Steamed Hake

Steamed Hake

Low calorie and high nutritional value make hake a significant product. The cost of this fish is relatively small, so it is often chosen by those who monitor their health and do not intend to spend money on expensive, but unhealthy delicacies, preferring simple products. However, before the hostess who acquired the hake, the question arises as to what is better to do with it: fry, simmer or bake. In fact, to cook a dietary hake it is best to boil it for a couple. Experienced chefs know well how to cook a hake for a couple, so that it does not seem bland, and are happy to share their secrets.

Cooking Features

Hake does not apply to fatty fish, therefore it is important not to overdry it during cooking, to make it tender, soft, fragrant. When boiling for a couple of risks, cooking dry fish is almost non-existent, but in order to make it tasty, knowing a few subtleties does not hurt.

  • You won't be able to buy a fresh hake in the store. But frozen fish can be different. Preference should be given to dry freezing hake, since it preserves its properties better and does not have a thick ice crust, which makes it difficult to assess the quality of the product. In any case, the hake can be thawed only with a minimum temperature difference, that is, in the refrigerator. If you try to speed up the process using a microwave or immersing the fish in water, it will lose a lot of liquid and become dry.
  • Experts do not recommend purchasing too large fish whose carcass without a head exceeds 30 cm in length. Deformed fish or fillets that have been broken into pieces is also not the best choice, since such a state of the product indicates improper storage: most likely it was thawed and frozen again.
  • In order for the steamed hake to be tasty and fragrant, you can put spicy herbs, bay leaves, spices in the water or on the grate next to the fish.
  • Salt hake preferably shortly before readiness. If you salt it immediately, it will turn out less juicy.
  • Steamed Hake tastes better if it is marinated beforehand.

Cooking time for a hake depends on the recipe and on the unit used. So, over the pan or in a double boiler, the fish is cooked a little longer than when cooking in a microwave. If you are steaming a hake with a carcass or steaks, it will take more time than steaming its fillet.

Steamed hake fillet in a slow cooker

Composition:

  • fillet of hake - 1, 5 kg;
  • lemon - 1 pc .;
  • mustard beans - 20 g;
  • fresh dill - 50 g;
  • olive oil - 20 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Defrost the hake, rinse and dry, and divide into fillets. You can use the already prepared fillet, which is sufficient only to defrost.
  • In a small bowl, squeeze the lemon juice, mix it with olive oil and ground pepper, as well as mustard seeds. Leave to marinate for 20 minutes.
  • Pour half a liter of water into the multicooker bowl, put a small bunch of dill into it. Set on top of the steaming grid, lay the fish on it. In this case, the pieces can be lightly salted, although this is not necessary, and also cut into pieces with a width of about 5 cm.
  • Activate the “Steaming” program for half an hour.

Hake fillet prepared according to this recipe fully meets the expectations of those who adhere to the principles of dietary nutrition. To the dish was completely dietary, you need to take care that the side dish is also useful. So, steamed vegetables (broccoli, cauliflower, green beans, carrots, celery) will suit as a side dish. They are not only useful, but also very beneficial emphasize the taste of a steamed hake. Another option useful side dish - brown rice.

Steamed hake with vegetables in wine sauce

Composition:

  • hake (tails) - 0, 8 kg;
  • carrots - 0, 5 kg;
  • onions - 100 g;
  • leek - 100 g;
  • string beans - 0, 2 kg;
  • broccoli - 0, 2 kg;
  • salt, seasonings - to taste;
  • fish broth - 0, 2 l;
  • white wine (dry) - 75 ml;
  • cream - 0, 2 l;
  • tarragon - 5 g;
  • olive oil - 20 ml.

Method of preparation:

  • Peel the carrots. One vegetable cut into 4 parts to the side. Cut the remaining carrots into beautiful circles, preferably with a special grater. You can cut and ordinary knife. The form in the form of bars is also permissible; The main thing is that it is uniform.
  • Together with green beans and broccoli, immerse the sliced ​​carrots in boiling water. Cook for 15 minutes after boiling. Water can be slightly salted.
  • Remove the vegetables with a skimmer and place in a saucepan with cold water, then drain in a colander and let the excess water drain.
  • Place the onion on the bottom of a clean pan. Next put large pieces of carrots. Fill the vegetables with water.
  • Place a steaming pot or a colander over the pan.
  • Separate the hake meat from the bones and skins. Pepper, season to taste.
  • Place the fillet in a sieve or special device for steam treatment of food.
  • Put the pan on the fire. After the water boils, boil the hake for a couple for 30 minutes.
  • While the fish is boiling, make a wine sauce. To do this, in a small saucepan, mix, warming over low heat, cream, wine and fish broth, season with tarragon sauce.
  • Put the pieces of the hake in a baking dish. Spread boiled vegetables between the pieces. Pour all the wine sauce. Put in the oven, preheated to 180 degrees, for 10 minutes.

Such a dish can be made without roasting in the oven, but in this case, the vegetables should be boiled for 5 minutes longer, and the hake should be steamed for 10 minutes. Then pour the sauce into the dish immediately before serving, preheating it.

Hake steaks in a double boiler

Composition:

  • hake cut into steaks - 1 kg;
  • lemon - 0, 5 pcs .;
  • onions - 150 g;
  • vegetable oil - 10 ml;
  • bay leaf - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • ground black pepper to taste.

Method of preparation:

  • Thaw the hake carcass, wash it, dry it with a towel and divide it into steaks about 1, 5-2 cm thick.
  • Rub the steaks with pepper, sprinkle with lemon juice, squeezed from half of the fruit of medium size. Leave to marinate for 15 minutes.
  • Use a cooking brush to coat the shape of the double boiler with a thin layer of oil.
  • Cut onions into thin rings or half rings, put them into shape.
  • Put the pickled hake steaks on top.
  • Place bay leaves and peppercorns on fish pieces.
  • Pour water into a special tank. Set the “Fish” mode and cook the hake steaks for 40-50 minutes.

Placing the fish in plates, you can lightly salt it. Instead of a side dish, it is advisable to serve a vegetable salad seasoned with lemon juice and a small amount of vegetable oil. Onions, with which trout steaks were boiled, have the taste of ordinary boiled onions, so it is better not to add them to the plates - with it the dish will not gain anything, quite the contrary.

Steamed Hake in Egg Sauce

Composition:

  • fillet of hake - 1 kg;
  • lemon - 1 pc .;
  • canned corn - a can of about 0.4 l;
  • chicken egg - 1 pc .;
  • bay leaf - 3 pcs .;
  • fresh parsley - 50 g;
  • ground pepper, thyme - to taste.

Method of preparation:

  • Rinse the fillet with the hake, dry with napkins, cut into portions.
  • Rub the fish fillet with a mixture of pepper and thyme.
  • After 15-20 minutes, place the steaks in the form of a double boiler, fill the special tank with water. Place laurel leaves on the fish. Turn the steamer on for 35 minutes in “Fish” mode.
  • Separate the yolk from the protein.
  • Chop parsley finely.
  • Mix parsley and corn with egg yolk, squeeze lemon juice into the mixture, mix.
  • Whip the protein, add a little salt, combine with the main mass.
  • Pour the egg fillet into the hake fillet before serving.

Be careful: this recipe can only be used if you are completely confident in the health of chickens who laid eggs. Otherwise, delicious egg sauce may be unsafe. In this case, it is advisable to use a different sauce. For example, tartar is well combined with heck. Boiled rice or mashed potatoes are appropriate as a side dish.

Those who monitor their health, do not hurt to know how to cook a hake for a couple. This can be done even if you do not have a double boiler.

Comments (0)
Popular articles
Search