Icefish refers to rare species of marine life, whose high cost is fully compensated by a pleasant taste, the absence of a specific smell and ecologically clean and tender meat. Given such qualities, the product should not be subjected to long cooking, which provides the ability to quickly cope with its preparation.
How to cook icefish?
Icefish, the recipes of which are varied, requires a careful attitude and observance of time during heat treatment. It can be boiled, fried and baked in the oven, but all processes must be short-lived, since the fish contains a minimum of fat and has a tender, slightly dry meat. The best protection of the carcass is foil or breading.
- Dishes from icy fish are tender, simple and will require a minimum of supplements when cooking. Basil, lemon peel and ginger - are recognized as ideal ingredients for enhancing taste.
- Fish with a nut filling will become an exquisite decoration of the table if you stuff a carcass with a mixture of walnuts and greens and, having smeared with butter, send it to the oven for 20 minutes.
- Fry the fish in a frying pan and place it on a separate dish. In the same frying pan add garlic, rosemary and fish broth. Put out a few minutes, put chili and pour fish on this sauce.
How to cook icefish in the oven?
Ice-cold fish in the oven will become a delicious delicacy if it's responsible to approach the baking process by protecting the product with foil. The cooking technique is simple and straightforward: it is necessary to gut the carcass, leaving the tail and head, abundantly seasoned, and wrapped in a thin sheet of aluminum, send to the oven for 15 minutes. The fish will retain the aromas and remain gentle and soft.
Ingredients:
- fish carcass - 2 pieces;
- lemon juice - 30 ml;
- oil - 40 ml;
- dill - handful;
- slices of lemon - 4 pcs .;
- saffron - 5 g.
- salt - a pinch.
Preparation
- Mix the butter and juice.
- Lubricate the mixture with fish and set aside for 15 minutes.
- Put the fish on the foil, season, put a slice of lemon.
- Cover with a foil on top.
- Icefish is baked for 15 minutes at 180 degrees.
How to fry icefish in a frying pan?
Fried icefish, given the simplicity of cooking, will require skill and attention. So that the fish does not dry up and turn out to be tender and mouth-watering, you should wrap it in flour. Fry the product on a heated frying pan in boiling oil, turning only once, because the fish is very tender and can fall apart.
Ingredients:
- fish - 550 g;
- flour - 80 g;
- black ground pepper, salt - pinch;
- oil - 60 ml.
Preparation
- Fish gut, cut off the tail and head.
- Season, roll in flour and fry for 5 minutes on each side.
Frozen in ice
The preparation of icefish is fast and simple. Even the traditionally long process of cooking the broth for the jellied will turn into a pleasant and not troublesome occupation. The fish becomes soft and tender after 15 minutes, which allows you to quickly cope with the dish. The main thing - in time to remove the foam and take care of fragrant spices.
Ingredients:
- fish - 1,2 kg;
- onion - 1 piece;
- bay leaf - 1 piece;
- black peppercorns - 5 pcs .;
- currant - 50 g;
- leaves of parsley and dill - a handful;
- slices of lemon - 6 pcs .;
- water - 900 ml.
Preparation
- Before cooking the icefish, cut the fins and cut it portionwise.
- Pour water, add laurel, onion and pepper.
- Cook for 15 minutes, taking off the foam.
- Broth the broth.
- Put on the dish fish, berries, herbs and lemon slices. Fill with broth.
- The ice- filled fish freezes without gelatin in the cold for 12 hours.
Icefish soup
An ice-fish soup is a culinary find for particularly fastidious eaters. The marine life is devoid of fish aroma, it is easy to clean, has no bones and is perfect for soup. For rich hot it will take a lot of fish and little water. Since the product is prepared quickly, it is laid in the broth last, coarsely chopping.
Ingredients:
- fish - 4 pcs .;
- water 2.2 liters;
- carrots - 1 piece;
- sweet pepper - 1 piece;
- onion - 1 piece;
- potatoes - 2 pieces;
- millet - 60 g;
- bay leaf - 1 piece;
- black peppercorns - 5 pcs.
Preparation
- Boil the tails and the heads of the fish for 20 minutes.
- Broth the broth, add millet, spices.
- Put the potatoes, onions, carrots and peppers.
- After 10 minutes add the fish.
- Turn off the dish after 20 minutes.
- Icefish is infused under the lid for 15 minutes.
Ice-fish cutlets - recipe
The universal qualities of icefish are suitable for a variety of dishes, one of them is burgers, which can be cooked easily, since it is a pleasure to fish; you just need to remove the spine and twist the pieces directly with the skin in the meat grinder. For viscosity, minced meat and egg are added to the stuffing. Before frying bread in breadcrumbs.
Ingredients:
- fish - 650 g;
- wheat bread - 150 g;
- milk - 200 ml;
- onion - 1 piece;
- manga - 20 g;
- egg - 1 piece;
- bread crumbs - 80 g;
- dry basil - 5 g.
Preparation
- Soak the bread in the milk.
- Separate fish and pass with onions through a meat grinder.
- Add the egg, mango and basil.
- Form the cutlets.
- Before frying icefish, pack it in breadcrumbs.
- Roast the cutlets for 10 minutes.
Ice fish with potatoes in the oven
Icefish, baked in the oven, will become an unusually tasty and useful product only with minimal heat treatment, so the fish are baked for only 12 minutes, with plenty of oil and put on potato slices. This method guarantees a juicy, not over-dried carcass and a complex dish, the creation of which will take half an hour.
Ingredients:
- fish carcass - 4 pcs .;
- garlic head - 1 piece;
- green basil - a handful;
- olive oil - 30 ml;
- potatoes - 4 pcs.
Preparation
- Cut the fins off the fish.
- Cut the potatoes thinly and bake at 200 degrees for 9 minutes.
- Lubricate the fish with oil and put on potatoes. Add the garlic.
- Bake for 12 minutes.
- Ice-baked fish served with basil.
Icefish in cream sauce
Icefish is a recipe that allows you to master the preparation of delicious and fast dishes. Delicate fish in creamy sauce is a culinary classic, where special requirements for sauce: it should be rather dense, not too high in calorie, and ideally shade the taste of the fish without interrupting it. Fat cream, lemon juice and zest are ideal ingredients for icefish.
Ingredients:
- icefish - 450 g;
- cream-200 ml;
- oil - 50 g;
- lemon juice - 40 ml;
- peel - 10 g.
Preparation
- Chop the fish portionwise.
- Cream, zest and juice evaporate for 2 minutes.
- Add butter, fish and simmer 10 minutes.
Icefish in the Multivariate - recipe
Icefish with vegetables is a wonderful light dish, which with the help of a multivariate, turns into a useful dietary. Talk about the advantages of the gadget does not make sense, because it copes with the most complex tasks and is able to combine components that are prepared at different speeds, preserving the juiciness, aroma and texture of each.
Ingredients:
- icefish - 500 g;
- Bulgarian pepper - 1 pc .;
- eggplant - 1 piece;
- onion - 1 piece;
- oil - 75 ml;
- lemon juice - 20 ml.
Preparation
- Vegetables slice and fry in "Baking" for 15 minutes.
- Cut the fish, sprinkle with the juice, and oil it.
- Put on vegetables and cook in "Baking" for 20 minutes.
How to cook icefish?
Icefish in aerogrill is a dietary product, as it does not absorb oils, does not burn and keeps all the juices when cooking. The fish languishes under the action of hot steam, without supplements in the form of fat, which is the most suitable for a healthy diet. With this method of cooking, you can taste the dish in a quarter of an hour.
Ingredients:
- fish - 180 g;
- onion - 1 piece;
- carrots - 1/2 pcs .;
- black ground pepper - pinch;
- oil - 40 ml.
Preparation
- Separate fish, oil, season.
- Lay the vegetables on the foil, put the fish on top.
- Bake on the "Warm-up" at 260 degrees 6 minutes and 8 minutes at 230.