Fish dishes in Italian cuisine (recipes). Technology for preparing complex hot fish dishes Second complex hot fish dishes
Pasta with fish is an excellent variation on the theme of many people’s favorite navy pasta. Only in this case, instead of minced meat, fried fish fillet is used. The dish turns out tasty and is prepared simply. A great quick lunch or dinner.
pasta, fish fillet, carrots, onions, sunflower oil, salt, ground black pepper
Fish soup according to this recipe is prepared from sea fish, with the addition of sour cream, fresh tomatoes, garlic and lemon zest. All these flavors combine very well and highlight the taste of fish favorably. The soup turns out to be nourishing and appetizing, and it’s also quick to prepare.
sea fish, potatoes, tomatoes, onions, lemon, garlic, sour cream, starch, salt, vegetable oil, butter, parsley, thyme (thyme...
Stewed fish in a sauce of vegetables and tomato paste is a tasty and easy to prepare dish. You can cook any fish this way. The main thing is that she is not bony. Everything ingenious is simple. :)
fish, onions, carrots, vegetable oil, tomato paste, salt, ground black pepper, bay leaf, sugar
What would a holiday table be without pickled herring? I offer you an unusual recipe for herring marinated in a spicy mustard sauce with dill. Herring turns out to be much tastier than ordinary salted fish, although it is prepared simply.
herring, salt, water, vinegar, mustard, apple cider vinegar, sunflower oil, sugar, ground black pepper, dill
Mackerel on the grill turns out very tasty in a marinade of lemon juice with olive oil and aromatic herbs.
A simple but very tasty salad with salted herring, potatoes, peas and pickled onions is a welcome guest on any table. Thanks to a thoughtful combination of products, the salad turns out to be very filling, so it can easily replace a second course during lunch.
fresh herring, potatoes, onions, canned green peas, dill, sunflower oil, ground black pepper, vinegar, salt, sugar
Despite the unusual combination of ingredients, fried silver carp according to this recipe turns out tastier than usual. Cooking is as easy as shelling pears, you just need to marinate pieces of silver carp in lemon juice with the addition of zest and mint leaves in the morning, and by evening the fish can be breaded and fried in a frying pan.
silver carp, fresh mint, lemon, vegetable oil, eggs, salt, flour
Carp in tomato marinade, stuffed with herbs, onions, peppers, tomatoes and lemon, grilled or grilled, is a very tasty dish for a picnic. Carp combined with vegetables and lemon turns out very juicy.
carp, tomatoes, bell pepper, onion, lemon, dill, parsley, tomato paste, vegetable oil, salt, ground black pepper
Tilapia fillet baked in the oven with vermicelli and cheese is an original dish for lunch. It would seem like a strange combination, fish and pasta, but it turns out very tasty, unexpected and unusual. Worth a try for everyone!
Introduction
The Russian people have always been distinguished by the abundance of fish dishes served. The menu of Russian National Cuisine restaurants will not leave even the most demanding gourmet indifferent, because they revive ancient recipes and use them to prepare dishes that served as decoration for royal tables.
It’s not for nothing that in the past, every Thursday was a fish day in catering establishments. And although fish, unlike meat, has never been considered an energy food due to its low calorie content, its main value is in easily digestible protein.
In addition, fish is a real storehouse of various minerals, which, together with vitamins, ensure the normal functioning of the entire body.
The high nutritional value and taste of fish have determined its great importance in our diet. Fish dishes are widely used in the everyday diet, in children's and dietary nutrition.
Fish goes well with complex hot types of culinary dishes; it can be eaten hot, and goes well with various side dishes.
A huge range of fish dishes can satisfy the tastes of the most sophisticated gourmets.
The purpose of this course work is to analyze the technology for preparing complex hot fish dishes specializing in restaurants of Russian national cuisine.
1. Characteristics of the selected assortment of complex hot fish dishes
.1 General culinary characteristics of complex hot fish dishes
Fish is a highly nutritious food product, not inferior to the best varieties of domestic animal meat. It contains the most important nutrients necessary for humans: a large amount of proteins, easily digestible fat, a lot of vitamins A and D, a significant amount of B complex vitamins, minerals and trace elements, especially potassium, phosphorus, iodine. By eating, for example, 100 grams of cod fillet, a person covers his body’s daily need for iodine.
The tenderness, softness of fish, the sharpness of taste and aromatic sensations, the abundance of seasonings and spices, spices, aromatic herbs, sauces all contribute to the preparation of a wide range of delicious fish dishes.
According to the method of heat treatment, fish is distinguished between poached, fried, stewed and baked.
1.2 Boiled fish
The fish is cooked whole carcasses, links and portioned pieces. In general, they cook pike perch, salmon, trout, pike, and nelma. To do this, the prepared carcass is tied with twine and placed on the grill of a fish pot, belly down. The grate is placed in a fish pot, filled with cold water, salted, onions and parsley roots are added and put on fire. When cooking trout and salmon, vinegar is added to help them retain their color.
Sturgeon fish is cooked in sections. The prepared links are folded over, the links are tied with twine and placed on the grate of the fish pot, skin side down. The boiled links are cut into portions, and before leaving they must be heated in fish broth.
Boiled potatoes or mashed potatoes are mainly used as a side dish for boiled fish. Additionally, salted or pickled cucumbers, fresh tomatoes, cabbage salad or green salad are served.
Dishes are sprinkled with chopped parsley, celery or dill. The sauce is served in a gravy boat or poured over the fish. The most commonly used sauces are: Hollandaise, Polish, tomato, Hollandaise sauce with lemon juice or capers, white sauce with capers, white crayfish.
Sturgeon fish is served with horseradish sauce with vinegar and hot tomato sauce. The name of a boiled fish dish includes the name of the fish and the sauce with which it is served. For example, boiled salmon, tomato sauce, boiled cod, Polish sauce, etc.
1.3 Poached fish
The fish is poached in a small amount of liquid, so the nutrients are better preserved and the dish turns out tastier and more nutritious.
For poaching, the same types of fish are used as for boiling. It is poached in whole carcasses, links and portioned pieces. Most often, fish fillets or whole links with skin, or portioned pieces with or without skin are used. The prepared fish is placed in a bowl in one row, skin side down, salted, peppercorns are added, water or broth is added, onions, parsley, and celery are added. To improve the taste, add dry white wine and a decoction of champignons.
The fish is poached on the stove under a lid or in an oven, covered with oiled paper or cellophane.
Vegetable salads, cucumbers, and tomatoes are also used as an additional side dish.
Poached fish is served with various sauces, the choice of which depends on its type. The most common sauces served with poached fish are steam sauce, white wine, brine sauce, tomato sauce, Russian sauce, and sailor sauce.
1.4 Steam fish
Most often, pike perch, pike, catfish, beluga, sturgeon, whitefish and some other types of fish are used to prepare this dish. The fish is cut into fillets with skin without bones or fillets without skin and bones and cut into portions. Place the chopped fish in one row in a saucepan, sprinkle with salt, add onions, parsley, champignons or champignon broth, dry white wine, broth and simmer.
Sturgeon fish links are cut into portions and simmered in broth with white wine without spices. The resulting broth is used to prepare the sauce.
The cooked fish is placed in an oval ram, sliced heated champignons or porcini mushrooms, crabs or crayfish necks are placed on it and poured with steam sauce. Place a side dish on the side and sprinkle with herbs.
1.5 Baked fish
The fish is baked raw, poached or fried. Cut it into portioned fillet pieces without rib bones, with or without skin. Small fish are baked whole. The fish is baked along with side dishes - fried, raw or boiled potatoes, buckwheat porridge. The frying pans are greased with oil, the sauce is added, prepared pieces of fish fillet without skin and bones are placed, a side dish is placed, poured with sauce, sprinkled with oil and baked in an oven at a temperature of 250 to 280 degrees until golden brown. Raw fish is baked with white sauce. When leaving, pour oil over the dish and sprinkle with parsley or dill.
1.6 Stewed fish
Before stewing, portioned pieces of fish are most often fried, but sometimes raw or salted fish are also stewed. Small fish are used whole.
The prepared fish is placed in a saucepan, poured with broth, various aromatic and spicy vegetables are added and everything is simmered over low heat under a closed lid until cooked.
1.7 Fried fish
All types of fish are used for frying. It is first cut into fillets with or without rib bones, with or without skin. Small fish are fried whole with the head, navaga, trout, crucian carp, herring, smelt and others, sturgeon in links and portioned pieces. To preserve the shape of the pieces of fish during frying, two or three cuts are made on its surface. The prepared fish is salted, sprinkled with pepper and breaded in flour and wheat breadcrumbs.
There are several ways to fry fish: with a small amount of fat in a frying pan, with a large amount of fat in deep fat.
Table 1 - Complex hot fish dishes
No. Name of the dish Appearance of the dish Assortment of raw materials 1 Boiled Pike perch Quality requirements. Appearance: should be well cooked, but not falling apart, retaining its shape. Consistency: soft, slight separation of fish pulp is allowed. Color: cut fish are white or light gray. Taste and smell: characteristic of approved fish. - Pike perch - carrots - parsley - onions - bay leaf - black peppercorns - salt2 Carp poached with tomato sauce Quality requirements. Appearance: Should be boneless and skinless, neatly coated with sauce. The fish is decorated with a side dish. Fish that retains its shape. Consistency: soft, juicy. Color: from white to gray. Taste: poached fish. Taste and smell: characteristic of admitted fish. Color: from white to light blue. - carp - onion - parsley - mushroom decoction - celery - bay leaves - tomato sauce - garnish3 Stuffed carp Quality requirements Appearance: stuffed fish is released whole. The side dish is placed neatly, topped with butter. Taste and smell: characteristic of fish with onion flavor. Cut color: light grey. Consistency: soft, juicy - carp - White bread - Onions - Eggs - Ground black pepper - Salt 4 Fried smelt Quality requirements. Appearance: solid piece shape, evenly fried. Taste and smell: specific, characteristic of this type of fish. Smell of fish and fat. Color: golden crust on the surface. Consistency: soft, juicy. - Smelt - vegetable oil - broccoli - ground black pepper - salt 5 Cod stewed in milk with wine Quality requirements. Appearance: stewed pieces of fish placed on a plate, in milk, with wine Consistency: soft cod, slight separation of the pulp is allowed Color: cut fish fillet is white or light gray, Taste: fish Smell: products included in the dish - cod - Vegetable oil - dried chili pepper; - garlic - milk - dry white wine - mascarpone - chopped herbs - basil - salt - ground black pepper 6 6 Pollock, baked Quality requirements. Appearance: the surface is covered with an evenly toasted crust, without cracks. Consistency: soft, juicy; crispy crust Color: surface - light brown when cut, gray Taste and smell: characteristic of the products included in the recipe. Consistency: soft, juicy. - pollock - potatoes - onions - carrots - tomatoes - steppe cheese - salt - ground pepper - mayonnaise - sunflower oil
2. Range and characteristics of raw materials
The chemical composition of fish is not constant and depends on the type of fish, age, sex, habitat, time of fishing and other factors. The content of basic substances in fish meat is in percentage: water from 52 to 83, proteins from 12 to 23, fats from 0.2 to 3.3, minerals from 0.5 to 3. The composition of fish also includes vitamins A, group B , RR, D, E.
Fish meat proteins are mostly complete. These include simple proteins globulins and albumins and complex nucleoproteins, phosphoproteins and glucoproteins). They contain all the essential amino acids, which are easily digestible and are of great importance in the functioning of the body. Connective tissue also contains the defective protein collagen. When cooked, collagen turns into glutin, forming jelly. When cooking fish, extractive nitrogenous substances are easily extracted by water and give the broth a specific taste and smell that stimulate appetite and promote better absorption of food.
Fish oil contains many unsaturated fatty acids, including linoleic and arachidonic acids, which are of great biological importance for the human body. Fish oil is easily digestible and is a source of fatty acids and vitamins A, D, E, and K that are not synthesized in the body.
Depending on the fat content, fish are divided into lean (at least 2 percent), medium fat (2 to 8 percent), fat (5 to 15 percent), and extra fat (15 percent).
Of the mineral substances in fish meat, calcium, phosphorus, potassium, sodium, magnesium, sulfur, and chlorine predominate. There is also iron, copper, cobalt, manganese, iodine, bromine, fluorine, etc. Marine fish contains more minerals than freshwater fish.
One of the most valuable root vegetables. They contain a lot of easily digestible sugars, provitamin A-carotene and minerals. They must be fresh, unfaded, without diseases, mechanical damage, not ugly in shape, with the length of the remaining petioles no more than 2 cm. Carrots are divided into two commercial grades: selected and ordinary.
Onion vegetables
Onion vegetables contain, in percentage, no more than: sugar up to 9, proteins up to 3, minerals up to 1.2, vitamins C, B. The presence of essential oils and glycosides gives onion vegetables a sharp taste and aroma that stimulates appetite and promotes better digestion and food absorption. They also contain phytoncides that kill microbes.
Alliums include onions, green onions, types of onions, and garlic. Store greens for no more than 2 days.
Sugar consists of pure sucrose, which is a valuable food product and raw material for the confectionery industry. Consists of individual crystals. The taste of sugar should be sweet without any foreign odors or tastes. The consistency is free-flowing without lumps, the color is white with a shine, the solution in water is transparent.
Sugar is packaged in paper or plastic bags.
Store sugar in dry, ventilated areas without sudden temperature fluctuations, at temperatures from 0 to 30 degrees, relative humidity not higher than one percent.
Salt
It is a crystalline substance containing up to 99 percent sodium chloride. Salt can be rock salt, evaporated salt, self-salt, or cage salt.
According to the processing method, the salt is finely crystalline and ground. Also iodized per 1 ton of salt is 25 g of potassium iodide. In terms of quality, table salt is produced in the following grades - extra, premium, 1st and 2nd grade.
Store salt in dry rooms at a relative humidity of no more than 75 percent; iodized salt must be stored for no more than 6 months in dark rooms. Salt is supplied to the POP packaged and weighed.
Butter
Butter contains in percentage: fat from 52 to 82.5, protein from 0.6 to 5.1, lactose from 0.6 to 1.8, ash from 0.3 to 1.3, water from 15 7 to 32 ,6, vitamins A, D E, group B. The energy value of 100 g of unsalted butter is 748 kcal, or 3130 kJ.
Butter is obtained by churning cream or converting high-fat cream. B Appendix A Table 2 Separation of raw materials
Appendix A, Table 2 of the division of raw materials, lists the main and auxiliary raw materials for the preparation of fish main courses. However, it is not possible to list all raw materials. Only the elements most often found in the recipes I have chosen are described. In addition, some raw materials marked in the table as main ones can be used in other recipes and as auxiliary ones. Therefore, we can assume that the only raw material that appears in each recipe is fish.
2.1 Characteristics of the main raw materials according to regulatory and technical documentation
The quality of finished products largely depends on the raw materials entering production. It must meet the requirements established by GOSTs and technical specifications.
The main raw material is an integral part of the raw material that significantly influences the formation of the commodity characteristics of the finished product at the production stage. The main raw materials, along with the production technology, largely determine the assortment group of finished products. Table 2 - Characteristics of the main raw materials
No. Name of raw materials No. GOST Chemical composition, % Energy value, Kcal Commodity characteristics Proteins Fats Carbohydrates 1 Fish Pike perch, smelt, carp 814-96 18.41.1-84 Fish of the perch family have two dorsal fins, the first of which is spiny, the second is soft. The greatest commercial importance are pike perch, perch, ruff, and bersh. They are used for cooking and canning. The meat of fish of this family is white, tender, without small bones, but skinny; all fish have a lateral line. Cod Family of cod. This family includes cod, pollock, blue whiting, navaga, pollock, and hake. In all cod fish, the pelvic fins are located in front of or below the pectoral fins. The fish have three dorsal and two anal fins. The burbot has two dorsal and one anal fin. The body is covered with small scales. All cod are marine; fish, except burbot, which lives in fresh water. Their meat is white, low-boned, tasty, with a specific sea smell, skinny, but the liver contains up to 70 percent fat. Cod are used for the preparation of fish fillets, canned food, smoked and dried fish products, and delicacy canned liver products. 2 Butter R 529710.582.50.8748 Cow butter is a concentrated fatty milk product with good digestibility and high taste. The composition of cow butter includes milk fat, water, a certain amount of protein and mineral substances, milk sugar, vitamins A, D, E, K, group B; table salt, fillers sugar, honey, cocoa, etc. can also be added. Cow butter contains from 50 to 98 percent fat. Its digestibility is from 95 to 98 percent, the melting point is from 28 to 35 degrees. The calorie content of 100 g of oil ranges from 500 to 775 kcal. According to physiological standards, each person should consume 15 g of cow butter per day, not counting other fats. 3 White asparagus R 546991.9-6.888 Asparagus. Young juicy underground shoots, 18 to 20 cm long, are used for food. Young asparagus shoots have a sweetish, delicate taste and smell, and are white-pink in color. Shoots that appear above the ground are unsuitable for food, as they turn green and become bitter from sunlight. Asparagus is harvested in early spring and used as a side dish and canned. Asparagus is valued for its high taste. It ripens earlier than other vegetables and is a source of vitamin C.4 Tomato puree 3343-893.6-11.881 Tomato puree is a product of heat treatment of tomatoes. During its production (manufacturing), ripe tomatoes (tomatoes) are peeled from seeds and skin and boiled. During the cooking process, the moisture contained in tomatoes evaporates and the concentration of dry matter increases. Logically, the higher the proportion of dry matter in tomato paste, the more tomatoes were used in its production and the better it is. Normally, no additional ingredients are added to the paste, because... Everything you need is already contained in tomato fruits, including some sugars and salts. Content: B-carotene - 1.8. Vitamin B1 - 0.05, vitamin PP - 0.6, vitamin C - 26.0.5 Fresh champignon mushrooms 28649-90<#"justify">4.31.00.127 Mushrooms belong to lower spore plants; they do not contain chlorophyll, cannot absorb carbon dioxide from the air and feed on ready-made organic substances found in the soil, humus. The caps and stems of edible mushrooms are eaten. The nutritional value of the cap is higher than the legs. Edible mushrooms contain a percentage of nitrogenous substances from 1.5 to 7; fat up to 0.9; carbohydrates to I; minerals up to I; vitamins A, group B, C, D, PP. Mushrooms are valued for their high content of extractive and aromatic substances, which give them a good taste and facilitate the absorption of food. 6 Pasteurized milk 3.5% fat 13277-792.793.54.6961 Natural cow's milk is the secretion of the animal's mammary gland and is a homogeneous white liquid with a creamy tint, with a pleasant specific sweetish taste. Milk is a source of minerals (0.7% on average), especially calcium and phosphorus. Milk contains almost all trace elements - cobalt, copper, zinc, bromine, iodine, manganese, fluorine, sulfur, etc. Minerals contribute to proper metabolism, the formation of hormones, vitamins, and enzymes. There are about 30 vitamins in milk: A, B, B2, B3, B9, B|2, C, D, H, PP, etc. There is a lot of water in milk, so its calorie content is low - 600-700 kcal per 1 liter.
Table 3 - Characteristics of auxiliary raw materials
No. Name of raw materials No. GOST Chemical composition, % Energy value, kcal Commodity characteristics Proteins Fats Carbohydrates 1 Premium grade wheat flour 26574-8510.31.168.9334 Wheat flour. Wheat flour is produced for retail trade, confectionery and baking industries. Premium flour is made from soft vitreous and semi-vitreous wheat. The flour is soft to the touch, the color is white or white with a creamy tint; flour yield from 10 to 15 percent; 40 percent ash content up to 0.55 percent; wet gluten content up to 28 percent. Used for sale.2 Chicken eggs27583-8812,711,50,7157The egg consists of 12 percent shell, 56 percent white and 32 percent yolk. The shell protects the contents of the egg from external influences and moisture evaporation. The egg white consists of an outer and inner liquid and middle dense layer, as well as grains, the densest part of the protein, thanks to which the yolk is located in the center of the egg. The amount of dense protein is an indicator of the freshness of the eggs. When whipped, the protein forms a thick, fluffy foam. The yolk is enclosed in the yolk membrane and is located in the center of the egg.3 Onions, onion vegetablesOnions. Onions and green feathers are used for food. The bulb consists of a bottom, from which roots extend downward, and fleshy scales extend upward. When the onion ripens, the top two or three scales dry out, forming a shirt that protects the fleshy scales from drying out and being damaged by microorganisms. The upper narrowed part of the bulb is called the neck. According to the shape of the bulbs, the onion can be flat, round, flat-round; By color they distinguish between white, yellow, purple; According to taste, onions are divided into hot, semi-sharp and sweet varieties. 4 Cooking fat 28414-89-99.7-897 Cooking fats are an anhydrous mixture of various animal and vegetable fats. Hydrogenated vegetable oils, rendered animal fats and whale oil are used as raw materials for their production. The fat mixture is prepared according to the approved recipe. Various components are added to cooking fats depending on the melting point of the mixture, which should be between 30 and 40 degrees. The prepared fat mixture is heated, stirred to ensure uniform distribution of the introduced components and quickly cooled. Cooking fats are substitutes for rendered animal fats. The color of cooking fats should be from white to light yellow. The taste and smell must correspond to the name of the fat. The consistency is solid and homogeneous. When melted, cooking fats should be transparent. Cooking fats contain no less than 99.7 percent fat and no more than 0.3 percent moisture. Their melting point is from 18 to 36 ° C, depending on the type. 5 Dry white wine R 52523-20060.2-0.2272 Grape wines are produced by complete or partial fermentation of grape juice with or without pulp. The alcohol content of grape wines ranges from 9 to 20 percent. Grape wines have a natural chemical composition and have dietary and medicinal properties. Wines contain sugars, mainly glucose and fructose, organic acids, vitamins C, B, PP and P, minerals, tannins, coloring and aromatic substances. White wines are produced mainly from white grape varieties by fermenting grape must without skins and seeds. Dry table natural wines contain alcohol from 9 to 14 percent revolutions. and sugars up to 3 percent. Assortment: Riesling, Aligote, Razdorskoe white, Fetyaska, Rkatsiteli, etc.6 Refined vegetable oil 1129-93-99.9-899Sunflower oil is produced by pressing or extracting sunflower seeds. Depending on the organoleptic and physico-chemical indicators, it is divided into the following commercial grades and brands: unrefined oil - premium grade I and grade II; hydrated oil - premium, I and II grades; 2.2 Conditions and periods of storage of raw materials
Chilled and frozen fish
Chilled fish.
Store chilled fish at temperatures from 1 to 5 degrees and relative humidity from 95 to 98 percent. The shelf life of large fish is from 10 to 12 days, small fish from 7 to 9 days. In stores, the shelf life of chilled fish should not exceed 1 to 2 days.
Frozen fish.
Frozen fish is packaged in wooden or cardboard boxes with a capacity of up to 40 kg. Wooden boxes are lined with wrapping paper. The fish are laid in rows, and the blocks are covered with thick paper. Packing in baskets with a capacity of up to 60 kg, wicker boxes up to 30 kg and dry barrels is also allowed. Larger fish are packed in bales, which are wrapped in matting or cotton cloth and tied.
In stores, frozen fish is stored in the container in which it came from the supplier: in the absence of cold for up to 1 day, at a temperature of about 0 degrees for up to 3 days, at a temperature of up to 5 degrees for up to 14 days.
Vegetable oil
Vegetable oils are packaged in boxes. They are produced packaged and bulk.
Refined deodorized oils for retail are produced only in packaged form, in glass bottles with a capacity of 500, 400, 250 g, as well as in bottles made of colored polymer materials from 400 g or more. Oil bottles must be hermetically sealed.
Bottles of oil are placed in wooden nesting boxes or in containers made of polymer materials. It is allowed to pack bottles made of polymer materials in cardboard boxes, and for local transportation in metal open boxes. The boxes are also marked accordingly.
Store bottled vegetable oil in dark rooms at a temperature not exceeding 18 degrees and a relative air humidity of 85 percent for no more than 4 months.
Onion vegetables
Onions and garlic are packaged weighing up to 5 kg or any weight in mesh, polymer bags or bags made of transparent film. Store in dry rooms at temperatures from 0 to 10 degrees and relative humidity from 75 to 80 degrees.
Butter
At a temperature no higher than minus 3 degrees and a relative air humidity of no more than 80 percent, butter is stored from the day of packaging: 10 days in parchment; 20 days in foil; 15 days in cups and boxes made of polymer materials; 90 days in metal cans.
The shelf life of Vologda oil should be no more than 30 days. After the specified time, it is sold as unsalted sweet butter of the appropriate grade. Ghee at a temperature of 0 to 3 degrees is stored for 3 months if packaged in glass jars, and 12 months in metal jars.
When storing oil, it is necessary to protect it from light and ensure air circulation.
Dry white wine
Store wines in darkened rooms in a horizontal position at a temperature of 8 to 16 degrees. Semi-sweet wines should be stored at a temperature of 2 to 8° degrees. The relative humidity of the room should be between 70 and 75 percent for bottled wine. Wines should not be frozen and stored at temperatures below minus 6 degrees.
The guaranteed shelf life of wines supplied to the domestic market, depending on the type, ranges from 3 to 5 months; sparkling up to 6 months; cognac up to 24 months from the date of release.
Products in which no turbidity or sediment has appeared after the expiration of the warranty period are suitable for further storage and sale.
Fresh mushrooms
Fresh mushrooms must be clean, unbruised, worm-free, without soil and sand. They cannot be stored fresh for a long time, and therefore, after sorting, they are immediately processed, dried, salted and pickled.
Cooking fats
Cooking fats are packaged in plywood or cardboard boxes weighing up to 30 kg, as well as in wooden barrels and plywood drums. They are produced in small packaging in bags made of greaseproof polymer films or in the form of bars wrapped in parchment, from 200 to 500 g, as well as in cans of 0.5 and 1 kg.
Cooking fats are stored at temperatures from 4 to 6 degrees for up to 12 months, from 1 to 4 degrees for up to 6 months, from 5 to 10 degrees for up to 3 months, from 11 to 18°C for up to 1 month. Relative humidity should be 80 percent
Chicken eggs
Eggs are packed in corrugated cardboard or polymer boxes with a capacity of 360 pieces using tuberous gaskets. Eggs can be sold packaged in cardboard or polymer boxes from 6 to 12 pieces. Dietary and table eggs are packaged separately by category.
Eggs are stored at a temperature not lower than 0 degrees and not higher than 20 degrees with a relative humidity of 85 to 88 percent: dietary eggs can be no more than 7 days, table eggs from 8 to 25 days, washed eggs can be no more than 12 days.
Wheat flour premium
Store flour at temperatures up to 18 degrees and relative humidity 60 percent for 6 months. At low temperatures down to 0 degrees, the shelf life of flour is extended to 2 years.
Pasteurized milk
Cow's milk should be stored at a temperature of up to 8 degrees and no more than 36 hours from the end of the technological process. Sterilized milk is stored at a temperature from 0 to 10 degrees for up to 6 months, at a temperature from 0 to 20 degrees should be no more than 4 months.
2.3 Morphological structure of raw materials
Rice. 4 - Structure of fish muscles
According to the morphological structure, striated, smooth and mixed muscle tissues are distinguished. Smooth muscle tissue is the muscles of the gastrointestinal tract, blood vessels and others. Mixed muscle tissue is the muscles of the heart.
Striated muscle tissue is represented by three muscle groups: muscles of the head, fins and torso. The most developed muscles of the fish are the trunk muscles, which consist of four groups - two dorsal and two abdominal, separated lengthwise by connective tissue partitions. They are divided transversely into a number of sections - myomeres, separated from each other by thin partitions - septa.
Rice. 5 - Cheese structure: 1- macrograins; 2 - micrograins; 3 - interlayers; 4 - microvoids
Rice. 6 - Structure of a plant cell: 1- cell wall; 2- cytoplasm; 3 -vacuole; 4-core; 5-chloroplasts; 6-cell membrane
<#"justify">3. Technological process for preparing COMPLEX hot fish dishes
.1 Technological processes for primary processing of raw materials
The main goal of primary processing of raw materials is to obtain semi-finished products from products, which then undergo further, mainly thermal, processing. Semi-finished products are, for example, peeled potatoes, cut fish, and so on.
As a rule, primary processing takes place in a fish procurement workshop.
Fish processing
Fish comes to restaurants live, chilled, frozen, or in the form of frozen fillets produced by industry.
The technological process of fish processing consists of the following operations: thawing frozen fish, cleaning, gutting, cutting and preparing semi-finished products. (Appendix B Fig. 2 technological scheme for processing fish)
Scaly fish are cleaned of scales manually or with mechanical scrapers. Scaleless fish with a bony skeleton, burbot, eel, and large catfish, are skinned. Then, depending on the size of the fish and the type of further use, it is gutted and cut in various ways.
The belly of a small fish is cut open, the entrails and gills are removed, but the head is left behind. For heat treatment, it comes as a whole carcass; large fish are used as a whole carcass only for preparing banquet dishes.
After gutting, medium and large fish are plastered and the fillets are cut from the vertebral bone. As a result of plating, fillets with skin and bones, fillets with skin and rib bones, fillets with skin without bones, fillets without skin and bones are obtained. When cutting into fillets without skin and bones, the fish is gutted and washed, without removing scales, a clean fillet. Then the fillet is washed, cut into portions or semi-finished products are prepared from it.
Sometimes fish weighing from 1 to 1.5 kg are used unlined. In this case, the head is separated along with the entrails attached to it, the fish is gutted without cutting the abdomen, washed and cut into portioned pieces called round pieces.
To prepare stuffed fish by eye, pike perch or pike, gut the fish in portions without cutting the belly, cut into round pieces about 5 cm thick and carefully, so as not to damage, cut out the flesh on both sides of the spine, which is then used to prepare minced meat. This stuffing is used to fill the holes of the rounds.
Pike and pike perch are also stuffed whole. In this case, the skin of the pike is removed with a stocking, the insides are removed and the flesh is separated from the bones. Minced meat is prepared from the pulp, the skin is filled with it, the head with the gills removed is attached, and the whole thing is wrapped in cellophane. In pike perch, longitudinal cuts are made on the back, the rib bones are cut on both sides of the spine and it is removed. Then the flesh is cut out, leaving it on the skin in a layer of up to 0.5 cm. The carcass is filled with minced meat prepared from the pulp, wrapped in cellophane and tied with twine.
Fish with a cartilaginous skeleton are cut as follows. After thawing, the sturgeon's dorsal bugs are cut off, the head with pectoral fins is cut off, the dorsal fin is cut off, and the vizig is removed. As a rule, all sturgeon, with the exception of sterlet, are supplied to public catering establishments gutted. Therefore, after removing the vizigi, they immediately begin layering.
Waste from primary fish processing:
fish used whole from 14 to 20 percent, with the head removed up to 15 percent,
fish used unlayered from 17 to 45 percent,
filleted fish with skin and rib bones from 27 to 50 percent,
filleted fish with skin without rib bones from 40 to 52 percent,
fish fillet without skin and rib bones, clean fillet from 50 to 58 percent.
Storage of semi-finished products
Fish and semi-finished products from it are perishable products, as they contain a lot of water. Prepared fish carcasses for cutting portioned semi-finished products, as well as sturgeon fish links, after cooling, are stored at a temperature of 0 to 4 degrees for no more than 24 hours.
Semi-finished products should be cut no earlier than 2 hours before cooking.
Mushroom processing
The most common types of mushrooms: porcini, boletus, boletus, boletus, saffron milk caps, milk mushrooms. Champignons, which many restaurants source from greenhouses, are especially widely used. Catering establishments supply mushrooms fresh, dried, salted and pickled.
Fresh mushrooms are sorted by type and size: large, medium and small. Then the lower part of the leg is cleared of soil. Some mushrooms, champignons, etc. have their skins removed from their caps. After this, the mushrooms are immersed in cold water for 30 minutes, and then washed, changing the water 3 to 4 times. To protect the champignons from darkening, after cleaning, place them in water acidified with citric acid.
The caps of large mushrooms are finely chopped for minced meat; chopped for soups; Whole medium-sized and small mushrooms are used to prepare side dishes. Dried mushrooms are sorted, washed and soaked in cold water. Salted and pickled mushrooms are removed from the brine, washed and sorted. Large mushrooms are cut into slices or slices. Waste up to 24 percent
Processing onion vegetables.
The bottom and neck of the onion are cut off and dry scales are removed. Wash the onions only before heat treatment. The main forms of cutting onions: half rings for dressing soups, except naval borscht and soups with cereals, solyanka, beef stroganoff, onion sauce, cubes for daily cabbage soup, soups with cereals, minced meat, onion sauce with gherkins, wedges for stews, rings as side dish raw, for deep-frying. The root, yellowed and rotten leaves of the leek are removed, then the greens are cut off. The remaining part is cut lengthwise and washed. Leeks are sorted and cut into strips. The white part is cut into strips or slices.
Garlic is peeled in the same way as onions, the heads are divided into cloves and the shell is removed from them.
Table 4 - Form of cutting vegetables
Slice shapeApproximate dimensions, cmMethod of heat treatmentCulinary useStrawsLength from 4.0 to 5.0 Cross section from 0.2 to 0.3; from 0.2 to 0.3 Sautéing For complex hot fish dishes Cubes With ribs from 0.2 to 0.4 Sautéing For complex hot fish dishes Slices Varying length, height up to 3.5 Sautéing For stewed complex hot fish dishes
Potato processing
Potato processing is carried out as follows: potatoes are sorted, washed and peeled in potato peelers. Young potatoes are peeled while being washed in baths or in potato peelers without abrasive lining. The prepared potatoes are cut into pieces of various sizes and shapes. The most common forms of cutting are slices, circles, sticks, cubes, and straws. Potatoes must be cut immediately before cooking, as they darken when stored in air. Waste from 20 to 40 percent depending on the season.
Processing Asparagus
The asparagus is sorted, peeled so as not to break the heads, washed in cold water and tied into bunches. The stems in each bunch should be the same thickness and length. To do this, the protruding lower ends of the stems are cut off. Waste up to 27 percent.
Storage of semi-finished vegetable products
Peeled and chopped vegetables cannot be stored for long periods of time. In order for them to retain their taste and color, they must be immediately sent for heat treatment. The maximum shelf life of peeled vegetables is from 2 to 3 hours at a temperature of 12 degrees.
Peeled carrots and parsley are stored on baking sheets or in trays covered with a damp cloth. Raw peeled potatoes are stored in water to prevent them from darkening. Potatoes treated with sulfated sodium bisulfate can be stored in air at a temperature of 15 to 16 degrees for up to 24 hours, from 5 to 6 degrees for up to 48 hours. Parsley, celery, leeks, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated areas. Prepared asparagus is stored in water acidified with citric acid.
.2 Technological processes of heat treatment of the resulting semi-finished products
Table 5 - Heat treatment of semi-finished products
Type of heat treatment List of semi-finished products Culinary purpose Basic Cooking Basic method Boiled fish Until ready, boiled fish Poaching Fish without bones Until ready, fish poached with white wine sauce Stuffed fish Until ready, stuffed pike perch Carrots and parsley cubes For sauce Frying In a frying pan Until ready Combined Stew Fish in milk with wine Until cooked fish stewed in milk and wine Baking Fish + egg Until ready, baked fish with egg
Technology for preparing boiled pike perch
Fish, filleted with skin and rib bones, is cut into portions. Two or three cuts are made on the surface of the skin of each piece so that the pieces of fish do not become deformed during cooking. Then they are placed in one row in a bowl, skin side up, filled with hot water, the level of which should be from 3 to 5 cm above the surface of the fish, onions, carrots, parsley, bay leaves, black peppercorns, and salt are added. When the liquid boils, remove the foam and cook the fish until tender without boiling at a temperature of 85 to 90 degrees for 5 to 7 minutes, counting from the moment the water boils. Store boiled fish in hot broth for no more than 30 to 40 minutes. Appendix G Calculated portion of boiled fish
Technology for preparing carp poached with tomato sauce
In a small amount of broth with the addition of cucumber brine, boil carrots, parsley, champignons, turnips, onions, peeled cucumbers, and capers. Vegetables are cut into cubes. Fish fillets are placed in a saucepan, poured with broth with roots, allowed to stand for a while, then simmered under a lid over low heat until cooked with the addition of tomato puree. Serve on a platter with vegetables and the resulting sauce. Grated horseradish and boiled potatoes are served separately. Appendix 3 Estimated portion of fish poached with tomato sauce.
Cooking technology Stuffed carp
Cut the meat from the backbone and grind in a meat grinder with soaked and squeezed bread, finely chopped and fried onions. Season the prepared minced meat with pepper, salt, add eggs, mix and refrigerate for 20 minutes. After the time has passed, place the minced meat into the skin of the carp, distribute throughout the carcass and place on a greased baking sheet. Grease the prepared stuffed carp with vegetable oil, cover with onion slices and place in an oven preheated to 180 degrees. Bake the stuffed fish for 30 minutes. When serving stuffed carp, cut into portions, decorate and serve. Appendix And Calculation Part Stuffed carp
Technology for preparing fried smelt
Let's remove the head of the fish, while simultaneously pulling out the insides. Some people find it more convenient to do this with their hands, but I still prefer a knife. Rinse the carcasses under cold water. Next, put flour with salt and fish in a bag, tie the bag and shake. This way the smelt is evenly coated in flour.
Then fry the fish in a frying pan heated with oil until golden brown on both sides. Appendix 3 Calculated portion of fried smelt.
Technology for preparing cod stewed in milk and wine
Heat the oil in a deep frying pan wide enough to accommodate all the fish fillets in a single layer. Rinse the cod under running water and dry, season with salt and pepper and place in a frying pan. Fry over medium heat on both sides until the fish flesh turns white and thickens, avoiding the appearance of a golden crust.
Add chopped garlic and dried peppers, fry for no more than 1 minute, just to allow the flavors of the seasonings to be extracted. Pour in the wine and milk, increase the heat and simmer for 5-8 minutes until the meat begins to fall off the bones. Remove the fish and place on a plate, remove the spices from the sauce with a slotted spoon, add mascarpone to the milk mixture, beat lightly with a whisk, add basil, pour over the cod and serve. Appendix K Calculation part Fish stewed in milk and wine.
Baked pollock preparation technology
Wash the potatoes, peel them and grate them on a coarse grater. To prevent the potatoes from darkening, place them in a cup of cold salted water and leave for 20-30 minutes. Peel the onion and cut into thin rings. Wash the carrots, peel and grate on a coarse grater. Cut the fish fillet into pieces, place in a baking dish greased with sunflower oil, add salt and pepper. Place chopped onion on the fish. Place grated carrots on the onion and brush with a little mayonnaise. Place the grated potatoes in a colander and let them dry a little. Place the potatoes on top of the carrots, add salt and coat with a little mayonnaise. Cut the tomatoes into rings and place them on the potatoes. Lubricate the layer of tomatoes well with mayonnaise and sprinkle with finely grated cheese. Place the pan in an oven preheated to 180°C for about 45-50 minutes. If the cheese browns earlier, cover the pan with a lid or foil and continue baking until the potatoes are ready. Appendix L Calculated portion of baked pollock fish.
3.3 Physico-chemical changes in food components during culinary processing of food products
Processes occurring during heat treatment of fish
When cooking fish, regardless of the method, the following are observed: changes in the nutritional value of the product associated with processes occurring with proteins, fats, minerals, and extractives; mass change; softening the product, as well as developing taste and aroma.
Changes in muscle proteins. As pieces of fish are heated, muscle proteins denature. It begins at a fairly low temperature of 30 to 35 degrees. In the range from 60 to 65 degrees, denaturation proceeds quickly until 80 degrees denatures 90 to 95 percent of the proteins.
Denaturation of proteins causes their coagulation, the gels of muscle fibers of myofibrils become denser. At the same time, hydration decreases and a significant part of the water is squeezed out along with minerals, extractives, and vitamins dissolved in it. As a result, the diameter of the fibers decreases, the nutritional value of the product and the weight of the semi-finished product decrease. The higher the heating temperature, the more intense the compaction of the fibers and the greater the loss of mass and soluble substances. Therefore, it is recommended to cook and simmer fish at a temperature of 80 to 90 degrees. When frying, the fish warms up in the center of the product only from 80 to 85 degrees, as a result of which the muscle fibers are compacted to a lesser extent.
When boiling and poaching, some of the soluble proteins pass into the broth before they denature. The amount is small and does not exceed 1 percent of the total content. Subsequently, these proteins also denature and coagulate, forming flakes and foam on the surface of the broth.
In addition to coagulation, hydrolytic processes partially occur during the heat treatment of fish.
Changes in connective tissue proteins.
Connective tissue consists mainly of the protein collagen. It is also part of the organic part of bones, skin, scales, gill covers, bone bugs of sturgeon fish, etc. When fish is heated, just as when meat is cooked, the collagen bundles of connective tissue swell in the presence of water. Further heating leads to the breaking of intermolecular bonds and a decrease in the length of the fibers by approximately 1/3 of their original length due to welding or shrinkage. As a result of denaturation, the volume of fish pieces is reduced, but less significantly than meat.
In the skin of fish, welding of collagen causes a greater reduction in linear dimensions and shrinkage of the skin than muscle tissue. This leads to deformation of the pieces, so before heat treatment, cuts are made on the skin of semi-finished products. Fish skin after heat treatment is relatively well digestible, since collagen after denaturation is more easily destroyed by proteolytic enzymes of the digestive tract.
With further heating, collagen fibers are destroyed, disintegrating into separate polypeptide chains, and collagen disaggregation. As a result, collagen is converted into soluble glutin gelatin. The transition of collagen to glutin is the main reason for the softening of fish and a decrease in the mechanical strength of its tissues. With excessively long heat treatment, all septal collagen is converted into glutin, the muscles disintegrate into myocomas, as a result, the quality of the finished products deteriorates.
Changing fats.
When cooking and poaching, the fat is rendered. The amount of such fat depends on the fat content of the fish and the nature of its distribution in tissues.
When frying semi-finished products from lean fish (pike perch, cod, and pike), the fat is absorbed, and when frying fatty fish (flounder, halibut, and herring), the fat is rendered. However, not only the fat content of the fish matters, but also the structural features of the adipose tissue. For example, sturgeon fish, despite their high fat content, lose little fat with all methods of heat treatment. This is explained by the fact that the fat in them forms deposits along the spine and between the myocomas, while it is located in cells of connective tissue.
When frying, some of the fat is sprayed and lost due to “burning”; some is absorbed by the breading when frying breaded products. With all methods of heat treatment of fish, the content of unsaturated fatty acids decreases and the content of saturated fatty acids increases.
Change in mass and content of soluble substances.
The change in the weight of semi-finished fish products depends, on the one hand, on the loss of moisture and soluble substances, and on the other, on the absorption of moisture by collagen. In addition, the change in mass is affected by the amount of fat released or absorbed, as well as the evaporation of moisture during poaching and frying of fish. During heat treatment, the weight loss of fish averages from 18 to 20 percent, which is half the loss of cattle meat. When boiling and frying fish, the weight loss is almost the same, ranging from 1 to 2 percent. All other things being equal, the weight of natural unbreaded fish pieces decreases more during frying than breaded ones. Frying fish in the field of infrared radiation in electric grills is accompanied by less weight loss of 4 to 5 percent. This is explained by the fact that a crust forms faster and the duration of heat treatment is reduced.
Mass losses during heat treatment of fish in a microwave oven microwave oven occupy an intermediate position between losses during cooking and frying.
When fried, products from the cutting lose only up to 15 percent of their weight. This is explained by two reasons. Firstly, in these products the structure of the connective tissue is disrupted and welding of collagen has less effect on the pressing out of moisture. Secondly, the moisture released by muscle proteins is retained in the pores of the crushed bread filler.
During cooking, 1.5 to 1.6 percent of the fish’s weight of soluble substances passes into the broth. When allowing in, the losses are somewhat less and range from 1.3 to 1.4 percent. Most of the extracted substances, up to 50 percent, are proteins that partially coagulate when heated, partially remaining in the broth, the rest is gluten, extractives, mineral elements, and fat. The composition of extractive substances includes amino acids, dipeptides carnosine, anserine, amines, nitrogen-free extractives, etc.
When frying, the loss of soluble substances is significantly less.
4. Presentation, design and serving of COMPLEX hot fish dishes
The quality of finished fish dishes is assessed according to the following indicators: compliance of the type of fish with the name of the dish, compliance with the type of processing accepted in the calculation, correctness of cutting the fish, correctness of cutting portions, condition of the breading (for fried dishes), degree of readiness, consistency, smell, taste, presentation of the dish .
Assessing the design of a dish should be approached in a differentiated manner. Thus, restaurants require that the fish be served on a platter, boiled potatoes be peeled, sauce served in a gravy boat, in addition to poached and baked dishes, additional side dishes: crabs, crayfish necks, shrimp. Regardless of the type of food establishment, general rules must be followed: the sides of the dishes are not covered with garnish and sauce; the main product and side dish are placed neatly; The dishes are heated, the temperature of the dish is not lower than 65 degrees. A side dish of fresh vegetables is served separately in a salad bowl to prevent the main product from getting cold.
To serve fish dishes, use the following dishes: for boiled fish, oval cupronickel dishes, for fried fish, cupronickel frying pans placed on small plates or oval metal dishes. Boiled fish is served in a lamb, the sauce for it, for example, for pike perch in Russian, separately in a metal sauce boat. When ordering fish dishes, pike perch in Russian, mirror carp and others, the table is served with fish knives and forks. The plates must also be warmed. It is advisable to place a plate for bones next to the pie plate.
Metal utensils
If the fish is prepared as a whole carcass from a live one, then it is also served whole, and on a utility table the waiter places it on plates if he has received the visitor’s permission.
Before release, boiled and poached fish should be stored on a steam table in broth at a temperature of 60 to 70 degrees for no more than 30 minutes. Fried fish on the stove or steam table should be no more than 2 to 3 hours, after which it is cooled to 6 to 8 degrees and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in the oven or on the stove in the main way, after which it is sold for up to 1 hour. Fried and baked fish dishes are prepared according to demand.
Preparing complex hot fish dishes
Hot fish dishes can be made not only tasty, but also beautiful with the help of simple decoration, created from properly processed and beautifully laid out elements.
The decoration elements themselves are created, as a rule, from fruits, vegetables, and seafood. The only food product that does not go well with seafood is meat, so it should not be used to decorate a fish table. Appendix B Fig. 1 decoration of dishes.
5. Sanitary and hygienic requirements for the technological process of preparing dishes
.1 Sanitary and hygienic requirements for the workplace, equipment and utensils
Requirements for inventory and tools.
Inventory includes devices that make the cook’s work easier: cutting boards, paddles, skimmers, screens, sieves, pastry bags, tips, special syringes, rolling pins, molds, recesses, combs, etc.
Cutting boards are made from a whole piece of hardwood: oak, beech, birch, maple with a smooth surface. It is allowed to make boards from synthetic materials approved by the State Sanitary and Epidemiological Supervision Authority. All boards must be marked in accordance with the product processed on them: OS - raw vegetables, OV - boiled vegetables, PC - raw fish, RV - boiled fish, RG - fish gastronomy, "Herring", X - bread and so on. During the work, they strictly monitor the correct use of boards according to the markings. After each operation, the boards are washed with hot water with detergents and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored on edge on a rack in special cassettes in the appropriate workshop.
All equipment is washed with hot water and detergents.
After use, sieves and gauze for straining the broth are thoroughly washed in hot water with the addition of detergents.
After washing with hot water, all metal instruments are disinfected by boiling in water or calcined in an oven.
Requirements for kitchen utensils and containers.
Kitchen utensils: pots, stove-top boilers with a volume of no more than 60 liters, stewpans, kettles, are made of stainless steel, aluminum and duralumin with a smooth surface. To avoid the transfer of odors to dishes, all boilers are assigned to certain workshops and labeled depending on the dishes being prepared. Baking trays are made of bare iron, and frying pans are made of cast iron. New forms, baking sheets, sheets must be calcined in ovens. Do not use molds, baking trays or sheets with carbon deposits for baking.
To wash kitchen utensils, bathtubs with two compartments are used. Dry and store kitchen utensils upside down on racks at a height of 0.5 to 0.7 meters from the floor. Kitchen utensils are not disinfected, as they are constantly subjected to heat treatment.
It is prohibited to use enamel cookware in restaurants, as it is fragile, especially cookware with damaged enamel. Aluminum and duralumin kitchen utensils can only be used for cooking and short-term storage of food.
Requirements for tableware.
For mechanized washing of dishes, universal dishwashers are used.
Plates, glasses, cutlery, cups, trays are washed in machines using detergents approved by the Ministry of Health of the Russian Federation.
Dishes in the dishwasher pass through processing zones:
Jet cleaning with cold water to remove small food residues for 10 seconds;
Washing with a detergent solution at temperatures up to 50 degrees for 70 seconds;
Rinsing with hot water at temperatures up to 60 degrees for 10 minutes;
Secondary rinse with hot water at 96 to 98 degrees for 10 seconds.
2Inventory marking
Marking - application of symbols
Cutting equipment is assigned to each workshop and has special markings. In its pure form, it is stored in workshops in special cassettes that prevent contact between cutting equipment for raw and finished products. Cutting boards and knives must be clearly marked in accordance with the product being processed on them: CP - raw fish, CO - raw vegetables, BP - boiled fish, BO - boiled vegetables, Greens, Salad, X - bread, RG - fish gastronomy.
Conclusion
In this course work, I examined the preparation of complex hot fish dishes, namely: baked fish, poached fish, fried fish. In addition, I reviewed the main raw materials needed to prepare these dishes. By the time the work was completed, I was convinced that the fish was indeed not only tasty, but also very healthy. However, when preparing fish dishes, you should always remember some details:
You should not use the meat of some fish: mackerel, tuna, saury when preparing dishes for children and adolescents, since the meat of these fish contains an increased amount of histidine, which turns into histamine during long-term storage, which is very harmful in large quantities;
when using fish with dark meat, it is better to prepare cutlet mass;
Fish should not be stored after defrosting;
the nutritional value of fish can be increased with side dishes and sauces; As a side dish, they usually use boiled or fried potatoes, which contain a lot of carbohydrates, which are not found in fish;
many sauces for fish dishes, containing a significant amount of fat, are served with skinny fish;
select sauces for fish dishes that have a pronounced aroma and taste of garlic, tomato, Russian, since fish has a specific smell; For the same reason, fish should be boiled with a lot of spices.
ensure that the fish retains its shape during cooking;
All these subtleties must be taken into account when preparing complex hot fish dishes to obtain optimal quality and taste that can surprise even the most sophisticated gourmet.
Literature
fish dish culinary processing
1.Bogushova V.I., Food preparation technology. - Rostov / D: Denisk, 2009 - 374 p. 2.N.I. Kovalev, M.N. Kutkina, V.A. Kravtsov “Technology of cooking”. M.: “Business literature, Omega - L.” 2010 .Radchenko L.A. "Organization of production at public catering establishments." Rostov n/d: publications. .Volskis R.S., Popova M.S., Podgorny M.I., Milerene E.Yu., Lebenka A.Yu., Nikolaeva T.S., Luksha R.K.. Biology and commercial significance of fish fish in Kaunas, Tsimlyansky, Sengileevsky and Tkibulsky reservoirs. - In the book: Rybets. Vilnius: Mokslas, 2009. 159-209 p. .Zdobnov A.I., Tsyganenko V.A., “Collection of recipes for dishes and culinary products.” - K.: “Ariy”, M.: IKTC “Lada”, 2009. - 680 p. .Korshunov N. V., “Organization of service in restaurants,” Textbook for secondary vocational and technical students. schools, - 2nd ed., revised. and additional - M.: “Higher School”, 2009. - 238 p. .Matyukhina Z.P. Commodity science of food products / Z.P. Matyukhina - M: Publishing Center Academy 2009. - 90 p. .Novozhenov Yu.M., Tityunnik A.I., “Culinary characteristics of dishes.” - Vladimir: “Light and food industry”, 2009. - 265 p. .Commodity research of food products Marina Burova - M.: PRIOR Publishing House, 2009. - 144 p. .GOST 50.763-85. Conditions and terms of storage, transportation and sale of products. .GOST 50.763-95. Culinary products sold to the public. General technical conditions. .GOST 26.669-85. Food and flavoring products. Sampling methods for microbiological analyses. .GOST 87.5621-89. Processed products of fruits and vegetables. Methods for determining fat. .GOST 15.1134-77. Food concentrates. Methods for determining the content of impurities and infestation with barn pests. .GOST 15.1139-77. Food concentrates. Methods for determining fat. .GOST 51.157-98. Original and grape wines. .GOST 26.313-84. Processed products of fruits and vegetables. Acceptance rules, sampling methods. .Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1078-01. .Hygienic requirements for shelf life and storage conditions of food products SanPiN 2.3.2.1324-03. 20.<#"justify">Appendix A
Separation of raw materials raw materials necessary for preparing complex fish dishes: main auxiliary - fish - cooking oil - potatoes - dry white wine - eggs - wheat flour - onion vegetables - vegetable oil Appendix B
Technological scheme of fish processing Appendix B
Preparing complex hot fish dishes Appendix D
Fish shop Appendix D
Equipment and dishes Appendix E
Vegetable shop Appendix G
Hot shop Appendix 3
Boiled pike perch Name of raw materialsGrossNetPike perch0.1390.122Carrot0.00 40.003Onion0.00 40.003Parsley0.00 30.002Weight of boiled fish-0.100Yield230 Appendix I
Poached carp with tomato sauce Name of raw materials Gross Netto Carp 0.2390.112 Onion 0.0050.004 Parsley 0.0050.004 Weight of poached fish - 0.100 Champignons 0.0280.021 broccoli - Garnish - 0.150 Sauce - 0.075 Yield 0.466 Tomato sauce Name of raw materials Gross Netto Basic white sauce-0.050 Eggs 0.0030.002 Margarine 0.0100.009 Citric acid 10.001 White wine 130.013 Yield 75 Name of raw materialsGrossNetWater0.0200.020Butter0.0100.010Wheat flour0.0100.010Onion0.0100.005Aaa Parsley0.0100.003Salt0.0020.002Yield50 Appendix K
Stuffed carp Name of raw materials Gross Netto Carp 0.1430.073 Wheat bread 0.0140.014 Water 0.0150.015 Onions 0.0360.030 Table margarine 0.0040.004 Eggs 0.0010.001 Garlic 0.0020.001 Weight of semi-finished product - 0.125 Weight at released fish - 0.100 Output 325 Appendix L
Fried smelt Name of raw materials Gross Netto Smelt 0.1350.119 Wheat flour 0.0060.006 Vegetable oil 0.0080.008 Output 133 Appendix M
Cod stewed in milk and wine Name of raw materials Gross Netto Cod 0.2390.122 milk 0.0370.037 Carrots 0.0450.036 Parsley 0.0080.006 Onions 0.0190.016 White wine 0.0200.020 Vegetable oil 0.0100.010 Vinegar 0.0050.005 C sugar0.0040.004 Cloves0.010.01 Cinnamon0.010.01 Bay leaf0 .010.01 Weight of stewed fish - 0.100 Weight of finished fish with stewed vegetables - 0.200 Yield - 350
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
25th page of the section
Traditional fish dishes
BOILED, FRIED, BAKED, STUFFED, STEWED FISH IN POTS
Since ancient times, one of the most important trades for the Slavs was fishing. Therefore, the everyday and festive table has always been distinguished by a rich assortment of fish dishes. And on the Annunciation, the Presentation of the Mother of God into the temple and other holidays that occurred during fasting, when it was forbidden to eat meat and dairy foods, fish dishes occupied a central place on the table.
Sterlet fish soup, hodgepodge with sturgeon, beluga in brine, white fish and sturgeon balyks, burbot livers, salmon, fish pies, kulebyaki with fish are the favorite dishes of the Russian merchants.
And on the modern holiday table, dishes prepared from various varieties and types of fish and in various ways (stuffed, boiled in water, steamed, fried, baked) enjoy constant success.
In Russian cuisine, there are five types of fish main courses:
- boiled fish (in the old days it was called boiled fish), boiled (or rather poached) in water whole or in large pieces;
- steamed fish (steamed in the old-fashioned way), boiled for a couple, usually whole;
- body fish, prepared in filleted form (boneless) and protected by some kind of shell - flour, egg;
- fried fish, usually prepared whole (small fish) using flour coating and sour cream (in fact, such frying is close to baking).
- stewed fish, prepared by simmering for a long time in the oven in a sour cream medium.
NOTE:
*
- recipes marked with an asterisk can be prepared on fasting days.
Ingredients:
0.8-1 kg of fish, 1 glass of white grape wine, vinegar to taste, 1 pc. carrots, parsley and celery, 1 onion, 1/2 cup raisins, 1/2 lemon, 2 bay leaves.
For the sauce: 2 tbsp. spoons of butter, 1.5 tbsp. spoons of flour, 1 teaspoon of sugar, 2 cups of broth, salt.
Salt the fish cut into portions and place in a cool place for 1 hour.
Then pour in grape wine, a little vinegar, add chopped roots, onions, washed raisins, lemon slices without grains and peel, bay leaf and pour in enough water to cover the fish.
Boil the fish until done.
To prepare the sauce, grind the butter with flour and sugar, dilute with fish broth, add salt and cook until the sauce thickens.
Place the hot fish with carrots and raisins on a plate and pour over the sauce.
Ingredients:
1 kg of fish, 4-5 onions, 3/4 glass of white wine, cilantro or parsley, salt.
Pour wine into boiling salted water, add finely chopped onions, add fish cut into portions and cook until tender.
When serving, sprinkle with finely chopped cilantro or parsley.
Ingredients:
600-700 g carp, 1/2 lemon, 1 carrot, 1/2 each parsley and celery root, 1 onion, 5 black peas and 3 allspice peas, 1 bay leaf, 2 boiled eggs, 2 tbsp. spoons of grated horseradish, 2 tbsp. spoons of chopped parsley, 50 g butter, salt.
Cut the fish into portions, sprinkle with lemon juice and leave for 15 minutes.
Chop the roots and onions, put them in a saucepan, pour 1 liter of salted water, add spices and bring to a boil.
Place the fish in boiling water and cook over low heat, place on a dish, sprinkle with grated horseradish, finely chopped eggs, parsley and drizzle with melted butter.
Ingredients:
600 g carp, 1/2 lemon, 1 carrot, 1/2 each parsley and celery root, 1 onion, 5 black peas and 3 allspice peas, 1 bay leaf, salt.
For coy: 3 tbsp. spoons of grated horseradish, 50 g butter, 1 tbsp. spoon of flour, 2 cups of sour cream, salt.
Boil the fish as in the previous recipe, place on a dish and pour sour cream sauce over it.
To prepare the sauce, add sour cream, horseradish, 1/2 cup of fish broth, flour, salt, bring to a boil with constant stirring and cook for 5 minutes, then add butter and remove from heat.
Ingredients:
0.8-1 kg of fish (cod, carp, flounder, etc.), 2 bay leaves, herbs, salt.
For the sauce: 8-10 fresh porcini mushrooms, 4 tomatoes, 2 onions, 2 tbsp. spoons of butter, 1 tbsp. spoon of flour, 2 cups of broth, salt.
Place the fish, cut into portions, into a saucepan, add hot water (3 cups), add salt and bay leaf, and boil until tender.
Cut the mushrooms into thin slices, salt, add 1.5 tbsp. spoons of butter and simmer over low heat in a container with a closed lid.
Scald fresh tomatoes with boiling water, peel and chop. Lightly fry finely chopped onions in oil and sprinkle with flour, then add tomatoes, mushrooms, stir, pour in the strained broth and bring to a boil.
Place the fish on a plate, pour over the sauce and sprinkle with chopped parsley or dill.
Ingredients:
750 g fish (cod, pike, burbot, etc.), 2 onions, 2 parsley roots, 25 g butter, 500 g sour cream, 250 g pickled mushrooms, spices, salt.
Divide the fish into boneless fillets and cut into portions.
Place them in a pan, grease the bottom with oil, and add enough fish broth made from fish waste to cover the pieces halfway.
Add white roots, onions, spices, salt to the broth and cook the fish over low heat until cooked.
Add sour cream to the broth from poaching the fish and reduce by half.
Finely chop the salted mushrooms, scald with boiling water, squeeze and place in sour cream and broth.
When serving, pour the resulting sauce over the fish, and serve boiled potatoes as a side dish.
Ingredients:
2 medium-sized cod, 0.5 cups wine vinegar or dry wine, 0.5 cups pitted prunes, 0.5 cups chopped green onions, 3 tbsp. spoons of chopped tarragon, pepper, salt.
For the sauce: 150 g of peeled walnuts, 4-5 cloves of garlic, water, salt, herbs.
Soak the prunes in warm water and remove the pits.
Remove the gills from the fish, remove the entrails and wash the carcasses. Rub the inside with salt and pepper and stuff with a mixture of green onions, tarragon and finely chopped prunes.
Pour wine vinegar or wine into the pan, add the fish and simmer over low heat until cooked (about 20-30 minutes).
To make the sauce, mince the walnuts and garlic twice, add boiled water, salt and grind until a homogeneous mass is formed (the consistency of kefir).
Place the finished fish on a dish, pour over the sauce and sprinkle with herbs.
Ingredients:
1 kg of fish, 1.5 glasses of light beer, 50 g of vegetable oil, 2 onions, 1-2 parsley roots, 2 carrots, 1 teaspoon of honey, spices, herbs, salt.
Fillet the fish, cut into portions, place in a greased pan, pour in beer, add chopped vegetables, honey diluted in water, salt, spices to taste. Bring to a boil and cook over low heat.
Place the finished fish on a dish, garnish with boiled vegetables and herbs.
Strain the broth in which the fish was cooked and serve in a gravy boat.
Ingredients:
1 kg of fish (pike, pike perch, cod, sea bass fillet, catfish, hake, etc.), 1 glass of fresh porcini mushrooms, 1 glass of white wine, 1 carrot, 1 parsley root, 4 pcs. leeks, 4 pickled cucumbers, 1 tbsp. spoon of tomato puree.
Boil finely chopped roots and onions, strain, add peeled and sliced cucumbers, blanched and sliced mushrooms, white wine, 0.5 cups of cucumber brine, tomato puree and boil.
Cut the prepared fish into portions, place in a pan, pour over the prepared sauce and cook until tender.
When serving, place the fish on a plate and pour over the sauce with roots.
Ingredients:
600-800 g fish (cod, pollock, haddock, etc.), carrots, 1/2 parsley root, 1 bay leaf, 5 allspice peas, 250 g green onions, 25 g each parsley and dill, 2-3 tbsp . spoons of ground crackers, 1-2 tbsp. spoons of butter, 0.5 cups of sour cream, 2 boiled eggs, ground pepper, salt.
Cut the fish into portions, add salt and pepper.
From the head (without gills) with the addition of spices, roots and salt, boil 1 cup of broth.
Finely chop the green onions, parsley and dill, add ground crackers and mix well.
Place half of the greens on the bottom of a greased saucepan, place the fish on top, cover it with the remaining greens, pour in the strained broth and add butter.
Cover the dish with a lid and cook the fish over low heat. At the end of cooking, add sour cream and bring to a boil.
Place the fish on a plate along with herbs and sprinkle with finely chopped eggs.
Serve the sauce in which the fish was cooked separately.
Ingredients:
800 g fish, 1/2 cup vegetable oil, salt.
For the dough: 50 g cheese, 2 eggs, 1 tbsp. spoons of vegetable oil, 2 tbsp. spoons of dry white wine, 2 tbsp. spoons of flour, 1/2 lemon, salt.
Beat eggs with wine, add grated cheese, vegetable oil, salt and flour (the dough should be thick, like for pancakes).
Clean the fish, remove the fins, rinse in cold water, add salt and cut into portions.
Dip each piece of fish into the dough and fry in vegetable oil.
Place the finished fish on plates and sprinkle with lemon juice.
Ingredients:
500 g fish fillet, vegetable oil.
For the dough: 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp. spoon of vegetable oil, salt.
For the marinade: 2 tbsp. tablespoons vinegar and sunflower oil, 1 teaspoon salt, 2 teaspoons sugar, ground black pepper.
Cut the fish fillet into oblong pieces, sprinkle with pepper, salt and sugar, pour in a mixture of vinegar and vegetable oil and place in a cold place for 30 minutes.
Prepare the dough: separate the whites from the yolks, add butter, salt, sifted flour and milk to the yolks; stir, let stand for a while, then add the beaten egg whites.
Heat the oil in a deep frying pan or saucepan (the amount should be 2-4 times the weight of the fish being fried at the same time). Dip the fish pieces into the dough using a fork and fry in oil until light brown.
Place the finished fish on a sieve or colander to drain excess fat.
Serve hot without a side dish or with mashed potatoes.
Ingredients:
500 g fish fillet, 2 tbsp. spoons of sour cream, 4 egg whites, 4 tbsp. spoons of ground crackers, vegetable oil, salt.
Lightly beat portioned pieces of fillet, sprinkle with salt, grease with sour cream and leave for 15-20 minutes.
Then bread them in breadcrumbs, dip them in beaten egg whites and fry them in plenty of oil.
Ingredients:
500 g fish fillet, salt. For the dough: 2 eggs, 2 tbsp. spoons of milk, 3-4 tbsp. spoons of flour, 1 tbsp. a spoonful of vegetable oil, salt; fat for frying.
For the sauce: 5 tbsp. spoons of ketchup, 1 apple, 2 tbsp. spoons of grated horseradish, 3 tbsp. spoons of red wine.
Prepare a thick dough from eggs, milk, flour, vegetable oil and salt.
Salt portioned pieces of fillet, dip in dough and fry in fat.
Serve with a sauce made from grated horseradish mixed with grated or finely chopped apple, ketchup and wine.
Ingredients:
1 kg of fish (carp, carp), 2 eggs, 4 tbsp. spoons of ground crackers, 3 tbsp. spoons of melted butter, 1 glass of sour cream, salt, herbs.
Cut the fish fillet into portions, add salt, keep in a cold place for 15 minutes, dry, soak in eggs and bread in breadcrumbs.
Heat a frying pan with melted butter, add the fish, fry on both sides, then pour in sour cream and boil for 2-3 minutes.
Place the fish on a plate and sprinkle with chopped herbs.
Ingredients:
1 kg of carp, 50 g of margarine, 2 onions, 3 cloves of garlic, 3 tbsp. spoons of flour, 1/2 cup dry white wine, 4 tbsp. spoons of vegetable oil, ground black pepper, salt.
Cut the fish into portions, salt and pepper, bread in flour and fry in vegetable oil.
Heat the margarine in a small saucepan, saute finely chopped onion and minced garlic with salt in it, pour in white wine and bring to a boil.
Place the fish on a plate and pour over the wine sauce.
Ingredients:
750 g halibut fillet, pepper, salt, juice of 1/2 lemon, 2 tbsp. tablespoons flour, 1 egg, 75 g peeled chopped almonds, 75 g butter.
Season the fillet pieces with salt, pepper and lemon juice.
After 15 minutes, roll in flour, then in a mixture of flour and beaten egg and breaded in crushed nuts.
Fry the fish in hot butter on each side.
Ingredients:
1 kg fish fillet (pollock, cod, perch), 4 eggs, 2 tbsp. spoons of mayonnaise, 2 onions, 1 bunch of dill, 1 cup of fried mushrooms, breadcrumbs, salt, pepper, seasonings, vegetable oil.
Cut the fish fillet into equal pieces, sprinkle with a mixture of salt and pepper and seasonings. Beat 2 eggs, moisten the fish slices, bread them in breadcrumbs and fry in vegetable oil.
Chop mushrooms and onions and fry.
Place the fish slices on a greased frying pan, at a distance of 1-1.5 cm from each other, and on them - 1-2 teaspoons of a mixture of mushrooms and onions.
Beat the remaining eggs with mayonnaise, add chopped herbs and mix. Carefully pour this mixture between the pieces of fish, cover the dish tightly with a lid and cook over low heat until cooked.
Ingredients:
500 g fish fillet (cod, haddock, pike perch), 3 cloves of garlic, 1 teaspoon of coriander, 0.5 cups of vegetable oil, juice of 1 lemon, pepper, salt.
Cut the fish fillet into portions, add salt and pepper, sprinkle with lemon juice and leave for 30 minutes. After marinating, fry the fillet in oil until cooked (5-7 minutes).
Coarsely chop the garlic and sauté until golden brown.
Place the finished fish on a dish, pour warm garlic sauce over it and sprinkle with crushed coriander.
Ingredients:
1 kg fillet of pollock, pike perch, cod or pike, 1 cup crushed nuts, 3 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sour cream, 1 clove of garlic, 2 eggs, salt, breadcrumbs, vegetable oil.
Cut the fillet into pieces, marinate in a mixture of mayonnaise, sour cream, salt and crushed garlic.
Then roll the pieces in crushed nuts, dip in beaten eggs and bread in breadcrumbs.
Fry in vegetable oil until done.
Rinse the large perch, remove scales and entrails and wipe with a towel.
Pass fillets of any other fish through a meat grinder, add finely chopped mushrooms (champignons, oyster mushrooms, dense russula), add salt and pepper.
Mix the minced meat well and stuff the perch with it.
Fry in vegetable oil until done.
Ingredients:
800 g small fish, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of flour, 2 cups of cranberries, 200 g of honey, salt.
Wash the cranberries, mash and squeeze out the juice, add honey, stir and boil by almost half.
Clean small fish (minnows, crucian carp, capelin, etc.), gut them, salt them, bread them in flour and fry them in vegetable oil.
When serving, pour cranberry juice over the fish.
Ingredients:
800 g fresh or frozen fish fillet, 150 g bacon, 2 eggs, 4 tbsp. spoons of flour and crackers, vegetable oil, pepper, salt.
Rub the fillet with salt and pepper. Place thin slices of bacon on each fillet, roll up and pin with wooden pins.
Roll the rolls in beaten egg, in flour, again in egg and breadcrumbs.
Deep fry, removing the finished rolls with a slotted spoon.
Ingredients:
800 g fillet, 75 g butter, 1 onion, 1 lemon, parsley, salt, mustard.
Coat fish fillets cut into portions on all sides with a mixture of butter, chopped onion, parsley, lemon juice, mustard and salt.
Wrap each portion of fish separately in foil and bake in the oven (about 30 minutes).
Ingredients:
750 g fish fillet, 8-10 tomatoes, 2 eggs, 1 glass of milk, 2 onions, 1 tbsp. spoon of flour, 2 tbsp. tablespoons vegetable oil, juice of 1/2 lemon, 1 cup sour cream, salt, ground black pepper, parsley.
Cut the fish fillet into slices, sprinkle with lemon juice, pepper and salt.
Chop the onion and mix with chopped boiled eggs, milk, flour and vegetable oil.
Place fillet pieces and chopped tomatoes in layers on a greased frying pan.
Pour the egg and onion mixture over the fish and tomatoes, place in a preheated oven and bake until golden brown.
When serving, sprinkle with parsley and serve sour cream in a gravy boat.
Ingredients:
500 g fillet, 1 glass of mayonnaise, 3 onions, 100 g cheese, salt.
Cut the fish fillet (without skin) into pieces, add salt, and chop the onion into rings.
Place the fish on a frying pan or baking sheet greased with mayonnaise, then the onions and the fish again.
Pour in mayonnaise (or mayonnaise mixed with bechamel sauce), sprinkle with grated cheese and bake in the oven until done.
Ingredients:
500 g mackerel fillet (cod), 4-5 tomatoes, 2 cloves of garlic, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of finely chopped parsley, 1/2 lemon, sugar, pepper, salt.
Cut the mackerel fillet into pieces 4-5 cm wide, sprinkle with salt, pepper and fry in oil until half cooked.
Cut the tomatoes into pieces, add oil and simmer over low heat, covering the dish with a lid. Then grate the tomatoes, add garlic mashed with salt, parsley, squeezed lemon juice, salt, sugar to taste and mix.
Place the fried fish in a mold, pour in tomato sauce and bake in the oven.
When serving, garnish with lemon slices and sprigs of parsley.
Ingredients:
1-1.3 kg of fish, 1/2 glass of dry white wine, 2-3 cloves of garlic, 3 onions, 3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of butter, 1 tbsp. a spoonful of tomato puree, 2 bay leaves, 5 allspice peas, salt.
Gut the fish, rinse, rub the outside and inside with garlic, crushed with salt. Keep in a cool place for 30 minutes.
Place chopped onion on a small greased baking sheet or frying pan, top with buttered fish, pour in wine, vegetable oil, add tomato puree, bay leaves and pepper.
Bake in the oven, periodically basting with fat.
Ingredients:
1 large carp (0.8-1 kg), 2 potato tubers, 1 small zucchini, 2 carrots, 1 onion, 50 g tomato paste, 50 g vegetable oil for frying, parsley, salt, ground black pepper.
Clean the carp from scales, gut it, wash it in cold water, cut into portions.
Cut the prepared vegetables accordingly: potatoes and zucchini into slices, carrots and onions into cubes, chop parsley.
Place carp pieces in a frying pan on top of a layer of pre-fried potatoes and zucchini, salt and sprinkle with pepper.
Fry carrots and onions in vegetable oil. Add tomato paste, simmer for 3-4 minutes and place on top of the fish.
Bake the prepared dish in the oven for 20-25 minutes until cooked.
Serve to the table, sprinkled with parsley.
Ingredients:
1 small pike perch (0.5-0.75 kg), 2 potato tubers, 2 cloves of garlic, 1 lemon, 50 g vegetable oil for frying, salt, ground black pepper, dill, 1 lemon, lettuce, 1 tomato, 1 cucumber, 5-6 olives for decoration.
Clean the pike perch from scales, make an incision along the back and remove the skeleton and entrails without disturbing the integrity of the peritoneum.
Cut the pre-peeled and washed potatoes into small cubes and fry in vegetable oil until golden brown. Mix potatoes with chopped dill and finely chopped garlic.
Rub the pike perch with salt and pepper, sprinkle with the juice of half a lemon, stuff with the prepared filling, prick the edges of the back with a skewer and bake in the oven until cooked (for 25-30 minutes).
Serve to the table, garnished with fresh vegetables, lettuce, olives.
Ingredients:
600 g sauerkraut, 60 g butter or margarine, 1 onion, 500 g fish fillet (boneless), 1 teaspoon flour, 3 pickles, 20 g cheese, 25 g butter, 100 g capers, tomato sauce, spices, salt, sugar.
For decoration: olives, lemon, pickled fruits or herbs.
Squeeze out the sauerkraut and lightly fry in oil together with the onions. Add bay leaf, peppercorns, cloves, a little broth and simmer until half cooked. Then add a little flour diluted in the broth, stir and simmer over low heat for another 15-20 minutes. Season the cabbage with sugar and salt to taste.
Cut the fish fillet into small pieces (20-30 g each), put in a saucepan, add chopped cucumbers without skin and seeds and lightly squeezed from brine, capers, sautéed onions, a little tomato sauce, salt and simmer for 3-5 minutes.
Place the stewed cabbage in a well-greased frying pan, and the poached fish along with the side dish and the sauce in which it was poached. Place the rest of the cabbage on top and smooth it well with a knife. Drizzle with butter, sprinkle with grated cheese and bake in the oven until the fish is cooked.
Serve in the same frying pan in which the solyanka was prepared.
Garnish the dish with olives, lemon, pickled fruits or just herbs.
Ingredients:
600 g cod, 3 potatoes, 1 glass of milk, 1 carrot, 1 onion, butter, garlic, pepper, salt, herbs.
Cut the fish into boneless fillets, salt and pepper, cut into pieces and pour hot milk.
Peel the potatoes, cut into thin slices and fry in hot oil. Separately, fry chopped onions, carrots and garlic.
Place half the potatoes in a deep frying pan or mold, place fish and fried vegetables on it, cover with the remaining potatoes.
Salt, pepper, sprinkle with herbs and bake in the oven for 20 minutes.
Ingredients:
1 kg of fish, 2-3 tbsp. spoons of sour cream, butter or vegetable oil, salt.
For the filling: 4-5 large onions, vegetable oil, pepper, salt.
Rub the prepared fish outside and inside with salt and fill with minced meat.
Grease the surface of the fish with sour cream, place on a greased baking sheet and bake in the oven until cooked.
For the filling, cut the onion into half rings, fry in vegetable oil until golden brown, add salt and pepper.
Ingredients:
1 kg of fish, 2-3 tablespoons of sour cream, butter or vegetable oil, salt.
For the filling: 2-3 cups sauerkraut, 1-2 onions, vegetable oil, pepper, salt.
Prepare as indicated in the previous recipe “Bream stuffed with onions”.
For the filling, rinse the sauerkraut under cold water and squeeze well, cut the onion into small cubes. Mix vegetables and fry in vegetable oil, add salt and pepper to taste.
Ingredients:
1 kg of carp, 200 g of fresh or canned porcini mushrooms, 70 g of butter, 2 onions, 1.5 cups of sour cream, 1 tbsp. spoon of flour, 100 g of sharp cheese, 2 tbsp. spoons of ground crackers, salt, pepper.
Clean the carp from scales and entrails. Place on a greased metal plate and bake in the oven, but not until fully cooked.
Cut the mushrooms into large slices, sprinkle with flour, add chopped onion, pepper, salt, 0.5 cups of water and simmer until tender. Place them on the fish, pour over salted sour cream and sprinkle with cheese, grated on a coarse grater and mixed with breadcrumbs.
Drizzle with melted butter and bake in the oven until golden brown.
Serve on the same platter.
Ingredients:
1-2 carp (weighing about 1 kg each), 7-8 onions, 1 glass of vegetable oil, 1 glass of crushed nuts, 1 kg of lean yeast dough, 1 teaspoon of ground black pepper, salt, parsley.
Cut the onion into slices, sauté with 0.5 cups of vegetable oil, remove from heat and add salt. Add crushed nuts, finely chopped parsley and ground pepper to it, stir and divide into 6 equal parts.
Divide the dough into 7 parts and roll them out to a size larger than the fish.
Grease a baking sheet and place 4 layers of dough one after another, sprinkling them with vegetable oil and placing each of them with 1/6 of the nut mixture.
Place 1-2 prepared whole carp (cleaned, without heads, tails and fins) on the fourth layer. Drizzle the fish with a small amount of oil and brush with 1/6 of the nut mixture.
Then place the fifth and sixth layers of dough on top, which also sprinkle with oil and grease with the nut mixture.
Pour oil over the top (seventh) layer.
Bake in a moderately heated oven until done.
Ingredients:
600-800 g fish (cod, catfish, hake, halibut), 500 g green onions, 100 g tarragon, 2 tbsp. spoons of lemon juice, salt.
Gut the fish and wash it.
Finely chop the green onions and tarragon, stuff the resulting mixture into the fish, add salt, sprinkle with lemon juice and wrap in foil.
Bake in the oven until done.
Ingredients:
1 carp, lemon juice or vinegar, salt, 1/3 head of sauerkraut, 1 cup vegetable oil, 0.5 cup rice, pepper.
Wash and gut whole carp well, salt and grease with lemon juice or vinegar.
Chop the cabbage and simmer with 0.5 cup of oil until soft, then add the washed rice, pour in 1 cup of hot water and simmer until almost done. Season the cabbage with rice and place on a small baking sheet.
Place the prepared fish on top and pour 2/3 tbsp. spoons of oil, and pour 1/3 cup of water into the cabbage and rice.
Bake in the oven at medium heat.
Ingredients:
800 g fish, 3 onions, 4 cloves of garlic, 2-3 tbsp. spoons of vegetable oil, cumin, salt.
Cut the prepared fish lengthwise, remove the spine and cut into portions. Chop the garlic, rub it on the fish pieces and add salt.
In a deep frying pan, sauté the onion cut into rings in oil, put the fish on top, sprinkle with cumin, pour in 3 tbsp. spoons of water and bake in the oven, periodically adding water.
Ingredients:
500 g fish (catfish, hake, etc.), 0.5 cups dry white wine, 4 tbsp. spoons of vegetable oil, 500 g of potatoes, 1.5 onions, 150 g of fresh mushrooms, 2 tomatoes, parsley, ground red and black pepper, salt.
Cut the prepared fish into portions.
Chop the onion, add oil and simmer until soft, then pour in a little water, add chopped potatoes and simmer for another 15-20 minutes. Add peeled and sliced tomatoes, mushrooms, sprinkle with red and black pepper, salt, stir, pour in wine and 0.5 cups of water and boil.
Place the vegetables in a mold or frying pan, place the fish on top, sprinkle with parsley, pour over the remaining vegetable oil and place in a preheated oven for 5-10 minutes.
Ingredients:
800 g fish, 400 g fresh porcini mushrooms, 2-3 eggs, 3 tbsp. spoons of ghee, 2 tbsp. spoons of flour, 1 bunch of parsley and dill, 3 tbsp. spoons of sour cream, pepper, salt.
Cut the fish into fillets, salt and pepper, bread in flour and fry in oil.
Hard boil the eggs and chop them. Cut the porcini mushrooms into slices, finely chop the parsley and dill. Mix mushrooms with eggs, herbs and salt.
Place a layer of mushrooms on the bottom of a greased saucepan, then fish and cover with a layer of mushrooms, add sour cream, 2-3 tbsp. spoons of water, sprinkle with oil and bake in the oven.
Ingredients:
1 kg of fish, 1 cup of ground crackers, 1/2 lemon, nutmeg (on the tip of a knife), 2 tbsp. spoons of butter, spices, salt.
Fillet the fish, cut into portions and add salt. Boil 3/4 cup of fish broth from the heads with bay leaf and allspice and strain.
Grease a saucepan with oil, place a layer of fish, sprinkle with pepper and nutmeg, cover with thinly sliced lemon slices (without grains) and sprinkle with ground breadcrumbs.
Then, in the same order, place the second layer of products, pour in the fish broth and add the butter cut into pieces.
Bake in the oven.
Ingredients:
1 kg of fish, 100 g of horseradish, 1 tbsp. spoon of ghee, 2-3 tbsp. spoons of sour cream, 2 eggs, salt, vinegar, sugar, parsley.
Rub the fish (carp, bream, cod, carp, pike perch) inside and out with salt, brush with sour cream, place on a greased baking sheet and bake in the oven (30-40 minutes), periodically basting with the released juice.
Grate the horseradish on a fine grater, season to taste with vinegar, salt, and sugar. Hard boil the egg and chop finely.
Place the finished fish on a dish, sprinkle with chopped eggs, surround with grated horseradish and garnish with parsley sprigs.
Ingredients:
600-800 g cod, 200 g mayonnaise, 4 onions, 200 g green onions, 1 egg, 1/2 cup sour cream, pepper, salt.
Cut the fish into portions, put in a deep frying pan, cover with sliced onions, salt and pepper, pour in mayonnaise and put in the oven.
The dish is ready when all the juice has boiled away.
Serve cod with green onion salad: finely chop the onion, put in a colander, place in boiling water for 1 minute, immediately cool under running cold water, mix with chopped egg, sour cream and salt.
Ingredients:
800 g fish fillet, 5 eggs, 75 g cheese, 2 tbsp. spoons of butter, pepper, salt.
Cut the fish fillet into portions, sprinkle with salt and pepper, roll into tubes, tie with threads and fry in butter until half cooked (5 minutes).
Place the fried fish in a greased form.
Grind the grated cheese with the yolks until a homogeneous mass is obtained, then, stirring gently, add the egg whites, whipped into a dense fluffy foam, and immediately pour into the mold with the fish.
Bake in an oven preheated to 220°C for 12-15 minutes.
Ingredients:
pike, pike perch, bream or carp (2-2.5 kg), 150 g white bread, 2 onions, 2 beets, 2-3 carrots, 2 eggs, 1 tbsp. spoon of sugar, 1 tbsp. spoon of vegetable oil, pepper, salt.
Clean the fish, cut off the head and, without cutting the belly, remove the entrails. Cut the fish into transverse pieces, cut out the flesh from each without damaging the skin.
To prepare minced meat, mince the cut out pulp along with onions and bread, previously soaked in water and squeezed, and mix with raw egg, vegetable oil, sugar, pepper, and salt.
Fill the pieces of fish with minced meat (in those places where the flesh and belly were cut out).
Place washed onion peels on the bottom of the pan, a layer of sliced beets and carrots, then layers of fish and vegetables.
Pour in salted cold water and cook for about 1 hour.
Ingredients:
600 g small mackerel fillet, 1/2 lemon, 2 tbsp. spoons of chopped dill, 2 onions, 2 boiled eggs, 3 tbsp. spoons of butter, salt.
Salt the fish, place half of the fish on a sheet of food foil. Sprinkle the fish with lemon juice, salt, sprinkle with chopped eggs, dill, cover with onion slices and pour over melted butter. Place the remaining fish fillets on top.
Wrap the foil tightly, avoiding tears and cracks, place on a baking sheet and place in a preheated oven for 25-30 minutes.
This way you can bake not only mackerel, but also other fish.
Ingredients:
600 g fish fillet, 2 tbsp. spoons of flour, 2 tbsp. spoons of vegetable oil, 1 onion, 5 tbsp. spoons of sour cream, pepper, salt.
Sprinkle portioned pieces of fish fillet with salt and pepper, bread in flour and fry on both sides.
Place sautéed onions on the fish, pour sour cream on it and bake in the oven.
Ingredients:
500 g cod fillet, 60 g butter, 3 eggs, 2/3 cup milk, 100 g Dutch cheese, spices, salt, herbs.
Cut the fish into fillets with boneless skin, cut into portions and simmer in a small amount of water with salt and spices.
Place the poached fish in ceramic pots (2 pieces per serving), sprinkle with grated cheese, pour in a mixture of eggs and milk and bake in the oven until cooked.
When serving, drizzle with butter and garnish with herbs.
You can cook the dish in a frying pan or heat-resistant form.
Ingredients:
400 g fish fillet, 2 onions, 1 carrot, 50 g cheese, 4 tbsp. spoons of mayonnaise, 2 tbsp. spoons of vegetable oil, spices, salt.
Boil fish fillets (cod, navaga, pollock, pike, etc.) in a small amount of water with spices.
Finely chop the onion and carrots, lightly fry, mix with fish and mayonnaise.
Place in small ceramic pots, sprinkle with grated cheese and bake in the oven.
Ingredients:
1 kg of fish (catfish, tench, carp, carp), 1 kg of potatoes, 3 onions, 100 g of sharp cheese, 200 g of sour cream, butter or vegetable oil, 0.5 lemon, salt.
Cut the fish into portions, potatoes into strips, and onions into large circles.
Grease a frying pan with oil, put potatoes, chopped onions on top, pour sour cream (100 g), salt and place in a preheated oven for 25-30 minutes.
Place the fish in another frying pan, greased with oil, pour over sour cream and place in the oven for 35-50 minutes (catfish and carp cook faster; tench, carp and other river fish take longer).
Place the finished fish on a dish or plates, sprinkle with grated cheese and pour over lemon juice.
Serve at the same time as the potatoes.
Ingredients:
2 fish carcasses (800 g), 1 glass of crumbly buckwheat porridge, 2 eggs, 1 glass of sour cream, 1 onion, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil or margarine, salt, pepper, herbs.
Cut off the head of the fish and remove the entrails without cutting the belly. Wash the fish, salt and stuff with buckwheat porridge mixed with fried onions and chopped boiled eggs.
Pepper the fish on top, roll in flour and fry in vegetable oil or margarine until a crust forms, then pour in sour cream and bake in the oven.
When serving, cut into pieces and sprinkle with herbs.
Ingredients:
1-1.2 kg of fish, 200 g of peeled walnuts, 1-2 onions, 20 g of butter, 100 g of raisins, salt.
Pass the walnut kernels through a meat grinder, mix with fried onions and washed raisins.
Fill the inside of the fish with minced meat, tie with twine, rub with salt and fry in the oven.
Ingredients:
1 large carp, 1/4 cup rice, 2 large carrots, 2 onions, 5 tomatoes, 100 g mayonnaise, 2 tbsp. spoons of vegetable oil, pepper, salt, herbs.
Clean the fish, make a small cut on the belly (near the head), remove the insides, rinse, rub the outside and inside with salt and pepper and leave for 30 minutes.
Boil the rice, mix with sautéed onions and carrots.
Fill the carcass with rice filling, grease with mayonnaise, place on a baking sheet, cover with tomato slices and bake in the oven (30-40 minutes).
When serving, decorate with herbs.
Ingredients:
1 large carp, butter or puff pastry, salt, pepper, 1 egg, 1 glass of cognac.
For the filling: 4-6 fresh carp milk, 6-8 fresh champignons, 3 slices of white bread, 2/3 cup milk, 2-3 tbsp. tablespoons butter, 2 onions, 2-3 tbsp. spoons of chopped parsley, pepper, salt.
Roll out the dough into round or rectangular layers 5-6 mm thick, line the inside of a round or rectangular shape so that the edges of the dough hang over the sides, place half of the filling.
Clean the carp, gut it, wash it, pepper it, add salt, chop it into 4-6 pieces or leave it whole, place it on top of the filling, cover with the remaining filling and smooth it out.
Brush the edges of the overhanging dough with egg, wrap, pinch, pierce in 2-3 places to allow steam to escape, pour in cognac, brush with egg and bake in a not very hot oven for 1-1.5 hours.
For the filling, mix finely chopped fresh carp milk with chopped champignons, chopped onions, bread (without crust) soaked in milk, butter, parsley, salt and pepper.
When serving, decorate the dish with herbs.
Serve red or tomato sauce separately.
Ingredients:
400 g fish fillet (pike perch, pike, cod, pollock), 600 g potatoes, 3 onions, 100 g butter, 300-500 g sour cream, 100 g cheese, 150 g fish broth, pepper, salt.
For the marinade: 150 g of water, 0.2 g of citric acid, pepper, salt, herbs.
Divide the fish into boneless, skin-on fillets, cut into pieces and marinate for 15-20 minutes.
Chop the onion and sauté in butter, cut the potatoes into slices.
Place butter in portioned pots, layer fish, raw potatoes and sautéed onions.
Add three more layers in the same sequence, add salt and pepper, pour in the broth and place the pots in a preheated oven for 15 minutes.
Then take them out, add sour cream, grated cheese and bake until done.
To make the marinade, dissolve citric acid in a small amount of water, add salt, pepper, then the rest of the water and mix thoroughly.
Serve the dish in pots, sprinkled with chopped herbs.
Ingredients:
600 g fish, 5 apples, 1 onion, 1 glass of sour cream, 1 tbsp. spoon of vegetable oil, pepper, salt.
Cut fish (cod, flounder, carp, etc.) into portions, peel and core apples into slices, chop onion.
Place the food in layers on a greased baking sheet, add a small amount of fish broth or salted water and simmer until done.
Grate the apples and onions, add salt, pepper, sour cream and bring to a boil.
When serving, pour the sauce over the fish.
Ingredients:
0.8-1 kg of fish, 100 g of horseradish, 2 tbsp. tablespoons butter, 1 cup sour cream, salt, pepper, herbs.
Season portions of cod with salt and pepper. Grate horseradish on a coarse grater.
Heat butter in a saucepan, put a layer of fish on the bottom and sprinkle with horseradish. Place a second layer of fish on top and sprinkle with horseradish again. Pour in sour cream and simmer over low heat.
Serve with the sauce, sprinkled with chopped parsley.
Ingredients:
1 kg of fish, 2 parsley roots, 3 carrots, 1 celery root, 1 onion, 2-3 cloves of garlic, 2 bay leaves, a sprig of thyme, 10-12 grains of black pepper, salt, 1 tbsp. a spoonful of lemon juice, vegetable oil, 0.5 cups of broth, 0.5 cups of white wine, 2 slices of lemon.
Cut the carrots, parsley root and celery into strips.
From spices, seasonings and coarsely chopped (or lightly fried) onions, prepare a spicy broth based on the broth and strain it.
Place the vegetables in a saucepan, add salt and sprinkle with lemon juice. Place processed (salted and peppered) fish on them, pour over vegetable oil, spicy broth and white wine (fish lying on vegetables should be higher than the liquid).
Place lemon slices on top, tightly cover the dish with a lid and simmer for about 45 minutes.
Ingredients:
1 carp weighing 2 kg, 2 cups peeled walnuts, 300 g fresh mushrooms, 1-2 onions, 0.5 cups breadcrumbs, 50 g tomato puree, 1 cup white wine, 50-100 g butter, 1.5 cups sour cream, 4 eggs, pepper, salt.
Clean the fish from scales, remove the gills from the head, cut along the back, remove the bones and entrails through the cut. Salt and pepper the fish from the inside. Do not cut off the head and tail. Fill the cut with minced meat and sew it up.
For the minced meat, cut the onion into small cubes, fry in oil, add tomato puree, prepared fresh mushrooms and, after frying well, combine with breadcrumbs and nuts crushed in a mortar, then add wine (50 g), salt and pepper to taste.
Stew the stuffed fish in the oven until cooked.
Then transfer the finished fish to a metal dish and pour sour cream mixed with beaten eggs.
Bake in the oven and serve on the same dish.
Ingredients:
1 kg of fish, 1 carrot, 1 parsley root, 1-2 bay leaves, peppercorns, 1 lemon, 1 onion, 50 g butter, salt.
Cut the fish (carp, pike perch, bream, etc.) into pieces, add salt, place in a pot, add butter, bay leaf, a few peppercorns, chopped roots and lemon juice.
Place onion sliced into rings and scalded with boiling water on top, cover with a lid and simmer in a moderately heated oven for about 1.5-2 hours.
Ingredients:
600-800 fish, 1-2 tbsp. spoons of flour, 4 tbsp. spoons of vegetable oil, 400 g of green onions, 2 tomatoes, 2-3 cloves of garlic, pepper, salt.
Cut the fish into portions, salt and pepper, bread in flour and brown on both sides in a frying pan with vegetable oil.
Chop green onions, cut tomatoes into slices.
Heat a saucepan with vegetable oil, add onions and tomatoes, lightly fry (3-5 minutes). After this, add the garlic, mashed with salt, pour in a few tablespoons of hot water and simmer for 5 minutes.
Place the fish in the sauce, cover the dish with a lid and simmer over low heat.
Ingredients:
5-6 crucian carp, 2-3 onions, 2-3 tbsp. spoons of vegetable oil, 1 glass of sour cream, 3-4 eggs, salt, herbs.
Wash the fish carcasses and sprinkle with salt.
Finely chop the onion, fry in vegetable oil, cool, add salt, and mix with raw eggs. Place the fish in a frying pan heated with oil, cover with onion mixture, pour sour cream over the fish and bring to a boil.
When serving, sprinkle with dill or parsley.
Ingredients:
1 kg fish fillet, 1/2 cup flour, 1 cup sour cream, 1 cup broth, 7-8 pcs. potatoes, 3-4 onions, 1/3 cup vegetable oil, 4-5 boiled porcini mushrooms, 30 g melted butter, 2-3 cloves of garlic, salt, pepper.
Cut the fish into pieces, add salt and roll in flour, fry in vegetable oil.
Chop the onion and fry with finely chopped mushrooms in melted butter. Peel the potatoes, cut into slices.
Place potatoes, onions and mushrooms in portioned pots, top with pieces of fish, garlic and pepper, crushed with salt, pour in broth, sour cream and simmer covered in the oven.
Serve in pots.
Ingredients:
600 g fish (pike, cod, horse mackerel, etc.), 200 g fresh mushrooms, 3 tbsp. spoons of tomato puree, 3 tbsp. spoons of dry white wine or vinegar, 1 teaspoon of flour, 2 tbsp. spoons of vegetable oil, salt.
Cut the fish into fillets with skin and bones, finely chop the mushrooms.
Place fish and mushrooms in a thick-bottomed pan.
Dilute the tomato puree with water (1 glass), add wine, pour over the fish and simmer with the lid closed for 15-25 minutes.
Then pour the broth into another bowl and prepare a sauce based on it: saute the flour with butter, pour in the broth, stirring, and cook for 5-6 minutes.
Serve the fish with sauce, boiled potatoes and lightly salted cucumbers.
Ingredients:
400 g fish fillet, 4 tbsp. spoons of brine, 4 tbsp. spoons of pickled mushrooms, 1 cup cherries, 2 lightly salted or pickled cucumbers, 2 onions, 2 tbsp. spoons of saffron milk caps, 2 tbsp. spoons of milk mushrooms, 1 tbsp. a spoonful of vegetable oil, salt, spices, lemon juice.
Salt the fish fillet, add spices, place in a saucepan with oil and place in the oven to brown.
Then pour in brine (cucumber or cabbage), add pickled mushrooms, pitted cherries, finely chopped peeled cucumbers, chopped salted milk mushrooms and saffron milk caps, lightly fried onions in oil, pour in oil and simmer until tender.
Place the finished fish on a dish along with the vegetables with which it was stewed, and sprinkle with lemon juice.
Ingredients:
1-2 carp, 2 onions, 1 glass of wine (madeira), 1 lemon, 2 tbsp. spoons of white honey, 4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of flour, fish broth, 100 g of raisins, 25 g of sweet and bitter almonds, 100 g of small onions, 0.8-10 g of fresh champignons.
Clean the carp, gut it, rinse it, put it in a wide saucepan, cover it with coarsely chopped onion, pour in the wine, put sliced lemon on top and leave for 1 hour.
Prepare the sauce: put the honey in a saucepan on the fire and, when it turns yellow, like caramel from sugar, pour in vegetable oil, add flour, stir and dilute with enough fish broth (or root broth) to make 4 cups of sauce.
Pour it into the pan with the carp, bring to a boil, cover with a lid and place in a heated oven.
Prepare the side dish: rinse the raisins, peel the almonds, fry small onions in vegetable oil; Peel and cook the champignons with citric acid, add almonds, onions and raisins to them.
When the carp is ready, carefully remove it and transfer it whole to a plate. Pour the sauce into a saucepan and, stirring constantly, boil until thick; then bring it to taste by adding lemon juice, salt or honey and strain through a sieve.
Pour some of the sauce into the side dish, bring to a boil and cover the carp with it on all sides (you can also stuff it).
Pour the remaining hot sauce over the top of the carp.
Ingredients:
1 kg of sauerkraut, 400-500 g of fish, 1 onion, 4 tbsp. tablespoons vegetable oil, 2-3 sour apples, 1 tbsp. a spoonful of flour, 3-4 peas of allspice and black pepper, parsley, dill, 1-2 pickles, 5-6 pickled mushrooms, ground crackers.
Finely chop the onion, fry in vegetable oil and add squeezed sauerkraut.
After 1-2 minutes, add the peeled, finely chopped sour apples and simmer everything together over low heat. At the end of stewing, add flour, ground crackers and mix.
Place some of the stewed cabbage, pieces of fried fish, allspice and black pepper, and herbs into a saucepan in layers.
Then add the remaining cabbage, pickled cucumbers cut into slices, pickled mushrooms, add a little water and place the saucepan in the preheated oven.
Ingredients:
500 g fish, 2 tbsp. tablespoons flour, 1/2 cup sunflower or butter, 400 g sorrel, 2 tomatoes or 4 tbsp. spoons of tomato puree, 3 onions, 6-8 cloves of garlic, 4 slices of lemon, pepper, herbs, salt.
Sprinkle portioned pieces of cod with salt and pepper, bread in flour and fry in vegetable oil.
Chop onions or green onions and simmer, stirring, in a bowl with oil. Then add the leaves of thoroughly washed fresh sorrel without stalks, finely chopped garlic and mashed with salt, tomatoes cut into slices or tomato puree. Mix everything carefully and let it boil.
Place the fried fish in a deep saucepan or baking sheet, pour in the prepared mixture of vegetables and herbs, level the surface and simmer, without closing the lid, in a not very hot oven for 20 minutes.
Serve hot or cold.
When serving, cover the pieces of fish with sorrel mixture, add a slice of lemon along with the peel, and sprinkle with chopped parsley or dill.
You can also cook catfish.
Ingredients:
1 kg of fish fillet (large perch, catfish, pike perch), 2 onions, 5-6 apples, 1/2 lemon, 1/2 cup dry white wine, 3-4 tbsp. spoons of vegetable oil, pepper, salt.
Cut the fish fillet into pieces, dry, pepper and salt.
Grate the lemon zest, squeeze the juice from the lemon and pour it over the fish.
Finely chop the onion and apples, fry lightly in oil, pour in the wine and let it brew for a while. Season the mixture with salt and pepper, place in a greased form, sprinkle with grated lemon zest, and place the fish on top.
Cover the pan with a lid and place in a preheated oven for 25-30 minutes.
Ingredients:
1 kg fish, 3 tbsp. tablespoons vegetable oil, 3-4 onions, 1/2 cup fish broth, 3/4 cup dry red wine, 2-3 tomatoes or canned sweet red pepper, dill, pepper, salt.
Sprinkle the mackerel fillet with pepper, salt and fry in a frying pan in oil on both sides until crispy, transfer to a saucepan.
Sauté 2 finely chopped onions, cover the fish with them, pour in the broth and wine, add salt and sprinkle with chopped dill, put in the oven and simmer covered for about 20 minutes.
When serving, place fried onion rings (separately), slices of tomato or red pepper on the fillet.
You can also cook tench, pike, and carp.
Ingredients:
500 g fish fillet, 100 g white bread, 1/2 cup milk, 1 tbsp. spoon of butter, 3 tbsp. spoons of breadcrumbs, 2-3 tbsp. spoons of vegetable oil, pepper, salt.
Pass the fillet (without skin) through a meat grinder, mix with bread soaked in milk, add salt and pepper and pass through the meat grinder again.
Add softened butter, form into cutlets, bread in breadcrumbs, fry in oil and finish in the oven.
Ingredients:
500 g cod fillet, 50 g unsalted lard, 2-3 slices of white bread, 1/2 cup milk, 1 egg, 4 tbsp. spoons of flour, cumin, salt, 1/2 cup vegetable oil or fat.
For the filling: 2 eggs, 25 g green onions, 25 g smoked bacon.
Pass the fish fillet with lard and a slice of bread soaked in milk through a meat grinder twice, add cumin and salt fried in a dry frying pan, mix and form round cakes 1 cm thick.
Place a filling of finely chopped green onions, boiled eggs, bacon in the middle of each flatbread, connect the edges of the flatbreads, and form into balls.
Dip them in flour, dip in beaten egg and roll in white bread cut into small cubes.
Fry in plenty of fat or vegetable oil.
Ingredients:
500 g fillet (pike, pike perch, cod, hake), 1 slice of white bread, 2/3 cup cream, pepper, salt, breadcrumbs, 3 tbsp. spoons of fat or vegetable oil.
For the filling: 250-300 g porcini mushrooms, 1 onion, 2 tbsp. spoons of butter, salt, pepper.
Pass the fish fillet through a meat grinder, add the bread soaked in cream and squeezed out, pass through the meat grinder again and mix with salt, pepper, and the remaining cream.
Divide the fish mass into flat cakes 1 cm thick, put the filling in the middle of each (fry chopped mushrooms and onions in butter, salt and pepper), connect the edges of the flat cakes, and shape into oval cutlets.
Roll them in a beaten egg, then in breadcrumbs and fry in fat or bake in the oven.
You can make a double breading, after the breadcrumbs, roll it again in egg and again in breadcrumbs.
Ingredients:
500 g of any fish, 100-125 g of wheat bread, 1 glass of milk, 3-4 onions, 3 eggs, 25 g of dried mushrooms, 0.5 cups of vegetable oil, 0.5 cups of ground crackers, pepper, salt, parsley.
Soak the bread in milk, squeeze it out and mix it with pieces of fish, mince it twice. Salt and pepper the minced meat, mix well and beat out.
For the filling, chop boiled mushrooms and eggs, combine with fried chopped onions, finely chopped parsley, salt, pepper and mix.
Form the minced fish into egg-sized balls. Place the balls on a damp linen napkin and shape them into a flat cake. Place the filling on the tortillas and use a napkin to bend the tortillas in half.
Bring the edges of the cakes together tightly and give them a crescent shape.
Soak the telnoye in egg, bread in breadcrumbs, fry in a frying pan with vegetable oil, and finish in the oven.
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Fish dishes in Russian cuisine
On the lands of the Old Russian state in the 9th–10th centuries. there were basins of such large and fish-rich rivers as the Prut, Dniester, Southern and Western Bug, Pripyat, Dnieper, Sozh, Berezina, Oka, the upper reaches of the Volga, Western Dvina, the Great Lakes Peipus, Ladoga, etc. The largest cultural and economic centers of Russia were located on the banks of rivers and lakes: Kiev on the Dnieper, Moscow on the Moscow River, Novgorod on the Volkhov, Pskov on the Velikaya River, Rostov on Lake Nero, Ryazan on the Oka, Suzdal in the Kamenka bend, Nizhny Novgorod at the confluence of the Volga and Oka. In abundance, these rivers and lakes provided the Russian people with a wide variety of fish, and dishes made from it decorated their table. And after the baptism of Rus' and the introduction of fasting, the role of fish dishes in Russian cuisine especially increased.
Mainly freshwater fish were used, and sea fish began to come into use after our ancestors mastered the shores of the North Sea. It became widespread only in the 18th century. and at first only in the north of Russia.
Fishermen in Ancient Rus' were called catchers, and fish merchants were called fishermen. In the economy of the Moscow state, fishing played such an important role that a system of legal norms regulating fishing was developed, and water areas were included in the land holdings of sovereigns, princes and monasteries. Fishing settlements arose on large lakes and rivers. The Volga fisheries played a special role. According to the chronicler, thousands of fishermen went to its shores during the season, and in the fall they returned “having caught and warmed up.”
Of course, the common people mainly used fish from local reservoirs, but rich townspeople, feudal and ecclesiastical nobility could use imported fish. For example, fish was delivered to the table of Patriarch Adrian not only from the rivers of the Moscow state, but also from the White, Caspian and partially Azov seas.
The fish table of Moscow sovereigns and noble boyars was extremely varied. Many monasteries owned fisheries or sent numerous artels to fish. Here is a far from complete list of fish mentioned in monuments of the 16th–17th centuries: sterlet, beluga, sturgeon, white fish, whitefish, lodoga, salmon, burbot (men), pike, pike perch, bream, ide, raw fish, char, perch, tench , roach, smelt, smelt (vandish), crucian carp. At the same time, the fish differed according to the place of fishing: Pereslavl herring, Karelian salmon, Shekhonskaya sturgeon (Sheksna River), small Postavy pike, etc.
There was an extensive terminology to refer to parts of the fish's body: beluga (or other fish) - ribs, brisket; tesha - abdominal part; fire - fatty meat from the fins, which was considered a special delicacy; beluga twig (elm); navel - the middle part of the fish between the head and tail (without a back); layer - fish fillet, etc. There were also numerous methods of preserving fish: dry and barrel salting, drying (hanging and dried fish), smoking. Smoked fish is mentioned very rarely (in the inventory of Patriarch Nikon’s dishes). Steam fish is mentioned very often. Most dictionaries of the Old Russian language interpret this name as “smoked fish”. The expediency and variety of ancient methods of culinary processing of fish, depending on its use, size and method of preparation, is admirable.
Many fish dishes of modern cuisine have survived to this day from the distant past, and some were either borrowed from other peoples or were created by professional chefs based on folk traditions. In all cases, the partial fish is cleaned of scales, gutted and washed. Then it is cut in different ways, depending on the method of heat treatment. The fish is usually baked whole with the head in an oven or oven. For cooking, fish is used in different cutting methods: whole with or without head (small fish for the everyday table and large fish for festive dishes), cut into portioned pieces (unlined, or “round”, fillet with skin and rib bones, fillet with skin without rib bones). For poaching and baking with sauces, the fish was cut into fillets without rib bones, and for spinning (frying in fat) - into fillets without skin and without rib bones. You can stew fish of any cut.
Baked fish dishes were very popular, but are now almost forgotten. The design of the Russian oven made it possible to bake various culinary products in it, including fish. IN. Levshin This is how he describes the preparation of cold baked fish: “Gut fresh crucian carp and leave the caviar in them, bake on a hot oven floor, turning from side to side. When baked, cut on the sides and place in a frying pan, using a rack of splinters, and dry in the oven. Serve on a platter when cool. Other fish are also baked this way. Some of them taste better when they are baked without being peeled or gutted.”
Frying fish on a spit has also been almost forgotten. Nowadays, sturgeon or trout kebabs are considered exotic dishes, but in the old days, “spun” fish was often cooked. In “Painting of the Royal Foods,” spinned fish are repeatedly mentioned: pike, sterlet, and a link of sturgeon. Most likely, the cut fish was sprinkled with salt and pepper and fried over coals. Perhaps it was pre-soaked in kvass.
A long time ago our chefs developed special techniques for processing certain types of fish. The methods of processing pike were especially varied. This fish is distinguished by its body structure: a long body and almost no fins on the back, small-boned flesh. This is the reason for its widespread use for stuffing ruts removed from a carcass with stockings, and for preparing calves (fish cutting - in modern terminology) and products from it.
Live pikes in the 16th–17th centuries. in rich houses they used fish soup almost exclusively for cooking - with saffron, white or black, with dumplings ("pounders"). Dried pike were served as an appetizer and cut into slices for botvinya.
Two types of salted pike were used. Freshly or live-salted (i.e., salted before use) was used for short-term storage and preparation of special “pickled” dishes. Barrel pike (“pike”) was stored for a whole year. The author of Domostroy advises buying fish when it is cheap, salting it in barrels and storing it in glaciers or burying it in the ground.
Two types of caviar were consumed: salted (in barrels) and fresh in eggs (xeni). Fresh caviar was fried, boiled and served with vinegar, kvass or hot with sauce.
Salted fish (pike, etc.) were cooked whole, without removing the scales, in a “block”, that is, a carcass without a head and fins, or in a layer. Salted fish played a special role in ancient Russian cuisine, and even fresh fish was boiled in large quantities of salt to give it a salty taste. Such dishes were called “rasolnye”.
No. 564. Brine pike (“pickled”). Fresh pike is gutted without removing the scales, washed and boiled in water with the addition of salt (more than usual) and spices. While still hot, they are rolled into a ring (small pike are used), and the tail is secured in the teeth. If pike is served cold, then horseradish, crushed garlic, kvass or vinegar are placed on the table. They also prepare hot pike boiled with salt, but serve it with brine or onion or cabbage broth.
Preparing Piece Fish
Frozen fish is thawed in air or in cold water, and salted fish is soaked. Then they remove the scales, cut the belly, gut it and wash it. Depending on culinary use and size, fish is cut in different ways:
Small fish weighing 200–250 g are left whole with head and fins;
For small fish weighing more than 250 g, the head is cut off and the fins are cut off;
Large fish weighing up to 1.5 kg can not be flattened lengthwise, but cut into pieces crosswise (round pieces);
From fish weighing more than 1.5–2 kg, the rounds are very thick, so they are flattened lengthwise, the spine is cut off from one half and then cut crosswise into pieces (into fillets with rib bones and skin);
For poaching and baking, the rib bones are cut off from the halves of the flattened fish and cut across;
To deep-fry (fat), the rib bones of the carcass halves are removed, the flesh is cut off from the skin, and the fillet is cut crosswise into pieces.
Cutting sturgeon fish
Frozen sturgeon fish is thawed in air (6-10 hours), the head is cut off, the fins and bone bugs on the back are cut off. Then the carcass is cut along the back along the fat layer and the dorsal cartilaginous string, the ligature, is removed. Large links are cut into pieces crosswise. The prepared links (or pieces) are scalded with hot water (95–97 °C), the side bugs are cleaned off, the costal cartilage is cut off, cut into portions and boiled or fried whole.
Bugs are removed from sterlet without scalding the fish.
Boiled fish dishes
Of course, you can cook any fish, but hake, mackerel, horse mackerel, fresh herring, crucian carp, omul, grayling, roach, bream, and nelma taste better fried and it is not recommended to cook them. They cook fish whole (carcasses), portioned pieces and links (sturgeon fish). Small whole fish and portioned pieces are poured with hot water or broth, and links of sturgeon fish are poured with cold water.
Add salt, spices, white roots, onions, and sometimes carrots to the water, bring to a boil and cook until tender without boiling, removing fat and foam.
If they cook fish with a delicate aroma and taste (trout, pike perch, salmon, whitefish, etc.), then very little spices are used.
When cooking fish with a strong sea smell (especially oceanic ones) or the smell of mud (large pike, burbot), on the contrary, a lot of spices are added: bay leaf, black and allspice pepper, onion, fresh sweet pepper (Bulgarian), cucumber pickle, dill , parsley, celery. Boiled potatoes are served with boiled fish, sprinkled with herbs, and poured with melted butter. It is better to serve the sauce separately in a gravy boat. Before cooking, the skin of the fish is cut.
No. 565. Perches boiled with eggs and butter. The fish is cleaned, washed, sprinkled with salt and kept for 1 hour. Then boil with the addition of onions, bay leaves, and peppercorns for 20–25 minutes and leave for about half an hour. Place the boiled perch on a dish, add a little broth, sprinkle with finely chopped eggs, pour over melted butter, previously mixed with chopped parsley.
Perch 1.2–1.5 kg, onion 200, parsley 50, butter 200, eggs 5–6 pcs., salt, spices.
No. 566. Fish in brine. Ancient manuscripts mention cooking salmon, salmon, ladozhina, and a link of sturgeon in brine under boiling. Bream, cod, hake, navaga and other fish are also prepared this way.
The fish is cleaned, gutted, cut into pieces, placed in a bowl, peeled cucumbers, cucumber pickle, parsley, and onions are added and, covered with a lid, simmered. V. Levshin gives the following description: “Gut the bream, boil it in water with salt, with an addition of cucumber pickle, and serve on a large platter, spread out.” “Having gutted fresh sterlet, leave the milk and liver in it. Place cucumber brine with chopped roots and pickled cucumbers, peeled from salt, on the fire in a cauldron, add onions and whole peppers. When the brine boils, add the sterlet and cook.”
Modern version: prepare portioned pieces of fish (cod, hake, pollock, etc.), pour in hot fish broth, add cucumber brine or pickled cucumber peeling (skin), peeled pickled cucumbers, spices, salt, bring to a boil and cook at 95–97 °C until done. Then the fish is taken out, placed on plates or a dish, garnished with boiled potatoes, which are poured with oil and sprinkled with chopped herbs. Finely chopped pickles, boiled along with the fish, are placed on the fish.
Per serving: unlayered fish or fillet with skin 300 or 250, pickled cucumbers 50, boiled potatoes 150, butter.
No. 567. Marinated boiled fish. The prepared fish is cut into pieces at right angles, placed in an enamel bowl, sprinkled with salt, ground pepper, chopped bay leaf, and poured with slightly diluted vinegar or citric acid. Place the dishes in the refrigerator for 6–8 hours. Wheat flour is dried and ground with butter, diluted with the marinade in which the fish was aged. Pieces of marinated fish are placed in a saucepan, greased with oil, and poured with sauce. Cover the dish with a lid and cook the fish until tender over low heat. Place the finished fish on a dish and pour over the strained sauce. Decorate with lemon slices and herbs.
Per serving: unlayered fish 250, vinegar 3% 100, butter 10, wheat flour 5, half a bay leaf, lemon.
No. 568. Boiled fish (fillet). The fish is filleted with skin and rib bones, cut into pieces, the skin is cut on each piece, placed in one row on the bottom of the dish with the skin up, poured with hot water or broth, bay leaves, parsley (root), carrots, and peppercorns are added. The liquid should cover the fish by 3–5 cm. Bring to a boil and cook at 95–97 °C for 10–15 minutes, counting from the moment of boiling. Garnish with boiled potatoes, pour over melted butter and sprinkle with herbs. The sauce is poured over the fish or served separately in a gravy boat.
Per serving: fish 250-300, carrots, onions, parsley 5-10, spices, salt, boiled potatoes 150, tomato, sour cream or Polish sauce (with egg and herbs) 75.
You can put boiled crayfish on a plate.
Many wonderful recipes and simple and delicious fish dishes have been completely undeservedly forgotten.
No. 569. Bream, boiled whole. Put a bay leaf, white roots cut into slices, onions, sliced pickles, a bunch of dried herbs (“bouquet”) into the pan, all this is poured with fish broth and boiled. Place whole, peeled and gutted bream in a pot, pour in a decoction of vegetables, add bay leaf, pepper, salt, bring to a boil, cook for 2-3 minutes and leave for about half an hour. Boiled bream are placed on a dish, covered with all the vegetables with which they were cooked, poured with broth, and decorated with herbs. Horseradish with vinegar is served separately.
Bream 1.2 kg, onion 100, pickled cucumbers 100, parsley 50, spices.
No. 570. Bream with horseradish and apples. The bream is cleaned, salted, poured with hot weak (1%) vinegar, covered with a lid and allowed to stand for about 30 minutes. Broth with roots and onions is made from fish waste. The bream is poured with hot, strained broth, brought to a boil and cooked for about 10 minutes. Take out the boiled fish and place it on a dish. Cover with horseradish, pureed with sour apples and seasoned with vinegar and sugar.
No. 571. Boiled tench. The tench is cleaned, gutted, washed, placed in a saucepan, poured with fish broth made from waste from tench, roots and onions, bay leaves, pepper, 1-2 cloves are added and boiled for 15-20 minutes. The tench is removed and the broth is boiled until it evaporates and turns yellowish. Then the tench is put into it again and brought to a boil. The finished fish is placed on a dish, poured over with broth, boiled potatoes are placed around it and horseradish with vinegar is served separately.
No. 572. Large boiled ruffs. Large ruffs are gutted, but not cleaned of scales. Then they are scalded and the scales are scraped off. Ruff carcasses are placed in a pan or on the grate of a fish boiler. Separately, prepare a decoction in a saucepan: pour in water or fish broth, add onions, celery stalks, parsley root, carrots, bay leaves, pepper and boil for 7-10 minutes. This broth is filtered, poured over the ruffs 20 minutes before serving, boiled them, placed on a dish, whole boiled potatoes are placed around them, poured over with oil, and a slice of lemon without seeds is placed on each ruff. Sprinkle everything with chopped herbs.
For 4 servings: ruffs 1.2 kg, lemon 1 pc., boiled potatoes 800, spices for decoction.
No. 573. Boiled crucian carp with sour cream. The crucian carp is cleaned, gutted, washed, salted and allowed to lie for 15–20 minutes. Then they are placed in a saucepan, filled with water or fish broth so that they just cover the fish, and cook for about 15 minutes. The fish is placed on a dish and poured with hot sour cream sauce. Pieces of the body are placed around (as a side dish).
No. 574. Crucian carp boiled in cream. They prepare it the same way, but fill it with cream sauce rather than with sour cream. To do this, mix wheat flour with butter (1:1), heat until creamy, dilute with cream, bring to a boil and add chopped dill or parsley to this sauce.
For the sauce: cream 20% - 0.5 l, flour 25, butter 25.
Note: in this and the previous recipes, part of the sour cream or cream can be replaced with the broth in which the crucian carp were boiled.
No. 575. Carp boiled with red wine. For lovers of fish dishes, we provide a full description of a carp dish, which was very valued in the last century. “Carp can be boiled with or without scales. In scales it turns out tastier, although less beautiful. After cutting off the head of the fish, the blood is released into salted, boiled vinegar. The cleaned carp is cut into pieces, leaving the milt or caviar, and salted. At this time, parsley, celery, onion (2 onions), carrots, 1 dried mushroom are boiled in beer, a bay leaf, 1-2 cloves, and 5 grains of pepper are added. Place the head of a carp without gills, citric acid, a crust of black rye bread, pieces of carp in a pan, pour in beer boiled with spices, and cook the fish. You have to be careful not to overcook it. Prepare the sauce: 1 tbsp. a spoonful of oil is mixed with 1 tbsp. spoon of flour, heat, stirring, until creamy color appears, dilute with vinegar and blood, add to the broth in which the carp was cooked, red wine, sugar, seedless raisins, boil. There should be a lot of sauce; the boiled carp is placed on a dish, covered with very thin slices of lemon and poured generously with the sauce.”
Carp 1.5–1.6 kg, vinegar 1/4 cup, beer 2 bottles, oil 1–2 tbsp. spoons, flour 1 tbsp. spoon, crust of black bread, red wine 1/2 cup, spices.
Poached fish dishes
For poaching, the fish is cut into fillets without rib bones. Pieces of fish are placed in a saucepan in one row, filled with broth to 1/3-1/2 of their height, spices, salt, and roots are added, covered with a lid and simmered at a temperature of 95 ° C until cooked (12–15 minutes). The surface of pieces of poached fish is covered with protein clots. Therefore, to give the dish an appetizing look, when serving, pieces of fish are poured with sauce, which is prepared in the broth remaining after poaching. A slice of lemon without zest or seeds and herbs are often placed on top. You can put crayfish tails and shrimp. Garnish with boiled potatoes.
No. 576. Poached fish. Fish fillets with skin without rib bones are cut into pieces at an angle of 60°, placed in a saucepan, greased with oil, in one row, so that one piece overlaps slightly with the other. Add broth to 1/2-1/3 height, add spices, white roots, salt, and onions. You can add citric acid or dry white wine, or cucumber pickle. Cover the saucepan with a lid and simmer the fish until cooked. Pieces of poached fish are placed on plates or an oval dish and poured over with sauce. Place a slice of lemon without zest or seeds on top, sprinkle with chopped parsley. Boiled potatoes sprinkled with oil are placed around. The name of the dish consists of the name of the fish and the sauce. For example: cod in brine sauce, steamed pike perch, pike perch in white wine, hake in tomato, etc.
No. 577. Fish poached in steam sauce. Portioned pieces of fish (pike perch, pike, sea bass, ice perch, etc.), cut at an oblique angle from fillets without rib bones, are placed in a saucepan, greased with oil, put onions, roots, spices, salt, fill 1/3 with fish broth -1/2 height, add a little lemon juice or citric acid, close the lid tightly and simmer until done. Steam sauce is prepared using the remaining broth. Pieces of poached fish are heated in sauce, placed on plates or dishes, poured over with sauce, and slices of poached porcini mushrooms or champignons (optional) are placed on top. Boiled potatoes are placed around, poured with melted butter and sprinkled with chopped herbs. On the fish, in addition to mushrooms, you can put a slice of lemon without zest and seeds, crayfish necks or shrimp.
Per serving: fish (boneless fillet) 150, onion 10, spices, citric acid, steam sauce 75, boiled potatoes 150.
No. 578. Fish poached in white wine sauce. The fish is poached as described above, but white wine (100 g per 1 liter of broth) is added to the broth during poaching. White wine sauce is prepared using the remaining broth.
The fish is heated, placed on slices of wheat bread fried in oil, or on puff pastry croutons. Slices of poached mushrooms are placed on the fish, poured over with sauce, and a slice of lemon without seeds or zest is placed on top. Garnish with boiled potatoes.
Per serving: fish (fillet without rib bones) 150–200, onion 10, parsley 10, champignons or fresh porcini mushrooms 50, lemon 1/10.
White wine sauce 75, side dish 150, croutons, wheat bread 50 and butter 5.
No. 579. Fish poached in brine sauce. The fish (boneless fillet or sturgeon without cartilage) is cut into pieces at an oblique angle, placed in a saucepan and poached as usual, but with the addition of cucumber brine. The brine sauce is prepared using the broth. Porcini mushrooms or champignons are cut and simmered with butter. Pickled cucumbers are peeled and seeded, cut into slices and poached. Cucumbers and mushrooms are placed in the brine sauce and brought to a boil. This sauce is poured over the poached fish, and a slice of lemon without zest or seeds is placed on top. Garnish with boiled potatoes.
Per serving: fish (boneless fillet or sturgeon without cartilage) 150–200, onion 10, parsley (root) 10, pickled cucumbers 50, fresh mushrooms 40, lemon 1/10, sauce 75, boiled potatoes 150, butter, herbs .
No. 580. Fish poached in Russian. Fish (boneless fillet or sturgeon without cartilage) is poached as usual. Prepare tomato sauce using the broth, add dry white wine (100 g per 1 liter of sauce) and bring to a boil.
Prepare a side dish for the sauce: small onions or onion slices, sautéed with butter; parsley and carrots are cut into slices and simmered until tender; porcini mushrooms or champignons are boiled and chopped; capers are squeezed out of the brine, pits are removed from the olives; Pickled cucumbers are peeled, cut lengthwise, seeds are removed, cut into diamonds and poached. You can prepare the dish without capers and olives.
All prepared products are placed in tomato sauce with wine and brought to a boil. A side dish of sauce (vegetable) is placed on the poached fish, the sauce is poured over it, and a slice of lemon or sliced horseradish is placed on top. Garnish with boiled potatoes, drizzled with butter and sprinkled with chopped herbs.
Per serving: fish (boneless fillet) 150–200, carrots 15, parsley 10, onions 20, mushrooms 10, pickles 20, capers 10, butter 15, sauce 75, side dish 150.
No. 581. Fish poached in milk. Fish fillets without rib bones (cod, hake, pollock, blue whiting, etc.) are cut at an acute angle, placed in a saucepan in layers, sprinkled with onion, cut into half rings, added; salt, peppercorns, vegetable oil, pour in milk and simmer for 20–25 minutes. When serving, the fish is poured with the sauce in which it was poached and garnished with boiled potatoes or mashed potatoes.
Per serving: fish (boneless fillet) 150–200, milk 50–60, onion 40–50, vegetable oil 12–20, potatoes 150.
No. 582. Whitefish, sturgeon, stellate sturgeon, zander etc. in boyar style. Pieces of fish without cartilage are placed in a flat pan (saucepan, fish cauldron), dry white wine is poured to 1/2 the height, butter and lemon slices are added, covered with a lid and simmered at a very low boil for about 1/4 hour. Of course, you can cook dishes from other fish this way.
For 4 servings: fish (fillet) 800, dry white wine 300, lemon 1 pc., butter 150. Garnish - boiled potatoes.
No. 583. Carp in brine. The carps are cleaned, gutted, washed, cut into pieces at right angles, leaving the caviar or milt, placed in a saucepan, sprinkled with chopped parsley, carrots, slices of pickled cucumbers, and pepper. Then the fish is poured with cucumber brine or cucumber brine in half with dry white wine, covered with a lid and simmered until cooked.
The flour is mixed with oil, heated, stirring, diluted with the broth in which the fish was poached, and poured back into the fish.
For 4 servings: carp 1.2–2 kg, parsley 100, celery 50, pickled cucumbers 100, bay leaf, pepper, cucumber pickle about 0.5 or 1 l, dry wine (optional) 0.5 l, butter 20, bow 20.
No. 584. Carp in breadcrumbs. The carp is cleaned, gutted, cut into pieces, salted, placed in a deep dish, a little clove is added, poured with weak vinegar (1-2%) and left for half an hour. Then the fish is transferred to a saucepan along with vinegar, melted butter, beer, and crushed wheat crackers are added, covered with a lid and simmered until cooked. The fish is placed on a dish. Add grated lemon zest, currants or raisins to the sauce, bring to a boil and pour the sauce over the fish. This dish is sometimes called “European-style carp.”
For 4 servings: carp 1.5–2 kg, vinegar 1–2% 0.5 l, cloves 2–3 pcs., pepper 5–6 peas, crushed crackers 60–80, beer 200–250, cinnamon or raisins 40.
Fried fish
The fish is fried whole and in portions. Fry it with vegetable oil, after rolling it in flour or crushed breadcrumbs. When serving, pour melted butter over it. Sauces are rarely served with it. Fried fish is usually garnished with fried or boiled potatoes; Buckwheat porridge is served with fried bream.
No. 585. Fried fish with butter or sauce. The fish is cut into fillets with skin and rib bones, cut into pieces at an oblique angle, sprinkled with salt, pepper, breaded in flour, fried with vegetable oil on both sides and finished in the oven. Fried fish is placed on plates, poured with melted butter, and a side dish is placed on the side - fried, boiled or mashed potatoes. You can serve tomato sauce or tomato sauce with vegetables separately.
Whole small fish (smelt, herring, capelin, etc.) are also fried.
No. 586. Fried fish With onions The fish is fried as above. The onion is cut into rings, lightly dredged in flour, fried in a large amount of very hot fat, removed in a colander and allowed to drain off the fat. The potatoes are peeled, cut into circles and fried with vegetable oil. Pieces of fried fish according to the number of diners are placed in the middle of the frying pan, fried potatoes are placed on the side in the form of a border, the fish is poured with vegetable oil, and fried onions are placed on it in a heap.
For 4 people: fish (fillet with bones) 600–700, onions 200, fat 100, potatoes 500–600.
Nowadays, different types of fish are fried and served in the same way, but in the old days in Russian cuisine there were different rules for frying and serving almost all types of fish. Thus, it was customary to fry bream and serve it with buckwheat porridge.
No. 587. Fried vendace. The vendace is cleaned, gutted, washed, placed on a sieve and stored in the cold. Just before serving (12–20 minutes before), it is wiped dry with a towel, rolled in flour and fried with butter. Then pour in sour cream, let it boil and sprinkle with dill.
No. 588. Fried gudgeon. The gudgeons are cleaned, gutted, washed, put on wooden pins, bent into a ring of several pieces, rolled in flour and fried with vegetable oil on both sides. Dry in the oven. Parsley sprigs are doused with melted butter (for one handful of parsley leaves, take about 1 tablespoon of melted butter). These greens are placed in a frying pan and dried in the oven. Fried minnows removed from the splinters are placed in a ring around the edges of the plate, and a pile of fried parsley is placed in the middle.
No. 589. Bream, pike in cabbage (variant XVIII–XIX Usually fish dishes were served without any special side dishes, but sometimes they were cooked together with other products. So, among the dishes of Patriarch Adrian there is pike in cabbage.
Stewed sauerkraut is placed on a dish or plate in the form of a ring, and fried fish is placed in the middle.
No. 590. Fried tench with cabbage. Shred fresh white or red cabbage, salt it, add mushroom broth and butter, cover the pan with a lid and simmer, stirring occasionally so as not to burn. When the cabbage becomes soft, add a little sugar, cloves, cinnamon, pour in sour cream and simmer everything together until tender. The tench is cleaned, gutted, washed, breaded in flour, fried and served with stewed cabbage.
For garnish: cabbage 0.5 kg, decoction of dried mushrooms 100–200, butter 50, cinnamon and cloves 1/2 teaspoon, sour cream 250.
No. 591. Fried smelt. The smelt is gutted, the head is removed, washed, dried, rolled in flour with salt and pepper, fried and heated in the oven. Fried smelt is placed on a dish, and a side dish is placed around it: cabbage salad, sliced fresh cucumbers, pickled beets, a slice of lemon.
No. 592. Fried crucian carp. The crucian carp is cleaned, gutted and washed. Small ones (up to 200 g) are left whole, and large ones are cut in half. Then they are rolled in flour with salt and pepper, fried, poured with sour cream and put in the oven for 10-15 minutes. When serving, crucian carp are placed on a dish, and buckwheat porridge and cabbage salad are placed next to it.
Yarn fish
Dishes made from fish fried in a large amount of fat (previously they were called “yarn”, and now “deep-fried” or “fries”) have been preserved in our kitchen only with French names: “pike perch colbert”, “orly fish”, “ fish fries minière”, etc. In fact, all these dishes have prototypes in Russian cuisine of the 15th–16th centuries, but in the 18th–19th centuries. they were remade in a foreign way. So, on the menu of Patriarch Adrian there was fish in dough, almost no different from “orly fish”, the yarn fish of the Moscow Kremlin is similar to “fry fish”, etc.
No. 593. Fish fried in dough. To fry in fat, fish is dipped in a liquid dough - batter (according to modern terminology). For this, a variety of doughs are used: liquid yeast pancake dough, thicker yeast dough (like for pancakes), unleavened dough with whipped egg whites, unleavened dough with beer and other types.
Most often, batter with proteins is used. To do this, sift the flour, dilute it with warm milk or water (20–30 °C), stir so that there are no lumps, add a little vegetable oil, egg yolks, salt, stir and leave for 10–15 minutes for the flour to swell. Before frying, add whipped egg whites to the dough and mix gently.
The fish is cut into fillets without bones and skin, cut into strips measuring approximately 1 x 1 x 4–6 cm, sprinkled with salt and pepper, dipped in dough and fried in a large amount of fat, heated to 180–190 °C.
It is better to prepare the fat for spinning yourself: mix one part each of refined vegetable oil, rendered animal lard and rendered pork lard.
When frying in fat, you must be careful: take no more than 3/4 of the volume of the pan with fat, the fat must be well heated (at least 180 °C), otherwise it will foam strongly, and to check the temperature, make a test - throw in a small drop of dough, if There is no strong foaming, then the fat is sufficiently heated.
Per serving: fish (fillet) 100, dough 120–150: flour 50, milk 50, vegetable oil 2, egg 1 pc.
No. 594. Yarn fish. The fish is cut into fillets without skin and bones and a shaped preparation is made: strips are cut out about 0.5 cm thick, about 3–4 cm wide, 6–8 cm long, breaded in flour, dipped in egg and milk, breaded in breadcrumbs, fold it into a figure eight and fasten it with a wire skewer or splinter. Or a “bow” is made from strips of fish fillet and double-breaded (in flour, lezone, breadcrumbs).
Prepared fish is fried in heated fat. When serving, place a piece of green butter on top of the fish and garnish with fried potatoes.
No. 595. Green oil. Soften the butter, add lemon juice or citric acid, chopped parsley, mix everything well, form into a small bar and store in the refrigerator. When serving dishes, cut off pieces of this oil and place them on top of fried meat or yarn fish.
Butter 200, parsley 50–60, juice of a quarter of a lemon.
No. 596. Pollock, whiting fries. IN In restaurant cuisine, it was customary to deep-fry (yarn) only the pulp of pike perch. Meanwhile, yarn dishes are also tasty from pollock, blue whiting, cod and other ocean fish.
A medium-sized blue whiting or pollock (it is better to take the back of the pollock) is washed, gutted, skinned, the black film removed from the abdominal cavity and cut lengthwise into two halves (fillets). The bones are cut from each half. The prepared fillets are placed in a deep plate or other dish, sprinkled with chopped parsley, sprinkled with lemon juice or citric acid, salted and left to marinate in the cold for 20–30 minutes. Then they are shaken off of greens, breaded in flour, moistened in a mixture of eggs and water or milk (1:1), rolled in breadcrumbs, rolled into rolls and each fastened with a wooden splinter (you can use a match without a head). Prepared rolls (2–4 pieces per serving) are deep-fried. You don’t have to marinate the fillets.
Serve them hot with fried potatoes or cold, topped with mayonnaise sauce.
In addition to these restaurant dishes that have survived to this day, in the old days they prepared many other yarn dishes, now undeservedly forgotten.
No. 597. Smelt with mushrooms. They take it per serving 5 -10 smelt. They are washed, dried, cut lengthwise, removing the spinal bone, and the heads are cut off.
Boil porcini mushrooms or champignons, chop finely, add any sauce and mix. Take enough sauce to form a thick mass. Half of the smelt is smeared with this mass, covered with the other half and lightly pressed down. This is how all smelt are stuffed. Then each fish is breaded in flour, dipped in a mixture of eggs and milk (1:1), rolled in bread crumbs and white bread crumbs and deep-fried. When serving, place a slice of lemon on top.
For 10 smelts: porcini mushrooms or champignons 100, any sauce 50, egg 1 pc., milk 50, crackers, flour.
No. 598. Yarned flounder. Small flounders (250–350 g) are used. They are cleaned, the head is cut off obliquely towards the belly, gutted, the fins are cut off with scissors, washed, dried, placed in a bowl, poured with a small amount of milk and stored in the cold. Before frying, take out the flounder with a fork, roll it in flour, soak it in a mixture of eggs and milk, roll it in breadcrumbs and deep-fry it.
Flounder (1 piece per serving) for 5 pieces: milk 200, eggs 2 pieces, flour, crackers.
No. 599. Large ruffs in dough. Clean, gut and wash large ruffs (250–350 g) at the rate of 1 piece. per serving. Then they are scalded with hot water, the skin is removed, the side feathers (fins) are removed and washed with cold water. The spine is removed from the inside. Cleaned ruffs are dried with a napkin, salted, placed in a deep plate or dish, moistened with lemon juice or citric acid and left in the cold. Before lunch, each fish is dipped in a batter - batter and fried in fat (deep fat).
Stewed fish
There are many speculations about the origin of the verb “to stew”. Most likely, the history of its formation is as follows: “spirited” - “spirited” - “stewed”. Usually coarse parts of meat and vegetables are stewed to soften them. Fish is rarely stewed, since it already boils quickly, and only to give it a special taste.
No. 600. Fish stewed with onions. Fish (cod, catfish, hake, pike, catfish) is cut into pieces, rolled in flour, fried and placed in a clay pot, sprinkled with fried onions, another layer of fish is added, sprinkled with fried onions, etc. Pour milk over everything, add bay leaf , pepper and bring to a boil. Boiled potatoes are served separately on a platter.
Fish 600, flour 100, vegetable oil 150, onions 200, milk 400, boiled potatoes.
No. 601. Fish stewed with vegetables and tomato. The fish is filleted with skin, cut into pieces, placed in a bowl in two layers, layered with a mixture of chopped vegetables, poured with broth, salt, vinegar, vegetable oil, tomato puree are added, cover with a lid and simmer until tender (40–50 minutes). 5-7 minutes before the end of stewing, add bay leaf, cloves and pepper. Served with the sauce in which the fish was stewed and boiled potatoes.
Per serving: fish (fillet with skin) 150, water or broth 50, carrots 40, parsley 10, onion 30, tomato paste 20, vinegar 3% 10.
Fish baked with sauce
One of the characteristic features of Russian cuisine is the abundance of dishes baked with sauce. Baked fish is a festive dish. They bake it in large multi-portion pans and serve it on the table, sprinkled with herbs. Russian cuisine is famous for its large number of baked fish dishes that have excellent taste.
Fish for baking is cut into boneless fillets and cut into portions. You can bake it raw, fried, or poached. To do this, the fish is placed in a frying pan, a side dish is placed around it, poured with sauce, sprinkled with grated cheese, sprinkled with oil and baked: fried with sour cream sauce, and poached with milk or steam sauce.
No. 602. Fish baked Moscow style. The frying pans are greased with oil, potatoes cut into circles and fried are placed on the edges, pieces of fried fish are placed in the middle. For this, salmon, catfish, pike perch, sturgeon, cod, hake, etc. are used. Fried onions, slices of boiled eggs, boiled dry or fresh mushrooms are placed on the fish. Everything is poured with sour cream sauce, sprinkled with grated cheese and baked in the oven.
You can also cook fish with a specific smell (pike, navaga, catfish, cod, etc.), but in this case you do not add mushrooms.
Fish 600, flour 30, melted butter or other fat 60, fresh mushrooms 100 or dry 25, eggs 2 pcs., onions 200, sour cream sauce 600, fried potatoes 600, cheese 20–30.
No. 603. Fish baked in Russian. The frying pan is greased, boiled potatoes cut into circles are placed around the edges, raw fish is placed in the middle, everything is poured with white sauce, brought to a boil, sprinkled with grated cheese and baked in the oven. This way you can bake pike perch, catfish, pike, carp, cod, sea bass fillet, catfish, carp, grenadier, etc.
No. 604. Fish baked in steam sauce. Boiled homemade noodles or pasta seasoned with oil are placed in a frying pan, pieces of poached fish (pike perch, salmon) are placed on it, poured with steam sauce and baked.
Fish 600, boiled noodles or pasta 500, steam sauce 400, cheese 20–30.
No. 605. Fish baked with egg. The fish is fried and placed in frying pans along with boiled or fried potatoes and fried onions. The eggs are mixed with milk, salt is added, this mixture is poured over the fish and potatoes and; baked in the oven.
Fish 600, flour 30, vegetable oil 30, eggs 3 pcs., milk 50, onion 200.
No. 606. Solyanka Moscow(rice. 15). In a saucepan, lightly fry chopped onions in fat or oil, add chopped carrots and, stirring, heat, add tomato and, continuing to stir, fry everything together. Add sauerkraut to these vegetables, add fish broth and simmer until completely softened. At the end of stewing, add bay leaf, pepper and season with sugar and salt to taste.
The fish is filleted, cut into small pieces and poached. Peel the pickles and remove seeds, cut into thin slices, add fried onion, tomato, broth and simmer for 10–15 minutes. Pickled cucumbers can be replaced with pickled mushrooms. Stewed cucumbers are combined with poached fish. You can add boiled sturgeon cartilage. The pans are greased with oil, sprinkled with breadcrumbs, a layer of stewed cabbage is placed, a layer of fish with cucumbers or mushrooms is placed on it, and covered with a second layer of stewed cabbage. The surface of the hodgepodge is smoothed with a knife, sprinkled with breadcrumbs, poured with melted butter and baked. After baking, the surface is decorated with lemon, pickled or pickled cucumbers, pickled apple slices, pickled berries, pickled lingonberries, etc.
For stewing cabbage: sauerkraut 450, lard or bacon 20, carrots 50, onions 50, tomato puree 50, sugar. For solyanka: fish 500, stewed cabbage 500, pickled cucumbers 200, onions 100, tomato 60, crackers, butter.
For serving: pickled berries, soaked apples, etc., lemon, pickled cucumbers.
Now only one of the varieties of fish is called body (Fig. 16). In the old days, this word had a broader meaning: this was the name for all dishes made from crushed fish pulp (“body”). Therefore, cold appetizers (a round of veal with horseradish), dumplings for soups (ear with pounders, ear with tel), fillings for pies and pies (hearth pie with tel, etc.), were made from it, stuffed fish (pike perch) were made with it , pike, etc.), loaves were baked from it, and baked dishes imitating meat dishes (ham, turkey, etc.) were prepared during Lent. Unfortunately, most of these dishes are now completely forgotten, and the method of cooking has changed.
No. 607. Telnoe (an ancient method of preparation).
“Pick pike or pike perch from the bones and beat them with the butt of a knife; dissolve the flour in water and, while continuing to beat, lubricate it with this for bonding.”
Fish pulp 0.5 kg, wheat flour 30, water 100.
No. 608. Telnoye without flour. They take pike perch, burbot, pike or other small-boned fish with white flesh (body), separate them from the bones and beat them with a masher in a wooden cup. Then add salt and ground pepper and knead until the mass is separated from the hands and the cup.
No. 609. Telnoye with white bread. The fish pulp (fillet without bones and skin) is ground through a meat grinder, wheat bread soaked in milk, water or cream is added, mixed well, ground again, salt and pepper are added and mixed thoroughly.
Fish fillet 800, wheat bread 240, milk, water or cream 320, salt, pepper.
No. 610. Solid circles. The body mass is formed into a roll, wrapped in a napkin, the edges of the napkin are tightly tied, dipped in fish broth or water, boiled until tender (the napkin will swell and begin to lag behind the body), cooled in the same broth, removed, cooled, cut into circles and served with horseradish, vinegar, mustard.
No. 611. Telnoe (filling for pies). The cooked vegetable is cut into small pieces, sautéed onions are added and mixed.
Boiled vegetable 0.5 kg, onion 50, vegetable oil 20.
No. 612. Telnoye hot. The cooked meat roll is cut into circles, poured with steam, saffron, tomato or other sauce, brought to a boil and served with various side dishes.
No. 613. Pike stuffed in the old-fashioned way. This dish was called “turned-away pike.” The pike is cleaned of scales, the skin at the head is cut with a ring and removed with a “stocking”, trimming the flesh from the fins. Then the spine is cut at the caudal fin so that the tail remains close to the skin. The head of the carcass is cut off, gutted, washed well, the flesh is separated from the bones, and the resulting pulp is used to prepare the body in any way. For the body, you need to take additional pulp from another fish. Along with the fish pulp, raw onions are also ground, and then a raw egg is added.
The removed skin is stuffed with body mass, the head is applied, the carcass is wrapped in a napkin, tied with twine and cooked with the addition of salt, spices, and onions. You can add onion peels to the broth or water for boiling pike so that the body turns yellow. Then the stuffed pike is cooled in the same broth, removed from the broth, unfolded, cut crosswise, heated in sauce or cooled broth, the pieces are placed on a dish in the form of a whole carcass, poured with sauce (saffron, white, steam). Garnish with boiled potatoes. Lovers sprinkle the stuffed pike with chopped garlic when serving.
The recipe depends on the size of the pike. For a pike weighing about 1.5 kg, you need to take 150 wheat bread, 200 milk, 1-2 eggs, 100 onions.
No. 614. Pike perch stuffed in the old-fashioned way. The pike perch is cleaned of scales, the gills and eyes are removed from the head, and cuts are made on the back on either side of the dorsal fin from the head to the end of the abdominal cavity, cutting the costal bones. After this, the spine is broken out along with the fin and the fish is gutted through the resulting hole. You will get a fish carcass with a cut on the back - a “boat”. The rib bones are carefully removed from the inside (you can leave them). The “boat” is stuffed with tel (with onion and egg), the cut is sewn up, the carcass is wrapped in a napkin and then cooked like a stuffed tel pike.
No. 615. Fish cutlets and balls. Prepare fish mince with bread, form it into meatballs or cutlets, bread them in ground wheat breadcrumbs, fry them with fat or vegetable oil on both sides, heat them in the oven for 5-10 minutes and serve them with various side dishes.
Per serving: fish fillet 80, wheat bread 24, milk or water 32, salt, pepper, fat or vegetable oil 10–15, crackers 10.
No. 616. Chopped fish zrazy. The word “zrazy” came into our everyday life only in the 18th century, probably from the Polish language, but the dish itself has been known for a long time. The prepared body mass (as for cutlets) is formed into flat cakes about 1–1.5 cm thick, minced meat is placed in the middle, the meat is closed, the products are given an oval shape, breaded in breadcrumbs, fried in a frying pan with fat and brought to readiness in the oven. .
For minced meat: fresh mushrooms are peeled, cut into small pieces and fried with onions, or dried mushrooms are boiled, then chopped and fried with onions, salt and pepper are added. Zrazy is served with various vegetable side dishes or buckwheat porridge.
Per serving: fish pulp 80, wheat bread 24, milk or water 32, salt, pepper.
For minced meat: fresh mushrooms 30 or dry 10, fat 20.
No. 617. Telnoe (yarn zrazy). Prepare the meat mixture with bread and milk. Place minced meat on a towel moistened with water, form zrazy with sharp ends and give them a crescent shape. Then the zrazy is dipped in beaten egg, breaded in breadcrumbs, fried in a large amount of fat, and heated in the oven. Garnish with green peas and fried potatoes. Tomato sauce is served separately.
For minced meat: finely chop boiled mushrooms, add sautéed onions, chopped boiled eggs, parsley, ground crackers.
Per serving: fish (fillet) 80–90, wheat bread 24–25, milk 32–35.
For minced meat: onions 40, fat 5, fresh mushrooms 30, eggs 1/4 pcs., crackers 2, greens.
No. 618. Loaf of bread. Add melted butter and raw egg yolks to the prepared fish mince (body with bread and milk) and mix thoroughly. Then, stirring gently, add well-beaten egg whites.
The mold is greased with oil, sprinkled with breadcrumbs, filled 3/4 of the height with the prepared mass and baked. You can grease the mold with oil, fill it with the prepared mass and cook it by placing it in boiling water or steam it.
Fish (fillet) 200, wheat bread 30, milk 50, eggs 1/2 - 1 pc., butter 10 and another 10 for lubrication.
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