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January 30, 2019

How to cook delicious dishes from catfish?

Som is a very nutritious and healthy fish, from which you can cook a lot of delicious dishes. Choose one or several of the interesting and simple recipes presented in the article.

Preparation of catfish


First, the catfish must be prepared. He has no scales, which facilitates the process. But the fish have skin covered with mucus. To remove it and smell, rub the carcass from all sides with coarse salt, then rinse thoroughly in warm water.
Next, go to gutting and cutting. With a sharp knife make a cut from the tail to the head, remove the insides. Cut off the head with fins, if necessary (you can leave the catfish whole).

How to cook?

How can you cook a catfish fish? Ways of mass, and below are some.

Method number 1

Interesting and tasty catfish can be baked in the oven. And this method of preparation requires the following products:

  • 1 som of medium size;
  • onion head;
  • half a cup of cream;
  • 100-120 grams of hard cheese;
  • to taste your favorite spices, salt.

Recipe Description:


  1. Washed and gutted catfish should be cut into slices or steaks.
  2. Peel the bulb, cut into rings or half rings.
  3. So that nothing burns, line the baking sheet with foil. For reinsurance, you can smear it with vegetable oil, but the catfish itself will release fat in the cooking process.
  4. Rub the catfish with spices, salt and lay on the foil. Place onions on top, sprinkle with pre-grated cheese and pour all the cream evenly.
  5. It remains for about 45 minutes to send the baking sheet in a preheated 180 oven. During this time, the fish will be cooked and soaked with cream, and the cheese will melt and redden a little.

Method number 2

If you like Korean savory snacks, then this recipe will definitely suit your taste. Prepare ingredients from the list:

  • average carcass of a catfish;
  • three tablespoons of soy sauce;
  • carrot;
  • onion head;
  • 0.5 liters of carbonated mineral water;
  • 1 tbsp. l sugar sand;
  • a pinch of coriander;
  • 1 tbsp. l salts;
  • 1.5 Art. l 70% acetic acid;
  • ground pepper (determine the amount yourself, taking into account the desired sharpness).

Instruction:

 
  1. After gutting and cutting, separate the soma from the bones, and cut the cleaned fillet with a sharp knife with long thin slices or cubes. The skin can be cut off at will.
  2. Carrots or cut with a special knife for Korean snacks, or rub on a large grater. Cut onion after peeling with thin half rings.
  3. Combine carrots and onions with pepper and soy sauce, mix well.
  4. Make the marinade. To do this, simply mix mineral carbonated water with vinegar, sugar, coriander and salt. Mix everything until complete dissolution of the dry ingredients.
  5. Spread the chopped vegetables with fish in a bowl, pour in the marinade, actively mix and put oppression on top.
  6. Send the container for 4-5 hours or all night in the fridge, and then reach out and try a snack.

Method number 3


The classic and extremely simple option is fried fish. And catfish is the best suited for this method of heat treatment. And you need a few ingredients:

  • catfish (approximately two kilogram carcass);
  • two or three tablespoons of lemon juice;
  • five tablespoons of vegetable or butter;
  • about 80-90 grams of breadcrumbs;
  • spices with salt - to your taste.

Process description:

  • Pre-cooked catfish cut into pieces about 3 centimeters thick, sprinkle each with lemon juice, rub with spices and salt and leave to marinate for ten to fifteen minutes.
  • Pour the breadcrumbs in a bowl, and warm the butter in a pan.
  • Now take the pieces of catfish one by one, roll them in breadcrumbs and fry on all sides at medium heat from each side until browned.
  • And to make the catfish juicier and softer, as well as cooked inside, turn down the heat to a minimum and now, under the lid, simmer it for just five minutes.

Method number 4

Well, catfish make very tasty and nourishing meatballs. And for their preparation you will need:

  • 800 g of catfish fillet;
  • large potato;
  • large onion;
  • three garlic cloves;
  • five green onions;
  • a bunch of any fresh greens;
  • flour for frying (how much will leave);
  • 20 ml of lemon juice;
  • seasoning (for example, special for fish or universal, but you can do without it);
  • salt.

Cooking:


  1. Catfish fillet should be chopped. If you decide to do it in a meat grinder, then use a nozzle with large holes so that the pulp does not come out homogeneous (the cutlets will spread). But you can chop the fillets with a sharp knife or chop them in a blender, but also not much.
  2. Chop onion finely, but you can also grind it together with catfish.
  3. Peel the potatoes and grate them raw, sprinkle with lemon juice to avoid browning.
  4. Wash greens with onions, shake, dry and chop: the smaller, the better.
  5. Mix the minced fish with potatoes, chopped green onions and herbs, chopped herbs, salt and spices. Use hands to bring the mass to a dense homogeneous consistency.
  6. Heat the oil in a skillet.
  7. Make medium-sized patties of mince, roll them in flour and fry from both sides. And to preserve the juiciness after roasting, you can continue for ten minutes, stewing under the lid.

Method number 5

Another option for a delicious fish in the oven is catfish with mushrooms and potatoes in pots under edible lids. You will need these components for six pots:

  • 1 kg of catfish fillet;
  • 2 onions;
  • 700-1000 grams of potatoes;
  • 500 grams of mushrooms, for example, oyster mushrooms, white s or champignons;
  • 1.5 cups sour cream medium fat;
  • 60 ml of vegetable oil (you can use olive oil);
  • three tablespoons of lemon juice;
  • 4 tbsp. l wheat flour;
  • three garlic cloves;
  • a bunch of fresh dill;
  • salt.

Ingredients for lids from dough:


  • two and a half cups of flour;
  • 1 tsp. fast dry yeast;
  • 3 tbsp. l butter or vegetable oil;
  • a teaspoon of sugar and salt;
  • egg.

Instruction:


  1. First, take a test so that it has time to come. Into warm water, add sugar with oil, salt and yeast. Then add flour in portions, knead dough of medium density, not sticking to the working surface and hands. For half an hour, leave the finished dough, covered with a napkin.
  2. Soma thoroughly wash and sprinkle with lemon juice to remove the characteristic river smell. Cut it, roll in flour and fry quickly in butter.
  3. Mushrooms after washing, too, fry until soft or boil.
  4. Boil the potatoes in lightly salted water.
  5. Chop garlic with greens.
  6. Put the catfish and mushrooms in the pots, as well as garlic greens. Sprinkle everything with salt.
  7. In the sour cream, stir in the flour and a little salt, pour this sauce the rest of the products in the pots.
  8. Cover containers with dough, lubricate them with an egg.
  9. Send pots for an hour in the oven, heated to 180 degrees.
  10. Choose a recipe and enjoy the taste of amazing catfish dishes.
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January 28, 2019

How to cook a delicious dish of bream?

Bream is a common river fish that can be cooked deliciously and simply. Choose any recipe and please yourself and your relatives or guests with an appetizing dish!

How to cook bream?

Bream - river fish, therefore, has several features. The first is a large number of bones, which make it difficult to separate the fillets, and therefore carcasses are usually left whole or cut into portions of steaks. The second feature is the smell characteristic of the inhabitants of freshwater bodies. But it can be removed if you first wash the fish very thoroughly (with salt), and then sprinkle with lemon juice, neutralizing the unpleasant "flavor". Now you can proceed directly to cooking, and below are several options.

Option One

You can bake very tasty bream with garlic sauce in the oven. And for this you need this:

  • 4-5 chilled bream carcasses;
  • two onions;
  • 8 teeth of garlic;
  • a third of a glass of sour cream 20-25% fat;
  • four full tablespoons of wheat flour;
  • a third cup of mayonnaise;
  • salt;
  • ground pepper (preferably black or a mixture of several types);
  • four tablespoons of regular sunflower or olive oil.

Process description:


  1. First you need to prepare the carcass. They are scaly and gutted, and the fins, heads and tails are completely cut off. Next, cut the pancakes into small steaks.
  2. Heat the oil in a skillet, take the fish pieces one by one, sprinkle it with pepper and salt, roll in flour and fry until all lightness from all sides.
  3. Cook the garlic sauce. Chop the garlic in any way, turning it into a mushy mass. In a bowl, combine mayonnaise with sour cream and garlic gruel, add a little salt.
  4. Onions clean and scald with boiling water, then cut into half rings of small thickness and lightly fry in oil (can be the same in which the bream roasted).
  5. Now proceed to the formation of the dish. Liberally grease the form, put the pancakes steaks in it, spread onions on top and pour all this on with garlic sauce.
  6. Send the pan to the oven heated to 180 degrees for forty minutes.

Option Two

If you do not know how to cook dishes from bream, then fry this fish. The minimum set of ingredients:

  • 1.5 kilograms of bream;
  • deboning flour;
  • frying oil;
  • salt and any spices for fish.

Cooking is also extremely simple:

  1. Bream carve, gut, clean off scales and free from tail and head with fins.
  2. Next, try to free the carcass as much as possible from the bones so that a tender fillet remains. Cut the bream across the pieces with a thickness of about 1.5-2 centimeters.
  3. Roll each portion in flour mixed with spices.
  4. Next, fry the bream in a skillet with butter until golden crisp, and then cook until a little bit under the lid until ready. Everything, the fried bream can move!

Option Three


If the bream is large, you can bake it whole and surprise the guests by putting such a dish on the table. You will need:

  • one large bream;
  • vegetable oil;
  • basil;
  • half a lemon;
  • salt.

And preparing fish like this:


  • It is necessary to gut the carcass, clean it completely. Head with a tail can not be cut off, they will not interfere, but be sure to remove all entrails.
  • Now sprinkle bream with lemon juice from all sides: inside and outside. Leave to lie down for about twenty minutes.
  • Make transverse or diagonal not very deep cuts on the fish, and then place basil branches in them. It remains to rub the carcass with salt and oil well, so that the skin does not burn.
  • Finally, wrap the bream in foil or place it in a sleeve.
  • Fish will be baked at 180 degrees for about 40-60 minutes, depending on the size.

Fourth option

Try stewing bream with vegetables to get both the main fish dish and the side dish attached to it. List of required products:

  • medium-sized bream;
  • large carrot;
  • one big head of turnip or a pair of small ones;
  • a glass of not very fat cream;
  • 1 eggplant;
  • 30-40 milliliters of vegetable oil;
  • two garlic cloves;
  • half a lemon;
  • dill greens;
  • a pair of bay leaves;
  • ground pepper or special seasoning for fish;
  • salt.

The recipe is:


  1. First, the fish is completely cleaned, free from scales and head with a tail. Now you need to cut the carcass into pieces, having a medium size.
  2. Next, sprinkle the chopped bream squeezed out of lemon juice, rub with seasoning salt or pepper and place in any container for marinating for a couple of hours.
  3. While the fish is marinated, do vegetables. It is necessary to cut onions after peeling or half rings, or in small cubes. Carrots are cleaned and preferably rubbed, although slicing is possible. Eggplant is cut into strips or cubes of medium size.
  4. The butter is heated in a pan, and carrots with onions are first passaged on it. Then add eggplant and fry everything together until golden and soft.
  5. Pour cream in a pan with fried vegetables, add bay leaf and a little salt. When the mixture is boiling, place the pieces of bream that have been well-marinated.
  6. Cover the pan with a lid and for twenty-five or thirty minutes simmer all ingredients over a low heat.
  7. Chop the washed dill, add it to the dish, and after five minutes the frying panremove from the stove. It turns out very tasty!

Little tricks

Finally, a few tricks that will help both the novice and experienced housewife to cook the bream at home, if not perfect, then incredibly tasty and without unnecessary trouble:

  1. To make bream steaks accurately evenly cooked, do not make them overly thick. The optimum thickness is no more than three centimeters. Otherwise, the pieces may burn inside, but remain damp inside.
  2. To completely remove the seemingly unpleasant smell of river mud, you can not just sprinkle the carcass with lemon juice, but soak it in a lemon solution. On a liter of water, add juice, pressed from a single citrus. Immerse bream here for at least an hour. By the way, this technique will not only improve the flavor, but also soften the fish, making it more tender.
  3. When cooking, it is possible to put seasonings or herbs in the abdomen, and then all the flesh inside will be filled with aromas and soaked.
  4. To prevent the bream from sticking to the skin when cooking, firstly, put it in a hot frying pan or place it in a well-heated oven. Secondly, it is recommended to lubricate the surface with oil, and quite abundantly.
  5. Bream - inexpensive and affordable fish. But this does not mean that it can not become the basis of a culinary masterpiece. Choose your favorite recipe and cook a truly delicious dish that everyone will appreciate!
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January 28, 2019

Pasta with Fish Recipe

This recipe will appeal to lovers of Italian cuisine and pasta lovers. Prepare this:

  • 300 grams of spaghetti;
  • onion;
  • a tomato;
  • three tsp. vegetable oil;
  • three garlic cloves;
  • 150 g of red fish: salted or smoked;
  • half a cup of cream;
  • half a cup of white wine;
  • two art. l lemon juice;
  • 60-70 grams of hard cheese;
  • salt and pepper.


Process description:

  1. Cook the pasta. To do this, bring the water to the boil in a saucepan and add salt immediately, start the spaghetti and stir them so that they do not stick together.
  2. Meanwhile, peel the onions with garlic, chop them in any way. So, onions can be finely chopped, and garlic - skip through a press or rub.
  3. In the pan, warm the oil, fry the garlic with onion on it until the latter is transparent.
  4. Cut the smoked fish into cubes or strips, put it in a frying pan and fry for just a minute.
  5. Dip the tomato with boiling water to easily peel, then cut it into cubes and add to the rest of the ingredients in the pan. Roast everything for about three minutes.
  6. Spaghetti probably already cooked, but it is important not to digest them, because the paste should be "al dente", that is, not softened and turned into a mess. Throw the pasta into a colander and let it drain, then add them to other fried foods.
  7. Pour cream with wine, add pepper with salt, mix everything and cook for a minute.
  8. Spread the cooked pasta into plates, sprinkle with grated cheese each portion.
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January 28, 2019

How to cook an incredibly tasty steak?

Steak is a world-famous dish that implies a thick piece of meat, usually cut out from a cow�s carcass, which is roasted on a grill or frying pan in a quality and specific way.

According to some experts, this steak can only be obtained from beef, because it can have several degrees of roasting, from which the taste of the whole dish changes dramatically.

If this dish is prepared from another type of meat, then it will definitely be clarified - pork steak, salmon steak and so on. Despite the fact that the dish in question is considered to be quite expensive, since only about 10% of the whole animal�s carcass can be used to make it, it is one of the most popular and well-loved by many recipes for cooking meat.

It is believed that the country that gave the world such an exquisite and tasty dish is America, because it was there that created the real cult of the steak, in addition, it is an important part of their national cuisine.

It is in America that standards are recognized and actively applied that affect the selection of meat for steaks, as well as strict rules that dictate how to care for cattle, the conditions of slaughter and maintenance.

So, if you want to try a real steak, then you should definitely go to the USA for this business. But, it turns out, in order to try out this dish, it is not necessary to go somewhere, it is enough to learn how to cook a delicious beef steak or, for example, pork.

There is an opinion that not everyone will be able to cope with this task, because this requires certain culinary skills and specific knowledge.

It is important not to overdry meat


Naturally, in order to cook a real steak, you must adhere to a certain set of rules, because this dish is not just a fried piece of meat.

But at the same time, if you arm yourself with high-quality products and some theoretical knowledge that you can learn in our article, then there will be a quality and delicious steak on your table! Let's understand what the secrets of cooking such a seemingly simple, but at the same time, mysterious dish.

The first thing you need to understand for yourself is the fact that the taste of the final dish, in the majority, depends on the quality and freshness of the products used, in our case, this product is meat.

How to choose meat for steak?


Although it is quite difficult to deal with raw meat, we will give you an example of a few simple rules, based on which you will not make a mistake in your choice.

Remember that quality products can not be cheap, so always focus on the average price.

To begin with, inspect the meat visually: in order to get the steak juicy and tender, choose a piece that will show thin strands of fat.

Do not be afraid, they will melt during frying, but the meat will turn out to be saturated, and if the layer remains somewhere, you can remove it after frying.

For those who are not afraid to get better


The color of these veins should be white, yellow shade says about the ignorance of the meat or that the animal was old, and therefore the meat will be tough. One of the main points of meat is the structure of its fibers, for the success of the business they must be thin and rather dense, but unstable.

The next point is the color, for example, it is important that the beef is a dark red hue, the lamb is light red, but the pork is pink.

The older the animal, the darker the meat, so try not to take such pieces for your dish. At the same time, a good steak will not turn out from pale and watery meat, since during frying it will release a lot of juice and decrease in size several times, becoming solid.

And the last moment is the maturity of the meat: for the steak to succeed, it is necessary that the beef be hung for about 2-4 weeks before it can be fried, but the pork is literally steamy for this dish.

To check the maturity of the meat, press with the index finger on a piece of meat, if the dent has remained and the birch trees have returned to their place for a while, then the meat is fresh and mature. In other cases, it is better to avoid such products.

The secrets of cooking delicious steak


Before you begin the process of frying, it is necessary to understand for yourself that there are several degrees of roast steak meat. Among them there are three main and most popular options:

  • well-done (absolutely roasted, practically without juice, t = 70 � -100 �),
  • medium (medium degree of roasting with an inner light pink juice, t = 60 � -65 �),
  • rare (meat with blood, fried only outside and red inside, t = 49 � -55 �).
Naturally, everyone chooses for himself exactly the option that suits him best in taste, but it is believed that the most correct option is the medium roasting.

At home, it is harder to cook such a dish, because meat can sprinkle. To do this, be sure to dry the steaks before sending them to the pan.

It is important to clarify the moment of defrosting: of course, it�s good if you instantly fry a piece of meat brought from the market, but if you got it out of the freezer, it is important to defrost it correctly, so as not to damage the integrity of the fibers.

The best option is to leave the frozen piece for a day in the fridge, during which time it will have time to be defrosted without affecting its taste.

In the microwave or in hot water, thaw meat on a steak categorically not rivers It is recommended, since even in the process of thawing, the upper layers begin to prepare, which is why it is then difficult to achieve even cooking.

How to cook a juicy steak in the oven and in a pan?


  • Cut the meat into large enough pieces - about 7 cm in length, 3-4 cm in width.
  • Pre slices of raw steak should be marinated - in wine, in soy sauce, you can add spices, for example, mustard powder for softness, herbs - for flavor. Do not be afraid to overdo it with spices, the more herbs, the better the meat will smell. Experts are constantly arguing about pepper and salt, some of them believe that it is better to add them already in the plate on the finished piece, and some prefer to salt and pepper at the level of marinating. We chose the second option, so the meat gets a richer taste.
  • Before putting the pieces in the pan, smear them with vegetable oil, so they will burn less and splash. It is also important to remember that the pan is initially heated to the limit, and only then we spread the meat.
  • On a hot skillet, fry 1 minute on each side, then reduce the heat and heat the meat for about 5-6 minutes on each side for complete cooking. To meat came, you can put it in the oven for just a couple of minutes, or just leave on a warm frying pan for 5-10 minutes. If you want to get a version of the steak with blood, then you need to fry it only for a couple of minutes on each side, and then let it walk for a few more minutes on the stove.

What to do with meat steak?

Best of all steaks are combined with red sauce, grilled vegetables, pickled and pickled vegetables, baked potatoes and greens. Enjoy your meal!
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January 28, 2019

Risotto - Italian dish is easy to cook

Italy is an incredible country, which is filled with its customs, history, traditions, characteristic features and which, of course, is proud of its national cuisine. It was the Italians who presented the world with a large number of various recipes of dishes that have long since firmly taken root in the cuisines of other nations, that they are beginning to be perceived �for their own�.

Delicious pizza, flavored pasta and, of course, risotto! Anyone who has never tried this dish, at first glance, may doubt its uniqueness, because in appearance it is similar to pilaf or, for example, ordinary rice porridge, which is seasoned with vegetables or meat.

And only having tasted this unique masterpiece of Italian cuisine, you will understand how badly wrong, the fundamental differences of these dishes will instantly open even to the most inexperienced cook.

Northern Italy is considered to be the birthplace of risotto, and specifically those areas where �small rice� is grown, because the name of this dish literally translates. His first written mention appeared in culinary literature relatively recently, at the beginning of the XIX century, although there are legends that the secrets of making real risotto were known much earlier, from about the XVI century.

In order to give birth to such a wonderful and amazing dish, there was not so much needed: rice with a high content of starch, meat broth and butter. All these ingredients could easily be found in flourishing Northern Italy, which was located at the crossroads of many of the world's trade routes.

Today, there are an incredible variety of risotto recipes, complex and simple, some of them serving as snacks, and some as a serious main dish.

How to cook a real, tasty and traditional risotto? This question interests many housewives and young cooks, because really, everything is not so simple, there are a number of rules, without the knowledge of which you will never get that unique delicate creamy taste, for which this dish is so famous.

Gorgeous dish


In addition, the risotto with chicken by the method of preparation is significantly different from the risotto with mushrooms or seafood, everywhere has its own secrets, but do not worry, to master them, in fact, not so difficult.

The main rule: if you want to treat your guests or loved ones to a truly delicious and fragrant risotto, then never cook it in advance, not on the table, it should be, as they say, piping hot.

Key ingredients and cooking secrets


Rice selection and preparation


If you want to cook the real risotto that is served by cooks in small cafes and large restaurants in Italy, then you will need the most important component, without which in this case nowhere is medium grain or round grain rice with a high content of starch.

It is he who is able to transform in the process of cooking, betraying that unique delicate creamy look to the finished dish, but still remain dense and structural inside the dish. Which rice is best for this purpose?

With seafood


Indeed, today the variety of varieties in the stores is large, but the Italians prefer only three main ones: Arborio, Vialone Nano and Carnaroli. In fact, you can take any of the above, but the most popular among them is Arborio, since it contains starch more than any other, which makes the unique and legendary velvety easily given to the dish.


Beginner cooks, after all, should be more careful with him and, for a successful start, try the variant with �Vialone Nano�, since it is not so easy to boil down as �Arborio�, which makes it harder to overdo it.

Before you begin the process of cooking, the seeds must be bruised, removed damaged, because they boil soft faster and can harm the overall consistency of the finished dish.

Before cooking, rice should not be washed so that it does not lose its valuable starch.

The procedure of cooking rice is very different from the usual "cooking", for risotto it must be fried in a pan or in a saucepan with a thick bottom.

The subtleties of roasting


In most standard recipes, rice is fried in some kind of fat, in most cases, it is butter, sometimes olive, sunflower, pumpkin, or rapeseed. Sometimes butter and olive oil are mixed in equal proportions, it happens that together with them dry white wine is also added, and sometimes even strong alcohol is used.

The thing is this: in the process of such roasting, in every grain of rice, so-called pores are opened, through which he later will actively absorb the broth, and, at the same time, preserve his form, without becoming a mess. During this process, rice should be constantly stirred and kept the pan over low heat, and when it comes time to add broth, make sure that it is fully absorbed by each grain.

Experiment with pleasure


Alcohol, like butter, also has a good effect on rice, pores open faster and deeper, besides this, the already unique taste of the dish is complemented by pleasant wine notes. To make the dish even more tasty, at the stage of roasting, one more traditional ingredient can be added to it: onions.

Usually it is cut into small half-rings and sent to rice after a couple of minutes of frying it in a frying pan. The rest of the fillers, which, naturally, wonderfully complement its taste, can be very diverse to your taste: vegetables, seafood, pieces of meat or fish, mushrooms and much more.

For example, there is even sweet risotto, desserts, in which condensed milk, chocolate, berries, roasted almonds are used as fillers, sometimes pudding is prepared on the basis of such a dish.and, complemented by wine sauce and fresh fruit.

Recipe for Italian Risotto with Mushroom Filler

As an example, we decided to offer you a fairly common and very tasty option, mushroom risotto. So what do we need?

  • Arabio rice - 200 g;
  • white mushrooms or champignons - 100 g;
  • chanterelles - 300 g;
  • white wine - 100 ml;
  • Pecorino Romano cheese - 50 g;
  • olive oil - 50 g;
  • onion - 1 pc;
  • rosemary, thyme, basil, dill, parsley, salt, pepper.
Put the pan on the fire, heat the olive oil on it, pour the rice there and fry for 1 minute, then add the onion, chopped into half rings, fry for a few more minutes. Then pour the wine, do not forget to constantly stir the mass, until the liquid is completely evaporated, periodically adding water or chicken broth.

When the rice is ready, and the liquid is evaporated, you can add mushrooms. To do this, thoroughly wash them beforehand, cut them into small pieces and fry in olive oil in a separate frying pan.

A small bunch of thyme, a sprig of rosemary and a few sprigs of the rest of the greens are finely chopped and, together with the fried mushrooms, are sent to stew in risotto until ready. Do not forget to salt and pepper the dish to taste, and two minutes before the readiness add grated cheese.
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January 28, 2019

Salted Fish Recipe

If you do not know what can be prepared from red fish, pickle it. This snack, perhaps, everyone loves, and salting can be done independently at home. Here is what you need for this:

  1. carcass of red fish (weighing about 3.5-4 kg);
  2. five art. l sugar sand;
  3. Art. l ground pepper (you can use red, black or even a mixture);
  4. ten art. l coarse salt (suitable natural sea);
  5. lemon;
  6. three bay leaves

Step-by-step instruction:


  1. The first step is to trim the fish. First, flutter the belly and gut the carcass, removing from it all the excess. Further along the whole ridge, make a deep incision to the bone, separate the flesh from the head and remove the layer of meat together with the rib bones. Remove the bones, remove the films from the pulp. You can feel small bones with your fingers and get them with tweezers to get a clean fillet.
  2. When you have two pieces of flesh on your skin, you can start salting. Prepare the mixture by combining and carefully mixing the salt with pepper, granulated sugar and crushed bay leaf.
  3. Prepare a long rectangular container or other container in which the carcass of a red fish will fit. Sprinkle the bottom with pickling mixture. Lay one layer of peel down, rub the pulp with salt and other components.
  4. Cut the lemon into thin ringlets and place the fish on top of the pickling mixture. Rub the second piece on both sides with salt, lay the flesh down on the first one.
  5. Close the container and send in a cold place for two or three days for salting.
  6. Remove the fish, rinse thoroughly and leave in cold water for twenty minutes to remove excess salt.
  7. Leave the plates in a colander or blot with paper towels to remove any remaining liquid.
  8. Remove the skin by cutting it off with a knife. Cut the layers into pieces and help yourself, delight households and guests.
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January 27, 2019

Mexican chicken legs with spicy sauce

These spicy and slightly spicy chicken legs will be a great addition to a family dinner.


Chicken legs is an affordable and relatively inexpensive product from which you can cook a variety of delicious dishes. We share with you an interesting recipe for Mexican cuisine, which is able to decorate both a casual table and a festive one. 


Ingredients:


    • Chicken drumstick 8 pcs.
    • Sea salt and black pepper to taste
    • Olive oil 3 tbsp. l
    • Onion powder � l.
    • Hot sauce3 tbsp. l
    • Tomato paste 80g
    • Dates6 pcs.
    • Not sharp mustard � tbsp. l
    • Apple cider vinegar 2 tbsp. l
    • Garlic powder � tsp
    • Paprika � tsp
    • Petrushkad for decoration

    Cooking method:

    Wash chicken legs thoroughly under water. Transfer them to a large bowl and sprinkle with sea salt, black pepper and onion powder.

    Put on the warming frying pan-grill, after sprinkling its surface with olive oil. Move the prepared chicken drumsticks to the pan and fry for 15-20 minutes. Periodically, the chicken must be turned to prevent its burning.

    While the chicken will be fried, you can proceed to the preparation of the sauce. To do this, hot sauce, tomato paste, crushed dates, mustard, apple cider vinegar and paprika must be moved to a blender, and then thoroughly smashed to a uniform consistency.

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