Snapper - deep-sea fish. Mined in the Great Australian Bight and the central parts of the Pacific and Atlantic oceans. There are two types: red snapper, weight from 1.4 to 2.5 kg, and a mustache snapper, weight from 1.2 to 2 kg. The meat is white, tender, juicy, tasty, suitable for all types of cooking. In the snapper meat contains 0.2% fat, 21.5% protein. Good snapper smoked.
Fish, baked potatoes with mushroom sauce
For this recipe you will need:
- 600-800 g of fish
- 4.6 porcini mushrooms or 8-10
- 1 head onion
- 1 of Art. Spoon flour
- 1 bay leaf
- 4.3 pea allspice
- 500 g of potatoes
- 2-3 tbsp. butter
- 2 tbsp. tablespoons bread crumbs
- Salt to taste
Boil the potatoes "in uniform", peeled and cut into slices. Cook fresh mushrooms, chopped. Finely chop onions, put together with the mushrooms on a well-heated frying pan with the fat and fry for 5 minutes, then sprinkle with flour and continue roasting another 3 minutes. Fold in the skillet, pour 2 cups boiling water, add spices and salt. Cook over low heat until until sauce thickens. Prepared, cut into portions of fish (without bones), salt, bread crumbs eapanirovat in and fry on both sides until golden brown. Spoon the sauce over the fish in onions and mushrooms around the place the potatoes, drizzle with oil and sprinkle with bread crumbs. Bake in the oven.
This dish can be prepared from burbot, catfish, cod, halibut, snapper, besugo, sardines, hake, skvamy, bluefish, sunfish.