Fish are different - fry, cook, stuff, salt, smoke ...

;) Girls, I bring to your attention a recipe for a dish that can decorate both a festive and a home table. Take a whole carcass of pink salmon (chum salmon, coho salmon), you can even frozen it. Remove the skin carefully (try not to damage it), do not cut off the head and tail. Take out the pulp with a spoon and free it from the bones, mince the fillet. Salt, pepper, squeeze the juice of 0.5 lemon. Peel and cut hard boiled eggs into medium cubes. Cut the onion into medium cubes too. Combine fish fillets, eggs, onions, add dill and mayonnaise - mix everything well and fill the fish skin with this filling, give it a beautiful shape, sew up the belly - otherwise the filling will come out during cooking. Bake on a baking sheet in the oven at a temperature of 200-220 degrees for about 30 - 40 minutes. 5-10 minutes before cooking grease the fish with mayonnaise. Products: for a fish weighing 1.5 kg you need 3-4 eggs (hard-boiled), onions 2-3 medium heads, 3-4 tablespoons of mayonnaise (plus 2 more tablespoons for greasing in the oven). I would be glad if you are interested in my recipe.

Here is her recipe - Trout or salmon fillet in a tray. Heat the cream 33 percent, you can slightly less, melt the dor blue cheese in it, add greens, pour this into the fish. No need to salt, you can pepper for an amateur. In a hot oven at 200 degrees for 20 minutes. This is delicious!

Great recipe !!! True, I had to explain that this is not a rotten fish, but DorBlue, after which the people relax. Well, 20 minutes ... I kept it for 40 minutes in a ceramic pot + 20 minutes with the lid open. Well, the balance between cream and DorBlue.

A person will come out in ICQ and find out everything about the balance.
I ate this fish from her a couple of times, once she cooked right in front of me. The fish was placed in a glass tray, covered with cream and then put into a preheated convection oven for 20 minutes. The fish was boiling in the oven. At about 20 minutes, the cream on top begins to darken in places. So it's ready.

........................ ..........

Here's everything we have learned. 2 packs of cream, 200 ml each 15 -20 percent for 1 kg of fish, and I buy cheese, a triangle already cut off in Auchan, I don't know how much is there

And I also add a tablespoon of dry white wine, rosemary and white pepper to each serving.

In general, the recipe is simple, no frills, I cook mackerel in the same way, I think you can bake any fish like that.
Scarecrow with white wine is probably very aromatic. I will definitely try wine instead of lemon .. I also add pepper there is such a mixture of different peppers in the packaging of the mill it turns out freshly ground pepper aroma indescribable.

I want to share a recipe for pickling mackerel!
We take defrost mackerel, rinse it, remove the head, tail and entrails. We rub well with salt inside and out. We leave for 2-4 hours (the longer it lies, the saltier the fish). Wipe the salted fish from salt (do not wash off everything!) And cut into small pieces. Cooking the marinade at the rate of 3-4 tbsp. tablespoons of vinegar in 1 glass of water (cold). We make the marinade so much that the pieces are completely covered with it. Cut the onion into half rings. Pour a little marinade into glassware and lay it in layers: a layer of fish, a layer of onion - and so on until the end of the fish and onions. Fill with marinade. We put in the refrigerator for 4 hours. The fish is ready! When serving, you can sprinkle with ground pepper and sprinkle with vegetable oil!
Bon Appetit!

Well, I tortured her ...
1. Rub the salt and shake it off ... My pieces so greedily absorbed it ... That after six teaspoons I stopped (there were two and a half medium mackerels).There was nothing to shake off.
2. Do you really need lemon or lemon pepper?
3. Well, I already have it in the fridge ... Tomorrow or the day after tomorrow I'll tell you what happened ...

After a while, I can organize a master class on cutting salmon into fillets. How to buy - I will capture. Suddenly someone will come in handy.

How come in handy! I'm so sure! I will look forward to it.

Well, it turned out like this:



The taste is ooooooooo salty. Moreover, I did not bring the amount of salt to the state of shaking off. It is quite possible that this is due to the fact that it is not necessary to cut it into pieces in the recipe ...
The marinade has been drained, and I think that with such an amount of salt it can be stored for sooooooo long!

All the same there is ... In her recipe for salting fish (although I took salmon there), there is exactly as much salt as needed!

So I decided to see what the Karelians think about salting fish (and they are docks, a fishy land). Well, so: 2 kg. fish -5-6 tablespoons of salt and 1-2 tablespoons of granulated sugar. This is for dry salting. But for a "wet" salting, a saline solution of such strength is recommended so that a potato or a raw egg does not sink in it. I think that this is for the future, so that it can be soaked and eaten later as a herring ...
I always salt a red fish in the same proportions as for dry salting, but a herring, well whitefish, for example, or a white carp, without sugar, or a maximum of 1 tea. And cumin with coriander

I myself recently remembered herring oil for ethno
We bought some kind of river fish (fuuuu) carp, it seems to be 2 or even 3 kg. That means to bake in the country instead of barbecue. And he was with caviar, I puffed and twisted, because I really don't like river fish.
And my dad, just visiting, offered to salt the caviar (I thought - that there is that caviar, if you don't mind). For a day, the salted caviar stood, then washed, with a blender - whack + butter.
It turned out to be not that tasty, but VERY tasty. But not enough.
I quickly remembered about the herring, or rather about my budget-hungry youth. When they made herring oil and onion cutlets, by the way, they were also not bad. And I even sculpted cutlets from herring - it tasted good. Wait pampered became - it's easier to buy cod or salmon trout in general, bake and all. And then I saved a lot.

By the way, the carp fish was also super tasty. I snorted

[Salmon baked with garlic sauce]

Salmon baked with garlic sauce

If you are not confused by mayonnaise, and even after heat treatment, then you can cook.

Cut the fish, prepare the fillet, dice it with 2.5x2.5 cm cubes, season with salt, pepper, fold into a baking dish and pour over the sauce (one portion of the sauce for 600-700 g of fish) so that the sauce practically covers the fish.

Sauce:
2 tbsp. l olive oil
1 tbsp. l of water
1 tbsp. l mayonnaise
1 yolk
3 cloves of garlic

We put in preheated to 220 gr. oven for 25 minutes. Sprinkle with grated cheese 5 minutes before the end of cooking.

[fish baked in Moscow style]

fish baked in Moscow style

Ingredients:

fish fillet 700-800 g,
boiled mushrooms 5-7,
2-3 hard boiled eggs,
onions 2,
butter 50 g,
potatoes 6-7,
sour cream sauce 1 1/2 cups
1/2 cup grated cheese, salt to taste.

Preparation:

Grease the pan with oil, put fried pieces of fish in the center,
and around the edges of the fish are slices of fried potatoes. Put fried onions, slices of boiled eggs, boiled mushrooms on the fish. Pour everything with sour cream sauce, sprinkle with cheese and bake in the oven.

[Cook]

Cook, good health to you and your husband, a separate hello to him!

And we had another fish on the festive table. Well, of course, again, self-salted and "smoked" with that.

I'll get together soon and post the recipe for such a fish.


Until then, work up your appetite!

[Luysia]

Luysia , look forward to.

[Luysia]

Luysia , look forward to.

The promised recipe.

Girls help out. My husband brought 8.5 kg of frozen herring from Murmonsk, I have shown all the recipes, can it only be salted? That's a lot. What else can be done with it, the freezer is full, besides the herring, they brought another 4.5 kg of halibut and almost 12 kg of cod.With a cod, it is clear that we are frying pies with halibut, but the herring, I even brought a bucket from the dacha with a lid to salt it, but if you salt it all, then it will persist and. Help pliz.

[vera100865]

vera100865 , you can bake in the spirit just peeled. I still do this: I clean, divide into 2 fillets (I carefully take out the spine). put fillet skin on a board, a little vinegar, salt, pepper, coriander (whatever you like). At the wide end (where the head was) the turnips. onion and twist and chop with a toothpick. Put in grease. draining. butter in a frying pan, pour sour cream or mayonnaise on the tops. bake in the oven.

found also in tomato marinade and with mustard sauce

Thank you, I didn’t expect to answer so quickly, I ran to pick off the briquette on the balcony and ran to cook.

I report, I made the herring according to the rinishek recipe, lies on the balcony, today one day, tomorrow the second, then we will try, but it will taste delicious. Late in the evening, the spouse also brought capelin not a lot of 4 kilograms, I thought, I thought what to do, our kitty is sterilized and she can't have fish, it's a pity to throw out the fish, and this is what I did: 1) I salted, 2) I made sprats 3) just fried like smelt
I did not try (nizya-post), but the smell and the husband ate 2 pans of fried fish, 2 more for tomorrow, I already took sprats with me to work (it smells delicious, I poured orange juice instead of vinegar and, in addition to spices, put prunes, and salted - as a sprat also threw a clove and a different peppercorn.

I am making very tasty herring for the festive table. I decided to share, maybe someone does not know.
Herring with mayonnaise.
I take the finished herring in a large iron can, clean it, cut it into pieces. To the herring I add Fetax, cut into small cubes (a lot) and fill it with mayonnaise. Let it stand for several hours (I do it overnight) in the refrigerator. Yummy

[rinishek]

rinishek, tell me, do you cook the marinade in the title recipe or simply dissolve salt and sugar in water

I have another question: what other fish can be salted, besides herring, mackerel and red? Why aren't other marine fish salted?

But for a "wet" salting, a saline solution of such strength is recommended so that a potato or a raw egg does not sink in it. I think that this is for the future, so that then soak and eat like a herring ...

In this way, we prepare the smelt for the dry, in a huge saucepan in a strong brine (check with an egg) we release the fish to swim for 2.5-3 hours, then we hang it on paper clips to hang it for several days, the husband hums like a cat when he eats

letting the fish swim

So you live it there ...

[Anya]

Anya, but not after freezing it is no longer particularly lively))) We first freeze it from all kinds of helminths, and only then - in "free swimming"

Girls who knows how to salt red caviar? Today I bought a trout, it turned out to be with caviar.

[Olgita]

Olgita,

The same garbage: she split up the pink salmon, and she with caviar))). I salted it hard and put it in the refrigerator. And that's all. She spent two days there, and then we ate her. It may not be right, but like that ...