bream fish does not belong to the category of delicacies, which means that it contains very little fat and a lot of small bones.But if you like to work hard, then this humble inhabitant of lakes and rivers will turn the dish from "gourmet."To ensure your guests are not distinguished from the bream trout need to resort to the little secrets, certain rules, following which we will be able to "ennoble" our tasty fish.Firstly, it should be thoroughly cleaned and gutted carcass.It can not do so and just because the scales are very close contact with each other.To get to the meat, you need to sprinkle the entire surface with coarse salt, a little wait, and then, starting from the tail, scrape against the scales.
then release the fish by the gills, guts and eyes.We wash the carcass and obsushivayut.Now the second secret: how to get rid of countless small bones?A knife with a sharp tip make shallow cuts along the body from head to tail every half a centimeter.Then, during the heat treatment propekutsya small bones so that no longer felt.Now it's time to think about how to cook bream.
Recipes There are many: we should proceed from the fact that if we are not going to fish jerk or dry, you should try to when preparing bird did not lose fat.To do this, or pre-fry until crisp side, and wrap the fish in the baking or baking sheet with foil.Bream Dishes are obtained particularly fragrant and tasty, if a heat treatment to rub the outside of the carcass with spices, salt and pepper and sprinkle with lemon juice inside and put in a little belly marinated onion rings and herbs (basil sprigs, parsley, cilantro, dill).For the filling falls out, the edges of the abdomen should be secure with toothpicks.
How to cook bream in the oven?Spread the pan with vegetable oil, put on a carcass wrapped in foil.If you cook the fish immediately with a side dish such as potatoes, then lay beside chopped root slices and wrap the whole pan with foil, then shove it in the preheated oven for half an hour.Remove the foil, pour all the sour cream or heavy cream and send dopekat for another quarter of an hour.Before you file a bream on the table, do not forget to take out from the belly of the greens, and sprinkle with white fish very dry wine and lemon juice.
Here's another recipe on how to cook bream in the oven.Cook separately buckwheat - not very much, enough portioned bags (100-150 g).Fry in butter until golden brown onions, cook hard-boiled egg.Add the onion and egg porridge: chopped boiled and scrambled raw.Clean fish, disemboweled, wash, dry them, rub with salt.Farshiruem carcass porridge, side anchoring toothpicks.On greased baking bream spread, sprinkle with breadcrumbs and bake for half an hour.Then pour the sour cream and give stand Ovens.Before serving, pour the sauce and sprinkle formed dill.
Few people know how to cook in a skillet bream.It is necessary to cut the fish into portions pieces, removing the tail, fins and head, each breaded in flour mixture with salt, then fry on all sides in vegetable oil until crisp.In a deep frying pan put a cast-iron pre-fried until golden brown onions on it - the fish and pour a glass of sour cream.Simmer on low heat so a quarter of an hour, then add spices, salt and continue cooking another 10 minutes Two minutes before removing from heat, sprinkle with plenty of bream with grated cheese.
