Boiled fish – the dietary product which is easily acquired by a human body. It is a source of valuable animal protein, vitamins and minerals. But it isn't necessary to think that as any dietary product, boiled fish has no pronounced taste. Boiling fish, we can receive not only tasty broth – a basis for fish soup or fish soup, but also great second course which with sauce and a suitable garnish is capable to decorate any lunch.
It is required to you
- fish - 1 kg;
- onion - 1 head;
- carrots - 1 piece;
- parsley root - 1 piece;
- vinegar of 3% - 1 tablespoon or juice of a half of a lemon;
- black pepper peas
- bay leaf
- salt;
- fresh greens.
Instruction
1. It is possible to boil any fish, but it is necessary to consider that such breeds of fish as a carp, the sazan, a bream, a crucian, a smelts, a vobla or a navaga are more tasty in a fried or dried look. If at you fish of different breeds and the sizes is intended for cooking, then wash out and sort it.
2. In case you have copies, different in the sizes, and along with a large fish there is also a fish trifle, then you shouldn't trouble yourself it cleaning. In this case you will be able to make double fish broth, having welded a trifle in "the first water". Draw a small-sized fish, put her in a pan. Clean a large and medium fish, separate the heads, fins and tails, wash out and put them in the same pan.
3. Fill in a small-sized fish and the heads with fins water and put to cook. As soon as water begins to boil, scum, reduce fire that there were no strong indications of boiling. Potomite fish broth about half an hour, then filter it. The remained fish together with bones and scales wring out through a gauze in broth, throw out all the rest and again put broth to cook on a plate.
4. Cut a large fish on flank steaks, medium-sized leave small carcasses. Clean carrots, onions, a parsley root. Cut onions small, carrots and a root of parsley – small bars. Put them in the begun to boil broth or water if you separately didn't cook a small-sized fish.
5. You cook broth with vegetables of minutes 5-7, then add to it 1 tablespoon of 3% of vinegar or juice of a half of a lemon, peppercorn, salt and bay leaf. After them lay out fish. Broth has to cover her completely. Scum, fasten fire to a minimum and you cook fish even minutes 20.
6. Remove a pan from fire, fill in it chopped greens, close a cover and let's infuse even minutes 15-20. After that boiled fish can be served on a table. As a garnish boiled potatoes perfectly will approach, vegetables are tomatoes, cucumbers, green peas, a boiled cauliflower. You can make special sauces for boiled fish – Polish, Dutch, white or tomato.