Red fish is not only very healthy. Dishes made from it look especially festive on the table and are always distinguished by a delicate and refined taste. For cooking, choose whole carcasses or tender fillets of salmon, salmon, trout or chum salmon.
It is necessary
-
- For the first recipe:
- salmon fillets;
- olive oil;
- tomatoes;
- feta;
- onion;
- basil;
- olives;
- lemon juice.
- For the second recipe:
- salmon fillet;
- vegetable oil;
- lemon juice;
- dry white wine;
- garlic;
- salt;
- pepper;
- fennel seeds;
- coriander;
- sage;
- dijon mustard.
- For the third recipe:
- trout fillet;
- salt;
- pepper;
- olive oil;
- capers;
- lemon.
Instructions
Step 1
Bake Greek-style red fish. To do this, divide 1 kilogram of salmon fillet into 8 portions. Brush each of them with olive oil on all sides and place on the bottom of a heat-resistant glass dish. Cut 4 tomatoes into circles. It is preferable to choose the variety "Ladies fingers". Chop 100 grams of feta and cut half of the red onion into half rings. Preheat the oven to 180 ° C.
Step 2
Grind 2 sprigs of basil and 6 large olives. Place the onions, tomatoes, feta, olives and basil on the fillet. Drizzle with plenty of lemon juice. Place the baking dish in the oven and bake until the fish comes off easily from the bones. This usually takes no more than half an hour.
Step 3
To cook salmon in a spicy sauce, cut the fillet into 4 pieces and place in a pan, the bottom of which is greased with vegetable oil. Brown the fish for 4 minutes on each side. For the sauce, use a food processor to combine 100 grams of lemon juice, 50 grams of dry white wine, 4 cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon each of freshly ground black pepper, fennel seeds, coriander and sage, 1 tablespoon of Dijon mustard, 3 tablespoons of vegetable oil. Pour the prepared sauce over the salmon and simmer for 15 minutes.
Step 4
Fry the trout with capers. To do this, take 4 pieces of fillet weighing 200 grams. Wipe them off with a mixture of one teaspoon of salt, the same amount of pepper, and 2 tablespoons of olive oil. Place in a hot, heavy, heavy skillet. Fry over high heat for 3 minutes on one side. Then add 2 tablespoons of capers and flip the fish over to the other side. Fry until golden brown and lightly peeled. Transfer the finished fillet to plates and garnish each slice with lemon slices.
