Bream is prepared in different ways - smoked, salted, stuffed with vegetables and herbs. Small fish are baked in salt along with scales, and minced meat is made from small ones. Enjoy the taste of this fish.
It is necessary
-
- Breams in white wine
- For the recipe you will need: medium-sized fish (200 gr)
- parsley
- Melissa
- garlic
- onion
- flour
- salt
- pepper
- dry white wine
- olive oil.
- Fish with herbs
- Take bream for the recipe
- weighing from 1 kg.
- salt
- starch
- some parsley
- tomato juice or paste
- honey
- rice wine (sherry can be used)
- hot peppers
- frying oil.
- Fried bream
- grilled bream
- The ingredients are as follows: fish
- carrot
- onion
- a bunch of parsley
- bouillon
- salt sugar
- lemon juice
- butter.
Instructions
Step 1
Breams in white wine
Scale the fish, cut off the fins, gut and wash. If the bream has been frozen, defrost it first. Dry with a paper towel, season with salt and pepper, sprinkle with spices inside and out, roll in flour. Chop greens: garlic, onion, lemon balm, parsley. Pour oil into the pan, heat and fry the herbs. Put the bream in a frying pan, fry for two minutes on each side. Add white wine in portions. First, pour in one tablespoon, let it simmer, then another. Cook the bream for 15 minutes, transfer to a platter and pour over the sauce.
Step 2
Fish with herbs
Clean the fish, free from the entrails and wash. Dry the carcass with a napkin, then make diamond-shaped cuts directly on the skin. Take a wide frying pan, heat the vegetable oil, dip the fish in salt, then in starch, shake off the excess and put in the pan. Fry on each side for 10 minutes, watch the appearance of the crust.
Step 3
Make the sauce. To do this, cut parsley, take sesame oil, tomato paste or juice, honey, rice wine and Chilean pepper paste, mix everything, salt.
Step 4
Fried bream
If the fish is large, fry it by cutting it into portions. Prepare the sauce first: chop the parsley, carrots, onions and lightly fry in oil. Pour the broth over the vegetables, add a little lemon zest and simmer for 20 minutes, add the bay leaf, salt and pepper. Prepare fish, peel, gut, wash and cut into portions. Fry them in oil, cover with sauce and simmer again. Put the fish on a dish along with the sauce, garnish with herbs.
Step 5
Grilled bream
Process the carcasses: gut, wash, dry, there is no need to peel off the scales. Combine salt, sugar, pepper and lemon juice, sprinkle with the mixture inside and out. Place the sage leaves in the fish. Prepare the sauce: heat the butter in a pan, fry the chopped onion a little, add the pickled cucumber, kiwi and mango, pour in the broth and simmer a little. Then add sour cream, spices and salt.
Step 6
Take the foil, brush with oil, wrap the fish and grill on the grill for 10 minutes on each side. Unroll the fish from time to time and re-oil. Cook the bream for the last minutes without foil, just on the wire rack. Serve with hot sauce.
