Fish hodgepodge in restaurants and cafes is much less common than meat. However, a real mixed fish hodgepodge is delicious and worthy of becoming one of your favorite dishes. Be sure to cook it by adding variety to your home menu.
It is necessary
-
- 1, 25 liters of fish broth from pike perch heads;
- 1 cup cucumber pickle
- 1 lemon;
- 500 g pike perch fillet;
- 12 crayfish;
- 250 g smoked pink salmon;
- 250 g of boiled pink salmon;
- 2 onions;
- 2 pickled cucumbers;
- 2 large tomatoes;
- 2 tablespoons of capers;
- 12 olives;
- 1 glass of salted mushrooms;
- 1 large carrot;
- 1 parsley root;
- 0.5 bunch of parsley and dill each;
- 10 green onion feathers;
- 4 bay leaves;
- black peppercorns;
- vegetable oil for frying.
Instructions
Step 1
The most delicious is the combined fish hodgepodge, which combines boiled, raw and smoked fish. For example, a combination of fresh white pike perch meat with boiled and smoked pink salmon will be very tasty. Pre-boiled crayfish and various spices will add a very original taste to the fish hodgepodge.
Step 2
Place the zander heads in a large saucepan. Pour cold water over them, bring to a boil and reduce heat. Remove the foam from the broth, add bay leaves, black peppercorns to it and cook until tender. Boil the crayfish in a separate saucepan, drain the water. Remove the crayfish and place in a bowl.
Step 3
Pour the cucumber pickle into a small saucepan, bring it to a boil and simmer for about 2 minutes. Pour the brine into the stockpot. Cut the carrots and parsley root into thin strips and put them in the broth as well. Put the pot on fire.
Step 4
Chop the onion finely, scald the tomatoes with boiling water and remove the skin from them. Cut the pulp into cubes. Heat vegetable oil in a frying pan, put onions and tomatoes in it. Saute the vegetable mixture over moderate heat until the onions are translucent. Rinse the salted mushrooms, scald with boiling water and cut into cubes. Place vegetables and mushrooms in a saucepan with broth.
Step 5
Chop the pickles, smoked pink salmon and crayfish into small cubes. Cut the pike perch fillet and boiled pink salmon into medium-sized pieces. Place the fish, crayfish, and cucumbers in the boiling broth. Chop dill and parsley, chives, carrots and olives. Place vegetables and herbs in a hodgepodge. Add peppercorns and capers.
Step 6
Reduce heat under saucepan, cover and cook for about 15 minutes. Before serving, squeeze lemon juice into the hodgepodge, add salt if necessary. Serve with sour cream, placing a wedge of skinless, seedless lemon in each plate.
