Dishes from sea perch are popular in many countries, including Russia. And this is understandable. The meat of this wonderful fish has a rich, juicy and delicate taste, compared to other types of marine fish. In addition, sea bass is well preserved in smoked and salted form.
Sea bass is famous for its beneficial properties. It contains in sufficient quantities useful fatty acids, vitamins of group B, PP, D and trace elements - iodine, phosphorus, potassium, magnesium, zinc, selenium, iron, molybdenum. Due to the content of vitamin B12, the meat of this fish contributes to the synthesis of human DNA. The substances contained in the fillet of sea bass act as antioxidants, and thereby increase the level of oxygen in the blood.
The meat of this fish, eaten regularly, has a positive effect on the human cardiovascular system, helps to normalize metabolism, lower cholesterol and prevents the formation of cholesterol plaques.
In this article, you will learn how to cook delicious dishes from sea perch.
So, first, some information.
If the carcass of sea bass is fresh, then it can be fried, baked, or cooked. But this fish will gain a more refined taste when smoked. The fillet of this fish is actively used in the preparation of various types of sushi and rolls, which are traditional Japanese dishes.
In this article, you will learn how to cook unusual and amazingly delicious dishes from sea perch.
Fillet of sea bass, Mexican cuisine recipe .
The dish is designed for four servings.
Ingredients: 800 grams of sea bass fillet, lemon juice squeezed from two lemons, two pods of sweet red pepper, 350 grams of corn (canned), 5 onions, five tablespoons of peanut butter, one teaspoon of cane or brown sugar, 250 milliliters of fish broth, 3 tablespoons of sour cream, coriander, ground black pepper and salt.
Clean the fish from scales, entrails, then dry it. Pour the fish with lemon juice and grate with pepper and salt. Cut the onion into small cubes. Heat two tablespoons of peanut butter in a deep pan, stew onions, corn, pepper and sprinkle with sugar. Pour in fish stock and simmer for about 10 minutes.
Put the fillet of sea bass in a deep pan and sauté. It should be fried on each side for five minutes. Wash, dry and chop the coriander. Stir it with sour cream and vegetables.
Put vegetables and then fish on a warmed dish.
Garnish the dish with half rings of lemon and fresh herbs.
Dishes from sea bass will also be a delightful decoration on your table, especially if you use the following recipe.
Champagne stew with champagne
Ingredients: 150 milliliters of fish stock, 20 milliliters of champagne, 200 grams of fillet of sea bass, one small sprig of tarragon, pepper, salt. You will also need 100 grams of canned peas, 200 grams of shrimp, 450 milliliters of cream, one teaspoon of honey, one tablespoon of butter and one teaspoon of wine vinegar.
Warm the fish stock with champagne, add tarragon, salt and pepper. Cut the fillet of sea bass into cubes, add to the mixture, cover and cook for 7 minutes. Take out the fish and put it in a warm place. Boil the remaining liquid in the pan to half.
Mix canned peas with boiled liquid, add honey, cream and cook for another 6 minutes. Mix the resulting mixture with butter, salt, pepper, and wine vinegar. Put the fish in a beautiful shallow pan, fill it with sauce. Garnish the dish with half rings of lemon and shrimp.
Dishes from perch of the sea go well with white wines. They will become a real decoration of your holiday table.
Good appetite.