Recipes for cooking haddock

Haddock is a large, marine, bottom fish. Dwells throughout the northern Atlantic.

The length reaches one meter and up to 20kg of weight.Recipes for cooking haddockare various, as ways of its preparation. Fish can be harvested in frozen form, smoked, salted and canned.

Haddock is lean, like the whole family of cod fish, but it has a fatty liver.

In combination with various sauces and vegetable side dishes,dishes of haddockcan be used both separately and in combinationwith a variety of dishes. Meat has elasticity and retains its attractiveness in the preparation of haddock with any kind of processing. No matter how you cook the flesh of haddock: boiling, frying, stewing it for a couple, it will become a new taste and preserve the appetizing appearance, changing the shade.

Recipes for cooking haddock- Fish cutlets

The recipe is designed to prepare 4 servings

For cooking cutlets - 30 min

It is necessary:

HALFILO HERBS

Salo, (200g)

Onion, onion, (1pc)

Egg, (1pc)

Garlic, (2 teeth)

Dill, (several branches)

Oil, vegetable, (for frying)

Pepper, salt

Flour, (for floundering cutlets before frying)

Preparation:

Separate the head and tail of the fish. Clean the carcass, separate the inside, rinse. Skip several times the meat of the carcass through a meat grinder.

Also chop garlic, onions and lard in a meat grinder.

Mix all the milled components into a homogeneous mass. Next, add the raw egg and mix again. Pepper and salt add to taste. The stuffing is ready.

After forming, roll the cutlets in flour.

Preheat the frying pan. Cover the bottom of the frying pan with oil (vegetable). After warming up the oil, send the cutlets into a frying pan. Fry until a ruddy (golden) crust appears.

Ready cutlets can be served with any side dish and sauce.

Recipes for cooking haddock- Hazeled haddock

It is necessary:

Haddock, (1kg)

Flour or rusk, (for crumbling before frying)

Oil, vegetable, (for frying)

Pepper, salt

Greens, lettuce or cabbage leaves, Peking, (for dish design)

Lemon, (for dish design)

Preparation:

Clear the carcass, separate the insides, rinse well and dry. Divide the carcass into pieces in portions. Spices to add at will and taste.

Prepare the fish for frying, wrapping each piece in flour or breadcrumbs.

Preheat the frying pan.Cover the bottom of the frying pan with oil (vegetable). After warming up the oil, send pieces of fish into a skillet. Fry from two sides until the appearance of a ruddy (golden) crust.

Ready, fried pieces of fish to shift to a dish. The dish should be covered with a leaf of lettuce or Peking cabbage. From above you can decorate with mugs or slices of lemon.

The prepared dish can be served hot, to a potato or other side dish, sauce.

Recipes for cooking haddock-Haddock (baked, in sauce)

Preparation time: 11 min

Duration of preparation: 25 min.

It is necessary:

Haddock, (1 carcass)

Milk, (300ml)

Flour or rusk, (30g)

Onion, onion, (1pc)

Butter, (creamy), (25g)

Kari, (to taste)

Pepper, salt

Egg, (4pcs)

Haddock Preparation:

Separate the head and tail of the fish. Clear the carcass, separate the insides, rinse well and dry.

Carcase heat-resistant dishes, pour milk. Spices to add at will and taste.

Preheat the oven to 180 - 190 degrees. Place the heat-resistant cookware with the carcass in the oven. Bake for 15 minutes.

After, shift the slave to a warmed dish and keep warm.

Boil the eggs and cut into slices, (for serving the ready dish).

The milk left after cooking in the oven is filtered, it should be used for sauce.

Grind the onion with a knife.In a frying pan fry the onion in butter (cream) for 5 minutes, on low heat. Add flour, curry. Stir fry another, one or two minutes. Remove ready fire from the fire. Pour the milk into it, slowly. Spices to add at will and taste. Put the frying pan on the fire again. Stirring to cook until the sauce becomes moderately thick.

Get the deferred dish with the baked fish. The edges of the dishes are decorated with prepared egg slices. Drizzle the fish with the sauce. The dish should be served to the table.

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