Fried, stewed or baked red fish itself is very tasty, and if you cook it with potatoes, you get a satisfying, independent dish.
Red fish with potatoes - perfect for a family dinner or celebration.
Red fish and potatoes - basic cooking
Cooking begins with cutting fish. Red fish and potatoes can be cooked from either a whole carcass, or cut into steaks, or made into fillets.
With fish cut off the head, tail and gut. The prepared carcass is washed under a tap and dried with napkins. Then it is cut according to the recipe or left entirely. The cut fish is rubbed with a mixture of spices and salt or poured marinade. Marinate her for at least half an hour.
The second main ingredient is potatoes. It is cleaned, washed and chopped into thin slices or slices. In addition to red fish and potatoes, tomatoes, onions, carrots and other vegetables are added to the dish. They are also cleaned and cut.
All prepared ingredients and fish are laid in layers in a heat-resistant form and baked in the oven or cooked in a slow cooker.
To give the fish and potatoes a delicate and bright taste, the dish is poured with sour cream, cream or tomato sauce. Top red fish and potatoes sprinkled with grated cheese to form a crust on top.
Recipe 1. Red fish with potatoes and spinach in a creamy sauce
Ingredients
half a kilo of salmon;
hot pepper and salt;
bulb;
150 ml of cream;
120 g of spinach;
30 g Parmesan cheese;
600 g potatoes;
two eggs;
100 ml of milk;
50 g butter.
Method of preparation
1. Peel, wash and cut the potatoes into small pieces. Put it in a saucepan, add boiled water and boil until cooked. Drain the water from the finished potato, add the heated milk, a piece of butter to the vegetable and salt it. Mash potatoes in mashed potatoes.
2. Melt the butter in a pan, put in it the previously peeled and finely chopped onion. Fry the vegetable, stirring constantly, until soft. Rinse the spinach slightly dry and cut into large strips. Put it in a pan to the onion and fry for three minutes. Remove from heat and cool. 3. Wash the salmon fillet and cut it into small pieces. Salt the fish and pepper. Lay out salmon evenly in heat-resistant form with high sides. On top of the fish spread fried spinach with onions. Top with mashed potatoes. Send the form to the oven, preheating it to 200C. Bake for 20 minutes.
4. Cream mix with grated cheese. Remove from the oven form and cover the dish with this mixture. Bake another five minutes. Cool slightly, chop with a spatula and arrange into plates.
Recipe 2. Red fish with potatoes in the oven
Ingredients
Half a kilo of any red fish;
ground pepper and fine salt;
half a kilo of potatoes;
100 grams of cheese;
150 ml of milk;
2 eggs;
40 g butter.
Method of preparation
1. Cut the tail and head from the carcass of a red fish, gut and rinse well under running water. Separate the fillet from the ridge and select small bones with tweezers. Leave the skin, only slightly clean it with a knife.
2. Grease a deep pan with butter. Put on the bottom of the fish fillet, skin down. Salt it and pepper.
3. Peel potatoes, wash and cut into thin plates. Put the potatoes on top of the fish in the form of scales.
4. Beat the milk and eggs with a mixer. Fish pour milk sauce. Put the baking tray in the preheated oven. Bake, depending on the size of the fish and the thickness of the potato slices.
5. Remove the finished red fish with potatoes, sprinkle with grated cheese and bake for another five minutes. Serve as a separate dish with fresh vegetables.
Recipe 3. Red fish with potatoes and lemon
Ingredients
500 g of trout;
15 grams of garlic;
2 pinches of salt and black pepper;
kg of potatoes;
fennel, onion and parsley - a bunch;
egg;
lemon;
200 g of cream;
200 grams of cheese.
Method of preparation
1. Peel the tubers of potatoes, and cut into plates a centimeter thick. Put the potatoes in a colander and rinse. Lightly dry it on a napkin. Transfer to a bowl again, season with spices, salt and pepper. Stir to spice evenly distributed over all the pieces.
2. Brush with the butter of the bead and the bottom of the deep pan. Lay the potato layer on the bottom and place in the oven preheated to 180 ° C for 20 minutes. Potatoes should be half cooked. 3. Clean the trout carcass, remove the head and tail. Gut fish and cut it into pieces two centimeters thick. Salt and pepper each slice on both sides.
4. Whisk the sour cream with eggs. Add the garlic, cut into small pieces into the sauce. Stir.
5. Remove the potatoes from the oven, spread the fish on top of it and fill with cream and garlic sauce. Cover the pan with foil and return to the oven. Increase the temperature to 200C and bake for another half hour.
6. Remove the pan from the oven. Dust sprinkle with chopped herbs and grated cheese. Put in the oven for another ten minutes. Cut the lemon into thin circles. Lay them on top of the dish, and cook until ready for another five minutes.
Recipe 4. Fried red fish with potatoes
Ingredients
red fish fillet - half a kilo;
a mixture of peppers and fine salt;
lemon juice - 30 ml;
green onions and parsley;
Bulgarian pepper;
butter - 50 g;
potatoes - 800 g;
vegetable oil and cream - 50 g;
large onion.
Sauce
cream - 200 ml;
salt - two pinches;
mustard - 50 g
Method of preparation
1. Put on the fire a large cast-iron skillet, pour oil into it and heat it. Clean, wash, dry and chop the tubers of potatoes. Put the potatoes in a frying pan and fry over moderate heat, turning over periodically for ten minutes.
2. Peel the onion, rinse and chop into half rings. Add it to the potatoes and mix.
3. Remove red fish fillet from skin, rinse, dip with napkins and cut into cubes. Put in a bowl, salt and sprinkle with lemon juice. Stir and put to the potatoes with onions. Salt and continue to fry, stirring occasionally, for about three minutes.
4. Peel the Bulgarian pepper from the seeds and chop into thin strips. Put them in the pan and mix. Fry it all together for a few more minutes. Put the fish and potatoes in the dish.
5. Return pan to the fire. Pour the cream in it, add the mustard, salt and mix. As soon as the sauce begins to boil, pour it into a sauceboat and serve it to the potatoes.
Recipe 5. Red fish with potatoes in a slow cooker
Ingredients
Half a kilo of red fish fillet;
sunflower oil;
seven potatoes;
extra salt and pepper;
100 grams of cheese;
two tomatoes;
ketchup and mayonnaise.
Method of preparation
1. Clean and wash the potato tubers, wipe them with napkins and cut them into thin slices.
2. Rinse the fish fillets under running water, dry them on napkins and cut into large strips.
3. Put the potatoes in a deep bowl, add ketchup and mayonnaise to it, salt, pepper and mix. Mayonnaise and ketchup should be evenly distributed throughout the slices.
4. Lubricate vegetable oil capacity multicooker. Putting potatoes in it. Level with wet hands. On top of the potatoes lay out the pieces of fish fillets. Salt and pepper.
5. Rinse the tomatoes, wipe off with a towel and cut into plates. Put the tomatoes on top of the fish. We grease everything with abundant mayonnaise and sprinkle with grated cheese.
6. Place the container in the slow cooker, turn on the “Baking” mode and prepare the dish for about an hour. Put the finished red fish and potatoes on plates and serve, slightly cooled.
Recipe 6. Red fish with potatoes in foil
Ingredients
spices for fish and potatoes;
fennel and parsley - a bunch;
six salmon steaks;
lemon;
six potato tubers;
coarse salt.
Method of preparation
1. Cut the foil into six identical squares.
2. Peel the potatoes, wash the tubers and wipe them with a napkin. Cut potatoes into centimeters thick. We lay out in one layer on the foil. Salt and season with spices for potatoes.
3. Wash the salmon steaks and dry them on a napkin. Put fish on potatoes, salt and sprinkle with spices for fish.
4. Rinse a lemon, wipe with a napkin and cut into thin circles. On each piece of fish lay out two cups of lemon and a few branches of dill and parsley.
5. Wrap the fish with potatoes tightly in foil. Make a top three wooden puncture skewers. We spread the wrapped pieces of fish on a baking sheet and send to the oven for 20 minutes. Cooking at 200C. We put the finished red fish right in foil on a plate, unfold it and serve.
Recipe 7. Red fish with potatoes in pots
Ingredients
800 g of red fish;
two bulbs;
eight potatoes;
bunch of parsley;
80 ml of mayonnaise;
coarse salt;
25 g of seasoning for fish.
Method of preparation
1. Red fish clean, giblets, cut off fins, tail and head. Separate the fillet from the ridge. Rinse it under the tap and carefully select all the small bones. Cut the prepared fillet into pieces, put it on a plate and sprinkle with seasoning for fish.
2. Peel the potatoes, wash them and cut them into large pieces. Fill the pots with potatoes for a third and salt.
3. Put two slices of red fish on the potatoes.
4. Clean the onion, rinse and chop into half rings. Sprinkle the fish with onion, put parsley sprigs on top, pour with mayonnaise, salt and pepper. Put the pots on the oven rack and cook the fish and potatoes for half an hour at 180C. Serve directly in the pot, or lay it on a plate.
Red fish with potatoes - tips and tricks from chefs
- Place frozen fish in lightly salted water and thus defrost it. This will preserve the structure of muscle tissue.
- To make the fish juicy and fragrant, it is salted, seasoned with spices and left for at least ten minutes.
- If you are baking fish in foil, remove it from the oven just a couple of minutes until cooked. In the foil it will come, and at the same time it will turn out tender and juicy.
- To make the fish taste even brighter and more tender, put a slice of lemon and sprigs of spicy herbs in foil.
