If the hostess wants to fully preserve the tenderness and taste characteristics of the fish, stewing is the surest way to do this. When preparing for the process of extinguishing the fish can be wrapped in whole or in batches in foil. Another cooking option is the use of ceramic pots.
The methods used make it possible to preserve the integrity of the fish as much as possible and not to over dry the tender flesh. The finished dish can be poured with lemon juice and decorated with fresh herbs. When serving dishes can be used sauces, which are based on cream or sour cream. Spices and fish roe, mushrooms and pickled capers are a nice addition to the dish. Such a delicacy can be eaten without a side dish, however, a light side dish will never hurt, and white wine will serve as the final chord.
Fish stew - preparation of dishes
Since the process of quenching itself can be successfully attributed to both frying and cooking, the dishes should be deep and fire-resistant.
It can be a stewpan, a cauldron, a duckling, or any other thick-walled dishes with a lid. Usually the fish is extinguished under the lid, and at the same time the fire is reduced to a minimum.
To extinguish the fish is perfect oven. You can pre-fry the fish, and then stew in the oven, and you can carry out the entire cooking process in the oven.
To extinguish the fish use small ceramic pots. In them, the fish is well steamed, preserving the appearance and flavor.
Fish stew - food preparation
They often extinguish small, lean, bony fish. In stew, most varieties of fish are very tasty. But ocean crucian carp, whiting, tuna, burbot, pollock, cod, sprat, hake, carp, catfish, whitefish, bream and pike are considered to be the most suitable for extinguishing. You can even use fish and fish fillet. When stewing small fish its bones soften and become invisible in the dish. It is difficult to imagine, but they even stew salted and dried fish. If the fish has been frozen, it should be thawed slowly.
Before cooking fish must be gutted. You can extinguish it entirely with your head, or you can even without a head. The stewed fish cut on pieces in a greater degree keeps biological value. Plastirovat and remove the spinal bone makes sense only if the weight of the fish exceeds 1 kg.
Saltwater makes fish harder. It will not fall apart during extinguishing, if you hold it before hot half an hour in salty water. From moisture fish should get wet with a napkin.
Fish stew - the best recipes
Recipe 1: Stewed carp with onions
Carp meat is very soft and tender. According to the taste characteristics it is not inferior to the carp, not for nothing that carp belongs to the carp family. For cooking, use only fresh fish, not frozen fish. Gutting carp must be carefully, trying not to damage the gallbladder.
One carp, 2 tbsp. butter lean, 2 tbsp. flour, 4 onions, 5 tbsp. 3 percent vinegar. You must first prepare some fish broth. To taste use the following ingredients: bitter and fragrant peppers, bay leaf, cloves, salt and sugar. For garnish use potatoes.
Method of preparation
Salt and pepper the fish, cut into portions, sprinkle with flour and fry in a frying pan with heated vegetable oil.
Fry the onion rings. Half put it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Put the fried fish. Top with the rest of the onions, add fish broth and put the dish on a slow fire. Stew until tender. Sprinkle the finished fish with greens. Fried potatoes serve as a garnish.
Recipe 2: Braised Pike with Mushrooms
Pike is perfectly absorbed by the body, due to the fact that the fish is lean. This is one of the reasons that pike is widely used in dietary and medical nutrition. Proteins of a pike are ahead of meat proteins in their biological value. Stewing will allow the fish to become even tastier. Ingredients
One pike, a dozen medium mushrooms, 2 onions, one lemon rind, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tbsp. flour, a bunch of parsley. Ground pepper and salt add to taste.
Method of preparation
Sliced champignons and shredded onions a little fry in oil. Add portions of chopped fish and fry with onions and mushrooms. Pour the zest and parsley, pour in the wine and continue the stewing process, covering the dishes with a lid. Fire make weak. Dry flour and grind with butter, then dilute with water. 7 minutes before the end of the quenching add flour to the fish. Spread the fish on the plates. In the remaining sauce in the sauce, stirring gently, pour the yolks gently. Heat the sauce and pour the fish over it.
Recipe 3: Pot Braised Trout
When preparing the trout, do not try to do something unusual. The fish is tasty the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.
Four small trout, a quarter cup of dry white wine, juice of one lemon, 200 gr. green pea pods, 4 carrots, 2 onions, 2 pieces of sweet red and green pepper. Salt and black pepper to taste.
Method of preparation
Sweet peppers free from stalks and seeds, cut into small cubes. Cut onions into rings, carrots into small sticks, extract lateral hard ribs from pea pods. Arrange the vegetables in pots. Clean (wash) and dry (with a napkin) trout, salt and pepper both inside and outside. Sprinkle with lemon juice. Put in pots on top of vegetables. Pour in white wine.
Put the closed pots in a cold oven. The extinguishing temperature should be 200 ° C. The time is 45 minutes. When serving, decorate the table with sprigs of parsley and lemon slices.
Recipe 4: Stewed smoked bacon pollock
Clearly undervalued in domestic cooking is pollock. Apparently the thing is that in Soviet times, this fish was not very well prepared in canteens. And in Korea, for example, pollock is considered both tasty and healthy fish. Many delicious dishes are prepared from it. Ingredients
Pollock back (800 grams), smoked bacon (150 grams), 2 cups milk, 2 onions, 2 tablespoons chopped green onions, chopped greens (1 tsp) dill or parsley, a tablespoon of flour, salt and pepper to taste mistress
Method of preparation
Portioned fish, salt, pepper and roll in pieces of greens. Fry diced bacon, add chopped onions and fry a little more. In the broiler, put half the volume of the onion with brisket, then a layer of fish, then the remaining bacon with the onion. Mix milk with flour and add to dish. Put green onions. Simmer the dish in the oven at low heat for half an hour. When serving, decorate with green residue.
Fish stew - tips from experienced chefs
Fish stewed with spices and vegetables, acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish extra mattress and a pleasant sweetish flavor.
Salt the fish before cooking is also necessary for the reason that the salt dehydrates the fish and kills the unpleasant smell. If a specific aroma occurs during the cooking process, a small portion of milk added to the fish dishes will help to get rid of it.
The time that must be spent on the process of extinguishing depends on many factors. For example, in order to soften the bones of a bony fish, it can take an hour to quench.
In the process of extinguishing the fish do not need excess liquid, because there is enough moisture in it.