Sturgeon and stellate sturgeon are cut into fillets without skin and cartilage and boiled. Ice fish is cut into fillets without skin and bones and boiled. Boiled fish is cut into thin slices, chopped onion is added, green peas, season with mayonnaise or mayonnaise with sour cream, mix. When on holiday, it is decorated with vegetables and pickled fruits.
The vinaigrette can be prepared without tomatoes, increasing the addition of other vegetables accordingly.
Quality requirements: The vinaigrette is piled high. Vegetables are cut into slices. The vinaigrette is mixed evenly. The color of beets is burgundy. The taste is moderately salty. The consistency of the vegetables is soft.
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Product Name |
Gross per 200 gr. |
Net per 200 gr. |
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or stellate sturgeon | ||
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or ice fish | ||
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Potato | ||
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Pickled cucumbers | ||
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Fresh tomatoes | ||
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Canned green peas | ||
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Green onion | ||
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or onion | ||
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Cherry, plum pickled | ||
Process small fish, and cut larger fish into portions with skin without rib bones, sprinkle with salt, pepper, bread in flour and fry in vegetable oil. Prepare a clear marinade. Carrots are cut into strips or scallops. Cut the onions into rings. Sauté vegetables in vegetable oil, add tomato. Pour in the broth, add salt, pepper, bay leaf and cloves and simmer for 5-7 minutes. Season the marinade with vinegar and sugar, add diluted potato starch and bring to a boil.
Place the cooled fish in a pan, pour over the hot marinade and leave in it for 1 hour. Place the fish on a serving plate and pour over the marinade.
Quality requirement.
The taste is spicy, characteristic of this type of fish, with the aroma of spices. Fish and vegetables are soft and retain their shape. The cutting of vegetables is neat. Served cold.
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Product Name |
Gross per serving |
Net for 1 serving |
Gross for 2 servings |
Net for 2 servings |
Gross per 1 kg. marinade |
Net per 1 kg. marinade |
Gross per 150 gr. marinade |
Net per 150 g marinade: |
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Vegetable oil | ||||||||
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Green onion | ||||||||
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Marinade No. 892 | ||||||||
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Onion | ||||||||
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Tomato puree | ||||||||
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Fish broth | ||||||||
Marinated fish
Holiday lightly salted or smoked fish(assorted fish)
Preparing lightly salted fish
COLD DISHES AND APPETIZERS FROM FISH AND FISH GASTRONOMIC PRODUCTS, PREPARATION, DESIGN, HOLIDAY, QUALITY REQUIREMENTS, CONDITIONS AND STORAGE TIMES.
DRANIKI
The range of cold dishes and fish appetizers includes:
· fish gastronomy and canned fish,
· jellied fish,
· fish with mayonnaise, fish with marinade,
· fish platter and other dishes.
Lightly salted fish (salmon, chum salmon, salmon, trout, etc.) are cut into fillets with boneless skin. Then the skin is trimmed and, starting from the tail, the fish is cut into thin wide pieces, holding the knife at an angle of 30-45°, in the required quantity. If part of the fillet is left uncut on the skin for subsequent storage, then to prevent the fish from becoming dry, do not cut off the skin, but cover the top of the fillet with it or wrap it in parchment. If you are cutting not from a whole fillet, but from a piece of fish, then start cutting from a thinner part, holding the knife at an acute angle.
Pieces of fish are beautifully laid out on an oval dish or herring bowl, folding them in the form of a rose or a ladder. Place lemon slices and a sprig of herbs nearby. You can additionally garnish with olives.
For assorted fish, at least three types of fish gastronomy are used: salmon, cold and hot smoked fish, cold boiled fish or pieces stuffed fish, caviar (chum salmon, grain), canned crabs, sprats, etc. Pieces of fish are laid out, alternating in color. Caviar is placed on a dish in valovans (puff pastry baskets) or in egg halves.
Sprats, sardines with lemon are laid out on a snack plate in even rows or fan-shaped, so that the back of the next fish covers the belly of the previous one. Decorate with lemon slices, parsley or lettuce, and sprinkle with canned oil.
Portioned pieces of fish are breaded in flour and fried in the main way, without overcooking. Hot fish put in a portioned salad bowl or on a dish and spread on top hot marinade. Allow to cool well and brew.
The serving temperature for cold appetizers is 10-12°C, the serving temperature for aspic is 7-10°C.
Jellied fish: the jelly is elastic, but tender, transparent, with the taste and aroma of concentrated broth, without cloudiness, moderately salty, without foreign taste or smell. The fish pieces retained their shape. The layer of jelly around the fish pieces is at least 0.5-0.7 cm, the decorations are located directly on the fish pieces. Shelf life is no more than 24 hours. .
Marinated fish: The fish pieces retained their shape and were lightly soaked in marinade. The consistency of the marinade is juicy, but not liquid, the vegetables (carrots, onions) are cut into strips and retain their shape. The color of the marinade is orange. The color of vegetable oil is orange from tomato puree. The taste is moderately salty with a sour aftertaste, moderately spicy with the aftertaste and aroma of fish and spices. Shelf life is no more than 24 hours.
Fish gastronomic products: well cleaned, neatly cut, sturgeon without cartilage and skin. The herring is moderately salted, well cleaned, without a dark film on the inside of the abdominal cavity.
TICKET No. 22
1. SEMI-FINISHED BEEF PRODUCTS: LARGE-PIECE, PORTIONED, SMALL-PIECE; THEIR CHARACTERISTICS, PREPARATION TECHNOLOGY.
Fish - traditional Russian dish, which from time immemorial has been present on everyday and holiday tables of different segments of the population. Fish was cooked in different ways throughout the centuries: fried and boiled, stewed and dried, smoked and dried, but the most exquisite fish turned out to be marinated. White and red sauces were used as a dressing for sea and river inhabitants; many recipes have survived to this day.
Prepared using marinade different fish- this can be not only mentai, traditional for Soviet times, but also such noble fish like trout, salmon, pink salmon, delicious dishes obtained from cod, pangasius and other types of fish.
To prepare fish in marinade, earthenware, porcelain, enamel or glassware is used. If the fish must first be fried, use a frying pan; if necessary, stew it, use clay pots. No special preparation of the dishes is required, the main thing is that they are clean and dry.
In order for marinated fish to turn out truly tasty and nutritious, you should take a responsible approach to preparing the base and marinade.
The fish must be thoroughly washed in running water (necessarily cold), cut into small pieces (about 4 centimeters wide) and placed in a bowl for marinating. When cooking, add salt, pepper and place in a frying pan, first rolling in flour.
As a rule, carrots and onions. Grate the carrots on a coarse grater, cut the onion into thin rings.
Fish in tomato sauce is one of the most popular recipes; in Soviet times, when housewives always had mentai at their disposal, this dish was prepared quite often.
Ingredients:
- 500 grams of fish fillet;
- flour (for frying fish);
— 100 grams of vegetable oil;
- 3 carrots;
- 3 onions;
- 5 tablespoons of tomato puree;
— 1 glass of fish broth (you can use water);
- salt;
- sugar;
- vinegar;
- seasonings (allspice, bay leaf, cloves).
Cooking technology
The fish is prepared simply, it should be cut into small pieces, salted, added seasonings, rolled in flour and fried in a frying pan in vegetable oil. The most important thing is preparing the vegetable marinade.
Cut the onion into half rings, grate the carrots on a coarse grater, then put these ingredients in a frying pan with heated sunflower oil and fry until they are ready. When the carrots and onions become soft, you need to add puree and spices, then simmer for 20 minutes, be sure to cover with a lid. After the marinade base is ready, add a little vinegar, 1 cup of fish broth or water, sugar to taste and salt.
Pour the marinade over the fish and let it stand in the refrigerator for 3-4 hours. The dish is served as a cold appetizer.
The marinade in this dish has a rather characteristic sour-spicy taste; this fish will appeal to those who love spicy foods.
Ingredients:
- 500 grams of fish;
- 2 tablespoons of margarine;
- 2 tablespoons of flour;
- 1/2 glass of water;
- 1 tablespoon of vinegar;
- 1 onion;
- 2 bay leaves;
- 5-6 pieces of peppercorns;
- 1 teaspoon dry mustard;
- 1 lemon;
- greens;
- salt.
Cooking technology
Cut the fish into small pieces and fry in flour mixed with salt. Place the finished fish in a bowl, pour over the marinade. To prepare the marinade, cut the lemon and onion into slices, add water, vinegar, seasonings, salt, herbs, and mustard. The marinade must be brought to a boil and simmered over low heat for 20 minutes.
The white marinade, in comparison with the “red” and “mustard-lemon” marinade, is quite neutral, with only the tarragon root adding zest.
Ingredients:
- 500 grams of fish fillet;
- 2 tablespoons of flour;
- 4 tablespoons of sunflower oil;
- 2 carrots;
- 1 onion;
- 1 parsley root,
- 1 tarragon root;
– 1/2 cup vinegar (3%)
- 1.5 cups of fish broth;
- 4-5 cloves;
- 2 bay leaves;
- sugar;
- ground black pepper;
- salt.
Cooking technology
Peppered and salted fish must be rolled in flour and fried in a frying pan, cooled and poured with marinade.
To prepare the marinade, you need to cut the onion into half rings, grate the carrots on a coarse grater, chop the tarragon and parsley roots, fry all the ingredients in sunflower oil, add spices, salt and fish broth (at least water). The marinade must be brought to a boil and cooked for 15 minutes. The marinade is poured over the fish only after it has cooled completely.
The marinated fish should stand in the refrigerator for 3-4 hours.
When preparing a marinade, the proportion of vegetable oil is very important: if you want to make a light marinade, add a minimum of oil; if you want to make a rich and nutritious marinade, add more. For a festive table, it is better to add more oil, in which case the fish will look more interesting and be better soaked.
The thinner the vegetables are cut for sautéing, the tastier the marinade will be.
Do not overcook the ingredients for the marinade, otherwise the fish dressing will become dark, and the dish itself will be unattractive and acquire an unpleasant bitterness.
FISH UNDER MARINADE
Marinated fried fish Gross Net
fried perch 127 89
or Luksun 165 89
or navaga 148 90
wheat flour 5 5
vegetable oil 5 5
weight fried fish – 75
marinade No. 1070 – 75
green onion 13 10
carrots 438 350
onion 298 250
or leek 329 250
parsley (root) 67 50
or celery (root) 74 50
tomato puree 300 300
vegetable oil 100 100
vinegar 3% 300 300
sugar 35 35
fish broth or water 100 100
Output – 1000
1. Process the fish. Cut the fish, thawed in water, into fillets with boneless skin and cut into portions. Process the waste and cook the broth.
2. Peel and chop the vegetables. For the marinade, cut the onion, carrots, and parsley into strips.
3. Prepare the marinade. Saute the vegetables, then add tomato puree and sauté for another 7–10 minutes. Then add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15–20 minutes. At the end of cooking, add bay leaf, salt, sugar.
4. Fry the fish. Roll the prepared pieces in flour and fry.
5. Decorate the fried fish. Place the fried fish in a salad bowl or on a snack plate, pour over the hot marinade, and place in the refrigerator. Before serving, sprinkle with chopped green onions.
Technological diagram production of the dish “Fried fish with marinade”
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