Fish dishes make a worthy competition to meat in the diet of many families. Quite often, saury is used for them. Cooking recipes were invented for both fresh fish and canned fish. It is good because it is not too bony, inexpensive and does not have a pronounced taste or smell. That is, it can be combined with many other components.
Fresh fish soup
In principle, its preparation is no different from cooking fish soup from any other fish. The only difference is that saury itself is lean, and the ear is somewhat lean. Because of this, many housewives put a slice of butter in a dish already spilled on plates. To cook soup with saury, the recipe recommends carcasses to be immediately cut in portions. The tail and head are thrown away (which is usually uncharacteristic for making fish soup), the rest is put into cold water along with peeled whole onion. When the broth boils, after removing the foam, peas, laurel and turmeric are introduced. Almost immediately, finely chopped potatoes and carrots and half a glass of rice are added (based on a half liter of fish soup). Just before switching off, greens are poured into the pan - dried or chopped fresh. During cooking, you need to ensure that the saury is not digested. Cooking recipes vary somewhat in the way they are served: some of them suggest laying out additional halves of separately cooked eggs on plates, while others do without them.
Canned Saury Soup
Most often it is prepared from fish in oil. However, it is rather a matter of personal prejudice. No worse is soup with saury, the recipe of which includes fish in tomato. The presence of lentils in a dish gives it a special charm. Cooking begins with boiling it: half a glass of beans are boiled until half cooked, after which cubes of celery root quarter, mugs of carrots, half rings of red onion, spices and dried herbs are added to them. When all the ingredients are cooked, a third of the contents of the pan is passed through a blender and returned back - for density. The fish parses into pieces (with bone removal) and is laid in the soup. The tomato, in which it is preserved, is poured in a little bit with a constant removal of the sample, so as not to peroxidize the dish. Under the lid, the soup should stand for up to 10 minutes - and you can eat.
Snack: saury rolls
Canned fish laid out on pieces of bread - it's boring. And on the festive table and inappropriate. However, in the days of festivities saury may well come in handy! Cooking recipes invented by zealous and inventive housewives allow you to use it both tasty and beautiful, although you will have to work hard for this. For a snack you will need a dough: half a packet of butter is rubbed with an egg, a third of a teaspoon of curry and a whole - salt. When an air mass is formed, three cups of flour, a spoonful of baking powder and an incomplete cup (150 ml) of chilled fat cream are added to it. The dough is kneaded, wrapped in a film and hidden in the refrigerator for an hour. When it settles, it is rolled out as thinly as possible and cut into strips of centimeters five wide. Strips are wrapped around tins and baked in the oven for about twenty minutes. The main task: carefully remove the finished tubes so that they do not crumble. While the billets are cooling, butter is drained from canned saury, it is wrinkled with a fork and combined with grated cheese (100 g), the same amount of butter, three tablespoons of sour cream and three chopped fresh mint leaves. The filling is whisked to splendor. A piece of leaf lettuce is laid in each tube, a mass is squeezed out with a syringe, and an olive ring is attached on top. Troublesome, but appetizing and tasty.
Saury with lemon and vegetables
Almost the most delicious way to cook fish is to bake it. If you have fresh saury, recipes by which you can cook it in the oven will delight you with its variety. For example, this: the rings of one onion passeriruyut until blush, separately fry circles of two tomatoes. Brushed carcasses of saury are laid out on a baking sheet covered with foil, watered with lemon juice and rubbed with salt and spices suitable for fish. Topped on top of saury are mixed onion roasting, tomatoes, lemon slices and dill branches (you can chop them if you wish). The foil is wrapped, the sheet is put into the oven for a quarter of an hour (it warms up to 220), then the “package” opens, and the fish returns to the oven for another 10 minutes. This dish is eaten both hot and cold.
Pickled Onion Fish
This is a very tempting way in which saury can be cooked in the oven. The recipe suggests cutting it to a fillet state, and so that it turns out not two halves, but a whole but flattened fish. The carcass is placed in a bowl, poured with lemon juice with mayonnaise, sprinkled with seasonings and onion half rings and left for half an hour for pickling. Saury prepared in this way is laid out on foil, pickled onions are placed on one side , covered with the other half, wrapped in foil and sent to the oven for an hour at 180 degrees.
Fish pie
In order not to suffer with the dough, a ready-made, flaky one is bought. It is thinly rolled and cut in half, the resulting layer is lined with a greased shape. For the filling, half a glass of rice is cooked and the onion, sliced in half rings, is fried. All this is mixed with canned mashed saury; juice does not need to be drained from it - it will turn out juicier with it. The filling is laid out uniformly in shape, covered with a second layer of dough, the edges are plucked, the top is smeared with a beaten egg. Now in the oven for half an hour - and an appetizing and fragrant pie with saury is served on the table (photo). The recipe can be changed using fresh fish. Then it must first be cooked or baked; the rest of the body movements are the same.
We can say that this is a universal fish - saury. Recipes from it are simple, and the dishes are quite easy.