Baked fish (Russian cuisine). Technology for preparing complex hot fish dishes Recipes for an old Russian fish dish
Fish dishes in Italian cuisine (recipes)
We always associate every cuisine of the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza is Italy, and so on. But in every kitchen there are other dishes that are prepared as constantly as those mentioned at the beginning. In this post I want to offer several recipes for fish dishes in Italian cuisine. But first, I will briefly talk about Italian cuisine itself and its features.
Currently, Italian cuisine is one of the most popular cuisines in the world. As you probably already guessed, she achieved such popularity thanks to pizza, pasta and other dishes. And, it also differs in a wide variety of products and seasonings, vegetables, seafood, meat, poultry, fruits and berries, cheese, legumes (beans, peas) and rice are used. But, of course, the national dish is pasta, all dishes of which have the common name "pasta". They are of various shapes and sizes and are added to soups, served with sauces.
I want to note that for Italians the term "Italian cuisine" is not entirely clear, since they divide it into retions - Sicilian, Tuscan, Milanese and others. Therefore, each region has its own gastronomic preferences and tastes. For example, in northern Italy, meat dishes are more popular - beef and veal. In other regions of the country, pasta is more popular, in some - risotto. But, in the coastal regions of Italy, the first place belongs to fish and seafood - these are cod, shellfish, crabs, lobsters and shrimp. Fish dishes are simple, without heavy sauces. It is baked in the oven or grilled in olive oil. And small fish are rolled in flour and fried until crispy. This region also has a large presence of fish soups. Such a varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cakes, since there is no such dish in Italian cuisine. But in our Russian cuisine they are often prepared from different types of fish. And, if you don’t know how to cook pike fish cakes, then “Delicious Recipes” will always help you. Happy cooking.
Fish in Sicilian style
Ingredients: large fish (perch, carp, pink salmon) - 500 g, l uk - 70 g, potatoes - 220 g, zucchini - 230 g, champignons (fresh) - 130 g, vegetable oil - 80 g, water - 80 g, lemon 40 g, ground black pepper, salt - to taste.
Cooking:
Clean and gut the fish, make oblique cuts on both sides of the carcass and put half a slice of lemon into them.
Place the prepared fish on a greased baking sheet, spread the onion sliced into rings, diced potatoes and zucchini around, and thinly sliced mushrooms on top. Salt, sprinkle with pepper, pour over with oil, add a little water and bake in the oven at 250 - 280°C.
Salmon carpaccio
Ingredients:- salmon fillet - 1 pc (slightly salted), cherry tomatoes - 3 - 4 pcs., capers - 6 - 7 pcs., olive oil - 3 tbsp. l., vinegar (balsamic) - 1 tbsp. l., lemon juice - 2 tsp., spices (oregano, ground black pepper) - to taste.
Cooking:
Take the salmon fillet and cut it as thin as possible (you need to do this with a very sharp knife). Lay the fillet pieces on a plate so that there are no gaps between them. In a small bowl, mix olive oil, vinegar and lemon juice. Pour the thinly sliced fish with the prepared mixture. Then sprinkle with spices to taste. Arrange the capers and chopped cherry tomatoes on top. After a couple of minutes, the dish will be soaked and it can be served at the table.
Sterlet in Italian
Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons of cognac - 2 tbsp. l., 1 tbsp. spoon flour - 1 tbsp. l., yolk, - 1 pc., 100 g fresh mushrooms 1 fresh! - 100 g, potatoes - 200 - 300 g, butter, milk, salt - to taste.
Florence- biscuits made from unleavened puff pastry. For flourency: 650 g flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.
Cooking:
Saute the fish in white wine and cognac with finely chopped onions, a little butter and finely chopped tomatoes.
Sauce: fry flour (1 tbsp. L) in oil, pour in the juice in which the fish was cooked, mix, strain. Dilute with milk to the desired consistency, add butter to taste, yolk. Mix.
Wash the mushrooms, peel, chop, fry and mix with the sauce.
Flourancy: knead unleavened dough from flour, water, eggs, softened butter, citric acid and salt, roll it into a thin layer and cut out crescents using a notch. Bake in the oven until done.
Put the finished fish on a dish, pour over the sauce, and spread the florenci around.
Cod a la Neapolitan
Ingredients: cod fillet - 800 g, carrot - 2 pcs., onion - 3 pcs., apple - 1 pc., 125 g apple juice - 125 g, 1 tbsp. spoon vegetable oil - 1 tbsp. l., butter - 1 tbsp. l., curry - 1 tsp, ½ tsp sugar - 1/2 tsp, lemon juice - 1 pc., salt, ground black pepper - to taste.
Cooking:
Wash the fish fillet, dry it, cut into small pieces and sprinkle with lemon juice.
Peel the onion and cut each onion into 8 pieces. Peeled carrots cut into cubes, put in a deep frying pan with a thick bottom and saute together with onions in a mixture of vegetable and butter for 3-5 minutes. Then add sliced apple, pieces of fish, sugar, curry, salt, pepper. Pour in apple juice, cover and simmer for 10 - 12 minutes.
Serve fish with rice or boiled potatoes.
White fish in Italian
Ingredients: white fish fillet - 4 pieces of 100 g, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.
Cooking:
Preheat oven to 180C. Take the fillet, season with salt and pepper. Heat up 1 tbsp. l. olive oil in a large skillet and fry the fillets for 2 to 3 minutes until crispy. Transfer the fillet to a baking sheet. Cut the tomatoes in half, put on the fish. Cut olives, put on tomatoes, then add 25 g of pine nuts. Place the tray in the oven and bake for 12 - 15 minutes. Remove from oven, sprinkle with basil. Divide among plates and drizzle with olive oil.
Bon appetit!
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 indifferent even the most demanding gourmet, because they revive old recipes and prepare dishes based on them that served as decorations for royal tables.
No wonder in the past in catering establishments every Thursday was a fish day. 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 whole organism.
The high nutritional value and taste characteristics of fish determined its great importance in our diet. Fish dishes are widely used in the daily diet, in children's and dietary nutrition.
Fish lends itself perfectly to complex hot types of culinary dishes, it can be consumed hot, it goes well with various side dishes.
A huge assortment of fish dishes can satisfy the taste of the most sophisticated gourmets.
The purpose of this course work is to analyze the technology of preparing complex hot fish dishes specializing in restaurants of Russian national cuisine.
1. Characteristics of the selected range of complex hot fish dishes
.1 General culinary characteristics of complex hot fish dishes
Fish is a highly nutritious food product that is not inferior to the best varieties of domestic animal meat. It contains the most important nutrients necessary for a person: a large amount of protein, 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. Eating, for example, 100 grams of cod fillet, a person covers the daily need of his body for iodine.
The tenderness, softness of the 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, poached, fried, stewed and baked fish are distinguished.
1.2 Boiled fish
Fish is boiled whole carcasses, links and portioned pieces. In general, pike perch, salmon, trout, pike, and nelma are boiled. To do this, the prepared carcass is tied up with twine and placed on the grate of the fish boiler with the belly down. The grate is placed in a fish boiler, poured with cold water, salted, onion, parsley roots are added and put on fire. When cooking trout and salmon, vinegar is added to keep their color.
Links boil sturgeon fish. At the prepared links, the tesha is tucked, the links are tied with twine and placed on the grate of the fish boiler with the skin down. The boiled links are cut into portioned pieces, and before the holiday they must be warmed up in fish broth.
As a side dish for boiled fish, boiled potatoes or mashed potatoes are mainly used. Salted or pickled cucumbers, fresh tomatoes, coleslaw or green salad are served additionally.
Dishes are sprinkled with chopped parsley, celery or dill. The sauce is served in a gravy boat or poured over fish. The following sauces are most often used: Dutch, Polish, tomato, Dutch sauce with lemon juice or capers, white sauce with capers, white crayfish.
Horseradish sauce with vinegar and hot tomato sauce are served with sturgeon fish. The name of a boiled fish dish includes the name of the fish and the sauce with which it is released. For example, boiled salmon, tomato sauce, boiled cod, Polish sauce, etc.
1.3 Poached fish
The fish is stewed in a small amount of liquid, so nutrients are more fully preserved in it and the dish turns out to be tastier and more nutritious.
For poaching, the same breeds of fish are used as for boiling. They let it in with whole carcasses, links and portioned pieces. Most often, fish fillets or whole links with skin, or portioned pieces with and without skin are used. The prepared fish is placed in a dish in one row with the skin down, salted, peppercorns are added, poured with water or broth, onions, parsley, celery are put. To improve the taste, dry white wine, a decoction of champignons are added.
The fish is cooked on the stove under a lid or in an oven, covered with oiled paper or cellophane.
Vegetable salads, cucumbers, tomatoes are also used as an additional side dish.
Poached fish is released with various sauces, the choice of which depends on its type. Most often, steamed sauces, white wine, brine, tomato, Russian, sailor sauces are served with stewed fish.
1.4 Steam fish
Most often, pike perch, pike, catfish, beluga, sturgeon, whitefish and some other types of fish are taken to prepare this dish. The fish is cut into fillets with skin without bones or fillets without skin and bones and cut into portions. Sliced fish is placed in one row in a saucepan, sprinkled with salt, onions, parsley, champignons or a decoction of champignons, dry white wine, broth are added and stewed.
The links of sturgeon fish are cut into portions and stewed in a broth with white wine without spices. The resulting broth is used to prepare the sauce.
Cooked fish is placed in an oval ram, sliced warmed champignons or porcini mushrooms, crabs or crayfish necks are placed on it and poured with steam sauce. A side dish is placed on the side, and sprinkled with herbs.
1.5 Baked fish
Fish is baked raw, stewed or fried. Cut it into portions of fillet without rib bones with or without skin. Small fish are baked whole. Fish is baked along with side dishes - fried, raw or boiled potatoes, buckwheat porridge. Grease the pans with oil, add the sauce, put the prepared pieces of fish fillet without skin and bones, put the side dish, pour the sauce, sprinkle with oil and bake in the oven at a temperature of 250 to 280 degrees until golden brown. Raw fish is baked with white sauce. On vacation, the dish is poured with oil and sprinkled with parsley or dill.
1.6 Braised fish
Before stewing, portioned pieces of fish are most often fried, but sometimes raw or salted fish is 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 stewed over low heat under a closed lid until tender.
1.7 Fried fish
All types of fish are used for frying. Previously, it is cut into fillets with or without rib bones, with or without skin. Small fish are fried whole with the head of saffron cod, trout, crucian carp, herring, smelt and others, sturgeon links and portioned pieces. In order to preserve the shape of the fish pieces during frying, two or three cuts are made on its surface. The prepared fish is salted, sprinkled with pepper and breaded in flour, wheat breadcrumbs.
There are several ways to fry fish: with a small amount of fat in a 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, easy exfoliation of fish pulp is allowed. Color: cut fish - white or light gray. Taste and smell: characteristic of approved fish. - Pike perch - carrot - parsley - onion - bay leaf - black peppercorns - salt2 Carp poached with tomato sauce Quality requirements. Appearance: should be without bones and skin, neatly poured with sauce. The fish is garnished. A fish that keeps its shape. Consistency: soft, juicy. Colour: white to grey. Taste: stewed fish. Taste and smell: peculiar to approved fish. Color: from white to light blue. - carp - onion - parsley - decoction of champignons - celery - bay leaf - tomato sauce - garnish 3 Stuffed carp Quality requirements Appearance: stuffed fish released as a whole. The garnish is arranged neatly, poured with butter. Taste and smell: characteristic of fish with a hint of onion. Cut color: light grey. Consistency: soft, juicy. -carp -white bread -bulb onion -eggs -ground black pepper -salt4fried smelt Quality requirements. Appearance: solid form of pieces, evenly fried. Taste and smell: specific, characteristic of this type of fish. The smell of fish and fat. Colour: golden brown 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 fish pieces are placed on a plate, in milk, with wine Consistency: soft like cod, easy stratification of the pulp is allowed Color: fish fillet on the cut 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 pepper6 6Saida, baked Quality requirements. Appearance: the surface is covered with evenly toasted crust, without cracks. Consistency: soft, juicy; crispy crust Colour: surface - light brown on the cut gray Taste and smell: peculiar to the products included in the recipe. Consistency: soft, juicy. - saithe - 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 as a percentage: water from 52 to 83, proteins from 12 to 23, fats from 0.2 to 3.3, minerals from 0 5 to 3. Fish also contains vitamins A, group B , PP, 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 that are easily absorbed and are of great importance in the life of the body. The composition of the connective tissue also includes the defective collagen protein. During heat treatment, collagen turns into glutin, forming jelly. Extractive nitrogenous substances during cooking of fish are easily removed by water and give the broth a specific taste and smell, causing appetite and promoting better digestion of food.
Fish fat contains many unsaturated fatty acids, including linoleic and arachidonic acids, which are of great biological importance for the human body. Fish oil is easily digested, is a source of fatty acids and vitamins A, D, E, K that are not synthesized in the body.
Depending on the fat content, fish is divided into lean fish should be at least 2 percent, medium fat from 2 to 8 percent, fatty from 5 to 15 percent and especially fatty 15 percent.
Of the minerals in fish meat, calcium, phosphorus, potassium, sodium, magnesium, sulfur, and chlorine predominate. There are also iron, copper, cobalt, manganese, iodine, bromine, fluorine, etc. Marine fish contains more minerals than freshwater fish.
One of the most valuable root crops. 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 should not exceed 2 cm. Carrots are divided into two commercial varieties: selected and ordinary.
onion vegetables
Onion vegetables contain as a percentage, there should be 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, causing appetite and promotes better digestion and digestion of food. They also contain phytoncides that kill microbes.
Onions include onions, green onions, onions, garlic. Store greens 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 foreign odors and flavors. The consistency is free-flowing without lumps, the color is white with a sheen, the solution in water is transparent.
Pack sugar in paper or plastic bags.
Sugar is stored in dry ventilated rooms without sharp fluctuations in temperature, at a temperature of 0 to 30 degrees, relative humidity is not higher than 1%.
Salt
It is a crystalline substance containing up to 99 percent sodium chloride. Salt is rock, boiled salt, self-planting, garden salt.
According to the processing method, salt is finely crystalline, ground. Also iodized per 1 ton of salt is 25 g of potassium iodide. By quality table salt is produced in the following grades - extra, highest, 1st and 2nd grade.
Salt is stored in dry rooms at a relative air humidity of not more than 75 percent, iodized salt is stored for no more than 6 months in dark rooms. Salt enters the POP packaged and by weight.
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 by 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 second courses. However, it is not possible to list all raw materials. Only the elements that are most often found in the recipes I have chosen are described. In addition, some raw materials, marked in the table as the main one, can be used in other recipes and as an auxiliary. Therefore, we can assume that the only raw material that appears in each recipe as the main fish.
2.1 Characteristics of the main raw materials according to the 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, which significantly affects the formation of commodity characteristics of the finished product at the production stage. The main raw material, along with the production technology, largely determines the assortment group of finished products. Table 2 - Characteristics of the main raw material
No. Name of raw material No. GOST Chemical composition, % Energy value, Kcal Commercial characteristicsProteinsFatsCarbohydrates1FishPike perch, smelt, carp 814-96 18.41.1-84Perch family fish have two dorsal fins, of which the first is spiny, the second is soft. Pike perch, perch, ruff, and bersh are of the greatest commercial importance. They are used for cooking and canning. The meat of fish of this family is white, tender, without small bones, but lean; all fish have a lateral line. Cod The cod family. This family includes cod, pollock, blue whiting, navaga, pollock, hake. In all cods, the ventral fins are located in front of the pectoral or below them. Fish have three dorsal and two anal fins of burbot, which has two dorsal and one anal fin. The body is covered with small scales. All cod marine; fish, except for burbot, which lives in fresh water. Their meat is white, low-boned, tasty, with a specific sea smell, lean, but the liver contains up to 70 percent fat. Cod is used for the preparation of fish fillets, canned food, smoked and dried fish products, canned liver delicacy. The composition of cow butter includes milk fat, water, a certain amount of protein and minerals, 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 is from 500 to 775 kcal. According to physiological norms, each person should consume 15 g of cow butter per day, not counting other fats. 3 White asparagus Р 546991.9-6.888 Asparagus. Young juicy underground stems-shoots from 18 to 20 cm long are used for food. Young shoots of asparagus have a sweetish, delicate taste and smell, have a white-pink color. The shoots that appear above the ground are unsuitable for food, as they turn green and become bitter from sunlight. Harvest asparagus in early spring and use as a garnish, canned. Asparagus is valued for its high palatability. It ripens earlier than other vegetables and is a source of vitamin C.4Tomato puree3343-893.6-11.881Tomato puree is a product of thermal processing of tomatoes. During its production (manufacturing), ripe tomatoes (tomatoes) are cleaned of seeds and skins and boiled. During the cooking process, the moisture contained in the tomatoes evaporates and the concentration of solids increases. Logically, the higher the proportion of solids 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 the fruits of tomatoes, including a certain amount of sugars and salts. Content: B-carotene - 1.8. Vitamin B1 - 0.05, vitamin PP - 0.6, vitamin C - 26.0.5 Fresh mushrooms 28649-90<#"justify">4,31,00,127 Mushrooms belong to the 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. Edible mushrooms eat caps and legs. 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 up to I; minerals up to I; vitamins A, groups B, C, D, PP. Mushrooms are valued for their high content of extractive and aromatic substances, which give them a good taste and promote digestion.6 Pasteurized milk 3.5% fat 13277-792.793.54.6961 with a pleasant specific sweetish taste. Milk is a source of minerals (on average 0.7%), 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, 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
№Name of raw materialsGOST №Chemical composition, %Energy value, kcalCommodity characteristicsProteinsFatsCarbohydrates1Wheat flour of the highest grade26574-8510,31,168,9334Wheat flour. Baking wheat flour is produced for retail, confectionery and baking industries. Premium flour is made from soft glassy and semi-glassy 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; raw gluten content up to 28 percent. Used for sales. The shell protects the contents of the egg from external influences, moisture evaporation. The egg white consists of an outer and inner liquid and middle dense layer, as well as hailstones, the most dense part of the protein, due to which the yolk is in the center of the egg. The amount of dense protein is an indicator of the freshness of the eggs. When whipping, the protein forms a thick fluffy foam. The yolk is enclosed in a yolk membrane and is located in the center of the egg. 3 Bulb onion, onion vegetables Bulb onion. The onion and green feather are used for food. The bulb consists of a bottom, from which roots extend downward, and fleshy scales upward. The upper two or three scales dry out when the onion ripens, 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; white, yellow, purple are distinguished by color; according to taste, onions are divided into sharp, semi-sharp and sweet varieties.4Cooking fat28414-89-99.7-897Cooking fats are an anhydrous mixture of various animal and vegetable fats. Hydrogenated vegetable oils, rendered animal fats and whale lard are used as raw materials for their production. The fat mixture is made according to the approved recipe. Various components are introduced into the composition of cooking oils depending on the melting point of the mixture, which should be in the range from 30 to 40 degrees. The prepared fat mixture is heated, stirred for uniform distribution of the introduced components and quickly cooled. Cooking fats are substitutes for animal rendered fats. The color of cooking oils should be white to light yellow. The taste and smell must correspond to the name of fats. Consistency is solid, homogeneous. When molten, cooking oils should be clear. Cooking fats contain at least 99.7 percent fat and no more than 0.3% 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 obtained by complete or partial fermentation of grape juice with or without pulp. The alcohol content in grape wines ranges from 9 to 20 percent. Grape wines have a natural chemical composition, 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 obtained mainly from white grape varieties by fermentation of grape must without the pulp of the skin, seeds. Dry table natural wines contain alcohol from 9 to 14 percent of revolutions. and sugars up to 3 percent. Assortment: Riesling, Aligote, Razdorskoe white, Fetyaska, Rkatsiteli, etc. 6 Refined vegetable oil 1129-93-99.9-899 Sunflower oil is produced by pressing or extracting sunflower seeds. Depending on the organoleptic and physico-chemical parameters, it is divided into the following commercial grades and brands: unrefined oil - the highest grade I and grade II; hydrated oil - the highest, I and II grades; 2.2 Conditions and terms of storage of raw materials
Fish chilled and frozen
The fish is chilled.
Store chilled fish at a temperature of 1 to 5 degrees and a relative humidity of 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 sale period for chilled fish should not exceed 1 to 2 days.
Frozen fish.
Pack frozen fish in wooden or cardboard boxes with a capacity of up to 40 kg. Wooden boxes are lined with wrapping paper. The fish is laid in rows, and the blocks are covered with thick paper. It is also allowed to pack in baskets with a capacity of up to 60 kg, wicker boxes up to 30 kg and dry-packed barrels. 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 was received from the supplier: in the absence of cold up to 1 day, at a temperature of about 0 degrees up to 3 days, at a temperature up to 5 degrees up to 14 days.
Vegetable oil
Vegetable oils are packed in boxes. They are released packaged and unpackaged.
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 of colored polymer materials from 400 g or more. Oil bottles must be hermetically sealed.
Bottles with oil are placed in wooden nest boxes or in containers made of polymeric materials. It is allowed to pack bottles made of polymeric materials in cardboard boxes, and for local transportation in metal open boxes. The boxes are also labeled accordingly.
Bottled vegetable oil is stored in dark rooms at a temperature not exceeding 18 degrees and a relative humidity of 85 percent for no more than 4 months.
onion vegetables
Bulb onions and garlic are packed up to 5 kg or any weight in mesh, polymer bags or transparent film bags. Store in dry rooms at a temperature of 0 to 10 degrees and a relative humidity of 75 to 80 degrees.
Butter
At a temperature not higher than minus 3 degrees and a relative 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 polymeric 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 packed in glass jars, and 12 months in metal jars.
When storing oil, protect it from light and ensure air circulation.
White dry 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 2 to 8°C. The relative humidity of the room air should be between 70 and 75 percent for bottled wine. Wines must not be frozen, stored at temperatures below minus 6 degrees.
Guaranteed storage periods for wines supplied to the domestic market, depending on the type, are set from 3 to 5 months; sparkling up to 6 months; cognac up to 24 months from the date of issue.
Products in which turbidity or sediment did not appear after the expiration of the warranty period are suitable for further storage and sale.
Mushrooms fresh
Fresh mushrooms should be clean, not crushed, not wormy, without earth 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 oils are packed in plywood or cardboard boxes weighing up to 30 kg, as well as in wooden barrels and plywood drums. They are produced in small packages in bags 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 a temperature of 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 tuberculate gaskets. Eggs packed in cardboard boxes or polymeric ones from 6 to 12 pieces can be sold. Dietary and table eggs are packed 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, canteens from 8 to 25 days, washed eggs can be no more than 12 days.
Wheat flour premium
Flour is stored at temperatures up to 18 degrees and relative humidity of 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 should be no more than 36 hours from the end of the technological process. Sterilized milk is stored at a temperature of 0 to 10 degrees for up to 6 months, at a temperature of 0 to 20 degrees should be no more than 4 months.
2.3 Morphological structure of raw materials
Rice. 4 - The structure of the muscles of the fish
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 groups of muscles: the muscles of the head, fins and trunk. The most developed in fish are the muscles of the body, which consist of four groups - two dorsal and two abdominal, separated along each other by partitions of connective tissue. Across they are divided into a number of sections - myomers, separated from each other by thin partitions - septa.
Rice. 5 - Cheese structure: 1 - macro grains; 2 - micrograins; 3 - layers; 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. The technological process of preparing COMPLEX hot fish dishes
.1 Technological processes of primary processing of raw materials
The main purpose of the primary processing of raw materials is to obtain semi-finished products from the products, which then undergo further, mainly thermal, processing. Semi-finished products are, for example, peeled potatoes, chopped fish, and so on.
As a rule, primary processing takes place in the harvesting fish shop.
Fish processing
Fish is supplied to restaurants live, chilled, frozen, in the form of frozen fillets produced by the industry.
The technological process of processing fish consists of the following operations: thawing frozen fish, cleaning, gutting, cutting and preparing semi-finished products. (Appendix B Fig 2 technological scheme of fish processing)
Scaled fish are descaled manually or with mechanical scrapers. In scaleless fish with a bone skeleton of burbot, eel, large catfish, skin is removed. Then, depending on the size of the fish and the type of further use, it is gutted and cut in various ways.
In small fish, the abdomen is cut, the entrails and gills are removed, but the head is left. For heat treatment, it comes as a whole carcass. Large fish is used as a whole carcass only for the preparation of banquet dishes.
After gutting, medium and large fish are plaited, 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 the 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 is used unplated. 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 portions, which are called rounds.
To prepare eye-stuffed pike perch or pike fish in portions, the fish is gutted without cutting the abdomen, rounds are cut up to about 5 cm thick and carefully, so as not to damage, the flesh is cut out on both sides of the spine, which is then used to prepare minced meat. The holes of the rounds are filled with this stuffing.
Pike and pike perch are also stuffed with a whole carcass. In this case, the pike is skinned 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 is attached with the gills removed, and everything is wrapped in cellophane. Longitudinal incisions are made in pike perch on the back, the costal bones are cut on both sides of the spine and it is removed. Then the pulp is cut out, leaving it on the skin with a layer of up to 0.5 cm. The carcass prepared from the pulp is filled with minced meat, wrapped in cellophane and tied with twine.
Fish with a cartilaginous skeleton is cut as follows. After thawing, the dorsal bugs are cut off from the sturgeons, the head with pectoral fins is cut off, the dorsal fin is cut off and the screech is removed. As a rule, all sturgeons, with the exception of sterlet, enter catering establishments gutted. Therefore, after removing the screeches, they immediately begin to lay.
Waste from the primary processing of fish:
fish used whole from 14 to 20 percent, with head removed up to 15 percent,
fish used unplated 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 links of sturgeon fish, after cooling, are stored at a temperature of 0 to 4 degrees should be no more than 24 hours.
Cut semi-finished products should be no earlier than 2 hours before their heat treatment.
mushroom processing
The most common types of mushrooms: porcini, boletus, boletus, boletus, mushrooms, milk mushrooms. Champignons are especially widely used, which many restaurants receive from greenhouse farms. Mushrooms are supplied to catering establishments fresh, dried, salted and pickled.
Fresh mushrooms are sorted by type and size: large, medium and small. Then they clean the bottom of the leg from the ground. Some mushrooms are oiled, champignons, etc. are peeled off the caps. After that, the mushrooms are dipped for 30 minutes in cold water, and then washed, changing the water 3 to 4 times. To protect the champignons from darkening, after stripping, they are placed in water acidified with citric acid.
The caps of large mushrooms are finely chopped for minced meat; chopped for soups; mushrooms of medium size and small whole are used for making 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 of onion vegetables.
Cut off the bottom and neck of the onion and remove the dry flakes. Onions are washed just before heat treatment. The main forms of slicing onions: half rings for dressing soups, except for navy borscht and soups with cereals, saltwort, beef stroganoff, onion sauce, cubes for daily cabbage soup, soups with cereals, minced meat, onion sauce with gherkins, slices for stews, rings as garnish raw, for deep-frying. The root, yellowed and rotten leaves are removed from the leek, then the greens are cut off. The rest is cut lengthwise and washed. Leek greens are sorted out, 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
Form of cutting Approximate dimensions, cm Method of heat treatment Culinary use Straws Length from 4.0 to 5.0 Cross section from 0.2 to 0.3; from 0.2 to 0.3 Sauteing For complex hot fish dishes Cubes With an edge from 0.2 to 0.4 Sauteing For complex hot fish dishes Slices Various lengths, height up to 3.5 Sauteing For stewed complex hot fish dishes
Potato processing
Potato processing is carried out as follows: potatoes are sorted, washed and cleaned in potato peelers. Young potatoes are cleaned during washing in bathtubs or in potato peelers without abrasive lining. Prepared potatoes are cut into pieces of various sizes and shapes. The most common forms of cutting are slices, circles, sticks, cubes, straws. Potatoes must be cut just before cooking, as they darken when stored in air. Waste from 20 to 40 percent depending on the season.
Asparagus processing
The asparagus is sorted, skinned so as not to break the heads, washed in cold water and tied into bundles. 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 vegetables
Peeled and chopped vegetables are not subject to long-term storage. 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, parsley, stored on baking sheets or in trays covered with a damp cloth. Raw peeled potatoes are stored in water to avoid browning. Potatoes treated with sulphited 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, leek, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated rooms. Prepared asparagus is stored in water acidified with citric acid.
.2 Technological processes of heat treatment of the obtained semi-finished products
Table 5 - Heat treatment of semi-finished products
Type of heat treatmentList of semi-finished productsCulinary purposeBasicCookingBasic methodBoiled fishTo the state of readiness, boiled fishSimmeringBoneless fishTo the state of readiness, fish stewed with white wine sauceStuffed fishTo the state of readiness, stuffed pike-perchCarrot and parsley in cubesFor the sauceFryingIn the panTo the readinessCombinedStewingFish in milk with wineTo readiness of fish stewed in milkFrying in milk readiness, fish baked with egg
The technology of cooking boiled pike perch
The fish, cut into fillets with skin and costal bones, is cut into portions. On the surface of the skin of each piece, two or three cuts are made so that the pieces of fish do not deform during cooking. Then they are placed in one row in a dish with the skin up, poured with hot water, the level of which should be from 3 to 5 cm above the surface of the fish, add onions, carrots, parsley, bay leaves, black peppercorns, salt. When the liquid boils, remove the foam and cook the fish until cooked 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. Annex G Estimated part of boiled fish
Technology of cooking carp poached with tomato sauce
In a small amount of broth with the addition of cucumber brine, boil carrots, parsley, mushrooms, turnips, onions, peeled cucumbers, 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. Served on a platter with vegetables and the resulting sauce. Grated horseradish and boiled potatoes are served separately. Annex H Estimated part of fish poached with tomato sauce.
Cooking technology Stuffed carp
Cut the meat from the ridge and twist it in a meat grinder with soaked and squeezed bread, finely chopped and fried onions. Pepper, salt, add the prepared minced meat, mix and refrigerate for 20 minutes. After the time has elapsed, place the minced meat in the skin of the carp, spread it over the entire carcass and put it on a greased baking sheet. Lubricate the prepared stuffed carp with vegetable oil, cover with onion slices and put in an oven preheated to 180 degrees. Bake stuffed fish for 30 minutes. When serving stuffed carp, cut into portions, decorate and serve. Appendix And Estimated part Carp stuffed
Fried smelt cooking technology
We remove the head from the fish, while pulling out the insides. It is more convenient for someone to do it with their hands, but I still prefer a knife. Rinse carcasses under cold water. Next, put flour with salt and fish in the bag, tie the bag and shake it. Thus, the smelt is evenly rolled in flour.
Then, fry the fish in a frying pan heated with oil until golden brown on both sides. Appendix H Estimated part of fried smelt.
The technology of cooking cod stewed in milk with wine
Heat oil in a deep skillet large enough to accommodate all the fish fillets in one layer. Rinse the cod under running water and pat dry, season with salt and pepper and put in a pan. Fry over medium heat on both sides until the fish flesh turns white and thickens, not allowing a golden crust to appear.
Add minced garlic and dried peppers, fry for no more than 1 minute, just to allow the flavors of the spices to be extracted. Pour in the wine and milk, increase the heat and simmer for 5-8 minutes until the meat starts to peel off the bones. Remove the fish and put it on a plate, remove the spices from the sauce with a slotted spoon, add mascarpone to the milk mixture, beat lightly with a whisk, pour in the basil, pour over the cod and serve. Annex K Estimated part Fish stewed in milk with wine.
Baked saithe cooking technology
My potatoes, peel and rub on a coarse grater. So that the potatoes do not darken, put them in a cup of cold salted water and leave for 20-30 minutes. Peel the onion and cut into thin rings. My carrots, peel and rub on a coarse grater. We cut the fish fillet into pieces, put it in a baking dish greased with sunflower oil, salt and pepper. Put the chopped onion on the fish. Spread the grated carrots on the onion and grease a little with mayonnaise. Throw the grated potatoes in a colander and let it dry a little. We spread the potatoes on top of the carrots, salt and grease a little with mayonnaise. Cut the tomatoes into rings and spread on the potatoes. Lubricate a layer of tomatoes well with mayonnaise and sprinkle with grated cheese on a fine grater. We put the form in an oven heated to 180 ° C for about 45-50 minutes. If the cheese browns earlier, then the form should be covered with a lid or foil and continue to bake until the potatoes are ready. Appendix L Estimated part of Baked Saida fish.
3.3 Physico-chemical changes in food components during culinary processing of food products
Processes occurring during the heat treatment of fish
During the heat treatment of fish, regardless of its method, the following are observed: changes in the nutritional value of the product associated with processes occurring with proteins, fats, mineral, extractive substances; weight change; softening of the product, as well as the formation of taste and aroma.
Change in muscle proteins. As the pieces of fish warm up, denaturation of muscle proteins occurs. It begins at a fairly low temperature of 30 to 35 degrees. In the range from 60 to 65 degrees, denaturation is fast, up to 80 degrees, 90 to 95 percent of the proteins are denatured.
The denaturation of proteins causes their coagulation, the gels of the muscle fibers of the myofibrils become denser. At the same time, hydration decreases and a significant part of the water is squeezed out together with mineral, extractive, and vitamins substances dissolved in it. As a result, the diameter of the fibers decreases, the nutritional value of the product and the mass 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 boil and stew fish at a temperature of 80 to 90 degrees. When frying, the fish warms up in the center of the products only from 80 to 85 degrees, as a result of which the muscle fibers are compacted to a lesser extent.
During cooking and poaching, some of the soluble proteins pass into the broth before they denature. The amount is small and does not exceed up to 1 percent of the total content. In the future, these proteins also denature and coagulate, forming flakes on the surface of the broth foam.
In addition to coagulation, during the heat treatment of fish, hydrolytic processes also partially occur.
Changes in connective tissue proteins.
Connective tissue is made up primarily 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 the fish is heated, as well as during the heat treatment of meat, the collagen bundles of the connective tissue swell in the presence of water. Further heating leads to rupture of intermolecular bonds and a decrease in the length of the fibers by about 1/3 of their original length, 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, collagen welding causes a greater reduction in the linear dimensions and shrinkage of the skin than muscle tissue. This leads to deformation of the pieces, therefore, cuts are made on the skin of semi-finished products before heat treatment. Fish skin after heat treatment is relatively well absorbed, since collagen after denaturation is more easily destroyed by proteolytic enzymes of the digestive tract.
With further heating, destruction of collagen fibers occurs, their disintegration into separate polypeptide chains, and disaggregation of collagen. As a result, collagen is converted into glutin-soluble gelatin. The transition of collagen to glutin is the main reason for the softening of fish, a decrease in the mechanical strength of its tissues. With excessively long heat treatment, the entire collagen of the septa turns into glutin, the muscles break up into myomas, as a result, the quality of the finished products deteriorates.
Fat change.
During cooking and poaching, the fat is melted. The amount of such fat depends on the fat content of the fish and the nature of its distribution in the tissues.
When frying semi-finished products from lean fish of pike perch, cod, pike, fat is absorbed, and when frying fatty fish of flounder, halibut, herring, it is rendered. However, it is not only the fat content of the fish that matters, but also the structural features of 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 fat in them forms deposits along the spine and between myomas, while it is located in the cells of the connective tissue.
When frying, part of the fat is splashed and lost due to "burnout", part is absorbed by breading when frying breaded products. With all methods of heat treatment of fish, the content of unsaturated fatty acids decreases, while saturated fatty acids increase.
Change in mass and content of soluble substances.
The change in the mass of fish semi-finished products depends, on the one hand, on the loss of moisture and soluble substances, and on the other hand, on the absorption of moisture by collagen. In addition, the change in mass is affected by the amount of released or absorbed fat, as well as the evaporation of moisture during poaching and frying fish. During heat treatment, fish weight loss averages from 18 to 20 percent, which is half the loss of cattle meat. When cooking and frying fish, weight loss is almost the same, ranging from 1 to 2 percent. Ceteris paribus, the mass of natural unbreaded pieces of fish during frying decreases more than breaded ones. Frying fish in the field of infrared radiation in electric grills is accompanied by less weight loss from 4 to 5 percent. This is explained by the fact that a crust forms faster and the duration of heat treatment is reduced.
Losses of mass during the heat treatment of fish in the field of microwave ovens occupy, as it were, an intermediate position between losses during cooking and frying.
Products from the cabin during roasting lose only up to 15 percent of the mass. This is explained by two reasons. Firstly, in these products, the structure of the connective tissue is disturbed and the welding of collagen has less effect on the extrusion of moisture. Secondly, the moisture released by muscle proteins is retained in the pores of the crushed bread filler.
During cooking, from 1.5 to 1.6 percent of the mass of fish of soluble substances passes into the broth. When priming, 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, partially coagulating when heated, partially remaining in the broth, the rest is glutin, extractives, mineral elements, fat. The composition of extractive substances includes amino acids, dipeptides carnosine, anserine, amines, nitrogen-free extractive substances, etc.
When frying, the loss of soluble substances is much less.
4. Presentation, design and serving of COMPLEX hot fish dishes
The quality of finished fish dishes is assessed according to the following indicators: the type of fish corresponds to the name of the dish, the type of processing accepted in the calculation, the correctness of cutting fish, the correctness of cutting portioned pieces, the state of breading (for fried dishes), the degree of readiness, texture, smell, taste, dish design .
The assessment of the design of the dish should be approached differentially. So, restaurants require fish to be served on a platter, boiled potatoes to be turned, coyc served in a gravy boat, in addition to poached and baked dishes, additional side dishes: crabs, crayfish necks, shrimp. Regardless of the type of catering establishment, general rules must be observed: the sides of the dishes are not covered with garnish and sauce; the main product and side dish are stacked 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 so that the main product does not cool down.
The following utensils are used for serving fish dishes: oval cupronickel dishes for boiled fish, cupronickel pans for fried fish, placed on small plates or oval metal dishes. Boiled fish is served in a lamb, sauce for it, for example, for pike perch in Russian, separately in a metal gravy boat. When ordering fish dishes, pike perch in Russian, mirror carp and others, the table is served with fish knives and forks. Plates should also be warmed up. It is advisable to put a plate for bones next to the patty plate.
metal utensils
If the fish is cooked with a whole carcass from a live one, then it is also served whole, and on the auxiliary table the waiter puts it on plates if he has received the permission of the visitor.
Boiled and poached fish are stored on a food warmer in broth at a temperature of 60 to 70 degrees for no more than 30 minutes until vacation. Fried fish on a 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 an oven or on a stove in the main way, after which it is sold for up to 1 hour. Fried and baked fish dishes are prepared as needed.
Preparation of complex hot fish dishes
Hot fish dishes can be made not only tasty, but also beautiful with the help of a simple design, created from properly processed and beautifully laid out elements.
The decoration elements themselves are usually created from fruits, vegetables, and seafood. The only food that is not combined with seafood is meat, so you should not use it to decorate the fish table. Appendix B Fig 1 decoration of dishes.
5. Sanitary and hygienic requirements for the technological process of cooking
.1 Sanitary and hygienic requirements for the workplace, inventory and utensils
Requirements for inventory and tools.
The inventory includes devices that facilitate the work of the cook: cutting boards, oars, 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 manufacture boards from synthetic materials permitted by the State Sanitary and Epidemiological Supervision. All boards must be labeled in accordance with the product processed on them: OS - raw vegetables, OB - boiled vegetables, PC - raw fish, RV - boiled fish, RG - fish gastronomy, Herring, X - bread and so on. In the process of work, they strictly monitor the correct use of the boards according to the marking. 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 inventory is washed with hot water and detergents.
Sieves, gauze for straining the broth, after use, are thoroughly washed in hot water with the addition of detergents.
All metal tools after washing with hot water 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, saucepans, kettles, are made of stainless steel, aluminum and duralumin with a smooth surface. In order to avoid the transfer of smell to dishes, all boilers are assigned to certain workshops and labeled depending on the dishes being prepared. Trays are made of untinned iron, and pans are made of cast iron. New forms, baking sheets, sheets must be calcined in ovens. It is forbidden to use molds, baking sheets and sheets with soot for baking.
For washing kitchen utensils, bathtubs from 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.
Enamelware is not allowed in restaurants as it is fragile, especially those with damaged enamel. Aluminum, duralumin cookware can only be used for cooking and short-term storage of food.
Tableware requirements.
For mechanized dishwashing, 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 the processing zones:
Jet cleaning with cold water from small food debris for 10 seconds;
Washing with a washing solution with a temperature of up to 50 degrees for 70 seconds;
Rinse with hot water up to 60 degrees for 10 minutes;
Secondary rinsing with hot water at a temperature of 96 to 98 degrees for 10 seconds.
2Inventory marking
Marking - drawing conventional signs
Cutting equipment is assigned to each workshop and has a special marking. In its pure form, it is stored in workshops in special cassettes, which exclude contact between cutting equipment for raw and finished products. Cutting boards and knives should be clearly marked in accordance with the product processed on them: SR - 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 considered the main raw materials needed to prepare these dishes. By the time the work was completed, I was convinced that the fish is, 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 in the preparation of 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 cook cutlet mass;
do not store fish after thawing;
the nutritional value of fish can be increased by side dishes and sauces; as a side dish, usually boiled or fried potatoes are used, which contain a lot of carbohydrates that are not found in fish;
many sauces for fish dishes containing a significant amount of fat are served with lean fish;
choose 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.
make sure that during the cooking process the fish retains its shape;
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., Cooking technology. - Rostov / D: Denisk, 2009 - 374p. 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 enterprises". Rostov n/a: publications. .Volskis R.S., Popova M.S., Podgorny M.I., Milerene E.Yu., Lebenka A.Yu., Nikolaeva T.S., Luksha R.K. Tsimlyansk, Sengileevsky and Tkibulsky reservoirs. - In the book: Rybets. Vilnius: Mokslas, 2009. 159-209s. .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 prof.-tech. schools, - 2nd ed., pereb. and additional - M.: "Higher School", 2009. - 238 p. .Matyukhina Z.P. Commodity science of foodstuffs / Z.P. Matyukhin - M: Academy Publishing Center 2009. - 90s .Novozhenov Yu.M., Tityunnik A.I., "Culinary characteristics of dishes." - Vladimir: "Light and food industry", 2009. - 265 p. .Commodity research of food products Burova Marina - M .: "Prior Publishing House", 2009. - 144p. .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 specifications. .GOST 26.669-85. Food and flavor products. Sampling methods for microbiological analyses. .GOST 87.5621-89. Processed fruits and vegetables. Methods for determining fat. .GOST 15.1134-77. Food concentrates. Methods for determining the content of impurities and infestation with granary pests. .GOST 15.1139-77. Food concentrates. Methods for determining fat. .GOST 51.157-98. Original and grape wines. .GOST 26.313-84. Processed fruits and vegetables. Acceptance rules, sampling methods. .Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1078-01. .Hygienic requirements for the shelf life and storage conditions of food SanPiN 2.3.2.1324-03. 20.<#"justify">Annex A
Separation of raw materials raw materials necessary for the preparation of complex fish dishes; main auxiliary - fish - cooking oil - potatoes - dry white wine - eggs - wheat flour - onion vegetables - vegetable oil Annex B
Technological scheme of fish processing Annex B
Preparation of complex hot fish dishes Annex D
Fish shop Annex D
Equipment and utensils Annex E
vegetable shop Annex G
Hot shop Annex H
Boiled pike perch Name of raw materialGross NettoPike perch 0, 1390.122 Carrots 0.00 40.003 Bulb onion 0.00 40.003 Parsley 0.00 30.002 Mass of boiled fish-0.100 Yield 230 Annex I
Carp poached with tomato sauce Name of raw materialGross Netto Carp 0.2390.112 Bulb onion 0.0050.004 Parsley 0.0050.004 Mass of stewed fish-0.100 Mushrooms 0.0280.021 Brocolli--Garnish-0.150 Sauce-0.075 Yield 0.466 tomato sauce Name of raw materialGross NetWhite main sauce-0.050Eggs0.0030.002Margarine0.0100.009Citric acid10.001White wine130.013Yield75 Name of raw materialGross NetWater0.0200.020Butter0.0100.010Wheat flour0.0100.010Onion0.0100.005Ааа Parsley0.0100.003Salt0.0020.002Yield50 Annex K
stuffed carp Name of raw materialGross Net Carp 0.1430.073 Wheat bread 0.0140.014 Water 0.0150.015 Onion 0.0360.030 Table margarine 0.0040.004 Eggs 0.0010.001 Garlic 0.0020.001 Annex L
Fried smelt Name of raw materialGrossNettoSmelt0.1350.119Wheat flour0.0060.006Vegetable oil0.0080.008Yield133 Annex M
Cod stewed in milk with wine Name of raw materialGross NettoCod 0.2390.122 milk 0.0370.037 Carrot 0.0450.036 Parsley 0.0080.006 Bulb onion 0.0190.016 White wine 0.0200.020 Vegetable oil 0.0100.010 Vinegar 0.0050.005 Sugar 0.001 Clove 0.0040 ,010,01Bay leaf0 .010.01 Mass of stewed fish-0.100 Mass of finished fish with stewed vegetables-0.200 Yield-350
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
25th section page
Traditional fish dishes
FISH BOILED, FRIED, BAKED, STuffed, STEWED
Since ancient times, one of the most important crafts for the Slavs was fishing. Therefore, the daily and festive table has always been distinguished by a rich assortment of fish dishes. And on the Annunciation, the Entry into the Temple of the Virgin and other holidays that fall on fasts, when it was forbidden to eat meat and dairy food, fish dishes occupied a central place on the table.
Sterlet fish soup, hodgepodge with sturgeon, beluga in brine, whitefish and sturgeon salmon, burbot liver, salmon, fish pies, kulebyaki with fish are the favorite dishes of Russian merchants.
And on the modern festive table, dishes prepared from various varieties and types of fish and in various ways (stuffed, boiled in water, steamed, fried, baked) are always a success.
In Russian cuisine, five varieties of second fish dishes can be distinguished:
- boiled fish (in the old days it was called boiled), boiled (or rather stewed) in water whole or in large pieces;
- steam fish (in the old way, steamed), boiled for a couple, as a rule, whole;
- body fish, prepared in milled form (boneless) and protected at the same time by some kind of shell - flour, egg;
- fried fish, cooked, as a rule, whole (small fish) using flour breading and sour cream (in fact, such frying is close to baking).
- stewed fish, prepared by long-term languishing in the oven in a sour cream environment.
NOTE:
*
- according to the recipes marked with an asterisk, you can cook 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 sauce: 2 tbsp. tablespoons of butter, 1.5 tbsp. tablespoons of flour, 1 teaspoon of sugar, 2 cups of broth, salt.
Salt the fish cut into portions and put in a cold place for 1 hour.
Then pour in grape wine, a little vinegar, put sliced \u200b\u200broots, onions, washed raisins, lemon slices without seeds and skins, bay leaf and pour 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, salt and cook until the sauce thickens.
Put the hot fish with carrots and raisins on a dish and pour over the sauce.
Ingredients:
1 kg fish, 4-5 onions, 3/4 cup white wine, cilantro or parsley, salt.
Pour wine into boiling salted water, add finely chopped onion, put 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 parsley root and celery, 1 onion, 5 black and 3 allspice peas, 1 bay leaf, 2 boiled eggs, 2 tbsp. spoons of grated horseradish, 2 tbsp. tablespoons chopped parsley, 50 g butter, salt.
Cut the fish into portions, sprinkle with lemon juice and leave for 15 minutes.
Cut the roots and onion, put in a saucepan, pour 1 liter of salted water, add spices and bring to a boil.
Put the fish in boiling water and cook over low heat, put on a dish, sprinkle with grated horseradish, finely chopped eggs, parsley and sprinkle with melted butter.
Ingredients:
600 g carp, 1/2 lemon, 1 carrot, 1/2 parsley root and celery, 1 onion, 5 black and 3 allspice peas, 1 bay leaf, salt.
For coysa: 3 tbsp. tablespoons grated horseradish, 50 g butter, 1 tbsp. a spoonful of flour, 2 cups of sour cream, salt.
Boil the fish, as in the previous recipe, put on a dish and pour sour cream sauce.
To prepare the sauce, sour cream, horseradish, 1/2 cup fish broth, mix flour, salt, bring to a boil with constant stirring and cook for 5 minutes, then put the 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. tablespoons of butter, 1 tbsp. a spoonful of flour, 2 cups of broth, salt.
Put the fish cut in portions into a saucepan, pour hot water (3 cups), add salt and bay leaf, boil until tender.
Cut mushrooms into thin slices, salt, add 1.5 tbsp. tablespoons of butter and simmer over low heat in a container with a closed lid.
Scald fresh tomatoes with boiling water, peel and chop. Finely chopped onion lightly fry in butter and sprinkle with flour, then add tomatoes, mushrooms, mix, pour strained broth and bring to a boil.
Put the fish on a dish, 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 salted mushrooms, spices, salt.
Divide the fish into boneless fillets and cut into portions.
Put them in a saucepan, grease the bottom with oil, and add enough fish broth made from fish waste to cover the pieces halfway.
Put white roots, onions, spices, salt into the broth and cook the fish over low heat until tender.
Add sour cream to the fish broth and reduce by half.
Finely chop salted mushrooms, scald with boiling water, squeeze and put in sour cream with broth.
When serving, pour the sauce over the fish, and serve boiled potatoes as a side dish.
Ingredients:
2 medium-sized codfish, 0.5 cup wine vinegar or dry wine, 0.5 cup pitted prunes, 0.5 cup chopped green onions, 3 tbsp. tablespoons 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, take out the insides and rinse the carcasses. Rub the inside with salt, pepper and stuff with a mixture of green onions, tarragon and finely chopped prunes.
Pour wine vinegar or wine into a saucepan, put the fish and simmer over low heat until cooked (about 20-30 minutes).
For the sauce, pass walnuts and garlic twice through a meat grinder, add boiled water, salt and grind until a homogeneous mass (kefir consistency) is formed.
Put the finished fish on a dish, pour over the sauce and sprinkle with herbs.
Ingredients:
1 kg of fish, 1.5 cups of light beer, 50 g of vegetable oil, 2 onions, 1-2 parsley roots, 2 carrots, 1 teaspoon of honey, spices, herbs, salt.
Cut the fish into fillets, cut into portions, put in a greased pan, pour in beer, put chopped vegetables, honey diluted in water, salt, spices to taste. Bring to a boil and cook over low heat.
Put the finished fish on a dish, decorate with boiled vegetables and herbs.
Strain the broth in which the fish was boiled 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. leek, 4 pickled cucumbers, 1 tbsp. a spoonful of tomato puree.
Boil finely chopped roots and onions, strain, add peeled and julienned cucumbers, blanched and julienned mushrooms, white wine, 0.5 cups of cucumber pickle, tomato puree and boil.
Cut the prepared fish into portions, put in a saucepan, pour over the prepared sauce and cook until tender.
When serving, put the fish on a dish and pour over the sauce with roots.
Ingredients:
600-800 g of fish (cod, pollock, haddock, etc.), carrots, 1/2 parsley root, 1 bay leaf, 5 peas of allspice, 250 g of green onions, 25 g of parsley and dill, 2-3 tablespoons . spoons of ground crackers, 1-2 tbsp. tablespoons of butter, 0.5 cups of sour cream, 2 boiled eggs, ground pepper, salt.
Cut the fish into portions, salt and pepper.
From the head (without gills) with the addition of spices, roots and salt, cook 1 cup of broth.
Finely chop the green onions, parsley and dill, add ground crackers and mix well.
Put half of the greens on the bottom of a greased saucepan, put the fish on top, cover it with the remaining greens, pour in the strained broth and add the butter.
Close the pot with a lid and cook the fish over low heat. At the end of cooking, add sour cream and bring to a boil.
Put the fish on a dish with herbs and sprinkle with finely chopped eggs.
Separately, serve the sauce in which the fish was cooked.
Ingredients:
800 g fish, 1/2 cup vegetable oil, salt.
For the dough: 50 g cheese, 2 eggs, 1 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons dry white wine, 2 tbsp. tablespoons flour, 1/2 lemon, salt.
Beat eggs with wine, add grated cheese, vegetable oil, salt and flour (the dough should be thick, as for pancakes).
Clean the fish, remove the fins, rinse in cold water, salt and cut into portions.
Dip each piece of fish into the dough and fry in vegetable oil.
Arrange 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. a spoonful of vegetable oil, salt.
For the marinade: 2 tbsp. tablespoons of vinegar and sunflower oil, 1 teaspoon of salt, 2 teaspoons of sugar, ground black pepper.
Cut the fish fillet into oblong pieces, sprinkle with pepper, salt and sugar, pour with a mixture of vinegar and vegetable oil and put in a cold place for 30 minutes.
Prepare the dough: separate the proteins from the yolks, add butter, salt, sifted flour and milk to the yolks; mix, let stand for a while, then add whipped egg whites.
In a deep frying pan or saucepan, heat the oil (its amount should be 2-4 times the weight of the fish being fried at the same time). Using a fork, dip the fish pieces into the dough and fry in oil until light brown.
Put the finished fish on a sieve or colander to drain excess fat.
Serve hot without garnish 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.
Portioned pieces of fillet lightly beat off, sprinkle with salt, grease with sour cream and let stand for 15-20 minutes.
Then bread them in breadcrumbs, dip in whipped proteins and fry in a large amount of oil.
Ingredients:
500 g fish fillet, salt. For the test: 2 eggs, 2 tbsp. spoons of milk, 3-4 tbsp. spoons of flour, 1 tbsp. a spoonful of vegetable oil, salt; frying fat.
For 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 the fillet portions, dip in the 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. tablespoons of ghee, 1 cup of sour cream, salt, herbs.
Cut the fish fillet into portions, salt, stand in a cold place for 15 minutes, dry, dip in eggs and bread in breadcrumbs.
Heat a frying pan with melted butter, put the fish, fry on both sides, then pour in sour cream and boil for 2-3 minutes.
Put the fish on a dish and sprinkle with chopped herbs.
Ingredients:
1 kg carp, 50 g margarine, 2 onions, 3 cloves of garlic, 3 tbsp. tablespoons flour, 1/2 cup dry white wine, 4 tbsp. tablespoons of vegetable oil, ground black pepper, salt.
Cut the fish into portions, salt, pepper, breaded in flour and fry in vegetable oil.
Heat margarine in a small saucepan, sauté finely chopped onion and garlic mashed with salt in it, pour white wine and bring to a boil.
Put the fish on a dish and pour over the wine sauce.
Ingredients:
750 g halibut fillet, pepper, salt, juice of 1/2 lemon, 2 tbsp. tablespoons of flour, 1 egg, 75 g of peeled chopped almonds, 75 g of butter.
Season the fillets with salt, pepper and lemon juice.
After 15 minutes, roll in flour, then in a mixture of flour with a 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 fish slices, breaded in breadcrumbs and fry in vegetable oil.
Mushrooms and onions chop and fry.
Put fish slices on a greased 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, tightly cover the dishes with a lid and bring to a boil over low heat.
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, salt, pepper, sprinkle with lemon juice and leave for 30 minutes. After marinating the fillet, fry in oil until tender (5-7 minutes).
Coarsely chop the garlic and sauté until golden brown.
Put the finished fish on a dish, pour over warm garlic sauce 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 breaded in breadcrumbs.
Fry in vegetable oil until tender.
Rinse the large perch, remove the scales and viscera and wipe with a towel.
Pass the fillet of any other fish through a meat grinder, add finely chopped mushrooms (champignons, oyster mushrooms, dense russula), salt and pepper.
Mix the minced meat well and stuff the perch with it.
Fry in vegetable oil until tender.
Ingredients:
800 g small fish, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of flour, 2 cups of cranberries, 200 g of honey, salt.
Rinse the cranberries, mash and squeeze the juice, add honey, stir and boil down almost by half.
Small fish (minnows, crucian carp, capelin, etc.) should be cleaned, gutted, salted, breaded in flour and fried in vegetable oil.
When serving, drizzle with cranberry juice.
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. Put thin slices of bacon on each fillet, roll up and stab with wooden pins.
Roll the rolls in beaten egg, in flour, again in egg and breadcrumbs.
Fry in deep fat, taking out the finished rolls with a slotted spoon.
Ingredients:
800 g fillet, 75 g butter, 1 onion, 1 lemon, parsley, salt, mustard.
Coat the fish fillet cut into portions on all sides with a mixture of oil, 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. a spoonful of flour, 2 tbsp. tablespoons of vegetable oil, juice of 1/2 lemon, 1 glass of 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.
Lay the fillet pieces and chopped tomatoes in layers on a greased pan.
Pour the fish and tomatoes with egg and onion mass, put in a preheated oven and bake until golden brown.
When serving, sprinkle with parsley, serve sour cream in a gravy boat.
Ingredients:
500 g fillet, 1 cup mayonnaise, 3 onions, 100 g cheese, salt.
Fish fillet (without skin) cut into pieces, salt, chop the onion into rings.
Put the fish on a pan greased with mayonnaise, then onions and fish again.
Pour 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. tablespoons of vegetable oil, 1 tbsp. a spoonful of finely chopped parsley, 1/2 lemon, sugar, pepper, salt.
Cut the mackerel fillet into slices 4-5 cm wide, sprinkle with salt, pepper and fry in oil until half cooked.
Cut the tomatoes into slices, add oil and simmer over low heat, covering the dishes with a lid. Then rub the tomatoes, add the garlic mashed with salt, parsley, squeezed lemon juice, salt, sugar to taste and mix.
Put the fried fish in a mold, pour in tomato sauce and bake in the oven.
When serving, garnish with lemon slices and parsley sprigs.
Ingredients:
1-1.3 kg of fish, 1/2 cup of dry white wine, 2-3 cloves of garlic, 3 onions, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of tomato puree, 2 bay leaves, 5 peas of allspice, salt.
Gut the fish, rinse, rub the outside and inside with garlic mashed with salt. Keep in a cool place for 30 minutes.
Put chopped onions on a small baking sheet or frying pan greased with oil, fish greased with butter on top, pour in wine, vegetable oil, add tomato puree, pure bay 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, wash in cold water, cut into portions.
Cut the prepared vegetables accordingly: potatoes and zucchini into slices, carrots and onions into cubes, chop the parsley.
Put the pieces of carp in a 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 put 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 of vegetable oil for frying, salt, ground black pepper, dill, 1 lemon, lettuce, 1 tomato, 1 cucumber, 5-6 olives for decoration.
Peel pike perch, make an incision along the back and take out the skeleton and entrails without violating 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.
Grate pike perch with salt and pepper, sprinkle with the juice of half a lemon, stuff with the prepared filling, chop off 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 (without bones), 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 the sauerkraut and lightly fry in oil together with onions. Add bay leaf, peppercorns, cloves, a little broth and simmer until half cooked. Then add a little flour diluted in the broth, mix and simmer over low heat for another 15-20 minutes. Season cabbage with sugar and salt to taste.
Cut the fish fillet into small pieces (20-30 g each), put in a saucepan, add cucumbers, capers, sautéed onions, a little tomato sauce, salt, chopped without skin and seeds and slightly squeezed from the brine and stew for 3-5 minutes.
Put stewed cabbage on a well-oiled frying pan, stewed fish on it, along with a side dish and sauce in which it was stewed. Lay 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 done.
Serve in the same pan you used to make the hodgepodge.
Decorate the dish with olives, lemon, pickled fruits or just greens.
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, pepper, cut into pieces and pour hot milk.
Peel potatoes, cut into thin circles and fry in hot oil. Separately fry the chopped onions, carrots and garlic.
Put half of the potatoes in a deep frying pan or dish, 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.
Grate the prepared fish inside and out with salt and fill with minced meat.
Lubricate the surface of the fish with sour cream, put on a greased baking sheet and bake in the oven until tender.
For the filling, cut the onion into half rings, fry in vegetable oil until golden brown, 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.
Cook 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, 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. a spoonful of flour, 100 g of spicy cheese, 2 tbsp. spoons of ground crackers, salt, pepper.
Remove scales and entrails from carp. Put on a greased metal dish and bake in the oven, but not until fully cooked.
Mushrooms cut into large slices, sprinkle with flour, add chopped onion, pepper, salt, 0.5 cups of water and simmer until tender. Put them on the fish, pour 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 dish.
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 season with 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 larger than the fish.
Grease a baking sheet and put 4 layers of dough on top of each other in succession, sprinkling them with vegetable oil and shifting each of them with 1/6 of the nut mixture.
On the fourth layer, put 1-2 prepared whole carps (peeled, without heads, tails and fins). Drizzle the fish with a little oil and brush with 1/6 of the nut mixture.
Then put the fifth and sixth layers of dough on top, which are also sprinkled with oil and greased with a nut mixture.
Pour the upper (seventh) layer with oil.
Bake in a moderately hot 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 and wash the fish.
Finely chop the green onion and tarragon, fill the fish with the resulting mass, 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.
Rinse the whole carp well and gut, salt and grease with lemon juice or vinegar.
Chop the cabbage and stew with 0.5 cups of butter until soft, then add the washed rice, pour in 1 cup of hot water and simmer until almost cooked. Pepper the cabbage with rice and place on a small baking sheet.
Put the prepared fish on top and pour over it with 2/3 tbsp. tablespoons of oil, and pour 1/3 cup of water into cabbage and rice.
Bake in the oven on medium heat.
Ingredients:
800 g fish, 3 onions, 4 cloves of garlic, 2-3 tbsp. tablespoons of vegetable oil, cumin, salt.
Cut the prepared fish lengthwise, remove the spine and cut into portions. Grind the garlic, grate the pieces of fish with it and salt.
In a deep frying pan, sauté the onion sliced in rings in oil, put the fish on top, sprinkle with cumin, pour in 3 tbsp. tablespoons of water and bake in the oven, periodically adding water.
Ingredients:
500 g of fish (catfish, hake, etc.), 0.5 cups of dry white wine, 4 tbsp. tablespoons of vegetable oil, 500 g potatoes, 1.5 onions, 150 g fresh mushrooms, 2 tomatoes, parsley, red and black ground pepper, salt.
Cut the prepared fish into portions.
Chop the onion, add oil and simmer until soft, then pour in a little water, put the chopped potatoes and simmer for another 15-20 minutes. Add peeled and sliced tomatoes, mushrooms, sprinkle with red and black pepper, salt, mix, pour wine and 0.5 cups of water and boil.
Put the vegetables in a mold or pan, put the fish on top, sprinkle with parsley, pour over the remaining vegetable oil and put in a preheated oven for 5-10 minutes.
Ingredients:
800 g fish, 400 g fresh porcini mushrooms, 2-3 eggs, 3 tbsp. tablespoons melted butter, 2 tbsp. tablespoons of flour, 1 bunch of parsley and dill, 3 tbsp. spoons of sour cream, pepper, salt.
Cut the fish into fillets, salt, pepper, breaded in flour and fry in oil.
Hard boil eggs and chop. Cut porcini mushrooms into slices, finely chop parsley and dill. Mix mushrooms with eggs, herbs and salt.
Put a layer of mushrooms on the bottom of a greased stewpan, 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 (at the tip of a knife), 2 tbsp. tablespoons of butter, spices, salt.
Cut the fish into fillets, cut into portions and salt. From the heads with bay leaf and allspice, boil 3/4 cup of fish broth and strain.
Lubricate the saucepan with oil, lay out a layer of fish, sprinkle with pepper and nutmeg, cover with thinly sliced \u200b\u200blemon slices (without grains) and sprinkle with ground breadcrumbs.
Then, in the same sequence, place the second layer of products, pour in the fish broth and put the butter cut into pieces.
Bake in the oven.
Ingredients:
1 kg of fish, 100 g of horseradish, 1 tbsp. tablespoon melted butter, 2-3 tbsp. spoons of sour cream, 2 eggs, salt, vinegar, sugar, parsley.
Grate the fish (carp, bream, cod, carp, pike perch) inside and out with salt, grease with sour cream, put on a greased baking sheet and bake in the oven (30-40 minutes), periodically pouring over the juice that stands out.
Grate horseradish on a fine grater, season to taste with vinegar, salt, sugar. Hard boil the egg and chop finely.
Put the finished fish on a dish, sprinkle with chopped eggs, put grated horseradish around 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 chopped onions, salt, pepper, pour 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, dip 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. tablespoons butter, pepper, salt.
Cut the fish fillet into portions, sprinkle with salt and pepper, roll up into tubes, tie with threads and fry in butter until half cooked (5 minutes).
Put the fried fish in a greased form.
Grind the grated cheese with the yolks until a homogeneous mass is obtained, then, gently mixing, add the egg whites whipped into a dense lush foam into it and immediately pour into the mold with the fish.
Bake in a preheated oven at 220°C for 12-15 minutes.
Ingredients:
pike, pike perch, bream or carp (2-2.5 kg), 150 g of white bread, 2 onions, 2 beets, 2-3 carrots, 2 eggs, 1 tbsp. spoonful of sugar, 1 tbsp. a spoonful of vegetable oil, pepper, salt.
Clean the fish, cut off the head and, without cutting the abdomen, remove the insides. Cut the fish into transverse pieces, cut out the flesh from each, without damaging the skin.
To prepare minced meat, cut out the pulp, along with onions and bread, previously soaked in water and squeezed out, pass through a meat grinder, mix with a raw egg, vegetable oil, sugar, pepper, salt.
Fill the pieces of fish with minced meat (in those places where the flesh and abdomen were cut out).
At the bottom of the pan, put the washed onion peel, a layer of chopped circles of beets and carrots, then layers of fish and vegetables.
Cover with salted cold water and boil for about 1 hour.
Ingredients:
600 g small mackerel fillet, 1/2 lemon, 2 tbsp. tablespoons chopped dill, 2 onions, 2 boiled eggs, 3 tbsp. tablespoons of butter, salt.
Salt the fish, lay half of the fish on a sheet of food foil. Sprinkle the fish with lemon juice, salt, sprinkle with chopped eggs, dill, overlay with onion slices and pour with melted butter. Lay the remaining fish fillet on top.
Wrap the foil tightly, avoiding tears and cracks, put on a baking sheet and put in a preheated oven for 25-30 minutes.
So you can bake not only mackerel, but also other fish.
Ingredients:
600 g fish fillet, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of vegetable oil, 1 onion, 5 tbsp. spoons of sour cream, pepper, salt.
Sprinkle portioned pieces of fish fillet with salt, pepper, breaded in flour and fry on both sides.
Put browned onions on the fish, pour sour cream 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 skin without bones, cut into portions and stew in a small amount of water with salt and spices.
Put the stewed fish in ceramic pots (2 pieces per serving), sprinkle with grated cheese, pour over the 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 pan or a heat-resistant form.
Ingredients:
400 g fish fillet, 2 onions, 1 carrot, 50 g cheese, 4 tbsp. spoons of mayonnaise, 2 tbsp. tablespoons of vegetable oil, spices, salt.
Boil fish fillets (cod, saffron cod, pollock, pike, etc.) in a small amount of water with spices.
Finely chop the onion and carrot, lightly fry, mix with fish and mayonnaise.
Arrange 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 spicy cheese, 200 g of sour cream, butter or vegetable oil, 0.5 lemon, salt.
Cut the fish into portions, potatoes - into strips, onions - into large circles.
Grease the pan with oil, put potatoes, chopped onion on top, pour sour cream (100 g), salt and put in a preheated oven for 25-30 minutes.
Put the fish in another pan, greased with oil, pour over sour cream and put in the oven for 35-50 minutes (catfish and carp cook faster; tench, carp and other river fish take longer).
Put the finished fish on a dish or plates, sprinkle with grated cheese and pour over lemon juice.
Serve at the same time with potatoes.
Ingredients:
2 carcasses of fish (800 g), 1 cup of crumbly buckwheat porridge, 2 eggs, 1 cup of sour cream, 1 onion, 2 tbsp. spoons of flour, 3 tbsp. tablespoons of vegetable oil or margarine, salt, pepper, herbs.
Cut off the head of the fish and remove the insides without cutting the abdomen. Rinse the fish, salt and fill with buckwheat porridge mixed with fried onions and chopped boiled eggs.
Top the fish with pepper, roll in flour and fry in vegetable oil or margarine until a crust forms, then pour 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 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. tablespoons of vegetable oil, pepper, salt, herbs.
Clean the fish, make a small incision on the abdomen (near the head), remove the insides, rinse, rub the inside and out with salt and pepper and leave for 30 minutes.
Boil rice, mix with browned onions and carrots.
Fill the carcass with rice filling, grease with mayonnaise, put 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, rich 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. tablespoons chopped parsley, pepper, salt.
Roll out the dough into round or rectangular layers 5-6 mm thick, lay out a round or rectangular shape from the inside so that the edges of the dough hang from the sides, lay half of the filling.
Peel the carp, gut, wash, pepper, salt, cut into 4-6 parts or leave whole, lay on the filling, cover with the remaining filling and level it.
Lubricate the edges of the hanging dough with egg, wrap, pinch, pierce in 2-3 places to release steam, pour cognac into it, 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 soaked in milk (without crust), butter, parsley, salt and pepper.
When serving, decorate the dish with herbs.
Separately serve red or tomato sauce.
Ingredients:
400 g fish fillet (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 fillets with boneless skin, cut into pieces and marinate for 15-20 minutes.
Chop the onion and sauté in butter, cut the potatoes into slices.
Put butter in portioned pots, lay layers of fish, raw potatoes and sautéed onions.
Put three more layers in the same sequence, salt, pepper, pour in the broth and put the pots in a preheated oven for 15 minutes.
Then take them out, add sour cream, grated cheese and bake until tender.
For 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 of fish, 5 apples, 1 onion, 1 glass of sour cream, 1 tbsp. a spoonful of vegetable oil, pepper, salt.
Cut the fish (cod, flounder, carp, etc.) into portions, peeled and core apples into slices, chop the onion.
On a baking sheet, greased with oil, lay food in layers, pour a small amount of fish broth or salted water and simmer until tender.
Rub 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 the cod pieces with salt and pepper. Grate horseradish on a coarse grater.
Heat the butter in a saucepan, put a layer of fish on the bottom and sprinkle with horseradish. Put the 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 garlic cloves, 2 bay leaves, thyme sprig, 10-12 black pepper grains, 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.
Carrot, parsley root and celery cut into strips.
From spices, seasonings and coarsely chopped (you can lightly fried) onions, prepare a spicy broth based on the broth and strain it.
Place the vegetables in a saucepan, season with salt and sprinkle with lemon juice. Put processed (salted and peppered) fish on them, pour vegetable oil, spicy broth and white wine (fish lying on vegetables should be higher than liquid).
Place lemon slices on top, cover the dish tightly 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 cup breadcrumbs, 50 g tomato puree, 1 cup white wine, 50-100 g butter, 1.5 cups of sour cream, 4 eggs, pepper, salt.
Remove the scales from the fish, remove the gills from the head, cut along the back, remove the bones and entrails through the incision. Salt and pepper the inside of the fish. Do not cut off the head and tail. Fill the incision with stuffing and sew up.
For minced meat, cut onion into small cubes, fry in oil, add tomato puree, prepared fresh mushrooms and, after frying well, combine with breadcrumbs and crushed nuts in a mortar, then add wine (50 g), salt and pepper to taste.
Stew stuffed fish in the oven until tender.
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.
Fish (carp, pike perch, bream, etc.) cut into pieces, salt, put in a pot, add butter, bay leaf, a few peppercorns, chopped roots and lemon juice.
Top with sliced rings and scalded with boiling water onion, cover 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. tablespoons of vegetable oil, 400 g of green onions, 2 tomatoes, 2-3 cloves of garlic, pepper, salt.
Cut the fish into portions, salt, pepper, breaded in flour and brown on both sides in a frying pan with vegetable oil.
Chop the green onion, cut the tomatoes into slices.
Heat a saucepan with vegetable oil, put onions and tomatoes, fry lightly (3-5 minutes). After that, add the garlic mashed with salt, pour in a few tablespoons of hot water and boil for 5 minutes.
Put the fish in the sauce, cover the dishes with a lid and simmer over low heat.
Ingredients:
5-6 carp, 2-3 onions, 2-3 tbsp. tablespoons of vegetable oil, 1 cup sour cream, 3-4 eggs, salt, herbs.
Rinse fish carcasses and sprinkle with salt.
Finely chop the onion, fry in vegetable oil, cool, salt, mix with raw eggs. Put the fish in a frying pan heated with oil, cover with onion mass, pour the fish with sour cream and bring to a boil.
Sprinkle with dill or parsley when serving.
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, salt and roll in flour, fry in vegetable oil.
Chop the onion and fry with finely chopped mushrooms in melted butter. Peel potatoes, cut into slices.
Put potatoes, onions with mushrooms in portioned pots, on top - pieces of fish, mashed garlic with salt, pepper, pour broth, sour cream and simmer under the lid in the oven.
Serve in pots.
Ingredients:
600 g of fish (pike, cod, horse mackerel, etc.), 200 g of fresh mushrooms, 3 tbsp. spoons of tomato puree, 3 tbsp. tablespoons of dry white wine or vinegar, 1 teaspoon of flour, 2 tbsp. tablespoons of vegetable oil, salt.
Cut the fish into fillets with skin and bones, finely chop the mushrooms.
Put the fish and mushrooms in rows in a saucepan with a thick bottom.
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: sauté the flour with butter, pour in the broth while stirring and cook for 5-6 minutes.
Serve the fish with sauce, boiled potatoes and salted cucumbers.
Ingredients:
400 g fish fillet, 4 tbsp. spoons of brine, 4 tbsp. spoons of pickled mushrooms, 1 cup cherries, 2 salted or pickled cucumbers, 2 onions, 2 tbsp. spoons of mushrooms, 2 tbsp. spoons of mushrooms, 1 tbsp. a spoonful of vegetable oil, salt, spices, lemon juice.
Salt the fish fillet, add spices, put in a saucepan with oil and put in the oven for browning.
Then pour over with brine (cucumber or cabbage), put pickled mushrooms, pitted cherries, finely chopped peeled cucumbers, chopped salted milk mushrooms and mushrooms, onions lightly fried in oil, pour over with oil and simmer until tender.
Put the finished fish on a dish along with the vegetables with which it was stewed, and pour over the lemon juice.
Ingredients:
1-2 carps, 2 onions, 1 glass of wine (Madeira), 1 lemon, 2 tbsp. spoons of white honey, 4 tbsp. tablespoons of vegetable oil, 2-3 tbsp. tablespoons 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.
Peel the carp, gut, rinse, put in a wide saucepan, cover with coarsely chopped onions, pour in wine, put sliced lemon on top and leave for 1 hour.
Prepare the sauce: put honey in a saucepan on fire and, when it turns yellow, like caramel from sugar, pour in vegetable oil, add flour, stir and dilute with so much fish broth (or decoction of roots) to get 4 cups of sauce.
Pour it into a saucepan with carp, bring to a boil, cover with a lid and put in a heated oven.
Prepare a side dish: rinse the raisins, peel the almonds, fry the small onions in vegetable oil; Peel and boil mushrooms with the addition of citric acid, add almonds, onions and raisins to them.
When the carp is ready, carefully remove it and put it whole on a dish. Pour the sauce into a saucepan and, stirring constantly, boil until thickened; then bring it to taste by adding lemon juice, salt or honey and strain through a sieve.
Pour part of the sauce into the garnish, 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 carp.
Ingredients:
1 kg of sauerkraut, 400-500 g of fish, 1 onion, 4 tbsp. tablespoons of 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 the squeezed sauerkraut.
After 1-2 minutes, put the peeled finely chopped sour apples and simmer everything together over low heat. At the end of the stew, add flour, ground crackers and mix.
Put a part of stewed cabbage, fried fish pieces, allspice and black pepper, greens in layers in a saucepan.
Then lay out the remaining cabbage, pickled cucumbers, pickled mushrooms, add a little water and put the saucepan in a 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, pepper, breaded 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 petioles, finely chopped garlic and mashed with salt, sliced tomatoes or tomato puree. Mix everything gently and let it boil.
Place the fried fish in a deep saucepan or baking sheet, pour over 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 mass, put a slice of lemon along with the peel, sprinkle with chopped parsley or dill.
You can also cook catfish.
Ingredients:
1 kg fish fillet (large perch, catfish, pike perch), 2 onions, 5-6 apples, 1/2 lemon, 1/2 cup dry white wine, 3-4 tbsp. tablespoons 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 over the fish.
Finely chop the onion and apples, lightly fry in oil, pour in the wine and let it brew a little. Salt the mixture, pepper, put in a greased form, sprinkle with grated lemon zest, put the fish on top.
Cover the mold (pan) with a lid and put in a preheated oven for 25-30 minutes.
Ingredients:
1 kg of fish, 3 tbsp. tablespoons of 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 pan in oil on both sides until crispy, transfer to a saucepan.
Spasser 2 finely chopped onions, cover the fish with them, pour in the broth and wine, salt and sprinkle with chopped dill, put in the oven and simmer under the lid for about 20 minutes.
When serving, put rings of fried (separately) onions, slices of tomato or red pepper on the fillet.
You can also cook tench, pike, carp.
Ingredients:
500 g fish fillet, 100 g white bread, 1/2 cup milk, 1 tbsp. a spoonful of butter, 3 tbsp. spoons of breadcrumbs, 2-3 tbsp. tablespoons of vegetable oil, pepper, salt.
Pass the fillet (without skin) through a meat grinder, mix with bread soaked in milk, salt, pepper and pass through a meat grinder again.
Add softened butter, form cutlets, breaded in breadcrumbs, fry in oil and bring to readiness in the oven.
Ingredients:
500 g cod fillet, 50 g unsalted bacon, 2-3 slices of white bread, 1/2 cup milk, 1 egg, 4 tbsp. tablespoons 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 bacon and a slice of bread soaked in milk twice through a meat grinder, add cumin, salt, fried in a dry frying pan, mix and form round cakes 1 cm thick.
In the middle of each cake, put the filling of finely chopped green onions, boiled eggs, bacon, connect the edges of the cakes, form into balls.
Roll them in flour, dip in beaten egg and roll in white bread cut into small cubes.
Fry in a large amount 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. tablespoons of fat or vegetable oil.
For the filling: 250-300 g of porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, salt, pepper.
Pass the fish fillet through a meat grinder, add soaked in cream and squeezed bread, pass through a meat grinder again and mix with salt, pepper, the remaining cream.
Cut the fish mass into cakes 1 cm thick, put the filling in the middle of each (sliced mushrooms and onions fry in butter, salt and pepper), connect the edges of the cakes, form 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 breadcrumbs again roll in an egg and again in breadcrumbs.
Ingredients:
500 g of any fish, 100-125 g of wheat bread, 1 cup 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, after mixing it with pieces of fish, pass it through a meat grinder twice. Salt, pepper the minced meat, mix well and knock out.
For the filling, grind boiled mushrooms and eggs, combine with fried chopped onions, finely chopped parsley, salt, pepper and mix.
Form the minced fish into balls the size of an egg. Put the balls on a damp linen napkin and give them the shape of a cake. Put the filling on the cakes and use a napkin to bend the cakes in half.
Connect the edges of the cakes tightly and give them the shape of a crescent.
Moisten the body in an egg, bread in breadcrumbs, fry in a pan with vegetable oil, bring to readiness in the oven.
Server rental. Site hosting. Domain names:
New C --- redtram messages:
New posts C---thor:
FISH DISHES
In Russian cuisine, six varieties of second fish dishes can be distinguished:
boiled fish(in the old days it was called boiled), boiled (or rather stewed) in water whole or in large pieces;
steam fish(in the old way steamed), boiled for a couple, as a rule, whole;
body fish, prepared in milled (boneless) form and protected at the same time by some kind of shell - flour, egg, tissue;
Fried fish, cooked, as a rule, whole (small fish) using flour breading and sour cream;
baked fish;
stewed fish, prepared by long languishing in the oven in sour cream.
Fish boiled and steamed
Boiled fish
1 kg of fish
0.5 bulbs
0.5 parsley root
6 black peppercorns
2-3 cups cucumber pickle
3-4 saffron stamens
For cooking dishes from boiled fish, it is best to use large, low-boned fish - sturgeon, pike, cod, catfish, etc. - which are cut into large pieces, peeling only from scales and fins and at the same time be sure to preserve the skin and spinal bone.
For boiling, they take small low enameled pots or stewpans, put pieces of fish in them closely in one row and pour them so that the liquid does not completely cover the fish. It is best to boil in cucumber brine or in water with the addition of brine and spices. The duration of cooking depends on the type of fish and the size of the pieces. Red fish is boiled for 20-25 minutes, river and lake fish from the rivers of Siberia 25-30 minutes, fish from the rivers of the European part of the country 12-15 minutes, sea fish 8-12 minutes. Small pieces of fish or sea fish are boiled without a lid and over high heat, other types of fish are boiled under a lid and over moderate heat, at the first sign of the spinal bone lagging behind the meat, cooking is stopped.
In a brine-water mixture with spices, several portions of fish can be boiled in succession.
As a side dish for boiled fish, you can serve boiled potatoes with dill and onions, horseradish, olives, boiled mushrooms in sour cream.
steam fish
For the preparation of steam fish, there is a special utensil - a fish boiler with a grate separating about a quarter of its volume. The water level in such a boiler should be below the grate, and fish is placed on the grate - in large pieces, and sometimes entirely. The boiler is tightly closed with a lid and the fish is kept on high heat for about 25-30 minutes from the moment of boiling. Put onion and bay leaf into the water. Sprinkle the finished fish with black or white pepper and dill.
Side dishes for steam fish are the same as for boiled fish (see above).
Telnoe
According to the type of fillet used - whole or chopped - they distinguish between whole and whole veal and torn. For both types of body fish, river and sea fish are used, and for the whole body, not particularly large fish should be taken - preferably up to 30-35 cm long, for the body-worn one, you can use any fish, as well as ready-made fish fillets. Cooking consists of two operations - preparing the body and boiling it in boiling water with spices.
Solid whole
750 g fish
2 tbsp. tablespoons of wheat flour
0.5 bulbs
0.5 parsley root
2-3 bay leaves
7-8 black peppercorns
0.25 teaspoon anise or fennel seeds
2 teaspoons of salt with top
1.25 liters of water
1. Clean the fish from scales and fins, spread it along the ridge into two halves without removing the skin, free each half from the bones and roll it tightly in the form of a roll, tie it with a thread so that it does not unfold. It is good to roll the folded halves of the fish in flour and place them tightly in a gauze or calico napkin or in a special bag, tightly bandaging it with a harsh thread or twine.
2. Prepare salted boiling water with onions and spices and dip the body in a napkin into it for 15 minutes.
3. Let the body cool in a napkin for 5 minutes, then remove and serve warm with the same side dishes as boiled fish (see above). You can serve the body and cold with horseradish, for which put it first in the cold and let it harden.
Body-worn
500 g fish fillet
1 egg
2 onions
1 st. dill spoon
0.5 teaspoon ground black pepper
2 tbsp. tablespoons wheat or rye flour
1 st. a spoonful of parsley
0.5 teaspoon of salt for body
2 teaspoons of salt for decoction 1 liter of water
Cut the fillet into pieces no larger than 0.5 x 1 cm, mash with a wooden spoon, mix with finely chopped onion and spices, then add a beaten egg, 1 tbsp. a spoonful of flour, mix everything into a homogeneous mass, shape it into a thick sausage, roll in the remaining flour and tightly wrap with a napkin (gauze, calico, linen), tied with a harsh thread or twine. Boil in the same way as the whole calf (see p. 315, e-book: see the whole calf recipe).
Telnoe fried
Telnoe can not only be boiled, but also fried. To do this, small meatballs must be formed from the body mass (see the recipe above), roll them in flour (preferably in rice) and fry in a saucepan or in a deep frying pan in vegetable oil. Serve with lemon and fried potatoes.
Fish baked and fried
Pike in sour cream
Fish with a specific odor (for example, pike, some types of sea fish) require special processing and preparation methods.
1 - 1.5 kg pike
1-2 tbsp. spoons of sunflower oil
300-450 g sour cream
1-2 teaspoons of black ground pepper
1 lemon (juice and zest)
1 pinch of nutmeg
Peel the pike, rub it with pepper inside and out, pour over with oil and put it entirely in a deep frying pan on a ceramic stand (you can use a saucer) and open it in the oven for 7-10 minutes to make the fish brown. Then transfer to a tighter bowl, pour sour cream, half covering the pike with it, close the lid and put in the oven on low heat for 45-60 minutes. Put the finished fish on a dish, pour over lemon juice, and heat the resulting gravy on the stove until thickened, salt, season with grated nutmeg and zest and serve separately to the fish in a gravy boat or pour over the fish with it.
Perch or carp fried in sour cream
1 kg of fish
2-3 bulbs
50 g butter or olive oil
1.5 cups sour cream
2 tbsp. spoons of flour
Peel the fish, salt, bread in flour, put in a preheated pan with butter and onions, fry lightly on both sides until color appears, transfer to an enameled pan, coat with sour cream, put in the oven and, when reddened, pour over with a new portion of sour cream and again put in the oven, where it should be fried, loosely covered with a lid, for about 25-30 minutes. Serve in a frying pan.
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 rich in fish rivers as the Prut, the Dniester, the Southern and Western Bug, the Pripyat, the Dnieper, the Sozh, the Berezina, the Oka, the upper reaches of the Volga, the Western Dvina, the Great Lakes of Peipsi, Ladoga, and others. The largest cultural and economic centers of Russia were located on the banks of rivers and lakes: Kiev on the Dnieper, Moscow on the Moskva River, Novgorod on the Volkhov, Pskov on the Velikaya River, Rostov on Lake Nero, Ryazan on the Oka, Suzdal in the bend of Kamenka, Nizhny Novgorod at the confluence of the Volga and Oka. In abundance, these rivers and lakes gave the Russian people the most diverse fish, and dishes from it adorned their table. And after the baptism of Rus' and the introduction of fasting, the role of fish dishes in Russian cuisine has especially increased.
Mainly freshwater fish was used, and sea fish began to come into use after our ancestors mastered the shores of the North Sea. It became popular only in the 18th century. and at first only in the north of Russia.
Fishermen in Ancient Rus' were called catchers, and fishmongers 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. Fish settlements arose on large lakes and rivers. Fisheries of the Volga played a special role. According to the chronicler, thousands of catchers 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 wealthy citizens, feudal and spiritual nobility could use imported fish. For example, fish was delivered to the table of Patriarch Adrian not only from the rivers of the Muscovite state, but also from the White, Caspian and partially Azov Seas.
The fish table of Moscow sovereigns and noble boyars was extremely diverse. Many monasteries owned fisheries or sent numerous artels to fish. Here is a far from complete list of fish mentioned in the monuments of the 16th-17th centuries: sterlet, beluga, sturgeon, white salmon, whitefish, lodoga, salmon, burbot (men), pike, pike perch, bream, ide, syrt, char, perch, tench , roach, smelt, smelt (vandyshi), crucian carp. At the same time, fish differed according to the places of fishing: Pereslavl herring, Karelian salmon, Shekhon sturgeon (Sheksna River), small Postavy pike, etc.
There was an extensive terminology for designating parts of the body of a fish: beluga shab (or other fish) - ribs, brisket; tesa - the abdominal part; fire - fatty meat near the fins, which was considered a special delicacy; beluga rod (vyaziga); navel - the middle part of the fish between the head and tail (without a back); layer - fish fillets, etc. There were also numerous ways of preserving fish: dry and barrel salting, drying (slinging and dried fish), smoking. Smoked fish is mentioned very rarely (in the inventory of dishes of Patriarch Nikon). Steam fish is often mentioned. Most dictionaries of the Old Russian language interpret this name as "smoked fish". The expediency and variety of ancient ways of culinary processing of fish, depending on its use, size and method of preparation, causes admiration.
Many fish dishes of modern cuisine have come down to our days from the distant past, and some were either borrowed from other peoples or created by professional chefs based on folk traditions. In all cases, partial fish are cleaned of scales, gutted and washed. Then it is cut in different ways, depending on the method of heat treatment. Baked in an oven or oven, usually whole fish with a head. For cooking, fish are used in different ways of cutting: whole with or without a head (small fish for the everyday table and large for festive dishes), cut into portions (non-plastered, or “kruglyash”, fillet with skin and rib bones, fillet with skin without costal 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 and are now almost forgotten. The design of the Russian stove made it possible to bake various culinary products in it, including fish. IN. Levshin describes the preparation of baked cold fish in this way: “Gut fresh crucians and leave caviar in them, bake on the hot hearth of the oven, turning from side to side. When they are baked, cut from the sides and put in a frying pan, laying a grate from the splinters, dry in the oven. Serve on a platter when cool. Other fish are also baked in this way. Some of them are tastier when they are not hulled or gutted in the oven.”
Roasting fish on a spit is almost forgotten. Now, sturgeon or trout skewers are considered exotic dishes, and in the old days, “twisted” fish was often cooked. In the "Painting of the Royal Dishes" twirled fish are repeatedly mentioned: pike, sterlet, a link of sturgeon. Most likely, the butchered fish was sprinkled with salt and pepper and fried over coals. Perhaps it was pre-soaked in kvass.
A very long time ago, our chefs developed special techniques for processing certain types of fish. The methods of processing pike were especially diverse. This fish is distinguished by a feature of the body structure: a long body and almost no fins on the back, low-boned flesh. This is the reason for its widespread use for stuffing the rut, taken from the carcass with a stocking, and for preparing the body (fish cutting - according to modern terminology) and products from it.
Live pikes in the 16th–17th centuries. in rich houses they used almost exclusively fish soup for cooking - with saffron, white or black, with dumplings ("crushers"). Dried pikes were served as an appetizer, cut into slices for botvinia.
Salted pikes were used in two types. Freshly or lively salted (that is, salted before use) was used for short-term storage and preparation of special “brine” dishes. Barrel pike ("pike") were 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 used: salted (in barrels) and fresh in ovaries (xeni). Fresh caviar was fried, boiled and served with vinegar, kvass or hot with sauce.
Salted fish (pike, etc.) was boiled whole, without removing the scales, - “block”, that is, a carcass without a head and fins or in a layer. Salted fish played a special role in the old Russian cuisine, and even fresh fish was boiled in a lot of salt to give it a salty taste. Such dishes were called "brine".
No. 564. Pike brine ("brine"). The fresh pike is gutted without removing the scales, washed and boiled in water with the addition of salt (more than usual) and spices. Still hot, they roll it into a ring (use small pikes), fix the tail in the teeth. If the pike is served cold, then horseradish, crushed garlic, kvass or vinegar are put on the table. They also cook hot boiled pike with salt, but serve it with brine or boiled onion, cabbage.
Preparing partial fish
Frozen fish is thawed in air or in cold water, and salted fish is soaked. Then they are cleaned of scales, the abdomen is cut, gutted and washed. Depending on the culinary use and size, the fish is cut in different ways:
Small fish weighing 200–250 g are left whole with the head and fins;
In 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 layered lengthwise, but cut into pieces across (round fish);
From fish weighing more than 1.5–2 kg, the rounds are very thick, so they are flattened along, the spine is cut from one half and then cut across into pieces (on a fillet with costal bones and skin);
For poaching and baking, the costal bones are cut from the halves of the plastified fish and cut across;
For deep-frying (fat), the costal bones are removed from the halves of the carcass, the flesh is cut from the skin and the fillets are cut across into pieces.
Cutting sturgeon fish
Frozen sturgeon is thawed in the air (6-10 hours), the head is cut off, the fins are cut off, the bony bugs on the back are cut off. Then the carcass is cut along the back along the fat layer and the dorsal cartilaginous string is removed - the elm. Large links are cut into pieces across. Prepared links (or pieces) are scalded with hot water (95–97 ° C), lateral bugs are peeled off, costal cartilage is cut off, cut into portions and boiled or fried whole.
In sterlet, the bugs are cleaned off without scalding the fish.
Dishes from boiled fish
Of course, you can cook any fish, but hake, mackerel, horse mackerel, fresh herring, crucian carp, omul, grayling, roach, bream, nelma are tastier when fried and it is not recommended to cook them. Whole fish (carcasses), portioned pieces and links (sturgeon fish) are boiled. Small whole fish and portioned pieces are poured with hot water or broth, and sturgeon fish links - with cold water.
Salt, spices, white roots, onions, sometimes carrots are added to the water, brought to a boil and cooked until cooked without boiling, removing fat and foam.
If they cook fish with a delicate aroma and taste (trout, pike perch, salmon, whitefish, etc.), then they take very little spices.
When cooking fish with a strongly pronounced sea smell (especially oceanic) or the smell of mud (large pikes, burbots), on the contrary, they put a lot of spices: 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, poured with melted butter. The sauce is best served separately in a gravy boat. Before cooking, the skin on the fish is cut.
No. 565. Perch boiled with eggs and butter. The fish is cleaned, washed, sprinkled with salt and kept for 1 hour. Then boil with the addition of onion, bay leaf, peppercorns for 20-25 minutes and leave for about half an hour. Boiled perches are placed on a dish, a little broth is added, sprinkled with finely chopped eggs, poured with melted butter, previously mixed with chopped parsley.
Perch 1.2–1.5 kg, onion 200, parsley 50, oil 200, eggs 5–6 pcs., salt, spices.
No. 566. Fish in brine. In ancient manuscripts, cooking in brine under a decoction of salmon, sigovina, ladozhina, sturgeon link is mentioned. They also cook bream, cod, hake, saffron cod and other fish.
The fish is cleaned, gutted, cut into pieces, put in a bowl, peeled cucumbers, cucumber pickle, parsley, onions are added and, after closing the lid, they are allowed to cook. 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 dish, flattened.” “After gutting a fresh sterlet, leave milk and liver in it. Put on fire in a cauldron pickled cucumber with chopped roots and pickled cucumbers, peeled of salt, add whole onions and peppers. When the brine boils, put the sterlet and cook.
Modern version: prepare portioned pieces of fish (cod, hake, pollock, etc.), pour hot fish broth, add cucumber pickle or peeled pickles (peel), peeled pickles, spices, salt, bring to a boil and cook at 95-97°C until done. Then the fish is taken out, put on plates or a dish, garnished with boiled potatoes, which are poured over with oil and sprinkled with chopped herbs. Finely chopped pickled cucumbers, boiled together with the fish, are placed on the fish.
Per serving: raw fish or fillet with skin 300 or 250, pickled cucumbers 50, boiled potatoes 150, butter.
No. 567. Boiled marinated fish. Prepared fish is cut into pieces at a right angle, placed in an enamel bowl, sprinkled with salt, ground pepper, chopped bay leaves, poured with slightly diluted vinegar or citric acid. The dishes are placed in the refrigerator for 6-8 hours. Wheat flour is dried and ground with butter, diluted with a marinade in which the fish was aged. Pieces of marinated fish are placed in a saucepan, oiled, poured with sauce. The dishes are closed with a lid and the fish is cooked until tender over low heat. The finished fish is laid out on a dish and poured with strained sauce. Decorate with lemon slices, herbs.
Per serving: unplated fish 250, vinegar 3% 100, butter 10, wheat flour 5, half a bay leaf, lemon.
No. 568. Boiled fish (fillet). The fish is cut into fillets 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, put bay leaf, parsley (root), carrots, peppercorns. 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. Garnished with boiled potatoes, which are poured over with melted butter and sprinkled 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 each, 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 are completely undeservedly forgotten.
No. 569. Bream, boiled whole. Bay leaves, sliced white roots, onions, sliced pickles, a bunch of dried herbs (“bouquet”) are put in a saucepan, all this is poured with fish broth and boiled. Whole, peeled and gutted breams are placed in a pot, poured with a decoction of vegetables, bay leaves, pepper, salt are added, brought to a boil, boiled for 2-3 minutes and infused for about half an hour. Boiled breams are put on a dish, covered with all the vegetables with which they were cooked, poured with broth, 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. Breams are 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 cooked from fish waste. Breams are poured with hot strained broth, brought to a boil and boiled for about 10 minutes. Boiled fish is taken out, put on a dish. Topped with horseradish mashed with sour apples and seasoned with vinegar and sugar.
No. 571. Boiled tench. The tench is cleaned, gutted, washed, put in a saucepan, poured with fish broth, cooked from the waste from the tench, roots and onions, bay leaves, pepper, 1–2 cloves are added and boiled for 15–20 minutes. The tench is taken out, and the broth is boiled until it has evaporated and becomes yellowish. Then the tench is again put in it and brought to a boil. The finished fish is placed on a dish, poured with broth, boiled potatoes are placed around, 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. Carcasses of ruffs are placed in a pan or on a grate of a fish boiler. Separately, a decoction is prepared in a saucepan: pour water or fish broth, put onions, celery stalks, parsley root, carrots, bay leaves, peppers and boil for 7-10 minutes. This broth is filtered, poured into ruffs 20 minutes before serving, boiled, placed on a dish, whole boiled potatoes are placed around, poured with oil, a slice of lemon without seeds is placed on each ruff. Sprinkle everything with chopped herbs.
For 4 servings: ruffs 1.2 kg, 1 lemon, boiled potatoes 800, spices for broth.
No. 573. Carp boiled with sour cream. Crucians are cleaned, gutted, washed, salted and allowed to lie down for 15–20 minutes. Then they are placed in a saucepan, poured with water or fish broth so that they only cover the fish, and boil for about 15 minutes. The fish is placed on a dish, poured with hot sour cream sauce. Pieces of the body are laid around (as a side dish).
No. 574. Carp boiled in cream. Prepared in the same way, but poured not with sour cream, but with cream sauce. To do this, mix wheat flour with butter (1: 1), heat to a creamy color, dilute with cream, bring to a boil and pour chopped dill or parsley into 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 carp were cooked.
No. 575. Boiled carp with red wine. For lovers of fish dishes, here is a full description of the carp dish, which was very much appreciated in the last century. “Carp can be cooked in scales and without it. 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 milk or caviar, and salted. At this time, parsley, celery, onions (2 onions), carrots, 1 dried mushroom are boiled in beer, bay leaves, 1–2 cloves, 5 grains of pepper are added. The head of a carp without gills, citric acid, a crust of black rye bread, pieces of carp are placed in a saucepan, poured with beer boiled with spices, and the fish is boiled. You have to make sure it doesn't get overcooked. Prepare the sauce: 1 tbsp. a spoonful of oil is mixed with 1 tbsp. a spoonful of flour, warm, stirring, until a creamy color appears, dilute with vinegar with blood, add to the broth in which carp was cooked, red wine, sugar, pitted raisins, boil. There should be a lot of sauce, boiled carp is put on a dish, covered with very thin slices of lemon and poured with plenty of sauce.
Carp 1.5–1.6 kg, vinegar 1/4 cup, beer 2 bottles, oil 1–2 tbsp. spoons, flour 1 tbsp. spoon, black bread crust, 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, poured with broth to 1/3-1/2 of their height, spices, salt, roots are added, covered with a lid and simmered at a temperature of 95 ° C until tender (12-15 minutes). The surface of pieces of stewed fish is covered with protein clots. Therefore, in order to give the dish an appetizing look, the pieces of fish, when served, are poured with sauce, which is prepared on the broth left after poaching. Top often put a slice of lemon without zest and seeds, greens. You can put cancer necks, shrimp. Garnished 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 is slightly on top of the other. Add the broth to 1/2-1/3 of the height, add spices, white roots, salt, onions. You can add citric acid or dry white wine, or cucumber pickle. Close the stewpan with a lid and, with a slight boil, let the fish cook until cooked. Pieces of stewed fish are placed on plates or an oval dish, poured with sauce. A slice of lemon without zest and seeds is placed on top, sprinkled with chopped parsley. Boiled potatoes sprinkled with oil are laid around. The name of the dish is made up of the name of the fish and the sauce. For example: cod in brine sauce, steam pike perch, pike perch in white wine, hake in tomato, etc.
No. 577. Fish poached in steam sauce. Portioned pieces of fish (perch, pike, sea perch, ice, etc.), cut at an oblique angle from fillets without rib bones, are placed in a saucepan, oiled, put onions, roots, spices, salt, pour 1/3 of fish broth -1/2 height, add a little lemon juice or citric acid, cover tightly with a lid and simmer until done. Steam sauce is prepared on the remaining broth. Pieces of poached fish are heated in sauce, placed on plates, dishes, poured with sauce, slices of poached porcini mushrooms or champignons are placed on top (optional). Boiled potatoes are laid around, poured with melted butter and sprinkled with chopped herbs. On fish, except for mushrooms, you can put a slice of lemon without zest and seeds, crayfish tails 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 stewed as described above, but white wine (100 g per 1 liter of broth) is added to the broth when stewing. White wine sauce is prepared on the remaining broth.
The fish is warmed up, put on slices of wheat bread fried in butter, or on puff pastry croutons. Slices of poached mushrooms are placed on the fish, poured with sauce, a slice of lemon without seeds and zest is placed on top. Garnished 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, garnish 150, croutons, wheat bread 50 and butter 5.
No. 579. Fish stewed in brine sauce. Fish (fillet without bones or sturgeon without cartilage) is cut into pieces at an oblique angle, placed in a saucepan and stewed as usual, but with the addition of cucumber pickle. A brine sauce is prepared on the broth. Porcini mushrooms or champignons are cut and stewed with butter. Pickled cucumbers are peeled and seeds are peeled, cut into slices and stewed. Cucumbers and mushrooms are put in a brine sauce and brought to a boil. This sauce is poured over stewed fish, a slice of lemon without zest and seeds is placed on top. Garnished with boiled potatoes.
Per serving: fish (fillet without bones or sturgeon fish without cartilage) 150–200, onion 10, parsley (root) 10, pickled cucumbers 50, fresh mushrooms 40, lemon 1/10, sauce 75, boiled potatoes 150, oil, herbs .
No. 580. Fish stewed in Russian. Fish (fillet without bones or sturgeon without cartilage) are stewed as usual. Tomato sauce is prepared on the broth, dry white wine (100 g per 1 liter of sauce) is added to it and brought to a boil.
Prepare a side dish for the sauce: small onions or onion slices, browned with butter; parsley and carrots are cut into slices and simmered until cooked; porcini mushrooms or champignons are boiled and cut; capers are squeezed out of the brine, pits are removed from the olives; pickles are peeled, cut lengthwise, seeds are cut, cut into diamonds and stewed. You can cook a dish without capers and olives.
All prepared products are put in tomato sauce with wine and brought to a boil. A garnish of sauce (vegetable) is placed on the poached fish, poured with sauce, a slice of lemon or sliced horseradish is placed on top. Garnished 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, pickled cucumbers 20, capers 10, oil 15, sauce 75, garnish 150.
No. 581. Fish stewed in milk. Fish fillet without rib bones (cod, hake, pollock, blue whiting, etc.) are cut at an acute angle, placed in layers in a saucepan, sprinkled with onion, cut into half rings, added; salt, peppercorns, vegetable oil, pour 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. White fish, sturgeon, stellate sturgeon, zander and others in boyar style. Pieces of fish without cartilage are placed in a flat saucepan (stewpan, fish boiler), poured up to 1/2 the height of dry white wine, put butter, lemon slices, cover with a lid and simmer at a very low boil for about 1/4 hour. Of course, you can cook dishes from other fish in this way.
For 4 servings: fish (fillet) 800, dry white wine 300, lemon 1 piece, oil 150. Garnish - boiled potatoes.
No. 583. Carp in brine. Carps are cleaned, gutted, washed, cut into pieces at a right angle, leaving caviar or milk, put in a saucepan, sprinkled with chopped parsley, carrots and slices of pickles, pepper. Then the fish is poured with cucumber pickle or cucumber pickle in half with dry white wine, covered with a lid and stewed until tender.
The flour is mixed with butter, heated, stirring, diluted with the broth in which the fish was stewed, 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. Carp is cleaned, gutted, cut into pieces, salted, put in a deep dish, a little cloves are 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, crushed wheat crackers are added, covered with a lid and stewed until tender. The fish is placed on a dish. Grated lemon zest, cinnamon or raisins are added to the sauce, brought to a boil and poured over the fish with this sauce. This dish is sometimes called "European carp".
For 4 servings: carp 1.5–2 kg, vinegar 1–2% 0.5 l, cloves 2–3 pcs., Peppercorns 5–6 peas, crushed crackers 60–80, beer 200–250, cinnamon or raisins 40.
Fried fish
The fish is fried whole and in portions. It is fried with vegetable oil, previously rolled in flour or crushed breadcrumbs. When serving, drizzle with melted butter. 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. Fish fried 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 roasted in the oven. Fried fish is put on plates, poured with melted butter, a side dish is placed on the side - fried potatoes, boiled or mashed potatoes. Separately, you can serve tomato sauce, tomato sauce with vegetables.
Whole small fish (smelt, herring, capelin, etc.) are also fried.
No. 586. Fried fish With bow. The fish is fried as above. Onions are cut into rings, lightly rolled in flour, fried in a large amount of very hot fat, taken out with a colander and allowed to drain the fat. Potatoes are peeled, cut into circles and fried with vegetable oil. Pieces of fried fish are placed in the middle of the pan according to the number of diners, fried potatoes are placed on the side in the form of a border, vegetable oil is poured over the fish, and fried onions are placed on it in a pile.
For 4 people: fish (fillet with bones) 600-700, onion 200, fat 100, potatoes 500-600.
Now they fry and serve equally different fish, and in the old days in Russian cuisine there were different rules for frying and serving almost all types of fish. So, it was customary to fry bream and serve with buckwheat porridge.
No. 587. Fried vendace. The vendace is cleaned, gutted, washed, put on a sieve and stored in the cold. Just before serving (12–20 minutes) it is wiped dry with a towel, rolled in flour and fried with butter. Then pour sour cream, let it boil and sprinkle with dill.
No. 588. Fried minnow. Minnows are cleaned, gutted, washed, put on wooden studs, bent into a ring in several pieces, rolled in flour and fried with vegetable oil on both sides. Dry in the oven. Sprigs of parsley are poured over with melted butter (about 1 tablespoon of melted butter is taken for one handful of parsley leaves). This greens are put in a pan and dried in the oven. Fried minnows removed from the splinters are placed on a plate along the edges, and in the middle - a hill of fried parsley.
No. 589. Bream, pike in cabbage (variant XVIII–XIX Usually, fish dishes were served without much garnish, but sometimes they were cooked along with other foods. So, among the dishes of Patriarch Adrian there is pike in cabbage.
Stewed sauerkraut is placed in the form of a ring on a dish or plate, and fried fish is placed in the middle.
No. 590. Fried tench with cabbage. Chop fresh white or red cabbage, salt, add mushroom broth, oil, cover the pan with a lid and stew, stirring occasionally so as not to burn. When the cabbage becomes soft, add a little sugar, cloves, cinnamon, pour sour cream and stew everything together until tender. 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: coleslaw, sliced fresh cucumbers, pickled beets, a slice of lemon.
No. 592. Fried carp. Carp is cleaned, gutted, 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 from fish fried in a large amount of fat (previously called “spun”, and now “deep-fried” or “fries”) have survived in our cuisine only with French names: “pike colbert”, “orly fish”, “ fish fries miner”, 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, in the menu of Patriarch Adrian there was fish in the dough, almost no different from the “orly fish”, the yarn fish of the Moscow Kremlin is similar to the “fried fish”, etc.
No. 593. Fish fried in dough. For frying in fat, the fish is dipped in batter - batter (according to modern terminology). To do this, use a variety of dough: liquid yeast pancake dough, thicker yeast dough (as for pancakes), unleavened dough with whipped proteins, unleavened dough with beer and other types.
Most often, a batter with proteins is used. To do this, the flour is sifted, diluted with warm milk or water (20–30 ° C), stirred so that there are no lumps, a little vegetable oil, egg yolks, salt are added, stirred and left for 10–15 minutes to swell the flour. Before frying, beaten egg whites are added to the dough and gently mix.
The fish is cut into fillets without bones and skin, cut into strips about 1 x 1 x 4-6 cm in size, sprinkled with salt, pepper, dipped in dough and fried in a large amount of fat, heated to 180-190 ° C.
It is better to cook fat for yarn yourself: mix one part of refined vegetable oil, melted animal fat and melted pork lard.
When frying in fat, care must be taken: take no more than 3/4 of the volume of the dish with fat, the fat must be well heated (at least 180 ° C), otherwise it will foam strongly, and a test is made to check the temperature - a small drop of dough is thrown, if there is no strong foaming, then the fat is heated enough.
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 curly blank is made: strips are cut out about 0.5 cm thick, about 3-4 cm wide, b-8 cm long, breaded them in flour, moistened in an egg with milk, breaded in breadcrumbs, folded with a figure eight and fastened with a wire skewer or a splinter. Or a “bow” is made from fish fillet strips and breaded in double breading (in flour, lezon, breadcrumbs).
Prepared fish is fried in hot fat. When served, a piece of green butter is placed on top of the fish and garnished with fried potatoes.
No. 595. Green oil. The butter is softened, lemon juice or citric acid, chopped parsley are added to it, everything is mixed well, molded into a small bar and stored in the refrigerator. When serving dishes, pieces of this oil are cut off and placed on top of fried meat or spun fish.
Butter 200, parsley 50-60, juice of a quarter of a lemon.
No. 596. Pollock, blue whiting fries. IN restaurant cuisine, it was customary to deep-fry (spin) only the pulp of pike perch. Meanwhile, spun dishes are also tasty from pollock, blue whiting, cod and other ocean fish.
Small blue whiting or pollock (it is better to take the pollock back) is washed, gutted, skinned, the black film is cleaned from the abdominal cavity and cut lengthwise into two halves (fillets). Bones are cut from each half. 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 the greens, breaded in flour, moistened in a mixture of eggs with water or milk (1: 1), rolled in breadcrumbs, rolled up 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 can fillets and not marinate.
Serve hot with fried potatoes or cold with mayonnaise sauce.
In addition to these dishes of restaurant cuisine that have survived to this day, many other spinning dishes were prepared in the old days, now undeservedly forgotten.
No. 597. Smelt with mushrooms. Take per serving 5 -10 smelt. They are washed, dried, cut lengthwise, taking out the spinal bone, and the heads are cut off.
Porcini mushrooms or champignons are boiled, finely chopped, any sauce is added and mixed. Take enough sauce to make a thick mass. Half of the smelt is smeared with this mass, covered with the second half and lightly pressed down. So the whole smelt is stuffed. Then each fish is breaded in flour, dipped in a mixture of eggs and milk (1:1), rolled in breadcrumbs 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. Yarn flounder. Small flounders are used (250–350 g). They are cleaned, the head is cut off obliquely to the abdomen, gutted, the fins are cut off with scissors, washed, dried, put in a bowl, poured with a small amount of milk and stored in the cold. Before frying, the flounder is taken out with a fork, rolled in flour, moistened in a mixture of eggs and milk, rolled in breadcrumbs and deep-fried.
Flounder (1 pc per serving) for 5 pcs: milk 200, eggs 2 pcs, flour, crackers.
No. 599. Large ruffs in the dough. They clean, gut and wash large ruffs (250–350 g) at the rate of 1 pc. 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. The cleaned ruffs are dried with a napkin, salted, put in a deep plate or dish, moistened with lemon juice or citric acid and left in the cold. Before dinner, each fish is dipped in batter - batter and fried in fat (deep-fried).
Braised fish
There are many assumptions about the origin of the verb "put out". Most likely, the history of its formation is as follows: “wind” - “spirited” - “stewed”. Stew usually coarse parts of meat, vegetables to soften them. The fish is rarely stewed, as it already boils quickly, and only to give it a special taste.
No. 600. Fish stewed with onions. Fish (cod, catfish, hake, pike, catfish) are cut into pieces, rolled in flour, fried and put in a clay pot, sprinkled with fried onions, again put a layer of fish, sprinkled with fried onions, etc. All are poured with milk, bay leaves are added , pepper and bring to a boil. Boiled potatoes are served separately on a dish.
Fish 600, flour 100, vegetable oil 150, onion 200, milk 400, boiled potatoes.
No. 601. Fish stewed with vegetables and tomato. The fish is cut into fillets with skin, cut into pieces, placed in a bowl in two layers, layered with a mixture of shredded vegetables, poured with broth, salt, vinegar, vegetable oil, tomato puree are added, covered with a lid and stewed until tender (40-50 minutes). Bay leaf, cloves and pepper are added 5–7 minutes before the end of the stew. Served with sauce in which fish was stewed and boiled potatoes.
Per serving: fish (fillet with skin) 150, water or broth 50, carrots 40, parsley 10, onions 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. It is baked in large multi-portion pans and served on the table, sprinkled with herbs. Russian cuisine is famous for a large number of baked fish dishes with excellent taste.
Fish for baking is cut into boneless fillets and cut into portions. You can bake it and raw, fried, poached. To do this, the fish is put in pans, a side dish is placed around, poured with sauce, sprinkled with grated cheese, sprinkled with butter and baked: fried - with sour cream sauce, and poached - with milk or steam sauce.
No. 602. Fish baked in Moscow style. Frying pans are greased with oil, potatoes are placed along the edges, cut into circles and fried, 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 put 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 do not put mushrooms.
Fish 600, flour 30, melted butter or other fat 60, fresh mushrooms 100 or dry 25, eggs 2 pcs., onion 200, sour cream sauce 600, fried potatoes 600, cheese 20-30.
No. 603. Fish baked in Russian. The frying pan is greased, boiled potatoes are placed around the edges, cut into circles, 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. So you can bake pike perch, catfish, pike, carp, cod, sea bass fillet, catfish, grass carp, grenadier, etc.
No. 604. Fish baked in steam sauce. Boiled homemade noodles or pasta seasoned with oil are placed in the pan, pieces of stewed fish (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, put in pans along with boiled or fried potatoes, fried onions. Eggs are stirred with milk, salt is added, fish and potatoes are poured with this mixture and; baked in the oven.
Fish 600, flour 30, vegetable oil 30, eggs 3 pcs., milk 50, onion 200.
No. 606. Moscow Solyanka(rice. 15). In a saucepan, lightly fry the chopped onion in fat or oil, add the chopped carrots and, stirring, warm up, add the tomato and, continuing to stir, fry everything together. Sauerkraut is added to these vegetables, fish broth is added and stewed until completely softened. At the end of the stew, bay leaves, pepper are added and seasoned with sugar and salt to taste.
The fish is cut into fillets, cut into small pieces and stewed. Pickled cucumbers are peeled and seeds are cut into thin slices, fried onion, tomato, broth are added and stewed for 10-15 minutes. Salted cucumbers can be replaced with salted mushrooms. Stewed cucumbers are combined with stewed fish. You can add boiled sturgeon cartilage. Grease the pans with oil, sprinkle with breadcrumbs, put a layer of stewed cabbage, on it - a layer of fish with cucumbers or mushrooms, cover 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.
To stew cabbage: sauerkraut 450, lard or bacon 20, carrots 50, onions 50, tomato puree 50, sugar. For hodgepodge: fish 500, stewed cabbage 500, pickled cucumbers 200, onion 100, tomato 60, breadcrumbs, butter.
For serving: pickled berries, soaked apples, etc., lemon, pickled cucumbers.
Now only one of the varieties of fish zrazy is called body (Fig. 16). In the old days, this word had a broader meaning: it was the name of all dishes made from chopped fish pulp (“body”). Therefore, cold appetizers were prepared from the body (a round of the body with horseradish), dumplings for soups (ear with crushed meat, fish with the body), fillings for pies and pies (a hearth pie with a body, etc.), they made stuffed fish with it (pike perch , pike, etc.), baked loaves from it, cooked in post-baked dishes imitating fast food (leg, turkey, etc.). Unfortunately, most of these dishes are now completely forgotten, and the method of preparing the body has changed.
No. 607. Telnoe (old way of cooking).
“Pike or pike perch should be stripped from the bones, beaten with the butt of a knife; shake the flour in water liquidly and in the continuation of whipping with this, lubricate for connection.
Fish pulp 0.5 kg, wheat flour 30, water 100.
No. 608. Body without flour. They take zander, burbot, pike or other small-boned fish with white flesh (body), separate it from the bones and beat it with a crush in a wooden cup. Then add salt, ground pepper and knead until the mass of the body separates from the hands and the cup.
No. 609. Body with white bread. Fish pulp (boneless and skinless fillet) is minced through a meat grinder, wheat bread soaked in milk, water or cream is added, mixed well, minced again, salt, pepper are added and mixed thoroughly.
Fish fillet 800, wheat bread 240, milk, water or cream 320, salt, pepper.
No. 610. Body circles. The mass for the body is formed in the form of a roll, wrapped in a napkin, tightly tied the edges of the napkin, dipped in fish broth or water, boiled until tender (the napkin will swell and begin to lag behind the body), cool in the same broth, take it out, cool, cut into circles and served with horseradish, vinegar, mustard.
No. 611. Body (filling for pies). The boiled body is cut into small pieces, browned onions are added and mixed.
Boiled veal 0.5 kg, onion 50, vegetable oil 20.
No. 612. Body hot. The boiled body 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. Old style stuffed pike. They called this dish "turned pike". The pike is cleaned of scales, the skin near the head is cut with a ring and removed with a “stocking”, cutting the flesh at the fins. Then the spine is cut at the caudal fin so that the tail remains near the skin. The head of the carcass is cut off, gutted, washed well, the flesh is separated from the bones, and a body is prepared from the resulting pulp in any way. For the body, you need to take additional pulp from another fish. Together with fish pulp, raw onions are also ground, and then a raw egg is added.
The removed skin is stuffed with a body mass, the head is applied, the carcass is wrapped in a napkin, tied with twine and boiled with the addition of salt, spices, and onions. Onion peel can be added 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 across, heated in sauce or cooled broth, the pieces are placed on a dish in the form of a whole carcass, pouring sauce (saffron, white, steam). Garnished with boiled potatoes. Lovers sprinkle 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. Old style stuffed pike perch. Pike-perch is cleaned of scales, gills and eyes are removed from the head, cuts are made on the back on the sides of the dorsal fin from the head to the end of the abdominal cavity, cutting the costal bones. After that, the spine is broken out along with the fin, and the fish is gutted through the hole formed. You get a fish carcass with a cut on the back - a “boat”. From the inside, the costal bones are carefully removed (you can leave them). The “boat” is stuffed with stuffed meat (with onion and egg), the incision is sewn up, the carcass is wrapped in a napkin and then cooked like stuffed pike.
No. 615. Cutlets and meatballs from fish. They prepare fish chopped with bread, form meatballs or cutlets out of it, bread them in ground wheat breadcrumbs, fry them with fat or vegetable oil on both sides, warm them up for 5-10 minutes in the oven and serve 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 shaped into cakes about 1–1.5 cm thick, minced meat is placed in the middle, covered with body meat, oval-shaped, breaded in breadcrumbs, fried in a pan with fat and brought to readiness in the oven .
For minced meat: fresh mushrooms are cleaned, cut into small pieces and fried with onions, or dry mushrooms are boiled, then cut 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. Telne (spun yarn). Prepare mass for the body with bread and milk. Minced meat is placed on a towel moistened with water, zrazy with sharp ends are formed and they are shaped into a crescent. Then zrazy is moistened in a beaten egg, breaded in breadcrumbs and fried in a large amount of fat, heated in the oven. Garnished with green peas, fried potatoes. Tomato sauce is served separately.
For minced meat: finely chopped boiled mushrooms, add browned onions, chopped boiled eggs, parsley, ground crackers.
Per serving: fish (fillet) 80-90, wheat bread 24-25, milk 32-35.
For minced meat: onion 40, fat 5, fresh mushrooms 30, eggs 1/4 pcs., crackers 2, greens.
No. 618. Loaf loaf. Melted butter, raw egg yolks are added to the prepared fish cut (veal with bread and milk) and knead thoroughly. Then, gently mixing, add well-beaten egg whites.
The form 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 putting 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.
From the book Fishermen (features) author Klychev AnnamukhamedFisheries in Kizyl-Su Kizyl-Su, which means "red water" in Russian, is located at the southern tip of the Krasnovodskaya Spit in the Krasnovodsk district. Bordered by spits from north to south and thus protected from winds and storms, this bay is
From the book Kitchen of the Century author Pokhlebkin William VasilievichFrom the Russian oven to the microwave
From the book Women on the Russian Throne author Anisimov Evgeny ViktorovichAs they cook in the political kitchen, the English envoy E. Finch describes this event, which was still quite “hot” in those days: “While I was busy ciphering this report, the fire of all artillery announced the happy resolution of Princess Anna Leopoldovna
From the book Daily Life of the Etruscans by Ergon JacquesWhat was done in the kitchen The frescoes in Golini's tomb in Orvieto, built at the end of the 4th century for the Leinie (Laenii) family, not only tell us about the funeral feast of two brothers in the presence of Hades and Proserpina, but also invite us to take a look at the kitchen, where 11 servants busy fun
From the book Moscow in the light of the New Chronology author4.3.5. Fish Fortress Gates of Jerusalem - Timothy Gates of the Moscow Kremlin After the Sheep or Herd Gates, that is, the Spassky Gates, the Bible speaks of FISH GATES (Nehemiah 3:3). In the Kremlin, these are, apparently, the Timofeevsky = Konstantin-Eleninsky Gates, located
From the book Everyday Life of the Noble Class in the Golden Age of Catherine author Eliseeva Olga Igorevna"Dishes according to ranks" The feast occupied an important place in the life of a person of the 18th century. Modern critics have noticed, not without sarcasm, that in today's Russian literature the description of food is reduced to listing "appetizers" and plays a secondary role in relation to the core action.
From the book Türkiye. Travel book author Meyer M. S.Fish dishes Despite the fact that the capital of Turkey, Ankara, is located in the center of Anatolia, the best fish restaurants are concentrated in this city. And the largest assortment of fish dishes in Ankara restaurants is offered in winter. It was at this time that the fish in the seas,
author From the book 500 recipes of the old innkeeper author Polivalina Lyubov Alexandrovna From the book Legends of the Moscow feast. Notes on a tasty, not very tasty, healthy and not quite healthy, but still surprisingly interesting life)