Haddock - a saltwater food fish of family treskovy, living in the North Sea and in the Atlantic Ocean. This is small fish up to 3 kg and up to 70 cm in length, it is covered with dense and large scales therefore at preparation it is recommended to scale together with skin. The haddock is fried, cooked, extinguished, baked - its meat perfectly is suitable for preparation in all ways, especially with spicy seasonings.
It is required to you
- For a haddock in marinade:
- 300 g of fillet of a haddock;
- wheat flour for a breading;
- vegetable oil for frying;
- 2 carrots;
- 2 bulbs;
- 1 bunch of parsley;
- 2 tablespoons of tomato paste;
- 5 tablespoons of vinegar (3%);
- 100 ml of fish broth;
- salt
- sugar
- carnation
- cinnamon;
- 5-6 peas of a black pepper.
- For a haddock with fennel:
- 500 g of fillet of a haddock;
- salt
- fresh ground white pepper;
- lemon juice;
- 500 g of fennel;
- 2 bulbs;
- 1 leek;
- 2 oranges;
- 2 tablespoons of sunflower oil;
- 1 tablespoons of a desi;
- 200 g of chicken broth;
- 6-8 pieces of black olives;
- Cayenne pepper.
Instruction
1. A haddock in a haddock fillet marinadevozmita, or cut fish on fillet, having removed skin and bones, the head and an entrails. Wash up carefully cold water, dry napkins, roll in fillet entirely in flour and fry on vegetable oil.
2. Make marinade: peel onions and carrots and cut them straws, wash out parsley and small chop, fry vegetables and greens on vegetable oil. Then add tomato paste to a frying pan and fry, stirring slowly, 10 more minutes.
3. Add fish broth, vinegar, a black pepper, cinnamon and a carnation to fried vegetables, leave to be extinguished on weak fire within 20 minutes. At the end add a salt pinch, bay leaf and sugar to taste.
4. Shift a fried fish to a big dish, from above put marinade, or serve marinade separately in a sauce-boat, strew fish with parsley greens.
5. A haddock with a fenkhelemvymoyta of fillet of fish cold water, carefully dry napkins and cut in cubes 2 cm. Season with salt, pepper and lemon juice. Clean fennel, wash up, separate gentle greens and temporarily postpone.
6. Peel onions, cut fennel and onions strips. Clean leek, cut it thin rings, wash out in a sieve and let's flow down to water. Peel orange, remove a film from segments, divide segments into two-three parts, collect the emitted juice.
7. Warm sunflower oil in a frying pan, then add to it and dismiss a desi, slightly fry fennel and onions. Add fish and rings of leek and, stirring slowly, fry 2-3 minutes. Salt, pepper and pour in chicken broth and collected orange juice. You cook 2-3 minutes, from time to time mixing.
8. Take out from stone olives, cut pulp on several parts and mix to fish together with orange segments, then extinguish a little. Season with fennel a Cayenne pepper and several drops of lemon juice.