If you have a fisherman in the house, you're big lucky, and if not, then "catch" fish will have to you in the market or in the store, in order to introduce fish to your diet, which is very rich in phosphorus and other useful elements. It can be in every way, very tasty stewed fish with vegetables, baked fish in the oven with cheese or in sauce is also worthy of praise, well, about stuffed fish and there is nothing to say, it is excellent. But the most running recipes in any home menu, these are fish cutlets or meatballs, in sauce or simply fried. The most delicious recipes of fish meat boiler you can write yourself in a culinary notebook by reading this article.

1. Frames from Heck in tomatoes sauce

Ingredients

for the kitlet:

• 3 Slice of White Bread
• 600 g. Heck or other white fish fillet
• 1 Middle Lukovitsa
• 4 cloves garlic
• parsley and Kinse bundle
• 1 tbsp. Ground Kumin
• 1.5 ppm Sololi.
• 2 large chicken eggs
• 4 tbsp. olive oil

for sauce:

• 2.5 tbsp. olive oil
• 1.5 ppm Ground Kumin
• 0.5 ppm Sweet paprika
• 1 tsp. Ground coriander
• 1 Middle Lukovitsa
• 125 ml. White wine
• 400 g. Water or crushed tomatoes
• 1 red chili pepper
• 1 clove garlic
• 2 tsp Sahara
• several twigs of mint
• salt black pepper

Cooking

First prepare sauce. Heat the olive oil in a large saucepan, add finely chopped onions and spices, and fry a few minutes before the transparency of the bow. Add wine, bring it to a boil, then add tomatoes, finely chopped chile, crushed garlic and sugar. Welcome on a slight heat for 15-20 minutes to the desired density, then try and season with salt and black pepper to taste.

While the sauce is brewed in a sauce, prepare fish cutlets. Cut the crust in white bread and jerk in a blender. Add a crushed garlic and greens and push again to grinding greenery. Separately add finely chopped fish fillet or fish mince, eggs and crushed onion, season with salt and cumin, and stir up to uniformity. Form 8 meat, if they are bad to keep the form - clean the refrigerator for half an hour.

Preheat 2 spoons of olive oil in a frying pan and fry 4 cutlets on both sides to a golden crust. Remove them from frying pan and repeat with the remaining oil and cutlets. Place the cutlets in the sauce (if necessary, slightly squeeze them to fit everything) and, if necessary, pour a little boiling water.

Touch under the lid on the most low heat for 15-20 minutes. Serve, decorating the greenery of mint, at least hot, even cold, at least immediately, at least the next day. As a side dish, the Couscus is very good, which perfectly harmonizes with the sauce.

For which the pulp of almost any fish is suitable, but the cakes from Heek, Palca, Tolstolobik, Cod, Carp, Sudak, Pikes are most popular.

The cutlets are fry, boiled on a couple, baked, extinguished, using both the usual means - frying pan and oven, and more modern household appliances - a double boiler, a multicooker, grill, microwave.

2. Two-color zrazy from cod and salmon

Ingredients

• 600 Pillard
• 1 egg
• 2 tbsp. mankey
• 300 g salmon fillet
• salt pepper,
• lemon juice

Cooking

White fish fillet Skip through a meat grinder, add a semolina, egg, salt, punch. Red fish cut into small strokes, slightly salted, sprinkle with lemon juice, pepper. Put from the minced meat, put a piece of red fish to it. Applicable Zraza.

Next, you can go in breadcrumbs and fry on both sides until readiness or bake in the oven. As usual, I baked at 170-180 * from to ruddy crust (30-40 minutes). Prepared zrazy did not immediately fall out, so I had to remove the remains of the old luxury. Together with boiled potatoes or vegetables and white sauce.

3. Cottage cheese cutlets

Fish cutlets with cottage cheese are obtained very gentle, juicy and tasty. This dish will appreciate those who follow their figure. And they are perfectly suitable for baby food.

Ingredients

• Fillet of any fish without bones - 500 g
• Current cottage cheese - 200 g
• Onion - 1/2 PC.
• Chicken eggs - 2 pcs.
• Salt to taste
• Pepper - to taste
• Vegetable oil - For frying

Cooking

Fish fillet scroll through a meat grinder with onions, add cottage cheese.Add one egg and yolk, salt, pepper in taste and mix well.Shape cutlets and dangle in a whipped squirrel.Preheat the frying pan with vegetable oil and fry the cutlets from two sides about 3 minutes to rosy.To shift the cutlets to the dressing dish, put the oven for 20-25 minutes heated to 200 degrees. Serve hot with a side dish to your taste.

4. Digging and delicious squeezing cutlets

Ingredients:

• Fillet salmon -600g.
• Baton -2 piece
• Onion bow -1ps.
• Egg -1pc.
• Salt, pepper-to taste
• Bread Sukhari -100g.
• Vegetable oil

Cooking:

My, we dry out fish. Pourish through a meat grinder. Machine twist in warm water. Grinding finely onion. Solim, Pepperm, add chopped greens, here the onions and a bun, removing excess water. Save, pepper, add an egg.Mix mix thoroughly. Shape from minced meatballs, wetting hands in cold water.Cut every fish cutlet in breadcrumbs.Fry the cutlets in the pan before the formation of a golden crust (~ 1 min on each side). You can cook cutlets on a pair or in the oven.

5.Wall chestnuts from pikes with shrimps

Ingredients:

For minced meat

• 900 grams pike fillet
• 1 big bulb
• 2 st. Composition of butter for Passerovka
• 100 grams of fresh white baton (or 40 grams of dried)
• 0.5 glasses of milk
• 0.5 cup cream 20% (maybe a little more)
• protein 1 eggs
• 1 tbsp Sololi.
• ground white pepper to taste

- For filling (on 4 "chestnisters"):

• 2 st. Composition of fine shrimp
• 1 st. Composition of fine-turn dill
• 1 st. Supply of a pacan
• salt, pepper to taste
• 4 Cube of Frozen Butter
• - For breading:
• 200 grams of white baton
• 2 st. Supplements of flour
• 1 egg
• vegetable oil for frying

Cooking

Ready fish minced meat is a hammer on a meat grinder Fish fillet with a fried onion and a piece of white bread, operated in cream + whipped protein, salt, pepper - as for a kitlet.

Skipping can be diversified to your taste - mushrooms, boiled eggs, butter with greens, krill meat, dried tomatoes, in a word, everything you like.

Two main features of "chestnuts" - filling and breading. For the filling we combine fine shrimps, dill and parserous onions, salt and pepper to taste. Make fun in a flat plate. In a separate clash, we scroll with an egg. We have a "chestnut", hands in the process can be wedged with warm water. From the minced meat form a small cake, in the middle we put 1-2 teaspoons of the filling, and in the middle of the filling a piece of frozen butter.

The edges of the cake connect and tamper everything into a neat ball. Calculate it in flour, then in the egg and finally in the crackers. Try so that the crackers covered the entire surface:

Vegetable oil is split in a fryer or deep frying pan. It is necessary that the oil covers at least half the ball. Fry the "horses" from all sides to golden color. We give up to readiness in the oven at the average temperature of 15-20 minutes.

Notes:

• Skipping can be diversified to your taste - mushrooms, boiled eggs, butter with greens, krill meat, dried tomatoes, in a word, everything that I like.
• And the main thing - "chestnuts" can not be frozen and better not to warm up, and immediately prepare and destroy, because The crackers soften, and it turns out not so tasty. That is why I used not all mince.

• Put a piece of cream oil in the middle, with frying it melts and soften the cutlet.
• Also, the juiciness of the cutlets appears onions. Never spare it in mince.
• For fish cutlets, the manna groove is suitable, rather than flour. Only mince should stand 20-30 minutes in the refrigerator, so that the grapple is ram. To panic is also better in the manna cruel.
• Fish minced meter is obtained liquid to make it easier to sculpt the cake, it needs to be put on half an hour in the refrigerator (it also works for chicken cake).
• If you have a fish low-fat, for example, a pike, then in the minced it is possible to grind a piece of sludge or replace it with butter.
• They pose the cutlets only with wet hands, chopping (throwing out of the palm in the palm), so faster it turns out the desired form.

6. Cutlets made of pike with creamy sauce and onions

Ingredients:

For minced meat (proportions for an all amount of 2-kilogram pike fillet):

• 900 grams pike fillet
• 1 big bulb
• 2 st. Composition of butter for Passerovka
• 100 grams of fresh white baton (or 40 grams of dried)
• 0.5 glasses of milk
• 0.5 cup cream
• 20% (maybe a little more)
• protein 1 eggs
• 1 tbsp Sololi.
• ground white pepper to taste

For sauce:

• 1 Stem Skeleton (White Part)
• 1 st. Support of vegetable oil
• 1 st. Composition of butter
• 1 tsp lemon juice
• 120 ml of 20% cream
• salt to taste
• vegetable oil for frying

Cooking:

We rinse the pike from the mucus and we are separated on the fillet. Sut off your head, tail and fins, we leave them on the ear (the gills need to be removed). We cut the carcass along the rush and thoroughly clean from the internally, the film along the ridge also take off. Then, from the tail along the backs, cut on the ridge into 2 parts. Cut the ridge and long bones on the stomach. We will have two such fillets with the skin.

Then put every half on the board and consider the whole flesh with a spoon. I do not pay attention to small bones, the main thing is that the scales do not come across. The result is a basin with fillets and two single skins.

Making minced meat. The onions onions are shining and fry on creamy oil until soft and goldenness. Baton cut to the middle pieces and dried in the oven, so it will absorb moisture better and will not stick. Fill with milk and give a little to stand. Scroll on the meat grinder fillet, onions and a loaf along with milk.

And then once again, everything together to finally crush small bones and make a mass more homogeneous. Now the minced meal need to repel a little, but do not overdo it, and then it will become too elastic. In the process gradually pour cream. Whip protein into a strong foam. Add salt and white pepper to the mince (white pepper goes well to the fish.

And then carefully interfere with whipped protein.

Once again, quite a little bit. Mince is ready, now you can sculpt the cutlets, rolls and all that your heart :). We form the cutlets, hands in the process can be wrapped with warm water.

In the frying pan heating the vegetable oil and fry the cutlets on medium heat on both sides to a golden crust, and then brought to readiness in the oven at a temperature of 170 degrees about 15-20 minutes.

During this time, we prepare the sauce. Leek, the white part is cut along thin long strips (julny-slicing). In the pan we dissolve vegetable and butter and fry the onions until soft, Tom. Then add lemon juice, salt to taste and cream, and tomim on medium heat, constantly stirring, 5-7 minutes. Everything, sauce is ready.

Cutlets are served with heat, with heat on a cushion from a creamy sauce, decorated with greens and vegetables.

7. Packs from red and white fish

Ingredients:

• 350 g salmon fillet or trout
• 350 g of white fish fillet (I used heck, but you can take any other)
• approximately 150 g White Baton without Cork
• several twigs parsley and dill
• 2 Small bulbs
• 2 eggs (better to take small)
• 150 ml of milk
• a glass of breadcrumbs
• salt and pepper to taste

Cooking:

Fish separately skip through the meat grinder (I bane in a blender). We get redand the white mince. Baton is lying on the pieces and fill with milk, let it stand. While the baton turns, fry the finely chopped onions.

Baton pressed, mix with onions, divide in half. One piece along with one egg and a disturbed greens put into white mince, another (without greens) with a second egg - in red. Solim, Pepperm and wash.

We begin to sculpt the cutlets (as the experience showed, it is better to do them a little less than I have in the photo). We take a little red minced meat, make a cake with a diameter of about 7 cm on the palm.On the middle of the pellets we put a piece of white minced meat. How would you turn around the white minced meat, at the same time forming a ball. Calculate the cutlets in breadcrumbs and fry in deep fryer on moderate heat for about 7-8 minutes to golden color.

8.Rated Salmon Cutlets

Ingredients

• filter fillet 600-650 gr. (trout, salmon, etc.)
• onions 250-300 gr.
• egg 3 pcs.
• flour 1-2 art. Spoons
• lemon 1/2 pcs.
• salt, white ground pepper
• vegetable oil for frying
• green (dill, parsley)

Cooking:

Red fish fillet cut into small cubes, pour the juice of halves of lemon, add salt, ground white pepper.Onions cut into cubes (we love a lot of onions, not lovers can drop quantities), mix.

Add eggs, flour (flour to get involved in the flour, the mixture should be liquid), finely chopped greens, mix well and put on 15-20 minutes in the refrigerator.On the hot frying pan laying, a tablespoon, flat cakes. Floor on medium fire, on both sides, to a ruddy look.

9.Clotes from mining with cheese

IngPextants:

• -300 gp. mining;
• -100 gp. Mullade Sybo;
• - 1/2 need now;
• - 2.5 tbsp. waxes;
• - 2 couch eggs;
• - 90 gp. flour;
• - Break;
• - Oil;
• - Chepte.

Cooking:

Remove FILE PHBS CONDITIONS AND PLEASE, NAPESNE NEBOVER MOORSKI. PHBS PHBERS AND PAPERS. Certains. Understand the sequins.
There is a job with a need for a job that you have a job, but you will be to the poles. With a book, you will clearly take a job and change the seeds. Yaytz to beat with it.
For the dynamics of the flour and whipped eggs. In the course of the flour and whipped eggs. In the first time, it is not necessary to make sure that the fact that the OGNE is needed.

• Eggs, bread or potatoes are often introduced into the mining, and vegetables, cottage cheese, lemon can also be included for fat, mayonnaise or fat pork mince. Everyone focuses on his taste.
• If the cutlets are prepared from fish fillet, it must be crushed. Usually, it is used for this meat grid with a large grill, so that the stuffing graft is more, in order to keep meat juice.
• During the grinding from the fillet manually removed visible bones, and the rest are simply grinding or accumulated under the meat grinder knife. Strongly bony fish breeds, like pike, it is better to twice twice, especially if you cook for children.
• Onion gives fish cutlets juiciness, so the less fatty fish you use, the more the onions should be included in the minced meat.
• To achieve crisp crusts, you need to spare cutlets in a semolina or ground crumbs before hot. Give them a bit to lie down while the oil is warmed up in the skillet, then renger once again, only to fry.

10. Fish cutlets in tomato sauce

Ingredients

• 400-450 g Cod fillets (Heck, Mintai, Dr. White Fish)
• 3-4 White Baton Slice
• 1 small bulb
• a pair of garlic lobes - at will
• 1 h. Spoon seasoning for fish
• salt, pepper ground
• 3-4 tbsp. Spoons of flour
• 3 tbsp. Spoons of vegetable oil

sauce

• 1 Lukovitsa Middle
• 4-5 medium tomatoes
• salt pepper
• 2 tbsp. Spoons of vegetable oil

Cooking

Stuffing for a kitlet is cooking, the maximum shredding in a blender (meat grinder) sliced \u200b\u200bby pieces of fish fillet together with a clumsy and pressed flesh of white bread and a bulb (and garlic if we are preparing with him).

We sprinkle with seasonings if the minced is dry - add some cream or milk, wash and disable: such a reception makes mince elastic, it is good, it is very good, keeps the shape perfectly, allowing you to do without eggs. Forum. Multiple meat and bread in flour.

Frying at a pre-paled vegetable oil by reducing the fire of the burner to the middle-strong, before getting a good ruddy crust (1.5-2 minutes to the side), lay the cutlets into another pan or cauldron, a thick pan.

For a sauce of 6-7 minutes, the passenger on the oil (medium fire) is lackled finely onions. Tomatoes cut in half, rub on the grater, send to Luka and the carcass of 4-5 minutes, season with salt, pepper.

Pour the cutlets sauce - the cutlets at the same time they raise the sauce to come to them. After boiling, we put a small fire, cover the frying pan with a lid and carcass cutlets of cod or other white fish 5-7 minutes.

11.Bed cutlets in sour cream sauce

Ingredients:

for meatballs:

• fillet of any white fish 800gg
• milk 100ml
• white bread 150mg
• bow 1pc.
• eggs 1pc.
• pepper. Sol
• vegetable oil

for sauce:

• creamy oil 1st.L.
• flour 2st.L.
• bouillon 200ml
• vodka 1st.L.
• sour cream 3st.L. greens
• eggs 2pcs
• salt pepper

Cooking

From bread cut crust, cut into large pieces and soak it in warm milk. Onions clean and cut onion and cut. Fish fillet Wash and dry with paper towels. Cut into large pieces. From Lemon to squeeze the juice, and the rest, together with the zest - cut into pieces. Bread squeeze, mix with fish fillet, onions and lemon and skip through a meat grinder. Add Egg, Salt, Seasoning. Mix the oblong meatballs thoroughly and swollen their wet hands. Fry them from all sides on vegetable oil.For sauce in a deep pan, slightly grab the flour on the creamy oil. Pour broth and vodka. Beat the eggs, add sour cream and pour everything into the sauce. Well prevent, salt, pepper. Add finely chopped greens.Themeters lay out in the sauce and grieve on low heat for 20 minutes.

12.Tractors from cod and zucchini

Ingredients:

• 500 g fillet cod
• 1 egg
• 1 small zucchini
• 4 tbsp. Ground superstars
• nutmeg
• white pepper
• salt

For sauce

• 500g Passats (rubbed tomatoes in their own juice)
• 1 Lukovitsa
• 1 Celery Stem
• 1 small chili pepper
• 1 tbsp. olive oil
• salt
• sugar
• petrushka for feeding

Cooking:

Prepare sauce. Onions and sebel celery finely cut and cook in a frying pan in olive oil until soft, add a finely chopped chili pen (chili to add with caution, watching the sharpness of the sauce), pour out the Passat, bring to a boil, salt, add sugar to the taste. Leave in warm place.

Cod fillets are chopped in the kitchen combine. Zucchini rubbing on the grater and squeeze well. Mix fish, zucchini, ground crumb, egg, pinch of nutmeg, white ground pepper (can be replaced with black), salt. Mix in a homogeneous mass.

Cooked in advance sauce to put on fire, bring to a boil. Make from fish minced balls with walnuts size and lower them into a boiling sauce. Stew about 20 minutes, turning over and watching so that the sauce does not throw out.
Serve with rice by sprinkling parsley.Exceptionally suitable for such fish teftelek fillets of cod fillets, namely the back, in which there is not a single bone.

• If you cook the meatballs from frozen fish fillet or minced meat, then do not defrost the semi-finished product to the end. The frost fish is not subjected to re-frost.
• Fish has a different degree of fatty. For minced meat, try to choose more fat varieties, but if you have to prepare from what is available, then add fat cream or oil to the feet. Dairy products generally give fish dishes a very pleasant taste and smell, make them juicy and gentle.
• For binding to minced me, beat it down before the formation of the meters. No more than 25% of flour, white bread, sugar, so that it be viscous and the meters did not crumble, are added to the fish mince. For the same purpose, eggs or dry egg powder use.

13.The sweatballs rice in Beshemel sauce

Ingredients

meatballs:

1 cup

800 g

1 PC.

Beshamel sauce

Cooking

Rice rinse in several waters. Pour two glasses of water, bring to a boil. Salt to taste and cook under a closed lid on a slow fire for 15 minutes. Fillet Malta, green onions and dill skip through a meat grinder. In a cup of mixing the cooled rice, fillets Malta with bow and dill, add an egg, pepper and salt to taste. Mix everything well.From the minced meat to roll large meatballs and cut them into the manna cereal.Preheat the frying pan, add sunflower oil and fry meatballs from two sides to a golden color.Put the meatballs into the form for baking.

For the sauce "Bezamel" to melt the creamy oil in the sauce, pour the sunflower oil, sift the flour, pour milk parts, salt. Bring sauce to a boil on slow fire constantly stirring the wedge, cook 3 minutes. Pour the meatballs with sauce "Bezamel" and put in the oven preheated to 190 ° C for 30 minutes.Ready-made meblers served to the table with fresh vegetables and greens.

14.Beble meatballs in creamy tomato sauce

Ingredients

• 500-600 g Cod fillets (another white fish will go)
• 1 bulb is bigger than the average
• small bug of dill and parsley
• 1 h. Spoon of Italian herbs
• fresh-hearted mixture of 3-5 peppers
• salt to taste

sauce

• River fish is still in living form, omit in an acidic solution: To do this in cold water, add the usual table vinegar so that the concentration reaches 10-12%. If the fish falls in this solution, it will have time to skip acidified water through the gills, and the smell of il will disappear very quickly. If the fish has already fallen down, then hold it in a solution at least two hours.
• Non-residential fish is better before soaking, we do not forget to remove the gills. Of course, the exposure time depends on the size.
• Change the taste will help spicy herbs, roots, spices. Neutral additives are suitable for any dishes - dill, parsley and kinza, coriander, bay leaf, cardamom, lemon juice, dry white wine, vinegar.
• Muscat perfectly interrupts the smell of fish, and in combination with butter, a light nut aroma gives a light nutty fragrance with the creamy oil. Light juniper aroma is very much engraving the taste of red fish. Brighter spices - carnations and cinnamon.

15.Nextile fish memeftels in sweet-sweet sauce

Ingredients

• Fish fillet (in my case som) -500-600g.
• Egg-2pc.
• Carrots-1pc (average).
• Onion-2pcs (medium).
• Oatmeal flakes (small) -3stole spoons.
• Parsley and onion greens, salt, pepper-to taste.

For sauce:

• Tomatoes 5pcs.
• LUK-1SHT (average).
• Tomato paste-1stolla spoon.
• Sugar-1-2-chapted spoons.
• Lemon juice-1stol spoon.
• Salt and pepper to taste.
• Water or broth.

Cooking

Prepare fillets.Onions cut into a cube and grate carrots on a large grater.Save onion and carrots on vegetable oil to transparency, cool.Greens are finely cut.Eggs slightly beat.Skip through a meat grinder Fish fillet and speaker onions and carrots. Add egg mixture, greens, oatmeal, salt and pepper (I add a mixture of peppers).Mix well and knock off the minced meat. Alone to the refrigerator.

Cook sauce.midors to cut in half and grate on a large grater (not three). Lukovitsa cut finely, then slightly fry on vegetable oil, add grated tomatoes and sweat a little (so that the raw smell of tomato), add a tomato and another 2-3 minutes . Cap Add salt, sugar, lemon juice, water or broth and mix well. We taste and add salt or sugar to your liking.

From stuffing the shape of the ball with a chicken egg, beat a little on the hand, whatever they were dense and lay out into the form or bastard. I turned out 15 pieces. Theaten pour sauce. It must close the meatballs almost completely. Alternate a piece of laurel leaf (optional) .

We close with a lid (can be fooled and baked in the oven at a temperature of 160Gradus until preparedness. I bake-40 minutes. I bake in glass dishes. Insert it into the cold oven. It will even be + 20-25 minutes for heating. There are such tempics after baking.

16.Bed balls from Mixed in sour cream

Ingredients:

• Bread - 150 g
• File Mixed or Heck - 500 g.
• Butter cream - 100 g.
• Salt.
• Egg chicken - 1 pc.
• Pepper. Spices for fish.
• Sour cream - 200 g
• Cumin - 1 tsp.
• Dill dried - 1-2 h. L.
• Wheat flour - 1 tbsp. l.
• Water or milk.

Cooking:

Twink fish fillet twice through the meat grinder. Putting to it pressed from milk fresh bread, soft butter, egg and spices. Easy dense stuffing. Shape meatballs and lay out in dishwasher. Separately in the pan fry 1-2 tbsp. Spoons of flour together with crushed tmin and dried dill. Pour them with a mixture of sour cream and water (broth). Bring to thickening and pour fish memers sauce. Stew until readiness at 170-180 degrees.

17.Thelelights from pike perch with tartar sauce with a piece of cheese inside

Ingredients:

• Sudak fillet (or any other fish with white meat) 500-600 grams
• Egg - 1 pc.
• Creamy oil - 50-60 g
• Onion - 1 pc.
• Cheese solid 200g.
• Breadcrumbs
• Salt / Pepper - to taste
• Vegetable oil - for frying
• Dill

For Sosta Tartar

• Mayonnaise - 3 tbsp. l.
• Sour cream - 3 tbsp. l.
• Garlic - 2-3 teeth
• Marinated cucumbers - 100 g

Cooking

We skip fish fillet through a meat grinder. Behind, we use the oil first, and after the onions, we cut on the bars.

Skip them better in this sequence so that it was easier to wash off the meat grinder. In the fish minced egg, the egg, salt, pepper. Do you make a minced meat, raising on your hand and throwing into a bowl so that it becomes plastic, lush and well frowning. Full cutlets, Farm put on your hand, in the middle we put the cheese panel, we sprinkle finely chopped dill and protect from all sides. I will wet your eggs in a whipper, we take pain in breadcrumbs.

We lay on the cutting board and send to the freezer for half an hour.

So they will be better to keep the shape when frying. In this time, we make the Sauce "Tartar". Communications through the press, the cucumbers wipe on a shallow grater. We make all the ingredients: mayonnaise, sour cream, garlic and cucumbers.

Fry on a hot frying pan with a sufficient amount of vegetable oil to a ruddy crust. We are looking at the dish and water the sauce.

How to cook delicious meatballs

The easiest recipe for fish memers in tomato sauce with photos and video. Prepare a delicious nutritional dish for lunch or dinner and your relatives will be delighted!

25 min

245 kcal

5/5 (3)

Fast and tasty fish memers who are preparing in sour cream or tomato sauce, it is convenient to cook not only because they are a full-fledged dish that is distinguished by the utility and low-calorieBut as a result of the fact that even the most capricious child, who does not respect fish dishes, can not refuse him. Maybe because every meter is preparing manually with love?

The technological map includes the preparation of meatballs and from river and from sea fish, and from white and from red: they can be prepared with equal success and from crucia, and from a whiteware meat, and from pike perch and from Keta, even if you do just from Mixed Or Heck, still turns tasty. If there is no fresh fish at hand - you can make quick bits, you will need only fish canned food and boiled rice: mix, we wrap in flour and fry on both sides in a frying pan. Voila - Dish is ready! Want baked? The technology is the same, only we put into a suitable vessel, and baked in the oven, or a slow cooker, with or without sauce. The calorie content of such a dish is low, step by step is made simply instantly, so the recipe for a dish on the ambulance hand is the most.

Cooking historians believe that the first themeters were made simultaneously with the cutlets in France. Today there are more than a hundred thousand different recipes for meators in the world, and most of them are traditionally mastered in Russia.

Kitchen tools

Prepare ahead ofe kitchenware, including dishes and appliances that you will definitely need in the process of making excellent fragrant fish cutlets:

• the baking sheet is spacious, preferably with a thick bottom and teflon coating, with a diameter of 24 cm;
• teaspoons;
• deep bowls (several pieces) with a capacity of 350 to 450 ml;
• cotton or linen towels;
• dimensional cup or kitchen scales;

• tablespoons;
• noise;
• acute knife;
• the grater is medium or large;
• wooden blade;
• chopping board;
• kitchen tapes.

Ingredients

The foundation

To properly implement this recipe, you will be suitable as budget types of fish minced meat, and mince from expensive, red fish. Try to prepare mince yourself - so you will be confident in the safety of the product and the absence of adults in it for children.

Sauce

• 400 - 420 g of tomatoes;
• 50 ml of tomato paste;
• 100 ml of purified water;
• 50 g of wheat flour;

• 15 g of sugar sand;
• 5 g of ground coriander;
• 6 g of cook salt;
• 7 g of black ground pepper.

Additionally

• 200 ml of purified water;
• 100 g of wheat flour for breading;
• 25 ml of sunflower oil for wiping form.

If you love and know how to make meatballs, then you should be well aware that you can add a few extra spices to the mince for them. For example, I really like pour into my own workpiece for meters a little ground basilica, a mayorran and a teaspoon of dried garlic.

Sequence of cooking

Preparation

To make your meatballs are sufficiently dense, but not sprinkling on a plate, you need to squeeze the minced meat so that it is almost completely lost fishing juice. Do not worry that your memers will turn out because of this too dry - the sauce that we will prepare will excellently replace juice.

First stage

If it is possible, in the refrigerator, the workpiece for meters is longer so that the components are as fast as possible to each other. In addition, to make mince tightly, add to it at the last stage a bit of breadtime crackers or wheat flour.

Second phase

Final stage

1. While our memers are prepared, prepare gravy: 50 ml of water we connect with 50 g of wheat flour.
   
2. Mix the mass, trying to prevent the appearance of lumps.
3. Separately connect another 50 ml of water with tomato paste, stirred well.
   
4. Connect both mixes: tomato and flour. Actively mix the fill with a wedense.
5. Then we tighten into the mass of the remaining 200 ml of purified water, we pour prepared tomatoes.
   
6. Suck the same sugar sand, ground coriander, cook salt and black ground pepper.
7. Mix, fill with the resulting sauce a little past meatballs.
   
8. We put the form back into the oven for approximately half an hour, reducing the intensity of fire up to 180 degrees.
   

Magnificent fish memers can be made and using multicooker. To get a delightful result, bake prepared meatballs using the Baking Program, and then continue to prepare products under the sauce in "quenching" or "Cook" for 25 minutes. Ready meathers allow you to stand under a closed lid about half an hour, switches the multicooker to the "maintenance of temperature" program.

On this, everything, now you can easily prepare real fish memers with fragrant and very appetizing gravy. Decorate the portion plates with the meters of chopped greens, garlic, sprinkle with fried sesame and season the pepper on your taste.

Serve products with vegetable purees, acidic berries or fruits, as well as sauces - mayonnaise, "Caesar" or sour cream. Try not to keep your finished babies for a long time, because meat balls in the sauce are quickly falling apart and become no longer tastefully tasty.

Video cement of fish memers

Look at the attached video, how to make the perfect fish memers in the oven, avoid common cooking errors.

Finally, I would like to recommend you some more recipes for everyday, fast cooking. Prepare amazingly tasty, and also do not pass by stunning - meatballs in sour cream sauce - famous for your light, incredibly delicate taste. Fans of meat meat must be interested, and the fans of exceptionally delicate chops will appreciate the recipe. For experimenters, I would recommend unusual, adored by my homemade.

Pleasant appetite and successful culinary experiments! I hope that you will shorten me a few reviews for the prescription just described and share your own opinions about fish memers with gravy. And if you have original ideas to improve the standard formulation, I will be very and very glad to discuss them with you below. Have a good mood!

Welcome to the blog »Tasty with photos»

Sometimes it is quite difficult to feed the child with fish, in this situation, fish memers in the oven come to the rescue. Children adore the Teftelki. Today I was preparing the meatballs from Mixed, for our "non-good". Of course, I had to tinker with the separation of fish, but it is worth it.

If the time is disastrously lacking, you can take a finished fillet or even easier - fish minced meat. But for a child, I prefer to do it myself.

Meatballs from Mixed.

For the preparation of fish memers in the oven, we will need such ingredients:

• Mintai - 2 carcasses
• Rice - 1/2 Glass
• Egg - 1 pc.
• Onions - 1 head
• Carrot - 1 pc.
• Tomato paste - 150 grams.
• Sour cream - 150 grams
• Salt, pepper, spices to taste.

Cooking method.

The meatballs from Pointy are preparing absolutely not difficult.

First you need to boil rice, almost until readiness.

While rice is cooked with fillets Mixtah, you need to separate from the bone and turn on the meat grinder.

Onions finely chopping, rubbing carrots on a large grater. Fry vegetables on vegetable oil.

Now we combine fish mince, rice and vegetables. Add egg, salt, pepper. You can add spices for fish. Mix everything well.

Lubricated baking sheet with vegetable oil. From the resulting minced meat form round meters and put them on the tray so that they do not touch each other. So that mince is not lip to the hands of them can be watched in cold water.

From above, we water sour cream.

Tomato paste dilute with water, add a little salt and pepper and also pour into the baking sheet so that our fish themers are plunged into gravy. You can immediately mix tomato with sour cream and pour ready-made sauce, but it is already your taste.

Now we send our fish memers into the oven for forty minutes at a temperature of 180 degrees.

Sprinkle with greens and serve with sour cream. Delicious meatballs from Mixeda are ready! I hope this recipe has become for, you are useful!

Fish meters - almost the most beloved food feeding. Children with enviable appetite bleat soft, very juicy and fragrant "balls" and, as a rule, asking supplements. Very often, the baby instead of the word "fish" says "Sellot", but almost never moves away from herself a plate with fish cutlets or temptrals. What is the magic secret? The answer to this question is in a special material for the "Menu of the Week" portal.

Delicious kindergarten "details" opened the cook Nina Evseevna. And then I will tell you how and what she "sings" to hear a friendly "Many Thank you".

Fish is phosphorus, and phosphorus is a head. It turns out that the fish is "goose" in the children's diet, and all its useful fats and amino acids are extremely necessary for preschool. Phosphorus "plays" an active role in calcium exchange, forms strong bones and spine. Another important phosphoric "work" is active participation in the "production" of vitamin D. And the hyperactivity, the tone in the muscles and the concern of kids, directly depend on its shortage. Healthy sleep and excellent mood - this is also not without the participation of the fish. And most importantly: she is the mind, speech, eyes.

If you want to cook for your own fish memers like in kindergarten, choose non-large fish varieties. Preferably, sea. They are not more insured against opisthorchosis and do not aggressively provoke allergic reactions in children. True, the sturgeon and humpbacks in kindergarten no one hits anyone. But here there is one small trick: it is desirable to defrost sea fish in salted water so that its mineral composition is not "lost" - important phosphorus, calcium, vitamin D and iodine. Ideal for the children's menu fit cod, polytai or heck. Plus the most correct and tasty garnish is a potato puree or rice.

Below I will cite the number of ingredients per family of four people, if everyone gets two megery.

• Total cooking time - 1 hour 20 minutes
• Active cooking time - 0 hours 30 minutes
• Cost - average cost
• Calorie for 100 gr - 120 kcal
• Number of portions - 8 servings

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How to cook kindergarters of fish

Ingredients:

• Cod - 800 g sv / m without head
• Bread - 160 g wheat
• Chicken egg - 2 pcs.
• Vegetable oil - 40 ml
• Onion - 160 g
• Carrot - 80 g
• Sour cream - 80 g
• Water - 0.5 tbsp. (200 ml)

Cooking:

Fish washed thoroughly, scaly believes if it is, cutting tails and fins.

The sharp knife is cut and removed the ridge with rigid bones and fish meat with blood and black films.

With the help of a knife neatly remove the skin.

Shaped fish again washed thoroughly, go through to remove small bones.

Cod fillets scroll through the meat grinder three times. In the last scrolling, the onions and wheat bread or a baton are added to the vegetable oil, pre-operated in water.

In the resulting minced egg, the egg is riveted and water is added. Prettyly whipped with his hands so that it turns out to be homogeneous, fluffy and air.

The next step is to calibrate the meatballs by weight. In kindergarten, each of them weighed, since 70 grams should be at the exit to each portion. It should be noted that the fish gives a "shrinkage" at least by 36%, therefore Nina Evseevna forms the meatballs weighing about 140 grams.

1 Bread soaked in water or in milk. In the technological map of the kindergarten, on the preparation of such meators, bread is written to soak in water. But I decided to resort to my taste and soaked bread in milk.

2 fish are well separated, we clean all the bones and thoroughly rinse. Press the fish, straight hands, especially if it was frozen and there is a lot of water in it. Well press fish from extra moisture so that the mince is not liquid. Onions pass on vegetable oil to a characteristic smell. Bread well pressed from excess moisture. Fish, onion and bread connect. We twist the resulting minced meat, through the meat grinder, preferably three times. If you do not have a meat grinder, you can use a blender as me.

3 Drive in mince egg. And mix well. After, fighting back stuffing with hands. We raise the mince in your hand, not high from a deep bowl and throw it back to a bowl. It will become more uniform, air and gentle.

4 in kindergarten, meatballs before forming, weighed. Each such cake, originally weighs 140 gr, after cooking, becomes weight, approximately - 70 grams. I did not weigh anything, took the tablespoon, stuffing and looked in the size of the eye)))) Now I am a little panouch the meatballs in the flour.

5 and on a lubricated vegetable oil, the baggage is laying down the meatballs. We send meatballs to the oven preheated to 200C. Let "grab" breading, a small crief, about 15 minutes.

6 While themeters are baked, do the sauce, I have two options for cooking: 1. If you have fish trimming, fill them with water and negotiate a little before readiness. Get ready for your hands, remove the bones and everything is superfluous, we return to the resulting broth. Onions and carrots pass on vegetable oil, add to broth and at the end, introduce sour cream. Mix the sauce well. 2. If you have no trimming, we make sauce on the water, add sour cream in warm water, passerized onions and carrots. Add salt and pepper to taste. Finished sauce fill with girdle meatballs.

7 meatballs bake under the sauce for another 30-35 minutes.

Ready-made meatballs are served with a side dish, well, suitable potato mashed potatoes or boiled rice, watering the resulting sauce. To taste, you can sprinkle the meatballs of greens.
Enjoy your appetite to you and your children!))))