The seabass often still is called the old salt, in the culinary plan he is considered universal fish, besides almost doesn't contain bones. The seabass is very tasty in fried, baked and even a boiled look. Especially note from it the fish soup, dishes prepared on a grill and, of course, in an oven.
It is required to you
- The seabass baked with a lemon:
- 2 big fishes;
- 4 lemons;
- salt to taste;
- 30 g of a desi;
- 7 tablespoons of olive oil;
- caraway seeds;
- 100 g of white wine.
- Seabass in a salt armor:
- a carcass of a seabass viscerated with the head — 1 piece (about 600 g);
- salt — 1 glass;
- a lemon — 1/3 pieces;
- a thyme (it is possible rosemary, as a last resort — fennel) — 3 branches;
- a white pepper — to taste;
- egg whites — 2 pieces;
- ice water — 2 tablespoons;
- olive (or another vegetable) oil — about 30 g.
- Seabass with vegetables:
- a viscerated carcass of a seabass with the head — 1 piece (about 600 g);
- carrot — 1 small piece;
- potato — 2 medium-sized pieces;
- onions (it is desirable red Yalta or sweet white) — 1 piece;
- garlic — 2 cloves;
- a lemon — 1 piece;
- olives — 5-6 pieces for a decor;
- the bean frozen — 1 incomplete glass;
- spices for vegetables (salt, parsley, black pepper, a curry, paprika) — to taste;
- spices for fish (a white pepper, россо, salt, rosemary, a basil) — to taste;
- olive oil.
- The stuffed seabass in an oven:
- seabass of 2 pieces;
- walnuts of 0.5 articles;
- tomatoes of 500 g;
- raisin 0.5 of the article;
- olive oil of 5 tablespoons;
- onions of 2 pieces;
- garlic 3 cloves;
- pepper and salt to taste.
Instruction
1. A seabass, bakedwith a lemonyou bought Esli frozen fish, defreeze a seabass at the room temperature. Clean a carcass from scales and an entrails, cut off fins. Try not to touch a gall bladder when imboweling if bile flows out, the ready-to-eat meal will taste bitter. Properly wash out a seabass under flowing cold water. If you are going to prepare fish with the head, in addition remove gills then once again carefully wash out a carcass. Put on heating an oven at a temperature of 220 wasps. Mix seasonings: caraway seeds, salt, black pepper. Well rub with them a fish trunk from within and outside. Cut a lemon on pieces, put several slices in a paunch. Spread out on a baking sheet a foil in two layers, cover it with lemon segments, so that fish completely laid down on them. Put on them a seabass, cover a carcass with one more layer of lemons. Water all with a small amount of dry white wine. Close fish from above a foil, hiss and draw in from all directions that steam didn't come out. Put a baking tray in an oven for 15 minutes. Later time get fish from an oven, cut from above a foil and grease a carcass of a seabass with the kindled desi. With an open foil put a baking tray for 10 minutes in an oven. If desired it is possible to make sauce for the seabass baked in an oven. For this purpose mix lemon juice, the merged fish juice from a ready-to-eat meal, olive oil, salt, caraway seeds, when giving sauce ready fish.
2. The seabass in a salt pantsireetot the recipe of a seabass in an oven in preparation is even simpler, than in a foil with a lemon. Also previously we defreeze, we clean, we clean and we wash out a carcass of a seabass. After a spolaskivaniye carefully dry fish paper towels. Oil a carcass olive from within, strew with pepper. Inside put branches of greens and a third of the lemon cut on several segments. Beat egg whites before receiving proteinaceous peaks, that is the cap of foam has to stand, without falling down. All glass of salt accurately is also gradually entered into protein whips, watching that pikes didn't fall down. Then we add water, we mix weight. At you the mix on consistences reminding very dense sour cream has to turn out. Previously warm an oven to 220oc. Prepare a dish in which it is possible to bake in an oven, oil it. Lay out a carcass of a seabass on a dish and completely cover it with hydrochloric mix. Put fish in a hot oven and at the same 220 wasps bake it about 30 minutes. Take out a dish and at once break a salt armor on even hot fish, at once serve the baked seabass to a table. Be not frightened amounts of the used salt. The seabass a baking plate such crust turns out moderately salty, but very juicy, it is even better, than prepared in an oven in a foil. It is better to serve this dish with garlic sauce. For it mix in a mortar 3 garlic gloves, on a pinch of salt and a black pepper, about 70 g of olive oil and several leaves of a basil. Grind everything to uniformity, the aroma will be unforgettable, and taste just magnificent.
3. A seabass from an ovoshchamiinogd there is a wish to try a fish dish for which it isn't necessary to prepare a garnish separately. It the seabass baked in an oven with vegetables will turn out. This dish consists of a large amount of ingredients. The pillow from vegetables adds to a seabass special savor and perfectly supplements a main product. Prepare a fish trunk: defreeze, clean, draw and dry, rub with oil from within and outside, salt and strew with spices. On one side of a seabass make several cuts at distance of 2-3 cm from each other. Cut a lemon on thin segments and insert into these cuts on one slice. Put couple of leaflets of a sage, lavrushka in a paunch. Mix juice from a half of a lemon, spice for fish, crush garlic in the same weight and add 30 g of olive oil. Carefully knead and rub with this mix of a seabass outside. Wash up and clean vegetables: carrots, tomatoes, potato, celery and onions. Small chop onions, a celery, carrots. Put them in a frying pan with oil and put to be fried on slow fire. Put an oven to be warmed on 180 wasps. Cut tomatoes on quarters. Wash up greens. Add tomatoes and parsley to subfrying, fry still 5 minutes also on slow fire. Then add to a frying pan of basilicas, salt and pepper. Cut potato thin rings. Shift a half of ready vegetable subfrying to a baking tray, to it a thin layer of potatoes, put a carcass of a seabass from above. Sprinkle fish olive oil, from above lay out other subfrying, the olives cut with rings and potatoes. Put in an oven approximately for 50-60 minutes. In preparation time periodically sprinkle fish a white table wine. When fish is ready, shift a seabass to a serving dish together with a vegetable garnish. The dish is suitable also for a usual lunch, and for festive cases.
4. The stuffed seabass in a dukhovkevylozhita nuts on a dry frying pan also fry thoroughly them within 5 minutes, often stirring slowly. Let's nuts cool down, then crush in the blender. Carefully wash out raisin and leave it to be presoaked in boiled water approximately for half an hour. During this time prepare a seabass: clean, take an entrails, wash up. Also remove gills as it is necessary to leave the head. Once again carefully wash up a carcass, dry up it and rub with pepper with salt. Crush segments of garlic and onions. At tomato slit the skin and pour over them boiled water that the skin easily descended. Cut tomato and take seeds, small crush pulp. From raisin drain water, add it to nuts, there put garlic with onions and the crushed tomatoes. Prevent weight, pepper, salt. Oil a baking tray or a dish for roasting and lay out a fish trunk there. Stuff a seabass with the prepared stuffing if mix remains, put it near fish on a dish. Sprinkle from above olive oil and send to an oven, bake 50-60 minutes at 180 OS. When giving serve the stuffed seabass greens, segments of a lemon and vegetables.