Red fish: cooking recipes with photos

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

What is a recipe with red fish? What components do you need to have to implement it? You will find answers to these and other questions in the article. Dishes from delicious varieties of fish will always decorate the most elegant holiday table. Buffet sandwiches and canapes, fish aspic, steaks, smoked or lightly s alted, baked in dough - red fish is delicious in any form! Baked salmon or salmon is a real gourmet temptation. Check out some interesting red fish recipes below.

Benefit

Red fish has not only great taste. She is also famous for her usefulness. Everyone probably knows that red fish contains omega-6 and omega-3 acids. Thanks to them, pressure is regulated in the human body, prevention of diseases of the heart and blood vessels is carried out,beneficial effect on the immune system.

How to bake?

Oven-cooked red fish recipes are many. Roasting from the hostess does not require special cooking skills: you just need to have a little patience and fresh, high-quality products. Before baking, the fish must be cleaned, all bones and entrails must be removed. Can be cooked whole, without additives, or stuffed with vegetables, cheese, mushrooms, mixtures of odorous herbs.

The baking time of fish depends on its weight, size and type. For example, salmon in foil takes 20 minutes, trout - half an hour, and pink salmon - 40 minutes. Also here you need to take into account the method of creation: baking with filling, whole (up to 50 minutes) or steak.

Of all varieties of red fish salmon is considered the most noble. It can be stuffed, s alted, baked in slices, cooked barbecue or steaks. She will be good in any way. Baking red fish is easy: salmon or salmon need to be filleted, seasoned and baked on the grill or in foil to preserve the taste and juiciness of the product as much as possible.

In foil

Consider the recipe for red fish in foil. This tasty and hearty dish is sure to please your guests. Here you can bake fish both whole and in portions. You can take both budget pink salmon and salmon, salmon, trout (do not confuse it with river trout, this is a white variety). So, we take:

• 300g tomatoes;
• one sweet onion;
• 30g parsley;
• 30 g dill;
• salmon - five steaks;
• a little butter;
• s alt;
• spices (rosemary, nutmeg, whitepepper, coriander).

This recipe for red fish requires the following steps:

1. First, season the prepared fish steaks with s alt and spices to taste.
2. Chop the dill, thinly slice the tomatoes and onion.
3. Spread a sheet of foil 10 x 10 cm with oil.
4. Put the steak on the foil, wrap the edges.
5. Bake in the oven for 25 minutes at 180°C.

In the oven

Consider another recipe (with photo) of red fish. Baked in the oven, it cooks in its own juice. Here you need to add some spices, and when serving, lightly sprinkle the fish with lemon juice and season with coarse sea s alt. You will make this dish very quickly, it is ideal for treating unexpected guests. Take:

• 800g salmon;
• s alt;
• pepper.

This recipe for red fish involves the following actions:

1. Cut the salmon carcass into small pieces, carefully removing the bones. If you use steaks, leave them as they are.
2. Sprinkle each piece with s alt and pepper, marinate. You can lightly sprinkle with lemon juice.
3. Wrap the pieces in foil, put on a baking sheet sprinkled with water.
4. Bake salmon at 190°C for 25 minutes.

When serving, remove the foil, decorate the fish with a sprig of greens or a slice of lemon.

With potatoes in the oven

Let's explore another recipe for red fish. At homeconditions it can be cooked with potatoes. Pink salmon is a less expensive representative of the salmon family, but it is no less useful. Here it is only necessary to cut the fillet into pieces, lay out the potatoes, pour over the sauce and bake the dish. You will need:

• 600g potatoes;
• 50 g plums. oil;
• 600g pink salmon;
• three eggs;
• 180 ml milk;
• 120g cheese.

This simple recipe for red fish is implemented as follows:

1. First you need to defrost the pink salmon carcass, peel it, cut it into fillets.
2. Next, cut the fish into 5 cm pieces.
3. Spread a baking dish with cow butter, put the fish.
4. Peel potatoes, wash, cut into thin circles, put on pink salmon. Sprinkle with pepper, s alt and spices.
5. Combine eggs and milk in a bowl, beat with a whisk. Pour pink salmon with this sauce.
6. Place the fish dish in the oven at 190°C for 40 minutes.

Sprinkle the finished dish with grated cheese, sprinkle with melted cow butter.

With vegetables in the oven

What else can you cook? Consider the following recipe (with photo) from red fish. To create this treat, both chum salmon, and salmon, and trout, and pink salmon, and other types of salmon are suitable. The classic version allows the use of chum salmon - its meat is dietary, more tender, it is good for those who watch their weight. You will need:

• three onions;
• 400 g cauliflower;
• 700 g chum salmon;
• two carrots;
• two tomatoes;
• one egg;
• 100 g hard cheese;
• lemon juice - 2 tsp;
• 180 ml sour cream;
• s alt;
• dill;
• spices.

Production method:

1. Cut the ketu into portions (you can leave the bones), sprinkle with lemon juice.
2. Slightly fry each piece until golden brown in vegetable oil.
3. Peel carrots, onions, chop them finely. Fry the vegetables in a small amount of oil.
4. Divide the cauliflower into florets, blanch 10 minutes.
5. Fill out the form with fried salmon, top with vegetables.
6. Chop the dill, cut the tomatoes into thin slices, send to the rest of the vegetables.
7. Beat the egg with sour cream, s alt.
8. Pour the contents of the form with this sauce, distribute evenly.
9. Bake ketu for 40 minutes at 180°C.
10. Sprinkle with cheese for the final step.

Salmon in the oven

This dish is very fond of gourmets, because if it is cooked correctly, you will get a juicy, tender, fatty fish fillet, wrapped in aromas of herbs. Take:

• three pinches of sea s alt;
• five salmon steaks;
• a pinch of black lemon pepper;
• 15g dried dill and parsley.

Cook this dish like this:

1. Wash steaks and pat dry.
2. Sprinkle each piece with s alt and pepper, place on aluminum parchment.
3. Sprinkle the fish with parsley and dill, roll up the envelope. To youyou need to have a sheet of foil identical in parameters to the landscape page.
4. Bake steaks at 180°C for 25 minutes.

Chef Tips

Experienced cooks advise the following:

• Choose chilled rather than frozen fish. It will turn out tastier and juicier.
• Salmon, salmon and trout can be floured and fried, but they are best baked.
• If you want to make a more acidic marinade or sauce for trout or salmon, add lemon juice or a little white wine. Some prefer to cook it with vinegar.
• Steaks and fillets should not be kept in the oven for too long - they will turn out tasteless and dry.

Rolls with salmon and cucumber

And how to concoct a lavash roll with red fish? Let's look at the recipe next. Take:

• cream cheese (Philadelphia, mascarpone or others) - 250g;
• lightly s alted salmon - 300 g;
• fresh cucumber;
• two thin pita breads (more possible);
• parsley.

Cook this amazing dish like this:

1. You can buy salmon already lightly s alted, or you can cook it yourself. In any case, first cut it into slices. Wide pieces will make some very thick rolls, and narrow pieces will make much more. But then you have to use up to four pita breads and more cheese.
2. Cut the cucumber into long thin strips. If the vegetable is ground summer, remove the skin from it, as it is tough.
3. Next, chop the parsley.
4. Spread pita bread on the table and spread with cream cheese. Coat the edges well so that they can be glued later.
5. Next, place slices of cucumber and salmon on pita bread so that one of its edges (about 5 cm) remains free. Carefully roll up the sheet and cut with a sharp knife. Serve now.

Rolls with salmon and parsley

Cook this dish like this:

1. Spread lavash on the table and spread with cheese.
2. Sprinkle parsley on top.
3. Next, lay out small slices of salmon. Roll up and cut.

You can experiment with toppings to taste. For example, instead of parsley, you can take dill. Lavash rolls with salmon are popular today as a dish for a coffee break, a festive snack, and so on.

Easy s alting recipe

Before s alting, the fish must be completely thawed, washed, and dried with a napkin. After you can start cooking. S alt take coarse grinding. Also, you should have an airtight container or something identical, suitable in parameters, but not metal, plus a film or lid. S alted fish can be in the form of skin-on fillets, steaks, skinless fillets, portioned pieces, and so on. So, you will need:

• fish - 1 kg;
• s alt - 2 tbsp. l.;
• sugar - one large spoon.

S alt the fish like this:

1. Sprinkle the fillet of red fish with a mixture of sugar and s alt, place in a bowl with the lid skin side out. The fish will secrete juice, in which andwill s alt for a couple of days.
2. If you wish, you can add pepper, dill, bay leaf, coriander, lemon zest and other seasonings. Some lubricate the fish with refined vegetable oil. Use your own taste here.

S alting with cognac

In this recipe, alcohol plays the role of a preservative, it also improves the density of fish meat and adds spice. Take:

• 1 tbsp l. s alt;
• half a kilo of red fish;
• Demerara sugar - 0.5 tbsp. l.;
• 1 tbsp l. cognac.

This way you can s alt steaks. Follow these steps:

1. Sprinkle the fish with sugar and s alt, place in a bowl, pour in brandy, close tightly and refrigerate for three days.
2. Turn the fish over a couple of times while s alting.

Instead of Demerara sugar, you can take regular sugar, cognac can be replaced with vodka.

How much s alt?

You should know that lightly s alted red fish will turn out in 8-10 hours. It is better, of course, to s alt it for two or three days, depending on the parameters of the pieces. If you want to stop the s alting process, just drain the juice that the fish has isolated.

Red s alted fish is good both as a filling for pancakes and as a separate snack. Don't be afraid to experiment with seasonings.

With sour cream

This recipe is useful for those who have no time to stand at the stove. All you have to do is peel the pink salmon, sprinkle with seasonings and bake. Such fish is decorated with lettuce leaves and served in portions. Best for garnishoffer herbs and vegetables. Other types can be made in the same way: salmon, salmon, beluga, sterlet. You will need:

• 2 tbsp. l. spices for fish;
• 1 kg pink salmon;
• 400g sour cream;
• 30 g parsley and dill;
• a couple of cloves of garlic;
• 30 ml vegetable oil.

Here the manufacturing method is:

1. Rinse the fish well, clean it from scales, remove the insides, fins and head. Dry the carcass outside and inside with a napkin.
2. Cut the fish into 3-4 cm pieces.
3. Grate each steak with spices and s alt, leave to marinate for 7 minutes.
4. Line a baking sheet with foil, brush with oil.
5. Pass the garlic through the press, mix it with s alt, sour cream and spices. If the sauce is too thick, add some water.
6. Put the steaks on a baking sheet, pour over the sauce.
7. Bake pink salmon at 190°C for 20 minutes.

Eat to your he alth!