Hake is a marine fish of the cod family. The meat of this fish is perfectly absorbed by the human body and is used even in dietary nutrition. It is known that hake contains methionine, a substance that prevents atherosclerosis and regulates the work of the adrenal glands. It must be remembered that when buying a frozen hake, you should pay attention to its appearance. The carcass should look natural, not be broken and be in a thin layer of ice. If this is not so, then it means that the fish has been re-processed, and at the same time its taste is lost.
There are many different recipes for making this fish popular with housewives. Hake can be fried, stewed, baked, cook cutlets and stuffing for pies from its meat .
Let's talk about how to fry a hake.
First, recall that it is possible to serve a variety of sauces, which include cream, butter and sour cream. It is also recommended to sprinkle hake meat before frying with lemon juice or vinegar, then it will be even tastier. Potatoes serve as a side dish, and fresh herbs, lemon, etc. are suitable for decoration. Well, its main advantage is that the fried hake will be tasty both hot and cold.
Very tasty, juicy and tender it turns out fried hake, the recipe of which is given below.
Fried hake with tomato seasoning
For four servings of this tasty and easy-to-cook dish, take four pieces of hake fillet (approximately 170 grams each), sea salt and black pepper, three tablespoons of olive oil, 250 grams of small plum-like tomatoes or cherry tomatoes (cut into four pieces), chopped green onions (about 8 feathers), one teaspoon of sugar, a small amount of white wine vinegar, a few thyme leaves, a small handful of chopped coriander leaves.
After you check the hake for small bones and remove them with tweezers, season it with pepper and salt. Now pour two tablespoons of oil into an unheated skillet and put slices of fillet in it (skin down).
After the pan has warmed up, increase the flame to medium and fry until the skin becomes golden and crispy, and the meat is not fried.
Then turn the fillet over and continue to fry on the back for no more than one minute. Transfer the fish to a dish that is lined with a napkin or paper towel.
Now fry the tomatoes and onions for one minute. Then add some vinegar and sugar. Continue cooking over high heat for one to two minutes until the vinegar evaporates and the tomatoes soften (shape must be preserved).
Next, season the tomatoes well, add herbs, mix thoroughly and distribute on four warmed plates. Now lay the hake fillet on top with the skin up and serve.
Fried hake with broccoli and rice
To prepare this delicious dish, take 600 grams of hake, one broccoli cabbage, one glass of rice, one tablespoon of flour, one glass of milk, ten grams of butter, vegetable oil, a little pepper and salt.
Wash and disassemble broccoli cabbage for inflorescences, boil it in slightly salted water for eight to ten minutes (do not digest!).
Now put the rice cooked (you can in the vegetable fat).
Then make the Bechamel sauce. To do this, you need a bucket with a thick bottom, where you need to melt a piece of oil. Next, add a spoonful of flour into it, fry for a minute and, stirring slowly, pour the milk. Then salt and pepper.
For greater harmony of the sauce with your dish, give it the taste of broccoli by pouring a little vegetable bread into it. Now, without stopping to stir, bring the Bechamel sauce to a boil. By its consistency, it should turn out to be similar to liquid sour cream.
Now go directly to the fish. Cut the hake meat into portioned pieces and place them in a carefully heated skillet.
Then fry it in vegetable oil for several minutes. As soon as the hack is slightly browned on one side, flip it to the opposite. Then salt, pepper and remove the meat from the heat.
Now drain the water from the already cooked rice and put it on the dish, then the hake meat itself, then broccoli and pour it all with sauce.
Well, that’s ready for a very tasty and diet dish "Roasted hake with broccoli and rice."