Is it possible to make fish from boiled fish? How to cook boiled fish

BOILED FISH DISHES are well digested and absorbed. Fish with a bone skeleton is boiled whole or in portions, and sturgeon fish is boiled in links in the form of large pieces and portions. The fish will be tastier if it is boiled whole or in large pieces. Mostly small fish and those that are difficult to cut raw are boiled whole.

Fish weighing more than 1.5 kg are usually cut into layers along the spine so that the vertebral and costal bones remain on one half of the layer, and only the costal bones on the other.
Sturgeon fish is cut into sections, which are scalded, and then the bugs (bone plates) are removed.

Pike perch, salmon, trout, mullet, small Caspian pike, nelma, sterlet, small sea bass, river and lake crucian carp are boiled whole. The fish carcasses prepared for cooking are tied with twine so that they do not lose their shape, and placed on the grill of a fish pot, belly down, the sturgeon fish links skin down. After this, the grid with the fish is placed in a fish cauldron, filled with cold water (2 liters per 1 kg of fish), salted, onions and parsley roots are added.

The cut pieces of fish are placed in a bowl in one row, skin side up, and the skin of each piece is cut in two or three places so that during the cooking process the portioned pieces of fish retain their shape, pour hot water, add spices, vegetables and salt. When boiling portioned pieces of sturgeon fish, do not add vegetables.

After the liquid boils, reduce the heat and bring the fish until fully cooked without boiling. If you cook boiled fish at a high boil, its meat will be tough and the broth will be cloudy. Fish broth is used to make soups and sauces.

Taking into account that some ocean fish (flounder, halibut, horse mackerel, mackerel) have a specific taste or smell, when boiling them it is recommended to add a little vinegar, dill, sweet capsicum, cucumber pickle or dry white wine or cook them in a spicy broth. When boiling trout and salmon, table vinegar is added to the water to preserve their color (2 teaspoons per 1 liter of water).

The duration of cooking boiled fish depends on its size. For example, small fish is cooked for 5-10 minutes, medium - 15-20, large - 30-40 minutes.

Boiled fish should have a soft consistency, the flesh should not be pink. The readiness of the fish is determined by piercing the surface with a needle in the thickest place. If the needle easily penetrates into the thickness of the meat, and clear juice is released at the puncture site, then the fish is ready; if cloudy or slightly pinkish juice appears at the puncture site, the fish should be finished cooking.

Almost any fish can be used for cooking. It is not recommended to boil tiny fish, as well as fish with a pronounced odor and specific taste. From the point of view of maximum preservation of nutrients during the heat treatment process, it is most rational to boil or poach fish with dense meat - such as sturgeon, tuna, saber fish, etc., or fish of medium moisture - such as pike perch, hake, carp, sea perch. Fish can be cooked either in one large piece or in small portions weighing 75–100 g. Fish cooked in large pieces is tastier and juicier. Filleted fish or whole gutted fish with bones and skin are cut into portioned pieces at right angles, and an incision is made in the skin across the piece so that the pieces do not become deformed during cooking. The less water you use for cooking, the tastier the fish turns out. Therefore, you should pour enough water into the bowl so that it only covers the fish during cooking. It is best to poach the fish, that is, cook it in a small amount of water (fill 1/3 full) with the lid closed.

It is recommended to fill large whole fish with cold salted water so that it can gradually boil, heating up along with the liquid. Small fish, as well as portioned pieces of large fish, should be filled with hot liquid, since the fish has time to boil quickly.

To boil fresh fish, add 1 teaspoon of salt, 1/2–1 carrot, parsley, 1 onion, 1 bay leaf, 4–5 peppercorns to 1 liter of water. The roots and onions are pre-peeled and cut into small pieces. Pieces of fish are placed in a bowl, skin side up.

It is recommended to cook sea fish with a pronounced flavor (for example, cod, haddock, catfish, flounder) in direct broth (the recipe is given below). Sea fish will be tastier and less boiled if you add a little vinegar or lemon juice to the water when cooking. Fish with a pronounced sea smell is good to cook in cucumber brine.

For delicious fish, seasonings that are subtle in taste are selected. That is why, to prepare dishes from sturgeon, salmon, eel and some live fish, grape wine, fresh porcini mushrooms or champignons, lemon juice, etc. are used. From the beginning of boiling to the end of cooking the fish, the water should boil very gently, but continuously. The readiness of the fish is determined by piercing its thickest part with a two-pronged fork or a wooden pin: the fork or pin enters the finished fish freely, and the juice released from the puncture is transparent. The meat of overcooked fish flakes. Boiled fish should not be removed from the broth before serving, otherwise it will dry out.

From the resulting broth, 1/2–2 cup is used to prepare a sauce for fish - white or tomato, and the rest of the broth can be used to cook soup. After soaking, salted fish should be poured with fresh cold water and cooked without adding salt until cooked. Boiled fish is served hot or cold: hot with a hot side dish, cold with vinaigrette, salad, pickled beets, cucumbers or green salad. You can serve boiled fish with horseradish and vinegar or egg-butter sauce.

For fatty fish, sour sauces (tomato, onion, white) are used, for lean fish - sauce with sour cream, butter, eggs.

Preparation of a spicy decoction. To obtain a spicy decoction, take 1/2 carrot, parsley, celery, 1 onion, 11/2 teaspoon salt, 3 peppercorns, 1 bay leaf per 1 liter of water. Peel, wash and chop the carrots, roots and onions, add cold water, bring to a boil, add spices and salt and cook for 7-10 minutes. For fish such as cod, haddock, flounder, catfish, halibut, mackerel, catfish, carp, tench, prepare a spicy decoction with the addition of cucumber brine. In this case, on

1 liter of water take 1/2 liter of cucumber brine, 1 pc. carrots, parsley, celery, 1 onion,

2 bay leaves, 1 teaspoon salt, 3 peppercorns. Boil the chopped roots, carrots and onions as indicated above for 7–10 minutes, then add salt, spices and pour in the strained cucumber brine.

Nutritional and energy value of boiled (and poached) fish. Depends mainly on the type of fish. When cooking, there is a significant release of water from proteins (up to 30%), therefore, compared to raw fish, there is a relative increase (by about 20%) in the content of most nutrients. Boiled fish on average contains 15–23% protein, 3–17% fat, traces of carbohydrates; energy value - 70–200 kcal per 100 g.

For 500 g of fish - 1 parsley, 1 onion, 800 g potatoes, 250–300 g fresh tomatoes or 50–60 g tomato puree, 1 tbsp. spoon of flour, 1.5 tbsp. spoons of butter.

Salt and pepper prepared and cut into portions fish or fish fillets, put in a saucepan, sprinkle with finely chopped onions and parsley root, pour in a little (1/2 cup) hot water or fish broth made from fish food waste. Cover the pan with a lid, place on low heat and cook the fish until cooked.

Prepare tomato sauce using the fish broth. Before serving, place the fish along with vegetables on a plate, pour over the sauce, sprinkle with chopped parsley or dill. Serve hot boiled potatoes as a side dish.

For 500 g of fish - 2.5 glasses of milk, 4 onions, 1.5 tbsp. spoons of butter, 1 tbsp. spoon of flour.

Prepare the fish, cut into portions. Boil milk and boil fish in it. Bake onions without fat. Rub the prepared hot onion through a hair sieve. Season the puree with butter, ground with sautéed flour, pour a little boiling water into the puree and boil until thick, then season to taste with lemon juice, salt and sugar. Place the finished fish on a dish and pour the sauce over it. Serve boiled potatoes as a side dish.

The sauce should have a pleasant sweet and sour taste. Instead of lemon juice, you can use citric acid diluted to taste.

For 1 kg of fish or 700 g of frozen fillet - 2 tbsp. spoons of chopped dill, 1.5 liters of water, 1 teaspoon of 3% vinegar.

This dish can be prepared from cod fillet, sea bass, sea burbot, sardines, captain fish, mackerel.

Cut the prepared fish carcasses into skinless fillets. Leave the fillet of small fish whole, cut larger fish diagonally into slices 1 cm thick and 15 cm long. Sprinkle with fine salt and chopped dill, roll into rolls, secure the edges with a wooden pin.

Place the rolls in boiling water seasoned with salt and vinegar with plenty of dill. Cook over low heat for 15–20 minutes, then remove from the broth and remove the pin. Keep the rolls warm until serving.

Strain the broth and prepare white sauce with dill.

When serving, place the rolls in the middle of a deep dish, sprinkle with chopped herbs, place vegetables around them - tomato slices, canned green peas, boiled carrots, etc. Serve boiled potatoes and dill sauce separately.

For 800 g of fish - 1/2 carrot, onion, parsley, 1–2 bay leaves, 4–5 peppercorns, 700 g of potatoes, 200 g of sauce.

Cut the fish into portions, make cuts in the skin, place the pieces in a bowl in one row, skin side up, and add hot water, adding vegetables and spices, or pour in a spicy broth and cook for 15–20 minutes. Separately boil peeled whole potatoes. Before serving, remove hot boiled fish from the broth with a slotted spoon, place on plates, garnish with hot boiled potatoes, sprinkle with chopped parsley or dill. Boiled fish can be poured with sauce or served separately. Instead of sauce, you can use butter.

For 750 g of fish - 800 g of potatoes, 1–2 onions, 100 g of bacon.

Cut the pork lard into small pieces, fry in a deep frying pan or saucepan along with the onion, peeled and sliced. Place peeled potatoes, cut into slices, on the fried bacon, sprinkle with salt and pepper and add a glass of water.

Cover the potatoes with a lid and cook for 5 minutes over low heat. Place the prepared fish, cut into portions, on the potatoes and cook until done.

Before serving, place the pieces of fish on a heated dish, cover with potatoes and sprinkle with finely chopped parsley.

For 600–800 g of fish - 150 g of pickled red pepper, 1 parsley, 1 onion, 1.5 tbsp. spoons of flour, 2 tbsp. spoons of butter.

Cut the prepared fish into portions, salt and pepper (use small fish whole). Remove the pickled red pepper from the jar, scald it, remove the skin and cut into strips. Also chop the parsley root and onion. Place the vegetables in a saucepan, add water, bring to a boil, add salt and add the fish. Cook until done. Carefully drain the broth (if there is a lot of it, evaporate so that no more than 2 glasses remain), season with browned flour, ground with butter. Boil for 10 minutes. Remove from heat, season to taste with salt and butter. Place the fish on a plate. Pour over the sauce, garnish with sprigs of herbs and strips of pickled red pepper. Serve boiled green beans as a side dish.

For 1 kg of fish - 1 liter of water, 1 tbsp. spoon of salt, 1 small onion, 1 small carrot, 1 small parsley, 1 slice of celery, 4-5 peppercorns, 1-2 bay leaves.

For tomato marinade - 1–2 carrots, 1/2 parsley, 1 slice of celery, 2 onions, 1.5–2 tbsp. tablespoons vegetable oil, 1/2 cup tomato puree (or 2 tablespoons tomato paste), 1–2 bay leaves, 3–4 peppercorns, 1 cup fish broth or water, 1/4–3/4 cup diluted vinegar .

Remove the entrails and gills from the fish (the head and scales can be left), rinse it well, and place the whole fish in salted boiling water. Skim off the foam and add spices. It is also recommended to add 1 teaspoon of 3% vinegar. Cook the fish over low heat for 15–20 minutes (fins should separate easily).

Remove the boiled fish from the broth, remove the head, skin, fins and bones. Pour the flesh (pieces or fillets) with hot tomato marinade, which softens the specific taste of the fish.

To prepare the tomato marinade, cut the vegetables into strips, put them in a saucepan, add vegetable oil and heat for 10–15 minutes.

Then put tomato puree or tomato paste and spices and pour hot fish broth or water into the bowl. Simmer for 15–20 minutes covered, then dilute with vinegar mixed with salt and sugar to taste.

For 1 kg of fish - 1 carrot, 1 onion, 800 g of potatoes, 1 tbsp. spoon of butter, 1/2 cup of milk.

Clean the pike perch and cut into pieces. Cut peeled and washed carrots and onions into thin slices, and potatoes into large slices. Place carrots, onions, and then potatoes on the bottom of the pan, add 1.5 cups of water and salt. Salt the fish pieces and place them on top of the vegetables. Add pepper and bay leaf. Fill with cold water. Cook covered over low heat for 1 hour without stirring (it is advisable to shake the pan every 10 minutes to prevent the vegetables from burning). When the fish and vegetables are almost ready, pour milk into the pan, add butter and cook for another 15–20 minutes. After removing from the heat, place the pan at an angle, carefully scoop up the juice from below with a spoon, pour it over the fish and leave in a closed container until serving.

For 600–800 g of fish - 3 carrots, 1 celery root, 2 bay leaves, 6 peppercorns, 2 onions, 1/2 lemon.

Prepare and cut the fish into portions, place in a saucepan, add a piece of butter, chopped carrots and celery, bay leaf, allspice, salt, and onions. Place lemon, cut into slices, without grains, on top of the fish. Add water to just cover the fish. Cover the dish with a lid and cook the fish until cooked. Place the fish on a plate. If there is a lot of broth, the excess should be evaporated and the rest should be poured over the fish.

Serve boiled potatoes sprinkled with chopped herbs as a side dish.

For 750 g of fish (or 500 g of fillet) - 1 pc. carrots, parsley, celery, 1 onion, 1–2 bay leaves, 4–5 peppercorns, 1.5 tbsp. tablespoons butter, 2 eggs, 800 g potatoes.

Peel carrots, parsley, celery, onions, chop and boil in water, adding salt, allspice, bay leaf.

Cut the prepared cod into portions, pour in the hot broth (so that the liquid just covers the fish), put on the fire, quickly bring to a boil, remove the foam, significantly reduce the heat and cook over low heat at a barely noticeable boil for 15–20 minutes.

Hard-boil the eggs, cool, peel and chop.

Carefully place the finished fish, trying not to crush the pieces, on a dish, sprinkle with chopped eggs and parsley, and pour over melted butter. Serve boiled potatoes as a side dish.

For 500 g of fish - 800 g of potatoes, 100 g of leeks, 1 celery root, 1 tbsp. spoon of flour, 2 tbsp. tablespoons butter, lemon juice to taste.

Cook some broth from fish food waste (heads, tails, fins, skin, bones).

Season the prepared fish, cut into portions (without bones), with pepper, salt and place in a saucepan on a layer of finely chopped leeks and celery root. Pour in 2 cups of fish broth. Cover the dish with a lid, place on low heat and cook the fish until cooked.

Carefully drain the broth and season it with lightly fried flour (for 1 tablespoon of flour, 1 tablespoon of oil), diluted with warm fish broth; Boil, remove from heat, add, stirring, pieces of butter and lemon juice. Place the hot fish on a dish along with vegetables, pour over the sauce.

Cut the fish fillet into portions and add salt. Melt butter in a saucepan, add ground crackers, add milk. Put on fire. Place the fish in boiling liquid, sprinkle with finely chopped parsley or dill and cook until tender. Transfer the finished fish to a dish along with the sauce. Serve boiled potatoes as a side dish, with butter separately. If the sauce is not thick enough, you need to boil it after the fish is removed.

For 500 g fish fillet - 2–3 slices of stale wheat bread, 0.5–0.75 glasses of milk or water, 2 eggs, 1.5 onions, ground black pepper, 1/2 teaspoon salt, 1/2 glasses of sauce.

Fish fillet (without skin and bones), cut into small pieces, pieces of bread, previously soaked in water or milk and squeezed, and mince the onion twice, add the liquid remaining from soaking the bread, beaten eggs, pepper, salt, mix everything well , beat out the mass and then, using a hand dipped in water, form balls weighing 30–40 g. Place the formed meatballs in boiling salted water and cook at low boil. When the meatballs float to the surface, cook them for another 1-2 minutes. Remove the finished meatballs with a slotted spoon, place 4-5 pieces into serving plates, and pour over the hot sauce.

For 600 g of fish - 5 fresh mushrooms, 1 bay leaf, 1 carrot, 1 parsley, 2 pickles, 2-3 tbsp. spoons of prepared tomato sauce, 1.5 tbsp. spoons of capers, 1/4 lemon, 75–100 g olives.

This dish can be prepared for a holiday table.

Salt the prepared fish, cut into portions, add hot water (3 cups), add fresh mushrooms, salt and bay leaf. Boil the fish until done.

Boil parsley root and carrots, cut into cubes, in a small amount of water.

Peel the pickles and remove seeds, cut into thin slices and boil.

Remove the prepared mushrooms from the fish broth and cut into thin slices.

Mix all the vegetables and mushrooms, add the prepared tomato sauce, capers and 1 cup of strained broth. Season to taste with salt and sugar. Warm up.

Place the fish on a plate and pour the sauce over it. Garnish with lemon slices, parsley sprigs, olives or black olives.

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The fish is cooked in portions, links, and less often whole and stuffed. Any fish except sturgeon is cooked in portions; links or large pieces (up to 5 kg) only sturgeon fish; Whole large specimens of fish for preparing banquet dishes. They cook fish in fish pots (boxes) and stewpans. After the water boils, the heat is reduced and the fish is cooked without boiling at a temperature of 80 ... 90 0 C. Portioned pieces of fish are placed in one row, skin side up. Pour hot water over the fish (2 liters per 1 kg of fish); To improve the taste, white roots, onions and sometimes carrots are added. Bay leaves and pepper are placed only in those

cases when the fish has a specific unpleasant odor. Sea fish that have a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are boiled in a spicy broth. To do this, add salt, allspice and hot peppers, bay leaves, carrots, onions, parsley, dill, celery to the water, boil for 5 ... 7 minutes, then add the fish and cook it until tender. The cooking time for a piece of fish weighing 150...200 g is on average 12...15 minutes. Sometimes when cooking cod, mackerel, catfish, tench and other fish, cucumber brine or the skin and seeds of pickled cucumbers are added. This softens the taste, weakens the specific smell, and the fish meat acquires a more delicate consistency. When cooking trout and sturgeon, no spices or vegetables are added, as these fish have a very pleasant taste and aroma. It is more advisable to use bream, carp, carp, crucian carp, roach, navaga, smelt, and herring not for boiled main courses, but for fried ones, as they turn out more tasty. The weight loss when cooking in portioned pieces for most types of fish is 20%, only for cod and flounder it is 18%, and for catfish it is 25%.

Sturgeon fish links prepared for cooking are placed on the grate of a fish boiler. To maintain their shape, the links are tied, but it is not necessary to tie them to the boiler grate. Very large links (for example, belugas) are cut into pieces of 2 ... 3 kg. Sturgeon fish is poured with cold water, brought to a boil, and then cooked until tender over low heat. The cooking time for sevruga links is 45...60 minutes, sturgeon 1...1.5 hours, large pieces of beluga 2...2.5 hours. Weight loss is 15%. Fish is usually cooked in sections for cold dishes. The cooked fish is washed with hot broth and cleaned of cartilage. The readiness of fish during cooking is determined using a chef's needle (the needle fits freely into the finished part). Whole fish (salmon, trout, whitefish, pike perch, etc.) are boiled, mostly to order. When boiling freshly dried (1.5 ... 2 hours) trout, to obtain a blue color, the fish is dipped in a warm 3% vinegar solution for 20 ... 30 s, and then boiled in salted water.

Side dish for boiled fish: boiled potatoes, turned into barrels, mashed potatoes and a slice of lemon; Additionally, you can serve boiled crayfish or shrimp as a side dish. Boiled fish dishes are served with Polish, Dutch, and tomato sauces. If the fish is served without sauce, then pour melted butter over it. Parsley or dill are used to decorate the dish.

Boiled fish with Polish sauce. This sauce is most often served with pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, and sturgeon. Pieces of boiled fish are placed on a portioned dish, with a side dish of boiled potatoes in the shape of barrels or whole tubers placed around them; Additionally, you can add boiled crayfish. The potatoes are sprinkled with chopped parsley or dill and poured with oil. Polish sauce is served separately or poured over fish.

Boiled fish with hollandaise sauce. It is recommended to serve pike perch, tench, Far Eastern salmon, cod, and sea bass with this sauce. The fish is cooked and served in the same way as with Polish sauce.

Boiled fish with white sauce and capers. Pike perch, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, and sea bass are often served with this sauce. The fish is cooked and served in the same way as with Polish sauce.

Poached fish dishes

When poached, fish loses significantly less nutrients than when boiled, and therefore dishes made from poached fish are more tasty. The broth that is obtained by poaching is used to prepare sauces for the same dishes.

Small fish (trout, pike perch, sterlet) are allowed in whole; links of sturgeon fish; portioned pieces of sturgeon fish, flounder, halibut, burbot, etc. It is best to poach the fish in portioned pieces without skin and bones or with skin without bones. To poach the fish, place it in a saucepan or fish kettle. Sturgeon links, previously scalded and cleared of small and large bugs, are placed skin down, and portioned pieces are placed obliquely (one piece is placed on top of the other), the sterlet on the belly; Sometimes the skin is removed from the links.

Scaly and scaleless fish, cut into portions with skin, are placed in one row, and pieces with skin and bones, skin up, so that the thicker part of the piece is better cooked.

The fish placed in a dish is poured with broth or water so that the liquid covers the fish by 1/3 of its height (approximately 0.3 liters of water per 1 kg of fish), add white roots, spices, onions and simmer on the stove or in the oven for tightly sealed container. In order for the fish to have a more delicate and specific taste, white is used when poaching.

wine, citric acid, brine. Sometimes porcini mushrooms or champignons and their decoction are added. Portioned pieces of fish are heated to a temperature of 80 ... 82 0 C 8 .. 14 min. In practice, the poaching time for portioned pieces is 15 ... 20 minutes, and for whole fish and links 25 ... 45 minutes. When poaching, the weight of the fish decreases by 15 ... 20%. The main side dish for poached fish dishes is boiled potatoes or mashed potatoes, and additionally champignons or porcini mushrooms and crayfish tails or crabs. Place a slice of lemon on a piece of fish, pour oil over the garnish and sprinkle with parsley or dill. Poached fish is topped with steam, tomato, tomato with mushrooms, brine, Russian, and white wine sauces.

Steamed fish. Pike perch, pike, sea bass and sturgeon are cooked with steam sauce. Portioned pieces of fish, cut from fillets with skin without bones or without skin and bones, are placed in one row in a saucepan, sprinkled with salt, pepper, slices of parsley root and onions are added. Then pour in the broth so that it covers the fish halfway, close with a lid and cook at a low boil. Sturgeon fish (links) are cut into portions, scalded and washed in warm water, placed in a saucepan and simmered in broth with white wine (without spices).

From small sterlet (up to 400 g), the lateral bone bugs are cleaned, gutted, the viz and gills are removed, and washed well; salted and rolled into a ring, then simmered in broth with white wine. The dorsal bugs of the sterlet are cut off after poaching. The poached fish is placed on a heated dish or plate, garnished with boiled potatoes or mashed potatoes, boiled fresh porcini mushrooms or champignons, crabs or crayfish tails are placed on the fish, poured over with a steam sauce prepared in the broth left over from poaching the fish, and a slice of lemon is placed on top without zest. Pour oil over the side dish and sprinkle with dill. Fish in white wine sauce. Pike perch, burbot, smelt, flounder, eel, whitefish, salmon, whitefish, and trout are cooked with this sauce.

Portioned pieces of fish are poached with the addition of parsley, onions and white wine. Trout and white fish are poached without parsley and onions. When the fish is cooked, carefully drain the broth and prepare white wine sauce on it.

Poached pieces of fish are carefully placed on a crouton made of bread or puff pastry. Boiled mushrooms, cut into slices, crayfish necks are placed on the fish and poured with sauce, with a slice of lemon on top. The fish, especially the whole carcass, can be placed on a dish, with curly puff pastry croutons placed around it. Garnish with boiled potatoes (barrel or whole) and dill or parsley. You don't have to serve potatoes as a side dish.

­ Fish in brine sauce. Prepared links of sturgeon fish or portioned pieces of sturgeon fish, pike perch, pike, flounder are placed in a saucepan or on the grate of a fish boiler, broth and cucumber brine are added and simmered. Brine sauce is prepared in the broth, boiled champignons, blanched, thinly sliced ​​pickles, boiled and finely chopped sturgeon cartilage are added to it and the sauce is simmered to 75 ... 80 0 C. This sauce is poured over the fish. Garnish it with boiled potatoes, dill or parsley, and lemon.

Fish cooked in Russian. Portioned pieces of fish (ocetrine, cod, burbot, horse mackerel, etc.) are poached with the addition of onions, white roots, and champignon broth. Prepare the side dish for the sauce. To do this, carrots and parsley are cut into small pieces and simmered. The mushrooms are boiled and cut into slices. Pickled cucumbers, peeled and seeded, cut into slices and poached. The onion is cut into half rings and scalded. The capers are squeezed out of the brine, and the pits are removed from the olives. The prepared products are placed in tomato sauce and brought to a boil, heated for 8 ... 10 minutes. Boiled potatoes are placed on a heated metal dish or plate, fish is placed next to it and the sauce is poured over it. Place a slice of peeled lemon on top and sprinkle the garnish with herbs. When using sturgeon fish, boiled cartilage is added to the sauce.

Fried fish dishes

Fish of all types is fried in the basic way, in a large amount of fat (deep-frying) and over an open fire. Small fish are fried whole, sturgeon fish in links and portioned pieces without skin, cut from scalded links without cartilage. Scaly and scaleless fish are cut into portions from fillet with skin and bones, from fillet with skin without bones, and for frying in fat from fillet without skin and bones. Sometimes fish weighing up to 1.5 kg are fried in pieces cut from an unlined carcass (round meat). Before breading, the skin on portioned pieces is cut in two or three places so that the fish does not become deformed during frying. When frying in the main way, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading. The fat in a frying pan or baking sheet is heated to 150 o C. The fish is fried first on one side and then on the other side. The fried fish is brought to readiness in the oven. When frying, pieces of fish are heated inside to 75 ... 85 o C. Duration of frying is 10 ... 20 minutes. As a side dish for fried fish, fried potatoes, mashed potatoes, crumbly porridges, and, less often, stewed and boiled vegetables are often served. Additional garnishes include pickled cucumbers and tomatoes. Crucian carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley or dill. Place a slice of lemon on top of the fish. Fried fish can be served plain or with sauce. When served without sauce, pour oil over it or place a piece of butter or green butter on a piece of fish. You can also baste the fish with melted butter and lemon juice. Most scaly and scaleless fish are most often released with tomato sauce, red sauce, tomato sauce with vegetables, tomato sauce with tarragon or mayonnaise; sometimes the sauce is served separately. Crucian carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon fish are served with tomato sauce or mayonnaise with gherkins.

Fried fish in Leninrad style. Portioned pieces of cod, pike perch, catfish, flounder are fried and served in a portioned frying pan; Fried potatoes (in circles) are placed around the fish, and fried onions cut into rings are placed on top.

Fish fried with lemon (minier). Melt the butter, add lemon juice or citric acid solution, parsley, salt, bring to a boil and pour over the fish fried in the main way. Garnish with fried potatoes.

Fish fried in fat (deep-fried). Fish fried in a large amount of fat (deep-fried) is called fish fries. Most often, pike perch, navaga, sturgeon, halibut, cod, and catfish are fried this way. The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, dipped in lezon, breaded again and fried in fat heated to 180... 190 o C; frying time 8... 12 min. The fried fish is taken out, the fat is allowed to drain and it is fried in the oven for 5 ... 7 minutes. Garnish: fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon. Sauces are served separately: tomato, mayonnaise or mayonnaise with gherkins, etc.

Pike-perch with green oil (colbert). The prepared semi-finished product in the form of a figure eight or a bow is deep-fried and cooked in the oven for 5 ... 7 minutes. Fried fish is garnished with French fries, a circle of green butter is placed on the fish, decorated with dill and a slice of lemon. Tomato sauces, tomato sauces with white wine or mayonnaise are served separately.

Fish fried in dough (orli). After marinating, pieces of fish are shaken off from parsley, dipped in dough (batter) and deep-fried for 3...5 minutes. For the dough, grind the egg yolks with salt, dilute with milk, add flour, knead well, adding vegetable oil. Well-beaten whites are added to the dough immediately before frying. Fried fish is placed on a heated dish in the form of a pyramid, parsley (fries) and a slice of lemon are placed next to it. Mayonnaise sauce with gherkins or tomato sauce is served separately.

Fish fried over an open fire (grilled fish). Pike perch, whitefish and other fish that are fried breaded are not marinated, but dipped in melted butter and coated in white breading. Fresh herring, salmon, whitefish, nelma, white fish are cut into portions and marinated, and then fried without breading.

The fish is placed on a grid of metal rods, heated over burning coals and rubbed with pork fat. Pieces of fish are fried first on one side and then on the other, resulting in dark, heavily fried stripes on the pieces of fish. Garnish with fried or boiled potatoes. Unbreaded products are poured with melted butter, and for breaded products

The fish is served with mayonnaise sauce with gherkins or tomato sauce. Place a slice of lemon on the pieces of fish or on the side. Currently, grills are widely used, in which fish are fried using infrared emitters on skewers.

or grates.

­ Fish fried on a spit. Sturgeon fish is fried on a spit. To do this, it is cut into portioned pieces (without skin and cartilage), which are sprinkled with salt and pepper, strung on skewers and fried over burning coals or in a grill. During frying, the fish is moistened with vegetable oil. Garnish the fish with green or onions, sliced ​​lemon, fresh tomatoes (whole) and fried French fries. Onions are cut into rings, and green onions into pieces 4...5 cm long.

Stewed fish dishes

The fish is stewed raw or pre-fried. Portioned pieces for stewing are cut from fillet without rib bones, sprinkled with salt and pepper, poured with sauce and simmered until ready. Serve with boiled potatoes or stew them with fish. Cod stewed in milk with onions. Cod fillet with skin is cut into pieces (two per serving), sprinkled with salt and pepper, breaded in flour and fried in vegetable oil. Place the fish in a saucepan, add raw chopped onions, lightly fry everything together, and then pour hot milk and simmer until the onions are ready. Serve with boiled potatoes, sprinkled with herbs.

Fish stewed in tomato with vegetables. Portioned pieces are placed in a bowl in two layers, alternating with layers of chopped vegetables (carrots, onions, white roots), filled with water or broth, vegetable oil, tomato puree, vinegar, salt, sugar are added and simmered for 45 ... 60 minutes, for 5 ... 7 min. Add pepper and bay leaf until the end of stewing. Garnish: boiled potatoes, mashed potatoes.

To prepare boiled fish, whole fish, sturgeon links and portioned pieces of almost all fish species are used, except bream, carp, smelt, carp, crucian carp, roach, tench, eel and navaga.

Cut into portioned pieces, starting from the head, across the fibers, together with the skin, rib and vertebral bones or without bones. 2-3 cuts are made on the skin so that the portioned pieces do not change shape during heat treatment.

The easiest way to prepare fish is to boil it in water. The less water you use for cooking, the tastier the fish turns out. Therefore, you should pour such an amount of water into the bowl so that it only covers the fish during cooking (no more than 1 cm).

To boil fresh fish, add 1 teaspoon of salt to each liter of water. To make the fish more tasty, add 0.5 pcs to the cooking water. carrots, 1-2 bay leaves, 1 onion, a few black peppercorns, 0.5 parsley root. Parsley, carrots and onions are pre-cleaned and cut into small pieces.

When boiling cod, flounder, catfish and pike, in order to fight off the specific smell of these fish, it is recommended, in addition to roots and onions, to add 0.5 cups of cucumber brine for each liter of water.

The fish can be boiled in a large piece or cut into small pieces, weighing approximately 75-100 g (see the article “Cutting fish”).

It is better to cook sturgeon, beluga, stellate sturgeon and sterlet in large pieces and cut into portions immediately before serving. Fish cooked in large pieces turns out more tasty and juicy.

Large pieces of fish, weighing 500 g and above, should be placed in cold water for cooking, and small pieces - in boiling water. From the beginning of boiling water until the end of cooking the fish, you must maintain a low but continuous boil.

All fish must be well cooked. If you cook sturgeon, beluga, stellate sturgeon and sterlet in small pieces, then in this case the cooking time will be 20-30 minutes, and pieces larger than 500 g are cooked for 1.5 hours, starting from the moment the water boils and the fish is placed in it. Piece fish cooks somewhat faster than sturgeon. Pike perch, carp (sometimes used boiled) and pike weighing 1-1.5 kg are boiled for 50-60 minutes, and in pieces of 100-150 g - 15-20 minutes.

The readiness of fish during cooking can be determined by piercing it with a thin pointed splinter (or a match): when the fish is ready, the splinter easily enters the flesh.

From the broth obtained when cooking fish, 1.5-2 cups are used to prepare a sauce for fish - white or tomato, and the rest of the broth can be used to cook soup.

Boiled fish is served hot or cold: hot with boiled potatoes, and cold with vinaigrette, potato or cabbage salad, pickled beets, cucumbers or green salad.

You can serve horseradish with vinegar to cold and hot boiled fish.

Pike perch or cod with mayonnaise
Ingredients:
600 g fish, 0.5 jars of mayonnaise, salt, pepper, herbs.
Preparation
Clean the fish, wash it and cut it in half crosswise. Place in salted boiling water and cook for 20 minutes. When the fish is cooked, remove and cool.
Separate the flesh from the bones and remove the skin, cut into small pieces, add salt if necessary, place on a plate and pour in mayonnaise, smooth with a knife.
Pepper, you can sprinkle with finely chopped parsley and dill.

PANDER CASSERLE
Ingredients:
1 fresh medium-sized pike perch, 2 liters of water, 2 tbsp. spoons of salt, some champignons, 2 eggs, 1 tbsp. spoon of oil, 1 glass of kefir, ground black pepper.
Preparation
Peel, gut and boil the pike perch, remove bones and skin. Place the fillet in a frying pan greased with oil.
Boil the champignons, chop finely and sprinkle them on the fish. Beat the eggs, pour in kefir, add a little gravy left over from cooking the champignons, a little salt, black pepper and pour the resulting cream over the fillet.
Place the pan in the oven and bake for 25 minutes.
Serve with white bread, vegetable salad and mashed potatoes.

KALALAATIKKO – POTATOES WITH HERRING
(Finnish cuisine)
Ingredients:
250 g fresh herring, 7-8 potatoes, 2 eggs, 1 onion, 1 tbsp. spoon of flour, 50 ml of vegetable oil, 125 ml of milk.
Preparation
Peel the potatoes, cut into slices and place in a pan greased with vegetable oil.
Prepare the herring and cut into pieces. Place the herring pieces on top of the potatoes. Sprinkle with onion cubes. Sprinkle everything with flour and drizzle with oil.
Place on low heat and cook covered until done. Beat the eggs with milk and pour this mixture over the herring.
Cover the pan with a lid and place in the oven.

SEA EEL
Ingredients:
600 g eel, 3 yolks, 1 onion, 2 tbsp. tablespoons flour, 1 cup broth, 1 cup white wine, 0.5 cup cream, 60 g butter, 1 teaspoon chopped parsley.
Preparation
Remove the skin from the eel, cut into pieces 7-8 cm long. Place the eel in a saucepan, add finely chopped onion, wine and fish broth, cover the dish with a lid and cook until tender.
Melt the butter in a separate pan, add flour, fry lightly, dilute with the broth in which the eel was cooked, and boil for 7-10 minutes.
Season the finished sauce with cream and yolks, add parsley and, without straining the sauce, pour over the fish, transferred to a dish.

EEL WITH VEGETABLES
Ingredients:
1 kg eel, 1 onion, 2 bay leaves, 1 bunch of green salad, 2 carrots, black peppercorns, salt, bay leaf.
Preparation
Remove the skin from a fresh eel. Rinse the fish, pour hot salted broth prepared from vegetables and seasonings.
Cook for 30 minutes. Place the finished eel on a dish, garnish with green salad leaves and grated carrots.
Serve mashed potatoes as a side dish.

COD IN ENGLISH
Ingredients:
400 g cod, 4 potatoes, 1 teaspoon vinegar, lemon slices, parsley for decoration, 50 g butter, salt.
Preparation
Boil the fish in fish broth or salted water, adding vinegar. Remove, dry, place on a napkin and garnish with boiled potatoes, parsley, and lemon slices.
Serve the butter separately.

GOURMET COD
Ingredients:
500 g fish, 8 tomatoes, 1 fresh cucumber, 2 eggs, 150 g fresh mushrooms (white or champignons), 1 lemon, 0.5 jars of mayonnaise, salt, ground black pepper to taste.
Preparation
Boil the cod fillet, cool and cut into small cubes. Also chop the cucumber and pre-boiled mushrooms.
Finely chop the boiled eggs.
Cut off the tops of fresh tomatoes and remove the core. Also finely chop the core of tomatoes without grains and juice and mix with fish, mushrooms, cucumbers and eggs, add salt and pepper.
Stuff the tomatoes with the resulting mass, squeeze a little lemon juice into each tomato and pour mayonnaise.
You can put one boiled shrimp on top of each tomato.
Leave for 4-6 hours so that the mushrooms are saturated with juice.

CARP IN CHINESE
Ingredients:
1 kg of fresh (live) carp, 50 g of dried mushrooms, 50 g of asparagus, 150 g of rendered pork fat, 2 dessert spoons of wine, 3 tbsp. tablespoons soy sauce, 2 teaspoons granulated sugar, 10 g starch, 50 g lard, 15 g salt, 1 teaspoon vegetable oil, 1/2 onion, 1 g ground ginger, 2 cloves garlic, 400 ml water, 1 Art. spoon of sunflower oil.
Preparation
Soak dried mushrooms for 30 minutes in warm water; cut them into slices.
Clean and rinse the fish, make cuts on both sides with a knife.
Cut the asparagus and lard into small pieces.
Heat 1 tbsp in a frying pan over high heat. a spoonful of vegetable oil, and then melt 50 g of pork fat. When the fat is hot, add the fish and fry until golden brown. Add chopped onions, mushrooms, asparagus, lard, ginger, wine, 400 ml of water, soy sauce, sugar, salt, cover the pan with a lid and place on low heat. Cook for 10 minutes and then place the fish on a plate.
Place the same frying pan on the fire, add starch diluted with cold water and prepare gravy for the fish.
Pour the gravy over the fish and sprinkle with chopped garlic.
NOTE. Before cutting any live fish, you must first pierce the fish's cerebellum deeply with a knife to kill it instantly. The Chinese, due to their natural cruelty, not only cut fish live, which is absolutely unacceptable for civilized Europeans, but also often prepare dishes in which carp, partially fried in boiling oil, still moves its mouth and gills when served. They consider this not a disgusting inhuman atrocity, but only a manifestation of Chinese culinary art, evoking positive emotions among fellow tribesmen.

BOILED CARP
Ingredients:
1 kg of carp (or other fish), 200 g of various vegetables (without cabbage), 2 onions, 1-2 bay leaves, several allspice peas, 80 g of butter, 3 eggs, 1 tbsp. a spoonful of finely chopped greens, 1 lemon, salt, horseradish.
Preparation
Boil vegetables and seasonings. Strain the broth and add salt.
Clean the fish, cut it, remove the gills, rinse thoroughly, put it in a hot broth and cook over low heat for 20 minutes. Then carefully remove from the broth, place on a dish, cover with boiled potatoes, pour over oil and sprinkle with chopped eggs, parsley and grated horseradish.
Garnish with lemon slices.
You can cook bream or pike perch in the same way.

BOILED PIKE
Ingredients:
1 small pike, 1 herring, 3-4 yolks of hard-boiled eggs, 1-2 onions, salt (if needed), ground black pepper, 200 g sour cream or cream, a few slices of lemon, 2 tbsp. spoons of ground crackers, 1 tbsp. spoon of butter.
Preparation
Clean the pike from scales, gut it, wash it, remove the bones and cut it into cubes. Add salt and boil in salted water. Pass salted herring, egg yolks, and raw onions through a meat grinder.
Add ground crackers, melted butter, pepper, cream or sour cream and add this mixture to the broth in which the pike was boiled. Add lemon slices. Boil and pour this sauce over the prepared portions of fish.

PANDER FILLET HUNGARIAN STYLE
Ingredients:
1 fresh large pike perch, 2-3 onions, ground red pepper, flour and broth, sour cream to taste, oil for frying.
Preparation
Gut the pike perch and fillet it, removing the fins and spine along with the rib bones. Place the fillet skin side down and remove it with a sharp knife. Cut the fillet crosswise into slices.
Place the head, tail, bones, fins and skin in a saucepan, add water and cook a concentrated broth from them.
Peel the onions, chop and fry in butter, add ground red pepper, flour and dilute with prepared broth. Add sour cream, boil and add salt.
Dip the prepared pieces of pike perch into the boiling broth and simmer over low heat for 20-25 minutes. Transfer to a plate, pour over the prepared sour cream sauce.
Serve with dumplings or boiled potatoes. You can serve sweet bell peppers cut into strips separately.

BOILED FISH WITH VEGETABLES
Ingredients:
400 g fish, 1 teaspoon vinegar, 2-3 potatoes, 2 small carrots, 1 bay leaf, peppercorns, 1 teaspoon flour, 1 small onion, 2 pickled or pickled cucumbers, salt, dill.
Preparation
Process the fish, wash, sprinkle with vinegar and place in a sealed container in the refrigerator for 20 minutes.
Then cut the fish into pieces and rub with salt. Place in a saucepan, add water and cook until tender, adding salt and bay leaves and peppercorns.
Remove the fish from the broth and cut into fillets. Skin; Place the bones and fins back into the broth and cook for another 20 minutes. Strain the broth. Mix two tablespoons of broth with flour into a homogeneous mass.
Wash the potatoes and carrots, boil, peel and cut into circles. Cut the cucumbers into strips. Peel the onion and cut into thin rings.
Heat the fish a little, transfer to serving plates and pour over the flour sauce. Place boiled potatoes and carrots next to it, sprinkle chopped cucumbers and dill on top.

BOILED FISH WITH SAUCE
Ingredients:
600 g fish, parsley, 100 g olives, 3 glasses of water, a few slices of lemon.
For the decoction: 5 fresh mushrooms, bay leaf, salt.
For the sauce: 1 carrot, 1 parsley root, 2 pickled cucumbers, 2-3 tbsp. spoons of “Spicy” or “Southern” sauce, or 1 teaspoon of soy, 1.5 tbsp. spoons of capers, 1 glass of strained broth, salt, granulated sugar to taste.
Preparation
Prepare the fish, cut into portions, add hot water, add fresh mushrooms, salt and bay leaf, cook until tender.
Boil parsley and carrots, cut into cubes, in a small amount of water.
Peel the pickles and remove seeds, cut into thin slices and boil in a separate bowl.
Mix boiled vegetables and mushrooms, add “Hot” or “Southern” sauce, capers, strained broth, season with salt and sugar to taste and heat.
Place the fish on a plate and pour the sauce over it. Garnish with lemon, parsley sprigs, olives.
You can serve boiled potatoes as a side dish.
This dish can be prepared from pike perch, pike, halibut or burbot.

Boiled sea burbot
Ingredients:
60 g fish, 1 glass of tomato sauce, 1 lemon.
Preparation
Cut boneless burbot fillet into pieces and simmer. Then put the fish in a frying pan, pour tomato sauce and bring to a boil.
Garnish with lemon slices.

SEA BURGUNDY BURGUNDY STYLE
Ingredients:
1 kg of fish, 1 liter of dry red wine, 90 g of butter, leeks, carrots, white roots; salt, ground black pepper - to taste.
Preparation
Reduce the red wine by half, add chopped leeks, carrots, white roots, salt, pepper and half the butter. Boil for a few minutes, then add the rest of the oil and add the fish.
Cook until the fish is done.
Serve with stewed mushrooms (white or champignons).

FISH AND POTATOES
Ingredients:
1 kg fresh fish, 2 onions, 3 tbsp. spoons of vegetable oil, 10 potatoes, 2-3 bay leaves, herbs, salt, pepper to taste.
Preparation
Prepare the fish, cut into portions 1.5-2 cm thick and place in salted water.
Fry the onions in a frying pan, pour 1.5-2 cm of water into it, add potatoes and salt. When the water boils, place pieces of fish, bay leaf, and pepper on the potatoes. Cover the pan tightly with a lid and place in the oven or on the stove for 30 minutes.
Place the fish and potatoes on a platter, pour over the sauce and garnish with fresh herbs.

CARP IN JELLY HUNGARIAN STYLE
Ingredients:
1 kg of carp, 2 onions, 2-3 pcs. sweet bell pepper, 2 boiled eggs, 3-4 fresh tomatoes, 1 tbsp. a spoonful of vinegar or lemon juice, 2 raw egg whites, 1 teaspoon of dry gelatin, salt and pepper to taste, herbs.
Preparation
Carefully processed carp carcasses are cut into fillets. Pour the head, spinal bones and trimmings of the fish, as well as milt and caviar, with a small amount of water and cook for an hour at low boil. Add sweet peppers and tomatoes to the broth while cooking.
Season the finished broth to taste with salt and ground black pepper. Strain into the pan with the prepared fish fillet and cook over low heat until tender. Place the cooled fish evenly on the bottom of a deep tray and decorate with slices of hard-boiled eggs, strips of red sweet pepper, and sprigs of herbs.
Preparing jelly for pouring fish. Pour gelatin powder with cold water, pour in five times the weight of the gelatin being poured, and let it swell.
If necessary, clarify the broth remaining when cooking the fish: beat the egg whites in a bowl with a small amount of water, pour in a glass of cooled broth and add a tablespoon of vinegar or lemon juice.
Mix everything and pour into hot, not boiling broth. Stirring continuously, bring the broth to a boil over low heat. Remove the bowl of hot broth from the heat and let sit for 15-20 minutes.
Then carefully, without shaking, strain the broth through 3-4 layers of gauze.
Boil the clarified broth for 3-5 minutes at a gentle boil, turn off the heat, pour in the prepared gelatin and mix well until it is completely dissolved.
Strain again through a paper napkin, let it cool slightly and pour the resulting jelly over the prepared pieces of boiled fish fillet.
Allow the jelly to harden well and place the tray in a cool place.
You can serve carp with herb sauce.

CARP IN JELLY
Ingredients:
2 kg of carp, 3 onions, 2 carrots, parsley root and greens, 1 lemon, 0.5 cups of dry white wine, 1 cup of vinegar, 3 bay leaves, 3-4 allspice peas, 4 teaspoons of gelatin, sugar, salt .
Preparation
Clean the fish, rinse, cut into small pieces. Cut the onions into slices, and also chop the carrots and parsley (root).
Pour 2 liters of water over the vegetables and cook over low heat for 15-20 minutes. Pour in wine, vinegar diluted with water, add fish, bay leaf, pepper, salt, sweeten and simmer over low heat for 1 hour. Strain the marinade and dissolve the swollen gelatin in it.
Take several molds, put carrots cut into stars, parsley leaves, pieces of boneless fish, onions on the bottom and pour in the marinade.
Place in a cool place.
Before serving, circle each portion with a knife and place on a round dish. Garnish with parsley and lemon slices.

FISH FILLET IN WHITE WINE
(French cuisine)
Ingredients:
6-8 servings of cod fillet, sea bass or flounder, 1 onion, cut into thin rings, 3 tbsp. tablespoons butter, 1.5 cups dry white wine, 1 tbsp. spoon of flour, 2 egg yolks, 2 tbsp. spoons of lemon juice, 0.5 teaspoons of salt, a little ground white pepper.
Preparation
Grease a deep frying pan with 1 tbsp. spoon of oil, place the fish and onions, add salt, and pour in white wine. Place over moderate heat and bring to a boil.
Remove from heat, cover with a lid or foil and place in a hot oven. Remove, drain the liquid into a separate bowl, and place the fish on a long dish, cover and keep warm.
In a small frying pan, combine 2 tbsp. spoons of butter and flour. Place over low heat and heat until light brown, stirring occasionally.
Add the liquid drained from the fish, egg yolks, pepper and a little salt. Heat, stirring, for several minutes. Add the remaining oil and lemon juice. Pour the resulting sauce over the fillet.

FLOUSE IN RED WINE
Ingredients:
500-750 g fish, 1 glass of red table wine, 1 tbsp. spoon of flour, 800 g potatoes, 1 parsley root, 1 onion, 2 tbsp. spoons of oil, 4 cloves, bay leaf, 1 glass of broth or water, a few black peppercorns, salt to taste.
Preparation
Place peeled, washed and chopped parsley and onion on the bottom of the pan, add cloves, a little pepper and bay leaf. Place cooked and cut into pieces fish on top of the roots, add salt, add red table wine and a glass of broth (or water). Cover the pan with a lid and cook for 15-20 minutes.
When the fish is ready, pour the broth into another pan and prepare the sauce.
When serving, transfer the pieces of fish to a heated dish, garnish with boiled whole potatoes and pour over the sauce, strained through a sieve.
In the same way you can cook pike perch, pike, and eel.

FISH BELGIAN STYLE
Ingredients:
800 g fresh fish (eel, carp, pike), 80 g celery root, 80 g butter, 4-5 tbsp. spoons of crushed crackers, ground black pepper, salt, a bunch of herbs.
Preparation
Finely chop the celery, put it on the bottom of an aluminum pan greased with butter, on top of the celery - fresh fish cut into pieces, add water so that it just covers the fish, salt and pepper; add butter, a bunch of herbs, bring to a boil and cook over low heat until tender.
Remove the greens and thicken the broth with crushed breadcrumbs so that the sauce is not very thick.
Serve the dish very hot with black bread and butter.

PIKE IN WHITE SAUCE
Ingredients:
1 pike, 200 g sour cream, 2 onions, 1 carrot, parsley roots and greens, pepper, salt.
Preparation
Small pike can be cooked whole, medium pike must be cut into portions. Immerse the fish in salted boiling water for 5 minutes, then remove and let the water drain.
Boil the parsley roots, carrots and onions, cut into strips. When the vegetables are ready, they must be rubbed through a sieve, added to the vegetable broth, thickened with a light flour dressing, well peppered and the fish cooked in the sauce prepared in this way until cooked.
Add chopped parsley and sour cream.
Serve with mashed potatoes and sauerkraut.

TURBO IN SPANISH TOMATO SAUCE
Ingredients:
500 g flounder fillet (remove 0.5 cm of dark skin and subcutaneous layer), 1 cup finely chopped onion, 4-5 sliced ​​tomatoes, 0.5 teaspoon salt, ground black pepper on the tip of a knife, 1 dessert spoon red pepper (paprika), 1 tbsp. a spoonful of finely chopped basil, 2 teaspoons of sugar, 1 crushed clove of garlic, 1 glass of broth for boiling fish, 1 tbsp. a spoonful of lemon or orange zest, 1 lemon, tarragon or parsley, olive oil.
Preparation
Turbot is a type of flounder.
Fry the onion in olive oil until it turns pinkish. Add tomatoes, salt, black pepper, sugar, basil, garlic, red pepper, lemon zest. Add broth for cooking fish.
Pour this sauce over the flounder fillet and cook over low heat until pureed.
When serving, sprinkle with parsley.

PANDER IN POLISH
Ingredients:
1 small pike perch, 1 celery root, 1 parsley root, 1 onion, 6-7 potatoes.
For the sauce: 100 g butter, 2 hard-boiled eggs, parsley, 2 tbsp. spoons of fish broth, 1 teaspoon of lemon juice, salt.
Preparation
Peel the pike perch from scales, gut it, cut into portions, rinse, boil, adding celery and parsley roots and an onion.
Carefully transfer the finished fish to a plate. For garnish, prepare whole peeled boiled potatoes.
Serve the sauce separately: melt 100 g of butter, add finely chopped eggs and parsley. Pour in fish broth, lemon juice, salt and stir.

BOILED FISH WITH MUSHROOMS
Ingredients:
600 g of fish, several slices of lemon, parsley, 75-100 g of black olives.
For the decoction: 5 fresh mushrooms, 1 bay leaf, salt.
For the sauce: 1 carrot, 1 parsley root, 2 pickled cucumbers, 2-3 tbsp. spoons of “Spicy” or “Southern” sauce, or 1 teaspoon of soy, 1.5 tbsp. spoons of capers, 1 glass of strained broth, sugar, salt.
Preparation
Clean the fish, rinse, cut into portions, add hot water (3 cups), add fresh mushrooms, salt and bay leaf, cook until tender. Boil parsley and carrots, cut into cubes, in a small amount of water.
Peel the pickles and remove seeds, cut into thin slices and boil in a separate bowl. Mix boiled vegetables and mushrooms, add “Hot” or “Southern” sauce, capers, strained broth, season with salt and sugar to taste and heat.
Place the fish on a plate and pour the sauce over it. Garnish with lemon slices, parsley sprigs, olives.
Serve boiled potatoes as a side dish.

NAVAGI FILLET WITH ARTICHOKES
Ingredients:
300 g navaga (or cod) fillet, 4 fresh artichokes, juice of one lemon, salt, ground white pepper, 1 teaspoon margarine, 1 sprig of tarragon, 1 bay leaf, 1 clove bud, 1 carrot, 50 ml vegetable broth, 1 onion, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of fruit vinegar, ground black pepper, 1 tbsp. spoon of mustard, 1 tbsp. spoon of chives, 1/8 head of lettuce, 4 lettuce leaves.
Preparation
Break off the stem of the artichokes and remove the outer hard leaves. Trim the ends of the leaves with scissors.
Boil well-washed artichokes in enough lightly salted water with lemon juice for about 25 minutes, then let them cool in the water.
Cut the saffron cod fillet into 4 equal pieces, wash them and season with salt and white pepper. Place the fish fillet in a pan greased with margarine, add a sprig of tarragon, bay leaf, cloves and add a little water. Let the contents boil once, remove from the stove and leave the fish to soak for about 10 minutes.
Peel the carrots and cut into small cubes. Without boiling it, cook it in broth and cool. Peel the onion and cut into cubes. Mix olive oil with vinegar, salt, black pepper and mustard. Add about 2 tbsp. spoons of fish broth, diced carrots and onions, chopped chives.
Peel, wash and dry two types of salads. Remove the artichokes from the water and, after allowing it to completely drain, tear off the leaves so that only the ovary with the stamens remains. Remove the stamens and make the ovary stable.
Divide the salad onto 4 plates. Place a carrot vinaigrette on each lettuce leaf, and in the middle - an artichoke ovary and a fish fillet covered with the remaining vinaigrette.

BOILED HAKE WITH POLISH SAUCE
Ingredients:
800 g fish, 1 carrot, 2 onions, 1 parsley root, 2 bay leaves, 3 peas each of black and allspice, salt.
For Polish sauce: 1.5 cups broth, 1 tbsp. spoon of flour, 1 tbsp. spoon of vegetable oil, 1 egg, 0.5 tbsp. tablespoons butter, parsley, citric acid, salt.
Preparation
Remove the head, fins and entrails from the fish, wash and cut into pieces. Place peeled vegetables, salt, bay leaf, pepper into boiling salted water and cook for 25-30 minutes, then add pieces of fish and cook until done.
Serve as a side dish with mashed potatoes and Polish sauce, sprinkle with finely chopped parsley.
To prepare the sauce, fry the flour in butter, dilute with the strained hot broth in which the fish was cooked, and bring to a boil.
Add chopped hard-boiled egg, parsley, citric acid, butter, salt and cook for 5-10 minutes over low heat.

CARP IN MILK SAUCE
Ingredients:
800 g carp, 2-3 glasses of milk, 1 onion, 1 bay leaf, 3-4 peppercorns, 1 carrot, salt to taste.
Preparation
Heat the milk in a saucepan, chop the onions, carrots, add seasonings and let it boil.
Process the fish, wash and cut into pieces. Place in boiling milk and cook over low heat for 15-20 minutes, not allowing the liquid to boil away.
Place the finished fish on a dish, pour over the sauce and cool.

FISH IN CUCUMBER BRINE
Ingredients:
1 kg of fish, 1 liter of water, 0.5 liters of cucumber brine, 1 carrot, 1 parsley and celery root, 1 onion, 2 bay leaves, 1 teaspoon of salt, 3 black peppercorns.
Preparation
Peel the roots and onion, chop, boil for 7-10 minutes, adding salt, spices and cucumber brine.
Place fish cut into portions into the prepared broth and cook until tender.
This dish is prepared from cod, flounder, halibut, carp, catfish, horse mackerel.

FISH IN GARLIC SAUCE
Ingredients:
800 g boiled fish, 2 pods of sweet pepper, 1 head of garlic, 200 g fish broth, 2-3 tbsp. spoons of vegetable oil, parsley, salt to taste.
Preparation
Process the fish, rinse and boil. Cut into cubes. Peel sweet peppers from seeds and stalks, cut into rings, place in a salad bowl, add fish, mix and pour garlic sauce. Keep the fish in the sauce for 12 hours.
To prepare the sauce, grind the garlic with salt, vegetable oil and dill or parsley, pour in the fish broth.
When serving, garnish the dish with green salad.

FISH UNDER MARINADE
Ingredients:
1-1.5 kg of any fish, 6-7 raw carrots, 2-3 onions, 250 g of mayonnaise, 1 pickled cucumber, salt, bay leaf, vegetable oil for frying.
Preparation
Place the fish, cut into portions, into boiling, lightly salted water, add chopped pickled cucumber and bay leaf. Cook until done. While the fish is cooking, grate the carrots on a coarse grater and fry in vegetable oil.
Peel the onions, chop and fry separately.
Place the finished fish on a dish, place chilled carrots and onions on top, and pour mayonnaise over it.
Place in the refrigerator overnight.

FISH WITH NUT SAUCE
Ingredients:
500 g fish, 250 g peeled walnuts, 1 clove garlic, 1 onion, 1/4 cup water, 5 tbsp. spoons of vinegar, salt.
Preparation
Process the fish, rinse well, cut into pieces and cook.
Remove the finished fish from the broth and place on a dish.
Peel the walnuts, grind the garlic and salt with salt, add finely chopped onions, add water and vinegar and cook for 8-10 minutes. Pour the resulting sauce over the fish.

FISH IN BUTTER SAUCE
Ingredients:
8-10 large pieces of fish, 4-5 tbsp. spoons of butter, 2 tbsp. tablespoons flour, 2 yolks, lemon juice, ground black pepper, grated cheese to taste; lemon slices, hard-boiled egg slices, olives, parsley leaves for decoration.
Preparation
The meat of catfish, pike perch, pike and some other fish is a bit dry, so it is better to cook it with sauce.
Lightly fry the butter. Dilute flour with water, add to fried butter and boil.
Place large pieces of fish there and cook over low heat for 20 minutes. Remove the finished fish, drain in a colander and place on a plate.
Season the broth left over from cooking the fish with yolks, pour in lemon juice, pepper, pour it over the fish and sprinkle with grated cheese on top.
Decorate the dish with lemon slices, egg slices, herbs, and olives.

FISH IN TOMATO SAUCE
Ingredients:
1 fish, 10-15 potatoes, 1 onion, 1 carrot, 4 tbsp. spoons of oil, 1 tbsp. spoon of wine, 2 tbsp. spoons of tomato sauce, 2 tbsp. spoons of flour, salt, herbs to taste, ground black pepper, peppercorns.
Preparation
Clean the fish (pike perch, pike), remove the entrails, rinse, remove the head and fins, cut into pieces, place in a bowl. Add salt, peppercorns, carrots, add water, let it boil, descale.
For the sauce, fry the flour in butter until creamy, dilute with fish broth, add onions browned in butter, and tomato sauce. Cook everything for 20-25 minutes. After this, remove from heat, add butter, grape wine, salt, pepper, stir to combine the butter with the sauce, and strain.
Place the fish on a dish, place boiled potatoes on the side, pour over tomato sauce, sprinkle with finely chopped parsley and dill.

BOILED GRAYLING
Ingredients:
1 grayling, 25 g vinegar, salt, butter.
Preparation
Clean the grayling, open the entire fish, remove the entrails and gills. Rinse, spray with vinegar and leave in a cool place.
Boil water, lower the fish into boiling water, add salt and cook for 10 minutes. Remove the finished fish from the water, let the water drain, pour over melted butter and serve with mashed potatoes and vegetable salad.

BOILED SALMON
(Slovak cuisine)
Ingredients:
400 g salmon, 50 g white wine, 25 g roots, 1 bay leaf, 2 tbsp. spoons of hollandaise sauce; ground black pepper, lemon juice - to taste.
Preparation
Process and fillet the salmon (with skin and rib bones). Cut into portions, wash, salt, sprinkle with lemon juice or vinegar. At the same time prepare the broth to which add the roots.
Strain the broth, add wine and salt. Place the chopped fish in a saucepan, add broth and cook over low heat until cooked.
Serve with hollandaise sauce or mayonnaise.

BOILED FISH WITH MAYONNAISE
Ingredients:
500 g fish, 10 potatoes, 1 carrot, 1 parsley root, 1 onion, 4 tbsp. spoons of mayonnaise, 2-3 bay leaves, a few black peppercorns, salt, dill and parsley.
Preparation
Rinse fresh pike perch, pike or carp in cold water, remove the scales, make a cut in the abdomen and remove the entrails through this hole. Cut off the tail, head and fins. Cut into round pieces, 3-4 cm thick.
Place carrots, parsley root, bay leaf, finely chopped onion on the bottom of the dish, top with pieces of fish along with the head and tail, peeled and sliced ​​potatoes, black pepper, add water, salt and cook until tender.
Then cool the fish and drain the water.
Place the fish on a plate, cover with potatoes, pour in mayonnaise, sprinkle with finely chopped dill and parsley.

STERLET WITH SAUCE
Ingredients:
1 kg of fish, 1 kg of potatoes, 1 onion, 2 tbsp. spoons of parsley, 1 tbsp. a spoonful of butter, 100 g of champignons, 1/4 lemon or 2 g of citric acid.
For the sauce: 2 cups fish broth, 1.5 tbsp. spoons of wheat flour, 1.5 tbsp. tablespoons butter, salt to taste.
For lezon: 1 egg (yolk), 0.5 cups cream or milk, 1 tbsp. spoon of butter.
Preparation
Clean the fish, rinse and cut into equal-sized pieces. Boil broth from the head, fins and tail.
Peel the champignons, rinse, place in a pan, add oil, citric acid and water to them and, covering the pan with a lid, boil until tender. Peel the potatoes, rinse, place in boiling salted water and boil.
Place the pieces of fish in one row in a greased saucepan, add peeled onions and parsley, add a little broth or water (1/3 of the height of the fish), add salt and, covering the saucepan, cook the fish over low heat until cooked.
Prepare white sauce (it should be thicker than usual). Add strained fish broth, champignon juice and boil everything. Then add egg yolk, cream and butter to the sauce, stirring well, season the sauce to taste with salt and lemon juice. Before serving, remove the vertebral cartilage, place the fish on hot plates, place sliced ​​champignons on top, potatoes and fish next to them, and pour sauce over them.
You can also cook fish in white grape wine, which is added to it during cooking or in the finished sauce.
You will need 0.5 cups of wine.

BOILED COD
Ingredients:
600 g cod fillet, 1 carrot, 1 onion, 50 g parsley root, 50 g celery root, bay leaf, allspice, salt to taste, 2 eggs, parsley, 2 tbsp. spoons of butter.
Preparation
Peel the carrots, parsley, celery, onions, chop them, put them in a saucepan, add water, salt, add allspice, bay leaves and boil.
Cut the prepared cod into pieces, pour in hot broth so that the liquid just covers the fish, put on the fire, quickly bring to a boil, remove the foam, reduce the heat and cook over low heat at a barely noticeable boil for 15-20 minutes.
Hard-boil the eggs, cool, peel and chop.
Carefully place the finished fish, trying not to crush the pieces, on a dish, sprinkle with chopped eggs and parsley, and pour over melted butter.
Serve boiled potatoes as a side dish.

FISH HAMBURG STYLE
Ingredients:
500 g fish, 500 g boiled potatoes, 1 onion, 1 bunch of herbs, 2 tbsp. spoons of flour, 2 tbsp. spoons of fat, salt, ground black pepper.
Preparation
Chop the greens and onions, mix them, add a small amount of water and cook. Clean the fish, divide into pieces, and place in boiling water. When the fish is cooked, remove the bones.
Prepare the gravy: fry the flour with fat, dilute with a small amount of fish broth, season with salt and ground black pepper.
Cut the boiled potatoes into slices, place the fish on it, pour in the gravy and let the dish brew.

FISH CHEESE
Ingredients:
300 g cod, 1 bay leaf, 1 small onion, 200 g butter, 100 g Swiss cheese, ground black pepper, salt and mustard to taste, 2 glasses of milk.
Preparation
Boil cod fillet in milk, add salt to taste and add bay leaf and onion. Dry the cod, cool, and mince twice.
Add softened butter, grated cheese, mustard and ground black pepper to the resulting puree. Add salt to taste. Mix everything properly.
Place the mixture on an oval dish, give it the shape of a fish, and use a spoon to make a pattern on top in the form of scales.

FISH JELLY
Ingredients:
500 g perch, 500 g pike perch, 2 onions, 60 g parsley, 10 g gelatin, salt, peppercorns, bay leaf to taste.
Preparation
Peel the perch, gut it, rinse it, boil it with onions. Separate the pike perch pulp from the bones. Boil all the bones, scales, fins and heads without gills in the broth in which the perch was cooked, add peppercorns, bay leaves, and salt. Boil the broth so that it can solidify well, like langspig (broth boiled until thick). To determine readiness, cool 4-5 tablespoons of broth. If it hardens, then the broth is ready.
Salt the finished broth, strain, pour it over the pre-boiled pike perch and take the dish out into the cold.
Serve fresh or pickled cucumbers or grated tomatoes as a side dish, pour a weak solution of vinegar or horseradish over the jellied meat.
Jellied meat is prepared without gelatin; only in extreme cases can a small amount be added.
Jellied meat should not be frozen when refrigerated.