The meat of sea fish is much denser than the meat of fish living in freshwater environments, so strong components such as spices and acids will not spoil its taste, and thickened, emollients: sauces, oils, dairy and starch components are better suited to it. If you use only pure fillet from sea fish, then you can cook exactly the same dishes from it as from freshwater fish: boil, fry in breadcrumbs, use in fish soups.
It is necessary
-
- 800 gr hake fillet
- 1 head of cauliflower
- 1 head of onion or leek stalk
- 2 carrots
- 5 potatoes
- 1 cup hot tomato sauce
- 3 tablespoons
- grated cheese
- 1 tablespoon margarine
- half lemon or 1 tablespoon vinegar
- salt.
Instructions
Step 1
Wash vegetables, cut into large cubes. Simmer in a skillet with a closed lid over low heat, adding margarine.
Step 2
Salt the prepared fish fillet, cut into cubes, drizzle with lemon juice or vinegar and place on top of the vegetables. Add half a glass of water and simmer until tender.
Step 3
Mix the cooked fish with tomato sauce and cheese. Serve with fried eggs, pickles or green salad.
Step 4
Place the fish fillets in a greased skillet and pepper. Top with chopped potatoes, rinsing them in cold water. Place thin slices of potatoes around the edges. Season with salt, flour, then sprinkle with fish broth or water, sprinkle with crushed breadcrumbs. Drizzle with oil and place in oven for 20-40 minutes. If the broth in a frying pan quickly boils away during stewing, add more broth or boiled water. Add the toasted onions, if desired, by placing them on top of the fish and sprinkling with potatoes. Garnish the fish with parsley when serving.
