Culinary experts are not of the highest opinion about the whole family of cod fish. Their meat is too dry, bony, falling apart in a pan. But hake is an exception. There are not too many small bones in it; in cooking it is extremely convenient. If we take hake fillet, then a delicious dish can be prepared in a matter of minutes. This fish is usually immediately deep frozen, since it is not stored fresh for long. This is the only minus of the hake. Otherwise, its meat is rich in vitamins, healthy fats, minerals and protein. A low calorie fish makes it also a dietary product. In this article, we will look at how to cook hake fillet and present some interesting recipes. The product can be cooked, baked, fried, stewed, minced meat for cutlets - in short, a wide range of possibilities opens up before you.
Puff salad of several varieties of fish
Hake fillet ... Recipes with just such an ingredient are preferred by cooks, since there is a lot of fuss with uncut fish. And so you just have to defrost briquettes. This should be done not lightning fast (in the microwave), but slowly. Better fish move from the freezer to the refrigerator and stand there overnight. So it is better to keep the shape during cooking. For this festive puff salad, you need to take three varieties of fish. Each species should be half a kilogram. To balance the taste of the dish, in addition to hake, we include telapia and oily red fish in the list of ingredients. Each variety is boiled in milk separately, since they require different times for cooking. We clean 400 grams of champignons, cut them into pieces, fry in vegetable oil. Two or three onions finely chopped, we pass after the mushrooms. Knead each kind of fish with a fork. We begin to lay the salad, smearing each layer with mayonnaise. The hake filet goes to the bottom. Recipes often recommend combining it in salads with onions. We put red fish on top of it, and mushrooms on it. The fifth layer is telapia. Grease the top with mayonnaise and send to the refrigerator for impregnation for an hour.
Fish under an eggplant coat
How to cook hake fillet baked under vegetables? First, make the marinade. In 75 ml of grapefruit juice, pour three tablespoons of soy sauce. Add two slices of finely chopped garlic, a pinch of chili pepper and Italian herbs. Attach another spoonful of honey and stir everything. In this marinade, put the hake fillet. Let it lie down for a quarter of an hour. We cut two shallots into half rings, pass until transparent in vegetable oil, add a spoonful of sugar and twice as much soy sauce. Caramelize the onion for a minute . A pound of baked eggplant is mashed in a blender with three tablespoons of olive oil, finely chopped garlic clove and five tablespoons of sesame seeds. In a baking dish we lay in layers fish, half an onion and mashed potatoes. We repeat, but in a different sequence. Hake, mashed potatoes, onions. We close the form with foil, holding a small hole on top. We send it to the oven, heated to 200 ° C. After 45 minutes, remove the foil and keep the hake filet in the oven for another quarter of an hour.
Hake in Greek
Three fish fillet. You can limit yourself to removing the ridge, leaving the back of the whole. Salt, pour with lemon juice, sprinkle with your favorite seasonings. We cut a large tomato into small cubes. One hundred grams of cheese is rubbed into small chips. Mix the tomato with sour cream (one and a half glasses). Add a clove of crushed garlic and half the cheese. With this dressing we rub the hake fillet . Baked in the oven under the remaining cheese with a little bit of breadcrumbs, it is saturated with a delicate creamy taste and will simply melt in your mouth. Fillet should be cooked for about half an hour at 200 degrees.
Hake with sauce
Tender fish is in perfect harmony with mushrooms, and a hat made of cheese will protect the pulp from drying. First, fry three tablespoons of flour in ghee until golden brown. Pour milk (300 milliliters). Stir until the flour lumps disappear. Add one hundred grams of grated Maasdam cheese, two pinches of grated nutmeg and chopped parsley (half a small bunch). Cook over low heat until thickened. Salt the sauce, season it with black pepper. We clean half a kilo of fresh champignons, cut into slices, fry in vegetable oil with two chopped onions. Rub the baking dish with butter. We spread one and a half kilograms of hake fillet. Top - mushrooms with onions and sauce. Feel free to submit the form to the oven. Cook for about 40 minutes at 190 ° C.
"Wind rose"
Truly versatile in making hake fillet. Recipes offer to make all dishes from it, except perhaps desserts. We suggest that you please your home casserole under the romantic name "Wind rose". Defrost a kilogram of fillet in the form of thin strips. We clean two large carrots, rub, fry until rosy. Add to it two tablespoons of ketchup, pepper and salt. Finely chop two large onions. If desired, they can be spassed. Put a little onion on a filet strip. Turn roll. Put in a baking dish. We cover with carrots. So do with all the pieces of fish. One hundred grams of three cheese, mix with four tablespoons of sour cream, add salt to taste. With this sauce, grease the top of the dish. Set to bake for half an hour. Serve, chopping into pieces, like a cake.
Fish roll
Fillet hake recipes are often recommended to be mixed with other, more noble inhabitants of the seas. And here we need pink salmon. If you want the roll to turn out delicious, take twice as many of it as compared to the hake. Boil both varieties of fish separately with salt, bay leaf, peppercorns and onions. Let cool. We take out the fish, and in a glass of broth from under the pink salmon we dissolve 30 grams of gelatin. Knead the resulting jelly with 300 grams of mayonnaise and three tablespoons of lemon juice. Both varieties of fish are whipped separately in a blender. Add to each five tablespoons of mayonnaise and knead. Place the hake evenly on the cling film. Stack olives on top. We turn it into a roll and send it to the refrigerator. We spread a layer of mayonnaise with chopped parsley (2 bunches) on a plastic wrap. Carefully place the hake on top. Wrap again, send to cool. The third layer is pink salmon. We lay out the previous two layers on it. After half an hour of freezing, roll the roll in sesame seeds mixed with paprika and turmeric.
Hake filet in a slow cooker
Recipes offer us many options for cooking fish using this kitchen unit. And one of them is pea roll. First of all, unfreeze seven hundred grams of fillet and pass it through a meat grinder. Also chop the onion. But cut two cloves of garlic into thin slices. If the peas (80 grams) are frozen, pour it with boiling water for one minute. If canned - strain. We cut one carrot into small cubes and pass for about five minutes in vegetable oil in the "Frying" mode. Combine all of the above ingredients. Add three tablespoons of semolina, egg and salt and pepper to taste to the minced meat. Set aside for a quarter of an hour so that the mass swells. We spread the cooking paper on the table, put the minced meat in the form of a loaf on it. We wrap it up, twisting the ends. Pour half a liter of water into the unit. We install the grill, on which we lay our roll. Hake fillet in a slow cooker recipes are recommended to cook in different modes, but we need "Steam cooking". At the same time, we set the timer for half an hour. Everything. Expand the dish, cool, cut into slices.
Fish dumplings
We examined different recipes for the preparation of this representative of the codfish family: baked hake with sauce, roll, salad ... But fish dumplings are perhaps the most original way. We will not describe here how to cook the dough. It is the most common, as well as for meat products familiar to us. Focus on the filling. Finely chop the onion and fry. Hake and salmon fillet (600 grams in total) are cut into small pieces with a knife or skipped through a meat grinder. Two hard boiled eggs, rub. Mix fish, eggs, onions, a quarter cup of cream, salt, black pepper. We make dumplings with this filling. Enjoy your meal!