Fish is an integral part of the human diet. It contains easily digestible proteins, unsaturated fatty acids, vitamins of group B and A, D, E, useful microelements: iodine, fluorine, phosphorus, calcium and zinc. Regular consumption of fish products reduces the risk of cardiovascular and oncological diseases, as well as atherosclerosis.
It is necessary
- For fish with sour cream:
- - 600 g of fish fillets;
- - ½ glass of sour cream;
- - 2 eggs;
- - vegetable oil;
- - butter;
- - bread crumbs;
- - salt.
- For cod with eggplant and salami:
- - 850 g cod fillet;
- - 170 g salami;
- - 1 eggplant;
- - 1 onion;
- - 1 bell pepper;
- - 3 fresh tomatoes;
- - 100 ml of dry white wine;
- - 60 ml of vegetable oil;
- - ground pepper;
- - salt.
- For monastic fish:
- - 250 g perch fillet;
- - 250 g trout fillet;
- - 850 g of potatoes;
- - 2 onions;
- - 250 g of champignons;
- - 1 egg;
- - 30 g of hard cheese;
- - 50 g butter;
- - 150 g of vegetable oil;
- - 500 g sour cream;
- - flour;
- - salt.
Instructions
Step 1
Fish with sour cream
Rinse fillets of any fish (pike perch, bream, perch, cod, pollock, hake or silver carp) thoroughly under running water. Then dry, beat lightly with a wooden mallet and, if necessary, cut into portions. Put the fish in the sour cream for 15 minutes. Beat the chilled chicken eggs with a fork. Mix the breadcrumbs with a little salt. Remove the fish fillet from the sour cream, dip in beaten eggs and bread in breadcrumbs. Then fry in vegetable oil until tender. Pour melted butter over each piece of fish before serving.
Step 2
Cod with eggplant and salami
Wash the eggplants, dry, cut into small cubes, put in a bowl, salt and leave for 30 minutes. Then transfer to a colander, rinse with cold water and pat dry. Cut the salami into thin slices, the tomatoes and peppers into small cubes, and the onion into rings. Rinse the fish fillets under running water, dry with a paper towel and cut into pieces. Then cut each horizontally, without piercing through. Put a slice of salami in the resulting "pocket" and fry the cod until golden brown in vegetable oil. In the fat where the fish was fried, put onion chopped into rings, add eggplant, pepper and chopped garlic. Simmer all vegetables over low heat for 10 minutes. Season with salt and pepper, put the pieces of fish on the vegetables, cover the pan with a lid and simmer for another 10 minutes.
Step 3
Fish in monastery style
Wash potatoes thoroughly, peel and cut into strips. Pour half a serving of vegetable oil into the pan and fry the potatoes in it. Hard boil the egg, cool, peel and cut into slices. Wipe the mushrooms with a damp cloth and cut into pieces, and the peeled onions into small cubes. Fry the prepared mushrooms with onions in the remaining vegetable oil. Grate hard cheese on a medium grater. Fry a tablespoon of wheat flour in a dry frying pan and, stirring occasionally, add sour cream and butter. Bring the mixture to a boil. Cut the fish into pieces, bread in flour and place in a fireproof baking dish. Top with fried potatoes, mushrooms, onions and eggs. Pour in sour cream sauce and sprinkle with cheese. Bake in the oven at 200 ° C for 30-35 minutes.
