How to cook fish in a jar. Fish mince in marinade

COOKING SPRATS
You will need:
Perch fish are better, ruffs, gobies. Goes very well - bleak.
Cleaning the fish:
Using scissors, we cut off the tail, all the fins, and in one motion we cut off the head!
Then gut and rinse under running water and place on a plate.
It turns out quite quickly. You can make other dishes from waste and caviar!
Bookmark:
In a regular 3-liter enamel pan, or better yet a duck pot
(Accordingly, I make product calculations for this volume).
Pour a little vegetable oil into the bottom of the pan.
Then put large onion half rings and sprinkle with carrots (three carrots per
coarse grater). Place a row of fish on top. Moderately tight.
On top of the fish we put again a layer of onions and carrots (the layer is not very thick), put
bay leaf and sprinkle with black peppercorns.
Salt this layer, pour it with vegetable oil, then dilute it in water
vinegar essence, then diluted tomato paste.
(We prepare 3 glasses in advance - in one 200 g of oil, in the other a mixture of 200 g
vinegar essence 9%, in the third diluted in 100 g. water tomato paste).
Place the fish on top again... and so on layer by layer... i.e. you have to distribute
all products and pour evenly onto each layer.
Then cover the pan with a lid and place on low heat. And cook for 5-6 hours.
Be careful that it does not burn; it should boil moderately.
It is important!
1. The task of sprat is simple - to dissolve small bones and scales.
This is achieved by corroding with vinegar and stewing.
Accordingly, the larger the fish, the more vinegar and stewing is needed.
Choose what you like: if you want a spicy snack with vodka, add
more vinegar. If you spread it on bread, simmer longer.
If, after the scheduled time, the fish's bones are clearly felt and
scales - continue to simmer, Shura, simmer :-) (however, until the very end they are still
won't dissolve :-)
By the way, perhaps roach needs less vinegar and time - its bones are softer.
2. Don’t oversalt! Don't overfill the vinegar! Better to add it later.
We advise you to try a piece of fish after an hour of cooking and add more if necessary.
vinegar and add salt.
3. Do not put layers to the very edges of the pan, it may boil over.
When everything is cooked:
Let it cool. And only then! Add crushed garlic (you can chop it finely,
It’s easier to press with a garlic press). If you add garlic from the very beginning of cooking,
then it will first turn blue from the vinegar, and then it will cook - the taste will be lost.
Garlic adds piquancy and is an additional preservative.
Then knead and mix to completely knead all the bones.
There is no need to stir until pureed.
And put it in well-washed jars (you can boil it, but I’m usually too lazy).
Store jars only in the refrigerator.
The maximum shelf life I have tested in the refrigerator is 3 - 5 months.
Amount of products required for a 3-liter pan:
Onion - 3 very large heads
Carrots - 2 medium sized carrots. Carrots give sprats their characteristic,
barely noticeable aftertaste. The number of carrots can be reduced or increased.
Or you can refuse altogether in favor of onions.
Bay leaf - 1 leaf for each row of fish.
Salt - 1 heaping tablespoon, then add more salt.
Vinegar essence 9% - 200 gr.
Vegetable oil - 200g
Tomato paste: 2 tablespoons, diluted in 100 g. water.
Black peppercorns: to taste, I put 5-10 pieces per row.
Garlic: 5-6 cloves (or more, to taste)
Perhaps cloves, parsley root, dill, tomatoes,
Kikkoman soy sauce, dry wine, lemons and similar taste irritants.
But these indegrieds are for experimenters.
We have not tried them yet, we are afraid to disrupt the established technology.

I offer a very simple and “clean” method of preparing tasty and healthy fish in its own juice. The fish is cooked in a glass container in a water bath or in the oven. You can use any fish - it's a matter of taste. Moreover, the fattier the fish, the richer the taste of the dish will be. As a rule, fresh frozen mackerel is often used here. In my version, I would like to suggest preparing a dish of red fish. In my opinion, it turns out especially delicious! So …

Gut the fish, cut off the head, wash and dry with a paper towel.

Grate the carrots and cut the onion into thin rings. Cut the fish into small pieces.

In a glass jar we place onions, carrots, pieces of fish in layers and again onions, carrots..., filling the jar to the top. Salt each layer of fish. Place a bay leaf and a couple of black peppercorns on top. If the fish is dry, you can pour a couple of tablespoons of vegetable oil on top. For special gourmets, you can add bell peppers, broccoli or tomatoes to the fish.

Next, there are two options for preparing it: in a water bath or in the oven. I prefer the last one:

We close the jar with a lid or foil, put it in a cold oven, heat it to 170 degrees and bake until the vegetables are ready.

For a water bath: pour water into a saucepan 2 fingers below the neck of the jar. Place a cloth on the bottom of the pan. Heat the water to 40-50 degrees, lower the jar into the pan and cover with a metal lid. Bring the water to a boil and then cook over moderate heat until the vegetables are cooked (about 50-60 minutes.)

What snack should I take with me to work and what should I give my child to school for lunch - after all, he will return home in the late afternoon? Elena Chekalova, a cookbook author and now restaurant owner, is an expert on home-cooked meals that can be prepared in advance, stored safely, and taken with you. We have already talked about the secrets of preparing dishes for a bento box. Today - different food containers and new recipes.

There are days when I don't take the magic box with me. Because I'm going to work with a wonderful jar. Do you know there are ones with a glass lid? They are closed with “clips”, and under the lid there is a dense rubber circle. It turns out that with their help you can also cope with kilograms. Because when you cook in a jar, you don’t need any oil or breadcrumbs for frying: the jar itself protects from fire, and inside the food is soaked in its own juices. You opened it at work, heated the food in the microwave (or ate it cold, depending on the recipe), and you have a real home-cooked lunch.

Can of Orange Pork

Pork goes well with oranges. They give it a completely unique taste and aroma. Citrus fruits are generally a wonderful marinade. But it turns out that this is also very useful: orange is important for the prevention of cancer of the digestive system, because it prevents the formation of carcinogenic heterocyclic acids when meat or fish comes into contact with open fire.

Required for 4 servings:

4 pork escalopes
2-3 oranges
1 bell pepper
1 chili pepper
1-2 heads of fennel
100 g carrots
1 bunch of parsley
1.5 tsp. mustard
1 tbsp. l. olive oil
salt and pepper

Lunch jars can be made the day before or even on the weekend. With this method of preparation, we immediately sterilize the jars - as a result, the product is perfectly stored. Once I opened one such jar a month after cooking: the pork was absolutely fresh!

Cut the pork into small cubes. Salt and pepper them.
Grate the carrots. Cut the bell pepper and fennel into cubes.
Remove the seeds from the chili and cut it into thin slices.
Remove the zest from one orange. Squeeze the juice out of all the oranges.
Thoroughly mix the juice with zest and mustard. Salt and pepper the sauce to taste.
Heat the oil in a frying pan and quickly fry the pork pieces over high heat, stirring occasionally.
Take 4 jars and put some vegetables in each, pork on top, then more vegetables.
Pour over orange sauce. Sprinkle with finely chopped parsley. Seal each jar tightly. Place in a cold oven.
Set the oven temperature to 180°C and turn on the heat. Bake for 35 minutes.
Turn off the oven, but do not remove the jars from the oven until they have cooled.

The first time I saw glass jars with lunches was in Paris. Such jars in self-service bistros sell dishes from famous chefs. All products are 100% organic, all fish are wild, and prices are low. And most importantly, you can order delivery directly to the office or buy it to go and then just heat it up

Jar of fish

It is very convenient to bake fish and vegetables in jars with screw caps, which are left over from jams and compotes. You can take any vegetables according to your own taste. In this way, you will not overdry the fish, and it will turn out juicy, aromatic, soaked in vegetables, remain tender and moist - then no fatty sauces such as mayonnaise will be required for serving. This fish is also good cold, although a jar can easily be heated in a microwave, which is available in most offices. Small fish can be baked whole in a jar - it’s very beautiful. Large ones need to be cut into large pieces. I highly recommend making several different fish jars at once. If you have ready-made canned lunches in the refrigerator, you will always have a great dinner, and a well-balanced one at that.

Required for 1 serving:

1 small river trout or fish fillet
several cherry tomatoes
a little broccoli, zucchini and fennel
1.5 tbsp. l. olive oil
salt and pepper

Clean the fish from scales, remove the entrails and gills, wash and dry with paper towels.
Season with salt and pepper and brush with olive oil.
Chop the fennel into small pieces and cut the tomatoes in half.
Remove the stem from the broccoli and separate the head into florets.
Cut the zucchini into slices. Season the vegetables with salt and pepper.
Place half the vegetables on the bottom of the jar, place the fish on top, then the remaining vegetables. Drizzle with remaining oil.
Cover the jar with a lid or foil and place in a cold oven.
Set the temperature to 170°C and bake for 35 minutes.
Turn off the oven, but do not remove the jar from the oven until it has cooled.

Option. The dish called “Salmon “A Thousand Flavors”” is prepared in approximately the same way: for 100 g of fish you need to take 1 lemon, 2 sprigs of thyme, 1 onion, 1 stalk of celery, 1 stalk of leek, 2 carrots, 4 tbsp. l. white wine, 2 tbsp. l. olive oil, salt and pepper. The fish should be cut into large pieces, and the vegetables into small pieces. Pack everything in jars, as in the basic recipe, pour in oil and wine, add thyme and two slices of lemon. Season with salt and pepper, close the jars tightly and bake.

Why should you cook fish?

One day I came across a book with the intriguing title “How to Get Rid of Wrinkles” (now there is a translation into Russian). The author, dermatologist Nicholas Perricone, is a fierce opponent of Botox. He believes that you can make your skin look young if you follow certain nutritional rules.

The diet has a tempting name - face lift diet, that is, “a diet that tightens the skin of the face.” Fresh fish, according to Perricone, is the most important source of “proper protein nutrition” and contains a lot of omega-3 and omega-6 fatty acids. It is omega-3 that stimulates the production of collagen in our body, that is, it directly affects the quality and youth of the skin.

Try it yourself - delicious fish definitely won’t hurt you. And it’s best with vegetables - they contain fiber, which makes the dish filling, absorbs fats and sugars along with their calories and prevents them from being deposited on the sides. In addition, vegetables contain a large amount of vitamins and antioxidants. Antioxidants prevent the spread of free radicals in the body, which means they do their best to slow down the aging process.

In addition to oily fish, spinach, avocado and melon (Dr. Perricone's favorite foods), the list includes others. It generally pleases with its variety: nuts, asparagus, bell peppers, celery, beans, all types of cabbage, pumpkin, radishes, cucumbers, all types of greens, eggplant, green salads, mushrooms, onions, olive oil, tomatoes, olives, garlic, ginger, green pea pods, zucchini, apples, grapefruit, kiwi, lemon, nectarine, peaches, pears, plums, all types of berries, chicken fillet, turkey, egg white, low-fat cottage cheese, parmesan, feta cheese, sour cream, skim milk, natural yogurt, seafood , oatmeal and green tea.

In general, the face lift diet is based on a reasonable principle of balance: each meal should contain lean proteins, carbohydrates (from vegetables and fruits) and fatty acids - preferably olive oil or fresh unsalted nuts. But Dr. Perricone completely prohibits starchy foods - corn, bananas, pasta, potatoes and rice.

True, Perricone’s rejuvenating diet is designed for 28 days - and then he suggests either conducting 3-day courses once a month, or simply not forgetting that fish is very healthy, especially for lunch.

Discussion

Interesting option, I've never tried it before

Yes it looks delicious!

it turned out very tasty, thank you

Has anyone ever done this? Will the rubber in the lid burn? Doesn't the plastic bottom of the lid (which screws on) melt, stink, or transfer odor to the food? When sterilizing, we heat such a jar to 100 degrees, but here they offer 180. Interesting. What jars do you mean - from jams - small, 300 g, 150 g, 750 g or how many?
I want to try that too.

I'll definitely try it, very nice!

Comment on the article "Homemade food to go: how to cook meat and fish in a jar. 2 recipes"

Homemade food to go: how to cook meat and fish in a jar. Jars instead of lunchboxes for lunch 2 recipes. A delicious lunch instead of fast food and a can of pork or trout instead of a lunchbox.

I, too, everyone eats at home. They disdain public catering. Me, my husband, daughter, son and fiancée. In addition, everyone takes lunches with them! Including me. So as not to get lost in the kitchen and not to hate cooking, I take home-made food with me: how to cook meat and fish in a jar.

I take soup and salad or meat and salad in containers with me to work. I somehow don’t consider quality home-cooked food prepared the night before as leftovers. Check out other discussions: Homemade food to go: how to cook meat and fish in a jar.

Girls, tell me how to prepare some food in reserve so that we can just warm it up for the table. I started a new job, everything is great, but I have no energy left to cook, but no one has canceled the food yet. My boys refuse, as in the advertisement, to swallow noodles with a smile.

I buy meat, grind it several times in a meat grinder, make small balls and freeze it, with each cooking I throw in 2 pieces - I get a supply for a month. Homemade food to go: how to cook meat and fish in a jar.

Homemade food to go: how to cook meat and fish in a jar. You need to take lunch with you to work (soup, meat and fresh vegetables, for example). Can be reheated in the microwave. Ikea sells a set of containers. thermos with a wide neck for soup.

Culinary recipes, help and advice on preparing dishes, holiday menus and receptions, well, make homemade dumplings. This is very budget food. and your Danissima is a chemistry of fresh cabbage in half with grated carrots, maybe a cucumber, buckwheat, inexpensive fish...

Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Homemade food to go: how to cook meat and fish in a jar. Takeaway food: how to lose weight with a bento box. Recipes and tips from Elena Chekalova.

Homemade food to go: how to cook meat and fish in a jar. Food for work: recipes with pork and fish in the oven. Bake for 35 minutes. Turn off the oven, but do not remove the jars from the oven until they have cooled.

Homemade food to go: how to cook meat and fish in a jar. Today - different food containers and new recipes. The company offers an original solution: comprehensive food sets (breakfast, lunch and dinner, as well as healthy snacks (fruit...

We need some food options (“a man to take with him to work” :))) but so that there is no need to heat it. In fact, it turns out to be a salad, perhaps without dressing. You can also mix meat with fish from How to cook food without destroying vitamins. If you need to reheat cooked food, don't...

Food to the hospital. Teach you how to cook! Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and receptions. In general, main courses. Because with the first ones there is more fuss (you need a plate, you need to warm it up, and there is more space, it’s harder to carry)...

Homemade food to go: how to cook meat and fish in a jar. 2 recipes. Food for work: recipes with pork and fish in the oven. Today - different food containers and new recipes. Modern housewives use broths not only for making soup, but...

It’s better to buy meat and cook from it, whatever you need :) You can cook soup from chicken breasts. You can cook inexpensive fish - sole, for example. It makes very tender cutlets. This also includes all summer preparations in jars such as lecho appetizers, horseradish appetizers. I was impressed by the recipe I read yesterday and made it today. Children also eat supplements...

Stew can also be prepared on the weekend, and eaten with different side dishes almost all week. Are there any specific proposals? The first thing we don’t eat at home in the evening, we don’t like porridge or omelettes either. Pasta with sausages or even homemade cutlets every day is not...

Teach you how to cook! Cooking. Culinary recipes, help and cooking tips For myself, I generally found the ideal option - quick dinners - a piece of fried meat (fish, chicken) and a vegetable salad. Homemade cheese: how to prepare? 2 recipes and 2 healthy breakfasts.

Homemade food to go: how to cook meat and fish in a jar. 2 recipes. Heat the oil in a frying pan and quickly fry the pork pieces over high heat, stirring occasionally. This fish is also good cold, although a jar can easily be heated in the microwave...

This is a standard recipe for making stew at home. Our relatives did this a hundred years ago, when there were no freezers, and they even had a refrigerator, like a small bedside table. Homemade food to go: how to cook meat and fish in a jar.

Fish in its own juice with vegetables (in a jar)

Hake in its own juice!

This tasty and easy-to-prepare fish is cooked in its own juice in an ordinary glass jar on the stove. According to the principle of cooking this fish in a water bath, it is similar to sterilizing preparations for the winter. And in terms of simplicity (throw the fish with additives into a jar and go about your business) it resembles baking and stewing in the oven.

However, you can place a jar of fish and vegetables (covered loosely with an iron lid) directly into a cold oven and bake it at a temperature of 160–180 C for about 1-1.5 hours (depending on the amount of fish and the composition of the vegetables). If there is no jar, a baking pot or a regular deep oven-safe dish, covered with foil or covered with a lid, will do. It’s just that a jar is something that is always at hand.

Fish stewed in a jar is a very tasty and simple food, reminiscent of a thick soup - fish soup with vegetables. Vegetables give fish a special taste. And the smell of this fish in its own juice is intoxicating, if not mind-blowing!

What you need to stew fish in its own juice

Glass jar (liter) with a metal lid;
Fish (hake fillet, mackerel or other good fish, preferably without bones) – 500-600 g;
Carrot - half a small carrot;
Sweet bell pepper – 0.5 pieces;
Leek (white part) 6-7 cm or 1 small onion;
Allspice – 2 peas;
Bay leaf – 1 piece;
Dill – 1-2 sprigs + 2-3 basil leaves (if available);
Butter – 1 tablespoon;
Salt to taste.

How to make fish in your own juice in a jar

Prepare fish and vegetables for stewing

Cut the fish fillet (I had hake fillet) into small pieces so that they fit in a spoon (this will make it easier to eat). Add salt.

Grate the carrots on a coarse grater. Finely chop the sweet pepper, dill and onion. The basil can be chopped larger.

Place fish and vegetables in a jar

Place carrots, fish, peppers, and onions in a clean liter jar. Sprinkle some herbs on top, throw in allspice and bay leaves. Throw in another piece of butter. The jar should not be filled to the very edge; there should be room for boiling in it. If there is more fish than needed, you can lightly press down everything with a spoon (compact).

Cover the jar with fish with a metal lid (screw if you took a jar with a threaded neck or a regular one for canning if you have a simple smooth jar). There is no need to screw the lid. It will rise as it boils, releasing excess steam.

Fill the jar with fish, carrots and other vegetables and seasonings

Stew the fish in its own juice in a water bath

Line the bottom of a large pan with a cotton cloth (preferably white so that it doesn’t stain). Place the jar on a cloth. Pour cold water into the pan to a level up to the hanger of the jar. A cloth is needed to keep the jar stable in water..

A saucepan with a jar containing fish and vegetables. Preparing to cook fish in a water bath

Place the pan on the fire - bring to a boil and reduce the heat so that it maintains a low, moderate simmer. After 1 hour, the hake in its own juice with vegetables will be ready!

Hake in its own juice is ready!

A plate of delicious food!

Features of cooking fish in its own juice in a jar

As you understand, you can cook simple fish soup this way - it will be very tasty and aromatic. For the first course, you can take less fish and vegetables and add a little water if you don’t like to eat the soup like a thick stew.

Instead of pepper, you can put potatoes in fish soup or in this fish in its own juice.

The advantage of this recipe for fish in its own juice is the low labor costs of the housewife. And great taste at the same time. The fish turns out to be dietary and does not require frying.

In the same way, you can stew meat in its own juice in a jar, chicken in a jar - recipe or vegetable stew.