Recipes for cooking the sea language for real gourmets

Recipes for cooking the sea language can be very different - you can fry it in deep frying or in a pan, bake a grill on the grill or steam it. You can put it in a broth or stuff it and send it to the oven. Depending on the size of the fish is cooked whole or cut into large pieces. Breaded in breadcrumbs, seasoned with various sauces, served as a side dish or with your own garnish in the form of stewed vegetables, these dishes can not you not like.

Seasonings for such dishes should not be too sharp, so as not to muffle the marvelous delicate taste of fish. Instead of sharp ketchup or garlic sauce, it is better to take aromatic herbs - marjoram or basil, as well as a variety of seasonings - pepper and salt, fresh dill and parsley, lemon juice. The cedar nuts and nutmeg are excellent in this taste. In addition, all recipes for the preparation of the sea language converge in one more item: the product for them should be selected of the highest quality, fresh or at least chilled. "Meat" should be elastic, the smell - fresh and thin enough, not too much giving away fish.

With regard to heat treatment, the marine language loves only quick and sparing options, because at too high temperatures the fish breaks down into pieces and loses half of its flavor and beneficial qualities.

Do you know how to prepare a marine language in the fastest and most delicious way? For this purpose, a recipe is prepared in cheese batter for which you need to take fish (500-600 gr.), Egg (1 piece), parmesan (15 gr.), White dry wine (100 ml.) And greens with spices to taste . First of all you need to defrost the fish, but not to the end, so that it does not soften, and it would be convenient to cut it into pieces. At the same time, you should cook the dessert - all the ingredients for it (cheese, egg, wine and greens) must be thoroughly mixed, and the mixer is best used for this. It is very important that the mixture is thick, since the marine tongue belongs to the number of fish "watery", easily decaying. If necessary, you can add flour to the batter to thicken it to the desired consistency. After that, you can put the grated Parmesan cheese in a ready-made mass and mix everything thoroughly - you can drop pieces of fish into the ready-made claret and send them to a frying pan. Like many other dishes from the sea language, this dish should not be fried in a frying pan for too long, only until it is covered with crispy golden crust on all sides.

Gourmet and delicate - a marine language in red wine, which, no doubt, will please everyone. To prepare this dish, you should take fish (600 grams), flour (30 grams), table red wine (350 ml.), Greens and spices, a little oil. Greens (parsley, onions and dill) should be crushed, put on the bottom of the pot, sprinkled with spices to taste, add bay leaf, and then pieces of fish, cut into small pieces. Pour everything follows wine, as well as broth or water (350 ml), then put the pan under the closed lid on the fire - for 15-20 minutes. After this time, the broth can be poured into another saucepan and boiled until its volume is reduced by half, and does not turn into a wonderful gentle sauce. Together with him pieces of fish are served to the table.

Recipes for cooking the sea language include as original as stuffed rolls. They will need pieces of fillet (850 grams), eggs (2 pcs.), Shallots (1 pc.), Crab meat (100 grams). In addition, you need to prepare a white dry wine (150 ml.), A little olive oil, greens, seasonings and spices to taste. To begin with, boil the eggs, cool them, peel them, mix them with crushed crab meat, onions and greens. Slices of sea language need to be repulsed slightly - very carefully, so as not to damage and not break into pieces. Further on this fillet it is possible to lay out the above-described mixture, accurately to curtail in rolls and to fix by means of skewers or toothpicks. These blanks are then sent to a baking tray, oiled with olive oil, poured into wine and moved to the oven. Like other recipes for cooking the sea language, this involves carrying out the heat treatment of the fish for no more than a quarter of an hour.