Fish contains mineral elements necessary for the human body: phosphorus, calcium, potassium, sodium, magnesium, iron, fluorine. And in the meat of sea fish there is still a large percentage of iodine and bromine. The high nutritional value and taste of fish make it indispensable both in the daily diet and in the diet. The protein of fish meat is absorbed by the body more easily and twice as fast as the protein of animal meat. Therefore, it is necessary to include fish in the daily menu as often as possible. And it cooks incomparably faster than meat.
It is necessary
-
- For "Capelin Royally":
- 500 g frozen capelin;
- 50 g of refined vegetable oil;
- 20 g soy sauce;
- salt.
- For little things
- stewed with herbs:
- 800 g of fish;
- 150 g green onions;
- 25 g parsley;
- 25 g dill;
- 25 g of celery;
- 100 g of crackers;
- 0.5 liters of milk or 1 glass of sour cream;
- 2 eggs;
- 1, 5 tablespoon flour;
- 1, 5 tablespoons of vegetable oil;
- salt.
Instructions
Step 1
"Royal capelin". Place the frozen fish in cold water for a few minutes until it is partially defrosted. Then sort by rinsing thoroughly. Separate the relatively large capelin from the smaller fish. Peel the larger capelin, cut off the heads and remove the entrails. Small fish do not require additional processing.
Step 2
Salt all fish in moderation. Soy sauce will give the main flavor to the dish. Place the capelin tightly (fish to fish) in a pan with poured vegetable oil. Shake the pan from side to side to distribute the oil evenly under the fish along the bottom. Place the skillet over medium heat.
Step 3
After about ten minutes, see if the fish is browned on one side. If so, drizzle some soy sauce on top. Again, shake the pan from side to side.
Step 4
After about five minutes, turn the capelin. When properly roasted, the capelin will not stick to the pan, but it will cook well with each other. It is convenient to turn it over with a spatula, picking up a whole layer at once.
Step 5
Add remaining soy sauce and reduce heat to low. In ten minutes, the crispy fish will be ready.
Step 6
A trifle stewed with herbs. Any small fish will do for this dish. Clean, gut and rinse river fish. Then salt and put the prepared fish in the refrigerator for 30 minutes.
Step 7
Wash, dry and finely chop green onions, parsley, dill and celery.
Step 8
Crush the breadcrumbs into coarse crumbs and mix with the herbs.
Step 9
Remove the fish from the refrigerator, bread in flour and fry in vegetable oil until half cooked.
Step 10
Grease the bottom of a saucepan or stewpan well with vegetable oil and lay out the mixture of herbs and breadcrumbs. Place the fried fish on top of the greens.
Step 11
Heat the milk and pour it over the fish. Cover the saucepan with a lid and simmer everything over low heat.
Step 12
Boil eggs separately, peel and chop finely. Transfer the finished fish to a dish, garnish with fresh herbs and sprinkle with chopped eggs.
