Heck - one of the valuable commercial fish species, inhabitant of the North Sea, the Atlantic, the South American waters. The largest specimens in length reach at least a meter, and the weight is about 10 kg. The fish meat is white, elastic, extremely tasty. Therefore, they prepare the hake and the whole, and in the divided into portions. It is great for a variety of dishes: soups and ears, fricasse and fondue, frying in a frying pan, skewers, grill; For baking and stuffing. It goes well with cayenne pepper, spicy herbs, garlic and mustard.
Sauce for fish
On a garnish to such fish of the cook traditionally offer boiled and sliced eggs, oxalic or nettle puree, browned onions or cracklings. However, a special culinary delicacy is a hake with olive sauce. How to prepare this dish and some more not less tasty, you learn, if you will read up the article up to the end. Are you ready? Then start with the main thing - from gravy to fish. To make the hake under olive sauce turn out to be tender, you need a jar of quality green olives without pits in the marinade. If it is too salty, the olives will have to soak a little in the milk - just about the way we do with the herring. Pour them into a blender and chop. Or do it manually. Bunch of green basil or sage finely chop, sprinkle with olives. Add vegetable oil (about 7-9 tablespoons or slightly more - this should be determined from the consistency of the product), from 3 or more (to taste) spoons of table vinegar, 2 teaspoons of mustard. Thoroughly beat the ingredients with a whisk until a homogeneous mass is obtained. Try and improve the recipe to your taste. At the very end, you can lightly add salt and add cayenne pepper. Or garlic - for the acuteness of sensations. This is how the filling to the dish "Hecks under olive sauce" is made uncomplicated.
Roasting fillets
Now it's time to start the fish proper. Peel it from the peel, gut, wash, cut into portions, rinse again, pat dry with a towel. Sprinkle the fillets with lemon juice and let it soak into the meat. And after blot with napkins, cover pieces of mustard, add. Fries a hake (with olive sauce) with a crispy crust. Therefore, beat the egg, separately in a bowl, pour in a little flour and breadcrumbs. Fille well roll in flour, egg and breadcrumbs and send to the pan heated with butter. Fry the fish on both sides - first, to make a crust, on high heat, then make it quieter and put out until ready. Lay the meat on a warmed dish, pour the dressing and serve it on the table. As you can see, such a fried hake with green sauce is prepared easily, but the taste is refined, noble. No wonder the dish is in favor with lovers of Mediterranean cuisine!
Heck piquant
Naturally, the proposed version of heat treatment of fish is not the only one. In cooking, there are at least a dozen ways to make such a delicacy, like a hake with olive sauce. Recipes vary in ingredients and proportions - depending on the characteristics of a particular national cuisine. However, try this another version of the filling - spicy, original and also very tasty! You need for the sauce juice from 2 lemons (freshly squeezed), 100 g of olive oil, a little - about 2 tablespoons - hot water, a bunch of parsley, 2-3 cloves of garlic, salt. The sauce is prepared by the type of mayonnaise. In the beginning blender or whisk should be beaten strained juice, pour water, pour a teaspoon of salt. Stir the mass and start whisking again. Immediately pour oil. The main thing - do not stop working as a whisk. When all the oil is in the sauce, and he will get the consistency of the emulsion, chop the garlic, put in the dressing, if necessary - still podsolite. And grill the hake fillet, roll in flour and paprika and fry in oil, in which preliminarily let a couple of cloves of garlic with a laurel leaf and peas of fragrant pepper - for a delicious, piquant flavor of meat. Pour the sauce over the fish and eat with pleasure!
Tomato sauce
However, an excellent refueling for fish of this species is not only on an olive basis. Do you know how to cook a hake under tomato sauce in such a way that it is simply impossible to tear yourself away from it? Then listen! Fry portioned fillet pieces using one of the methods already described. Place the fish on the dish so that the pieces are placed in one layer. In vegetable oil, dip the onion into the bulb until it is transparent. Add sour-sweet ketchup, salt, a little water and prune the sauce until a little thick. Open a jar of canned pineapple. Cut the mugs of fruit into slices. Lay them on the fish, pour the cooled sauce and put on impregnation in the refrigerator for a day. After - enjoy!