Dishes pristipomy

Pristipoma (boar-fish) - are caught in the Pacific Ocean, is a very good dining on fish, from which you can prepare any first and second courses. Light meat, dark streaks on the surface, like sturgeon, very tasty, from the head turns a beautiful clear broth. The fat content of meat varies from 3 to 27%. Chemical composition of meat (%): moisture 76-77, 19-19,5 protein, fat 0.3-2, 1.3-1.7 ash.

Pristipoma baked in cream sauce


  • gutted pristipoma - 500 g
  • fresh rosemary - 5-6 g
  • 33% x cream - 100 g
  • egg yolk - 1 pc
  • butter - 30 g
  • onions - 120 g
  • salt and white pepper - to taste
  • for registration - 20 g lemon.

Pristipomu gut, wash, salt and pepper and fry until n / g in butter (20 g). Cream, egg yolks and half the rosemary to cook the sauce, mix the ingredients and heating them in a water bath. Season with salt. Evenly lubricate the remaining butter a large piece of foil in the middle of the pack onion, sliced ​​(it later thrown out). On top place the fish, thickly covered with sauce. Carefully and tightly connect the edge of the foil, to avoid gaps. Bake for 10-12 minutes. Serve with lemon wedges and sprigs of rosemary.

Fried pristipoma with sun-dried tomatoes and zucchini


  • pristipoma - 220-250 g
  • sun-dried tomatoes - 15 g
  • zucchini - 50-60 g
  • ricotta cheese - 50 g
  • 33% x cream - 50 g
  • fresh thyme - 3-4 g
  • fresh oregano - 3-4 g
  • flour - 10 g
  • olive oil (vegetable) oil - 20 g
  • salt and white pepper - to taste.

Finely chop sun-dried tomatoes, chop the ricotta, add cream, salt and mix well. Cut the zucchini crosswise "on the oblique" (2 pieces per serving), salt, put on every piece of a mixture of tomatoes and ricotta, sprinkle with herbs, baked in the oven.
Pristipomu flatten, salt, roll in flour and fry in vegetable oil. When serving decorate with sprigs of thyme and / or oregano.

Pies stuffed with pristipomy

Ingredients for 4 servings:

  • Yeast - 0.33 a pack
  • salt - 1 tsp
  • Eggs - 2 pcs
  • margarine - 100 g
  • Sugar - 0.5 cups
  • Wheat flour - 4 cup
  • fish mince - to taste

Wheat white flour sifted. Prepare the mash. For this yeast, one cup flour, 1/2 tablespoon sugar and one cup of water stir until smooth, place in a warm place and let go. When the batter increases in volume by 2-2.5 times, and then begins to subside, add salt, eggs, flour and sugar, mix well and pour the melted fat. Then sprinkle the dough with flour, cover with a towel and leave for 2 - 2.5 hours. During fermentation, the dough once or twice settle down.
Mincemeat prepared as follows. To cut the fish into fillets, cut into pieces. Add finely chopped fried onions, a little bit of green, roasted sauerkraut and fresh cabbage, salt and pepper. All this stir and place the rolled between two sheets of baking to form dough. Once the cake is suitable, brush egg, pierce in several places and bake in the oven. The finished cake apply hot.