Fish dishes

Fish day is a good idea to indulge yourself with fish. Not every housewife loves fish and knows how to cook it. Let us solve the situation! Seafood is extremely good to our health!

Fried trout

You may need:
1 fresh trout
30 g almond coating
1 egg white
1 tbsp flour
olive oil to fry
seasoning
a lemon slice
sea salt to your liking

Take a medium fresh trout descaled, gutted and washed in the running water thoroughly. Mix the almond coating and flour and salt in. Beat the egg white with some water (equal to 3 tbsp). Dip the fish in the egg white and dust it into the salted almond and flour mix.
Pour some olive oil into the heated pan and fry the trout for 7-8 minutes on each side on a medium heat until gold. Serve with the lettuce, lemon and tomato slice.

Finnish herring pudding

You may need:
5-6 medium potatoes
1 light-salted herring
1 onion
2 eggs
2 tbsp. flour
100 ml milk
3 tbsp. vegetable oil
some dill to garnish
salt, pepper to your liking

Peel and slice the potatoes. Spread it on the bottom of the saucepan oiled. Lay cut into small pieces fish and the onion ringed on. Season with the flour, pour some vegetable oil, season with salt and pepper, put the lid on and let the dish stew on a medium heat. While the potatoes and fish are simmering, mix the milk and beaten eggs in, pour the pudding with the mix and bake it for 10 minutes. Serve with the dill.

Pike-perch fillet and ham

Ingredients:
4 servings
4 pike-perch fillets
salt, pepper
100 g  sliced ham
250 g carrot
150 g small onions
4 garlic cloves
3 tbsp. vegetable oil
1 tbsp sugar
1 lemon juice
cayenne
fresh mint
1 tbsp cooking butter

How to cook: Wash the fish fillets, dry them with a towel and cut into two. Salt and pepper a bit, roll each piece into a ham slice. Peel and slice the carrots. Peel the onions and cut them in chunks. Peel the garlic cloves and roughly crush. Fry the carrot, onion and garlic for 3 minutes in oil. Add some sugar, pepper in and fry a bit. Squeeze lemon juice in and let the dish stew for 15 minutes. Heat the oven to 100 degrees. Roast the fish on each side in cooking butter. Put it into the oven after and bake it for 5 minutes more. Put the pike fillets and carrot onto the serving plates and season them with mint leaves.

Cod and vegetables

Ingredients:
4 cod fillets (180 g each)
coating
2 tbsp butter
1 tbsp chili season
200 g corn
1 tomato diced
2 tbsp coriander finely chopped
2 tbsp lemon juice
1 tbsp olive oil
1 avocado diced
1.5 tsp salt

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant