Recommended by nutritionists often include in the menu fish dishes are often not performed simply because many do not know how to cook fish. Meanwhile, in order to prepare, for example, fish cakes, enough to master only a few culinary tricks. And then to please the home delightfully tasty cutlets Cutlets: a variety of national cuisines   Fish will be a snap.

Fish Day

Fish is very useful. The inhabitants of the seas and rivers contain many vitamins Vitamins for everyone   and minerals. In addition, the protein from fish is particularly well absorbed. Low-fat varieties of fish - a great find for those on a diet. And oily fish contain essential omega-3 fatty acids, the benefits of which are legendary.

No wonder that nutritionists recommend include fish dishes in the diet as often as possible. Modern man eats more meat than fish, and in recent decades, this situation is observed even in countries such as Japan, where long favored seafood. Such imbalance leads to a variety of disorders of the gastrointestinal tract, and cardiovascular system.

If you type in your everyday menu more than fish dishes, the health it will only benefit. Fish oil in its composition is significantly different from beef and pork - it refers to a group of low-melting fats and minimally injurious to health. Furthermore, some fish oil is very helpful, that's why it has long been used as a food supplement. So fans of fatty foods, to deny yourself the pork chops can pamper yourself with regular gentle herring, gourmet salmon or mackerel flavored.

Why fish, despite all its useful properties, in the daily menu appears infrequently? This is due not only to the high price of some varieties of fish, but also to the fact that not everyone is able to properly prepare the gifts of the seas, lakes and rivers. As a result, many people the impression that fish dishes are not good taste. A strong odor of seafood in the mismanagement of their preparation may discourage eat fish from anyone.

Valuable species of fish is easy to cook: spoil salmon or sturgeon is almost impossible. It is much harder to make a delicious dish of fish "simpler" and cheaper: pike, hake, pollock, carp. Fried in oil pieces of fish quickly stale (not to mention the fact that this method of preparation can not be considered healthy), fish soups are also easily bored, and even baked fish are not happy, if appears on the menu several times a week. And then come to the aid of the hosts of minced fish products such as fish cakes.

Preparation

Stuffing for fish cutlets always better to prepare yourself: semi-finished product are often quite suspicious part. For the meatballs are great variety of species of fish, including the budget, such as pollack, whiting or telapiya. Very tasty burgers obtained from walleye, pink salmon, carp, silver carp. A cutlets pike - a real time-tested classics.

To start the fish should be released from the skin and large, prominent eye bone. Then scroll fillets through a meat grinder with a large grille. Very bony fish (such as carp or pike) is recommended to crank through a meat grinder twice to chop thin bones.

If you wish, you can do without meat grinder: fish fillet knife is easy to cut into small pieces. There are even recipes for burgers because of chopped fish - they have a very pleasant, if somewhat specific taste.

If stuffing is prepared with the help of a meat grinder, the fish releases a lot of juice. This means that you must add to the stuffing semolina, boiled rice, soaked and squeezed bread or breadcrumbs - these supplements are absorbed the excess moisture and will keep the juiciness during cooking chops. It chops lean fish for juiciness often add a bit of butter or lard. To burgers did not lose shape in beef, as a rule, put a raw egg.

If used for cooking cutlets with a strong smell of fish (eg, cod), it is usually added to the stuffing ingredients can soften the sharp taste of the fish. The most commonly used onions (raw or roasted) and dill.

There are many recipes for fish cakes: the fish are added cereals, potatoes, cheese, a variety of vegetables, cheese, herbs, and even mayonnaise. All of these additives can significantly change the taste of the fish, making fish cakes are versatile dish that always has a little taste of the new and almost bored.

Cooking

Cook fish cakes a snap. To begin to chop the fish fillets, and then mix it with raw egg, finely chopped onions (raw or fried in butter), semolina and spices. Before frying patties carefully paneer in bread crumbs or semolina. Fry patties in a large amount of oil on a hot skillet.

It would seem that everything is simple. Why do some burgers produced soft and airy, while others - rubber and tasteless? There are a few culinary secrets related to the preparation of this dish:

• Cutlets from oily fish always turn out juicy. If fatty fish is not enough, then you can add to stuffing a little fat or oil;
• To give juiciness fishcakes, without increasing their calorie content, you can "wrap" each cutlet small piece of ice (frozen fish broth, milk or just water);
• Another way to make cutlets softer and juicier - to add to them vegetables. As a rule, use onions, but you can add to the weight of the cutlet grated zucchini, carrots and even pumpkin Pumpkin for health: a royal vegetable in home pharmacy ;
• Breaded cutlets best in two steps: first, roll them in flour, and after five minutes - in breadcrumbs. So get crisp, burgers and inside will be soft and gentle;
• Serve the fishcakes to the table should be hot. Garnish them can be anything: fried potatoes or mashed potatoes, rice, fresh and stewed vegetables.

Maria Bykov

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