Dishes of bream
Common in the waters of the Mediterranean Sea and the North Atlantic Ocean. Penetrating as far north as Norway and Iceland, and the chance - even to the Murman coast.
Sea bream are high, laterally compressed body and long fins. The caudal fin they have a deep notch. They are found mostly in tropical and subtropical zones, but some come in relatively cold water. In our waters there are two of the least thermophilic species of this family, belonging to the genus of common sea bream (Brama). BREAM ATLANTIC (Brama brama) inhabits the sub-surface layers of water, but at the northern edge of distribution found in the surface layer at a temperature of 10-15 ╟ C. It is a predatory lifestyle. Spawning area located in the southern part of the habitat. Ordinary sea bream are the target fisheries. Pacific species in a small amount is extracted from Kamchatka, the Aleutian Islands and Gulf of Alaska drift nets intended to catch salmon. Special fishing for bream Atlantic off the west coast there is the Iberian Peninsula, where in late winter and early spring, hundreds of small vessels exhibit many miles of smooth layers. Hooks of these layers is lowered to a considerable depth (90 - 110 m), where catches are sometimes simply phenomenal - up to 60-70 fish per 100 hooks tackle.
Like any other fish of family Percidae, sea bream is an exceptional source of protein. Also in Molveno high in selenium, calcium and magnesium. Have commercial value, the meat is very tasty. Sea bream is rich in these vitamins and minerals: Vitamin PP - 17,7%, phosphorus - 26.3%, chromium - 110%. It contains phosphorus. Phosphoric acid is involved in the construction of numerous enzymes (phosphatases) - the main engines of chemical reactions of cells. Of the phosphates is the fabric of our skeleton.
Bream in white sauce
- Fish 600g
- 20 g of onion
- 10 g of parsley
- 40 g of white wine
- 120 g mushrooms
- 40 grams of crabs
- 4 oysters
- White Sauce 320 g
- 400 g of potatoes
Fillet of bream to put in a saucepan, greased, add the broth, white wine, onion, parsley and simmered. Serve by putting the fish cooked mushrooms, oysters, crabs, put the number of boiled potatoes. Broth, the remainder of the pripuskaniya, mix with white sauce and boiling water, bring to desired consistency and taste, strain and pour over them the fish.
Baked bream
- At 1 kg fish - 1/2 cup milk
- 4 tbsp. flour and oil
- salt
- crackers
Washed, cleaned fish, cut along the backbone. Cut crosswise into pieces, dipped in vegetable oil. Then roll in flour and bread crumbs, put on the skin upwards podmaslennuyu pan. Sprinkle the fish with oil and place in oven for 10-15 minutes.
Serve the fish, laying it on a warmed platter and watering butter in a pan. Garnish - potatoes, cucumbers, tomatoes, herbs.
Bream roasted
- 500 g of fish
- salt
- Flour
- 2-3 tbsp. tablespoons vegetable oil
Large bream to clean, gut, wash in cold water and cut into chunks. Season with salt, roll in flour and fry in vegetable oil. Then pour mayonnaise and cook until ready in the oven.
Bream, baked in oil, and vinegar
- 800 g of fish
- Article 5.4. tablespoons vegetable oil
- parsley
- dill
- salt
- 2-3 tbsp. 3 tablespoons of vinegar per cent
Small, Cut and washed with cold water bream with salt, put in a large frying pan, after filling her oil. Put into hot oven and bake for 45 minutes, basting the fish with oil from the pan. Bream are ready to put on a dish, and pour the vinegar into the pan, add salt and herbs. The resulting sauce to pour the fish.
Roasted Bream with braised cabbage
- 500 g of fish
- cabbage
- Flour
- 3-4 tablespoons. tablespoons vegetable oil
- salt
- pepper
- parsley and dill
Extinguish the cabbage. Fish in split pepper, salt, roll in flour and fry in vegetable oil. Cooked fish out onto a plate, pour the melted butter and sprinkle with herbs. Around the place of fish stewed cabbage.
Bream smoked sauce
- 500 g of fish
- 1 onion
- 1 tablespoon tomato puree
- 5.4 tablespoons of vegetable oil
- Salt and sugar to taste
Finely chopped onion fried in vegetable oil, add tomato puree, salt, sugar, a few spoonfuls of hot water. Boil for 5 minutes.
Bream, smoked clear the skin and bones, cut into slices and pour the cooked sauce.
Bream baked with horseradish
- 500 g of fish
- 2 tbsp. tablespoons vegetable oil
- 2 eggs
- 50 g of horseradish
- vinegar
- salt
- sugar to taste
- parsley and dill
Prepared the fish with salt, put in the pan, greased, and bake for 30-40 minutes, basting with oil from the pan. On a fine grater grate the horseradish and season with vinegar, salt and sugar. Boil the eggs hard boiled and finely chop. Ready to put the fish on a dish, to impose around the grated horseradish and sprinkle with chopped eggs and garnish with greens.
Served on boiled or fried potatoes.
Bream mayonnaise
- 500 g of fish
- 2 potatoes
- 1 carrot
- 2 pickles
- 100 g green peas
- 200 g of mayonnaise
- 1 onion
- parsley
- salt
- pepper
The fish boil with the bay leaf, parsley, onions, add pepper and salt. Boil the potatoes and carrots and cut into cubes, mix with green pepper, finely chopped cucumber and mayonnaise.
Vegetables out onto a plate and place fish on top and pour over it mayonnaise.
Bream, stewed with eggplant and tomatoes
- 500-600 g of fish
- 500 g of eggplant
- 500 g tomatoes
- 80 g of vegetable oil
- Flour
- salt
- pepper
Of the split cut into small pieces bream, salt and pepper, roll in flour and fry in vegetable oil.
Eggplant cleaned, cut into circles, salt and dry in 15 minutes, roll in flour and fry in vegetable oil with the tomatoes, cut in half.
Eggplant, tomatoes and fish to put in a greased skillet, add vegetable oil, a few spoonfuls of hot water, cover and simmer on low heat for 25-30 minutes.
Bream in white wine with a toast
- 500-600 g of fish
- 1/2 cup dry white wine
- 200 grams of mushrooms
- 400 g of white bread
- 4.3 tablespoons of butter
- 2 raw egg yolks
- Flour
- salt
- pepper
In split fish cut into small pieces, add salt and pepper, put in a saucepan, cover the top layer of fresh mushrooms. Pour the dry wine and add 1/2 cup of water. Cover and cook on low heat for 20-25 minutes. Baton cut into thin slices. Saute them in butter.
On each piece of toast put the fish and mushrooms. From the broth to cook the fish sauce. A few spoonfuls of broth with oil, mashed with flour and salt and boil for 5 minutes, remove from heat and add the raw egg yolk, mashed with butter.
Bream with carrot and lemon
- 500-600 g of fish
- 2 tbsp. butter
- 2 carrots
- 1 celery root
- 2 onions
- lemon
- bay leaf
- pepper
- salt
In split fish with salt, put in a saucepan, add butter, cut into julienne carrots, celery, bay leaf, onion, pepper, salt. Cover with water to half of the fish. Cover with slices of lemon without seeds. Close lid and bring to low heat until tender. Served on baked potatoes.
Bream in the cucumber pickle
- 500-600 g of fish
- 1 onion
- 1 cup cucumber pickle
- 3-4 tablespoons. tablespoons vegetable oil
- parsley
- Celery
- bay leaf
- salt
- pepper
In split fish with salt, cover with brine mixed with water, add the parsley, celery, salt, pepper and cook until ready on low heat. Fish out onto a plate, sprinkle with herbs. Served on roasted potatoes.