Boiled fish: recipe. Boiled fish dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is amazing that the same product can be both extremely beneficial and extremely harmful. It all depends solely on how the dish was prepared. For example, consider an ordinary fish, sea or river - the difference is small. If you fry it, then charge the body with a large amount of carcinogens, and boiled fish will give you a rich and rich vitamin cocktail. If you knew about such a difference, which option would you choose?

Relatively recently, scientists in England conducted several studies, the main purpose of which was to see how much harm fried fish can carry compared to boiled. The results surprised many, so we decided to convey the information presented to all people who love fish and eat it often.

What did the research show?

After a series of tests, British scientistswere able to prove that people who regularly eat boiled fish, rather than fried, have a reduced chance of developing cardiovascular disease, by about 30%.

At least partial rejection of fried foods is perfect for those people whose age has already exceeded 50 years. Boiled fish is distinguished by an increased concentration of polyunsaturated acids, which increase immunity, cleanse blood vessels and improve patency. By eating small portions of boiled fish every day, anyone can reliably protect themselves from diseases of the heart system. Scientists do not say that you need to completely abandon fried fish. The main point: at least a partial replacement of a fried dish with a boiled one will certainly bring benefits.

Maximum number of useful components

If you fry fish fillets, then during cooking the product will lose almost all useful qualities and will also receive harmful carcinogens. Not only nutritionists, but also other doctors will prove to you that it is best to boil or steam fish if you want to get the most out of food and also lose weight. Also look for fish with less than 4% fat. Chilled, frozen or canned fish is not recommended for consumption in large quantities.

How to cook fish properly?

To get a delicious boiled fish, you need to cook it in a whole piece. Take a small saucepan, put the fish on the bottom, fill it with cold water, then add some s alt and turn on the fire. So the fish willgradually warm up with water. It is best to pour hot water over shallow ones so that they can cook faster and fall apart more easily.

For marine fish, you should add vegetables and bay leaves, you can additionally chop a little parsley root. Mushrooms are often added to noble varieties of fish inside the pan, as well as lemon juice. The broth should boil over low heat. If you have a slow cooker or a double boiler, then cooking such fish will be easier than ever. Of course, it will be difficult to immediately refuse fried fish, it takes time to find suitable recipes for boiled fish, to adapt to a new diet and taste. Despite the fact that the whole process will be unhurried, the most important thing is that you will come to the correct and expected result - a he althy diet.

Easy recipe

The easiest way to cook fish is to boil it. In this option, you can serve any of its types. However, crucian carp, saffron cod and smelt are best only fried. The less water you take for cooking, the tastier and more appetizing the dish will turn out.

Pour enough water into the pot to just cover the fish while it cooks. For every liter of water, add one teaspoon of s alt. To make the dish even more delicious, add one or two carrots, parsley, one small onion, a few bay leaves, and pepper to taste.

Onions and roots must first be peeled and cut into small pieces. If you are cooking cod, flounder, catfish or pike and want to get rid ofa specific fishy smell, you will also need to add half a glass of cucumber pickle for each liter of water.

You can cook in one large piece or cut into small pieces, the weight of which will be about 100 grams. Beluga, stellate sturgeon or sturgeon are best cooked in a whole piece and then cut into portions before you serve them on the table. Boiled fish, cooked in large pieces, is more tasty and juicy. Large pieces, whose weight is from 0.5 kg, must be placed in cold water, and dip small pieces immediately into boiling water. After boiling water and until the end of cooking, it is necessary to maintain a weak but constant boil.

Any fish should be very well cooked. Stellate sturgeon, sturgeon or beluga should be boiled in small pieces for 30 minutes, larger pieces - an hour and a half. Partial fish cooks a little faster than sturgeon. Pike, carp or pike perch, weighing up to one and a half kilograms, are cooked in 60 minutes. If they are cut into pieces of 150 g, then it is necessary to cook for only 20 minutes. To determine the readiness of the fish, you can use a wooden hairpin. If it enters easily into the pulp, then your dish is ready.

The broth that comes out during cooking can be used to create a sauce. For fish, it can be white or tomato. It is enough to take one and a half glasses, and you can use the rest of the broth to make soup. S alted fish is first soaked, and then poured with cold water and boiled, with no s alt added.

Which garnish?

The finished dish can beserve both hot and cold. Hot boiled fish dishes go well with boiled potatoes, while cold dishes are best served with vinaigrette, cabbage or potato salad, pickled beets or green salad. You can also always serve vinegar, horseradish or sauce with the dish, depending on your preferences. You can also make a boiled fish salad topped with fresh herbs and a delicious dressing.

With potatoes

Ready fish should be cut into small pieces and boiled. Boil peeled whole potatoes separately. Remove the fish from the pan with a slotted spoon. Arrange it on a dish, cover with potatoes and additionally you can decorate with green parsley. As a sauce, you can use egg-butter sauce or horseradish mixed with vinegar. Instead of sauce, you can take butter, which is softened to a thick cream and mixed with chopped green parsley.

To prepare boiled fish with potatoes, you need to take 0.5 kg of fish, as well as 800 g of potatoes.

Boiled stellate sturgeon, sturgeon or beluga

Sturgeon and catfish are best cooked in whole pieces, and divided into portions just before serving. Thus, you get a more juicy, appetizing and tasty dish. Place the prepared fish in a small saucepan, fill with water so that it exceeds it by only 2 cm. Add s alt to it, cover with a lid and turn on a strong fire.

As soon as the water boils, reduce the heat and cook the fish without boiling. This will require 30 to 40minutes. If the pieces exceed the weight of one kilogram, then it will take up to an hour and a half to cook.

Before serving, cut the boiled fish into portions, place on a dish. As a side dish, you can use boiled potatoes seasoned with butter. Additionally, you can decorate the dish with chopped parsley. Separately, serve horseradish with vinegar in a gravy boat. To prepare boiled fish, you need to take 0.5 kg of fish, 800 g of potatoes, and one tablespoon of oil.

Boiled zander with garnish

Pike perch should be cleaned and cut into pieces. Carrots, beets and onions are also peeled, washed and cut into small circles. Potatoes, on the contrary, need to be cut into large pieces, into halves or quarters. Beets, onions, carrots are placed at the bottom of the pan, after which the potatoes are laid out and one and a half glasses of water are added. S alt to taste. S alt the fish pieces separately and arrange them on top of the vegetables. Add some pepper and bay leaf.

The dish should be cooked under a lid over low heat for an hour. The fish does not need to be stirred, just shake it periodically every 10 minutes. This way the vegetables won't burn. As soon as the fish and vegetables are almost ready, add milk, a piece of butter to the pan and cook for 20 minutes. Remove the pan from the heat, tilt it and use a spoon to pour the juice over the fish. Leave the dish under the lid to infuse it. For the boiled fish recipe, you will need 1 kg of fish, one carrot, onion, beetroot, 800 g of potatoes, 1 cup of butter and half a glass of milk.

Bparchment

The fillet should be cut into pieces, pour s alt water over it and let the fish brew for 5 minutes. Take it out and wait until all the water drains from it. Add one tablespoon of s alt to one glass of water. Grease parchment paper with oil, lay out the fish fillet, on top of which oil mixed with pepper is placed. Then add grated carrots and onions. Sprinkle the whole dish with a little lemon juice. Add chopped greens.

Fold the edges of the paper in the form of a bag, tie them with twine and place in a saucepan. It should be filled 2/3 with boiling water. Cook the dish for twenty minutes over low heat. Before serving, the fish must be poured out of the bag, hung on a warmed dish and sauce added. It can be served with boiled potatoes with butter, as well as fresh lightly s alted cucumbers. Similarly, you can cook pike perch, cod and other fish. The main thing is to use only fillets.

For 0.5 kilograms of fish, you need one carrot and onion, one tablespoon of lemon juice or diluted citric acid, and 2 tablespoons of oil. The calorie content of boiled fish is very low (100-150 Kcal per 100 g of product), the dish is perfect for people who want to eat tasty and he althy.

Fish with bacon and potatoes

Pork bacon should be chopped well, fried in a pan with onions. Peeled potatoes are placed in a saucepan, fried pork fat is added, sprinkled with s alt, other spices and pouredinside a glass of water. Cover the dish with a lid and cook for 5 minutes over low heat.

Next, put the prepared and already chopped fish on top of the potatoes and cook the dish until cooked. Before serving, the fish is placed on a warmed dish, topped with potatoes and greens are added. For 750 g of fish, you need to take 800 g of potatoes, 2 onions, 100 g of bacon. Such a dish can be served as a salad of boiled fish, when it cools down, adding fresh herbs.