Fish, a valuable source of microelements and vitamins for the body, should be present in the diet of every person. Most people choose the simplest method of frying or baking to save time, but if you delve into the world of cooking, it becomes clear that you can prepare many healthy and original dishes from minced fish.
Where do you prefer to use fish?
- On the grill 19%, 216 votes
216 votes 19%216 votes - 19% of all votes
- For a couple 15%, 164 votes
164 votes 15%
164 votes - 15% of all votes
- In soups 14%, 159 votes
159 votes 14%
159 votes - 14% of all votes
- In cutlets 12%, 140 votes
140 votes 12%
140 votes - 12% of all votes
- In the smokehouse 11%, 119 votes
119 votes 11%
119 votes - 11% of all votes
- In batter 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
- I will cook according to your recipes 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
- In pies 9%, 99 votes
99 votes 9%
99 votes - 9% of all votes
- I don't eat fish 1%, 10 votes
10 votes 1%
10 votes - 1% of all votes
Total votes: 1129
16.09.2019
- On the grill 19%, 216 votes
216 votes 19%216 votes - 19% of all votes
- For a couple 15%, 164 votes
164 votes 15%
164 votes - 15% of all votes
- In soups 14%, 159 votes
159 votes 14%
159 votes - 14% of all votes
- In cutlets 12%, 140 votes
140 votes 12%
140 votes - 12% of all votes
- In the smokehouse 11%, 119 votes
119 votes 11%
119 votes - 11% of all votes
- In batter 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
- I will cook according to your recipes 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
- In pies 9%, 99 votes
99 votes 9%
99 votes - 9% of all votes
- I don't eat fish 1%, 10 votes
10 votes 1%
10 votes - 1% of all votes
Total votes: 1129
16.09.2019
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Juicy minced meat
Recipes for minced fish dishes often miss an important detail - proper preparation of the minced fish itself in order to get a tasty, juicy and healthy result. There are no special secrets or special skills in this matter, the main thing is to adhere to the recipe and sequence of actions:
- The fish can be whatever you like best. If it is a whole carcass, then first it is cut up: the head, tail and fins are removed, the insides are cleaned, separated from the backbone and the meat is thoroughly washed. If ready-made fillets are used to prepare a minced meat dish, then they simply wash it under the tap.
- The fish fillet is twisted in a meat grinder, beaten with a blender or chopped into small pieces with a sharp knife.
- For juiciness, several ingredients are added to the fillet (to choose from): vegetables - onions, carrots, sweet peppers, cabbage, zucchini; for stickiness - egg, flour, oatmeal, rice, bran, bread crumb, semolina; for taste - salt, pepper, seasonings, both ready-made and separately, chopped herbs.
- All ingredients are thoroughly mixed and allowed to brew for half an hour.
- If the minced fish turns out to be liquid, squeeze it lightly to remove excess liquid.
- For fluffy fish cutlets, the minced meat is beaten by hand, like meat.
Note: a wide selection of components makes it possible to mix them together to choose the most suitable combination of taste and calorie content.
How to cook minced pike
Each pike dish has many recipes . But there are features that need to be taken into account when sending pieces into a meat grinder:
- a distinctive property of this type of fish is dryness, which requires special additives that can make the minced meat juicier, fattier, and more tender;
- as ingredients that can improve the consistency of minced meat, it is permissible to use other types of fish, lard, vegetables, eggs, milk, white bread...
The pike filling can be prepared not only by grinding the fillet in a meat grinder . Finely chopped pieces are often used for pies and pies . It is customary to add potatoes, fried onions, carrots, rice, and various seasonings .
Minced meat for cutlets, dumplings, and rolls traditionally ground using a meat grinder. The consistency of the finished soufflé should be airy. Therefore, it makes sense to mince the fish twice.
Depending on the ingredients, the finished minced meat can have a light, mild taste or a pronounced and rich taste . It depends on the taste preferences of the person for whom the dish is being prepared.
Herring forshmak
The traditional Jewish appetizer is easy to prepare, juicy, ideal for feasts and get-togethers with a friendly group, and the taste is to die for!
Preparation time (including cutting fish): 1/3 hour.
Cooking time: fast.
Energy value:
- proteins - 12.2;
- fats - 15.5;
- carbohydrates - 1.7;
- calorie content - 200.4.
Products:
- lightly salted Norwegian herring - 1 pc.;
- onion;
- butter “Peasant” - 250 grams;
- stale bread - 2 slices;
- sunflower oil - 50 ml;
- table vinegar - 1 tbsp.
Recipe:
- We cut the fish in half, carefully remove the skin and carefully select the bones with our hands.
- Grind the peeled fish meat in a meat grinder, followed by onions and bread.
- Add vinegar, melted butter and twisted mixture and mix well until smooth.
- Pour in a tablespoon of vegetable oil and wait 20 minutes, then pour in the rest and beat well until thick and fluffy.
- Goes well with toast, black bread croutons, and cereal breads.
Culinary trick: to make the appetizer airy, add a pinch of soda to it, and mix the fish mixture with a wooden spoon.
Tender meatballs in the oven
To add variety to the regular menu, you can prepare simple and very tasty meatballs that melt in your mouth and will please everyone without exception, including the youngest members of the family.
Preparation time: 20 minutes.
Cooking time: half an hour.
Energy value:
- proteins - 11.2;
- fats - 6.3;
- carbohydrates - 4.9;
- calorie content - 115.
Required Products:
- minced fish - 0.5 kg;
- boiled rice - 150 grams;
- carrots, onions 1 pc.;
- cream - 1 glass;
- ready-made spice for fish - 1 tbsp;
- laurel - 4 leaves;
- black pepper - 4 peas;
- hard cheese - 100 grams;
- one egg;
- vegetable oil - 50 ml.
Detailed recipe:
- Mix the minced meat with rice, add spices, and add salt if necessary. Beat in the egg, mix well and leave to soak.
- Preparing the filling. Peel the carrots, grate them on a fine grater, finely chop the onion. Place in a frying pan, add peppercorns, break the bay leaves with your hands and fry until soft. A few minutes before cooking, pour in the cream and, stirring constantly with a spoon, bring to a boil.
- We make round cutlets from the fish mass and place them in a heat-resistant form or baking sheet of a suitable size.
- Pour in the creamy vegetable mixture and place in the oven for 20 minutes.
- After the time has passed, take out the pan, add grated cheese and bake for another 5-7 minutes.
Stuffed pepper
During the bell pepper season, delight your home with a non-standard approach to preparing stuffed peppers. The secret ingredient is juicy and tender minced fish, soaked in vegetable juice and a delicate tomato sauce.
Preparing food: half an hour.
Cooking time: 40 minutes.
Energy value:
- proteins - 5.7;
- fats - 3.8;
- carbohydrates - 17.4;
- calorie content - 122.7.
Ingredients:
- minced fish - 0.5 kg;
- sweet red pepper - 10 pieces;
- rice - 200 grams;
- large onions and carrots;
- bay leaf;
- sour cream - 100 grams;
- tomato paste - 2 tbsp;
- seasonings of your choice.
Detailed recipe:
- Defrost the minced meat and squeeze out excess liquid.
- Wash the pepper, remove the stem and clean out the seeds. Place in boiling water and cook for 2-3 minutes. Cool to room temperature and dry with a towel.
- Cook the rice until cooked and add minced fish, spices to taste, finely chopped onion and grated carrots. Mix well.
- Fill the peppers tightly with the resulting filling and place them tightly in the pan.
- Prepare the filling: mix sour cream and tomato paste, salt and pepper, add 2 cups of water.
- Pour the sauce into a saucepan with stuffed peppers and place on medium heat, after boiling, reduce the heat and simmer for 40 minutes. Sprinkle the finished dish with chopped herbs and serve.
Sandwiches with pate
Tired of standard breakfast spreads? Prepare a delicious fish pate that goes well with both rye and wheat bread, creating a spicy aftertaste and rich taste.
Cooking time: fast.
Energy value of pate:
- proteins - 20.2;
- fats - 21.3;
- carbohydrates - 1.3
- calorie content - 272.6.
Product set:
- sprats in oil - 1 jar;
- hard boiled eggs - 2 pcs.;
- pickled cucumber;
- greenery.
Recipe:
- Open the can, take out the sprats and mash with a fork.
- Grate the eggs, finely chop the cucumber into cubes and place on a sieve to drain excess liquid.
- Mix all the ingredients and add chopped herbs; if necessary, add a little of the remaining sprat oil.
- This finger-licking appetizer with slices of black bread and toasted toast is amazing. It can be made from any fish: canned, cold or hot smoked.
Pink salmon cutlets with lard
When you want to cook something special for the holiday table, use a proven recipe for juicy red fish cutlets - they will definitely not go unnoticed by your guests.
Preparation process: 1/2 hour.
Preparation: 20 minutes.
Energy value:
- proteins - 11.3;
- fats - 22.5;
- carbohydrates - 2.7;
- calorie content - 265.2.
Product composition:
- pink salmon fillet - 300 g;
- fresh pork lard - 100 g;
- onion - 1 head;
- chicken egg;
- salt pepper;
- breadcrumbs - 50 gr.
Step by step recipe:
- Grind the fish fillet, lard and onion in a meat grinder.
- Boil the egg hard, grate it and add it to the minced meat.
- Add salt and pepper to taste, beat well.
- We make oblong cutlets with slightly damp hands, roll each one in breadcrumbs.
- Heat a frying pan with olive oil and fry until golden brown on each side. Cover with a lid, reduce heat and wait 10 minutes.
- Airy, juicy cutlets are served with a side dish of rice or mashed potatoes.
Cutlets with buckwheat
In conclusion, we will share another popular recipe and tell you how to make minced pike with buckwheat. Such cutlets will not only be healthy, but also surprisingly tasty, satisfying and aromatic. Using buckwheat together with minced meat, you will get a complete dish that does not even require an additional side dish.
To prepare, take 600 grams of minced fish from pike, a couple of eggs, a small slice of cheese (100 g), salt, paprika, ground pepper, buckwheat porridge (already cooked, but not salted) - 5 tablespoons.
Mix the listed ingredients, form cutlets and fry them in vegetable oil. It is recommended to serve this dish with aromatic garlic sauce. You can make it from a couple of cloves of garlic, a drop of olive oil and thick sour cream.
Zrazy
Fish zrazy is easy to prepare and can serve as an alternative to meat, but due to its low calorie content, it can be eaten during diets and weight loss, as well as for those who adhere to the diet.
Preparation: 20 minutes.
Cooking time: 25-30 minutes.
Energy value:
- proteins - 11.2;
- fats - 7.8;
- carbohydrates - 12.7;
- calorie content - 165.7.
We will need:
- pollock fillet - 2 halves;
- rice cereal - 1/2 cup;
- chicken egg - 2 pcs.;
- hard cheese - 100 g;
- dill, parsley, green onions;
- salt and pepper;
- milk 2.5% fat - 50 ml;
- 2 slices of white loaf;
- vegetable oil for frying.
Step by step recipe:
- Boil the rice until cooked, hard-boil the eggs.
- Cut the bread into pieces and soak in heated milk.
- Beat the pollock using a blender.
- Add soaked bread, rice, salt and pepper to the minced fish. Mix and beat.
- Prepare the filling: mix the boiled egg with grated cheese and chopped herbs.
- We form cakes, put one teaspoon of the mixture inside.
- Grease a baking sheet with oil, lay out the zrazy and bake for about half an hour in an oven preheated to 120 degrees.
Pike meatballs in tomato
If you want to diversify your diet, this dish is exactly what you need. It cooks quickly, turns out tasty and nutritious.
For the recipe you will need:
- 500 g fillet without skin;
- 4 tbsp. l. crumbs of fresh bread;
- 300 g canned tomatoes (in their own juice);
- 100 g champignons;
- 100 g lard;
- half a bunch of green onions;
- salt and pepper.
Step by step recipe:
- Season the fillet pieces along with lard and crumbs and grind in a blender.
- Add chopped onion and stir.
- Divide all the minced meat into 12 approximately equal portions.
- Form small meatballs.
- Cut the mushrooms into slices.
- Chop the tomatoes into small cubes.
- Place the tomatoes in a frying pan with deep sides. Add champignons and bring to a boil.
- Carefully place the meatballs into the sauce and simmer over low heat until fully cooked.
- Sprinkle the finished dish with green onions.
Advice! If you add just a little sugar to minced pike fish recipes, they will acquire a particularly delicate texture. This will only improve the taste.
Pike dumplings
Everyone loves dumplings, young and old, but not everyone has tried the unusual recipe with minced fish. Pike is a dietary fish, so it can be consumed without harming your figure, even despite the presence of dough in the recipe. They are easy to make and the taste will exceed all expectations.
Preparation time: 1 hour 30 minutes.
Preparation time: hour including modeling and cooking
Energy value:
- proteins - 11.8;
- fats - 5.4;
- carbohydrates - 14.1;
- calorie content - 145.5;
Ingredients for minced meat:
- pike - 1 fish;
- lard - 150 grams;
- onions - 2 pcs.;
- fresh dill - 1 bunch;
- spices to taste.
For the test:
- premium wheat flour - 2 cups;
- egg;
- water - 250 ml;
- salt.
Recipe for juicy fish dumplings:
- First of all, let's prepare the dough. To do this, mix flour with salt, beat in a chicken egg and gradually add warm water. Knead thoroughly until the dough stops sticking to your hands and becomes plastic and elastic; if necessary, add more flour. Cover the dough with cling film and leave to rest in a warm place for an hour.
- Let's start filling. To do this, wash the pike under running water, remove the scales, head, tail, and fins. We wash the insides well so that there are no blood clots and a black film on the abdominal parts. We take out the ridge and disassemble it into fillet parts, simultaneously selecting all the bones.
- Grind the pike meat in a meat grinder with lard and onions, and add salt. Finely chopped dill is added to the minced fish for flavor.
- Meanwhile, the dough has risen. We free it from the film and divide it into 3 parts. Sprinkle the table with flour and roll out the dough into a thin layer. Using a glass or a special mold, cut out circles.
- Place a teaspoon of minced fish in the center of each, carefully pinch the edges and form a dumpling. We make dumplings until the dough runs out. We leave one part for cooking, put the rest into plastic forms, sprinkle with flour and put it in the freezer to be ready in case unexpected guests arrive.
- Pour water into the pan, add salt, bay leaf, peppercorns and wait until it boils. Pour dumplings into boiling water and cook for 5-7 minutes until they rise to the top.
- Serve with sour cream, horseradish, garlic sauce or butter of your choice. The appearance of delicious, tender dumplings can be appreciated from the photo.
Rybnik with mushrooms
All minced fish dishes are delicious, but the pie, in the best traditions of Russian cuisine, will be a good reason to gather with your loved ones at the same table and enjoy a festive dish.
Product preparation time: 1/2 hour.
Baking time: 40 minutes.
Energy value:
- proteins - 18.5;
- fats - 15.2;
- carbohydrates - 2.7;
- calorie content - 212.3;
Products for the fishmonger:
- milk hake - 5 carcasses;
- champignons - 0.5 kg;
- 3 onions;
- 1 carrot;
- loaf - 100 grams;
- 3 chicken eggs;
- butter - 50 g;
- grated cheese - 100 gr;
- salt, pepper, spices for fish.
Recipe:
- Wash the mushrooms, cut into cubes, add chopped onions and carrots. Fry in butter.
- Boil the eggs hard, cool, peel and grate on a coarse grater. Add to mushroom mixture.
- Beat the hake fillet and loaf in a blender, add salt, pepper, and herbs as desired.
- Place 1/2 of the minced fish in a special baking dish, layer with a mixture of mushrooms, vegetables and egg and cover with the second part of the fish mixture.
- Bake in a preheated oven at 220 degrees, sprinkle with grated cheese 5 minutes before the end of cooking.
From pike and zander
- Cooking time: 60 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 120-160 kcal per 100 g.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
For those who have often been unimpressed with the taste or smell of predatory fish, the following recipe is perfect. Cutlets from pike perch and pike do not have the specific taste that is characteristic of minced meat from pure pond fish. In addition, pike perch is softer and more tender, and in combination these two types make it possible to prepare very tasty and nutritious cutlets, meatballs or pies. The best option is baking in the oven, so there will be less harmful oil in the dish.
Ingredients:
- pike fillet – 300 g;
- pike perch fillet – 400 g;
- flour – 1 tbsp. l.;
- bread – ¼ loaf;
- milk or cream - ½ cup;
- onions – 100-150 g;
- eggs – 1-2 pcs.;
- lemon – ½ fruit;
- salt, pepper, herbs to taste.
- Twist the fish pulp, soaked bread and onion, add a little butter (optional).
- Add salt, spices, chopped herbs, eggs to the minced meat. Beat everything thoroughly with a blender or whisk.
- Form small cutlets, roll them in flour, place on a baking sheet. Place thin slices of lemon on top.
- Bake in the oven for 20-30 minutes.
Halibut soufflé
An excellent option for a delicate dish that even picky little ones will love. To create an appetite and a desire to try it faster, you can make a beautiful presentation that you can’t pass by.
Preparation time: 1/4 hour.
Cooking time: half an hour.
Energy value:
- proteins - 7.1;
- fats - 1.4;
- carbohydrates - 3.2;
- calorie content - 58.7.
Ingredients:
- halibut (fillet) - 400 grams;
- sweet pepper - 1 pc.;
- milk - a glass;
- egg - 3 pcs.;
- salt pepper.
Recipe:
- Beat the fish fillet in a blender with chopped pepper.
- Beat the milk separately with a mixer with the egg yolks, beat the whites separately.
- Gently mix the minced fish with milk and add the protein.
- Transfer to foil portions and bake for half an hour in the oven at 200 degrees.
Rolls
Knowing how to make minced pike, you can prepare delicious rolls. Minced fish mixed with egg yolk and cream should be wrapped in cabbage leaves scalded with boiling water. Add sesame seeds, finely chopped dill and spices. Wrap the rolls in foil and place on a baking sheet. Cook in the oven at 190 degrees for 25 minutes.
