Fish day

It is well known, fish proteins are as important as the meat proteins by their biological value, their amino acid structure is quite good to human body. They are well assimilated and much better digested by the ferments of gastrointestinal tract. In comparison to meat products fish ones differ by their low calorie content. It is explained by the fact fish contents quite little fat. Fish is also rich in phosphorus which is necessary for human brain and skeletal system

Cooking time —
Complication —

In recipe book

Fish Soup

Ingredients:
(for 4 portions)
500 g of fish fillet (for example, ocean perch)
2 medium onions
1 bunch of parsley
salt
3 tbsps of olive oil
1 tbsp of flour
juice of 1 lemon
black pepper freshly grounded
2 fresh egg yolks.

How to cook:
Rinse the fish fillet in cold water, cut into pieces 3 cm thick. Peel the onions and chop fine. Rinse the parsley, slice thin. Pour 1 litre of water into a large sauce pan, add 1.5 tsp of salt and let it boil. Put the fish and boil on medium heat for about 3 mins. Take the fish out but don’t pour the stalk out. Heat the oil into the pan, put the onion and fry it in low heat (no change of colour), flour the onion and stir well. Add 100 ml of fish stalk and keep on stirring let it boil. Put the fried onion into the sauce pan and boil in low heat for 4 mins. Add the parsley, lemon juice, salt and pepper into the soup, stir. Low the heat, put the fish back and boil in low heat for 5 mins more. Dissolve the yolks in 3 tbsps of soup and pour into the sauce pan. Cook the soup for some time after but don’t let it boil as the yolks may coagulate. Serve the soup hot with fresh flatbreads.

Tuna and potato salad

Ingredients:
(for 6 portions)
1 kg of potato,
2 cans of tuna in juice,
1 glass of green asparagus,
3 eggs,
1/3 glass of olives,
2 apples,
2 glasses of mayonnaise,
1 garlic clove,
2 tsps of light mustard

How to cook:
Boil the potatoes, cool off and dice them. Boil the asparagus. Boil the eggs hard and dice. Put the olives into the sieve, pour the water off and chop them. Wash the apples, remove the seeds and dice. Mix potatoes with tuna, asparagus, eggs, olives and apples. Mix the mayonnaise with mustard and garlic. Dress the salad and serve it garnished with seasoning.

Salas of crabmeat sticks

Ingredients:
crabmeat sticks – 3 packs (400-500 g);
4 eggs;
canned corn – 1 can;
mayonnaise – 200-250 g
How to cook:
Boil the eggs. Pour them with cold water and put them on heat, cook them for 10 mins since boiling. Pour the hot water off and add some cold water to let the eggs cool.
Slice the crabmeat sticks 0.5 cm thick and separate them in fibres. When the eggs are cold chop them thin (I use an eggslicer, you can chop with a knife).
Open the can of corn half to pour the liquid off. Then add the corn to the crabmeat sticks into the salad bowl.
Mix the ingredients and dress with the mayonnaise (I use Calve light).
Salad is ready!

Pike perch Orly

You may need:
600 g of pike perch fillet
juice of

Bon appetite!