Saltwater fish grenadier is known not only for its extravagant appearance, but also for the fact that it consists of 75% fat. Its meat is tender, practically without bones and contains many useful and easily digestible substances. For cooking, they usually use only fillets or a carcass without a head and tail. You can cook a variety of dishes from it and they will all be especially juicy.
It is necessary
- - grenadier;
- - lemon;
- - eggs;
- - flour;
- - sour cream;
- - onions, carrots;
- - vegetable oil;
- - White wine;
- - spices.
Instructions
Step 1
Before cooking grenadier, pay attention to the intricacies of cooking this fish. It is best to bake it in the oven, adding a variety of vegetables if necessary. You can also fry in oil or over an open fire, but do it quickly. Fillet is absolutely not suitable for stewing and cooking - soft and watery grenadier meat will simply resemble porridge more. Marinating fish is also not required for a long time, it is enough to soak it in herbs, spices, lemon juice or white for 10 minutes.
Step 2
To make batter-fried grenadier, take the fillet of one large fish and cut it across into small pieces. Their thickness should be no more than 2 cm. Sprinkle each one well with lemon juice. Then take a batter bowl and break one chicken egg into it. Add 2 tbsp. tablespoons of medium fat sour cream and the same amount of flour. You should get a pretty thick mass. Put your favorite fish spices, pepper and salt to taste in the prepared batter. Prepare a flat plate of bread crumbs. Heat a frying pan over high heat and pour in 100 g of vegetable oil, preferably olive oil. Dip each piece of fillet first in batter, and then in crackers and put in a pan. Fry the pieces for a few minutes on each side. Cook the grenadier on high heat and keep a large amount of oil in the pan at all times. When removing fried fish from the pan, put it on a plate covered with a napkin - it will absorb excess fat.
Step 3
To prepare baked grenadier, take a fish carcass weighing about a kilogram. Clean it from scales, separate the head and tail, gut and rinse under running cold water. Cut the carcass across into portions, no more than 4 cm thick. Salt and roll in your favorite spices or seasonings for fish. Leave the grenadier in this form for 10 minutes. At this time, peel and coarsely grate one large carrot. Transfer it to a bowl and mix with 100 g medium-fat sour cream. Turn on the oven to warm it up before cooking fish, and set it to medium temperature. Line a baking sheet with foil, place the fish pieces on it so that the skin is at the bottom. Cover the grenadier with the cooked sour cream and carrot mixture. And wrap all these ingredients tightly in foil. Bake for half an hour at 180 ° C.
Step 4
You can make a salad from grenadier. Take 400 g of fish fillet and bake it in the oven for 15 minutes. Refrigerate and cut into thin and short strips. Boil 2 potato tubers in their skins and cut them into strips. Chop one bunch of parsley as small as possible. Peel one onion and cut into thin half rings. Place fish, potatoes, parsley in a salad bowl and add 200 g of sauerkraut. Make a salad dressing. To do this, in a separate bowl, mix one tablespoon of grape vinegar and 4 tablespoons of vegetable oil, salt and pepper to taste. Pour the sauce over the salad and mix thoroughly.
Step 5
Cook the grenadier over an open fire. The meat of this fish is juicy and fatty, so it will be especially tasty on the wire rack. Marinate grenadier fillets in salt, black pepper, a little olive oil and lemon juice. Add your favorite spices like fennel or rosemary, perfect herbs for fish on fire. Soak the fillets in the marinade for 10 minutes, then charcoal for 10 minutes on each side. Boiled wild rice, charcoal potatoes or grilled vegetables: bell peppers, zucchini, tomatoes can be served with grenadier as a side dish. Decorate everything with greens.
Step 6
A healthy dish will turn out if you bake grenadier in foil. To spice up the fish, use dry white wine for the marinade. Place each piece on a separate sheet of foil, sprinkle with salt and black pepper, drizzle with a little wine, wrap the foil and let the fish soak in the marinade for about 10 minutes. Then put in an oven preheated to 180 ° C and cook for no more than 15 minutes - the grenadier meat is so tender that this time will be enough. Serve with lemon slices and fresh herbs.
Step 7
Bake the grenadier with vegetables for both fish and a light side dish. Simply place the fillets on a foil-lined baking sheet with thinly sliced potatoes, small tomatoes, zucchini slices and bell peppers. Salt everything, sprinkle with spices, pour a little olive oil and lemon juice. Bake in an oven preheated to 200 ° C for no more than 20 minutes.
Step 8
You can also cook cutlets from grenadier. And so that they do not disintegrate when frying and turn out to be original in taste, use oatmeal as an additional ingredient. Chop finely or mince 500 g fish fillets, add 4 tbsp. tablespoons of oatmeal, chopped onion, raw egg, herbs, a spoonful of mayonnaise. Salt and pepper everything and mix well, beating a little. Leave covered for half an hour to swell the flakes. Then form small cutlets from the minced meat, moistening your palms in water - then they will not stick to your hands. Fry in vegetable oil until golden brown and serve with gentle mashed potatoes.
