Today fish dishes are very popular in all cuisines of the world. This is not surprising, because such a product contains many useful substances that are so necessary for the human body. There are as many recipes for their preparation as there are fish species. For example, a needle fish, whose beneficial properties are undeniable, is very often used in cooking today, because its taste perfectly complements mullet, stone perch, sardines or lionfish.
Description and distribution of needle fish
Such a fish, being a member of the needle family, lives in the open seas of India, Thailand, Burma, and is also very often found in river mouths and lakes, the Black and Azov Seas. Some representatives have a length of more than thirty-eight centimeters, they are endowed with a cylindrical body of a silvery hue, a narrow jaw with sharp teeth. There are several types of this fish: serpentine and ordinary. It is best to hunt such fish in the winter time. Its meat is white and juicy, tastes like pike or pike perch, therefore it is often used in cooking for preparing various dishes. Knowing what a needle fish is, we will consider further recipes for its preparation.
Fish needle on a vegetable pillow
Ingredients: two fish, three carrots, seventy grams of vegetable oil, six onions, eight tomatoes, salt, hot red pepper and paprika to taste.
Cooking
First you need to cut the fish. To do this, cut off the head and tail, remove the fins, clean from the insides, wash and cut into portions. Thus, only eight pieces should be obtained. Then vegetable oil is poured into the pan, and the needle fish will be fried there. How to cook next, we will now consider. So, the fish is fried on all sides until golden brown. Then they begin to prepare a vegetable pillow. To do this, rub the carrots on a grater, it will serve as a substrate. Further onions and tomatoes are cut into rings. Carrots and onions are sent to the pan and stewed for several minutes. Separately, fry the tomatoes, adding a little water.
A layer of onion with carrots is laid out in a large pan, then - tomatoes and a needle fish is placed on top, the recipes for which we will consider. At the same time, each piece is sprinkled with hot pepper. Then the fish is covered with vegetables in the opposite order. Cover the pan and put on the fire, simmer for twenty minutes, sprinkling with salt and paprika to taste. The finished dish is laid out on portioned plates and served to the table. The taste of the product is very interesting.
French Bouillabaisse Soup
This dish is the most popular among Marseille sailors. It includes needle fish, the recipes for which are very diverse, as well as lobsters and other seafood.
Ingredients: one kilogram of needle fish, half a kilogram of salmon fillet, stingray or paw-paw, two hundred grams of squid, two hundred grams of shrimp, one hundred grams of mussels, one hundred grams of scallops, two onions, six cloves of garlic, one can of tomatoes in its own juice or three fresh tomatoes, as well as two hundred grams of dry white wine, two celery stalks, two leeks, six bay leaves, one orange zest, a half bunch of herbs, black pepper and spices to taste.
Cooking
First, the needle fish, the recipes for which are very simple, salmon or other fish are washed and filled with cold water, put on a small fire. Meanwhile, chopped onions, crushed garlic, crushed tomatoes, adding white wine, are fried in vegetable oil in a casserole. Then add filtered broth.
Drawing up a fragrant bouquet
An orange peel is wrapped in gauze, cut into large pieces, bay leaf, seasonings for fish, peppercorns. Prepared in this way, the gauze bag is tied and placed in a vegetable mixture, which is located in the cauldron. This makes it possible not to catch spices from the soup later, so it will turn out transparent and beautiful.
The fish is cut into pieces and transferred to a cauldron, cooked for twenty minutes. Over time, the bag of spices is pulled. Seafood is cleaned, washed and laid in soup, boiled for five minutes. Put greens in the finished dish. Soup is traditionally served with croutons (crackers made of white bread) and Rui sauce.
Cooking Rui Sauce
Cloves of garlic, a pod of hot pepper, a pinch of sea salt, ground cayenne pepper are passed through a press, four eggs are added, a small amount of olive oil, a pinch of saffron and everything is mixed.
Finally ...
Needle fish ( we already know how to cook it) is very often used in world cooking. It is fried, stewed, boiled, dried and so on. To its taste, it resembles pike or pike perch. Dishes from it are hearty, mouth-watering and healthy.