Knowing how to cook fish tasty and quickly, the housewife will be able to organize a hearty, complete lunch or dinner for the whole family in a matter of minutes. All that remains is to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Ingredients:

• a kilo of any boneless fish;
• 3 large carrots;
• 3 onions;
• 3 tomatoes;
• 1 bunch of parsley;
• half a lemon;
• vegetable oil;
• salt;
• pepper;
• ground cinnamon and ginger.

Preparation:

1. Fish carcasses are gutted, cleaned of all excess, washed and cut into portions along with the backbone.
2. Sprinkle the slices with salt and pepper on top and pour over citrus juice (half). The ingredients are mixed well and left for 20 - 25 minutes to marinate.
3. All vegetables are peeled and cut into medium pieces. Carrots can be chopped with a coarse grater.
4. The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, simmer for 8 - 9 minutes and pour in the remaining lemon juice.
5. The vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in a hot oven for 45 - 55 minutes. Decorated with chopped herbs.

How to deliciously cook fish in the oven

Ingredients:

• 300 g pink salmon fillet;
• half a kilo of potatoes;
• 2 carrots;
• 2 onions;
• sour cream/mayonnaise to taste;
• salt;
• 50 ml of boiled water per pot.

Preparation:

1. Only fillets of pink salmon will be used. It needs to be cut into small equal cubes and salted.
2. Chop the potatoes into small pieces and sprinkle with salt.
3. Chop the remaining vegetables as desired and add salt as well.
4. First put the pink salmon into the pots, then the potatoes and the rest of the vegetables.
5. Sour cream/mayonnaise is placed on top. 2 - 3 tbsp will be enough. l. for each serving.
6. Products are filled with water.

To cook fish in the oven according to this recipe, juicy and tender, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 – 45 minutes.

Breaded

Ingredients:

• 400 g of any non-bone fish;
• 1 chicken egg;
• half a glass of flour;
• vegetable oil;
• 1 clove of garlic;
• 1 bunch of dill;
• 0.5 teaspoons of table salt;
• 1 pinch of soda;
• 1 pinch of fish seasoning.

Preparation:

1. To cook fish in batter, first of all you need to cut it into pieces of medium thickness. Frozen products should be defrosted in advance.
2. In a separate bowl, beat the egg with salt, seasoning and chopped dill. Add flour, add crushed garlic and repeat beating. To do this, you can use either a fork or a mixer at low speed.
3. Dip each fish piece in batter and fry the slices in it in vegetable oil until golden brown.

Before serving, place the finished fish on napkins to drain excess fat.

Cooking step by step in a slow cooker

Ingredients:

• half a kilo of pollock fillet or other fish;
• 1 piece each onions and carrots;
• coarse salt;
• refined oil;
• 1/3 tbsp. medium fat sour cream;
• 1 full cup finely chopped green beans.

Preparation:

1. Cooking fish in a slow cooker is very quick and very simple. The “smart pan” will do all the main work for the cook.
2. But first you need to chop all the vegetables and cut the fish into medium portions.
3. Using the frying mode in refined oil, prepare a golden brown fry of onions and carrots.
4. Add sour cream to the vegetables and activate “Stew” for half an hour. If the sauce turns out too thick, you can thin it slightly with water.
5. Add fish and salt and after another 15 minutes of simmering, add beans.
6. After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

This treat is delicious served with mashed potatoes or pasta.

How to fry fish in a frying pan

Ingredients:

• 800 g lemonema without head;
• 2 chicken eggs;
• 5 dessert spoons of flour;
• salt, pepper mixture;
• fat for frying.

Preparation:

1. To deliciously fry fish in a frying pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the belly. Cut the remaining parts into medium portions.
2. Salt the fish slices, sprinkle them with a mixture of peppers and pour the chicken eggs, beaten until foamy, on top. Leave the fish like this for half an hour.
3. Bread the lemonmea pieces in flour and fry in your chosen fat until golden brown.

You need to cook the fish from all sides, including the sides.

Red fish baked in foil

Ingredients:

• 4 pieces of red fish fillet (trout, salmon, salmon);
• 1 lemon;
• 4 bay leaves;
• 1 sweet onion;
• salt and pepper.

Preparation:

1. Line a rectangular baking dish with foil. Cover the bottom completely with thin onion rings. If a large form is used, the amount of vegetable specified in the recipe can be increased.
2. Place bay leaves on the onion, scatter the pepper and arrange thin slices of citrus, leaving a small part for making juice.
3. Rub each piece of red fish fillet with salt and place on the onion, skin side up.
4. Pour the citrus juice squeezed from the remaining lemon over the fish and wrap in foil.
5. Place the container in the oven, preheated to 210 degrees, for approximately 20 - 25 minutes.

Finished fish in foil is served with your favorite sauce.

Tender mackerel in the sleeve

Ingredients:

• 2 mackerel carcasses;
• 2 – 3 onions;
• 1.5 tsp. table salt;
• 1 pinch of lemon pepper;
• 1 bay leaf;
• 1 pinch of cumin.

Preparation:

1. Thoroughly wash the mackerel carcasses, cut off the gills, cut the belly and remove the entrails. Leave the heads and tails. Salt and pepper.
2. Cut the peeled onion into half rings and sprinkle with caraway seeds.
3. Pour all the onions into a baking sleeve and place the mackerel carcasses on top. Add laurel.
4. Tie the sleeve on both sides. Be sure to make several punctures on its surface to allow steam to escape during baking.

Cook the fish at 190 - 200 degrees for just under half an hour. If you want to get a golden crust on your mackerel, you need to cut the bag 10 minutes before it’s ready. You can turn on the grill function in the oven during this time.

In sour cream sauce

Ingredients:

• half a kilo of hake (fillet);
• 2 onions;
• 1 full glass of medium fat sour cream;
• 3 – 4 garlic cloves;
• salt and spices;
• fat for frying.

Preparation:

1. Thaw the fillet. Wash it and cut it into small portions.
2. Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
3. Peel the onion and chop into rings. Fry them in a frying pan with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
4. Fry the marinated fish pieces in the remaining fat until golden brown and pour the sauce over them.
5. Wait for the mixture to boil and simmer the treat under the lid over low heat until most of the sauce has evaporated.

This simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

• 1 – 1.5 kilos of cod;
• half a kilo of onions;
• fresh garlic to taste;
• a pinch of ground dark basil and thyme;
• salt;
• lemon juice;
• 2 tbsp. thick tomato juice;
• 400 g juicy carrots;
• 1 tbsp. vegetable oil;
• 2 tbsp. l. granulated sugar;
• 500 ml boiled water;
• ½ tbsp. fish broth;
• 5 bay leaves.

Preparation:

1. Clean the fish from entrails and scales. Add salt, sprinkle with lemon juice and cook until tender.
2. Finely chop the onion and carrots and fry until lightly browned.
3. For the sauce, place tomato juice and water in a saucepan. Add all the spices, salt, sugar, bay leaves and mashed garlic there. Add ½ tbsp to it. fish broth and remaining oil. Cook the sauce until thickened.
4. Transfer the roasted vegetables to the saucepan and continue preparing the sauce for another 10 minutes. It should turn out sweet and sour. These are the gas stations preferred in the Mediterranean.
5. Separate the boiled fish from the bones and transfer to a cauldron. Pour over hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

• 6 pcs. tilapia fillet;
• 7 – 8 pcs. raw potato tubers;
• 100 g semi-hard/hard cheese;
• 2 raw egg whites;
• 5 – 6 tbsp. l. sifted high-grade flour;
• salt, spices, fat for frying.

Preparation:

1. Rinse fish fillets thoroughly with cold running water and dry with paper towels.
2. In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic mixtures for fish are well suited.
3. In another bowl, coarsely grate the potatoes, add grated cheese, egg whites and salt.
4. First roll the prepared tilapia fillets in flour with spices, then cover with potato batter.
5. Fry the resulting voluminous pieces on both sides in heated fat until browned.

Serve the treat hot with ketchup or any hot sauce.

Macrurus with vegetables in the oven

Ingredients:

• half a kilo of grenadier fillet;
• 1 large onion;
• 1 pod of sweet yellow pepper;
• ½ tbsp. classic mayonnaise;
• 1 full glass of grated cheese;
• table salt and ground pepper to taste;
• sunflower oil.

Preparation:

1. Cut clean fish fillets into small pieces. Gently rub each one with a mixture of salt and ground pepper so as not to tear.
2. Grease a clean glass mold with a small amount of sunflower oil. Place the prepared fish slices in it.
3. Peel the onion and cut into thin half rings. Sprinkle them on top of the fish.
4. Cut off the stem of the bell pepper and cut out the core with seeds. Cut the remaining portion into thin semicircular pieces and place on top of the remaining ingredients in a baking dish.
5. Cover all products with a layer of classic mayonnaise. At this stage, you can use any other sauce if desired.
6. Place the dish in an already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
7. Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is slightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

• 400 g fillet of any white fish;
• 800 g raw potatoes;
• half a liter of milk;
• 100 g high fat butter;
• 150 g frozen green peas;
• 2 tbsp. l. sifted flour;
• 3 boiled chicken eggs;
• 1 dessert spoon of lime juice;
• 50 g grated hard cheese;
• salt and pepper.

Preparation:

1. Preheat the oven to 170 degrees.
2. Place clean fish fillets in a heat-resistant form and pour in milk (leave 50 ml).
3. Cover the fish with foil and place in the oven for 40 minutes.
4. Remove fillets from milk. Do not pour out the last one. Divide the fish into small pieces with your hands.
5. Boil potatoes in salted water until soft. Chop the cooled eggs into small cubes.
6. Melt half the butter in a frying pan and fry the flour in it for 2 - 3 minutes. Gradually add the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper to it.

Ingredients:

• 3 pollock carcasses;
• 3 onions;
• 2 carrot roots;
• 150 ml medium fat sour cream;
• 50 ml sunflower oil;
• salt and pepper mixture.

Preparation:

1. Gut the pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut it into portions across the ridge. The thickness of each is about 4 cm.
2. Season the fish with salt and pepper and leave while you prepare the rest of the ingredients.
3. Fry chopped onions and carrots in heated sunflower oil. The vegetables should become soft and slightly browned.
4. To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
5. As soon as the fish fillet turns white, pour the sauce from the previous step over it.
6. Cover the frying pan with a lid and simmer the treat for a quarter of an hour over low heat.

Serve the resulting dish with boiled rice.

Stuffed carp

Ingredients:

• 2 kilos of carp;
• 4 small chicken eggs;
• 200 g carrots;
• 50 g butter and 1 tbsp. l. vegetable;
• 200 g white onion;
• 1 tbsp. heavy cream;
• 2 slices of yesterday's loaf;
• 1 tbsp. l. with a pile of high-quality gelatin;
• salt, pepper, favorite seasonings.

Preparation:

1. Coarsely chop the onion and carrot. Fry them in a mixture of butter and vegetable oil. The vegetables should soften.
2. Clean the carp. Be sure to cut off the gills and remove the eyes, cut the abdomen and clean out the insides. Remove the fillet. The skin with the head and tail should remain intact. To carefully cut carp, you need to use a sharp, thin knife.
3. Soak the loaf in cream, squeeze out excess liquid and pass it, along with the cut out fish fillet and fried vegetables, through a meat grinder. Salt and season the resulting minced meat with spices. Beat eggs into it and add gelatin.
4. Mix the resulting mass well, fill the carp’s belly with it and sew it up.
5. Place the fish in a baking sleeve and tie it well on both sides.
6. 3 g chili;
7. fat for frying.

Preparation:

1. Wash the fish carcass, dry it and cut into small portions.
2. Pour over lime juice and add dry or fresh chili.
3. Add all the soy sauce to the bowl with the fish.
4. Mix the products thoroughly with your hands and leave for about 1 hour.
5. Roll each fish piece in flour and fry in a frying pan with heated fat until golden brown.
6. Then pour the remaining marinade onto the fish and simmer until cooked.

Serve with your favorite side dish. Fish marinated in soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth purchasing not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to skimp on spices so that the dish does not turn out bland. The easiest way is to buy ready-made aromatic spicy mixtures.

Do you have a whole sturgeon and you don’t know what to do with it? Then I offer a very simple recipe for stuffed sturgeon. Stuffed sturgeon is a spectacular dish for your holiday table!

White fish in an envelope with capers

White fish in an envelope is a gourmet dish, but easy to prepare. The recipe was taken from a magazine about gourmet cuisine, so rest assured, it turns out very tasty!

Red fish baked in foil

Red fish baked in foil is an ideal dish in terms of simplicity, speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.

Salmon with avocado sauce

Salmon with avocado sauce is a delicious, but very light dietary dish. Salmon prepared in this way is low-fat, but very filling.

Tuna tartare

Are you planning to organize a grand cocktail party? Or do you want to surprise your lover? Tuna tartare appetizer is what you need. Tuna tartare recipe with photos - for your attention!

Dorada with anchovy sauce

The meat of this fish is perfectly complemented by a spicy anchovy sauce. Get a taste of haute cuisine - try cooking sea bream with anchovy sauce at home, by yourself. Everything will work out!

Herring with garnish

Recipe for salted herring with a side dish of boiled potatoes, carrots, beets, green peas, onions, boiled eggs, cucumbers and herbs.

Kulebyaka

Traditional Russian food. In this recipe, Kulebyak is a closed pie with a heavy fish filling.

Baked salmon with garlic and mustard

The delicacy dish can be prepared in 30 minutes. One of these is baked salmon with garlic and mustard. Very simple preparation, but the result is worthy of a good restaurant.

Pink salmon in foil

Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish turns out simply excellent.

Salmon pockets

Salmon pockets are simply a magnificent holiday dish that can become a worthy decoration for any table. They prepare a lot, but the result is beyond words! :)

Steamed fish with herbs

Steamed fish with herbs is a quick and easy to prepare, but very healthy and tasty dish. Requires a steamer.

Pollock in the oven

Pollock baked in the oven turns out very tender and tasty. Pollock is an excellent dietary dish and a way to diversify the diet of those who are dieting or fasting.

Salmon fillet with steamed olives

Salmon fillet with steamed olives is a delicious, tender and, most importantly, healthy dish. The fish turns out incredibly tasty and simply melts in your mouth.

Steamed fish

Basic recipe for steamed fish fillet or fish steak. You can cook almost any steamed fish in a similar way - except that the cooking time will be different.

Steamed tilapia

The recipe for steamed tilapia is for your attention. Tilapia has gained popularity due to the delicate flavor of its white meat, which is high in protein but low in fat. Tasty and healthy.

Steamed fish in a slow cooker

I invite you to see that healthy things can be tasty. Steamed fish in a slow cooker is a very light, tasty and incredibly healthy dish. Read the recipe!

Cod in Polish

A very interesting recipe for cooking cod - with eggs, butter and herbs. Try it and see for yourself - I’m sure you’ll like this simple Polish cod recipe! ;)

Pike in sour cream

Tasty, tender, with a creamy taste of sour cream... Not pike, but lovely. This simple recipe for pike in sour cream will prove that pike meat is not dry at all, you just need to know how to cook it correctly.

Stewed capelin

Stewed capelin - what could be more wonderful for lovers of this delicious fish? This dish is easy and quick to prepare. Let's get to the recipe without further ado ;)

Fried herring with dill and mustard

A recipe for fried herring with dill - for all lovers of fish dishes. This dish is one of the classic dishes of Dutch traditional cuisine.

Capelin in batter

Do you want something like this, but you just don’t know what? Then I suggest a signature dish of coastal Odessa cafes - capelin in batter. I promise it will be delicious! Men will especially like capelin in batter;)

Fried tench

Many of us have never tried such delicious fish as tench. It is very easy to prepare and a real pleasure to eat. So, I’m telling you how to cook fried tench. Cook and savor!

Baked sea bass

Baked sea bass is a delicious dish that not only has excellent taste, but also a very attractive appearance. The aroma delights and inspires. The dish flies apart in a moment. Try it!

Stewed pollock

Stewed pollock according to this step-by-step recipe is prepared quickly and easily. To prepare the dish, we use a minimum of ingredients, but the taste of the dish is still rich and interesting.

Pike perch soup

Pike perch soup is a delight for the soul and stomach! This recipe was brought back from a trip to Finland. I advise you to prepare it - pike perch soup turns out very tasty, satisfying and nutritious.

Salad with tuna and cucumber

Light, low-calorie, delicious salad. Greens and cucumbers smell like spring, and the absence of heavy mayonnaise has a positive effect on your figure. So let's cook, eat and get ready for summer.

Dorada in Provençal

The cuisine of Provence is closely related to fish. It was from there that this recipe for Provençal sea bream came to us. The fish turns out very aromatic and tasty, and it is easy to prepare. Try it and you won't regret it.

Dorada in Moroccan

Moroccan-style dorada is very easy to prepare and has a very pleasant delicate taste. Perfect for small friendly gatherings with a glass of beer.

Pink salmon in sour cream

Pink salmon in sour cream is a good dish that both adults and children love. The taste of the dish is rich due to the presence of a cheese crust, and the pink salmon itself, baked in sour cream, comes out tender and juicy.

Salmon carpaccio

Salmon carpaccio is a very tasty cold appetizer from the category of delicacies. The beauty of this dish lies in the combination of arugula and thinly sliced ​​salmon fillet. By the way, it cooks very quickly.

Pink salmon in the sleeve

Today I offer you a minimalist recipe for pink salmon cooked in the sleeve. Pink salmon in the sleeve is low in calories, but rich in nutrients. A good weekday lunch or dinner.

Pollock in batter

Pollock in batter is a great appetizer that will be in demand at any holiday table. Good for buffets. However, it can also be served as a hot dish with a side dish.

Pink salmon in batter

Pink salmon in batter is a very simple dish. Its preparation requires a minimum of ingredients, but the fish turns out excellent! I offer my step-by-step recipe for pink salmon in batter with photos.

Sea bass in the oven

Sea bass in the oven according to this recipe turns out very tasty and incredibly beautiful. We will cook the perch in the oven along with vegetables. So, a step-by-step recipe for perch with photos.

Pollock with vegetables

I present to you a very beautiful and luxurious dish - pollock with vegetables. A step-by-step recipe with photos will tell you how to quickly and easily turn an ordinary dish into a real culinary masterpiece.

Baked pollock

Baked pollock is prepared simply, quickly and easily, and the resulting dish is tasty and satisfying. Here is a step-by-step recipe for baked pollock with photos, according to which anyone can prepare the dish!

Fish with rice in a slow cooker

A tasty, healthy, dietary dish for the whole family - from grandmothers to kids. Tender fish and fluffy rice. A multicooker will make the cooking process easier and free up time for yourself. Forward!

Escabeche from dorado

Escabeche is a fish dish marinated with vegetables. The simplest fish, aged under this marinade, acquires an exquisite taste. I advise you to use this recipe.

Pink salmon cutlets

An excellent recipe that is worth taking into account is pink salmon cutlets. This recipe with photos will tell you how to cook tender, juicy, satisfying and very tasty fish cutlets.

Mackerel in the sleeve

Today I will tell you how to make mackerel in the sleeve. A very healthy and tender dish. This recipe will be very useful for those who count calories and care about their health.

Mackerel roll

A very tasty appetizer - mackerel roll. Many people find mackerel too fatty and smelly, but fish prepared according to this recipe will appeal to even picky eaters and gourmets.

Bream with mushrooms

Bream is one of my favorite fish. And bream with mushrooms cooked in the oven is just the ultimate dream. The fish fillet always turns out soft, and the mushrooms add a unique flavor.

Grilled mackerel

Grilled mackerel is a tender, tasty and low-calorie dish that is easy to prepare. You can cook both in a home oven and outdoors. The dish will not leave anyone indifferent! ;)

Smelt in the oven

There are a huge number of recipes for cooking smelt. Most often it is fried or pickled. Have you tried cooking smelt in the oven? No? I recommend! It turns out to be a tasty and very quick dish.

Fried smelt

Smelt is a small, beautiful and very tasty fish. I would like to present to your attention a simple recipe for making fried smelt. The fish turns out tender, although with a crispy crust.

Crucian fish soup

Crucian fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out to be very good, especially if you cook it correctly. I am sharing a recipe for a good crucian fish soup.

• Difficulty Easy
• Type Hot
• Time 1 hour 10 minutes
• Persons 4

Ingredients

For the tartar sauce:

• ½ cup mayonnaise (homemade is best)
• 3 tablespoons of finely chopped gherkins
• 1 tablespoon grain mustard
• 2 teaspoons lemon juice
• ½ teaspoon sugar
• Salt pepper

For the cutlets:

• 700 g boneless white fish fillet
• 1 egg
• ¼ cup mayonnaise
• 1 teaspoons grated lemon zest
• ½ cup fresh/canned/frozen corn kernels
• 2 tablespoons finely chopped green onions
• 2 cups finely crumbled breadcrumbs
• ¼ cup vegetable oil
• Salt pepper
• Lemon wedges for serving

Preparation

1. Preheat the oven to 200 degrees. Place the fish on a baking sheet or piece of parchment paper, drizzle with olive oil, salt and pepper and bake for about 10 minutes. Using a fork, break into large pieces and set aside to cool.
2. In a large bowl, whisk together the egg, mayonnaise and lemon zest. Add fish, corn, onion and ½ cup breadcrumbs; add salt, pepper and mix gently until smooth. Form into patties (you should get about 12). Place on parchment paper and refrigerate for 30 - 35 minutes.
3. Combine remaining 1½ cups breadcrumbs in a shallow bowl with salt and pepper. Roll the cutlets in them. Place a large frying pan over medium heat and add vegetable oil. Add cutlets and fry until golden brown, about 4 minutes per side. If the crackers start to burn, pour out the used oil, wipe the pan and pour in new oil.
4. Serve with tartar sauce and lemon wedges.

• Difficulty Easy
• Type Hot
• Time 50 minutes
• Persons 4-5

Ingredients

• ½ medium onion, unpeeled, halved
• ½ head of garlic (cut in half crosswise)
• 1 lemongrass stalk, finely chopped
• 4 sprigs thyme
• 4 cups skim milk
• 4 large potatoes (about 500-600 g)
• ¼ cup plus 3 tablespoons olive oil
• 700 g cod fillet, divided into 2 parts
• Zest of ½ lemon, finely grate
• ½ cup finely chopped green onion
• 2 tablespoons fresh lemon juice
• Salt, 1 tablespoon black pepper, red pepper

Preparation

1. Bring milk, onion, garlic, lemongrass, thyme, and pepper to a boil in a large saucepan. Reduce heat to low and simmer for 20 minutes.
2. Meanwhile, boil the potatoes in salted water until tender, 25 to 30 minutes. In a large bowl, mash potatoes into a coarse puree along with ¼ cup butter; salt.
3. Add the cod to the pan with the milk, reduce the heat and simmer until the meat begins to flake, about 7 minutes. Remove the cod with a slotted spoon and transfer to a plate.
4. In a bowl, combine lemon zest, green onions, lemon juice, red pepper, remaining three tablespoons oil and season with salt.
5. Soak the potatoes in ¼ cup of the prepared milk.
6. Serve cod with potatoes; Season with prepared seasoning.

• Difficulty Easy
• Type Hot
• Time 1 hour 20 minutes
• Persons 4-5

Ingredients

• 3 medium potatoes (about 600-700 g), peeled, cut into halves
• 3 tablespoons butter, plus 3 tablespoons melted butter
• 1 leek, thinly sliced
• ¾ cup heavy cream
• 1 medium zucchini, grated
• 1 clove garlic, finely chopped
• ⅓ glass of brandy
• ¾ cup canned tomatoes
• 300 g white fish fillet (eg cod or halibut)
• 300 g salmon fillet without skin
• 60 g smoked trout, cut into pieces
• Optional: 100 g peeled medium shrimp
• 1 tablespoon chopped fresh dill
• Annual raw dough sheet
• Salt pepper

Preparation

1. Preheat the oven to 180°.
2. Boil the potatoes in salted water for 15 - 20 minutes. Drain; return potatoes to pan.
3. Melt one tablespoon of butter in a large skillet over medium heat. Add the leeks, salt and pepper and cook, stirring, until softened (about 5 minutes). Add cooked potatoes, ½ cup cream and three tablespoons melted butter. Crush into a puree.
4. Melt the remaining two tablespoons butter in a large skillet over medium heat. Add the zucchini and cook, stirring, until lightly browned in the pan, 8 to 10 minutes. Add garlic, salt and pepper, simmer for one minute until fragrant. Pour in the cognac and wait until the mixture thickens, about 2 minutes. Place the tomatoes in the pan and bring to a boil. Add white fish and salmon and simmer, stirring gently, for a couple of minutes. Add shrimp and trout and cook until shrimp are opaque. Transfer the filling to a plate, stir, add dill and the remaining ¼ cup of cream; add salt and pepper.
5. In a pie dish or on a baking sheet, place a rolled out sheet of dough, first add the fish filling, then place the puree on top, making decorative curls with a large spoon. Bake the pie until golden brown, 40 to 45 minutes.

• Difficulty Easy
• Type Hot
• Time 15 minutes
• Persons 4

Ingredients

• 2 tablespoons olive oil
• 1 kilogram of sea bass fillet
• 2 cloves garlic, finely chopped
• 3 tablespoons coarsely chopped olives
• 1 tablespoon fresh rosemary leaves
• ½ cup fresh orange juice
• 1 small radicchio (or any other endive salad), divided into leaves
• Salt pepper

Preparation

1. Heat oil in a large skillet over medium heat. Salt and pepper the fish. Transfer to the pan, skin side down, and cook for about 5 minutes. Turn over, add garlic, olives, rosemary. Cook for about 5 minutes more.
2. Add orange juice and season the fish.
3. Place the fish on the radicchio leaves and drizzle with the warm dressing.

• Difficulty Easy
• Type Hot
• Time 1 hour (+ 4 hours for marinade)
• Persons 5-6

Ingredients

• 2 lemons
• ½ red onion, very thinly sliced
• 24 olives, coarsely chopped
• 2 tablespoons capers, chopped
• 1¼ cups olive oil
• 6-7 cod fillets
• ¼ teaspoon crushed red pepper flakes
• ¼ cup fresh parsley leaves
• 1 teaspoon salt, pepper

Preparation

1. Finely grate the zest of the lemons; set aside. Using a sharp knife, remove the white skin and core. Over a bowl, cut out the membranes and remove the seeds, add clean lemon pulp.
2. Mix onion and 1 tsp. salt in a small bowl. Leave for 10 minutes. Squeeze the onion; add to bowl with lemon. Add olives, capers, lemon zest and ¾ cup oil; salt, pepper, stir. Season and refrigerate for at least 4 hours.
3. Preheat the oven to 180°. Pour oil over the cod, sprinkle with red pepper, salt and place in the oven for 30-40 minutes.
4. Serve with aromatic dressing and parsley.

• Difficulty Easy
• Type Hot
• Time 20 minutes
• Persons 4

Ingredients

• ½ cup sake
• 1 tablespoon wine vinegar
• ½ cup soy sauce
• 1 tablespoon vegetable oil
• 1.3 kilograms salmon fillet, boneless
• Salt pepper

Preparation

1. Combine sake, vinegar, and soy sauce in a small bowl; set aside teriyaki sauce.
2. Heat vegetable oil in a large frying pan over medium heat. Lightly salt the salmon and cook, skin side down, until browned and crispy, about 5 to 6 minutes. Turn over and cook for 3-4 minutes.
3. Bring Teriyaki sauce to a boil in a frying pan over medium heat. Cook until reduced by two-thirds (about 5 minutes). Add salmon, skin side up, and cook until sauce thickens, about 3 minutes.
4. Pepper if desired.

• Difficulty Easy
• Type Hot
• Time About 3 hours
• Persons 5-6

Ingredients

• 1½ cups dry beans, soak overnight
• 1 shallot, halved
• 2 bay leaves
• 1½ tablespoons plus ¼ cup salt
• 2 anchovies in oil, finely chopped
• 1 clove garlic, minced
• ¾ cup finely chopped fresh parsley
• 1 tablespoon capers, finely chopped
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• ½ cup plus 1 tablespoon olive oil
• 6 halibut fillets
• 1 tablespoon butter
• 1 lemon, cut into wedges
• Pepper

Preparation

1. Cover the beans with water in a large saucepan, add the onion, bay leaf and 1½ tablespoons salt. Bring to a boil, then reduce heat and simmer, adding water, until tender (1½-2 hours) and liquid thickens. Leave everything to cool.
2. Combine anchovies, garlic, parsley, capers, lemon zest, lemon juice, and ½ cup oil in a bowl; add salt and pepper. Add to beans.
3. Mix ¼ cup salt, 4 cups water, add halibut (it should be completely submerged) and leave for 30 minutes, no more.
4. Remove the fish and dry. Heat a tablespoon of oil in a large skillet over medium heat, add the halibut and cook until golden brown, about five minutes. Turn over and leave for a couple more minutes to finish cooking. Turn off the heat and add butter to the pan. Tilt the pan and pour the foaming butter over the fillets.
5. Serve with beans and lemon wedges.

• Difficulty Easy
• Type Soup
• Time 50 minutes
• Persons 3-4

Ingredients

• 120 g finely chopped bacon
• 2 tablespoons butter
• 1 large onion, finely chopped
• 4 celery stalks with leaves, finely chopped
• 2 large potatoes, peeled and cut into halves
• 1 cup fish stock
• 1 tablespoon fresh thyme leaves
• 700 g fillet of cod, haddock or pollock, cut into two parts
• 4 cups mixed milk and cream
• Salt pepper

Preparation

1. Fry bacon in a deep sauté pan over medium heat, stirring frequently, until browned but not crisp, about 8 to 10 minutes. Blot with a paper towel to remove excess oil.
2. Add butter, onion and celery; salt and pepper. Cook, stirring, until the onion and celery are soft, 5 to 8 minutes.
3. Add potatoes, broth, thyme and 1 cup water. Bring to a boil, reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
4. Place fish fillets on top of potatoes and cook (liquid should be barely simmering at this point) until fish is opaque, 5 to 7 minutes (the thicker the pieces, the longer it will take). Add milk and cream and simmer over low heat (divide the fish into smaller pieces); add salt and pepper.

Cod with chorizo ​​and breadcrumbs

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon oregano leaves
• 1 small onion, thinly sliced
• 60g smoked sausage such as Spanish chorizo, thinly sliced
• 2 tablespoons red wine vinegar
• 200 g cod or halibut fillet
• 3-4 slices country bread, crust removed
• Salt pepper

Preparation

1. Preheat the oven to 220°. Grind the bread in a food processor until coarse crumbs form. Heat two tablespoons of oil in an ovenproof skillet over medium heat. Add crumbs, stir, cook until golden and crisp, about 3 minutes; add salt and pepper. Transfer mixture to a bowl and add parsley and oregano; stir. Wipe out the pan.
2. Heat 1 tablespoon oil in the same skillet over medium heat. Add the shallots and chorizo ​​and cook, stirring, until the chorizo ​​is slightly crisp, about 2 minutes. Transfer to a bowl and toss with vinegar, salt and pepper. Wipe out the pan.
3. Heat the remaining tablespoon of oil in the same frying pan over medium heat. Add cod, salt and pepper, and cook until fish is opaque on bottom, about 3 minutes. Transfer the pan to the oven and bake until the fish is cooked through, about 5 to 8 minutes.
4. Serve with chorizo ​​and toasted breadcrumb mixture.

• Difficulty Easy
• Type Hot
• Time 30 minutes
• Persons 4

Ingredients

• 4 cod fillets without skin
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• ½ teaspoon red pepper flakes
• 3 kilograms of tomatoes, skin removed
• ¼ cup dry white wine
• 2 bay leaves
• A pinch of saffron
• Salt pepper

Preparation

1. Heat oil in a medium skillet over medium heat. Add the garlic and pepper and cook, stirring, until fragrant, about 3 minutes.
2. Add the tomatoes, crush them with a fork, add the wine, bay leaf, saffron and half a glass of water. Bring to a boil, reduce heat and simmer for about 5-7 minutes; add salt and pepper.
3. Reduce heat; transfer the cod to the pan. Cover and cook over low heat until the cod is opaque and begins to flake easily, about 5 to 7 minutes (thick pieces will take longer).
4. Carefully transfer the cod to plates and spoon over the liquid.

The question of how to cook fish is asked by many housewives today. After all, prices for fish products in our stores are now steep, and the fear of spoiling the fish by improper preparation sometimes forces some housewives to completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be afraid of preparing fish dishes in Russia, where the traditions of fishing and preparing a rich catch have been improved and honed by our ancestors for centuries? Take my word for it, cooking fish so that it turns out juicy, tender, aromatic and very tasty is not at all difficult, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They knew exactly how to cook fish, and not just cook it, but make it a real table decoration, the main dish of both the holiday and everyday menus.

Of course, not only Russian, but also the entire world cuisine is rich in a wide variety of ways to prepare fish dishes. And yet, Russian fish cuisine is distinguished by its originality, clarity and closeness to our modern idea of ​​how and what can be prepared from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, Slavic tribes settled along the banks of rivers, which not only served them as a natural protective barrier from enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. After all, even today fishing is one of our most common and favorite pastimes, both useful for the household and pleasant to soothe the stomach.

We should not forget that such a wide spread of a wide variety of fish dishes was greatly facilitated by traditional church fasts, when fish dishes were allowed to be served on almost all days, except, perhaps, especially strict fasting days.

And so it turned out that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. Russian cuisine offers us all kinds of fish dishes: here there is boiled fish, baked fish, and fried fish; steamed fish, which was cooked in a frying pan covered with a lid; here you can find “fixed” fish - stuffed with porridge, and “telefy” fish - stuffed with minced fish. And the methods of serving fish differed in considerable variety: fried fish was served with berry, onion or cabbage infusions, sprinkled with brine, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in aromatic nut oils, and did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, rasstegai, zraz and rybniks have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and beloved among the people as it was many centuries ago.

That is why the Culinary Eden website decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives get acquainted with traditional Russian cuisine and learn how to cook fish.

1. Today you can find almost any fish on sale, even the most exotic ocean fish, but most of us still give preference to the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially for those who are keen on fishing and those who know fishermen. River fish differs from sea fish in its more pronounced taste and aroma, although the abundance of small bones and often hard scales somewhat complicates the preparation of river fish. Sea fish, which is much more delicate in taste and easy to prepare, is available to most of us only in frozen form. After all, the periods of industrial procurement of many types of sea fish are strictly limited to certain seasons, and the delivery of such fish from remote coastal areas to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay special attention to its freshness. Good fresh fish has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of “fish” or ammonia, if its eyes are sunken and clouded, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is limp, wrinkled, with a swollen abdomen - refuse the purchase. You won’t be able to prepare a tasty dish from stale fish, and it’s easy to get poisoned by such fish.

3. If your choice falls on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick layer of ice that looks more like snow will tell you that the fish was stored incorrectly, and it may have been defrosted and re-frozen more than once. It is better to refuse to buy such fish. Also, you should not buy frozen sea fish if its carcass has obvious numerous signs of damage, if the carcass is not completely covered with ice, and if the open parts of the fish are windy and darkened. Defrost frozen sea fish at a low temperature, placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain its taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But there is nothing complicated about it! The secret to careful cleaning is very simple: place the fish in a plastic bag, head down, firmly grasp the fish by the tail with one hand, and equip the other hand with a regular tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you will only need to rinse and gut the clean fish. There is another way to clean fish from scales without dirtying the whole kitchen with it: fill a sink full of water, immerse the whole fish in water and clean it of scales using a special grater for cleaning fish - all the scales will remain in the water and will not scatter throughout the kitchen . The second method also has its downside - cleaning the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Have you dealt with the scales? Now your fish needs to be gutted and, if necessary, filleted. To gut the fish, carefully cut through the belly with a thin, sharp knife, from the anus to the head. Be careful: when cutting the belly, try not to damage the gall bladder, which is located next to the liver, close to the head of the fish! Remove all the innards from the belly of the fish and carefully scrape off the black film and blood clots from the inside near the spine. Then remove the gills: simply pluck them out with your fingers, trimming lightly with sharp scissors if necessary. Rinse the gutted fish thoroughly inside and out under cool running water, then dry the fish by blotting it with paper towels or napkins, and finally sprinkle with a small amount of lemon juice or table vinegar - this will improve the taste of the fish and relieve it of a specific smell.

6. For some recipes you will not need a whole fish carcass, but only its fillet. Of course, you can buy ready-made fillets in any store, but the trouble is that when you buy a fillet, you can’t be sure that the fish from which the fillet was taken was fresh. At the same time, removing fillets from fresh fish with your own hands is not at all difficult. All you need is a convenient cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Place the fish carcass on a board and make a deep transverse cut just below the gills. Place the knife into this cut and, holding the fish by the head, carefully cut off a piece of fillet along the ridge. Turn the fish over and repeat. You end up with two pieces of boneless, skin-on fillet. To remove the fillet from the skin, place the fillet skin side down, and then, holding the skin on the tail side with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut off the fillet. So, with a few simple movements of a sharp knife you can easily get an excellent, fresh fish fillet without skin and bones.

7. Very often housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart into pieces. You can avoid this with a little culinary trick. Clean, rinse and dry your fish. If desired, rub it with spices, but do not add salt. Heat a couple of tablespoons of vegetable oil in a frying pan, and then sprinkle the bottom of the pan with coarse salt. Place the fish on salt and fry, depending on the size of the carcass, for 5 - 10 minutes on each side, over medium heat. With this frying method, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb exactly as much salt as necessary. Try it, it's very simple and delicious!

8. Carp “stuffed” with buckwheat according to an old Russian recipe turns out to be very tasty. Scale, gut and remove the gills from two medium-sized carp. Do not remove the head and tail; be sure to save the milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and heat for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to very low and cook the buckwheat under the lid until all the water is absorbed. The cereal should be slightly undercooked, slightly crispy. In a separate frying pan, heat 2 tbsp. spoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, cut into small pieces, and fry, stirring, for another couple of minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. spoons of sour cream, one chopped clove of garlic and 1 tbsp. a spoonful of dill. Stir and cool slightly. Stuff the carp tightly with buckwheat mince and place on a baking sheet greased with oil and sprinkled with coarse salt. Bake in an oven preheated to 200° for 15 minutes, then remove the carps from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. Pike is often criticized for the coarseness of its meat and its special taste. And completely in vain! Properly cooked pike turns out very juicy and tasty. Try cooking steamed pike with sour cream and horseradish. Scale and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, place in a deep basin and fill with cold milk. Leave for 3 hours, then rinse with water and dry. Squeeze 8 tbsp from the juice. spoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't pour out the juice! Melt 3 tbsp in a saucepan. spoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, place pieces of pike, sprinkle with black pepper. Place fried horseradish on top of the fish and place a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the resulting sauce over the fish, cover the pan with a lid and place on low heat for 30 minutes. When the time is up, remove from heat and let sit for another 10 minutes. Serve with boiled potatoes and pickles.

10. It’s very easy to prepare delicious pike perch baked with lemons. Clean, gut and cut two kilograms of pike perch into large portions. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Rub the mixture onto the pike perch pieces and leave in a cool place for 30 minutes. Cut a couple of lemons into thin slices. Take a piece of foil, place a small piece of butter, two pieces of pike perch and a couple of lemon slices on it. Twist the ends of the foil tightly to the top. Repeat with all remaining fish pieces. Place the fish wrapped in foil on a baking sheet and place in an oven preheated to 180° for 40 minutes. Remove the finished fish from the oven, unwrap the foil, place the pieces of pike perch on plates and pour over the lemon sauce formed during baking. Serve boiled potatoes with fresh dill and butter as a side dish.

And on the pages of “Culinary Eden” you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.

Everyone knows very well that fish is a very valuable and nutritious product. Highly qualified healthy nutrition experts say that fish dishes should definitely be present in our diet at least a couple of times a week. This is especially true for our children, whose bodies simply need this product. In addition to the fact that fish dishes are very healthy, they also amaze with their variety and, of course, unforgettable taste. After all, what could be tastier than unusual, delicious cold or hot fish dishes. In this category, you will find the most appetizing and delicious fish recipes. Thanks to the fact that here you can find recipes for fish dishes with photos, preparing fish dishes will not be difficult for you at all. Even the most inexperienced cook will definitely cope with the task and will be able to please himself and his loved ones with a delicious culinary masterpiece. Also in this category you can easily find a dish to suit your taste and needs. For example, fish dishes made from pollock, carp, trout, sea bass, hake, pink salmon and other equally tasty types of fish will definitely please you. The variety of dishes is so wide that you can cook more and more new culinary dishes every time. Well, if you closely monitor your figure and prefer salmon, but don’t know what to cook from salmon, then here, again, you will quickly find the answer to the question that worries you. As for the methods of cooking fish, recipes for baked fish, fish dishes in the oven, in a double boiler, in a slow cooker - all this is also given in this section. Hurry up to find a new recipe for cooking fish and amaze your household with your culinary skills. In addition, fish can become a bright decoration for the holiday table.

26.10.2019

How to make aspic from pike perch so that the broth is light and does not smell like fish

Ingredients: pike perch, onion, carrots, garlic, hot pepper, verjus, thyme, peppercorns, herbe de Provence, lemon, quail egg, salt

Jellied fish, and in particular pike perch, turns out very tasty and appetizing if prepared correctly. We will be happy to share with you an excellent recipe for this dish.
Ingredients:
- 1 pike perch head;
- 200 g pike perch fillet;
- 1 onion;
- 1 carrot;
- 1 clove of garlic;
- 0.25 hot pepper;
- 2-3 tbsp. verjusa;
- 0.5 tsp. thyme;
0.5 tsp peppercorns;
- 1.5 tsp. Provençal herbs;
- lemon;
- quail eggs;
- salt;
- pepper.

09.10.2019

Dorado in the oven with lemon

Ingredients: dorado, lemon, bay leaf, olive oil, herbs, salt, pepper

Dorado baked in the oven with lemon turns out beautiful and tasty. This dish is suitable for both everyday life and holidays and will certainly please both your family and guests.

Ingredients:
- 350 g dorado;
- 40-50 g lemon;
- 1-2 bay leaves;
- 2-3 tbsp. olive oil;
- 5 g of greens;
- salt to taste;
- pepper to taste.

01.06.2019

Whole pike baked in the oven

Ingredients: pike, butter, salt

Pike can be baked in the oven, whole, so it looks very appetizing and festive. And you will certainly like the taste of such a dish, especially if you do everything as in our recipe.

Ingredients:
- 1 pike weighing approximately 1.5 kg;
- 2-4 tbsp. butter;
- 0.5 - 1 tbsp. salt.

05.04.2019

Okroshka with salmon

Ingredients: potatoes, salmon, egg, cucumber, onion, salt, pepper, lemon juice, water, kefir, sour cream

Okroshka with salmon is an unusual dish. I advise you to prepare such okroshka. The taste is original. The recipe is quite simple and quick.

Ingredients:

- 2 potatoes;
- 150 grams of salmon;
- 2 chicken eggs;
- 1 fresh cucumber;
- 15 grams of green onions;
- salt;
- black pepper;
- lemon juice;
- 1 glass of mineral water;
- 1 glass of kefir;
- 2 tbsp. sour cream.

24.03.2019

Heh from pike

Ingredients: carrots, pike, seasoning, garlic, vinegar, oil, onion, salt

Heh can be made from different fish, but this time we advise you to make this appetizer from pike. It turns out very tasty, don’t even doubt it!
Ingredients:
- 1 large carrot;
- 0.5 freshly caught pike;
- 10 grams of dry Korean seasoning;
- 1 clove of garlic;
- 40 ml wine vinegar;
- 50 ml sunflower oil;
- 1 onion;
- salt to taste.

24.03.2019

Spicy salted herring at home

Ingredients: herring, salt, pepper, bay, mustard

Salting fish yourself is always better than buying it at the store. So if you love delicious, spicy-salted herring, then cook it at home using our simple recipe.
Ingredients:
- 500 grams of herring;
- 30 grams of table salt;
- 2-3 pcs allspice;
- 5 pcs peppercorns;
- bay leaf to taste;
- 0.5 tsp. mustard beans.

21.03.2019

How to mince pike

Ingredients: pike

Pike is a very tasty and filling fish. Today I want to tell you how to beautifully and accurately cut pike into fillets or minced meat for cutlets.

Ingredients:

- 1 pike.

20.03.2019

Whole stuffed pike in the oven

Ingredients: pike, mushroom, orkovb, onion, bread, cream, paprika, lovage, salt, pepper, butter, herbs, lemon

Pike is a very tasty fish, which I enjoy preparing for the holiday table. Today I will tell you how to cook whole stuffed pike in the oven.

Ingredients:

- 1 kg. pike;
- 120 grams of butter;
- 150 grams of carrots;
- 150 grams of onion;
- 150 grams of white bread;
- 100 ml. cream;
- 1 tsp. sweet paprika;
- 1 tsp. dried lovage;
- salt;
- black pepper;
- vegetable oil;
- fresh herbs;
- lemon.

07.03.2019

Pike perch cutlets in a steamer

Ingredients: pike perch fillet, onion, celery, egg, milk, dill, bran, pepper, salt, sesame, tomato

Pike perch is a very tasty, fatty and filling fish. It’s not at all difficult to prepare, but today I’ll tell you how to make delicious fish cutlets from pike perch. The dish, let me tell you, tastes simply great.

Ingredients:

- 500 grams of pike perch fillet;
- 70 grams of onions;
- 80 grams of celery stalk;
- 1 egg;
- 65 ml. milk;
- 30 grams of dill;
- 30 grams of oat bran;
- pepper;
- salt;
- black sesame;
- Cherry tomatoes.

06.03.2019

Fish cutlets from pike perch

Ingredients: pike perch, cream, butter, onion, crackers, paprika, salt, pepper, rice, cucumber

I suggest you prepare very tasty and satisfying cutlets from pike perch. The recipe is quite simple. The taste of the cutlets will amaze you.

Ingredients:

- 450 grams of pike perch;
- 50 ml cream;
- 30 grams of ghee;
- 90 grams of onions;
- 80 grams of breadcrumbs;
- 5 grams of ground sweet paprika;
- 3 grams of fish seasoning;
- salt;
- chilli;
- vegetable oil;
- boiled rice;
- salted cucumbers.

02.01.2019

How to fry carp without small bones in a frying pan

Ingredients: fresh carp, flour, salt, pepper, vegetable oil

Fans of fried carp will love this master class - because in it we will tell you how to properly cook this fish in a frying pan so that there are no small bones. Our detailed tips will help you cope with this task without much hassle.

Ingredients:
- 600 grams of fresh carp;
- 2 tbsp. flour;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

06.12.2018

Pollock in a slow cooker with carrots and onions with sour cream

Ingredients: pollock, onions, carrots, salt, ground black pepper, fish spice, sour cream, vegetable oil

If you like fish dishes, we advise you to cook pollock with onions and carrots in a slow cooker - it’s very tasty and appetizing! This recipe will appeal to everyone in your family, without exception.
Ingredients:
for 2 servings:
- pollock - 400 g fillet;
- onion - 1 piece of medium size;
- carrots - 1 small piece;
- salt;
- ground black pepper;
- spices for fish;
- sour cream - 4-5 tbsp;
- vegetable oil - 1 tbsp.

30.11.2018

Salted silver carp pieces

Ingredients: silver carp, water, vinegar, onion, bay, pepper, sugar, salt, oil

I really like salted fish. My husband is a fisherman, so I often salt the fish myself. What I like most is salted silver carp in pieces. Today I will teach you how to cook this delicious appetizer.

Ingredients:

- 1 silver carp,
- 1 glass of water,
- 2 tbsp. vinegar,
- 1 onion,
- 5 bay leaves,
- 7 pcs. black peppercorns,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tbsp. vegetable oil.

23.10.2018

Delicious homemade salted salmon crust

Ingredients: pink salmon, sugar, salt, pepper

Having bought one pink salmon, you can pickle pink salmon yourself at home, which will taste like salmon. The recipe is very simple and quite quick.

Ingredients:

- 1 pink salmon;
- 1 tsp. Sahara;
- 3 tbsp. salt;
- 20-25 black peppercorns.

05.08.2018

Cod marinated with carrots and onions

Ingredients: cod, oil, onion, carrots, seasoning, vinegar, parsley, bay, salt, sugar

I suggest you prepare a very tasty and satisfying dish from cod - cod marinated with carrots and onions. The recipe is very simple and quick.

Ingredients:

- 600 grams of cod fillet;
- 40 grams of butter;
- 15 ml. vegetable oil;
- 120 grams of onion;
- 150 grams of carrots;
- 5 grams of ground paprika;
- 5 grams of fish seasoning;
- 20 ml. apple cider vinegar;
- parsley;
- Bay leaf;
- salt;
- sugar.