Macrorus is a marine fish from the order of cod-like. This type of fish lives in the Pacific and Atlantic oceans. In stores, macrorus can be found most often frozen, like fillets or skinned carcasses. Macrorus meat is white with a pink tint, extraordinarily tender. Macrorus fillet is easy to prepare and has excellent taste. There are a lot of ways of preparing dishes with his participation, so that every gourmet can discover this fish for himself.
It is necessary
-
- Macrorus in tomato:
- 300 g macrorus fillet;
- 200 g of champignons;
- 100 g tomato paste;
- ½ lemon;
- spices to taste.
- Stuffed macrorus:
- 1 fish carcass;
- 3 eggs;
- 100 g green onions;
- spices to taste;
- thin pita bread.
- Boiled macrorus:
- 1 carrot;
- 2 pickled cucumbers;
- 1 onion;
- 600 g of macrorus fish;
- 1 cup cucumber pickle
- allspice;
- Bay leaf;
- fresh herbs;
- spices to taste.
Instructions
Step 1
Macrorus in tomato. Divide the macrorus fillet into portions. Boil the mushrooms in salted water for 10-15 minutes and chop finely. Put the fish fillets in the pan, season. Lay the chopped champignons on top and cover everything with tomato paste. Sprinkle with lemon juice and place in an oven preheated to 200 degrees, for 25-30 minutes. Arrange the finished dish on plates, garnish with cut tomatoes and fresh herbs.
Step 2
Stuffed macrorus. Boil the eggs over low heat for 10-15 minutes. Wash the onion and chop finely. Wash the fish under cold running water, remove all bones and fins. Salt and pepper it. Fill the fish with eggs and onions and wrap in pita bread. Place the stuffed macrorus in an oven preheated to 200-220 degrees for 20-30 minutes. Cut the finished dish into portions and garnish with lemon slices and fresh herbs.
Step 3
Boiled macrorus. Wash the fish carcass and cut into portions. Salt and pepper the fish and put in the refrigerator for 2-3 hours. Prepare the broth. Peel and rub carrots, onions on a coarse grater. Cut the cucumbers into strips. Put the brine over low heat, adding grated onions, carrots, chopped cucumbers, allspice and bay leaf. After 15-20 minutes, strain the broth and add salted fish, cook for 10-15 minutes. Serve the dish on a large saucer with boiled potatoes and decorate the fish with fresh herbs.
