Hot fish dishes are as diverse as meat, poultry or vegetables, so the choice of hot fish dishes is great – from simply pan-fried steaks to complex casseroles with assorted fish.
The only main rule that you should follow in the preparation of fish hot is the freshness of the fish itself. Next, choose a recipe that is suitable for cooking time and method. The most popular cooking methods are baking in the oven or microwave, grilling and frying in a frying pan. And the most useful option would be steamed fish. If you decide to bake fish in the oven, there are also options: you can bake the fish whole with a minimum of spices or in the form of a roll of salt; pre-stuff it or just bake it with vegetables.
Cooking a fish casserole will require a little more effort, since you will need to thoroughly clean the fish from the bones (if you cook from whole fish).
Whatever recipe or cooking method you choose, think about a suitable accompaniment to the fish hot. Potatoes (boiled, baked, mashed) or vegetables have always been considered a classic accompaniment to hot fish. Ideally, it would be nice to prepare a sauce that will emphasize and complement the taste of the fish dish.
Today I am here again with a simple dish from the family archive. My dad is an avid fisherman… and as a child we ate a lot of fish dishes. What only Mom didn’t cook. One day she was stewing pike, and our neighbor advised her to add a little boiled beetroot to the sauce.. Mom hesitated, but Cook’s curiosity got the better of her. How delicious it was!!! When my mother served the pike, we all wondered what secret she had added what happened, so we tried this delicious sauce of a deliciously pink color. Since then, we have continued to cook this way. Come in!!! The fish turns out to be very tender and delicious!!!
I suggest you try to cook fish in sweet and sour sauce. Quite a common dish in China. As always, simple and fast. It turns out a very interesting combination of flavors.
Why autumn? It’s easy! Firstly, the dressing consists of autumn vegetables, and secondly, in the fall we begin to suffer from vitamin deficiency, lack of vitamins and minerals, and the fish rushes to our aid! In particular, cod (or “cod” rocks), which is a storehouse of useful properties
Today I am treating you, dear cooks, with cutlets with sauce. Cutlets can be made from any fish, especially delicious pike perch fillets. Since we don’t sell walleye, I cooked salmon fillet. The cutlets are tender, juicy, crispy, in harmony with the sauce – very tasty!! I invite you to visit!
A surprisingly delicious dish in which tender salmon fillet is combined with citrus flavor under a delicate sauce. The dish decorated with cherry tomatoes looks bright and appetizing!
