Fish - big and small, boiled and fried, salted and pickled, hot and cold ... Gourmets will be delighted if you arrange a fish day according to our recipes.
Baked perch with potato
Cooking time: 60 min
FOR 4 PORTS: • 800 g of potatoes • 8 tables. tablespoons of olive oil • sea salt • ground black pepper • 10 branches of thyme • 750 g of tomatoes • 2 cloves of garlic • 20 olives • 1 lemon • 2 perch
1. Heat the oven to 200 ° C. Peel, wash and cut the potatoes into slices. Put in a deep baking sheet and pour 6 tables. tablespoons of vegetable oil. Salt and pepper. Chop 4 sprigs of thyme and sprinkle half the greens with potatoes. Put in the oven for 20 minutes.
2. Dip the tomatoes for 30 s in boiling water, put them in a colander, pour over cold water and remove the skin. Cut each tomato into 4 parts and remove the base of the stem. Mix tomatoes with olives and minced garlic. Add the remaining chopped thyme, salt and pepper. Pour lemon over with hot water and cut into circles.
3. Wash and dry the prepared fish. Notch skin in several places. Salt and pepper. Insert lemon slices and thyme sprigs into the incisions. Put vegetables and fish on the potatoes, pour 2 tablespoons. tablespoons of vegetable oil. Bake for 30 minutes.
SALAD SALAD
Cooking time: 40 min
FOR 4 PORTS: • 400 g of potatoes • several lettuce leaves • ½ bunch of green onions • 2 tomatoes • 8 herring fillets (approx. 200 g) • 4 tables. tablespoons of white wine vinegar • salt • pepper • sugar • 3 tables. tablespoons of vegetable oil • 1 table. chopped parsley and dill • 125 g sour cream
1. Peel the potatoes, cut into cubes, boil and cool. Wash the onions and chop finely. Cut tomatoes into slices. Cut herring fillet into 3 cm slices.
2. Mix vinegar with salt, pepper, 1 pinch of sugar and butter. Season the salad and let stand for 10 minutes. Mix sour cream with chopped herbs and spoon on a salad.
ROLLS FROM KAMBALA ON THE ONION MAT
Cooking time: 60 min
AT 4 PORTS: • 4 flounder fillets • juice ½ lemon • 1 stalk of leek • 1 carrot • 200 g brie cheese • 3 tablespoons. tablespoons of vegetable oil • 400 ml of fish broth • 1 table. tablespoon butter • salt • ground black pepper
1. Wash, peel and dry vegetables. Cut the white part of the leek into rings, carrots into strips. Sauté vegetables in vegetable oil for 3 minutes. Stir in diced cheese and let it melt.
2. Wash the fish, pat dry with a paper towel and sprinkle with lemon juice. Put vegetable filling on each fillet, roll the fillet in the form of rolls and fix them with wooden skewers. Heat the oven to 200 ° C. Put the fish rolls in a greased form with the remaining vegetable oil, cover with foil and bake for 10 minutes at the middle level of the oven. Scale the green stalks of leeks, cut into 12 cm pieces and divide each into strips. Weave 4 "mats" and put on plates.
3. To prepare the sauce, bring the fish stock to a boil, reduce heat and boil to ¼ volume. Add the remaining cheese, butter and cook, stirring, 5 minutes. Salt and pepper. Place a roll on each mat and pour over the sauce.
FRENCH KISH WITH FISH AND VEGETABLES
Cooking time: 1 h 50 min
AT 4 PORTS: • For the test: 125 g margarine • 250 g flour • 1 egg • a pinch of salt.
For the filling: 2 stalks of leek • 1 table. tablespoon of vegetable oil • 200 g fresh salmon fillet • juice ½ lemon • 1 head of broccoli • 6 cherry tomatoes.
For filling: 2 eggs • 200 ml cream • salt • ground black pepper
1. Margarine to cool. Mix flour with a pinch of salt and chop with margarine until buttery crumbs are obtained. in beat the egg and knead the dough. Wrap in cling film and refrigerate for 40 minutes.
2. Cut leek into slices. Heat vegetable oil in a pan and fry leeks. Cut the salmon fillet into small cubes, salt, pepper and sprinkle with lemon juice. Wash the broccoli, cut into comb and cook for 5 minutes in boiling salted water. Fold onto a sieve and let the water drain.
3. Preheat the oven to 180 ° C. Roll out the dough and put in a greased mold. top with leek and fish. Beat eggs with cream, salt, pepper and pour on fish with leek. Bake for 20 minutes. Then remove from the oven, put broccoli, cherry tomatoes and bake for another 10 minutes.
MOROCCAN FISH
Cooking time: 1 h 15 min
IN 4 PORTS: • 1 kg of tilapia fillet or other fish • 2 pods of sweet pepper • 2 pods of chili pepper (red and green) • 20 g of cilantro green • 20 g of dill green • 3 cloves of garlic • 1 carrot • 2 tablespoons. tablespoons ground paprika • 4 tablespoons. tablespoons of vegetable oil • 50 ml of apple juice without sugar • 1 table.spoon of lemon juice • 100 g cheese • salt
1. Wash, dry and cut the fillet into large pieces. Wash, dry, pepper, cut in half, remove the stem with seeds and cut into strips. Wash, dry, chop finely chopped flesh. Wash, dry and finely chop the cilantro and dill. Peel and chop the garlic and carrots.
2. Preheat the oven to 180 ° C. In a form greased with any fat, put sweet pepper, chili pepper, half garlic and herbs, all carrots. A little salt. Then lay the pieces of fish fillet, salt, sprinkle with the remaining herbs and lay out the garlic slices.
3. Mix paprika with oil, add apple and lemon juices, pour in 2 tablespoons. tablespoons of water and mix well. Pour the fish, cover the form with foil and place in the oven for 50 minutes. Then remove the foil, sprinkle with diced cheese and bake for another 10 minutes.
Photo: STOCKFOOD, CFA "BURDA" (5).
