Dorada
To cook the dorado is best of all. If the fish is large, two or three incisions are made on its sides.
1. Prepare the fish: cut the gills, clean the insides, gently rinse. 2. Cook garlic confit separately. 3. Fish is stuffed with garlic, oiled, inside is also put rosemary. 4. Sprinkle the sea bream with large sea salt and large pepper. Grill or bake 25 minutes on a grill at a temperature of 200 degrees. Do not turn. You can make a cut diagonally from head to tail, in order not to turn. And it will be convenient to separate it from the bones.
What for what
The purpose of this or that spice is individual. If you know the rules, tastes of fish dishes can be chosen on their own.
- The rhizomes of the AIRA compact the flesh of the fish, improve its aroma and taste.
- ANIS (seeds) gives the dish a sweetish taste.
- BASIL Camphor gives a spicy taste with a slight bitterness, as well as a golden color. The soup gives the fish dishes a slightly spicy taste.
- The ISSOP ordinary gives an intense spicy smell.
- CORIANDR (seeds), like the TEMYAN, are used in spicy mixtures.
- MAJORAN gives a strong spicy smell and taste.
- MELISSA (in the form of a decoction) tells the dishes a spicy lemon shade.
- FENHEL will give a spicy flavor and a mild sweetish flavor.
- SHALFEY (leaves) is very good for baking, the fish acquires a spicy taste and aroma.
- ESTRAGEN is often used as a powder to improve taste.
But in general there can be infinitely many options, you can experiment until you find a favorite combination.
Halibut and thyme
- 50 ml of vegetable oil
- 2 tablespoons lemon juice
- 1/2 tsp. Sahara
- 2 tsp. sweet mustard
- 1 clove of garlic
Mix all the ingredients in a blender. The sauce is ready. 1. Fry the halibut steak in a very hot frying pan on both sides until it is fully roasted. 2. Put on a metal plate to keep the temperature. 3. Top with Dijon mustard, decorate with a branch of thyme.
Mackerel with mint
Mackerel lives in the northern part of the Atlantic, in the Baltic, Northern, Mediterranean, Black Seas. In the spring, its fat content is low, about 3%, and in autumn up to 10% of the body weight of the fish is fat. Therefore, autumn fatty mackerel is a good source of omega-3 fatty acids and vitamins D and B12.
- 1 mackerel (whole)
- 1 tomato (medium, finely chopped)
- 1 tbsp. parsley (fresh, finely chopped)
- 1 tbsp. mint (fresh, finely chopped)
- 1 clove of garlic (crush)
- 2 tablespoons lemon juice.
1. Tomatoes, herbs, garlic and lemon juice should be mixed in a small container. You can use a blender. 2. Make in the fish cuts from all sides and fill them with the resulting mixture. 3. Turn the fish into a separate foil sheet, carefully fixing the folds. Put on the heated barbecue. 4. Cook for 30 minutes.
Sea bass with tarragon
- seabass fillet - 500 g
- garlic - to taste
- cream - 30%
For sauce:
- wine vinegar - 100 ml
- shallots - 1 pc.
- Butter - 200 g
- egg (yolk) - 3 pcs.
- lemon fresh - 1 tbsp.
- salt, pepper - to taste
1. On the skin of the fish, make an incision neatly, without cutting the meat. 2. The fillet is fried in a frying pan, in a small amount of olive oil. 3. Add a few cloves of garlic, sliced. When the garlic is browned, the cream is poured into the fish. 4. Cream evaporated, add salt-pepper to the dish, you can pour a little wine in the evaporation stage. And then - most importantly - boil quite a bit, do not have to long.
Unusual to fish
1. Rosemary-orange salt
In a mortar mix sea salt, 2 sprigs of fresh rosemary (you can use dry) and zest of one orange. Before cooking, rub the fish with this salt and grease with olive oil. Seasoning is not only suitable for fish.
2. Oregano oil
They can grate fish before grilling. A bunch of fresh oregano is ground in a mortar with a pinch of sea salt. Add lemon juice, 8 tbsp. olive oil. Grind to a homogeneous consistency.
3. Green oil
To the unsalted softened oil add crushed herbs - basil, dill, tarragon, fennel, a little bit of love, anise, lemon balm, onion, black pepper and a little bit of garlic juice. Mix everything, mix it with a mixer until a homogeneous mass forms, freeze. For cooking or decorative accompaniment of fish dishes.
To the fried fish are suitable herbs such as basil, garlic, savory, thigh, borage, fennel, dill, cumin, parsley, lemon balm, coriander, watercress. For stewed and boiled, onions, garlic, dill, cloves, parsley (grated), basil, savory, fennel, rosemary, lemon balm are preferable.