Fried, stewed or baked red fish in itself is very tasty, and if you cook it with potatoes, you will get a satisfying, independent dish.
Red fish and potatoes - perfect for a family dinner or celebration.
Red fish and potatoes - the basic principles of cooking
Cooking begins with cutting fish. Red fish and potatoes can be prepared either from whole carcasses or by cutting them with steaks, or by sorting them into fillets.
They cut off the head, tail and gutted fish. The prepared carcass is washed under the tap and dried with napkins. Then it is cut according to the recipe or left whole. The chopped fish is rubbed with a mixture of spices and salt or poured with marinade. Marinate her for at least half an hour.
The second main ingredient is potatoes. It is cleaned, washed and chopped with thin slices or slices. In addition to red fish and potatoes, tomatoes, onions, carrots and other vegetables are added to the dish. They are also cleaned and cut.
All prepared ingredients and fish are laid in layers in a heat-resistant form and baked in the oven or cooked in a slow cooker.
To give the fish and potatoes a delicate and bright taste, the dish is poured with sour cream, cream or tomato sauce. Top with red fish and potatoes sprinkled with grated cheese to form a crust on top.
Recipe 1. Red fish with potatoes and spinach in a creamy sauce
Ingredients
half a kilogram of salmon;
hot ground pepper and salt;
bulb;
150 ml cream;
120 g spinach;
30 g Parmesan cheese;
600 g of potatoes;
two eggs;
100 ml of milk;
50 g butter.
Cooking method
1. Peel, wash and cut into small pieces of potatoes. Put it in a pan, pour boiled water and boil until cooked. Drain the water from the finished potato, add the heated milk to the vegetable, a slice of butter and salt. Mash mashed potatoes.
2. Melt the butter in a frying pan, put in it previously peeled and finely chopped onions. Fry the vegetable, stirring constantly, until soft. Rinse the spinach, lightly dry and cut into large strips. Put it in a pan to the onion and fry for three minutes. Remove from heat and cool.
3. Wash the salmon fillet and cut it into small pieces. Salt the fish and pepper. Put the salmon evenly in a heat-resistant form with high sides. Spread the fried spinach with onions on top of the fish. Put mashed potatoes on top. Send the form to the oven, preheating it to 200 C. Bake for 20 minutes.
4. Mix cream with grated cheese. Remove the mold from the oven and cover the dish with this mixture. Bake another five minutes. Cool slightly, cut with a spatula and arrange on plates.
Recipe 2. Red fish and potatoes in the oven
Ingredients
half a kilogram of any red fish;
ground pepper and small salt;
a pound of potatoes;
100 grams of cheese;
150 ml of milk;
2 eggs;
40 g butter.
Cooking method
1. Cut tail and head from the carcass of red fish, gut and rinse well under running water. Separate the fillet from the ridge and select small bones with tweezers. Leave the skin, only lightly peel it with a knife.
2. Grease a deep baking sheet with butter. Put the fish fillet on the bottom, skin down. Salt and pepper it.
3. Peel, wash and cut the potatoes into thin plates. Put the potatoes on top of the fish in the form of scales.
4. Beat milk and eggs with a mixer. Pour the fish with milk sauce. Place the pan in the preheated oven. Bake depending on the size of the fish and the thickness of the potato slices.
5. Remove the prepared red fish and potatoes, sprinkle with grated cheese and bake for another five minutes. Serve as an independent dish with fresh vegetables.
Recipe 3. Red fish with potatoes and lemon
Ingredients
500 g of trout;
15 g of garlic;
2 pinches of salt and black pepper;
kg of potatoes;
greens of dill, onion and parsley - a bunch;
egg;
lemon;
200 g cream;
200 g of cheese.
Cooking method
1. Peel the potato tubers, and cut into plates a centimeter thick. Put the potatoes in a colander and rinse. Dry it slightly on a napkin. Transfer to a bowl again, season with spices, salt and pepper. Stir so that the spices are evenly distributed over all the pieces.
2. Lubricate the sides and bottom of the deep pan with butter. Spread a layer of potatoes at the bottom and put in an oven preheated to 180 C for 20 minutes. The potato should be half ready.
3. Clean the trout carcass, remove the head and tail. Gut the fish and cut it into slices two centimeters thick. Season each piece with salt and pepper on both sides.
4. Slightly beat the sour cream with eggs. Add the chopped garlic to the sauce. Stir.
5. Remove the potatoes from the oven, lay the pieces of fish on top of it and pour everything over with sour cream and garlic sauce. Cover the baking sheet with foil and return to the oven. Raise the temperature to 200 ° C and bake for another half hour.
6. Remove the pan from the oven. Sprinkle the dish with chopped herbs and coarsely grated cheese. Put in the oven for another ten minutes. Cut the lemon into thin circles. Spread them on top of the dish, and cook for another five minutes.
Recipe 4. Fried red fish and potatoes
Ingredients
red fish fillet - half a kilogram;
a mixture of peppers and fine salt;
lemon juice - 30 ml;
onion and parsley;
bell pepper;
butter - 50 g;
potatoes - 800 g;
vegetable and butter - 50 g each;
large onion.
Sauce
cream - 200 ml;
salt - two pinches;
mustard - 50 g.
Cooking method
1. Put a large cast-iron frying pan on the fire, pour oil into it and heat it. Peel, wash, dry and cut potato tubers into slices. Put the potatoes in a pan and fry over moderate heat, periodically turning over, ten minutes.
2. Peel the onion, rinse and chop in half rings. Add it to the potatoes and mix.
3. Remove the red fish fillet from the skin, rinse, dampen with napkins and cut into cubes. Put in a bowl, salt and drizzle with lemon juice. Stir and put on potatoes with onions. Salt and continue to fry, stirring occasionally, for about three minutes.
4. Peppers and seeds are chopped and chopped into thin strips. Put them in a pan and mix. Fry everything together for a few more minutes. Put the fish and potatoes on the dish.
5. Return the pan to the fire. Pour cream into it, add mustard, salt and mix. As soon as the sauce begins to boil, pour it into a sauceboat and serve with potatoes.
Recipe 5. Red fish and potatoes in a slow cooker
Ingredients
a pound of red fish fillet;
sunflower oil;
seven potatoes;
extra salt and pepper;
100 grams of cheese;
two tomatoes;
ketchup and mayonnaise.
Cooking method
1. Peel and wash the potato tubers, wipe them with napkins and cut into thin slices.
2. Rinse the fish fillet under a stream of water, dry it on napkins and cut into large strips.
3. Put the potatoes in a deep bowl, add ketchup and mayonnaise to it, salt, pepper and mix. Mayonnaise and ketchup should be evenly distributed over all slices.
4. Grease the multicooker capacity with vegetable oil. Put the potatoes in it. Level with wet hands. Lay the pieces of fish fillet on top of the potato. Salt and pepper.
5. Rinse the tomatoes, wipe with a towel and cut into plates. We spread the tomatoes on top of the fish. Lubricate everything abundantly with mayonnaise and sprinkle with coarsely grated cheese.
6. Place the container in the multicooker, turn on the “Baking” mode and prepare the dish for about an hour. Put the prepared red fish and potatoes on plates and serve, slightly cooling.
Recipe 6. Red fish and potatoes in foil
Ingredients
spices for fish and potatoes;
greens of dill and parsley - a bunch;
six salmon steaks;
lemon;
six potato tubers;
coarse salt.
Cooking method
1. We cut the foil into six identical squares.
2. Peel the potatoes, wash the tubers and wipe them with a napkin. Cut potatoes into slices a centimeter thick. We spread in one layer on the foil. Salt and season with spices for potatoes.
3. Salmon steaks are washed and dried on a napkin. We spread the fish on potatoes, salt and sprinkle with seasonings for fish.
4. Rinse the lemon, wipe with a napkin and cut into thin circles. For each piece of fish, put two circles of lemon and several branches of dill and parsley.
5. Wrap fish and potatoes tightly in foil. Make three punctures with a wooden skewer on top. Put the wrapped pieces of fish on a baking sheet and send for 20 minutes in the oven. We cook at 200 C. Ready red fish is laid out right in the foil on a plate, unfold and serve.
Recipe 7. Red fish and potatoes in pots
Ingredients
800 g of red fish;
two onions;
eight potatoes;
a bunch of parsley;
80 ml of mayonnaise;
coarse salt;
25 g seasoning for fish.
Cooking method
1. Clean red fish, gutting, cut off the fins, tail and head. Separate the fillet from the ridge. Rinse it under the tap and carefully select all the small bones. Cut the prepared fillet into slices, put it on a plate and sprinkle with seasoning for fish.
2. Peel the potatoes, wash them and cut them into large pieces. Fill the pots with potatoes a third and salt.
3. Put two pieces of red fish on the potatoes.
4. We clean the onion, rinse and shred the half rings. Sprinkle the fish with onions, put parsley branches on top, pour with mayonnaise, salt and pepper. We put the pots on the oven grate and cook the fish and potatoes for half an hour at 180 C. Serve the dish directly in the pots, or put it on a plate.
Red fish and potatoes - cooking tips and tricks
Place frozen fish in slightly salted water and thus defrost it. This will preserve the structure of muscle tissue.
To make the fish juicy and aromatic, it is salted, seasoned with spices and left for at least ten minutes.
If you bake fish in foil, remove it from the oven just a couple of minutes before being ready. In foil, it reaches, and at the same time it turns out tender and juicy.
To make the taste of fish even brighter and more tender, put a slice of lemon and sprigs of herbs in the foil.
