How to cook grenadier fish. Grenadier fish - habitat, nutritional value, benefits and harm. Macrurus stewed in cabbage
Simple things…
We are having a drink in the kitchenette with our friend Stolz. It’s getting dark... We started talking about “the excessive cunning of narrow-eyed dishes.” That's why they are all so "overly cunning"??? - Stolz asks, and I tell him - Not all of them are bad, there are some very simple and quick ones, without any problems and tasty shit! “Oh, fuck it,” he says, and stealthily grabs the bottle, “they always have a lot of weird sauces, or the technology is crap, or they eat something that’s not edible at all.” So we went to the store, convincing each other of the apparent rightness, well, you yourself understand that without half a liter you can’t figure it out. In general, this is what we came up with:
Necessary:
1 grenadier fish, fillet. (damn, she has fillet everywhere)
2 garlic, sir(by the way, Stolz cleaned it himself and I promised to highlight the feat to him).
3 green onions.
4 lemon. (lime is better)
5sesame And soy sauces.
We create a simple sauce from lemon juice and grated garlic, we have already done this. By the way, as if on purpose, the LIME disappeared from the display cases - Oops! And there is nothing! But I wanted it with lime as it should be... - don’t care, squeeze the lemon!
Then mix a spoonful of sesame seeds with a spoonful of soybean.
Then everything happens sooooo quickly and I didn’t physically have time to film the process. The point here is that grenadier is a fish with a very low protein content, because of this it is quite problematic to cook it “out of ignorance”; undercooked fish will resemble a jellyfish in texture, and with prolonged temperature treatment it will either completely melt into jelly or once ten will lose volume and turn into a tasteless biscuit. Properly prepared grenadier pulp is slightly sweet and resembles shrimp or crabs, its texture is delicate, and the consistency is reminiscent of marshmallows. For proper cooking, you need to heat a few tablespoons of oil in a frying pan or wok until smoke appears, like a hellish flame, then fry a few pieces at a time, you can’t do it in many pieces - the frying pan will quickly give off heat, and the fillet will constantly release slimy moisture, so the frying process will turn into extinguishing, but this is not acceptable. As soon as the fish hits the oil, there will be an enormous amount of splashing, be mentally prepared for this, our task is to “seal” the fillet pieces, turn the pieces with a spatula so that they are baked on all sides, then finish frying for no more than fifteen seconds on each side and remove from the pan - preparing the next batch. The result looks something like this:
Grenadier fish is a marine inhabitant, a relative of cod. The meat of this fish is tender but watery, which is why many housewives avoid this seafood product. But they don’t even realize that if handled correctly, you can prepare many delicious and healthy dishes from it. But we will now tell you how to properly prepare grenadier.
Macrurus - what kind of fish, description
If you see a live grenadier at least once, you will remember it for the rest of your life. The frightening appearance of the fish resembles a prehistoric sea monster.
An elongated body with a long tail and sparse spines, a large head with bulging eyes and three rows of teeth. The grenadier can reach more than a meter in length and weigh up to 30 kg.
Such fish have well-developed vision and sense of smell, which allows it to survive even in the most extreme conditions.
Despite its terrifying appearance, this fish is considered a real delicacy of the Pacific and Atlantic Oceans. It contains a large number of amino acids, trace elements and nutrients. At the same time, it contains little fat, but a lot of protein, which is easily absorbed by our body.And if you eat it at least twice a week, you can restore the functioning of your digestive organs, get the nutrients your body needs, and also improve the condition of your skin, hair and nails.
If we talk about grenadier in cooking, then it is better not to stew such fish, as its meat will simply turn into jelly. The surest way is to cook it in the oven, fry it in a frying pan or use it as a filling for pies.
How to fry grenadier in a frying pan
This fish is very tasty, healthy, but very tender. Nevertheless, cooking grenadier in a frying pan is quite simple.
To prevent the meat from turning into porridge during frying, you need to prepare a thick breading, and add any fish spices to the crackers for flavor.
Ingredients:
- grenadier carcass;
- egg;
- three tablespoons of flour;
- breadcrumbs;
- seasonings for fish, oil.
Cooking method:
- Cut the prepared fish carcass into pieces no more than 2 cm thick.
- Sprinkle each piece with any seasonings, but be sure to use salt, since such fish contains a lot of liquid, and salt helps draw it out. Leave the steaks for 20 minutes.
- Drain off the excess water, dry the fish preparations and rub them with spices again.
- Beat the egg with a fork, pour flour and crackers into a separate plate. Dip the fish first into the egg, then into flour and breadcrumbs. To make the breading thicker, you can repeat the procedure again.
- In a very hot frying pan with oil, fry the steaks on both sides until crusty. Then reduce the heat, cover with a lid and fry for another 5 minutes.
Turn off the heat and do not open the lid for the same amount of time.
Bake in the oven with mushrooms
Unlike other types of fish, grenadier has a special structure, so the slightest mistake in preparation will result in an ugly white mass instead of an appetizing dish.
Such fish should be cooked only at high temperatures, which means it can also be baked in the oven.
Recipe for cooking in batter
It’s easy to prepare grenadier for dinner, just fry the fish in batter. A delicious dough crust will allow the fish to retain all its juiciness, so the dish will turn out very tasty and tender. This fish can be served both hot and cold.
Grenadier fish aspic
This fish can be baked, fried in a frying pan, and it’s also worth trying to make a delicious aspic from grenadier. A little effort and time, and a beautiful dish is ready for the table.
Fillet with vegetables in a slow cooker
Experienced chefs know how to properly prepare fish such as grenadier. But you don’t need to be an outstanding cook if you have a multicooker at home, with which you can prepare a tasty and healthy dish. For example, fillet with vegetables or pilaf from grenadier fish.
Under the potato "hat"
Macrurus is ideal for cooking in the oven.
But before baking such fish, it needs to be marinated in lemon juice and spices for 1 hour.
Macrurus baked in foil
Baked grenadier in foil is a good choice for a light dinner. The meat turns out very tender and tasty. Be sure to try this recipe and see for yourself.
How to cook grenadier correctly, recipes in the oven, slow cooker and frying pan
Grenadier is a very tasty and relatively inexpensive fish. Its white meat contains a lot of water, so cooking must be done very quickly. If you don’t know how to cook grenadier, you should take the advice of experienced chefs - it is not recommended to boil or stew this fish, otherwise it will not only decrease in size, but also take on a not very appetizing appearance.
It is very easy to bake grenadier in the oven, especially if you use the following recipe. The main condition is to strictly adhere to the recipe below and the most delicate fish with a delicious taste will be on the table. This dish is perfect for lunch in a narrow family circle, as well as treating invited guests at a festive dinner.
Ingredients:
- salt - to taste;
- tomato ketchup - to taste;
- garlic – 2-3 cloves;
- onion – 1 pc.;
- vegetable oil - a little;
- grenadier fillet – 1-2 pcs.
Preparation:
- If using frozen fish fillets, defrost them first.
- Cut the fish into small portions.
- Peel the garlic, chop it, and transfer it to the fish fillet. Leave the grenadier for about one hour.
- After the specified time has passed, first dip each piece of fish in vegetable oil and then in tomato sauce, transfer it to a previously prepared baking sheet, greased with a small amount of oil.
- Sprinkle the fish on top with a small amount of salt and thinly sliced onion.
- Place the pan with the fish in the oven and bake until fully cooked.
It is believed that grenadier is a very capricious fish when cooking, but this is not so. The main thing is to take into account one small nuance - the preparation of the dish, regardless of which recipe is chosen, must be quick, otherwise the fish jelly will not be very tasty. Provided that the fish is cooked correctly, you will end up with a delicious dish with a divine aroma and incredible taste.
Ingredients:
- vegetable oil - for frying;
- lemon - to taste;
- salt - to taste;
- spices - to taste;
- flour – 2-4 tbsp. spoons;
- eggs – 2 pcs.;
- sour cream – 1-2 tbsp. spoons;
- grenadier fillet – 2 pcs.
Preparation:
- Defrost the grenadier fillet, remove the skin and backbone. The carcass is cut crosswise into portioned pieces (about 2 cm wide) and poured generously with lemon juice.
- Next you need to prepare the batter - in a separate container, mix eggs, sour cream, add flour in small portions. Mix everything thoroughly until a mass of homogeneous consistency is formed. Add a small amount of spices and salt. First dip the fish pieces in the batter, then in the crackers.
- The fish must be fried in a frying pan with hot oil on both sides until fully cooked.
- A spicy sauce can complement the delicate taste of fried grenadier.
The best grenadier recipe in a slow cooker
Macrurus is prepared in various ways - it can be baked in foil, fried in breadcrumbs, batter, stewed in sour cream sauce, or cooked in a slow cooker. Modern housewives opt for the latter option, because cooking with a multicooker is much faster and more convenient.
Ingredients:
- salt - to taste;
- egg – 1 pc.;
- vegetable oil - a little;
- flour – 2-3 tbsp. spoons;
- spices - to taste;
- ground pepper - to taste;
- breadcrumbs - a little;
- lemon juice – 1 lemon;
- grenadier fillet – 1-2 pcs.
Preparation:
- First, you need to wash and peel the fish fillet and cut into small portions (about 2 cm wide).
- Sprinkle all the grenadier pieces with lemon juice and leave for a while for the fillets to marinate.
- Prepare the batter - break the egg into a separate container, add spices, sour cream, salt, flour, and if desired, you can add a little pepper. Mix all components thoroughly until a mass of homogeneous consistency is formed. The consistency of the batter should be similar to thick sour cream.
- Turn on the multicooker, set the “Frying” program, pour in the oil and fry the fillet pieces in batter and breadcrumbs.
- Fry the fish on both sides until it acquires a delicate golden hue.
- Transfer the finished fish to a dish and serve with a side dish of cereals or fresh vegetables.
Macrurus with vegetables in foil
Baked grenadier in the oven with vegetables and fried mushrooms will be a worthy decoration for any holiday table. If we talk about the culinary and nutritional qualities of fish, it is several times superior to meat and better in terms of ease of digestion of proteins.
Ingredients:
- salt - to taste;
- ground black pepper - to taste;
- chopped basil – 1 tbsp. spoon;
- lemon juice – 1 tbsp. spoon;
- butter – 50-60 g;
- sour cream – 3-4 tbsp. spoons;
- fennel – 1-1.5 heads;
- carrots – 1-2 pcs.;
- asparagus – 100-120 g;
- champignons – 200-220 g;
- grenadier fillet – 500-600 g.
Preparation:
- Wash the fillet, cut into small portions, season with salt, pepper, lemon juice. Marinate for about 15 minutes.
- Cut the champignons into pieces. Peel the fennel and carrots, wash them, and chop them into thin strips.
- Add some salt to the water, boil the asparagus, place in a colander to drain excess water and cut into small pieces.
- Place a frying pan on the stove and heat the oil.
- Fry the mushrooms in oil for about 10 minutes, add the prepared vegetables and fry for another 5 minutes, pepper and salt.
- Place pieces of fish on a sheet of foil, fried vegetables and basil on top, pour sour cream on top. We tightly connect the foil along the edges.
- The oven is heated to 200 °C.
- Bake the fish for about 20 minutes.
- Serve the finished dish sprinkled with fresh herbs and lemon slices.
Source: https://sovets.net/2599-kak-gotovit-makrurus.html
Macrurus - what kind of fish, cooking recipes, benefits
Noticing marurus on store shelves, many do not know how to cook it deliciously, and in general, what kind of fish it is. And in vain, because they deprive themselves of the opportunity to try the healthy gift of the sea. Today I will introduce you to a wonderful and somewhat unusual fish, tell you how best to prepare it - fry it, cook it in a frying pan in batter, bake it in the oven, and many other dishes.
Meet the grenadier
So, let's find out, macrorus - what kind of fish? Macrorus - or macrorus, hoki, longtail, rattail. Where is it found? The fish lives at the bottom of the northern Atlantic, Indian and Pacific oceans.
Lives at a depth of 2-4 km. Russia is considered a leader in fisheries - in our country, fishing is carried out in Kamchatka and the Sea of Okhotsk.
Young individuals swim closer to the surface, but the older the fish, the deeper they sink.
Description of macrorus
If you see it with a head and tail, you may be scared: a long tail, reminiscent of a rat, bulging eyes, like a monster from a horror movie. Impressive jaws on an enormous head. Perhaps this is why grenadier is sold as a frozen carcass. You see in the photo how “handsome” he is. Adults reach 30 kg. weight.
But this “sea monster” differs from its fellows in its tender and juicy meat, revered by chefs as a delicacy. Quite sweet, reminiscent of shrimp or crab in taste, macrorus meat does not have the characteristic odor inherent in sea fish.
True, the fish has some specific feature. Hoki meat has a watery texture, which turns off many people. It is milky, with a slightly pinkish tint and without pronounced fleshy fibers.
Interesting! Macrorus liver is valued no less than cod for its beneficial qualities. And caviar tastes just like salmon.
How to cook delicious grenadier
You don’t know what you can cook from healthy fish, and you’re depriving yourself of the opportunity to enjoy delicious dishes. Macrorus is fried, stewed with sauce, fish soup is boiled, steaks are baked in the oven in a sleeve, and cutlets are made. Fish is also good lightly salted with potatoes.
The main thing is to cook it correctly so that it does not fall apart. This is the peculiarity of longtail: the structure of the fish is difficult to prepare - it spreads out and does not hold its shape. The macrorus carcass especially suffers during the process of stewing and frying. Not suitable for aspic at all.
Failure to follow certain rules can ruin the dish. Hence the first and important advice: observe the cooking time, since uncooked fish resembles jelly, and long-term heat treatment makes the fillet fall apart and not tasty.
How to properly fry grenadier in a frying pan
The simplest cooking option is frying. True, in the case of macrorus there are some subtleties.
- Be sure to heat the pan and oil.
- Roll portioned pieces in flour and place in well-heated oil in a frying pan.
- Do not reduce the heat, fry for 2-3 minutes on each side. Do not overcook, otherwise it will fall apart badly, which is observed with such fish too often.
Attention! Properly cooked grenadier becomes smaller than its original volume and is similar in density to shrimp meat.
Recipe for grenadier in batter
Fish does not like long frying and falls apart, so many people prefer to cook macrorus in the oven, there are more guarantees there. And if you really can’t wait to cook fish in a frying pan, then cook it in batter.
Take:
- Fish fillet.
- Flour – 2 large spoons.
- Sour cream – 2 large spoons.
- Egg - a couple of pieces.
- Lemon ½ part.
- Breadcrumbs, oil, spices as desired.
How to fry macrorus:
- Thaw the carcass, wash it and cut it into narrow fillets.
- Sprinkle with lemon juice, rub with a mixture of salt and pepper, and leave to marinate for 15 minutes.
- In the meantime, make the batter: combine eggs with flour and sour cream, add your favorite hot spices and beat with a mixer.
- Leave the batter for 10-15 minutes to set and start frying.
- Dip the fillet pieces into the batter and place at a distance on the frying pan.
- Fry until the crust is browned, 2-3 minutes. Make the heat as high as possible and preheat the oil thoroughly.
How to bake macrorus in the oven with potatoes
Take:
- Fish carcasses – 1 kg.
- Potatoes, boiled – 600 gr.
- Egg – 2 pcs.
- Onion – 2 pcs.
- Milk – ½ cup.
How to cook:
- Boil the potatoes, cut into circles. Chop the onion into rings.
- Dip the marururs pieces in flour and quickly fry for 1-2 minutes on each side.
- Place the fish on the bottom of the pan and a mug of potatoes on top. Next comes the onion layer.
- Beat the eggs into the milk, beat and pour into the dish. Place in the oven and bake for 10-15 minutes.
How to cook macrorus in foil with sour cream
Foil saves the fish carcass from spreading, even if it takes a long time to cook. This recipe is popular in Mediterranean countries, where macrorus is popular with local residents. You can cook grenadier in a sleeve in the same way.
- Fillet – 600 gr.
- Champignons – 200 gr.
- Asparagus – 100 gr.
- Carrots - a couple of pieces.
- Sour cream – ½ cup.
- Olive oil – 60 ml.
- Fennel - head.
- Lemon.
- Salt, basil, pepper.
How to cook grenadier:
- Marinate the fillet for a quarter of an hour, cutting into small pieces. Marinade: lemon juice, salt and pepper.
- Chop carrots, fennel, and champignons. Boil the asparagus and chop into pieces.
- Fry the mushrooms in oil, add vegetables to them and continue frying until done.
- Line a baking sheet with a double layer of foil and place the marinated pieces of fish.
- Place fried foods on top, sprinkle with basil and sour cream.
- Wrap the foil without leaving any holes and bake the macrorus at 200 o C. Baking time – 15-20 minutes. 5 minutes before the end, open the foil slightly.
Recipe for cooking in a slow cooker
I suggest making grenadier with lots of vegetables. The result is a tasty and low-calorie dish.
- Fillet – 500 gr.
- Tomatoes – 3 pcs.
- Sweet pepper.
- Bulb.
- Parsley - a bunch.
- Lemon.
- Sour cream - half a glass.
- Salt, 3 tablespoons of vegetable oil, pepper.
How to cook grenadier:
- Pour oil into the bowl, make a pillow of half the onions and tomatoes cut into rings.
- Place the grenadier fillet pieces on top, sprinkle with pepper and salt.
- Next comes a layer of the remaining vegetables.
- Add salt and pour sour cream.
- Cook in the “Baking” or “Stewing” mode for 20 minutes.
Groin cutlets
In order for the cutlets to retain their shape and not fall apart, they need to be breaded. Flour is not very suitable in this case - we will use oatmeal.
- Macrurus – 500 gr. fillet.
- Oatmeal - 4 tablespoons.
- Onion.
- Egg.
- Mayonnaise - large spoon.
- Greens, salt.
How to cook cutlets:
- Grind the fish in any way, adding the remaining ingredients.
- Mix the cutlet mixture and leave for half an hour.
- Stir the minced meat again, beat it a little and form into cutlets.
- All that remains is to fry and serve with a side dish.
Pickled grenadier
Dedicated to salted fish lovers. Lightly salted grenadier will turn out incredibly tasty, believe me. This way I marinate another delicious fish - smelt. Interested? I invite you to wonderful fish recipes.
Take:
- Fish – 600 gr.
- Sunflower oil – 2 tablespoons.
- Flour – 3 spoons.
- Garlic – 3 cloves.
- A glass of table vinegar 3%.
- Peppercorns – 4 pcs.
- Horseradish - ½ cup.
- Sugar, bay leaf and salt.
How to marinate:
- Divide the grenadier into pieces, roll in flour and fry.
- Pour vinegar into a saucepan, add garlic pulp, the rest of the spices and bring to a boil. Cool.
- Pour the sauce over the grenadier pieces and leave for a day.
Salad with grenadier
Take:
- Fish fillet – 400 gr.
- Bulb.
- Potatoes – 2 pcs.
- Sauerkraut – 200 gr.
- Vegetable oil - 4 tablespoons.
- Grape vinegar - spoon.
- A bunch of parsley.
- Spices and salt.
How to cook:
- Boil potatoes and grenadier. Cool and crumble into strips.
- Chop the onion and parsley. Add to salad bowl.
- Add cabbage and season with spices.
All about the benefits and harms of macrorus
Fish is classified as a low-fat variety with a low protein content, which is easily absorbed by the body. No carbohydrates were found at all. Therefore, it is highly valued in dietary nutrition. Think for yourself: the body will receive the building material necessary for muscles and tissues, and fat will not appear on the sides.
If you compare the periodic table and the chemical composition of grenadier, you will find many coincidences. These are magnesium, calcium, cobalt, iron, zinc, fluorine, sulfur, potassium, iodine. In addition to microelements, you will find vitamins A, D, PP, C, E, group B in all their variety.
Fish are especially famous for the presence of phosphorus. In children, this element accelerates the formation of bone mass, and is useful for adults because it strengthens them.
There are no contraindications to eating sea fish. Perhaps people prone to allergies should include it on the menu with caution. Babies and nursing mothers are also at risk.
Calorie content of grenadier per 100 grams. fish – 60-65 kcal.
I hope, friends, now you understand what kind of fish macrorus is. As a farewell, I offer an excellent video recipe for grenadier in beetroot sauce.Commercial in nature. It has now begun to appear on the shelves of fish stores for sale in the form of frozen fillets or headless carcasses with scales removed. A living grenadier has an impressive, intimidating appearance and resembles some kind of ancient monster.
Long “rat” tail, bulging eyes, oversized head, jaws. But this sea monster has tender and tasty meat, long recognized by professional chefs as a delicacy. The liver of this fish is valued no less than the liver of cod. Caviar is no worse in quality than salmon caviar. Many dishes are prepared from grenadier, but some features of preparing the product should be taken into account. It can be boiled, fried, dried, prepared aspic, casserole, fish soup.
Benefits and contraindications
The pulp of rattail fish contains a lot of useful substances: vitamins, amino acids, microelements. In addition, it is an easily digestible protein and low-calorie food. No carbohydrates were found in the meat of this fish. There are almost no coarse connective tissues. Therefore, grenadier is considered a dietary product. Baked grenadier is an excellent option for eating before physical activity. The meat of this fish is quickly digested, and the muscles receive the building elements they need. But fat does not appear on the human body. Phosphorus, present in abundance in grenadier pulp, helps strengthen bone tissue in adults, and accelerates its formation in children. There are almost no contraindications for use, except that allergy sufferers should be careful, as well as nursing mothers and small children.
We're preparing rattail, but it's not that easy.
If you bought this fish, but do not feel like an experienced cook, then you will probably think about how to cook grenadier. If you don't follow certain rules, you can ruin everything. And the end result is either something shapeless, or even a fish porridge. After all, rattail meat is very watery. For cooking, they usually take a fillet or a carcass without a head. The dishes turn out especially juicy. It is not recommended to just simmer. The best option for preparing grenadier is baking. After all, the main secret of its preparation is intensive heat treatment.
When buying a carcass or fillet of this fish, you should pay attention to its appearance. If there is a suspicion that the meat has been frozen and thawed several times, then you should not buy grenadier. This fillet will simply fall apart in the pan when you try to cook it. The ice glaze should not be too thick or too white. You need to defrost the pulp in the refrigerator, on the top shelf. Do not do this in the microwave or in hot water. This can ruin the raw material. Before preparing grenadier, you need to select the dishes. Fry should be in a good large frying pan with a thick bottom and sides. Use only refined vegetable oil. Heat the oil well before cooking the grenadier in a frying pan. Fry quickly, in small portions, over high heat. One minute will be enough for each side. During the cooking process, the original raw material is significantly reduced in volume. It is better not to stew this fish, as it crumbles into mush. If everything is done correctly, the macrorus will have virtually no fishy smell. And the delicate taste of its pulp is only slightly reminiscent of seafood.
How to cook macrorus in batter
Tender pieces of fillet will not crumble before your eyes if you dip them in the “correct” batter before frying in a deep fryer or in a frying pan. Ingredients: one kilogram of fish fillet, one egg, one lemon, two tablespoons of sour cream, two tablespoons of flour, vegetable oil for frying, salt and pepper to taste, breadcrumbs.
Cut the fillet into small pieces. Squeeze the juice of one lemon, mix it with salt and pepper. Soak the fish pieces in this marinade for 15 minutes. Meanwhile, prepare the batter. To do this, mix the egg, flour, and sour cream until the pancake batter becomes thick. Then, dip each piece of fish in batter and roll in breadcrumbs. Fry in a frying pan or in a deep fryer until the dough begins to brown. Serve as a second course with mashed potatoes, fresh vegetable salad, and herbs.
How to cook macrorus in foil
Let's use an excellent Mediterranean recipe to prepare delicious and original macrorus. We will need: 600 grams of fish fillet, 200 grams of champignons, 100 grams of asparagus, two carrots, one head of fennel, half a glass of sour cream, 60 grams of olive oil, juice of one lemon, basil, pepper, salt - to taste.
The fillet must be cut into large portions, marinated for 15 minutes in lemon juice, pepper and salt. Cut the champignons into pieces, chop the carrots and fennel. Boil the asparagus in salted water, then cut into pieces. Fry the mushrooms in a frying pan, add the vegetables and fry until done. Place the fish on double pieces of foil. On top are mushrooms and vegetables. Sprinkle with basil and pour sour cream. Salt and pepper. Wrap it in foil. Bake in the oven at 200 degrees for 15-20 minutes. Before cooking, you need to briefly open the foil. Serve the dish hot. This is one way to cook grenadier in the oven.
Recipe for cooking in a slow cooker
Ingredients: half a kilogram of grenadier fillet, three red tomatoes, one onion, one bunch of parsley, one bell pepper, juice of one lemon, half a glass of low-fat sour cream, three tablespoons of vegetable oil, salt and pepper - to taste.
How to cook grenadier in a slow cooker? Wash and dry the fish fillet pieces, sprinkle them with salt and pepper. Pour vegetable oil into the multicooker bowl, place onions and tomatoes, cut into half rings. Place the fish on top and cover it again with onions and tomatoes. Salt. Drizzle with sour cream. Turn on the “Baking” mode and cook for 20-25 minutes.
In a steamer
This method of preparing fish allows you to preserve both its shape and the beneficial substances contained in it as much as possible. The fact that the fat content in macrorus is sometimes 70 percent can play an important role in the preparation of the product. In a double boiler, the fish will not spread, and the dish will be as healthy as possible. How to steam macrorus? Place the fish fillet on a bed of vegetables (potatoes, carrots, onions) and place in a steamer for 15-20 minutes. It makes an excellent quick-cooking dietary dish.
Cooking in the microwave
This fish fillet can be wonderfully baked in the microwave. In addition, when cooked in a microwave oven, tender meat will not fall apart. How to cook macrorus in the microwave?
Boiled macrorus
Ingredients: half a kilogram of fish, salt. Place the prepared fillet in a microwave-safe dish, sprinkle with salt, add a little water and cook for 3-5 minutes at maximum power.
Fried macrorus
Ingredients: half a kilogram of fish, salt, one tablespoon of butter. Place the fish pieces in a bowl and pour melted butter over them. Fry until done for 3-5 minutes (without lid). The oil will give the fish a golden color.
Grenadier is a very large, fatty deep-sea fish of the cod family. On the shelves it can be found in the form of pieces of fillet, a headless carcass with a cut off tail. The grenadier meat is watery, but very tender and juicy. Few housewives know how to cook it at home, although there are many recipes.
You can cook in the oven, steamer, bake in batter, even fry if desired. You can’t just stew it - the watery pieces will turn into porridge and become unsuitable for eating. First, the fillet is marinated, rolled in spices and coarse salt, then cooked according to the chosen recipe.
- When preparing from a whole carcass, it must be cleaned of scales, remove the tail, head, entrails, and ridge.
- Before cooking the fillet, the pieces must be salted and sprinkled with spices, this will give the pulp a delicate taste and a spicy aroma.
- It is best to fry in batter or flour, so the fish will not spread in the pan and will retain its shape
- Before cooking in a double boiler, it is marinated in lemon juice with herbs, spices, salt and onions.
- You should first study all the recipes to choose the one that suits your taste.
- Cook this fish for no more than 15 minutes with each method, otherwise it will become tough, like rubber.
- This oven-baked fish has the most delicate taste, retains its shape and beneficial properties.
How to cook grenadier pieces in a frying pan
They fry it in a frying pan only when there is no oven or steamer at home. You should carefully monitor compliance with all rules and cooking times so as not to spoil the fillet. To cook fish on gas, you need to roll it in flour or batter.
You will need:
- 2 pieces boneless fillet
- 2 eggs
- 2 tablespoons each of flour and sour cream
- bread crumbs
- half a lemon
- vegetable oil, spices, salt, herbs
Preparation:
- The carcass must be washed, previously defrosted, dried on a plate, and cut into pieces. After this, each piece of grenadier should be sprinkled with lemon juice.
- Then you need to make a batter: mix eggs with sour cream and flour, add herbs and spices
- After this, dip each piece in batter and roll in breadcrumbs.
- Before cooking, the frying pan and the oil in it must be thoroughly heated.
- Place the pieces on the bottom of the frying pan, fry on each side for 2-3 minutes
How to cook grenadier fillet in the oven
This delicate fish is cooked in the oven for no longer than 15 minutes to ensure it remains juicy and tender. You can add mushrooms, potatoes, vegetables to the baking sheet, use lemon juice, and aromatic herbs. Almost all recipes involve pre-salting the pieces and rubbing spices into the fillet.
You will need:
- 2-3 pieces of fillet
- not a whole glass of sour cream, a little more than half
- large carrot
- spices and salt
Preparation:
- Before cooking, fish should be cleaned, gutted, washed and dried. You need to cut it into thin, even pieces.
- Then add salt, sprinkle each piece with spices and seasonings, and leave to marinate for 15 minutes.
- Now you need to make the sauce: grate the carrots, add salt and mix with sour cream
- Place the carcass on a baking sheet lined with foil, pour in sour cream sauce, cover with foil
- Bake for 10 minutes in an oven preheated to 180 degrees, remove and let cool slightly.
How to steam grenadier fillet
Fish cooked in a double boiler does not lose its beneficial properties, vitamins, and will be juicy, soft, and tender. This dish is suitable for everyone, even those with gastritis. Before cooking it, the pulp should be marinated. This will make it very aromatic and spicy. For the marinade, take lemon juice, spices, onion rings, salt, and herbs.
You will need:
- 2 grenadier fillets
- 3 tablespoons of olive oil and squeezed lemon juice
- 2 onions
- sugar, salt, spices for marinade
Preparation:
- First you need to make a marinade: mix oil and lemon juice with salt, sugar, herbs, pepper, chopped onion.
- Lubricate the washed fish carcass with this marinade and leave to soak for half an hour.
- Place the fish on the bottom of the steamer bowl, pour out the remaining marinade, cook for only 15 minutes
With this method, all useful substances remain inside.
Recipes for grenadier fish dishes
Grenadier fish is very beneficial for the body. It is rich in micro- and macroelements. The only drawback is the peculiar consistency, due to which the fish meat easily disintegrates during heat treatment. To avoid this unpleasant moment, do not purchase grenadier if you suspect that it has been thawed and frozen several times.
Macrurus is considered a very useful fish. After all, it contains various macro- and microelements that help normalize metabolism. In addition, this fish contains a lot of easily digestible protein and some fat. Scientists note that the ratio of amino acids present in grenadier is ideal, and they are completely absorbed by the human body. Vitamins, iron, zinc, manganese, fluorine, phosphorus, lysine, methionine and much more are what a person gets by eating a grenadier dish. At the same time, the calorie content of the product is only 60 kcal per 100 g.
The meat of this fish has a pleasant and delicate color - it is white with a pinkish tint. The structure of grenadier is watery, but not loose or fibrous. You can prepare grenadier in various ways - either drying or subjecting it to various types of heat treatment. You can successfully make both soup and aspic from it; it can be stewed, baked, or boiled.
Fried grenadier
This dish, according to experts, is so tender that the fish literally melts in your mouth. True, you will have to tinker because of the unusual consistency of the fish.
Ingredients:
fish fillet 400 g
salt to taste
black peppercorns, red pepper to taste
2-3 tbsp. spoons of olive oil
How to cook fried grenadier:
First, cut the fish fillet into pieces. It will be so difficult to do this, because there are few seeds in it. Rinse the meat. Then, without transferring the fish to a plate or frying pan, salt and pepper the grenadier directly on the cutting board.
Afterwards you can begin the frying process. The main thing here is to maintain the correct cooking time. Otherwise, if under-exposed, the meat will be slimy like a jellyfish, and if over-exposed, it will lose its shape and float.
Properly cooked grenadier resembles shrimp in taste and texture. Pour oil into the pan and place on low heat.
Keep an eye on the oil until it is thoroughly heated. After this, you can lay out the fish for frying. Do not lay out many pieces at once, because... due to the abundance of water they release, the fish will begin to stew rather than fry.
Fry grenadier until golden brown. Afterwards, immediately transfer the fish to a plate and you can serve it to the table.
Macrurus in the oven
Ingredients:
Grenadier fillet 300 g
boiled champignons 200 g
tomato sauce 125 g
How to cook grenadier in the oven:
To do this, you need to prepare it first. Clean the fish and cut into pieces. Add seasonings and sprinkle lemon juice over it.
Marinate the meat for 1 hour. You can cook grenadier with various additives. For example, mushrooms. Place the prepared pieces of meat in a baking dish, place chopped champignons on top and pour the sauce over everything.
Preheat the oven and place the pan with the fish in the already hot oven. Bake until done.
Macrurus with potatoes
Ingredients:grenadier fillet 1 kg
boiled potatoes 600 g
chicken egg 2 pcs.
milk 0.5 cups
onions 100 g
How to cook grenadier with potatoes:
Bread the fish fillet in flour or potato flakes. Fry in a hot frying pan to which a small amount of vegetable oil has been added.
Place sliced potatoes on top. Sauté the onion into rings and place on top of the potatoes. All that’s left to do is pour the egg-milk mixture over everything and put it in the oven to bake until done.
Fish dishes, such as grenadier, are very healthy and nutritious. And if you master recipes for such interesting fish, you can make them the main characters of the table.
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