Skillful hostesses try to show the art of preparation of various fish dishes not only on weekdays, but also for festive feasts. Fish it is possible not only to fry and cook, but also to bake, stuff and also to do of her aspic.
Jelly from a carp
The simplest dish which doesn't demand big temporary expense from the hostess – fish jelly. The main time goes only for cleaning of fish. For preparation of this dish you need the following ingredients:
- a carp – 2.5 kg; - gelatin – 1/4 bags;
- garlic – 2-3 cloves; - salt;
- bell pepper. At first it is necessary to clean, draw all fish, to wash out and divide well into big pieces. The tail and fins shouldn't be separated from fish. They contain a large amount of adhesive. Further it is necessary to lay out fish parts together with the head in a pan with cold water in the ratio:
- fish (carp) – 1 kg; - water – 1.5 liters. Put a pan with fish on fire and allow contents to begin to boil, remove a skimmer the formed foam and to prisolit broth. Cook a carp on slow fire, the most part of broth won't boil away yet. It is necessary to remove a pan from fire when broth at test begins to be glued on fingers. If the carp already cooked, and broth didn't manage to sweat properly, it is necessary to take out a skimmer fish on a separate plate, and to continue to boil broth further. If broth didn't become rather sticky, it is possible to fluff up separately gelatin in cold water and to enter it into broth, to allow to begin to boil. Teeth of garlic should be cleaned and squeezed out a press, to add garlic to broth together with bell pepper. Remove a pan from fire, spread out fish on soup plates for jelly and fill in with hot broth, put plates in a cold spot to a full skhvatyvaniye of broth.
The fish stewed in white wine
For preparation of this dish you will be need the following products: - fish – 1 kg; - onions – 5 heads; - carrots – 3 pieces; - dry white wine – ½ glasses; - bay leaf – 2-3 pieces; - vegetable oil – ½ glasses; - fragrant pepper peas – 5-6 pieces; - salt; - greens. The large river fish, such as carp, pike perch, pike, bream, silver carp will be suitable for this dish. Clean and properly draw fish, wash out her and cut on a part. Salt pieces and to send them to cold for some time. During this time prepare vegetables: clean carrots and onions and small chop. In a cauldron lay layers: onions, carrots, fish pieces, again onions, carrots and one more group of fish. If you have a cauldron not really wide, then it is possible to repeat once again layers in the same order. Mix a half-glass of vegetable oil and a half a glass of white wine, fill in with the received mix fish and vegetables. Cover a dish and put to extinguish on a plate on small fire. When liquid in a cauldron begins to boil, rearrange capacity in an oven for 40 minutes. At the very end of suppression add to a cauldron laurel leaves and allspice peas. Cool a ready-to-eat fish dish a little, when giving fill in fish with sauce from a cauldron and strew with chopped greens. The fish stewed in white wine, it is possible to give to a holiday table, having laid out her it is beautiful on a big dish together with vegetables. As a garnish it is possible to serve mashed potatoes or a rice garnish. The white cooled wine is successfully combined with fish dishes.