For steaks, it is best to take large fish, such as trout or salmon. You can buy pre-prepared fish steaks in many stores, but keep in mind that this fish can be cut up a long time ago, and the steaks can be old and weathered. The best option is to take a whole fish and butcher it yourself.
It is necessary
-
- fish (trout or salmon);
- 2 lemons;
- salt;
- white pepper;
- seasonings;
- vegetable oil;
- fresh herbs.
Instructions
Step 1
Clean the fish, gut it if it has entrails, and remove the head. Use a sharp fish knife to cut the fish into pieces 1, 5-2, 5 cm thick together with the skin and bones.
Step 2
Rinse the pieces thoroughly with cold water, pat dry with a paper towel.
Step 3
Season each steak with salt on both sides, sprinkle with freshly ground white pepper and seasoning to taste. One of the best seasonings for fish is the most common green tea, naturally unflavored.
Step 4
Cut 1 lemon in half and squeeze the juice into a cup. Remove any seeds trapped in the juice or strain the juice through a sieve.
Step 5
In a non-stick skillet, heat a small amount of vegetable oil (there should be little, since salmon are quite oily fish in themselves). It is best to pour a little oil into the skillet and spread it with a cooking brush.
Step 6
Fry the fish quickly over medium heat until lightly browned. Turn the steak over and fry the other side until similar.
Step 7
Reduce heat to low. Pour in some water and lemon juice shortly. Place the lid on the skillet and cook the fish until tender (about 20 minutes). Make sure that it does not overcook - you can turn the steaks again if necessary. Check the readiness of the fish like this - stick a fork into the thickest part of the steak and turn it slightly. If the fish has turned from transparent pink to matte at the fault, then it is ready.
Step 8
Sprinkle the fish steaks with fresh chopped herbs and serve with a quarter of lemon.
