One of the most delicious and gourmet foods that most modern people prefer is red fish.
Such an appetizing fish got its name not only because of its amazing coral shade, but also because of its extraordinary usefulness, tenderness of meat and its refined taste. For these reasons, red fish takes pride of place at festive banquets and is central to any person’s healthy diet.
By the way, red fish is called the “Russian” product all over the world, and we cannot even boast of our full knowledge of this delicacy. We will try to fill the knowledge gaps with the help of this article.
It is important to know that in addition to its amazing taste and nutrition, red fish also has other equally valuable properties. Its main advantage is the high content of rare natural substances (fatty acids) Omega-3. A sufficient amount of these acids in the human diet guarantees a normal level of cholesterol, elasticity and strength of blood vessels, as well as coordinated and active work of the nervous system and brain.
According to many studies, it is proved that a person who often consumes red fish is much less likely to suffer from cancer and hypertension, practically does not suffer from prolonged depression and maintains an excellent memory until old age.
By the way, in the old days, representatives of the sturgeon family were also called red fish, although their meat is far from red. This name arose due to the fact that in the old days everything beautiful, rare and expensive was called “red”. Today the phrase "red fish" means salmon, which include salmon, char, taimen, chum, pink salmon, grayling and coho salmon. The most popular and sought-after are trout and salmon. They are most often used in cooking.
On the shelves of stores there are an abundance of many species of red fish, mainly its frozen carcasses. Vacuum-packed selected slices of slightly salted salmon, salmon or trout are also in unprecedented demand. They are ideal for both breakfast and the festive table. If the store’s yummy is too expensive, you can buy a carcass of red fish and pickle it yourself. This option is undoubtedly better compared to its store counterpart.
In order for the fish not to lose all its useful properties, you need to know how to cook it properly. It can be boiled, fried and stewed, but it is best baked in the oven, because in this case it will keep all its nutrients intact. Baked red fish will be the centerpiece of any lunch or dinner, however, you must carefully follow the recipe for its preparation, so as not to spoil the delicious taste.
So, let's get acquainted with one of the most popular red fish dishes.
Red fish in a creamy sauce
Ingredients
- fish fillet - 500 grams;
- onions - 2-3 pieces;
- cream (20%) - 200 ml;
- sweet bell pepper - 1 piece;
- tomato - 1-2 pieces;
- lemon juice;
- parsley dill;
- garlic - 2-3 cloves;
- seasoning for fish ;
- flour;
- vegetable oil;
- salt pepper.
Cooking begins with thawing red fish fillets. Next, it must be thoroughly washed and cut into portions. The next step: put the pieces of fish in a dish, pepper, salt, add seasonings and sprinkle with a little lemon juice. The fish should be mixed and left for 5-10 minutes.
It is necessary to heat the oil and fry on it previously sliced fillet pieces in flour. The fish is fried on both sides over high heat for about 1.5-2 minutes (until crusted). Next, you need to cut one onion and fry it until golden brown in the remaining oil.
Greens and garlic should be finely chopped. Pour the cream into the blender bowl, add greens, garlic and fried onions to them. Grind the whole mass thoroughly, add a small amount of flour and stir until smooth (so that there are no lumps).
Pepper needs to be washed and cleaned of seeds, and peels must be removed from tomatoes. Then cut the tomatoes into small slices, rings or straws pepper (0.5 cm wide) and half onions (remaining).
Next, you need to grease a deep refractory container with oil and put pieces of fillet in it (evenly). Place a layer of vegetables on top of the fish, then fish again. Thus, alternate the ingredients until they run out. It is desirable that the last layer are vegetables. Pour all the sauce prepared earlier and cover. Simmer in a preheated oven (180-200 degrees) for about 5-7 minutes.
The oven must be turned off when the cream sauce boils , and hold the fish there for 5-7 minutes until it reaches readiness. To the table, the dish is best served hot. As a side dish, everything that you like is suitable for him.
Enjoy the amazing taste!