The Fish in the Marinade Recipe

| By Editor

Living by the sea and not cooking fish dishes is not possible. Therefore, living in Dagestan, fish dishes often appear in my menu. I try not to freeze the fish, but use it immediately after bringing it from the market, as I consider it a tender product. In this dish, everything depends on the quality of the fish. The marinade will not let you down in terms of taste: the most fishy.

       

Pollock Fillet in Corn Batter Recipe

| By Editor

You can take any fish, make fillets or buy ready-made. I will make a fillet of Pollock today, first marinating it in soy sauce (so as not to salt). The batter will make the cornmeal in the buttermilk with the egg. Very beautiful pieces of fish are obtained after roasting with a crisp crust, and the fish itself is not dry inside. Such fish can be served on a festive table and it is not necessary to tell guests that it is Pollock.

       

Cream Pate with Smoked Flounder Recipe

| By Editor

Flounder is a fish with an interesting taste, which is why many people do not like it. I was lucky enough to “meet” her on o. Sakhalin, where it was caught in the sea of Okhotsk, themselves, respectively, the taste was divinely fresh. Since I just did not cook it, recently discovered a novelty-hot smoked flounder. This is already a delicious and independent snack, but its boneless fillet can serve as an excellent basis for other dishes -for example, cream pate.

       

Arugula Salad with Fish and Tomatoes Recipe

| By Creator

Arugula salad with fish, fresh and dried tomatoes, feta cheese and a mix of white fragrant and wild rice. I chose a mix of white flavored and wild rice because, first, it cooks very quickly, and secondly, it is perfect for this salad. Arugula and fish, as always, go well together, and dried tomatoes contribute to the overall flavor range. So, a great salad in 15 minutes!