A languid beauty. Fish in milk
Fish stewed in milk- an easy to prepare but very tasty dish. The fish turns out incredibly tender, with an incomparable milk sauce. I cooked hake fillet, you can use any other similar fish. Can be served with mashed potatoes or rice. Delicious!
Ingredients
To prepare fish stewed in milk, you will need:
onions - 0.5 pcs.;
fish fillet (I prepared hake fillet) - 500 g;
butter - 2 tbsp. l.;
milk - 1 glass;
flour - 1 tbsp. l.;
salt, ground black pepper - to taste;
parsley (greens) - to taste;
bay leaf - 1 pc.
Cooking steps
Cut the defrosted fish fillet into small pieces.
Pour milk into the pan, add salt, bring the milk to a boil and add finely chopped onion.
Also add black pepper and bay leaf to the pan in the milk.
Boil milk and onions over low heat for 5 minutes, then add butter and fish pieces to the resulting milk sauce.
Simmer the fish in milk for 10-15 minutes over low heat, turning the pieces periodically (no need to cover the pan with a lid). At the end of stewing (if the sauce has not thickened too much), add flour diluted in a small amount (1-2 tablespoons) of water, mix well and cook for a few more minutes. Sprinkle the fish with chopped parsley and stir. Turn off the gas.
Serve hot, incredibly tender and tasty fish stewed in milk.
My ancestors were Volga residents, and therefore they were unsurpassed specialists when it came to preparing fish. Remember how Tosya Kislitsina in “Girls” enthusiastically talked about potato dishes. So my grandmother could just as passionately list fish dishes. Whatever they did with it: they salted it, dried it, fried it, and baked it. My mother told me how during the war explosions brought so many fish to the surface that no water was visible; women and children filled entire baskets and carried them home. During the hungry war years, fish was almost the only thing in the diet; they, like cucumbers, were pickled in tubs and then cooked from corned beef.
The family has preserved many fish recipes, but perhaps the most favorite is fish in milk.
In my grandmother’s time it was a festive dish, and for subsequent generations it became commonplace, but extremely popular. It was prepared from river fish, which has few bones, mainly from pike perch, but due to the move from fishing places, they found a replacement for pike perch. In Soviet times, hake dominated the shelves, so his mother began to cook it according to her grandmother’s recipe. Now my daughter and I spoil our household, and if we bought fish, the rhetorical question sounds: “In milk?” Of course, in milk! Unconditionally!
I make fish in milk from any dry and not very bony fish such as cod, pollock, hake, whiting.
So we need:
0.5 liters of milk
2 large onions
salt, flour and sunflower oil.
We clean the fish and cut it into portions; if you come across particularly large specimens, you can cut it into narrow strips or cut a piece 6-7 centimeters wide in half along the ridge lengthwise. Cut the onion into large cubes (by the way, this dish cannot be spoiled with onions). Pour flour into a plate for breading.
Actually, the preliminary procedure is usual in cooking fish: salt it, roll it in flour - and put it in a frying pan with hot sunflower oil.
Lightly fry the fish pieces on both sides. Once the barrel has browned a little, sprinkle it generously with onions, filling as much as possible all the gaps between the fish pieces.
You can, of course, do without frying if you are against this kind of food, but there is a reason here: slightly fried fish will retain its shape well and will look more appetizing, in addition, the flour will also be fried, and this will make the milk sauce a hundred times tastier. .
Pour cold milk over the fish and onions almost flush with the surface of the fish, but so that it shows its ruddy sides. We wait until the milk foams like volcanic lava, reduce the heat and cover the frying pan with a lid.
Now all that remains is to make sure that the milk does not rebel, but gently languishes the fish under the white foam cover.
The degree of readiness is determined as follows: the onion has become soft and almost transparent, the sauce has thickened, and the whole dish has become creamy in color.
Traditionally, fish was served with mashed potatoes and milk sauce. The men in my family still don’t recognize any other side dish. The fish turns out tender, soft, with a delicate taste - you'll lick your fingers! The languid beauty lies on a soft pillow of puree, beckoning you to try it.
You can also eat it with boiled cauliflower and green peas, or by combining the side dish.
There is one mystery in this dish that is inexplicable to me. I know a lot of people, including my own son, who hate boiled onions. Incredibly, everyone eats onions in milk sauce with this fish. Fish in milk and cold is good.
And some very piquant details: if you wait until all the fish from the frying pan is laid out on plates, someone will definitely come with a piece of bread to collect the remaining sauce. It's good if you are the first!
River fish in milk, splashing around in my frying pan. The milk sauce sits on the stove and bubbles up, stimulating the appetite. Everyone is looking forward to dinner, I caught it with great luck!
For fishermen, sometimes the fish don’t bite, but for me it’s always the opposite. Since childhood, I have respected fishing, and fish, in turn, respect me. Even if there are a lot of fishing rods nearby, the inhabitants of all the reservoirs are taking my hook. That’s how it all happened yesterday, a neighbor on the river fell into the mercy of a fish. And I came, laid out the bit and immediately pulled out a beautiful carp.
A neighbor who had been suffering without a bite since the morning said: “Your roast will be cool today.” It won’t be difficult for me to fry fish; I want to cook carp with milk. The matter didn’t stop there, I don’t know how long it all lasted, but I pulled out more carp heels, my peasant neighbor was completely upset. I gave him the same bait as mine, but the poor fellow’s fish wouldn’t bite.
The unfortunate man quickly wound up his gear and moved to another place in a fit of passion. But even in the new place, that fisherman could not catch the carp. I was planning to go home soon, maybe he would end up with hemorrhoids like this. I can’t call it any other word when the carp doesn’t want to take corn. I came home and wrote about sausages and ran off to cook fish in milk. I cleaned the carp, went for milk and stewed it together with the onions in a frying pan.
Milk sauce
- 1.5 cups milk
- half a glass of water
- two tablespoons butter
- two tablespoons of flour
- two onions
- pepper
- vegetable oil
First I'll prepare the milk sauce for the fish. Because it will be useful to us in the future when we start poaching carp in milk. Place flour and butter in one bowl.
I rub it well.
I don’t heat it much in a frying pan.
With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.
Fry finely chopped onion in vegetable oil and add to milk sauce. I continue to cook for 7-8 minutes.
Then I remove it from the stove. Salt, pepper, cool and rub through a sieve.
Fish in milk
- one kilogram of fish
- three onions
- 1.5 cups milk
- one glass of milk sauce
I start cooking the fish. In principle, not only carp is suitable for this dish. You can go “fishing” or to the store.
Catch cod or sea bass, whatever will be “biting” in your store at that time. Don’t be afraid, the store will always “bite” if the “bait” in your pocket is not gone. And the quantity and quality of the catch directly depends on its quantity. Yeah, it’s a pity that I’m not as lucky in super markets as I am in fishing.
Okay, back to my “friends” saucepans.
I chop the onion finely and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Just a little bit of salt. I let it simmer for 25 minutes.
Pour one glass of milk sauce into the fish and bring to a boil. So both are on! But to the question that I asked in the previous article, no one answered me, or did no one need the money? Although not big, it’s still money. The answer is on the surface. You can ask leading questions, but not very leading ones. If you read the article carefully, it already contains a hint. I'm waiting for answers in the comments. And in conclusion, not a big epilogue.
Fish in milk The dish is ready, the final touch remains to be done for the sketch. Place the potatoes next to the fish and pour milk sauce over them as expected. Carp meat is incredibly tasty, just chew it carefully. It is tender and very tasty, there are a lot of bones in it - it is very sad.
Be careful not to choke on the bone! Taking care of you Alexander Abalakov.
Source: https://ablexur.ru/ryibnyie-blyuda/ryba-v-moloke-s-molochnym-sousom/
A languid beauty. Fish in milk
- fish in milk
- fish dishes
- fish recipes
My ancestors were Volga residents, and therefore they were unsurpassed specialists when it came to preparing fish. Remember how Tosya Kislitsina in “Girls” enthusiastically talked about potato dishes. So my grandmother could just as passionately list fish dishes.
Whatever they did with it: they salted it, dried it, fried it, and baked it. My mother told me how during the war explosions brought so many fish to the surface that no water was visible; women and children filled entire baskets and carried them home.
During the hungry war years, fish was almost the only thing in the diet; they, like cucumbers, were pickled in tubs and then cooked from corned beef.
The family has preserved many fish recipes, but perhaps the most favorite is fish in milk.
In my grandmother’s time it was a festive dish, and for subsequent generations it became commonplace, but extremely popular. It was prepared from river fish, which has few bones, mainly from pike perch, but due to the move from fishing places, they found a replacement for pike perch.
Fish in milk baked in the oven is one of the oldest recipes in Komi cuisine. Although the combination of fish and milk may confuse you. But believe me, milk will take on the aroma of fish and acquire a special taste. The resulting sauce is probably the most delicious thing in this dish.
Step-by-step preparation:
- Gut the fish, cut off the head, fins and, of course, remove the scales, but leave the bones inside. They are the ones who will give the richness to the sauce.
- We cut the fish into portions, the onion into half rings.
- Whisk milk and egg. Usually you need 1 glass of milk for 2 eggs.
- Initially there was a proportion: for 1 egg 1/2 cup of milk, but this depends on the size of the fish and on the height of the walls of the form in which the fish will be cooked, otherwise an excess amount of sauce will be poured out.
- We salt it strongly. There is no need to salt the fish.
- Grease the mold with vegetable oil, lay out pieces of fish, and on top with onion cut into half rings. Fill with sauce.
- Bake in an oven preheated to 200°C for 10 - 15 minutes.
- It is better to serve the dish to the table in the container in which it was prepared.
Fish in milk can be cooked in a slow cooker or in a frying pan. The simmering time is also 10-15 minutes.
Enjoy your meal!
You can also prepare a national Komi dish according to our recipe -
Fish in milk with onions is a very cozy, homely dish that is best served with mashed potatoes or rice. The dish is not heavy, and therefore is perfect for dinner. The fish turns out soft and juicy, and when stewed, the milk and onions turn into an excellent sauce. For the dish, you can use any white fish, for example, pollock, hake, pike perch, tilapia, etc….
Compound:
- White fish fillet – 800 g
- Milk – 1.5 cups
- Onions – 3-4 pcs.
- Flour – 3-4 tbsp. spoons
- Ground black pepper - to taste
- Salt - to taste
Preparation:
So, let's start cooking. First, prepare your ingredients. Peel the onion and cut into cubes. There should be a lot of onions.
Heat a little odorless vegetable oil in a frying pan and place the onion in it. Fry the onion until soft and lightly browned, stirring constantly. Do not overheat the onion; it should remain soft.
Rinse fish fillets under running water. If the fillet has been frozen, it must first be thawed.
Pour flour into a shallow plate, add salt and pepper. Mix thoroughly.
Cut the fish into portions. I used pike perch fillet, but as I wrote above, you can use any white fish. Dredge each piece of fish in flour on both sides.
Empty the pan in which the onions were fried by transferring the onions to a plate. Add a little vegetable oil to the pan and fry the fish fillets for one minute on each side. Since there is quite a lot of fish, you will have to fry it in several batches.
Place all the fried fish in a deep frying pan. I have the same frying pan in which I fried the fish.
Place the prepared onion in an even layer on top of the fish.
Pour milk over everything and place on the stove over low heat. The temperature of the milk is not important. Simmer with the lid closed until the sauce thickens. This will take approximately 15-20 minutes.
The fish in milk is ready, serve it hot with a side dish of your choice.
Bon appetit!
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