The fish is blue. How to cook a fish blue?

Fans of dishes from water dwellers do not always like fish blue. Recipes for its preparation can not boast of a special variety, since, like all representatives of the bream genus, this fish is characterized by an increased bony nature. However, it has advantages over its "congeners": firstly, the sine is more fleshy, and secondly, its carcasses are much larger, due to which the bones are not so small. And most importantly: the fish fillet is delicious and tender, quite worthy to pay attention to it.

Lightly salted dainty

Like many other breeds of fish with increased bony tenderness, a pickled sink is very tasty. Culinary recipe guarantees an excellent result, although cooking and will take some time. The carcase of a kilo is cut in half or two by medium slices. In two liters of water, a glass of salt is poured in, lavrushka, pepper-peas, ground peppers (black and red) are put, spices you like-all the spices are at the discretion of the cook. Brine boiled (no longer than a couple of minutes), removed from the plate; When a little cool, it is poured into half a glass of strong vinegar. The most successful is the use of apple. A cold marinade is poured into the folded fish of the Siberian fish, it is closed and put in the cold for half a day. Then the pickle is decanted, the pieces are sprinkled with onion rings (about one-third kilogram) and filled with half a glass of lean, unrefined oil. You can eat in a quarter of an hour, but the delicious marinated fish will be blue the next day.

Sinse in almonds

With the fishes of this fish, there are some problems: the bones remain stiff, they have to spit out, which does not improve the mood in any way. However, the people came up with how to make a fish blue in fried form, but with softened bones. For this, half a glass of almonds is steamed in boiling water for a couple of minutes, it is peeled off and fried in a dry griddle, then it is passed through any kitchen device for grinding. In the nuts are added breading and sea salt (crackers - half less than nuts). Further, the fish is fried in the same way as in conventional breadcrumbs: it dips into an egg, then into nuts - and into a frying pan. But due to a dense "shell", a much more tender dish turns out.

Sinse with tar-tar sauce

Another way of cooking. The fish is cut batch portioned and put in a bowl or soup. Preparing the tar-tar sauce is as follows: very finely crumbled salted (pickled) cucumber and mixed with light mayonnaise. Value find out by experience: everyone likes it differently. Ready sauce is mixed in half with mustard. The resulting marinade is coated with a sine and is cleaned at night on the lower shelf of the refrigerator. When frying, panning is not necessary. On the frying pan you need to spread, not wiping the marinade. Spicy and appetizing!

Sinister, stewed with beets

Stewing is a wonderful way to cook a tender, juicy and healthy fish. This softens the bones. It is enough to remember the carp in sour cream. However, in this recipe, the fish is prepared with vegetables. A gutted carcass weighing about a kilogram is cut large, rubbed with sea salt with pepper and left for a quarter of an hour. A large onion is arbitrarily cut, a large carrot and a third of a kilo of beetroot rubs - it is possible on a Korean grater. Vegetables are added to the saucepan, sprinkled with pepper and salt, sprinkled with lean oil and fried until soft. Half of the vegetables are removed, put pieces of zinc and covered with vegetables. Half a cup of water is poured in, the sauté pan is covered with a lid and the dish is stewed for about forty minutes (depending on how large the fish are cut).

Sinse in its own juice with mushrooms

For the dish and suitable mushrooms. A two kilogram carcass of zinc, cut, washed and slightly dried, rubbed with salt, spices and aged for at least ten minutes. Half a mushroom is moved and washed. If they are small, they go into the whole thing, the big ones are cut by slices. In thick-walled dishes, vegetable oil is firstly mixed with champignons; When they give the juice, the quarters of the rings of a large bulb are poured. Five minutes later the fish is laid in a sine, water is poured (up to half the height occupied by the sync). After boiling, the fire is reduced to a minimum, the lid tightly closes - and let it gurgle until ready. If some mushrooms for a side dish are not enough for you, mash or cook buckwheat.

Sinse with potatoes in the oven

For this delicacy, it is better to take small carcasses so that you can use them whole, rather than pieces. The fish is cleaned, gutted, rubbed with salt and pepper, cuts are made across the ribs, where the circles of lemon and onion are inserted alternately. Potatoes are cut either by slices or by plates. The pan is lined with foil, which should be slightly oiled. On it there is a fish, around - pieces of a root crop, sprinkled with suitable spices. The carcass needs a little bit of oil. The pan is carefully wrapped on top of the foil and placed in the oven for 40 minutes. Sinets baked with potatoes are tasty and nutritious. And if to it to submit salinity or fresh vegetables - and at all delicacy.

Cutlets from sync

From any fish (and the fish is blue - not an exception), you get wonderful little bits, meatballs and cutlets. Every cook has his own secrets. This recipe suggests a somewhat unusual way of preparing forcemeat. Sinets, of course, eviscerate, scales are removed, fins, head and tail are cut off. Needless to make on the fillet. The fish is cut in large pieces and scrolled through a meat grinder with a large grate. Then the mesh is changed to a smaller one and the minced meat is processed again, now along with a bulb, three garlic cloves and an average potato (per half a kilogram of fish). The egg is hammered into the mass and spices are added, the cutlets are molded and roasted in a completely traditional way. You can roll them in flour or breadcrumbs, but this is not necessary: thanks to the potatoes the cutlets do not fall apart and do not stick. In addition, the root crop largely discourages the fish spirit, which may be important for those to whom it is unpleasant.