Hake fillet stewed in cabbage brine with couscous garnish

Hake fillet stewed in cabbage brine with couscous garnish

Category: Fish dishes

Ingredients
For cooking fish:
Cabbage pickle	100 ml.
Onion, finely chopped	1 tbsp. l.
Carrots, finely chopped	1 tbsp. l.
Celery root, finely chopped	1 tbsp. l.
Fresh dill	twig
Chopped garlic	1/2 tooth
Hake fillet	160 g
To prepare the side dish:
Couscous	100 g
Boiling water	70 ml.
Cashew nuts	30 gr.
Dried apricots	50 gr.
Boiled corn	1 tbsp. l. with a slide

Cooking method

• Let's take a side dish first. Cut dried apricots into couscous, add boiled corn and cashews. Pour boiling water over and put in the microwave to infuse (or cover well). After 5-10 minutes, stir and season with salt. Cover again and set aside for now.
• Now about cooking fish.
• Cabbage pickle - I love him. Don't talk about him - you have to sing. I always have it, if not in the fridge, then in the freezer for sure. It is good in all soups, it is good to boil (stew, simmer) meat and fish in it, wonderful pies and cupcakes, bread. Liquid yeast on it gives amazing tastes to baked goods. And drinking it is generally a pleasure and a tremendous benefit. But let's talk about this below, and now we are preparing fish. Used as a liquid for steeping brine, it gives the fish a unique taste and aroma - without salt and spices.
• Bring the brine with vegetables and dill to a boil, but do not boil. Never let the brine boil, but keep it near the boiling point if possible. To prevent boiling, quickly bring the brine to a boil, then reduce the heat and simmer the fish with the lid closed. It is convenient to do this in a multicooker - you can set the temperature to 100 and not close the lid.
• Cut the hake into portions and, dipping into the brine, add. It took me about 10 minutes. BUT !!! There are influencing factors, so you need to monitor the fish. Time is an important factor in the seasoning process. Undercooked fish is tasteless and unappetizing, while overcooked fish loses its shape and nutritional value. Cover the fish and let it stand for a while.
• Put fish and couscous on a dish. Decorate with lemon and herbs.

Note

Adding is cooking in a small amount of liquid. Boiled fish tastes better than boiled fish, as this method of cooking less nutrients goes into the broth. Fish stewed with the addition of cabbage brine has a special taste. No additional flavor enhancers are required here. You can do without additives at all - fish and brine.
The value of cabbage brine is due to the presence of B vitamins, vitamin PP and C and other equally valuable nutrients in the product. In addition, it is rich in potassium, calcium, sodium, etc. Helps with hangover syndrome. A significant presence of potassium is necessary for the normal functioning of the nervous system and the function of muscle tissues. The rich content of vitamin C in cabbage brine allows it to be used as a vitamin drink. Therefore, it has a unique tonic and healing properties.

If in the cold season breakfast is traditionally associated with carbohydrates, which provide quick energy, then in hot weather it is better to eat carbohydrate foods for lunch. Vegetable and fruit salads, buckwheat and rice, potatoes and lean soups - these dishes can be eaten in the middle of the day without fear of heaviness in the stomach.Such carbohydrates are easily digested, forming a minimum amount of oxidation products (when compared with fats and proteins), and therefore, no large expenditure of fluid (especially valuable in heat) is required to remove them from the body.
It is recommended to transfer meat and fish dishes to dinner and / or breakfast. It will be easier for the body to digest them in cool conditions. But they are still needed by the body for full life and growth, only dishes made from them should be lighter.

Fish with dried apricots, by the way, is very tasty, I confirm. Only I use it overlapping - a fish, and on top of dried apricots with an apple, and bake (well, or you can let it go, only with a very small amount of liquid). And it's better not to eat right away, but when it's infused.

And, Mona, I should rather have a couple of portions here ?!... How I love fish!

[Irish]

And me, and me a piece! Very tasty fish turns out! Irish,

And I have not tried fish with dried apricots, interesting! There is something Middle Eastern in the recipe, couscous and dried apricots, you must try! But first, I'll cook fish in brine, it's also interesting, and new for me! Thank you, Irisha!

[Ol]

Ol, exactly - Middle Eastern, the original recipe was from a girl from Israel. And cabbage pickle and dried apricots can be easily combined.
Here Irochka you and I please.

Fish with dried apricots, by the way, is very tasty, I confirm.

And, Mona, I should rather have a couple of portions here ?!

And me, and me a piece! Very tasty fish turns out!

Couscous with dried apricots is certainly not a discovery! Delicious. Thank you for your attention to the recipe and participation!

But first I'll cook in brine, it's also interesting and new for me!

Olga thanks for looking at the fish!
Cooking fish in brine was a very pleasant discovery for me! But you could taste this taste when you cooked the first fish dish with sauerkraut! The taste is rich and bright, requiring neither salt nor spices - which is important in the hot season!

[to me]

Ol, for sure - Middle Eastern, the original recipe was from a girl from Israel. And cabbage pickle and dried apricots can be easily combined.
Here Irochka pleases you and me.

Olya! The recipe you are writing about, I have not seen. In general, I don’t know Middle Eastern and Israeli cuisine. I tried it a couple of times in restaurants, and then in Italy. Until my hands have reached the study, I want to thoroughly understand at least Italian.
Ira to me pleased with the new version of cooking fish, with which (with the fish) I have a difficult relationship. And I am very grateful to her for that.

Olga thanks for looking at the fish!
Cooking fish in brine was a very pleasant discovery for me! But you could taste this taste when you cooked the first fish dish with sauerkraut! The taste is rich and bright, requiring neither salt nor spices - which is important in the hot season!

No, there they added ready-made fish, and even cold smoked fish. And here it is cooked in brine - I have no doubt that it will turn out to be interesting in taste. I will definitely do it, I have a jar of brine. By the way, from your cabbage.

No, there they added ready-made fish, and even cold smoked fish.

of course expensive, completely different technologies. just a taste analogy can be traced!

And here it is cooked in brine - I have no doubt that it will turn out to be interesting in taste.

here the trick is that it is not cooked, but it is letting go - this is more useful! everything valuable is preserved: both in brine and in fish - it is not boiled.

I will definitely do it, I have a jar of brine. By the way, from your cabbage.

Oh, how nice that you are fermenting cabbage according to my recipe Thank you very much for everything, my dear friend!