Food and drink, Recipes
Fish mokrous: how to cook, that was delicious
It's not a secret for anyone that the fish should be on the table of every person who cares about their health. The mass of well-assimilated microelements and vitamins, valuable protein, useful light fat, contained in it in large quantities - all this, indisputably, is necessary for maintaining good health.
Why we eat little fish
How much fish do we consume? Specialists in healthy nutrition claim that little. Why? This is explained simply. Some people consider fish cleaning to be very unpleasant, someone does not tolerate a specific fishy smell, others do not like to bother with bones. Fish mokrous, possessing all the useful properties of fish, has many virtues that are peculiar only to her. It has few bones - they are large enough and easily removed, the meat is tender and juicy, with a wonderful, noble scent. It is perfect for a wide variety of dishes. Mokrous - fish is extremely tasty, so it's worth spending some time to learn how to cook it.
Wet fillet - difficulty cooking
It is best to buy fresh fish, but this is rarely possible. In shops, a frozen and divided mackrouse is usually sold - a fish in the form of a clean fillet of white and pink color. It would seem, take and prepare. One problem. As a result of processing, the meat becomes less elastic and watery. It risks spreading through the frying pan with a white, jelly-like, shapeless bubble. If you have a fresh carcass, then the recipes are suitable for most fish dishes. The difficulty is only the preparation of a purchased ice cream fillet. On it we will sharpen our attention.
Fillet under marinade
A win-win option is a fish with a marinade. In addition to fillets, we will need: fresh carrots, onions, vegetable oil, flour, tomato sauce like ketchup and spices. Carrots, onions and fish are approximately equal. Fish should be slightly salted, peppered, rolled in flour and fried on both sides in hot oil until blush. Enough one to five minutes. Do not be afraid if the pieces are deformed. Our dish will endure this. Carrots and onions are fried separately. You can use the remains of oil from frying fish - do not waste the same to him. At the bottom of a tall thick-walled frying pan put the fillet, on it - onion and carrots and pour it all marinade. Marinade is a separate article. It all turns out different, it always reflects the personal taste preferences of the cook. You do not need to copy standard recipes exactly. Be creative. This is only welcome when making marinades. In our case, gram 100-150 tomato sauce dilute a glass of boiled water, salt and pepper to taste, add a few peppercorns, cloves, bay leaf, marjoram, basil, oregano, fenugreek. Try it on the taste - the marinade should be liked already at this stage. Carefully pour it into a pan so that it is 1 cm taller than vegetables with fish, cover everything with a lid and stew for 40 minutes - it is important that the vegetables become soft.
Fillet baked in the oven
Another dish that should not disappoint you is a mackerel fish baked in the oven with raw potatoes, onions, cheese and mayonnaise. How to cook to keep the fillet integrity, and the potatoes are not left raw? For this we need a grinder-shredder. At the bottom of the gusjatnitsy or similar pot, oiled, put an impressive layer of onions, cut into thin rings, on it - a layer of slightly attached and peppered wet, then - a layer of raw potatoes, chopped thin, almost transparent plates. Cover neatly with Mayonnaise and sprinkle with grated cheese. Salt only the fish, and then a little bit, because the salt in sufficient quantities is present in mayonnaise and cheese. All this is tightly closed and put in a hot oven for about 30 minutes. The readiness is determined by the potatoes.
Fillet in foil
It is very good to use our fish in salads. In this case, it would be more appropriate to bake it in foil. Fish mokrous not require long-term heat treatment. In this difference of marine animals from the inhabitants of freshwater reservoirs with stagnant water. Saline environment does not contribute to the development of dangerous to human health parasites.
Fish mokrous good and solo, as a main dish. Bake the mokrousa in foil and serve to the table with fresh, boiled or canned vegetables - tomatoes, cucumbers, avocado, artichokes, asparagus, herbs, do not forget about fresh lemon juice.
Unpainty appearance is deceiving
From the inhabitants of the coastal areas you can hear the names of this cod-shaped inhabitant of the sea depths: a grenadier, a rattail, a macrus, and a wet fish. The photo of him and in fact may seem repulsive - a big head, a long and thin tail, his eyes rolled out. And you will not think that such a freak can be edible. However, in cooking, not only meat is valued, but even a wet calf roe, very similar to salmon, and the liver, so in general, a delicacy of fish cooking.
"I can not stand fish," children often say. Treat them with one of our dishes. Properly cooked fish mokrose they should like.
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