“Scows full of mullet” - a phrase from a song known to many. Apparently, even then, this queen of the seas was popular with fishermen and residents of Odessa (and not only). And now in the consumer market, mullet fish is valued as having tasty and tender meat . How to cook it, retaining all the useful properties?
A storehouse of vitamins and minerals
Eating this fish prevents heart diseases such as stroke or heart attack. It's all about omega-3s, which are found in abundance in its flesh, which help maintain the arteries in a healthy state. Both adults and children are recommended to eat fish at least twice a week (it was not in vain that the so-called “fish day” used to exist in cafeterias - on Tuesday and Thursday). Mullet contains fats - up to 10 percent, proteins - up to 20 percent, almost no carbohydrates. Boiled or baked in the oven, mullet is useful for patients with atherosclerosis and the elderly. Such a useful fish is mullet. How to cook it more tasty? There are many dishes that include this fish. Consider the recipes for some of them.
Jellied
Mullet ... How to cook aspic from it? Ingredients: fish - 1 kilogram, grape wine - 50 grams, gelatin - 50 grams, green onions, garlic, ginger, salt, pepper - to taste.
We clean the fish, gutting mine. Cut into two halves - along. Free from the bones. We make seasoning from wine, salt, pepper, garlic, ginger - a little of everything. Pickle fish in it for half an hour. Cook the pickled mullet for 20 minutes (preferably steamed). Gelatin is bred in fish broth or in water. We put the fish in small bowls for jelly. Fill with gelatin, let cool and send to the refrigerator. There, the dish completely freezes. Serve in chopped portions with boiled egg and chives as a snack. This is one way to make mullet delicious.
Salad
This original dish will decorate any holiday table! Ingredients: lettuce - 150 grams, mullet fillet - 150 grams, tomatoes - 100 grams, olive oil - one tablespoon, lemon zest, parsley. Bake mullet in the oven at a temperature of 180 degrees for 15 minutes on a baking sheet greased with olive oil. On a salad plate we put lettuce leaves, on them - baked mullet. Garnish with a quarter of tomatoes and parsley. Sprinkle the zest on top.
On skewers
This recipe is most suitable for a picnic in nature. But you can cook fish like that at home in a pan. Ingredients: mullet fillet - 1 kilogram, zucchini - half a kilogram, olive oil - two tablespoons, small tomatoes - 10 pieces, lettuce - 100 grams, juice of one lemon, salt and pepper to taste.
Rub the fillet with salt and pepper. Cut into strips of 3-5 centimeters wide. Roll the strips with the skin inward (if without it, then the side where the skin was). Zucchini is also cut into thin ribbons along. Cook in salt water for 2-3 minutes. We spread it on paper or cloth towels, dry it. Zucchini tapes also turn rolls. Now we string on long wooden skewers, alternating between each other rolled ribbons of mullet and zucchini (two each). Heat olive oil in a frying pan, lightly fry the rolls (for several minutes on each side). Put lettuce leaves on a plate, skewers with rolls on them, decorate with halves of tomatoes, pour over lemon juice.
Kebabs
Another way to cook mullet delicious is to make kebab out of it. Ingredients: fillet - one kilogram, small zucchini - 2 pcs., Small tomatoes - 10 pieces, olive oil - two tablespoons, salt, pepper - to taste, juice of one lemon.
We cook in the same way as on skewers, only we string rolls on skewers and bake on the grill. We decorate the finished dish with tomatoes and herbs, pour with lemon juice. You can serve tartar sauce. Such a dish is good to cook in nature, in a noisy campaign. Drinking prepared kebab is worth a beer or dry white wine.
Fish soup
This first dish is good to eat in fasting when eating fish is allowed. Ingredients: mullet - one piece, potatoes - four pieces, onions - two pieces, carrots - one piece, rice - half a cup, olive oil - one tablespoon, juice of one lemon, salt and pepper - to taste. We clean and gut the fish, remove the gills, and rinse. Cut into large pieces.
We boil three liters of water in a saucepan. Throw chopped potatoes there. Finely chop the onions and carrots and fry them in a pan in olive oil until golden brown. We pour it into the pan. We wash the rice and also add it to the soup. We put the fish last, along with spices. Cook until cooked over low heat. Remove from heat and squeeze lemon juice into the soup. Such a simple soup - like a balm for the soul: delicious, low-fat and dietary.
Baked mullet
And, of course, the most delicious mullet - baked in the oven on a vegetable pillow. This dish is also quite dietary. You can use foil, or you can bake in special molds or on a baking sheet if there are a lot of fish. The effect is the same: delicious crisp and baked vegetables for a side dish.
Ingredients: mullet - 1 kilogram, potatoes - half a kilogram, onions - 200 grams, carrots - 200 grams, sour cream - half a glass, salt and spices - to taste. Take the mullet fillet, cut into small pieces. We clean the potato (if young, then just wash it well) and cut into rings. Onions - in half rings, carrots - in cubes (or rub, as you like). In the baking dish, put the potatoes. Top - filet layer. On it is a layer of carrots with onions. We coat with sour cream. And again we make three layers. Last - coat with sour cream and sprinkle with spices. Bake in the oven at a temperature of 180-200 degrees for 20-30 minutes. Before cooking, you can sprinkle grated cheese on top. This dish is served with herbs. You can boil rice. White dry wine goes well with it.
Dried mullet
And finally, we offer a recipe for making dried mullet. This is a wonderful beer snack in nature, in the company of friends. The fact is that preparing such a miracle is very simple. You will need: mullet and coarse salt (one to one ratio). We wash the fish well, but do not clean or gut it. Dry slightly on a towel. Pour a layer of salt into a deep large bowl or basin. Then we put the fish. On top is another layer of salt. Above you need to put oppression (the simplest is the lid of the pan and a dumbbell or brick). Salting time is 12 hours. Then we take out the fish and wash it from salt and mucus in running water. We string our mullet through our eyes or gills on a fishing line or wire. How to cook it further? We hang in a warm and ventilated room (for example, in the kitchen or on the balcony). You can wrap the fish with a piece of gauze from insects. Now it will dry for several days. The degree of readiness depends on the priorities: someone likes “wet” fish, someone - so that you can knock on the table with it. In any case, it turns out delicious. Bon appetit to all!