Hake fillet: recipes. Hake fillet in the oven. Hake with sauce

Culinary experts do not have the highest opinion of the whole family of cod fish. Their meat is too dry, bony, falls apart in a frying pan. But the heck is an exception. Small bones in it not too much, in cooking it is extremely convenient. If we take a hake fillet, then a delicious dish can be cooked in a matter of minutes. This fish is usually immediately subjected to deep freezing, as it is not kept in fresh form for long. This is the only disadvantage of hake. In the rest its meat is rich in vitamins, useful fats, minerals and protein. A low caloric content of fish makes it also a dietary product. In this article, we will look at how to prepare a hake fillet, and present some interesting recipes. The product can be boiled, baked, fried, stewed, made from it minced meat for cutlets - in short, you have a wide range of possibilities.

Layered salad from several varieties of fish

Hake fillets ... Recipes with this ingredient are preferred by culinary experts, since with unfinished fish there is much fuss. And so you just have to defrost the briquettes. Do this should not be lightning fast (in the microwave), but slowly. Let the fish move from the freezer to the refrigerator better and the night stands there. So it will better keep the shape when cooking. For this festive puff lettuce it is necessary to take three varieties of fish. Each species should be half kilogram. To balance the taste of the dish, except hake we include in the list of ingredients the body and fatty red fish. Each variety is cooked in milk separately, because they require different time for cooking. We clean 400 grams of champignons, cut them into slices, fry them in vegetable oil. Two or three bulbs finely shred, we pass after the mushrooms. Each type of fish is kneaded with a fork. Begin to lay the salad, promazyvaya each layer of mayonnaise. At the bottom is fillet of hake. Recipes are often recommended to combine it in salads with onions. On top of it we put a red fish, and on it - mushrooms. The fifth layer is the telapia. We lubricate the top with mayonnaise and send it to the refrigerator for an hour.

Fish under a fur coat from an eggplant

How to cook a fillet of hake, baked with vegetables? First we'll do a marinade. In 75 ml of grapefruit juice we will pour three spoons of soy sauce. Add two slices of finely chopped garlic, a pinch of chili pepper and Italian herbs. We will attach another spoonful of honey and stir everything. In this marinade we'll lay out the fillet of hake. Let him lie down for a quarter of an hour. We cut the two onions of the shallot with half rings, passer to transparency in vegetable oil, add a spoonful of sugar and twice as much soy sauce. Within a minute caramelize the onions. A pound of baked aubergines is scraped in a blender with three tablespoons of olive oil, finely chopped garlic cloves and five spoons of sesame seeds. In the baking dish, lay the layers of fish, half of onions and mashed potatoes. We repeat, but in a different sequence. Hake, mashed potatoes, onions. The form is covered with foil, the provincial from above a small hole. We send it to the oven, preheated to 200 ^o C. After 45 minutes, remove the foil and keep the hake fillets in the oven for another quarter of an hour.

Heck in Greek

Three fish are milled. You can limit the removal of the ridge, leaving the backrest whole. Solim, pour lemon juice, sprinkle with your favorite seasonings. A large tomato is cut into small cubes. We rub one hundred grams of cheese into small shavings. Mix tomato with sour cream (one and a half glasses). We add there a clove of crushed garlic and half of cheese. With this dressing we rub the hake fillet . Baked in the oven under the remaining cheese with a small portion of breadcrumbs, it will be soaked with a gentle creamy taste and will simply melt in the mouth. The fillet should be cooked for about half an hour at 200 degrees.

Hake with sauce

Delicate fish perfectly fits with mushrooms, and the cheese cap protects the flesh from drying. First fry three spoons of flour on melted butter until golden hue. Fill with milk (300 milliliters). Stir until the disappearance of flour balls. Add one hundred grams of Grated Maasdam cheese, two pinch of grated nutmeg and chopped parsley greens (half a small bunch). Cook at minimum heat until thick. Solim sauce, season it with black pepper. We clean the fresh mushrooms, cut into slices, fry in vegetable oil with two chopped onions. We rub the baking dish with butter. Spread a half kilogram of hake fillets. Top - mushrooms with onion and sauce. Feel free to send the form to the oven. Cook for about 40 minutes at 190 ° C.

"Rose of Wind"

Truly universal in the preparation of hake fillets. Recipes offer to make from it all dishes, except perhaps desserts. We offer you to please your homemade casseroles under the romantic name "Wind Rose". Kilogram fillets in the form of thin strips are thawed. Two large carrots are cleaned, rubbed, fried until ruddy. Add to it two spoons of ketchup, pepper and salt. We shred two large bulbs finely. If desired, they can be rescued. On a strip of fillet we put a little onions. We turn off the roll. We put it in the baking dish. We impose carrots. So we do with all the pieces of fish. One hundred gram of cheese three, mix with four spoons of sour cream, add salt to taste. With this sauce we grease the top of the dish. We put the bake for half an hour. We serve, cutting into pieces, like a cake.

Fish Roll

Hake fillets recipes are often recommended to mix with other, more noble inhabitants of the seas. Here and here we will need pink salmon. If you want the roll to turn out to be delicious, take twice as many of it as compared to the hake. We boil both varieties of fish separately with salt, bay leaves, peppercorns and onions. Let's cool down. We pull out the fish, and in a glass of broth from under the pink salmon we dissolve 30 grams of gelatin. The resulting jelly is mixed with 300 grams of mayonnaise and three tablespoons of lemon juice. Both types of fish are beaten separately in a blender. Add to each of five tablespoons of mayonnaise and knead it. On the food film, place the hake on a flat layer. We put olives on top. We fold into a roll and send it to the refrigerator. On the food film lay a layer of mayonnaise with chopped parsley (2 bunches). From above, carefully place the hake. We wrap again, we send it to cool. The third layer is pink salmon. On it we spread two previous layers. After half an hour of freezing, roll the roll in sesame seeds mixed with paprika and turmeric.

Hake fillet in the multivark

Recipes offer us a lot of options for cooking fish using this kitchen unit. And one of them is a roll with peas. First of all, unfreeze seven hundred grams of fillet and let it through the meat grinder. Also we shall grind an onion. But we cut two cloves of garlic with thin plates. If the peas (80 grams) are frozen, pour it with boiling water for one minute. If canned - strain. One carrot is cut into small cubes and about five minutes we pass in vegetable oil in the "Hot" mode. We connect all of the above ingredients. In the mince we add three tablespoons of semolina, egg and salt with pepper to taste. We leave for a quarter of an hour, so that the mass swells up. We spread the culinary paper on the table, lay out on it a minced meat in the form of a loaf. We wrap up by tucking in the ends. Pour into the unit half a liter of water. We fix the grill on which we lay our roll. Hake fillets in the multivariate recipes recommend cooking in different modes, but we need "steaming". The timer is set for half an hour. All. Dish unfold, cool, cut into slices.

Fish dumplings

We examined different recipes for cooking this member of the cod family: baked hake with sauce, roll, salad ... But fish dumplings - this is perhaps the most original way. We will not describe here how to prepare a dough. It is the most common, as for meat products that are familiar to us. We will concentrate on the filling. Bulb finely shred and fry. Hake and salmon fillets (a total of 600 grams) with a knife cut into small pieces or passed through a meat grinder. Two eggs boil hard, rub. Mix fish, eggs, onions, a quarter of a glass of cream, salt, black pepper. With this filling we make pelmeni. Bon Appetit!