Recipes of fish dishes: stewed fish

Dietitians advise eating fish at least oncea week, and braised fish also has a delicate taste and aroma. For cooking, you can take both marine and river fish, each of which has its own advantages. For extinguishing use clay pots, pans and other utensils. A small fish is usually cooked entirely, pre-gutted, both with a head and without. If the product weighs more than a kilogram, then it should be divided into pieces, while the method of cutting depends on the structure and weight of the fish.

Finished fish, stewed in mayonnaise, in the processThe preparation is saturated with a new aroma, which greatly improves its taste, giving it softness and tenderness. For cooking, you will need fish fillets, fresh tomatoes, onions, mayonnaise. The fillet is cut into small pieces. In a shallow dish mixed flour, salt and spices. Each piece gently falls in this mixture, then goes to the heated pan, where it is fried over medium heat until golden. Half of the fish is folded into deeper dishes, it is put on a circle of tomatoes and onion rings, then the layers are repeated. From above everything is poured with a small amount of mayonnaise, a little water is added, the mixture is brought to a boil, covered with a lid and stewed for half an hour.

It should be said that stewed fish has a lotcooking recipes. For example, you can make it with vegetables, in which case you can serve the side dish with boiled rice. For this recipe it is better to give preference to cod fillets, although you can take other types of sea fish. The fillet is cut into small pieces. Carrots and celery are cut into circles, onion finely chopped and fried in a frying pan. Other vegetables are also added there, covered with a lid and stewed for several minutes. Pre-dipped in flour, pieces of fish are put in a frying pan, everything is salted, spices are added to taste, the dish is sprinkled with lemon juice, and then stewed for about 15 minutes.

Stewed fish is pretty fragrant,cooked with horseradish. To do this, frozen fish (pollock, pike perch or other) is thawed (or taken fresh), washed well, cut into small pieces, spices and salt added to it. The onion is cut into rings, the horseradish root rubs on the grater. A bow is laid out in a deep pot, sprinkled with horseradish, fish is put on top, followed by a bow with horseradish, then the remaining fish pieces, the last layer is the onion. Here, too much water is poured so that it covers products for a couple of centimeters. Then the dishes are put on the fire. After the water boils, the fire is screwed, the pan is covered with a lid and stewed for about half an hour. Then add the sour cream, and the dish is cooked for a few more minutes. The dish is laid out ready fish and onion rings, everything is poured on top of the resulting gravy.

A tender taste has fish stewed in milk. For this purpose, the sliced ​​fish fillet, chopped in pepper and salt, is laid out in a saucepan on a layer of onion, and on top is also sprinkled with onion rings. Here boiled milk is poured in until it covers the top layer. Then the pan is put on fire, which after boiling should be made minimal. It should be noted that the stewed fish is cooked as quickly as possible in the microwave oven. To do this, you can use the above recipes, only time is reduced to 10-15 minutes.

A good side dish to the stew is served boiledor fried potatoes, rice, vegetable stew. You can pour the dish with the sauce in which it is stewed, sprinkled with chopped dill. When cooking should pay attention to the time, do not leave the fish for a long time, because digested, it can fall apart into small pieces.