On April 7, believers can lighten up during Lent and enjoy their fish dishes.
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Already on April 7, Orthodox Christians will celebrate the Annunciation of the Blessed Virgin Mary, a major ecclesiastical holiday that belongs to the number Twelve, that is, the twelve most important Orthodox holidays after Easter.
Believers now observe the Great Lent, one of the strictest fasts, which is called to bring people to humility before Easter. And the Gospel is the very day when it is permissible to eat fish.
In the past Focus He told us what dishes are usually put on the holiday table, what rituals and signs accompany this important spring holiday. But now we will tell you what fish dishes you can enjoy on this day as it is officially allowed.
Pieces of fish for the Annunciation of 2022
Shechenik is a national Ukrainian dish, it differs from cutlets in that for them the fish (or meat) is cut with a knife, which gives a different structure and taste.
- 600-700 g catfish fillet (1 small catfish)
- 100 ml of vinegar
- 1 large onion
- 1 medium carrot
- 1l. water
- 1 egg
- 1 st. l. flour
- 3-4 st. l. bread crumbs
- salt and pepper to taste
Sechenik can be made from raw fish, but if you first cook it in spicy broth, it will add flavor to the dish. And there are no restrictions on the choice of spices – choose what you like. Peel a squash, grate it and squeeze the juice. Cut it into large pieces. Then transfer to a saucepan, fill with water, add vinegar, onion and carrot. After boiling, cook for 2-3 minutes, leave in the ice broth.
When the fish cools, cut the minced meat with a knife, removing the bones. Add egg և flour, salt and pepper. Mix the minced meat, cut into chops and breadcrumbs. Next, act on your taste. Sechenik can be fried in oil in a pan or baked in the oven. Bake them at 180 degrees for about 10 minutes. Serve with any sauce of your choice և garnish.
Baked mackerel until April 7
This fish has its own unique taste, խոր grilling in the oven will help to avoid the strong smell of fish throughout the kitchen. Now the mackerel is sold completely frozen. So the key is to melt it properly. The easiest way is to just leave the egg in the fridge for 12 hours. If the dates are burning, put them in an airtight bag in cold water.
- 3 mackerel
- 500 g red onion (6-8 pieces)
- 3 cloves garlic
- 5 p.m. l. olive oil (or any vegetable oil)
- 6 art. l. wine vinegar (or 1-2 tablespoons of table vinegar 9%)
- salt and pepper to taste
After freezing, the fish must be thoroughly cleaned, otherwise it will be bitter – no traces of internal organs or blood. Peel an onion and cut it into half rings. Fry in oil until soft, but not fried. Add garlic և pour in wine vinegar, if there is no wine vinegar, add 1-2 tbsp. l. ordinary table vinegar 9%. Reduce the wine vinegar while the onion is cooking for 2 minutes.
Transfer the onion to a baking plate, pour mackerel on it, lower the belly, season with salt and pepper. Cover with foil and send the fish in the oven at 180 degrees for 40 minutes.
The evangelist’s ear is made of carp
Fish soup can be made from any fish, but fresh river fish is already a classic. You can make fish soup without rice, but then you have to increase the amount of potatoes. Also, instead of rice, you can take millet or honey.
- 350 g of carp
- 4 potatoes
- 150 g of rice
- 1 carrot
- 1 bulb
- Bay leaf, fragrant pepper, salt and pepper to taste
Wash the fish well, remove the scales and intestines. Be sure to leave the head, the broth with the fish head is rich, just remove the bile. Cut the carp into large pieces. Cut the carrot into strips, finely chop the onion and wash the rice. Potatoes can be cut as you wish, it will not affect the taste.
Put the cooked rice and vegetables in a saucepan, cover with water. Put on medium heat, bring the broth to a boil. Boil for about 20 minutes on low heat. Then put the vegetables with carp in the pan. When the broth boils, remove the foam with a cut spoon, add bay leaf, peppercorns, salt and pepper to taste. Cook the ear over a low heat for about 20 minutes. Then turn off the heat, let the ear boil for 15 minutes, serve hot, decorated with fresh herbs.