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
- For fish stock:
- 900 g fish bones
- 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 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.
You will need
- sea bass,
- 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.
Serve sea bass you can roast with mashed potatoes, boiled rice, steamed vegetables or any other side dish. Well with sea bass white sauces.