Everyday fish dishes are pretty boring and standard. You want to pamper your family with something new. Try diversifying your diet with such exotic things as limonella.
Such a fish lives in the depths of the Pacific Ocean. She feeds on small mollusks and crustaceans. In length, an adult reaches 72 cm, and can weigh up to 1400 kg. Her average life is 17 years. By external signs, one can easily distinguish limonella by an unusual abdominal fin, which is stretched throughout the abdomen and fluffs to the tail. The color of the small scales is slightly brown.
This product is ideal for second courses. For soups, it is not recommended, since limonella is not very oily fish, a rich broth will not work. Due to this property, it is ideal for dieters, children, diabetics, as well as simply observing a healthy lifestyle.
Limonella fish: beneficial properties
- The protein content in this fish is the same as in meat.
- 150 grams of limonella covers a person’s daily requirement for iodine.
- Limonella is a marine fish, it contains polyunsaturated fatty acids, which have a powerful antioxidant effect.
- Regular use of this product is an excellent prevention of the development of diseases of the heart, joints, as well as the formation of malignant neoplasms.
Cooking features
So how to cook limonella fish ? In this case, there are several secrets that you need to know when mastering dishes from this product. It should be remembered that limonella contains a lot of liquid, it is sold frozen, which also gives moisture. Without risking anything, such fish can be served in a potato casserole or as a filling for a pie.
When frying, tender limonella meat often bursts and falls apart. But this can be avoided. It must first be thawed so that the glass is excess moisture. This can be done with gauze or a colander. Put the fish in a colander and leave to thaw at room temperature or hang over a sink in gauze. Before frying, be sure to roll in a dense batter.
Limella batter
You will need: 2 eggs, 3 tablespoons of mayonnaise, 2 tablespoons of flour, salt, pepper to taste. Mix everything thoroughly until sour cream.
Prepare two containers. Pour flour in the first, beat the egg well in the second. Roll the fish one by one, first in the egg, then in the flour. For a denser batter, the operation can be repeated several times.
For a beer batter you will need: a glass of flour, 3 tablespoons of beer, an egg, one tablespoon of milk, salt, pepper to taste. Everything needs to be mixed thoroughly to get a thick batter. Having rolled the fish in it, we heat the pan to the maximum. Pour in oil so much that the slices of limonella are half covered when frying.
Then put the fish in an almost boiling oil. Fry less than a minute on one side, a minute on the second. The main thing is not to overdo it, because the fish is tender, it dries quickly and can acquire a "rubber" structure.
Casserole with fish
For such a casserole, you need to boil 4-5 medium-sized potatoes, mash, slightly salted. Put half on the bottom of the mold previously greased with butter. Then lay out the filling.
For the filling you will need 500 gr. limonella, 1 onion (fried in vegetable oil). Mix fish and onions, add salt, pepper (preferably white). Top with the puree that remains, then sprinkle with hard cheese. We put the bake in the oven preheated to 180 degrees for twenty minutes. When serving, sprinkle with herbs.
Hebrew fish
You will need: 2 pcs. onions, 2 bell peppers, 3-4 fresh tomatoes, 500-600 gr. limonella.
We cut the onions in half rings, the straws in strips, the tomatoes in circles, the fish in a small cube. In a baking dish, lay out half the vegetables in layers in the following order: onions, tomatoes, peppers, then the whole fish. Salt and pepper (preferably white pepper). We put the remaining vegetables on the fish in the same order: onions, tomatoes, peppers. If necessary, salt and pepper again. Sprinkle the casserole with olive oil. Put in the oven at a temperature of 160 degrees for half an hour. When serving, sprinkle with dill.
Stewed Limonella Recipes
1. The first option.
800 gr. cut limonella into small pieces of 3-4 cm. Chop onion finely. Fry fish and onions in a small amount of vegetable oil, add a glass of 15% sour cream, salt, coriander, white pepper. Stew under the lid for about fifteen minutes. When serving, sprinkle with herbs. As a side dish, rice or boiled potatoes are suitable.
2. The second option.800 gr. Cut limonella fish in the same way as in the previous recipe into small cubes. Chop onion finely, grate one carrot. Fry vegetables, add fish, bring to readiness. Pour in one glass of tomato and simmer over low heat under a lid for 10 minutes. Then, with the lid open, another 5 minutes in order to evaporate the excess liquid. The dish is ready. Boiled rice or mashed potatoes are perfect for garnishing.
Conclusion
Such a seemingly exotic limonella - the fish is quite simple to prepare. With a little imagination and desire, you can cook the dish to the envy of everyone. Now you know that limonella is a fish, the recipes with which we described above are delicious, it can be fried, stewed, and boiled. The dishes are very tasty and not very fatty.