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Juicy Steaks from Small-Eyed Macrurus Recipe
Dinner in 15 minutes. We tell you how to quickly prepare frozen steaks from deep-sea fish and choose the right side dish for them.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Frying steak in breaded from the manufacturer and in home breaded in corn starch has no fundamental differences. Approach one: fry without defrosting.
    Frying steak in breaded from the manufacturer and in home breaded in corn starch has no fundamental differences. Approach one: fry without defrosting.
  2. Steak in ready-made breading is fried immediately, steak without breading must first be rolled on both sides in starch. So, heat a frying pan with vegetable oil and fry the steaks on both sides for 2-3 minutes until a soft Golden crust forms. Then turn down the heat, cover and simmer for another 10 minutes over medium heat until tender.
    Steak in ready-made breading is fried immediately, steak without breading must first be rolled on both sides in starch. So, heat a frying pan with vegetable oil and fry the steaks on both sides for 2-3 minutes until a soft Golden crust forms. Then turn down the heat, cover and simmer for another 10 minutes over medium heat until tender.
  3. Garnish from the chef There are many variations of side dishes for fish steaks, and the brand chef of the far Eastern restaurant Port Cafe Vyacheslav Anzulis offers two non-boring options to choose from: mashed green peas or couscous with carrot sauce.Puree of green peas: (for 1 serving) 200 g of fresh or frozen peas, blanch (lower for a couple of minutes in boiling water and then immediately in ice water) in a small amount of water. Drain and add 50 ml of 22% cream to the peas and bring to a boil. Add salt and blend until smooth. Ready-made puree is better to RUB through a sieve – so it will turn out more airy.Couscous and carrot sauce: (for 1 serving) 2 tablespoons of couscous should be poured into a heat-resistant container, salt and steam in 100 ml of boiling water. Cover with a lid and let the cereal stand for 10 minutes to swell. Fill the ready couscous with butter. For the carrot sauce, cut the carrots into small pieces and simmer in a pan until soft. Then add 40 ml of water and 50 ml of 22% cream and boil for another 5 minutes. Whisk the resulting mass with a blender.
    Garnish from the chef
There are many variations of side dishes for fish steaks, and the brand chef of the far Eastern restaurant Port Cafe Vyacheslav Anzulis offers two non-boring options to choose from: mashed green peas or couscous with carrot sauce.Puree of green peas: (for 1 serving) 200 g of fresh or frozen peas, blanch (lower for a couple of minutes in boiling water and then immediately in ice water) in a small amount of water. Drain and add 50 ml of 22% cream to the peas and bring to a boil. Add salt and blend until smooth. Ready-made puree is better to RUB through a sieve – so it will turn out more airy.Couscous and carrot sauce: (for 1 serving) 2 tablespoons of couscous should be poured into a heat-resistant container, salt and steam in 100 ml of boiling water. Cover with a lid and let the cereal stand for 10 minutes to swell. Fill the ready couscous with butter. For the carrot sauce, cut the carrots into small pieces and simmer in a pan until soft. Then add 40 ml of water and 50 ml of 22% cream and boil for another 5 minutes. Whisk the resulting mass with a blender.

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