From fish it is possible to prepare various and unusual dishes. She is combined with seafood, vegetables, mushrooms, root crops, even with meat. Therefore fish dishes with addition of other ingredients always turn out original and with interesting taste.
Instruction
1. Try to make trout and squid salad. The following ingredients will be necessary for this dish: several lettuce leaves, one whole carcass of a squid, on a quarter of the Bulgarian multi-colored pepper (yellow, orange, red, green), 200 g of a trout (fillet), 1 bunch of a feather of onions, vegetable oil, mayonnaise and salt. Process of preparation begins with the fact that the carcass of a squid needs to be cleaned from a thin skin and an entrails, to remove a chord. Then to boil a squid within three minutes in the added some salt water. Cut the prepared carcass of a squid half rings. To small chop an onions feather. Cut paprika with thin straws. Wash up, dry, salt a trout from all directions and fry a piece on oil until ready. Then to cool and cut bars. On a dish all ingredients keep within serially ranks, are decorated with lettuce leaves and pour down mayonnaise.
2. Prepare fish "wreath" from a pike perch and a salmon. For this interesting dish it is necessary to take two grades of fish: on 300 g of perch fillet and salmons, 6 slices of long loaf, 200 g of cheese, one egg, a bunch of green fennel, a lemon, mayonnaise, vegetable oil, spices, salt. Fillet of fishes is washed out, dried and cut by strips. Strips have to be the longest and thin. It is necessary to prisolit them, to pepper. Then to weave out of strips of a salmon and pike perch of a braid and to curtail them into rings. Water rings with mayonnaise and bake at 180 °C a quarter of hour in an oven. Cut fennel small, to grate cheese too small. Add fennel and egg to cheese. To peel off slices of long loaf, to cut out small triangles from pulp. Heat vegetable oil. To apply cheese mix on triangles of long loaf. Lay out toasts on a frying pan cheese mix down. Fry toasts on the one hand within three minutes. Give fish "wreaths" with the toasts decorated with a lemon.
3. It is possible to prepare the trout stuffed with champignons. It is required: carcass of a river trout, 75 g of champignons, 75 g of paprika, one bulb, spices, salt, vegetable oil. Draw and clean a river trout of the average sizes. To wash out carefully. To accurately get the ridge and to clean it from the remains of fish pulp. Cut onions in very small cubes. Wash out, crush champignons. Fry with onions together on vegetable oil. Cut pepper in cubes to put in a frying pan to mushrooms with onions. There to add the pulp of fish removed from the ridge. To fry everything three minutes. Fill the trout the carcass which is previously salted. Fried by mix fasten a section on a paunch. Lay out the stuffed trout on a baking tray, give it the curved form and send to the oven heated to 180 °C for 10 minutes.