The heck is fried. Tips and recipes

Heck is a marine fish of the cod family. The meat of this fish is perfectly absorbed by the human body and is used even in dietary nutrition. It is known that the heke contains methionine, a substance that prevents atherosclerosis and regulates the work of the adrenal glands. It should be remembered that buying a frozen hake, you should pay attention to its appearance. The carcass should look natural, do not be broken and be in a thin layer of ice. If this is not the case, then, the fish has been re-processed, and at the same time its taste is lost.

There are many different recipes for cooking this popular fish. Hake can fry, stew, bake, cook from his meat cutlets and stuffing for pies.

Let's talk about how to fry hake.

Firstly, we recall that it can serve a variety of sauces, which include cream, butter and sour cream. Also hake meat before frying is recommended to be sprinkled with lemon juice or vinegar, then it will be even tastier. Potatoes serve as potatoes, and fresh greens, lemons, etc. will serve to decorate. Well, its main advantage is that the roast will be as hot as in the hot, and in the cold.

Very tasty, juicy and delicate turns fried hake, the recipe of which is given below.

Hake fried with tomato seasoning

For four portions of this delicious and easy-to-prepare dish, take four pieces of hake fillet (about 170 grams), sea salt and black pepper, three tablespoons of olive oil, 250 grams of small plum-shaped tomatoes or cherry (cut into four pieces), chopped green Onions (about 8 feathers), one teaspoon of sugar, a small amount of wine white vinegar, a few sheets of thyme, a small handful of chopped coriander leaves.

After you have checked the hake's meat for small pits and removed them with tweezers, season it with pepper and salt. Now pour two tablespoons of butter into an unheated griddle and put the fillet pieces (skinned) into it.

After the frying pan has warmed up, increase the flame to medium and fry until the peel becomes golden and crisp, and the meat is not fried.

Then turn over the fillets and continue frying on the backside for no more than one minute. Transfer the fish to a dish that is lined with a napkin or paper towel.

Now fry tomatoes and onions for one minute. Then add a little vinegar and sugar. Continue to cook on high heat for one or two minutes, until the vinegar evaporates, and the tomatoes will not soften (the shape should be preserved).

Next thoroughly season tomatoes, add herbs, mix thoroughly and distribute on four heated plates. Now lay the hake fillet up on top and serve.

Hake fried with broccoli and rice

To make this delicious dish, take 600 grams of hake, one broccoli cabbage, one glass of rice, one tablespoon of flour, one glass of milk, ten grams of butter, vegetable oil, a little pepper and salt.

Wash and disassemble broccoli on the inflorescence, cook it in slightly salted water for about eight to ten minutes (do not overcook!).

Now put the rice to boil (you can in vegetable grease).

Then prepare the Béchamel sauce. To do this, you need a ladle with a thick bottom, where you need to melt a piece of butter. Next we add a spoonful of flour into it, fry it for a minute and, slowly stirring, pour in the milk. After that, salt and pepper.

For greater harmony of the sauce with your dish, give it a taste of broccoli, pour in it a little vegetable cook. Now, without stopping to stir, bring the sauce "Beshamel" to a boil. By its consistency, it should look like liquid sour cream.

Now go directly to the fish. Cut the hake meat into portions and put them on a thoroughly heated frying pan.

Then fry it in vegetable oil for a few minutes. As soon as the heck is lightly browned on one side, turn it over to the back. Then season with salt, pepper and take the meat off the fire.

Now drain the water from the already boiled rice and put it on the dish, then the hake meat itself, then broccoli and pour it all with sauce.

Well, that's very tasty and dietary dish "Hake fried with broccoli and rice" is ready.