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Thursday, October 19, 2020 05:23 + to quote book

Boiled fish - not only for diet, 30 best recipes

Fish cooked in a double boiler, marinated with lemon, garlic and spices, amazes with its juiciness and natural taste, and vegetables delicately complement the taste harmony, while increasing the satiety of the dish.

Dietary dish of pollock in a slow cooker, steamed. It's very easy to prepare.

This quick recipe is for fish lovers. Let's cook delicious mackerel in onion skins. Boil the fish for 3 minutes in brine. You can cook mackerel whole, or you can cook it in pieces.

Fish in Polish gets its name from the sauce, which, in fact, turns boiled fish into a tender and original dish.

Salmon steaks are boiled in a small amount of water with spices, and the fish is served with creamy sauce.

We prepare a delicious minced fish roll at home. A proven and most delicious recipe for stuffed fish!

Boiled white fish with Polish sauce - made from eggs and butter - sparkled with new colors. The result was a simple but very tasty dish - fish in Polish.

A great fish recipe for dinner.

Steamed meatballs or cutlets are prepared from small sea fish (for example, sprat), with rice, green onions and spices.

Catfish is a nice, fatty fish! And then there’s the luxurious sauce! Don't miss the recipe!

Mackerel with carrots, onions, eggs and melted cheese. The fish is prepared in the form of a roll, in foil and in a bag.

I suggest preparing pike perch for dinner, which is first marinated in lemon juice with the addition of herbs and spices, and then cooked in a double boiler. A low-calorie dish worth trying!

Potato salad with boiled fish

Ingredients:

• Boiled fish – 250 g
• Potatoes – 4 pcs.
• Green onions – 1 bunch
• Olive oil
• Vinegar
• Salt
• Oregano

Preparation:

1. The first step is to boil the potatoes and fish.
2. After cooling completely, the fish must be cleaned of bones and skin and divided into fillets and sprinkled with oregano.
3. Peel the potatoes and cut into cubes.
4. Everything needs to be mixed and filled with oil.

Classic recipe for boiled fish cutlets

Cooking cutlets from boiled fish is very quick and easy.

Required ingredients:

• 920 gr. fish,
• 125 gr. bread crumb,
• 125 gr. milk,
• 2 eggs,
• 125 gr. Luke,
• crushed crackers,
• ground pepper mixture,
• salt.

Step-by-step instruction:

1. Clean the fish from scales and entrails. Cut into pieces. Place in a saucepan, add salted water and cook for about 7-13 minutes.
2. Remove from broth and cool.
3. Separate the pulp from the bones.
4. Soak the bread crumb in milk until a paste forms. Squeeze to remove excess moisture.
5. Grind the fish pulp with the drained bread in a meat grinder or blender to obtain a homogeneous minced meat.
6. Add chopped onion, eggs and spices.
7. Knead until smooth.
8. Form the minced meat into cutlets of the desired size and roll in breadcrumbs.
9. Fry on both sides until a crust forms.

The cutlets come out juicy and go well with all types of cereals and potatoes. Nutritionists advise pampering your family with this dish at least once a week.

And the broth that remains after cooking the fish can be used as a base for sauce or soup.

Salad with boiled fish and cabbage

For those who are bored with traditional recipes, this interesting and, most importantly, delicious salad will be very much to their liking.

Ingredients:

• Fish fillet – 250-300 g
• Sea kale – 1 jar (300g)
• Chicken eggs – 2 pcs
• Quail eggs – 3 pcs
• Onions – 1 pc.
• Mayonnaise

Preparation:

1. First of all, you need to boil the fish and eggs.
2. Peel the onion and cut into cubes
3. Eggs must be cut into cubes
4. Cut the seaweed into small pieces
5. Everything needs to be mixed and seasoned with mayonnaise. Add salt to taste. Decorate with quail eggs.

Boiled fish

All kinds of fish are used for cooking: cod, flounder, catfish, perch, pike perch, catfish, pike, coal and ice fish, merou, notothenia, sturgeon.

For cooking in portions

fillets with skin and bones, fillets with skin without bones and round pieces are used. The prepared fish is placed in deep baking trays or fish kettles in one row, skin side up, and filled with hot water so that it is 2–3 cm above the level of the fish. For 1 kg of fish take 2 liters of water. Add pieces of raw carrots, parsley and onions, salt, bay leaves and peppercorns, bring to a boil and cook the fish without boiling (temperature 85–90 °C) for 5–10 minutes, remove the coagulated whites from the surface of the fish. Readiness is determined by appearance, tasting the fish. In table Table 8 shows data on the duration of heat treatment of various types of fish.

If the fish has a pleasant smell, then it is boiled without adding bay leaves and pepper, as well as spicy roots. Cod, catfish, flounder and other sea fish with a sharp, specific odor are boiled in a pre-prepared spicy broth. To do this, add roots, onions and spices to the water, boil for 5–7 minutes, after which the fish is boiled. You can also add cucumber pickle or pickled cucumber peel. Per serving use 3 g of salt, 0.01 g of black pepper, 0.01 g of bay leaf.

Table 8

To preserve the shape, consistency and color of the fish during the cooking process, you can add vinegar (10 g per 1 liter of water). Boiled fish is stored in broth and used within 30–40 minutes.

Whole carcasses of pike perch, trout, salmon, white fish, pike, nelma, and sterlet are boiled. The processed fish, tied with twine, is placed on the grate of the fish pot, belly down. Fill with cold water so that it is 3 cm above the level of the fish. Cold water is used to ensure that the fish is evenly heated during the cooking process, and the outer and inner muscle layers are simultaneously cooked. Depending on the type of fish, more or less roots and spices are added.

The fish is brought to a boil and cooked almost without boiling so that the movement of water is barely noticeable. Remove foam from the surface. Cooking time for large fish is 1–1.5 hours, for small fish – 30–45 minutes.

The readiness of the fish is determined by piercing the thickest part with a chef's needle. Clear juice should be released at the puncture site, and if the juice is pink, then the fish should be cooked.

Boiled whole fish is cooled in broth, removed, protein clots are washed off, placed on a dish, and used for banquet and dinner dishes.

Sturgeon fish links

(stellate sturgeon, sturgeon, as well as large pieces of beluga - 2-3 kg each) are placed on the grate of a fish boiler or a special device for boiling links. Place them skin side down, fill them with cold water and cook them in the same way as whole fish. To preserve the taste and aroma of sturgeon fish, when cooking, spices and roots are added in small quantities. The cooking time depends on the type of fish and the size of the links and ranges from 45 minutes to 1 hour or 1.5–2.5 hours. The readiness of the links is determined in the same way as for whole fish. The boiling rate of sturgeon fish is 15%.

Boiled sturgeon fish is cooled in the broth, protein clots are washed off with broth, removed from cartilage, and placed on trays. When stripping from cartilage, waste amounts to 3–10%. Chilled sturgeon fish links are cut into portions and used for cold dishes and snacks. For hot dishes, portioned pieces are heated in broth to 70 °C. The broths obtained by cooking fish are filtered and used to prepare sauces and first courses.

Boiled fish. The prepared semi-finished fish product is boiled until tender. A side dish in the form of boiled potatoes, peeled into barrels, mashed potatoes or vegetable stew, and green peas is placed on a heated plate. A hot piece of boiled fish, skin side up, is placed nearby. The side dish is poured with melted butter, the fish with broth and decorated with herbs. Polish, white main, tomato, and sour cream sauces are served in a gravy boat.

Pink salmon or chum salmon 181, or pike perch 192, or spotted catfish 146, or Azov-Black Sea mackerel 176, or black halibut 192, or ocean mackerel 205, or eelpout 132; from semi-finished products, grenadier 130 or Far Eastern mackerel 132, carrots 4, onions 4, parsley (root) 3, side dish 150, sauce 50. Yield 300.

Salad with boiled fish and pickles

The salad is perfect for a holiday, because it has a rich taste, and its preparation does not take much time.

Ingredients:

• Boiled hake – 1 piece
• Chicken eggs – 3 pcs
• Pickled cucumbers – 3 pcs.
• Horseradish root – 20 g
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Mayonnaise

To prevent the onion in the salad from becoming bitter, it must be soaked in water, vinegar and sugar.

Preparation:

1. First of all, you need to prepare the ingredients - boil the fish, potatoes and eggs.
2. Now let's pickle the onions.
3. After the fish is cooked, it is necessary to clean it of skin, scales and bones. Take it apart into pieces.
4. Cut the potatoes, eggs and cucumbers into cubes.
5. Let's prepare the dressing. Mix mayonnaise with horseradish 10g.
6. Now everything needs to be mixed, after drying the onion.

Procedure for cooking fish

To cook fish, it is gutted, cleaned of entrails and scales, gills are removed, cut into pieces and dipped in boiling water (to which salt and various seasonings are added in advance). The broth is brought to a boil again, and then the heat is reduced so that the liquid barely boils.

Why does fish need to be salted right away? Adding salt prevents the product from boiling too quickly. An exception to the rule about adding salt is when boiling sturgeon with dense flesh: this fish does not boil over, but can lose too many nutrients in salt water. Thus, when boiling sterlet and large sturgeon, they are salted at the end of the process.

The cleaning process can be avoided if you buy already gutted specimens or fillets. Many people prefer to cook the fish under the lid in a small amount of water, which covers the pieces of fish only halfway - simmer. If the taste of the fish itself is not very rich, it can be improved by boiling it in vegetable or even chicken broth, in milk or in water diluted in half with milk. To improve the taste, you can add carrots, parsley and celery roots, and onions to the water. An alternative option is to add a little cucumber pickle, a little dill or fresh sweet pepper to the water. Bay leaves and pepper are added only to fish whose natural smell is not liked by the cook.

Steaming

retains more nutrients and flavor in fish. For fillets, it is highly recommended, since the skin does not protect it from the aggressive external environment. If you have not yet purchased a double boiler, then you can take a regular saucepan, pour a little water into it (about a 5 cm layer), bring to a boil, put a colander on top, put fish in it, salted and sprinkled with your favorite spices, cover the colander with a lid and wait end of the process.

If the taste of boiled fish seems boring to you, and you don’t have enough enthusiasm for experimenting with broth and seasonings, the ready-to-eat product can be supplemented with both store-bought and.

How to cook fish?

Fish is a healthy and tasty product. There are a lot of ways to prepare it - from salting to various step-by-step heat treatment strategies with the addition of many ingredients. One of the most popular cooking methods has been and remains boiling fish. So, let's talk about how to cook fish.

Summer salad with boiled fish

The salad is called summer because it is light. During the hot season, this salad is perfect for a light dinner.

Ingredients:

• Salad leaves
• Cucumbers – 3 pcs.
• Tomatoes – 4 pcs
• Fish (cod) – 300g

Preparation:

• Cut the tomatoes and cucumbers into cubes.
• Let's tear up the lettuce leaves
• Let's boil the fish. Let's cut into small pieces.

Boil the fish for just a few minutes. After the water boils, cook for 3-4 minutes and remove. You can add pepper and bay leaf to the water.

• You can mix the salad in a salad bowl or lay it out in layers, brushing each layer with mayonnaise.

Rules for preparing boiled fish.

Almost all breeds of fish are used for cooking. It is not recommended to boil fish that crumbles, as well as fish with a pronounced odor and specific taste.

Fish can be cooked either in one piece or in small portions weighing 75 - 100 grams. Fish cooked in large pieces is tastier and juicier.

Filleted fish or whole gutted fish with bones and skin are cut into portioned pieces at right angles, and an incision is made in the skin across the piece so that the pieces do not become deformed during cooking.

The less water is used for cooking, the tastier the fish. Therefore, you should pour enough water into the bowl so that it only covers the fish. It is best to simmer the fish, that is, fill it 1/3 full.

It is recommended to pour large whole fish with cold, salted water so that it has time to cook, heating up along with the liquid. Small fish, as well as pieces of large fish, should be filled with hot water, as the fish has time to boil.

To boil fresh fish, add to 1 liter of water:

• 1 teaspoon salt;
• 1 carrot;
• 1 parsley root;
• 1 onion;
• 1 bay leaf;
• 4 – 5 peppercorns.

The roots and onions are pre-peeled and cut into small pieces. Pieces of fish are placed in a dish with the skin on top.

It is recommended to cook sea fish with a pronounced flavor, for example, cod, haddock, catfish, flounder, and pollock in a spicy broth (recipe given below).

Sea fish will be tastier and less boiled if you add a little vinegar to the water. Fish with a pronounced sea smell is good to cook in cucumber brine.

For delicious fish, seasonings that are subtle in taste are selected. That is why grape wine, fresh porcini mushrooms or champignons, lemon juice, etc. are used to prepare dishes from sturgeon, salmon, and eel. n. From the beginning of boiling to the end of cooking, the water should boil gently.

The readiness of the fish is determined by piercing its thickest part with a fork: the fork enters the finished fish freely, and the juice released from the puncture is clear. From the resulting broth, 1.5 - 2 glasses are taken to prepare a sauce for fish - white or tomato, and the rest of the broth can be used to cook soup.

After soaking salted fish in water, add fresh cold water and cook until tender without adding salt. Boiled fish is served hot or cold. Hot with a hot side dish, cold with vinaigrette, salad, etc.

For fatty fish, sour sauces (tomato, onion) are prepared. For low-fat - sauce with sour cream, butter, eggs.

Salad with boiled pink salmon

Salad with boiled pink salmon is an excellent example of how a dish can be both satisfying and healthy at the same time. I thank the fact that the main ingredient - the fish - undergoes the safest heat treatment; all useful components remain.

Ingredients:

• Pink salmon fillet – 400 g
• Potatoes – 4 pcs.
• Carrots – 1 piece
• Apple – 1 piece
• Cucumber – 1 pc.
• Leaf lettuce – 3 pcs
• Hard cheese – 100 g

Preparation:

1. Boil fish and vegetables.
2. Cut the cucumbers into cubes.
3. Grate the cheese.
4. Cut the cooled potatoes and carrots into cubes.
5. Three apples on a coarse grater.
6. Tear lettuce leaves into small pieces.
7. Mix all ingredients except cheese and season with mayonnaise.
8. Garnish the salad with cheese.

Boiling fish

All types of fish are suitable for cooking, but bream, carp, carp, crucian carp, navaga, roach, and smelt are tastier fried or baked. The fish is cooked in portions, links and whole. Any fish except sturgeon is cooked in portions; links or large pieces (up to 5 kg) - only sturgeon fish. Large fish are boiled whole - for preparing banquet dishes, as well as small fish, most often fresh and salted roach, fresh herring, perch, mullet, trout and other fish weighing from 100 to 200 g.

Fish is cooked in boxes, fish cauldrons, stewpans and deep baking sheets. During cooking, the fish should be completely immersed in liquid; on average, 150-200 g of water is needed per piece of fish weighing 100-150 g. It should be remembered that with excess water, the quality of boiled fish deteriorates.

Fish should not be boiled over high heat; At the beginning of boiling, the dishes with fish are moved to the edge of the stove or the heat is reduced so that the liquid does not boil, but is in a slight movement, characteristic of the beginning of boiling. The cooking time for a piece of fish weighing 150-200 g is on average 12-15 minutes.

Portioned pieces of fish, as well as small ones (whole) are placed in salted boiling water (1 l), carrots (25 g), parsley or celery (15 g), onions (25 g), black peppercorns (0.5 g) are added. and bay leaf (0.5 g) and cook as described above. This is how pike perch, catfish, perch, salmon and white fish are cooked.

Large fish (pike perch, salmon, taimen, whitefish, whitefish, etc.) for cooking as a whole are placed in cold water along with the above vegetables and spices, which manage to flavor the fish during cooking.

Fish, especially sea fish (cod, perch, flounder), are boiled in a spicy broth so that vegetables and spices flavor the fish more fully. To do this, first add vegetables and spices to the water and cook them at a low boil for 5-7 minutes, and then immerse the fish and cook at the lowest boil for another 12-15 minutes. You can cook several batches of fish in the same spicy broth. The broth (broth) obtained by cooking fish is used to prepare various sauces for fish. The broth can be stored both fresh and after boiling fish in it for no more than 8 hours. Large fish are also boiled in a spicy broth, but it is cooled first.

When preparing a spicy decoction, add salt (15 g), allspice and hot peppercorns (0.1 g each), bay leaf (1 pc.), carrots (15 g), onions (15 g) into water (1 l). parsley or celery (10 g), a little thyme or savory.

Fish that has a strong specific taste and smell, especially sea fish (cod, flounder, halibut, horse mackerel) or river fish (catfish, carp, tench), is sometimes cooked as follows: cucumber brine is added to the spicy broth in an amount of 0.2 to 1 liter per 1 liter of water or the skin of pickled cucumbers - all this helps to weaken the specific taste and smell of fish. Sometimes fish is boiled with the addition of vinegar. This is done in order to weaken the specific unpleasant taste and smell of some fish, as well as in order to preserve or give the fish meat the appropriate color.

It is known that when carp is boiled in water with the addition of vinegar (50 g of vinegar per 1 liter of water), the skin becomes blue, and the specific taste and smell of the meat of this fish, which not everyone likes, is significantly weakened. Trout meat has excellent taste and aroma; it does not require the addition of any flavoring or aromatic products. Nevertheless, it is sometimes still boiled in water and vinegar. This is done only to give the meat of this fish a beautiful bluish color.

In cases where live fish was taken several hours before cooking or immediately before it, the fish is boiled in salted water without adding vegetables and spices, since fresh boiled fish has an excellent taste and aroma.

Sturgeon, stellate sturgeon, beluga, and sterlet have excellent taste and aroma, which there is no need to weaken or drown out (beat off) by adding aromatic and flavoring products. These include vegetables (carrots, parsley, celery, onions), aromatic spices (cumin, allspice, bay leaf), and vinegar. These flavoring and aromatic seasonings are added to sturgeon fish only in small quantities, so that they do not drown out the natural pleasant taste and aroma of the fish.

Prepared links or large pieces of sturgeon fish are placed skin side down on the grate of a fish boiler, cold water is poured in so that it completely covers the fish, and gradually heated; From the start of cooking until the water boils, at least 40-45 minutes should pass. After the water boils, the cauldron with fish should be placed on the side or a less hot place on the stove, and then the fish should be cooked without boiling until fully cooked.

The cooked fish is cooled in the broth to a temperature of 30-40°C, then it is taken out, the cartilage is removed and the protein clots released during cooking are washed off with hot broth. Then sprinkle the fish with fine salt, place it on sheets or special boards and cool. Boiled sturgeon fish is used to prepare cold and hot dishes and snacks.

Salad with boiled fish, squid, cheese and crab sticks

This salad is a real find for all seafood lovers.

Ingredients:

• Fish fillet – 200 g
• Crab sticks – 200 g
• Parmesan cheese – 50 g
• Eggs - 4 pcs
• A can of canned peas.

Preparation:

1. Boil the fish fillet.
2. Boil eggs for 6 minutes.
3. Boil the squid.
4. Crab sticks cut into small pieces
5. Grate the eggs.
6. Grate the cheese on a fine grater
7. Squid cut into strips
8. Mix the ingredients with peas and season with mayonnaise.

Navy salad

This salad can be prepared from boiled fish, baked or even smoked. Moreover, with each variation the taste of the salad will only change.

Ingredients:

• Fish - 200 g
• Lemon – 1 pc.
• Boiled pasta – 200 g
• Canned peas – 120 g
• Dill – 1 bunch

Preparation:

Boil the fish and separate from the bones and skin. Cut into cubes. Boil the pasta and cut into small pieces. The type of pasta can be any. Peel the lemon and cut into small cubes.

Mix all ingredients and season with mayonnaise or olive oil. Leave it in the refrigerator for several hours.

Poseidon salad

This salad got its name thanks to its main and main ingredient – ​​fish. At the same time, it doesn’t matter what type of fish you prefer, in any case, the salad will turn out juicy, tasty, and the most important thing is that its preparation will not take much time.

Ingredients:

• Cod fillet – 500 g
• Chicken eggs – 5 pcs
• Onion – 2 heads
• Olive oil
• Table vinegar
• Sugar
• Parsley
• Salt

Preparation:

Boil the fillet. After cooling completely, cut or tear into small pieces.

Boil the eggs hard and chop. The onion must be cut into small cubes.

In order for the onion not to be so bitter, it must be pickled. To do this, mix onion, vinegar, sugar in water and leave for a few minutes.

Then dry the onion and mix all the ingredients. Season with olive oil or mayonnaise.

Boiled fish dishes

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It is better not to use bream, carp, carp, crucian carp, roach, navaga, smelt, herring for boiled main courses, since fried dishes from them are more tasty.

The fish is cooked in portions, links, and less often whole. Any fish except sturgeon is cooked in portions; in links or large pieces (up to 5 kg) - only sturgeon fish; whole - large specimens of fish for preparing banquet dishes. They cook fish in fish pots (boxes) and stewpans. After the water boils, reduce the heat and cook the fish without boiling at a temperature of 80-90 ° C.

Portioned pieces of fish are placed in one row, skin side up. Pour hot water over the fish (2 liters per 1 kg of fish); To improve the taste, white roots, onions and sometimes carrots are added. Bay leaves and pepper are added only in cases where the fish has a specific unpleasant odor.

Sea fish that have a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are boiled in a spicy broth. To do this, add salt, allspice and hot peppers, bay leaves, carrots, onions, parsley, dill, celery to the water, boil for 5-7 minutes, then add the fish and cook until tender. The cooking time for a piece of fish weighing 150-200 g is on average 12-15 minutes.

Sometimes when cooking cod, mackerel, catfish, tench and other fish, cucumber brine or the skin and seeds of pickled cucumbers are added. This softens the taste, weakens the specific smell, and the fish acquires a more delicate consistency.

When cooking trout and sturgeon, no spices or vegetables are added, since these fish have a very pleasant taste and aroma and there is no need to beat them.

The weight loss of fish when cooking in portioned pieces (most fish) is 20%, only cod and flounder - 18, and catfish - 25%.

Sturgeon fish links prepared for cooking are placed on the grate of a fish boiler. Sturgeon fish is poured with cold water, brought to a boil, and then cooked until tender over low heat. Cooking time for sevruga links is 45-60 minutes, sturgeon - 1-1.5 hours, large pieces of beluga - 2-2.5 hours. Weight loss is 15%.

Side dish for boiled fish: boiled potatoes, turned into barrels, mashed potatoes and a slice of lemon; Additionally, you can serve boiled crayfish or shrimp as a side dish. Boiled fish dishes are served with sauces: Polish, Dutch, tomato. If the fish is served without sauce, then pour melted butter over it. Parsley or dill are used to decorate the dish.

Boiled fish with Polish sauce.

This sauce is most often served with pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, and sturgeon. Pieces of boiled fish are placed on a portioned dish, surrounded by a side dish of boiled potatoes in the shape of barrels or whole tubers; Additionally, you can add boiled crayfish. The potatoes are sprinkled with chopped parsley or dill and poured with oil. Polish sauce is served separately or poured over fish.

Boiled fish with hollandaise sauce.

It is recommended to serve pike perch, tench, Far Eastern salmon, cod, and sea bass with this sauce. The fish is cooked and served in the same way as with Polish sauce.

Boiled fish with white sauce and capers.

This sauce is most often served with pike perch, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, and sea bass. The fish is cooked and served in the same way as with Polish sauce.

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River King Salad

This dish received its name due to the variety of seafood.

Indeed, in addition to boiled fish, the composition also includes shrimp and caviar.

Ingredients:

• Boiled salmon – 270
• Potatoes 3 pcs
• Pickled cucumbers – 100g
• Green apple – 2 pcs.
• Tomatoes – 2 pcs.
• Pitted olives – 20 pcs.
• Red caviar – 50 g
• Shrimp, peeled 200 g
• Lettuce leaves -4 pcs.
• Dill
• Spices

Salad “Taste of the Forest”

Despite the fact that the name of the dish is more associated with vegetables, the main ingredient is considered to be boiled horse mackerel. However, we must not forget that this dish contains porcini mushrooms. Thanks to them, this salad got such an exquisite taste.

Ingredients:

• Boiled horse mackerel – 400 g
• Rice (long grain) – 1 cup
• Apples – 2 pcs.
• Chicken eggs – 2 pcs.
• Marinated porcini mushrooms – 100 g
• Greenery

Preparation:

Boil mackerel fillet. Remove bones and skin from fish. Cut into small pieces.

Peel the apples and cut them into cubes. Boil the eggs and chop finely. Dry the mushrooms and cut into cubes. Boil the rice. Mix all the ingredients and season the salad with mayonnaise. Decorate with greens.

How to cook boiled fish

DISHES FROM BOILED FISH are well digested and absorbed. Fish with a bone skeleton is boiled whole or in portions, and sturgeon fish is boiled in links in the form of large pieces and portions. The fish will be tastier if it is boiled whole or in large pieces. Mostly small fish and those that are difficult to cut raw are boiled whole.

Fish weighing more than 1.5 kg are usually cut into layers along the spine so that the vertebral and costal bones remain on one half of the layer, and only the costal bones on the other. Sturgeon fish is cut into sections, which are scalded, and then the bugs (bone plates) are removed.

Pike perch, salmon, trout, mullet, small Caspian pike, nelma, sterlet, small sea bass, river and lake crucian carp are boiled whole. The fish carcasses prepared for cooking are tied with twine so that they do not lose their shape, and placed on the grill of a fish pot belly down, sturgeon fish links skin down. After this, the grid with the fish is placed in a fish cauldron, filled with cold water (2 liters per 1 kg of fish), salted, onions and parsley roots are added.

The cut pieces of fish are placed in a bowl in one row, skin side up, and the skin of each piece is cut in two or three places so that during the cooking process the portioned pieces of fish retain their shape, pour hot water, add spices, vegetables and salt. When boiling portioned pieces of sturgeon fish, do not add vegetables.

After the liquid boils, reduce the heat and bring the fish until fully cooked without boiling. If you cook boiled fish at a high boil, its meat will be tough and the broth will be cloudy. Fish broth is used to make soups and sauces.

Taking into account that some ocean fish (flounder, halibut, horse mackerel, mackerel) have a specific taste or smell, when boiling them it is recommended to add a little vinegar, dill, sweet capsicum, cucumber pickle or dry white wine or cook them in a spicy broth. When boiling trout and salmon, table vinegar is added to the water to preserve their color (2 teaspoons per 1 liter of water).

The duration of cooking boiled fish depends on its size. For example, small fish is cooked for 5-10 minutes, medium - 15-20, large - 30-40 minutes.

Boiled fish should have a soft consistency and the flesh should not be pink. The readiness of the fish is determined by piercing the surface with a needle in the thickest place. If the needle easily penetrates into the thickness of the meat, and clear juice is released at the puncture site, then the fish is ready; if cloudy or slightly pinkish juice appears at the puncture site, the fish should be finished cooking.

Boiled fish goes well with the following side dishes: boiled potatoes, mashed potatoes, vegetable stew, pickled or pickled cucumbers, fresh tomatoes or cucumbers, and cauliflower. Tomato or steam sauce is best for boiled fish with a bone skeleton; horseradish sauce is best for sturgeon fish.

When serving, boiled fish is placed skin side up, a side dish is placed on the side, the sauce is served separately or poured over the fish.

Udmurt salad

The salad is suitable for a holiday table or simply as a treat for an evening dinner.

Ingredients:

• Pollock fillet – 2 pcs.
• Potatoes – 4 pcs.
• Pickled cucumbers – 3 pcs
• Grated horseradish – 60 g
• Vinegar – 20 g
• Greenery

Preparation:

Boil the fish and potatoes. While everything is cooling, cut the cucumbers, after peeling the skin. Cut the fish into pieces. Chop the greens. Mix all ingredients and season with mayonnaise, horseradish and vinegar.

Salad Panticapaeum

A light salad, essentially consisting of only two ingredients, will please all tasters, and most importantly, its preparation will not cause you much trouble.

Ingredients:

• Cod fillet – 250 g
• Rice - 150-200g
• Butter – 20 g
• Parsley
• Spices

Preparation:

Boil the fillet, adding a little salt and spices. Boil the rice as well. Combine everything, season with mayonnaise and butter. Decorate with greens.

Boiled fish salad

Published: 05/30/2018 Posted by: Sangina [Offline] Calories: Not specified Cooking time: Not specified

There are not so many lovers of boiled fish. It is generally accepted that this dish is a dietary dish and you cannot prepare anything tasty with boiled fish. But if you choose the right accompaniment, you can come up with a lot of different interesting things. For example, make a very tasty salad from boiled fish. This is exactly the recipe (with step-by-step photos for clarity) that we have prepared for you today. It will contain boiled potatoes - they are usually served with fish, so the combination of products is proven and familiar. For a brighter taste, add pickles, and instead of boiled eggs, cut an omelette into a salad. The ingredients complement each other perfectly, the salad will turn out to be quite satisfying and self-sufficient, quite suitable for dinner or as a substitute for a second course for lunch. Choose any fish for the salad - both sea and river will do, the main thing is that there is not an abundance of small bones. You can boil the fish by steaming or in water with the addition of bay leaf, salt and spices. The salad is dressed with mayonnaise. Ingredients: - fresh frozen hake or pollock - 1 small carcass; – boiled potatoes – 3-4 pcs; — egg – 1 pc; - water - 2 tbsp. l; - turmeric - a pinch; - salt - to taste; — pickled barrel cucumbers (or pickled) – 2 pcs; - vegetable oil - 1 tbsp. l.; - mayonnaise - to taste; - dill - several sprigs.

Step-by-step recipe with photos:

Defrost freshly frozen fish and rinse under cold water. Remove any remaining scales and entrails. Cut the fish into portions, not very large, about the size for frying. Steam for 15 minutes.

At the same time, cook the potatoes until tender. To make the potatoes cook faster, cut them into medium-sized pieces or boil small tubers in their skins. Cool, cut into slices.

We cut the cucumbers into slices, not very large. If you don’t have barrel ones, you can replace them with pickled ones.

To prepare the omelette mixture, break an egg into a bowl, add some salt, and pour in two tablespoons of water or milk. For bright color you can add a pinch of turmeric. Beat with a whisk until fluffy and homogeneous.

Heat a little oil in a frying pan. Pour the omelette mixture into the pan, immediately cover with a lid and cook over low heat until the top thickens.

Place the chopped potatoes and cucumbers in a bowl. Add finely chopped dill and omelette cut into ribbons or pieces.

We disassemble the fish into small pieces. If we come across small seeds, we select them. Add fish to salad. If necessary, add some salt, but in general there is enough salt in cucumbers, omelettes and mayonnaise.

Season the boiled fish salad with mayonnaise. The amount of dressing is at your discretion, but in this case it is advisable to add more mayonnaise - the salad will turn out tastier and juicier. Serve immediately. Bon appetit! A salad with boiled fish and seaweed also turns out to be very tasty and healthy.

Salad Leningrad

This salad will take pride of place on the holiday table. All ingredients can be found in any store. And it only takes 20-25 minutes to prepare the salad.

Ingredients:

• Cod – 400 g
• Lettuce leaves -5 pcs
• Red pepper – 1 piece
• Onion – 1 head
• Chicken eggs – 4 pcs
• Tomatoes
• Can of canned red beans
• Capers – 20 g
• Pitted olives
• Sweet mustard
• Vinegar

Preparation:

First of all, you need to boil the chop and eggs.

It only takes 5-10 minutes for the fish to cook completely. This way it will retain all the useful components, and most importantly, it will not be digested.

Cut both ingredients into small pieces. Diced tomatoes mode. Cut the red pepper into small pieces. The beans must be dried. Cut the olives into rings, about 5-6 pieces come out of one olive.

Mix all ingredients and season with vinegar, mustard and oil.

Vegetable joy

A rainbow and beautiful salad will delight everyone, family members or guests. It combines not only a vegetable fortified complex, but also a fish ingredient, which also undoubtedly has all sorts of beneficial properties.

Ingredients:

• Boiled horse mackerel or hake fillet – 300 g
• Carrots – 1 piece
• Potatoes – 2 pcs.
• Onion – 1 head
• Green onions – 1 bunch
• Red pepper – 1 pc.
• Can of green peas
• Chicken eggs – 2 pcs
• Pickled cucumbers -3 pcs

Preparation:

The first step is to boil vegetables, potatoes and carrots, eggs and fish.

After which it is necessary to clean and cool. Then chop everything together with the onion into small cubes. Pickled cucumbers in cubes. Mix all ingredients together with peas and season with mayonnaise. Finely chop the onion and decorate the salad.

Mimosa with boiled pink salmon

Traditional mimosa salad is familiar to all of us since childhood. However, to date, more than a dozen different variations have appeared, and here is one of them.

Ingredients:

• Pink salmon – 300 g
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Onion – 2 heads
• Eggs – 3 pcs.

Preparation:

First of all, you need to boil all the ingredients - fish, eggs, potatoes, carrots.

After cooling completely, disassemble the fish into small fibers. Grate potatoes, eggs, carrots. Chop the onion into small cubes.