The fact that somewhere in the world there are people who don’t like fish, I can only explain by a coincidence of circumstances - let’s say, in childhood they were forced to eat disgusting frozen fish with mayonnaise, and there was no one nearby who would explain that the fish itself is not than not to blame. Give such a person a taste of really good, deliciously cooked fish - and that’s it, you won’t be able to pull him away by the ears. Everyone says that fish is healthy, but for me it comes first delicious product, from which you can cook so much wonderful dishes. Although it is also healthy, it is not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten best recipes fish dishes. Does this mean that other fish dishes are not as good? By no means, properly cooked fish is always good in any form, it is no coincidence that it is among my absolute favorites: take any fish, your favorite herbs, and a wonderful dinner is ready. In the same collection you will find other of my favorites fish recipes, and if among them there are no ones you like, be sure to tell us about it in the comments.

They say the owners expensive restaurants sometimes candidates for the position of new chef are asked to cook something very simple, like an omelette. And it is no coincidence: the simplest things usually turn out to be the most difficult. For example, fried cod. It would seem that what could be simpler than just frying cod in a frying pan? In theory, nothing, but in practice, it will fall apart for one person, and dry out for another, so people swear by cooking fried cod, it’s better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and delicious sauce it is prepared in the same frying pan without interruption from the process, and the texture of such cod turns out just right: still juicy, but already dense, easily separated into pieces. If you think cod is a so-so fish, give it another chance!

To tell the truth, I don’t really like stewed or boiled fish, but for this fish tomato sauce I'm ready to make an exception at least every day. There is everything here - bright, summer, rich taste tomatoes, and fragrant, thick sauce with the taste of the sea, and fish, the meat of which falls off the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending in that part of the catch that could not be sold, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even the usual and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. The choice is yours!

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Julia Child's culinary career, as the film “Julie and Julia” recently showed us, began when she was served fried fish with just such a sauce in one of the restaurants in Rouen. Like everything ingenious, beurre blanc sauce (“ white oil” translated from French) is very simple and goes well with any fish. In its homeland, in the Loire Valley, pike is served with this sauce - and it is quite bony and not too gourmet fish becomes a welcome guest French table, the merit of the sauce is not so small.

Mackerel is an extremely fatty fish, but unlike meat, the fat in fish is very healthy: omega-3 acids and all that. Plus, being an oily fish, mackerel really benefits from being grilled, and a grilled mackerel fillet is a real step up in terms of presentation. This is especially important if someone in your household is averse to eating fish because of the bones. Doctors advise including at least two servings in your diet. oily fish per week so that your body receives a noticeable charge of vigor and health, and this simple recipe will help you make your menu not only healthy, but also delicious.

This Swedish version of the familiar salted salmon has its roots in ancient times. In those harsh times, the Swedes and other Scandinavians not only salted fish, but also buried it, often for several months, to preserve it for the winter. Actually, the modern name “gravlax” comes precisely from the Swedish gravad lax - “buried salmon” - although it is sometimes difficult for even modern Swedes to believe this. Nowadays, of course, no one buries salmon anymore (although surströmming, fermented herring, is still very popular), but from the proximity with dill and vodka (mandatory ingredients!) and beets (optional, but desirable) it gains spicy taste and extremely interesting coloring.

Today we will cook marinated fish with you. In the role of fish - whitefish, a freshwater relative of salmon, which, after salting or pickling, turns into a real delicacy. What to do if you don’t have Lake Ladoga nearby, where as many as seven breeds of this species are found? wonderful fish? It's okay, take any other one - pike perch, catfish, silver carp... In a word, if you like the fish in its usual form, then you will like it marinated.

Lemon and thyme are best friends, and this duet works wonders with fish. For the first time I had the opportunity to try, frankly speaking, not the most frequent guest on our shelves: the British call this fish John Dory, the Italians and French - St. Peter's fish, and here we call it sunfish. On its side there is a dark spot, according to legend - the fingerprint of the Holy Apostle Peter, who, as is known, was a fisherman (however, the sunfish is not found in the Sea of ​​Galilee, but who cares?). Solnechnik has quite dense meat and tastes somewhat like halibut. Need I say that with lemon and thyme you can cook any fish at all - be it sea or river, with white meat or red?..

I have been dreaming about tuna tartare for more than two months, from the very day I tried it in one of the fashionable places in Alicante. The service in that establishment was disgusting, the prices were frightening, people were crowding at the entrance, the bartenders were mixing in the center of the room various options gin and tonics, but the tuna tartare was beyond praise. Large pieces supple and juicy fish meat in a light dressing with an Asian twist sank into the soul for a long time. We have fresh Mediterranean tuna I haven’t seen it, and you can’t buy another one right away either, but as soon as I had a piece of rich fillet in my hands Pink colour, I immediately thought of tartare. After all, this is, in fact, the best thing that can happen to tuna.

We offer you the most delicious recipes cooking fish that will help you surprise your family with real culinary masterpieces. We will tell you all the secrets of choosing fish, and also share the most delicious recipes. Culinary and nutritional quality fish and fish products They are not inferior to meat, but are superior to it in ease of digestion. It contains fats, proteins, vitamins, minerals and extractives. The main indicator of the value of a product is its fat content. Depend on him culinary qualities and the taste of fish. The fattier it is, the tastier it is.

According to the degree of fat content, fish are divided into 3 groups

1 Fatty – sturgeon, European varieties of salmon, herring, lamprey, eel, anchovy, mackerel.

2 Medium fat content – ​​carp, Far Eastern salmon species, flounder, catfish.

3 Lean (skinny) - cod, perch, pike, trout.

Before preparing a fish dish, you need to make sure that the product is of good quality, since a stale one can cause poisoning. Fresh fish has a flat abdomen, red gills, convex and transparent eyes, dense and smooth scales. She doesn't have rotten and sour smell. If you throw a carcass into water, it will quickly drown. Check quality frozen fish You can use this method: use a knife or knitting needle heated in boiling water to pierce the carcass, after 20 seconds pull it out and smell it. If not unpleasant odor, the cut flesh is without darkening near the bone and is dense, which means the product is fresh.

Primary processing is the removal of food waste, inedible parts and the preparation of semi-finished products (cutting into layers and portions).

Food waste includes the head, skin, elm, milt, caviar, scales and fins. Broth is made from heads with gills removed, bones, fins and skin. The cartilage must be separately filled with water and cooked until soft. They are recommended to be used as a side dish cold fish in marinade, to fish in brine. Boiled cartilage is also added to fish solyanka and crayfish soup. Caviar and milk are used for casseroles, pates, mincemeat and for clarification fish broth. When boiled until soft, the elm is dried or used as mince for pies. You can make broth from the scales, lighten it with caviar or egg white and cook jellied fish.

All types of fish can be subjected to the following types of heat treatment: boiling, poaching, stewing, frying and baking.

How to cook fish

All types of fish are suitable for cooking. But carp, carp, bream, smelt, navaga, crucian carp turn out tastier when fried. For a piece of fish weighing 100 g, you need to take approximately 200 g of water and ensure that it is completely immersed in liquid during cooking. With too much water, the taste of the dish deteriorates. It is not recommended to cook fish at a vigorous boil. As soon as the water in the pan boils, you need to reduce the heat. On average, cooking a piece of 200 g takes 15 minutes.

To improve the aroma and taste, you can add parsley, celery, carrots, Bay leaf, onion and pepper. Sea fish It is recommended to cook not in plain water, but in a spicy broth. To do this, first prepare a decoction with spices and vegetables for 10 minutes, then add fish and cook for another 20 minutes. Three or four batches of fish can be cooked in the same broth, one at a time, and then used as a base for various sauces for fish dishes.

How to prepare a spicy broth for fish

Spicy broth recipe:

1 l. water;

15 g salt;

A few peas of allspice;

0.4 g hot peppercorns;

2 small bay leaves;

40 g of onions and carrots;

20 g parsley;

A pinch of thyme or savory.

To cook fish that has a strong smell, add a glass of cucumber marinade or brine or a couple of pickles to the spicy broth. They help improve the taste and smell of the dish.

Poaching fish

This heat treatment, in which the fish is boiled in a very small amount of water with aromatic vegetables, porcini mushrooms or champignons, cucumber pickle, grape wine or champagne. Catfish, tench, cod, and carp can be simmered in beer. Processing time ranges from 15 to 45 minutes. This is determined by the size of the fish. After poaching, mushrooms are used as a side dish, and sauces are prepared using the broth.

How to bake fish in the oven

Fish baked in the oven at 250 degrees has golden crust and looks very appetizing. Any fish is suitable for this type of processing, but not too small. From small fish it is better to cook fish soup or make minced cutlet. The fish is baked raw, poached and fried in a small amount of fat.

In the damp in kind It is better to bake it with potatoes. Poached and Fried fish baked with different side dishes with mushroom, sour cream, milk and other sauces. It is baked in baking sheets, dishes, frying pans, and special non-stick forms.

Several recipes for cooking fish in the oven

Pink salmon under potato crust

Products:

1.5 kg of pink salmon;

3 onions;

Several boiled potatoes;

A bunch of greenery;

200 g sour cream;

2-3 tbsp. spoons of butter;

15 g salt and spices.

In a frying pan, fry the onion in butter. Pre-cook the potatoes, grate them, combine with herbs, egg, sour cream, salt and spices and mix well. Place the pink salmon fillet in a frying pan on top of the onion, add a little salt, cover with potato mixture on top and bake in the oven.

Cod baked with egg and milk

Products:

250 g cod;

20 g flour;

20 g butter;

2-3 onions;

A glass of milk;

300 g fried or boiled potatoes;

Spices and a little salt.

Lightly salt a piece of cod fillet, roll it in flour breading and quickly fry it in melted butter. Then place it in a mold, place fried potatoes tightly around it, sauteed onion, pour in a pre-prepared mixture of eggs, milk and flour and bake in the oven.

Fish in bechamel sauce

Products:

2 kg of bream, carp, tench, pike, pike perch or cod;

150 g cheese.

For the sauce:

5 tbsp. spoons of flour;

3 tbsp. spoons of butter;

One and a half glasses of sour cream;

1 glass of milk;

4 egg yolks;

Lemon acid;

How to cook fish in béchamel sauce:

Sprinkle a piece of fish with citric acid dissolved in water, or lemon juice. Place in the pan, pour over the oil and lightly bake in the oven. For the sauce you need: quickly fry the flour in oil, avoiding burning, dilute it with milk, add salt and boil. After this, add sour cream and citric acid. Then heat up again and mix with egg yolks.

Pour the prepared bechamel sauce over the fish piece, sprinkle grated cheese on top and return to the oven to bake for 20 minutes.

Parisian fish recipe

Recipe for fish in the oven, borrowed from French cuisine. It's called "Fish in Parisian style."

Products:

5 pieces of fillet weighing 200 g each (salmon, halibut, flounder);

Several bulbs;

4 tbsp. spoons of butter;

400 g of any mushrooms;

Half a glass of sour cream;

Several articles spoons of flour;

Parsley;

A pinch of salt and spices.

Pepper the fish pieces, add a little salt and place in 5 molds. Fry mushrooms with onions and flour in oil, salt and pepper and carefully pour in sour cream. Continue heating, stirring, until it thickens. Distribute the mixture into the molds where the fish is already lying, and place them in an oven preheated to 230 degrees to bake for half an hour. Place the finished dish on plates and sprinkle with parsley.

Navaga baked with spinach

Products:

600 g fish fillet (burbot, catfish, pike, cod);

2 onions;

500 g fresh spinach;

A sprig of parsley;

30 g cheese;

40 g butter;

400 g milk sauce;

A pinch of black pepper.

Simmer fresh spinach, pour out excess moisture, heat again with oil and season with salt and pepper. Also simmer a piece of fish fillet with onion and parsley. Make it not very thick milk sauce, add the broth that remains after poaching the fish, bring to a boil and strain. Place the spinach in a mold, place the fish on top of it, pour the sauce over everything, sprinkle with grated cheese, pour over melted butter and bake in the oven until done.

How to cook fish soufflé

Next interesting one french recipe explains how to bake fish to get

"Fish soufflé"

Products:

400 g any boiled fish without bones and skin;

170 g white callous loaf without crusts;

300 g milk;

70 g butter;

A bunch of onions and parsley.

Place the dry bread in the milk, squeeze it out with your hands, put it in a bowl and dry it over low heat, stirring with a wooden spoon. Add oil, stir again and cool. Do minced fish Using a meat grinder, mix it with the bread mixture, add salt and pepper. Chop the greens, mix with egg yolks and add to the minced meat. Carefully combine the whipped whites with the minced meat. Place the resulting mass in a mold and bake in an oven preheated to 210 degrees. It will take about 50 minutes. Garnish the finished soufflé with parsley or lemon.

Pike perch baked with sour cream sauce and pasta

Products:

500 g of pike perch, cod, carp or pike;

250 g pasta;

100 g mushrooms;

60 g crabs;

3-4 onions;

100-150 g cheese;

100 g butter;

400 g milk or sour cream sauce;

A little chopped parsley.

Simmer a piece of fish fillet with onion and parsley. Place the pre-cooked and buttered pasta in the center of the baking dish. There are fish on top of them, upper layer– pieces of crab or boiled porcini mushrooms. Place the entire structure, covered in sauce, sprinkled with grated cheese and oil on top, in the oven to bake until done. The dish will be ready when the grated cheese on top melts and begins to develop a golden crust.

Asp baked in breading

Products:

500 g fillet with skin but no bones (asp, catfish, cod, burbot);

Whites of 2 eggs;

60 g flour;

150 g of any vegetable oil;

150 g white bread crumbs.

Beat egg whites with sunflower oil. Fish pieces roll in flour, dip in egg whites and coat in crumbs. Don't skimp on the crumbs; you should get a fairly thick layer. Place the fish on a baking sheet or frying pan, sprinkle oil on top and place in the oven. bread crumbs bake and form a crust, which will prevent the liquid from evaporating, and the fish dish will turn out juicy. Sprinkle the food with herbs; fried or boiled potatoes with any sauce.

All recipes that explain how to deliciously bake fish in the oven are united in one rule: the form must be tightly filled with food, otherwise the moisture will quickly evaporate during cooking and the food will turn out too dry.

How to cook fish stew

For stewing, you can use raw and stuffed fish. First you need to fry it, then add vegetables, tomato paste, fresh sweet peppers and tomatoes, sorrel or milk with onions. Here there is a wide scope for the owner's imagination. You can stew salted fish and small fish, since the salted meat becomes juicy and soft, and in small fish, if you keep it on the fire longer, the bones soften.

Fried fish

Absolutely all types of fish are suitable for frying. You can fry it in a small amount of oil in a frying pan, on a grill, deep fat, or on a spit. For such processing you only need to use vegetable oil, since butter quickly burns out, and lamb, beef or lard Doesn't suit the taste of fish. Before cooking, pieces of fish should be breaded in eggs and breadcrumbs. Fried fish is served with parsley, lemon, mayonnaise and other sauces.

You need to clean the fish in a container with water so that the scales do not fly in all directions.

When gutting, be careful not to tear gallbladder, which is located near the head. If this happens, quickly rub the area where the bile has spilled with salt, or cut it off altogether, otherwise the fish will become very bitter.

After gutting, the carcasses should be washed and dried with a towel. Wet meat cannot be breaded or fried, as the breading will fall off and you will end up with an unattractive dish.

Firm and sticky fish, such as pike perch, are most suitable for deep-frying. There should be a lot of deep fat so that the pieces of fish float in it. Otherwise, the dish will come out steamed and ugly.

A large piece of fillet needs to be cut into portioned pieces across, slightly obliquely - from head to tail.

Poached fish must be cooled immediately so that the flesh becomes stronger.

For fish soup, it is better to take sticky fish (perch, ruffs), but not tender fish (burbot, whitefish), since tender fish It turns out to be a sweetish, even cloying soup.

First you need to cook the broth from fish heads and bones, and then cook fish in it. Then the fish soup will turn out delicious and the fish won’t get overcooked.

White roots are more aromatic than red ones and are more suitable for fish soup.

Spices and roots should not be thrown into hot water, and in the cold. Then they will completely give off their flavor to the broth.

Elena Yascheltova told how to cook fish

Fish dishes are considered an indispensable food. The fact is that only this product is able to give a person many of the necessary nutritional and valuable vitamins and minerals. It’s not for nothing that long before today, when experts developed the menu, they included fish culinary delights twice a week. This diet is considered correct.

Eating fish dishes helps prevent myocardial infarction, and also benefits the functioning of the heart, brain, skeletal system. With a properly designed menu, which, of course, should include fish, human skin cells retain moisture better, which has a beneficial effect on overall health.

There are a lot delicious treats from such a product. In general, fish goes well with any ingredients, you just need to choose them correctly. To prepare an enjoyable meal, it is best to stick to the recipe card. Such culinary delights are prepared in different ways.

Some dishes take no more than half an hour to prepare, while others may require more effort and time, it all depends on the recipe you choose. As a rule, frying, boiling and stewing does not take more than half an hour. Stuffing and preparing the filling takes a little longer; it all depends on the experience and dexterity of the housewife.

Fish turns out very tasty after baking, especially if cooked in the oven and in foil. The dish retains maximum vitamins and valuable properties of its composition. You can prepare this dish in pieces, adding vegetables to them and wrapping each portion separately in foil. The fish soaks other ingredients with its juice and the result is a healthy and juicy delicacy.

If we talk about salted fish, it can be noted that today it is difficult to visually select a product to suit your taste. This is why ambassador at home is so common and popular with housewives. The advantage here is that you can add spices at your discretion. But it should also be noted that fish is easy to choose from a fresh, live diet.

Why should you pay attention to the consistency, it should be elastic. The product's eyes should not have any blood spots. The carcass of the product must be intact and the scales shiny. If such important signs are absent, then you should not buy the product and prepare dishes from it. Most likely, the fish was frozen many times.

28.06.2018

Fried sea bass

onion, butter, flour, perch, breadcrumbs, salt, spice

Sea bass is a very tasty fish. Very often it is baked, but today we will fry it in a frying pan.

- 1 onion,
- 3 tbsp. sunflower oil,
- 1 tbsp. flour,
- 800 grams of sea bass,
- 2 tbsp. breadcrumbs,
- 2 pinches of salt,
- 5 grams of spices for fish.

17.06.2018

Mackerel in onion peel

mackerel, onion, water, salt

I suggest you prepare a delicious fish dish - mackerel in onion skins. The recipe is very simple and quick.

- 1 mackerel,
- from 5 bulbs of onion peel,
- 1 liter of water,
- 5 tbsp. salt.

27.05.2018

Salmon shish kebab on the grill

salmon, Provencal herbs, soy sauce, salt, olive oil, lemon juice, cherry tomatoes, zucchini

Shish kebab can be prepared not only from meat, but also from fish, especially red fish, it also turns out tasty, even very tasty! The whole secret is in correct marinade, but that’s exactly what our recipe will be about.

- salmon fillet – 200 g;
- Provençal herbs – 0.3 tsp;
- soy sauce – 2 tsp;
- salt to taste;
- lemon juice – 1 tsp;
- olive oil – 1 tsp;
- cherry – 4-6 pcs;
- zucchini – 0.5 small.

21.05.2018

Mackerel in tea leaves

mackerel, sugar, salt, peppercorns, tea, bay leaf, water

Mackerel in tea leaves is very delicious snack, which you can easily prepare. I kindly described the recipe for you.

- mackerel - 400 grams,
- sugar - 1 tbsp,
- salt - 2 tbsp.,
- peppercorns - 4-5 pcs.,
- tea bag- 3-4 pcs.,
- bay leaf - 1-2 pcs.,
- water - 1 liter.

17.05.2018

Salted mackerel in 2 hours without brine

fresh frozen mackerel, salt, sugar, bay leaf, peppercorns, cling film

This amazing recipe, which will surely amaze you with its speed and excellent results! Ready in just a couple of hours lightly salted mackerel- tasty and beautiful! Try it, you will definitely be satisfied.

- mackerel - 1 piece (weight 350-400 g);
- coarse salt - 100 g;
- sugar - 50 g;
- bay leaf - 1-2 pcs;
- peppercorns - 4-5 pcs;
- cling film.

03.05.2018

Fried smelt with greens

fresh smelt, ground black pepper, Wheat flour, salt, vegetable oil, lemon, herbs

Smelt is a very tasty fish. Today I will tell you how to quickly and deliciously fry it.

- 500 grams of smelt;
- 3-4 pinches of ground black pepper;
- 4-5 tbsp. flour;
- salt;
- a third of a glass of vegetable oil;
- lemon;
- greenery.

03.05.2018

Fresh frozen mackerel fish soup

mackerel, water, potatoes, carrots, onions, pepper, salt, parsley

Today I offer you delicious, aromatic, quick and hearty soup from fresh frozen mackerel. This version of the soup should appeal to all lovers of fish dishes; we will prepare the soup without frying, adding the vegetables directly to the pan. If you like more filling and rich soups, you can add cereal, millet will fit perfectly here to taste, and it will also work well with rice. Be sure to add fresh parsley. So, if you have some frozen mackerel in your stash, then this recipe with photo will come in handy.

- mackerel s/m – 250-300 gr.,
- water – 1.2 l.,
- potatoes – 2-3 pcs.,
- carrots – 1 pc.,
- onion – 1 pc.,
- allspice- 2 pcs.,
- salt, pepper - to taste,
- parsley – 10-15 gr.

02.05.2018

Fried cod in a frying pan

cod, eggs, flour, salt, pepper, frying oil

Today we will fry cod. It's very tasty and juicy fish, which has very few bones. Frying fish is a delicious art, and today we will learn it.

- cod - 400 grams,
- eggs - 2 pcs.,
- flour - 150 grams,
- salt,
- black pepper,
- vegetable oil.

30.04.2018

Trout soup

trout head and tail, water, onion, carrots, bay leaf, salt, black ground pepper, seasoning for fish, green onions

Fish soups - great option for preparing the first course. And the trout soup is a clear confirmation of this. It is prepared simply and quickly, it always turns out and everyone likes it without exception.

- trout head and tail – 300 g;
- water – 0.6-0.7 liters of water;
- onions – 0.3 part;
- carrots – 30-40 g;
- bay leaf – 1 piece;
- salt to taste;
- ground black pepper to taste;
- seasoning for fish – 0.25 tsp;
- green onions or dill for serving.

27.04.2018

How to pickle mackerel at home

mackerel, salt, sugar, bay, pepper, cloves, oil, water

You don't have to buy lightly salted mackerel in the store. It's easy and simple to prepare at home. And in just a few hours you will be able to enjoy delicious and beautiful fish.

- 2 gutted mackerel;
- 2 tbsp. salt;
- 1 tsp. Sahara;
- 2 bay leaves;
- 5 peppercorns;
- 3 pcs of cloves;
- 0.5 tsp. coriander seeds;
- 4-5 tbsp. vegetable oil;
- 25 ml of cold boiled water.

24.04.2018

Polish fish with egg

hake fillet, egg, butter, lemon, bay, acid, salt

Polish-style fish with eggs prepared according to this recipe will definitely appeal not only to adults, but also to children. After all, it turns out like in kindergarten: that’s exactly how they serve kids there white fish, and in this form they eat it with pleasure.

- 300 g hake fillet;
- 1 egg;
- 50 grams of butter;
- 1 slice of lemon;
- Bay leaf;
- parsley;
- citric acid;
- salt.

24.04.2018

Herring marinated in lemon juice and soy sauce

herring, lemon, water, soy sauce, sugar, allspice, bay leaf, salt, Apple vinegar, lemon juice, vegetable oil

Herring is the fish that you never get tired of. Whether it’s a holiday, a weekday, herring with potatoes or in a salad is always relevant. Pickling herring at home is quite simple. See the new photo recipe.

Products for the recipe:
- two herrings,
- one lemon.

For the marinade:
- 200 ml water,
- 50 ml soy sauce,
- 1 teaspoon of sugar,
- bay leaf - to taste,
- 2 teaspoons of salt,
- 1 tbsp. spoon of apple cider vinegar,
- 1 tbsp. spoon of lemon juice,
- 50 ml vegetable oil.

23.04.2018

Baked mackerel with cheese filling

mackerel, cheese, mustard, mayonnaise, butter, nut, salt

For a romantic or festive table I suggest you bake delicious mackerel with nuts cheese filling.

- 1 mackerel,
- 30 grams of hard cheese,
- 1 tsp. Dijon mustard,
- 1-2 tsp. mayonnaise,
- half tsp vegetable oil,
- 1-2 tsp. walnuts,
- salt.

17.04.2018

Fried mackerel

mackerel, salt, lemon, vegetable oil, flour

Mackerel is good not only when lightly salted, it turns out very tasty if you fry it in a frying pan. Fans of fish dishes will certainly love this recipe - tasty, but at the same time quite simple.

- mackerel - 0.5 carcasses;
- salt - 1-2 pinches;
- lemon - 2 slices;
- vegetable oil - 25-30 ml;
- flour - 20 gr.

13.04.2018

Mackerel in tomato sauce

mackerel, onion, carrots, oil, water, tomato paste, bay, salt, pepper

Try it very much delicious mackerel in tomato sauce. The recipe is simple and quite quick.

- 1 mackerel,
- 1 onion,
- 1 carrot,
- sunflower oil,
- 250-300 ml. water,
- 1.5-2 tbsp. tomato paste,
- 1 bay leaf
- salt,
- black pepper.

Everyone knows very well that fish is a very valuable and nutritious product. Highly qualified specialists in healthy eating claim that fish dishes must certainly 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 delicious food. 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 others no less delicious views fish will definitely please you. The variety of dishes is so wide that you can cook something new every time culinary dish. 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 new recipe What to cook from fish and amaze your household with your culinary skills. In addition, the fish can become bright decoration festive table.

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 very tasty, fatty and hearty 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 hearty cutlets. 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

For lovers fried carp you will like this master class - because in it we will tell you how to properly cook this fish in a frying pan so that there is no small seeds. 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 love salty fish. My husband is a fisherman, so I often salt the fish myself. Most of all I like salty in pieces silver carp. 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 hearty dish- 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.

24.07.2018

Pollock fillet in batter in a frying pan

Ingredients: pollock fillet, eggs, flour, sour cream, vegetable oil, salt, pepper

Fried fish is especially good if it is cooked in batter - this way it remains juicy and tender. We suggest you make pollock fillet this way - it will be incredibly tasty!

Ingredients:
- pollock fillet - 300 g;
- egg - 1 pc;
- flour - 2-3 tbsp;
- sour cream - 1.5 tbsp;
- vegetable oil for frying;
- salt to taste
- pepper to taste.

19.07.2018

Pollock marinated with carrots and onions

Ingredients: pollock, carrots, onions, tomato paste, vinegar, lemon juice, salt, pepper, bay leaf

Recipe for fish lovers. Cooking delicious hot snack- pollock with vegetable marinade. Simple, affordable, tasty and healthy for the whole family.

Ingredients:
- 1 kg pollock,
- 4 onions,
- 4 carrots,
- 3 tablespoons of tomato paste,
- 2 tablespoons table vinegar (lemon juice),
- pepper to taste,
- salt to taste,
- Bay leaf.

28.06.2018

Fried sea bass

Ingredients: onion, butter, flour, perch, breadcrumbs, salt, spice

Sea bass is a very tasty fish. Very often it is baked, but today we will fry it in a frying pan.

Ingredients:

- 1 onion,
- 3 tbsp. sunflower oil,
- 1 tbsp. flour,
- 800 grams of sea bass,
- 2 tbsp. breadcrumbs,
- 2 pinches of salt,
- 5 grams of spices for fish.

17.06.2018

Mackerel in onion peel

Ingredients: mackerel, onion, water, salt

I suggest you prepare a delicious fish dish - mackerel in onion skins. The recipe is very simple and quick.

Ingredients:

- 1 mackerel,
- from 5 bulbs of onion peel,
- 1 liter of water,
- 5 tbsp. salt.

12.06.2018

Fried pike

Ingredients: pike, egg, salt, breadcrumbs, vegetable oil

If you don’t know what to cook for dinner, we advise you to fry the pike in a frying pan in breadcrumbs, as in our recipe. It will turn out delicious, don’t even doubt it!

Ingredients:
- fresh pike - 300 gr;
- eggs - 1 pc;
- salt - 2 pinches;
- breadcrumbs - 30 g;
- vegetable oil - 2 tbsp.

31.05.2018

Salmon omelette

Ingredients: egg, milk, salt, pepper, cheese, salmon, butter

Omelet with smoked salmon is certainly a very tasty and filling dish. Prepare tasty breakfast very simple and fast.

Ingredients:

- 2 eggs,
- 100 ml. milk,
- salt,
- black pepper,
- 50 grams of cheese,
- 50 grams of salmon,
- 20 grams of butter.

28.05.2018

Pollock in tomato

Ingredients: pollock, carrots, onions, tomato paste, water, sugar, flour, salt, pepper, vegetable oil

I used to often buy fish in tomato sauce, but recently I learned how to cook it myself. Most of all I like pollock in tomato, which is what we will talk about today.

Ingredients:

- pollock - 300 grams,
- carrots - 100 grams,
- onion - 100 grams,
- tomato paste - one and a half tablespoons,
- water,
- sugar - 1-2 pinches,
- flour - 2-3 tbsp.,
- salt,
- black pepper,
- vegetable oil - 30-40 grams.

28.05.2018

Salmon head ear

Ingredients: salmon, potatoes, carrots, onions, millet, water, salt, oil, bay, seasoning, herbs

I don't think you've tried salmon head soup. The taste of the soup is simply indescribable. Detailed recipe will tell you how to prepare it quickly and easily.

Ingredients:

- salmon head - 1 pc.,
- salmon fillet - 2-3 pieces,
- potatoes - 2-3 pcs.,
- carrots - 1 pc.,
- onion - 1 pc.,
- millet - 3 tbsp.,
- water - 2 liters,
- salt - 1 tsp,
- vegetable oil - 2 tbsp.,
- bay leaf - 2-3 pcs.,
- ground coriander- a fifth of a tsp,
- fresh herbs.

Often, even with the simplest culinary processing The fish turns out very tasty. The fact is that there are certain secrets to cooking fish. And if you know them, then you can make a truly royal dish from any fish.

How to cook delicious fish

• First, remember that some fish have a muddy odor. In order to get rid of it, it is enough to wash the gutted carcasses in cold salt broth. You can also use more dill when preparing such fish.
• Fish, unlike meat, does not tolerate long cooking. It contains significantly more juices and is more loose. But it is worth remembering that too short a heat treatment can lead to undesirable consequences, such as indigestion, poisoning. To avoid this, before cooking, you can keep the fish in water with lemon juice, wine or sour vinegar.
• Since fish meat is very tender and disintegrates very quickly when fried, this is why a variety of different ingredients are often used for fish. test coatings and batters. It is this same fact that is the reason that many types of fish are baked whole (bream, white bream).
• Chopped minced meat fish is much tastier, than cooked in a meat grinder.
• Freshwater fish It's best to cook with your head. The fish soup made from this type of fish is especially tasty. In marine fish, it is best to remove the head, because it is in the head that they can contain harmful substances, which may well spoil the taste of the dish.
• Very good with fish dishes combines various sauces, such as mushroom, tomato or cream, as well as many others.

How to cook delicious fish soup from river fish

To prepare fish soup you will need 2 fish with a total weight of approximately 1 kg, one onion, potatoes (4 - 6 depending on size), parsley root, carrots, a little parsley and dill, bay leaf, seasoning to taste.

1. Clean the fish, wash it, carefully remove the gills, cut off the heads and tails. Set the tails and heads to boil. After the water boils, skim off the foam and add the potatoes and parsley root.
2. After 15 - 20 minutes of boiling, you need to remove the tails and heads, then add chopped onions, grated carrots and chopped fish.
3. About 5 minutes before readiness, add spices (pepper, salt) and half the herbs. The second half of the greens is added when serving.

Fish baked with vegetables

Ingredients: fish fillet 800 g, 2 tbsp. l. lemon juice, 3 pcs. sweet pepper, half a kilo of tomatoes, 2 tbsp. butter, dill, grated horseradish root, garlic clove, 200 g soft cheese, black pepper.

1. Cut the fish fillet, sprinkle with a little lemon juice, pepper and salt. Bell pepper cut into strips and fry in butter, mix with chopped garlic and spices.
2. Scald the tomatoes, peel them and chop them small pieces. Place the tomatoes in the prepared pan, place the fried peppers on top, and fish fillets on top.
3. Crumble cheese mixed with dill and chopped horseradish on top. Bake at 200 degrees for about 20 minutes.

Roast fish in a pot

Dishes in pots are a decoration for any holiday table and beyond.

To prepare you will need 1 kg fish fillet, 4 small onions, 3 carrots, 5 medium potatoes and 200 g cheese, about 1 liter of fish broth, butter, dill and parsley, seasonings and spices.

1. Fish fillet it is necessary to cut into pieces, pepper, salt and leave to marinate for about half an hour. At this time, peel the vegetables, cut into strips and sauté in butter (except potatoes), chop the greens.
2. Place butter at the bottom of the pot, then fish, herbs, potatoes and onions with carrots. Pour the contents of the pot with broth. Place the pot in the oven for about 20 minutes.
3. Preheat the oven to 180 degrees. Then you need to put in each layer grated cheese and place in the oven for another 6 - 8 minutes. The readiness of the dish is determined by the appearance of a golden brown crust.