How to prepare fish of Dori in house conditions

How to prepare fish of Dori in house conditions

Most of our compatriots with neglect belongs to such sea product as fish of Dori (solnechnik). This being has quite unattractive appearance and also allocates a specific smell during heat treatment. However, under appearance unattractive at first sight the real delicacy with gentle and refined taste which is capable to become decoration of any holiday table disappears. Therefore today we will get acquainted with this product as it is possible closer and also we will define the best ways of its preparation.

Nutrition value

Dori is one of the most valuable sea products on our table. This fish incorporates a set of nutrients and important connections among which there are group B vitamins and also vitamins E, H, C, A, K, D and PP. However, the most widespread is the list of various minerals in a product.

Contains in a solnechnik:

  • ferum;
  • potassium;
  • iodine;
  • calcium;
  • cobalt;
  • mangan;
  • kuprum;
  • sodium;
  • molybdenum;
  • zinc;
  • chrome;
  • fluorine;
  • phosphorus.

Whether you know? Dori is one of the most ancient types of the fishes eaten by the person. The mention of it occurs even in the bible writing about 2 thousand years ago.

This fish is a rich source of quality and digestible protein, at low fat content. In 100 g of Dori fillet contains:

  • proteins — 17.5 g (26% of standard daily rate);
  • fats — 6.7 g (8% of standard daily rate);
  • carbohydrates — 0.33 g.

The ratio between proteins, fats and carbohydrates makes: 72.9%: 25.7%: 1.4%.

Caloric content

As it was mentioned above, the solnechnik belongs to foodstuff with the low content of fats therefore do not differ in the high caloric content of a dish from this sea inhabitant. It does a solnechnik by the best food for all who aspire to an ideal body and watch over own health. In 100 g of fish 95 kilocalories contain that makes about 400 kJ.

It will be interesting to learn - how tasty to prepare a grouper, and fresh fish fish soup.

Recipe for a solnechnik

Any culinary processing can strike Dori therefore dishes from this product exist in fried, stewed, boiled and even dried look. However the few from recipes for this fish differ in refinement and unique taste. Therefore further we will consider only the most popular ways of preparation of a solnechnik.

Baked by Dori in an oven

The baked solnechnik is a one of traditional in the way of preparation of this fish from antiquity. In spite of the fact that often roasting does not assume difficult manipulations with this fish, in the end result of a dish turn out not only incredibly tasty, but also rather esthetic. It gives the chance to a product to become both a main course, and ideal addition to vegetables. To prepare 1 portion baked in an oven of Dori it will be required:

  • carcass of a solnechnik — 1 piece;
  • lemon of the average sizes — 1 piece;
  • hard cheese — 150 g;
  • greens — 1-2 branches;
  • butter — 50 g;
  • salt, pepper — to taste.

Important! Sign fresh and qualitative Dori is light fillet with a uniform shade, without any pungent or unpleasant smell. The product with other characteristics is unsuitable to cooking.

Stages of preparation of a dish:

  1. Preparation of a dish should be begun with preliminary preparation of the main ingredient. For this purpose it is necessary to remove all interiors, the head, a tail and fins from fish then carefully to wash out under flowing water.
  2. Previously prepared fish needs to be cut on portion pieces, of 3-4 cm.
  3. The cut pieces should be salted and peppered to taste then to send to the fridge for 10-15 minutes. Instead of pepper it is possible to use any spices at choice.
  4. While fish absorbs in herself spices and spices, it is necessary to wash up and cut a lemon thin slices, to grate cheese and also to small cut greens.
  5. After fish infused, it is necessary to take ceramic fire-resistant capacity for roasting and to carefully grease it with butter.
  6. In capacity for roasting it is necessary to lay out pieces of fish in one layer.
  7. Over fish it is necessary to lay out in one layer slices from a lemon then plentifully to fill up all with grated cheese.
  8. The dish should be placed in previously warmed oven up to 180 °C for 40 minutes.
  9. After full readiness fish it is necessary to cool slightly in the natural way then to decorate with small cut greens.

Main secrets of preparation of a dish:

  1. That the dish looked solidly on a table, for cooking it is necessary to choose the largest by Dori, without any damages.
  2. During cutting the thin skin of a solnechnik should not be deleted, it will help pieces of fish to hold the form during cooking.
  3. In the course of cooking fish it is not necessary to overdry, it has to be soft and juicy, otherwise the dish will lose the tastes.

Video: Baked by Dori

Whether you know? Japan uses a solnechnik as the live indicator of state of environment as this fish lives only in ideally clean conditions.

Fish of Dori in a frying pan

Roasting of Dori in a frying pan, undoubtedly, has the pluses concerning roasting in an oven. In spite of the fact that this culinary process considerably increases the number of calories, only roasting in a frying pan is capable to create from a solnechnik a juicy and fragrant dish with a pleasant crisp.

To prepare 1 portion fried for Dori, it will be required:

  • carcass of Dori — 1 piece;
  • egg — 1 piece;
  • wheat flour — 50 g;
  • vegetable oil — 2-3 tablespoons;
  • salt, pepper, spices — to taste.

Stages of preparation of a dish:

  1. Prepare fish for roasting, for this purpose it is necessary to remove all interiors, the head, a tail and fins from it then carefully to wash out under flowing water.
  2. Prepared by Dori it is necessary to cut on portion pieces about 4-5 cm thick, and further to rub with salt, pepper or other spices to taste and to leave to be pickled in the fridge for 1-2 hours.
  3. In 15-20 minutes until the end of pickling it is necessary to make batter. For this purpose flour should be shaken up carefully with egg, 2 tablespoons of water and a salt pinch to homogeneous smetanoobrazny mass.
  4. It is possible to start roasting of Dori, pour out vegetable oil on a frying pan and warm it on average fire.
  5. To lay fish on the heated frying pan. Each piece needs to be dipped previously in egg batter then carefully to roll in in flour.
  6. Fry a solnechnik serially from each party, sign of readiness of a dish is emergence of a characteristic golden crust.

Learn what fish the most useful how to choose fish as to fry her and whether cod-liver oil is useful.

Main secrets of preparation of a dish:

  1. To remove an unpleasant smell, before pickling in spices the fish is recommended to be sprinkled a small amount of fresh lemon juice.
  2. That pieces did not stick together in the course of cooking, it is necessary to fry them at distance not less than 2-3 centimeters from each other.
  3. Dori usual tissues will help to reduce caloric content fried. For this purpose after its removal from a frying pan each piece should be wiped with a napkin carefully.

Video: fish of Dori fried in a frying pan

Important! Cutting of Dori should be carried out accurately. Fillet of fish differs in the tenderness and fragility therefore rough manipulations with it lead to loss by a product of esthetic value.

Soup with fish of Dori

Quite harmoniously the solnechnik looks also in first courses. Fillet of this fish perfectly supplements saturated vegetables decoction and also turns usual and uncommon soup into nourishing and quite festive dish. Besides, this soup is quite dietary (about 150 kcal / 100) therefore it is possible to use it even to those who strictly watch body weight.

For preparation of 4 portions of soup it is required:

  • carcass of Dori — 200 g;
  • shrimps — 50 g;
  • potatoes — 150-200 g;
  • onions shallot — 1 piece;
  • leek — to taste;
  • garlic — 1 clove;
  • creamy it is not enough — 50 g;
  • water — 3-4 l;
  • salt, bell pepper, bay leaf — to taste.

Stages of preparation of a dish:

  1. Prepare seafood for culinary processing, for this purpose it is necessary to remove all interiors, the head, a tail and fins from fish then carefully to wash out under flowing water. From shrimps it is necessary to remove an armor, the head and a tail then also to wash out under flowing water.
  2. Prepare vegetables for culinary processing, for this purpose they should be cleaned from a peel and to wash.
  3. Crush the prepared products. Potato it is necessary to cut in small cubes, onions shallot and leek — half rings, garlic — small straws. Dori should be crushed to small square pieces, and shrimps do not need crushing.
  4. Pour out purified water in a pan and boil it.
  5. Pour out vegetables in the boiling water, boil thoroughly them on slow fire about 5 minutes, add salt and pepper to water.
  6. Send to vegetables fish and shrimps then boil thoroughly everything for 5-10 minutes.
  7. Further add bay leaf and butter to broth, boil thoroughly soup about 5 minutes then cover dense for insisting.
  8. In 10-15 minutes of rest, soup is ready to the use.

Main secrets of preparation of a dish:

  1. To improve aroma and a navaristost of soup, together with fillet boil thoroughly fins and the head of fish which before giving need to be withdrawn.
  2. To give to conviviality to a dish, decorate soup with thin half rings of a green part of leek.
  3. To remove an unpleasant fish smell of Dori, it should be drenched with a small amount of fresh lemon juice.

What else to make of fillet

It is in most cases rather difficult to surprise the guest with the baked or fried fish that belongs also to Dori. Therefore that this sea inhabitant became really a table highlight, we suggest to make refined greens and fresh cilantro salad from a solnechnik. For preparation of 1 portion it will be required:

  • carcass of Dori — 2 pieces;
  • fresh cilantro — 1 small bunch;
  • garden cress — 1 small bunch;
  • lettuce leaves — 3-4 pieces;
  • breadcrumbs — 50 g;
  • olive oil — 1 tablespoon;
  • sunflower oil — 2-3 tablespoons;
  • lemon juice — 0.5 tsps;
  • lime juice — 0.5 tsps;
  • cherry tomatoes — 2-3 pieces;
  • ground pepper, salt — to taste.

Stages of preparation of a dish:

  1. Clean fish from interiors, remove the head, fins and large bones, and then grate fillet I will merge, pepper and put to be pickled in the fridge for 10-15 minutes.
  2. After pickling cut fillet in small cubes, roll in it in breadcrumbs and fry to a golden crust on vegetable oil.
  3. Crush vegetables, for this purpose cut tomatoes in half, and to dig greens (salad, a garden cress, cilantro) large pieces.
  4. Prepare gas station for salad, mix olive oil, juice of a lime and lemon, add a pinch of salt and pepper to mix.
  5. The dish is ready to giving, for this purpose on a bottom of the deep vessel it is necessary to lay out Dori fillet, from above on it to place the cut tomatoes. Further the dish needs to be filled in with gas station and to strew plentifully with the crushed greens.

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Main secrets of preparation of salad:

  1. The cooled or fresh fish as after long freezing of fillet loses the elasticity best of all will be suitable for preparation of a dish.
  2. At preparation of soup it is not strongly recommended to use margarine, spreads or other substitutes of oil as they will give unpleasant aftertaste.

Quite unusual decision is application of Dori for preparation of fish cutlets. Such dish is not only appetizing and tasty, but also quite nourishing. Besides, cutlets from a solnechnik can be given safely even to small children as this fish has practically no large bones.

To prepare 1 kg of cutlets from a solnechnik, it is required:

  • carcasses of Dori — 1.2 kg;
  • oat flakes — 3/4 glasses;
  • bulb — 1 piece;
  • vegetable oil — 3-4 tablespoons;
  • wheat flour — 200-300 g;
  • dry mix of the French herbs — 1 tsp;
  • salt, ground pepper — to taste.

Whether you know? The first cutlets in Russia appeared at the beginning of the 18th century from European cuisine in the period of government of the Emperor Peter I.

Stages of preparation of a dish:

  1. Preparation of cutlets should be begun with cutting of fish, for this solnechnik it is necessary to draw, remove fins, the head, a thin skin and also bones. After cutting of fillet it is necessary to cut on small pieces and to wash out carefully under flowing water.
  2. Further peel a bulb and cut it small small squares.
  3. The prepared fillet and bulb needs to be processed on the meat grinder then to add oat flakes, the French herbs to mix, pepper, salt and to leave everything for swelling.
  4. In 15-20 minutes, forcemeat needs to be processed repeatedly on the meat grinder and to vent carefully.
  5. Further it is possible to start formation of cutlets, for this purpose from a small amount of forcemeat with circular motions it is necessary to mold cutlets then to roll in each of them in flour.
  6. After a molding of cutlets it is possible to start their roasting. For this purpose it is necessary to heat sunflower oil in a frying pan then to lay out on the heated cutlet surface in one layer. Cutlets fry on average fire, no more than 8 minutes from each party.

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Main secrets of preparation of a dish:

  1. It is recommended to apply fine-grained porridge to preparation of cutlets, otherwise the uniformity of forcemeat will not manage to be achieved.
  2. To give to elasticity cutlets, forcemeat during a vymeshivaniye needs to be withdrawn several times completely from the vessel and to throw vigorously against its bottom. It will help cutlets to hold the form during roasting.

Video: fish cutlets of Dori Such sea delicacy as Dori, appeared on our table relatively recently, but despite this, every year the product gains the increasing popularity. Today the solnechnik is an ideal alternative to the advertized and expensive looks of fish and also various sea delicacies. However, this product is quite specific therefore that dishes from Dori brought only positive emotions, it is necessary to observe carefully all recommendations about its preparation.


Ready meat - white, dense, but not rigid, moderately fat, is more at fins, and gentle. Very tasty: the halibut, and meat approximately same, as at a flounder tastes like. We ate three big fishes with boiled potato at one go. And in general, fish of Dori is stewed, bake, do cutlets, i.e. prepared traditionally. Recommend to cook from Dori bouillabaisse - tasty French fish soup. If you did not buy this small fish yet, then very much I advise to try, she, besides, useful: it is vitamin-rich groups B, vitamin D and also potassium and magnesium.


Fish though externally and blackish color, but meat white, low-fat, dense and actually reminds taste of a halibut. Especially it was pleasant to me that in fish there are practically no bones therefore for children it is ideal option. By the way, for me a minimum of bones in fish too great advantage. Because of a large number of bones, for example, I do not love a pike. Before preparation I cut off fins and a tail, cut fish on pieces (in the raw they quite dense, do not collapse). From one big fish at me six pieces turned out.


Author: «MirrorInfo» Dream Team