The bream fish does not belong to the category of delicatessen, which means that it contains little fat and many small bones. But if you work hard, then from this modest inhabitant of lakes and rivers you get a gourmet dish. In order for your guests not to distinguish bream from trout, you need to resort to the help of small secrets, certain rules, observing which we can "ennoble" our delicious fish. First, the carcass should be thoroughly cleaned and gutted. This is not so easy to do, because the scales are very tight to each other. To get to the meat, you need to sprinkle the entire surface with coarse salt, wait a little, and then, starting from the tail, scrape against the scales.
Then we release the fish from the gills, viscera, eyes. We wash the carcass and dry. Now the second secret: how to get rid of countless small bones? Use a sharp-pointed knife to make shallow cuts along the body from head to tail every half centimeter. Then, during heat treatment, small bones are baked so that they cease to be felt. Now it's time to think about how to cook bream.
There are many recipes: it should be assumed that if we are not going to dry or dry the fish, we must try to prevent the carcass from losing fat during cooking. To do this, you must either pre-fry the sides until a crust forms, and when baking, wrap the fish or even a baking sheet with foil. Dishes from bream will turn out to be especially aromatic and tasty, if you grind the carcass on the outside with spices, salt, pepper before heat treatment, and sprinkle lemon juice with sludge inside
and put in the abdomen slightly pickled onion rings and herbs (sprigs of basil, parsley, cilantro, dill). To prevent the filling from falling out, the edges of the abdomen should be fastened with toothpicks.
How to cook bream in the oven? Spread a baking sheet with vegetable oil, put a carcass wrapped in foil on it. If you cook fish right away with a side dish, for example, with potatoes, then place the finely cut circles of the root crop next to it and wrap the whole baking sheet with foil, then put it in the preheated oven for half an hour. Remove the foil, fill it with sour cream or heavy cream and send to bake for another quarter of an hour. Before serving the bream to the table, do not forget to remove the greens from the belly, and sprinkle the fish itself with white dry wine and lemon juice.
Here is another recipe for how to cook bream in the oven. Boil buckwheat porridge separately - not very much, a portion bag (100-150 g) is enough. In oil, fry the onions until golden brown, cook a hard-boiled egg. Add onion and eggs to the porridge: finely chopped cooked and also shaken raw. We clean the fish, gutting, washing, drying, rubbing with salt. We stuff the carcass with porridge, fix the sides with toothpicks. On a greased baking sheet, spread the bream, sprinkle it with breadcrumbs and bake for half an hour. Then pour sour cream and still let stand in the oven. Before serving, pour the resulting sauce
and sprinkle with dill.
Few people know how to cook bream in a pan. It is necessary to cut the fish into portions, removing the tail, fins and head, each breaded in a mixture of flour and salt, and then fry on all sides in vegetable oil until a crust forms. Place the onion pre-fried to a golden color in a deep cast-iron pan, put fish on it and pour a glass of sour cream on it. Simmer for a quarter of an hour in such a way, then add spices, salt and cook for another 10 minutes. Two minutes before being removed from the stove, the bream is abundantly sprinkled with grated cheese.