Dishes from fish - 20 recipes: cold and hot dishes, diet and a festive table

Throwing nets into the endless expanses of the Runet with the hope of catching the most delicious fish dishes is a rather troublesome and not always successful occupation. How not to get a “cremated” chum salmon or smelt on a plate, fried in a pan to the state of a dried roach, we will learn from the recommendations of the selected recipes for preparing tasty and healthy food.

Cold fish dishes

We begin our excursion with popular snacks, without which the daily home menu or a solemn feast is not complete.

Fish rolls with carrots

Product Composition:

• sweet carrots - 5 pcs.;
• bulbs - 6 pcs.;
• fish meat - 900 g;
• fresh mushrooms - 150 g;
• celery - ½ root;
• vegetable oil - 30 g;
• fish broth - 400 ml.

White marinade ingredients:

• salt, regular sugar - 25 g each;
• purified water - 1 l;
• table vinegar (6%) - 180 ml.
• leaf of laurel, peppercorns, cloves.

Cooking method:

1. We clean and gut the carcass of the fish, separate the sirloin part with the sharp knife along with the skin, blot the product and cut into thin rectangular layers.
2. To obtain the marinade, we combine water, salt and sugar in a saucepan. We boil the solution for 2 minutes, then carefully pour the vinegar and mix the fragrant composition.
3. Boil the mushrooms in slightly salted water, cool and divide with a knife into thin plates.
4. Finely rub celery and carrots, chop the onion and fry all the vegetables in oil until golden brown. Add mushroom composition and mix foods well.
5. Once again, dry the fish parts and place on each teaspoon of carrot filling. We turn the meat rolls, which we fasten with wooden toothpicks.
6. We spread the fish blanks into the pan “standing” and fill the container with broth according to the level of food. Boil the food over high heat until cooked, and then pour the white marinade. Boil again and finish cooking.

We serve fish rolls in a deep plate, and decorate the dish with fresh herbs.

Salted Herring with Onions

Necessary components:

• salt - 180 g;
• vinegar (9%) - 30 ml;
• bulbs, laurel leaves - 2 pcs.;
• herring - 2 pcs.;
• oil (sunflower or olive) - 80 g;
• drinking water - 1l + 500 ml.

We leave frozen fish the day before use on the bottom shelf of the refrigerator. We avoid the temptation to speed up the process in the microwave, so as not to spoil the taste of the product.

Order of preparation:

1. We remove the insides and gills from the herring, wash well. With a sharp knife, separate the fillet and cut it into pieces. Using tweezers, we extract all the bones.
2. Dissolve the salt in 1 liter of water. We put herring in a container and fill it with salt mixture. We leave in this state for 1.5 hours, after which we “catch” fish from the liquid.
3. Next, combine vinegar and ½ liter of bottled water, lower the herring into the composition for 5 minutes. We spread the fish in a glass container, select 500 ml of brine, add laurel, crushed peas of pepper and onion rings. Pour in vegetable oil.
4. We send the product for two days in the refrigerator to form the final taste of the popular dish.

Salting homemade herring with onions is the best solution to the problem of our boundless love for the most soulful ancient food.

Jellied fish

Products for the dish:

• purified water - 3 l;
• turnip, carrot;
• fish chosen to taste - 1 kg;
• gelatin - 60 g.
• salt, pepper, cloves.

Cooking process:

1. Thawed product thoroughly wash and clean. Separate the fillet from the bones, including the smallest. Cut the fish into even parts and set it in a cool place.
2. We put the head with the extracted gills, the fins and the ridge into the pan, fill it with water. Add onions and carrots, boil the products for half an hour on a quiet fire.
3. We filter the broth, put spices, laurel leaves and cloves in it. Here we omit the meat parts of the fish and heat everything together until a slight boil for another 10 minutes.
4. We take out the pieces of the fillet and carefully place them on the dish in which the aspic will be decorated.
5. Again we pass the broth through a fine sieve. Dissolve gelatin in a separate bowl, following the manufacturer's instructions. Pour the thickener into the broth and heat the composition to the boiling point.
6. Before the end of the cooking process, decorate the fish with lemon halves (spread in the form of a fringing) and green leaves. Then carefully fill the products with broth with gelatin and send the dish to the refrigerator.

Looking at the cooked luxury, we involuntarily think about what ... the charm of this is our jellied fish!

Pickled Red Fish

Required Products:

• fillet of fresh pink salmon, chum salmon or salmon - 1 kg;
• table vinegar (6%) - 30 ml;
• table salt, ordinary sugar - 60 g each;
• spices - 4 tbsp. l .;
• Refined oil - 50 g.

The addition of vinegar is mandatory to ensure sterilization, since there is no heat treatment of the fish product in the cooking technology.

Step-by-step preparation:

1. We buy high-quality fillet of red fish with skin, but without bones. We rinse the product, dry it with paper towels and cut into thin slices up to 1 cm.
2. We combine in a bowl sunflower oil, sugar, vinegar and spices (a mixture of peppers, mustard, chopped laurel leaves, grated horseradish and other desired ingredients).
3. Stir the marinade, pour part of it onto the bottom of a sterilized glass jar. We spread the layers of fish folded in rolls and season them with spicy dressing. Filling the container, close it tightly and leave the product for 12 hours in the refrigerator.

Recipes from red fish can be adjusted according to your own preferences, creating the best variations of delicate tastes and light aromas.

Hot smoked fish in a smokehouse on a gas stove

Necessary components:

• sea ​​or river fish;
• composition of the salting: spicy herbs, caraway seeds, dill, pepper, fennel, salt;
• factory-made home smokehouse or "author" device for use on a gas stove.

Preparing fish for smoking:

1. We clean and gut fish well (we don’t process small fish). We remove the gills, sort them by size, salt in a solution or rub with large table salt outside and inside. Small individuals are left in this condition for a day, large ones for three days.
2. Before smoking, the carcasses are well washed, carefully dried with napkins and bandaged with culinary twine to maintain shape.

Cooking in a home smokehouse:

1. Moisten the wood chips used with a spray gun. We spread the fish on the grill, placing a little at a distance from each other, place it above the flame. Close the unit, raise the shutter, releasing smoke to freedom.
2. The temperature in the smokehouse should not exceed 110 ° C. Cooking time consists of three stages: 20 minutes. - warming up, 25 min. - smoking, 25 min. - drying and the formation of a golden brown.

Cooking in the "author" device on the stove:

1. We cover the bottom of the makeshift roasting pan (pan, bucket, other utensils) with foil, sprinkle sawdust, add them with juniper branches or peppercorns. The aroma will be amazing!
2. Moisten the wood chips so that it does not burn, but, as expected, smokes.
3. From an aluminum grill pan we make a stand on which we spread the fish, placing the carcass above the sawdust. We close the container, put it on the stove and wait for the active appearance of smoke. The smoking process has started.
4. Cooking time - 15 minutes over high heat and the same amount when the appliance is turned off.

The golden carcasses of hot smoked fish have an easily recognizable appearance, wonderful taste, and an amazingly piquant aroma.

Hot fish dishes

We continue our culinary research with a selection of recipes for now hot fish dishes, of which mankind has invented a great many over the centuries.

Fish under tomato marinade

List of ingredients:

• turnip onions, carrots - 3 pcs.;
• fillet of sea fish - 500 g;
• flour - 40 g;
• oil (olive or sunflower) - 30 g;
• tomato paste - 50 g;
• vinegar (9%) - 15 g;
• salt, pepper, herbs.

Cooking:

1. Wash the fish, dry, divide into small layers and fry in oil for 3 minutes. from each side.
2. Cut the peeled carrots into strips, chop the onions in half rings and pass the products to a soft state.
3. Add tomato paste, sift the flour, mix and heat for 5 minutes. Pour the vinegar carefully and continue cooking for another 3 minutes. After that, lay out half of the vegetable composition on the bottom of the stewpan.
4. On a pillow of tomato marinade we place rosy pieces of fish, cover them with the remaining vegetable mixture and simmer all together for 20 minutes on low heat.

Serve the dish hot, generously sprinkling with chopped herbs.

Baked mackerel with potatoes

Required Products:

• onions - 2 pcs.;
• potatoes - 7 pcs.;
• mackerel - 2 pcs.;
• lean oil - 50 ml;
• purified water - 150 ml;
• sour cream - 50 g;
• lemon juice, mustard - ½ tsp;
• salt, pepper, spices, dill.

Step-by-step preparation:

1. Thawed fish thoroughly clean and wash. Then blot with napkins and rub with a little salt and pepper.
2. We combine sour cream, mustard, lemon juice and a spoonful of oil in a bowl. Lubricate the carcasses with the resulting sauce and leave for 15 minutes for easy pickling.
3. The baking dish is processed with oil, on which we spread the pieces of fish.
4. We divide the peeled potatoes with a knife into quarters, which are boiled in salted water until half ready. We drain the liquid and add root vegetables to the fish components. We season the products with salt, spices, seasonings and the remains of a creamy mustard composition. On top we place the chopped onion rings.
5. We sprinkle the food with aromatic oil, pour half a glass of water or broth and send the food for 40 minutes in the oven (190 ° C).

Sprinkle hot mackerel baked with potatoes and chopped dill and serve immediately after cooking.

Alaska pollock fillet in batter

The composition of the components:

• whole milk - 300 ml;
• eggs - 4 pcs.;
• pollock fillet - 1 kg;
• flour - 300 g;
• oil (olive or sunflower);
• salt pepper.

Order of preparation:

1. Drive eggs into the bowl. Actively mix them with a whisk, pour in the milk and dissolve ½ tsp. salt. Sift the flour into the composition and stir until the lumps disappear, getting a smooth homogeneous mass.
2. We wash and dry the fish fillet, cut into portions and roll in flour.
3. Heat the oil in a pan.
4. We prick a piece of pollock on a fork, dip it into the batter so that the mass completely envelops the fish slice.
5. Put the portion in hot fat and continue cooking. We have the following layers, placing them in the dishes a little apart from each other.
6. Fry foods over medium heat until brown on all sides of the crust.

Fillet of pollock in batter is not only a wonderful taste, but also a great appearance of a fish dish.

Stuffed Fish in the Oven

Ingredients:

• river perch - 5 pcs.;
• lean oil - 100 ml;
• bulbs - 2 pcs.;
• dill;
• salt, seasoning for fish, pepper.

Cooking:

1. To make it easier to clear the perch from the scales, we send it for a few minutes to the freezer. We put on gloves, arm ourselves with scissors and cut off sharp fins so as not to get hurt. We remove the gills and the insides, washing my product. Season the carcasses with salt and seasoning and leave to marinate for 20 minutes.
2. Free the bulbs from the husks and chop them into small cubes. Combine them with chopped dill, salt and pepper. It will be a fragrant filling for fish.
3. We process the form with oil. We stuff the perch with the prepared onion composition and wrap each carcass in foil. We lay the billets in a baking dish and send them to the oven for 20 minutes at t = 200 ° C.

Stuffed fish in the oven absorbed all the aromas of fragrant herbs, spices and spices. Perfect dish for a festive meal!

Fish cakes with bread

Product List:

• pike perch fillet - 400 g;
• bulb;
• slice of loaf;
• egg;
• whole milk - 120 ml;
• nutmeg - ¼ tsp;
• oil (sunflower + cream) - 50 g each;
• salt, dill, parsley;
• for the sauce: butter, flour, horseradish (1 tsp each), sour cream (80 g).

To get tasty and juicy cutlets, we always use lean meat of fish species. Sudak is exactly what you need!

Order of preparation:

1. Cut the crust from white bread, pour the crumb with milk.
2. Finely chop the onion and passer in sunflower oil until transparent.
3. Remove the skin from the fillet, cut the meat into pieces and grind it in a home processor. To the resulting mass we add bread squeezed from milk, a grated part of nutmeg, salt and pepper. The deficit of fat will be replaced by two tablespoons of olive oil.
4. We drive an egg into the fish composition and make a very thorough kneading of minced meat. It should be sticky and uniform.
5. Heat a mixture of oils (creamy and sunflower) in a pan. We wet our hands and form small items. Fry them until they are rosy from all sides, including the sides.

We serve fish cakes in hot form along with a side dish of pasta, mashed potatoes or porridge from your favorite cereals.

Diet recipes

A strong immune system, excellent hair condition, and a thin waist are the result of the inclusion of low-fat marine fish in our diet. For the child's body, this is generally an essential element of a healthy diet.

Diet fish soup

Necessary components:

• carrot;
• potatoes - 3 pcs.;
• fresh cod - 1 pc.;
• leek - 1 pc.;
• chili pod;
• laurel leaf, salt, seasoning.

Cooking method:

1. Cut the peeled potatoes into small sticks, fill with drinking water and leave for an hour in this condition. Excess starch will settle at the bottom of the container, which will make the broth completely transparent.
2. We put potato sticks and carrots chopped in rounds in a pan with two liters of boiling water. To this we add seasoning from the dried roots of parsley and celery, well-washed and chopped into thin rings leek and chopped chili. Salt and pepper the broth, boil the products over medium heat until half cooked.
3. We clear the fish of scales and bones, divide by small pieces, which we add to the remaining components. We attach the laurel leaf and continue the process for another 20 minutes, not forgetting to remove the foam.

Diet fish soup is ready. Serve the dish with chopped herbs.

Steamed red fish steak

If you look for simple recipes for cooking fish, then something more primitive is unlikely to be found. But the finished dish at the same time turns out, well, very tasty!

Grocery list:

• salmon - 400 g;
• a small lemon;
• salt.

Cooking:

1. We clean the red fish from the scales, wash it well and thoroughly get wet. Leaving the peel is not a matter of principle, therefore we proceed according to our preferences.
2. With a sharp knife, divide the piece into layers, season the slices with salt and pepper. We put them on a lattice of a double boiler and simmer food for half an hour.
3. It is undesirable to reduce the time for steam processing of the product, since the meat must be fully cooked.

Serve steaks of red fish with lemon slices and sprigs of greens.

Baked mackerel with vegetables

The composition of the components:

• potatoes, tomatoes - 3 pcs.;
• onion head;
• carcass of a mackerel - from 500 g;
• eggplant;
• sweet pepper fruit;
• half a lemon;
• oil (olive or sunflower);
• salt, Italian herbs, pepper.

Cooking process:

1. We cut the prepared fish into portions.
2. The peeled and washed vegetables are shredded with washers, and the onions are rings.
3. We process the form with oil and lay the potatoes on the bottom. On it we place pieces of mackerel, recreating its original appearance. Sprinkle the fish with lemon juice and vegetable oil.
4. Next, we place the chopped vegetables in the empty places: onion, tomato, strips of sweet pepper and slices of peeled eggplant. We lay the components, alternating them with each other. Do not forget to season products with salt, pepper and fragrant Italian herbs.
5. We send the food for 40 minutes to the oven, heated to t = 190 ° C.

Baked mackerel with vegetables turned into a delicious dish, rather, resembling a bright fragrant flower bed.

Cod fillet in a slow cooker

Required Products:

• tomatoes - 6 pcs.;
• small onions - 2 pcs.;
• cod fillet - 800 g;
• apple vinegar - 7 ml;
• prunes - 2 pcs.;
• rosemary - 3 branches;
• purified water - ½ cup;
• oil (olive or sunflower) - 20 g;
• salt, spices.

Cooking Technology:

1. My prunes, scald with boiling water, cut in half and remove the seeds.
2. Grind the onion, put it in the bowl of the unit and fry until soft, choosing the program “Baking”. Pour vinegar and warm the composition for 2 minutes.
3. We divide the thawed cod fillet into portions, remove the bones with tweezers. Smash the tomatoes with a blender.
4. We attach all the prepared products to the onion, season them all together with salt and spices, including rosemary leaves, and fill with the resulting tomato puree.
5. We put the multicooker into the "Extinguishing" mode and select the cooking time on the timer for 30 minutes.

The spicy taste of the dish is provided by an original combination of prunes and tomatoes. Fresh tomatoes should be replaced with canned vegetables.

Dorado in the oven in foil

The list of ingredients:

• half a lemon;
• several branches of parsley and dill;
• potatoes - 5 pcs.;
• Dorado fish - 700 g;
• oil and fruits (10 pcs.) olives;
• salt pepper.

Order of preparation:

1. The Spanish predator, which means "golden" in translation, justified the "precious" name with its excellent taste. Starting to process fish, we first remove sharp spikes on the fins, which can be very, very painfully injured.
2. We clean the carcasses, remove the gills and entrails, wash my meat and dry it with napkins. Fish, cooked in its entirety, better retains useful qualities, becomes the most juicy and tender.
3. We grease the dorado with olive oil, season with salt and pepper on the outside and inside, put in the abdomen twigs of greens and lemon slices.
4. From two layers of foil we make a boat shape and process it with vegetable fat. We spread the prepared fish and surround it with chopped potatoes.
5. Salt and pepper the tubers, sprinkle with oil and send for 20 minutes to the oven (220 ° C).

Our paper "frigate" retained all the juices and aromas of the products. Root crops and fish meat exchanged mutual taste "sympathies." Serve the dish exclusively with white wine. These are the traditions!

To the festive table

Culinary delights will be incomplete without recipes prepared for special occasions.

Salmon and Shrimp Julienne

Products for the dish:

• fat cream - from 100 ml;
• cheese - 300 g;
• shrimp and salmon - 250 g each;
• salt, spices.

Step-by-step preparation:

1. Wash the clams and boil for 5 minutes. Cool and free from shells. We chop the prepared salmon in small cubes, combine both seafood, slightly salt and pepper.
2. We spread the fish composition in ceramic cocotte makers, filling molds for 2/3 of the volume. Sprinkle each serving with a thick layer of grated cheese shavings.
3. For safe use of julienne molds, we send food to a cold (!) Oven. We turn on the furnace at t = 190 ° C so that the container has time to gradually heat up and not crack. Bake food for 20 minutes.

Delicate salmon and shrimp julienne, cooked in elegant ceramic dishes, retains heat for a long time, and on the festive table looks especially elegant and elegant.

Baked red fish rolls in pita bread

The composition of the components:

• chilled salmon - 400 g;
• cream cheese - 400 g;
• olive oil - 30 g;
• juice of half a lemon;
• granular mustard, honey - 1 tbsp. l .;
• pita bread - 2 pcs.;
• feather onions, dill.

Cooking process:

1. For the presented fish recipe, select slightly salted salmon. Using a sharp knife, we separate the skin from the piece and remove the bones. Cut the fillet into strips up to 1 cm wide. Salt and pepper the tender fish slices, grease the olives with oil, sprinkle with lemon juice and send them to the refrigerator for an hour.
2. We spread in the bowl for 1 tbsp. l honey, mustard, olive oil and lemon juice. Thoroughly interfere with refueling.
3. We unfold the sheet of Armenian pita bread, generously lubricate it with vegetable fat, sprinkle with a mixture of French herbs and cover with a second sheet.
4. Now spread the fish slices, cheese chips and chopped greens.
5. We roll a tight roll, starting from the long side of the pita. We cut the product into pieces up to 3 cm wide and put it on a baking sheet covered with oil-foil.
6. Pour over the prepared dressing and bake in the oven for 20 minutes at t = 190 ° C.

Appetizing red fish rolls in pita bread are placed on a dish covered with tender leaves of green salad. Luxurious appetizer is ready!

Sprats from capelin

Ingredients:

• cloves of garlic - 4 pcs.;
• a cube of chicken stock;
• capelin - 500 g;
• a handful of onion peels;
• black tea - 3 tbsp. l .;
• salt, bay leaf, peppercorns (5 pcs.);
• vegetable oil - 120 g.

Cooking sprats:

1. Capelin is thoroughly washed, cleaned and dabbed with paper towels.
2. We make tea and infuse the drink for 20 minutes.
3. We cover the bottom of the pan with husks of onions, add peppercorns, bay leaf and garlic chopped into thin slices.
4. We spread capelin on a fragrant "pillow". We do this in such a way that the carcasses are belly down.
5. We throw the crumbled cube of broth over the products and pour in the practically cooled tea leaves.We put the container on a strong fire, and after the start of boiling, reduce the heating to a minimum. We simmer the products one hour closed.
6. After the specified time, pour the vegetable oil and increase the heat to the maximum. 10 minutes, evaporate the liquid from the tank.

Served sprats from capelin are served in a chilled state, gladly tasting a delicious home-made meal.

Puff fish holiday salad

Component List:

• eggs - 5 pcs.;
• lettuce;
• slightly salted trout - 200 g;
• boiled potatoes - 3 pcs.;
• cheese - 150 g;
• a handful of olives;
• fresh cucumbers - 2 pcs.;
• onion feather - a bunch;
• mayonnaise.

Cooking method:

1. Cover a wide flat dish with lettuce leaves. In the center we set the cooking ring and rub chilled potatoes into it. Gently squeeze it with a spoon and lightly process with mayonnaise.
2. The next layer is placed in cubed fish, which is sprinkled with chopped onion feathers, alternating green circles with olives divided into rings.
3. Next, pour the cheese shavings and level the layer. We complete the formation of the dish with chopped cucumbers and slices of trout, decorated with charming coral-colored buds.

Carefully, without destroying the culinary design, remove the metal ring. Cut the puff festive fish salad, as if it were a favorite cake.

Stuffed Pike with Mushrooms

Product Composition:

• champignons - 400 g;
• onion and carrots;
• loaf - 2 slices;
• pike - up to 1 kg;
• eggs - 2 pcs.;
• whole milk - 200 ml;
• butter (60 g) and vegetable oil (20 g);
• salt, pepper, herbs.

Cooking process:

1. Cut the crust from the loaf, and soak the flesh in milk. We clean the fish well, avoiding the slightest damage to the skin. This is our decorative “packaging”! We cut off the head of the predator, remove the gills, carefully gutting and washing my carcass well.
2. We make accurate cuts along the gill bones, push the edges of the skin away from the meat. In this way, we twist, carefully removing, a thin skin, like a nylon stocking from a leg. At the base of the tail, we cut the bone of the spine.
3. We grind the separated fish meat with a blender with pressed bread crumbs and eggs.
4. Spread onion chopped in cubes into a pan and pass it in oil until golden brown. Add the grated carrots and cook the vegetables for another five minutes, then put them on a plate.
5. Fry in creamy fat the mushrooms cut into small pieces and chopped greens. Salt and pepper foods. We combine in one dish champignons, fish meat and vegetable composition, broken with bread. Mix well the resulting mass.
6. We fill the skin with the prepared filling. We do this not very tight so that our “packaging” does not burst during the heat treatment. Lubricate the product with a beaten egg, spread on a baking sheet and bake for 60 minutes. in the oven (180 ° C).

Cut the stuffed pike with mushrooms in portioned slices, serve with herbs, lemon and vegetables.

Learning to cook fish dishes is beneficial in every way. Having branded recipes in your culinary arsenal, you can always provide excellent food with a daily menu and a festive table.