, take 200 grams of grated cheese, three chicken eggs, a little salt. Beat the products with a mixer at low speed.
Next, to cook fish deliciously, heat a frying pan over a fire and add a little oil to it. Hook a piece of fillet with a fork, dip it in the cheese dough and immediately fry over medium heat. Do the same with the rest of the fish.

Ready-made fish goes well with a salad of fresh vegetables.

Pangasius rolls

If you want to cook delicious fish and surprise your guests, then pay attention to our recipe:

Cut the pangasius fillet into two parts (if you need more servings, then do the calculations yourself), lightly beat each piece, salt, season with your favorite spices.
Cut the bacon into long strips and wider slices.
Place a large piece of bacon on the edge of the fillet and carefully roll up the roll. Wrap the resulting design with a strip and stab it with a wooden skewer.
Pour enough oil into a deep frying pan to cover the finished roll, and heat it over a fire.

Fry the pangasius until cooked through, then place the fish on a paper towel to remove excess fat. Serve rolls for dinner, topped with fresh cucumbers and boiled potatoes.

Cod in lavash

There are many ways to cook delicious fish. This time we invite you to try original version that your loved ones will surely appreciate. How to cook delicious fish in the oven:

Peel a large onion and cut it into thin rings.
Cut the tomato into rings.
Divide the fillet, salt and pepper to taste.
Lavash cut and put in front of you on the working surface of the table.
In a bowl, mix sour cream and mayonnaise.
Put the onion in the center of the pita bread, then the fish, and then grease it with sauce. Place tomato slices on top and wrap the filling in an envelope. Do the same with the rest of the ingredients.
Put the finished envelopes in a baking dish and brush with the remaining sauce.

Preheat oven and bake unusual snack within half an hour.

Red fish in foil

You can use this recipe not only at home, but also at a picnic, where there is a barbecue and a grill. This time we will be able to cook fish deliciously and quickly in the following way:

If you have a whole fish, then it should be cleaned and cut into steaks. If you are using fillet, then just cut it into pieces.
For the sauce, mix two tablespoons of sour cream, two tablespoons of soy sauce, chopped ginger root and garlic, passed through a press. After that, add some chili powder, cumin seeds and a spoonful of soy sauce. If you want, then put a little more chopped greens. Mix all ingredients.
Lubricate the pieces of fish with the prepared sauce and leave it alone for half an hour.
When the pieces are marinated, wrap them in foil and bake in a preheated oven until tender.

Decorate the dish before serving fresh vegetables and greenery.

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!

Dorado with anchovy sauce

The meat of this fish is perfectly complemented by a spicy anchovy sauce. 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 is a 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 is an excellent dietary dish and a way to diversify the diet of those who are on a diet or fast.

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

A basic recipe for steamed fish fillet or 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 has gained popularity due to the tender taste of its white meat, which is high in protein but low in 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

Highly 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 of 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 tasted such a delicious fish as 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

Baked sea bass is 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

Lightweight, 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 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 useful substances. Good weekday lunch or dinner.

Pollock in batter

Pollack in batter is a great appetizer that will be in demand at 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 refined taste. I advise you to try this recipe.

Pink salmon cutlets

A great recipe worth considering is 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

Highly 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

Exist great amount smelt recipes. Most often it is fried or marinated. Have you tried cooking smelt in the oven? Not? I advise! It comes out delicious and very quick.

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 question of how to cook fish is being asked by many housewives today. After all, the prices for fish products in our stores are now biting, and the fear of spoiling the fish with improper preparation sometimes makes some housewives completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be afraid of cooking fish dishes in Russia, where the traditions of fishing and preparing a rich catch have been improved and honed by our ancestors for centuries? Take my word for it, it’s not at all difficult to cook fish so that it turns out juicy, tender, fragrant and very tasty, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They already knew exactly how to cook fish, and not just cook it, but make it a real table decoration, the main dish of both the festive and everyday menus.

Of course, not only Russian, but the whole world cuisine is rich in the most in a variety of ways cooking fish dishes. And yet, Russian fish cuisine compares favorably with its originality, clarity and proximity to our modern idea of how and what can be cooked from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, the Slavic tribes settled along the banks of the rivers, which not only served them as a natural protective barrier against enemies, not only as transport arteries for trade communication, but also as a rich source of excellent healthy and tasty fish products. Indeed, even today fishing is one of the most common and beloved entertainments among us, and entertainments that are both useful for the household and pleasant for consoling the stomach.

Do not forget that such a wide distribution of the most variety of dishes From fish, traditional church fasts also contributed a lot, when fish dishes were allowed to be served at the table on almost all days, except, perhaps, for especially strict fasting days.

And so it happened that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over the centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. What kind of fish dishes does Russian cuisine offer us: here are boiled fish, and baked, and fried; steam fish, which was cooked in a frying pan covered with a lid; here is the "mended" fish - stuffed with cereals, and the "telny" fish - stuffed with minced fish. Yes, and the ways of serving fish differed in considerable variety: fried fish served under berry, onion or cabbage broths, watered with pickles, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in fragrant nut butters, but did not forget about fragrant herbs and a variety of spices. And how many fish pies and pies, pies, zrazy and fishmongers have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and loved by the people as it was many centuries ago.

That is why the Culinary Eden website decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives to join traditional Russian cuisine and learn how to cook fish.

1. Today on sale you can find almost any, even the most exotic ocean fish, but still most of us give our preference to the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially for those who are fond of fishing themselves, and those who know fishermen. From sea fish river is distinguished by a more pronounced taste and aroma, although the abundance small bones and often hard scales make cooking somewhat difficult river fish. Sea fish, which is much more delicate in taste and easy to prepare, is available to most of us only in frozen form. After all, the periods of industrial harvesting of many types of sea fish are strictly limited to certain times of the year, and the delivery of such fish from remote coastal regions to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay special attention to its freshness. Good fresh fish it has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of "fish" or ammonia, if its eyes are sunken and cloudy, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is lethargic, wrinkled, with a swollen belly - refuse to buy, from stale fish delicious dish it will not be possible to cook, and it is easy to get poisoned by such fish.

3. If your choice fell on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick, more snow-like layer of ice will tell you that the fish was stored incorrectly, and it may have been thawed and refrozen more than once. It is better to refuse to buy such fish. Also, you should not buy frozen sea fish if its carcass has obvious numerous signs of damage, if the carcass is not completely covered with ice, and the open parts of the fish are winded and darkened. It is necessary to defrost frozen sea fish at a low temperature by placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain its taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But there is nothing complicated in this! The secret to clean cleaning is very simple: place the fish in plastic bag head down, firmly grasp the fish by the tail with one hand, and arm the other hand with an ordinary tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you will only need to rinse and gut a clean fish. There is another way to clean fish from scales without staining the whole kitchen with it: draw a full sink of water, immerse the whole fish in water and clean it from scales using a special grater for cleaning fish - all scales will remain in the water, and will not scatter all over the kitchen . The second method has its own minus - washing the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Did you manage with the scales? Now your fish needs to be gutted and, if necessary, cut into fillets. To gut a fish, carefully cut open the belly with a thin sharp knife, from the anus to the head. Be careful: when cutting the abdomen, try not to damage the gallbladder, which is located next to the liver, close to the head of the fish! Remove all innards from the belly of the fish and gently scrape off the black film and blood clots from the inside near the ridge. Then remove the gills: simply pluck them out with your fingers, trimming lightly with sharp scissors if necessary. Rinse the gutted fish thoroughly inside and out under cool running water, then dry the fish by blotting it with paper towels or napkins, and finally sprinkle with a little lemon juice or table vinegar- this will improve the taste of the fish and relieve it of a specific smell.

6. For some recipes, you will need whole carcass fish, but only its fillet. Of course, finished fillet you can buy it at any store, but the trouble is that when buying a fillet, you can’t be sure that the fish from which this fillet was taken was fresh. At the same time, it is not at all difficult to remove the fillet from a fresh fish with your own hands. All you need is a handy cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Lay the fish carcass on the board and make a deep transverse cut just below the gills. Insert the knife into this cut and, holding the fish by the head, cut off a piece of fillet with a gentle movement along the ridge. Turn the fish over and repeat. You have two boneless fillets with skin on. To remove the fillet from the skin, lay the fillet skin down, and then, holding the skin from the side of the tail with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut the fillet. So, with a few simple movements of a sharp knife, you can easily get an excellent fresh fish fillet without skin and bones.

7. Very often, housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart into pieces. This can be avoided with a little culinary tricks. Clean, rinse and dry your fish. If desired, rub it with spices, but do not salt. Heat a couple of tablespoons of vegetable oil in a pan, and then sprinkle the bottom of the pan with coarse salt. Spread the fish on salt and fry, depending on the size of the carcass, for 5 to 10 minutes on each side, over medium heat. With this method of frying, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb exactly as much salt as necessary. Try it, it's very easy and delicious!

8. It turns out very tasty carp, "repaired" with buckwheat according to an old Russian recipe. Two medium-sized carps are scaled, gutted and gills removed. Do not remove the head and tail, be sure to save the milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and simmer for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to the lowest possible and cook the buckwheat under the lid until all the water has been absorbed. The cereal should turn out slightly undercooked, slightly crispy. In a separate skillet, heat 2 tbsp. spoons olive oil, add one chopped onion and fry until golden, then add the fish milk, chopped small pieces and cook, stirring, for a couple more minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. tablespoons of sour cream, one minced garlic clove and 1 tbsp. a spoonful of dill. Stir and refrigerate slightly. Tightly stuff the carps with minced buckwheat and place on a baking sheet greased with oil and sprinkled with coarse salt. Bake in an oven preheated to 200° for 15 minutes, then remove the carps from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. Pike is often criticized for the roughness of the meat and the special flavor. And absolutely in vain! Properly cooked pike is very juicy and tasty. Try to cook steamed pike with sour cream and horseradish. Remove scales and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, put in a deep bowl and pour cold milk over. Leave for 3 hours, then rinse with water and dry. Squeeze out the juice 8 tbsp. tablespoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't spill the juice! In a saucepan, melt 3 tbsp. spoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, lay out pieces of pike, sprinkle with black pepper. Put the fried horseradish on top of the fish and put a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the fish with the resulting sauce, cover the pan with a lid and put on the smallest fire for 30 minutes. After the time has elapsed, remove from heat and let it brew for another 10 minutes. Serve with boiled potatoes and pickles.

10. Very easy to cook tasty zander baked with lemons. Peel, gut and cut into large portions two kilograms of pike perch. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Grate pieces of pike perch with the resulting mixture and leave in a cool place for 30 minutes. Cut a couple of lemons into thin circles. Take a piece of foil, put on it a small piece of butter, two pieces of pike perch and a couple of lemon slices. Roll up the ends of the foil tightly. Repeat this with all remaining fish pieces. Put the fish wrapped in foil on a baking sheet and place in an oven preheated to 180 ° for 40 minutes. Remove the finished fish from the oven, unfold the foil, arrange the pike perch pieces on plates and pour over the ones formed during baking. lemon sauce. Serve for a side dish boiled potatoes co fresh dill and butter.

And on the pages of "Culinary Eden" you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.