Dishes of bluefish
Bluefish (sea bass) - fishing marine fish Pomatomus saltatrix okuneobraznyh unit (length - 115 cm, weight - 15 kg). It lives in tropical and temperate waters, including the Black and Azov Seas, a large number of its catch from the Atlantic coasts of Africa and America.
Meat with fat bluefish, dense, white. It is best to bake, broil, or stew.
Bluefish on - kiev
A set of products:
- 600 g of fish
- 100 g of butter
- 2 tablespoons flour
- 2 eggs
- bread crumbs, salt to taste.
Bluefish fillets, double scroll through a meat grinder. Minced salt and dressed in a cake. In the middle of each cake to put the oil and close up the edge, giving an oval shape cutlets. Twice in the dampen the egg, roll in flour and breaded in bread crumbs. Fry in a large amount of fat. Before serving, pour the melted butter. Serve chops garnished with combined: roasted potatoes, green peas, boiled carrots and beets, pickled or salted vegetables.
Shashlik of bluefish
A set of products:
- bluefish - 1 kg
- Vinegar - 3 tbsp. l.
- Onions - 3 pc.
- vegetable oil - 2 tbsp. l.
- Lemon - 1/2 pc.
- pepper - to taste
- Salt - to taste.
The fish is cleaned, washed, to cut into fillets, skin removed, cut into small pieces, add salt, sprinkle pepper, sprinkle with vinegar, add the onion and stir. Fish prepared to put at least 1 hour in a cool place to marinate. After that, pieces of fish to put on a skewer and roast in a pan.
Before serving, put on skewers with chopped onions, sprinkle it with butter and garnish with lemon and herbs.
Ear of the bluefish
A set of products:
- bluefish - 500 g
- Water - 1.5 L
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Parsley herb -
- bay leaf - 1 pc.
- allspice and black pepper - 2 peas
- salt to taste.
Bluefish fillets (with skin and rib bones) to prepare the broth. Cut carrots and fry in butter. In the strained broth add the roasted carrots, potatoes, onions, parsley, and cook on low heat. Put the pepper, bay leaf, season with butter and cook until tender. Before serving, put the slices in a plate of fish and sprinkle with chopped herbs.