Saira: cooking recipes. Soup with saury, pie with saury, baked saury

Fish dishes constitute a worthy competition with meat in the diet of many families. Quite often they use saury. Recipes of the preparation are invented both for fresh fish, and for canned. It is good because it is not too bony, inexpensive and does not have a pronounced taste or smell. That is, it can be combined with many other components.

Fresh fish soup

In principle, its preparation is no different from the cooking of fish soup from any other fish. The only difference is that saury itself is lean, and the ear turns somewhat lean. Because of this, many housewives put a slice of butter in the already spilled dish. To cook soup with saury, the recipe recommends carcasses immediately cut portionwise. The tail and head are thrown out (which is usually uncharacteristic for cooking soup), the rest is put in cold water along with the peeled whole bulb. When the soup boils, after removing the foam, peppercorns, laurel and turmeric are introduced. Almost immediately, finely chopped potatoes and carrots and half a glass of rice are added (at the rate of one and a half liter of soup). Just before turning off, fresh herbs are poured into the pan - dried or crushed fresh. During cooking, make sure that the saury is not boiled. The recipes of the preparation differ somewhat in the feeding methods: some of them advise on plates to lay out additionally halves of separately welded chicken eggs, while others do without them.

Soup from canned saury

Most often it is made from fish in oil. However, this is more a question of personal prejudice. At least soup with saury is obtained, which recipe includes fish in tomato. A special charm is given by the presence in the lentil dish. Preparation begins with its boiling: half a glass of beans are cooked until half-ready, after which they add cubes of a quarter of the root of the celery, mugs of carrots, half-cucumbers of red onions, spices and dried herbs. When all the ingredients are cooked, a third of the contents of the pan is passed through the blender and returned back - for density. Fish sorts into pieces (with the removal of bones) and is laid in soup. Tomato, in which it is preserved, pours in slightly with a constant sample removal, so as not to perekislit dish. Under the lid, the soup should stand up to 10 minutes - and you can eat.

Snack: tubes with saury

Canned fish, laid out in pieces of bread - it's boring. And on the festive table and inappropriate. However, in the days of festivities may well come in handy saury! Recipes of preparation, invented by diligent and inventive housewives, allow it to be used and tasty, and beautiful, although it will have to work for it. For a snack, you need a dough: half-cups of butter are rubbed with the egg, a third of a teaspoon of curry and the whole - salt. When the air mass is formed, three cups of flour, a spoon of baking powder and a half-glass (150 ml) of cooled fat cream are added to it. The dough is kneaded, wrapped in film and for an hour hides in the refrigerator. When it settles, it is rolled as thinly as possible and cut into strips of centimeters five wide. The strips wrap around the molds and take twenty minutes to bake in the oven. The main task: carefully remove the finished tubes so that they do not crumble. While the blanks are cooling down, the butter is drained from the canned saury, it fades with a fork and combines with grated cheese (100 g), the same amount of butter, three tablespoons of sour cream and three minced fresh leaves of mint. The filling is beaten to splendor. A slice of lettuce is put in each tube, a mass is poured out by a syringe, and an olive ring is attached from above. Troublesome, but appetizing and tasty.

Saury with lemon and vegetables

Almost the most delicious way of cooking fish is baking it. If you have fresh saury, the recipes on which you can cook it in the oven, will please you with its variety. For example, this: the rings of one bulb are spread to a blush, the circles of two tomatoes are fried separately. Peeled saury carcasses are laid out on a foil-lined pan, sprinkled with lemon juice and rubbed with salt with spices suitable for fish. On top of the saury, onions are mixed, onions, tomatoes, lemon slices and dill sprouts (if desired, they can be chopped). The foil is wrapped, the sheet is put in the oven for a quarter of an hour (it warms up to 220), then the "package" is opened, and the fish returns to the oven for another 10 minutes. This dish is both hot and cold.

Fish with pickled onions

This is a very tempting way for cooking saury in the oven. The recipe proposes to separate it to the fillet condition, and so that not two halves are produced, but a whole, but spread fish. The carcass is put in a bowl, poured with lemon juice with mayonnaise, sprinkled with seasonings and onion half rings and left for half an hour for marinating. Prepared in this way saury is laid out on foil, on one side is placed pickled onion, covered with a second half, packed in foil and sent to the oven for an hour at 180 degrees.

Fish pie

In order not to suffer from the test, the ready-made, flaky one is bought. It is thinly rolled and cut in half, the layer obtained by the layer is lined with the oiled form. For the filling, half a glass of rice is cooked and a bulb is fried, cut into half rings. All this is mixed with canned mashed saury; The juice from it can not be drained - it will turn out juicier with it. The filling unfolds evenly in shape, covered by a second layer of dough, the edges are torn, the top is smeared with a beaten egg. Now in the oven for half an hour - and on the table is served an appetizing and fragrant pie with saury (photo). The recipe can be changed using fresh fish. Then it must first be cooked or baked; Otherwise the gestures are the same.

We can say that this is a universal fish - saury. Recipes made from it are simple, and the dishes are rather light.