Eating fish has been considered very useful since ancient times. Of course, not everyone lives in the Far East, where Red fish is an everyday meal, but there is an affordable fish for everyone - for example, Pacific (Baltic, White Sea, Greenland) cod, which anyone can afford in our country.
Not many of us know that some individuals of cod grow to 180 cm, because on the shop shelves it gets in the size of 40-60 cm, the maximum weight is up to 4 kg, the age of this fish is from 3 to 10 years. Her body is covered with small scales with greenish-brown with small specks, and the abdomen is white, with a characteristic plump tendril on her chin.
The dense juicy meat of this ocean fish contains a large amount of protein, potassium, calcium and phosphorus, the most valuable part is cod liver, which has a lot of useful properties. Due to the D and B vitamins contained in it, carotene, polyunsaturated fatty acids, liver oil is useful for all, especially pregnant women who are recommended to use cod in the second trimester of pregnancy so that the child develops high intelligence and the mother is protected from postpartum depression. Well, the fish itself is just delicious and satisfying.
Cod dishes - the best recipes
Recipe 1: Cod liver salad “Sunflower”
With this highly sought-after ingredient, several varieties of delicious salads can be made. They are very useful for our beauty and health, and most importantly, nourishing and completely uncomplicated. Since the time of perestroika, when traditional dishes were supplanted by more exotic ones, cod liver salad has remained a popular dish, a real culinary masterpiece, and the use of new-fangled ingredients only added to its sophistication and charm. This option is a sunflower - salad with mayonnaise, decorated with chips. Although due to the fat content of the liver of this ocean fish, it is possible not to fill it with mayonnaise - in general, this is a matter of taste. Ingredients: cod liver (1 jar), potatoes (400 grams), olives, cucumbers (200 gr.) Mayonnaise, eggs (4 pieces), salt.
Method of preparation
The beauty of this salad is that our people love to cook puff salads on holidays, and this is just such an option. It is important to remember that all layers in this salad, except for the liver, must be greased with mayonnaise. The first layer will be finely grated potatoes, then the main ingredient is cod liver, then finely grated proteins, do not forget to coat with mayonnaise. Finely chopped green onions, then cucumbers, and finally, what allows us to give our salad this name: egg yolks, and on top of the mayonnaise layer lay out small pieces of chive, which symbolize the seeds of the seeds. Put chips on the perimeter of the dish, but if you are true supporters of healthy food, you can replace the chips with cucumber circles - you will get an equally beautiful sunflower, as if not quite ripe. In this case, use and for the salad is not pickled cucumbers, but fresh.
So, we present you the legend of the people - a layered salad “Sunflower”!
Recipe 2: Cod fillet baked in the oven under the tomatoes.
A hot dish that can be used on a holiday or regular working day is the real “Nail” of the program of an accessible and perfect fish menu.
Cod or cod fillets. Tomatoes 2 pcs. Cream 80 ml. Onion 2 pcs. Mayonnaise 50 gr. Sour cream 100 gr. Lemon 1/2 pc. Pepper, salt to taste.
Method of preparation
If you have just purchased a cod, you must cut it. To do this, cut the fish with the sharpest knife so that you can remove the ridge, bones, ribs. Try to prepare the knife for this operation, since the sharper it is, the less product remains on the bones. The cod skin is also carefully cut off. We spread the fillet in a container for baking. Salt and pepper the pieces should now, at the very beginning of cooking, also sprinkle them with lemon juice. Pour the cream on the fillet, then lay out the chopped tomatoes, onions onions, cut into rings and salt. Pepper add to taste, but quite a lot. Mayonnaise and sour cream should be mixed in a separate container, and smear the top layer of the dish with the resulting mass. The temperature of the oven should be 180 degrees, the roasting time is 25 minutes. With such a fragrant, appetizing and hot beauty, any table turns into a festive one.
Recipe 3: Cod Cutlets
Cod cutlets combine perfectly with a side dish of rice or greens. If you still decorate the dish with a sprig of lettuce, it will look fresh and appetizing in spring.
For the preparation of several servings of meatballs as a basis, we take 0.6 kg of cod fillets. As a filler: semolina (3 tbsp. Spoons), a small onion, egg, 50 grams of sour cream (you can take a thick cream), breadcrumbs and a little factory breading.
Method of preparation
If you use frozen fillets - you need to defrost it and remove excess moisture, then cook the coarse mince, trying to preserve the structure of the fibers. Add the semolina and finely chopped onion, herbs, salt and pepper. Mix with sour cream or cream, add the egg and leave to swell semolina for half an hour. Mix breadcrumbs, scoop the mass with a spoon and spread them in breadcrumbs, roll it down and shape it into a bun. Flattened "balls" fry in oil for about 5 minutes, spread on a platter and remove excess fat.
Recipe 4: Roasted Cod
Fried cod is a recognized table dish in the kitchen of any nation, it is loved in almost all countries of the world. They fry it like any other fish, but after frying it is recommended to hold it a little under the lid in a frying pan to give softness - literally 2-3 minutes they will give an opportunity to “reach” the crackling sound. The whole process of cooking dishes takes a maximum of 10 minutes. The best garnish - boiled potatoes with pickles and horseradish.
500 g of cod fillet: tomatoes 3 pcs, pesto sauce - 3 tbsp. spoons, lemon juice, olive oil, fresh parsley - 2 tablespoons each. Method of preparation
Wash the fish, dry and cut into pieces. Salt, season with pepper, roll in flour.
Fry the fish in olive or other vegetable oil, spread on a plate. Fry the tomatoes cut into flat pieces on high heat, salt. Return the fish to the pan, shift with the tomatoes and add the sauce and lemon juice. After 2 minutes, the stew is ready to eat. With fresh vegetables, it just perfectly satisfy hunger.
Cod dishes - tips from experienced chefs
- For the preparation of salads from canned cod there are real secrets that will help get rid of canned fish smell. To cod liver does not emit a pungent smell, it should be held for a couple of minutes in lemon juice. Lemon juice helps to get a non-trivial and balanced flavor combination.
- In order to achieve a similar effect when frying cod, you can put it for a few minutes in cold water with vinegar.