Cooking main courses from boiled fish. Assortment and technology of making fish dishes
Introduction
1. Primary processing of fish
1.2 Soaking salted fish
1.3 Cutting fish
3.1 Assortment of dishes
4. Organization of workplaces
4.1 Organization of the fish shop
5. Safety precautions
Conclusion
Bibliography
Introduction
To a person who is not privy to the secrets of fish cuisine, it will seem strange that the taste of the future dish is 50% dependent on the observance of the rules for pretreatment of products. This is the first stage of the technological cycle. The second stage is the heat treatment itself, the third is bringing the dish to taste.
To make a fish dish tasty and nutritious, first of all, strict adherence to culinary rules is necessary. The quality of dishes prepared at home also largely depends on the correct selection of kitchen utensils and dishes. Unfortunately, it is the choice of dishes that the hostess sometimes does not pay due attention to. You need to know that you can cook and bake fish only in an enamel or earthenware... Aluminum and other metal pots and pans (except for black cast iron) give fish an unpleasant gray color and significantly impair the taste. In addition, trace elements contained in fish are destroyed.
What determines the nutritional value of fish? In fish meat, proteins are valuable, first of all - the basis of life. Of course, fish oil is valuable. Its content in the meat of various fish species ranges from 1 to 20%.
The nutritional value of fish is not limited to the content of high quality and easily digestible fats. Fish products can satisfy the needs of our body for basic minerals such as phosphorus, potassium, calcium, sodium, magnesium, sulfur and chlorine, iron, copper, manganese, cobalt, zinc, molybdenum, iodine, bromine, fluorine and other items. But the point is not that fish is an exclusive type of food. Today no one argues which is better - meat or fish, vegetables or milk? The food should be varied. Fish dishes are in great demand at public catering establishments and are sold in large quantities.
Fish contains 40 to 65% of edible meat that is rich in protein. The amount of protein in soft raw fish ranges from 6.5 to 27%, and in boiled and fried fish - from 8 to 35%. About 90% of proteins are complete. The ratio of amino acids in them is close to optimal.
In the dishes prepared from perch, pike, bream, roach, burbot, crucian carp and other fish of central Russia, there are many proteins that are extremely necessary for the life of the body. Here are the nutritional comparison figures. fish dishes... In 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166. And in 100 gr. river fish on average it contains 15.9% protein, 2.5% fat, 0.1% carbohydrates, calories 91.
The fish of central Russia are classified as low-fat. In terms of taste, pike, pike perch and bream are in the first place. Burbot differs in that its liver reaches 7-9% of its own weight and it contains many nutrients.
Many nutritionists claim that the fish table is healthier and more hygienic than the meat one. It is especially useful to alternate fish meat with meat from warm-blooded animals in the diet.
Fish dishes are widely used in medicinal or gentle nutrition. Doctors recommend a fish diet for obesity.
Fish dishes are widely used in the daily diet, but are especially appreciated in dietary nutrition... This is due not only to the high nutritional value and taste, but also to easy digestibility and beneficial effects on the body.
1. Primary processing of fish
The fish comes in fresh (live, chilled, frozen), salted, dried and smoked.
Public catering enterprises receive fish uncut or from procurement enterprises in the form of semi-finished products - cut carcasses of small fish and sturgeon fish links. From the latter, the corresponding semi-finished products are cut, and the uncut fish is first subjected to primary processing.
Technological process primary processing uncut fish depends on its condition, size, culinary purpose and consists of thawing frozen fish, soaking salted, cutting, preparation of semi-finished products.
1.1 Thawing fish
Sturgeon fish, large specimens of catfish are thawed in the air in the fish shop at room temperature on tables or hanging on hooks for 16-18 hours. Ice-cream fillets in paper packaging are thawed on tables, Small fish are immersed in a bath, poured with cold milk (2 liters per 1 kg of fish) and thawed for 1.5-4 h depending on the type and size of fish. To reduce the loss of mineral salts in fish during thawing, salt is added to the water at the rate of 7-10 g per 1 liter of water. When thawing, the fish swells and increases in weight by 5-10%. At fish processing plants and stocking factories, frozen fish blocks are thawed in bunkers with water at a temperature of 15-20 ° C.
1.2 Soaking salted fish
Salted fish taste worse than fresh fish, since during salting some of the nutrients are lost and the fish becomes more rigid. Strongly salted fish contains up to 20% salt. Soaking is done to remove excess salt. Fish intended for frying should contain up to 1.5% salt, for cooking - up to 3% salt. Before soaking, the fish is put into cold water for 30 minutes to swell, cut into pieces, cut into portions, poured with cold water at a temperature not exceeding 12 ° C at the rate of 2 liters of water per 1 kg of fish and soaked for 24 hours, changing the water through 1, 2, 3 and 6 hours after the start of soaking. It is necessary to strictly monitor the temperature of the water and its change, since a violation of the regime can lead to the development of microorganisms and food poisoning. In summer, the water should be changed every hour. You can soak fish in running water for 9-10 hours.
1.3 Cutting fish
Cutting fish consists in removing low-value and inedible parts and preparing it for cutting into semi-finished products. In large procurement enterprises and at fish processing plants, scaled fish is cleaned of scales on cleaning drums. The fins are removed with a fin cutter, the heads are cut off with a cylindrical knife on the head cutter. After gutting on a conveyor and washing the fish in washing machines, it is sent for 5-6 minutes into a fixative bath with a 15% saline solution cooled to 4-6 ° C. The saline solution slows down the growth of microbes, the carcasses of fish treated with it are stored longer, and the loss of juice during storage and transportation is reduced.
After the brine has drained off, the carcasses are cooled to a temperature of 1-5 ° C, packed in containers and stored on an expedition until they are transported to prepackaging enterprises.
In enterprises operating on raw materials, the received flaked fish is cut depending on its size and further culinary use.
Cutting up scaly fish. Cutting into carcasses for use as a whole is used for small fish weighing from 75 to 200 g or for large fish for banquet dishes. First, the scales are removed with a knife or a PO-1 scraper, the abdomen is cut from the anus to the head so as not to crush the gallbladder, the viscera and gills are removed from the head, then the fish is washed. Especially carefully it is necessary to remove the dark film lining the abdominal cavity, which is poisonous in some fish species. Cutting without flaking for cutting into rounds. Fish weighing 1 - 1.5 kg are used for the preparation of semi-finished products without plating. With this method, the fish is first cleaned of scales, then the flesh is cut at the edges of the gills and the spine is cut, the head is separated and the insides are removed with it, the tail and fins are cut off, the dorsal and anal fins are cut out. The cut fish are washed.
Fillet cutting with skin and bones and is used for large fish. The fish is cleaned of scales, the abdomen is cut, gutted, washed, and the dorsal fin is removed. The flesh is cut from the side of the head or tail to the vertebral bone and fillets are cut from the vertebral bone, cutting the costal bones at the base, then the fish's head, tail, and fins are removed. Two types of fillets are obtained: one - with vertebral and rib bones, the other - only with rib bones. The fillets are washed. If the fish is cut into fillets only with rib bones, then first the fillet is cut from the vertebral bone on one side of the fish, then it is turned over and the fillet is also cut off on the other side,
Cutting fish into boneless skinless fillets and boneless skinless fillets. The fillets are placed on the table with the inner side up and the bones are cut off, holding them with your left hand for convenience.
To obtain a fillet without skin and bones, the skin is removed after the separation of the rib bones, while in order for it to be better separated, the fish are not cleaned from the scales. To remove the skin, the fillets are placed with the skin down and with a sharp knife they cut the flesh from the skin to a length of 2-3 cm, then with the left hand grasp the skin and, slightly lifting, move the hand to the left and right, and the knife is advanced in the direction from the left hand, cutting the skin to end. Thus, a clean fillet is obtained.
Butchering non-scaled fish. Small catfish are cut in the same way as scaly fish, but the removal of scales disappears.
In burbot, large catfish and eel, an incision is made in the skin around the head and the skin is removed with a "stocking", gutted through the abdomen, the head and tail are cut off, the fins are cut out, washed; catfish are plastered on the fillet, On the flounder carcass, an oblique cut is made to separate the head and part of the abdomen, remove the insides through the hole formed, then with dark side fish remove the skin, starting from the head, cut off the fins, clean the scales from the light side and wash. To remove bugs, the flounder is scalded and cleaned.
Sturgeon fish arrive gutted and frozen. Before proceeding with cutting sturgeon fish, it is necessary to defrost it in the air, after placing the fish on tables or hanging it on hooks and defrosting it for 16-18 hours.
Cutting sturgeon fish. In thawed fish, the head is chopped off together with the pectoral fin, the pelvic and dorsal fins and dorsal bugs are cut off, an incision is made around the tail and the tail is separated, simultaneously pulling the vyzigu, then plastered onto links. In large fish, vyzigu is removed after plating, and from small fish it can be removed with a chef's needle through the abdomen. To quickly remove the abdominal and lateral bugs, the links are scalded by immersing them for 5-8 minutes in water with a temperature of 85-90 ° C. After the bugs and horny plates are removed, the links are cleaned from the protein clots formed during scalding and washed. Large links are divided into pieces weighing up to 4 kg.
In procurement enterprises, sturgeon fish, after removing the head and pectoral fin, are scalded entirely, and then the bugs are cleaned off; the fish is plastered, the ligature is removed, the links are cleaned, washed, divided into pieces. This order of processing reduces technological losses during cutting. The links of sturgeon fish are fixed for 10-15 minutes. After draining the brine and cooling in the fish mass to a temperature of minus 1-5 ° C, the links are packed and stored during the expedition.
1.4 Preparation of semi-finished fish products
Procurement enterprises produce only one semi-finished product - fish, cut into a carcass, chilled. In enterprises working on raw materials, various semi-finished products are prepared from fish for boiled, fried and baked dishes. When preparing semi-finished fish products intended for frying, to reduce the leakage of juice and evaporation of moisture when frying fish, as well as to obtain ruddy, crispy crust, which gives a beautiful look to fish dishes, breading is performed. Chunks of fish are breaded in ground bread crumbs from white bread(red bread crumbs) or in flour with added salt (flour breading). To strengthen the breadcrumbs on the pieces of fish, they are moistened with lezon before breading - a mixture of raw eggs, water, salt and pepper (60 g of water for 1 egg). Breeding is done before frying, as during storage the breading becomes moist and lags behind the piece.
Semi-finished products for the "Fried fish" dish. For this dish, use scaly small fish cut whole, cut portions of unplastomed fish in the form of round or portions of fillets with skin and bones, with skin without bones.
When cutting pieces for frying, the knife is held at an angle of 30-40 ° C in order to obtain a larger surface of the pieces. Cuts are made in the skin with a knife. Before frying, whole fish or portions are breaded in flour.
Semi-finished products are also prepared from sturgeon fish, which are breaded in flour.
Fish semi-finished products should have a certain shape, whole skin in pieces, dense, elastic consistency of fish pulp, the smell of fresh fish; there should be no blood clots, scales, remnants of viscera, fins and bones. Semi-finished cutlet mass should have a certain shape, smooth surface without cracks, evenly covered with breading.
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Fish semi-finished products should be immediately sent to frying or boiling. If necessary, they should be stored separately by type at temperatures from 0 to 4 ° C for no more than 24 hours, and products from cutlet mass - up to 12 hours. Semi-finished products from soaked salted fish are not allowed to be stored.
1.5 Use of fish waste
When cutting fish, waste is obtained. Their number depends on the breed of fish, its anatomical structure and method of cutting and varies widely (from 10 to 50-60% by weight of the carcass). Large specimens of most fish species produce less waste when cut.
Waste obtained from fish cutting is divided into food and non-food waste. Food includes heads without gills, skin, bones, fat, fins, caviar, milk, ligature and cartilage in sturgeon fish. Heads, bones, fins, cartilage, skin, scales are used to cook fish broths, snacks are prepared from caviar and milk, vyziga is used to make minced meat for pies and fish pies.
In the "Compilation of recipes" there are tables for calculating raw materials, the output of semi-finished products and finished fish products. The tables show the rate of fish waste for various cutting methods, waste rates for various methods of heat treatment. Waste rates for fresh fish are set taking into account losses during thawing. The output of finished fish in fish dishes is provided for 75-100-125 g, according to the output of finished fish, the output of semi-finished products is calculated. The nesting rate of fish with gross weight was determined based on the intake of uncut medium-sized fish (with the exception of some fish species) in the "Collection of recipes" in 1955, large fish and all sizes - in the "Collection of recipes" in 1965
2 Fish roasting technology, assortment of dishes
Baking fish is as follows. Fish products are placed in a shallow dish with a small amount of fat, but without preheating to a high temperature. Then the dishes with fish are placed in the oven.
Mainly whole medium-sized fish or fish fillets are baked. Especially tasty when baked: carp, crucian carp, zuban, cod, halibut, notothenia, grenadier, merou, bluefish, butterfish, sole, sardine, mackerel, sea bass.
You can bake fish under sour cream sauce or mayonnaise, in the dough.
In no case should you bake (or fry) sea fish in breadcrumbs. Wheat flour is best suited for these purposes, into which 1/4 of the potato flour is sometimes mixed.
Some housewives bake fish like this. A special grid or 3-4 wooden sticks are placed on a greased frying pan or in a stewpan (this simple technique allows you to avoid burning the fish from below). On top of the fish put sliced "dimes" boiled potatoes, pieces of butter, and then pour sour cream (or white, sour cream or milk sauce), sprinkle with grated cheese, sprinkle with melted butter and placed in a highly heated (up to 250-280 ° C) oven. Bake for 15 - 30 minutes, then reduce the heat in the cabinet. During baking in moderate heat, the fish is poured with broth from a baking sheet.
Exists old way baking fish in parchment paper. The fish in whole or cut into pieces is placed on parchment paper, greased with butter or vegetable oil sprinkled with chopped herbs. Wrapped tightly in paper, greased on the outside with oil or grease. The fish wrapped in this way is placed on a baking sheet, which is placed in an oven. After about 20-30 minutes. the fish will be ready. Instead of parchment paper, you can use aluminum foil, the edges of which are folded up and squeezed.
The finished fish is taken out of parchment (or foil), beautifully laid on a dish and served hot with boiled potatoes or sour cream, and cold with vegetable salad.
Failures of housewives with cooking fried or baked fish are most often associated with a violation of thermal processes. It is often possible to notice that the hostess in a hurry does not fry the fish enough. hot skillet... Often, in the process of cooking, such housewives blur the differences between frying and stewing, frying and sautéing, boiling and stewing. This means that the fish dish, which had to be served fried, was cooked stewed.
To avoid such failures, you need to know the rules for heat treatment of fish. We remind them:
lean types of fish can be subjected to any heat treatment (boil, fry, bake);
fatty fish must be breaded well before frying with the addition of spices;
it is recommended to dry cleaned and prepared fish with a napkin or paper before frying;
for frying fish is cut obliquely at an angle of 45 °;
To prevent the fish from falling apart during frying, it is recommended to salt it 10-15 minutes before frying;
for frying fish, it is advisable to use a cast-iron pan, in which the fish is gradually browned and evenly brought to readiness;
the taste of fried fish is significantly improved if it is kept in a mixture of vegetable oil for 1-2 hours before heat treatment, lemon juice, chopped onions, roots and herbs;
the taste of fried fish will also improve if it is kept in milk before frying, and then breaded in flour and fried in vegetable oil;
the fat will not splatter if the pan is covered with an overturned colander;
so that the fish does not burn in the pan, add a little salt to the oil;
so that the pieces of fish do not fall apart during frying, you need to salt them, breaded in flour and let them lie down for 10-15 minutes, then put them in a pan in hot oil;
fish can be fried in butter, although it loses many beneficial features;
it is better to use vegetable, and before serving, pour ready-made fish melted butter - it will give it a delicate - aftertaste;
any products, including fish, must be fried or cooked first over high heat, and then reduce the fire in order to fry, cook slowly, over low heat;
baking fish in sour cream sauce, first pour part of the sauce into the pan, and then put the fried fish;
the fish is baked in a highly heated oven, then a golden crust forms on the surface of the sauce and the dish turns out to be juicy;
fish is best fried or baked just before dinner and served immediately; after standing for some time after cooking and drying out, fish dishes lose their taste and quality.
The fish is baked with or without sauce. I usually bake whole fish without sauce. To do this, it is cleaned, sprinkled with salt, pepper and baked in ovens. Fish is often baked with sauces. Portion pans are greased with fat, a little sauce is poured, a side dish, prepared fish are placed, pour over with sauce, sprinkle with grated cheese, sprinkle with oil and bake at a temperature of 250 - 2800C. Under the sauces, fish is baked, cut into portions, from fillet without rib bones. You can bake fish raw, stewed, or fried. Raw fish is baked in white sauce with boiled potatoes. Steamed - with steamed or milk sauce with boiled potatoes or pasta. Fried - with fried potatoes or crumbly buckwheat porridge with sour cream or tomato sauce with onions and mushrooms.
2.1 Technology for cooking baked fish
1. Fish baked in Russian.
Pieces raw fish boneless with skin is placed in a greased frying pan, salted, pepper, slices of peeled boiled potatoes are laid around, poured with white sauce, sprinkled with grated cheese or ground breadcrumbs and baked. After that, put the pan on the stove and bring the sauce to a boil, otherwise the fish may be raw; on vacation, I water the fish with vegetable oil and sprinkle with chopped herbs. Sturgeon fish is cut into portions without cartilage and skin, scalded and baked as described above.
2. Fish baked in sour cream sauce with mushrooms (in Moscow style).
Portions of catfish, pike perch, sturgeon fish are fried with fat, then placed in a portioned pan, into which a small amount of sauce is poured. Sauteed onions, porcini mushrooms or champignons stewed with butter, slices of boiled eggs are placed on the fish. Fried potatoes are placed around the fish, everyone is poured with medium-thick sour cream sauce, baked and sprinkled with herbs.
3. Fish baked in sour cream sauce.
The boneless fillet is cut into portions. Crucian carp, tench, ide, flounder, bream can be baked with whole carcasses or portioned pieces. The fish is fried with fat, put in a greased frying pan, a side dish is placed next to it, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with oil and baked.
2.2 Assortment of cooking baked fish dishes
1. Pike perch baked with milk sauce
Ingredients: Fish 125, butter or butter margarine 7, mushrooms 15, crabs 10, cheese 5, white sauce 25, milk sauce 100.
Preparation: Cut pike perch fillet into 3 - 4 pieces per serving and simmer together with chopped porcini mushrooms or champignons, crayfish tails or crabs.
Add a small amount to the finished fish white sauce, mix gently and place in a heap in the shells greased with butter or butter, pour medium-thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake.
Pour the finished fish with melted butter and garnish with crab pieces or hats boiled mushrooms.
2. Baked perch
Ingredients: 4 pieces of perch fillet (175 g each), Salt, pepper, 2 tbsp. l. bite, 600 g tomatoes, 1 bunch of green onions, 1 bunch of basil, 150 g cream cheese, 3 tbsp. l. olive oil.
Preparation: Rinse the fish fillet hot water, season with salt and pepper to taste, sprinkle with vinegar. Cut the tomatoes into slices green onions wash and cut into thin rings. Wash the basil too, cut off a few leaves and set aside, chop the rest. Heat the oven to 200 ° C. Grease the dish, lay 2/3 tomatoes, onion, basil in layers, season with salt and pepper. Put the fish on top and drizzle a little with oil. Cut the cheese into slices and place on top of the fish with the remaining tomatoes. Bake for 20-25 minutes. Decorate with basil.
3. Fish baked with mushrooms and potatoes
Ingredients: Fish fillet 600 g, Mushrooms 60 g, Boiled potatoes 3 pcs., Onions 80 g, Dill greens 20 g, Flour 24 g, Ghee 80 g, Butter 20 g, Eggs 2 pcs., Grated cheese 2 tablespoons spoons, Sour cream sauce 1 glass, Salt to taste
Preparation: Cut the fish fillet into portions, salt, bread in flour and fry on a piece of ghee until golden brown. Cut the mushrooms into slices, the onion into strips and fry in ghee. Boil the eggs and cut into slices.
Pour a little sour cream sauce into a frying pan, put fried fish, and slices of boiled potatoes around it. Put fried mushrooms and onions, egg slices on the fish and pour over everything with sour cream sauce. Then sprinkle with grated cheese, drizzle with butter and bake in the oven.
Serve sprinkled with chopped dill.
3. Technology of cooking fried fish, assortment of dishes.
3.1 Assortment of dishes
1. Fish fried on a spit
Sturgeon (or stellate sturgeon, or salmon) - 1.2 kg.
sour cream - 1 tbsp. spoon
lemon - 1 pc. (or pomegranate juice- 250 g)
onions - 7 pcs.
parsley - 60 gr.
Fish fried in dough.
fillet or cut fish - 500 g
fat or vegetable oil - 100 g
cans of mayonnaise - 0.5
cucumber - 1-2 pieces
For the test:
flour - 5 tbsp. spoons
eggs - 2 pcs.
water or milk and salt to taste.
Halibut stir-fry
Flounder and halibut - 600 g
Wheat flour- 30 g
Vegetable oil - 100 g
Onions - 200 g
Potatoes - 600 g
Tomatoes - 400 g
Garlic - 2-3 cloves
Salt, pepper and herbs to taste
Fish fried with green oil.
Continuation
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fish - 500g
flour - 1 tbsp. spoon
egg - 1 pc.
ground crackers - 1 tbsp. l
fat (for deep fat) - 60g
green oil - 60g
ground black pepper and salt - to taste
5. Deep-fried fish.
small fish - 1 kg
garlic - 1 small head
salt - 1 coffee spoon
ground black pepper - a pinch
cumin - a pinch
hot pepper- 1 pod
adjika - 1 coffee spoon
ground sweet red pepper - 1 coffee spoon
vegetable oil - 2 tbsp. spoons
flour and vegetable oil - for deep fat
3.2 Cooking technology for fried fish
1. Fish fried on a spit
Portion pieces of fish without skin and bones are scalded, washed.
Sprinkle with salt and put on a skewer, grease the skewer with sour cream and fry over hot coals, or grill. On vacation, garnish with finely chopped onions, parsley and a slice of lemon, separately in a gravy boat you can serve ketchup, mayonnaise.
2. Fish, fried in dough.
Peel small fish, gut, wash, dry, lightly salt, dip in the dough and fry in a large amount of heated oil. You can also fry navaga with bones. Cut cod, hake and other large, but dryish fish into fillets without skin and bones, cut into pieces 1-1.5 cm thick, 5-7 cm long, salt, dip in the dough and fry. Batter (batter). Mix flour with salt, add yolks and dilute warm water or milk so that there are no lumps, pour in vegetable oil, mix and let stand for 15-20 minutes. Add whipped egg whites before frying. Before serving, place in the shape of a "well", separately serve mayonnaise with finely chopped pickled or pickled cucumbers.
3. Fried halibut
Cut the fillet of flounder or halibut into large noodles, sprinkle with salt, pepper, breaded in flour and fry in vegetable oil. Mix the prepared fish with separately fried onions and potatoes. Put all this on a dish, garnish with toasted tomato halves and sprinkle with parsley mixed with chopped garlic.
4. Fish fried with green oil.
Peel the fish and cut into portions, wash, dry, sprinkle with pepper and salt, varnish in milk, moisten in an egg and again breaded in breadcrumbs or white bread crumbs. Fry in a large amount of fat for 3-5 minutes, then put in the oven and fry for another 3-5 minutes.
When serving, garnish with potatoes, put a piece of green oil on the fish.
5. Deep-fried fish.
Dip the prepared fish in flour, fry in well-heated vegetable oil, brown on both sides, and dry on a paper towel. Prepare a sauce of crushed together garlic and hot pepper, salt, black pepper, cumin, red pepper, vegetable oil and Va glass of water. Cook this mixture over low heat for 15 minutes. Cover the fish with the sauce. Serve hot or cold.
4. Organization of workplaces
4.1 Organization of the fish shop
Fish is delivered to the shop frozen, salted and chilled. In addition to fish, the workshop processes crabs, shrimps, lobster, oysters, mussels, squid.
The fish processing line at procurement catering enterprises is designed for the following operations: thawing frozen fish or soaking salted fish, cleaning fish scales, gutting, chopping off heads and fins, washing and making semi-finished products.
Thaw fish in the air or cold water(2 liters of water per 1 kg of fish), adding 10 g of salt to 1 liter of water to reduce the loss of minerals.
Salted fish is soaked in cold water for 4 - 6 hours in bathtubs, periodically changing the water.
For cleaning and gutting fish, there are special tables on wheels with small sides along the edges. Sometimes tables are used with a groove at one end. Scales are scraped off with a knife, mechanical or hand scrapers or graters. To remove mucus, some fish are rubbed with salt or scalded, sometimes they are simply skinned. Fins and heads are cut by special machines or by hand.
The processed fish is washed in tubs with two compartments.
The workplace for the preparation of semi-finished fish products is equipped with a special production table, scales, a set of chef's knives, various boards, a set of spices and seasonings. Ready-made semi-finished products are placed in special containers and transported on trolleys or racks to refrigeration chambers or to a hot shop.
Fish waste (heads, bones and fins) is used for cooking fish broths and making marinades, caviar and milk for casseroles.
In a small-scale fish shop, located in one room, the lines for processing meat, fish and poultry, as well as inventory and tools, are strictly delineated.
Fish semi-finished products are perishable products, therefore, they require strict adherence to sanitary rules. Storage temperature for semi-finished products from - 4 to + 60C.
All the work is performed by cooks of the III - V categories, under the guidance of a cook - a foreman or a shop manager.
4.2 Organization of the hot shop
Hot shops are organized at enterprises performing a full production cycle. "The hot shop is the main shop of the catering enterprise, in which the technological process food preparation: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, second courses, as well as heat treatment of products for cold and sweet dishes.
In addition, the workshop prepares hot drinks and bakes flour confectionery(pies, pies, pies, etc.) for clear broths... From the hot shop ready meals go directly to the distributor for sale to the consumer.
The hot shop occupies a central place in the catering enterprise. In the case when the hot shop serves several sales areas located on different floors, it is advisable to locate it on the same floor with the sales area with the largest number of seats. On all other floors, there should be a serving area with a plate for roasting portions and bain-marie. The supply of finished products to these dispensing points is ensured by means of lifts.
The hot shop should have a convenient connection with the blank shops and a convenient connection with the cold shop, with the distribution and sales area, and washing kitchen utensils. The hot shop is subdivided into two specialized departments - soup and sauce.
The equipment of the sauce department can be grouped into 2-3 lines.
The first line is designed for heat treatment and preparation of p / f from meat, fish, vegetables, as well as for the preparation of side dishes and sauces in cookware. The line consists of modulated sectional equipment and includes a oven, stoves, electric pans, deep fryers. In restaurants, this line is equipped with bain-marie intended for short-term storage of second courses in a hot state.
The second line is intended for auxiliary operations and includes modulated sectional tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a cupboard (in restaurants).
On production tables, meat, fish, vegetable p / f are prepared for heat treatment. A production table with a refrigerated slide is used in restaurants for portioning and serving dishes.
5. Safety precautions
It is strictly forbidden to allow persons who are not knowledgeable rules exploitation. Work rules and labor safety manuals must be posted at each machine. It is necessary to regularly conduct routine briefings with each employee on the rules for operating the equipment.
The temperature in the fish shop must be at least 160C, and in the hot one must not be higher than 260C. Drafts are not allowed.
Switches and fuses must be installed closed. The machines can only be switched on and off using the “Start” and “Stop” buttons located directly on the machine body. All moving parts of machines must be guarded and electric motors must be grounded. Replace wear parts and lubricate machines only when the drive is off.
The floor must be level, not slippery, with a slope towards the drainage ladders. Production tables and baths should be free of sharp corners.
Women have the right to lift weights no more than 20 kg (together - 50 kg), men - up to 80 kg. To move a load of greater mass, you need to use trolleys.
During work, it is necessary to promptly remove and recycle waste, monitor the sanitary condition of the workshop and each workplace, after finishing work, thoroughly rinse and wipe all machines, scald the cutting table with boiling water and fill it with salt.
Fish from the bath can only be removed with special ladles. Knives must have firmly attached handles, sharp blades.
The general requirements for labor protection and safety in fish shops are the same as in other shops. In addition, the following rules must be observed: during work, remove and recycle waste in a timely manner, monitor the sanitary condition of the workshop and each workplace, thoroughly rinse and wipe all machines after work, scald the cutting chair with boiling water and fill it with salt.
When operating any electrical devices, machines, you need to know that they must be grounded, rubber mats must lie near them, all current-carrying parts are insulated.
The layout and dimensions of the premises of all production workshops ensure the safety of the work of cooks. Proper lighting plays an important role, the ratio of the area of the windows to the area of the floor should be 1: 6.
5.1. Operating instructions for electric frying pans
Before starting work, check the cleanliness of the bowl, as well as the serviceability of grounding and ballasts. The frying pan is greased if it is necessary to fry food, or put food for stewing into it and only then turn it on to the power grid. In a frying pan with a thermostat, the dial is set to the required temperature.
The pan is heated at maximum power. After the end of the work, the pan is turned off and cooled. Scrape off the products adhering to its surface with a wooden scraper and wipe it with a dry cloth. The outer surface of the pan is washed with warm water and soap and wiped dry.
5.2. Grill rules
Check the sanitary condition of the grill. The quartz tube must be clean, transparent, free of grease and fingerprints.
A dirty tube degrades infrared radiation. Due to the fragility of the quartz tube, be careful when wiping it. Then, the product to be fried is strengthened on the spit, placed in the oven and the door is closed. Connect the grill to the mains and turn on the electric heating elements.
At the same time, the electric motor is also turned on, which rotates the spit at a speed of 2 ... 2.5 rpm. Then, after turning off the grill, open the door and take out the spit with ready culinary products... After finishing work, disconnect the grill from the mains, rinse the inner surface of the cabinet with warm water and detergents. Remove the aluminum reflector after unscrewing the screw on the rear wall of the grill and rinse
6. Used equipment and devices for conducting the cooking process
Equipment
Safety rule
Electric tile PE-0.51
Check the sanitary condition, the presence of grounding, rubber mat and packet switches
Do not leave unloaded on the hotplate in heating mode.
The surface must be flat, without cracks
At the end of the work, turn off the tiles and carry out sanitary cleaning
Inventory
Instruments
1. Dinner spoon
2. Cutting board
2. Shoulder
3. Frying pan
4. Casserole
5. Plate
Conclusion
Fish is a valuable food product. In nutritional value, it competes with the best varieties meat. But unlike the latter, it is more easily and quickly absorbed by the body, and for this reason it is widely used in diet food, in the menu for children and the elderly. Inhabitants of rivers, ponds and lakes contain trace elements, vitamins, fats and proteins necessary for our body. In terms of the amount of protein, for example, pike perch surpasses chicken, carp surpasses beef. Also, fish contains boron, lithium, iron, copper, potassium, calcium, cobalt, magnesium, manganese, bromine, phosphorus. Even gold was found in the fish of the Voronezh River.
Fish is rich in nitrogenous extractives. Thanks to this feature, fish broths stimulate appetite, stimulate gastric secretion. Proteins from fish meat are better absorbed by the human body than proteins from meat from land animals. And fish oil contains fatty polyunsaturated acids with biological effectiveness. It is rich in vitamins A and D. Fish meat contains B vitamins - B1, B2, PP, B12, biotin and pantothenic acid, as well as vitamin C.
The meat of marine fish is rich in valuable minerals, the bulk of which is represented by potassium, sodium, calcium, magnesium, phosphorus, chlorine. And also iodine and fluoride.
Fish proteins are easier to digest and absorb by the body. The calorie content of fish is slightly lower than that of meat. Fish fat is healthy, it contains a lot of vitamin A and a large amount of essential polyunsaturated fatty acids... The amount of fat in different types fish are not the same. River predators like pike, perch, pike perch have less than 1% fat. Bream, catfish, carp have up to 2.5% fat.
Bibliography
1. Anfimova N.A., Tatarskaya L.L. Cooking. - M .: Education, 2002.
2. Bordunov V.V. Merchandising, 1987
3. Ermakova V.I. Cooking. - M .: Education, 1993.
4. Matyukhin ZP Fundamentals of Nutrition, Hygiene and Physiology. - M .: Education, 1999.
5. Bogdanova M.A., Smirnova Z.M., Bogdanov. G.A. Equipment for public catering establishments: M., Economics, 1991
6. Radchenko L.A. Organization of production of public catering enterprises: Rostov-on-Don, Phoenix, 2004
7. Collection of recipes for national dishes: M., SVOROG, 1994
8. Sidorov A.P. Invitation to the table: Irkutsk, East Siberian book publishing house, 1988
9. Filatov S.M. Fish cookery: M., The seeker's world, 2001
Real technical routing developed in accordance with GOST 31987-2012 and applies to the boiled fish (fillet) dish produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)
3. RECIPE
| name of raw materials | Consumption of raw materials and semi-finished products | |||
| 1 serving finished products, G | 100 portions of finished product, kg | |||
| Gross | Net | Gross | Net | |
| Head gutted cod | 81 | 61 | 8,1 | 6,1 |
| Carrot | 3 | 2 | 0,3 | 0,2 |
| Onion | 3 | 2 | 0,3 | 0,2 |
| Parsley (root) | 2 | 1 | 0,2 | 0,1 |
| Boiled fish mass | – | 50 | – | 5,0 |
| Garnish TC No. 54 | 150 | 15,0 | ||
| Output of finished products | 200 | 20,0 | ||
4. TECHNOLOGICAL PROCESS
The fish, cut into fillets with skin and without bones, is cut into portions. 2-3 cuts are made on the surface of the skin of each piece so that the fish pieces do not deform during cooking.
Then they are placed in one row in a dish with the skin facing up, filled with hot water, the level of which should be 3-5 cm above the surface of the fish, add onions.
Carrots, parsley, bay leaves, salt. When the liquid boils, remove the foam and cook the fish until cooked without boiling at a temperature of 85-90 ° C for 5-7 minutes, counting from the moment the water boils.
Store boiled fish in hot broth for no more than 30-40 minutes.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
On vacation, a side dish and a portioned piece of boiled fish are placed on a plate. The optimum serving temperature is 65 ° C. Garnish - crumbly rice porridge with butter.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic indicators quality:
- Appearance - pieces of fish of the correct shape, slightly deformed, the garnish is laid neatly;
- Colour – matches the type of fish in combination with spices;
- Taste, smell - the taste of fish combined with spices, the smell of boiled fish with the aroma of spices;
- Consistency – soft, delamination of the pulp is allowed.
6.2 Microbiological and physicochemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
| Nutrients, g | Energy value, kcal | Vitamins, mg | Mineral substances, mg | ||||||||
| B | F | Have | B1 | C | A | E | Ca | Mg | P | Fe | |
| 11,1 | 3,6 | – | 76 | 0,07 | – | 0,01 | 0,2 | 5 | 6 | 73 | 0,3 |
Process engineer.
The high nutritional value and pleasant peculiar taste of seafood make it possible to widely use them for the preparation of a varied assortment of independent snacks, main courses and as components in the preparation of soups, salads, dishes from vegetables and cereals. The combination of these products with sauces (mayonnaise, onion, red, horseradish sauce, milk, sour cream) gives seafood dishes a particularly piquant taste. Most dishes are prepared using a combined heat treatment method.
Crustacean dishes... Live or frozen crayfish are washed and boiled until tender in salted water with the addition of spices, in beer, kvass for 5-7 minutes. Let them go as a natural snack. If they are brewed in beer, they are served along with the broth. Boiled crayfish are also prepared as a second hot dish. To do this, use the pulp from the neck and claws and release it with rice and tomato sauce. Canned crabs are used in various fish and vegetable salads as an additional side dish for fish dishes, as well as in soups.
Shrimp prepare a range of hot and cold dishes. Boil shrimp in salted, boiling water for 3-4 minutes, separate the neck (fin), remove the shell from it, and divide the separated muscle into fibers. In this form, shrimps are introduced into the composition vegetable salads, in vegetable soups, in cold borscht, in botvinya. Shrimp muscle is served as an independent cold dish with mayonnaise or as a jellied dish. In the latter case, fish jelly is used for jellied fish jelly. Hot (as a second course), the shrimp muscle is boiled and released with boiled vegetables, potatoes and loose rice mixed with grated cheese and sauces (tomato, milk).
Fried foods are most often prepared as “ French fries", For which boiled shrimp muscle is breaded in flour, moistened in a lezon, breaded in breadcrumbs and deep-fried. They are released with fried potatoes, green peas, and sauce (tomato and mayonnaise) is served separately. For the dish "Fried shrimps in dough", the muscle is marinated for 15-20 minutes in a marinade of vegetable oil, citric acid, spices and parsley, then dipped in batter(batter), deep-fried for 4-5 minutes and released with fried potatoes with lemon. Mayonnaise is served separately. Shrimps are baked with sour cream or milk sauce along with fried potatoes.
Shellfish dishes... Oysters are most often consumed raw, sprinkled with lemon juice. In addition, oysters are stewed without shells in broth with the addition of butter and lemon juice and served stewed with champignons and White Wine sauce. Raw oysters are baked in deep shells, sprinkled with grated cheese and sprinkled with butter, and steamed oysters are baked in shells with milk sauce.
From mussels prepare a wide range of dishes. For soups, mussels are boiled after thawing, for second and cold dishes they are allowed. For boiling, they are poured with cold water, brought to a boil, salt, white roots, onions are added and cooked at a low boil for 30-40 minutes. The resulting broth contains many extractives and is used for sauces and soups. Mussels are simmered in the same way as when boiling, the nose with a little water and with the addition of citric acid or white wine. Water can be replaced with milk. For salads, stewed mussels are cut into slices and combined with other components of vegetable salads or vinaigrettes. For soups, boiled mussels are cut into thin slices, fried with onions and roots and added to the soup 10-15 minutes before the end of cooking.
Dishes made from non-fish products of the sea should have a specific taste and smell inherent in this type of product. There should be no aftertaste of silt, sand impurities, remnants of shells and shells. Pieces of food in dishes should be of the same shape and size, not overcooked, without a "rubbery" consistency. It is advisable to use vegetable side dishes for these dishes to replenish the missing vitamins C, A, E and microelements. Dispensing temperature, shelf life and storage conditions for ready meals are similar to fish dishes.
Requirements for the quality and design of fish dishes. When evaluating a finished fish dish, the correctness of cutting and adherence to recipes, preparation of semi-finished products (slicing, breading), heat treatment (degree of readiness), the taste and smell of products, the compliance of the side dish and sauce are taken into account this dish, the appearance of the dish (matching the dishes, the appearance of a piece of the product, laying the side dish, etc.).
The following defects (marriage) of fish dishes are unacceptable: the weight of the product is less than the norm, the method of cutting the fish does not correspond to the recipe or calculation; fish is not cooked (raw); the taste and smell of overcooked (did not change deep fat for a long time); pieces are crumbled, deformed, fish bones are exposed; the product is burnt, salted; signs of spoilage, foreign taste and smell are felt; lagged behind the breading.
Defects of taste and smell (discount 2-4 points): the sauce does not correspond to the type of fish, the side dish is not chosen well; the smell of spices drowns out the aroma of salmon or sturgeon fish; the smell of sea fish is not mitigated by aromatic roots and spices; the products are slightly undersalted or slightly oversalted.
Consistency defects (2-4 points discount): products are slightly overcooked; the coarseness of the sturgeon flesh; baked or fried fish is slightly dry.
Defects in appearance (discount 1-3 points): pieces are carelessly cut; slight lagging of breading; the side dish is sloppy; the pieces are deformed, strongly curved.
Color defects (2 points off): fried fish with pale or very dark surface; poorly browned crust on baked dishes.
Methods for preparing complex hot fish dishes. Combination methods and options different ways cooking complex dishes from fish.
Fish dishes are boiled, allowed, fried, baked: you can use raw fish, or first fry by combining.
Technology and rules for preparing complex hot fish dishes. Temperature, sanitary conditions and cooking rules for different types of complex fish dishes of different types. Readiness indicators and quality requirements for complex hot fish dishes. Technique for slicing cooked fish hot. Suitable side dishes, dressings, sauces for individual fish dishes. Portioning, serving and design options for complex hot fish dishes.
"Technology of cooking fish dishes"
Due to the fact that boiling and steaming are short-term processes and proceed at a temperature of no more than 90 0 С, the amount of emulsified fat in the broth is insignificant. The accumulation of free fatty acids is slower. The products of phospholipid hydrolysis determine the taste and aroma of the finished product (when lipids are oxidized, a rancid taste and smell appears).
Significant fluctuations in the content of proteins and lipids were a prerequisite for the development of objective characteristics that make it possible to recommend the type of thermal culinary treatment of various fish species. However, it has been reliably established that the sum of lipids and water in each fish species is constant and fluctuates within 79%.
The juiciness and consistency of the finished fish depends on water cut coefficient(water / protein ratio) and from fat factor(fat / protein ratio).
A high value of the water-cut coefficient and a low coefficient of fat content are characterized by watery and flabby fish meat (catfish, cod, pollock, navaga). This group of raw materials should be used for frying. The low value of these coefficients corresponds to dry and crumbly meat (tuna, shark, horse mackerel, chum salmon, pink salmon). It is advisable to cook these types of fish. A group of fish occupying an intermediate position in terms of the values of the water cut and fat content can be used for both frying and boiling.
Losses vitamins and minerals depend on the modes and methods of thermal cooking. So, when cooking, the loss is somewhat greater than when baking and frying. However, if we compare the amount of losses during cooking fish and cooking meat of warm-blooded animals (especially beef and lamb), they will differ in lower values. This is due to both the shorter term heat exposure, and with low temperature conditions of thermal culinary processing.
Minerals and vitamins can partially pass into the cooking or frying medium, which also leads to a decrease in their content in ready-made fish dishes.
For greater safety nutritional value products, it is necessary to use semi-finished products, correctly cut and shaped, strictly observe the modes of thermal culinary processing of products and avoid unnecessary unreasonable storage of ready-made meals.
Boiled fish dishes. For boiled dishes fish of all kinds are used, but some fish (silver hake, herring, crucian carp, omul, navaga, smelt) are more delicious when fried. For boiled fish dishes of small breeds, whole carcasses of small fish weighing up to 200 g are used, as well as portioned pieces cut from fillets with skin and bones. For the preparation of banquet dishes, large fish (pike perch, salmon, trout, pike, etc.) are also boiled with whole carcasses. Sturgeon fish is cut into links with skin and cartilage, while the links are well cleaned and washed to remove blood clots.
The fish is boiled in fish kettles, saucepans and deep baking trays with closed lid... To maintain their shape, the portions are stacked with the skin facing up; large fish with a whole carcass are tied with twine and placed on the grill of the fish kettle, belly down; links of sturgeon fish are tied with a sword-tom and put skin down.
During cooking, the fish should be completely covered with water (150 g of water
per 100 g of fish). Portion portions are poured with hot water, and whole carcasses
For better boiling, pour large fish and sturgeon links with cold water, add salt, and for aromatization - onions, carrots, peppers or celery, spices. For sturgeon fish, these additives are taken in moderation so that they do not drown out the pleasant taste and aroma of this fish, and for sea fish (cod, sea bass, flounder), which have a specific smell, they prepare a spicy broth with a high content of spices and vegetables and put a fish in it.
Sometimes they also add cucumber pickle... When boiling trout and salmon, vinegar is added to preserve the color at the rate of 10 g per 1 liter of water. After boiling water or broth, cooking is carried out without boiling at a temperature of 90-95 ° C to preserve the juiciness and shape of the fish. The readiness of the fish is checked with a boiled needle (it enters freely, transparent juice appears). Portions are cooked for 10-15 minutes, large carcasses and links - 1 hour or more. Weight loss approx. 20%.
Store the finished fish in the broth for 30-40 minutes at a temperature of 50-60 ° C. To prepare cold dishes, sturgeon fish links are cooled in a decoction to 30-40 ° C, then cartilage is removed, protein clots are removed and cooled on cutting boards.
Boiled fish is released with a side dish of boiled potatoes, mashed potatoes, boiled zucchini, pumpkin with green peas. In addition, fresh, pickled and pickled cucumbers and tomatoes, boiled crayfish are served as a garnish for fish. In addition, boiled fish is served with sauces ("Polish", crayfish, "Holland", tomato with vegetables, white with capers, horseradish sauce with vinegar) or separately, or pour them over the fish (don't pour the sauce on the garnish) ... The over-the-top dish is sprinkled with parsley and dill. The name of the dish is made up of the name of the fish and sauce, for example, "Boiled pike perch, Dutch sauce, etc. Boiled fish is served with a white sauce with sorrel and white sweet and sour sauce with raisins.
For pike perch or stuffed pike the fish is cleaned of scales, gutted, the head is removed, washed, the rib bones are cut from the inside and separated together with the spinal bone, without cutting through the skin. Part of the pulp is left on the skin (0.5-1.0 cm), the rest is used to prepare minced meat (with browned onions, garlic, bread soaked in water or milk, margarine, eggs and spices). The carcass is filled with minced meat, shaped with gauze and allowed to simmer for 20-30 minutes until cooked. The skin from the pike can be removed with a “stocking”.
The fish is served whole (before serving, it is freed from gauze and twine) or cut into portions, garnished with boiled potatoes, mashed potatoes or boiled vegetables (stewed) with fat; sauce - tomato, sour cream, tomato with vegetables.
Adding is a type of cooking with the addition of a small amount of liquid to the fish (30% to the weight of the fish). The stewed fish is more tasty and nutritious, since it has less losses during heat treatment, its tissues are softer. Therefore, this method of heat treatment is used quite often. For letting go, the small fish is cut into portions with boneless or skinless skin and bones. Small fish are used in whole carcasses (trout, pike perch). Sturgeon fish is allowed in links with skin, without cartilage or in portions cut from links with or without skin.
The fish is allowed in the same dish that is boiled, under a closed lid with the addition of aromatic roots, spices, pickles, etc. Portions of small fish are placed on the grill of the fish kettle skin down, sturgeon fish links - also skin down; portioned pieces of sturgeon fish are laid with a slope one on top of the other, whole carcasses - on the belly. Poured hot fish broth or water at the rate of 0.3 l per 1 kg, add onions, white roots, white dry wine, a decoction of mushrooms. For marine fish, add to the water citric acid, cucumber pickle, vinegar.
In the cuisines of the Baltic states, in Ukrainian cuisine there are fish dishes, mainly seafood, stewed in milk with the addition of onions and vegetable oil. In some foreign cuisines, fish is allowed in beer.
Portions of fish can be simmered in the oven, having previously covered them with cellophane or parchment on top. Duration of letting in portioned hammers is 10-15 minutes, links and carcasses - 30-45. Losses are 15-20%. Boiled potatoes serve as garnishes for the stewed fish, boiled vegetables, cancerous necks.
The stewed fish is served with fish sauces (steam, tomato, "Brine", "White wine", "Russian", which are poured over the fish from above) to mask the surface of the pieces. An example of the cooking technology for cooked fish is the Russian Pike perch dish.
Fish in Russian(poached). Portions of fish with skin and rib bones are placed in a dish with a slope one on top of the other, pour a bouillon or water so that the fish is filled with 1/3 of its volume, add salt, peppercorns, bay leaves, celery, parsley, onions (you can add white grape wine, mushroom broth) and under a tightly closed lid with a very low boil, simmer on the stove for 10-15 minutes. A boiled piece of fish is placed in a deep dish or plate, next to it is laid a boiled hot potatoes and poured with sauce (tomato, "Russian") with a garnish warmed up in it. The fish can be garnished with capers, olives, peeled lemon slices and crayfish or crabs.
So you can cook pike perch, sturgeon, horse mackerel, cod, sea bass and other types of fish.
Food norm (No. 511), g: pike perch - 239, carrots - 8, onions - 4, parsley (root) - 8, pickles - 12, mushrooms - 14, capers - 8, olives - 12, sauce (No. 857) - 75, side dish (No. 757) - 150. Exit - 350.
A variety of poached fish is stuffed fish... To maintain their shape, prepared semi-finished products in the form of a whole carcass are wrapped with gauze, placed on the grill of a fish kettle and allowed to simmer with the addition of spices and white roots. This fish is served with boiled potatoes and watered tomato sauce or boolean, obtained by letting go.
Stuffed fish in the form of portioned pieces is placed on a counter, allowed in broth in an oven, covered with parchment on top.
Amateur fish cutlets prepared from cutlet mass with the addition of boiled carrots and onions. Put the finished cutlets in a saucepan greased with margarine, add a little water and let it simmer with the lid closed for 15-20 minutes. Served as a side dish mashed potatoes, steam sauce.
The weight loss when the fish is letting go is 18-21%; the steamed fish is stored on a bain-marie at a temperature of 60 0 С for 30 minutes. At a temperature of 4-8 0 С, the shelf life is increased by 24 hours.
Volga fish (marinated) prepared from fillets without skin and bones (cartilage), which are cut into two pieces per serving, poured with marinade and kept for 10-15 minutes. The marinated pieces are breaded in breadcrumbs and deep-fried. Fried fish placed in a portioned pan, decorated with whipped whites from a pastry bag and baked in an oven. On vacation, decorate with greenery. The marinade is prepared from vegetable oil, to which citric acid, salt, pepper and parsley are added.
Steam fish soufflé. Fish fillets are simmered in a small amount of water with the addition of butter, and then passed twice through a meat grinder with a fine grid. Butter, yolks are introduced into the mass raw eggs and milk sauce medium density, mix until smooth and add whipped egg whites... Spread the soufflé in a greased mold and cook in a water bath for 20-30 minutes. The finished soufflé is transferred to a plate and released with mashed potatoes, potatoes in milk or viscous porridge... Sprinkle with butter.
Cod 127, milk 25, wheat flour 5, butter 3, salt 0.8, eggs 1/5 pcs. Exit 110/150/5.
Fried fish cooking technology. The fish is fried in the main way, deep-fried and over an open fire.
Main fried fish dishes... Portions or carcasses of small fish are salted, sprinkled with pepper, breaded in flour, fried in pans with heated fat (temperature 140-150 ° C) until a golden crust is formed on both sides and brought to readiness for 5-7 minutes in the oven.
Served with fried potatoes crumbly cereals, mashed potatoes, garnished with herbs, poured with oil or served separately coyc (tomato, tomato with vegetables, sour cream). The name of fried fish dishes is determined by the type of fish, sauce and garnish, for example "Fried crucian carp with buckwheat porridge and sour cream sauce".
The fish roll is rolled onto a greased baking sheet with the seam down, sprinkled with breadcrumbs, sprinkled with fat, punctured with a knife in two or three places so that the product is not deformed, and baked in an oven for 30-40 minutes. Served with vegetables, pasta, porridge, tomato or sour cream sauce.
Veal (crescent-shaped fish zrazy) is deep-fried for 5-7 minutes. Served with fried potatoes, green peas, poured over with fat.
In Ukrainian cuisine there is a dish "Ukrainian fish sychenyki" - zrazy made from cutlet mass with the addition of lard, onions and eggs with minced meat from browned onions, chopped eggs, bread crumbs and garlic. Zrazy is breaded in breadcrumbs, fried in the main way and fried in an oven. Served with fried potatoes and poured over with fat.
Deep-fried fish dishes... To prepare these dishes, they use very small fish (navaga, smelt, ruff), portioned pieces without skin and bones, from sturgeon fish - pieces without cartilage. Prepared pieces are breaded in flour, lezone, breadcrumbs. For deep-frying use mixtures of animals and vegetable fats... They take four or two times the amount of fat in relation to the fish and heat it to a temperature of 180 ° C. Fry the fish until it is formed golden brown just before leaving and fry in an oven.
Fish fries. Fish, deep-fried in one piece, is released with French fries, lemon, herbs. Served separately - tomato sauce, mayonnaise with gherkins (or without sauce).
Fish with green oil. A semi-finished product in the form of an inverted rhombus or in the form of a figure eight, breaded in flour, lezone, breadcrumbs, deep-fried and released with fried potatoes, lemon slices, green butter. Tomato sauce is served separately.
Fish in the dough. Fish fillet cubes are marinated with vegetable oil, citric acid and herbs, dipped in batter ("batter") and deep-fried. They are released on a paper napkin, decorated with herbs and lemon.
Don zrazy. The fish fillet is beaten off, minced meat from chopped eggs, breaded breadcrumbs, greens and sauteed onions is placed on it. complex side dish or fried potatoes. Tomato sauce is served separately.
Kalevala mushrooms (fish, stuffed with egg- Karelian the National dish) - the clean fillet is beaten, sprinkled with pepper and salt, a hard egg is wrapped, breaded in flour, moistened in a lezon, breaded in breadcrumbs and deep-fried. On vacation, the dish is placed on a plate, with a slice of tomato on top, giving the appearance of a mushroom. Additionally served green pea and a side dish. Tomato sauce is served separately.
Fish cutlets with omelet and cheese- sprinkle clean fillet with salt and pepper, put an omelet in the middle, put a piece of butter on it, cover with an omelet, then a piece of fish. The products are given an oval shape, moistened in a mixture of mayonnaise and eggs, breaded in grated cheese, re-soaked in a mixture of mayonnaise and eggs, breaded in white breading and deep-fried for 5-7 minutes until a crispy crust forms. Bring to readiness in an oven. They release two pieces per serving, serve French fries as a side dish, boiled potatoes, chopped, seasoned with garlic, mayonnaise and cranberries; vegetable salad (side dish can be served in tartlets).
1. General rules cooking fish.
2. Rules for the selection of garnish and sauce.
3. Cooking technology, serving rules and quality requirements for boiled fish dishes.
1. Bream, carp, carp, crucian carp, roach, navaga, smelt, herring is more advisable not to use for boiled second courses, since fried food of them are more delicious.
The fish is cooked in portions, links, and less often whole. Any fish is cooked in portions, except for sturgeon; in links or in large pieces (up to 5 kg) - only sturgeon fish; whole - average fish for the preparation of banquet dishes. Fish is boiled in fish kettles (korobins), saucepans. After the water boils, the heating is reduced and the fish is boiled without boiling at a temperature of 80-90 ° C.
Portion pieces of fish are placed in one row with the skin facing up. Pour boiling water over the fish (2 liters per 1 kg of fish); white roots, onions and sometimes carrots are added to improve the taste. Bay leaf and pepper are placed only in cases where the fish has a specific unpleasant odor.
Sea fish with a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are cooked in a spicy broth. To do this, add salt, allspice and hot peppers, bay leaves, carrots, onions, parsley, dill, celery to the water, boil for 5-7 minutes, then lay the fish and cook it until tender. The cooking time for a piece of fish weighing 150-200 g is 12-15 minutes on average.
Sometimes when cooking cod, horse mackerel, catfish, tench and other fish, add cucumber pickle or the skin and seeds of pickled cucumbers. This softens the taste, weakens the specific smell, the fish acquires a more delicate consistency.
When boiling a whole fish, it is tied with twine and placed in a special elongated fish cauldron on a grate with the skin facing up, poured with cold water (the layer should cover the product with a height of about 3 cm - 2 liters per kg of product), add spices, herbs, parsley, bay leaf, peppercorns, salt, cucumber pickle.
Sturgeon carcasses and links, as well as fish of other valuable species and freshwater fish species are cooked without the use of spicy roots, since this fish has good taste and a pleasant smell, that is, it does not require additional aromatization.
When boiling trout and salmon, citric acid or vinegar is added to preserve the specific blue color of the skin. It is allowed to fill portioned pieces of sturgeon fish with boiling water or broth in order to shorten the cooking time and reduce the loss of nutritional value.
The process of boiling fish is carried out in two stages: it is brought to a boil, the heating is reduced and boiled at a temperature of 85-900C. Cooking time for portioned pieces - 12-15 minutes, links - 45-90 minutes, large pieces(for example, beluga) - 2-3 hours.
Fish dumplings are boiled in steam or in a water bath in special molds filled with 2/3 dumplings. Ready-made dumplings are taken out of the molds, decorated with crabs, shrimps, boiled mushrooms and pour over white wine, steam or tomato sauce.
Weight loss during cooking fish is 18-20% (in sturgeon - about 15%). Boiled fish is stored in broth for 30-40 minutes at a temperature of 60-650C. At a temperature of 4-80C, boiled fish is stored for 24 hours.
2. Hot fish dishes are served at a temperature of 75 ° C. Place the main product and side dish on a preheated plate or dish so that the edges of the dish are free. Depending on the type of dish, the sauce is served separately or with it.
Boiled fish garnish: boiled potatoes, milled in the form of barrels, mashed potatoes and a slice of lemon; additionally, boiled crayfish or shrimp can be served as a side dish. Boiled fish dishes served with sauces: Polish, Dutch, white. If the fish is served without sauce, then it is poured with melted butter. Parsley or dill are used to decorate the dish.
The quality of ready-made fish dishes are evaluated according to the following indicators: compliance with the recipe, correct cutting of fish, cutting and breading, compliance with the rules of heat treatment and bringing fish to readiness, taste and smell of the prepared dish, appearance, compliance of the side dish and sauce with this dish.
Boiled fish is served one portioned piece with bones and skin, with skin without bones, and sturgeon - with skin without cartilage or without skin. The fish should be cooked through, but keep its shape completely. The color, taste and smell should correspond to the given type of fish and the roots and spices used during cooking. Boiled potatoes, used for side dishes in the shape of barrels or picked up with medium-sized whole tubers, are laid out next to the fish, sprinkled with oil and sprinkled with herbs. The sauce is served separately in a gravy boat or poured over the fish.
3. Boiled fish with Polish sauce.
Most often pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, sturgeon fish are served with this sauce. Pieces of boiled fish are placed on portioned dish, a side dish of boiled potatoes in the form of barrels or whole tubers is placed around; additionally, you can put boiled crayfish. Sprinkle the potatoes with chopped parsley or dill and sprinkle with oil. Polish sauce is served separately or poured over fish.
Boiled fish with Dutch sauce.
It is recommended to serve pike perch, tench, Far Eastern salmon, cod, sea bass with this sauce. Fish is cooked and served in the same way as with Polish sauce.
Boiled fish with white sauce and capers.
Pike perch, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, sea bass are most often served with this sauce. Fish is cooked and served in the same way as with Polish sauce.