How to cook frozen hake medallions

Publication in the group: Fish and seafood dishes

Hake is one of the most famous representatives of the Cod family. Hake medallions are very tasty. Recipes for the most successful versions of this dish are collected in the article.

Due to its rich composition, such fish, when consumed regularly, can have a beneficial effect on digestion, the functioning of the thyroid gland, heart, blood vessels, and normalize the levels of hormones, glucose and cholesterol. Interestingly, hake strengthens the immune system, improves vision, and normalizes metabolism. The latter property makes it indispensable for the diet. This fish should be consumed at one of the meals during the weight loss process to speed it up.

Since the fish under discussion is capable of eliminating inflammation and destroying harmful bacteria, it is recommended to include it in the diet for various diseases. Eating hake is especially beneficial for anyone who is stressed and works hard physically.

How to cook hake in a frying pan in tomato sauce

Hake in tomato marinade enjoys well-deserved love. In addition to the traditional recipe, there are many variations of the dish, I offer you one of them.

Take:

Hake, fillet – 700 gr.
Bulb.
Carrot.
Tomatoes, fresh – 100 gr.
Tomato paste - large spoon.
Soy sauce - large spoon.
Sunflower oil – large spoon + 10 ml.
Water - a glass.
Granulated sugar – 2 pinches.
Dill, parsley - several sprigs.
Ground pepper (use a mixture of peppers).
Salt - to taste.

Step by step recipe:

Chop the onion into ring quarters.

Chop the carrots into thin strips.

Heat oil in a saucepan or frying pan, toss in the vegetables. Fry, stirring occasionally over moderate heat, until the onions and carrots are browned.

Thaw the hake fillet on the refrigerator shelf or at room temperature. Rinse and be sure to dry with a paper towel.

Salt the pieces and sprinkle with any mixture of peppers. Spray with oil. Leave to marinate on the counter.

When the vegetables are sufficiently fried, add tomato paste. Stir the contents, fry for 30 seconds, no more.

Immediately pour in water and add salt. Stir again and let the broth boil. Then reduce the fire power to minimum. Simmer without covering with a lid to allow some of the liquid to evaporate.

Cut the tomatoes into slices.

Chop the parsley and dill into crumbs.

Add chopped tomatoes to the sauce. Simmer for another 4 minutes.

Add greens.

Adjust tomato sauce to desired taste. To do this, add sugar, salt, and soy sauce. Continue to simmer at a gentle simmer for another 5 minutes.

While the sauce was being prepared, the fish had time to marinate thoroughly. Fry the hake fillet in a frying pan on each side for literally 2-3 minutes until cooked.

Place the fish on a plate, top with vegetables and pour over the tomato sauce. Bon appetit.

Frozen hake fillet medallions

Ingredients:

Hake 400 gr.
Tomato 1 pc.
Hard cheese 4 plates
Vegetable oil for frying
Wheat flour 1-2 tbsp. l.
Salt, basil, mayonnaise - to taste.

Preparation:

Cut the hake fillet into medallions. Bread in flour and salt and fry on both sides in vegetable oil for a couple of minutes.
Cut the tomato into slices, take the cheese cut into slices.
Place fish medallions on the bottom of the fireproof dish.
Place tomato slices on top, sprinkle with basil and add a little mayonnaise
Place the cheese slices on top and place in a preheated oven at 170 degrees for 30 minutes.
A ready-made light and delicious dinner.

Ready!

Bon appetit))

The simplest recipe

For the simplest hake recipe, you should take the fish, already cut into medallion pieces. It is usually sold frozen this way. If you don’t find such a product in the store, you can take the fillet and give it the desired shape yourself.

Composition of ingredients

For the dish you need to take:

hake medallions – 670-700 g;
egg (raw large) – 1 pc.;
olive mayonnaise and flour - 1 tbsp. l.;
fresh garlic – 3-4 cloves;
lime/lemon juice (strained from the seeds) – 1 tsp;
salt, pepper, any vegetable oil.

Step-by-step cooking process

The cooking process includes several stages:

First, you will need to defrost the fish medallions. Afterwards, place on a cutting board and sprinkle with garlic. To do this, the latter needs to be peeled and finely chopped. All that remains is to sprinkle the fish with citrus juice and leave for about a quarter of an hour so that the fillet is well soaked. This stage will allow you to prepare a treat with a brighter, interesting taste.
To prepare the batter, you will need to pour the contents of a raw egg into a small bowl, add classic mayonnaise and beat all the ingredients well with a hand whisk. Afterwards, sprinkle everything with flour and mix thoroughly so that not even the smallest lumps remain in the mixture.
In the next step, already prepared fish medallions need to be dipped in the resulting batter. It is important that each piece is covered on both sides. Only in this case will it be possible to preserve the juiciness of the fish, making it tasty, tender, and soft.
You need to heat any vegetable oil in a frying pan. Afterwards, fry each medallion prepared above on it on 2 sides. At the same time, you need to close the lid of the pan so that the medallions are sure to cook inside.

The resulting treat should first be transferred to paper napkins to remove excess fat, and then onto a large plate.

What can I add?

If you wish, you can make the batter tastier if you add any hard/semi-hard cheese, processed with a grater with the smallest divisions. It must be added to the mass along with flour.

How to serve a dish

The dish is delicious served with a green salad. For example, made from cucumbers, lettuce, Chinese cabbage, parsley. Season it with a mixture of oil, salt, pepper, garlic and lemon juice.

With cheese

Hake medallions, the recipes of which can be changed based on the stock in your refrigerator, look very appetizing if you cook them with a golden brown crust. Usually breading with breadcrumbs allows you to get it. But there is another option - adding hard/semi-hard cheese. The amount of the latter can be increased to your liking. The more of it there is in the treat, the tastier it will be.

Composition of ingredients

For the dish you need to take:

hake meat (cut into medallions, about 2 cm thick) – half a kilo;
sweet pepper (any color) – 3 pcs.;
carrots (medium size) – 2 pcs.;
ripe tomato – 1 pc.;
sesame seeds – 1 package;
Dutch cheese - 70-80 g;
salt, oil.

Step-by-step cooking process

The cooking process includes several stages:

You need to start by preparing a vegetable “cushion” for the fish. To do this, peel the onion, rinse and cut into small cubes. Next, pieces of vegetables are poured into a frying pan with heated vegetable oil and lightly fried. All you have to do is let the onion become translucent; you don’t need to cook it until golden brown.
Afterwards you can add carrots to the onions. First it needs to be cleaned, washed, then processed with a grater with medium or large divisions. The resulting vegetable shavings will also need to be lightly fried until soft.
Next you need to add sweet peppers of any color to the pan. First you need to remove the stalk, clean out the seeds and membranes, and cut into arbitrary small pieces. Sweet peppers should be fried with the rest of the vegetables for 4-5 minutes.
Next, be sure to add salt to the vegetable mixture so that it does not turn out bland. And the cheese needs to be processed with a grater with medium or large divisions.
In the next step, you will need to place all the vegetables from the pan into a glass dish with high sides and distribute them evenly.
Pour sesame seeds into a separate dish and add salt. You should roll the fish medallions in the resulting dry mixture, and then place them on a vegetable “cushion” in the mold. You will need to place tomato slices on top of the hake.

The treat will be baked in the oven, preheated to 175-180° for about half an hour.

After 12-15 minutes you need to check the products and turn them over. If this is not done in time, the treat may turn out to be dry and tough on one side. After turning the fish over, cover it with cheese shavings and continue baking.

How to serve a dish

The dish should be served hot. You can complement the treat with a side dish or try the fish without it. Baked potatoes, green beans fried with garlic, and boiled broccoli with mayonnaise-garlic sauce will go well with hake and vegetables.

Product selection

To choose the right quality fish, you need to pay attention to the following signs:

You should not choose specimens that are too large: they are not young fish and more harmful mercury and lead accumulate in them;
Fresh hake does not have any unpleasant odors;
there should not be too much ice and snow in the package with frozen fillets;
a shell of a layer of ice on the surface of the fish (glaze) is necessary: it protects the product from dehydration and fat oxidation;
high-quality fillet of white color, without any admixture of gray and yellow shades;
if you choose fillets with skin, then consider the fact that real fish have a dark back and silver-gray sides;
a broken fillet indicates that the product has been frozen several times;
carefully read the composition of food additives and remember that a large number of chemical additives clog the body.

In a slow cooker

Hake medallions, the recipes of which allow you to quickly and easily prepare a complete meal for the whole family, can first be fried and then simmered until tender and soft in the microwave. For this, the standard modes of the device will be sufficient.

For the dish you need to take:

hake fillet – half a kilo;
carrots and onions – 130-150 g each;
tomatoes (ripe, juicy) – 270-300 g;
spices for fish - 1 tsp;
lime/lemon juice – ½ tsp;
butter and salt.

The cooking process includes several stages:

Only clean fillets will be used in this dish. If you initially take a whole fish carcass, then you need to clean it, cut off the fins, remove the entrails, and rinse it under running cold water. Next, you need to cut the fillet into medium-sized medallions.
Each piece of hake should be poured with lemon juice, sprinkled with salt and spices. The fish should spend at least a quarter of an hour in this form so that it is thoroughly marinated.

While the hake is being prepared, you need to take care of the vegetables. To do this, wash and clean them all. Next, chop randomly. It is best to cut the onion into small cubes, and grate the carrots with a medium or coarse grater.
Pour vegetable oil into the multicooker bowl. First, fry the marinated fish medallions on it on all sides until golden brown. Then transfer the hake pieces to a plate, and pour the chopped vegetables into the remaining fat. You also need to send thin slices of tomato and salt there.
All that remains is to close the lid of the device and cook the dish for approximately 55-60 minutes in the stewing program or in the special “Ragu” mode.

Recipe for “Goldfish” fish medallions:

I wrote approximate proportions, you understand, when you prepare such a “combined” dish, all the ingredients are taken “by eye”. And then - at your request, you can exclude some vegetables and add others. I started with the onion. To do this, I peeled it and cut it into half rings. Lightly salted, peppered and seasoned with mayonnaise. While I prepare everything else, the onions will marinate a little. And besides, you know how inconvenient it is to coat the onion with sauce on top! It's better to mix them at once. Now it is fashionable to take on other products. Their preparation will not take much time: grate carrots and cheese. And cut the potatoes into thin slices. I had small potatoes, so I cut them into slices. And if you take a large one, then cut it into semicircles (so that later it bakes faster).

We begin to form the feather bed for the medallions. I lined the baking dish with foil (just so as not to wash it later! :-P :-[ . You need to place potato slices on the foil in the shape of a circle (the size of a medallion). And sprinkle a little salt and pepper on top of them.

I placed medallions on top of the potatoes, also slightly salted and peppered. By the way, this is from experience: it’s better to boil the potatoes for just a couple of minutes in the microwave or on the stove before cooking. So that it reaches readiness along with the fish.

We place our onion on the fish, and grated carrots on top of it. And I only greased the carrots a little with mayonnaise. Until then, I see no point in missing the mark. After all, the onion will give its excess mayonnaise fat to the fish and it will never turn out dry. The only nonsense left is to sprinkle the medallions with cheese. Of course, you could not put the cheese in right away so that it doesn’t get too fried. But still, it seems to me that it’s not the cheese, but the potatoes. If I had used semi-finished potatoes, then the fish, potatoes, and cheese would have ripened at the same time. Although.. Everything is not for everyone. My husband loves this fried cheese crust!!!

Then I put the dish in the air fryer. I baked the fish at 280 degrees for about 10 minutes and then switched to 230 degrees for another 10 minutes. In any case, you need to check the readiness of the potatoes. You could just as easily bake the fish medallions in the oven!

That's all! From ordinary ingredients we have created quite a festive dish! And beautiful, and economical, and tasty! I served the fish medallions only with lettuce and fresh vegetables. Bon appetit!!!

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How will it look like?
Fish medallions “Goldfish”

“Golden” not only because the crust is very browned... But because as soon as your family tastes such fish, they will fulfill all the hostess’s wishes! It turns out very tasty!!! And after all, we will prepare this yummy from the simplest products - nothing supernatural!!!

Category: Cooking in an air fryer › Fish dishes in an air fryer

Ingredients for Goldfish Medallions:

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With vegetables and sesame seeds

Sesame seeds will add a unique aroma to this tasty and healthy dish.

Grocery list:

hake fillet – 500 grams;
carrots – 2 pieces;
bell pepper – 2 pieces;
tomato – 1 piece;
onion – 1 piece;
olive oil – 50 grams;
sesame seeds (white) – 1 bag;
salt - to taste.

You need to prepare according to the following algorithm:

cut medallions from the fillet;
finely chop the onion;
grate carrots on a coarse grater;
cut bell pepper into strips;
heat the frying pan, pour olive oil and lightly fry the onion;
add grated carrots to the onion and fry for 2 minutes;
put the bell pepper in the pan and fry a little more;
distribute the fried vegetables evenly on a baking sheet;
pour sesame seeds into a plate and add salt to it;
We immerse the medallions first with one side, then the other, in a plate with sesame seeds and salt;
place the fish on a baking sheet on top of the vegetables;
cut the tomato and place it on medallions;
preheat the oven to 150 degrees and bake for 15 minutes;
turn the fish medallions over and bake for another 15 minutes;
Serve hot as a separate dish.

Hake is a low-fat, dietary fish with excellent taste. It is well absorbed by the body, easy to prepare and is not a scarce product.

Hake dishes will help you out when you need to quickly prepare healthy and tasty food for your loved ones or friends.

Calorie content of foods possible in the dish

Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Ground black pepper – 255 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Mayonnaise “Provencal” – 627 kcal/100g
Light mayonnaise – 260 kcal/100g
Mayonnaise Provencal – 624 kcal/100g
Salad mayonnaise 50% fat content – 502 kcal/100g
Table mayonnaise – 627 kcal/100g
Fried hake – 105 kcal/100g
Boiled hake – 95 kcal/100g
Fresh hake – 86 kcal/100g
Salt – 0 kcal/100g
Lemon juice – 16 kcal/100g
Olive oil – 913 kcal/100g
Garlic powder – 331 kcal/100g

Calorie content of foods: Hake, Olive oil, Lemon juice, Garlic powder, Ground black pepper, Salt, Eggs, Mayonnaise, Flour

Hake - benefits and harm

People who had to work with fish for the first time will be interested to know whether hake fish is good or bad. This representative of cod can only cause harm to those who suffer from seafood allergies, frequent constipation and high stomach acidity. For the rest of us, it is recommended to include white meat with a small amount of bones in the diet more often, and here’s why:

normalizes the functioning of the endocrine system;
helps replenish iodine deficiency in the body;
lowers blood sugar levels;
helps prevent cardiovascular diseases;
stabilizes the activity of the nervous system;
helps improve sleep;
has a positive effect on the condition of the skin, nails, and hair.

Cooking tips

Before you start preparing healthy hake dishes, you should definitely read the recommendations of experts.

You cannot defrost fish at room temperature, as the cellular tissue is damaged and healthy juice leaks out. Remove the hake from the freezer and place it on a shelf in the refrigerator to defrost.
The fish will be juicier if you soak it for 10 minutes in this brine before cooking: stir half a teaspoon of salt in a glass of water.
It is not recommended to keep hake in the oven for more than half an hour. The temperature in the oven is allowed no higher than 150 degrees.
The meat of this fish should not be dried out; it must be moistened with the fat that flows out.
A hake carcass or fillet must be subjected to long-term heat treatment, because there is a risk of becoming infected with parasites.

In batter with sesame seeds

I prepared hake fillet in batter with sesame seeds from frozen hake fillets in the form of medallions, which I liked for their unusual shape.

Without thinking for a long time what else could be prepared from hake fillet, I decided to simply fry it in batter, added sesame seeds (I chose black), garlic, lemon juice to the fish fillet

Ingredients:

800g medallions of hake fillet or hake fillet
salt
2-3 cloves of garlic
lemon juice
2 eggs
flour
black sesame (white is fine)
ground pepper as desired
olive or vegetable oil for frying

How to cook hake fillet in sesame batter:

If you don’t have such medallions, and they are rare on sale, you can prepare them from ordinary frozen fillets, simply cut them into pieces. It is also not forbidden to cook it yourself from the carcass of thawed or fresh hake.
Thaw the hake fillet. Add salt, sprinkle with finely chopped garlic cloves and squeeze a little lemon juice on top. You can pepper it to taste. Leave to soak for 10-15 minutes.
Heat olive or vegetable oil in a frying pan. Beat 2 eggs in a bowl or plate and sift a little flour into another. Dip the fillet medallions together with the garlic first in flour, then in the beaten egg. If you don't like garlic, you can remove it or reduce the amount.
Place the battered fillet in the frying pan. Sprinkle black sesame seeds on top to taste, you can use white ones, but black ones look more impressive. You can immediately add sesame seeds to the batter! but in this case I prefer this method. Fry until golden brown on both sides over moderate heat.

Place the finished medallions on a kitchen paper towel to soak up excess oil.

Place on a plate and decorate to taste.

Video about cooking hake

Hake recipe in batter:

You've probably seen fish medallions in the frozen section of seafood stores many times. The assortment includes products from salmon, trout, tuna and other types of fish. But dry frozen hake medallions are especially popular. Light products look very appetizing and are made from minced fish fillets. You definitely won't find any seeds there.

You need to know how to cook the most tender meat correctly. The finished dish can be lean if cooked in the oven, or spicy and crispy if the sirloin is fried in a frying pan or deep-fried. This culinary masterpiece will decorate the holiday table, an excellent addition to a family lunch or dinner, and will appeal to both children and adult gourmets.

Preparing fish and forming medallions

Salmon is a tasty fish in itself. And her appearance is appropriate. But salmon pulp can be used to form medallions. On the table, such a dish will look like a haute cuisine dish.

To make a medallion, you need to peel the piece and cut it in half, separating it from the spine. The ribs are also of no use; they must be removed immediately. Next, the halves are folded with thick parts towards each other, and their thin parts are twisted around.

To prevent the medallion from losing its shape during cooking, it must be tied with a special thick culinary thread. In its absence, you can use ordinary cotton threads folded in several layers.

Beneficial features

Hake contains vitamins B, A, C, E, PP. It contains minerals necessary for human health: iron, phosphorus, iodine, zinc, calcium, fluorine, potassium, copper, magnesium. In addition, the meat of this fish contains omega-3 fatty acids, which protect and heal the body from heart disease, nervous system disease, hypertension, and diabetes. The hake menu is recommended for people with thyroid diseases, metabolic disorders, who have undergone surgery and infectious diseases. This is a low-calorie product, suitable for children's diets and dietary nutrition.