Delicious home recipes of cutlets, cake, ears and dishes from river fish, baked in the oven, foil, slow cooker, fried in a pan. How to make canned food from river fish in a slow cooker, autoclave?

Recipes of river fish in the oven, slow cooker and on the smokehouse. Salt and pickled river fish. Fish cutlets, pancakes with caviar, fish pies.

River fish is a product that must be present in the human diet. In the fish markets and in supermarkets there are a large number of its species, from inexpensive crucian carp to elite trout. How to cook river fish so as not to spoil its taste and maintain all the beneficial properties.

River fish: main species. benefit

There are a lot of species of fish related to freshwater. But most often, a person uses for eating for food:

• crucian carp (silver and gold)
• carpa
• bream
• burbot
• perch
• pike
• zander
• smallbill
• trout

There are many nutrients in river fish and nutrients useful for his body:

1. Protein of animal origin. Unlike protein obtained from pork or beef, fish is absorbed easily and almost completely, by 98 percent, in the process of metabolism it breaks up into amino acids that are necessary for the human body for the construction of new cells. One of these amino acids is methionine.
2. Fat. Fat in river fish is much smaller than in sea, up to 2-4 g per 100 g. Basically, they are represented by the polyunsaturated fatty acids of omega-6 and omega-3, which are easily digested and not deposited in reserve.
3. Vitamins and minerals. River fish contains vitamins A, E and D, as well as iodine, iron, calcium, potassium, zinc, selenium and phosphorus.

Important: river fish is a dietary product. In 100 g of fillet - up to 100 kcal.

Regular use of river fish contributes to the normal functioning of many body systems:

• cardiovascular
• nervous
• digestive
• kosto-mossechnoye
• visual

In addition to the top, freshwater fish is a product for cancer prevention.

So, if any kind of river fish was bought in a store or brought by a husband from fishing, you should find out what to cook tasty from it.

River fish soup recipe

Ears are a beautiful light fish soup. Today, housewives are sophisticated, choosing a variety of expensive fish for him, up to red. Our ancestors cooked the ear from what they themselves caught in nearby rivers. And this did not interfere with the soup to be amazingly tasty.
The ear of freshwater fish can be prepared from:

• water - 2 l
• fish fillet (perch, ruff, catfish, burbot, other species, two at the same time) - 800 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• bulbs - 1 pc.
• the root of the parsley of dried and chopped - 1 tbsp. tablespoons
• parsley, dill
• bay leaf
• salt and pepper

1. They process fish: they wash it, gut it, remove gills, clean it, remove their heads and fins.
2. The broth is not separately cooked on the ear from river fish, together with the fish, potatoes chopped with small cubes, chopped onions, grated carrots and parsley root are immediately lowered into the water.
3. Carrots and onions are not fried. But in order for Carotin to learn better, raw grated carrots are recommended to sprinkle with a certain amount of heated vegetable oil.
4. When the soup from river fish boils, the foam is constantly removed from it, otherwise the broth will be muddy.
5. The ear is cooked for 20 minutes, it is filtered. The small fish is removed, large is cut into portioned pieces.
   Before placing vegetables and fish back in the broth, it is brightened, for example, with egg protein.
6. Boil a ear with vegetables and pieces of fish for another quarter of an hour. After turning off, add chopped greens to the soup, cover it with a lid.
7. After 10 minutes, river fish soup will be ready to serve to the table.

VIDEO: Ear from the head of a sweatshirt

How to bake river fish in the oven, recipe

If you correctly bake a more or less large freshwater fish in the oven in the oven, it will retain the maximum of its beneficial properties, it will turn out to be very tasty and beautiful, pleasant golden color.
To bake the carp, for example, you will need:

• carp carcass
• lemon - 1 pc.
• vegetable oil - 2 tbsp. tablespoons
• salt and pepper

1. The fish is cleaned, gutted (the gills are necessarily removed), wash thoroughly.
2. The head is left with the carp.
3. In the back of the carcasses, vertical cuts are made.
4. Rub the back of the carcass with a mixture of salt and pepper. If desired, you can take any seasonings suitable for fish.
5. The carcasses of the carcasses are also rubbed from the inside, inserts sprouts of toothpicks in it so that the fish is baked from the inside.
6. Lemon chopped into cuts is inserted into thin rings.
7. Vegetable oil is lubricated for the oven and the carp itself.
8. Carp is baked at a temperature of 180 degrees for about 1 hour.

River fish with potatoes in the oven: recipes

As a dish for a festive table or just for dinner with the family, you can serve a bream baked with potatoes. It is very convenient, because the bream weighs about 2 kg, everything will hope, and the side dish will not have to come up with it. Take:

• bream - 2 kg
• potatoes - 1 kg
• fatty sour cream - 200 g
• grain mustard - 1 tbsp. a spoon
• olive oil - 4 tbsp. tablespoons
• lemon - 1 pc.
• salt, pepper, seasoning for fish

1. To prepare the dish, you will need a deep baking and foil shape so that the potato pillow certainly does not stick to the bottom of the shape.
2. First, the potatoes are processed: wash, clean, cut in circles about 1 cm thick.
3. Lay potatoes on deco.
4. The bream is washed, the insides and gills are removed from him, cleaned from scales.
5. They make oblique cuts on the abdomen.
6. They rub the bream with olive oil and a mixture of salt, pepper and seasoning for fish.
7. From the inside, the abdomen is also rubbed. You can stuff it with several potato circles or make sprouts of toothpicks.
8. In the cuts of the fish, lemon chopped with thin, translucent rings is inserted.
9. Make a sauce of sour cream and mustard, they are lubricated both bream and potatoes.
10. Take 200 ml of boiled water and poured into the baking dish, as it were, under potatoes.
11. The dish is baked for 1 hour, over medium heat, the temperature in the oven should be maintained at the level of 180 degrees.
12. When serving a bream on the potato pillow, you can sprinkle with fresh chopped greens.

VIDEO: Baked bream with potatoes

River fish in sour cream in the oven: recipe

In the oven, in a sauce of sour cream and greens, you can prepare a large freshwater fish - silver carp. You need a minimum of products:

• tolstolobik (pieces of carcass) - 1 kg
• sour cream - 300 g
• garlic-3-4 teeth
• lemon linen juice
• greens of dill
• salt pepper
• vegetable oil for lubrication of a baking sheet

1. Solmolobik is large, so that it is baked from the inside, while not too dry outside, it is cut into portioned pieces.
2. These pieces are rubbed with lemon juice, a mixture of salt and pepper. Let them grow up for 2-3 hours.
3. The sauce for the dish is prepared sour cream, with crushed garlic and finely chopped dill.
4. While the oven warms up to 200 degrees, the baking sheet with the sides is lubricated with vegetable oil. A marinated skeleton is laid out on it, watered it with sour cream sauce.
5. Bake a silver carp in sour cream for 45 minutes.

Recipe for baked river fish in foil

A pike baked in foil is a dish on a festive table, which will definitely surprise guests. For him they take:

• pike - 1.5 kg
• sour cream or mayonnaise - 200 g
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomato - 1 pc.
• olives - 100 g
• lemon - 1 pc.
• salt, pepper, greens

1. The first stage is the preparation of pike. The insides and gills are removed from the washed carcass. Clean fish from scales. The pike will be baked with the head.
2. If the fish smells very much, it is rubbed with lemon juice and left for an hour.
3. Onions and carrots are cleaned, slightly passing. Tomato blanch and cut rings.
4. The sauce is prepared: sour cream or mayonnaise (you can mix them) is combined with garlic and greens missed through the press.
5. Lay the pike on a baking sheet covered with foil.
6. Vegetables are laid out inside the pike and around it. Pour fish with sour cream sauce, wrap it in foil.
7. Pike with sour cream and vegetables in foil stands in the oven heated to 220 degrees for 45 minutes. For the beauty of the dish, so that the skin of the fish is crunchy, 5-10 minutes before the end of its preparation, foil can be expanded.

Pilled from river fish: recipe

Bay from river fish - a dish for an amateur. Who considers him “nasty things”, who literally grows over the plate, until everything will eat to the drop. On New Year's Eve, for any holiday dinner, you can try to serve a flood pike perch. Most likely, relatives and friends will adequately appreciate this culinary experiment. 1 kg of pike perch fillet are needed:

• small carrots - 2 pcs.
• onion - 1 pc.
• lemon - 0.5 pcs.
• beets - 1 pc.
• gelatin in the package - 30 g
• salt, pepper, seasoning for fish

1. Pike perch for the filling must be washed, cleaned and disassembled. The head and fins are cut off, but they do not throw it away. They are needed for broth. The fillet is cut with portioned pieces, rubbed with lemon juice and put in the refrigerator.
2. The broth for floodplain of side fish products, carrots and onions is boiled for 1 hour.
3. After this time, all products are removed from the broth, filter it through a small sieve.
   They again put the broth on the fire, now with a pike perch. It is boiled for 10 minutes.
4. Next, the fish fillet is removed, instead of it, the cleaned and chopped fine beets are sent to the broth. It will give a pouring pleasant pinkish color.
5. After 10 minutes, the broth is filtered again. Dowlite is added to it immediately. In order for gelatin to disappear completely, the broth is kept over low heat and stir continuously.
6. A pike perch chopped fillet chopped by rings or curly carrots are laid out in the shape. Pour these products with broth. Freezes the dish in the refrigerator.

Recipe for delicious river fish cutlets

Fisherman fish cutlets - a dish suitable for children. The fact is that there are many bones in such a fish, and it is difficult for kids to eat it pieces. When preparing minced meat, mom can remove the maximum of bones. Those that remain will be crushed when cutting fillets and will not be dangerous. A great idea, because a useful river fish must be on the children's menu!

Cutlets can be prepared from fillets. Take such products:

• sudak fillet - 500 g
• fat - 50 g
• onion - 1 pc.
• kurin egg - 1 pc.
• baton - 2 slices
• milk - 50 ml
• salt, pepper, seasoning for fish
• vegetable oil
• breadcrumbs or flour

1. Sudden is disassembled on fillet. Remove bones from it.
2. Fish fillet along with fat soaked in milk with a loaf, fried onions are passed through a meat grinder.
3. If you do not drive the egg immediately into the minced meat, but to beat it into a foam in the hotel bowl, and then pour it to the chopped fish fillet, the cutlets will turn out more magnificent.
4. Added with minced meat, pepper, if desired, seasoning for fish.
5. Cutlets dilute in flour or breadcrumbs are fried or baked in the oven.
6. Serve a dish with sour cream and a side dish of potatoes and vegetables.

VIDEO: Cooking delicious - fish cutlets from pike perch

Fried river fish in a pan: recipes

Frying karasiki-cheap, sorry and very, very tasty! We need:

• small crucians -1 -2 for each present at the table
• flour for breading
• salt pepper
• lemon
• oil for frying

1. The crucians are washed, gutted. The heads are left. Make several vertical sections on each carcass.
2. The smell is removed by rubbing the fish with lemon juice.
3. They rub crucition with salt and pepper, collapse in flour and fried in boiling oil until cooked.

VIDEO: Fried crucian carp

Small river fish dishes: recipes. Costs Recipe from river fish in autoclave and multicooker

The husband brought a continuous trifle from fishing, what to do with her? If there is a multicooker at home, it turns out delicious canned fish.

Required:

• perenovodnaya fish - 1 kg
• small carrots - 3 pcs.
• onions - 3 pcs.
• tomatoes - 3 pcs.
• ketchup - 250 g
• salt pepper
• dining vinegar - 1 tbsp. a spoon
• vegetable oil - 50 ml

1. In the oily lubricated bowl, layers of onions, carrot cubes, prepared fish (very small - whole, larger - pieces), tomatoes are laid out in layers.
2. All these products are salted and gluttered
3. The slow cooker must be put in the "extinguishing" mode.
   In a separate bowl, ketchup is mixed with vegetable oil and vinegar, poured this mixture when the fish boils.
4. You can eat such canned food at once. You can lay them out according to the banks washed with soda, sterilize for 40 minutes and roll up to use in the future as a snack or refueling for soups.

River fish sprat recipe in a slow cooker

Ideal homemade sprats are made of mowing. But you can use small crucians. Take:

• crucian carp - 1 kg
• luke husk - 3 tbsp. tablespoons
• black tea bags - 3 pcs.
• vegetable oil - 100 ml
• salt, sugar, pepper pepper
• bay leaf - 3 pcs.

1. The fish is cleaned and gutted, its heads and tails are removed. The carcasses are thoroughly washed. Let them drain on a colander.
2. From tea bags, they make a strong tea leaves. Sugar, salt and vegetable oil are added to it.
3. In a greased bowl, the multicooker lubricated onion onion husks is laid out, bay leaves and pepper - peas. Next, gently lay out the fish, pour it with furnace with butter.
4. Put the device in the “Extinguishing” mode for 1.5 hours. Sprats are prepared under the lid. They are golden, soft and very tasty.

Salting river fish at home, like herring: recipes

Eat a herring delicious with potatoes, like a snack for vodka. Salads are also made from it. In order not to buy a herring in a store, instead of it you can use a river fish salted houses - bream. Take such products:

• bream - 1 kg
• vodka - 50 ml
• olive oil - 50 ml
• salt sea
• pepper ground black
• bay leaf
• seasoning at will (for example, Provenca)

1. The bream is washed, the insides, scales and fins are removed from it.
2. The carcasses of fish are cut, bone is removed.
3. They rub fish with salt and pepper.
4. They put the fish in a deep enameled bowl, add Provencal herbs, bay leaf. They add vodka and olive oil.
5. A well -grated fish is wrapped in a plastic film and put in the refrigerator.
6. Herring from river fish will be ready in 48 hours.
7. Close with cling film and leave for three days in the refrigerator.

Recipes of pickled river fish: recipe

Tasty snack pickled fish is prepared from:

• bream, crucian carp, perch - 1 kg
• luke - 2 pcs.
• wine vinegar - 250 ml
• vegetable oil - 100 ml
• salt - 200 g
• sugar - 200 g
• pigo pepper - 5 pcs.
• bay leaf - 5 pcs.
• dried greens

1. River fish is washed, cleaned and gutted. Cut off the heads and fins. Remove the spine.
2. They cut fish in pieces, put them in a deep enameled bowl, fall asleep 200 g of salt. The fish is sucked 24 hours.
3. Salted carcasses from salt residues are washed under running water for 10 minutes. They soak it in boiled water for another hour.
4. The marinade is prepared: 500 ml of boiled water is placed on medium heat. Boil boiling into it 50 g of salt, sugar, pour vinegar, put bay leaf, pepper and dried greens.
5. A boiled marinade with dissolved sugar is cooled.
6. Onions are washed, cleaned and cut into half rings.
7. In sterile liter or half -liter jars put pieces of fish and onions, mixed or layers.
8. Pour marinade into the tanks, and on top of it, a layer of 2 cm - vegetable oil.
9. Cover the banks with plastic lids and sent to the refrigerator to pickle for 5 days.

River fish smoking recipe

1. Hot smoking of river fish is the fastest natural way. You can dig the crucian carp.
2. The fish is washed, cleaned, gutted and sucked. Salt is taken at the rate of 1 kg per 16 kg of fish. Karasikov is also rubbed with a small amount of pepper.
3. The fish is sucked in the refrigerator for 1.5 hours, after which it is washed and dried.
4. For the process, you will need a smokehouse with a bonfire or coals. There will be a delicious fish if you throw the sawdust of the apple tree, cherries or other fruit wood into it.
5. Karas, depending on the size, is smoked for 30-40 minutes. From the smokehouse they are removed slightly cooled.

VIDEO: Hot smoking pike perch, recipe

Recipes of dishes from caviar river fish

Delicious snack pancakes and pancakes, as well as brushwood, are made from caviar (carp, bream, silver carp).

For pancakes that can be used instead of bread to the first dishes, we need:

• caviar - 300 g
• onion - 1 pc.
• egg - 1 pc.
• flour - 3 tbsp. tablespoons
• manki - 3 tbsp. tablespoons
• salt, pepper, greens

From a whipped egg, a taned with a fork of caviar, flour and semolina make a thick fluid dough. The pancakes are formed by a tablespoon pouring the dough into a pan with boiling oil.

River fish pies: recipes

Pies from river fish make yeast and puff. You can also bake fish fillet in Lavash.

Puff fish cake is made from:

• puff pastry - 300 g
• pike perch or silver carrier - 400 g
• luke - 2 pcs.
• garlic - 2 teeth
• sour cream - 3 tbsp. spoons
• olive oil - 100 g
• grated hard cheese - 3 tbsp. spoons
• salt, pepper
• chicken eggs for lubrication - 1 pc.

1. River fish fillet pre-stew for 10-15 minutes. Salt and bay leaf are added to the water.
2. The fillet is cooled, finely cut, mixed with fried onions, estimated, grated cheese and garlic passed through the press.
3. Roll up puff pastry. On one side of it, a fish filling is laid out with a vertical strip.
4. Form a pie in the form of a roll. Lubricate it with a beaten egg.
5. Bake a pie for 30 minutes at 200 degrees.

VIDEO: Fish pile made of bream