EntranceHot appetizers of fish and seafood. Fish dishes and snacks
Appetizer of fish with tomatoes
The fish, cut into fillets without skin and bones, is cut into pieces (40–50 g each), sprinkled with salt, pepper, rolled in flour and fried in oil until golden brown. Tomatoes cut into slices, lightly fried on vegetable oil, pour broth or water and stew until completely softened. Ready tomatoes are wiped, seasoned with salt, lemon juice, pepper and garlic.
Fish - 200 g, tomatoes - 100 g, vegetable oil - 30 g, garlic - 1 clove, flour - 20 g, grated cheese - 10 g, lemon - 30 g, herbs - 20 g, salt, sugar, spices to taste.
2 pieces are placed on a serving pan. fried fish, pour mashed tomato mass, sprinkle with grated cheese and bake in the oven.
When serving, the appetizer is decorated with lemon slices and sprinkled with finely chopped herbs.
Fish baked with tomatoes
Fish fillet without skin and bones is cut into pieces, sprinkled with salt, pepper, rolled in flour and fried in oil. A portioned frying pan is smeared with margarine, pieces of fish are placed in the center, and slices of fried tomatoes are placed on them, poured with sour cream mixed with mayonnaise, sprinkled with grated cheese, sprinkled with melted butter and baked in the oven.
Fish - 200 g, tomatoes - 100 g, flour - 20 g, sour cream - 20 g, mayonnaise - 20 g, grated cheese - 10 g, margarine - 20 g.
Fish baked with cheese
Pieces of fish fillet are sprinkled with salt, pepper and fried in butter. Onions are cut into cubes and also fried in butter.
Pieces of fish are placed in a portioned frying pan, greased with oil, fried onions are placed on them, everything is evenly poured with a mixture of sour cream, mayonnaise and grated cheese, to which, if desired, you can add a little sugar, and bake in an oven. When serving, the fish is decorated with sprigs of greens.
Fish - 300 g, grated cheese - 50 g, sour cream and mayonnaise - 40 g, onion - 50 g, butter - 40 g, greens.
Fish baked with mushrooms
The fish fillet is cut into pieces and stewed. Onions are cut into strips and fried in butter. Mushrooms are processed, boiled, and then cut into slices. Kokotnitsa are greased with butter, a third filled with chopped poached fish, onion is placed on top, a layer of champignons is placed on top, everything is poured with milk sauce, sprinkled with grated cheese, sprinkled with melted butter and baked in an oven. When serving, baked fish is sprinkled with chopped herbs.
Fish (fillet) - 300 g, butter - 25 g, eggs - 2 pcs., milk - 50 g, onion - 20 g, grated cheese - 10 g, tomatoes - 30 g, salt and spices to taste.
Fish baked with zucchini or eggplant
Fish - 300 g, zucchini - 50 g, eggplant - 50 g, flour - 25 g, vegetable oil - 40 g, garlic - 2 cloves, mayonnaise - 50 g, sour cream - 50 g, grated cheese - 15 g, butter - 10 g, greens.
The fish is cut into fillets, cut into small pieces of 30-40 g each, sprinkled with salt, pepper, rolled in flour and fried on both sides.
Zucchini, cut into circles, sprinkle with salt, roll in flour and fry until golden brown.
Eggplant slices are poured over hot water, and then prepared in the same way as zucchini. Pieces of fish are placed on a portioned frying pan greased with oil, zucchini are placed on them, sprinkled with chopped garlic, mayonnaise mixed with sour cream, sprinkled with grated cheese and baked in an oven.
When serving, the appetizer is sprinkled with finely chopped dill or parsley.
Fish caviar baked with sauce
Fish caviar, freed from films, is fried in vegetable oil, but not overdried. Then the caviar is cut into small pieces, combined with sautéed onions, laid out in cocotte bowls, poured with some kind of sauce and baked in an oven until cooked.
Caviar - 200 g, onion - 30 g, vegetable oil - 20 g, butter - 20 g, sauce (mayonnaise, mayonnaise with sour cream) - 50 g, salt and various spices to taste.
If desired, you can add mushrooms by frying them together with onions.
Calamari baked in shells
Squid (fillet) - 300 g, onion - 50 g, butter - 25 g, champignons - 30 g, mayonnaise mixed with sour cream - 50 g, grated cheese - 10 g, salt, spices to taste, herbs.
The squid fillet is boiled and cut into strips. The onion is cut into strips, fried in butter, combined with boiled squid, boiled and chopped mushrooms and fried for another 5-10 minutes.
The shells are oiled, filled 2/3 of the volume with squids with onions and mushrooms, poured with a mixture of mayonnaise and sour cream, sprinkled with grated cheese and baked in an oven. When serving, the appetizer is sprinkled with finely chopped herbs.
Calamari in sour cream sauce
Boiled squid cut into strips, fried in butter along with chopped onion, cooled and mixed with grated cheese.
Lubricate the cocotte makers with oil, pour sour cream sauce into them for 1/3 of the volume, then put the squids with onions and cheese, filling the cocotte maker to 2/3 of the volume, pour everything sour cream sauce, sprinkled with grated cheese, poured over with melted butter and baked in an oven.
Squid (fillet) - 300 g, onion - 50 g, butter - 30 g, grated cheese - 50 g, sour cream sauce - 50 g, herbs, salt, spices to taste.
Appetizer from fried squid with onion
Boiled or canned squids are cut into strips, combined with browned and chopped onions and fried for 5-10 minutes. When serving hot squids, put them in a salad bowl and sprinkle with herbs.
Squid (fillet) - 300 g, onion - 50 g, butter - 30 g, herbs, salt and spices to taste.
Shrimps with mushrooms in sauce
Shrimps - 200 g, champignons - 100 g, sauce (milk, tomato, sour cream) - 50 g, grated cheese - 15 g, butter - 20 g, greens.
The pulp of boiled shrimp is cut into pieces, combined with slices of boiled champignons and mixed. In kokotnitsa or kokilnitsa (shells), greased with oil, pour a little sauce, put shrimp with mushrooms, pour sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in an oven. When serving, the dish is sprinkled with herbs.
Captain's krill appetizer
Onion cut into small cubes, sauté for 5 minutes in oil, add tomato puree, broth or water and simmer for another 2-3 minutes.
Krill meat is added to the onion stewed with tomato, heated for 2-3 minutes, seasoned with garlic, mashed with salt and pepper, and quickly served as hot appetizer sprinkled with finely chopped herbs.
Krill meat - 200 g, onion - 50 g, tomato puree - 30 g, butter - 50 g, water or broth - 30 g, garlic - 3 cloves, salt, black ground pepper taste.
Krill meat baked with mayonnaise
Onions are cut into small cubes and sautéed in vegetable oil. Hard-boiled eggs are cooled and finely chopped. The bread is cut into strips. The prepared products are combined with krill meat, mixed, seasoned with mayonnaise (1/2 cup), put it in buttered cocotte makers, pour over the remaining mayonnaise, sprinkle with grated cheese and bake in an oven.
Krill - 200 g, onion - 50 g, wheat bread - 20 g, butter - 25 g, grated cheese - 20 g, mayonnaise - 100 g, salt, spices to taste.
Appetizers of mussels or oysters with smoked pork
The meat of boiled or stewed mussels or oysters is cut into thin strips, combined with chopped pork and fried together with chopped onions. Fried clams are poured with scrambled eggs, baked in an oven and served sprinkled with finely chopped herbs. After frying mussels or oysters with smoked pork and onions, they can also be baked under the scrambled mass in cocotte makers.
Oysters or mussels - 300 g, loin or brisket (raw smoked) - 50 g, onion - 30 g, butter - 30 g, eggs - 2 pcs., Milk - 70 g, herbs, salt and spices to taste.
Mussels stewed with vegetables
Mussels are stewed, the meat is separated, cut into strips and fried in oil. Onions are cut into strips, fried in oil along with chopped peppers, at the end add sliced tomatoes and fry until the juice evaporates. Mussels are combined with vegetables, the broth formed by stewing the mussels is added, seasoned with salt, spices and stewed for 10-15 minutes. When serving, the dish is sprinkled with herbs.
Mussels - 300 g, onions - 50 g, sweet peppers - 30 g, carrots - 20 g, tomatoes - 30 g, butter - 40 g, salt and spices to taste, herbs.
- 21.
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
4th section page
Cold meals and snacks
FISH SNACKS
Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is characteristic feature Russian holiday table. They are made from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving snacks, mainly porcelain and faience dishes are used - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.
NOTE:
*
- according to the recipes marked with an asterisk, you can cook on fasting days.
Ingredients:
300 g of sturgeon, 2 carrots, 1 egg, 1 sachet of gelatin, 1 bunch of parsley, salt, black peppercorns, bay leaf.
Peel the carrots, separate the sturgeon from the bones and cut into portions.
Put the prepared products in a saucepan with cold water, add salt, spices, put on the stove, bring to a boil and cook over low heat for 20 minutes.
In the hot strained broth for clarification, add the beaten egg white with constant stirring. Cool down.
Pour the pre-soaked gelatin with broth, bring to a boil, cool.
Put the fish in a mold, decorate with asterisks of boiled carrots and herbs, pour over the jelly.
Serve after the jelly has set.
Ingredients:
1 kg fish, 1 parsley and celery root each, 1 onion, 2 bay leaves, 4-5 allspice peas, 6 eggs, 30 g butter, 100 g mayonnaise, 1 1/2 teaspoons tomato puree, 1/2 lemon, salt.
Prepare a spicy decoction (kurt-broth): chop the roots and onions, pour cold water, bring to a boil, add spices, salt and cook for 7-10 minutes, put the chopped large pieces fish and cook until done.
Cool the fish without removing it from the broth, then transfer to a dish.
Hard boil eggs, cool, peel and cut in half lengthwise. Wipe the yolks with butter, season with salt and mayonnaise. Separate half of the yolks and fill them with thick tomato puree. Fill egg whites with both minced meat and lay them around the fish.
Add to mayonnaise 2 tbsp. spoons of filtered cold fish broth, mix and pour fish with this sauce.
Decorate the fish with lemon slices without grains, mayonnaise.
So you can cook halibut, cod, haddock and other fish.
Ingredients:
500 g of sturgeon (1 carrot, pepper, bay leaf, parsley roots).
For garnish: 2 apples, zest of 1/2 lemon, 4-6 pickled mushrooms, 2-3 gherkins, 1 tbsp. a spoonful of capers
For sauce: 2 tbsp. spoons olive oil, 2 tbsp. tablespoons of vinegar, 1 tbsp. a spoonful of sugar; 1/2 st. spoons of mustard, salt.
Boil frozen fish in salted water with roots, carrots and spices (20-30 minutes); fresh - in salted water without carrots, roots and spices, adding cucumber pickle at the end of cooking, cool in broth and cut into slices.
To prepare the sauce, stir the oil with vinegar, add sugar, mustard, salt and beat with a whisk.
For a garnish, grate peeled fresh apples and lemon zest, mix, add chopped pickled mushrooms, gherkins and capers.
Serve fish with sauce and garnish with lemon slices and garnish.
Ingredients:
700 g fish (carp, catfish, etc.), 100 g peeled walnuts, 2-3 cloves of garlic, 1 onion, 1 parsley root, 1 carrot, 1 bay leaf, salt, parsley and celery.
Boil the fish in salted water with parsley root, carrots, onions and bay leaves, remove from the broth and cool.
Crush the walnut kernels with salt and garlic in a mortar, adding a little cold boiled water (the sauce should have the consistency of thick sour cream).
Put the fish on a dish, pour over the sauce and garnish with sprigs of parsley and celery.
Boil the back of pollock ice cream in salted water. Separate the pulp from the bones and cut into large slices.
Bring vegetable oil to a boil, cool slightly. Pour red hot ground pepper into warm oil (the oil acquires a beautiful golden color).
Season the fish with garlic, pepper and pour the prepared oil.
When serving, sprinkle with coarsely chopped herbs.
Ingredients:
1-1.5 kg of fish, 1 root of parsley and celery, 2 onions, 2 bay leaves, 4 cloves, 6-8 peas of allspice, 2-3 teaspoons of gelatin, salt and sugar to taste, herbs.
Cut the fish fillet into pieces. Put the heads, fins, bones in a saucepan, pour cold water, bring to a boil, remove the foam, then add chopped parsley, celery and onions, as well as bay leaves, cloves, allspice, salt. Boil for about 1 hour.
Strain the broth, bring to a boil, put the fish and cook until tender (15-20 minutes).
Transfer the fish to a mold or a deep dish and cool, and add sugar and gelatin pre-soaked in cold water to the broth. Heat, stirring, until gelatin dissolves, strain and cool to room temperature.
Pour the jelly over the fish and place in a cold place to set.
Garnish with green parsley or celery sprigs when serving. Separately, serve horseradish sauce with vinegar.
Ingredients:
1 kg of fish, 1 carrot, parsley and celery roots, 1 onion, 1 bay leaf, 3-5 peas of allspice, 1 cup of mayonnaise, 2 teaspoons of gelatin, salt, lemon slices, herbs.
Cut the prepared fish into pieces (weighing 50 g) and salt. Put the heads and fins in a bowl, pour cold water, bring to a boil, remove the foam, add salt, roots and spices.
Cook for at least 1 - 1.5 hours so that the liquid has evaporated by half.
Put the prepared pieces of fish in a saucepan, pour (up to half the volume of the fish) strained broth and boil, covering the dishes with a lid (about 15 minutes). Carefully transfer the finished fish to a dish.
Add gelatin pre-soaked in water to the broth and bring to a boil. Cool to room temperature, add mayonnaise and beat until foam appears on the surface, then pour the fish with this sauce and put in a cold place.
When serving, garnish with lemon slices and herbs.
Ingredients:
800 g of fish, 150 g of white bread, 1 glass of milk, 1/2 onion, 80 g of butter, 1 egg, 1-2 cloves of garlic, salt, pepper.
Clean the fish from scales, cut off the dorsal fin, make a longitudinal incision along the back and cut out the flesh, leaving a layer 0.5 cm thick on the skin. Then make a break in the spinal bone at the head and tail, cut out the spinal bone, remove the gills and eyes from the head.
For minced meat, fish flesh removed from the bones, sautéed onions, garlic and soaked in milk White bread pass through a meat grinder, add softened butter, egg, salt, pepper and mix.
Fill the carcass with minced meat, give it the shape of a whole fish, wrap it in cheesecloth, put it in boiling salted broth or water with spices (roots, pepper, bay leaf) and cook for 20-25 minutes.
Put the finished fish on a dish.
You can decorate with lemon, red sweet pepper or tomatoes.
Serve horseradish sauce separately.
Ingredients:
1 kg of fish, 4 tbsp. spoons of flour, 4 tbsp. tablespoons of vegetable oil, 3 onions, 1/2 cup of shelled walnuts, 1/2 cup of pomegranate juice, 2 tbsp. spoons of tomato puree, 1 bay leaf, 2 cloves of garlic, red capsicum, salt, herbs.
Cut the fish into fillets without skin and cut into small pieces, salt, breaded in flour and fry on both sides in vegetable oil.
Put the fish in a saucepan, on top - finely chopped onion, sauteed in vegetable oil.
Purified walnuts, garlic, red capsicum, crush, salt, dilute with water (1 cup), add bay leaf, tomato puree, boil for 5-8 minutes, then pour in pomegranate juice.
Pour the resulting sauce into a saucepan with fish, boil for 1-2 minutes, then remove from heat and remove the bay leaf. Put the finished fish with sauce in a deep dish and cool.
When serving, garnish with herbs and sprinkle with pomegranate seeds.
Ingredients:
500 g mackerel, 1 onion, 1/2 bay leaf, 40 g butter, 40 g cheese, mustard, pepper, salt.
For decoration: 25 g of butter and cheese, 1 egg, parsley.
In salted water with the addition of bay leaves and onions, boil the fish, cool and remove the skin and bones. Skip the pulp twice through a meat grinder, grind with butter, grated cheese, mustard and ground pepper.
Put the mass on an oblong dish, giving it the shape of a carcass.
With the help of a pastry bag, put a mesh of grated cheese and butter mixture on top, sprinkle with finely chopped egg and parsley.
Ingredients:
300 g fish fillet (perch, ice, cod, etc.), 2 eggs, 10 g butter, 100 g fish jelly, 2 teaspoons canned green peas, 100 g mayonnaise, pepper, salt, herbs.
Cut the fish fillet into pieces, stew, and then pass through a meat grinder.
Add hard-boiled chopped eggs, butter, green peas, jelly with mayonnaise, pepper and salt to the fish mass.
Mix everything thoroughly, shape into sausages and refrigerate.
When serving, decorate the dish with herbs.
Ingredients:
1 kg of fish, 1/2 kg of tomatoes, 3 onions, 3-4 carrots, 1/2 cup of vegetable oil, 2 teaspoons of sugar, 1/2 head of garlic, 2-3 bay leaves, 1 tbsp. a spoonful of finely chopped parsley and dill, peppercorns, salt.
Free the cod carcass from the spinal bone, cut off all the fins with scissors, cut the fish into portioned pieces and lay tightly on the bottom of the pan so that the edge of each piece is on the next piece.
Fill the fish with finely chopped and mixed carrots and onions. Salt them on top and sprinkle with sugar.
Put the pieces of fish again and again cover with carrots and onions, salt and sugar, put bay leaves, peppercorns on top, pour over the tomatoes, passed through a meat grinder and mixed with vegetable oil.
Cover the pan with a lid and bring to a boil with strong heat, then reduce the heat and, removing the lid, keep the fish on low heat until the oil turns red and the carrots become completely soft.
Remove the pan from the stove, put garlic and herbs crushed with salt into the finished fish. Cover and let the fish cool.
Transfer cold fish from the pan to a dish along with vegetables and pour over the juice released during cooking.
Ingredients:
300-350 g fish fillet, 1 small onion, 50 g butter, 1-2 tbsp. spoons of milk, 1 egg, salt, spices.
For the omelet: 2 eggs, 2 tbsp. tablespoons of milk, parsley, salt. For decoration: 2-3 tbsp. spoons of mayonnaise.
Cut the fish fillet (without skin) into pieces and, together with the fried onions, pass through a meat grinder. Add egg, milk, salt, spices and beat until smooth.
From eggs and milk, prepare an omelet with the addition of parsley. Spread the fish mass on parchment, put an omelet on top, roll up and cook in salted water with spices.
Put the hot roll under a light press and cool.
Before serving, cut into portions and decorate with mayonnaise, releasing it from the cornet.
Ingredients:
350 g fish fillet, 50 g wheat bread, 3 tbsp. spoons of milk, 1 egg, 1 onion, 2 cloves of garlic, 60 g of cheese, 2 tbsp. spoons of mayonnaise, 1 tbsp. a spoonful of margarine, salt, pepper.
Pass fish fillet without skin and bones through a meat grinder. Add soaked in milk wheat bread(without crusts), browned onions, garlic, egg, grated cheese (30 g), mayonnaise, salt, pepper and mix. Pass through the meat grinder again and mix well.
Put the mass into a mold greased with margarine. Level the surface, sprinkle with grated cheese, sprinkle with melted margarine. Bake in the oven for 50-60 minutes at 160-170°C.
Finished goods without removing from the molds, cool. Then cut into slices.
Serve with a side dish - stewed carrots, seasoned with mayonnaise, fresh or pickled cucumbers.
Ingredients:
400 g fish fillet, 4 onions, 1/2 cup vegetable oil, 1/2 lemon, salt, herbs.
Fish fillet to simmer in in large numbers water and refrigerate. Finely chop the onion, fry in oil and also cool.
Pass the fish and fried onions through a meat grinder, add lemon juice, salt to the mass and mix thoroughly.
Lay the forshmak in a slide and sprinkle with herbs.
Ingredients:
600 g herring, 2-3 eggs, 3 onions, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. spoons of tomato sauce, 25 g of mustard, parsley.
Cut the herring into fillets without skin.
For the marinade, sauté the onion, add tomato sauce, cool and add the finished mustard.
Cut hard-boiled eggs into slices and wrap in herring fillet.
Put in a herring bowl, pour over the chilled marinade and garnish with herbs.
Ingredients:
200 g herring fillet, 3 onions, 1-2 tbsp. tablespoons of vegetable oil, 25 g dried mushrooms, 1 pickle, pepper, parsley.
Cut the herring into fillets, lightly beat off.
Sauté the onion in vegetable oil, add boiled and cut into thin strips of mushrooms, lightly fry them with onions, sprinkle with pepper and mix.
Put half of the mushrooms fried with onions on the herring fillet, roll them into rolls, cut each fillet in half and put on slices of pickled cucumber.
Put the remaining fried mushrooms with onions on rolls.
Garnish with parsley when serving.
Ingredients:
500 g herring, 2 onions, 200 g sour cream, dill.
Filleted herring, previously soaked in milk or water (10-12 hours), cut into pieces and put on a dish.
Put the onion sliced into thin rings on top, pour thick sour cream and sprinkle with finely chopped dill.
Ingredients:
250 g herring fillet, 1 boiled egg, 1 small apple, 1 onion, 4 tbsp. spoons of sour cream, green onions or greens.
Chop the onion into thin strips and scald with boiling water. Peel the apple from the skin and core and also chop into thin strips. Mix onion and apple, season with sour cream.
Herring fillet, pre-soaked in milk or water, cut into pieces, put on a dish, put a side dish on the side, sprinkling it chopped egg.
Decorate the dish green onions or greenery.
Ingredients:
1 herring, 2 carrots, 1/2 onion, 75 g butter, 1 tbsp. a spoonful of sour cream, greens.
Pass boiled carrots and herring fillet through a meat grinder along with onions.
Beat the butter and, without stopping whipping, add the carrot-herring mass in parts, season with sour cream.
Serve in small baskets baked from pastry.
When serving, decorate with herbs.
Ingredients:
1 herring, 4 apples, 2 pcs. potatoes, 2-3 onions, 4 tbsp. tablespoons of vegetable oil, pepper, herbs.
Boil potatoes in their skins, peel.
Herring (if it is very salty - soak) cut into fillets.
Sauté the onion in vegetable oil until golden brown.
Peel the apples from the skin and core.
Pass all components through a meat grinder, mix, season with oil and pepper.
From the resulting mass, roll up small rollers, put on a herring box and sprinkle with herbs.
Ingredients:
1 herring, 2 eggs, 1 apple, 1 onion, 8-10 walnuts, 3-4 tbsp. spoons of mayonnaise, green onions or parsley.
Cut the pre-soaked herring into fillets, pass through a meat grinder along with hard-boiled eggs, peeled and cored apples, onions and nut kernels.
Season the mass with mayonnaise, mix and put on a herring in the form of a fish (you can use the head and tail), garnish with herbs or green onions.
Ingredients:
500 g herring, 1 glass of milk, 250-300 g cottage cheese, 1 small onion, 60 g butter, 1-2 tbsp. spoons of peeled nuts, peppers, herbs.
Cut herring into fillets, soak for 2-3 hours in milk and mince together with onions.
Add grated cottage cheese, ground pepper, chopped nuts, butter, herbs and mix.
Roll into balls and put on a herring dish.
Garnish with parsley.
Ingredients:
300 g herring fillet, 1 onion, 1/2 cup mustard dressing, green onion.
Finely chop the onion, dip in boiling water for a few seconds and immediately into cold water, cool.
Put the prepared onion in an even layer on the herring fillet, roll into rolls, put tightly in a bowl, pour mustard dressing(see "Sauces and seasonings") and let it brew in a cold place for 8-10 hours.
When serving, pour over the herring with the same dressing and sprinkle with finely chopped green onions.
Ingredients:
300-400 g herring, 2 onions, 2 tbsp. tablespoons of vegetable oil, sugar and vinegar to taste.
Cut the herring pre-soaked in milk (you can cut it in half with water) into fillets (without skin) and cut into pieces.
Onion cut into thin rings, fry in vegetable oil, season with vinegar, sugar and cool.
Put the herring on a dish and cover with onions.
Ingredients:
1 large herring, 1-2 beets, 2-3 pcs. potatoes, 2 onions, 200 g mayonnaise.
Boil vegetables.
Cut the herring into fillets and cut into pieces.
Put on a dish in layers: sliced \u200b\u200bpotatoes, pieces of herring, 1 onion cut into rings, beets grated on a coarse grater, the second onion.
Top and sides with mayonnaise.
You can add a layer of grated boiled carrots and a layer of grated apples (Antonovka).
Soak the herring fillet, and then rub the onion from the inside, passed through a meat grinder with a small amount lemon peel and powdered sugar.
Roll the fillet into rolls, put in a jar, pour vegetable oil and let stand for 1-2 days.
Ingredients:
5 large apples, 150 g herring fillet, 5 eggs, 1 onion or 50 g green onions, 3-4 tbsp. spoons of mayonnaise, greens.
Peeled apples, cut in half and remove part of the pulp, leaving a layer of 3-4 mm on the peel.
Herring fillet (without skin), onions or green onions, hard-boiled eggs, finely chopped apple pulp and season with mayonnaise. Fill the apple halves with the resulting mass.
When serving, sprinkle with finely chopped egg and decorate with parsley, dill, celery.
Ingredients:
200 g herring fillet, 1 small apple, 1 egg, 1 pc. potatoes, 1/2 onion, 1/2 cup cream, 1 tbsp. a spoon wine vinegar, 1 tbsp. a spoonful of vegetable oil, 1 teaspoon of mustard, pepper, sugar, salt, green onions.
Cut herring fillet into thin slices.
Peeled and core apple, boiled potatoes and onions cut into strips.
Finely chop the white of a hard-boiled egg.
Mix everything and season with sauce: mix vegetable oil with vinegar, grated egg yolk, salt, pepper, granulated sugar, mustard and cream.
Sprinkle with finely chopped green onions when serving.
Ingredients:
2 herring, 200 g butter, 50 g cheese, 30 g white bread, milk, 1.5 teaspoons mustard, pepper, salt, herbs.
Cut the herring into fillets without skin and bones. Soak white bread in a little milk.
Combine herring fillet and bread, pass through a meat grinder, add softened butter and mix well. Add grated cheese, mustard, pepper, salt and mix until a homogeneous mass is formed.
Ready cheese put on a dish, level with a knife and decorate with herbs.
Ingredients:
200-250 g herring, 2 large fragrant sour apple, 1 onion, 1 lemon, 1 tbsp. a spoonful of sugar, 1 glass of sour cream, parsley.
Cut the herring soaked in water into fillets, cut into pieces and put on a plate. Grate apples and onions on a fine grater and put on herring. sprinkle lemon juice and sprinkle with sugar.
Season with sour cream and decorate with finely chopped greens.
Ingredients:
1 large herring, 1 large onion, 1 apple, 200 g mayonnaise.
Cut the herring into boneless fillets (if it is too salty, then soak it in milk for 2 hours first).
Cut the fillet across into thin strips, put in a herring bowl, put onion cut into half rings on top and pour over with mayonnaise mixed with grated apple.
Ingredients:
2 small boiled potato tubers, 1 apple, 3 boiled eggs, 150 g herring fillet, 1 small boiled beet, 100 g mayonnaise, 1 tablespoon mustard, salt, pepper for dressing, 1 bunch of herbs for decoration.
Peel the potatoes, cut into slices 5 mm thick, put on a dish.
Cut herring fillet into small pieces, arrange on potato mugs.
Peel the boiled eggs, cut into circles, cover the herring with them, put the apple grated on a coarse grater on top.
Peel the beets, grate on a coarse grater, combine with mayonnaise and mustard, salt, pepper, mix and carefully put on top of the apple.
Garnish the finished appetizer with greens and serve.
Ingredients:
2 herring (medium salinity and fat), 1 jar of black olives, 200 g unsalted butter.
Cut the herring into fillets without skin and bones, remove the bones from the olives. Pass through a meat grinder first oil, then herring and olives.
Mix everything well. Use to make sandwiches.
Ingredients:
150 g herring fillet, 2 egg yolks, 100 g butter.
Pass herring fillet without skin and bones through a meat grinder along with the yolks of hard-boiled eggs, add oil and grind.
Ingredients:
150-200 g of herring fillet, 100 g of cottage cheese, 1 boiled egg yolk, 50 g of butter.
Pass the herring fillet with cottage cheese and yolk through a meat grinder and rub the mass thoroughly with butter.
If the herring is salty, then it should be soaked in water for 8 hours.
Use to make sandwiches.
Ingredients:
1 salted herring, 2 carrots, 2 onions, vegetable oil.
Cut the onion into strips, grate the carrots on a coarse grater and fry separately in oil. Then put them in a saucepan, add oil and simmer until tender.
Cut the herring into fillets without skin and bones, cut into small cubes, put in a saucepan with vegetables and put in a cold place.
When everything has cooled down, stir and serve.
Ingredients:
2 herrings, 2 carrots, 100 g butter, 1 fatty processed cheese, greens.
Cut the herring into fillets, pass through a meat grinder with boiled carrots, cheese, mix with butter and put in a cold place for 2 hours.
When serving, decorate with herbs.
Ingredients:
400 g of fish (pollock, etc.), 150 g of champignons, 2 carrots, 2 onions, vegetable oil, salt, mayonnaise.
Boil the fish and separate the flesh from the bones.
Lightly boil mushrooms, chop and fry. Chop onions and carrots and sauté in vegetable oil.
Cool all components, mix, salt and season with mayonnaise.
Ingredients:
500 g fish, 4 eggs, 2 onions, mayonnaise, spices, salt, herbs.
Cut the fish into fillets without skin and bones, simmer over low heat with the addition of bay leaf, pepper, salt and 1 onion, cool and cut into slices. Chop the boiled eggs and the second onion.
Combine all products, salt, mix and season with mayonnaise.
Lay a slide in a salad bowl, decorate with chopped eggs and herbs.
Ingredients:
300 g fish fillet, 3 potatoes, 1-2 carrots, 2 pickled cucumbers, 50 g cheese, 50 g green onions, 2 heads of garlic, 0.5 cups of mayonnaise, herbs, salt, spices.
Season the fish fillet with spices, cool, cut into small cubes or slices.
Cut boiled and peeled potatoes, carrots and pickled cucumbers in the same way.
Chop the green onion, grate the cheese and finely chop the garlic.
Combine all products, season with mayonnaise, add salt to taste and mix gently.
Lay out a slide and decorate with slices of fish, carrots, cucumbers, herbs.
Ingredients:
300 g poached or boiled fish, 3 sweet apples, 1 pickled or pickled cucumber, 0.5 cups of canned green peas, 2 eggs, 2 tbsp. tablespoons chopped green onions, 1 cup mayonnaise, salt.
Put the fish in a small amount of salted water, cool and separate the flesh from the bones.
Peel apples from the core and seeds, boil hard-boiled eggs.
Cut all products into cubes, add green peas, onions, mix and season with mayonnaise.
Ingredients:
500 g fish, 3-4 onions, 80-100 g Dutch cheese, 50-60 g dried mushrooms, vegetable oil, mayonnaise.
Boil the fish, remove the bones and chop finely.
Chop the onion and fry in vegetable oil. dried mushrooms boil, rinse, cut into small strips and fry with butter.
Put on a dish in layers: fish, onions and mushrooms, lubricating each layer well with mayonnaise.
Top the salad with grated cheese.
Ingredients:
1 jar of canned saury, 3 eggs, 100 g olives, 1 lemon, green onion, salt.
Pour the filling of canned food into a cup.
Finely chop boiled eggs, olives and green onions, mix, season with canned fish, salt, lemon juice to taste and put on a dish in a slide.
Place saury slices on top and garnish with lemon, olives and egg.
Ingredients:
1 can of canned salmon fish, 3 eggs, 1/2 cup mayonnaise, green onions, 1-2 pickled red peppers, salt.
Put the canned fish on an oval dish and divide into even pieces. Cut the hard-boiled eggs in half lengthwise, remove the yolks, grind them with mayonnaise and salt.
Fill the egg whites with the resulting mass, cutting off the bottom for stability.
Strained through cheesecloth, fill canned food with 1-2 tbsp. spoons of mayonnaise and the resulting sauce pour over the fish.
Spread around sliced peppers, chopped green onions and stuffed eggs.
Ingredients:
1 can of canned fish in oil (sardines, horse mackerel, iwashi), 1 pickled cucumber, 1 pc. potatoes, 1 egg, 100 g canned green peas, salt, lemon juice, 1/2 onion.
Cucumber, boiled potatoes and boiled egg cut into small cubes, lightly salt, mix with green peas. Put in layers, alternating them with canned fish.
Season to taste with lemon juice and canned oil.
Sprinkle with finely chopped onions.
Ingredients:
1 can of canned fish in oil, 6 eggs, 1 onion, 100 g cheese, 40 g butter, 200 g mayonnaise.
Grate the whites and yolks of hard-boiled eggs, hard cheese and chilled butter separately on a grater. Drain the oil from the canned fish, and cut the fish into pieces.
Put the salad on a dish in layers: grated proteins (1st layer), grated cheese (2nd layer), pieces of fish (3rd layer) and pour mayonnaise.
Put on it chopped onion rings (4th layer), grated butter (5th layer), grated yolks (6th layer) and pour mayonnaise again.
Let the salad stand for about 1 hour so that all its components are saturated with mayonnaise.
Ingredients:
150 g cod liver (canned), 3 tbsp. spoons of canned green peas, 2 eggs, 1 onion, 25 g green onions, 1 pc. potatoes, salt.
Finely chop cod liver, cut boiled potatoes and eggs into cubes, add green peas, chopped onions and green onions, mix, salt to taste, pour in a little canned dressing.
Put the salad in a slide on a dish, sprinkle with finely chopped protein and green onions.
Ingredients:
200 g perch fillet, 4 small potatoes, 2 cucumbers, 3 eggs, 50 g mayonnaise, 50 g tomato sauce, salt, green onions for decoration.
Boil perch fillet in lightly salted water, cool, cut into small pieces. Boil potatoes and eggs.
Mix mayonnaise and tomato sauce for dressing.
Cut the pre-peeled potatoes into thin sticks, put a layer on a serving dish, salt.
Lay a layer of sliced cucumbers on top.
Put the fish and finely chopped eggs in the next layer.
Pour the dressing over the salad, let it soak, sprinkle with finely chopped green onions and serve.
Ingredients:
1 can of canned fish, 2 boiled eggs, 2 tbsp. spoons of boiled rice, 1 pickled cucumber, 2 tbsp. spoons of mayonnaise, greens.
Canned fish(in oil or natural) chop, mix with chopped eggs, crumbly rice and diced pickles.
Season the salad with mayonnaise, put it in a salad bowl and garnish with chopped eggs and herbs. Cut the onion into thin rings, pepper into strips, cucumbers, cod liver and eggs into slices, chop the salad. Put in a salad bowl in layers: 1st layer - fish, 2nd - onion, 3rd - eggs, 4th - mayonnaise and repeat all layers again. Combine all products, add green peas, pepper, salt and mix. Mix everything, sprinkle with lemon juice and season with mayonnaise.
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From fish, they are always welcome on the table of all lovers of tasty and not too high-calorie food. But our article is by no means about the benefits of the vertebrate inhabitants of the seas, lakes and rivers, especially since this truth has not been disputed by anyone for a long time, we bring to your attention the most interesting of the fish. The recipes, as you can see for yourself, are quite simple and do not require any special knowledge and skills from you. Our selection is not made up of random foods. This material contains only those fish dishes and snacks that have received the most positive feedback from professionals and amateurs.
sandwiches
In cold appetizers, red fish is unusually good.
If there is not enough time for serving a large table, simple and varied miniature snacks will come to the rescue. From fish of noble varieties, incomparable ones can be laid out on large dishes - it looks very elegant. They cook quickly and are eaten with great pleasure. For them, it is best to buy toast bread in advance.
From each slice it is necessary to cut off the crusts, spread the bread with a thin layer of butter and cut into 9 parts. Put a piece on each salted pink salmon and stick a skewer in.
Another option for canapes is bread, fatty salty fish, better salmon, and lemon. Put a slice of salmon on a square of bread, and a small piece of lemon on top. Stick a skewer in to hold the fish and lemon.
Balloons
Cooking fish snacks is an exciting and creative activity. With some experience in riding koloboks, you can do delicious dish original form. It will require cutting fresh dill and parsley and Feta cheese. Greens should be chopped as small as possible and rubbed with cheese. Do not forget to season with white pepper and, if fresh, salt. You should get a pasty mass. Form balls out of it and wrap each with fish. Put in the refrigerator for a couple of hours to make them harder, chop on skewers and present to guests.
Stroganina
Freshly caught fish is deboned, finely chopped, generously salted, peppered, watered with vegetable oil and natural fruit vinegar. After a day of marinating in the refrigerator, it is ready to eat.
Salmon with avocado
Fish appetizers are usually served on a beautifully served dish. Salmon with avocado is made in the form of a cylinder, which is placed on a large leaf of lettuce. Mayonnaise is squeezed out of the pastry bag along the edges of the cylinder. With some training, everyone will be able to depict stars, waves, cobwebs.
The cylinder is formed using an ordinary tin can. In it, pressed to the edges, a confectionery film is placed. Further, on the film, tightly, in layers, salted salmon cut into small cubes, cut in the same way, salted and peppered avocado, are stacked, soft cheese, boiled rice and a circle of tomato. Everything goes to the refrigerator. Before serving to guests, the contents are carefully pulled out of the jar, freed from the film and served on a plate.
Salad with canned fish
Salads are perhaps the most traditional snacks from fish. They are made quickly and easily. It is important not to overdo it with the ingredients. One can of canned natural pink salmon needs 300 g fresh cucumbers, 100 g Chinese cabbage, a bunch of fresh dill and mayonnaise. All ingredients are chopped with a knife and mixed in a salad bowl with mayonnaise. The main secret this dish - do not spare the sauce. A little ground black pepper would be very helpful. The peculiarity of cold appetizers-salads is that, having learned how to cook several different ones according to the recipe, over time you can start experimenting and come up with your own, branded one. It goes well with fish in a salad: boiled rice, potatoes, eggs, canned green peas, corn, various varieties lettuce, olives, pineapples.
"Dunes"
This salad is layered. Between each of them is a layer of mayonnaise sauce. The "Dunes" will look especially impressive if the layers are tightly laid in a cylindrical jar, and then the resulting cylinder is laid out on a dish. The coloring of the appetizer is reminiscent of the Baltic sand dunes in winter.
Pounded egg yolks are placed in the first layer, pieces are placed in the second, third is a Napoleon-type cake broken into pieces, the fourth is chopped on a grater egg whites, fifth - the second cake for "Napoleon", only now crushed into crumbs. And do not forget about the layering with mayonnaise.
"Mimosa"
This salad has been consistently popular for many years and collects numerous positive reviews. He possesses delicate taste and looks very appetizing. It is customary to lay it in layers, but if this is difficult, then it will not be a sin if all the ingredients are evenly mixed. For snacks, you need very ordinary products that are sold in any supermarket. This is a bank canned pink salmon, boiled eggs, onion, butter, hard cheese and mayonnaise.
The preparatory stage includes the release of onions from bitterness. To do this, the onion is peeled, cut into small cubes and dipped in boiling water for a few seconds. After draining the water, slightly drying it in a colander and cooling it in the refrigerator, it is used in a salad. The bow must be divided into two parts.
Shred the fish with a fork and also cut in half.
The oil will then have to be grated. To make the task easier, it is better to freeze it first.
The sequence of layers is as follows.
Yolks mashed with a fork are placed at the bottom of a flat dish. They have half salmon on them. Next is the onion. Mayonnaise is generously poured on it. Next come the grated egg whites. They have another layer of fish on them. For fish - onions. Onions - again mayonnaise. For mayonnaise - grated butter. On butter - grated cheese.
Like any salad, Mimosa takes time to infuse and soak in the sauce and juices from the fish. Therefore, after cooking, the salad should not be put in the refrigerator. He must stand by room temperature 30 minutes. After that, it can be put in the refrigerator and eaten cold.
Russian rolls
Russian rolls require toast bread, salted salmon, seafood and fresh dill.
Crusts are cut off the toast, and the bread itself is rolled out with a rolling pin. Salmon, it is better if it is a finished cut, is laid evenly over the entire surface. Four peeled boiled shrimp. Everything is sprinkled with dill and carefully wrapped tightly with a film. Then the rolls are placed in the refrigerator. Three hours later, they are taken out and cut into four rolls. These appetizers of fish and seafood will perfectly complement any festive table.
Forshmak
Who remembers that this dish is from Jewish cuisine, because it has long and firmly taken pride of place in the list of traditional festive snacks in almost all European countries? However, this is so. For minced meat is taken salted herring, white bread, onion, hard sweet and sour apple and hard-boiled eggs, pieces 3-4. If the herring is too salty, it is soaked in milk or tea.
A thin film-skin is pulled off the carcass, the flesh is separated from the bones and crushed as carefully as possible. The loaf crumbles, the yolk is rubbed, the protein is cut, the apple is peeled and rubbed on a grater. The onion is chopped or rubbed like an apple. All ingredients are mixed, salt, a little vinegar, sugar, pepper are added. Using a spatula, a truncated pyramid is formed. If desired, the onion can be freed from bitterness, as described in the Mimosa salad recipe.
Rolls
Recently, a pita appetizer with fish has become very fashionable. Recipes are full of variety. We have chosen the most popular. It needs a thin sheet of pita bread, Philadelphia cheese, fresh spices- parsley, dill, celery, etc., at your own discretion.
The main ingredient is sliced \u200b\u200bsalted or salted smoked salmon. The preparation is very unpretentious. It is necessary to unfold the pita bread, grease one half with cheese, sprinkle with chopped herbs, spread out the pieces of fish, pepper, you can sprinkle with lemon juice and carefully wrap. Put it in the fridge so that it freezes a little - it's easier to cut. After a couple of hours, take it out and cut across into pieces, one and a half to two cm thick. Such snacks from fish and pita bread can also be made with other fillings, for example, with canned or boiled fish. Greens are replaced with lettuce.
Jellied
Boil a very strong broth from bones and scales. As spices for flavor, put one juniper berry, 15 pieces of black peppercorns, lovage, you can root, bay leaf, onion peel and salt. You need to cook for a long time, several hours, at the end put a whole carrot. She's going to decorate. Then strain, dip the pieces of fish into the pan, cut into pieces, 2 cm thick, and put on fire. It is important not to digest the fish, otherwise it will lose its shape and fall apart. Dissolve gelatin in a separate bowl. Take out the cooked fish and carefully place it in the mold. Pour the gelatin into the broth and bring to a boil. Pour the broth over the fish to just lightly coat and refrigerate. Carrot cut into the shape of flowers. When the aspic seizes, spread carrot decorations on it, a few leaves of fresh celery, add a little broth and send it back to the cold. When it hardens a little again, remove and pour in the remaining broth. They eat fish aspic with horseradish sauce.
This pike perch dish is especially delicious.
Sturgeon, stellate sturgeon are boiled in links, beluga - in large pieces 40-60 cm long, 10-12 cm wide, sterlet - most often in portioned pieces. Chastikov's fish is cooked in portions, with the exception of pike perch and pike, intended for whole stuffing, pike perch, trout, smelt, used whole for aspic dishes.
Fish served under mayonnaise, or for salads mas-druyuschie mayonnaise, sometimes poached. Fish filled with
marinade, lightly fried, not much tinted. Cleaned herring fillets are soaked and stored in tea broth or milk.
Lightly salted fish (salmon, salmon, chum salmon, etc.) are washed and plaited along the spine, costal bones are removed, the skin is trimmed and, starting from the tail, portioned pieces are cut, holding the knife at an angle of 30 - 45 °. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs.
With multi-portion serving, lightly salted fish is placed on an oval dish or herring, the portions are given a beautiful shape (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.
Cut the skin, remove the cartilage and cut the flesh from the skin in thin wide pieces, holding the knife at an angle of 30 - 45 °. So that the pulp, which remains uncut, does not wind, it is covered with skin or wrapped in parchment. They release balyk products in the same way as salted fish, garnished with lemon and herbs.
Hot-smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, holding the knife at a right angle.
Portions are placed on snack plates or in multi-portion dishes (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve complicated side dish from boiled vegetables, green peas, potatoes with mayonnaise sauce.
Horseradish sauce with vinegar or mayonnaise sauce is served separately with fish
For assorted, several, but at least three types of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprats. Nicely cut pieces various kinds fish gastronomy is placed on an oval dish or herring, alternating in color. The assortment often includes caviar, which can be arranged in puff pastry baskets or vol-vans.
Crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly.
The sprats, peeled and freed from the bones, are rolled into a ring and placed on circles of a boiled egg.
Assorted garnish with fresh or pickled ida cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with green sprigs and lettuce. Mayonnaise sauce or horseradish sauce with vinegar are served separately in a gravy boat.
Canned fish is a very nutritious product. At enterprises Catering they are used as a cold appetizer, as well as for making snacks, sandwiches and cold dishes. Canned snacks - fish in oil, fish in tomato, cod liver, pates.
Sprats and sardines in oil are served on snack plates or herring bowls, garnished with lemon and herbs. The carcasses are laid with a ladder or a fan so that all the tails are turned in one direction, and the backs of the carcasses cover the abdomen of the neighboring ones, they are poured over with the oil in which they were cooked.
Fish in tomato or own juice removed from jars and released in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs
The cod liver in oil is taken out of the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with the oil in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.
Sprats, anchovy and herring spicy salting they clean it, removing the head and entrails, wash it, carefully place it on a snack plate or herring with its backs to one side and garnish with circles or slices of a boiled egg with finely chopped onions.
You can release canned food with onions, cut into rings. When on vacation, water with mustard dressing.
Caviar. Grained or chum salmon caviar is placed upside down on the socket of the caviar dish, and finely crushed ice is placed in the caviar dish, and mashed with butter. Pressed caviar is kneaded on a dosse, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with parsley sprigs on the sides. Separately, chopped green onions, a slice of lemon, a piece of butter are served.
Herring natural with potatoes and butter. The prepared fillet of salted herring is sometimes served whole, uncut, but more often cut across or diagonally into pieces 2.5-3 cm wide. They are laid on a herring tray in the form of a whole fish, the head (without gills) and tail are applied; on the sides are decorated with sprigs of greenery. Boiled hot potatoes and a piece of butter are served separately.
Herring with garnish. Pieces of herring fillet cut across or obliquely are placed on sliced seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.
Chopped herring Withgarnish. Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and on the sides garnish with butter flowers, carboiled boiled carrots, circles fresh cucumber and tomato.
Boiled fish with garnish and horseradish. From the cooled stripped boiled link sturgeon fish cut slices 1-1.5 cm thick. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. Put the garnish in bouquets and pour over salad dressing.
Horseradish sauce with vinegar is served separately. As an additional garnish, you can offer diced fish jelly.
They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.
Fish with mayonnaise. On one third of the vegetable side dish seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and poured from a paper envelope with a notched cutout with mayonnaise sauce. From above, the dish can be decorated with crabs and sprigs of greens, slices of fresh tomatoes, and a vegetable side dish can be placed around it with bouquets.
For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.
Fishjellied. This dish can be prepared in two ways.
First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left
over cooking fish, combined with broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, the broth is cooled to 50-60 ° C, a guy is introduced, boiled for 20-30 minutes, seasoned with salt and filtered. A layer of jelly 4-6 mm is poured onto a baking sheet and, when it hardens, dried pieces of fish are placed on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, jelly is poured over (at least 0.5-1 cm layer) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5-8 mm. Horseradish sauce with vinegar is served separately.
The second way. The fish is cooked in a mold. First, a "shirt" is made of jelly: the form is placed in the refrigerator, cooled and warm (45-55 ° C) lanspig is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the walls of the mold, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is again put in the refrigerator, the jelly is allowed to completely solidify. Decorations from brightly colored vegetables and herbs are placed on the jelly inside the mold, their jelly is fixed, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden.
Before release, the molds with aspic are lowered for 3-5 s into hot water, removed from the water, turned over, holding a little obliquely, shaken and placed aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise is served separately.
Jellied pike perch (whole). Prepared pike perch is boiled, cooled in broth, removed from the boiler on a grate, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, greens, lemon, crayfish tails. All decorations are glued with; the power of jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a tube with a diameter of 1-2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise are served separately.
Stuffed fish (perch, pike). Fish prepared for stuffing is filled with minced fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30-40 minutes). The boiled fish is cooled, cut across into pieces and served.
The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets. Horseradish sauce with vinegar or mayonnaise is served separately.
Fish marinated in white. Peeled whole smelt, small navaga or pieces of pike-perch fillet, perch are breaded in flour, fried in vegetable oil, placed in a non-oxidizing dish and poured with marinade. After 3-4 hours, the fish is transferred to a salad bowl, the marinade is finally seasoned with salt, sugar, vinegar, and the fish is poured, evenly distributing the roots on the surface of the fish. Sprinkle the fish with herbs.
Fish in a tomato (red) marinade. Pieces of fish fillet are fried in vegetable oil, slightly tinted and not dried, laid out in a deep bowl, poured with warm marinade with tomato and cooled. Sprinkle the fish with herbs before serving.
Snacks from non-fish military raw materials
Raki in Russian. Live crayfish are washed, put in boiling salted water with roots, onions, dill and parsley stalks, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the frame of the body and the neck (8-12 minutes). Boiled crayfish are cooled in broth. They are laid in a slide, vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.
Salad of crabs, shrimps and crayfish necks. Boiled, chilled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickles or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables are seasoned with mayonnaise and placed in a vase or salad bowl in a slide. On top around put pieces of boiled crabs or necks of shrimp, crayfish with the red side up, and around the rest of the vegetables in neat bunches. Before the holiday, the vegetable side dish is poured with salad dressing.
Filled shrimp. Fish jelly (lanspig) is poured into a mold or baking sheet with a layer of 3-5 mm and allowed to harden. After that, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and they are fixed with lanspig.
Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled.
Before leaving, the aspic on the baking sheet is cut into portions, and the molds are lowered for 3-5 seconds into hot water and the contents are transferred to a plate, dish or vase. When served on a dish, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, rutabagas, potatoes, cucumbers, tomatoes, green salad etc.). Mayonnaise sauce is served separately.
Oysters. Shells with mollusks are washed in a cold water, the wings are separated with a special knife, the upper valve is removed, washed again in salted water, the flesh of the mollusk is cut under the place where it is attached to the shell and served in it on a napkin with pieces of food ice.
Squids. Squid fillets are cooked in the same way as for cooking hot dishes. Boiled squids are chopped into pieces. After that, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads made into aspic.
Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks, claws (in lobsters) is taken out. You can serve them with mayonnaise. At a banquet serving, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the split claws with pulp are placed nearby. Mayonnaise is served separately. Lobsters are processed, cooked and served in the same way as lobsters.
Maritimecabbage. Dried seaweed is sorted and soaked in cold water for 10-12 hours (7-8 liters of water per 1 kg of cabbage), then washed thoroughly. Frozen cabbage is thawed in cold water and washed.
Cabbage is prepared as follows: pour cold water, quickly bring to a boil and cook for 15-20 minutes; after that, the broth is drained, the cabbage is poured again warm water and cook for another 15-20 minutes; You can repeat this operation a third time. Canned cabbage is not pre-processed.
Seaweed salad. Raw carrots are rubbed on a coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with seaweed. The salad is seasoned with salt and poured with sour cream or mayonnaise.
with marinated sea kale you can cook vinaigrettes, fish salads, serve it with mayonnaise, add mushroom or vegetable caviar, chopped herring.
Bluela and appetizers from meat and poultry
For cold appetizers, mainly tenderloin, thin or thick edges, loin, pork, lamb, veal hams and young well-fed poultry are used. Lamb fat has a high melting point and therefore cold appetizers are rarely prepared from it. Boiled and fried meat is cooled and stored at 2-6°C, peeled and cut before serving. All cold meat dishes are served with horseradish sauce or mayonnaise and a vegetable side dish.
Ham with garnish. The peeled ham ham is cut into 2-3 thin wide slices per serving, sliced fresh cucumbers, fresh tomatoes and green salad are placed on the side. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately.
Any cold fried or boiled meat is also served. Meat jelly cut into cubes can be added to the side dish.
Assorted meat. Usually this dish includes 4-5 types of different meat products(roast beef, veal, ham, game fillet, etc.). It is served in the same way as ham with a side dish.
Fried bird. Small chickens, hazel grouses or partridges are served whole or cut near the keel bone along the carcass in half, and legs are separated from large birds and a part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced \u200b\u200bfillets are fan-shaped on the legs, and around - bouquets of garnish (cucumbers, gherkins, fruits, lettuce and meat jelly). Mayonnaise sauce with gherkins is served separately.
Veal and tongue aspic. They are prepared in the same way as fish aspic, but meat jelly is used (a transparent broth drawn with a meat brace with the addition of gelatin). Pieces of meat are cut out so that there is a layer of jelly around the circumference.
was at least 3-5 mm, put on a dish, and around the bouquet and lay out a side dish: salad from red cabbage, green salad, boiled green peas and sliced \u200b\u200bfresh cucumbers and tomatoes. In winter, non-feminine cucumbers, gherkins or pickles are served. Separately - horseradish sauce with vinegar.
Filled piglet. A young piglet is scalded, hair removed, dried, rubbed with flour and singeed (especially near the nose, eyes, ears and between the legs). Then the belly and breast are cut open and the entrails removed. The cleaned pig is washed in cold water, laid on its back and cut with a large knife along the interscapular part of the spine and the pelvic bone to half their height. After that, the piglet in a fish boiler is poured with cold water for 6-8 hours, changing it after 2 hours and washing the piglet each time beforehand.
Before cooking, the skin of the prepared piglet is rubbed with lemon (or diluted citric acid), laid with its back on a napkin and its ends are tied at the front and hind legs, put in a fish boiler, poured with cold water and set to boil. As soon as the ox boils, the heat is reduced and the pig is boiled at a temperature of 90-95 ° C for 1-2 hours. When the pig is pierced with a needle to the spine bone between the front legs, a colorless transparent juice should appear.
The boiled piglet is cooled in a decoction (but in order to preserve the white skin, it is better to transfer it to a salted cold boiled ox with food ice), then cut along the spine in half and across into portions. Seasoned potato salad is laid on a large oval dish. Then chopped pieces are laid on the salad, so that a fork of a whole pig is obtained. Each piece is decorated with slices of eggs, pieces of vegetables, greens. After that, the pig is poured completely or in a mesh with transparent jelly and cooled. Bouquets of vegetable garnish and jelly cut into cubes are beautifully laid on the sides. Horseradish with sour cream is served separately.
Piglet can be poured in hotel portions or served unfilled just like ham with a side dish.
Chickens and game under mayonnaise. Removed from the bones and trimmed chicken or game fillets are poached and cooled. Boiled carrots, potatoes, pickled cucumbers and boiled green peas cut into small cubes (5-6 mm) are seasoned with mayonnaise and placed on a plate. Bird fillets are laid out on top, covered with mayonnaise from an envelope with a scalloped neckline, decorated with brightly colored vegetables, and the rest of the vegetable garnish is laid around with bouquets.
Game cheese (fromage). They fry or boil poultry (grouse, partridge, capercaillie, black grouse, pheasants), cool it, remove the meat from the bones, chop it finely, pass it 2-3 times through a meat grinder with a frequent grate, add strongly softened or slightly melted butter, rub
cheese, beat well with a mixer. Salt, red pepper are added to the forehead massmahler, nutmeg, mix well.
In the form they make a "shirt" of meat jelly, on which they lay out in pattern products bright colors and fix them with semi-hardened jellythen fill the mold with the help of a pastry bag with cheese so that it4-5 mm did not goofaoedges of the "shirt". The surface is pouredjelly and refrigerate.
Before finishing, the mold is lowered into hot water, held for 3-7 s, quicklytake out, turn upside down, but at an angle of 45 °, shake and spread cheese (fromage) on a dish. Pieces of jelly are placed around the cheese,chopped or carved into beautiful shapes, and sprigs of parsley. Frommayonnaise sauce is served in a gravy boat.
Stuffed chicken (galantine). The prepared but uncooked chicken is placed on the breast, the skin and flesh are cut lengthwise over the spine, and the skin and flesh are carefully cut off in one layer. The flesh is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten off and placed in the middle of the removed skin. From meat of chicken and veal or low-fat pork, a knelle mass is prepared, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, cut into small cubes (5-6 mm), bacon and boiled tongue.
The skin and chicken fillet are transferred to a wet napkin. Minced meat is laid on the skin and fillet in length, completely wrapped with skin in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, the ends of the napkin are tied with twine. Then the chicken is dipped into a broth cooled to 60-70 ° C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The boiled stuffed chicken is taken out on a sheet, slightly cooled, unfolded, the napkin is cleaned of protein clots with the blunt side of the knife, the chicken is again laid on the napkin, tightly wrapped, the ends are tied up, cooled and placed under a light press. If the chicken is served whole (to order), it is cut and folded in the form of a carcass, decorated with vegetables, herbs, poured with transparent jelly and served.
Before serving in portions, the chicken is cut across into pieces 0.5 cm thick and laid out on an oval dish, next to or separately in a large salad bowl, put bouquets of vegetable garnish. Mayonnaise sauce with gherkins is served separately.
Meat jelly. Prepared heads, legs and lips are chopped, poured with cold water (2 liters of water per 1 kg of offal), brought to a boil, skimmed off the foam and boiled at a very low boil, periodically removing fat, 5-6 hours until tender. 1.5 hours before the end of cooking add onions and roots, and 30-40 minutes - bay leaf, pepper, salt. The meat is separated from the bones, cooled and cut into cubes (approximately 1x1x1 cm). The finished broth is filtered, fat is removed, chopped meat is dipped into the broth, boiled for 10-15 minutes, salted to taste, cooled to a slightly noticeable thickening and gently mixed. Chopped garlic can be added to the jelly before bottling or at the end of the secondary boil. After that, the broth with meat is poured onto a baking sheet or into molds and cooled. Before the holiday, the jelly is laid out from the mold, cut into portions and garnished with green salad, cucumbers and tomatoes. Horseradish with vinegar is served separately in a gravy boat.
Game pate. Pulp is cut from prepared pheasants, black grouses, hazel grouses or partridges. The cleaned fillet is cut into sticks (1-1.5 cm in diameter), which are wrapped in thin slices of bacon and marinated for 4-6 hours in Madeira; boiled tongue and lard are cut into the same sticks. The rest of the bacon is cut into small cubes, lightly fried, finely chopped onion and roots, thyme, marjoram, bay leaf and pepper are added and lightly fried again. Then put the diced liver, fry well, cool and pass 2-3 times through a meat grinder along with the pulp of raw poultry. The crushed mass is beaten with a mixer, diluted with Madeira (in which the fillets were marinated), mixing well, seasoned with red pepper, nutmeg and salt.
If the pate is prepared in a simpler way, the fillet pieces are not wrapped in bacon and not marinated, but simply added to the pureed mass. You can cook pate without fillet pieces.
Sweet unleavened dough is rolled out, 3-8 mm thick, and the bottom and walls of the pate form are laid out with it. Thin slices of bacon are laid on the dough, then a layer of minced meat, and on it - pieces of game, tongue, bacon (so that later on the cut they are staggered) and so on to the top of the form. Minced meat is covered with thin slices of bacon, covered with dough, the edges of the dough are pinched, a dough decoration is made on top, smeared with an egg, holes are left for steam to escape and the pate is baked at a temperature of 180-200 ° C in an oven for 40-90 minutes.
The baked pate is cooled, the gaps between the minced meat and the dough are filled with semi-hardened jelly and cooled again. Before serving, the pate is cut across, and round - along the radius, placed on a dish or plate. Mayonnaise sauce with gherkins is served separately.
Liver pate. Finely chopped bacon is fried, chopped vegetables (onions, carrots) are added, fried again, diced liver is put in, fried until cooked, slightly cooled and passed 2-3 times through a meat grinder with a fine grate. The crushed mass is combined with butter, broth, seasoned with salt to taste, molded in the form of a fish, square, cue ball and garnished with chopped egg, herbs and butter.
Stuffed chicken or game fillet (chauffroy).Cleaned lychee filletbeat off with a chopper, put minced meat on it, cooked asalapatethe one from the liver and bacon with vegetables and spices, cutlets with both pointed ends are formed in a fork and stewed. The finished fillet is cooled and filledserved with red fat-free sauce with wine (malera) and gelatin, garnished with boiled egg white and again filled with meat dark jelly with a layer of 1-2 mm, made from fried poultry bones (except for the backbone) with the addition of gelatin. Cow 1-2 pcs. per serving.
Sturgeon, stellate sturgeon are boiled in links, beluga - in large pieces 40 ... 60 cm long, 10 ... 12 cm wide, sterlet - most often in portioned pieces. Partial fish is cooked in portions. Pike perch, pike and trout, intended for stuffing and cooking jellied fish, are boiled whole.
Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. The fish, filled with marinade, is lightly fried, not strongly tinted. Peeled herring fillets are soaked and stored in tea broth or milk.
salted fish(salmon, salmon, chum salmon, etc.) are washed and layered along the spine, costal bones are removed, the skin is cut and, starting from the tail, portions are cut, holding the knife at an angle of 30 ... 45 °. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs.
With multi-portion serving, lightly salted fish is placed on an oval dish or a herring dish, portions are given red
gray form (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.
At baguette products cut the skin, remove cartilage and cut the flesh from the skin in thin wide pieces, holding the knife at an angle of 30 ... 45 °. So that the pulp, which remains uncut, does not wind, it is covered with skin or wrapped in parchment. Balyk products are released in the same way as salted fish, garnished with lemon and herbs.
fish hot smoked(stellate sturgeon, sturgeon, sea bass cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, holding the knife at a right angle.
Portions are placed on snack plates or in multi-portion dishes (oval dish, herring dish), garnished with lettuce leaves, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise.
Horseradish sauce with vinegar or mayonnaise is served separately with fish.
For assorted they use several, but at least three types of fish gastronomy: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum salmon, pressed, granular), canned crabs, sprats, sprats. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or a herring dish, alternating in color. The assortment often includes caviar, which can be arranged in puff pastry baskets or vol-au-vents.
Assorted garnish with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with sprigs of greenery and lettuce. Mayonnaise or horseradish sauce with vinegar are served separately in a gravy boat.
Crabs placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly.
sprats, peeled and freed from bones, folded into a ring and placed on circles of a boiled egg.
Canned fish - very nutritious product. At public catering establishments they are used as cold storage
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piece, as well as for preparing snacks, sandwiches and cold dishes. Canned snacks - fish in oil, fish in tomato, cod liver, pates.
Sprats and sardines in oil are served on snack plates or herring bowls, garnished with lemon and herbs. The carcasses are laid with a ladder or a fan so that all the tails are turned in one direction, and the backs of the carcasses cover the abdomen of the neighboring ones, pour the oil in which they were cooked on top.
The fish in tomato or its own juice is taken out of the jars and released in portions of the established mass along with the sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top.
The cod liver in oil is taken out of the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with the oil in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.
Sprats, anchovy and herring of spicy salting are cleaned, removing the head and entrails, washed, carefully placed on a snack plate or herring bowl with their backs to one side and garnished with circles or slices of a boiled egg and finely chopped onions.
You can release canned food with onions, cut into rings. When on vacation, water with mustard dressing.
Caviar. Grained or chum salmon caviar is placed in a pile on a caviar socket, and finely chopped ice is placed in the caviar bowl, decorated with butter. Pressed caviar is kneaded on a board, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with parsley sprigs on the sides. Separately, chopped green onions, a slice of lemon, a piece of butter are served.
Herring natural with potatoes and butter. The prepared fillet of salted herring is sometimes served whole, uncut, but more often cut across or diagonally into pieces 2.5 ... on the sides are decorated with sprigs of greenery. Boiled hot potatoes and a piece of butter are served separately.
6.10. Cold meals and snacks
Herring with garnish. Pieces of herring fillet cut across or obliquely are placed on sliced seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.
Chopped herring with garnish. Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, carbo-boiled carrots, slices of fresh cucumber and tomato.
Boiled fish with garnish and horseradish. Slices are cut from the chilled peeled link of boiled sturgeon fish
1_ 1.5 cm thick. Garnish the fish with boiled potatoes,
carrots, rutabaga, cucumbers, diced into small cubes, green peas, etc. The garnish is put in bouquets and poured with salad dressing.
Horseradish sauce with vinegar is served separately. Diced fish jelly can be offered as an additional side dish.
They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.
Fish with mayonnaise. On one third of the vegetable side dish, seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and poured from a paper envelope with a notched cut with mayonnaise. On top of the dish, you can decorate with crabs and sprigs of greens, slices of fresh tomatoes, and place vegetable garnishes around.
For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.
Filled fish. This dish can be prepared in two ways.
First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after var-
6. Production finished products
fish ki, combined with a broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, the broth is cooled to 50 ... 60 "C, a guy is introduced, boiled for 20 ... 6 mm and, when it hardens, place dried fish pieces on it at intervals of 2 cm. Decorate them with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, jelly is poured (with a layer of at least 0.5 ... 1 cm) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the jelly layer around the pieces of fish is at least 5 ... 8 mm Horseradish sauce with vinegar is served separately.
The second way. The fish is cooked in a mold. First, a “shirt” is made of jelly: the form is placed in the refrigerator, cooled and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the mold walls, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is put back in the refrigerator, the jelly is allowed to completely harden. Decorations of brightly colored vegetables and greens are placed on the jelly inside the mold, fixed with jelly, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. Forms filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden.
Before release, the molds with aspic are lowered for 3 ... 5 s into hot water, removed from the water, turned over, holding a little obliquely, shaken and placed aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.
Jellied pike perch (whole). Prepared pike perch is boiled, cooled in broth, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, greens, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a straw for this.
6.10. Cold meals and snacks
with a diameter of 1...2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.
Stuffed fish (perch, pike). Fish prepared for stuffing is filled with minced fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30 ... 40 minutes). The boiled fish is cooled, cut across into pieces and served.
The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets.
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Horseradish sauce with vinegar or mayonnaise sauce is served separately.
Fish marinated in white. Peeled whole smelt, small saffron cod or pieces of pike-perch fillet, perch are breaded in flour, fried in vegetable oil, placed in a non-oxidizing dish and poured with marinade. After 3-4 hours, the fish is transferred to a salad bowl, the marinade is finally seasoned with salt, sugar, fish is poured with vinegar, evenly distributing the roots on the surface of the fish. Sprinkle the fish with herbs.
Fish in a tomato (red) marinade. Pieces of fish fillet are fried in vegetable oil, slightly tinted and not dried, laid out in a deep non-oxidizing dish, poured with warm marinade with tomato and cooled. Sprinkle the fish with herbs before serving.