Proponents of healthy eating know that the fish should be present on our table as often as possible. It contains Omega-3 fatty acids, which are poor in other foods.
Lovers of fish certainly will like the dish of halibut. Its meat is very tender and contains almost no bones. We suggest you replenish your culinary collection with some recipes for cooking dishes from halibut fish.
Halibut in batter
On the question of how best to cook halibut, you can not give an unambiguous answer. This fish has excellent taste in boiled, and in fried, and in baked form. So the choice is yours. And now we will tell about the preparation of halibut in kefir batter.
Ingredients:
- halibut fillet - 0,5 kg;
- eggs - 2 pieces;
- kefir - 150 ml;
- flour - 200 g;
- spices for fish;
- lemon juice - 1 tbsp. a spoon;
- ground black pepper;
- salt.
Preparation
Cut the fish fillets into pieces, sprinkle with lemon juice, add salt, spices and leave to marinate for 15 minutes. In the meantime, we prepare the egg: mix eggs, kefir and flour, salt and pepper. Dough for consistency should be slightly thicker than pancakes. We dip the mashed pieces of fish into the batter and fry them with a well-heated oil. We put the prepared dish on a napkin to absorb the excess fat. Halibut is perfectly combined with vegetables, so the garnish can be served and mashed potatoes, and stewed vegetables.
Halibut
Ingredients:
- halibut - 1 kg;
- onion - 1 piece;
- boiled carrots - 1 piece;
- gelatin - 40 g;
- lemon - 1 piece;
- Bay leaf;
- pepper fragrant;
- salt;
- greens and a few olives for decoration.
Preparation
We clean the fish, cut it in portions, rub it with salt, sprinkle with half the lemon juice and leave for 15-20 minutes. Then add to the pan, pour a small amount of water, add onions, bay leaf, sweet pepper and salt to taste. After boiling, cook for 8-10 minutes, take the fish out and broth the broth. In the meantime, soak gelatin in warm water. In the strained fish broth, add gelatin and, stirring, bring to a boil. Cook until gelatin is dissolved, then cool to room temperature. Pieces of fish are laid out on a deep dish, decorated with slices of lemon, slices of boiled carrots, greens, olives, poured with broth and sent to a cold place to freeze.
Halibut Salad
Fried fish, jellies are all classics of the genre, but what about the unusual can you make from halibut? We offer you a salad recipe, which will appeal to lovers of Japanese cuisine.
Ingredients:
- sea kale - 200 g;
- halibut - 500 g;
- onion - 1 pc .;
- eggs - 2 pieces;
- mayonnaise - 170 g;
- soy sauce - 30 ml;
- salt and black ground pepper - to taste;
- vinegar - 2 tbsp. spoons;
- water - 70 ml;
- sugar - 1 teaspoon.
Preparation
We clean the fish, cut into pieces, salt and cook until ready for about 8-10 minutes. The ready cooled fish is separated from the bones and divided into small slices. Onions cut into half rings, pour marinade from water, vinegar and sugar and leave for 20 minutes. Boiled eggs are cut into cubes, add fish, onion, sea kale. We fill with a mixture of mayonnaise and soy sauce. Solim and pepper to taste.
Kulebyaka with halibut
For kulebyaki, you can use any of your proven yeast dough recipes. We'll take a closer look at the filling for kulebyaki.
Ingredients:
yeast dough - 1 kg;- fillet of halibut - 700 g;
- onion - 2 pieces;
- eggs - 4 pieces;
- rice - 0.5 cup;
- milk - 200 ml;
- flour - 100 g;
- sugar - 1 tbsp. a spoon;
- salt, black ground pepper - to taste;
- dill - to taste;
- vegetable oil for frying.
Preparation
Onions finely chop and fry until golden brown, chop the fillet of halibut and add to onions.