In Russia, pots appeared a very long time ago. It was good to cook food in the Russian oven in them. They put the pot in it and covered it with coals from below, that is, it was surrounded by heat from all sides. The pots were of different shapes and sizes: in some they cooked soup, in others porridge, in others boiled water.
Today, dishes are baked in modern ceramic pots, which differ in design, they can also put the dish on the table. It turns out very tasty fish in pots.
This dish is now made from environmentally friendly materials that preserve brightness for many years. Some pots are glazed. It is recommended to put them only in a cold oven and on the lower grill, so as not to crack.
New pots, before using in the oven, need to be soaked for an hour in cold water. If during cooking the water evaporated, then you need to add only hot. We offer several recipes that say how to cook fish in a pot. Change them to your taste, feel free to experiment with seasonings, add new ingredients or replace some products with others - in a word, fantasize.
Potted fish stewed with vegetables
For cooking we take 1 kilogram of fish, two carrots, parsley root, onion, three percent vinegar (2 tablespoons), vegetable oil (2 tablespoons), tomato puree (1 tablespoon), salt and sugar. After gutting the fish, separate the flesh and cut into pieces. Onion, parsley root and carrots cut into strips. We grease the pots with oil and put in them two or three layers of fish, shifting it with vegetables. The upper and lower layers should be fish. Pour oil and vinegar from above, add tomato puree, sprinkle with salt and sugar. We tightly close the pots with lids, put in the oven and simmer over low heat for about an hour.
Potted fish stewed in sour cream
You need to take 500 grams of fish fillet, two onions, 1 kilogram of potatoes, herbs, one and a half glasses of sour cream and to taste salt and pepper. Cook the potatoes in their skins, peel and cut into circles. You can use raw, but it will be hard, as this recipe uses sour cream containing lactic acid. Cut the fish into pieces and sprinkle with pepper and salt.
Lubricate the pots with butter and spread the fish, put thinly sliced onions and sliced potatoes on top. Then pour them with sour cream and put in a cold oven. The fish is stewed over medium heat for about forty to forty-five minutes. Before serving, chopped greens are poured into the pots.
Braised fish in pots
We take three hundred grams of fresh-frozen fish, pickles, a few spoons of brine, five porcini mushrooms, half a lemon. To prepare the sauce, take two glasses of fish broth, a tablespoon of flour, butter (3 tablespoons), half a glass of cucumber pickle, juice from half a lemon, onion, chopped parsley root (1 teaspoon), salt. Defrost the fish, gut it, rinse and cut into pieces. Put the fish in the pan. Fill with brine and simmer until tender. Extinguish the cucumber separately, you need to boil the mushrooms for about twenty minutes, then drain and finely chop.
The sauce is prepared as follows: brown flour in butter and dilute with hot fish broth. After all the lumps disperse, pour in the rest of the broth. Add chopped onion and parsley root and cook over low heat for about ten minutes. Then you need to strain the sauce and add boiled brine to it and boil for another five minutes. Then pour the lemon juice, salt and strain again. In the finished sauce you need to add butter (one spoon) and mix quickly.
Put the fish slices, mushrooms, cucumbers in the baking dish, pour the contents of the sauce, put in the oven on low heat and boil for about fifteen minutes. Ready-made fish pots can be decorated with lemon slices. Enjoy your meal!