Advice 1: How to cook sea bass

Sea bass is called the small red-Golden fish (1.2 kg), very similar to freshwater bass. She lives in abundance in the waters of the North Atlantic, has a fatty white meat and is usually sold smoked. Most often this fish is fried or baked, but for a Lenten table can be delicious to cook fish soup or stew.
How to cook sea bass
You will need
    • For a grab-bag of perch:
    • 1 fresh sea bass (1.4 kg);
    • 3 onions;
    • 4 tbsp vegetable oil;
    • 2 tomatoes;
    • 2 pickled cucumbers;
    • 150 g of pickled mushrooms;
    • 16 olives;
    • 2 tbsp capers;
    • 1 lemon;
    • 6 peas of black pepper;
    • chopped dill
    • salt.
    • For fish stock:
    • 900 g fish bones
    • head
    • tail;
    • 1.5 liters of water;
    • 1 tsp salt;
    • 1 tsp of black pepper;
    • 1 onion;
    • 1 Bay leaf.
Have the sea bass fillets on: carefully cut the bony fins of big scissors (try not to prick), clean off the scales, remove the fins roots, by making incisions at their base on the right and left, remove the innards, cut the head and tail. From the head, remove the gills.
Discard the gills, scales and entrails, the rest fold in a bowl. Rinse the carcass under cold water, remove the spinal bone, making an incision along the back, split the bone in two or three parts and place in a bowl. Fillet put in the fridge.
Boil the broth from the bones, tail and head: pour 1.5 l of cold water, put on a slow fire, bring to a boil, remove the foam, peel the onion, put in soup, add salt, black pepper and Bay leaf. Simmer for half an hour, then let the broth to cool and strain, removing the onion and spices.
In a pan heat one tablespoon of vegetable oil. Pickles peel, cut into thin strips, put into a pan and simmer for five minutes. Place the stewed cucumbers in a bowl, in a pan heat another tablespoon of oil. Prepare the tomatoes: drop a few seconds in boiling water, remove, cool slightly and remove the skins. Cut in half, remove the seeds, cut the flesh into cubes and place in the pan.
Place the stewed tomatoes to the cucumbers, in a pan, heat the remaining vegetable oil, drain the brine from salted mushrooms, rinse under cold water in colander, finely cut into cubes and fry in a pan.
Bring stock to a boil, put in it mushrooms, onions, tomatoes, cucumbers and simmer for about ten minutes. Fillet cut into pieces and put into the broth, then add capers and simmer for ten minutes. Remove the pan from the heat and let it brew.
Pour hodgepodge on plates, put them in black and green olives and thinly sliced lemon, sprinkle with dill.

Advice 2: How to cook soup

Ukha is a hot liquid fish dish, which many mistakenly think of fish soup. It must be remembered that ear, and fish soup is not the same thing. The tradition of cooking soup evolved over the centuries. Today to cook the soup knows not everyone — after all, cooking soup implies certain rules of selection of fish, a selection of special dishes, a certain order of the bookmark of vegetables and spices etc.
How to cook soup

Cook soup only in stainless utensil — earthenware or enameled. Soup is a classic Russian recipe, should cooking of such fish varieties that differ in flavor and provide a clear broth (perch, whitefish, ruff, perch). However, you can add a fish that has a rich taste in the first place is sturgeon, bream, crucian, burbot, IDE or Beluga.

Traditionally Russian ear is not prepared from a single species of fish, and several (usually combine two or four fish). Exception — the ear of the red fish, which is usually a fish only one species. Some types of fish is categorically not suitable for cooking soup — for example, roach, bleak, gudgeon, mackerel, gobies. Such fish can be used for the preparation of fish soups, but cook soup of them. You can cook the soup and of sea fish — halibut, cod, womera, Swamy, nototenia.

Ideally, to cook the soup you need fresh fish, for example, directly on fishing. Vegetables in soup should be putting a minimum — usually limited to onions, a small amount of potatoes, carrots. And here is a set of spices for cooking soup can be quite wide: parsley, saffron, leeks, dill, fennel, anise, tarragon, Bay leaf, parsnips, nutmeg and black pepper — choose those spices that, in Your opinion, improve the taste of food.

Cook soup, depending on the type of fish — freshwater fish cooked at least twenty minutes, and the sea — from 8 to 12 minutes. Marine fish cannot digest — in this case, the meat can become tough, but using it as the base broth is less flavorful. A little secret of cooking the right soup is that it cooks without the need of the cover on a slow fire in an open pan. The main indicator of the quality of the finished soup — the transparency of the broth and the bright white color of the fish meat. CCS serve with black bread or pies. So, how fast and at the same time to properly cook a fish soup of river fish at home?

We will need: half kilo of fish, two liters of water, two onions, two potatoes, one small carrot, a root and parsley, one root of parsnip, one tablespoon of fresh or dried dill, Bay leaf, tarragon, 8-10 peas of black pepper and salt to taste (about two teaspoons).

  1. Boil water, add salt and put in a pan cut into quarters potatoes, tails and heads of fish, cut into strips parsley root and carrots, and finely chopped onions.

  2. Cook the dish on low heat for ten minutes, then remove the foam and strain the broth.

  3. Add spices: pepper, Bay leaf and parsnip root.

  4. Boil the ear for another five minutes, then strengthen the fire and dip in the broth over the fish, previously cleaned and cut into pieces width of about five centimeters.

  5. Simmer all together over moderate heat for about fifteen minutes, without letting the broth boil.

  6. At the end add dill, tarragon and parsley, remove the pan from the heat, cover and allow the ear to stand at least ten minutes.

Advice 3: How to cook soup of salmon

Fish is a rich source of phosphorus, so necessary to man. Soup with salmon - very simple dish. To prepare it easily, and the recipe requires no special ingredients. But the result is delicious and flavorful first course. The ear can be served both hot and cold.
How to cook soup of salmon
You will need
    • 500 gr. pink
    • 4 potatoes
    • 2 medium onions
    • 1 carrot
    • fresh parsley
    • salt
    • black pepper
    • 2 Bay leaves
    • vegetable oil for frying
Clean the fish and wash in cold water.
Put on to cook about 30-40 minutes.
Add the cleaned fish one whole onion.
When cooked skim off the foam.
Cooked the fish we take out and clean. Remove bones and cut into portions.
The broth is filtered. Remove the cooked onion.
Potatoes clean and cut into wedges.
In the strained broth add the potatoes and cook for 10 minutes.
Onions clean and finely shinkuem.
Carrot peel and grate.
Passeruem onions and carrots.
Add to the broth pieces of fish, onions and carrots, Bay leaf, pepper and salt.
Cook until tender 5 minutes.
Cut the parsley.
Decompose the soup in batches, add the parsley and serve.

Advice 4: How to fry sea bass

Grilled sea bass is suitable for cooking as a useful everyday meals and for meeting guests. The delicate flavor of sea fish goes well with almost any side dish, and fry it for a few minutes.
How to fry sea bass
You will need
    • sea bass,
    • salt,
    • pepper,
    • flour,
    • thyme,
    • vegetable oil.
Before you fry the sea bass, defrost it. This is best done at room temperature, as if to accelerate the process of immersing a fish in water, she washed all the juices when roasting it will be dry. If you purchased fillets, further processed it is not needed. A whole fish, clean off the scales with a knife, cut the fins, cut off the tail and head. Then you can cut half of a perch to pieces or fry them whole.
Mix equal proportions of thyme, salt, pepper and evenly spread it over this part of the fish from all sides. Thyme and pepper make the fish more fragrant. You can also use rosemary or special seasonings for fish. Put perch in 20-30 minutes, so he had to promarinovatsya.
On a flat plate pour the flour slide, on all sides, roll the fish in it. If for any reason flour in the house was not, as breading, you can use the breadcrumbs or starch. The latter will not give such a Golden brown like flour, but will preserve the juiciness of the fish.
Heat the pan vegetable oil, it is advisable to choose refined to frying was not a sharp odor. Lay the fish pieces on the pan in hot oil. If you heat it enough, the breading of flour does not form on the fish smooth, Golden crust under which remain dry. Oil should be enough that it cover the pieces of fish approximately the middle, then the fish will be evenly fried on all sides. After one side formed a crust, perch turns on the other side. The whole process takes about 10 minutes.
Useful advice
Serve sea bass you can roast with mashed potatoes, boiled rice, steamed vegetables or any other side dish. Well with sea bass white sauces.

Advice 5: How to cook soup from sterlet

From sturgeon is extremely delicate white meat, but it is called "red fish" since the days of Ancient Russia due to high palatability. Ear of sterlet is not only nice but also useful. Cooked in a gentle way, this fish contains high amounts of omega-3.
How to cook soup from sterlet
You will need
    • For a simple fish soup from sterlet: 3 liters of water
    • sturgeon weighing 1.5 kg
    • 2 medium onions
    • a clove of garlic
    • salt
    • black pepper
    • Bay leaf
    • dill
    • a half of a lemon.
    • For a fish soup from sterlet wine: sturgeon weighing 1.5 kg
    • medium onion
    • the stalk of the leeks
    • a clove of garlic
    • 250 ml dry white wine
    • 2 egg whites
    • 2 sprigs of parsley and celery
    • 1 tsp dried thyme
    • black pepper
    • Bay leaf
    • salt.
Prepare simple fish soup from sterlet. This will Eviscerate the fish, remove her gills and rinse under cold water. Cut off the head, fins and tail. Remove the fillet from the bones and cut into pieces. Cover the prepared fish and let stand in a cool place. In a saucepan put the heads, tails and fins. Pour water, add salt and place on high heat. Bring the water to a boil. Onions and garlic cut into rings, dill tie in a bun. Throw all in a pot, reduce the heat and simmer the broth for 20 minutes. Add pepper, Bay leaf and cook for another 10 minutes. Then with a slotted spoon, remove the head, tail and fins. Strain the broth, add the sturgeon and cook for another 7 minutes. Turn off the heat and leave the ear for 5 minutes. Serve in a bowl put a slice of lemon and finely chopped parsley.
Very tasty it turns out ear with the addition of dry wine. In order to cook it, gut the sturgeon, remove her gills, cut off fins, head and tail. Slice the shot with the dice the fillets into pieces and put the fish in a cool place. In a saucepan put the heads, tails and fins. Fill them with water and bring to a boil. Remove the foam. Add salt, sliced leeks (2 cm wide) and onion, bound in a bundle of greens, cut into thin slices the garlic. Pour in the wine and bring everything to a boil. Reduce the heat and simmer the broth on low heat for 20 minutes. Then put in a pan with black pepper and Bay leaf. Cook for another 10 minutes. Remove vegetables with a slotted spoon, fins, head and tail. Throw in a pan prepared sturgeon and cook the broth for another 7 minutes. Then remove fillets with a slotted spoon, place in a bowl and leave in a warm place. Sieve the broth and put on fire. Prepare a sling. To do this, whip the egg whites with five dice finely crushed ice. Quickdraw pour in broth, bring it to a boil. Remove the pan from the heat and let the broth stand for 10 minutes. In the dish lay the sturgeon, pour the broth, add finely chopped greens.

Useful advice
Ear of sterlet will turn out tastier if you cook it in broth, cooked from small fish – ruffe, perch, minnows, etc. In this little thing it is advisable to cook for about an hour, then strain the broth.

Advice 6: How to cook soup from salmon heads

If you have after cutting the salmon into steaks left head - do not rush to throw it away. You can cook a great ear, which is suitable for a family dinner and for a celebratory dinner.
How to cook soup from salmon heads
You will need
    • head of salmon, 1 PC.
    • potatoes – 3 PCs.
    • onions – 2 PCs.
    • carrot – 1 PC.
    • a bunch of parsley – 1 PC.
    • a bunch of dill – 1 PCs
    • allspice
    • pepper
    • vegetable oil
    • salt
    • Bay leaf
    • vodka – 50 g.
Cooking soup begins with a processing head of a salmon. To do this, rinse it thoroughly and remove the gills. If you when cutting the fish left the tail and abdomen, use them for soup. They give a good fat and make the broth more intense.
Put a pot of water on the stove and bring it to a boil, then put in her head salmon. Boil it for 30 minutes. While the fish is cooking, peel the onion and finely slice it. Potatoes clean and cut into medium cubes.
Finely chop half a bunch of dill and parsley. Put the chopped onions, herbs and potatoes in a deep pot. The remaining onions and slice carrots in small cubes for frying. After the lapse of half an hour remove the head of a salmon from the pan and strain the broth. Add salt to taste and reduce the heat so the soup does not boil.
Sauté in vegetable oil the chopped carrots and onions until Golden brown. Avoid overcooking and burning, otherwise the taste will be spoiled. At the end of cooking sprinkle the vegetables with ground pepper and mix well.
Turn up the heat under the pan with the fish broth and let it boil. Put the onion, potatoes and herbs. Cook the vegetables until soft (about 15 minutes). Once the potato is half done, put in a pan head salmon. Bring your ear to the boil, add the Bay leaf and allspice. Put the cooked fries, then boil for another 10 minutes. At the end of the pour 50 grams of vodka. Give ear a little to pobolit (3 minutes), during this time, finely chop the remaining greens. Pour into the prepared ear for deep plates and garnish with greens.
For those who like the ear thicker, you can add noodles cobweb. Lay it in a pan for 5 minutes until cooked soup. Longer to cook should not be, it will soften and become tasteless.

Advice 7: How to cook in scource

Freshly squeezed fruit or vegetable juice – a real storehouse of vitamins and other nutrients. To cook for dinner a glass or two of tasty drinks, enough to have a modern juicer. Quite another matter – processing of the large crop of fruits with a suburban area. This will help sokovinka with which the juice is enough to pour into a sterile vessel and preparation for the winter ready.
How to cook in scource
You will need
    • sokovarka;
    • fruits or berries;
    • knife;
    • water;
    • sugar;
    • glass jars.
Read the instructions for use of your sokovarki to understand. Typically this device consists of three "floors"-the tanks. In the lower reservoir is filled the water; in the middle (complement) steam enters from the bottom and drain the liquid from the top; at the top (lattice) is laid raw. An important detail is the hose that is attached to the tube at the middle level. Through it poured the finished drink.
Prepare fresh selected fruits for juicing. Rinse them thoroughly, if necessary remove bones. Edible skins you should keep – it contains a large amount of nutrients and has a special taste and aroma. The raw material is put in a slatted pot entirely, and large fruit or vegetables cut into slices.
Add the sugar to the berries and fruits and vegetables - a bit of salt. You can rely on your taste or use ready-made recipes. So, 4 liters of strawberries you will need 300 g of sugar; 4 liters drain – 400 g; 3 l of sliced apples or pears – 400 g; 4 l cherries – 350 g; 4 l black and red currants, raspberries – pound.
Fill the bottom pot with water in accordance with the amount of sokovarki (usually it is 2 to 3 years). Tightly close the heat-resistant cap, install the hose clamp and leave raw steam. At a temperature of approximately 70 degrees in compliemnt begins to accumulate fluid. Usually boiling the juice lasts from half an hour to an hour, depending on the hardness, ripeness and juiciness of the fruit. If you have purchased expensive modern device with a temperature sensor to facilitate control over the process.
When the juice will fill up the average tank, substitute the hose with warm sterilized jars. They should be below the level of the bottom of sokovarki. Remove the clip and pour the drink. It is recommended not to use the first 2 cups of liquid for long term storage – it is not sufficiently sterile. The rest of the juice can be rolled up for the winter. Usually 2 kg of raw material obtained 1-1. 5 l of juice.
Do not let the water in scource fully evaporate – if necessary, add it.
Useful advice
Not dispose of the steamed raw material is pulp. Pass it through a sieve and seal in a clean container. In winter you can use the resulting puree as a filling for pies, make him compotes and jellies.
Try to cook in solarce not only vegetables and fruits but also other products. It be able the lush omelets, steamed meatballs and other dishes.

Advice 8: How to cook white mushrooms

White fungus mushrooms belongs to the first category and is a delicacy even in the fastidious Europe, where, for example, birch and aspen, no one collects, considering them inedible. White mushrooms are harvested, and industrially, so in the store you can buy them in fresh, dry or frozen form. To keep the taste and aroma of these beauties of the forest, cook them to properly.
How to cook white mushrooms

Useful properties of mushrooms

White mushroom contains nearly 90% water, but in the remaining "bottom line" it is a solid benefit. There are a lot digestible in the human body of proteins and essential amino acids are carbohydrates and glycogen. The flesh is white fungus contains the alkaloid geradin used to treat heart disease, as well as Riboflavin, is essential for the normal functioning of the thyroid gland, health of nails and hair. In the white mushrooms the highest amount of b vitamins, they also contain minerals, phosphates and potassium salts.

Especially cooking porcini mushrooms

This is one of the few species of fungi, which do not darken on the cut, so the broth remains light. If the white mushroom is suitable for frying, pre-boil it is not necessary. Harvest them in salted and marinated, frozen fresh, but often dry. Dried mushrooms – this is the quintessential mushroom flavor and aroma, soup of them more intense than cooked fresh. How much and how to cook mushrooms, it depends on fresh or dried mushrooms you are going to cook.
Rich broth, cooked white mushrooms, you can pour in the silicone molds, freeze and store then as a semi-finished product in the freezer.

How to cook white mushrooms

Fresh mushrooms go through and cut off the tips of the legs. If there are worms affected areas, they can be cut, but better than half an hour to soak the prepared mushrooms in salted cold water, then the worms will run away themselves. Mushrooms of small size can be cooked, cut them in half or whole, large should be cut into pieces.

After that put the mushrooms in boiling salted water and wait until the moment of boiling, as this will start the increased foaming, and the foam will need to constantly to remove. Fire once the broth comes to a boil, reduce to count time. From the moment of boiling the mushrooms should be boiled for 35-40 minutes, no more.
The water in which they were soaked dry porcini mushrooms, also can be used for preparation of mushroom sauces and gravies.

In that case, when you want to cook dry mushrooms, they should be pre-soaked in boiling water and leave, covered, for 3-4 hours. Then they should together with the water in which they soaked, pour in boiling water. Large amount of foam in the pan in this case will not be so after the water boils again, reduce the heat and cook the mushrooms for 30-35 minutes. Spices, besides salt and Bay leaf, mushroom broth not put in order "not to kill" its natural flavor.
Is the advice useful?