Good fish can be prepared by ten different ways, but it is the most tasty it turns out if to bake a carcass or fillet in an oven. It is good to use a food foil, before roasting having inwrapped in it fish and having carefully tucked in edges. Tasty and in parchment – this material most fully meets the high requirements of environmental safety. As the option – can be taken a glass or ceramic heat resisting form, then it will turn out to do without consumables. The main thing is to pick up correctly preparation time, and all the rest – is exclusive a matter of taste.
It is required to you
- - Fish (fillet or carcass);
- - spices;
- - lemon juice;
- - form for roasting;
- - foil or parchment;
- - cutting board;
- - knife;
- - oven.
Instruction
1. Choose the fish containing enough fat for roasting. A cod, the haddock, a pollock will be more tasty in sauce whereas a salmon, the trout, a mackerel – excellently are suitable for such way. You shouldn't think that cod-liver oil – it is bad. In this case, on the contrary, because it is presented by mainly polyunsaturated fatty acids helping to fight against "bad" cholesterol and which aren't laid in the form of unnecessary kilograms in problem places. Also the fat which is contained in fish is an excellent supplier of the vitamins and vitaminopodobny connections providing our health.
2. Buy fish in shops where good passability. Unfortunately, unfair sellers learned to hide obvious traces of not freshness of goods from buyers for a long time. Therefore it is better to make secure, giving preference to the checked outlets. But even in them doesn't prevent to keep vigilance. Pay attention to the smell proceeding from fish – it has to be characteristic, without foreign inclusions and even a delicate hint on not freshness. If you buy a carcass with the head – check clarity of eyes, a condition of gills, density of an adherence of scales and lack of slime (in the latter case there are exceptions, for example, as a burbot or to representatives of family sturgeon slime is peculiar to such fishes even in the freshest look). Buying fillet, try to press a little on pulp. If fish "semifresh", then a pole from a finger is corrected not at once, remaining 10-15 seconds.
3. Decide what you will bake in. It can be a foil, parchment, a package or "sleeve" for roasting, heat resisting ware, something else. The interesting result can be received if to use a portion pig-iron frying pan. What modern ware wouldn't be offered by the industry, but such "grandmother's" frying pans allow to bake fish with the most appetizing ruddy crust. By the way, about 10 years ago the famous French producers of portion ware from cast iron released a collection, having taken as a basis ours, still the Soviet samples. Naturally, in new "transcription" they began to be noticeably more expensive than the Soviet analogs.
4. Prepare most suitable the chosen grade of fish of spice. For a trout, salmons, other representatives salmon well approach herbs. Saltwater white fishes most fully disclose taste in the presence of a lemon. To some species of fish with dark pulp – to a mackerel, a sazan seeds of a coriander, caraway seeds, fennel are ideal. It is better to think over in advance and a podgarnirovka. Sometimes it is enough to use lemon slices, in other cases it makes sense to put tomatoes, olives or olives without stones, capers, garlic gloves. Especially in such environment the Mediterranean fishes – a seabass and a gilthead well reveal. By the way, with them not everything is unambiguous. Buying the Mediterranean fishes (and also a trout, a salmon, a cod), try to give preference to wild individuals. At the comparable cost in shops it is possible to meet also them, and so-called "products of an aquaculture" - the fish who is grown up in the artificial environment. Of course, wild it is more preferable.
5. Clean a carcass, very carefully draw. It is extremely important not to injure a gall bladder, otherwise any means completely you won't get rid of a bitter flavor. Wash out from within, dry a tissue, only then start further processing. Cut off the head, a tail and fins; if fish of family of salmon, don't throw out them, - it is possible to cook quite good fish soup. Solve further, you will bake a carcass or you want to make fillet. In the first case cut for the portion, in the second, carefully moving a thin long knife blade, kind of draw the line along the ridge, then, having turned, repeat the movements on the other hand from a spine bone.
6. Prepare what you are going to bake fish in. On a foil, parchment, place a layer of the onions cut with quite large rings in a package or "sleeve". It is necessary that fish in an oven didn't burn. Subsequently throw out onions. Season pieces of a carcass or fillet with sea salt and a white pepper, then add some spice to the taste. What is characteristic, sea salt and a white pepper of the cook of the best restaurants of the world are used when roasting fish practically always. The rest – optionally. Add a podgarnirovka. Place a fish dish in an oven. Preparation time directly depends on the size and density of pulp. If to speak on average, then the carcass weighing 500 g is preparing by about 15 min. at 120-130 degrees.
7. Decide what garnish you will give to the baked fish. Still quite recently most of hostesses, without thinking, would give a boiled or fried potatoes, it is possible – rice. Now, when more and more people try not to use excess calories, the vegetables boiled on couple or blanched in a small amount of the white wine mixed with water and lemon juice will be the best maintenance. Very interesting maintenance - a saute from green beans or shovels of young peas.
8. If desired bake vegetables together with fish. Then, naturally, the onions substrate isn't necessary. Instead of it lay out a garnish, season it to taste, don't forget to salt and sprinkle a little lemon juice. Lay fish on a vegetable pillow. It is better to bake in this option fillet, but not pieces entirely. Nevertheless vegetables need less time for preparation therefore reduce it by 4-5 min.