Eelpout fish is a very healthy seafood, which is not only easy to prepare, but also has excellent taste. Unfortunately, in European countries such a fish is much more valued than in Russia, but in vain.
If someone doubts that the eel is edible, then they can be easily dispelled. It is not only suitable for food, but also very tasty and healthy. And this is confirmed by many people who have tried at least once the eel. In addition, its chemical composition contains useful substances such as chlorine, zinc, fluorine, nickel and vitamin PP. They slow down the aging of the skin, help strengthen bones, teeth and have a good effect on the condition of the hair.
Taste qualities
Suppose you have a spooky fish on your table. How to cook such a seafood? There are many answers to this question. One thing worth noting is that any dish with it will be really delicious. Such boiled fish has the taste of a crab, which allows its use in sea salads. After frying, it looks more like chicken fillet in appearance, and again resembles crab in taste. In the process of cooking such a fish, there is a feeling that in the pan it’s not a spit, but squid - it has such an aroma.
Beldyuga is a fish that has one very interesting feature. In the process of heat treatment, the bones and the spine of the spit become green in color, which sometimes scares people away. However, this circumstance can be easily circumvented using only fillets as an ingredient for your dishes.
Beldyuga is a fish whose recipe is rarely found on culinary sites. However, if you managed to buy such a fish, and you do not know what to do with it, then we will tell you: you can just fry, cook, stew it in the most usual way, like any other fish. We will consider several options for cooking eelpouts right now.
Grilled eel fish
The beldyuga needs to be cut - gutted, removed bones, skin and fillet, cut into small portioned portions. Each of them should be sprinkled with salt and pepper, and then breaded in wheat flour.
Now in a pan you need to heat 2-3 tablespoons of sunflower oil. The eel will be fried in it. The fish will acquire a crust and a golden hue if you start its heat treatment in hot oil. Otherwise, it will be soft on top and without a crust.
Separately, melt a spoonful of butter. As soon as the eel is ready, it should be laid on a plate and pour oil on top.
The fried eel is ideally combined with vegetable side dishes.
Riddle Salad
This salad is easy to prepare and will certainly become a wonderful decoration on your table. To prepare it, you should cut the fish. Half a kilogram of whitefish fillet should be boiled in salted water, and when it cools down, cut into small cubes. Next, you should also cut three hard-boiled eggs and a pair of peeled apples (canned can be used if desired). Here one and a half glasses of boiled rice is added, which must be washed before adding. All ingredients should be pepper and salt to taste, add herbs, then season with mayonnaise.
Such a salad can be laid down and poured on top with a small amount of mayonnaise. You can decorate it with pieces of fish, apples, as well as herbs. Riddle salad will certainly gather a lot of pleasant reviews from guests. It is very juicy and delicious. You will also be assured that there is crab meat in its composition.
Beldyuga cooked in a double boiler with vegetables
The appetizer cooked in a double boiler (fish) is very tasty. How to cook it so that it is tasty? There is an option! To do this, you need to take a pound of whitefish fillet and, after washing it, cut it into portions. After that, the fish should be dried using kitchen napkins and roll in flour mixed with salt. The fish should be fried in a pan with hot sunflower oil until it acquires a golden crust on both sides.
Now cut into circles three tomatoes and a couple of onions in rings.
Vegetables must be fried in a hot pan with the addition of finely chopped greens. As soon as the vegetables are ready, they, along with the fish, must be laid in a double boiler in several layers, alternating with each other. In this form, the ingredients should be cooked for about 20 minutes.
Everyone who cooked the eel according to this recipe admires the taste that the finished dish has. Experienced housewives also note that, according to the same recipe, you can cook other types of fish, such as Merow or notothenia.
Eelpout fish in milk sauce
To prepare the eelpout in milk sauce, it is necessary to cut the carcasses of the fish on the fillet without removing the skins, and then cut them into portion pieces, which should result in half a kilogram.
Separately, put on the stove half a liter of milk and warm. Without bringing to a boil, you should put in it fish, chopped onion rings and 4 peas of allspice. All ingredients should be salted and boiled. After the eel is ready, it should be removed.
Now you need to make the fish sauce. To do this, fry one tablespoon of flour in butter and dilute in milk (1.5 cups). It should be infused gradually to avoid the appearance of lumps. In the sauce you need to add 0.5 teaspoon of sugar and a little salt. Cook it for 10 minutes. When the sauce is ready, pour boiled fish over it.
Such a dish will go well with vegetable side dishes, as well as mashed potatoes.
Stewed eel
This is another option for cooking eelpout, following which, the cook will certainly get a gentle and incredibly tasty dish at the exit, as evidenced by the reviews.
It is necessary to take the pan and grease it with oil. The bottom of the pan is tightly packed with pre-prepared eel filet, cut into pieces (about 300 grams). Now you need to mix one and a half glasses of fish broth and a couple of tablespoons of flour in a separate bowl. Half of this should be poured onto the fish. The same amount of eelpout is laid on top, which is also watered with the remains of the broth. 2-3 tablespoons of butter are placed on the fish, and after that the pan is tightly closed with a lid. The fish is sent for stewing for about half an hour.
While the eel is cooking, it's time to make mustard sauce, with which it can be served. It is he who will ensure the harmony of the taste of the finished dish.
In a separate bowl, mix a couple of egg yolks, half a glass of sour cream and a spoonful of mustard. Instead, you can use the juice of half a lemon, but in this case the sauce will be called not mustard, but lemon. These ingredients are thoroughly mixed, added to the sauce, which remains after the fish is stewed. Such mustard sauce can be watered before serving the stewed eel.
Beldyuga baked with pasta
Eelpout fish turns out to be very tasty if cooked with pasta. To do this, take 700 grams of her fillet and cut it into small pieces, after which they should be salted, pepper and put in the refrigerator.
At this time, you should cook the broth from the eelpout or reheat the previously prepared one. Onion is added to it, parsley root, several peas of allspice and bay leaf. After that, a fish is put here.
Separately, grind a tablespoon of butter with the same amount of flour. Half a cup of broth and 1.5 cups of milk are added to this. In this composition, the ingredients are cooked over medium heat until cooked. They must be constantly stirred. The sauce at the end of cooking must be salt to taste.
Greased with butter, pre-cooked 250 grams of pasta are laid out in a form suitable for baking in the oven. On top of them, fish is laid out, and all the ingredients are poured with sauce. All this should be sprinkled with melted butter and baked in the oven.