Sea bass is a good source of protein and also contains the beneficial amino acid taurine. It is useful for atherosclerosis, hypertension and for the normalization of blood cholesterol. There are many recipes for making sea bass.
It is necessary
-
- fish stew with champagne:
- sea bass - 100 g;
- fish broth - 100 ml;
- champagne - 150 ml;
- green pea pods - 100 g;
- shrimp - 100 g;
- butter - 100 g;
- honey - 1 teaspoon.
- Perch in batter:
- sea bass - 1 kg;
- flour;
- pickled cucumbers - 2 pcs;
- mayonnaise.
- "Under the fur coat":
- potatoes - 5 pcs;
- sea bass - 1 kg;
- cucumber - 1 pc;
- tomato - 1 pc;
- sorrel;
- vegetable oil - 40 g.
Instructions
Step 1
Fish Stew with Champagne Heat the fish broth. Pour in the champagne and place the sea bass in the pot. Season with salt and pepper to taste. Cover and cook for about 5 minutes. Then remove the fish, place on a plate and place in a warm place. Reduce the broth to half. Add cream and honey. Cut the pea pods in half, boil for a few minutes in lightly salted water. Pour cold water over. Then add the peas, sea bass and shrimp to the broth. Add butter.
Step 2
Perch in batter Peel and rinse the fish under running water. Then cut into small pieces. Rub with salt, pepper and drizzle with fresh lemon juice. Mix flour and water to form a thick mixture. Pour vegetable oil into a saucepan or deep fryer and heat it up. Dip pieces of sea bass into the dough and throw into the boiling fat. You need to fry until the fish is covered with a golden crust. Grate cucumbers on a coarse grater and mix with mayonnaise. Remove the cooked fish from the pan and place it on a paper towel. When the butter has drained, place on a plate and serve with the mayonnaise sauce.
Step 3
"Under a fur coat" Boil potatoes in their uniforms, after washing them. Clean, gut and rinse the sea bass. Then cut into pieces, roll in flour and fry in vegetable oil. Peel the boiled potatoes and cut into slices. Place on a plate in one layer and place the fish on top. Cut the cucumber and tomato into circles and place on the perch. Prepare the sauce. Whisk the sorrel in a blender with vegetable or olive oil. Pour the mixture over the dish. Garnish with a sprig of herbs and a lemon wedge.
