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
Fillet of silver carp.
To cook a fillet of silver carp, we need a coarse salt without iodine, five kilograms of silver carp.
And now for the cooking oil. To cook this salmon, you will need only a very big fish. Clean the fish from scales, gut it and fillet it is separable from the rest. This can be done in the following way: make a cut only on the back, around the head to the ridge. The head cut is not necessary, then it will be much easier to cut the fish fillet. Along the ridge from tail to head, cut away the skin, hold the knife at an obtuse angle to the spine, begin to cut the meat from the rib bones, carefully and slowly moving towards the tail. The same actions are done on the reverse side.
After obreteniye you will be a great set for a soup, or aspic, because the broth will harden perfectly and without gelatin.
Now back to fillet – cut into its desired size pieces, begin to lay into a container, it is desirable that this capacity was enameled or glass. At the bottom of the container pour a layer of salt, then laid the fish, then carefully cover with another layer of salt – so the stacked layers until then, until the end of the fish, but the last layer must be salt. The dishes lockable flat lid, which put the oppression in the form of cans of water. Continue reading
Fish lovers and fish dishes will appreciate the ability of a slow cooker is ideal to cook it in a variety of ways. No matter you want a fish stew, steamed, boiled, or roasted, this equipment will become your reliable assistant. Pieces in any case will remain intact and will not burn, no matter what heat treatment it did not pass.
Those who prefer diet food, will appreciate the simplicity of cooking for a couple. You’ll spend just a few minutes and save with taste and nutritional quality of the product, which is very important for anyone who cares about their health. In multivarok there is a special mode designed for the cooking of products on pair.
On our website you will find many fish recipes from steamed to fried. All recipes are accompanied by photos. The preparation of these dishes does not require much time, and with the slow cooker it can be done even faster. You only need to put fish pieces or fish fillets in a bowl, add if necessary, there other ingredients and turn on the device. You don’t have to stand near the stove so the fish is not burnt, and you will not break up the pieces while turning.
Principles of fish cooking
Most modern equipment has a special program for the implementation of certain processes. But in some models may be missing some mode, e.g. mode suppression. In this case, cook a stew, using the mode of the soup. Cooking must be slow, because fish is a very delicate product.
The pieces of fish spread on the bottom of the slow cooker, add spices to taste. Put the grated vegetables such as carrots and onions, pour water and stew for hours. The fish is cooked you will know by the sound. The ingredients can be quite different, they depend on the recipes. Continue reading