preparing fish dishes on weekends

preparing fish dishes on weekends

Fish dishes are very useful, they contain a lot of vitamins. And, of course, they are also delicious. Today we offer a small selection of recipes from popular culinary sites to pamper you և your family. The dishes are “simple so as not to delay dinner”, more complicated for those who want to properly “stir” in the kitchen.

Pollock with stewed carrot and onion in sour cream

Pollock is one of the most popular fish in cooking. In Soviet times, it was the main dish of “Fish Day”. Pollock can be fried, stewed, baked. There are many ways to cook it, և every housewife, of course, can share their own. Today we offer you to try pollen with stewed vegetables in sour cream. The recipe is distributed by website (author naniki). Tested by the correspondent of “Vesti-Tomsk” online edition.

We will need.

– Pollock – 700 g (it is better to use fillets);

– wheat flour – 1 tbsp. spoon;

– Rosehip oil – 1 tsp. spoon;

– Carrots – 1 piece;

– bulbs onion – 0.5 – 1 piece, depending on the size;

– sour cream – 0.5 cups;

– Nutmeg, ground pepper, salt to taste.

How to prepare.

We cut the flower fillet, the pieces should not be too big, not too small. It is better to put the fish on a plate, leave salt and pepper։ to stand for a while.

Chop the onion finely, grate the carrot with a large grater. Heat the oil in a frying pan, fry the onion a little in it, add the carrot and simmer for a few minutes.

Then we take the pot out of the oven, carefully add the flour, mix it quickly with the help of a wooden spatula in the obtained mass, so that there are no balls. Then add a little water, stir until a homogeneous sauce is obtained. The water should slightly cover the vegetables.

Put the pan on the stove, bring it to the boiling point, add sour cream, mix. It turned out to be sour cream։ vegetable sauce. It should be ground a little, you can add nutmeg or other spices to taste.

Pour the stem into this sauce, cover with a lid and simmer on low heat until cooked.


Pollock with stewed tomato sauce

Pollock can be steamed in tomato sauce. The recipe is distributed by website. This version was also tried by the correspondents of “Vesti-Tomsky” internet publication.

We will need.

– pollock – 700 g (you can take fillets);
– bay leaf – 2-4 pieces;
– Carrots – 2 pieces;
– 10 peppercorns;
– bow – 2 pieces;
– Tomato paste – 2 tbsp. l;
– Tomato juice – 1 glass;
– fragrant peas – 5 pieces;
– flour – 4 tbsp. l;
– vegetable oil – 3-4 tablespoons. l;
– salt to taste.

How to prepare.

Cut the fish into pieces, make salt and pepper, leave for 15 minutes, clean the vegetables. Onions can be cut into half rings or smaller, carrots can be cut or grated. Then fry them in vegetable oil in a separate pan.

For the fish, take another pan, add 2 tbsp. tablespoon vegetable oil. The flower pieces are cooked in flour. Heat the pan դ put the fish on it. Fry the bouquet on both sides until a thin, light crust. After that we transfer the fish to the pan with the carrots and onions.

Add salt and tomato paste to the tomato juice, mix. You can add 1 teaspoon of sugar.

Fill the fish and vegetables with the obtained tomato sauce, put it in the oven. Add bay leaves to taste. When the sauce boils, cover the pan with a lid. Steam the bouquet of vegetables on a low heat for 30-40 minutes.

Mackerel in the oven with onion և lemon

Mackerel is a fish that is no less common than pollock. This fish can be cooked both outdoors and at home. Today we offer you to try a simple recipe, which is shared by

We will need.

– 2 mackerel;
– 1-2 teaspoons of lemon juice;
– 1 onion;
– 1 lemon;
– salt, pepper, spices for fish – to taste.

How to prepare.

Remove the mackerel from the intestines, remove the bile and the gills. Salt, pepper, sprinkle with spices, sprinkle with lemon juice inside and out. Leave in the refrigerator for 30 minutes.

Cut the onion into rings, the lemon into slices.

Put the fish on foil, put the lemon and onion in it. Wrap tightly և transfer to a baking sheet. Bake for 40 minutes at 180 ° C.

Photo by

stuffed peaks

Luxurious dish for the holiday table. However, you can try to bake such a cake on a regular weekend և organize a festive dinner. The hardest part is removing the skin. The site of this recipe suggests carefully removing it like socks.

We will need.

– Pike – 700 gr .;
– club 100 gr .;
– 200 ml of cow’s milk;
– 1 chicken egg;
– 1 bulb onion;
– white rice 50 gr .;
– a little vegetable oil;
“Salt and pepper to taste, a little mayonnaise.”

How to prepare.

Wash the peel և remove the scales. Cut off the head and remove the bile. Make circular cuts, separating the skin from the meat. Gently remove skin slowly. According to culinary websites, it is important to carefully separate the skin from the top, then it will be easier to separate.

Separate the meat from the bones. Soak the bread in milk. Chop the greens very finely. Peel an onion and cut it into small pieces.

Pass the garlic fillet, onion and loaf through a meat grinder. Fill the skin with the obtained mass. Do not push it too hard as the skin may break. Grease the foil with vegetable oil, spread the stuffed cake on it, grease it with mayonnaise and tie your head on the corpse. Wrap the fish in foil and place on a baking sheet. Bake the peaks at 180 degrees for one hour.

Salted pink salmon

Pink salmon can be ground at home, the fish turns out unusually tasty. There are different salt recipes, you can use only salt and sugar, you can add pepper, mustard, vinegar. We suggest you try the recipe for salting pink salmon with butter from Experts advise not to thaw the fish in the microwave before salting, it should be allowed to thaw quietly in the refrigerator, then the pieces will not crumble.

For this recipe we need:

– one pink salmon;
– holder of two dry laurels;
– a few peas of pepper;
– two tablespoons of salt;
– four tablespoons of sugar;
– a few tablespoons of vegetable oil.

How to prepare.

Cut off the head of the pink salmon, remove the by-product, skin և bones. Cut the fillet into small pieces.

Put the bay leaf and pepper in a small container. Roll the fish pieces in a mixture of salt and sugar and put them tightly in a container. Press by weight, leave at room temperature for 5 hours.

Then fill the pink salmon with vegetable oil. Do not mix the contents of the container. Close and put in the refrigerator for a day and a half.

© Internet և In case of full or partial use of materials in the print media, a link to is required. Absence of a link or other source (Vesti-Tomsk, GTRK “Tomsk”, etc.) is a violation of intellectual property rights.

Did you find a mistake in the text? Select it, press Ctrl + Enter


Leave a Comment

Your email address will not be published.