The easiest way to cook fish is to boil it in water, and the less water is taken for cooking, the tastier the fish turns out. Therefore, you should pour enough water into the dishes so that it only covers the fish during cooking.

To boil fresh fish for every liter of water, put 1 teaspoon of salt. To make the fish tastier, you can add 1/2 pc. to the water. carrots, parsley, 1 onion, 1-2 bay leaves and a little peppercorns. For this, the roots and onions are pre-peeled and cut into small pieces.

Fish can be boiled either in one large piece, or after cutting it into small pieces weighing about 75-100g. It is better to cook sturgeon, beluga and stellate sturgeon in a large piece and cut into portions before serving. Fish cooked in large pieces is tastier and juicier.

Large pieces of fish weighing 0.5 kg or more should be placed in cold water for cooking, and small pieces in hot water.

From the beginning of boiling until the end of cooking the fish, the water should boil weakly, but continuously. The fish should be well cooked. Sturgeon, stellate sturgeon and beluga are boiled in small pieces for 20-30 minutes, and pieces over 0.5 kg - 1 hour 30 minutes (from the moment the water boils after the fish is put into it). Partial fish is cooked somewhat faster than sturgeon. Pike perch, carp and pike weighing 1 - 1 1/2 kg are cooked for 50-60 minutes, and in pieces of 100-150g - 15-20 minutes.

The readiness of the fish during cooking can be determined by piercing it with a thin wooden hairpin: if the fish is ready, the hairpin easily enters the flesh.

From the resulting broth, 1 1/2-2 cups are spent on preparing a sauce for fish - white or tomato, and soup can be cooked on the rest of the broth.

Salted fish after soaking should be poured with fresh cold water and boiled, without adding salt, until cooked.

Boiled fish is served hot or cold; hot - with boiled potatoes, and cold - with vinaigrette, potato or cabbage salad, pickled beets, cucumbers or green salad.

Horseradish with vinegar or sauce can be served with cold and hot fish.

BOILED FISH WITH POTATOES

Prepared fish (perch, pike, tench, etc.) cut into pieces and boil. Boil peeled whole potatoes separately. Before serving, remove the fish with a slotted spoon from the broth to a dish, overlay with potatoes and garnish with parsley. Separately, serve egg-butter sauce or horseradish with vinegar. Instead of sauce, you can serve butter mixed with chopped parsley.

For 500g of fish - 800g of potatoes.

BELuga (sturgeon or stellate sturgeon) boiled

Put the prepared beluga (sturgeon or stellate sturgeon) in a shallow saucepan, pour cold water 2 cm above the surface of the fish, add salt and cover with a lid, put on a strong fire. As soon as the water boils, reduce the fire, then cook, without bringing to a boil, for 30-40 minutes.

Before serving, cut the fish into pieces, put on a dish, garnish with boiled potatoes seasoned with butter, and sprinkle with finely chopped parsley. Separately, serve horseradish with vinegar.

For 500g of fish - 800g of potatoes, 1 tbsp. a spoonful of oil.

BOILED PIECE WITH VEGETABLES

Clean the zander and cut into pieces. Cut peeled and washed carrots and onions into thin circles, and potatoes into large slices. Put carrots, onions, and then potatoes in the bottom of the pan, add 1 1/2 cups of water and salt. Salt the fish pieces and lay on top of the vegetables. Add pepper and bay leaf. Fill with cold water.

Cook under a lid over low heat for 1 hour, without stirring, but shaking the pan every 10 minutes so that the vegetables do not burn. When the fish and vegetables are almost ready, pour milk into the pan, put butter and cook for another 15-20 minutes. After removing from the heat, put the pan on an angle, carefully scoop up the juice from the bottom with a spoon, pour it over the fish and leave it in a sealed container until serving.

For 1 kg of fish - 1 pc. carrots and onions, 800g potatoes, 1 tbsp. a spoonful of butter and 1/2 cup milk.

BOILED FISH WITH POTATOES AND bacon

Cut pork fat into small pieces, Fry in a pan with onion, peeled and cut into slices, put peeled potatoes, cut into circles, sprinkle with salt and pepper and add a glass of water. Cover with a lid and cook for 5 minutes over low heat. After that, put the prepared and chopped fish on the potatoes and cook until tender.

Before serving, put the pieces of fish on a warmed dish, lay around with potatoes and sprinkle with finely chopped parsley.

For 750 g of fish - 800 g of potatoes, 1-2 onions, 100 g of bacon.

CAMBAL BOILED

Boil cleaned, washed, cut into pieces fish. Before serving, remove it from the broth to a dish, garnish with boiled potatoes and pour over with oil, previously heated in a pan until golden brown. Put finely chopped parsley in the oil and add vinegar (1 teaspoon for 3-4 servings). Before pouring oil on the fish, it is necessary to drain the liquid from the dish that got there when laying the fish.

For 500g of fish - 800g of potatoes, 3 tbsp. tablespoons of oil.

BOILED COD WITH EGGS AND BUTTER

Peel carrots, parsley, celery, onions, chop and boil in water, adding salt, allspice, bay leaf.

Cut the prepared cod into portions, pour hot broth (in such a way that the liquid only covers the fish), put on fire, quickly bring to a boil, remove the foam, significantly reduce heat and cook over low heat with a barely noticeable boil for 15-20 minutes.

Hard boil eggs, cool, peel and chop.

Ready fish carefully, trying not to crush the pieces, put on a dish, sprinkle with chopped eggs and parsley, pour melted butter. Serve with boiled potatoes.

For 750 g of fish (or 500 g of fillet) - 1 pc. carrots, parsley, celery and 1 onion, 1-2 bay leaves, 4-5 peppercorns, 1 1/2 tbsp. tablespoons of butter, 2 eggs, 800g potatoes.

COD, HALIBUT, FLAUMER, SQUADER, BOILED SEA BASS

Prepare a spicy decoction. In a boiling broth, lower the fish, cut into portions, bring to a boil, then reduce heat and cook until tender (about 15 minutes) with a slight, barely noticeable boil. Carefully drain part of the broth, and set the fish aside on the edge of the stove so that it does not cool down. Strain the broth and prepare the sauce on it. Serve with boiled potatoes. FOR 500g of fish - 600g of potatoes, 1 pc. carrots, parsley, onions, 5-6 peas of allspice, 2 bay leaves.

COD, CAMBAL, HALIBUT IN WHITE SAUCE

Boil some broth from fish food waste (heads, tails, fins, skin, bones).

Prepared fish, cut into portions (without bones), pepper, salt and put in a saucepan on a layer of finely chopped leek and celery root. Pour in 2 cups fish broth. Close the bowl with a lid, put on low heat and cook the fish until tender.

Carefully drain the broth and season it with flour lightly fried in butter (for 1 tablespoon of flour - 1 tablespoon of oil), diluted with warm fish broth; boil, remove from heat, add, stirring, butter, divided into pieces, and lemon juice.

Put the hot fish on a dish along with vegetables, pour over the sauce.

For 500g of fish - 800g of potatoes, 100g of leeks, 50-60g of celery, 1st. a spoonful of flour, 2 tbsp. tablespoons of butter, lemon juice, salt to taste.

CAMBAL, HALIBUT IN TOMATO SAUCE

Salt, pepper and put the prepared and cut into portions fish or fish fillet in a saucepan, sprinkle with finely chopped onions and parsley root, pour in a little (1 1/2 cups) hot water or fish broth cooked from fish waste. Close the pan with a lid, put on low heat and cook the fish until tender.

On a decoction of fish, prepare tomato sauce. Before serving, put the fish together with vegetables on a dish, pour over the sauce, sprinkle with chopped parsley or dill. Serve with hot boiled potatoes.

For 500g of fish - 1 pc. parsley and onion, 800g potatoes, 250-300g fresh tomatoes or 50-60g tomato puree, 1st. a spoonful of flour and 1 1/2 tbsp. tablespoons of butter.

CANNED FISH WITH POTATOES

Open a can of natural (in its own juice) canned fish, take out the fish and, together with the juice, heat it in a saucepan to a boil. Then put the fish on a warmed dish, garnish with boiled potatoes and garnish with parsley branches. Separately, serve egg-butter sauce, cucumbers or green salad.

For 1 can of fish (350g) - 800g of potatoes.

It is better not to use bream, carp, carp, crucian carp, roach, saffron cod, smelt, Baltic herring for boiled second courses, since fried dishes from them are more delicious.

Fish is cooked in portions, links, and less often - whole. Any fish, except for sturgeon, is cooked in portioned pieces; links or a large piece (up to 5 kg) - only sturgeon; whole - large specimens of fish for the preparation of banquet dishes. Fish is cooked in fish boilers (carbines), stewpans. After boiling water, the heating is reduced and the fish is cooked without boiling at a temperature of 80-90°C.

Portioned pieces of fish are placed in one row with the skin up. Fill the fish with hot water (2 liters per 1 kg of fish); white roots, onions and sometimes carrots are added to improve the taste. Bay leaf and pepper are placed only in cases where the fish has a specific unpleasant odor.

Sea fish with a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are boiled in a spicy broth. To do this, add salt, allspice and bitter pepper, bay leaf, carrots, onions, parsley, dill, celery to the water, boil for 5-7 minutes, then lay the fish and cook it until tender. The cooking time for a piece of fish weighing 150-200 g is on average 12-15 minutes.

Sometimes when cooking cod, horse mackerel, catfish, tench and other fish, cucumber pickle or peel and seeds of pickles are added. This softens the taste, weakens the specific smell, the fish acquires a more delicate texture.

When cooking trout and sturgeon, spices and vegetables are not added, since these fish have a very pleasant taste and aroma and there is no need to beat them.

The weight loss of fish when cooked in portions (most fish) is 20%, and only cod and flounder - 18, and catfish - 25%.

Links of sturgeon fish, prepared for cooking, are placed on the grate of a fish boiler. To maintain the shape, the links are tied up, but it is not necessary to tie them to the boiler grate. Very large links (beluga) are cut into pieces of 2-3 kg. Sturgeon fish is poured with cold water, brought to a boil, and then cooked until cooked with low heat. The cooking time for stellate sturgeon links is 45-60 minutes, for sturgeon - 1-1.5 hours, for large pieces of beluga - 2-2.5 hours. The weight loss is 15%.

Links of fish are usually boiled for cold dishes. The boiled fish is washed with hot broth and cleaned of cartilage. The readiness of fish during cooking is determined using a chef's needle (the needle enters freely into the finished link).

Whole fish (salmon, trout, white salmon, pike perch, etc.) are boiled, mainly by order. When cooking freshly asleep (1.5-2 hours) trout, to obtain a blue color, the fish is dipped in a warm solution of vinegar (3%) for 20-30 seconds, and then boiled in salted water.

Garnish for boiled fish: barrel-shaped boiled potatoes, mashed potatoes and a slice of lemon; additionally, boiled crayfish or shrimp can be served as a side dish. Boiled fish dishes are served with sauces: Polish, Dutch, tomato. If the fish is served without sauce, then it is poured with melted butter. Parsley or dill is used to decorate the dish.

Boiled fish with Polish sauce. FROM This sauce is most often served with pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, and sturgeon. Pieces of boiled fish are placed on a portioned dish, a side dish of boiled potatoes in the form of barrels or whole tubers is placed around; in addition, you can put boiled crayfish. Sprinkle potatoes with chopped parsley or dill and drizzle with oil. Polish sauce is served separately or poured over fish.

Boiled fish with hollandaise sauce. FROM this sauce is recommended to serve pike perch, tench, Far Eastern salmon, cod, sea bass. Boil and serve fish in the same way as with Polish sauce.

Boiled fish with white sauce with capers. With this sauce, pike perch, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, sea bass are most often served. Boil and serve fish in the same way as with Polish sauce.

To diversify my menu, within the framework I cook boiled or boiled fish (as you like). Now I will tell you the recipe and compare fish of different types, to your taste.

Ingredients for cooking fish:

white fish

Bay leaf

onion to taste

Preparation of boiled fish:

Consider the recipe for cooking fish using the example of herring. The fish must be thawed, gutted and cut off all the fins. I do this with scissors. Further, it makes sense to cut the fish into portioned pieces. If a wide pan is available, then you can cook the whole fish. Bring the water to a boil and put the pieces of fish into it. Cook for 5-7 minutes on low heat, no more needed. There was still milk in my herring, I also cooked them. When the fish is cooked take it out and salt it. For flavor, you can add bay leaves and chopped onions to boiling water.
I served boiled fish with. And now a comparison of different types of boiled fish.

Boiled herring:

Delicious. I just love boiled herring. Therefore, I can recommend this recipe as a recipe for boiled herring, and you can cook it, regardless of the diet. About the diet, for those who are on a diet due to diseases of the gastrointestinal tract. I do not recommend boiled herring, it is fatty. But my soul asked and received its own.

Boiled pollock:

This is a combination of taste and benefit. Perfect for hot everyone, as well as for diet food. In general, I recommend.

Boiled zander:

Even before cooking, I assumed that it would be a very dietary dish. But my wife urged me to cook more, so I boiled it for everyone. In fact, I can only recommend it to patients on a diet. And for healthy people - fresh. As a result, I ate pike perch in splendid isolation, I will not hide with pleasure.

Summary:

Already in the hospital, I received additional knowledge about dietary nutrition for patients with the gastrointestinal tract. As I assumed, you can only boil or steam non-oily white fish. This was also shown by my experiment with herring, which I do not regret at all. I will continue to try other types of boiled fish. Bon Appetit!!!

Fish is cooked in portions, links, and less often whole and stuffed. Any fish, except for sturgeon, is cooked in portioned pieces; links or a large piece (up to 5 kg) only sturgeon; whole large specimens of fish for preparing banquet dishes. Fish is cooked in fish boilers (boxes), stewpans. After the water boils, the heating is reduced and the fish is cooked without boiling at a temperature of 80 ... 90 0 C. Portioned pieces of fish are placed in one row with the skin up. Fill the fish with hot water (2 liters per 1 kg of fish); white roots, onions and sometimes carrots are added to improve the taste. Bay leaf and pepper are put only in those

cases when the fish has a specific unpleasant odor. Sea fish with a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are boiled in a spicy broth. To do this, add salt, allspice and bitter pepper, bay leaf, carrots, onions, parsley, dill, celery to the water, boil for 5 ... 7 minutes, then lay the fish and cook it until tender. The cooking time for a piece of fish weighing 150 ... 200 g is on average 12 ... 15 minutes. Sometimes, when cooking cod, horse mackerel, catfish, tench and other fish, cucumber pickle or peel and seeds of pickled cucumbers are added. This softens the taste, weakens the specific smell, the fish meat acquires a more delicate texture. When cooking trout and sturgeon, spices and vegetables are not added, as these fish have a very pleasant taste and aroma. Bream, carp, carp, crucian carp, vobla, saffron cod, smelt, Baltic herring should be used not for boiled second courses, but for fried ones, as they turn out to be more tasty. The weight loss during cooking in portions in most types of fish is 20%, and only in cod and flounder 18, and in catfish 25%.

Links of sturgeon fish, prepared for cooking, are placed on the grate of a fish boiler. To maintain the shape, the links are tied up, but it is not necessary to tie them to the boiler grate. Very large links (for example, belygi) are cut into pieces of 2 ... 3 kg. Sturgeon fish is poured with cold water, brought to a boil, and then cooked until tender at low heat. The cooking time for stellate sturgeon links is 45 ... 60 minutes, for sturgeon 1 ... 1.5 hours, for large pieces of beluga 2 ... 2.5 hours. Weight loss is 15%. Links of fish are usually boiled for cold dishes. The boiled fish is washed with hot broth and cleaned of cartilage. The readiness of fish during cooking is determined using a chef's needle (the needle enters freely into the finished link). Whole fish is boiled (salmon, trout, white salmon, cidaka, etc.) Mostly by order. When cooking freshly asleep (1.5 ... 2 hours) trout, to obtain a blue color, the fish is dipped in a warm 3% vinegar solution for 20 ... 30 seconds, and then boiled in salted water.

Garnish for boiled fish: boiled potatoes, turned into barrels, mashed potatoes and a slice of lemon; additionally, boiled crayfish or shrimp can be served as a side dish. Boiled fish dishes are served with Polish, Dutch, tomato sauces. If the fish is served without sauce, then it is poured with melted butter. Parsley or dill is used to decorate the dish.

Boiled fish with Polish sauce. With this sauce, pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, and sturgeon are most often served. Pieces of boiled fish are placed on a portioned dish, surrounded by a side dish of boiled potatoes in the form of barrels or whole tubers; in addition, you can put boiled crayfish. Sprinkle potatoes with chopped parsley or dill and drizzle with oil. Polish sauce is served separately or poured over fish.

Boiled fish with hollandaise sauce. With this sauce it is recommended to serve zander, tench, Far Eastern salmon, cod, sea bass. The fish is cooked and served in the same way as with Polish sauce.

Boiled fish with white sauce with capers. With this sauce, zander, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, and sea bass are often served with this sauce. They cook and serve fish in the same way as with Polish sauce.

Poached fish dishes

When poached, fish loses significantly less nutrients than when boiled, and therefore poached fish dishes are tastier. The broth, which is obtained by stewing, is used to prepare sauces for the same dishes.

Small-sized fish (trout, pike perch, starlet) are allowed whole; links of sturgeon fish; in portions of sturgeon fish, flounder, halibut, burbot, etc. It is best to serve fish in portions without skin and bones or with skin without bones. To poach, the fish is placed in a saucepan or fish boilers. Sturgeon links, previously scalded and cleaned of small and large bugs, are placed skin down, and portioned pieces obliquely (one piece is placed on another), sterlet on the abdomen; sometimes the skin is removed from the links.

Scaled and scaleless fish, cut into portioned pieces with skin, are placed in one row, and pieces with skin and bones are skin up so that the thicker part of the piece is better boiled.

The fish placed in the dish is poured with broth or water so that the liquid covers the fish by 1/3 of its height (approximately 0.3 l of water per 1 kg of fish), white roots, spices, onions are added and stewed on the stove or in the oven in tightly sealed container. In order for the fish to have a more delicate and specific taste, white is used when stewing.

wine, citric acid, brine. Sometimes white mushrooms or champignons and their decoction are added. Portioned pieces of fish are heated to a temperature of 80 ... 82 0 C 8 .. 14 min. In practice, the time for stewing portioned pieces is 15 ... 20 minutes, and for whole fish and links 25 ... 45 minutes. When poached, the mass of fish decreases by 15 ... 20%. The main side dish for stewed fish dishes is boiled potatoes or mashed potatoes, and additional champignons or white mushrooms and crayfish necks or crabs. A slice of lemon is placed on a piece of fish, the garnish is poured with oil and sprinkled with parsley or dill. Poached fish is poured with steam, tomato, tomato with mushrooms sauces, brine, Russian, white wine.

Steam fish. Pike perch, pike, sea bass and sturgeon are cooked with steam sauce. Portioned pieces of fish, cut from fillet with skin, without bones or without skin and bones, are placed in one row in a saucepan, sprinkled with salt, pepper, slices of parsley root and onions are added. Then pour the broth so that it covers the fish by half, close the lid and cook at a low boil. Sturgeon fish (links) are cut into portions, scalded and washed in warm water, placed in a saucepan and stewed in broth with white wine (without spices).

From a small sterlet (up to 400 g) they clean off the lateral bone bugs, gut, remove the screech, gills, wash well; they are salted and rolled up, after which they are stewed in a broth with white wine. The dorsal bugs of the sterlet are cut off after poaching. The stewed fish is placed on a warmed dish or plate, garnished with boiled potatoes or mashed potatoes, boiled fresh porcini mushrooms or champignons, crabs or crayfish necks are put on the fish, poured with steam sauce prepared on the broth left over from poaching the fish, and a slice of lemon without zest. The garnish is poured with oil, sprinkled with dill. Fish in white wine sauce. This sauce is used to prepare salmon, burbot, smelt, flounder, eel, whitefish, salmon, white salmon, and trout.

Portioned pieces of fish are stewed with the addition of parsley, onions and white wine. Trout, white salmon are allowed without parsley and onions. When the fish is cooked, the broth is carefully drained and white wine sauce is prepared on it.

Poached pieces of fish are carefully placed on a crouton of bread or puff pastry. Boiled mushrooms cut into slices, crayfish necks are placed on the fish and poured with sauce, a slice of lemon is placed on top. Fish, especially a whole carcass, can be placed on a dish, around to place figured croutons from puff pastry. Garnish with boiled potatoes (barrel or whole) and dill or parsley. Potatoes for garnish can not be served.

­ Fish in brine sauce. Prepared links of sturgeon fish or portioned pieces of sturgeon fish, pike perch, pike, flounder are placed in a saucepan or on a grate of a fish boiler, broth, cucumber pickle are added and stewed. A brine sauce is prepared on the broth, boiled champignons, blanched, thinly sliced ​​pickles, boiled and finely chopped sturgeon cartilage are added to it, and the sauce is broken through to 75 ... 80 0 C. This sauce is poured over the fish. Garnish it with boiled potatoes, dill or parsley, lemon.

Fish taken in Russian. Portioned pieces of fish (ocetrina, cod, burbot, horse mackerel, etc.) are stewed with the addition of onions, white roots, mushroom decoction. Prepare a side dish for the sauce. To do this, carrots and parsley are cut into small sticks and allowed. Mushrooms are boiled and cut into slices. Pickled cucumbers, peeled and seeds, cut into slices and stewed. Onions are cut into half rings and scalded. The capers are squeezed out of the brine, the pits are removed from the olives. Prepared products are put in tomato sauce and brought to a boil, heated for 8 ... 10 minutes. Boiled potatoes are placed on a heated metal dish or plate, fish is placed next to it and poured with sauce. Put a piece of peeled lemon on top, sprinkle the garnish with herbs. When using sturgeon fish, boiled cartilage is added to the sauce.

Fried fish dishes

Fish of all kinds are fried in the main way, in a large amount of fat (deep-fried) and on an open fire. Small fish are fried whole, sturgeon fish in links and portioned pieces without skin, cut from scalded links without cartilage. Scaled and scaleless fish are cut into portions from fillets with skin and bones, from fillets with skin without bones, and for frying in fat from fillets without skin and bones. Sometimes fish weighing up to 1.5 kg is fried in pieces cut from a non-plastered carcass (round fish). Before breading, the skin on portioned pieces is cut in two or three places so that the fish does not deform during frying. When frying in the main way, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading. Fat in a frying pan or baking sheet is heated to 150 ° C. Fish is fried first on one side and then on the other side. Fried fish is brought to readiness in an oven. When frying, pieces of fish are heated inside up to 75 ... 85 ° C. The duration of frying is 10 ... 20 minutes. Fried fish is often served as a side dish with fried potatoes, mashed potatoes, crumbly cereals, less often stewed and boiled vegetables. Salted cucumbers and tomatoes serve as an additional garnish. Carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley or dill. Place a slice of lemon on top of the fish. Fried fish can be served natural or with sauce. When served without sauce, it is poured with oil or a piece of butter or green butter is placed on a piece of fish. You can also baste the fish with melted butter and lemon juice. Most scaly and scaleless fish are released most often with tomato sauce, red sauce, tomato sauce with vegetables, tomato sauce with tarragon or mayonnaise; sometimes the sauce is served separately. Carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon with tomato sauce or mayonnaise with gherkins.

Fish fried in Lenin-pad style. Portion pieces of cod, pike perch, catfish, flounder are fried and served in a portion pan; fried potatoes (in circles) are placed around the fish, and onion fries, cut into rings, are placed on top.

Fish fried with lemon (minière). Melt the butter, add lemon juice or a solution of citric acid, parsley, salt, bring to a boil and pour over the fish fried in the main way. Garnished with fried potatoes.

Fish fried in fat (deep-fried). Fish fried in a large amount of fat (deep-fried) is called fish fries. Most often, zander, navaga, sturgeon, halibut, cod, catfish are fried this way. The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, dipped in ice cream, again breaded and fried in fat heated to 180 ... 190 ° C; frying time 8...12 min. The fried fish is taken out, allowed to drain the fat and roasted in an oven for 5 ... 7 minutes. Garnish with fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon. Sauces are served separately: tomato, mayonnaise or mayonnaise with gherkins, etc.

Pike perch with green oil (colbert). The prepared semi-finished product in the form of a figure eight or a bow is deep-fried, brought to readiness in an oven for 5 ... 7 minutes. Fried fish is garnished with french fries, a circle of green butter is placed on the fish, decorated with dill, a slice of lemon. Tomato sauces, tomato sauces with white wine or mayonnaise are served separately.

Fish fried in dough (orly). After pickling, fish pieces are shaken off parsley, dipped in dough (battery) and deep-fried for 3-5 minutes. For the dough, egg yolks are ground with salt, diluted with milk, flour is added, knead well, adding vegetable oil. Well-whipped proteins are introduced into the dough immediately before frying. Fried fish is placed on a heated dish in the form of a pyramid, parsley greens (fries) and a slice of lemon are placed next to it. Mayonnaise sauce with gherkins or tomato sauce is served separately.

Fish fried over an open fire (grilled fish). Pike perch, whitefish and other fish, which are fried breaded, are not marinated, but moistened in melted butter and breaded in white breading. Fresh herring, salmon, whitefish, nelma, white salmon are cut into portions and marinated, and then fried without breading.

The fish is placed on a grate made of metal rods, heated over burning coals and rubbed with pork fat. Fish pieces are fried first on one side, and then on the other, while dark, strongly fried stripes are obtained on fish pieces. Garnish fried or boiled potatoes. Unbreaded products are poured with melted butter, and breaded

fish is served with mayonnaise sauce with gherkins or tomato sauce. A slice of lemon is placed on the pieces of fish or on the side. Currently, grills are widely used, in which fish is fried using IR emitters on skewers.

or gratings.

­ Fish fried on a spit. Sturgeon is fried on a spit. To do this, it is cut into portions (without skin and cartilage), which are sprinkled with salt, pepper, strung on skewers and fried over burning coals or in grills. During frying, the fish is moistened with vegetable oil. Garnish the fish with green or onion, sliced ​​lemon, fresh tomatoes (whole) and fried french fries. Onions are cut into rings, and green onions are cut into pieces 4-5 cm long.

Stewed fish dishes

The fish is stewed raw or pre-fried. Portion pieces for stewing are cut from fillet without rib bones, sprinkled with salt, pepper, poured with sauce and stewed until cooked. Served with boiled potatoes or stewed with fish. Cod stewed in milk with onions. Cod fillet with skin is cut into pieces (two per serving), sprinkled with salt, pepper, breaded in flour and fried in vegetable oil. The fish is put in a saucepan, raw chopped onion is added, lightly fried all together, and then poured with hot milk and stewed until the onion is ready. Released with boiled potatoes, sprinkled with herbs.

Fish stewed in tomato sauce with vegetables. Portioned pieces are placed in a bowl in two layers, alternating with layers of chopped vegetables (carrots, onions, white roots), poured with water or broth, vegetable oil, tomato puree, vinegar, salt, sugar are added and stewed for 45 ... 60 minutes, for 5 ... 7 min. before the end of the quenching add pepper and bay leaf. Garnish boiled potatoes, mashed potatoes.

Nutritionists value fish for its nutritional value and low calorie content. It contains a large number of trace elements and fatty acids. So, omega-3 affects the development of intellectual abilities. This product is shown to everyone. Especially "delicate" categories of people - pregnant women, children and diabetics.

All the positive resources of the fish will be preserved with proper preparation. It is preferable to boil the fish. In this form, fats are completely broken down and absorbed by the body.

To prepare healthy food, follow the recommendations:

• take low-calorie fish, it includes cod, pike perch and pike;
• fill the fish with a small amount of water so that the water covers the fish a little;
• high temperatures adversely affect the preservation of vitamins and the structure of the product. When the water boils, add milk and reduce the heat. Add fish. Boil 15-20 minutes;
• Divide large fish into small pieces, leave small ones whole.

Boiled fish dishes

Many diet menus include boiled fish. But everyone loves this seafood. See for yourself how appetizing boiled fish can be by trying the recipes below.

Boiled mixture of fish and vegetables

You will need:

• 500 g of fish, preferably pike perch;
• 50 ml of milk;
• 1 PC. beets;
• 1 PC. carrots;
• 200 g potatoes;
• 1 PC. onion;
• 1 tbsp olive oil;
• 1 bay leaf.

Chop pike perch, vegetables and potatoes. Put the food in a saucepan and add 500 ml of water. Salt to taste. Put on a slow fire and cook for an hour. Don't forget to stir. 15 minutes before cooking, pour in the milk and butter. Add bay leaf.

Boiled fish with celery

You will need:

• 500 g of fish;
• 1 celery root and parsley;
• 1 PC. onion.

Cut the food and boil the fish. When the water boils, add all the ingredients. Salt to taste. Take boiled vegetables or potatoes as a side dish.

Boiled fish salad

This salad is ideal during a diet due to its low calorie content and a large amount of vitamins.

Ingredients:

• 300 g boiled fillet;
• 2 chicken eggs;
• 250 g canned seaweed;
• 1 PC. onion;
• half a lemon.

Cut the fish into pieces and boil. Finely chop the onion and eggs. Drain the seaweed in a colander to drain excess juice. Mix all ingredients. Add oil and lemon juice.

Boiled red fish salad in a slow cooker

Red fish is a high-calorie food. During the diet, they feast on it 1-2 times a week. For the dish you will need:

• 500 g fillet;
• 1 large carrot;
• 100 g of tomatoes;
• 1 medium onion;
• salt.

Steam vegetables and fish. Put carrots, fish and onions in a special container. Boil red fish for 30 minutes, vegetables 15. Cool and chop finely. Whisk the tomatoes in a blender until mushy. Connect all products. Microwave the salad before serving.