Delicate and tasty river fish has long occupied a well-deserved place in the diet of people. It is low in calories and easily digestible, therefore it is suitable for dietary nutrition. And due to the high content of protein, essential amino acids, and a complex of vitamins, river fish dishes are recommended to be included in the menu for people with weakened health. Delicious soups and saltwort are prepared from river fish, as well as mouth-watering main courses.
Solyanka from pike perch
Pike perch is a valuable commercial fish of the perch family. The dietary meat of this fish is rich in vitamins and minerals. Various dishes are prepared from pike perch: it is stewed, baked in foil, fried in batter, but boiled pike perch is considered especially tasty. To prepare the pike perch hodgepodge, you will need the following products:
- 800 g of pike perch;
- 2 onions;
- 1 carrot;
- 150 g of pickled cucumbers;
- 40 g ketchup;
- 100 g olives;
- ½ lemon;
- greens;
- 2 tbsp. l. butter;
- Bay leaf;
- black peppercorns;
- salt.
First of all, clean the fish. To do this, literally for 15-20 seconds, lower the pike perch in boiling water, after which the scales will easily be scraped off with the blunt side of the knife. Then remove the fins, gut the fish and cut into portions. Put them in cold water and cook over low heat until tender. Carefully remove the pieces of pike perch from the broth.
Peel and finely chop the onions and carrots. Fry vegetables in butter and add ketchup at the very end. Finely chop the pickled cucumbers and put in a boiling broth, then add olives, vegetables fried with ketchup, bay leaves and 3-4 black peppercorns. Boil all the components of the pickle for 10 minutes, salt if necessary.
Put a piece of pike perch and a slice of lemon in deep portioned plates, then pour over the cooked hodgepodge and sprinkle with chopped herbs.
Carp with mushrooms "Royal style"
Delicate sweetish carp meat is loved by many gourmets. Dishes made from this fish are worthy of the king's table. To cook royally carp, you need to take:
- 1 kg of carp;
- 200 g of fresh porcini mushrooms;
- 2 onions;
- 1 lemon;
- 80 g of butter;
- 100g grated hot cheese;
- 1 ½ cups sour cream;
- 1 tbsp. l. mayonnaise;
- 1 tbsp. l. flour;
- 2 tbsp. l. bread crumbs;
- parsley;
- vegetable oil;
- ground black pepper;
- salt.
Clean the fish, gut through the incision on the back, rinse thoroughly and dry. If the fish is large, cut it into chunks. Peel the mushrooms, rinse and cut into large slices, and the peeled onions into rings.
Put mushrooms and onions in a frying pan with a little vegetable oil, add salt, pepper, pour in 50 ml of water and simmer until tender.
Then stuff the carp with mushrooms and onions. Place it on a greased baking sheet or in a fireproof baking dish. Place the fish in an oven preheated to 200 ° C to cook. Put the baked carp on a dish, garnish with lemon slices and parsley sprigs.
In a small saucepan, melt the butter and grated cheese, add flour and breadcrumbs. Mix well and pour this mixture over the cooked fish on a platter. Chop the greens finely. Whip the sour cream with mayonnaise, add the herbs, mix everything thoroughly and pour the fish over again.
