How to Brew Fish: Some Tips

Boiling fish in water is the easiest and quickest way to prepare it. Purified and cut, chopped fish are poured with liquid just enough to cover it. For each liter of liquid add 1 tsp. Salt, for taste and aroma put in a pan half of a small carrot and parsley root, an onion (you can wholly), spices. On the question of how to cook fish with a specific flavor (flounder, cod, pike, catfish), the answer is as follows: you can add ½ cup of cucumber brine to each liter of water - it will perfectly cope with the unwanted odor. Often fish is allowed: boil in a small amount of liquid over low heat under the lid, adding wine and roots. This fish turns tender and fragrant.

Fish can be cooked and whole piece - so it will turn out much tastier and juicier. At the same time pieces weighing more than a kilogram are lowered before cooking in cold water, and small ones are poured with boiling liquid. Readiness is determined by piercing the top of a piece with a hairpin or a toothpick: the ready fish, whether boiled or steamed, will be soft. To boil pieces weighing more than 0.5 kg, it takes an hour and a half, portions of chunk (about 150 g) - 15-20 minutes.

Recipes boiled fish are quite diverse. For example, a flounder or halibut stewed with apples is very tasty. Before cooking fish, sour apples are cleaned and cut into slices, then put in a frying pan or a pan with a thick bottom. On top, they are covered with onion rings or sliced leeks, which are then put on pieces of fish, which are peppered and salted. All are poured with water or broth from fish in small quantities, add dry white wine and fish, periodically watering with a decoction. Once it is cooked, the fish are laid out, and the broth is evaporated to enhance its taste, then add sour cream to it, all stir and pour the serving portions lying on the dish.

These fish varieties can also be prepared in a sauce with tarragon (tarragon). Portion pieces are added in the broth, after adding the onions, chopped parsley root and white wine. On the prepared fish laid out on the dish, put boiled mushrooms and shrimp, and between the pieces - boiled potatoes, cut into cubes. The remaining broth is evaporated to half volume, add a white sauce. All together bring to a boil, filter. After repeated boiling, the resulting fish sauce is laid with butter, finely chopped tarragon, lemon juice. Cooled fish with cold sauce when serving.

Another answer to the question of how to cook fish is: the river varieties, for example, pike perch, can be cooked with a vegetable garnish, boiling together all the ingredients on low heat. To do this, wash and clean, cut the onions, beets and carrots with mugs. Peel the potatoes, cut into large slices. Spread the vegetables on the bottom of the pan in this order: beets, carrots, onions, potatoes; Add salt and pour water. Chunks of fish are salted and put on vegetables, add spices. All together should be cooked under the lid for at least an hour. At the same time, the pan is shaken periodically to prevent the vegetables from burning. When the dish is almost ready, put it in 1 tbsp. L. Oil and pour ½ cup of milk. After that, the fish is boiled for 20 minutes. Serve by pouring the top with the resulting broth.

In the special literature on cooking, you can find interesting tips on how to cook fish even the most unpretentious varieties, so it was delicious. For example, the herring will acquire an original taste and a pleasant aroma if prepared as follows. Portions of herring with the skin, but the removed spinal bone is placed in the saucepan, the bottom of which should be oiled. Add salted cucumber (per 1 kg of fish - about 250 g), diced; Chopped tomatoes (300 g) without skin. Fill with water so that the pieces of herring were only half closed, and let them all together for half an hour.

After that, the herring is spread on a dish to prepare the sauce. Broth warm up to a boil, add 1 tbsp. L. 40 g of flour are poured in a little. The sauce is cooked until thickened, filtered, if necessary, salt and pepper. Serve the boiled herring with potatoes, watering the dish with sauce and sprinkling with herbs.