It's no secret that fish and other seafood is a storehouse of nutrients, trace elements and vitamins.
In the diet of each person must be present a variety of fish dishes.
But what about during the post? What fish are allowed to eat, and what tasty, and most importantly healthy dishes can you cook from it?
Fish on fasting days
In any post there are such days when you can eat fish. For example, in Great Lent there are two such days - Palm Palm and the feast of the Annunciation of the Most Holy Theotokos; in Assumption fasting - the feast of the Transfiguration of the Lord; at Christmas fasting - Saturdays and Sundays; at Petrov post - Tuesday, Thursday and weekends.
Also, fish is allowed to be consumed on any given day by children, nursing and pregnant women, old people and people suffering from a number of diseases associated with the gastrointestinal tract and those who observe non-strict fasting.
As you can see, there are plenty of days to relax during the post. So why not treat yourself to a delicious meatless fish dish?
Lenten varieties of fish
For the preparation of lean fish dishes it is advisable to use not too fatty varieties: pollock, hake, pike perch, crucian carp, flounder, capelin. From red fish you can buy trout, salmon, pink salmon. The use of canned food is also not prohibited: mackerel, sardine, salmon, sockeye salmon, pink salmon and others.
The fish in the post is not only boiled and steamed, but also baked, fried, stewed. You can add to the dish a variety of ingredients that are not prohibited in the post: any vegetables, legumes, cereals, herbs, spices and spices.
Lenten salad with fried fish and nourishing vegetables
This is a delicious salad which includes an appetizing fried fish and boiled potatoes surprisingly juicy and satisfying. Bright notes give it fresh vegetables and greens. Lenten salad with fish is so nourishing that it may well become an independent dish on your table.
Ingredients:
• 250 grams of sea fish fillet with white meat; • three medium sized potatoes;
• three small meaty tomatoes;
• one stem of leek;
• five to six feathers of green onions;
• a few sprigs of fresh parsley;
• ground pepper (white and black);
• 15 ml grow. oils;
• 15 ml of olive oil;
• 30 ml of freshly squeezed lemon juice;
• salt;
• 15 grams of sugar.
Preparation:
1. Cut the fish fillet into small portions, salt, sprinkle with pepper, sprinkle with a few drops of lemon juice. We remove for fifteen minutes in a plastic bag.
2. While the fish is marinating, we peel the potatoes, boil them until ready in slightly salted water. Chill, cut into small pieces, but not too small, so that when stirring the salad, the potatoes do not turn into mashed potatoes.
3. Cut leek into thin ringlets. Sprinkle onion rings with sugar, salt, mix. We set aside for the time aside.
4. Fry the marinated fish in vegetable oil until golden brown.
5. We wash the tomatoes in cold water, cut them into cubes just slightly smaller than potatoes and fish.
6. Spread fried fish, potatoes, tomatoes, pickled onions in a deep salad bowl.
7. Add the chopped parsley and thin rings of green onions.
8. Season the lenten fish salad with olive oil and the remaining lemon juice, add white and black pepper to taste, add some salt if necessary.
9. Gently mix, prying up the ingredients.
10. Spread in portioned bowls, served with bran bread.
Lenten salad with fish and beans
This lenten salad is cooked fairly quickly and simply, there are no ingredients in its composition that require complex and long preparation. Nevertheless, the dish turns out to be both tasty and useful, and most importantly, you can safely eat it during fasting.
Ingredients:
• 200 g cans of white beans in their own juice;
• one large fresh cucumber;
• pepper, salt, vegetable oil;
• can of pink salmon;
• greenery;
• 20 grams of Dijon mustard.
Preparation:
1. To begin, open the canned food.
2. Drain the liquid from the beans, wash the beans themselves in water and place them in a deep bowl. 3. Water from the pink salmon is also drained, and the fish itself is divided into small pieces with a fork.
4. In a separate container, mix the spices, mustard and a spoonful of vegetable oil.
5. My cucumber, if necessary, cut off the peel, cut off the tips and cut into small cubes.
6. Grind greens.
7. Combine all the prepared ingredients, refuel mustard mixture.
Fish Lean Soup “Thick Soup”
The soup of this recipe is very nourishing and rich, before serving it is decorated with greens. If desired, you can add your favorite spices and seasonings during cooking.
Ingredients:
• 350-400 grams of hake;
• litere of water;
• Bay leaf;
• carrot;
• salt;
• two or three potatoes;
• bow;
• 15 ml of vegetable oil;
• 20 grams of flour;
• greenery;
• several peas of pepper.
Preparation:
1. Clean the fish: remove the skin, cut off the fins, remove the bones.
2. Pour water into a saucepan, add some salt to it, spread the sliced hake carcass.
3. Cook on low heat after boiling for about twenty to thirty minutes. A few minutes before cooking, add spices to taste.
4. Fry the onion half rings in butter until transparent, add grated carrots, flour. Mix well, fry until the ingredients are ready.
5. Take out the finished fish, cool it. We filter the broth itself.
6. Put the diced potatoes in the broth, cook until soft, then add the vegetable frying.
7. Ostuzhennuyu fish cut and lay out in the soup.
8. Tom five minutes, lay out in plates, decorate with chopped greens.
Lenten Fish Pot Roast Dish
Ingredients:
• 300 grams of fish fillet;
• six potato tubers;
• breadcrumbs;
• two bows;
• salt;
• 50 ml grow. oils;
• 30 grams of dried mushrooms;
• 100 ml of fish broth or water.
Preparation:
1. First, soak dried mushrooms in boiled water for half an hour.
2. Cut the fish fillets into medium slices, roll each in breading, quickly fry on two spoons of vegetable oil on both sides to a blush.
3. Peel and chop the onion into small cubes.
4. Chop the mushrooms, cut the potatoes into small slices. Lightly fry both components separately from each other in a pan in vegetable oil, adding a little salt. 5. Put all prepared ingredients in layers in pots: half of potatoes, pieces of fish, fried mushrooms, onions, second part of potatoes.
6. Pour all the vegetable oil and pour water or fish broth, add salt to taste.
7. Stew in the oven until cooked. It will take no more than half an hour, the readiness of the dish can be determined by the readiness of the potatoes.
Lenten fish dish “Fish in the cabbage”
Ingredients:
• 400 grams of cod fillet;
• a pound of white cabbage;
• one onion;
• a small piece of celery root;
• carrot;
• salt, pepper, seasonings;
• 25 grams of tomato paste;
• 30 ml grow. oils;
• 20 ml of lemon juice.
Preparation:
1. Wash the fish fillets, dry them and cut them into large portions.
2. Salt, pepper, sprinkle with lemon juice, set aside for a while.
3. From the cabbage remove the top leaves, shred thin straws.
4. Chop the onion, grate the carrot and celery.
5. Heat the oil in a skillet, fry the onion first until golden, then add the carrot and celery, fry for another couple of minutes.
6. Add the chopped cabbage and tomato paste, salt, pepper, simmer until the cabbage is ready, stirring all the vegetables constantly, so that nothing burns.
7. Put half of the stewed vegetables in the baking form, carefully lay the fish fillet on top, cover the fish with the remaining cabbage.
8. Bake in the oven for thirty minutes.
Lenten Fish Appetizers “Appetizing”
Ingredients:
• half a kilo of white sea fish fillet;
• 350 grams of loaf without a crust;
• a clove of garlic;
• vegetable oil;
• salt pepper;
• greenery.
Preparation:
1. Bread should be dried slightly in the evening, leaving it on a plate not covered, but before cooking, grind 300 grams of loaf into crumb, rubbed on a grate or ground in a blender.
2. The remaining 100 grams of bread is soaked in a small amount of water.
3. Scroll the fish fillets in a meat grinder or finely chop with a sharp knife.
4. Mix in a bowl minced, swollen bread, chopped herbs and spices.
5. We form small neat cutlets from carefully stirred fish mince, periodically dipping the palms into cool water so that the mince does not stick to hands. 6. Dip off every meatless fish patty in breadcrumbs.
7. Fry cutlets in vegetable oil to a blush on each side for five minutes.
8. We lay out the finished fish products on a baking sheet, bake in a heated oven for ten minutes, covering the baking sheet with foil or, if available, with a lid.
9. If desired, cutlets can not fry, and cook for a couple, only in this case, you do not need to pan them in breadcrumbs.
Lenten meatballs from canned fish and potatoes
Since the eggs are prohibited in fasting, we will use starch as a binding component. On ordinary days, you can cook fish patties using this recipe by adding minced eggs.
Ingredients:
• can of fish in oil;
• three potatoes;
• one carrot;
• salt pepper;
• two spoons of starch;
• two spoons of semolina.
Preparation:
1. Boil the potatoes and carrots, peel and rub on a coarse grater.
2. Starch is diluted in a small amount of water.
3. Remove the fish from the jar to the bowl, pour the oil into the same place, in which there was a fish. Thoroughly mash the ingredient with a fork.
4. Add the semolina to the fish, stir it, set aside the bowl to the side, give the semolina some time to swell a little.
5. Mix grated vegetables with fish and semolina, swollen starch, salt and spices.
6. We mold small balls from the resulting mince, crush them, giving them the shape of a neat cake.
7. Fry meatless fish cutlets on both sides literally three to five minutes before browning.
8. Do not overdo the cutlets in the pan - the ingredients are all ready and they should only warm up and get an appetizing crust.
Lenten meatballs from fish with rice and lentils in tomato sauce
Very hearty meatballs, which can be served as a side dish, or just with fresh vegetables.
Ingredients:
• 300 grams of fish;
• 130 grams of rice;
• 100 grams of green lentils;
• onion, carrot;
• spices;
• salt;
• 50 grams of tomato paste;
• spoon of sugar;
• grows butter;
• two spoons of flour.
Preparation:
1. Cut the fish, separating the fillet from the skin and bones, finely chop the fillet with a knife. 2. Wash lentils and boil for fifteen minutes on low heat in 200 ml of water.
3. Rice also wash and boil until cooked separately from lentils.
4. Chop onions into small cubes, fry in butter until sweet.
5. Grind ready lentils in a blender.
6. Mix the minced chicken with lentil mashed potatoes, rice, onion, salt and spices.
7. Fry every lean fish meatball in a frying pan in hot oil until cooked.
8. In another pan, combine tomato paste, a little salt, flour and sugar, simmer for five minutes, then pour the flavored sauce to the meatballs.
9. Stew all together for another five minutes. Served with any traditional side dish or with fresh vegetables and herbs.
Lenten fish dishes - tips and tricks
• Cutting fish is easier if it is slightly frost-bitten.
• If you think that minced meat is slightly watery when cooking lean fish cutlets, add a little semolina.
• Vegetable oil can be replaced with olive or corn oil.
• Instead of the fish indicated in the recipe, you can use any other fish, focusing on your taste preferences.
• Before cooking, it is recommended that fish be pre-marinated in salt and lemon juice to remove a specific odor during cooking.
• Fish loves spices, add your favorite, but not too much, so as not to kill the taste and aroma of fish.
