How to cook Grenadier

Sea fish, the Grenadier, is famous for the fact that consists of 75% fat. For cooking usually use only the fillet or carcass without head and tail. Meals it can cook a variety and all of them will be notable richness.

You will need

• • For the first recipe:
  • Grenadier fillet;
  • the juice of a lemon;
  • 1 egg;
  • 2 tablespoons of sour cream;
  • 2 tablespoons flour;
  • salt;
  • pepper;
  • spices;
  • vegetable oil;
  • breadcrumbs.
  • For the second recipe:
  • the carcass of a Grenadier;
  • seasoning for fish;
  • salt;
  • 100 g of sour cream;
  • 1 carrot.
  • For the third recipe:
  • 400 g fillet of Grenadier;
  • salt;
  • pepper;
  • 2 the tuber of the potato;
  • 1 onions;
  • a bunch of parsley;
  • 200 g sauerkraut;
  • 1 tablespoon of wine vinegar;
  • 4 tablespoons of vegetable oil.

Instruction

1. In order to prepare a Grenadier, battered, take the fillets one large Grenadier and slice it crosswise into small pieces. The thickness of the slices should be no more than 2 inches. Carefully sprinkle each piece with lemon juice. Then take a bowl to prepare the batter and break into it one egg. Add to the egg two tablespoons of sour cream average fat and two tablespoons flour. Should get a fairly thick mass. Add in the cooked batter with your favorite spices for fish, salt and pepper to taste. Prepare a flat dish with breadcrumbs. Heat a skillet on high heat, and pour into it 100 g of vegetable oil. Each piece of fillet dip first in the batter and then in breadcrumbs and place on the pan. Fry the slices for a few minutes on each side. Grenadier cook on medium heat and keep the pan constantly remained a large amount of oil.
2. To make baked Grenadier take the carcass of fish weighing about one kilogram. Clean it from scales, remove the head and tail, gut and rinse under cold running water. Cut the carcass down on portions, of a thickness not exceeding 4 cm sprinkle with Salt and roll them in your favorite spices or seasonings for fish. Leave the fish in this form for 10 minutes. At this time, peel and grate one large carrot. Put it in a bowl and mix with 100 grams of sour cream moderate fat. Turn the oven to warm before cooking the fish, and set it to medium temperature. Cover the pan with foil, place on it the pieces of fish so that the skin was at the bottom. Cover Grenadier-prepared mixture of sour cream and carrots. And all of these ingredients tightly wrap in foil. Bake for half an hour at a temperature of 180 degrees Celsius.
3. Of the Grenadier, you can prepare the salad. Take 400 grams of fish fillet and boil it in small amount of salted water for 15 minutes. Cool and cut into thin and short strips. Boil 2 leaves of potatoes and cut them into strips. Shred as fine as possible one bunch of parsley. Peel one onion and cut into thin half-rings. Fold in the salad bowl fish, potatoes, parsley and add 200 g of sauerkraut. Prepare the sauce for the salad. To do this in a separate bowl, mix one tablespoon of grape vinegar and 4 tablespoons of vegetable oil, salt and pepper to taste. Pour salad dressing and mix thoroughly.