Fish stewed in milk is an incredibly tasty and at the same time healthy dish. It is suitable for both adult menus and baby food. With this method of culinary processing, the fish acquires juiciness and softness.
Fish is a product that must be included in the diet. It contains a large amount of proteins, fat-soluble vitamins, microelements. Most of the amino acids and fatty acids in fish are essential. This means that they are not synthesized in the human body, but must enter it with food.
There are many ways to prepare fish dishes. One of the most popular is stewing. Fish stewed in milk has a very delicate and unusual taste.
Before proceeding directly to heat treatment, the fish must be washed and cut. You can cut it into steaks or fillet pieces. Only very small fish can be stewed entirely. If an ice-cream semi-finished product is used to prepare a dish, you must first defrost it, and only then start cooking.
For this culinary recipe, fish varieties with white meat are ideal: cod, haddock, pike perch, hake, pollock, blue whiting. During the cooking process, a specific odor characteristic of marine fish is removed in milk.
To cut the fish into steaks, you need to clean it of scales, open the abdominal cavity, remove the insides, cut off the head, fins, tail, and then cut the carcass into pieces 2-3 centimeters thick. The finished steaks should be rinsed and dried with a paper towel, then seasoned with salt and kept at room temperature for 5-10 minutes.
When cutting into fillets, you need to clean the fish of scales, remove the head, entrails, make deep cuts parallel to the ridge and remove the fillets from the rib bones, then cut them into portions. It is not necessary to remove the skin from the fillet, since the fillet falls apart without it during the cooking process.
In a preheated frying pan with a thick bottom, you need to put a piece of butter, 1-2 tablespoons of flour. Next, put in it the onion, cut into half rings, and the carrots, grated on a coarse grater, and lightly fry. Fry vegetables for 1-2 minutes, after which you need to put the pieces of fish in the pan and fry them for 2-3 minutes on each of the two sides. To prepare 800 grams of semi-finished fish, you will need 2 small onions and 1 medium-sized carrot.
Pour the fish with vegetables with a glass of milk, add spices. The milk should almost completely cover the pieces of fish. After it boils, you should reduce the heat and continue simmering under a closed lid until the milk has evaporated to a thick sauce. As a rule, the preparation of such a dish takes 20-30 minutes. It is important to remember that the fish must acquire softness. Large steaks may take a little longer to braise.
If the sauce has already thickened and the fish is not yet ready, you can add some more milk to the pan and continue cooking. In this case, it is recommended to reduce the heat slightly.
After the end of cooking, the fish must be laid out in portioned plates and poured over with the resulting sauce. Sprinkle the dish with chopped herbs. It is best served with boiled potatoes or mashed potatoes.
