It is amazing that one and the same product can be extremely useful and extremely harmful. It all depends solely on how the dish was cooked. For example, consider ordinary fish, sea or river fish - the difference is small. If you fry it, then charge the body with a large number of carcinogens, and boiled fish will give you a rich and rich vitamin cocktail. If you knew about this difference, which option would you decide to choose?
Relatively recently, scientists in England conducted several studies whose main purpose was to make sure how much harm fried fish can do compared to boiled fish. The results surprised many, so we decided to bring the information presented to all people who love fish and often eat it.
What did the studies show?
After a series of tests, English scientists were able to prove that people who constantly use boiled fish rather than fried fish have a reduced chance of developing cardiovascular disease by about 30%.
At least a partial refusal of fried food is perfect for those people whose age has already exceeded 50 years. Boiled fish is characterized by an increased concentration of polyunsaturated acids, which increase the immune system, cleanse blood vessels and improve patency. Eating small portions of boiled fish every day, anyone can reliably protect themselves from diseases of the heart system. Scientists do not say that you need to completely abandon fried fish. The main point: at least a partial replacement of a fried dish with a cooked one will certainly bring benefits.
The maximum number of useful components
If you fry fish fillet, then during cooking the product will lose almost all its useful qualities and will also receive harmful carcinogens. Not only nutritionists, but also other doctors will prove to you that it is best to boil or steam fish if you want to get the maximum benefit from food, as well as lose weight. Also look for fish with less than 4% fat. Chilled, frozen or canned fish is not recommended for consumption in large quantities.
How to cook fish?
To make a delicious boiled fish, you need to cook it in a whole piece. Take a small pan, put the fish on the bottom, fill with cold water, then add a little salt and turn on the fire. Thus, the fish will gradually warm up with water. Small is best filled with hot water so that it can cook faster and more easily fall apart.
For marine fish species, it is worth adding vegetables and bay leaves, in addition, you can chop a little parsley root. Inside the pan, mushrooms as well as lemon juice are often added to the noble varieties of fish. The broth should boil over low heat. If you have a slow cooker or a double boiler, then it will be easier to cook such a fish. Of course, it will be difficult to refuse fried fish immediately, it takes time to find suitable recipes for boiled fish, to adapt to a new diet and taste. Despite the fact that the whole process will be unhurried, the most important thing is that you will come to the correct and expected result - a healthy diet.
Simple recipe
The easiest method of cooking fish is to boil it. In this embodiment, you can submit any of its types. However, crucian carp, saffron cod and smelt are best to only fry. The less water you take for cooking, the tastier and more delicious the dish will turn out.
Pour enough water into the cookware so that it only covers the fish during cooking. For each liter of water you need to add one teaspoon of salt. To make the dish even more delicious, add one or two carrots, parsley, one small onion, several bay leaves, and pepper to taste.
Onions and roots must first be peeled and cut into small pieces. If you cook cod, flounder, catfish or pike and want to get rid of a specific fishy smell, you will also need to add half a glass of cucumber brine for every liter of water.
You can cook in one large piece or cut into small pieces, the weight of which will be about 100 grams. It is better to cook the beluga, stellate sturgeon or sturgeon in a whole piece and then cut into portions before serving them on the table. Boiled fish, cooked in large pieces, turns out more delicious and juicy. Large pieces, whose weight is from 0.5 kg, must be placed in cold water, and dip small pieces immediately into boiling water. After boiling water and until the end of cooking, it is necessary to maintain a weak, but constant boil.
Any fish should be very well cooked. Stew sturgeon, sturgeon or beluga in small pieces should be cooked for 30 minutes, larger pieces - one and a half hours. Partial fish is cooked a little faster than sturgeon. Pikes, carp or pike perch, weighing up to one and a half kilograms, are cooked in 60 minutes. If they are cut into pieces of 150 g, then you need to cook only 20 minutes. To determine the readiness of the fish, you can use a wooden stud. If it goes into the pulp easily, then your dish is ready.
The decoction that will turn out during cooking can be used to create the sauce. For fish, it can be white or tomato. It is enough to take a glass and a half, and the rest of the broth you can use to make soup. Salt fish is first soaked, and then poured with cold water and boiled, while salt is not added.
What side dish?
Ready meals can be served both hot and cold. Hot dishes from boiled fish go well with boiled potatoes, and cold ones are best served with vinaigrette, cabbage or potato salad, pickled beets or green salad. You can also always add vinegar, horseradish or sauce to the dish, depending on your preference. You can also make a salad of boiled fish, with the addition of fresh herbs and delicious dressing dressing.
With potatoes
Finished fish should be cut into small pieces and boiled. Boil peeled whole potatoes separately. Use a slotted spoon to remove the fish from the pan. Lay it out on a dish, overlay with potatoes and optionally decorate with green parsley. As a sauce, you can use egg-oil sauce or horseradish mixed with vinegar. Instead of sauce, you can take oil, which is softened to a thick sour cream and mixed with chopped green parsley.
To prepare boiled fish with potatoes, you need to take 0.5 kg of fish, as well as 800 g of potatoes.
Boiled stellate sturgeon, sturgeon or beluga
It is better to cook sturgeon fish and catfish in whole pieces, and divide into portions only before serving. Thus, a more juicy, mouth-watering and tasty dish will turn out. Place the prepared fish in a small pan, fill it with water so that it exceeds it by only 2 cm. Add salt to it, cover with a lid and turn on a strong fire.
As soon as the water boils, reduce the heat and cook the fish without boiling. This will take from 30 to 40 minutes. If the pieces exceed the weight of one kilogram, then it will take up to an hour and a half to cook.
Before serving, cut the boiled fish into portions, arrange in a dish. As a side dish, you can use boiled potatoes seasoned with oil. Additionally, you can decorate the dish with chopped parsley. Separately serve horseradish with vinegar in a sauceboat. To prepare boiled fish, you need to take 0.5 kg of fish, 800 g of potatoes, as well as one tablespoon of oil.
Boiled zander with a side dish
Zander must be cleaned and cut into pieces. Peel the carrots, beets and onions, wash and cut into small circles. Potatoes, on the contrary, need to be cut into large pieces, into halves or quarters. Beets, onions, carrots are placed at the bottom of the pan, after which the potatoes are laid out and a half glass of water is added. Salt to taste. Slices of fish also separately salt and arrange them on top of vegetables. Add some pepper and bay leaf.
You need to cook the dish under the lid over low heat for an hour. The fish do not need to be mixed, just shake it periodically every 10 minutes. Thus, vegetables will not burn. Once the fish and vegetables are almost ready, add milk to the pan, a piece of butter and cook for 20 minutes. Remove the pan from the heat, you need to tilt it and use a spoon to pour the juice over the fish. Leave the dish under the lid to insist. For a recipe for boiled fish, you will need 1 kg of fish, one carrot, onion, beets, 800 g of potatoes, 1 cup of butter and half a glass of milk.
In parchment
Fillet should be cut into pieces, add salt water and let the fish brew for 5 minutes. Take it out and wait until all the water drains from it. For one glass of water you need to add one tablespoon of salt. Parchment paper should be greased with oil, lay out the fish fillet, on top of which is placed oil mixed with pepper. After add grated carrots and onions. Sprinkle the whole dish with a little lemon juice. Add chopped greens.
Fold the edges of the paper in the form of a bag, tie them with twine and place in a pan. It should be filled in 2/3 of boiling water. Cook the dish for twenty minutes over low heat. Before serving, fish should be poured out of the bag, hanged on a heated dish and add the sauce. It can be served along with boiled potatoes and butter, as well as fresh salted cucumbers. Similarly, you can cook pikeperch meat, cod and other fish. The main thing is to use only filet.
For 0.5 kilograms of fish you need one carrot and onion, one spoonful of lemon juice or diluted citric acid, as well as 2 tablespoons of oil. The calorie content of boiled fish is very low (100-150 Kcal per 100 g of product), the dish is perfect for people who want to eat tasty and healthy.
Fish with bacon and potatoes
Pork fat should be well chopped, fried in a pan with onions. Peeled potatoes are placed in the pan, fried pork fat is added, sprinkled with salt, other spices and a glass of water is poured inside. Cover the dish and cook for 5 minutes over low heat.
Next, put the prepared and already sliced fish on top of the potatoes and cook the dish until cooked. Before serving, the fish is placed on a heated dish, overlaid with potatoes and add greens. For 750 g of fish, you need to take 800 g of potatoes, 2 onions, 100 g of bacon. Such a dish can be served as a salad of boiled fish, when it cools, adding fresh herbs.