Steamed fish dishes used to be called steam, as the surface of the fish in the process of sailing comes to readiness under the action of steam produced 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 preserve 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 twine to the trellis. 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 lumps, 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 pieces) 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 laid 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 for marmite in broth, with a lid on the dishes, for no more than 25–30 minutes.
Dishes of boiled fish differ from boiled fish in their best taste and great nutritional value. The names of most stewed fish dishes 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 steamed, sauce brine).
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 a heated portioned dish. 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 butter.
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 links of sturgeon fish are boiled in water (broth) with the addition of cucumber brine, which is pre-filtered, onion, celery or parsley, spices. On the remaining broth from the broth, prepare the white sauce with pickle. The finished links of sturgeon fish 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, side dish 150, sauce 75. Exit 365.
Fish in Russian. For the preparation of this dish using 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 side dish 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 from the olives, the capers are squeezed from the brine. Prepared foods combine with tomato sauce in fish broth and bring to a boil.
It is called boiled fish boiled in a small amount of water or broth with the addition of aromatic vegetables, mushrooms, pickled pickles and grape wine. Let the fish in a sealed container on the stove or in the oven.
Let the fish whole, links and portions of the pieces-stratified (roundels) or fillet. In general, sterlet, trout, whitefish, eel and others are allowed; links - sturgeon fish; in portions in non-coated form - flounder, halibut, burbot, and most other fish - in portions of fillet.
Portion pieces of fish are put in one row in a saucepan or on a baking sheet, and sturgeon links and whole fish on the fish pot grate, sprinkled with salt, pepper, add chopped onions, parsley, pour broth obtained from food waste of fish, or water (0, 3 l per 1 kg of fish), cover the dishes with a lid and let them in the oven or on the stove. To improve the taste and flavor of the let-up fish, when boiled in broth, add dry white wine or champagne (100 g per 1 kg of fish), fresh champignons (150 g per 1 kg of fish) or their decoction.
Cod, catfish, tench, carp are also allowed in beer. The duration of serving portions is 10-15 minutes, and the links of sturgeon and whole fish - from 25 to 45 minutes, depending on the size of the fish.
The broth obtained after letting in the fish is used to make the sauce, the champignons are used as a side dish in the sauce.
Boiled fish is boiled with boiled potatoes, mushrooms, porcini, crayfish, lemon slices without peel and seeds. You can let vegetable salads, cucumbers, tomatoes go to the dishes of boiled fish.
\u003e Recipe for stewed fish dishes
Fish stewed in Russian
Servings: 4
Required Products:
sturgeon or beluga processed - 620 g
butter - 12 g
dry white wine - 30 g
spices - to taste
tomato sauce - 300 g
onion - 20 g
carrot - 30 g
capers - 30 g
olives - 30 g
parsley root - 30 g
pickled cucumbers - 50 g
champignons - 50 g
boiled potatoes for garnish - 400 g
olives - 20 g
lemon - 4 slices
Cooking technology
Pieces of sturgeon are scalded with boiling water, trimmed from protein bunches, placed in a greased dish with shallow dishes, poured with hot water or fish broth so that the fish is covered in a quarter, add onions, parsley, salt, pepper and wine. Allowed at low boiling for 15-20 minutes under the lid closed. The finished fish is stored before serving in broth.
Prepare a side dish for sauce. Carrots and parsley are cut into small pieces, boiled, onions cut into slices or half rings and also boiled. Cucumbers are peeled from the skin and seeds, cut into slices, boiled in broth for 5-7 minutes. Mushrooms cut into slices and scalded. Capers squeeze brine. The olives are cut from the bone spiral.
Tomato sauce is prepared using fish broth.
The sauce and side dish for it are combined and boiled for 8-10 minutes.
When serving, pieces of fish are placed on a dish, poured with sauce and garnished with boiled potatoes, olives, and lemon.
Fish stewed with mayonnaise
Servings: 6
Dish Type: Main Dishes - Fish and Seafood Dishes
Required Products:
fish (cod, pollock, navaga) - 1.5 kg
onion - 150 g
vegetable fat - 30 g
mayonnaise - 250 g
ground pepper - to taste
greenery - for registration
Cooking method:
The fish is treated, the head is removed, cut along the spine and removed. The remaining fillet with skin and rib bones cut into portions. Small fish can be used entirely.
Onions are peeled, cut into rings and fried in butter.
Some oil is poured into a thick-bottomed saucepan, fish is laid in one, two layers, fried onions are put on top, mayonnaise is poured in and allowed to go down with weak heat and the lid is closed for 30-40 minutes. Add spices at the end.
When serving, fish is placed on a plate, poured over with the resulting sauce, garnished with mashed potatoes, boiled vegetables, and a slice of lemon. Make out a sprig of greens.
Fish, stewed with vegetables
Servings: 0
Dish Type: Main Dishes - Fish and Seafood Dishes
Required Products:
lemon sauce
potatoes
tomatoes
curly salad
sweet pepper
parsley
Cooking technology:
Cut fish into portions and serve in lemon sauce.
Vegetables with mushrooms cut into small cubes and simmer with spices.
Serve fish with vegetables and mushrooms.
Decorate with tomato, parsley, lettuce, olives, sweet peppers and lemon.
Fish, stewed with pepper
Servings: 4
Dish Type: Main Dishes - Fish and Seafood Dishes
Required Products:
fish - 2 large fillets
parsley root - 1 pc.
onion - 1 head
white grape wine - 100 g
black pepper peas
lubricating oil
wheat flour - 1 tsp
tomato puree - 50 g
parsley or celery - 50 g
butter - 1 tbsp. spoon
ground red pepper
tarragon - sprig
lemon and herbs for decoration
Cooking technology
Fish fillet, after removing the skin, cut lengthwise into two strips, roll them up with a roll and fasten with a wooden skewer, put in a greased stew pan, put parsley root, onion, crushed peas of pepper from above. Pour in the wine and add water in such quantity that the fish is half closed, cover with a lid and quickly bring to a boil. Reduce heat, salt and boil for a barely noticeable boil for 20-30 minutes.
For sauces, heat the butter, add flour and ferment until light yellow, cool slightly and dissolve 50 g of broth from the boiled fish. Boil until lightly thick and divide into two parts. In one part, add the tomato puree, ground pepper and boil until thick. In the remaining sauce, put celery or parsley and a sprig of tarragon, boil until thick and strain.
When serving, put the fish on the dish, pour the sauces. Decorate with lemon slices and greens.
Fish stewed
Servings: 4
Dish Type: Main Dishes - Fish and Seafood Dishes
National cuisine: Russian cuisine
Required Products:
salmon fillet - 600 g
onions - 20 g
parsley root - 20 g
bay leaf - 1 pc.
ground black pepper
For the sauce:
butter - 200 g
boiled eggs - 3 pcs.
1/2 juice of lemon
parsley, chopped dill - 4 tbsp. spoons
Cooking technology:
Put the fish fillet in a skillet with the skin up, cover with hot water. Add onion, parsley root, salt, spices and boil until cooked for 15-20 minutes.
For the butter sauce, melt, add chopped eggs, salt, lemon juice and greens.
When serving, lay the fish skin up, pour the sauce, garnish with boiled potatoes. Decorate with lemon, greens.
Fish stewed with cucumbers
Servings: 4
Dish Type: Main Dishes - Fish and Seafood Dishes
Type of cuisine: Fitness Kitchen
Required Products:
salmon fillet - 600 g
pickled cucumber - 1 pc.
1/2 juice of lemon
thick cream - 1 cup
black pepper peas - 3 pcs.
ground black pepper, salt to taste
Cooking technology
Cut the fish into portions and serve with lemon juice, salt, pepper and finely chopped cucumber until tender. At the end of cooking, add the cream.
When serving, lay the fish on a dish, garnish with boiled vegetables, pour the sauce left over from the stew.
When serving, decorate the fish with greens and a slice of cucumber.
Fish stewed in brine
Servings: 4
Dish Type: Main Dishes - Fish and Seafood Dishes
Required Products:
scad or cod - 500 g of fillet with skin
onion - 2 heads
parsley root - 2 pcs.
sweet pepper - 2 pcs.
bay leaf - 1 pc.
peas - 3 pcs.
cucumber pickle - 400 g
wheat flour - 1 tbsp. spoon
butter - 1 tbsp. spoon
mushrooms - 150 g
pickled cucumbers - 2 pcs.
salt - to taste
lemon - for registration
Cooking technology:
Fillet cut into portions, put in a saucepan. Add chopped onion and parsley root, sweet pepper, chopped straw, bay leaf and peppercorns. Fill in strained brine and 1/2 cup of water, pripuste until ready. Remove the fish, strain the broth, while rubbing the vegetables.
For the sauce, dry the flour, rub it with butter, dilute with broth with grated vegetables and boil for 5 minutes. Mushrooms cut into slices, boil. Cucumbers, peel and seed, cut into slices, stew in mushroom broth until softened. Combine fish with mushrooms and cucumbers, warm for 5-7 minutes.
When serving, put the fish on a dish, put mushrooms and cucumbers on top. Pour over the sauce, decorate with a slice of lemon. Garnish with boiled potatoes.
Probably, almost all my readers will agree with me that the fish should be eaten more often, and not fried. My husband and I both love fish, and it happens on our table regularly. The two most typical ways of cooking fish that I use are roasting in the oven and stewing. Skipping is a quick cooking in a frying pan in a small amount of liquid (for fish, wine or vegetable broth is most often used.) This is a very healthy, dietary way of cooking fish. Steamed fish, if properly prepared, is tender, soft, juicy, not at all "rubbery."
By this method, I cooked different types of salmon, cod, flounder, tilapia and catfish. They all come out delicious and rich.
In French cooking, fish often use the so-called "court bouillon" (literally - "short broth"), consisting of water, a small amount of vegetables, herbs, spices and something sour (wine, vinegar, lemon juice). I will give a good basic recipe for such broth.
Ingredients:
1 medium onion
1 average carrot
1 medium celery stalk
1 head of garlic
3 sprigs of parsley
3 sprigs of thyme
1 bay leaf
10 black peppercorns
2 tsp. dried fennel seeds
1 tsp dried coriander seeds
1 1/2 glasses of white dry wine (or 1/2 glass of vinegar)
1 1/2 tbsp. salt
2 liters of water
[Of course, the ingredients can be varied as you like, depending on your tastes and the availability of the necessary ingredients.]
Cut onions into large cubes. Cut carrots and celery into small pieces. Cut the head of garlic in two across the teeth. Combine all the ingredients in a medium sized saucepan.
We put on the fire, bring to a boil, reduce the fire to small and cook for 20-30 minutes.
Strain the broth, discard the vegetables.
Bring the broth in a small saucepan to a boil and carefully pour the fish in a saucepan. Put the stewpan on a strong fire. On giving broth boil! As soon as the liquid reaches the boiling point, reduce the heat to the smallest and cover the saucepan with a lid.
The fish, in essence, must be in a very hot liquid. Keep the fish in broth for 5 minutes for every 2.5 cm thickness. Ready fish when piercing with a knife or fork is soft, only slightly elastic in the middle. If in doubt about the readiness of the fish, try.
Serve stewed fish can be with with any suitable sauce.
Enjoy your meal!
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Steamed fish is a very tasty and healthy product. Previously, such dishes were called steam. This is because such fish is steamed, which is formed during boiling. This method is suitable for the preparation of soft and juicy fish, and allows you to save a maximum of useful substances. Allow can be as a whole fish, and pieces.
Cooking process
Quite a lot of fish species will be suitable for an allowance, but it is best to choose sea fish.
After preparing the fish it is put in a pot with a grate. Pieces are usually attached to the grill with the peel down, and the whole fish - belly. This is done so that the thicker part of the fish is submerged in water and thus prepared faster.
Cooking steamed fish is an easy process. To do this, pour the fish with broth or water by one third. The approximate ratio of fish and liquid is 1: 3-5. It is best to pour the whole fish with cold water, and the pieces - hot. To the fish in the broth add onions, butter for the smell and taste, spices (can be any to your taste), citric acid (on the tip of a knife) or lemon juice. You can also add lemon slices to taste.
Bowler tightly covered with a lid, brought to a boil and reduce the heat to very low. Prepare pieces from ten to fifteen minutes, and a whole fish - from twenty-five to fifty minutes. Steamed fish languishes at a temperature of 80 ° C. Ready it is removed from the broth. The sauce is prepared from its residues after straining.
In the process of cooking, stewed fish loses weight. This is about 18% -21% of the total mass.
Steamed fish "Special"
To prepare such a fish, you need to heat the pot, but do not heat it up. Put inside already boiled potatoes of medium size. You can take mashed potatoes or boiled vegetables, smeared with butter. Next to put a piece of poached fish, and mushrooms on it, after boiling them. Pour fish sauce (to your taste), decorate with greens. Cook the dish for about 10 minutes on low heat so that the sauce soaks the vegetables. To supplement, you can decorate with seafood, lemon.
Boiled fish with pickle in white sauce
Dishes of boiled fish have an incredible taste, especially if it is a fish from the sturgeon family. This recipe is dedicated to this kind of fish.
- Pickle cucumber pre-strain from the twigs.
- Put sticks of sturgeon in a cauldron and let them in broth or water, adding cucumber pickle.
- Peel the onions, celery and
- Put everything in broth, add spices.
- Cook on low heat for up to 30 minutes, then gently remove the fish.
- Cook on the basis of the remaining broth, add grated or finely chopped
- Beautifully put on a plate. Serve hot!
At 300 grams of sturgeon will need: 1 onion, half a parsley root, 3 medium pickles.
Boiled fish "In Russian"
Steamed fish cooked in this way will amaze any man. So the hostess take note.
Cod, horse mackerel, burbot or mackerel are suitable for this dish. Choose what you prefer.
- Peel the onions, carrots, parsley (root).
- Prepare a decoction of mushrooms or chop the white mushrooms into small pieces.
- Sprinkle the fish in the broth or water.
- Boil white mushrooms, let carrots, onions, parsley in salty water.
- Separately, heat vegetable oil in a pan, add a spoonful of flour and allow it to brown for 2 minutes.
- Stir, add tomato paste, dissolved in water.
- Add salt, sugar, pepper and spices to taste. Put out 5 minutes.
- Heat the dishes, put boiled vegetables or potatoes there, put fish on top.
- Pour everything with tomato sauce, add mushrooms and simmer another 10-15 minutes.
Per 300 grams of fish: 1 onion, 1 carrot, half-parsley, 3 tablespoons of tomato paste, 200 grams of mushrooms.
All is ready! Eat with pleasure!
