Original recipes from fillet of sea language

You became the owner of such a discovery as a fillet of the sea language, and do not know what dish to cook with it? In this article you will find some amazing recipes, which can be repeated even by a novice chef.

How to distinguish the real "sea language"

Fillet of the sea language, a photo of which will appear repeatedly in the review, is a rather expensive product. However, few people know that in modern supermarkets under this name there is a certain kind of pangasius. Why is this happening? The thing is that the marine language is a thermophilic fish, which is not so easy to grow on an industrial scale.

How to distinguish the marine language from pangasius? Here are a few criteria to understand that before you is not a substitute:

1. White color fillets.
2. Large pieces.
3. Absence of a thick ice crust.

Before you a delicacy? Then study this article and understand how to cook the fillet of the sea tongue in order to preserve its juiciness and nutritional value. We brought you the most "delicious" recipes.

The easiest way to cook fish

Many restaurants offer in their menu a fillet of sea language cooked with lemon sauce. And this is a great solution, because the fish, in the process of cooking, does not lose its taste and remains juicy.

What ingredients should be prepared to create such a simple dish? Here they are:

• Fillets of fish - 0.4 kg;
• Oil - 60 g;
• Flour (it is better to take wheat) - a couple of st. L .;
• Spices (pepper and salt) - for your taste;
• Lemon - 1 piece;
• Greens - for decoration.

Walkthrough:

1. Thaw the fillets in cold water (without using a microwave oven). Otherwise, the prepared dish will turn out to be dry and less nutritious.
2. Fish to treat with spices and flour from two sides, and fry in a pan with the addition of half a serving of butter for 3 minutes. When turning, be careful (use a plastic spatula, so as not to spoil the appearance of the fillet).
3. Lay the fillets on a plate (if necessary, remove excess fat with a paper towel).
4. Take a lemon, rinse, cut into small pieces. On the hot pan, put the rest of the butter, add three to four slices of lemon and greens. Cook the sauce over a low heat until the oil is turned on.
5. Remove from the heat and pour the resulting sauce ready fish.

It's so easy to prepare a juicy fillet of the sea language, which, to your liking, will not differ from the restaurant.

Delicious fish from the oven

You can surprise your friends and relatives if you cook such a dish as a fillet of sea language in the oven, recipes of which are numerous and with a wide variety of products. But here's the ill luck: you can not get the right ingredients, and only an hour remains for cooking. There is a way out - use the suggested recipe and save time for yourself.

Ingredients: fillets - 0,5 kg, salt, pepper - for your taste, breadcrumbs - 200 g, oil draining. - 60-70 g, soft cheese - 100-150 g, foil.

The cooking process is as follows:

1. . Preheat the oven or oven to about 200 ° C.
2. Prepare the baking dish (cover it with foil and oil it).
3. Process the fillet with spices from two sides.
4. In a separate deep bowl, mix the rusks, cheese and butter.
5. Roll the fillets in breading and lay them on the foil.
6. Place the heat-resistant form in a preheated oven and hold for 17 minutes.
7. At the end of the baking time, check the availability of the fillet (if it seemed damp, then leave for another couple of minutes).

You can serve as a separate dish, if sprinkled with breadcrumbs, or with a side dish (a pillow of mashed potatoes or rice will be an excellent addition).

If you have excess time, then do not be too lazy to marinate the fillet of sea tongue in lemon juice. This will add to the ready-made dish of juiciness.

Casserole from sea language and potatoes

In childhood, many loved potato casserole with meat. And why not create a similar dish of fish?

To get the original dish you will have to prepare:

• Fillet - 2 kg;
• Potatoes - 5 pcs .;
• Medium bulbs - 2 pcs .;
• Low-fat cream - 200 ml;
• Carrots average - 1 piece;
• Spinach - 300 g;
• Spices - to taste;
• Lemon - 1 piece;
• Butter - 100 g.

The process of preparation is not difficult, but there are some nuances that can not be missed:

1. . Set the oven to warm up to 200 ° C.
2. Peel potatoes, cut into small cubes (1 * 1 cm), pour water, add salt and put on fire. Cook for about 20 minutes.
3. Sprinkle the spinach in a frying pan with the addition of butter and nutmeg. Put into the baking dish.
4. Filet the salt, pepper, sprinkle with lemon juice. Finish the fish in a thin layer (put it directly on the spinach).

How and with what to submit?

The sauce is prepared in the following way: onions are sautéed on the frying pan, the grated carrots are fried, cream is added, and a few minutes before the preparedness, grated cheese (about half of the prepared portion).

It is important: gradually pour the cream.

Pour the sauce over the fish. And postpone the form. By this time, the potatoes were cooked, which means that it's time to prepare the final layer of the future casserole. To do this: pour the water out of the pan, mix the potatoes with grated cheese and lay the resulting mass over the fillet, dressed with sauce.

In a preheated oven place the filled heatproof form and stand for 30-35 minutes.

Take the casserole out of the oven, cut into pieces and serve as a separate dish.

The taste of the dish turns out excellent, and the fish filling does not seem dry. Even the most fastidious gourmet can not resist such refinement. Cook for health, surprise relatives, colleagues and get praise in the form of empty plates and contented people around.