Lemonella (fish) - the subtleties of cooking

Everyday fish dishes are rather boring and standard. Pamper your family want something new. Try to diversify the diet such exotic, as limonella.

This fish lives in the depths of the Pacific Ocean. It feeds on small shellfish and crustaceans. In length the adult individual reaches 72 cm, and can weigh up to 1400 kg. The average period of her life is 17 years. Outwardly, it is easy to distinguish limonella from an unusual ventral fin that extends over the entire abdomen and spreads to the tail. The color of the shallow scales is slightly brown.

This product is ideal for second courses. For soups is not recommended, because lemonella - the fish is not very greasy, rich broth will not work. Due to this property, it is ideal for dieters, children, diabetics, and also for a healthy lifestyle.

Lemonella fish: useful properties

• The protein content of this fish is the same as in the meat.
• 150 grams of lemonella covers the daily human need for iodine.
• Lemonella - sea fish, it contains polyunsaturated fatty acids, which have a powerful antioxidant effect.
• Regular use of this product is an excellent prophylaxis for the development of heart disease, joints, and the formation of malignant tumors.

Features of preparation

So, how to cook lemonella fish ? In this case, there are several secrets that you need to know when mastering the dishes from this product. It should be remembered that lemonella contains a lot of liquid, is sold frozen, which also gives moisture. Without risking, such a fish can be served in a potato casserole or as a pie filling.

When frying, the delicate lemonella meat often bursts and falls apart. But you can avoid this. It is necessary to defrost it first in such a way that the glass is superfluous. This can be done with a gauze or a glass stopper. Put the fish in a colander and leave to thaw at room temperature or hang over the sink in the gauze. Before roasting, you must roll in dense batter.

Carbon for lemonella

You will need: 2 eggs, 3 tablespoons mayonnaise, 2 tablespoons flour, salt, pepper to taste. Thoroughly mix everything to the state of sour cream.

Prepare two containers. In the first, pour the flour, in the second well beat the egg. Alternately, roll the fish first in the egg, then in flour. For a denser batter, the operation can be repeated several times.

For a beer batter, you will need: a glass of flour, 3 tablespoons of beer, an egg, one tablespoon of milk, salt, and pepper to taste. All you need to mix thoroughly, to get a thick paste. After dipping the fish in it, heat the frying pan to the maximum. We pour in so much oil that the pieces of lemonella were half covered when fried.

Then put the fish in almost boiling oil. Fry less than a minute on one side, a minute on the second. The main thing is not to overexpose, because the fish is tender, it dries up quickly and can acquire a "rubber" structure.

Casserole with fish

For this casserole you need to boil 4-5 medium-sized potatoes, mash, a little salting. Half lay on the bottom of the mold, previously lubricated with butter. Then we spread the stuffing.

For the filling it will take 500 gr. Lemonella, 1 onion (fried in vegetable oil). Mix the fish and onions, add salt, pepper (preferably white). Cover the top with the mashed potatoes left, then sprinkle with hard cheese. We put the bake in a preheated to 180 degree oven for about twenty minutes. When you serve on the table, sprinkle with herbs.

Fish in Hebrew

You will need: 2 pcs. Onions, 2 Bulgarian pepper, 3-4 fresh tomatoes, 500-600 gr. Lemonella.

We chop the onion with semicircles, pepper with straws, tomatoes in circles, fish with a small cube. In the baking dish, we layer half the vegetables in this order: onions, tomatoes, peppers, then all the fish. Solim and pepper (preferably white pepper). Put the remaining vegetables on the fish in the same order: onions, tomatoes, peppers. If necessary, we again salt and pepper. Sprinkle the casserole with olive oil. Put in the oven at a temperature of 160 degrees for half an hour. When serving, sprinkle with greens dill.

Stewed Lemonella Recipes

1. The first option.

800 gr. Lemonella cut into small pieces 3-4 cm. Chop finely onions. Fry the fish and onions in a small amount of vegetable oil, add a glass of 15% sour cream, salt, coriander, white pepper. Stew for fifteen minutes under the lid. When you serve on the table, sprinkle with herbs. As a side dish, rice or boiled potatoes are suitable.

2. The second option.

800 gr. Fish Lemonella cut the same way as in the previous recipe, small cubes. Chop a small onion, grate one carrot. Fry vegetables, add fish, bring to readiness. Pour a glass of tomato and simmer over low heat under the lid for 10 minutes. Then with the lid open for 5 more minutes, in order to evaporate excess liquid. The dish is ready. The garnish is perfect for boiled rice or mashed potatoes.

Conclusion

So seemingly exotic lemonella - the fish is quite simple to prepare. With a little imagination and desire, you can prepare a dish for envy of everyone. Now you know that limonella is a fish, the recipes with which we described above are delicious, it can be fried and stewed and cooked. Dishes are very delicious and not very greasy.