Boiled fish: cooking recipe. Boiled fish dishes

It is amazing that the same product can be both extremely useful and extremely harmful. It all depends solely on how exactly the dish was prepared. For example, consider ordinary fish, sea or river - the difference is small. If you fry it, you will charge your body with a large amount of carcinogens, and boiled fish will give you a rich and rich vitamin cocktail. If you knew about this difference, which option would you choose?

Relatively recently, scientists in England conducted several studies, the main goal of which was to see how much harm fried fish can cause compared to boiled fish. The results obtained surprised many, so we decided to convey the information presented to all people who love fish and often eat it.

The benefits of fish

Fish is a source of high-quality protein and is quickly absorbed by the body. If it takes about three or four hours to digest the meat, then the fish will “dissolve” in two. Therefore, it is recommended in dietary nutrition even for evening meals. Proteins keep you feeling full for a long time. The brain “gives a signal” not to store anything on the sides or butt.

I think many people have heard about the longevity of the people of Japan. They have virtually no problems with the thyroid gland. Excellent vision and smooth skin last until old age. Just look at the photo - cheerful, youthful people. Scientists have found that the cause of health was the consumption of large amounts of sea fish. The composition of your favorite product includes the following benefits:

Marinated with onions and carrots

Boiled fish, which can be cooked under marinade, comes out quite tender and appetizing.

At the same time, the delicacy has a slight sour taste due to the fact that the marinade contains tomato paste with ketchup. It is worth noting that the product can be cooked not only on weekdays, but also served on a holiday table.

What ingredients will you need?

The ingredients needed to create marinated fish at home are described in the following list:

• onion heads – 225 g;
• ketchup – 50 g;
• bay leaf – 2 pcs.;
• vegetable oil - for frying;
• carrots – 150 g;
• tomato paste – 400 g;
• table salt and pepper - at your discretion;
• sea ​​fish – 500 g.

The fish can be absolutely anything. The main thing is that it is marine. If there is no tomato paste, then you can use tomato juice or sauce. This will make the taste of the finished dish even more intense.

Step-by-step cooking process

The step-by-step process of making fish with onions and carrots with your own hands is shown in the following steps:

1. The fish must be cleaned and then cut into portions.
2. Next, they should be placed in a pan of boiling water, supplemented with bay leaf and table salt to taste.
3. When the fish is ready, it must be cooled to room temperature, and then skinned and bones removed. After this, the fillet needs to be cut into small pieces.
4. The onions and carrots should be peeled, then cut into small cubes and grated accordingly.

5. Pour vegetable oil into a saucepan and fry the onions and carrots in it. After this, add table salt and pepper to taste and simmer the ingredients for 15 minutes.
6. Then you need to add tomato paste with ketchup. The sauce must be cooked for 10 minutes and then cooled.

The fish and marinade should be placed in layers in a salad bowl and then placed in the refrigerator compartment for approximately 12 hours.

Serving rules, decoration

The product can be served at the table with absolutely any side dish you like. It is also permissible to supplement the delicacy with fresh herbs.

Secrets of cooking fish

In order not to spoil the taste of the fish, salting it before cooking is not recommended.

When preparing an appetizer or main course, fill the fish with hot water, using 2 liters of water per kilogram of prepared fish. To ensure uniform cooking, large carcasses are cut into pieces, and small fish are boiled whole.

Be aware that too much water will deteriorate the taste of the fish. Rapid boiling during cooking is also highly undesirable. If possible, use as little cooking water as possible.

Boil sturgeon and catfish in larger pieces, cutting them into portions before serving. These types of fish have a special delicate taste, so try not to use a large amount of spices and seasonings. Preserve its natural taste.

If you are boiling small fish whole, do not put it in very hot water. The temperature difference may cause the skin to burst, and the finished dish will lose its attractiveness. This will also affect the transparency of the broth. Dip the fish, cut into portions, into hot water, and place small fish in boiling water.

Simple recipe

The easiest method of preparing fish is to boil it. In this version, you can serve any of its types. However, it is best to fry crucian carp, navaga and smelt. The less water you use for cooking, the tastier and more appetizing the dish will be.

Pour enough water into the bowl so that it just covers the fish while cooking. For every liter of water you need to add one teaspoon of salt. To make the dish even more delicious, add one or two carrots, parsley, one small onion, a few bay leaves, and pepper to taste.

Onions and roots must first be peeled and cut into small pieces. If you are preparing cod, flounder, catfish or pike and want to get rid of the specific fishy smell, you will also need to add half a glass of cucumber brine to each liter of water.

You can cook in one large piece or cut into small pieces, the weight of which will be about 100 grams. It is better to cook beluga, stellate sturgeon or sturgeon as a whole piece and then cut into portions before serving them. Boiled fish, cooked in large pieces, turns out more tasty and juicy. Large pieces, weighing from 0.5 kg, must be placed in cold water, and small pieces should be dipped directly into boiling water. After the water boils and until the end of cooking, it is necessary to maintain a low but constant boil.

Any fish must be very well cooked. Stellate sturgeon, sturgeon or beluga in small pieces should be cooked for 30 minutes, larger pieces – for an hour and a half. Piece fish cooks a little faster than sturgeon. Pike, carp or pike perch weighing up to one and a half kilograms are cooked in 60 minutes. If you cut them into pieces of 150 g, you only need to cook them for 20 minutes. To determine if the fish is done, you can use a wooden pin. If it goes into the pulp easily, then your dish is ready.

The broth obtained during cooking can be used to create a sauce. For fish it can be white or tomato. It is enough to take one and a half glasses, and you can use the rest of the broth to make soup. Salted fish is first soaked, and then poured with cold water and boiled, without adding salt.

Boiled pike perch

Even before cooking, I assumed that this would be a very dietary dish. But my wife insistently asked me to cook more, so I cooked it for everyone. In fact, I can only recommend it to patients on a diet. But for healthy people it’s a little bland. As a result, I ate the pike perch in splendid isolation, I must admit, with pleasure.

Summary:

Already in the hospital I gained additional knowledge about dietary nutrition for gastrointestinal patients. As I assumed, you can only boil or steam non-greasy white fish. This was also shown by my experiment with herring, which I do not regret at all. I will continue to try other types of boiled fish. Bon appetit.

With milk

Boiled fish, which can be prepared in addition to milk, onion and ground breadcrumbs, turns out incredibly tender, nutritious and very healthy. Even after heat treatment, the product retains a sufficient amount of vitamins and minerals. At the same time, the calorie content of the finished treat will not be too high. Therefore, the product can be eaten by those who adhere to the principles of proper nutrition and diet.

What ingredients will you need?

You can prepare fish with milk at home if you have the following food products available:

• onion heads – 150 g;
• bay leaf - to your taste;
• butter – 30 g;
• milk – 375 ml;
• ground wheat crackers – 50 g;
• peppercorns - as needed;
• table salt - at your discretion;
• fish carcass – 2 pcs.

It is recommended to use pollock meat for cooking. However, it is also permissible to use cod, hake or haddock. It is advisable to take milk with a high percentage of fat content.

Step-by-step cooking process

Making aromatic pollock with the addition of milk with your own hands is shown in the following paragraphs:

1. You need to remove the skin from the fish by separating the fillet from the bones and cutting it into pieces.

2. The onion needs to be peeled and cut into large pieces.
3. In a saucepan you need to melt the butter, add the crackers and stir everything.
4. Next, place pieces of fish on top, a layer of onion and sprinkle with the remaining breadcrumbs.
5. Then you need to add bay leaf with peppercorns.
6. The fish must be poured with milk and brought to a boil, then reduce the heat and cover with a lid.

The dish needs to be cooked for 30 minutes. Then you will need to let the treat brew and serve.

Serving rules, decoration

When serving the boiled delicacy, it is recommended to add mashed potatoes and sprinkle with parsley. You can also use rice or buckwheat porridge as a side dish.

Duration of boiling fish depending on the type

Each type of fish, as in the case of meat, requires an individual approach. If bream and sturgeon are cooked for equal periods of time, one of the products, and perhaps both, will be hopelessly spoiled. It is better to follow the recommendations of experts on how to properly cook fish, and not do questionable experiments with it:

To determine whether the product is ready, you need to try to separate its fins from the carcass. If they come off easily, the component has reached the desired state.

Calorie content of different types of fish

The calorie content and taste of ready-made boiled fish dishes depend on the original product. The proposed table clearly demonstrates the differences in nutritional value of different fish varieties.

Based on the data, you can get enough of the same amount of protein as in meat, but with fewer calories.

Lean fish contains less fat than most dietary meats

Basic recommendations for boiling fish

It doesn’t matter whether you need to boil pink salmon or bream, you should always follow the basic rules for working with the component. Only in this case can you count on the fact that in the end everything will turn out tasty and healthy

Tip: Before cooking fish the traditional way, you should consider cooking it in vegetable broth. With this approach, even ordinary bream can be turned into an exquisite delicacy. And if you use saffron in the process of preparing the broth, the finished dish will have an amazing color and subtle aroma.

It is necessary to take special care when boiling representatives of the sturgeon and catfish families. It is better to cut them into large pieces and use a minimum amount of seasonings and spices.

With vegetables

Boiled fish, which can be cooked together with vegetables in the form of potatoes, onions and capsicums, turns out to be quite juicy, appetizing and aromatic. In addition, the dish turns out to be quite filling. Therefore, it can be served at the table for lunch or dinner.

What ingredients will you need?

To make a fish dish with vegetables with your own hands, you need the following food products:

Instead of vegetable broth, it is permissible to use meat broth. Due to this, the delicacy will be even more nutritious and rich.

You can take absolutely any fish that you like best. The main thing is that the product is not too bony.

Step-by-step cooking process

To create a fish dish with the addition of vegetables at home, you need to complete the following points:

1. Potato tubers will need to be peeled and cut into medium-sized cubes.
2. The capsicum must be cut into pieces and the onion finely chopped.
3. In a saucepan you need to heat the butter, add the potatoes with peppers and onions, add salt and pepper to taste and lightly fry the ingredients.
4. Then pour in the broth and simmer the ingredients for 15 minutes.
5. The lemon must be washed and dried by removing the zest and cutting the pulp into slices.
6. In a saucepan with high sides, bring water to a boil, adding bay leaves with black peppercorns, table salt and lemon slices.

Then you should lay out the fish, cover the ingredients with a lid and simmer over low heat for 10 minutes. until ready.

Serving rules, decoration

Once the product is ready, you can immediately send it to the table while it is still hot. If desired, you can serve fresh vegetable salad.

Cooking fish soup

A traditional Russian dish is ukha, the preparation of which also involves boiling fish. There is nothing complicated in this dish, the main thing is to know how to cook it. You can use different fish. The most delicious is the collected fish soup; large fish are used for it and small fish are used especially for the broth. Small fish do not need to be scaled, but only gutted. The main thing is not to forget to strain the finished broth. For fish soup or fish soup, the head and fins from large fish are often used. The head takes a little longer to cook than the fish itself. It is best to cook the head in a separate pan, and the finished broth should be strained through a sieve or cheesecloth.

With mayonnaise

It is permissible to boil the fish not only in a saucepan on the stove, but also steam it in a slow cooker. As a result, the product comes out quite juicy and appetizing. The calorie content of the dish will reach about 154 kcal per 100 g serving.

What ingredients will you need?

To make fish carcass with mayonnaise at home, you need the following components:

• water – 1 l;
• mayonnaise – 25 g;
• table salt - at your discretion;
• seasoning for fish – 5 g;
• fish carcass – 1 pc.;
• lemon juice – 5 ml.

It is recommended to use pink salmon meat for cooking. It is advisable to use mayonnaise with a high percentage of fat content. This will make the fish more tender.

Step-by-step cooking process

The detailed process of making delicious fish with mayonnaise with your own hands is shown in the following paragraphs:

1. The fish must be scaled by removing the insides and washing thoroughly. Then it needs to be cut into portions, sprinkled with salt and seasoning.
2. Semi-finished products should be placed in a container for steaming, sprinkled with lemon juice and sprinkled with mayonnaise.
3. You need to pour water into the multicooker by placing the container with fish and closing the lid of the device.

Next, you need to select the “Soup” mode and cook the treat for 20 minutes. until fully prepared.

Serving rules, decoration

The boiled fish delicacy is recommended to be consumed hot. As a side dish you can serve baked vegetables, mashed potatoes, rice porridge or fresh vegetable salad.

Research by English scientists

After several years of research, English scientists have proven that those who regularly consume boiled fish instead of fried fish have a 30% reduced risk of developing cardiovascular diseases. Fried fish, which we all love so much, contains carcinogens.

Partial avoidance of fried foods will especially benefit those over 50. Boiled fish contains more polyunsaturated fatty acids, which improve immunity, cleanse blood vessels, and also improve permeability. By eating a small portion of boiled fish every day, each of you can also protect yourself from heart disease. Scientists do not force people to give up fried fish completely, arguing that even partial replacement of fried fish with boiled fish will be beneficial.

How should you cook fish?

To get tasty boiled fish, you need to cook it in a whole piece. Take a small saucepan, place the fish on the bottom, fill it with cold water, then add a little salt and turn on the heat. Thus, the fish will gradually warm up along with the water. It’s best to fill small ones with hot water so that they can cook faster and fall apart more easily.

For sea fish, add vegetables and bay leaves; additionally, you can chop a little parsley root. Mushrooms, as well as lemon juice, are often added to noble varieties of fish inside the pan. The broth should simmer over low heat. If you have a slow cooker or a double boiler, then preparing such fish will be easier than ever. Of course, it will be difficult to give up fried fish right away; it takes time to find suitable recipes for boiled fish and adapt to the new diet and taste. Despite the fact that the whole process will be leisurely, the most important thing is that you will come to the correct and expected result - healthy eating.

How to boil fish

Fill small fish and heads with fins with water and cook. As soon as the water boils, skim off the foam and reduce the heat so that there are no obvious signs of boiling. Simmer the fish broth for half an hour, then strain it. Squeeze the remaining fish, along with bones and scales, into the broth through cheesecloth, discard everything else and return the broth to simmer on the stove.

Cut large fish into portions, leave medium-sized fish into small carcasses. Peel the carrots, onions, and parsley root. Chop the onion finely, carrots and parsley root into small cubes. Place them in boiling broth or water if you did not cook small fish separately.

Probably each of us loves boiled fish dishes. It is not only tasty, tender, aromatic and healthy, but also ideal for dietary nutrition.

Pour some cold water into the pan, put the fish in it and put it on high heat. When boiling, the fire must be reduced.

There is no need to cook the fish for a long time; it will become tough and tasteless. You should not put fish in boiling water, as it may burst; it is better to put it in warm water. When choosing fish, you need to pay special attention to freshness. In this case, the gills should be red, the eyes and scales should be clean and shiny.

When cooking fish, you should not pour a lot of water; the less, the tastier it will be. If you want to retain more nutrients in the finished fish, it is better to steam it. Do not pour out the broth; it will be quite useful for making fish soup or sauce. To clean the scales well, immerse the fish in hot water for 1-2 minutes.

In parchment

The fillet should be cut into pieces, pour salted water and let the fish brew for 5 minutes. Take it out and wait until all the water drains from it. For one glass of water you need to add one tablespoon of salt. Grease the parchment paper with oil, lay out the fish fillets, on top of which place the oil mixed with pepper. Then add grated carrots and onions. Sprinkle the entire dish with a little lemon juice. Add chopped herbs.

Fold the edges of the paper into a bag, tie them with twine and place them in a pan. It should be filled 2/3 with boiling water. You need to cook the dish for twenty minutes over low heat. Before serving, you need to pour the fish out of the bag, hang it on a heated dish and add the sauce. It can be served along with boiled potatoes with butter, as well as fresh pickled cucumbers. You can cook pike perch meat, cod and other fish in a similar way. The main thing is to use only fillets.

For 0.5 kilograms of fish you need one carrot and onion, one spoon of lemon juice or diluted citric acid, and 2 tablespoons of oil. The calorie content of boiled fish is very low (100-150 Kcal per 100 g of product), the dish is perfect for people who want to eat tasty and healthy.

What can you cook

You can prepare various dishes from boiled fish. Don’t be afraid to experiment, because, having a certain neutral taste, fish can easily be combined with many foods: vegetables and flour products. If you decide to serve boiled fish as an independent product, then to add juiciness, it is recommended to use onion frying based on olive oil.

Some housewives even prefer to cook fish in oil, which ultimately resembles canned fish, but do not forget that such a dish is considered high-calorie. If you need to prepare a fairly satisfying and less calorie dish, we recommend using Polish sauce.

Fish with bacon and potatoes

Pork lard should be finely chopped and fried in a frying pan along with onions. Place peeled potatoes in a saucepan, add fried pork lard, sprinkle with salt and other spices and pour a glass of water inside. Cover the dish with a lid and cook for 5 minutes over low heat.

Next, place the prepared and already chopped fish on top of the potatoes and cook the dish until cooked. Before serving, the fish is placed on a heated dish, potatoes are placed on top and greens are added. For 750 g of fish you need to take 800 g of potatoes, 2 onions, 100 g of bacon. This dish can be served as a salad of boiled fish when it has cooled, adding fresh herbs.

Procedure for cooking fish

To cook fish, it is gutted, cleaned of entrails and scales, gills are removed, cut into pieces and dipped in boiling water (to which salt and various seasonings are added in advance). The broth is brought to a boil again, and then the heat is reduced so that the liquid barely boils. Why does fish need to be salted right away? Adding salt prevents the product from boiling too quickly. An exception to the rule about adding salt is when boiling sturgeon with dense flesh: this fish does not boil over, but can lose too many nutrients in salt water. Thus, when boiling sterlet and large sturgeon, they are salted at the end of the process.

Which variety to choose

Fish absorbs components from its environment, so it is safer to use marine varieties for cooking. It lives in salt water and is rich in iodine and omega 3 acids. River fish should be caught only in water that is suitable for their habitation.

For cooking, it is preferable to use large carcasses, such as silver carp, bream, flounder, tuna and others. Small fish like capelin, smelt or sprat boil over in a few minutes, the flesh falls apart, and small bones cannot be removed from the meat. Fish with juicy flesh immediately disintegrates due to excess moisture, but dry fibers retain their shape for a long time.

The taste qualities of boiled bream, eel, bleak, crucian carp, carp, navaga, sabrefish, lamprey and roach are unattractive. Since ancient times, the following varieties were considered exclusively cooking: ruff, sterlet, trout, sturgeon. The meat of sardinella, mackerel, halibut, horse mackerel, and cod is also delicious.

The nuances of boiling fish

Of course, when boiling bream, mackerel or some delicious type of fish, there are specific features and recommendations, but there are general nuances for preparing a boiled product:

The broth remaining after cooking the products can be strained several times until transparent, frozen and later used in making sauces. Just before pouring it into molds, you should add a little salt to the liquid.

With husband sauce

Fish cooked with mujdey sauce has a spicy taste and aroma.

Boiled fish. How to cook with mujdey sauce.

However, the product comes out moderately juicy, soft and nutritious. This delicacy can be prepared for a romantic dinner. The calorie content of the finished product will not be too high. Therefore, fish can be eaten by those who are on a diet.

What ingredients will you need?

The ingredients required to make a delicious fish dish at home are described in the following paragraphs:

• dry white wine – 30 ml;
• parsley - at your discretion;
• olive oil – 17 ml;
• ground red pepper - as needed;
• fish – 500 g;
• fish broth – 250 ml;
• thyme - to your taste;
• black pepper with table salt - at your discretion;
• garlic cloves – 5 pcs.

It is allowed to use cod, sea bass or pike perch as the main ingredient.

Step-by-step cooking process

The detailed process of making tender fish with mujdey sauce with your own hands is described in the following paragraphs:

1. The fish must be cleaned and cut into portions, placed in one row, and then covered with cold water and boiled over low heat for 20 minutes.
2. Next, you need to add thyme, simmering the ingredients for another 15 minutes.
3. After this, add white wine and bring the ingredients to a boil again.
4. After the time has passed, the fish must be removed and the broth used to make mujdey sauce.
5. Garlic cloves must be peeled and ground with table salt. Then the composition will need to be diluted with broth, supplemented with finely chopped herbs, pepper and olive oil.

At the end, you need to remove the fish from the container and transfer it to a serving plate.

Serving rules, decoration

Before serving, the finished delicacy will need to be topped with sauce. Mashed potatoes or rice porridge can serve as a side dish.

General recommendations

There is no clear technology for preparing boiled fish. And it is almost impossible to say how this is done correctly. Each housewife has her own cooking secrets: some use a mesh for this, others resort to a double boiler, and still others try to find a middle ground during cooking that allows them to avoid overcooking.

But we cannot ignore the basic requirement for the quality of the product: the fish must boil at least a little (for this it is better to use low heat).

It is necessary to plan your actions in the process of preparing the dish in question, starting from the desired end result (you are planning to make a casserole, separating the bones during boiling, you are pursuing the goal of getting a boiled fillet for a salad, or you need whole pieces of fish for dinner). If you still need whole pieces of boiled fish, then it is quite acceptable to put the fish in cold water. The main thing is that the fish is cut into fairly large pieces.

It is not recommended to cook small fish in this way, as they will begin to fall apart as soon as the water starts to heat up.

As for the amount of water, it should lightly cover the fish so as not to provoke preliminary boiling (a small amount of water provides the fish pieces with “rest”, due to this it is possible to avoid unnecessary deformation). Thus, it is possible to cook fish even with gills. But in the case of fish soup, this method will be unacceptable, and the gills will be superfluous. Here we immerse the fish either at the end of cooking or at the very beginning, but after boiling it a little, it will be necessary to completely remove it from the future broth so that it does not completely spread out.

With potatoes

The finished fish needs to be cut into small pieces and boiled. Separately, cook peeled whole potatoes. Using a slotted spoon, remove the fish from the pan. Place it on a platter, cover with potatoes and optionally garnish with green parsley. As a sauce, you can use egg-butter sauce or horseradish mixed with vinegar. Instead of sauce, you can take butter, which is softened to a thick sour cream and mixed with chopped green parsley.

To prepare boiled fish and potatoes, you need to take 0.5 kg of fish, as well as 800 g of potatoes.

Fish selection

Freshness of food is, of course, always important, but in the case of fish this rule doubles its strength. Any fish, if it is fresh, should not have an unpleasant odor, and the eyes should be bright, without clouding. The meat should be firm and not separated from the bones, and the gills should be pink. If you have not had the chance to catch red fish yourself and you choose it at the market, then keep in mind that fresh red fish should have pink mucus on its scales. The inside of the meat should be pink and without bruising. In addition to the above, it is worth considering that some fish are not entirely suitable for cooking. for example, you can cook it, but most likely the meat will fall apart.

Source

With egg

Boiled fish turns out to be quite a healthy and nutritious dish.

Moreover, if you cook it with an egg, herbs and spices, it turns out quite satisfying and appetizing. In addition, such a delicacy can not only be boiled, but also baked in the oven. The product can be eaten by both adults and children.

What ingredients will you need?

The food products that are needed to make boiled fish with eggs with your own hands are described in the following list:

• bay leaf – 2 pcs.;
• butter – 100 g;
• table salt with pepper and spices - at your discretion;
• fish fillet – 500 g;
• fresh herbs - to your taste;
• lemon juice – 50 ml;
• eggs – 220 g.

It is permissible to use pike perch or cod meat as fish. The main thing is that the semi-finished product does not contain many bones. The greens can be anything. However, fish goes best with parsley leaves and dill sprigs.

Step-by-step cooking process

To make delicious fish with eggs at home, you must observe the following points:

1. Fish fillets must be separated from the bones, washed, dried and cut into portions.
2. The chicken egg should be hard-boiled and then cooled.
3. In a saucepan, bring water to a boil, adding table salt with allspice, bay leaf and spices.
4. Place the fish in the broth, boiling it over medium heat for approximately 7 minutes.
5. For the sauce, you need to cut the egg into cubes and melt the butter. Next, add pepper to taste and herbs, stirring the ingredients thoroughly.

The fish should be placed on a serving plate and served.

Serving rules, decoration

When serving, the boiled fish delicacy will need to be poured with sauce. You can serve boiled potatoes and fresh vegetables as a side dish.