Mokrous in Russia is called a commercial fish from the order of cod-like grenadier. In the West, this funny (with a large head, huge eyes and a triangular body tapering strongly to the tail), but very tasty fish is found under the name of the grenadier. The pluses of makrours include tender meat, rich in protein, but containing a minimum of fat; caviar suitable for salting and to the taste reminiscent of salmon and gourmet liver. There is only one minus - it is easy to get hurt with macrorus scales, so it is better to choose skinned fillets.
It is necessary
-
- Indian style grouse fillet
- with potatoes and mint sauce
- 750 g grenadier fillet;
- 1 ½ teaspoon salt
- 1 ½ teaspoon ground cumin;
- 4 tablespoons of vegetable oil;
- 1 onion
- finely chopped;
- 6 fresh curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 2 teaspoons finely chopped ginger
- 1 small green chili
- seeded and chopped;
- 350 g of peeled boiled potatoes.
- Mint sauce with coriander
- ¼ cups of coriander leaves;
- ¼ cups of mint leaves;
- 1 clove of garlic
- sliced;
- 1 teaspoon finely chopped ginger
- 1 small green chili
- seeded and chopped;
- 2 teaspoons of white sugar
- ½ teaspoon salt;
- 100 ml of natural yoghurt.
- Macrourus breaded with parmesan
- 4 marurus fillets
- about 200 g each;
- 1/2 cup bread crumbs (from a white roll)
- 1/4 cup finely chopped parsley leaves
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon olive oil
- lemon wedges for decoration.
- Glazed macrorus fillet
- in japanese style
- 800 g macrorus fillet;
- 1/3 cup sake or dry sherry
- 1/3 cup mirin Japanese cook wine;
- 1/3 cup light miso paste
- 3 teaspoons light brown sugar
- 2 tablespoons of soy sauce
- 2 tablespoons finely chopped chives.
Instructions
Step 1
Indian style grouse fillet with potatoes and mint sauce
Start cooking this dish with a sauce. Place coriander and mint leaves, garlic, ginger, pepper, salt and sugar in a blender bowl. Purée. Begin adding the yogurt, making sure that the entire mass is converted into a smooth paste. In a small bowl, combine the remaining yogurt with the resulting paste. Cover with a lid or cling film and place the sauce in the refrigerator.
Step 2
Cut the fillets into portions. Sprinkle with salt and caraway seeds.
Step 3
Heat two tablespoons of oil in a skillet over medium heat, add chopped onions, curry leaves, mustard seeds, turmeric and salt. Saute until the onion is golden brown. Add ginger, chili and chopped potatoes. Fry until a light crust forms on the potatoes. Remove the pan from the stove, place the contents in a deep plate or dish and cover, keep warm.
Step 4
Heat the remaining oil in a skillet and fry the fillets. Fry each side for 2-3 minutes.
Put the fish on the potatoes, pour over the sauce. Serve the remaining sauce separately.
Step 5
Macrourus breaded with parmesan
Preheat oven to 200 degrees.
Step 6
Place dried bread crumbs, chopped parsley, Parmesan cheese, lemon zest, salt and pepper in a bowl. Mix gently and drizzle with olive oil. There should be enough oil so that all the crumbs are saturated with it.
Step 7
Line a baking sheet with baking paper and place the fillets on it with the skin side down. Place the soaked cheese crumbs on each fillet. Press the mixture firmly onto the fish.
Step 8
Place the baking sheet in the oven and bake for about 15 minutes, until the crumbs are golden and the fillets are white and firm. Serve with lemon wedges.
Step 9
Glazed macrorus fillet, Japanese style
In a deep bowl, combine all ingredients except fish fillets and chives. Add the macrorus, cover and marinate in the refrigerator for 3-5 hours.
Step 10
Preheat your grill. Remove the fish from the refrigerator, remove from the marinade and grill each piece for about 5 minutes.
Heat the remaining marinade in a saucepan until dry.
Serve the fillets, topped with marinade and sprinkle with chives.
