Fish baked in Russian
800 g catfish, 4 potatoes, 30 g cheese, 30 g butter, 2 tbsp. tablespoons vegetable oil, 50 g of mayonnaise, salt, pepper.
Pieces of raw fish with skin but without bones, salt and pepper and put in a oiled pan. Put the sliced potatoes, pour the mayonnaise and sprinkle with grated cheese. Add butter, a little water and put in hot oven.
1 kg catfish, cilantro (green) – 10 sprigs, Bay leaf – 2 PCs. sour pita bread – 50 g, ground black pepper, salt – to taste
Peeled, cut into chunks, washed the fish lay on the bottom of the pan, cover with cold water to cover the fish and put to boil on medium heat, periodically removing the foam with a slotted spoon. While cooking add salt, Bay leaf, sour pita bread, black pepper, chopped coriander. Instead of sour lavash, you can add 2 tablespoons of tomato puree.
Som in the nuts
1 medium size catfish, wheat flour, vegetable oil, 2 eggs, juice of 1 lemon, parsley, ground black pepper, salt to taste.
For the sauce: 1 Cup ground walnuts,1/2 slice stale white bread (without crust),4-5 cloves of garlic, 3 tbsp sunflower oil 2-3 tbsp vinegar
Cleaned and rinsed catfish. Cut into slices thickness of about 1 1/2-2 see Salt and pepper and let stand 15-30 minutes, setenabledat in flour and fry in well hot oil. Ready fish to lay on the edges of the dish, sprinkle with finely chopped parsley and sprinkle with lemon juice. Cooking sauce: pound shelled nuts, add the soaked and squeezed bread slice, crushed garlic, oil and vinegar. Stir well the mixture and dissolve it in tepid water to make a sauce of moderate thickness. Whisk the sauce and place it in the middle of a meal with fish. Cook hard-boiled eggs, cut each into 4 pieces, season with salt and spread between slices of fish. Continue reading
To table diet choose sea and river fish with low fat content. These include: bream, cod, pike, carp, walleye, carp, whiting, mullet, pike, flounder, saffron cod, Pollock, hake.
All these fish have different taste value. For example, cod or perch ideal for a variety of dishes, both casual and festive. Harsh meat and pike and odor needs special preparation — a list of dishes that can be prepared from this fish is rather limited. Bony bream requires careful handling, and flounder in two divided doses is cleared from the skin and bones.
Dietitians recommend eating at least 3 servings of fish per week. A standard serving is considered a 100 g cooked fillet without skin and bones. As a side dish to dietary fish prepare boiled or stewed vegetables — cabbage, potatoes, carrots, peas or asparagus. You can fillet and serve without garnish. To enhance the taste of fish you can pour fresh lemon juice and a sprinkle of white pepper.
If you are assigned to a diet limiting acidic foods, eliminate the lemon juice and spices
How to cook healthy rebuild
You should not restrict your diet of boiled fish. Diet meals can be steamed in the convection oven or slow cooker. Fish baked in foil, smothered in herbs, stewed in its own juice. When cooking is to reduce the amount of spices, eliminate the cheese, sour cream, mayonnaise and other high calorie additives. Some types of low fat fish made fry — like usually cook flounder and carp. However, for dietary table fried dishes are not suitable. Flounder can be baked, and from carp to cook meatballs or a casserole. Continue reading
Amber and fragrant ear. How to cook it at home?
Of course, a real, full-fledged ear requires a fire, smoked pot, free wind, icy glasses of vodka and leisurely fishing of the conversation. However, as long as the topic of “how to cook soup at home?” remains open, we dare to offer a few recipes, which is not guaranteed neither the fire nor the free wind, but in terms of cooking cooking is quality meals, not at all inferior to “real”. To cook in blackened by the smoke of fires the boiler or in “tatarovsky” pan, use your ear under a shot of vodka or without it, let everyone decides on his own understanding.
Prepare soup from marine fish
The ear of marine fish and river – serves a fundamentally different, although similar in cooking technology. Therefore, there is a reason to the reader the recipe of these dishes separately.
For a fish soup made from sea fish, is very suitable:
any red fish (first and foremost);
Fatty types of fish (mackerel, herring, herring, cod, etc.) insert in your ear is absolutely not recommended, as the taste of fish oil will score all the other smells, and you’ll have fish soup and not the ear. As well as not very desirable sea-fish to mix with the river, except maybe the sturgeon, and then only in very small quantities. Continue reading