Advice 1: How to cook sea cock

In the meat of marine cock almost absent bone. The meat of this fish is white in color, tastes like mackerel, dense consistency. Gurnard is an essential ingredient of Marseille's famous Bouillabaisse soup from French cuisine.
How to cook sea cock
Instruction
1
The sea cock can be prepared in various ways. Cooked in a double boiler, its meat added to salads. Well fillets of sea cock with the sheet, juicy salad, eggs, greens, fresh cucumbers, with a dressing based on lemon juice and olive oil.
2
As a warm appetizer, the sea cock is prepared fried in breadcrumbs or batter, and is served on sticks of bamboo. This fish goes well with sour-sweet citrus sauce. In the form of cold snacks prepared carpaccio of sea cock dressed with a sauce made from parsley.
3
Also a sea cock can be baked with spinach or apples, and served as a hot dish. Fried meat with mushrooms and onions, it is, moreover, the taste goes well with cheese. On this basis, the fillets can be baked under the cheese or cook in a pot. A delicious soup with cheese and slices of fillet of sea rooster, grilled.
4
Gurnard is a very expensive and rare fish. To sell this type of fish, you need to have a special permit. It is almost impossible to acquire rooster available for sale, except from private dealers.
5
Gurnard listed in the Red book and catch him banned. Because of that, on the black sea resorts and not cook dishes from it, despite the fact that it is found near the coast. If you are still lucky to get a sea-cock, apply the recipes recommended below, to prepare delicious dishes from these fish.
6
You can cook poached sea cock. For its preparation you will need 300 grams fish, 200 grams of mayonnaise, a few cloves of garlic, 50-100 grams of vegetable oil, pepper and salt.
7
Clean the fish, pepper and salt. Do across the back a couple of notches, into which put half of the garlic cloves. Pour oil to a small pan. After that, the fish need on one side sprinkle with flour. When the fish is laid out on the baking tray, pour it with mayonnaise and cook for 20 minutes in the oven.
8
In addition to the above method, you can cook the fish for a couple. You will need 2 fish, a little olive oil, one lemon and the tomato, salt and pepper, and fresh Basil.
9
The first thing you need to pour the tomatoes with boiling water and peel away the skin, then remove seeds and cut into cubes. Pieces of the same size should also cut lemon (without peel), mix it with tomatoes and oil, and then season with salt and pepper. You should cook fish using a double boiler, transfer to a plate and pour the cooked sauce. Gurnard is ready.

Advice 2: How to cook sea water

We all know that sea water has a number of useful for the human body properties, as it also contains useful trace elements, minerals, and ions which are responsible for stimulating many vital processes. Since seawater is a complex mixture of minerals, salts and ions, which is formed in a ratio in the process of evolution, it may seem to recreate this miraculous combination in home conditions is impossible. However, it is not. Artificial sea water is not a miracle but a reality.
Artificial sea water
Instruction
1
Making such a sea water process, although not labor intensive, but long. The water was completely finished, will take about three days. There are different options for cooking sea water. Those who decided to seriously engage in its manufacture, it is worth remembering that in any such artificial composition should present a number of salts. Namely: sodium chloride (NaCI) - weight content of this element in grams per kilogram is not more than 26,6 (this element by its specific weight is fundamental in the composition of the artificial sea water); magnesium sulfate (MgS04) and 3.3 g/kg; magnesium chloride (MgClj) and 2.3 g/kg; and calcium chloride (СаС12) - 1.2 g/kg In the finished solution, you can add more salt, mostly sodium bicarbonate (NaHC03) and sodium bromide (NaBr).
2
So, take a glass container, it alternately add all the above mentioned salts, except calcium chloride. It does not begin to add the next salt until the absolute dissolution of the previous one. Boric acid dissolves in a separate bowl, and then enter into solution.
3
Allow solution to stand for a day. The next day, adding calcium chloride. The weight of the resulting solution should be about 35 grams. After preparing the salt solution, add enough fresh water to make the liquid volume increased to liters.
4
Before adding fresh watershould be pre-cleaned using a distiller or a regular activated carbon. After two or three days of artificial sea water prepared.
5
The thus obtained artificial sea water, of course, inferior to its natural properties. Indeed, its composition remains unchanged as it is not affected by the living organisms that inhabit marine water. But in the absence of "live" sea water, this water is a great alternative.

Advice 3: How to cook cock

Traditional recipe of cock – a noodle based on it or chicken soup. As the cock itself tough enough in its pure form it is not often fried, but the broth from it differs significantly from the usual chicken. However, the dishes of rooster is not over, at least the original this bird turns out in the wine.
How to cook cock
You will need
    • Cock
    • olive oil
    • a glass of wine
    • water
    • wine vinegar
    • carnation
    • black pepper
    • cinnamon stick
    • tablespoon sugar
    • salt to taste
    • some fresh tomatoes,
    • a pair of bulbs
    • 100 grams of cheese.
Instruction
1
The exact origin of this recipe is unknown, as it is called in French and Greek dish. Before you cook the rooster must be gut and get rid of the feathers. In that case, when the bird is purchased in the store, such trouble does not occur and it remains only to rinse it under running water. Next, the cock is cut into pieces which are fried in vegetable oil until Golden and browned on all sides. Cut into pieces the bird the special culinary scissors, which can easily cope with the tendons at the junction of the leg bones and wings.
2
Then cock is put into a saucepan with a thick bottom, if not, you can use a saucepan. Thereto was added a glass of dry white wine and water in such quantity that it covered the meat on top. Rooster cooked in this sauce with salt, sugar, spices and a couple tablespoons of vinegar for three hours on very low heat. The pan is covered with a lid to the sauce from boiling over.
3
On the oil, which were roasted rooster, stewed onions, cut into large pieces. It should be soft but not turn into mush. To it is added 3-4 chopped and peeled tomatoes. This mixture is put into a pot of toshima cock for an hour before the end of cooking. The duration of suppression is determined by the stiffness of the meat, then like in 3 hours even the old rooster takes on a silky texture. That's cooking the rooster is almost finished, it is laid out on a dish, sprinkled with grated cheese, and sauce received at his fire, watered the side.
Useful advice
The consistency of the sauce should be fairly thick, but if in the process of extinguishing water boils away too quickly, then you need to add it to the rooster doesn't burn to the bottom of the pan.

Advice 4: How to cook fish in the pot

Dishes, baked in pots, always have a special refined taste, and an unusual form of presentation will surprise even the most demanding guests. Delight your family with fish, baked in pots.
How to cook fish in the pot
You will need
    • hake fillet 500 g;
    • potatoes 4 PCs.;
    • onion 2 PCs.;
    • sour cream 100 g;
    • cheese 100 g;
    • salt;
    • pepper;
    • vegetable oil 4 tbsp
    • or
    • fish fillet 500 g;
    • potatoes 4 PCs.;
    • frozen mixed vegetables 400 g;
    • water 2 tbsp.;
    • spices;
    • fish broth cubes 2 PCs.;
    • greens.
Instruction
1
The first option baked in pots with fish is very delicate and soft. Thinly sliced fish and the potatoes have a nice creamy flavor thanks to the sour cream and butter. When this recipe is properly baked fish will just melt in your mouth. Take 500 grams of fish fillet and cut it into small pieces. Raw potato peel, wash and cut into thin strips. It is desirable to use young potatoes.
2
Prepare 4 ceramic pots for baking. At the bottom of each pot, place one tablespoon of butter, then evenly arrange the fish fillets. Add salt and pepper to taste. Then put fish potatoes. Again season with salt and pepper. Add a little finely chopped onion or garlic. Put 1 tablespoon of sour cream. Under the influence of temperature it will melt and impregnate the potatoes a nice creamy taste.
3
Fill a pot 1/4 of the boiled water, top with grated cheese. Close the pots and put them in the oven for an hour. Bake at 180 degrees. Serve hot.
4
Vegetables – perfect side dish for fish. Prepare a light, but hearty dish of fish and vegetables baked in ceramic pots. Cut fish fillets in small pieces, season with salt and pepper it to taste. Put the fish in the pot. Top off with frozen vegetables. Peel potatoes, cut into cubes, put on the vegetables. Add salt, pepper and add spices to taste: nutty seasoning, coriander, paprika, ginger. Dissolve fish bouillon cubes in warm water, pour this water to a pot and cover them with a lid.
5
Put the pots in the oven and bake for one hour at a temperature of 180 degrees. For 10-15 minutes before cooking, open the pot and sprinkle the dish with chopped greens.
Useful advice
Remove the pot from the oven for 5 minutes until cooked: heated cookware to continue to cook the dish out the oven. Let the pot stand for 5-10 minutes, then serve hot.

Try instead of lids to cover pots scones from the dough. You get flavorful bread.

Advice 5: How to cook grilled fish

The one who cares for his health - he knows that fish is good to eat at least twice a week. There are many ways of cooking fish - frying, steamed, boiled, cooked her soups and baked in the oven. You can cook fish on the grill.
How to cook grilled fish
You will need
    • For recipe No. 1.
    • 2 fish (400-500 g each)
    • 1 pod of pepper of Chile
    • 1 small root of ginger
    • 1 teaspoon cumin
    • 1 teaspoon vegetable oil
    • salt
    • For recipe No. 2.
    • 800 g salmon fillet with skin
    • 2 pods green chilli
    • juice of 1 lemon
    • 2 tablespoons soy sauce
    • 1 teaspoon grated ginger
    • a handful of Basil leaves
Instruction
1
For roasting on the grill is best suited fat and not very bony fish. Of course, you can use any fish, but it can affect the taste of the finished dish not for the better.
On the grill you can cook fish whole, and you can fry the fillet or steak of fish.
Try to prepare different options, and then decide – what is more to your liking.
2
Fish on the grill.
Take two small fish (trout, Dorado, mackerel or other fish), wash, clean and gut them. The head is not cut off. Blot the fish with paper towel and air dry.
Make a marinade. For this chili, remove seeds and finely chop it. Peel the ginger root (now it can be bought in any major supermarket) and RUB it on the grate. Mix the chopped chili, grated ginger, vegetable oil, cumin and salt.
Make a few deep slashes on each side of the fish, brush it with the marinade, place in a bowl with a lid and refrigerate for one hour (you can leave overnight).
Fry the marinated fish need in a well heated pan-grill or on the grill for 7-8 minutes on each side.
3
Salmon fillet on the grill.
Fillet of salmon or other fatty fish cut into long pieces (8-10 cm).
Mix grated ginger with finely chopped chilli, add the lemon juice, soy sauce and chopped Basil. RUB this mixture of fish and leave for 20-30 minutes (can be longer).
Then the fish pieces fold in half and stick a thin wooden skewer or toothpick.
Fry on well-heated grill 5-8 minutes on each side.
Useful advice
If you are going to cook on the grill is not very fatty fish – wrap it before you cook thin slices of fat bacon or ham and chipped wooden skewer. The fat from the bacon will soak into the fish and it will not work dry.

Advice 6: How to cook steamed fish without a steamer

Fish is considered one of the most useful products of animal origin. And no wonder, because it is rich in calcium, phosphorus, iodine, essential omega-3 fatty acids. Nutritionists recommend including fish in the diet of both adults and children. Most of the vitamins and minerals stored in the steamed fish. Even if you have no steamer, you can use this method of cooking.
How to cook steamed fish without a steamer
You will need
    • fish carcass or fillet;
    • carrots;
    • onion;
    • vegetables to taste;
    • salt
    • pepper
    • dried herbs;
    • vegetable oil;
    • wide pan with a lid;
    • high-temperature plate.
Instruction
1
Faster than preparing a couple of fish fillets or steaks are ready. If you want to cook the fish carcass, it is necessary to clean them and gut it. The first thing to remove scales. To do this conveniently with a sharp knife towards the fish's head, holding the carcass with the left hand by the tail. To keep the scales from flying, keep the knife at a slight angle or put the fish in a basin of water. Cut off the tail, fins and head. Strut the belly and carefully remove all the innards. Make a long incision along the spine of the carcass and remove the large bones. Skin remove is optional. Thoroughly rinse the obtained fillet and cut into portions. You can cook for a couple of fish carcasses whole, in this case, all the preparation is to scrape off the scales and remove the entrails.
2
Salt and pepper the fish, drizzle vegetable oil or lemon juice. Can RUB fillets ready seasoning or dried herbs. Leave the fish to rest for about 15 minutes to absorb flavor of spices.
3
Prepare vegetables. Peel the onion and cut it into thin half-rings. Carrots wash, peel and grate. You can do without vegetables and can be cooked along with the fish pieces, tomatoes, zucchini, Bulgarian pepper. Then you get immediately and garnish.
4
Prepare dishes in which to cook the fish for a couple. In wide but not deep pot, pour water to about half, top to install high-temperature flat plate. Grease it with a small amount of vegetable oil or put on a plate foil. On top lay the pieces of fish on it – onions and carrots. If you decide to cook steamed fish with vegetables, put them next to the fillet. It is advisable to place fish in a single layer, so steaming will be smoother. Top cover the improvised steamer by the lid of the pot. Put on medium heat for 25-30 minutes.
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