2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Poached fish is a very tasty and he althy product. Previously, such dishes were called steam. This is because such fish is steamed, which is formed during boiling. This method is suitable for cooking soft and juicy fish, and allows you to save a maximum of nutrients. You can use both whole fish and pieces.
Cooking process
There are quite a few types of fish for the allowance, but it is best to choose the sea one.
After preparing the fish, it is placed in a pot with a grate. Pieces are usually attached to the grill with the skin down, and the whole fish - belly. This is done so that the thicker part of the fish is immersed in the water and thus cooks faster.
Cooking steamed fish is a simple process. To do this, fill the fish with broth or water by one third. The approximate ratio of fish and liquid is 1:3-5. Whole fish is best to fill with cold water, and pieces - hot. Onion, butter for smell and taste, spices (you can use any to your taste), citric acid (fortip of a knife) or lemon juice. You can also add lemon slices to taste.
Cover the pot tightly with a lid, bring to a boil and reduce the heat to very low. Pieces are cooked in ten to fifteen minutes, and whole fish in twenty-five to fifty minutes. Poached fish is languishing at a temperature of 80 ° C. Ready it is removed from the broth. The sauce is made from its leftovers after straining.
Poached fish loses weight during cooking. This is approximately 18%-21% of the total mass.
Poached fish "Special"
To prepare such a fish, you need to heat the pot, but do not heat it up. Put inside already boiled potatoes of medium size. You can take mashed potatoes or boiled vegetables, greased with butter. Put a piece of stewed fish next to it, and mushrooms on it, having previously boiled them. Pour sauce over the fish (to your taste), garnish with herbs. Cook the dish for about 10 minutes over low heat so that the sauce soaks the vegetables. For addition, you can decorate with seafood, lemon.
Poached fish with brine and white sauce
Dishes from stewed fish have incredible taste, especially if it is a fish from the sturgeon family. This recipe is dedicated to this type of fish.
- Cucumber pickle pre-strain from the twigs.
- Put pieces of sturgeon in a cauldron and stew in broth or water, adding cucumber pickle.
- Peel onions, celery and parsley (roots).
- Put everything in the broth, addspices.
- Cook over low heat for up to 30 minutes, then carefully remove the fish.
- Make a white sauce based on the remaining broth, add grated or finely chopped pickles.
- Place beautifully on a plate. Serve hot!
For 300 grams of sturgeon you will need: 1 onion, half a parsley root, 3 medium pickled cucumbers.
Poached Russian style fish
Poached fish cooked this way will impress any man. So hostesses take note.
Cod, sea bass, horse mackerel, burbot or mackerel are suitable for this dish. Choose what you like best.
- Peel onions, carrots, parsley (root).
- Make a decoction of mushrooms or cut porcini mushrooms into small pieces.
- Slave the fish in broth or water.
Meanwhile preparing the tomato sauce:
- Boil porcini mushrooms, add carrots, onions, parsley in s alt water.
- Separately heat vegetable oil in a frying pan, add a spoonful of flour and let it brown for 2 minutes.
- Stir, add tomato paste dissolved in water.
- Add s alt, sugar, pepper and spices to taste. Simmer for 5 minutes.
- Heat the dishes, put boiled vegetables or potatoes there, put the fish on top.
- Pour everything with tomato sauce, add mushrooms and simmer for another 10-15 minutes.
For 300 grams of fish: 1 onion, 1 carrot, half parsley root, 3 tablespoons of tomato paste, 200 gramsmushrooms.
Everything is ready! Eat with pleasure!
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