Beldyear fish: useful properties, cooking features, best recipes and reviews

Beldyearfish is a very useful seafood, which is not only easy to prepare, but also has excellent taste qualities. Unfortunately, in European countries such a fish is much more valuable than in Russia, and in vain.

If someone has doubts about the fact that the edible fish is edible, then they can easily be dispelled. It is not only suitable for food, but also very tasty and healthy. And this is confirmed by many people who have tried at least once a beldjer. In addition, its chemical composition contains such useful substances as chlorine, zinc, fluorine, nickel and vitamin PP. They slow the aging of the skin, help strengthen bones, teeth and well affect the condition of the hair.

Taste qualities

Suppose your fish got a fish of a squirrel. How to prepare such a seafood? There are many answers to this question. One thing is worth noting - any dish with it will be really tasty. Such fish boiled in taste has a taste of crab, which allows using it in sea salads. After roasting in appearance it is more like a chicken fillet, and to taste again reminds a crab. In the process of cooking such a fish there is a feeling that in a pan it is not a squirrel, but squid, - it has such an aroma.

Beldyuga is a fish that has one very interesting feature. In the process of heat treatment, the bones and the ridge of the belly-buggers acquire a green color, which sometimes repels people. However, this circumstance can be easily circumvented, using only the fillet as an ingredient for its dishes.

Beldyuga is a fish, the recipe of which can rarely be found on culinary sites. However, if you managed to buy such a fish, and you do not know what to do with it, then we will tell you: you can simply fry it, boil it, extinguish it in the usual way, like any other fish. We will consider several options for the preparation of the beljudy right now.

Fried Belled Fish

Beldyuga must be cut - gutted, remove bones, cuticles and fillets, cut into small portions. Each of them must be sprinkled with salt and pepper, then pan in wheat flour.

Now in a frying pan it is necessary to warm up 2-3 table spoons of sunflower oil. In it will be roasted squirrel. The fish will get a crust and a golden hue, if you start its heat treatment in hot oil. Otherwise, it will be soft and crisp on top.

Separately, you must melt a spoonful of butter. As soon as the squirrel is ready, it should be laid on a plate and poured with oil on top.

Fried buckwheat fits perfectly with vegetable garnishes.

Riddle salad

This salad is easy to prepare and will certainly become a wonderful decoration of your table. To make it, you need to cut the fish. Paililogram fillet belyudygi must be boiled in salted water, and when it cools down, cut into small cubes. Next, you also need to cut three hard-boiled eggs and a couple of peeled apples (can be used if desired). One and a half cup of boiled rice is added here, which must be washed before addition. All the ingredients should be peppered and seasoned to taste, add greens, then season with mayonnaise.

Such a salad can be laid with a slide and poured on top with a small amount of mayonnaise. Decorate it can be pieces of fish, apples, as well as greens. Salad "Riddle" will certainly collect a lot of pleasant reviews from guests. It is very juicy and delicious. Also, you will be assured that there are crab meat in it.

Beldyuga, cooked in a double boiler with vegetables

Very delicious turns prepared in a double boiler eel (fish). How to cook it so that it is delicious? There is an option! To do this, it is necessary to take half a kilogram of fillet of the beljedi and, after washing it, to cut into portions. After that, the fish should be dried using kitchen napkins and roll in flour mixed with salt. Fish should be fried in a frying pan with red-hot sunflower oil until it gets a golden crust on both sides.

Now you should cut three tomatoes and a couple of bulbs in rings.
Vegetables must be fried in a hot frying pan with the addition of finely chopped greens. Once the vegetables are ready, they should be put together with the fish into the steamer in several layers, alternating with each other. In this form, the ingredients should be cooked for about 20 minutes.

Everyone who cooked a beldjunk for such a recipe is admired by the taste that the prepared dish has. Experienced housewives also note that for the same recipe, you can prepare other types of fish, such as meroe or notothenia.

Beldjian fish in dairy sauce

For the preparation of the beljudi in the milk sauce, it is necessary to cut the fish carcasses on the fillet without removing the skins, after which they cut into pieces, which in the end should result in a half kilogram.

Separately it is necessary to put half a liter of milk on the stove and warm it. Do not bring to a boil, it should be put fish, cut into rings onion and 4 peas fragrant pepper. All the ingredients should be salted and cooked. After the belt is ready, it should be removed.

Now you need to prepare the sauce for the fish. To do this, fry one tablespoon of flour in butter and dilute in milk (1.5 cups). It should be poured gradually to avoid the appearance of lumps. In the sauce, add 0.5 teaspoons of sugar and a little salt. It should be cooked for 10 minutes. When the sauce is ready, it should be watered them with boiled fish.

This dish will go well with garnishes from vegetables, as well as with mashed potatoes.

Buckwheat Stew

This is another version of the preparation of the squirrel, following which the chef will certainly get a delicious and incredibly tasty dish at the exit, as evidenced by the reviews.

It is necessary to take the pan and oil it. The bottom of the pan is densely packed with pre-prepared fillet of the squirrel, cut into pieces (about 300 grams). Now we need to mix a half glass of fish broth and a couple of tablespoons of flour in a separate bowl. Half of this should be poured on the fish. Above is stacked the same amount of tinder, which is also watered with the remains of the broth. 2-3 tablespoons of butter are put on the fish, and after that the pan is tightly closed with a lid. The fish is sent to extinguish for about half an hour.

While the squirt is being cooked, it's time to prepare a mustard sauce with which it can be served. It is he who will ensure the harmony of the taste of the prepared dish.

In a separate bowl you have to mix a couple of egg yolks, half a glass of sour cream and a spoonful of mustard. Instead, you can use the juice of half a lemon, but in this case the sauce will be called not mustard, but lemon. These ingredients are thoroughly mixed, added to the sauce, which will remain after extinguishing the fish. With such a mustard sauce, you can pour a stewed beetle before serving.

Beldjuga baked with pasta

Breaded fish turns out very tasty, if you cook it with pasta. To do this, take 700 grams of her fillet and cut it into small pieces, after which they should be salted, peppered and put into the refrigerator.

At this time, you should cook the broth from the casserole or preheat previously cooked. It adds a bulb, a root of parsley, several peas of sweet pepper and a bay leaf. After that, the fish are placed here.

Separately, you have to grind a tablespoon of butter with the same amount of flour. Half a glass of broth and 1.5 cups of milk are also added here. In this composition, the ingredients are cooked over medium heat until cooked. They must be constantly stirred. Sauce at the end of cooking should be salt to taste.

A form suitable for baking in the oven, greased with butter, is laid out in advance cooked 250 grams of pasta. On top of them is laid out the fish, and all the ingredients are filled with sauce. All this should be sprinkled with melted butter and bake in the oven.