Fillet of river fish. River fish dishes
The most hardworking ones should start, for example, with stuffed pike. Alas, you have to tinker a lot with this fish before you get a great result. To get rid of the smell of mud, the pike must be thoroughly rinsed and kept for a quarter of an hour.
v cold salty water. Then the fish should be cleaned of scales, chop off the tail fin, remove the gills and cut the skin just below the head. Next - trim the skin under the fins and remove it, very carefully pulling it to the tail. After that, with a sharp knife, you need to remove the meat from the ridge, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.
Having mastered the pike wisdom, we proceed to cooking trout, which will take much less time to cut. We remove the fins and tail, make incisions along the vertebral bone and around the head, carefully pull the head together with the bone and remove the fillets from the skin. Unlike pike, trout does not need a lot of spices: their excess kills delicate taste meat and its aroma.
For those who prefer their own caught river fish, it is worth remembering a few simple tips. To take
prey home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a wet linen bag and transfer the contents with nettles or sedge.
Large river fish can be salted - it turns out to be very tasty. First you need to cut the catch into fillets (be sure to remove the bones) and cut into pieces. If there are few bones, they do not need to be pulled out. For salting 1 kg of fish, you need 100 g of coarse salt and a teaspoon of sugar. Combine salt and sugar, add five crushed allspice peas and a pinch ground cinnamon... Then rub the fillets with the mixture, put the fish in a glass or enamel bowl and leave in a cool place for a couple of days. Delicate appetizing fillet is an excellent independent appetizer, as well as an ingredient in salads.
River fish double ear
For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp., allspice peas - 3 pcs., bay leaves - 3 pcs.
Clean the fish, gut, rinse. Put perch and crucian carp in a saucepan, pour 1.5 liters of water, salt, put on fire. Cook for half an hour. Take out the fish (it is no longer needed), strain the broth. Put in it millet, carrots cut into rings, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and put the chopped in large pieces grayling. Cook for another 5-7 minutes. Serve hot.
Calorie content per serving 250 kcal
Cooking time 90 minutes
7 points
Pike perch rolls
For 4 persons: pike perch fillet - 600 g, mushrooms - 150 g, processed cheese OK- 1 pc., Onion - 1 pc., Bulgarian pepper - 1 pc., Soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt
Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, leave to marinate for 15 minutes. Peel the onion, chop finely. Fry on vegetable oil until golden brown. Add finely chopped mushrooms, cut into strips bell pepper, soy sauce... Fry for 3 minutes. Cool down. Add processed cheese grated on a coarse grater, mix. Put the resulting filling on the fillet, roll up the rolls, carefully tie it with threads so as not to damage the fillet. Put the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, put in an oven heated to 180 ° C for 25 minutes.
Calorie content per serving 210 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
Pangasius Pie with Pickled Cucumber
For 4 persons: pangasius fillet - 500 g, puff yeast dough - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt
Wash the fillet, dry it. Grate the cucumber, drain the excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil, put one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Put another row on top onion rings, and on it - a layer of grated cucumber. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and from them make a decorative grid over the pie. Grease with a beaten egg, place in an oven preheated to 190 ° C for 45 minutes. Serve hot.
Calorie content per serving 350 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 7 points
Carp in red wine
For 4 persons: carp - 2 kg, onions - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt
Peel, gut, rinse the carp, make cuts throughout the carcass, rub with pepper and salt and refrigerate for 20 minutes. Onion fry in butter until transparent, add wine, a pinch of sugar, cook, stirring occasionally, for 2 minutes. Chop half a lemon. Roll the carp in flour, put lemon wedges and herbs inside, fry in vegetable oil on both sides until golden brown... Place in a saucepan, add 0.5 cups of water, put fried onions on top, put on medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large platter, sprinkle with the gravy in which the carp was cooked and garnish with herbs.
Calorie content per serving 295 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 7 points
Stuffed pike
For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onions - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt
Clean the pike without cutting the abdomen or touching the fins. Separate the head (do not throw it away!), Remove the gills. In place of the head, make cuts in a circle, separating the skin. After that, carefully, without haste, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens, boil the rice. Grind the fish in a blender. Add bread, onions, herbs, rice, egg, salt and pepper, grind again in a blender. Stuff the pike skin with the resulting mass, not stuffing it too tightly so that it does not burst. Put the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.
Calorie content per serving 360 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 8 points
River bass in creamy onion sauce
For 4 persons: perch fillet - 4 pcs., frozen small fish - 200 g, onion - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onion - 50 g, dry white wine - 200 ml, butter - 50 g, carrots - 1 pc., Bay leaf - 5 pcs., Black peppercorns - 7 pcs., Ground black pepper, salt
Wash the perch fillet, cut into portions. Small fish defrost, rinse well, pour 700 g of cold water, bring to a boil, add bay leaf and peppercorns and simmer over medium heat for 25 minutes. Take out the fish, pepper and bay leaf (they are no longer needed), strain the broth, cool. Peel the onions, chop finely. Peel the carrots, wash, cut into slices. Finely chop the green onion. Beat the egg yolk. Half butter melt in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there, add white wine. Simmer over medium heat for 20 minutes. Take out the fish, wrap it in foil, leave to cool. Add cream to the mixture in a saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add egg yolk and green onions... Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with the creamy onion sauce. Serve warm.
Calorie content per serving 355 kcal
Cooking time 70 minutes
Difficulty level on a 10-point scale 8 points
Grilled catfish
For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper
Cut the catfish fillet into pieces about 3 cm thick and put in a saucepan. Salt. Squeeze the juice of half a lemon there, pepper, add 50 g sunflower oil... Mix everything gently and refrigerate for 15 minutes. Then place the pieces of catfish on the grill. Fry each on both sides until tender. Serve with fresh herbs and lemon wedges.
Calorie content per serving 178 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 5 points
Crucian cutlets
For 4 persons: crucian carp - 1 kg, pork fat - 100 g, eggs - 1 pc., onions - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. ... l., flour - 3 tbsp. l., ground black pepper
Peel and gut the fish. Cut off tails and heads, rinse in cold water... Put the crucian carp in a saucepan, add a little water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones by disassembling the fish with your hands. Add finely chopped onion, bacon, bread soaked in milk, egg yolk, salt, pepper to the fish. Mix everything well in a blender. Put the minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a lemon wedge.
Calorie content per serving 290 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
Photo: Thinkstock.com/Gettyimages.ru
Today we'll talk about how to properly cook river fish. Probably, there are few of those who do not like fish in general, but there are quite a few of those who do not eat just river fish due to the specific smell and a large amount small bones... However, these troubles can be avoided if you know some culinary tricks.
Little secrets of cooking river fish
Catfish large fish is sufficient, the weight of which can reach up to 50 kg. When choosing, it is better to give preference to small specimens, they are tastier (the smaller the catfish, the tastier).
Channel catfish are especially tasty. Their skin is thin, great for grilling.
The main advantage of the catfish is that there are no scales, there are no bones between the muscles, it does not need to be cleaned, only slightly scraped with a knife.
Disadvantages: Possible odor of mud, especially in large specimens.
How to Get Rid of the Smell Smell
cooking fish on a fire
Pour fresh lemon juice over the catfish 10 minutes before cooking. Another option is to remove the skin from the fish. To do this, hang the fish on a string (pass it through the gills or eyes), make a thin incision around the head and, grabbing the incised skin with a dry cloth or gauze, pull it like a stocking.
Carp- fish that are bred in ponds. On sale, as a rule, there are common carp and mirror carp, which does not have scales or with rather rare round scales.
Carp has tasty tender meat, but as a drawback: a lot of small bones.
How to get rid of bones while cooking fish
You can start carp on minced fish and grind it together with the bones, then the bones will not be felt.
Another option is to fry the fish in hot oil, after cutting the fish along its entire length.
With this cooking option, the bones will also not be felt, they seem to dissolve.
Perch no less tasty fish than carp. More suitable for frying and preparing first courses, as it contains a small amount of meat. To facilitate the process of removing the scales, dip the fish in boiling water for a few seconds before cleaning, then scrape off the scales with a knife.
See How To Cook Bony River Fish Properly
Pike great for fish soup, as well as for frying or smoking, especially small squids. Stuffed pike is very good.
However, pike is considered less delicious fish than perch or carp, but its meat is no less tender than that of these river fish.
As a disadvantage: it often smells of mud.
How to get rid of bad smell
10 minutes before cooking the pike, rub it with a lemon wedge.
How to determine the freshness of a fish
Fresh fish have bright, shiny scales covered with a thin layer of transparent mucus. The color of the gills is from light pink to bright red. The meat is firm, also pay attention to the belly, it should not be swollen.
- To eliminate the smell of mud from rudd, lake roach, crucian carp, washing the fish in a strong solution of salt water before cooking it helps.
- Cold water with vinegar will help to get rid of burbot from a specific smell, where you need to lower the fish for 2-3 hours before cooking.
- To make the skin of catfish, burbot and eel light and clean, spread it with a mixture of salt and ash (1: 1) before cutting, hold it in this form for 10 minutes, then rinse it off with running water.
- Salt will help to facilitate the process of cleaning fish. Rub the fish with coarse salt, then during cleaning it will not slip out of your hands.
- When cooking, it is better to salt the fish just before it is cooked, then its meat will be more tasty and tender.
- Sprinkle some salt on the pan to prevent the fish from sticking to the pan during frying and the oil splashing.
- A more delicate taste of fish can be obtained by boiling it in water diluted with milk.
- If you want to keep the shape of the fish during cooking, then tie it with twine and put it belly down.
- The special taste of fish will disappear if you add a little cucumber pickle... For tench and carp, you can add fresh bell peppers or a pinch of dill.
- To improve the taste of fish intended for frying, sprinkle it with lemon juice or table vinegar 15-20 minutes before frying.
- Salted fish should be soaked in frequently changed water, and salted fish should be kept in milk, bread kvass or tea.
- To stuff the pike, cut it along the back.
How to cook river fish. Recipes
Fresh river fish on the wire rack
River fish 4pcs, lemon, a small bunch of dill, onions, cut into rings, salt, pepper mix, mayonnaise
Remove gills and entrails, peel fish, rinse well and rub with salt and pepper mixture.
In the area of the ridge, several cuts are made and a lemon is placed in them, cut into slices.
The fish itself is coated with mayonnaise inside and outside. Large quantities of onion rings and 2-3 sprigs of dill are placed in the abdomen.
The fish is baked on both sides on a wire rack over hot coals.
Here you can see how to cook deliciously in the oven
Fish baked with potatoes and eggs
Pike perch fillet about 250 gr., boiled potatoes in uniform 2 pcs. tomato 1pc, boiled eggs 2pc,
mayonnaise 2 tbsp. l., finely grated cheese 100g. lemon juice 2 tablespoons, vegetable oil, white and black pepper to taste.
Rinse the fish fillets, dry, sprinkle with lemon juice, grate with a mixture of peppers and salt.
Fry in vegetable oil until golden brown. Peel the potatoes and cut into slices. Cut the tomato into slices. Grate the eggs on a coarse grater or cut into small cubes, then mix with mayonnaise, salt, if desired, you can add a mixture of peppers, mix everything. Put potato slices on a baking sheet greased with vegetable oil, spread pike perch fillets, tomato slices on them, sprinkle each layer with grated cheese. Distribute the prepared egg mixture and bake in the oven at 180 degrees for 8-10 minutes.
River fish in a village style
For 150 gr of fish, 1 egg, cream 50 ml, fresh herbs, salt and pepper to taste.
Take small river fish (crucian carp or perch will do), clean, wash and dry. Then roll the fish in flour and put in a skillet with melted butter, fry on both sides. Mix eggs with cream, pour this mixture over the fish and send to the oven for baking. Sprinkle with fresh herbs before serving.
in Russian cuisine it is one of the most important products.
How to determine the freshness of a fish? The surface of fresh fish is covered with a thin layer of transparent mucus, the scales are bright, shiny. If the mucus is cloudy, the scales turned pale, does not shine, then the fish is stale.
The meat of fresh fish should be firm, the color of the gills - from light pink to bright red. The belly of fresh fish should not be swollen.
Simple and fast way cook medium-sized river fish, in particular crucian carp: peel (remove the insides, remove the scales), roll in flour. Heat the oil in a frying pan, put the fish in it along with thinly chopped onions, lightly fry, sprinkle with salt and pepper. Spread with a thin layer of sour cream, hold for 2-3 minutes under the grill, cover with sour cream completely and put in the oven for 20 minutes.
A very large fish, its weight reaches 50 kg. However, the smaller the catfish, the tastier it is. The so-called "channel catfish" are especially good - they have very thin skin and are very good at grilling.
The main advantage of the catfish is the absence of scales and bones between the muscles. Therefore, it is almost not necessary to clean it - just scrape it slightly with a knife. Often, catfish, especially large ones, smell slightly of mud. Lemon juice will help get rid of this smell: pour it over the fish 10 minutes before cooking. Another way to solve the smell problem is to remove the skin from the catfish: hang the fish on a rope (you can pass it through the eyes or gills), make a thin incision around the head with a sharp knife, grab the cut skin with a dry cloth and pull it off with a sharp movement from top to bottom, like a stocking.
it pond fish, a relative of the carp. As a rule, there are several types of carp on sale: regular and mirror carp - with rare round scales on the skin or without scales at all.
Carp has tender meat, but many small bones. If you are going to make minced fish, you can grind the carp meat together with the bones - they will not be felt. Another way to cook carp: cut the fish along the entire length and fry in hot oil - the bones seem to dissolve and a delicious fillet remains.
- tasty and inexpensive fish. However, there is not a lot of meat in the perch, so you need to either fry it in a large amount of oil, or cook a soup from it.
To make it easier to remove the scales, immerse the fish in boiling water for a few seconds, and then scrape off the scales with a knife.
The fish is tasty, but its meat is not as tender as that of other river fish, in addition, it often has a specific smell of mud. You can get rid of it by rubbing the fish 10-15 minutes before cooking with a slice of lemon. Pike, especially small ones, squint well, fry, smoke, even make ear out of them. But the main pike dish is, of course, stuffed pike - a traditional Jewish dish.
Let's say you can immediately cook almost any river or lake fish according to the recipes below, but today we will cook crucian carp. Crucian carp is the sweetest and most delicious river fish that everyone will surely enjoy!
It is so appetizing and fragrant that while tasting it, some even lick their hands with pleasure. And how can you not lick when every piece of cooked fish delicacy is incredibly juicy and delicious!
By the way, crucians are inexpensive and you can cook them at least every day, because there are a lot of options for cooking this small fish. But the most efficient and no less appetizing are fried crucian carp and crucian carp, stuffed with vegetables and baked in the oven!
Even a schoolboy can cope with their creation, and we will help you to properly prepare 1 kg of this river fish by painting step-by-step master classes preparation of 0.5 kg for each recipe.
1. Fried crucian carp breaded with corn flour
Those who try corn-breaded crucian carp once will never again want to bread it in wheat flour! This perfect duo of fish and cornmeal is truly phenomenal - let's try it again:
- 2 crucian carp (0.5 kg);
- 100-120 g corn flour;
- 0.5 tsp salt;
- 50 ml of vegetable oil.
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First, it is necessary to clean the scales from fresh carp. This is easiest to do in a bowl or sink filled with water. In the water, the scales are removed in one motion and do not scatter to the sides. When you get to the lower fins, the part from the fins to the bottom of the head is best cut out - it is difficult to peel off.
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Then the crucian carp must be gutted - cut them the belly from the head to the second lower fins. Take out the insides, being careful not to crush the gallbladder, and rinse everything inside thoroughly. Remove the black film from the inner walls - it is this film that can give the fish bitterness.
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Salt the carp, both outside and inside. If you have purchased or caught a small fish, then at this stage you need to cut it obliquely along the ribs with little effort - you will cut the bones in half and they will be so fried that they will not even be felt!
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Sprinkle each fish in cornmeal on all sides.
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Heat vegetable oil in a skillet and place the crucians on top of it. Fry for about 5-7 minutes over medium heat until golden crust.
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Then turn over to the other side and fry for the same amount of time, but covered with a lid. Thus, the crucian carp will be steamed from the inside, and their meat will not remain raw.
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Serve fried carp with lemon and green onions... Enjoy your meal!
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2. Baked crucian carp with vegetables
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The fish prepared in this way absorbs vegetable juice and is filled with an incredibly tasty aroma. Just a few steps in its preparation will allow you to enjoy excellent dish from fish, which would be exorbitant in a restaurant!
You will need:
- 2 crucian carp (0.5 kg);
- 2 bell peppers;
- 1 large tomato;
- 2 tbsp. vegetable oil;
- 0.5 tsp salt.
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In this recipe, peel, rinse, and slice the vegetables first, the tomatoes into quarters and the peppers into strips.
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The fish is also cleaned of scales and gut, rinsing it from all sides.
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Stuff the belly of the crucian carp with vegetables, after salting the fish.
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Place on a baking sheet, pour over with vegetable oil and bake at 180-200C in the oven for about 25-30 minutes. The fact that the dish is ready, you will understand by the smell that will hover in the kitchen!
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Serve the fish and herbs. Enjoy your meal!
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Having calculated the cost of any of these recipes, you are unlikely to now go to a restaurant to feast on crucian carp:
- 2 crucian carp - 25 rubles;
- 100-120 g of corn flour - 5 rubles;
- 50 ml of vegetable oil and salt - 5 rubles.
Fish dinner for two it will cost you only 35 rubles, and one fried crucian carp - in 18 rbl... This is an incredible savings!
The most hardworking ones should start, for example, with stuffed pike. Alas, you have to tinker a lot with this fish before you get a great result. To get rid of the smell of mud, the pike must be thoroughly rinsed and kept for a quarter of an hour.
in cold salt water. Then the fish should be cleaned of scales, chopped off the tail fin, removed the gills and cut the skin just below the head. Next - trim the skin under the fins and remove it, very carefully pulling it to the tail. After that, with a sharp knife, you need to remove the meat from the ridge, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.
Having mastered the pike wisdom, we proceed to cooking trout, which will take much less time to cut. We remove the fins and tail, make incisions along the vertebral bone and around the head, carefully pull the head together with the bone and remove the fillets from the skin. Unlike pike, trout does not need a lot of spices: their excess kills the delicate taste of meat and its aroma.
Those who prefer their own caught river fish should remember a few simple tips. To take
prey home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a wet linen bag and transfer the contents with nettles or sedge.
Large river fish can be salted - it turns out to be very tasty. First you need to cut the catch into fillets (be sure to remove the bones) and cut into pieces. If there are few bones, you do not need to pull them out. For salting 1 kg of fish, you need 100 g of coarse salt and a teaspoon of sugar. Combine salt and sugar, add five peas of chopped allspice and a pinch of ground cinnamon. Then rub the fillets with the mixture, put the fish in a glass or enamel bowl and leave in a cool place for a couple of days. Delicate appetizing fillet is an excellent independent appetizer, as well as an ingredient in salads.
River fish double ear
For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp., allspice peas - 3 pcs., bay leaves - 3 pcs.
Clean the fish, gut, rinse. Put perch and crucian carp in a saucepan, pour 1.5 liters of water, salt, put on fire. Cook for half an hour. Take out the fish (it is no longer needed), strain the broth. Put in it millet, carrots cut into rings, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and put grayling, chopped into large pieces, into a saucepan. Cook for another 5-7 minutes. Serve hot.
Calorie content per serving 250 kcal
Cooking time 90 minutes
7 points
Pike perch rolls
For 4 persons: pike perch fillet - 600 g, mushrooms - 150 g, processed cheese - 1 pc., onion - 1 pc., Bulgarian pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt
Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, leave to marinate for 15 minutes. Peel the onion, chop finely. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, chopped bell pepper, soy sauce. Fry for 3 minutes. Cool down. Add processed cheese grated on a coarse grater, mix. Put the resulting filling on the fillet, roll up the rolls, carefully tie it with threads so as not to damage the fillet. Put the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, put in an oven heated to 180 ° C for 25 minutes.
Calorie content per serving 210 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
Pangasius Pie with Pickled Cucumber
For 4 persons: pangasius fillet - 500 g, puff yeast dough - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt
Wash the fillet, dry it. Grate the cucumber, drain the excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil, put one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Put another row of onion rings on top, and on it - a layer of grated cucumber. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and from them make a decorative grid over the pie. Grease with a beaten egg, place in an oven preheated to 190 ° C for 45 minutes. Serve hot.
Calorie content per serving 350 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 7 points
Carp in red wine
For 4 persons: carp - 2 kg, onions - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt
Peel, gut, rinse the carp, make cuts throughout the carcass, rub with pepper and salt and refrigerate for 20 minutes. Fry onions in butter until transparent, add wine, a pinch of sugar, cook, stirring occasionally, for 2 minutes. Chop half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, put fried onions on top, put on medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large platter, sprinkle with the gravy in which the carp was cooked and garnish with herbs.
Calorie content per serving 295 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 7 points
Stuffed pike
For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onions - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt
Clean the pike without cutting the abdomen or touching the fins. Separate the head (do not throw it away!), Remove the gills. In place of the head, make cuts in a circle, separating the skin. After that, carefully, without haste, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens, boil the rice. Grind the fish in a blender. Add bread, onions, herbs, rice, egg, salt and pepper, grind again in a blender. Stuff the pike skin with the resulting mass, not stuffing it too tightly so that it does not burst. Put the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.
Calorie content per serving 360 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 8 points
River bass in creamy onion sauce
For 4 persons: perch fillet - 4 pcs., frozen small fish - 200 g, onion - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onion - 50 g, dry white wine - 200 ml, butter - 50 g, carrots - 1 pc., Bay leaf - 5 pcs., Black peppercorns - 7 pcs., Ground black pepper, salt
Wash the perch fillet, cut into portions. Defrost small fish, rinse well, pour 700 g of cold water, bring to a boil, add bay leaf and peppercorns and simmer over medium heat for 25 minutes. Take out the fish, pepper and bay leaf (they are no longer needed), strain the broth, cool. Peel the onions, chop finely. Peel the carrots, wash, cut into slices. Finely chop the green onion. Beat the egg yolk. Melt half the butter in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there, add white wine. Simmer over medium heat for 20 minutes. Take out the fish, wrap it in foil, leave to cool. Add cream to the mixture in a saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Add the egg yolk and green onions before the end of cooking. Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with the creamy onion sauce. Serve warm.
Calorie content per serving 355 kcal
Cooking time 70 minutes
Difficulty level on a 10-point scale 8 points
Grilled catfish
For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper
Cut the catfish fillet into pieces about 3 cm thick and put in a saucepan. Salt. Squeeze the juice of half a lemon there, pepper, add 50 g of sunflower oil. Mix everything gently and refrigerate for 15 minutes. Then place the pieces of catfish on the grill. Fry each on both sides until tender. Serve with fresh herbs and lemon wedges.
Calorie content per serving 178 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 5 points
Crucian cutlets
For 4 persons: crucian carp - 1 kg, pork fat - 100 g, eggs - 1 pc., onions - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. ... l., flour - 3 tbsp. l., ground black pepper
Peel and gut the fish. Cut off tails and heads, rinse in cold water. Put the crucian carp in a saucepan, add a little water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones by disassembling the fish with your hands. Add finely chopped onion, bacon, bread soaked in milk, egg yolk, salt, pepper to the fish. Mix everything well in a blender. Put the minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a lemon wedge.
Calorie content per serving 290 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
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