Today we are with you, dear visitors of our portal, we will cook limonella.
Limonella or Lemona (this is the name that is more correct) is assigned to the family of Morovs from the cod group. Traditionally, this fish lives in the Sea of Okhotsk and the Sea of Japan, as well as in the northern part of the Pacific Ocean, rarely, but it is still found off the coast of Alaska. However, it is not so important for us where this limonella lives, it is not appreciated for it ... They appreciate this fish for its low cost and for its high benefits (Lemona contains a lot of essential trace elements, polyunsaturated fatty acids, vitamins of group B, A, D) . It tastes like cod or pollock meat, but only the lemon moth is even softer, which makes it quite capricious when cooking. Today you will learn how to cook limonella quickly and tasty.
Before telling you a couple of recipes, I want to reveal several secrets of handling limonella, which will help create a tasty and flavorful dish from this fish.
- The frozen lemon should be thawed only at room temperature. Do not accelerate the defrosting process by immersing it in water or turning on the “Defrosting” mode on the microwave.
- Do not cut the fish into too small pieces.
- Fish under marinade, fried in batter, or baked are considered ideal cooking options for limonella.
Well, now, for the sake of which, in fact, this article was conceived - recipes!
Recipe: Leonema marinated
You will need:
- Leonemame - 2 pieces,
- carrots - 2 pieces,
- bulb onion - 2 pieces,
- tomato paste - 2 tablespoons,
- lemon juice - 1 tablespoon,
- salt, black pepper, seasonings - to taste,
- flour or bread crumbs.
Method of preparation
- Limonella clean, gut, remove fins. Mine Cut across in half.
- Breast the fish in flour or crackers.
- Salt.
- Fry in a pan in a large amount of vegetable oil from both sides.
- Put the fried lemonfish in a saucepan or deep frying pan.
- Clean the carrots, cut into strips. Fry in a pan with finely chopped onions.
- Add tomato paste, lemon juice, salt, pepper, seasonings and some water to vegetables. Stew for 10 minutes with the lid closed.
- Fill the fish with marinade. Close the lid and put on the stove.
- As soon as the treat starts to boil, remove from the heat. We give about half an hour. Serve hot or cold.
Recipe: Lemon in the batter
You will need:
- lemonmea - 1 kg.
For batter:
- egg - 3 pieces,
- flour - 3 tablespoons,
- salt - to taste,
- ground black pepper - to taste,
- greens - to taste,
- vegetable oil - for frying.
Method of preparation
- Cut the thawed lemon at room temperature into portioned pieces.
- Salt and pepper fish.
- Cooking batter: mix eggs with salt. Add flour. Mix well until smooth.
- Heat the oil in a frying pan.
- Dip the pieces of fish in a batter and put it in boiling oil.
- Fry until the formation of a little brown chicken on both sides.
- Before serving, fish can be sprinkled with chopped greens.
Recipe: fried lemonema with spicy sauce
You will need:
- lemonmea - 1 kg,
- flour - 2-3 tablespoons,
- salt, black pepper to taste,
- vegetable oil - for frying.
For the sauce:
- mayonnaise - 3 tablespoons,
- boiled egg - 1 piece,
- light-salted cucumber - 1 piece,
- Bulgarian pepper - 1 piece,
- garlic - 1 clove,
- black pepper, red pepper - to taste,
- greens - to taste.
Method of preparation
- Lemon is cut into portioned pieces of medium size.
- Rolls the fish in flour.
- Pour vegetable oil into the pan, set on fire.
- Fry the lemon in boiling oil.
- While the fish is frying, prepare the sauce. Hard-boiled egg finely chopped.
- The cucumber is also finely crumbled.
- My pepper, remove the stem and seeds. Finely cut.
- Garlic clean, skip through the press.
- My greens, dry. Finely chopped.
- Mix all ingredients. Add mayonnaise.
- Put black and red pepper to taste. Stir.
- The fish is fried. Sprinkle it with lemon juice.
- We put on a plate with garnish and sauce.
Recipe in the oven: Leonema, baked in foil
You will need:
- lemonmea - 1 bird,
- bulb onion - 1 piece,
- carrots - 1 piece,
- salt, spices for fish - to taste,
- bay leaf - by the number of pieces of fish,
- ketchup - 50 grams (or tomatoes),
- vegetable oil - for frying.
Method of preparation
- We clean limonella, giblets, we cut off the fins.
- Cut into pieces.
- Mine and recline in a colander to glass excess water.
- Salt, season with spices.
- We spread in heat-resistant form, covered with foil.
- We place 1 bay leaf on each piece of fish.
- We clean the onions, wash them, and cut them finely. Fry in vegetable oil.
- Add carrots to the onions and chopped finely. Fry until half ready.
- Spread onions and carrots on the fish.
- Ketchup diluted with water. Pour on the fish.
- Cover with foil so that the sauce does not leak during cooking.
- We put in the oven preheated to 180 degrees for 40 minutes.
- Serve on the table with your favorite side dish. Enjoy your meal!
