Cooking boiled fish. Fish stewed.

11.3. Letting fish. Fish dishes

Fish is allowed in a small amount of liquid for the most complete preservation of nutrients. Dishes of boiled fish are not only more nutritious, but also tastier than dishes of boiled fish. The broth in which the fish was sprinkled is used to make sauces for the same dishes. For pripuskaniya use the same types of fish as for cooking.

Do not cook fish that have a specific strong smell or gives a tasteless broth, as well as bony and small fish. Let the fish whole carcasses, links and portions of the pieces. Scaled and scaly-free fish, cut into portions with skin, are placed in one row, and fish with skin and bones are skinned up so that the thicker part of the piece is better boiled. Water is taken from the calculation so that the liquid covers the fish 1/3 (0.3 l of water per 1 kg of fish). Fish is allowed on the stove under the lid or in the oven, covered with oiled paper.

The selection of spices and seasonings depends on the type of fish and the name of the dish. So, for fish in steam sauce, add citric acid and mushrooms; for fish in white sauce - champignons and white wine, for pickle sauce - cucumber pickle.

Allowing whole fish and links is 25- 45 minutes, portions of pieces - 15-20 minutes. The surface of boiled fish is covered with clots of coagulated protein, so it is masked with sauce.

Portion pieces of boiled fish are placed in a heated oval ram (a special plate with a hollow) or a plate, poured over the sauce. On top, if provided for by the recipe, boiled mushrooms, boiled cartilages, cancer necks, lemon slices without skin are placed. Sideways put a side dish - boiled potatoes. Dish sprinkled with herbs. Steamed fish can be served in a restaurant in two rams, in an oval - fish, in a round - a side dish.

As an additional side dish use vegetable salads, cucumbers, tomatoes.

On the resulting broth prepare the pickle sauce. The garnish is warmed up in the broth - pickles, peeled and cut into diamonds, slices of boiled cartilage from sturgeon fish, poached mushrooms, cancerous necks.

When serving, they put the fish in rams, garnish on the fish, pour sauce over the pickle, put a slice of lemon on top and sprinkle with greens. An additional side dish is boiled potatoes.

Steamed fish must meet the following requirements: be filleted without rib bones and skin; pieces of fish should not fall apart, keep good shape; the fish must be doused with sauce; garnish watered with oil, sprinkled with herbs.

Fish dishes

Steam fish.   For the preparation of this dish they use pike perch, pike, catfish, sea bass, be-chugu, sturgeon, whitefish, silver carp, etc.

Fish is filleted without skin and bones or fillets with skin, but boneless; cut into portions. Portion pieces are placed in a saucepan in one row, salted, add onions, parsley, mushrooms, dry white wine, broth and sprinkle (spices are not needed for sturgeon).

122 g of fish, 4 g of onion, parsley root, 100 g of wine, 50 g of broth. Output: 270 g

Cooked fish is placed in an oval ram, put sliced ​​boiled champignons or ceps, crabs, crayfish necks, and watered with steam sauce; put a slice of lemon on top without a peel, put side-dishes - boiled potatoes on the side.

20 g of champignons (ceps), 50 g of sauce, 20 g of crab; 150 g side dish.

Fish stewed in Russian.   For cooking use pike perch, pike, cod, sea bass, beluga, sturgeon, haddock, etc.

Fish is allowed with the addition of dry white wine. On the resulting broth, tomato sauce is prepared in which a Russian side dish is put. The garnish consists of pickled cucumbers, carrots, parsley, capers, sliced ​​and squeezed from the marinade, olives or pitted olives, boiled champignons or white mushrooms. Prepared foods are heated in hot broth, put on a portion of fish and poured with tomato sauce. As an additional side dish use boiled potatoes. Planted horseradish is put on top, decorated with greens, crayfish necks or crabs, lemon slices without seeds and zest.

Fish in pickle sauce.   Pike, cod, haddock, flounder, burbot, beluga, sturgeon, nototeniyu, Argentina are used.

The fish is cut into portions and spiked with the addition of cucumber brine.

Steamed fish is one of those dishes that will help diversify your diet. Why?

Because it is quite dietary, allowed food. Because dishes from such fish are very useful. Indeed, in fish cooked by letting, much more useful and nutrients are stored than in boiled fish. And besides all this, boiled fish is also delicious!

What is pripuskanie?

Skipping is one of the main types of heat treatment of food for cooking. At the same time, the products are boiled in a small amount of liquid or in their own juice in a tightly closed container. Liquid for leaking can be water, broth, milk, broth, wine.

For pripuskaniya usually used juicy products, that is, products containing a large percentage of moisture. Wherein the product is about one-third filled with liquid, tightly closed with a lid and cooked over low heat.

In order to get a tasty dish, you need to quickly bring the liquid to a boil over high heat, and then reduce the heat so that the dish is cooked at a temperature of "almost 100 degrees." That is - it should almost boil, very quietly boil or, better yet, languish.

Can be sprinkled in its own juicewithout adding fluid. At the same time, the product itself emits moisture when heated and is further boiled in this moisture or juice. With this method, it is also important to observe the temperature.

Another important circumstance.   When pripuskanii juicy products the amount of liquid in the cooking process may increase. This is due to the fact that the product itself emits juice when heated. Therefore, it is important to control its quantity, and remove excess liquid in time. Otherwise, seeding may automatically turn into boiling.

For pripuskaniya use a skillet with a thick bottom or stewpan. Required with a tight-fitting lid.

During pripuskaniya widely used a variety of seasonings that are added to the liquid. This gives the dish a unique and pleasant aroma and flavor.

Skipping is essentially, as they say now, “two in one”. Boiling and steaming. After all, the lower part of the product is immersed in liquid and boiled in it. At the same time, the upper part of the product is treated with steam, and is prepared with it.

Fish is allowed in liquid with the addition of aromatic vegetables, cucumber pickle, mushrooms, wine.

All kinds of fish are suitable for feeding, but usually fish with high nutritional value, with delicate skin and flesh, are prepared in this way. Because the allowance makes it possible to preserve in fish not only a large number of valuable nutrients, but also its shape, taste and tenderness of meat.

Fish cooked by boiling is an excellent dietary product. But it is the fish itself, not the broth, which is formed during cooking.

Most often starlet, pikeperch, pike (including stuffed), sea bass, mullet, cod, eel, whitefish, flounder, halibut, burbot, nototeniye, catfish are allowed.

Let the fish can on the stove or in the oven, as a whole, in links or in portions (rounds or fillets).

In general, the species allows such fish as sturgeon, trout, and whitefish. Such fish is good as a festive dish. The links usually allow sturgeon fish, and in portions   - most other fish.

For cooking fish stewed portions of the pieces are put in one row in a saucepan, on a baking sheet or on the grid of a fish pot. Moreover, the links are placed skin down, the whole fish is belly down, and portion portions are laid down with the skin or the part where the skin was. Thus, it turns out that the thicker part of the piece will be immersed in water.

Then sprinkle the fish with salt, add onions, parsley, spices, citric acid, decoction of mushrooms, butter. Fill with water or broth prepared from fish waste (bones, heads, tails). Water and broth are added approximately at the rate of 300 ml per 1 kg of fish. The fish should be filled with liquid for about one third of the volume.

The links and the whole fish are poured with cold water, and the portions are hot.

The dishes with fish are tightly covered with a lid, brought to a boil and cooked on the stove over low heat, avoiding strong boiling.

The finished fish is removed from the broth. Broth can be drained and used to make sauces. The whole fish is laid on a large platter, garnished and decorated. The links of sturgeon fish are cooled, cut into portions, re-filled with broth and brought to a boil.

In order to pripatit fish in the oven, it is laid in the same way, but the top is covered with oiled paper so that the fish do not dry out and the crust does not form.

To the fish had an unusual and pleasant taste and aroma, you can add dry white wine and champagne to the broth. Beer is added to cod, soma, linch.

Portion pieces of fish allowed 10-15 minutes, and the links and the whole fish - 25-45 minutes.

Sauces are usually served with boiled fish. They give the dish a richer and more original taste. Sauces can be cooked in broth obtained in the process of sailing, but one should not forget that such sauces are no longer a dietary dish.

Fisheries have long given food to the Russian people. stewed fish Monuments of writing indicate that in the old days, freshwater fish were especially prized. You can learn that in the X century, sturgeon was considered the most valuable fish, whose industrial weight reached several poods.

In Novgorod there were special collectors of taxes with natural products, including sturgeon - sturgeon. But already in the XII century, sturgeon became available only to the rich, its prices increased significantly.

Whitefish, the first mention of which occurs in the XII century, were highly valued. Today, from a rich assortment of fish products, you can cook any dish.

Fish stewed, how to cook:

• 800-900 grams of fillet of any fish of your choice,
• 1 parsley root with celery
• 1 carrot, 1 onion,
• a couple of pickles, 2-3 bay leaves,
• 1 tablespoon of tomato sauce,
• 1-2 pinches of citric acid
• peas pepper, salt, 2 cups fish broth.

Cooking method.

Steamed fish dishes used to be called steam, because the surface of the fish in the process of sailing comes to readiness under the action of steam generated by boiling the liquid. In this way, fish with high nutritional value is prepared with delicate skin and flesh, as compared with cooking, the overrun makes it possible to retain a large amount of valuable nutrients and its shape in fish. Fish is allowed in whole, in links and in portions of fillet with skin and clean fillets.

Let a sterlet, a pike perch, a pike (including stuffed), a sea perch, a mullet, a cod, an eel, a whitefish, a flounder, a halibut, a burbot, a note, a catfish are allowed.

Prepared fish is placed in a fish pot, equipped with a grid. Links and whole fish can be tied up and tied with a string with a string. And the links are put skin down, the whole fish - belly down, and portion portions - down skin or the part where there was skin. Thus, the thicker part of the piece will be immersed in water. Fish is poured with water or fish broth so that the liquid covers 1/3 of its volume. For 1 kg of fish, 300–500 g of liquid is taken: for links and whole fish, cold, and for portion fish, hot. Add white roots, onions, spices, citric acid, decoction of mushrooms, butter.

The dishes with fish are tightly covered with a lid, heated to boiling and allowed to heat for 10–15 min (portion portions) and 25–50 min (whole, stuffed fish and links) with low heat. In the process of feeding, the inner layers of the fish should be heated to a temperature not lower than 80 ° C. Steamed fish is removed from the broth, which is filtered and used to prepare the sauce.

The whole fish is placed on a large platter, garnished and decorated, served at banquets. The links of sturgeon fish are cooled, cut into portions, re-filled with broth and brought to a boil. Portion pieces are released hot or stored on marmite in broth, having covered the dishes with a lid, no more than 25–30 minutes.

Dishes from boiled fish differ from boiled fish in their best taste and great nutritional value. The names of most dishes of boiled fish are given depending on the sauce used. For example, dishes "fish steam" (fish stewed, steam sauce), "fish in tomato" (fish stewed, tomato sauce), "fish in brine" (fish stewed, sauce pickle).

Weight loss when pripuskaniya fish make up 18%, pink salmon, chum salmon, sterlet - 20, sturgeon, stellate sturgeon, beluga - from 17 to 21%.

Fish stewed.    Boiled potatoes having the shape of ground barrels, either medium-sized tubers, or mashed potatoes, or boiled vegetables with fat, are placed in heated portioned dishes. A hot piece of boiled fish is placed on the side, and boiled mushrooms are placed on it. From above, the fish is poured over with a steam sauce cooked in a broth in which the fish was sprinkled, decorated with greens. The dish can be supplemented with pieces of shrimp or crabs, peeled lemon (1/8 pcs.). Garnish watered with oil.

Steamed fish can also be released with white main sauces, white wine, tomato, etc.

Fish stewed in white sauce with pickle. Portion pieces of fish or sturgeon fish links are allowed in water (broth) with the addition of cucumber pickle, which is pre-filtered, onion, celery or parsley, spices. On the remaining broth from boiling, prepare the white sauce with pickle. The finished links of sturgeon are cut into portions, brought to a boil in broth.

Boiled potatoes with kegs or mashed potatoes are placed in heated portion dishes. A hot piece of boiled fish is placed next to it, on which are placed slices of boiled mushrooms, cartilage and poached salted cucumbers, skinned and seeds. Fish is watered with white sauce with pickle, and potatoes - with oil. The dish is heated before the holiday, then decorated with greens, you can decorate with a slice of lemon.

Sturgeon 248, or sturgeon 232, or ice fish 260, or Pacific hake 254, or cod 161, or ocean mackerel 265, onion 5, parsley (root) 5 or celery (root) 6, salted cucumbers 48, fresh champignons 28 or fresh white mushrooms 26, garnish 150, sauce 75. Exit 365.

Fish in Russian.    For the preparation of this dish use sturgeon fish, cod, sea bass, burbot, mackerel, scad. Portion pieces of fish are allowed with the addition of onions, white roots, decoction of mushrooms or porcini mushrooms. Boiled portioned piece of fish is placed in a heated dish, boiled potatoes are placed next to it, grinded in the form of kegs, and poured with tomato sauce along with a special garnish warmed up in it at a temperature not higher than 80 ° C. When serving, put a peeled lemon circle on top and decorate the dish with greens.

Garnish preparation for sauce:    mushrooms or fresh white mushrooms and sturgeon cartilage cut into slices, pre-boiled. Raw carrots and parsley are cut into cubes, and onions - half rings. Vegetables are allowed in water. Salted cucumbers are peeled from the skin and seeds, cut into diamonds and spiked. The bones are taken out of the olives, the capers are squeezed from the brine. Prepared foods combine with tomato sauce in fish broth and bring to a boil.

Admission - definitely better than cooking, a variant of heat treatment in relation to fish, when you do not plan to fry it, simmer or bake. We allow only “decent” fish of noble species, which has enough pulp to present itself as a stewed dish. Bone and fine send in the first broth for soup. We also do not allow intensely smelling (herring, mackerel, and aboriginal muddy water bodies) 🙂 Fish is a product with an extremely delicate texture, harsh heat treatment will only damage it, so beforehand it is allowed to fish. Allowing, as a process of heat treatment in general, and in relation to fish - in particular, consists in a brief gentle cooking of the product in a small amount of liquid (water, broth, broth, marinade, milk, etc.) with the addition of aromatic ingredients, salt, spices and spices.

1. We let in stewpans, saucepans suitable in volume and having a lid. For pripuskaniya fish is very desirable to have a special stew-pan of elongated shape with a mesh insert, but in the absence of such, we will not be lost too. We will let the fish pieces, but bigger. Depending on the type of fish, the bones are removed immediately or after salting. Subtleties and nuances - in specific recipes.
2. The fish was scaly, they removed all unnecessary things (heads, fins), gutted, washed, cut into large pieces with skin, and planted. From the waste (except for the entrails!), They cooked broth, filtered, added baked onions and aromatic roots, salt, black pepper and sweet peas, bay leaf, optionally parsley and celery stalks, slices, white wine, etc. When cooking fish, carrots, as a rule, are not used, including as an ingredient in the salting medium, which is associated with the desire to avoid the presence of its bright taste and possible orange staining of the broth and the fish pulp itself, including - at your discretion.
3. The broth with all the ingredients boils quietly, without bubbling. Fish is ready to dive. Immersed - if on the grid. If without a mesh - put the pieces in one layer of skin down and carefully pour the hot broth. By the way, in this case, it is better to pre-strain the broth so that when extracting the finished fish, it is not a problem to collect fragments of its ingredients from its surface, and they will stick to the fish, since when pripuskanii skin fish like gelling and becomes sticky.
4. The amount of broth for pripuskaniya should be such that the pieces of fish were covered with it to about 1/3 of its height. This is about 0.3 liters of broth per kg of fish fed. But it can turn out differently, depending on the specific parameters of your pan.
5. When pripuskanii, unlike boiling, the fish do not boil down to tastelessness, but on the contrary, it takes in the taste and aroma of the broth, preserving the internal juices and juicy texture. It is nice to fake it and after dipping pour broth onto the surface of fish pieces - with a spoon, be careful. Then cover with a lid and let the fish to readiness, or a little bit less, while the fish cools down, it will add to itself. Digesting is tantamount to spoiling 🙂 Just like Italian pasta 🙂
6. How long to let in? Very dependent on the type of fish and the size of the pieces. Delicate varieties of fish with tender pulp reach readiness in 7-10 minutes, pike perch, salmon, catfish - in 15-20. Sturgeon is better to cook in a small amount of broth, but also not for a long time, with the exception of dough. About this - separately.

Ready fish stored in the broth until the filing, with a covered lid. While the broth is “paring” - the fish is not in danger, and if we need to take part of the broth to cook the sauce for our fish on it or store the fish slightly, it will be necessary to periodically water the surface of the broth with the remnants of the broth to prevent desiccation.

Treat the fish with respect, with an understanding of its delicacy, and the result will surely please you 🙂

Enjoy your meal!