Everyone knows that fish dishes should be regularly in our diet. At least 2-3 times a week, we must prepare fish dishes. The value of fish is determined by the trace elements contained in it, vitamins, unsaturated fatty acids, primarily omega-3, omega-6. Of course, the quality of the fish depends on the conditions in which it lived, what it ate, and whether it was frozen. The most valuable is fish caught in a commercial way, and not grown in artificial ponds. But often we buy fish in stores, and we can only hope that it is without harmful contents.

Red fish is a family of expensive and popular fish species. From ancient times, dishes from sterlet, salmon, and beluga were popular in Russia. Now we often have salmon, salmon, and trout dishes on our table. Consuming regular red fish are three times less sick with hypertension, cancer, nervous disorders, atherosclerosis, circulatory and metabolic disorders. Doctors advise eating a minimum of 300 grams. such fish per week.

Each one has his own preferences in the methods of cooking fish - some prefer fried, others prefer baked in the oven, and others prefer boiled or steamed. Red fish is convenient in that it cooks pretty quickly, no more than 20 minutes. The meat of red fish is very tasty and tender, and there are a lot of recipes for fish dishes. Fish is salted, fried, baked in foil or grilled.

Red fish is good in that you can cook several delicious dishes from it at once. When cutting, we cut off the head, fins, tail - these parts will go to the ear. We cut the tail part and pickle it. And the rest of the fish can be baked in the oven or fried in a pan. Thus, you get three different dishes of fish.

Today I offer some simple and tasty recipes for hot dishes of red fish (salmon, salmon, trout, pink salmon).

Delicious red fish dishes step by step with a photo:

Cream Baked Fish

Such fish is prepared very simply and quickly, has a delicate taste. The only drawback is that because of the cream, there are a lot of calories in this dish.

Ingredients:

• any red fish - 1.5 kg.
• carrots - 3 pcs.
• spices and herbs
• vegetable oil
• salt, pepper to taste

for sauce:

• cream 20% - 200 ml.
• parsley   or dill to taste

Cut the fish into portions. Salt, pepper, fold into a baking dish.

For a side dish, it’s very tasty to bake carrots cut in circles with fish, although you can think of any other side dish to your taste.

Pour the fish with cream and bake at a temperature of 180 ° C for about 30 minutes.

A similar recipe for cream-baked fish, but more festive. It’s also easy to prepare, and it looks elegant on the festive table.

Salmon in a creamy sauce with red caviar

Ingredients:

• any red fish - 1 kg.
• vegetable oil
• provence herbs or seasoning for fish
• salt, pepper to taste
• for sauce:
• cream 20% - 200 ml.
• turmeric or curry powder -2 tsp
• parsley or dill

We cut the fish, as in the first recipe, into portioned pieces, salt, pepper and sprinkle with seasonings.

Cooking creamy sauce. In a separate bowl, mix the cream and turmeric, mix well until smooth. From turmeric, the sauce takes on a beautiful golden color.

We lay the fish on a baking sheet and fill it with the resulting sauce. Add some red caviar.

Bake in the oven   at a temperature200 ° C for 20 to 25 minutes. Sprinkle with freshly chopped dill or parsley.

Red fish baked with mozzarella cheese and vegetables

A quick recipe for a family or company with minimal time.

Ingredients:

• mozzarella cheese (small balls) - 100 gr.
• cherry tomatoes - 100 gr.

Rinse the carcass of the fish, clean, salt and pepper.

Place circles of mozzarella cheese and small tomatoes in the abdomen. Sprinkle the fish a little with olive or sunflower oil.

You can bake any vegetables along with fish as a side dish. Stack vegetables on a baking sheet and spray a little with oil.

Grill for about 30 minutes.

For lovers of a healthy diet, the following recipe.

  Steamed Salmon with Spinach

Ingredients:

• losos - 500 gr.
• fresh or frozen spinach - 300 gr.
• garlic - 3-4 cloves
• lemon - ½ pcs.

We will steam salmon in a double boiler. To prevent the fish from sticking, slightly grease the bottom with sunflower oil (you can cover it with parchment paper). Sprinkle fish with seasonings, you can put a few sprigs of rosemary. For the readiness of the fish in a double boiler, 20 minutes are enough.

Finely chop the garlic and fry a little in a pan.

After 2-3 minutes, add chopped spinach to the garlic, reduce heat and simmer a little more. Season the spinach with lemon juice.

Put spinach on a plate, and fish on top.

It is very tasty to cook fish in a double boiler with champignons, which can be put on another shelf of the double boiler.

Tasty, fast and healthy..

Grilled red fish with nuts

This fish looks very appetizing, you can serve it on the festive table..

Ingredients:

• any red fish as a whole - 1 pc.
• onions - 2 pcs.
• tomato - 2-3 pcs.
• nuts - 100 gr.
• chili pepper - ½ pod
• lemon - 1 pc.
• rosemary, cardamom, black pepper, salt to taste

We take a whole carcass of fish, cut off the fins.

Carefully remove the spinal bone and small bones. We straighten the fish in the form of a fillet. Sprinkle with seasonings and pour over lemon juice.

We cut onions into rings, tomatoes and chili peppers in circles. We lay the vegetables on the fillet, lay a couple of sprigs of rosemary on top.

Hazelnuts turned out to be available from nuts, so I put it on vegetables. I think you can try this fish with other nuts.

Now sprinkle the fish a little with olive or sunflower oil and send to the oven to the “grill” mode. Bake 30 minutes to a classic crust.

  Baked salmon with cheese

Ingredients:

• salmon - 1 kg.
• cheese - 150 gr.
• onions - 1 pc.
• mozzarella cheese - 100 gr.
• garlic - 2-3 cloves
• mayonnaise - 100 gr.
• lemon - ½ pcs.
• dijon mustard - 2 tbsp. l

Cut fish, removewe lay bones, salmon fillets on a baking sheet covered with parchment or foil. Salt fish, pepper, sprinkle with seasonings.

We cut onions in rings or half rings and lay on the fish. In a separate bowl, mix the mayonnaise, mustard, lemon juice and garlic passed through the press. With this sauce, grease the fish with onions. Sprinkle with grated cheese.

Preheat the oven to200 ° C and bake for 15 minutes. Then we switch the oven to the grill and bake another 3-4 minutes until a beautiful golden crust.

So, as you can see, dishes from any red fish are prepared simply and quickly, but look festive. That is why they are a frequent guest on our menu.

Bon Appetit!

I hope that you liked the recipes and you will try to cook fish dishes for special occasions or for a family dinner.

I will be very grateful ifshare a link to an article on social networks.

WITHOUT WASTE

"Waste" - bones remaining after cutting on a filet for salting, fins, tails (except for the entrails, of course), lightly fry with onions, put everything in layers together with carrots, tomatoes in a pressure cooker. Salt, add spices. Close and put on fire. The fire is not very strong, if only the pressure cooker hissed slightly. In an hour and a half or two bones and all hard parts become quite soft, as in canned food. Better stew white fish, pikeperch, pike, etc. Catfish are not good for this - too fat.

VINEGRET WITH HERRING
  Potatoes - 300 g, beets - 200 g, herring - 200 g, onions - 100 g, pickled cucumbers - 50 g, egg - 2 pcs., Vegetable oil - 40 g, mustard - 2 teaspoons, ground black pepper, vinegar taste.

Boil beets and potatoes in a jacket. Peel and cut vegetables, herring, previously cutting it into fillets. Remove the yolks from the steep eggs, grind them with vegetable oil, add mustard, pepper, vinegar. Mix everything thoroughly.

Serve in a salad bowl, garnished with chopped proteins and herbs.

SNACKS "SHMON"
  Red salted fish, spicy sweet tomato sauce, onions.

Pre-soaked salted chum salmon or pink salmon cut into pieces. Add the sauce, you can taste a little sugar, ground pepper and finely chopped onions. Let stand.

HERATED PASTE
  Herring 1 piece, 1 boiled egg, 2 tbsp. tablespoons sour cream, 1/2 onion, 2 medium boiled potatoes, lemon juice.

Peel herring, remove bones, finely chop (mash in mashed potatoes), add finely chopped egg, finely chopped onions, crushed potatoes, sour cream. Mix everything and beat in a lush mass. You can spread on bread or serve in baskets decorated with lettuce and lemon slices.

RUMPOLS
  Herring 2 pieces, vegetable oil 100 g, vinegar 3 tbsp. spoons, mustard 1-2 tbsp. spoons, olives.

Cut herring fillet into strips, grease each mustard, put olive on it, curl it up and fix it with a wooden hairpin (toothpick). Fold tightly in a jar and pour sauce with oil, vinegar and mustard.

SALAD "PICCADILI" IN ENGLISH
  Potatoes - 600 g, onions - 150 g, herring - 200 g, vegetable oil - 60 g, vinegar, mustard to taste, parsley - 15 g.

Boil jacket potatoes in salted water. Peel boiled potatoes, cool and cut into slices 1 cm thick. Cut into onion slices, rinse, peel herring, cut into slices.

First put a layer of potatoes in a salad bowl, then onion and herring. Sprinkle the salad with finely chopped parsley and season with oil and vinegar, adding a little mustard to it.

SALAD "PRINCESS ON BEANS"
  Beans - 200 g, potatoes - 300 g, pickled cucumbers - 100 g, green onions - 50 g, vegetable oil - 40 g, herring - 300 g, vinegar, sugar to taste.

Fold the cooked beans onto a sieve and cool. Pre-soak herring, peel off the skin, separate the flesh from the bones and cut into small pieces. Peel and chop boiled potatoes and pickles. Chop green onions finely. Wipe two or three tablespoons of beans through a sieve, mix with mustard, adding a little vegetable oil, add sugar and dilute with vinegar.

Fold prepared foods in a salad bowl and season with dressing, garnish with green onions and cucumbers.

SALAD WITH SALT FISH
  200 g fillet of salted or spicy fish, 2-3 pcs. potatoes, 2 pickles, 1 head of onion, 2 tbsp. tablespoons finely chopped green onions, 2 pods of canned sweet pepper, 3 tbsp. tablespoons of green peas, 1 carrot, 2 eggs, 3/4 cup mayonnaise.

Boiled potatoes and carrots, cucumbers, onions, cut into small pieces, pepper - julienne, add green peas, mix all the ingredients and season.

Put the salad in a slide on a dish, lay thin slices of salted fish and boiled eggs on the edges of the salad.

Sprinkle the salad on top with finely chopped green onions.

HERRING UNDER A FUR COAT
  Potatoes - 200 g, beets - 250 g, herring - 200 g, carrots - 200 g, onions - 150 g, vegetable oil - 40 g, mustard - 2 tbsp. tablespoons, vinegar - 3 tbsp. spoons, ground black pepper, mayonnaise to taste.

Boil carrots, potatoes and beets in a peel, cool. Cut herring into fillets and chop finely. Put a layer of herring in the salad bowl, cut onion rings on it. Mix vegetable oil with vinegar and mustard in a glass, adding pepper. Soak a layer of onion with this mixture. Peel the vegetables and grate.

Put in a salad bowl in layers, each of which is saturated with dressing. Layers: carrots, potatoes, beets. Let the salad stand for 2-3 hours in the refrigerator for impregnation. Before serving, grease the top layer with plenty of mayonnaise.

NUTRITION IN SAUCE

Clean the salted (better home-made salting - it is more tender) herring and separate the fillet from the bones. Cut the fillet into strips 1 cm wide. Cut the onion into half rings. Put the fillets and onions in a bowl. Pour marinade.

Marinade: two parts of tkemali sauce and one part of mayonnaise and spicy ketchup. Stir, put in banks and put in the refrigerator for a day. Herring is ready in a day. Serve with boiled potatoes.

If there is no tkemali, then take three parts of mayonnaise, two parts of ketchup and the juice of half a lemon.

SERIOUS CAVIAR
  Herring - 400 g, processed cheese - 100 g, butter - 100 g, green peas - 50 g, parsley.

Pass the herring fillet through a meat grinder along with cream cheese and hard butter. Stir the resulting mass and refrigerate until solidified. Put in a herring in the shape of a fish and garnish with parsley, green peas and a pattern of butter.

Herbal Paste
  Herring - 300 g, cheese - 150 g, egg - 3 pcs., Horseradish (root) - 50 g, 1/4 lemon, spicy tomato sauce, salt, pepper to taste.

Grate cheese and peeled horseradish root. Stir with finely chopped steep eggs, green onions and herring fillet, add mayonnaise, tomato sauce, salt, pepper, a little lemon juice. Put on a dish and garnish with lettuce and slices of cheese.

Pate can be served in tartlets (baskets of unleavened dough) or stuffed with them halves of cucumbers, tomatoes and boiled eggs.

HERRING IN Sour cream
  2 herring, 2 onions, 1 horseradish root, sugar, mustard, 1 glass of sour cream, greens.

Soak herring in water or strong tea, milk. Cut the boneless herring into pieces, put on a small plate and pour sour cream, which contains mustard, sugar, grated horseradish, and chopped onion. Sprinkle with finely chopped herbs, garnish with slices of tomato or radish. Serve with cold or hot boiled potatoes.

HERRING IN Sour cream POLISH
  Herring - 250 g, apples - 150 g, onions - 100 g, 1/2 lemon, sour cream - 80 g, sugar, parsley to taste.

Rinse herring, gut and let stand in cold water for 24 hours. Remove the bones, cut into slices and put on a plate. Grate sour apples and onions and sprinkle with herring, sprinkle with lemon juice and sprinkle with sugar.

Season with sour cream, garnish with finely chopped herbs. Refrigerate for 30 minutes before serving.

COAL HERRING
  4 small herring, 4 teaspoons of oil.

If the herring is very salty, soak it. Cut off the head from the herring, take out the insides, rinse the carcasses and put a piece of oil in each. Wrap the prepared herring in foil or in moistened parchment paper folded in several layers. Wrap so that there are no open corners left. Put the herring on the embers (not on the flame!) And bake. Remove the finished herring from the foil or parchment and serve with sour cream, chopped onion, boiled or fried potatoes.

HERRING UNDER MUSTARD SAUCE I
  Herring 1 piece, 1/2 cup sour cream, 2 tbsp. tablespoons of vegetable oil, 1/2 boiled egg yolk, 1 teaspoon of sugar, 1/2 tbsp. tablespoons of mustard.

Cut the herring, garnish with onion rings and pour the sauce of sour cream, vegetable oil, mashed boiled egg yolk, sugar and mustard.

HERRING UNDER MUSTARD SAUCE II
  Herring; for sauce: 1/2 cup water, 1/2 bouillon cube, 1 tbsp. tablespoon of spicy mustard (or 1 teaspoon of spicy), 1 tbsp. a spoon of sour cream, 1 tbsp. tablespoon of vegetable oil, 1-2 cloves of garlic, a pinch of ground black pepper and 1 teaspoon of flour.

Prepare the sauce: mix everything, bring to a boil, boil for 2 minutes and cool.

Herring, preferably slightly salted, cut into pieces, sprinkle with onions and pour the sauce. The taste is unusual and spicy.

HERBING HERBED
  Herring - 400 g, white bread - 60 g, apples - 100 g, onions - 50 g, vegetable oil - 20 g, vinegar to taste, parsley.

Finely chopped fillet of soaked herring, add soaked in milk and then pressed white bread, toasted onions and grated apple. Mix all this and pass through a meat grinder or beat with a mixer. Add vegetable oil and vinegar to the resulting mass, mix.

Lay in a herring in the form of a whole fish. Garnish with apple slices and parsley.

HERRING WITH AN APPLE
  150 g herring fillet, 1 sour apple, 1 large onion, juice of 1 lemon.

Cut herring fillet into small pieces and lay on the bottom of the herring (this is the first layer). On top of the herring is an apple grated on a coarse grater and the third layer (which is also the last) is onion. Cut the onion rings and pour over boiling water. Sprinkle with lemon juice.

Stuffed tubes
  Herring - 400 g, egg - 3 pcs., Butter - 100 g, processed cheese - 100 g, ketchup - 20 g, green onion - 50 g, puff pastry - 800 g.
  For the test: flour - 500 g, butter - 300 g, egg - 1 pc., Water - 0.15 L, a few drops of vinegar, salt to taste.

Cut herring, finely chop herring fillet, add grated cream cheese and hard-boiled eggs. Pass the softened butter through a meat grinder, add ketchup and finely chopped green onions. Mix all. You can serve this paste on the table, decorating with yolks and green onions. But it’s better to stuff puff pastry. They can be baked from ready-made puff pastry. Roll out the dough in a layer of 0.5 cm and cut into ribbons with a length of 20 cm and a width of 2.5 cm. Wind them on a roll of tin or wooden sticks, grease with an egg and bake in the oven. When the tubes have cooled, remove the rods and stuff. Sprinkle the ends of the tubes with herbs.

FORMER OF HERRING WITH APPLES
  Herring - 400 g, white bread - 100 g, apples - 400 g, onions - 100 g, vegetable oil - 100 g, egg - 3 pcs., Green onion - 50 g.

Soak the herring fillet in cold water for 1 - 2 hours, then pass through a meat grinder or grind with a mixer. Soak the bread in cold water with vinegar and squeeze. Boiled eggs, finely chop the onion, grate the apples. Combine the prepared foods, season with oil and mix well.

Put Forshmak into a salad bowl and sprinkle with herbs.

GREEN OIL

  “Green butter” is mashed butter mixed with finely chopped greens. If you put it on bread and serve with fish, it will turn out tasty and fast.

In this article, we will consider several options for how to cook red fish. This is a very gourmet product. Besides the fact that red fish is very tasty, it is also very useful. Her meat contains unsaturated fatty acids omega-3 and 6. These substances inhibit the development of atherosclerosis, normalize blood pressure, lower cholesterol. Dishes from red fish are almost impossible to spoil even for a novice cook, since salmon, chum, trout, pink salmon and other species with pink meat are very easy to prepare. They have few bones and no unpleasant odor.

Red fish is an almost universal product. From it you can make salads, sandwiches, cold dishes, fish soup, serve as the main hot dish for the second. It can be stewed, fried in a pan, oven on the grill, on the grill and in the oven in foil.

Choose a fish

It will be more economical to purchase a whole carcass. Then you can cook soup from the ridge, head and fins, fry steaks from the sides, and use your tummy as a delicious beer snack. However, red fish dishes are directly dependent on the quality of the original product. When choosing a carcass in a store, you need to pay attention to the gills. They should be bright red. A good fresh fish has a fresh “marine” odor free of impurities and an elastic flesh. Press your finger on the barrel. If the dent disappeared quickly - the fish is fresh. Purchased steaks are best prepared immediately. Each subsequent freezing negatively affects the quality and benefit of the product.

Any fish should be brought to room temperature slowly. In no case do not fill it with hot water and do not put it in the microwave to defrost. Just put it on the bottom shelf of the refrigerator.

It is much easier to buy this product in the supermarket. If you wish (and a fair amount of laziness) you can buy red fish, already cut into even thin slices. However, this is, firstly, too expensive. And secondly, the inscription "slightly salted" on the label does not quite correspond to reality. To increase the shelf life of the product, the manufacturer makes the fish very, very spicy. And preservatives do not regret. And this negates the whole usefulness of red fish. It’s better to pickle it yourself. So we can regulate her taste.

Salting red fish, contrary to popular belief, does not take much time. Two hours is enough to prepare a delicious snack or ingredient for sandwiches or salads. For salting, it is better to take frozen fish - in this form it is easier to cut it, you get thin, neat slices. We take out the bones along the way. For brine we take a liter of hot water. Dissolve in it two tablespoons of sugar and twice as much salt. When the brine has cooled completely, put the chopped fillet in it. Leave for two hours. We strain, fill the fish with vegetable oil. Everything can be served at the table.

Red fish doner

This original sandwich is good to take with you on the road. As soon as we stocked up with a light-salted product of our own preparation, let's make it a delicious roll with red fish. First cook the pasta. We mix two hundred grams of cream cheese with a spoonful of lemon juice and chopped dill (a small bunch). We spread this paste with a thin layer on pita bread. Cut salted red fish fillet into thin plates. Spread on top of the paste. Turn the pita roll. We wrap the doner in foil and send it to the refrigerator for an hour.

Hot snack

Dishes from red fish look very impressive on vegetables. Grease a baking sheet with vegetable oil. Large tomatoes are cut in thick circles. Lay them on a baking sheet. Place a slice of pink or chum salmon on a tomato circle. Put onion rings on top. Salt and pepper the dish. Sprinkle with grated cheese. Put the pan in the preheated oven for twenty minutes. Bake until a golden cheese cap. Garnish a hot appetizer with fresh basil leaves or chopped dill.

Julien

Dishes of red fish in a cocotte are an excellent festive appetizer. The product is ideally combined with seafood - it is worth making julienne from salmon (or salmon) with shrimp. To do this, red fish should be milled: remove skin, choose bones.

Three hundred grams of shrimp should be boiled in salted water. When cool, clean. At the bottom of the cocotte we put a whole shrimp. Pour it with heavy cream or sour cream. Put a piece of red fish. Pour in milk sauce again. Flavor with salt and pepper. Top with three cheese. Thus we fill all the cocotte makers. Put them in the oven for a quarter of an hour.

Risotto Camerani

In the cuisine of the peoples of the world there are many dishes that include red fish. Recipes from sunny Italy will decorate your holiday table. Try making risotto. For this dish you will need 350 g of red fish fillet and six pieces of large shrimp (they must first be boiled and cleaned). The risotto will turn out to be especially tasty if the cereal is not filled with water, but with hot fish stock. So, we start cooking with what we clean, finely chop and fry the onion. Now add the fish fillet cut into small pieces. Pour a glass of washed rice, mix. We cook until the groats become opaque, like glass beads. Gradually pour half a liter of broth. Sprinkle with a mixture of Italian herbs, salt. After about 20-25 minutes, the rice will absorb the broth. When the liquid is almost gone, put the shrimp cut into pieces. Immediately pour half a glass of cream. Stir, bring to a boil, remove from heat. Sprinkle with grated parmesan before serving.

Finnish ear

We continue to review national cuisines. Your attention is invited to the ear of red fish in Finnish. Chop the onion in small cubes, finely chop two garlic cloves and a small bunch of dill. We clear fish from skin and bones. Two potatoes, 150 grams of fillet are cut into medium cubes, and carrots - in circles. We cook the illiquid parts of the fish, and then filter the broth (800 ml). We throw carrots and potatoes into it. Put the pan on the stove again. Salt, pepper and cook for about a quarter of an hour. At the same time, fry garlic, onions and crumbled bay leaves in olive oil. We shift to the pan. Add fish. After two to three minutes, pour half a glass of 10% cream. Bring to a boil and remove from heat. Finnish red fish ear is ready.

Tartlets with red fish

Baskets of shortcrust, puff or waffle dough with a variety of fillings inside have already become a classic dish of any banquet or buffet. They look elegant, but you can put anything in them. It is only important that the filling is not too liquid and does not ferment the dough. In this sense, red fish tartlets are the perfect tandem. It will take 200 grams of salted salmon, chum salmon or trout. We cut the fish into small cubes. Two hard boiled eggs are chopped on a fine grater. Peel the cucumber. Cut it into small strips. We knead all the ingredients with half a pack of cottage cheese. If the mass still falls apart, fasten it with a spoon or two of mayonnaise. We lay out this stuffing on the baskets in a slide. You can buy them ready, or you can bake them yourself. The top of each tartlet is decorated with a piece of olive or red caviar. On one dish with baskets, it makes sense to put other similar snacks: canapes, croutons, flounces.

Cooking with a side dish

Red fish is good in that it is quite oily. This quality allows you to bake it in the oven, without fear that the dish will come out overdried. This heat treatment method preserves the vitamins present in this delicacy. Red fish in the oven is so fat that you can cook with it a side dish - potatoes.

For a dish, it is best to take two steaks. We rub them with salt, herbs and spices, sprinkle with lemon juice and leave to marinate for twenty minutes. Four potatoes are boiled in their skins. We chop the onion rings. Peel the potatoes and cut into circles up to one centimeter thick. Now cut two sheets of foil (the side of the square is about 10 cm). Lubricate the middle with sour cream or mayonnaise. Put half the potatoes in a small pile. Place the steak on this pillow. Sprinkle it with vegetable oil. We cover the fish with onion rings. Wrap the foil in the envelope. Do the same with another steak. Put the envelopes on a baking sheet. Red fish in the oven is baked for about half an hour at a temperature of 180-190 ° C. This recipe can be varied. For example, grate hard cheese over onions. Or put bell peppers and tomatoes together with potatoes. We highly recommend trying a dish where zucchini will serve as a “pillow”.

Salmon Salad

Of course, slightly salted red fish is good on its own, as a snack cut. However, not everyone has enough funds to cover the entire plate with pale pink plates. And therefore, having a small piece of salted fish, it is better to cook a salad. With a delicacy, it will have a festive look and will delight your guests. There are many recipes for salads with red fish. You yourself can come up with some vintage appetizer. However, it should be taken into account with which ingredients red fish harmonizes: with cheese, herbs, seafood, fresh cucumber, cherry tomatoes. Beware of pickled vegetables in the salad. Also, red fish, cabbage, mushrooms, meat "do not like" each other. Here is the easiest salad recipe. We cut a small piece of slightly salted salmon into small cubes. About the same amount of hard cheese is three large. Cut the fresh cucumber into strips, five cherry tomatoes into halves. Mix, add chopped green onions and dill. Fill our salad with mayonnaise. He does not need salt.

Roll "Sea delicacy"

We have already mentioned the wonderful tandem of cheese + red fish. Recipes abound in various combinations of these two ingredients. The following recipe is very original. Grate 400 g of hard cheese. Put it in a dense plastic bag, put it in boiling water, holding it by the edge. After 2-3 minutes, when the cheese softens, transfer the bag to the table. Level with a thin layer. Carefully trim the top of the cellophane. A bunch of parsley and dill chop finely. Cut salted red fish into thin slices. Put them on rammed cheese, sprinkle with herbs. Grasp the bottom layer of cellophane and gently lift it. Roll the cheese into a roll. Roll the red fish roll in cling film and refrigerate for an hour. Before serving, cut into pieces.

It has excellent taste, delicate structure. It is easily amenable to various culinary processing. The components are much more easily absorbed by the human body than the proteins and fats of meat. For cooking, it is important to choose quality fish. The frozen gills are paler, and their eyes are a little sunken. If the fish was sent fresh to the freeze, then after thawing its properties are restored. With repeated freezing, this trend is not observed. Insert a heated knife in the fillet: if an unpleasant odor appears, the product is stale.

Proper defrosting of fish

Fresh fish is better than frozen. But it is not always possible to use only it. Many people care about the question: “How to defrost a fish properly so that it retains its density and taste?” As a rule, this process is carried out illiterate. Since the product is simply put in a sink or plate. Often in such fish there is an excess of ice. When it melts, it absorbs it. This leads to loss of elasticity and deterioration of properties.

That is why, at first, it is important for the product to slowly melt in the refrigerator, preserving the taste and benefits. In order for the meat not to absorb melt water, the fish should be put in a colander with a container below. The product must be covered with a film so that it does not dry out. It is allowed to defrost in water. This is a faster way. Choosing this option, you should make sure that the water is at room temperature.

The product partially loses tissue juice, especially frozen fish fillets. To prevent this from happening, you need to put it in a sealed bag, periodically changing the water. So the defrosting process will be faster. If the fish is small, frozen, then it is recommended to cut it without preliminary thawing. With the advent of microwave defrosting of fish is even faster. But using this method, the product must be prepared immediately. Therefore, you need to think in advance what to cook from frozen fish.

Preparing fish for cooking

Let's say our product has already thawed. How to properly defrost a fish has been described above. Now we’ll tell you how to correctly and competently organize the preparation phase.

Everything is really simple. First, the scales are cleaned. If required, the skin is removed, the insides are removed, and everything is washed. To make it easier to clean the scales, the fish should be wet. It must be put on a cutting board and held by the tail. With your other hand, using a knife or a special grater, remove the scales. When the fins are large and prickly, they are removed before cleaning with cuts on both sides. If they are soft, then just cut off with scissors.

When a fish does not have scales, but has very thick skin, some remove it. They also do this with old big fish. If necessary, you can use a knife to separate the skin from the meat. After cleaning, the fish is gutted. To do this, an incision is made on the abdomen. Then, with the tip of the knife, pull out the contents so as not to damage the gallbladder. If you cook it with your head, then gills are necessarily removed.

When all the stages of preparation have been completed, the question naturally arises, if the dish has not yet been selected: "What to cook from frozen fish?" Such a product can be cooked, stewed, fried or baked. In addition to the fish, you can separately make a side dish. Fresh, salted, pickled cucumbers and tomatoes, various salads are great for it. Red sauces are suitable for fresh fish, spicy for oily fish.

There are some useful tips from experienced chefs that will help make your dish as tasty and juicy as possible:

1. Thawed fish has a fresh smell. If it is acidic or ammonia - the product is spoiled.
2. After proper defrosting, elasticity is maintained.
3. You need to purchase high-quality goods. Around it should be a thick layer of fresh ice. Then you will get delicious dishes of frozen fish.
4. Do not defrost it in hot water.
5. You can not freeze the product several times, since all its useful and nutritional properties are lost.

Cooking Recipe

Every housewife daily thinks about what to cook. You can make various delicious dishes from frozen fish. Including they can be made in a slow cooker. The advantage of using this technique is the absence of the need to monitor the process. Also included is a grill that allows you to cook food steamed. This method saves a lot of benefits in fish. Such nutrition is especially recommended for those who follow the figure and prefer healthy food.

How to cook steamed fish in a slow cooker? There are some great options. They are suitable for meeting guests as well as for dinner with the family. Dishes from the multicooker are tasty and healthy. For example, red fish steamed. To prepare it you will need:

• 400 grams of carcasses of red fish;
• 50 grams of low-fat mayonnaise and sour cream;
• 150-200 grams of hard cheese;
• salt, pepper to taste;
• hops-suneli at will;
• 0.5 liters of water.

The carcass of the fish is washed, if necessary, cleaned of scales and cut into steaks. They should not be fat. With one piece of 400 grams should get 4-6 pieces. Each steak must be salt and pepper on both sides and, if desired, add seasonings of hop-suneli.

0.5 liters of water is poured into the main bowl of the multicooker. A grid for steaming is placed on top. Fish steaks are laid out on it, which are spread with mayonnaise and sour cream. Then the cheese is rubbed on a coarse grater and laid out on top of the fish. The slow cooker closes. Set to the desired mode for 25 minutes. During this time, you can cook a side dish.

Steamed Pollock

Fish is good for humans, so there are many recipes for its preparation. Alaska pollock will do. It remains only to learn how to cook this product turns out to be tasty and healthy. For this you need:

• 1-2 carcasses of pollock;
• one apple;
• onion - 1 piece;
• salt, pepper to taste;
• lemon juice - 1 tbsp. l .;
• steaming water;
• olive oil - 1 tbsp. l optional.

A piece of foil lies in the basket so that the fish languishes in its own juice. In a slow cooker, you can simultaneously boil a side dish - under the fish. If there is not enough time, then it is necessary to extend it, having previously removed the main product. It takes twenty minutes to cook the fish.

How to fry and salt?

What to cook from frozen fish? You can, for example, fry steaks. To preserve the juiciness and taste, you need to fry the fish for longer on the first side. On the next side of time it takes half as much. It is recommended to remove from the fire a few minutes before readiness, as in a hot pan the product will reach on its own, while maintaining tenderness.

Fish does not have to be fried in pieces. You can make juicy meatballs from her meat. In doing so, remember that the product quickly loses fluid. To keep the cutlets nutritious, the meat is passed through a meat grinder with breadcrumbs. They absorb and retain juice. Simple bread is not suitable for this - dried pieces. So cutlets come out very juicy, tasty and healthy.

As for salting, there is also nothing complicated. Typically, the product is salted before cooking. To this end, the fillets are wiped from all sides. The disadvantage of this method is that only the top layer is salted out, especially in large pieces. At the same time, you can not use a large amount of salt - it is so easy to overdo it. Fish meat absorbs liquid well. Therefore, to salt, you can put pieces of it in salted water for several minutes.

Soup recipe

A rich soup of frozen fish has a delicious taste and aroma. We offer you a recipe using salmon. It is best to buy fish whole so that you can boil a rich broth from the head, tail and fins. Frozen fish is also suitable for its preparation. Would need:

• whole salmon - 1 kg (frozen);
• pearl barley - 80 grams;
• one onion head;
• carrots and parsnips - 1 each;
• bay leaf, peppercorns.

Before cooking, you need to defrost the product in accordance with the rules written at the beginning of the article. The fish is well washed, the gills are removed, and again the fillet is thoroughly rinsed. After that, you need to cut off the head, tail and fins. Then, the frozen fish fillet is separated from the bones and removed to the side. Everything except meat is put in a pot and poured with two liters of water. After boiling, the contents should be cooked for 40 minutes over low heat.

The broth is filtered and set to boil again. Now you should add the salmon fillet there, bring to a boil and reduce the heat. Soaked previously groats are added to the pan. Then the carrots, parsnips and onions are washed, coarsely chopped and follow it. The contents should boil again. Next, over low heat, everything is cooked for 20 minutes. At the end is laid bay leaf, pepper. Salmon soup is ready! Before serving, he should insist a little. Salmon should be divided into portions. If desired, add a sprig of parsley or dill to a bowl of soup, as well as a spoonful of vegetable oil.

  with vegetables

Very popular recipe. You will need:

• frozen chum salmon fillet - 300 grams;
• zucchini - 1 piece;
• red and yellow peppers - one each;
• onions - one head;
• celery - 1 stalk;
• garlic - 2 cloves;
• salt, pepper to taste;
• vegetable oil.

Vegetables and celery are cut into small cubes, garlic - sliced. Onion and garlic are laid out on a heated pan. They are fried until transparent. Next, add the vegetables and fry another two minutes, no more. Now salt, pepper and your favorite herbs should be added to the vegetables.

After thawing, the fillet is cut into portioned pieces and laid out on a foil greased with vegetable oil. Steaks need to be salt and pepper. On top of each fish piece, carefully place the vegetables, wrap it in an envelope and put in the oven to bake. Cook at 200 degrees for 25 minutes.

Fried capelin

For this tasty dish you need the following ingredients:

• capelin - 1 kg;
• lemon - 1 piece;
• salt, pepper, vegetable oil to taste;
• flour - 100-150 grams.

When the fish is small, frozen, it is recommended to cook it in a pan. To do this, it should be washed, dried a little, seasoned with lemon juice. Then the flour is mixed with spices and seasoning, the fish is crumbling in it. After it is laid out on a greased baking sheet and sent to the preheated oven. Prepares the dish for 20 minutes.

This is only a small part of what can be prepared from frozen fish. If you properly observe the technology of defrosting and cooking, you will get delicious dishes with a pleasant aroma and excellent taste.