Features of cooking steamed fish
Steamed fillets of pike perch, pike, catfish, burbot, sturgeon, Beluga, sterlet and salmon are recommended (see the article "Cutting fish").
Broth is prepared from the bones and scraps of fish, which is used for cooking fillets.
You can cut pieces with a bone from walleye, pike, catfish, eel, burbot.
Place the prepared fish on the grate of the fish pan (or a special boiler with a grate). In this case, the grid should separate about 1/4 of the volume of dishes. Pour the fish broth into a bowl (cauldron or fish bowl). The liquid level must be below the grid. Salt the fish, sprinkle with ground black pepper and place on the grill. Cover the boiler (grate) with a lid and put it on high heat for 15-20 minutes.
To improve the taste, add dry white or red wine to the fish broth, as well as raw peeled, washed and chopped mushrooms or a decoction of them.
From the broth obtained when steaming fish, a sauce is prepared, with which the fish is served on the table.
For making broth, fish sweeps (heads without gills, tails, fins, vertebral bones) wash well, put in a saucepan, pour 2.5 cups of cold water, add 1 onion and 1 parsley root (or 34 teaspoons of dry parsley root), cut into strips, and put to cook. Strain the cooked broth through a sieve. This broth is only suitable for steaming fish. Sometimes it is also used to make a steamed sauce.