HAKE: Oven-baked, fried, hake stewed with vegetables. Fish cutlets, hake soup. Hake fillet in batter.

Any fish contains a lot of microelements and vitamins that are beneficial for our body. Fish dishes are especially recommended for consumption for those who simply adhere to proper nutrition or are forced to follow a special diet for health reasons. Among the variety of dishes, fish stewed with vegetables is especially popular. Hake or tilapia are the best choices in this case. Fish with white meat is considered a delicacy, rich in substances that have an extremely positive effect on the human body.

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The most delicious of cod

Hake can rightfully be called one of the most delicious, nutritious and healthy fish belonging to the cod family. The calorie content of this fish is only 86 kilocalories per hundred grams of product. Agree, these are very pleasant numbers for those who follow a diet and count calories. In addition, hake is a fish containing large amounts of calcium, phosphorus, potassium, iron and many other useful elements on the periodic table.

Today we bring to your attention a recipe for stewed hake with vegetables, which housewives will like for its speed and ease of preparation. Another big plus of this fish is that it contains a small amount of bones. Also, the fish meat easily comes away from the bones if you need to fillet it. This advantage of hake will be useful for young mothers whose children are just starting to eat fish.

Hake fish cutlets

To prepare hake fish cutlets, we take the following products: half a kilogram of hake fillet, two small or one large onion, four large spoons of breadcrumbs, one egg, a little parsley, dill, butter, pepper, salt, any fish seasoning, breadcrumbs or flour for frying.

Let's start preparing fish cutlets. Grind the onion and fillet in a meat grinder or grind it in a blender, chop the greens, cut the butter into small pieces.

Mix the minced meat with herbs, egg, bread crumbs, add salt and pepper, and add fish seasoning. Mix thoroughly.

Now we take some minced meat, put it on the palm of our hand and flatten it a little, put a piece of butter in the middle of the cutlet and form a cutlet. Roll the prepared cutlet in breading and fry in a hot frying pan with vegetable oil on both sides at medium temperature. Place on a platter and serve with mashed potatoes as a side dish.

Stewed fish with tomatoes and vegetables

There are many options for preparing stewed fish. But, as experienced housewives say, everyone should find one zest that will turn ordinary banal fish into a magnificent culinary delight. Today we will cook stewed hake with vegetables. The highlight of this dish will be rosemary. It is he who will act as a link between the bland white fish and the bright taste of tomatoes.

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Hake fillet in batter

To prepare hake fillet in batter, take four hundred grams of hake fillet, three chicken eggs, two hundred milliliters of milk, two hundred grams of wheat flour, three tablespoons of vegetable oil, pepper and salt.

Let's start cooking hake fillet in batter. Cut the fillet into small portions, sprinkle each piece with pepper, salt, and other spices and leave for thirty minutes.

To prepare the batter, whisk salt and eggs in a bowl, add milk to the mixture and mix thoroughly. Then add flour to the mixture and mix well one last time.

Dip hake fillet pieces in batter. Meanwhile, heat a frying pan with vegetable oil. Place the battered fish pieces in a heated frying pan and fry on both sides until a golden brown crust forms. We place the finished pieces of fish on a dish and sprinkle with chopped herbs, now we can serve the fish to the table.

Cooking process

The first stage of cooking is to prepare the fish. The ideal option is fillet. But if you have a whole fish, simply cut into portions, the result will be no worse. So, the fish should be cut, seasoned with a little salt and pepper. You can add your favorite fish seasonings. In order for the stewed hake with vegetables to be rich in taste, it must be saturated with seasonings. When you cut the fish, season it and let it rest a little. After lying down for five to seven minutes, the fish will be saturated with spices and will be more amenable to cooking.

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Heat the frying pan by adding a couple of tablespoons of vegetable or olive oil. While the oil is heating, roll the pieces in flour. They should be fried on both sides until a nice golden brown crust is obtained.

Since we decided to cook hake stewed in tomato with vegetables, the second stage will be preparing carrots and onions. It is recommended to cut the onion into fairly large half rings, and the carrots into circles. Some people don't really like the taste of stewed carrots. In this case, you can simply grate it on a coarse grater. It will be present in the dish, but will not oversaturate it with its taste.

Remove the fried fish from the pan, add a little more oil and fry the vegetables. Add garlic, chopped into large slices, to the carrots and onions. When the frying is ready, add our fish to it. The fish should be stewed in tomato juice. Pour it into the pan, add a sprig of rosemary, cover it with a lid and wait 20-30 minutes.

Stewed hake with vegetables cooks very quickly, like any other fish. Cooking time will depend on the size of the fish pieces and the thickness of the vegetables. But in any case, the average cooking time will not exceed half an hour.

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By the way, if you don’t even have these 30 minutes, then a multicooker always comes to the aid of housewives. In this miracle of technology, stewed fish with vegetables is cooked much faster, and you don’t need to monitor the cooking, which is very convenient.

Classic recipe for hake stewed with vegetables

Compound:

• hake (carcasses) – 1 kg;
• tomatoes – 0.5 kg;
• onions – 0.35 kg;
• carrots – 0.35 kg;
• sugar – 10 g;
• lemon – 1 pc.;
• salt, pepper - to taste;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• dried marjoram – 10 g;
• dried parsley – 20 g;
• allspice – 4 pcs.;
• flour, vegetable oil - as needed.

Cooking method:

• Thaw the hake carcasses. Rinse them and dry them with napkins. Clean and remove fins and tail. Cut into portions about 2–3 cm thick, leaving the tail part longer.
• Squeeze the juice out of the lemon and apply it to the hake pieces. Leave for 20 minutes.
• Sift the flour (a glass will be enough), mix it with salt, pepper, dried marjoram and parsley.
• Heat oil in a frying pan.
• Bread the hake pieces in spiced flour, place in a frying pan, and lightly brown over medium heat.
• Wash the tomatoes and make a cross-shaped cut on them. Place in boiling water for 2-3 minutes. When the skins begin to peel off, remove the tomatoes from the boiling water and briefly place them in cold water to cool quickly. Clean. Cut into 4 parts, cut out the seal in the area of ​​the stalk. Grind the pulp with a blender until pureed.
• Peel the onion and cut it into small cubes.
• Peel and grate the carrots, using the side with large holes.
• Heat a new portion of oil in a clean frying pan, add the onion and fry until transparent.
• Add carrots and continue to fry for 5 minutes.
• Mix tomato puree with a little salt and pepper and pour it into the pan.
• Add cloves, allspice and bay leaf. Simmer the vegetables for 10 minutes.
• Divide the vegetable mixture in half.
• Place half of the vegetables on the bottom of a cauldron or thick-bottomed pan.
• Place pieces of fried hake on top.
• Cover the fish with the remaining vegetables.
• Pour in 50 ml of water.
• Place in an oven preheated to 180 degrees for 25 minutes.

Step-by-step instructions for the dish “Hake baked in foil”

How to cook hake in the oven. Unfold the foil and pour a handful of flour onto it, the width and length of the fillet. This will give the fish juiciness and meatiness and eliminate wateriness.

Next, put half of the grated carrots, on which we place the hake fillet. Be sure to defrost the hake fillet. If you don’t have time to defrost at room temperature, you can do this by placing the fillet under running warm, not hot, water.

Salt and pepper the hake fillet to taste.

Next, dust with flour, add carrots and onions. Fish cooked in carrots has a beautiful taste, color and smell.

We pour mayonnaise over everything. You can also sprinkle with grated cheese.

Then cover loosely with foil and fold the edges of the foil so that the fish does not dry out. After that, put the “envelope” with fish, hake in foil, in a mold and put in the oven at 180-190 degrees for 40-45 minutes. If you want, then, after the time has passed, you can unroll the envelope and dry the vegetables on the grill. Hake baked in foil in the oven is ready.

Serving this fish is delicious with rice, buckwheat and potatoes, it’s up to your taste.

Bon appetit!!!

What to serve with

The good thing about fish dishes is that they go well with any side dishes. Stewed hake with vegetables is a complete dinner in itself. But if you want to make it a little more satisfying and high-calorie (for example, you eat it yourself without a side dish, and serve the side dish to your husband, who is not on a diet like you), then serve the fish with crumbly boiled rice.

Also great for fish dishes are mashed potatoes, eggplants or zucchini baked on a grill. An excellent combination is obtained if you serve stewed fish with a fresh salad of peas, beans, parsley, and sweet bell pepper.

Don't be afraid to experiment. Mashed potatoes are, of course, the undisputed favorite among side dishes. However, culinary experts recommend replacing it with cereals (buckwheat, rice, millet, etc.) or pasta. Spaghetti, like any other type of pasta, goes perfectly with fish and seafood.

In sour cream

Hake in a frying pan, the recipes for which are quick to prepare, can be very simply stewed in a delicate sour cream sauce and served with any vegetable side dish.

Hake in a frying pan. Recipe for cooking in sour cream.

Preparation next.

What ingredients will you need?

To prepare a juicy quick dish you will need to prepare the following components:

Step-by-step cooking process

Thawed hake carcasses should be gutted, rinsed well in cold running water, cut into portions, and blotted with a paper towel.

Further:

1. Fish pieces should be rubbed with spices and seasonings, placed in a bowl and evenly poured with a mixture of lemon juice and soy sauce, add chopped garlic, mix thoroughly and leave to marinate for at least half an hour.
2. Then each piece of hake must be rolled in flour and fried in hot oil until golden brown in a deep frying pan.

3. After this, you need to place all the fried pieces of fish tightly, pour sour cream over them evenly, add bay leaf and spices. Simmer the dish over low heat for 15 minutes. If necessary, you can pour hot water or cream into the sour cream sauce to make it more liquid, and cover the dish with a lid.

What can I add?

You can add any spices or herbs to the sauce or marinade to give the fish dish new flavors and aromas.

Serving rules, decoration

The finished dish must be sprinkled generously with chopped herbs, cover with a lid and let stand for another 15-20 minutes. After this, you can immediately serve the hake in sour cream sauce with mashed potatoes or boiled rice as a side dish.

Cooking features

You already know one secret to delicious stewed hake: buy carcasses cooled by blast freezing, and not fillets that have been frozen and thawed an unknown number of times. There are other subtleties that allow you to stew this fish with vegetables so that its taste will exceed your expectations.

• When buying fish, pay attention to its expiration date and packaging. The fresher it is, the better. If the product is about to expire, it is better to refrain from purchasing it, even if the store is offering a fantastic discount.
• Improper defrosting and properly frozen fish will turn it dry and tasteless. To prevent this from happening, let the hake carcass thaw in the refrigerator, and then stand for a while at room temperature. If you can avoid temperature changes, the structure of the product will not be significantly affected, it will remain juicy and tender.
• If you do not have fish cutting skills, then the hake fillet, when separated from the bones, is unlikely to be whole and even. There is no problem with this: when stewing vegetables, they will mask small imperfections, and these errors will not affect the taste of the dish at all. Traditional recipes involve stewing hake with vegetables in pieces; in this case, even an inexperienced housewife will not have any difficulties.
• The dish will be tastier if the hake is marinated before cooking. Usually lemon juice is used for this, less often apple cider vinegar. Sometimes they simply rub the carcass or pieces of fillet with spices and aromatic herbs. The fish is marinated quickly, usually 20–30 minutes are enough.
• Hake stewed with vegetables will turn out tastier if it is fried before, but if you refuse this procedure, the dish will be dietary and more healthy.

The general principles for preparing hake stewed with vegetables are identical, so you just need to know a couple of recipes to make this dish from any set of vegetables. But there are options so popular that they have become classics. At first, preference should be given to them.

Step-by-step recipe with photos

Hake is traditionally one of the most favorite fish for cooking and consumption. This fish has a firm texture and is easy to clean and handle. The bones are easily removed from the finished dish, and when preparing cutlets or, for example, a cauldron, there are no difficulties in freeing the carcass from the bones.

There are many varieties of hake on sale; this fish is sold both whole and in the form of backs (tail part). This is how I bought the fish too. Such pieces are easier to process; there are no insides in the fish, but the films in the middle will need to be removed. You will also need to cut off the fins and tail. Remove any remaining scales (if any), clean and rinse well.