The following are the recipes for fish dishes:
* Jellied fish
* Fish with white marinade
* Herring in sour cream
* Fish soup
* Fish soup with mushrooms
* Fish soup with dumplings
* Tomato soup with fish
* Stuffed Fish
* Fried fish with sauce
* Fried fish at home
* Scrambled eggs with fish
* Pike perch with tomato sauce
* Meatballs fish
* Stewed fish fillets in sour cream
* Stewed cabbage fish in tomato
* Fish baked at home
* Fish baked in dough
* Fish stuffed with porridge
Jellied fish
Ingredients:
1 kg of fresh fish, 1 l of water, 1 onion, 1 parsley and celery root, 1 carrot, green peas, parsley, salt, peppercorn, bay leaf, 40-50 g of gelatin.
Preparation:
Fresh fish (pike perch, carp, pike, etc.) to clean, gut, wash, separate heads and tails, cut into pieces, remove bones. Head and tail to lower in cold water, put on fire, bring to a boil, remove foam, add onion and roots, pepper, bay leaf, salt and cook for 15-20 minutes, periodically taking off the foam.
Remove the heads and tails from the broth, immerse the pieces of peeled fish into it, cook until cooked on low heat, then gently remove the pieces of fish from the broth, put them on a dish or in molds.
Broth strain through 2-3 layers of gauze. In the strained broth, add the gelatin, soaked in warm water, to bring to a boil (but not boil).
Decorate the dish with boiled carrots, chopped asterisks, green peas, parsley greens, pour broth, put in a cold place. For decoration, you can use a slice of lemon, but only after hardening, otherwise the jelly will be bitter.
To the jellied fish serve horseradish.
Fish with white marinade
Ingredients:
200 g of raw fish (pike perch, mackerel, smelt, sardines, Baltic herring), 2-3 tbsp. spoons of flour, vegetable oil, green onion, black ground pepper, salt.
For marinade: 1 carrot, 1 celery root and parsley, 2 onions, 2-3 tbsp. spoons of vegetable oil, black pepper, cloves, bay leaf, broth, salt, sugar, vinegar.
Preparation:
Fish to prepare. Fillet of pike perch, mackerel, cut into pieces, smelt, sardines, herring to use as a whole. Salt, pepper, pan in flour and fry in vegetable oil. Cool and lay fish in ceramic or other dishes.
Carrots, parsley root, onions cut into ringlets or straws, vegetables to save on vegetable oil (can be allowed) until softening completely.
Vinegar diluted with fish broth or water, add salt, sugar, pepper, cloves, bay leaves, boil, strain, put vegetables, boil again. Pour marinade on the fish.
Before serving, decorate with green onions. You can prepare marinade with the addition of starch or flour.
Herring in sour cream
Ingredients:
2 salted herrings, 2 onions, 2 apples, 1/2 cup sour cream, 1 egg, hard boiled, green onions, greens, sugar, vinegar.
Preparation:
Herring to process, remove bones and cut into small pieces.
Onion finely chop, sprinkle with sugar, sprinkle with vinegar.
Grate apples with a peel on a large grater.
Add onion, apples and herring, put on an oblong plate, pour sour cream, sprinkle with spring onion, decorate with egg circles, greens.
Fish soup
Ingredients:
1 kg of fish (pike perch, perch, cod), 1 carrot, 1 onion, 5 potatoes, 1 bay leaf, 10-15 black peppercorns, salt, dill or parsley.
Preparation:
In the boiling water lower the asterisk of carrots, diced potatoes, onion rings, salt, bring to a boil, lower the prepared pieces of fish, spices and seasonings and cook until ready.
Serve to the table, sprinkle with greens of dill or parsley.
Fish soup with mushrooms
Ingredients:
300 grams of fish, 1 cup of dried or 2 cups of fresh mushrooms, 2 onions, 3 potatoes, 2 bunches of dill.
Preparation:
Mushrooms boil (fresh - for 20 minutes, and dry - for 40 minutes), two dried mushrooms grind in a coffee grinder to put in the soup at the end of cooking.
In a broth with mushrooms add the chopped onions and dill, diced potatoes, fish. Bring it to readiness.
Mushrooms in the soup put whole.
Fish soup with dumplings
Ingredients:
500 grams of fish, 4-5 large potatoes, 1-2 carrots, 2 onions, vegetable oil, 1 cup flour (for dumplings), salt, spices to taste, green onions.
Preparation:
Half of one potato is cut off and set aside, the rest of the potatoes cut into cubes. Cut one onion into rings. Put everything in the water, put it to boil.
Carrots, cut into small strips, and chop the onion in oil.
In almost welded vegetables, lowered prepared fish, salted carrots, spices, dumplings and grated grilled half of potatoes. Bring to full readiness, let stand 10 minutes.
Serve with chopped green onions.
Tomato soup with fish
Ingredients:
500 grams of fish, 1 liter of broth, 4 tomatoes, 4-5 potatoes, 1 carrot, 1/2 root of parsley, 2 onions, 2-3 tablespoons. spoons of margarine, salt, spices, 1/2 teaspoon of green parsley or dill.
Preparation:
In the boiling fish broth put the pieces of fish, sliced potato slices, cut into strips and browned with root and onion fat. Boil with a weak boil until cooked.
Sliced tomatoes, salt, spices add to the soup for 5-6 minutes before the end of cooking.
When serving, sprinkle the soup with herbs.
Stuffed Fish
Ingredients:
1.5 kg of fish, 2 onions, 2 carrots, 2 parsley root with herbs, a piece of white bread, milk, 2 eggs, salt, black pepper, bay leaf.
Preparation:
Clean fish, remove eyes, cut fins. Rinse the fish under a stream of cold water. Separate the head, cut in half and cut into the bottom of the pan. Add the bay leaf. Roots cut into circles, 1 bulb chopped - all this is laid on the bottom of the pot around the head.
Divide the fish into parts. Relieve the fillets of skin and bones. Using a fine grate, pass through a meat grinder fillets, left onions, carrots, bread, previously soaked in milk and wrung out. In the mince add eggs, salt, pepper to taste.
Dampen your hands in cold water and stuff your skin with minced meat, or make balls. Lay fish over the head and vegetables, pour cold water so that it covers the fish. Water the salt to taste. Cook over low heat until cooked.
Allow the fish to cool slightly and gently lay it on the dish.
Take out the carrots and put in a circle for each serving of fish, slightly pressing down with your finger. The remainder of the carrot should be spread around the fish. Strain the liquid and fill it with fish, or use it to make sauce.
Fish fried in sauce
Ingredients:
1 kg of fish, 1 head of garlic, 10 pcs. walnuts, 100 g of vegetable oil, 400 g curd, salt, black ground pepper.
Preparation:
Cleaned and washed fish salt and pepper, fry in oil.
Peel the nuts and garlic (1 head) in a wooden mortar, adding a little salt. Combine with yogurt (sour cream) and 2 tbsp. spoons of oil, in which the fish were roasting, stir.
Pour the sauce over the fish.
Fish fried at home
Ingredients:
1 kg of fish, 3 eggs, 150 g of sour cream, butter or fat, salt, black pepper.
Preparation:
Fresh or defrosted fish to clean, gut and rinse well. If the fish is small, leave whole, if large, then cut into pieces.
Let the water drain. In shallow dishes to break eggs, put sour cream, add salt and pepper.
Mix everything. In the prepared mixture, moisten the fish and fry in a frying pan heated with grease or oil.
Scrambled eggs with fish
Ingredients:
300 g fish fillets, 6 eggs, 5 dried mushrooms, 3 tbsp. a spoon of breadcrumbs, 2 tbsp. spoons of butter, greens, salt, black pepper.
Preparation:
Chopped fillets of salt, pepper, roll in breadcrumbs and fry in preheated oil until a crispy brown.
Washed, pre-soaked, finely chopped mushrooms fry.
Put fish and fried mushrooms on a frying pan, put on fire, quickly release eggs, fry and immediately serve to the table in a frying pan.
Pikeperch with tomato sauce
Ingredients:
500 g fish fillets, 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of vegetable oil, salt, 1/2 cup tomato sauce, 1/2 glass of mayonnaise, 1 lemon, black ground pepper, parsley greens.
For batter : 2-3 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil for frying, 2 eggs. [/ b] [/ i]
Preparation:
Sliced fish fillets in a bowl with oil, add lemon juice, sprinkle with salt, pepper, finely chopped parsley and stand for 15-20 minutes. Then fish the fish in the dessert and fry in fat.
Prepare batter: beat the yolks, add flour, add salt, mix. The test should be allowed to stand for 15-20 minutes, then beat the egg whites into a firm foam and combine with the dough.
When filing with lemon and greens. Tomato sauce combine with mayonnaise and serve separately.
Fish balls
Ingredients:
500 g fish fillets, 2 onions, 1 egg, 100 grams of dry white bread, 1/2 cup of milk, 2 tablespoons. tablespoons butter, 2 tbsp. spoons of flour, black pepper and salt to taste.
Preparation:
Flesh of fish, along with onion and soaked in bread milk, pass through a meat grinder, add salt and pepper, beaten egg, softened butter, mix well.
From the received mass to form small meatballs, roll them in a flour and fry in the deep-frying for 3-4 minutes.
Stuffed cabbage rolls in sour cream
Ingredients:
800 g fish fillets, 6 eggs, 5 onions, 1.5 tbsp. tablespoons of butter, 1 bunch of parsley, salt, 1/2 teaspoon of black ground pepper, 1 tbsp. a spoonful of honey, 100 g of mayonnaise, 2 glasses of sour cream, 1/2 cup of water, 1 cabbage, bay leaf.
Preparation:
Fish fillet through a meat grinder along with half of onions.
In the mass, add chopped parsley greens, toast, onion, grated on a large grater boiled eggs, pepper, salt and honey. Mix everything, fill the mixture with cabbage leaves, put it in a saucepan with a bay leaf, pour a mixture of water, sour cream and mayonnaise.
Stew on low heat, under the lid.
Stuffed cabbage fishes in tomato
Ingredients:
600 g fish fillets, 1 head cabbage, 1.5 cups rice, 1 carrot, 5 bulbs, 1.5 tbsp. 1 teaspoon of black ground pepper, 100 g of chicken ground or fat, 1 bunch of celery, sugar, salt, 1 glass of water, 1 glass of sour cream, 1 glass of tomato sauce.
Preparation:
Leave cabbage leaves with boiling water and hold it for 20 minutes before softening under a closed lid. Cut from leaf thickening. Fish fillet through the meat grinder along with 2 onions, add the grated carrot, onions (3 bulbs), pepper, salt and sugar.
You can use a little chicken or chicken fat, chopped celery greens or parsley.
Rice for cabbage rolls several times, pour boiling water and allow to swell, then mix with the rest of the ingredients. For each sheet put 2 tbsp. spoon mince, wrap and put into a pan. Pour hot water, adding sour cream, tomato sauce, salt and sugar. When the sauce begins to boil, cover the pan with a lid and put on a weak fire.
Fish, baked at home
Ingredients:
800 grams of fish (mackerel, horse mackerel, hake), 2-3 tbsp. spoons of flour, 3 tbsp. spoons of tomato sauce, 2 onions, 100 g dried mushrooms, 1-2 tbsp. spoons of milk, 1 egg, 150 g of vegetable oil or margarine, cheese, parsley, salt, black ground pepper.
Preparation:
After defrosting the fish, cleanse, remove the head, entrails and fins. Then cut in half and remove the spine. Prepared in this way fillets cut (in large pieces to make 2-3 incisions), sprinkle with salt and pepper, soak in flour, then moisten in lezones and fry in a heated frying pan in oil or margarine, until a golden crust is formed. Remove the fried fish from the heat.
On greased preheated baking sheet lay the fried fish, and on top - finely chopped mushrooms, boiled, and then fried with onions. Pour tomato sauce, sprinkle with grated cheese, finely chopped herbs and bake in the oven at a temperature of no more than 160 ° C for 10-15 minutes.
Fish served with fried or boiled potatoes, green peas. Put slices of salted cucumber and cabbage salad on a plate.
Fish baked in dough
Ingredients:
600 g fish fillet, salt, lemon juice, parsley, 2 tbsp. spoons of vegetable oil, 1 cup of flour, 1/2 cup of milk, 2 eggs, salt, sugar, fat.
Preparation:
With the fillet remove the skin, pour a mixture of oil, lemon juice and finely chopped greens. Infuse 2 hours in a sealed container.
Mix the flour with milk, add egg yolks, salt, sugar, whipped into a thick foam of protein. Pieces of fillet with a fork to remove from the marinade, quickly immerse in the cooked dough, put in a pan with melted fat or butter and fry until golden brown. Take out with a noisy.
Serve with boiled potatoes or mashed potatoes, stewed vegetables and white sauce.
Fish stuffed with porridge
Ingredients:
2 fish for 800 grams, 1 cup buckwheat porridge, 1-2 onions, 2 eggs, 1 tbsp. spoon of sour cream, 1 tbsp. spoon of flour, 3 tbsp. spoons of vegetable oil or margarine, salt, black pepper, greens.
Preparation:
The fish should be cleaned, cutting off the head and removing the insides, without ripping the abdomen, rinsing, salting and filling with crumbly buckwheat porridge mixed with toasted onion and boiled chopped eggs. Top with fish pepper, roll in flour and fry in vegetable oil (margarine) until a crust is formed.
Then fish in the same frying pan bake in the oven, periodically pouring scooped from the bottom of the sauce. 5-10 minutes before the end of baking, pour the fish with sour cream.
Ready to sprinkle with fresh herbs.