In the German version of the fairy tale "The Fisherman and the Fish" seine caught the old man of the sea monster - a flat fish with eyes on the outside side. It was the sole main character known work. About this amazing fish can be added tales and legends, singing her praises, as to find a more tasty white meat such democratic market price quite hard. Dishes of plaice amazing diversity: of this fish you can cook delicious soup, fragrant barbecue Barbecue , Nutritious casserole Casseroles. The variety and economy   or bake ruddy pie.

Plaice: piggy valuable substances

To get the daily amount of valuable polyunsaturated fatty Omega-3 and Omega-6, not necessarily to buy or catch fish breed salmon. Plaice contains the same amount of valuable substances, how much and Red fish. This minimally accumulate deadly health Human mercury falling into the sea from the wastewater of industrial workers enterprises. Flounder - a storehouse of vitamins, A, C and E are important for trace elements such as potassium, sodium, chlorine, sulfur, molybdenum, cobalt, phosphorus, iodine, zinc, calcium and magnesium. The amino acids that make up the fish - threonine Glycine, serine, aspartic and glutamic acids, helps regulate cholesterol.

All of these valuable components of output flounder in the category the most useful products for human health, allowing you to suppress the growth of cancer cells to reduce the risk of diabetes, obesity, restoring damaged part of the DNA of cells. The flounder is very little fat - up to three per cent, because its meat is recommended in diet food. Calorie this fish too small - one hundred grams of the finished product contains up to eighty calories. Flounder included in the list of products in many diets, as its protein digest the body almost completely. The rate of consumption of plaice is at least two or three hundred grams of fish at a time, two to three times a week.

Dishes flounder: refinement and luxury

Before you cook flounder, you need to know more Simple Secrets of cooking the product. The soup or soup of the sea flounder to enhance the taste to put a bunch of dill, and pieces of fish to roasting need to marinate a little, propped up with slices of fresh lemon all sides. Fried flounder salt at the end of preparation, already at skillet. To fish has retained its integrity and has not collapsed during roasting, it lightly breading or flour. When cooking food filled flounder a specific smell of sea fish that can be removed, put in a pan slice of fresh onion.

Most quick and easy dish that is usually prepared from flounder, fried fish. To this end it is washed, cleaned of mucus, gutting, removing intestines and gills, sprinkled with lemon juice or pickled lemons, boned in flour and fry on both sides in a hot skillet in boiling vegetable oil. Fish being prepared rather quickly, Refried loses flavor, it becomes dry. At the end, before you turn off the stove, pieces of fish and salt shift on the plate, garnishing mashed potatoes, boiled rice and green salad.

Skewers of flounder to cook it is not difficult: it is necessary to cut the fish crosswise into small pieces and roll them roll. The olive oil is added a few cloves of minced garlic, salt, pepper and lemon juice to taste. Pour this spicy oil marinade rolls and put them in the cold for two hours. Large chunks of onion, zucchini, peppers, tomatoes spread on skewers alternately with rolls of plaice and bake on the grill or in the Barbecue Within ten minutes, turning skewers. Served with fresh greens, tomato sauce and baked potatoes.

Boiled Flounder with apples is not just delicious diet product, when treated in a fish retains all the important substances that it is so rich. Prepared to cut the fish into portions, add to skillet or pan sour apples, cut into slices, onion, salt and pepper, add the butter and add water so that it Only covers all products. On low heat to boil for fifteen minutes. The fish is put on a plate, add the broth lemon juice, a little sour cream Smetana: untold riches of Russian cuisine Salt and pepper (if needed) and cook the sauce for ten minutes. Serve flounder with boiled apples, sprinkling fragrant sauce.

The detachment of the class of fish bone flatfish include, but are plaice, halibut and many flatfish species: brill, turbot and very valuable yellow-bellied, chetyrehbugorchataya, which has excellent taste.

Jeanne Pyatirikova

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