There are tons of recipes to save time and at the same time create a truly satisfying and not quite familiar dish for a variety of everyday menus. For example, you can cook something delicious with fish for dinner, but from quite ordinary products.
It is necessary
- For fish under the "fur coat":
- - 1 kg of gutted pollock;
- - 3 carrots and 3 onions;
- - 160 g of 25% sour cream;
- - 120 g flour;
- - 1/3 tsp ground black pepper;
- - salt;
- - vegetable oil;
- For fish in French:
- - 800 g salmon or red trout;
- - 600 ml of 2.5% milk;
- - 60 g flour;
- - 50 g butter;
- - 1/3 tsp each nutmeg, white pepper and marjoram;
- - salt;
- - vegetable oil;
- For the meatballs:
- - 700 g hake or cod fillet;
- - 300 g halibut fillet;
- - 300 ml of natural yogurt;
- - 1 cucumber;
- - 80 g of butter;
- - 30 g of parsley;
- - 25 g of dill;
- - whole lemon zest;
- - a pinch of red pepper;
- - salt;
- - olive oil for frying + 60 ml for the sauce;
- For fish in an omelette:
- - 600 g of gutted capelin;
- - 2 onions;
- - 2 large chicken eggs or 3 medium ones;
- - 120 ml of milk;
- - 50 g flour;
- - salt;
- - vegetable oil.
Instructions
Step 1
Fish under the "fur coat"
Rinse the pollock well and pat dry with a paper towel. Cut it across into small, approximately equal pieces. Grate the carrots on a coarse grater, peel and chop the onion into thin half rings.
Step 2
Pepper and salt the flour. Dip the fish in it and quickly fry over high heat until golden brown. Transfer the pieces to a thick-walled saucepan, cauldron or rooster, cover evenly with vegetables. Salt sour cream and coat the coat thoroughly.
Step 3
Put the dishes on high heat, bring the contents to a boil, then reduce the temperature and simmer the dish for about half an hour under a tight lid.
Step 4
Fish in French
Separate the fish fillets from the backbone, bones and skins and cut into cubes. Coat a small ovenproof dish with vegetable oil and place the salmon / trout in it. Sprinkle it with salt, pepper and marjoram.
Step 5
Place a lump of butter in a heating saucepan and melt. Pour flour in there and fry it until a light brown shade is obtained. Make sure that there are no lumps, constantly stirring the thick mass.
Step 6
Heat the milk and pour gently into a saucepan, stirring in continuously with a whisk or wooden spatula. Allow the sauce to thicken, remove from the stove, and season with salt and nutmeg.
Step 7
Pour the sauce over the fish and place the dish in the preheated 180oC oven. Cook the dish for 15-20 minutes.
Step 8
Fish meatballs
Peel the peel from the cucumber and grate it finely, chop the dill. Combine everything in one cup, add yogurt, some salt and whisk. Tighten the container with cling film and put it in the refrigerator for now.
Step 9
Examine both types of fillets for small bones, remove them. Scroll the fish through a meat grinder and stir with grated zest, chopped parsley, a little salt and red pepper.
Step 10
Make small cakes from the minced meat, place a cube of butter in the center of each and form the meatballs no more than 3 cm in diameter. Line a baking sheet with parchment, oil, and lay out the balls. Bake them for 3-5 minutes at 200oC and serve with the sauce you prepared earlier.
Step 11
Fish in an omelet
Grind the fish carcasses with salt, bread in flour and fry in vegetable oil until half cooked (1-2 minutes). Spread the browned carcasses in a jack on a baking sheet or baking dish.
Step 12
Peel the onions, cut into rings and spread over the fish. Shake eggs with milk and two pinches of salt and top with capelin. Place the food in the oven for 15-20 minutes at 180oC.
