Recipes
Fish, cooked by steaming or
Ingredients
→ TOMATO SAUCE FOR FISH
→ SALT
→ WATER
→ WHITE SAUCE FOR FISH
→ 800 G OF POTATOES
→ 400-600 G OF FRESH FISH (WALLEYE, PIKE, BURBOT, COD, BELUGA, STURGEON, STERLET)
→ 20 G PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 1 ONION
It is recommended to cook for a couple of walleye, pike, burbot, cod, beluga, sevryuga, sterlet. Fish to clean, gut, wash, cut into pieces (see "Cutting fish"), put in a pan in one row, pour water so that the pieces of fish were immersed in it no more than half, salt, cover the pan tightly with a lid and cook at a boil for 15-20 minutes.
Steamed fish tastes better than fish cooked in water. The taste of fish can be significantly improved by adding onions and parsley when cooking.
When the fish is cooked, it should be transferred to a heated dish, and on the resulting fish broth, prepare a white or tomato sauce (see "White sauce for fish (main)", "White sauce for fish" (sour)", " Tomato sauce for fish (classic)").
Serve the fish with boiled potatoes.
Steamed fish tastes better than fish cooked in water. The taste of fish can be significantly improved by adding onions and parsley when cooking.
When the fish is cooked, it should be transferred to a heated dish, and on the resulting fish broth, prepare a white or tomato sauce (see "White sauce for fish (main)", "White sauce for fish" (sour)", " Tomato sauce for fish (classic)").
Serve the fish with boiled potatoes.
