Second hot fish dishes. Fish

Fish dishes in Italian cuisine (recipes)

We always associate every cuisine in the world with some specific dishes or culinary products. Croissant is France, bacon is England, pasta and pizza are Italy and so on. But in every kitchen there are other dishes that are prepared just as constantly as those mentioned at the beginning. In this post I want to offer several recipes for fish dishes in Italian cuisine. But first, I’ll briefly talk about Italian cuisine itself and its features.

Currently, Italian cuisine is one of the most popular cuisines in the world. As you probably already guessed, it achieved such popularity thanks to pizza, pasta and other dishes. And, it is also distinguished by a wide variety of products and seasonings; vegetables, seafood, meat, poultry, fruits and berries, cheese, legumes (beans, peas) and rice are used. But, of course, the national dish is pasta, all dishes from which have the common name “pasta”. They come in various shapes and sizes and are added to soups and served with sauces.

I would like to note that for Italians the term “Italian cuisine” is not entirely clear, since they divide it into retions - Sicilian, Tuscan, Milanese and others. Therefore, each region has its own gastronomic preferences and tastes. For example, in northern Italy, meat dishes - beef and veal - are more popular. In other regions of the country pasta is more popular, in some - risotto. But in the coastal regions of Italy, the first place belongs to fish and seafood - these are cod, shellfish, crabs, lobsters and shrimp. Fish dishes are simple, without heavy sauces. It is baked in the oven or grilled in olive oil. Small fish are rolled in flour and fried until crispy. There is also a large presence of fish soups in this region. Such varied Italian cuisine. And I will offer you several recipes for fish dishes from this cuisine, except for fish cutlets, since there is no such dish in Italian cuisine. But in our Russian cuisine they are often prepared from different types of fish. And, if you don’t know how to cook fish cutlets from pike, then “Delicious Recipes” will always help you. Happy cooking.

Fish in Sicilian style

Ingredients: large fish (pike perch, carp, pink salmon) - 500 g, l uk - 70 g, potatoes - 220 g, zucchini - 230 g, champignons (fresh) - 130 g, vegetable oil - 80 g, water - 80 g, lemon 40 g, ground black pepper, salt - to taste.

Preparation:

Clean and gut the fish, make oblique cuts on both sides of the carcass and insert half a slice of lemon into them.
Place the prepared fish on a greased baking sheet, arrange onions cut into rings, diced potatoes and zucchini around, and thinly sliced ​​mushrooms on top. Salt, sprinkle with pepper, pour over oil, add a little water and bake in the oven at 250 - 280°C.

Salmon carpaccio

Ingredients:- salmon fillet - 1 piece (lightly salted), cherry tomatoes - 3 - 4 pieces, capers - 6 - 7 pieces, olive oil - 3 tbsp. l., vinegar (balsamic) - 1 tbsp. l., lemon juice - 2 tsp., spices (oregano, ground black pepper) - to taste.

Preparation:

Take the salmon fillet and cut it as thin as possible (this needs to be done with a very sharp knife). Place the fillet pieces on a plate so that there are no gaps between them. In a small bowl, whisk together olive oil, vinegar and lemon juice. Pour the prepared mixture over the thinly sliced ​​fish. Then sprinkle with spices to taste. Top with capers and chopped cherry tomatoes. After a couple of minutes, the dish will be soaked and can be served.

Sterlet in Italian

Ingredients: sterlet - 200 g, tomato - 1 pc., 50 ml dry white wine - 50 ml, 2 tbsp. spoons cognac - 2 tbsp. l., 1 tbsp. spoon flour - 1 tbsp. l., yolk, - 1 pc., 100 g fresh mushrooms 1 fresh! - 100 g, potatoes - 200 - 300 g, butter, milk, salt - to taste.

Florency- cookies made from unleavened puff pastry. For florancy: 650 g, flour - 600 g, butter - 150 g, egg - 1 pc., water - 300 ml, citric acid, salt - to taste.

Preparation:

Poach the fish in white wine and cognac with finely chopped onion, a little butter and finely chopped tomatoes.

Sauce: sauté flour (1 tbsp) in oil, pour in the juice in which the fish was cooked, stir, strain. Dilute with milk to the desired consistency, add butter to taste, and yolk. Mix.
Wash, peel, chop, fry and mix with sauce.

Florency: Knead unleavened dough from flour, water, eggs, softened butter, citric acid and salt, roll it into a thin layer and cut out crescents using a notch. Bake in the oven until done.

Place the finished fish on a dish, pour over the sauce, and arrange the florence around it.

Cod Neapolitan style

Ingredients: cod fillet - 800 g, carrots - 2 pcs., onions - 3 pcs., apple - 1 pc., 125 g apple juice - 125 g, 1 tbsp. spoon vegetable oil - 1 tbsp. l., butter - 1 tbsp. l., curry - 1 tsp., ½ tsp. sugar - 1/2 tsp., lemon juice - 1 pc., salt, ground black pepper - to taste.

Preparation:

Wash the fish fillet, dry it, cut into small pieces and sprinkle with lemon juice.
Peel the onion and cut each onion into 8 pieces. Cut the peeled carrots into cubes, place in a deep frying pan with a thick bottom and sauté together with the onion in a mixture of vegetable and butter for 3 - 5 minutes. Then add sliced ​​apple, pieces of fish, sugar, curry, salt, pepper. Pour in the apple juice, cover and simmer for 10 - 12 minutes.
Serve the finished fish with rice or boiled potatoes.

White fish in Italian

Ingredients: white fish fillet - 4 pieces of 100 g each, 500 g cherry tomatoes - 500 g, 50 g black olives - 50 g, pine nuts - 25 g, olive oil, fresh basil, salt, pepper. - taste.

Preparation:

Preheat the oven to 180C. Take the fillet and season with salt and pepper. Heat 1 tbsp. l. olive oil in a large frying pan and fry the fillets for 2 - 3 minutes until crispy. Place the fillet on a baking sheet. Cut the tomatoes in half and place on the fish. Chop the olives, place on the tomatoes, then add 25 g of pine nuts. Place the pan in the oven and bake for 12 - 15 minutes. Remove from oven and sprinkle with basil. Place on plates and drizzle with olive oil.

Bon appetit!

The fact that somewhere in the world there are people who don’t like fish, I can only explain by a coincidence of circumstances - let’s say, in childhood they were forced to eat disgusting frozen fish with mayonnaise, and there was no one nearby who would explain that the fish itself is not than not to blame. Give such a person a taste of really good, deliciously cooked fish - and that’s it, you won’t be able to pull him away by the ears. Everyone says that fish is healthy, but for me, first of all, it is a delicious product from which you can prepare so many wonderful dishes. Although it is also healthy, it is not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten of the best recipes for fish dishes. Does this mean that other fish dishes are not as good? By no means, properly cooked fish is always good in any form, it is no coincidence that it is among my absolute favorites: take any fish, your favorite herbs, and a wonderful dinner is ready. In the same collection you will find other of my favorite fish recipes, and if among them there are no ones that you like, be sure to tell us about it in the comments.

They say that owners of expensive restaurants sometimes ask candidates for the position of new chef to cook something very simple, like an omelet. And it is no coincidence: the simplest things usually turn out to be the most difficult. For example, fried cod. It would seem that what could be simpler than just frying cod in a frying pan? In theory, nothing, but in practice, it will fall apart for one person, and dry out for another, so people swear by cooking fried cod, it’s better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and a delicious sauce for it is prepared in the same frying pan without interruption from the process, and the texture of such cod turns out just right: still juicy, but already dense, easily separated into pieces. If you think cod is a so-so fish, give it another chance!

To tell the truth, I don’t really like stewed or boiled fish, but for this fish in tomato sauce I’m ready to make an exception every day. There is everything here - the bright, summery, rich taste of tomatoes, and the aromatic, thick sauce with the taste of the sea, and fish, the meat of which falls off the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending in that part of the catch that could not be sold, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even the usual and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. The choice is yours!

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Julia Child's culinary career, as the film “Julie and Julia” recently showed us, began when she was served fried fish with just such a sauce in one of the restaurants in Rouen. Like everything ingenious, beurre blanc (“white butter” in French) sauce is very simple and goes well with any fish. In its homeland, in the Loire Valley, pike is served with this sauce - and the merit of the sauce is not so small that the rather bony and not very refined fish becomes a welcome guest on the French table.

Mackerel is an extremely fatty fish, but unlike meat, the fat in fish is very healthy: omega-3 acids and all that. Plus, being an oily fish, mackerel really benefits from being grilled, and a grilled mackerel fillet is a real step up in terms of presentation. This is especially important if someone in your household is averse to eating fish because of the bones. Doctors advise including at least two servings of fatty fish per week in your diet so that your body receives a noticeable boost of vigor and health, and this simple recipe will help you make your menu not only healthy, but also tasty.

This Swedish version of the familiar salted salmon has its roots in ancient times. In those harsh times, the Swedes and other Scandinavians not only salted fish, but also buried it, often for several months, to preserve it for the winter. Actually, the modern name “gravlax” comes precisely from the Swedish gravad lax - “buried salmon” - although it is sometimes difficult for even modern Swedes to believe this. Nowadays, of course, no one bury salmon anymore (although surströmming, fermented herring, is still very popular), but from the proximity with dill and vodka (mandatory ingredients!) and beets (optional, but desirable) it acquires a spicy taste and extremely interesting coloring.

Today we will cook marinated fish with you. The fish is whitefish, a freshwater relative of salmon, which, after salting or marinating, turns into a real delicacy. What to do if you don’t have Lake Ladoga nearby, where seven breeds of this wonderful fish are found? It's okay, take any other one - pike perch, catfish, silver carp... In a word, if you like the fish in its usual form, then you will like it marinated.

Lemon and thyme are best friends, and this duet works wonders with fish. For the first time I had the opportunity to try, frankly speaking, not the most frequent guest on our shelves: the British call this fish John Dory, the Italians and French - St. Peter's fish, and here we call it sunfish. On its side there is a dark spot, according to legend - the fingerprint of the Holy Apostle Peter, who, as is known, was a fisherman (however, the sunfish is not found in the Sea of ​​Galilee, but who cares?). Solnechnik has quite dense meat and tastes somewhat like halibut. Need I say that with lemon and thyme you can cook any fish at all - be it sea or river, with white meat or red?..

I have been dreaming about tuna tartare for more than two months, from the very day I tried it in one of the fashionable places in Alicante. The service in that establishment was disgusting, the prices were frightening, people were crowding at the entrance, the bartenders in the center of the room were mixing various versions of gin and tonics, but the tuna tartare was beyond praise. Large pieces of supple and juicy fish meat in a light dressing with an Asian twist sank into the soul for a long time. I haven’t seen fresh Mediterranean tuna here, and you can’t buy anything else right away, but as soon as I had a piece of rich pink fillet in my hands, I immediately remembered the tartare. After all, this is, in fact, the best thing that can happen to tuna.

Fish dishes in Russian cuisine

On the lands of the Old Russian state in the 9th–10th centuries. there were basins of such large and fish-rich rivers as the Prut, Dniester, Southern and Western Bug, Pripyat, Dnieper, Sozh, Berezina, Oka, the upper reaches of the Volga, Western Dvina, the Great Lakes Peipus, Ladoga, etc. The largest cultural and economic centers of Rus' were located on the banks of rivers and lakes: Kiev on the Dnieper, Moscow on the Moscow River, Novgorod on the Volkhov, Pskov on the Velikaya River, Rostov on Lake Nero, Ryazan on the Oka, Suzdal in the Kamenka bend, Nizhny Novgorod at the confluence of the Volga and Oka. In abundance, these rivers and lakes provided the Russian people with a wide variety of fish, and dishes made from it decorated their table. And after the baptism of Rus' and the introduction of fasting, the role of fish dishes in Russian cuisine especially increased.

Mainly freshwater fish were used, and sea fish began to come into use after our ancestors mastered the shores of the North Sea. It became widespread only in the 18th century. and at first only in the north of Russia.

Fishermen in Ancient Rus' were called catchers, and fish merchants were called fishermen. In the economy of the Moscow state, fishing played such an important role that a system of legal norms regulating fishing was developed, and water areas were included in the land holdings of sovereigns, princes and monasteries. Fishing settlements arose on large lakes and rivers. The Volga fisheries played a special role. According to the chronicler, thousands of fishermen went to its shores during the season, and in the fall they returned “having caught and warmed up.”

Of course, the common people mainly used fish from local reservoirs, but rich townspeople, feudal and ecclesiastical nobility could use imported fish. For example, fish was delivered to the table of Patriarch Adrian not only from the rivers of the Moscow state, but also from the White, Caspian and partially Azov seas.

The fish table of Moscow sovereigns and noble boyars was extremely varied. Many monasteries owned fisheries or sent numerous artels to fish. Here is a far from complete list of fish mentioned in monuments of the 16th–17th centuries: sterlet, beluga, sturgeon, white fish, whitefish, lodoga, salmon, burbot (men), pike, pike perch, bream, ide, raw fish, char, perch, tench , roach, smelt, smelt (vandish), crucian carp. At the same time, the fish differed according to the place of fishing: Pereslavl herring, Karelian salmon, Shekhonskaya sturgeon (Sheksna River), small Postavy pike, etc.

There was an extensive terminology to refer to parts of the fish's body: beluga (or other fish) - ribs, brisket; tesha - abdominal part; fire - fatty meat from the fins, which was considered a special delicacy; beluga twig (elm); navel - the middle part of the fish between the head and tail (without a back); layer - fish fillet, etc. There were also numerous methods of preserving fish: dry and barrel salting, drying (hanging and dried fish), smoking. Smoked fish is mentioned very rarely (in the inventory of Patriarch Nikon’s dishes). Steam fish is mentioned very often. Most dictionaries of the Old Russian language interpret this name as “smoked fish”. The expediency and variety of ancient methods of culinary processing of fish, depending on its use, size and method of preparation, is admirable.

Many fish dishes of modern cuisine have survived to this day from the distant past, and some were either borrowed from other peoples or were created by professional chefs based on folk traditions. In all cases, the partial fish is cleaned of scales, gutted and washed. Then it is cut in different ways, depending on the method of heat treatment. The fish is usually baked whole with the head in an oven or oven. For cooking, fish is used in different cutting methods: whole with or without head (small fish for the everyday table and large fish for festive dishes), cut into portioned pieces (unlined, or “round”, fillet with skin and rib bones, fillet with skin without rib bones). For poaching and baking with sauces, the fish was cut into fillets without rib bones, and for spinning (frying in fat) - into fillets without skin and without rib bones. You can stew fish of any cut.

Baked fish dishes were very popular, but are now almost forgotten. The design of the Russian oven made it possible to bake various culinary products in it, including fish. IN. Levshin This is how he describes the preparation of cold baked fish: “Gut fresh crucian carp and leave the caviar in them, bake on a hot oven floor, turning from side to side. When baked, cut on the sides and place in a frying pan, using a rack of splinters, and dry in the oven. Serve on a platter when cool. Other fish are also baked this way. Some of them taste better when they are baked without being peeled or gutted.”

Frying fish on a spit has also been almost forgotten. Nowadays, sturgeon or trout kebabs are considered exotic dishes, but in the old days, “spun” fish was often cooked. In “Painting of the Royal Foods,” spinned fish are repeatedly mentioned: pike, sterlet, and a link of sturgeon. Most likely, the cut fish was sprinkled with salt and pepper and fried over coals. Perhaps it was pre-soaked in kvass.

A long time ago our chefs developed special techniques for processing certain types of fish. The methods of processing pike were especially varied. This fish is distinguished by its body structure: a long body and almost no fins on the back, small-boned flesh. This is the reason for its widespread use for stuffing ruts removed from a carcass with stockings, and for preparing calves (fish cutting - in modern terminology) and products from it.

Live pikes in the 16th–17th centuries. in rich houses they used fish soup almost exclusively for cooking - with saffron, white or black, with dumplings ("pounders"). Dried pike were served as an appetizer and cut into slices for botvinya.

Two types of salted pike were used. Freshly or live-salted (i.e., salted before use) was used for short-term storage and preparation of special “pickled” dishes. Barrel pike (“pike”) was stored for a whole year. The author of Domostroy advises buying fish when it is cheap, salting it in barrels and storing it in glaciers or burying it in the ground.

Two types of caviar were consumed: salted (in barrels) and fresh in eggs (xeni). Fresh caviar was fried, boiled and served with vinegar, kvass or hot with sauce.

Salted fish (pike, etc.) were cooked whole, without removing the scales, in a “block”, that is, a carcass without a head and fins, or in a layer. Salted fish played a special role in ancient Russian cuisine, and even fresh fish was boiled in large quantities of salt to give it a salty taste. Such dishes were called “rasolnye”.

No. 564. Brine pike (“pickled”). Fresh pike is gutted without removing the scales, washed and boiled in water with the addition of salt (more than usual) and spices. While still hot, they are rolled into a ring (small pike are used), and the tail is secured in the teeth. If pike is served cold, then horseradish, crushed garlic, kvass or vinegar are placed on the table. They also prepare hot pike boiled with salt, but serve it with brine or onion or cabbage broth.

Preparing Piece Fish

Frozen fish is thawed in air or in cold water, and salted fish is soaked. Then they remove the scales, cut the belly, gut it and wash it. Depending on culinary use and size, fish is cut in different ways:

Small fish weighing 200–250 g are left whole with head and fins;

For small fish weighing more than 250 g, the head is cut off and the fins are cut off;

Large fish weighing up to 1.5 kg can not be flattened lengthwise, but cut into pieces crosswise (round pieces);

From fish weighing more than 1.5–2 kg, the rounds are very thick, so they are flattened lengthwise, the spine is cut off from one half and then cut crosswise into pieces (into fillets with rib bones and skin);

For poaching and baking, the rib bones are cut off from the halves of the flattened fish and cut across;

To deep-fry (fat), the rib bones of the carcass halves are removed, the flesh is cut off from the skin, and the fillet is cut crosswise into pieces.

Cutting sturgeon fish

Frozen sturgeon fish is thawed in air (6-10 hours), the head is cut off, the fins and bone bugs on the back are cut off. Then the carcass is cut along the back along the fat layer and the dorsal cartilaginous string - the ligature - is removed. Large links are cut into pieces crosswise. The prepared links (or pieces) are scalded with hot water (95–97 °C), the side bugs are cleaned off, the costal cartilage is cut off, cut into portions and boiled or fried whole.

Bugs are removed from sterlet without scalding the fish.

Boiled fish dishes

Of course, you can cook any fish, but hake, mackerel, horse mackerel, fresh herring, crucian carp, omul, grayling, roach, bream, and nelma taste better fried and it is not recommended to cook them. They cook fish whole (carcasses), portioned pieces and links (sturgeon fish). Small whole fish and portioned pieces are poured with hot water or broth, and links of sturgeon fish are poured with cold water.

Add salt, spices, white roots, onions, and sometimes carrots to the water, bring to a boil and cook until tender without boiling, removing fat and foam.

If they cook fish with a delicate aroma and taste (trout, pike perch, salmon, whitefish, etc.), then very little spices are used.

When cooking fish with a strong sea smell (especially oceanic ones) or the smell of mud (large pike, burbot), on the contrary, a lot of spices are added: bay leaf, black and allspice pepper, onion, fresh sweet pepper (Bulgarian), cucumber pickle, dill , parsley, celery. Boiled potatoes are served with boiled fish, sprinkled with herbs, and poured with melted butter. It is better to serve the sauce separately in a gravy boat. Before cooking, the skin of the fish is cut.

No. 565. Perches boiled with eggs and butter. The fish is cleaned, washed, sprinkled with salt and kept for 1 hour. Then boil with the addition of onions, bay leaves, and peppercorns for 20–25 minutes and leave for about half an hour. Place the boiled perch on a dish, add a little broth, sprinkle with finely chopped eggs, pour over melted butter, previously mixed with chopped parsley.

Perch 1.2–1.5 kg, onion 200, parsley 50, butter 200, eggs 5–6 pcs., salt, spices.

No. 566. Fish in brine. Ancient manuscripts mention cooking salmon, white salmon, ladozhina, and a link of sturgeon in brine under boiling. Bream, cod, hake, navaga and other fish are also prepared this way.

The fish is cleaned, gutted, cut into pieces, placed in a bowl, peeled cucumbers, cucumber pickle, parsley, and onions are added and, covered with a lid, simmered. V. Levshin gives the following description: “Gut the bream, boil it in water with salt, with an addition of cucumber pickle, and serve on a large platter, spread out.” “Having gutted fresh sterlet, leave the milk and liver in it. Place cucumber brine with chopped roots and pickled cucumbers, peeled from salt, on the fire in a cauldron, add onions and whole peppers. When the brine boils, add the sterlet and cook.”

Modern version: prepare portioned pieces of fish (cod, hake, pollock, etc.), pour in hot fish broth, add cucumber brine or pickled cucumber peeling (skin), peeled pickled cucumbers, spices, salt, bring to a boil and cook at 95–97 °C until done. Then the fish is taken out, placed on plates or a dish, garnished with boiled potatoes, which are poured with oil and sprinkled with chopped herbs. Finely chopped pickles, boiled along with the fish, are placed on the fish.

Per serving: unlayered fish or fillet with skin 300 or 250, pickled cucumbers 50, boiled potatoes 150, butter.

No. 567. Marinated boiled fish. The prepared fish is cut into pieces at right angles, placed in an enamel bowl, sprinkled with salt, ground pepper, chopped bay leaf, and poured with slightly diluted vinegar or citric acid. Place the dishes in the refrigerator for 6–8 hours. Wheat flour is dried and ground with butter, diluted with the marinade in which the fish was aged. Pieces of marinated fish are placed in a saucepan, greased with oil, and poured with sauce. Cover the dish with a lid and cook the fish until tender over low heat. Place the finished fish on a dish and pour over the strained sauce. Decorate with lemon slices and herbs.

Per serving: unlayered fish 250, vinegar 3% 100, butter 10, wheat flour 5, half a bay leaf, lemon.

No. 568. Boiled fish (fillet). The fish is filleted with skin and rib bones, cut into pieces, the skin is cut on each piece, placed in one row on the bottom of the dish, skin side up, filled with hot water or broth, bay leaves, parsley (root), carrots, and peppercorns are added. The liquid should cover the fish by 3–5 cm. Bring to a boil and cook at 95–97 °C for 10–15 minutes, counting from the moment of boiling. Garnish with boiled potatoes, pour over melted butter and sprinkle with herbs. The sauce is poured over the fish or served separately in a gravy boat.

Per serving: fish 250-300, carrots, onions, parsley 5-10, spices, salt, boiled potatoes 150, tomato, sour cream or Polish sauce (with egg and herbs) 75.

You can put boiled crayfish on a plate.

Many wonderful recipes and simple and delicious fish dishes have been completely undeservedly forgotten.

No. 569. Bream, boiled whole. Put a bay leaf, white roots cut into slices, onions, sliced ​​pickles, a bunch of dried herbs (“bouquet”) into the pan, all this is poured with fish broth and boiled. Place whole, peeled and gutted bream in a pot, pour in a decoction of vegetables, add bay leaf, pepper, salt, bring to a boil, cook for 2-3 minutes and leave for about half an hour. Boiled bream are placed on a dish, covered with all the vegetables with which they were cooked, poured with broth, and decorated with herbs. Horseradish with vinegar is served separately.

Bream 1.2 kg, onion 100, pickled cucumbers 100, parsley 50, spices.

No. 570. Bream with horseradish and apples. The bream is cleaned, salted, poured with hot weak (1%) vinegar, covered with a lid and allowed to stand for about 30 minutes. Broth with roots and onions is made from fish waste. The bream is poured with hot, strained broth, brought to a boil and cooked for about 10 minutes. Take out the boiled fish and place it on a dish. Cover with horseradish, pureed with sour apples and seasoned with vinegar and sugar.

No. 571. Boiled tench. The tench is cleaned, gutted, washed, placed in a saucepan, poured with fish broth made from waste from tench, roots and onions, bay leaves, pepper, 1-2 cloves are added and boiled for 15-20 minutes. The tench is removed and the broth is boiled until it evaporates and turns yellowish. Then the tench is put into it again and brought to a boil. The finished fish is placed on a dish, poured over with broth, boiled potatoes are placed around it and horseradish with vinegar is served separately.

No. 572. Large boiled ruffs. Large ruffs are gutted, but not cleaned of scales. Then they are scalded and the scales are scraped off. Ruff carcasses are placed in a pan or on the grate of a fish boiler. Separately, prepare a decoction in a saucepan: pour in water or fish broth, add onions, celery stalks, parsley root, carrots, bay leaves, pepper and boil for 7-10 minutes. This broth is filtered, poured over the ruffs 20 minutes before serving, boiled them, placed on a dish, whole boiled potatoes are placed around them, poured over with oil, and a slice of lemon without seeds is placed on each ruff. Sprinkle everything with chopped herbs.

For 4 servings: ruffs 1.2 kg, lemon 1 pc., boiled potatoes 800, spices for decoction.

No. 573. Boiled crucian carp with sour cream. The crucian carp is cleaned, gutted, washed, salted and allowed to lie for 15–20 minutes. Then they are placed in a saucepan, filled with water or fish broth so that they just cover the fish, and cook for about 15 minutes. The fish is placed on a dish and poured with hot sour cream sauce. Pieces of the body are placed around (as a side dish).

No. 574. Crucian carp boiled in cream. They prepare it the same way, but fill it with cream sauce rather than with sour cream. To do this, mix wheat flour with butter (1:1), heat until creamy, dilute with cream, bring to a boil and add chopped dill or parsley to this sauce.

For the sauce: cream 20% - 0.5 l, flour 25, butter 25.

Note: in this and the previous recipes, part of the sour cream or cream can be replaced with the broth in which the crucian carp were boiled.

No. 575. Carp boiled with red wine. For lovers of fish dishes, we provide a full description of a carp dish, which was very valued in the last century. “Carp can be boiled with or without scales. In scales it turns out tastier, although less beautiful. After cutting off the head of the fish, the blood is released into salted, boiled vinegar. The cleaned carp is cut into pieces, leaving the milt or caviar, and salted. At this time, parsley, celery, onion (2 onions), carrots, 1 dried mushroom are boiled in beer, a bay leaf, 1-2 cloves, and 5 grains of pepper are added. Place the head of a carp without gills, citric acid, a crust of black rye bread, pieces of carp in a pan, pour in beer boiled with spices, and boil the fish. You have to be careful not to overcook it. Prepare the sauce: 1 tbsp. a spoonful of oil is mixed with 1 tbsp. spoon of flour, heat, stirring, until creamy color appears, dilute with vinegar and blood, add to the broth in which the carp was cooked, red wine, sugar, seedless raisins, boil. There should be a lot of sauce; the boiled carp is placed on a dish, covered with very thin slices of lemon and poured generously with the sauce.”

Carp 1.5–1.6 kg, vinegar 1/4 cup, beer 2 bottles, oil 1–2 tbsp. spoons, flour 1 tbsp. spoon, crust of black bread, red wine 1/2 cup, spices.

Poached fish dishes

For poaching, the fish is cut into fillets without rib bones. Pieces of fish are placed in a saucepan in one row, filled with broth to 1/3-1/2 of their height, spices, salt, and roots are added, covered with a lid and simmered at a temperature of 95 ° C until cooked (12–15 minutes). The surface of pieces of poached fish is covered with protein clots. Therefore, to give the dish an appetizing look, when serving, pieces of fish are poured with sauce, which is prepared in the broth remaining after poaching. A slice of lemon without zest or seeds and herbs are often placed on top. You can put crayfish tails and shrimp. Garnish with boiled potatoes.

No. 576. Poached fish. Fish fillets with skin without rib bones are cut into pieces at an angle of 60°, placed in a saucepan, greased with oil, in one row, so that one piece overlaps slightly with the other. Add broth to 1/2-1/3 height, add spices, white roots, salt, and onions. You can add citric acid or dry white wine, or cucumber pickle. Cover the saucepan with a lid and simmer the fish until cooked. Pieces of poached fish are placed on plates or an oval dish and poured over with sauce. Place a slice of lemon without zest or seeds on top, sprinkle with chopped parsley. Boiled potatoes sprinkled with oil are placed around. The name of the dish consists of the name of the fish and the sauce. For example: cod in brine sauce, steamed pike perch, pike perch in white wine, hake in tomato, etc.

No. 577. Fish poached in steam sauce. Portioned pieces of fish (pike perch, pike, sea bass, ice perch, etc.), cut at an oblique angle from fillets without rib bones, are placed in a saucepan, greased with oil, put onions, roots, spices, salt, fill 1/3 with fish broth -1/2 height, add a little lemon juice or citric acid, close the lid tightly and simmer until done. Steam sauce is prepared using the remaining broth. Pieces of poached fish are heated in sauce, placed on plates or dishes, poured over with sauce, and slices of poached porcini mushrooms or champignons (optional) are placed on top. Boiled potatoes are placed around, poured with melted butter and sprinkled with chopped herbs. On the fish, in addition to mushrooms, you can put a slice of lemon without zest and seeds, crayfish necks or shrimp.

Per serving: fish (boneless fillet) 150, onion 10, spices, citric acid, steam sauce 75, boiled potatoes 150.

No. 578. Fish poached in white wine sauce. The fish is poached as described above, but white wine (100 g per 1 liter of broth) is added to the broth during poaching. White wine sauce is prepared using the remaining broth.

The fish is heated, placed on slices of wheat bread fried in oil, or on puff pastry croutons. Slices of poached mushrooms are placed on the fish, poured over with sauce, and a slice of lemon without seeds or zest is placed on top. Garnish with boiled potatoes.

Per serving: fish (fillet without rib bones) 150–200, onion 10, parsley 10, champignons or fresh porcini mushrooms 50, lemon 1/10.

White wine sauce 75, side dish 150, croutons, wheat bread 50 and butter 5.

No. 579. Fish poached in brine sauce. The fish (boneless fillet or sturgeon without cartilage) is cut into pieces at an oblique angle, placed in a saucepan and poached as usual, but with the addition of cucumber brine. The brine sauce is prepared using the broth. Porcini mushrooms or champignons are cut and simmered with butter. Pickled cucumbers are peeled and seeded, cut into slices and poached. Cucumbers and mushrooms are placed in the brine sauce and brought to a boil. This sauce is poured over the poached fish, and a slice of lemon without zest or seeds is placed on top. Garnish with boiled potatoes.

Per serving: fish (boneless fillet or sturgeon without cartilage) 150–200, onion 10, parsley (root) 10, pickled cucumbers 50, fresh mushrooms 40, lemon 1/10, sauce 75, boiled potatoes 150, butter, herbs .

No. 580. Fish poached in Russian. Fish (boneless fillet or sturgeon without cartilage) is poached as usual. Prepare tomato sauce using the broth, add dry white wine (100 g per 1 liter of sauce) and bring to a boil.

Prepare a side dish for the sauce: small onions or onion slices, sautéed with butter; parsley and carrots are cut into slices and simmered until tender; porcini mushrooms or champignons are boiled and chopped; capers are squeezed out of the brine, pits are removed from the olives; Pickled cucumbers are peeled, cut lengthwise, seeds are removed, cut into diamonds and poached. You can prepare the dish without capers and olives.

All prepared products are placed in tomato sauce with wine and brought to a boil. A side dish of sauce (vegetable) is placed on the poached fish, the sauce is poured over it, and a slice of lemon or sliced ​​horseradish is placed on top. Garnish with boiled potatoes, drizzled with butter and sprinkled with chopped herbs.

Per serving: fish (boneless fillet) 150–200, carrots 15, parsley 10, onions 20, mushrooms 10, pickles 20, capers 10, butter 15, sauce 75, side dish 150.

No. 581. Fish poached in milk. Fish fillets without rib bones (cod, hake, pollock, blue whiting, etc.) are cut at an acute angle, placed in a saucepan in layers, sprinkled with onion, cut into half rings, added; salt, peppercorns, vegetable oil, pour in milk and simmer for 20–25 minutes. When serving, the fish is poured with the sauce in which it was poached and garnished with boiled potatoes or mashed potatoes.

Per serving: fish (boneless fillet) 150–200, milk 50–60, onion 40–50, vegetable oil 12–20, potatoes 150.

No. 582. Whitefish, sturgeon, stellate sturgeon, zander etc. in boyar style. Pieces of fish without cartilage are placed in a flat saucepan (saucepan, fish cauldron), dry white wine is poured to 1/2 the height, butter and lemon slices are added, covered with a lid and simmered at a very low boil for about 1/4 hour. Of course, you can cook dishes from other fish this way.

For 4 servings: fish (fillet) 800, dry white wine 300, lemon 1 pc., butter 150. Garnish - boiled potatoes.

No. 583. Carp in brine. The carps are cleaned, gutted, washed, cut into pieces at right angles, leaving the caviar or milt, placed in a saucepan, sprinkled with chopped parsley, carrots, slices of pickled cucumbers, and pepper. Then the fish is poured with cucumber brine or cucumber brine in half with dry white wine, covered with a lid and simmered until cooked.

The flour is mixed with oil, heated, stirring, diluted with the broth in which the fish was poached, and poured back into the fish.

For 4 servings: carp 1.2–2 kg, parsley 100, celery 50, pickled cucumbers 100, bay leaf, pepper, cucumber pickle about 0.5 or 1 l, dry wine (optional) 0.5 l, butter 20, bow 20.

No. 584. Carp in breadcrumbs. The carp is cleaned, gutted, cut into pieces, salted, placed in a deep dish, a little clove is added, poured with weak vinegar (1-2%) and left for half an hour. Then the fish is transferred to a saucepan along with vinegar, melted butter, beer, and crushed wheat crackers are added, covered with a lid and simmered until cooked. The fish is placed on a dish. Add grated lemon zest, currants or raisins to the sauce, bring to a boil and pour the sauce over the fish. This dish is sometimes called “European-style carp.”

For 4 servings: carp 1.5–2 kg, vinegar 1–2% 0.5 l, cloves 2–3 pcs., pepper 5–6 peas, crushed crackers 60–80, beer 200–250, cinnamon or raisins 40.

Fried fish

The fish is fried whole and in portions. Fry it with vegetable oil, after rolling it in flour or crushed breadcrumbs. When serving, pour melted butter over it. Sauces are rarely served with it. Fried fish is usually garnished with fried or boiled potatoes; Buckwheat porridge is served with fried bream.

No. 585. Fried fish with butter or sauce. The fish is cut into fillets with skin and rib bones, cut into pieces at an oblique angle, sprinkled with salt, pepper, breaded in flour, fried with vegetable oil on both sides and finished in the oven. Fried fish is placed on plates, poured with melted butter, and a side dish is placed on the side - fried, boiled or mashed potatoes. You can serve tomato sauce or tomato sauce with vegetables separately.

Whole small fish (smelt, herring, capelin, etc.) are also fried.

No. 586. Fried fish With onions The fish is fried as above. The onion is cut into rings, lightly dredged in flour, fried in a large amount of very hot fat, removed in a colander and allowed to drain off the fat. The potatoes are peeled, cut into circles and fried with vegetable oil. Pieces of fried fish according to the number of diners are placed in the middle of the frying pan, fried potatoes are placed on the side in the form of a border, the fish is poured with vegetable oil, and fried onions are placed on it in a heap.

For 4 people: fish (fillet with bones) 600–700, onions 200, fat 100, potatoes 500–600.

Nowadays, different types of fish are fried and served in the same way, but in the old days in Russian cuisine there were different rules for frying and serving almost all types of fish. Thus, it was customary to fry bream and serve it with buckwheat porridge.

No. 587. Fried vendace. The vendace is cleaned, gutted, washed, placed on a sieve and stored in the cold. Just before serving (12–20 minutes before), it is wiped dry with a towel, rolled in flour and fried with butter. Then pour in sour cream, let it boil and sprinkle with dill.

No. 588. Fried gudgeon. The gudgeons are cleaned, gutted, washed, put on wooden pins, bent into a ring of several pieces, rolled in flour and fried with vegetable oil on both sides. Dry in the oven. Parsley sprigs are doused with melted butter (for one handful of parsley leaves, take about 1 tablespoon of melted butter). These greens are placed in a frying pan and dried in the oven. Fried minnows removed from the splinters are placed in a ring around the edges of the plate, and a pile of fried parsley is placed in the middle.

No. 589. Bream, pike in cabbage (variant XVIII–XIX Usually fish dishes were served without any special side dishes, but sometimes they were cooked together with other products. So, among the dishes of Patriarch Adrian there is pike in cabbage.

Stewed sauerkraut is placed on a dish or plate in the form of a ring, and fried fish is placed in the middle.

No. 590. Fried tench with cabbage. Shred fresh white or red cabbage, salt it, add mushroom broth and butter, cover the pan with a lid and simmer, stirring occasionally so as not to burn. When the cabbage becomes soft, add a little sugar, cloves, cinnamon, pour in sour cream and simmer everything together until tender. The tench is cleaned, gutted, washed, breaded in flour, fried and served with stewed cabbage.

For garnish: cabbage 0.5 kg, decoction of dried mushrooms 100–200, butter 50, cinnamon and cloves 1/2 teaspoon, sour cream 250.

No. 591. Fried smelt. The smelt is gutted, the head is removed, washed, dried, rolled in flour with salt and pepper, fried and heated in the oven. Fried smelt is placed on a dish, and a side dish is placed around it: cabbage salad, sliced ​​fresh cucumbers, pickled beets, a slice of lemon.

No. 592. Fried crucian carp. The crucian carp is cleaned, gutted and washed. Small ones (up to 200 g) are left whole, and large ones are cut in half. Then they are rolled in flour with salt and pepper, fried, poured with sour cream and put in the oven for 10-15 minutes. When serving, crucian carp are placed on a dish, and buckwheat porridge and cabbage salad are placed next to it.

Yarn fish

Dishes made from fish fried in a large amount of fat (previously they were called “yarn”, and now “deep-fried” or “fries”) have been preserved in our kitchen only with French names: “pike perch colbert”, “orly fish”, “ fish fries minière”, etc. In fact, all these dishes have prototypes in Russian cuisine of the 15th–16th centuries, but in the 18th–19th centuries. they were remade in a foreign way. So, on the menu of Patriarch Adrian there was fish in dough, almost no different from “orly fish”, the yarn fish of the Moscow Kremlin is similar to “fry fish”, etc.

No. 593. Fish fried in dough. To fry in fat, fish is dipped in a liquid dough - batter (according to modern terminology). For this, a variety of doughs are used: liquid yeast pancake dough, thicker yeast dough (like for pancakes), unleavened dough with whipped egg whites, unleavened dough with beer and other types.

Most often, batter with proteins is used. To do this, sift the flour, dilute it with warm milk or water (20–30 °C), stir so that there are no lumps, add a little vegetable oil, egg yolks, salt, stir and leave for 10–15 minutes for the flour to swell. Before frying, add whipped egg whites to the dough and mix gently.

The fish is cut into fillets without bones and skin, cut into strips measuring approximately 1 x 1 x 4–6 cm, sprinkled with salt and pepper, dipped in dough and fried in a large amount of fat, heated to 180–190 °C.

It is better to prepare the fat for spinning yourself: mix one part each of refined vegetable oil, rendered animal lard and rendered pork lard.

When frying in fat, you must be careful: take no more than 3/4 of the volume of the pan with fat, the fat must be well heated (at least 180 °C), otherwise it will foam strongly, and to check the temperature, make a test - throw in a small drop of dough, if There is no strong foaming, then the fat is sufficiently heated.

Per serving: fish (fillet) 100, dough 120–150: flour 50, milk 50, vegetable oil 2, egg 1 pc.

No. 594. Yarn fish. The fish is cut into fillets without skin and bones and a shaped preparation is made: strips are cut out about 0.5 cm thick, about 3–4 cm wide, 6–8 cm long, breaded in flour, dipped in egg and milk, breaded in breadcrumbs, fold it into a figure eight and fasten it with a wire skewer or splinter. Or a “bow” is made from strips of fish fillet and double-breaded (in flour, lezone, breadcrumbs).

Prepared fish is fried in heated fat. When serving, place a piece of green butter on top of the fish and garnish with fried potatoes.

No. 595. Green oil. Soften the butter, add lemon juice or citric acid, chopped parsley, mix everything well, form into a small bar and store in the refrigerator. When serving dishes, cut off pieces of this oil and place them on top of fried meat or yarn fish.

Butter 200, parsley 50–60, juice of a quarter of a lemon.

No. 596. Pollock, whiting fries. IN In restaurant cuisine, it was customary to deep-fry (yarn) only the pulp of pike perch. Meanwhile, yarn dishes are also tasty from pollock, blue whiting, cod and other ocean fish.

A medium-sized blue whiting or pollock (it is better to take the back of the pollock) is washed, gutted, skinned, the black film removed from the abdominal cavity and cut lengthwise into two halves (fillets). The bones are cut from each half. The prepared fillets are placed in a deep plate or other dish, sprinkled with chopped parsley, sprinkled with lemon juice or citric acid, salted and left to marinate in the cold for 20–30 minutes. Then they are shaken off of greens, breaded in flour, moistened in a mixture of eggs and water or milk (1:1), rolled in breadcrumbs, rolled into rolls and each fastened with a wooden splinter (you can use a match without a head). Prepared rolls (2–4 pieces per serving) are deep-fried. You don’t have to marinate the fillets.

Serve them hot with fried potatoes or cold, topped with mayonnaise sauce.

In addition to these restaurant dishes that have survived to this day, in the old days they prepared many other yarn dishes, now undeservedly forgotten.

No. 597. Smelt with mushrooms. They take it per serving 5 -10 smelt. They are washed, dried, cut lengthwise, removing the spinal bone, and the heads are cut off.

Boil porcini mushrooms or champignons, chop finely, add any sauce and mix. Take enough sauce to form a thick mass. Half of the smelt is smeared with this mass, covered with the other half and lightly pressed down. This is how all smelt are stuffed. Then each fish is breaded in flour, dipped in a mixture of eggs and milk (1:1), rolled in bread crumbs and white bread crumbs and deep-fried. When serving, place a slice of lemon on top.

For 10 smelts: porcini mushrooms or champignons 100, any sauce 50, egg 1 pc., milk 50, crackers, flour.

No. 598. Yarned flounder. Small flounders (250–350 g) are used. They are cleaned, the head is cut off obliquely towards the belly, gutted, the fins are cut off with scissors, washed, dried, placed in a bowl, poured with a small amount of milk and stored in the cold. Before frying, take out the flounder with a fork, roll it in flour, soak it in a mixture of eggs and milk, roll it in breadcrumbs and deep-fry it.

Flounder (1 piece per serving) for 5 pieces: milk 200, eggs 2 pieces, flour, crackers.

No. 599. Large ruffs in dough. Clean, gut and wash large ruffs (250–350 g) at the rate of 1 piece. per serving. Then they are scalded with hot water, the skin is removed, the side feathers (fins) are removed and washed with cold water. The spine is removed from the inside. Cleaned ruffs are dried with a napkin, salted, placed in a deep plate or dish, moistened with lemon juice or citric acid and left in the cold. Before lunch, each fish is dipped in a batter - batter and fried in fat (deep fat).

Stewed fish

There are many speculations about the origin of the verb “to stew”. Most likely, the history of its formation is as follows: “spirited” - “spirited” - “stewed”. Usually coarse parts of meat and vegetables are stewed to soften them. Fish is rarely stewed, since it already boils quickly, and only to give it a special taste.

No. 600. Fish stewed with onions. Fish (cod, catfish, hake, pike, catfish) is cut into pieces, rolled in flour, fried and placed in a clay pot, sprinkled with fried onions, another layer of fish is added, sprinkled with fried onions, etc. Pour milk over everything, add bay leaf , pepper and bring to a boil. Boiled potatoes are served separately on a platter.

Fish 600, flour 100, vegetable oil 150, onions 200, milk 400, boiled potatoes.

No. 601. Fish stewed with vegetables and tomato. The fish is filleted with skin, cut into pieces, placed in a bowl in two layers, layered with a mixture of chopped vegetables, poured with broth, salt, vinegar, vegetable oil, tomato puree are added, cover with a lid and simmer until tender (40–50 minutes). 5-7 minutes before the end of stewing, add bay leaf, cloves and pepper. Served with the sauce in which the fish was stewed and boiled potatoes.

Per serving: fish (fillet with skin) 150, water or broth 50, carrots 40, parsley 10, onion 30, tomato paste 20, vinegar 3% 10.

Fish baked with sauce

One of the characteristic features of Russian cuisine is the abundance of dishes baked with sauce. Baked fish is a festive dish. They bake it in large multi-portion pans and serve it on the table, sprinkled with herbs. Russian cuisine is famous for its large number of baked fish dishes that have excellent taste.

Fish for baking is cut into boneless fillets and cut into portions. You can bake it raw, fried, or poached. To do this, the fish is placed in frying pans, a side dish is placed around it, poured with sauce, sprinkled with grated cheese, sprinkled with oil and baked: fried with sour cream sauce, and poached with milk or steam sauce.

No. 602. Fish baked Moscow style. The frying pans are greased with oil, potatoes cut into circles and fried are placed on the edges, pieces of fried fish are placed in the middle. For this, salmon, catfish, pike perch, sturgeon, cod, hake, etc. are used. Fried onions, slices of boiled eggs, boiled dry or fresh mushrooms are placed on the fish. Everything is poured with sour cream sauce, sprinkled with grated cheese and baked in the oven.

You can also cook fish with a specific smell (pike, navaga, catfish, cod, etc.), but in this case you do not add mushrooms.

Fish 600, flour 30, melted butter or other fat 60, fresh mushrooms 100 or dry 25, eggs 2 pcs., onions 200, sour cream sauce 600, fried potatoes 600, cheese 20–30.

No. 603. Fish baked in Russian. The frying pan is greased, boiled potatoes cut into circles are placed around the edges, raw fish is placed in the middle, everything is poured with white sauce, brought to a boil, sprinkled with grated cheese and baked in the oven. This way you can bake pike perch, catfish, pike, carp, cod, sea bass fillet, catfish, carp, grenadier, etc.

No. 604. Fish baked in steam sauce. Boiled homemade noodles or pasta seasoned with oil are placed in a frying pan, pieces of poached fish (pike perch, salmon) are placed on it, poured with steam sauce and baked.

Fish 600, boiled noodles or pasta 500, steam sauce 400, cheese 20–30.

No. 605. Fish baked with egg. The fish is fried and placed in frying pans along with boiled or fried potatoes and fried onions. The eggs are mixed with milk, salt is added, this mixture is poured over the fish and potatoes and; baked in the oven.

Fish 600, flour 30, vegetable oil 30, eggs 3 pcs., milk 50, onion 200.

No. 606. Solyanka Moscow(rice. 15). In a saucepan, lightly fry chopped onions in fat or oil, add chopped carrots and, stirring, heat, add tomato and, continuing to stir, fry everything together. Add sauerkraut to these vegetables, add fish broth and simmer until completely softened. At the end of stewing, add bay leaf, pepper and season with sugar and salt to taste.

The fish is filleted, cut into small pieces and poached. Peel the pickles and remove seeds, cut into thin slices, add fried onion, tomato, broth and simmer for 10–15 minutes. Pickled cucumbers can be replaced with pickled mushrooms. Stewed cucumbers are combined with poached fish. You can add boiled sturgeon cartilage. The pans are greased with oil, sprinkled with breadcrumbs, a layer of stewed cabbage is placed, a layer of fish with cucumbers or mushrooms is placed on it, and covered with a second layer of stewed cabbage. The surface of the hodgepodge is smoothed with a knife, sprinkled with breadcrumbs, poured with melted butter and baked. After baking, the surface is decorated with lemon, pickled or pickled cucumbers, pickled apple slices, pickled berries, pickled lingonberries, etc.

For stewing cabbage: sauerkraut 450, lard or bacon 20, carrots 50, onions 50, tomato puree 50, sugar. For solyanka: fish 500, stewed cabbage 500, pickled cucumbers 200, onions 100, tomato 60, crackers, butter.

For serving: pickled berries, soaked apples, etc., lemon, pickled cucumbers.

Now only one of the varieties of fish is called body (Fig. 16). In the old days, this word had a broader meaning: this was the name for all dishes made from crushed fish pulp (“body”). Therefore, cold appetizers (a round of veal with horseradish), dumplings for soups (ear with pounders, ear with tel), fillings for pies and pies (hearth pie with tel, etc.), were made from it, stuffed fish (pike perch) were made with it , pike, etc.), loaves were baked from it, and baked dishes imitating meat dishes (ham, turkey, etc.) were prepared during Lent. Unfortunately, most of these dishes are now completely forgotten, and the method of cooking has changed.

No. 607. Telnoe (an ancient method of preparation).

“Pick pike or pike perch from the bones and beat them with the butt of a knife; dissolve the flour in water and, while continuing to beat, lubricate it with this for bonding.”

Fish pulp 0.5 kg, wheat flour 30, water 100.

No. 608. Telnoye without flour. They take pike perch, burbot, pike or other small-boned fish with white flesh (body), separate them from the bones and beat them with a masher in a wooden cup. Then add salt and ground pepper and knead until the mass is separated from the hands and the cup.

No. 609. Telnoye with white bread. The fish pulp (fillet without bones and skin) is ground through a meat grinder, wheat bread soaked in milk, water or cream is added, mixed well, ground again, salt and pepper are added and mixed thoroughly.

Fish fillet 800, wheat bread 240, milk, water or cream 320, salt, pepper.

No. 610. Solid circles. The body mass is formed into a roll, wrapped in a napkin, the edges of the napkin are tightly tied, dipped in fish broth or water, boiled until tender (the napkin will swell and begin to lag behind the body), cooled in the same broth, removed, cooled, cut into circles and served with horseradish, vinegar, mustard.

No. 611. Telnoe (filling for pies). The cooked vegetable is cut into small pieces, sautéed onions are added and mixed.

Boiled vegetable 0.5 kg, onion 50, vegetable oil 20.

No. 612. Telnoye hot. The cooked meat roll is cut into circles, poured with steam, saffron, tomato or other sauce, brought to a boil and served with various side dishes.

No. 613. Pike stuffed in the old-fashioned way. This dish was called “turned-away pike.” The pike is cleaned of scales, the skin at the head is cut with a ring and removed with a “stocking”, trimming the flesh from the fins. Then the spine is cut at the caudal fin so that the tail remains close to the skin. The head of the carcass is cut off, gutted, washed well, the flesh is separated from the bones, and the resulting pulp is used to prepare the body in any way. For the body, you need to take additional pulp from another fish. Along with the fish pulp, raw onions are also ground, and then a raw egg is added.

The removed skin is stuffed with body mass, the head is applied, the carcass is wrapped in a napkin, tied with twine and cooked with the addition of salt, spices, and onions. You can add onion peels to the broth or water for boiling pike so that the body turns yellow. Then the stuffed pike is cooled in the same broth, removed from the broth, unfolded, cut crosswise, heated in sauce or cooled broth, the pieces are placed on a dish in the form of a whole carcass, poured with sauce (saffron, white, steam). Garnish with boiled potatoes. Lovers sprinkle the stuffed pike with chopped garlic when serving.

The recipe depends on the size of the pike. For a pike weighing about 1.5 kg, you need to take 150 wheat bread, 200 milk, 1-2 eggs, 100 onions.

No. 614. Pike perch stuffed in the old-fashioned way. The pike perch is cleaned of scales, the gills and eyes are removed from the head, and cuts are made on the back on either side of the dorsal fin from the head to the end of the abdominal cavity, cutting the costal bones. After this, the spine is broken out along with the fin and the fish is gutted through the resulting hole. You will get a fish carcass with a cut on the back - a “boat”. The rib bones are carefully removed from the inside (you can leave them). The “boat” is stuffed with tel (with onion and egg), the cut is sewn up, the carcass is wrapped in a napkin and then cooked like a stuffed tel pike.

No. 615. Fish cutlets and balls. Prepare fish mince with bread, form it into meatballs or cutlets, bread them in ground wheat breadcrumbs, fry them with fat or vegetable oil on both sides, heat them in the oven for 5-10 minutes and serve them with various side dishes.

Per serving: fish fillet 80, wheat bread 24, milk or water 32, salt, pepper, fat or vegetable oil 10–15, crackers 10.

No. 616. Chopped fish zrazy. The word “zrazy” came into our everyday life only in the 18th century, probably from the Polish language, but the dish itself has been known for a long time. The prepared body mass (as for cutlets) is formed into flat cakes about 1–1.5 cm thick, minced meat is placed in the middle, the meat is closed, the products are given an oval shape, breaded in breadcrumbs, fried in a frying pan with fat and brought to readiness in the oven. .

For minced meat: fresh mushrooms are peeled, cut into small pieces and fried with onions, or dried mushrooms are boiled, then chopped and fried with onions, salt and pepper are added. Zrazy is served with various vegetable side dishes or buckwheat porridge.

Per serving: fish pulp 80, wheat bread 24, milk or water 32, salt, pepper.

For minced meat: fresh mushrooms 30 or dry 10, fat 20.

No. 617. Telnoe (yarn zrazy). Prepare the meat mixture with bread and milk. Place minced meat on a towel moistened with water, form zrazy with sharp ends and give them a crescent shape. Then the zrazy is dipped in beaten egg, breaded in breadcrumbs, fried in a large amount of fat, and heated in the oven. Garnish with green peas and fried potatoes. Tomato sauce is served separately.

For minced meat: finely chop boiled mushrooms, add sautéed onions, chopped boiled eggs, parsley, ground crackers.

Per serving: fish (fillet) 80–90, wheat bread 24–25, milk 32–35.

For minced meat: onions 40, fat 5, fresh mushrooms 30, eggs 1/4 pcs., crackers 2, greens.

No. 618. Loaf of bread. Add melted butter and raw egg yolks to the prepared fish mince (body with bread and milk) and mix thoroughly. Then, stirring gently, add well-beaten egg whites.

The mold is greased with oil, sprinkled with breadcrumbs, filled 3/4 of the height with the prepared mass and baked. You can grease the mold with oil, fill it with the prepared mass and cook it by placing it in boiling water or steam it.

Fish (fillet) 200, wheat bread 30, milk 50, eggs 1/2 - 1 pc., butter 10 and another 10 for lubrication.