With excellent taste has always been and will be the queen on the table. In addition, it is a rich source of Omega-3s. But ideal natural fish should be free of carrageenans, gums, phosphates, food colorings and preservatives.

This must be taken into account when choosing a product. Red salted fish is commonly used in buffet dishes, salads and appetizers.

All recipes are special and distinguished by tenderness and originality. And salads with it always come out original and festive. Each of its varieties is almost a masterpiece. With salmon, the salad will be more fat, with trout - tender, and with salmon - unique.

Puff salad is very easy to make, but even whimsical ones will eat it. It turns out quite appetizing and nutritious. It is laid in layers like. For the dish you will need:

• 90 gr hard cheese
• 120 gr lightly salted red fish
• 4 boiled eggs
• some green onions
• 4 tomatoes
• mayonnaise

The first layer is made from one second part of the tomatoes, which is soaked with mayonnaise. Half of the chopped onion is laid on it. Next comes a layer of chopped eggs, but not all of them, also then greased (each tier of lettuce is covered with mayonnaise). Sliced ​​pieces of salmon are placed on top, then green onions again, after that - a tomato layer, on top - the rest of the eggs.

The resulting tower is completed with cheese, grated on a fine grater and herbs, which decorate the very top of the salad. In this case, it is better to use a transparent salad bowl so that the bright floors of the dish are clearly visible. So the salad will turn out more festive and attractive in appearance.

For a nice salad with caviar and red fish, take:

• half a can of red caviar
• canned jar.
• two avocados
• a package of lightly salted salmon
• a piece of cheese in 140 gr;
• 3 table. l. sour cream
• mayonnaise in the amount of 2 table. spoons
• 2 garlic cloves
• some lemon juice

Prepare as follows:

• For the sauce combine mayonnaise, sour cream and chopped garlic.
• Cut the avocado and separate the pulp.
• It, in turn, is crushed and sprinkled with lemon juice so that it retains its color.
• The fish is cut and mixed with grated cheese and corn.
• Salad dressed with sauce, and topped with eggs.

For an amazing and hearty salad with shrimp and salted red fish, you need:

• 180 gr salted red fish
• 210 gr frozen shrimp
• leaf salad
• one and a half cups of cooked rice
• some lemon juice
• 60 ml olive oil
• 10 olives

Shrimps are fried in oil until golden brown. The fish is finely minced. Cooked seafood is combined with, sprinkled with lemon juice and poured over with oil.

Lettuce leaves are laid out on a platter. Now you can place the finished treat on them. On top, the salad is decorated with rings of olives and onion greens.

Caesar with salmon:

• 250 g lightly salted salmon or trout
• 4 tomatoes
• 3 chicken eggs or 9 quail eggs
• 4 slices of white bread
• half a fork of iceberg or romaine lettuce
• 3 art. l. parmesan
• 6 table. l. sauce for
• 2 table. l. olive oil
• garlic

Eggs are pre-boiled, the salad is washed and dried, the bread is cut and fried in butter, then salted, peppered and seasoned with garlic, parmesan is rubbed, and the fish is thinly sliced. Lettuce leaves need to be torn and slightly sprinkled with ready-made dressing. Then put a fish, slices of tomatoes and eggs on them. Drizzle with sauce and sprinkle with parmesan. Serving on the table, additionally decorate the salad with crackers.

Product benefits

Omega-3, which is rich in gourmet red fish, normalizes the functioning of the brain, nerves and blood vessels, and also balances cholesterol in the blood. If you often eat salmon or trout, it will protect against sunburn, depression, hypertension and cancer.

It is slightly salted salmon that retains all the useful substances. It must be regularly included in your diet in order to improve the nervous system, immunity, the functioning of the gastrointestinal tract and liver, blood flow and metabolism. Frequent use of this seafood strengthens the arteries and prevents thrombophlebitis.

No less tasty and healthy trout will make anyone healthy, beautiful and cheerful. Important microelements contained in it perfectly relieve toxins and stress. Nutritionists and other doctors advise eating a piece of salted trout instead of sweets to cheer up.

Potassium and phosphorus, for which it is famous, are very useful for the heart, brain and muscles. There are other trace elements in this product that are just as important for the human body. Low-calorie coho salmon is good for weight loss and diets. It can even be given to children as it does not contain small bones. He is also able to cure a sick stomach.

Snacks

Recipes for salted red fish dishes are not very laborious, especially if you are preparing snacks for the table.

The simplest would be salted trout or salmon with cream cheese on chips. She is especially loved by children and teenagers. Fish in the amount of 150 g for the preparation of this snack is cleaned of bones and finely chopped. Then it is mixed with 140 g of cream or curd cheese. Spread the mixed and peppered mass a little bit on the chips, which must be taken 70 g.

This treat is best done just before serving.

Also very tasty is an appetizer made from thin pita bread stuffed with lightly salted salmon, tomatoes and soft cheese. For her, they take 250 g of red fish, cut into small pieces, onion, chopped into cubes, 200 g of soft cheese, 2 large tomatoes, which are also finely chopped.

Thin pita bread is spread, and then all of the above is placed on it. The sheet is rolled up and put in the refrigerator for 3-4 hours for impregnation. For greater spiciness, pita bread with ingredients on it can still be smeared with mayonnaise before twisting. After cooling, the snack is cut across into small pieces.

Sometimes you can treat yourself to sushi rolls prepared by yourself. For the homemade Philadelphia recipe you will need:

• 120 g lightly salted salmon
• 30 g plums. cheese
• 50 g avocado
• 1 cucumber
• 300 g rice for rolls
• 1 nori sheet
• 50 g soy sauce

Peeled cucumber and avocado are crushed into long straws. Fish without skin and bones are cut into slices. A mat covered with a film is covered with ½ sheet of nori. 170 g of rice are placed on it with wet hands. Then the nori sheet is turned over and the cucumber, avocado and cheese are spread on it.

With the help of a mat, a roll is formed. Cover the top with salmon. With a knife moistened in advance, the roll is cut into portions. With Philadelphia home-style they offer wasabi or soy sauce.

Cucumber kegs with cream cheese and salted salmon:

• 1 cucumber
• 100 g salted fish
• 1 processed cheese
• 1 tsp mayonnaise
• parsley for decoration

With a vegetable peeler, fresh is cut into ribbons along its entire length, and pre-frozen cheese is rubbed and mixed with mayonnaise. Then they take two cucumber ribbons and twist them into a rosette, which is placed on a dish. Do the same with the leftovers until the entire plate is full.

The blanks are then filled with cheese and covered with fish pieces. The resulting dish is decorated with green parsley sprigs. Before serving, cucumber barrels are cooled for about 15 minutes. It comes out quite colorful and festive.

Hearty sandwiches with salted red fish:

• 250 g salted salmon or trout
• 1 baguette or loaf
• salad leaves, lemon, herbs and olives to taste

Baguette, toast bread or loaf is cut obliquely. Then geometric figures are cut out of these pieces in the form of rhombuses, squares, circles, triangles. The fish is cut into thin slices.

Lettuce leaves and fish slices are placed on bread slices. Then skewers with olives and lemon circles are injected into sandwiches. As a result, sandwiches can still be decorated with greens for beauty. The snack should be kept in a cold place under the film.

Often bread for such sandwiches is smeared with butter or avocado paste.

Crackers with salmon:

• 200 g lightly salted red
• two packs of crackers
• cheese in the amount of 200g
• two cloves of garlic

Mix the grated cheese well with garlic and mayonnaise, spread crackers with it, then cover with the next ones, which, in turn, also cover with stuffing, and put small pieces of fish on top. All ready-made cookies are beautifully stacked and decorated with greens.

Recipes for those on a diet

A light salad of vegetables and salted salmon is not only delicious, but also dietary. It can be safely used by those who follow their figure, even though this variety of red fish is very oily. So, for the salad prepare:

• 180 gr slightly salted
• 6 gherkins
• 2 tomatoes
• small bunch of lettuce
• 50 ml olive oil
• 40 ml apple cider vinegar
• 2 bell peppers

Lettuce leaves are torn, and peppers, cucumbers and tomatoes are cut into large cubes. Salmon should be cut into even larger slices. Next, make a dressing by mixing salt, pepper, oil and vinegar. Vegetables and fish are combined and poured with cooked sauce.

Diet salad for weight loss is prepared from:

• • 200 g red salted fish
  • bunch of lettuce
  • dill and onion greens
  • ½ head of Beijing

• 8 pcs. cherry tomatoes
• 2 fresh cucumbers
• one large bell pepper
• pitted green olives, pepper and salt

Cucumbers, fish and peppers are thinly cut into strips, Chinese cabbage is chopped, greens are finely chopped, tomatoes are halved, and lettuce is torn with hands. All salt, pepper, sprinkle with lemon juice, mix and season with oil.

Very tasty and simple for losing weight will be diet soup with salted salmon and Scandinavian onions. The following ingredients are suitable for it:

• 300 gr lightly salted salmon
• 20 gr plums. oils
• half a liter of milk
• leeks in the amount of 1 piece
• 4 potatoes
• liter of water
• half a bunch of green celery and dill
• 100 gr green peas
• a quarter teaspoon of cumin
• a teaspoon of salt
• black they say pepper on the end of a knife

Potatoes, fish and carrots are cut into cubes, the leek stalk is cut into rings, the greens are chopped. Onions are fried in oil until translucent. Plums are placed in a container for making soup. butter and melt it, then fried leek, potatoes and carrots are added to it. Water is poured next.

After boiling, the soup is boiled for 10 minutes. on a smaller fire. Then fish, peas and celery are added to it, stirred, kept on fire for another couple of minutes and then salted and peppered, sprinkled with cumin.

As soon as the soup with spices is boiled for 5 minutes, it is poured into milk. After boiling, the ear is considered ready. Before placing the soup in bowls, dill is placed in them.

Athletes often prepare vitamin fish soup for themselves from vegetables and lightly salted trout. Such a soup should contain:

• 300 g slightly salted
• 3 potatoes
• 1 carrot
• 1 onion
• 1 tomato
• 2 lemon slices
• 7 olives
• 3 branches of fresh herbs
• a teaspoon of salt
• tablespoon rast. oils

Onion, tomato and trout without skin and bones are finely chopped. Carrots are tinder or crushed in the form of circles. Then the prepared vegetables are stewed over low heat, thus creating a roast from them.

Cubes of potatoes and fish, as well as thin slices of lemon, are carefully thrown into the boiled water for the fish soup, so that a pleasant sourness is felt in the stew later. Olives are cut in half and also sent to the soup along with fried vegetables and salt.

After that, the ear is boiled under an ajar lid for another 20 minutes, adding marinade from olives to it. 5 minutes before the end of cooking, they fall asleep in the soup. Freshly cooked fish soup is insisted under the lid for five minutes, and then served.

Cooking in the oven

You can even bake seafood with salt. In the oven, salted red fish dishes are more juicy, because the salt does not allow them to dry out.

For fish in the oven in Greek, you need to take:

• 500 gr salted salmon or trout fillet
• 150 gr hard cheese
• 3 onions
• 3 carrots
• 100 gr mayonnaise
• a tablespoon of lemon juice
• ground black pepper and salt
• 2 table. l. rast. oils

Onions cut into rings and grated carrots must be fried for 4 minutes per vegetable. oil. Then the vegetables are salted and peppered and placed on the bottom of the mold. Sliced ​​fish fillets are placed on them, which are covered with the same onions and carrots.

Top the dish with mayonnaise and sprinkle with grated cheese. Then send it all to the oven. In half an hour, healthy and appetizing fish will be completely ready.

For dinner, you can serve delicious French-style salmon baked with. In its preparation, products such as:

• 500 g lightly salted salmon
• 250 g champignons
• 1 onion
• 50 g plums. oils
• 250 g sour cream
• 50 g flour
• 30 g parsley
• black they say pepper and salt in a small amount

Finely chopped mushrooms and onions fry in butter. When the vegetables acquire a golden hue, add flour, sour cream, pepper and salt to them, mix and bring to a boil over low heat until thickened.

Pieces of fish are placed on a baking sheet and poured with a mushroom-vegetable mixture. Then the form is sent for 30 minutes in a hot oven. Finished fish is covered with parsley on top. Salted salmon steaks can also be successfully cooked in the oven. For this you need to take:

• 400 g portioned pieces of lightly salted salmon with a ridge
• a teaspoon of fish spices
• 2 table. l. lemon juice
• a pinch of salt
• 100 g mushrooms
• 4 table. l. oily
• half an onion
• 1 table. l. drain. oils

Mushrooms with onions are fried in oil. Spread the salmon on a greased baking sheet. Fill the inside of the steaks with the mushroom stuffing, bringing the ends together. Top salmon with sour cream and sprinkle with grated cheese if desired. Next, the dish is baked in a hot oven for 20 minutes. Steaks are served still hot with greens.

Salted salmon is often baked in bacon:

• 500 g salted salmon
• 1 table. l. lemon pepper
• 2 table. l. dry tarragon
• 100 g bacon
• some salt

Caution: the dish is high in calories. Salmon is cut into pieces, seasoned with spices and wrapped in bacon, fastening the resulting rolls with toothpicks. Next, the fish is placed in a foil-lined form and baked for half an hour in an oven preheated to 190 degrees. The appetizer is best served warm.

Tartlets with red fish and cream cheese - on the video:

Baked red fish in the oven always comes out tasty and appetizing. Dishes can be arranged for a solemn feast, and for a romantic dinner, or just treat your family with new interesting treats. Serve fish with a side dish, a light salad, or simply pour over the original sauce.

How to cook red fish in the oven?

1. Whole red fish baked in the oven takes 30 to 40 minutes, depending on the size of the carcass. It is placed in a foil, glass form or sleeve, but 10 minutes before the end of the cooking process, the form is opened so that the fish is browned.
2. Steaks bake a little faster, it will take about 25 minutes to cook, if the pieces are marinated in any sauce, it may take 15-20 minutes to bake.
3. Fillet of red fish will cook in just a quarter of an hour.

Baked salmon in foil in the oven is a simple and at the same time deliciously delicious dish. Often they cook steaks, less often whole. Salmon has fatty flesh, so there is no need to pickle it, a fragrant mixture of dry spices is enough. Rosemary and thyme are ideal, if desired, add minced garlic.

Ingredients:

• salmon steaks - 2 pcs.;
• salt, ground black pepper;
• fresh thyme and rosemary - 2 sprigs each;
• garlic - 2 cloves.

Cooking

1. Rinse the fish, pat dry and season with salt and pepper.
2. Chop the garlic and put them on the steaks.
3. Put the salmon on foil cuts, put a sprig of thyme and rosemary, seal the envelopes.
4. Red fish is baked in the oven at 190 degrees for 25 minutes.

A truly solemn treat - salmon in a creamy sauce in the oven. The dish comes out delicious. Appetizing and surprisingly tender. All guests will appreciate the efforts of the chef. Chopped hazelnuts and garlic added to the sauce will add a special piquancy. Cheese plays the role of a thickener, any solid with a neutral taste will do.

Ingredients:

• salmon fillet - 500 g;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l.;
• cheese - 150 g;
• cream 10% - 200 ml;
• hazelnuts - 4 pcs.;
• greens - 20 g;
• rosemary - 1 sprig.

Cooking

1. Salt the fillet, season with spices and shape.
2. Heat oil in a frying pan, throw in chopped garlic, fry until bright aroma.
3. Pour in the cream, simmer for 7-10 minutes.
4. Throw chopped hazelnuts, grated cheese, mix.
5. Pour the sauce over the fish, sprinkle with herbs and rosemary needles.
6. Bake for 15 minutes at 200 degrees, after turning off, hold the dish for another 15 minutes in the oven.

In just half an hour, given the preparation time for the fish, you can bake a salmon steak in the oven. Even a novice cook can prepare an original treat for a romantic dinner, and this dish will make a special impression on the eater. The salmon will come out deliciously tender, and the dish as a whole will turn out to be light, ideal for an evening meal.

Ingredients:

• steaks - 2 pcs.;
• olive oil - 2 tbsp. l.;
• dry thyme - 1 tsp;
• salt, a mixture of ground peppers;
• lemon - 4 circles.

Cooking

1. Rub the steaks with salt and pepper mixture.
2. Mix olive oil and thyme, coat the fish with the mixture, put in a baking dish.
3. Place a slice of lemon on top, cover with a lid or foil.
4. Red fish is baked in a hot oven for 15 minutes.
5. Open the lid and cook for another 10 minutes.

It is best to cook hot at the same time as the side dish. Baked trout with potatoes in the oven is a deliciously tasty and satisfying treat that everyone will love. Given that the fish is baked faster than vegetables, it is better to boil the potato pieces until half cooked, so all the components will cook at the same time and the dish will come out excellent.

Ingredients:

• trout - 700 g;
• potatoes - 1 kg;
• pickled onion rings - 1 pc.;
• lemon - ½ pc.;
• salt, a mixture of ground peppers;
• olive oil - 3 tbsp. l.;
• dried herbs.

Cooking

1. Boil potatoes until half cooked.
2. Spread the fish and potatoes on a baking sheet, season with salt and pepper.
3. Spread the onion rings on top, grease the dish with oil, sprinkle with herbs, sprinkle with lemon juice.
4. Red fish and potatoes are baked in the oven for 20 minutes, at 190 degrees.

To prepare a healthy dish, along with a light side dish, you do not need to invent complex and troublesome recipes. Oven-baked keta with vegetable mix is ​​a delicious treat that will take no more than half an hour to create. Store-bought frozen mix will also work as a vegetable supplement.

Ingredients:

• pieces of chum salmon - 700 g;
• olive oil - 100 ml;
• garlic - 4 cloves;
• salt, pepper, dry thyme;
• tomatoes - 2 pcs.;
• pickled onions - ½ pcs.;
• Vegetable mix.

Cooking

1. Mix oil with chopped garlic, spices.
2. Brush generously with the spice mixture.
3. Arrange the fish in a foil-lined pan.
4. Spread the pickled onion rings on top and pour the vegetable mixture.
5. Cover the dish with tomato slices.
6. Seal the envelope, cook for 20 minutes.
7. Unfold the foil, bake for another 10 minutes.

Red fish in the oven with cheese

It turns out delicious baked and cheese in the oven. A real festive dish that is prepared in just 30 minutes. For filling, use fresh champignons, and the simplest pickling mixture will do - mayonnaise with a small set of spices. Onions should not be fried too much, light sautéing until transparent is enough.

Ingredients:

• salmon fillet - 1 kg;
• onions - 2 pcs.;
• cheese - 200 g;
• champignons - 8 pcs.;
• mayonnaise - 1 tbsp. l.;
• salt, pepper, dry herbs.

Cooking

1. Spasser onion half rings, transfer to a mold.
2. Put a piece of fish on top, salt, grease it with mayonnaise and sprinkle with seasonings.
3. Arrange mushroom slices and sprinkle with cheese.
4. Red fish is baked in the oven for 30 minutes at 190 degrees.

If you wish, you can bake the whole trout in the oven. Use your favorite vegetables, potatoes or mushrooms as filling. When processing the carcass, be sure to remove the gills and the dark film from the abdomen so that the dish does not come out bitter. Olives and almonds add a special piquancy to the dish.

Ingredients:

• trout - 1.5 kg;
• champignons - 400 g;
• olives - 50 g;
• almonds - 50 g;
• lemon - 1 pc.;
• onion - 1 pc.;
• olive oil, salt and pepper;
• parsley greens - 20 g.

Cooking

1. Dry the processed fish, sprinkle with lemon juice, salt and pepper.
2. Spasser the onion, add the mushrooms, fry until the liquid evaporates.
3. Throw in chopped greens, olive rings and almonds. Salt, season with spices.
4. Fry the filling for 5 minutes and set aside.
5. Fill the belly with stuffing, carefully seal the foil.
6. Bake for 30 minutes at 180.

The recipe described below will help to cook in an original way. The dish can be served both hot and cold, the taste remains excellent. As a filling, use cheese, with a neutral creamy taste. Choose spices at your discretion, you can limit yourself to salt, pepper and dill.

Ingredients:

• fillet with skin - 1 kg;
• cheese - 150 g;
• lemon juice;
• salt, pepper, chopped dill.

Cooking

1. Peel the fillet from scales and bones, put it on the film with the skin down.
2. Salt, season with spices, dill, pour over lemon juice, wrap in a film and marinate for 40 minutes in the refrigerator.
3. Put the grated cheese on top of the fish layer, roll up, fasten with toothpicks, put in the freezer for an hour.
4. Cut into segments, 2 cm thick.
5. Wrap each piece in foil and bake for 15 minutes at 190.

Excellent on skewers in the oven are cooked in a matter of minutes, you just need to marinate the pieces of fish in advance in a fragrant mixture. The baking process itself will last no more than 10 minutes. Soak wooden sticks in water for several hours in advance so that they do not fry and dry out during cooking.

red fish- it is always tasty, elegant and healthy. Indeed, its meat contains valuable protein, a complex of vitamins and microelements, as well as omega-3 and omega-6 fatty acids that are indispensable for our body. This product is required in the diet and should be present in any diet.

Salmon, trout, pink salmon, sockeye salmon, chum - each type of fish can be cooked in different ways. But there are more universal recipes. We'll talk about them today. Although the images of ready-made dishes show His Majesty salmon, be aware that in this way you can cook not only it.

To cook red fish, you do not need to have special culinary skills. The choice of a recipe depends only on your desire to try a new dish, personal preferences and the availability of certain ingredients. Due to the variety of cooking variations, fish can be not only a second course. It is ideal for a healthy breakfast, a hearty lunch and a light dinner.

Red fish in creamy sauce

You will need:

• 300 g red fish fillets (that's about 2 salmon fillets)
• 1 shallot
• 30–50 ml white wine
• 0.5 lemon
• 0.5 stack. heavy cream
• 0.5 bunch dill
• 1–2 tbsp capers
• olive oil to taste
• salt to taste
• ground black pepper to taste

How to cook:

1. Salt and pepper the fish, leave it for 10 minutes. In a frying pan with olive oil over medium heat, fry the fillets on both sides.
2. Then put the fish on a baking sheet and send it to the oven preheated to 200 degrees. Bake for 12-15 minutes.
3. Meanwhile, prepare the sauce. Chop the shallots and place in the pan where the fish was fried. Fry it for 1-2 minutes. Pour in the wine and simmer for another 2-4 minutes. Add freshly squeezed lemon juice and cream, stir. Bring to a boil, salt to taste and season with pepper, dill and capers.
4. Remove the finished fish from the oven and transfer to the sauce. Garnish with lemon slices and fresh dill.

Tart with smoked red fish

You will need:

• 110 g smoked salmon
• 65 g cornmeal
• 90 g wheat flour
• 50 g millet
• 6 art. l. butter
• 3–4 tbsp. l. water
• 1 st. l. olive oil
• 50 g shallots
• 2 tooth garlic
• 1 stack milk
• 70 g sour cream
• 3 eggs
• 3 art. l. capers
• 2 tbsp. l. chopped fresh dill
• coarse salt to taste

How to cook:

1. In a food processor, combine wheat flour, corn flour, salt, and chopped cold butter. Stir until the mixture looks like a coarse paste.
2. While stirring, add a little cold water, 1 tbsp. l. at once. The dough should resemble wet lumpy sand. Squeeze a small piece of dough with your fingers, if it does not fall apart, then it's ready. If still too crumbly, add a little more water. Using a fork, mix the dough with millet.
3. Grease a baking dish with a removable bottom (diameter 23 cm) with oil. Spread the dough along the bottom and sides of the mold. Refrigerate for at least an hour and a half (or overnight).
4. Heat the olive oil in a skillet and sauté the shallots over medium heat until translucent. Add crushed garlic and cook for another minute or two, remove from heat.
5. Separately, make the filling: mix milk, sour cream, eggs, capers, dill, salt and pepper.
6. Take out the pastry pan and spread the prepared shallots in an even layer on it. Lay the fish on top and pour the sauce over everything.
7. Send to the oven, preheated to 190 degrees. Bake until filling is firm, about 30 minutes. After cooking, let the cake cool for 15-20 minutes. Only then remove the split ring and remove it from the mold. Serve warm.

Fish baked in salt crust

You will need:

• 600-700 g red fish fillet with skin
• 1 kg coarse sea salt
• 100 g flour
• 30 g cornstarch
• 2 egg whites
• 75 ml water
• 8 juniper berries
• freshly ground black pepper to taste
• 1 bunch. dill

How to cook:

1. For the salt crust, combine sea salt, flour, corn starch, lightly beaten egg whites, and cold water in a large bowl. The mixture should be homogeneous.
2. Put a little salt mass in a baking dish covered with parchment. Then - a few sprigs of dill. Place one piece of fish fillet skin side down on top. Rub the upper part of the fillet with a small amount of freshly ground pepper and crushed juniper berries in a mortar. Tie the fillet with cotton thread, turn skin side up and cover with salt mixture. Repeat the same with the second part of the fillet.
3. Send to the oven, preheated to 200 degrees. Bake for approximately 50 minutes. Then let the crust cool slightly and cut it with a sharp bread knife. After cutting off the rope, divide the fillet into portions and serve immediately, garnished with chopped dill.

Red fish in white wine

You will need:

• 450 g red fish fillet without skin and bones
• 0.5 stack. dry white wine
• 0.5 stack. water
• 1 lemon
• 3 sprigs fresh marjoram
• 3 sprigs of fresh sage
• salt to taste
• pepper to taste

How to cook:

1. Season the fish fillet with salt and pepper, set aside.
2. Place lemon slices and herbs in a saucepan or pan. Pour in wine and water, bring to a boil over high heat.
   As soon as the liquid boils, put the fish on top of the lemons and herbs. Reduce heat to a simmer, cover and cook for 10-15 minutes.
3. Check readiness: if the fish has become hard and opaque, you can remove it from the pan, and then dry it with paper towels. Serve with vegetable garnish and any fish sauce.

Risotto with fish

You will need:

• 450 g skinless red fish fillet
• 2 tbsp. l. olive oil
• 1 leek
• 4 things. green onion
• 1 st. l. lemon peel
• 1.5 stack. rice
• 4.5 stack. chicken broth
• 1 stack frozen peas
• 2 tbsp. l. lemon juice
• 0.5 stack. grated parmesan cheese
• 0.5 bunch dill
• salt to taste
• pepper to taste

How to cook:

1. Heat the oil in a pan and fry the leek until soft. Add green onions and finely grated lemon zest, cook for another minute.
2. Spoon the onion mixture into the bottom of a deep baking dish or heatproof bowl and top with the washed rice. Pour hot broth over everything. Cover with a lid on top and send to the oven, preheated to 180 degrees, for 30 minutes.
3. Place the fish fillet on a baking sheet lined with parchment. Salt and pepper the fish and drizzle with olive oil. Put in the oven for 15 minutes.
4. Remove the risotto from the oven and toss it with the peas. Cover again and return to the oven for another 10-12 minutes. If the risotto looks dry while cooking, add a little more liquid.
5. Add lemon juice, grated parmesan, chopped dill, salt and pepper to the finished risotto. Divide the fish into portions with a knife and gently mix with the risotto.

Salmon teriyaki

You will need:

• 4 salmon fillets (140 g each)
• 450 g green beans (ends trimmed)
• 2 carrots
• 0.5 stack. teriyaki sauce
• 2 tbsp. l. olive oil
• coarse salt to taste
• ground black pepper to taste
• green onions to taste
• 0.5 tsp sesame

How to cook:

1. Lightly grease a baking sheet with oil. Arrange fish, green beans and carrots, cut into small circles, in a single layer. Drizzle fish fillets with teriyaki sauce, beans and carrots with olive oil. Salt and pepper to taste.
2. Preheat the oven to 200 degrees and bake the fish until the fish flakes easily with a fork (15-20 minutes). Serve immediately after cooking, sprinkled with finely chopped green onions and sesame seeds.

Glazed salmon steak

You will need:

• 4 salmon steaks
• 60 g soy sauce
• 60 g maple syrup
• 1 st. l. sesame oil
• 1 tsp minced ginger
• 3 tooth garlic
• 0.5 tsp chopped chili pepper
• sesame seeds to taste
• green onions to taste

How to cook:

1. Combine soy sauce, maple syrup, sesame oil, ginger, minced garlic and chili flakes.
2. Roll the fish in this mixture until it is completely covered with glaze. Wrap the dish with salmon in cling film and leave to marinate for 1-2 hours.
3. Grill the fish on both sides until cooked through (as you do so, brush the fillets on each side with the remaining glaze). Garnish the finished dish with finely chopped green onions and sesame seeds. Serve with vegetables or salad.

Cook red fish on these and. Write in the comments which dish turned out better, what you liked more. And don't forget to share your favorite recipes with your friends.

Red fish has especially juicy, fatty and tasty meat. Such a fish is called red not only because of the color of meat and caviar, but also because in Rus' all the best was called red, that is, beautiful. Surprisingly, the meat of salmon fish is not only pink and white, but even yellow. Any red fish can be turned into a juicy and flavorful treat at home. Its calorie content per 100 grams does not exceed 100 kcal, and carbohydrates are almost zero.

Selection and preparation of ingredients

When choosing red fish, be sure to look not only at the date of packaging, but also at the place where the fish was grown. It is desirable to evaluate its smell and appearance. It can smell a little of the sea, water, but not mud. There should be no foreign odors (ammonia, fat). The carcass should be elastic and dense to the touch, the skin should be clean, without mucus and mechanical damage, dark or greenish spots on the belly.

The eyes should be clear and transparent. Sunken eyes indicate that the fish has been stored for a long time. The mouth is ideally closed, the gills are red. Therefore, when choosing red fish, it is worth giving preference to carcasses with a head, so that it is easier to determine their freshness. The meat should not fall apart during cutting, it should be easy to lag behind the bones.

Fresh fish certainly has flavor benefits. But a properly prepared dish of chilled or frozen fish will be just as good.

Dishes made from red fish are recommended for everyone with a few exceptions. When using this product, caution should be exercised in people who suffer from diseases of the liver or gastrointestinal tract. And also it can be a strong allergen or cause individual intolerance.

The composition of red fish is dominated by omega-3 and omega-6 fats, vitamins A, B, D and E, various acids. These substances are essential for the proper functioning of the body. The beneficial properties of fish increase the capabilities of the human endocrine and immune systems. Their influence on the state of the brain, slowing down the aging of the body has been proven. Substances contained in red fish have a good effect on hematopoiesis, increase the number of useful red blood cells, improve mood, improve well-being in various diseases. Being a low-calorie, dietary food, fish products affect the metabolism, the amount of bad cholesterol.

Cleaning red fish from scales is actually easy and simple. There are several ways. The easiest of them with boiling water.

• It is necessary to put the fish in the sink and carefully, so as not to burn yourself, scald with boiling water on both sides. Prepare your workspace. Cover the kitchen table with damp paper, you can use old newspapers. So the scales from the fish will stick to the paper, and will not scatter around the kitchen.
• Put the fish on the table and, starting from the tail, you need to move towards the head, lifting the scales with your hands, which, after boiling water, will be removed like a stocking. Rinse with water.
• Now cut off the fins and tail with scissors. Spread the cheeks of the fish and cut out the gills. It is easier to gut the carcass by making a slit in the belly, not cutting a little to the head.

• Carefully remove the insides with your hands, while you need to make sure that the bile does not spread. If this could not be avoided, it is necessary to rinse the red fish with salt water, otherwise it will be bitter.
• Then clean the film in the abdominal cavity with a teaspoon. If the fish was not going to be baked whole with the head, then it is worth cutting it off. The head and fins can be perfectly used for broth. To do this, it is advisable to first cut out the eyes, since the broth becomes cloudy from them.
• Rinse all parts of the fish with clean running water. If the carcass is large, it is more convenient to cut it in half and pull out the ridge, and then small bones.
• Further manipulations with the fillet depend on the intended dish. Will it be whole fish, steaks, large or small pieces. So, it is easy to prepare minced meat for fish cakes from fillet, you just have to chop it with a meat grinder or food processor and add salt, spices and one egg.

Subtleties of cooking

Marinating fish is no less interesting. The basis of any marinade is salt and pepper. Red fish is rubbed with this mixture and aged for a short time, about 20 minutes, to marinate in its own juice. Natural marinade is well suited for fatty varieties of red fish: trout, salmon, sockeye salmon. A simple recipe can be complicated.

You get a completely different taste if you add onions, spices, spices, herbs. The classic marinade for any red fish is the addition of lemon. Circles of this fruit are used both in the marinade and in decorating the dish. Lemon notes play very well if you sprinkle a ready-made dish with juice. The marinade will add piquancy to the fish if you replace the salt with soy sauce. In such a marinade, it is advisable to add chopped garlic, herbs, cumin. Keeping red fish in such a mixture costs no more than 20 minutes.

Dairy products are a wonderful alternative to lemon juice. Many options for every taste: milk, cream, sour cream. Everything is quite simple - pour, leave for 15 minutes to soak and bake. It turns out the most tender juicy fish with a golden crust. You can complicate this marinade by adding grated cheese or chopped mushrooms, or chopped dill.

You can pickle red fish along with vegetables. An interesting dish will turn out from assorted fish, bell peppers, carrots, onions and potatoes. All ingredients must be salted and peppered. Next, add a pinch of thyme and quite a bit of pomegranate juice (about half a glass). Pomegranate juice will provide the necessary acidity.

Recipes

The table menu on a holiday or weekday is the most diverse and depends only on the imagination and skill of the hostess. It is enough to use simple recipes for preparing delicious dishes. Light meals include sandwiches, salads, aspic, hot appetizers, caviar. Carefully cut the fillet into small thin pieces before serving, which will better preserve its appearance and useful qualities. An assortment of several types of red fish and greens looks appetizing. You can serve fried fish as an appetizer, that is, cold.

Delicious red fish soups, you should especially pay attention to the culinary recipes of the North. It is better to use salmon for cooking broth, usually only the head is used. It is customary to add cereals to such a broth, for example, rice. An unusually delicious creamy soup can be prepared with the addition of cream and cheese to the broth. Soups are usually served in a warm bowl, garnished with parsley leaves and olive slices. You can cook various second courses of red fish: boiled or fried, stuffed or aspic, steamed or stewed, baked in the oven or over an open fire.

Pate

From fatty fish, you can make a wonderful pate, which is very easy to cook, doing the following:

1. take equal amounts of boiled and smoked salmon and beat with a blender;
2. gradually introduce butter into the resulting mixture, while the amount may vary depending on taste;
3. the pate can be made creamy, oily, or, conversely, add minimal oil, then the fishy note will be felt brighter.

Important! There are many options to diversify the composition of such a paste. You can add red caviar or boiled shrimp, or greens, or almonds.

with potatoes

Very tasty boiled trout with potatoes. The process of its preparation is as follows:

1. boil the fish in a small amount of water, adding salt and bay leaf; cook for no more than 15 minutes, while it is better to cook in one piece, then the meat will be juicier;
2. then cut the boiled fish meat into portions;
3. cook mashed potatoes separately;
4. the dish can be served on the table with various sauces or herbs.

Jellied

Using the recipe for boiled fish, it is easy to prepare aspic by following these steps:

1. prepare red fish, boiled eggs, greens and ready-made broth;
2. lay out chopped products on a plate beautifully;
3. pour the broth, while gelatin can not be used, since the fish broth is rich and will harden on its own;
4. put in the refrigerator for 2-3 hours, and decorate with herbs before serving.

Sturgeon in a slow cooker

Prepare the following ingredients:

• sturgeon;
• mushrooms;
• cream;
• 1 st. l. salt and pepper;
• 100 g of cheese.

The cooking process includes several steps.

1. A large sturgeon carcass must be cut into pieces as for stew, salt and pepper. Spices with a bright taste should not be used, as the mushroom aroma will be felt sharper. Chopped onion can be added if desired. Leave to marinate.
2. After 15–20 minutes, put pickled sturgeon in the multicooker bowl, mushrooms on top. If these are porcini mushrooms, they should be cut into small pieces, and the champignon caps should be left whole, which will decorate the served dish.
3. Pour all this beauty with a mixture of cream with chopped cheese. Set the baking mode to 40 minutes.

Fried salmon stuffed with onion and egg

You can cook any red fish according to this recipe, but pink salmon is especially good. This recipe will require ingredients such as:

• medium sized fish;
• 2 onion heads;
• 3 eggs;
• oil;
• milk or sour cream.

The cooking process is as follows:

1. gut the cleaned and washed pink salmon, remove the head, rinse again, let the water drain;
2. marinate the fish with pepper, salt, lemon juice and spices; give the fish time to soak;
3. in the meantime, fry the onion a little, finely chop the boiled eggs and mix the onion with the eggs; you can add fried mushrooms, for example, champignons;
4. fill the fish carcasses with minced meat;
5. breaded in breadcrumbs and fry until golden brown;
6. pour sour cream or milk, sprinkle with sesame seeds on top; It can be served as an independent dish or with fresh cucumbers and tomatoes.

Baked salmon in the microwave

You need to prepare the following ingredients:

• 3 pcs. bell pepper;
• chum salmon, medium size;
• garlic;
• 1 st. l. salt and pepper;
• dill;
• vegetable oil.

To prepare this dish, you should follow these steps:

• chop salmon, wash and let dry;

• peel the pepper, rinse and cut into circles;
• grate cheese on a medium grater;
• mince the garlic using a press;
• in a baking dish, put the pepper, greased with a mixture of oil and garlic, then the salmon;
• set the microwave oven first for 10 minutes, selecting the cooking mode at full power;
• then sprinkle with cheese, add another 5 minutes, while reducing the power a little.

Even an inexperienced hostess can cook fish in the microwave without difficulty. The only recommendation for this recipe is not to use fatty fish. In the process of baking in the microwave, tender trout or sockeye salmon will release a lot of juice. It is better to use other varieties of red fish: pink salmon, salmon or coho salmon.

Pink salmon with vegetables in a double boiler

You need to prepare the following ingredients:

• half a kilogram of fish;
• half a kilogram of potatoes;
• 1 large head of onion;
• 2 pcs. bell pepper;
• greenery.

To prepare this recipe, you will need to follow these steps:

1. put the pink salmon prepared in accordance with all the rules in a container, sprinkle with salt, pepper and spices;
2. top with chopped onion, then thin slices of bell pepper;
3. put in a double boiler on the lower tier, and on the upper - potatoes, peeled, chopped, lightly salted;
4. preparation time - about an hour; Serve sprinkled with herbs crumbly potatoes.

There are subtleties in cooking in a double boiler. The most successful are simple dietary recipes for red fish with vegetables. Any vegetables go well with fish: potatoes, bell peppers, onions, green beans, cauliflower. This dish is prepared very quickly, while with a minimum amount of fat. Steamed dishes have no contraindications and retain a maximum of useful substances.

Salmon skewers on skewers

You need to prepare ingredients such as:

• about 2 kg fillet or steak;
• 2 lemons;
• a little olive oil;
• sprigs of mint basil and dill;
• large clove of garlic;
• spices to taste.

For fish barbecue, you can use almost any fish of the salmon family, but best of all - salmon, trout or a mixture of different species. Keta and pink salmon can come out dry, so when using them, you need to add a little vegetable oil to the marinade.

Cooking time - 40-50 minutes.

The cooking process consists of the following steps:

1. cut the prepared salmon fillet into large cubes; transfer to a deep bowl to make it easier to mix and marinate;
2. mix garlic, herbs, spices, salt, pepper and onion; add the marinade to the fish and set aside to infuse for an hour and a half;
3. string the finished pieces of fish on skewers; this must be done loosely so that the pieces are baked evenly;
4. put the fish blank on the hot grill; the heat from the coals should not be too strong, because the fish meat is tender, it cooks quickly;
5. the meat must not be allowed to burn, so it is necessary to turn the skewers over so that the frying is uniform; cooking time is a quarter of an hour;
6. fragrant barbecue with smoke spread on a dish with herbs and fresh vegetables.

Grilled red fish

You need to purchase components such as:

• trout;
• lemon;
• pepper;
• seasoning hops-suneli.

Follow these steps to make this recipe:

1. preparation of the fish fillet as usual: clean, wash, remove the head and bones;
2. rub the trout with salt, pepper inside and out, sprinkle with seasoning, sprinkle with lemon and leave in the marinade for an hour or an hour and a half;
3. we prepare the coals in the grill, achieve a slight heat and put the steaks on the grill; it is worth pre-lubricating the grate well with oil, you can vegetable;
4. bake for no more than 30 minutes, turning regularly until golden brown; do not fry too much, because such a trout turns out to be very tender, juicy and with a crispy crust;
5. put on a plate and serve with herbs, lemon slices and white grapes.

Cooked fish dishes are always exceptional. When serving, red fish is traditionally garnished with lemon and herbs. Rinse the leaves of greenery, dry with a paper towel and put on top of the cooked fish.

You can experiment and use, for example, a mix of olives and black olives.

A little side dish will not hurt: crumbly potatoes, boiled vegetables or white rice. Bell peppers, tomatoes and cucumbers will not only look beautiful on plates, but will also make a wonderful side dish for red fish. This mix is ​​the perfect combination of color, flavors and aromas.

How to cook juicy red fish, see the following video.

Among my many friends, buddies, acquaintances and relatives there is not a single person who would not love red fish in one form or another. That is why I cook it quite often. Yes, and I myself love her very much: there is little trouble with red fish, it always turns out and looks very festive. Trout, salmon, salmon- each has its own characteristics, its pros and cons, but they always exist and will be the key to a successful and mouth-watering dish. How to cook red fish deliciously is not a question for me. After all, there are enough recipes for its preparation to satisfy the most sophisticated tastes. If you want, I will share with you my favorite, most proven, best red fish recipes?

In addition to its taste, red fish is also famous for its usefulness. Everyone must have heard of the omega-3 and omega-6 fatty acids found in red fish. Thanks to them, the use of red fish is the prevention of cardiovascular diseases, helps regulate blood pressure, and has a beneficial effect on the immune system.

So, my favorite recipes with red fish.

Recipe one. Who doesn't love lightly salted red fish? I don't think there will be. But I personally do not really like the store option. Experience shows that fish from a supermarket (even very expensive ones) does not always turn out to be really lightly salted, often it is rather heavily salted. I am generally silent about the salting technology - there will definitely be preservatives there, do not hesitate! Meanwhile, it is quite simple and fast. It is enough to know a few subtleties.

Recipe two. Perhaps the most common way to cook red fish is pan fried. No wonder - it's always fast, beautiful and tasty! But there may also be options. Try experimenting or with breading - and then even the usual dish will look completely different. But most importantly, remember that red fish cooks very quickly, if you overexpose it on fire, it will be dry. So do not be distracted, but catch the right moment.

Recipe three. Red fish make excellent! And it is not necessary for them to use beautiful pieces. If you buy a whole carcass and cut it at home, then there are parts that are not quite suitable for salting and steaks. For example, the ridge - a fairly large amount of fish meat remains on it, the hand does not rise to throw it away, but you don’t know where to use it either. And I'll tell you - we cook delicious and beautiful red fish soup.

Recipe Four. Red fish stewed in a sauce turns out to be unusually soft and tender, and what an aroma comes from it ... Mmm ... Just lick your fingers! Like many dishes with red fish, this one does not take very long to prepare, and without any special effort. the main thing is not to overdo it with seasonings and take good cream for the sauce - and then everything will turn out just perfect!

Recipe five. An alternative to pan-fried red fish steaks -. You may need more time for such a recipe, but there is still less worry: you just need to put the form to bake and note the time, and the technique will do everything for you. I can't tell which way is tastier, both are good. But steaks in the oven attract me because they are more dietary.

Recipe six. Red fish has proven itself as the main ingredient for all kinds of, whether open or closed - it doesn’t matter. Such recipes are just a godsend for those who are looking for a hearty snack or snack option. In addition, such pies can be taken with you on the road; in this form, red fish is perfectly transported.

Recipe seven. There is another way to cook red fish, quite extreme. I'm talking about now. The thing is that for this dish the fish does not undergo heat treatment, but is only marinated in a special marinade. But I assure you, this is quite enough to be able to eat it. Of course, there are some subtleties, but they are not so complicated. But in the end - an unusual, beautiful and very interesting dish.

I hope I didn't bore you with so much information. These, of course, are far from all methods of cooking red fish, but only the key, most famous ones. Based on them, you can create your own unique culinary masterpieces from red fish, adding something to your liking, changing ingredients and making adjustments to the quantity, for example. The main thing to remember is that in your kitchen you are the most important person, you are the chef, you are the creator and discoverer.

Good luck to you! You will definitely succeed!

A small bonus for lovers of red fish -