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Fish on the bonfire: a recipe for cooking. Fish in foil at the stake

Fish is a unique product that has a huge amount of nutrients. Experienced cooks usually divide it by origin: river, sea and ocean.

Most often, small things are cooked in the ear, and larger fish are dried or salted. But besides this, there are many more ways of cooking different dishes from fish, for example, fish on a bonfire baked. To do this, do not need any special skills and abilities. All recipes are easy and simple and do not require a lot of time.

Secrets of a properly baked fish

There are several simple rules for how to cook fish on a fire, following which you will get such a delicious dish as a fragrant baked fish.

  • If you decide to use the river fish for cooking, but doubt because of the smell of mud, do not worry. Just put the fish for a couple of hours in cold water, diluted with vinegar (ratio 5/1).
  • The most delicious fish is in late summer, when enriched with omega-fats.
  • When frying at the stake, it should never be turned over several times. Otherwise, the fish on the fire will not turn juicy, with a beautiful crust, but dry and overcooked. First you need to fry it until ready on one side, and only then - on the other.
  • What kind of fish to cook at the stake, it's up to you, but in any case it's better to get a special grill for cooking grilled fish.
  • Seasonings and marinades for fish can be done by yourself. And you can use purchased.

Marinade for fish at the stake

Before you begin the process of cooking fish, you can prepare a special marinade. Its recipe is simple, but it will give the dish a breathtaking flavor and taste. The amount of marinade presented is enough for three medium-sized fish.

Ingredients:

  • Water - 3 tablespoons;
  • Lemon juice - 50 ml;
  • Vegetable oil - ½ cup;
  • Mustard - 1 tablespoon;
  • 9% vinegar - 1 teaspoon;
  • Bay leaf - 2 pieces;
  • Sugar ½ teaspoon;
  • Salt and pepper - a pinch.

Preparation:

  • Pour lemon juice and water into the mixer bowl, pour mustard, salt, pepper and bay leaf. Mix it.
  • Pour slowly into the resulting mass of vegetable oil, without stopping to mix.
  • Saturate each fish with a prepared marinade and let it brew for half an hour.
  • To fish does not stick to the grate, do not forget to lubricate it with butter.

Fresh fish baked at the stake

Ingredients:

  • Live fish weighing not less than 700 grams and not more than 1 kilogram - 3-4 pieces;
  • Onion - 3 pieces;
  • Seasonings for fish;
  • salt.

Preparation

So how to cook fish at the stake? Easily!

1. First, gut the fish, clean from scales, rinse. Fins, head and gills can be left. Season with spices and salt it from all sides.

2. Peel onion and cut into rings. Put the rims inside the fish, without examining them.

3. Make a shallow cut on the fish, like on a threaded loaf. Pack it in a plastic bag and put it in the refrigerator for two hours to marinate.

4. At the end of the time, arrange the net or grate for the fish over the fire, lubricate it with oil so that the fish does not stick to the metal. Laying the fish next to each other, close the grid.

5. Fry the fish until browned, about 15 minutes, then turn and fry the other side for the same amount of time.

The fish (at the stake) is ready.

Note

If, for some reason, you are contraindicated to eating fried, you can cook this dish for the same recipe, like fish in foil, at the stake. After the fish is marinated, wrap it in foil and place it in the grate. The cooking time is also 30 minutes.

Frozen fish at the stake

Ice cream for its taste is not inferior to fresh. It is best to take fillets, since it does not require pre-cleaning, it has almost no bones.

Ingredients:

  • Fillet of pangasius (this fish is fat, due to this it turns out to be especially juicy and tasty);
  • Marinade for fish, the recipe of which is described above.

Preparation

1. First, defrost the fillets, drain excess water, dry with a paper towel.

2. Roll the pangasius fillet in a marinade, fold it into a plastic bag, put it in the refrigerator for 1 hour.

3. Put the fish on the grill and fry on the fire on both sides for 10 minutes each.

The fish on the bonfire, cooked in this way, is very tasty. In addition, she likes children, because she does not need additional cleaning before eating.

Baked red fish

The choice of red fish for cooking on a large fire - trout, salmon, chum salmon, salmon, and others. Take the fish you like and start cooking.

If your choice fell on not very fatty fish, it can be baked on the same recipe, but not on open fire, but in foil. And remember, the fish in foil on the fire turns out not less tasty, but it is more useful.

You can buy ready-made steaks or take a whole fish, clean and cut it into the desired pieces.

Necessary ingredients:

  • Steaks of red fish, width 1.5-2 cm;
  • Lemon juice - one small spoon for one steak;
  • Seasonings for fish;
  • salt.

Preparation

1. Rub the steaks of fish with salt, seasoning and lemon juice.

2. Leave the fish in a cold place for a couple of hours to soak.

3. Lay the steaks on the grate and proceed to the frying process.

4. The red fish are roasted in the same way as the rest. 15 minutes from one side to the formation of a crispy crust and 15 minutes on the other.

How and with what to serve the baked fish

Prepared fish carefully place on a plate. Serve with fresh or baked vegetables, any greens. You can prepare for her vegetable salad or boil, bake, put out the potatoes. Boiled rice is also perfect for a fish dish.

If the baked fish turns slightly dry, which often happens with red fish, you can serve sauce tartar, which you can prepare yourself or buy in the store, or cream sauce.

In order to cook the latter, take the butter, melt it in a pan with a thick bottom, add any finely chopped greens and stew. Pour beautifully laid steaks, fish fillets or whole fish with a ready-made sauce.

Bon Appetit!

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