Рыба позволяет разнообразить свое меню – как casual and festive. And, of course, they are very pleased with the recipes of fish dishes in the days of fasting or while observing diets. Moreover, you can cook practically everything from aquatic inhabitants - from the first to salads, sandwiches and pastries. The only limitation can only be considered a dislike for this product. Especially prized marine fish, as the richest in all sorts of usefulness and the least bony.
Let's start with snacks.Very quick to prepare, easy and inexpensive to purchase the necessary components of sea pike perch with bell pepper in the form of a salad. A pound of fish is boiled. The main thing is not to digest it so that the meat does not fall apart. 400 g of Bulgarian (more beautiful - multi-colored) pepper are washed, freed from seeds and cut into strips. Half a head of garlic is pounded along with a half cup of peeled walnuts. Basil with parsley finely chopped. All ingredients are mixed in a salad bowl, salted (if desired, and pepper) and dressed with sour cream (two-thirds cup) mixed with a spoonful of rice vinegar.
Fans of this dish often cook it from fish.And all in one voice say that sea pike is most suitable for kebabs. With Bulgarian pepper, the food is even richer and more tender. And you can make such a kebab even at home, in the oven. For a kilogram of fish, one medium lemon is taken, three tablespoons of tomato paste and sunflower oil, one is dry mustard, five cloves of garlic. Citrus is rubbed (along with the skin, but without seeds), garlic chokes, all the ingredients are mixed, salted, pepper and sweetened with sugar. Pike perch fillet is cut into small slices, two red onions into circles, two peppers into squares, and five tomatoes into large lobules. Alternately on the skewer string vegetables and fish. The baking sheet is lined with foil, the skewers are laid out on it and greased with half the marinade. After 5 minutes of baking, the skewers are inverted, the second side of the kebab is smeared with the remainder of the marinade - and again in the oven for another 5 minutes.
Many people like to bake fish in the oven.Depending on the different additions, you always get a different taste. So, sea pike perch with bell pepper under some sauce in the oven will surely become soft and fragrant. And it is especially interesting with the omelette. The fish is cut in portions and fried in a skillet until it is fully cooked. Then it is loosely laid out on the tray; in the intervals is placed separately roasted peppers with onions. Fans of mushrooms can add them. Beater with a mixer or a blender 4 eggs and a half liters of milk, the mixture is poured over a pike perch with vegetables, the sheet is placed in the oven until the omelet is browning. Fish is obtained immediately with a side dish.
The most common cooking methodfish, vegetables, poultry and meat - quenching them. The easiest option - with onion zazharkoy. But there are more interesting recipes. For example, sea pike perch stewed with vegetables, where the taste is richer.
A pound of fish, cut so that wasit is convenient to eat, salted and poured. Each slice is rolled in flour; excess breading shakes off. A couple of minutes from each side of the pieces are fried in a strong light. Two onions are cut with half-hems, two Bulgarian peppers into strips, and two tomatoes into slices. To clean them before it from the skin or leave it as it is, everyone decides for himself. In a separate vessel, onions are first allowed in, after three minutes pepper is reported to it, and after five minutes - tomatoes. Want to get a spicy pike perch - at this stage, add a couple of crushed garlic cloves. When the tomatoes start making juice, pieces of fish join the vegetables, the container is covered with a lid, and the dish is stewed for about 10 minutes. Before turning off, chopped parsley is added. Immediately such a sea pike perch with Bulgarian pepper is not served on the table. He should stand a little in the pan, where he prepared, "breathe" and be fed with vegetable juices and the smell of greens.
This dairy product is highly valued andstewing, and when baking, because it makes the result of culinary work juicy and combined with virtually anything. Including with fish. A pike perch carcass is taken, gutted, cleared of scales, fins and head and cut into pieces. You want to get rid of bones too - cut fish into fillets. Sea pike perch will be no less tasty, the recipe gives you complete freedom of action in this regard. Salted slices are breaded and fried. Onions are added separately - the more, the juicier the dish will be. An onion layer is put on the bottom of a thick-walled saucepan or deep frying pan, peppered and interbedded with fish. This is done before the end of both. There should be a bow on top. The vessel is filled with low-fat sour cream, covered with a lid and sent to the burner. Pike perch stewed in sour cream will be cooked on the smallest fire for about twenty minutes - depending on the size of the carcass.
Note that many hostesses oftenabused by seasoning. It's too much! Especially when ready-made spice mixtures are used. The fish should have a light natural flavor, then it is eaten with a much greater appetite.
