Navy tongue - a luxurious dish for your table
Fish is an important product in the diet of every person. Primarily due to its high nutritional properties. The amount of proteins in its different varieties ranges from 15-20%.
But if you are looking for something special, then choose your nautical language. This fish got its name because of a specific oblong oblate shape, because it belongs to the order of flatfish. In Europe, it is one of the most beloved delicacies and is known by the second name - Solea.
We are pleased to reveal to you some simple secrets, thanks to which you will learn how to cook the sea language tastiest.
Soleia enters our country mainly from Vietnam. In addition to frozen carcasses and fillets, on the shelves you can find various semi-finished products based on it, and even canned food. Meat has a particularly delicate texture, it is moderately fat, and, importantly, contains almost no bones.
In addition, it is very useful.A small serving of 200 grams will cover the daily need for essential amino acids.
There are many options for preparing a sole, but the choice of one of them most often depends on the size of the carcass. Small salt can be fried in deep fat or in a frying pan, and large ones are more convenient to bake. Fillet can be cooked delicious rolls with a filling or make a casserole with vegetables.
We will not torment you in anticipation and proceed directly to the recipes.
With a crust
The easiest and fastest way to prepare the fish tongue is to burn it. To do this, you need the following products:
- fish - 500 g;
- butter - 200 g;
- flour - 100 g;
- lemon juice - 5 tbsp .;
- butter - 50 g
If you bought frozen carcasses, then you need to defrost them, putting them in the refrigerator. Do not use hot water for this, from this product can lose its taste.
After thawing, the carcass must be cleaned, washed, dried and cut into small pieces. Then rub with spices, sprinkle with flour and fry for several minutes on both sides in butter. Put on the dish, pour the sauce. For him, melted butter is mixed with lemon juice. Top decorated with fresh greens.
You can also use the old, proven recipe, and fry the salt in batter. To do this, you need to cut it into portions, dip it in a mixture of eggs, flour and spices, then fry. Remember that a beautiful crust will turn out, only if the dough will have a consistence of thick sour cream and will not flow. Thus, it will also help preserve the juiciness of the fish.
Baked with Herbs
And, finally, if you want the marine language to become the highlight of your holiday table, we suggest baking it.
To do this, choose a beautiful fillet, and to it some more products:
- onions - 3 pcs .;
- tomato - 2 pcs .;
- butter - 100 g;
- juice of half a lemon;
- dry white wine - 50 g;
- fresh basil.
Put parchment into heatproof container. On it lay a layer of finely chopped onions, chopped basil, pour with olive oil. Sprinkle the salt tongue with salt and pepper and place on an onion pillow, pour over the sauce of wine and water, “wrap” the form with foil.
Put on the fire and wait for the boiling of the sauce, then put it in a hot oven, after draining the liquid. Leave the fish for 10 minutes. Pour straining, cook over low heat, until its amount is reduced by half, add butter, lemon juice and finely chopped tomato, peeled.
Take out the salt, sprinkle with basil, pour over the sauce and garnish with greens.
This dish will be a real decoration of the holiday table. For it will be needed:
- fillet of solea - 0.5 kg;
- cheese - 100 g;
- walnuts - 50 g;
- dill - 3 sprigs;
Cut the fillet in half lengthwise, rub with spices and let it soak. Grate cheese, chop nuts with a rolling pin, chop dill. Mix and put on filet. Roll into rolls, fix with toothpicks or tie up with threads, put on a baking sheet and bake in the oven for 20 minutes.
Prepare a delicious dinner is not difficult, if you have a multivark at hand. With its help you can make an original, and, most importantly, a hearty dish.
For him will need such products:
- soley - 500 g;
- potatoes - 5-6 pcs .;
- carrots - 1 pc .;
- onions - 1 pc .;
- cheese - 100 g;
Fish clean and cut into fillets, cut into small pieces, if it is whole carcasses. If fillet, then just chop.
Cut peeled potatoes into thin slices. Chop onions and carrots and add them to vegetable oil. Lay the products in layers in the bowl of the multicooker:
- Potatoes (do not forget to season a little with salt and pepper).
- Vegetables, on which you need to make a thin mesh of mayonnaise.
- Fish (seasoned with spices).
And once again repeat the layers in the same order. Sprinkle with grated cheese on top and select "Baking" mode for 40 minutes.
It is unlikely that someone today will surprise pilaf with meat, but the fish will give this dish originality. Take:
- rice - 1 item;
- soleya - 0.5 kg;
- carrots - 1 pc .;
- onions - 1 pc .;
Cooking is no different from the traditional recipe with meat. For a start, chopped onions and carrots, as well as fish, cut into small pieces, should be pierced in the goose box. Add rice to them and add water. It is necessary to adhere to a known proportion of water and cereal - 2: 1, so the rice will have time to cook, but it will remain crumbly.
For those who like to be in nature and prepare dishes on the grill, you should take note of the information that the soya fried on coals goes well with grilled vegetables.
Feel free to experiment and enjoy the excellent taste of personally prepared dishes.
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