Recipes
Canned fish pilaf
Ingredients
→ FISH BROTH
→ 345G CANNED FISH
→ 30 G PARSLEY, DILL OR GREEN ONION
→ 2 TABLESPOONS SOFTENED BUTTER
→ 2 ONIONS
→ 1 TEASPOON WHEAT FLOUR
→ 1 CUP RICE
Prepare crumbly rice (see the recipe for "Japanese rice"). Chop the onion, fry in a frying pan with oil. Then put the cooked rice in the pan with the onion and mix. Put the canned fish out of the jar, heat it up and cut it into pieces. After that, prepare the sauce.
To do this, lightly fry a teaspoon of flour with a tablespoon of oil, dilute with hot fish broth (see the recipe "Fish broth") or water, pour in the same juice from the fish and boil. In the sauce, you can add a little boiled mushrooms or vegetables. Put the fish in the sauce and boil again.
On a warmed dish, put half of the cooked rice, and on top-fish with sauce, which should be covered with the remaining rice, flatten, sprinkle with finely chopped parsley, dill or green onions and serve.
Fish can also be cooked with millet porridge. To do this, put the porridge with fish in a frying pan, level the surface, sprinkle with breadcrumbs (see the recipe "White breadcrumbs") and, sprinkled with oil, bake in a hot oven until a golden crust forms.
To do this, lightly fry a teaspoon of flour with a tablespoon of oil, dilute with hot fish broth (see the recipe "Fish broth") or water, pour in the same juice from the fish and boil. In the sauce, you can add a little boiled mushrooms or vegetables. Put the fish in the sauce and boil again.
On a warmed dish, put half of the cooked rice, and on top-fish with sauce, which should be covered with the remaining rice, flatten, sprinkle with finely chopped parsley, dill or green onions and serve.
Fish can also be cooked with millet porridge. To do this, put the porridge with fish in a frying pan, level the surface, sprinkle with breadcrumbs (see the recipe "White breadcrumbs") and, sprinkled with oil, bake in a hot oven until a golden crust forms.
