Red fish: recipes in a hurry

Dietary and taste properties of red fish(salted, baked, fried in the form of a steak) have long been known. However, it should be taken into account that talking about fish that is lighter, more useful and cleaner than meat is only valid for specimens caught in open waters. The huge size of the salmon, grown in artificial paddocks, like the trout, which is bred under the same conditions, has no relation to healthy food. If you care about what you eat, the best red fish, the recipes of which we will discuss today, are pink salmon and chum.

Buy a good fish is not difficult, most importantly- in advance, think of how the red fish will be prepared. Recipes are tempted by their diversity. For your convenience, we broke them according to the method of preparation.

Red fish: recipes for the oven

Baked fish is very easy to prepare,However, many do not risk cooking it on their own, for fear of the inherent dryness of the salmon. The easiest way to avoid this is to cover the carcass with mayonnaise before baking. Skeptical adherents of healthy food can make mayonnaise on their own, which in fact is not very difficult. Instead, you can put a small piece of oil on top. The carcass, laid in the form, cover with two layers of foil, the oven - at 200 degrees, and after 25 minutes you have a juicy red fish on your table. Recipes can also suggest putting on top lobes of lemon, onion rings, grated carrots or place them along with onions in the abdomen of the fish. There you can put another piece of butter.

If you have a little more time for cooking andthe desire to surprise the finicky guests with a slightly more unusual dish, and you were lucky to buy fillets, for example, chum, a good idea - bake it in pita bread. To do this, we need a traditional set of products that you buy for a meeting of guests: cheese, mayonnaise, greens, perhaps tomatoes, well, most importantly, pita bread and red fish. Recipes of experienced housewives contain a recommendation to buy fillets with skin, so you can be sure that it is cooked by hand, without using chemicals to dissolve bones. If the fish is frozen, allow it to thaw a little, remove the skin and wait until it is completely defrosted. Lavash, depending on the size, is cut into 4 or 6 pieces. The cut fillet is wrapped in lavash along with a piece of butter, the envelopes are laid closely to each other on the baking sheet, or better - into a mold, coated with mayonnaise. From above - on a slice of a tomato, grated cheese and bake for no more than half an hour at the same temperature of 200 degrees. Incidentally, not only red fish are baked in lavash. Recipes using, for example, fillet of sea language or other white fish are no less interesting.

A small clue: red fish do not tolerate too long heat treatment, and it almost never gets damp, so do not exceed the recommended baking time.

Red fried fish

If you prefer a fish with a ruddy crust,want to shorten the cooking time or are afraid of experimenting with the oven, you can fish and fry. To do this, the cleaned fish without a head is rubbed with the simplest spices: salt and pepper, squeeze a couple of lemon slices and let the fish soak a little. Then, cutting the fish into steaks, you need to roll it in flour, if you find it, it would be good in corn, and then fry in a frying pan with hot oil. Grated cheese, fried vegetables or just black olives will be very handy.

Red fish for a couple

If you like steam dishes, keep in mind thatthe best fish is obtained in an electric steamer or on a special grill of the multivark that is lined with foil. The dish will turn out to be gentle, but somewhat fresh, so we'll prepare the icing. The fish is rubbed with a mixture of the following ingredients: vegetable oil, coriander, about a teaspoon, as much mustard powder, salt and pepper in a pinch, honey, and you can sugar, stacked in a steamer or on a grid of multivarks with foil and cook for 20 minutes.