So an ordinary fish turns into a delicacy! Using our original recipes, you can make a whole dinner out of these fish dishes!
Salmon steaks with hollandaise sauce
Preparation time: 20 min
Cooking time: 40 min
FOR 4 PORTS: • 4 salmon steaks • 3 tables. tablespoons of vegetable oil • 5 eggs • ¼ cup dry white wine • 2 lemons • 1 bunch of chives • ground white pepper • multi-colored vegetable “shavings” for decoration • 4 teas. spoons of red caviar
1. Wash the chives, dry and chop finely. Squeeze the juice of 1 lemon. Dissolve the butter. Squirrels separate from the yolks. Beat the yolks with wine in a mixer. Beat until large air bubbles disappear. Gradually introduce the butter (the sauce will begin to thicken). Pour lemon juice into the sauce and stir in chives. Season with ground white pepper and put in a warm place. If the sauce is too thick, add dry white wine.
2. Grease fish steaks with vegetable oil. Sprinkle with ground white pepper on one side and fry in a pan (4-6 minutes on each side). Arrange the steaks on plates and pour the sauce. Next put a spoonful of red caviar. Decorate the finished dish with multi-colored vegetable "chips".
Anchovies with vegetables on the dough
Preparation time: 25 min.
Cooking time: 35 min
AT 8 PORTS: • 500 g puff pastry • 2 onions • 500 g zucchini • 2 pods of red sweet pepper • 2 tables. tablespoons of olive oil • 200 g anchovies
1. Prepare vegetables, cut into cubes and fry in olive oil until tender. Season with salt and pepper to taste. Heat the oven to 180 °.
2. Divide the dough into 8 parts and roll into rectangular layers. Line them with homemade foil molds and put in the oven for 15-20 minutes. Then remove from the foil and cool. Fill the dough forms with the filling. Gut the anchovies and put them on top. You can decorate with greens.
Salmon Soup with Coconut Milk
Preparation time: 15 minutes
Cooking time: 10-15 min
AT 4−6 PORTS: • 1 table. a spoon of olive oil • 2 onions • 1 clove of garlic • 1 pod of red chili pepper • a slice (2.5 cm) of ginger • 1-2 table. tablespoons of red curry paste • 400 ml of unsweetened coconut milk (or cream) • 325 ml of fish or vegetable broth • 700 g skinless salmon filet • 2 tables. tablespoons chopped cilantro • 150 g thin rice noodles • 1 teaspoon. spoon of salt
1. Chilli pepper, removing seeds, rinse and chop finely with garlic and ginger. Cut the onion into thin rings and sauté in olive oil. Add chili peppers, garlic and ginger. Season with curry paste and simmer for 2-3 minutes. Pour in coconut milk and broth. Boil.
2. Rinse salmon fillet with cold water and cut into medium cubes. Put in the soup and bring it to a boil again. Cook for 5-7 minutes until the fish is ready. Add cilantro and season to taste. 3. Pour the noodles with boiling salted water and leave for 2 minutes. Then lay on a sieve and arrange on plates. Add slices of salmon and pour over the soup.
Pike croquettes
Preparation time: 30 minutes
Cooking time: 55 min
AT 4−6 PORTS: • 1.5 kg of pike fillet (or halibut) • 3 onions • 2 slices of stale white bread • ½ cup water • 2.5 teaspoon. tablespoons of salt • 1 teaspoon. a spoonful of ground black pepper • 1 cup tomato sauce • 1 egg • 1 pod of green bell pepper • 2 tablespoons. tablespoons of olive oil
1. Bread, removing the crust, soak in cold water or milk. Rinse and dry the fish. 1 onion, cut into large slices and pass with the fish through a meat grinder. Stir the squeezed bread into the minced meat, 1.5 teaspoon. tablespoons of salt, 1 teaspoon. a spoonful of ground black pepper and an egg.
2. Heat the oven to 180-200 °. Roll 12 balls from minced meat. Peel the remaining onion and cut into rings. Sweet pepper, removing seeds, cut into cubes and put together with onions in a baking dish.Salt, pepper, pour tomato sauce and olive oil.
3. Top with croquettes in one layer and put in the oven. Bake for 45 minutes, pouring sauce from time to time. Croquettes can be prepared as described above and deep-fried using odorless refined vegetable oil.
Dorado baked with potatoes
Preparation time: 30 minutes
Cooking time: 50 min.
FOR 2 PORTS: • 1 dorada with a head (approx. 1 kg) • 500 g of potatoes • 1 bunch of parsley • 50 g of grated cheese • 3 cloves of garlic • 10 tablespoons. tablespoons of olive oil • salt • ground black pepper
1. Wash, clean and gut the fish. Rinse in running water and dry well with a paper towel. Cut the skin with a sharp diamond-shaped knife. Boil 1 liter of salted water in a saucepan. Wash the potatoes, peel and cut into circles with a thickness of 5 mm. Put in water and cook for 5 minutes. Drain the water.
2. Wash, dry and chop the parsley. Peel the garlic, finely chop and with parsley, adding 8 tablespoons. tablespoons of olive oil, grind.
3. Heat the oven to 225 °. Pour the remaining olive oil into a refractory ceramic or glass baking dish and add half the potatoes. Salt, pepper and sprinkle with "green" olive oil and garlic. Sprinkle with half the grated cheese. Put fish on top, spread out the rest of the potatoes around. Salt, pepper and pour “green” olive oil. Sprinkle with the remaining cheese. Bake for 30 minutes. Serve the fish hot, you can directly in the baking dish. At will, decorate the dish.
Cold cheese and smoked salmon appetizer
Preparation and cooking time: 30 min
Cooling time: 5 hours
AT 6−8 PORTS: • 10 g of gelatin • 250 g of cottage cheese • 150 g of cottage cheese • 2 tables. tablespoons of horseradish • salt • freshly ground white pepper • 1 table. spoon of lemon juice • 1 teaspoon. spoon of grated lemon peel • 150 g cream • 1 table. chopped dill greens • 400 g smoked salmon (thin slices) • 1 celery stalk
1. Soak gelatin in cold water. Mix curd cheese with cottage cheese and horseradish. Season with salt, freshly ground white pepper, lemon juice and zest. Prepare celery and chop very finely. Whip cream.
2. Dissolve the gelatin in a saucepan over low heat, mix with 2 tables. tablespoons of cheese and curd and mix to the main mass of cottage cheese and cheese. Introduce whipped cream.
3. 1/3 of salmon cut into small cubes and mix with cheese and curd mass. Add dill and celery.
4. Cover the mold with a film and then slices of salmon so that they protrude beyond the edges of the container. Lay out the filling, smooth and cover with hanging fish slices. Put in the refrigerator overnight. Knock the finished snack onto a dish and, after removing the film, cut into slices.
