Boiling fish in the water - the simplest and fastest way of cooking.Peeled and in split, cut pieces of fish pour liquid just enough so that it covers it.Per liter of liquid is added for 1 hour. L.salt to taste and flavor are placed in a saucepan half a small carrot and parsley root, onion (you can entirely), spices.On the question of how to cook the fish with a particular scent (flounder, cod, pike, catfish), the answer is: you can add ½ cup cucumber brine per liter of water - it is perfectly cope with the undesirable odor.Often fish pripuskayut: boil in a small amount of liquid over low heat, covered, adding the wine and roots.This fish gets soft and fragrant.
fish can be cooked and the whole piece - so it gets even tastier and juicier.At the same pieces weighing more than a pound before cooking dipped in cold water, and small - pour boiling liquid.Ready determined piercing the top piece of a pin or toothpick: finished fish, boiled or stewed will be soft.For boiling pieces weighing more than 0.5 kg it requires half an hour, portioned pieces (about 150 g) - 15-20 minutes.
cooked fish recipes are quite diverse.For example, very tasty flounder or halibut, poached apples.Before cooking the fish, clean sour apples and cut into slices and then put in a frying pan or a pan with a thick bottom.From above they are covered with onion rings or chopped leeks, which then put pieces of fish, which pepper and salt.All pour water or broth of fish in a small amount, add the dry white wine and fish pripuskayut periodically basting broth.After it is cooked, the fish spread, and the broth is evaporated to enhance its taste, then add to it the cream, stir and pour all lie on a plate portions.
These varieties of fish can also be cooked in a sauce with tarragon (tarragon).Portions pripuskayut broth previously adding onions, chopped parsley and white wine.On the finished fish laid out on a dish, put the cooked mushrooms and shrimp, and between pieces - boiled potatoes, diced.The remaining broth is evaporated to half volume, add white sauce.All together, bring to a boil, filter.After re-boiling resulting in fish sauce put butter, finely chopped tarragon, lemon juice.Ostyvshim sauce poured over the fish feeding on the table.
Another answer to the question on how to cook the fish, the following: river varieties, such as walleye, you can cook with vegetables, cook all the ingredients together on low heat.To do this, wash and clean, cut into circles onions, beets and carrots.Purify the potatoes, cut into large slices.Spread the vegetables in the bottom of the pan in this order: beets, carrots, onions, potatoes;add salt and pour water.Chunks of fish is salted and put in the vegetables, add spices.Together, under the cover should be boiled for at least an hour.This pan periodically shaken to the vegetables are burnt.When the dish is almost ready, put it in 1 tbsp.l.oil and pour in ½ cup of milk.Thereafter the fish is cooked for 20 minutes.Serve by pouring the top Get broth.
In the literature devoted to cooking, you can find interesting advice on how to cook the fish, even the most down-grades, so that it was delicious.For example, herring acquire original taste and a pleasant aroma when it prepared as follows.Portions of herring with skin, but the removal of the cap bone placed in a saucepan, the bottom of which must be lubricated with oil.Add pickles (for 1 kg of fish - about 250 g), diced;chopped tomatoes (300 g) skinless.Is filled with water so that the herring pieces were only half closed and pripuskayut together for half an hour.
Thereafter herring spread on a dish to cook the sauce.The broth is heated to a boil, add 1 tbsp.l.butter and gradually pour 40 g of flour.The sauce boil until thickened, filtered, if necessary, salt and pepper.Serve boiled potatoes with herring, watering dish of sauce and sprinkle with herbs.
