It's no secret that the fish should be on the table of every person who cares about their health. A lot of well-digestible trace elements and vitamins, valuable protein, useful light fat, contained in large quantities - all this, no doubt, is necessary to maintain good health.
Why do we eat little fish
How much fish do we eat? Healthy nutritionists say few. Why? This is explained simply. Some people think that cleaning fish is a very unpleasant thing; some people cannot stand the specific fishy smell; others do not like bothering with bones. Mokrous fish, possessing all the useful properties of fish, has many advantages that are unique to it. There are few bones in it - they are quite large and easy to remove, the meat is tender and juicy, with a wonderful, noble aroma. It is perfect for a wide variety of dishes. Mokrous - the fish is extremely tasty, so you should spend some time to learn how to cook it.
Mokous fillet - cooking difficulties
It is best to buy fresh fish, but this is rarely possible. Frozen and chopped mokrous are often sold in stores - fish in the form of a pure white-pink fillet. It would seem, take and cook. One problem. As a result of processing, the meat becomes less elastic and watery. It runs the risk of spreading over a frying pan with a white jelly-like shapeless slurry. If you have a fresh carcass, then the recipes are suitable for most fish dishes. The difficulty is only making the purchased ice cream fillets. On it we will focus our attention.
Marinade fillet
A win-win option is fish under the marinade. In addition to fillets, we will need: fresh carrots, onions, vegetable oil, flour, tomato sauce such as ketchup and spices. Carrots, onions and fish are approximately equally divided. Fish should be lightly salted, pepper, roll in flour and fry on both sides in hot oil until a blush is obtained. One to five minutes is enough. Do not be afraid if the pieces are deformed. Our dish will endure it. Carrots and onions are fried separately. You can use the remaining oil from frying fish - do not disappear to him. At the bottom of a high thick-walled pan, put the fillet, on it - onions and carrots and pour it all with marinade. Marinade is a separate article. It turns out different for everyone, it always reflects the personal taste preferences of the cook. You do not need to copy the standard recipes exactly. Show your imagination. In the manufacture of marinades, this is only welcome. In our case, dilute a gram of 100-150 tomato sauce with a glass of boiled water, salt and pepper to taste, add a few peas of allspice, cloves, bay leaf, marjoram, basil, oregano, fenugreek. Try it - the marinade should like it already at this stage. Carefully pour it into the pan so that it is 1 cm higher than vegetables and fish, cover everything and simmer for about 40 minutes - it is important that the vegetables become soft.
Oven baked fillet
Another dish that should not disappoint you is an oven-baked fish with raw potatoes, onions, cheese and mayonnaise. How to cook so that the fillet retains its integrity, and the potatoes do not remain raw? For this we need a grater shredder. On the bottom of the goose bowl or a similar pot, greased with oil, put an impressive layer of onion, cut into thin rings, on it - a layer of slightly salted and peppered mokrous, then - a layer of raw potato, chopped with thin, almost transparent plates. Gently cover with mayonnaise and sprinkle with grated cheese. Salt only fish, and then a little bit, because salt is present in sufficient quantities in mayonnaise and cheese. All this is tightly closed and put in a hot oven for 30 minutes. Readiness is determined by potatoes.
Foil fillet
It is very good to use our fish in salads. In this case, it will be more appropriate to bake it in foil. Mokrous fish does not require long-term heat treatment. This is the difference between marine animals and the inhabitants of freshwater reservoirs with stagnant water. Salty environment does not contribute to the development of parasites hazardous to human health.
Mokrous fish is good and solo as the main course. Bake mokroousa in foil and serve with fresh, boiled or canned vegetables - tomatoes, cucumbers, avocados, artichokes, asparagus, herbs, do not forget about fresh lemon juice.
Unpretentious appearance is deceiving
From the inhabitants of the coastal regions one can hear such names of this cod-shaped inhabitant of the sea depths: grenadier, rat -tailed, macrourus, mouskous fish. A photo of him may indeed seem repulsive - a large head, a long and thin tail, deflated eyes. And you won’t think that such a freak can be edible. However, in cooking, not only meat is appreciated, but even mokous caviar, very similar to salmon, and the liver, in general, is a delicacy of fish cooking.
“I hate fish,” children often say. Treat them to one of our dishes. Properly cooked Mokrous fish they should like.