Andrey Shalygin: is in constant demand among the readers of our portal, so this time we will share different traditional, exotic and not very fish recipes. The most popular recipes among our subscribers are roast goose and roast duck, which are requested for the holidays, but throughout the year, baked fish has the greatest daily demand (you can find all these recipes in the Culinary feed at the link above).

And since everyday demand dictates the greatest preferences, traditional camping ones immediately stand out among them - fish baked on stone, in clay, ash, paper, foil, and so on. Well, we also decided to complete the picture with such exotic recipes as fish with cornflowers, lungwort, in horseradish sauce, and so on, as well as recall the classics of fried fish and crucian carp in sour cream for those who have heard, but have not yet tried.

Fish baked in clay

Make a bonfire. Gut the fish, leave the scales. Grate the fish from the inside with salt, put inside the onion, peppercorns, bay leaf. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire from above. You don’t have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay Grate the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ashes. Turn carefully from time to time. The readiness of the fish can be determined by the cracking of the clay.

Ash baked fish

Make a bonfire. Do not gut the fish, but rub it against the scales with salt. Cover the coals with ashes, put the fish on the ashes, cover it with ashes and fill it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, put spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire.

Fish cooked in foil

Gut the fish, remove the scales from it, cut off the head and tail, rinse, rub the inside with salt and pepper. Add oils, place on a double folded sheet of aluminum foil and wrap. Arrange the foil with the fish on the hot coals of the fire, turn over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Make a fire on a mound of sand. Clean the fish, gut, rinse and salt. Put a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes, the fish will be fried. Fish can be buried in the sand without heating it first. In this case, the fish will cook a little longer.

Fish baked on the stone

It is necessary to choose a flat stone slab. Then it is good to heat it on the coals of a fire and put prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes, the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then across into portions, salt and string on a skewer or rod interspersed with onions, pieces of lard. Put the ends of the skewer over the coals on stands. Set the distance to the coals at least 5 cm. Fry the fish for 8-10 minutes, turn the carcass from time to time.

Fried fish

They clean the fish from scales, gills and entrails (it is better to remove the head as well), rub it with salt inside and out, and pepper it. They make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put a large fish, cut into pieces, small - whole. Carcasses are fried until a red-golden crust is formed, reduce the heat or roast on charcoal. Before putting the fish on a baking sheet, it is usually rolled in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if deep cuts about a centimeter wide are made on the sides of the fish with a sharp knife, then small bones, chopped into pieces, will not annoy while eating. Boiled potatoes, fresh vegetables and herbs will be a good side dish for fried and cooked fish in other ways.

Fried fish with eggs

They clean the fish from scales, gills, entrails and heads, wash, salt. A fire is made, a baking sheet is heated, oil is poured and pieces of fish are placed. Shortly before readiness, eggs are poured onto the fish and salted.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely cut and put in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (together with sorrel) is poured over fried fish and boiled under a lid until tender.

Braised trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left. At ruffs, prickly fins are cut off, washed and laid in one row on the bottom of the pot. Salt, add chopped onion, peppercorns, bay leaf and lightly pour over with sunflower oil. So the pot is filled layer by layer, vinegar is added, tightly covered with a lid and put on low heat. Three hours later they try: if the scales and bones have not dissolved, they cook for another 1.5-2 hours. You can add thinly sliced ​​beets, carrots to the onion.

Fish boiled and smoked

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth on a thin rope and immerse in boiling water for 10 seconds. After tying the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and keep it until the fish becomes golden and soft. This process takes no more than 30 minutes.

Small fish stew with vegetables

Put onions in layers in a pot, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaves, salt and pepper, then onions again. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 cups of sunflower oil, salt and simmer for 3 hours in a closed pot.

Boiled carp

Salt the cooked fish and keep in the cold for 30 minutes. Rub browned flour with butter, dilute with hot water (0.5 cups) and cream. Bring the liquid to a boil, put the fish and onion in it. Season the dish with salt and ground pepper. Boil until cooked, closing the pot with a lid. From the finished broth, you need to remove the onion. Serve with boiled potatoes. Small carp are boiled whole, large ones are cut in half.

Boiled carp in sour cream sauce

Prepare the fish, salt, put on a baking sheet, pour hot water (in such a way that the fish is only 1/3 covered). Add salt, bay leaf, cumin, chopped onion into 4 parts and a bunch of parsley and dill, cook until tender. In sour cream, add a few tablespoons of fish broth, ground crackers, salt, put on fire and, stirring, cook until the sauce thickens. Put the fish in a bowl, pour over the sauce, garnish with sprigs of greens. Place boiled potatoes around. Separately, serve fresh cucumbers and tomatoes. Large carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g of fish, 2 bay leaves. 1 onion, cumin (at the tip of a knife), 150 g sour cream. 1.5 st. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Fillet of bream or cod cut into pieces, pour salt water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillet on parchment paper greased with oil. Put oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After that, fold the edges of the paper in the form of a bag, tie it with twine, lower it into a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt the fish fillet or semi-finished product, sprinkle with pepper, roll in flour and fry in oil. Drizzle the finished fish with oil and sprinkle with finely chopped parsley or dill. You can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes as a side dish. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Rinse the prepared fish fillet or semi-finished product, dry it on a napkin, salt, sprinkle with pepper, roll first in flour, and then, moistening with an egg, diluted milk (1/4 cup of milk per 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, decorate with parsley branches. Garnish - salad, soaked apples, mashed potatoes (potato flakes). 500 g fillet, 0.25 cups of milk, 1 lemon. 0.5 cup breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and chill. Take one glass of broth to prepare the sauce. Cut the fish into pieces and put in a large shallow pot. Pour cold broth and cook for about 30 minutes. Salt to taste. Sauce: Make a light dressing with butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. While stirring, bring the sauce to a boil. Put the pieces of pike in a bowl so that you get a whole fish, and pour a small amount of sauce. Garnish - boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery root and parsley, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, salt, pour boiling wine vinegar and hold in a bowl under the lid. Then take out the fish. Separately, boil the broth of parsley roots, onions, leeks or green onions. Put in it bay leaf, pepper and cook for 15-20 minutes. Strain the broth and pour over the fish. Cook over high heat in an open container for 20-30 minutes. Serve in a bowl, put lemon slices, grated horseradish mixed with grated apples, adding vinegar, sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 bulb. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 art. l. hell. 3 apples. 1 tsp sugar, salt to taste.

Carp in milk sauce

Warm the milk in a pot, chop the onions, carrots, put seasonings and let it boil. Clean the fish and cut into pieces. Dip in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Put the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 cups of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (diet)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove the bones, remove the skin and cut into fillets. In a wide pot, greased with butter, put the fillet, sprinkle with lemon juice or a solution of citric acid, salt, pour water or broth, boiled from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and make a white sauce from it. In hot sauce, you can pour and quickly stir the egg yolk, previously diluted with milk. Drizzle fish with white sauce and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour the diluted flour into it, stir and cook for 15 minutes. Add salt, then boil the sauce. Put butter in small pieces into hot sauce, pour in lemon juice and mix. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For sauce: 600-800 g of broth. 1.5-2 tbsp. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Fish boiled with egg-butter sauce

Prepared fish (hake, perch, cod, pike perch, mackerel) cut into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce of hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g of fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, put in a greased dish with the side where the skin was. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer under the lid for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. They also cook pike. 600 g fish, 300-400 g sauce. 1 onion, 1 each celery root and parsley. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Clean the carp from scales, remove the insides, cut off the head, fins and tail, rinse, cut into pieces and put on a baking sheet, add browned onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer 20-25 minutes. Put 2 pieces of the finished carp on a plate and pour the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick, salt. Melt the butter, add finely chopped onion, parsley, lemon zest and put the fish on top, pouring sour cream over it. Simmer in a covered pot until done. After that, put the fish in a bowl and pour the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, 0.5 lemon zest, 2-3 tbsp. l. sour cream, salt.

steam fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, sterlet. Clean the fish, gut, wash, cut into pieces, put in a pot in one row. Pour water so that the fish pieces are no more than half immersed in it, salt, tightly cover the pot with a lid and cook at a boil for 15-20 minutes. Steamed fish is tastier than fish boiled in water. The taste of fish can be greatly improved by adding parsley and onions during cooking. When the fish is cooked, transfer it to a warmed dish, and on the broth in which the fish was cooked, prepare a white or tomato sauce. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. a spoonful of flour and butter, 8 - 10 potatoes.

Russian baked fish

Pieces of raw fish (perch, catfish, pike, cod, carp, limonema) with skin, without bones, put on a greased baking sheet, lightly sprinkle with pepper. Put slices of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, drizzle with margarine or butter and bake for 15-20 minutes. Drizzle with oil and sprinkle with herbs before serving. 500 g of fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Carp in sour cream

Peel carp, rinse well, dry inside and out with a napkin, sprinkle with salt, pepper, roll in flour and fry on both sides until golden brown. Put the fried crucians on a greased baking sheet, cover with slices of fried potatoes, pour sour cream, sprinkle with breadcrumbs, add a little oil, bake for 30 minutes. 600 g crucians. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, salt, rub with crushed garlic, grease with vegetable oil and fry on both sides. 800 g of fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt the pieces of fresh fish, breaded in flour and fry. Potatoes, cut into strips or cubes, also lightly fry. Put fish, potatoes, chopped lungwort, onions in layers in a pot, potatoes again on top, pour fish broth or sour cream and simmer until tender. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Carp baked with potatoes

Peel potatoes and cut into small circles. Lubricate a deep elongated dish with fat, put potatoes in it, salt and mix. Cut the cleaned and washed carp on both sides in several places, stuff with thin pieces of smoked lard. Slice green peppers, tomatoes and onions. When the potatoes are half ready, put peppers, tomatoes and onions, and on top - stuffed with lard fish, which is first rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half-spoon of red pepper with sour cream. Pour the finished fish with sour cream and hold for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g of capsicum, 250 g of tomatoes or 0.5 kg of canned Hungarian Lecho, 2-3 onions, 100 g of smoked lard, 50 g of fat. 200 g sour cream. 1 tsp red ground pepper, a pinch of black ground pepper, salt.

Fish stew with cornflower

Salt the prepared pieces of fresh fish, breaded in flour, fry in vegetable oil, put dried cornflower flowers, onions, bay leaves, peppers, mayonnaise or sour cream and simmer for 10-15 minutes. Sprinkle the fish with dill and parsley before serving. 20 g dried cornflower flowers. 250 g of fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onion, pepper, bay leaf, salt, dill and parsley to taste.

Fish baked in clay.

Make a bonfire. Gut the fish, leave the scales. Grate the fish from the inside with salt, put inside the onion, peppercorns, bay leaf. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire from above. You don’t have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay

Grate the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ash. Turn carefully from time to time. The readiness of the fish can be determined by the cracking of the clay.

Ash baked fish

Make a bonfire. Do not gut the fish, but rub it against the scales with salt. Cover the coals with ashes, put the fish on the ashes, cover it with ashes and fill it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, put spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire.

Fish cooked in foil

Gut the fish, remove the scales from it, cut off the head and tail, rinse, rub the inside with salt and pepper. Add oils, place on a double folded sheet of aluminum foil and wrap. Arrange the foil with the fish on the hot coals of the fire, turn over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Make a fire on a mound of sand. Clean the fish, gut, rinse and salt. Put a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes, the fish will be fried. Fish can be buried in the sand without heating it first. In this case, the fish will cook a little longer.

Fish baked on the stone

It is necessary to choose a flat stone slab. Then it is good to heat it on the coals of a fire and put prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes, the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then across into portions, salt and string on a skewer or rod interspersed with onions, pieces of lard. Put the ends of the skewer over the coals on stands. Set the distance to the coals at least 5 cm. Fry the fish for 8-10 minutes, turn the carcass from time to time.

Fried fish

They clean the fish from scales, gills and entrails (it is better to remove the head as well), rub it with salt inside and out, and pepper it. They make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put a large fish, cut into pieces, small - whole. Carcasses are fried until a red-golden crust is formed, reduce the heat or roast on charcoal. Before putting the fish on a baking sheet, it is usually rolled in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if deep cuts about a centimeter wide are made on the sides of the fish with a sharp knife, then small bones, chopped into pieces, will not annoy while eating. Boiled potatoes, fresh vegetables and herbs will be a good side dish for fried and cooked fish in other ways.

Fried fish with eggs

They clean the fish from scales, gills, entrails and heads, wash, salt. A fire is made, a baking sheet is heated, oil is poured and pieces of fish are placed. Shortly before readiness, eggs are poured onto the fish and salted.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely cut and put in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (together with sorrel) is poured over fried fish and boiled under a lid until tender.

Braised trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left. At ruffs, prickly fins are cut off, washed and laid in one row on the bottom of the pot. Salt, add chopped onion, peppercorns, bay leaf and lightly pour over with sunflower oil. So the pot is filled layer by layer, vinegar is added, tightly covered with a lid and put on low heat. Three hours later they try: if the scales and bones have not dissolved, they cook for another 1.5-2 hours. You can add thinly sliced ​​beets, carrots to the onion.

Fish boiled and smoked

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth on a thin rope and immerse in boiling water for 10 seconds. After tying the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and keep it until the fish becomes golden and soft. This process takes no more than 30 minutes.

Small fish stew with vegetables

Put onions in layers in a pot, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaves, salt and pepper, then onions again. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 cups of sunflower oil, salt and simmer for 3 hours in a closed pot.

Boiled carp

Salt the cooked fish and keep in the cold for 30 minutes. Rub browned flour with butter, dilute with hot water (0.5 cups) and cream. Bring the liquid to a boil, put the fish and onion in it. Season the dish with salt and ground pepper. Boil until cooked, closing the pot with a lid. From the finished broth, you need to remove the onion. Serve with boiled potatoes. Small carp are boiled whole, large ones are cut in half.

Boiled carp in sour cream sauce

Prepare the fish, salt, put on a baking sheet, pour hot water (in such a way that the fish is only 1/3 covered). Add salt, bay leaf, cumin, chopped onion into 4 parts and a bunch of parsley and dill, cook until tender. In sour cream, add a few tablespoons of fish broth, ground crackers, salt, put on fire and, stirring, cook until the sauce thickens. Put the fish in a bowl, pour over the sauce, garnish with sprigs of greens. Place boiled potatoes around. Separately, serve fresh cucumbers and tomatoes. Large carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g of fish, 2 bay leaves. 1 onion, cumin (at the tip of a knife), 150 g sour cream. 1.5 st. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Fillet of bream or cod cut into pieces, pour salt water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillet on parchment paper greased with oil. Put oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After that, fold the edges of the paper in the form of a bag, tie it with twine, lower it into a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt the fish fillet or semi-finished product, sprinkle with pepper, roll in flour and fry in oil. Drizzle the finished fish with oil and sprinkle with finely chopped parsley or dill. You can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes as a side dish. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Rinse the prepared fish fillet or semi-finished product, dry it on a napkin, salt, sprinkle with pepper, roll first in flour, and then, moistening with an egg, diluted milk (1/4 cup of milk per 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, decorate with parsley branches. Garnish - salad, soaked apples, mashed potatoes (potato flakes). 500 g fillet, 0.25 cups of milk, 1 lemon. 0.5 cup breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and chill. Take one glass of broth to prepare the sauce. Cut the fish into pieces and put in a large shallow pot. Pour cold broth and cook for about 30 minutes. Salt to taste. Sauce: Make a light dressing with butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. While stirring, bring the sauce to a boil. Put the pieces of pike in a bowl so that you get a whole fish, and pour a small amount of sauce. Garnish - boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery root and parsley, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, salt, pour boiling wine vinegar and hold in a bowl under the lid. Then take out the fish. Separately, boil the broth of parsley roots, onions, leeks or green onions. Put in it bay leaf, pepper and cook for 15-20 minutes. Strain the broth and pour over the fish. Cook over high heat in an open container for 20-30 minutes. Serve in a bowl, put lemon slices, grated horseradish mixed with grated apples, adding vinegar, sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 bulb. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 art. l. hell. 3 apples. 1 tsp sugar, salt to taste.

Carp in milk sauce

Warm the milk in a pot, chop the onions, carrots, put seasonings and let it boil. Clean the fish and cut into pieces. Dip in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Put the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 cups of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (diet)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove the bones, remove the skin and cut into fillets. In a wide pot, greased with butter, put the fillet, sprinkle with lemon juice or a solution of citric acid, salt, pour water or broth, boiled from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and make a white sauce from it. In hot sauce, you can pour and quickly stir the egg yolk, previously diluted with milk. Drizzle fish with white sauce and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour the diluted flour into it, stir and cook for 15 minutes. Add salt, then boil the sauce. Put butter in small pieces into hot sauce, pour in lemon juice and mix. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For sauce: 600-800 g of broth. 1.5-2 tbsp. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Fish boiled with egg-butter sauce

Prepared fish (hake, perch, cod, pike perch, mackerel) cut into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce of hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g of fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, put in a greased dish with the side where the skin was. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer under the lid for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. They also cook pike. 600 g fish, 300-400 g sauce. 1 onion, 1 each celery root and parsley. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Clean the carp from scales, remove the insides, cut off the head, fins and tail, rinse, cut into pieces and put on a baking sheet, add browned onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer 20-25 minutes. Put 2 pieces of the finished carp on a plate and pour the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick, salt. Melt the butter, add finely chopped onion, parsley, lemon zest and put the fish on top, pouring sour cream over it. Simmer in a covered pot until done. After that, put the fish in a bowl and pour the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, 0.5 lemon zest, 2-3 tbsp. l. sour cream, salt.

steam fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, sterlet. Clean the fish, gut, wash, cut into pieces, put in a pot in one row. Pour water so that the pieces of fish are no more than half immersed in it, salt, tightly cover the pot with a lid and cook at a boil for 15 - 20 minutes. Steamed fish is tastier than fish boiled in water. The taste of fish can be greatly improved by adding parsley and onions during cooking. When the fish is cooked, transfer it to a warmed dish, and on the broth in which the fish was cooked, prepare a white or tomato sauce. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. a spoonful of flour and butter, 8 - 10 potatoes.

Russian baked fish

Pieces of raw fish (perch, catfish, pike, cod, carp, limonema) with skin, without bones, put on a greased baking sheet, lightly sprinkle with pepper. Put slices of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, drizzle with margarine or butter and bake for 15-20 minutes. Drizzle with oil and sprinkle with herbs before serving. 500 g of fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Carp in sour cream

Peel carp, rinse well, dry inside and out with a napkin, sprinkle with salt, pepper, roll in flour and fry on both sides until golden brown. Put the fried crucians on a greased baking sheet, cover with slices of fried potatoes, pour sour cream, sprinkle with breadcrumbs, add a little oil, bake for 30 minutes. 600 g crucians. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, salt, rub with crushed garlic, grease with vegetable oil and fry on both sides. 800 g of fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt the pieces of fresh fish, breaded in flour and fry. Potatoes, cut into strips or cubes, also lightly fry. Put fish, potatoes, chopped lungwort, onions in layers in a pot, potatoes again on top, pour fish broth or sour cream and simmer until tender. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Carp baked with potatoes

Peel potatoes and cut into small circles. Lubricate a deep elongated dish with fat, put potatoes in it, salt and mix. Cut the cleaned and washed carp on both sides in several places, stuff with thin pieces of smoked lard. Slice green peppers, tomatoes and onions. When the potatoes are half ready, put peppers, tomatoes and onions, and on top - stuffed with lard fish, which is first rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half-spoon of red pepper with sour cream. Pour the finished fish with sour cream and hold for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g of capsicum, 250 g of tomatoes or 0.5 kg of canned Hungarian Lecho, 2-3 onions, 100 g of smoked lard, 50 g of fat. 200 g sour cream. 1 tsp red ground pepper, a pinch of black ground pepper, salt.

Fish stew with cornflower

Salt the prepared pieces of fresh fish, breaded in flour, fry in vegetable oil, put dried cornflower flowers, onions, bay leaves, peppers, mayonnaise or sour cream and simmer for 10 - 15 minutes. Sprinkle the fish with dill and parsley before serving. 20 g dried cornflower flowers. 250 g of fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onion, pepper, bay leaf, salt, dill and parsley to taste.

Fish baked in clay

Make a bonfire. Gut the fish, leave the scales. Grate the fish from the inside with salt, put inside the onion, peppercorns, bay leaf. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire from above. You don’t have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay

Grate the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ash. Turn carefully from time to time. The readiness of the fish can be determined by the cracking of the clay.

Ash baked fish

Make a bonfire. Do not gut the fish, but rub it against the scales with salt. Cover the coals with ashes, put the fish on the ashes, cover it with ashes and fill it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, put spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire.

Fish cooked in foil

Gut the fish, remove the scales from it, cut off the head and tail, rinse, rub the inside with salt and pepper. Add oils, place on a double folded sheet of aluminum foil and wrap. Arrange the foil with the fish on the hot coals of the fire, turn over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Make a fire on a mound of sand. Clean the fish, gut, rinse and salt. Put a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes, the fish will be fried. Fish can be buried in the sand without heating it first. In this case, the fish will cook a little longer.

Fish baked on the stone

It is necessary to choose a flat stone slab. Then it is good to heat it on the coals of a fire and put prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes, the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then across into portions, salt and string on a skewer or rod interspersed with onions, pieces of lard. Put the ends of the skewer over the coals on stands. Set the distance to the coals at least 5 cm. Fry the fish for 8-10 minutes, turn the carcass from time to time.

Fried fish

They clean the fish from scales, gills and entrails (it is better to remove the head as well), rub it with salt inside and out, and pepper it. They make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put a large fish, cut into pieces, small - whole. Carcasses are fried until a red-golden crust is formed, reduce the heat or roast on charcoal. Before putting the fish on a baking sheet, it is usually rolled in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if deep cuts about a centimeter wide are made on the sides of the fish with a sharp knife, then small bones, chopped into pieces, will not annoy while eating. Boiled potatoes, fresh vegetables and herbs will be a good side dish for fried and cooked fish in other ways.

Fried fish with eggs

They clean the fish from scales, gills, entrails and heads, wash, salt. A fire is made, a baking sheet is heated, oil is poured and pieces of fish are placed. Shortly before readiness, eggs are poured onto the fish and salted.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely cut and put in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (together with sorrel) is poured over fried fish and boiled under a lid until tender.

Braised trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left. At ruffs, prickly fins are cut off, washed and laid in one row on the bottom of the pot. Salt, add chopped onion, peppercorns, bay leaf and lightly pour over with sunflower oil. So the pot is filled layer by layer, vinegar is added, tightly covered with a lid and put on low heat. Three hours later they try: if the scales and bones have not dissolved, they cook for another 1.5-2 hours. You can add thinly sliced ​​beets, carrots to the onion.

Fish boiled and smoked

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth on a thin rope and immerse in boiling water for 10 seconds. After tying the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and keep it until the fish becomes golden and soft. This process takes no more than 30 minutes.

Small fish stew with vegetables

Put onions in layers in a pot, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaves, salt and pepper, then onions again. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 cups of sunflower oil, salt and simmer for 3 hours in a closed pot.

Boiled carp

Salt the cooked fish and keep in the cold for 30 minutes. Rub browned flour with butter, dilute with hot water (0.5 cups) and cream. Bring the liquid to a boil, put the fish and onion in it. Season the dish with salt and ground pepper. Boil until cooked, closing the pot with a lid. From the finished broth, you need to remove the onion. Serve with boiled potatoes. Small carp are boiled whole, large ones are cut in half.

Boiled carp in sour cream sauce

Prepare the fish, salt, put on a baking sheet, pour hot water (in such a way that the fish is only 1/3 covered). Add salt, bay leaf, cumin, chopped onion into 4 parts and a bunch of parsley and dill, cook until tender. In sour cream, add a few tablespoons of fish broth, ground crackers, salt, put on fire and, stirring, cook until the sauce thickens. Put the fish in a bowl, pour over the sauce, garnish with sprigs of greens. Place boiled potatoes around. Separately, serve fresh cucumbers and tomatoes. Large carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g of fish, 2 bay leaves. 1 onion, cumin (at the tip of a knife), 150 g sour cream. 1.5 st. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Fillet of bream or cod cut into pieces, pour salt water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillet on parchment paper greased with oil. Put oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After that, fold the edges of the paper in the form of a bag, tie it with twine, lower it into a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt the fish fillet or semi-finished product, sprinkle with pepper, roll in flour and fry in oil. Drizzle the finished fish with oil and sprinkle with finely chopped parsley or dill. You can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes as a side dish. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Rinse the prepared fish fillet or semi-finished product, dry it on a napkin, salt, sprinkle with pepper, roll first in flour, and then, moistening with an egg, diluted milk (1/4 cup of milk per 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, decorate with parsley branches. Garnish - salad, soaked apples, mashed potatoes (potato flakes). 500 g fillet, 0.25 cups of milk, 1 lemon. 0.5 cup breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and chill. Take one glass of broth to prepare the sauce. Cut the fish into pieces and put in a large shallow pot. Pour cold broth and cook for about 30 minutes. Salt to taste. Sauce: Make a light dressing with butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. While stirring, bring the sauce to a boil. Put the pieces of pike in a bowl so that you get a whole fish, and pour a small amount of sauce. Garnish - boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery root and parsley, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, salt, pour boiling wine vinegar and hold in a bowl under the lid. Then take out the fish. Separately, boil the broth of parsley roots, onions, leeks or green onions. Put bay leaf, pepper in it and cook for 15-20 minutes. Strain the broth and pour over the fish. Cook over high heat in an open pan for 20-30 minutes. Serve in a bowl, put lemon slices, grated horseradish mixed with grated apples, adding vinegar, sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 bulb. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 art. l. hell. 3 apples. 1 tsp sugar, salt to taste.

Carp in milk sauce

Warm the milk in a pot, chop the onions, carrots, put seasonings and let it boil. Clean the fish and cut into pieces. Dip in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Put the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 cups of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (diet)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove bones, remove skin and cut into fillets. In a wide pot, greased with butter, put the fillet, sprinkle with lemon juice or a solution of citric acid, salt, pour water or broth, boiled from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and make a white sauce from it. In hot sauce, you can pour and quickly stir the egg yolk, previously diluted with milk. Drizzle fish with white sauce and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour the diluted flour into it, stir and cook for 15 minutes. Add salt, then boil the sauce. Put butter in small pieces into hot sauce, pour in lemon juice and mix. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For sauce: 600-800 g of broth. 1.5-2 st. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Fish boiled with egg-butter sauce

Prepared fish (hake, perch, cod, pike perch, mackerel) cut into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce of hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g of fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, put in a greased dish with the side where the skin was. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer under the lid for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. They also cook pike. 600 g fish, 300-400 g sauce. 1 onion, 1 each celery root and parsley. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Peel the carp from scales, remove the insides, cut off the head, fins and tail, rinse, cut into pieces and put on a baking sheet, add browned onion, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer 20-25 minutes. Put 2 pieces of the finished carp on a plate and pour the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick, salt. Melt the butter, add finely chopped onion, parsley, lemon zest and put the fish on top, pouring sour cream over it. Simmer in a covered pot until done. After that, put the fish in a bowl and pour the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, 0.5 lemon zest, 2-3 tbsp. l. sour cream, salt.

steam fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, sterlet. Clean the fish, gut, wash, cut into pieces, put in a pot in one row. Pour water so that the fish pieces are no more than half immersed in it, salt, tightly cover the pot with a lid and cook at a boil for 15-20 minutes. Steamed fish is tastier than fish boiled in water. The taste of fish can be greatly improved by adding parsley and onions during cooking. When the fish is cooked, transfer it to a warmed dish, and on the broth in which the fish was cooked, prepare a white or tomato sauce. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. a spoonful of flour and butter, 8 - 10 potatoes.

Russian baked fish

Pieces of raw fish (perch, catfish, pike, cod, carp, limonema) with skin, without bones, put on a greased baking sheet, lightly sprinkle with pepper. Put pieces of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, drizzle with margarine or butter and bake for 15-20 minutes. Drizzle with oil and sprinkle with herbs before serving. 500 g of fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Carp in sour cream

Peel carp, rinse well, dry inside and out with a napkin, sprinkle with salt, pepper, roll in flour and fry on both sides until golden brown. Put the fried crucians on a greased baking sheet, cover with slices of fried potatoes, pour sour cream, sprinkle with breadcrumbs, add a little oil, bake for 30 minutes. 600 g crucians. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, salt, rub with crushed garlic, grease with vegetable oil and fry on both sides. 800 g of fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt the pieces of fresh fish, breaded in flour and fry. Potatoes, cut into strips or cubes, also lightly fry. Put fish, potatoes, chopped lungwort, onions in layers in a pot, potatoes again on top, pour fish broth or sour cream and simmer until tender. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Carp baked with potatoes

Peel potatoes and cut into small circles. Lubricate a deep elongated dish with fat, put potatoes in it, salt and mix. Cut the cleaned and washed carp on both sides in several places, stuff with thin pieces of smoked lard. Slice green peppers, tomatoes and onions. When the potatoes are half ready, put peppers, tomatoes and onions, and on top - fish stuffed with bacon, which is first rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half-spoon of red pepper with sour cream. Pour the finished fish with sour cream and hold for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g of capsicum, 250 g of tomatoes or 0.5 kg of canned Hungarian Lecho, 2-3 onions, 100 g of smoked lard, 50 g of fat. 200 g sour cream. 1 tsp red ground pepper, a pinch of black ground pepper, salt.

Fish stew with cornflower

Salt the prepared pieces of fresh fish, breaded in flour, fry in vegetable oil, put dried cornflower flowers, onions, bay leaves, peppers, mayonnaise or sour cream and simmer for 10-15 minutes. Sprinkle the fish with dill and parsley before serving. 20 g dried cornflower flowers. 250 g of fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onion, pepper, bay leaf, salt, dill and parsley to taste.

If you decide to bake fish caught or taken with you on a picnic or on a hike, then you can do without a pan. Fish baked in coals does not require special culinary knowledge, and cooking this dish does not require much trouble. Fish can be baked in many ways and with the addition of various spices.

Fish baked in clay.

Required: 4 medium-sized fish, 3-4 tbsp. l. lemon juice, salt. Take the freshly caught fish. Rub it with salt. Coat with clay prepared in advance and bury in coals. When the fish is ready, take it out, break the clay "shell". Take out the insides, remove the scales and serve with lemon juice.

Clay should be laid in advance. In density, it should resemble sour cream. After you have coated the fish with clay, let it lie down for 5-7 minutes and only then bury it in coals. To prevent the fish from suffocating in the clay skin, 2-3 small holes can be made on top. If the fish coated with clay is baked on its side, then it will have to be turned over, but if it is buried upside down, then it will not be necessary to turn it over.

Pike perch baked with berries.

Required: 2-3 pike perch (not very large), 200-300 g of berries, salt. Gut the fish, remove the scales, rinse. Rub salt inside and out. Rinse the berries and put them inside the prepared fish. Then wrap pike perch in leaves and bury in hot ashes. When the fish is saturated with juice, it will acquire a unique taste.

Fish baked in a camping style.

Required: 3-4 medium-sized fish (any fish is suitable except for burbot, which has skin instead of scales), 3-4 tomatoes, salt, pepper. The fish is baked in scales in a camping way. But the insides have to be removed. Rinse the fish carefully. Rub the washed fish thoroughly with salt from the inside. Cut the tomatoes into small slices, salt them and put them inside the fish. Then wrap the fish in leaves and coat with clay on top. Remove the finished fish from the fire, break the clay "shell". Remove scales and tomatoes. The inside of the fish will be soaked in tomato juice.

Fish baked in scales with potatoes and sweet peppers.

Required: 3-4 medium-sized bream, 3 sweet peppers, 1 onion, 1 garlic clove, 3-4 boiled eggs, a little, 1 lemon, salt, 7-8 potatoes, green onions, pepper. Take the fish and gut it, but do not remove the scales. Rinse the fish well and rub with salt inside and out. Peel the potatoes and cut them into thin slices. Cut the pepper into thin rings. Dice onion and garlic. Finely chop the eggs and mix with herbs.

Sprinkle the fish with lemon juice, salt and pepper. Put onions, garlic, eggs and herbs inside the fish. Potatoes, cut into thin slices, and pepper, press on both sides of the fish. Wrap the fish in leaves. Coat with clay and bury in coals. Once the fish is ready, remove it from the clay. If the fish is sprinkled with lemon juice or vinegar before cooking, then its meat will be more tender and flavorful. A variety of vegetables and spices can be put inside the baked fish, thanks to which the fish acquires a peculiar taste and aroma.

Fish stuffed with egg and fried on coals.

Required: 3-4 medium-sized bream, 5 boiled eggs, 30 g of fat, 2-3 onions, salt, pepper, cabbage leaves, 1 lemon. Gut the fish, remove the scales, rinse. Finely chop the eggs. Chop the onion and small pieces of bacon. Mix eggs with onions and lard. Season the fish inside and out with salt and pepper. Stuff the fish with egg. Wrap it in cabbage leaves and put it on the coals. When the fish is ready, take it out and remove the leaves. Sprinkle the finished fish with lemon juice.

Fish stuffed with meat, fried on coals.

Required: 3 medium-sized bream, 200 g minced meat, 1 lemon, 3 medium-sized tomatoes, 1-2 onions, 2 cloves of garlic, salt, pepper, cabbage leaves, herbs. Gut the fish, remove the scales. Rinse well and rub with salt and pepper inside and out. Take the cooked stuffing. Put it inside the fish. Cut the onion, garlic into small pieces, mix with black pepper, salt and mix everything thoroughly. Add to mince. Cut the tomatoes into small rings and place them on the outside of the fish. Wrap in cabbage leaves and fry over hot coals until tender. Then remove the cabbage leaves from the fish. Pour the fish with lemon juice and sprinkle with chopped herbs.

Fish baked with garlic, herbs and tomatoes.

Required: 3 large fish (you can take bream, perch or carp), 2-3 onions, 2-3 cloves of garlic, 3-4 tomatoes, herbs, salt, 3 large potatoes, 50 g of oil. Fish from scales, gut and cut into small pieces. Finely chop the onion, garlic, herbs. Cut tomatoes and potatoes into slices. Brush fish pieces with oil, sprinkle with herbs, onions and garlic. Cover with potato and tomato slices. Wrap in leaves. Coat with clay and bury in coals. When the fish is ready, remove the clay crust and sprinkle the fish with herbs.

Fish baked with mushrooms.

Required: 4 small pike perches, 1/2 lemon, a few bay leaves, salt, pepper, 150 g fried mushrooms. Remove the scales from the fish, gut and rinse well. Finely chop the fried mushrooms and place them inside the fish. Put a bay leaf in there. Rub the top of the fish with salt and pepper. Wrap it in nettle leaves and fry over hot coals until tender.

Fish baked with tomatoes and beans.

Required: 3 medium-sized carps, 3-4 tomatoes, 1 cup boiled beans, 1 lemon, 1/2 tsp. sugar, 2 cloves of garlic, salt, herbs, 1 medium-sized onion, pepper and spices. Clean the carp from scales, remove the head and entrails. Soak the fish in cold water for 40 minutes. Then let it dry and its thin slices, having previously removed the backbone and bones. Cut the tomatoes into small circles. Finely chop the onion and garlic.

Mix beans with onion, garlic and finely chopped herbs. Put beans on a piece of fish (pour it with lemon juice, to which add a little sugar), and cover with another slice of fish on top. Cover the fish with beans with circles of tomatoes. Tie the fish slices with string and wrap them in fresh nettle leaves. Bury the fish in coals and fry until cooked. Decorate the finished fish with finely chopped greens.

Fish baked with potatoes and mushrooms.

Required: 2-3 medium-sized fish (any fish will do), 2 potatoes, green onions, parsley, 1 medium-sized onion, 1 cup salted mushrooms, salt, spices. Clean the fish from scales and gut. Soak the fish, cleaned of bones and ribs, in cold water for 30 minutes, cut it into small pieces of equal size. Cut potatoes into thin slices. Finely chop the onion, parsley and mix with chopped salted mushrooms. Put a few circles of potatoes on a piece of fish, salted mushrooms and greens on potatoes, then again circles of potatoes and cover everything with a piece of fish. Rub the fish on both sides with salt, sprinkle with spices and wrap in cabbage leaves. Bake on hot coals until done.

Fish baked with tomatoes and cheese.

Required: 3-4 medium-sized fish, 4-5 tomatoes, 200 g of hard cheese, 2 onions, 1 tbsp. l. vegetable oil, 1.5 tbsp. l. tomato paste, 1/2 tsp. sugar, ground black pepper, salt, dill. Clean the fish from scales, make a small incision near the head, remove the insides, but do not cut the abdomen. Cut the tomatoes into small circles, and the cheese into thin strips. Finely chop the onion, mix it with tomato paste, vegetable oil and add sugar. Mix this mixture with tomatoes and cheese. Fill it with fish. Sprinkle the fish on top with salt and pepper. Wrap in leaves and bake in hot coals until tender. Sprinkle the finished fish with dill.

Fish baked with tomatoes, mushrooms and lemon.

Required: 4 fish, 4 tomatoes, 2 lemons, salt, pepper, garlic, herbs, 200 g marinated champignons, salt. Clean the fish and rinse well in cold water. Then salt, sprinkle with lemon juice and leave to lie down for 10 minutes. Finely chop the onion, garlic, herbs, mushrooms. Mix all ingredients, add pepper and salt. Put fish and greens inside. Slice the tomatoes and lemon. Put them on the fish. Wrap everything in cabbage leaves and bake on coals until tender. Sprinkle the finished fish with herbs and sprinkle with lemon juice.

Fish baked with onions, cucumbers and spices.

Required: 4 fish, 1 onion, parsley, 3-4 cucumbers, spices, salt. Clean the fish, rinse it in cold water. Separate the pulp from the skin and bones. Cut it into thin elongated pieces, sprinkle them with salt, black pepper. Cucumber cut into thin slices. Place the cucumber slices on top of the cooked fish slice, then top with another fish slice.

Tie everything with a thread, wrap it in leaves and bake on hot coals until tender. After the fish is ready, remove it from the leaves and garnish with onion rings, dill and parsley. You can also top the cooked fish with sour cream or sour cream sauce.

Fish baked with rice and green peas.

Required: 3-4 medium-sized pike perch, 1 cup boiled rice, 1/2 cup canned green peas, 1 garlic clove, salt, pepper. Prepare the fish. Clean it from scales and gut. Eviscerate by making an incision near the head, but do not cut the abdomen. Stuff the fish with garlic pieces. Then make a deep incision on one side and put rice there, on the other side make the same cut and place green peas there. Sew up these cuts with thread. Sprinkle the outside of the fish with salt and pepper. Wrap in leaves and bake on hot coals until done.

The fish should be baked in the coals for at least 1 hour. To check if it is baked enough, you should make a puncture, and if you see that the juice does not flow from the puncture site, this means that the fish is ready. Be sure to turn the fish over from time to time while baking to ensure it cooks on all sides. The finished fish should be slightly yellowish in color and covered with a crust.

Fish baked with meat and grated cheese.

Required: 3 large bream, 350 g of fried beef, 2 onions, 150 g of butter, 100 g of hard grated cheese, 2 eggs, dill and parsley, salt. Clean the fish from scales, gut. Finely chop the eggs, mix with dill and parsley. Finely chop the onion and mix it with the fried meat. Add a cube of butter and the cooked egg mixture. Put the prepared mixture of meat, cheese, eggs and greens inside the fish. Rub the outside of the fish with salt and spices. Wrap it in leaves and bake until done. Garnish the finished dish with finely chopped herbs.

Fish baked with cheese, egg and apple.

Required: 2 large bream or carp, 2 medium-sized onions, 2 apples, 3 boiled eggs, herbs, ground red pepper, salt. Clean the fish from scales, gut. Finely chop the onion. Peel the apples and chop finely as well. Finely chop the boiled eggs and mix with onions and apples. Salt and add herbs. Mix all ingredients well. Put the prepared mixture inside the fish. Rub the outside of the fish with salt and pepper. Wrap it in leaves and bake in coals until tender. Decorate the finished dish with finely chopped greens.

Fish baked with cheese and carrots.

Required: 3-4 pike perch or perch, 100 g grated hard cheese, 2-3 large carrots, 1 onion, herbs, salt. Clean the fish from scales, gut. Chop the onion and herbs. Mix and salt. Cut carrots into long strips. Put cheese, carrots, onions inside the fish. Rub the outside of the fish with salt and pepper. Wrap it in leaves and bake in coals until tender. Decorate the finished dish with finely chopped greens.

Fish stuffed with crayfish sheikaim.

Required: 3-4 small fish, 10-12 crayfish, pepper, 1 lemon, herbs, salt, cabbage leaves. Clean the fish from scales, gut. Boil the crayfish and take out the crayfish necks. Rub the inside of the fish with salt. Place cancer necks inside. Rub the outside of the fish with salt and pepper. Pour over lemon juice. Wrap it in cabbage leaves and bake in coals until tender. Decorate the finished dish with finely chopped greens.

Fish baked with shrimp.

Required: 3-4 medium-sized pike perch, 5-6 shrimp, 1/2 cup pomegranate seeds, 1 lemon, black peppercorns, salt, herbs, spices. Clean the fish from scales, gut. Boil the shrimp in lightly salted water and peel them. Place them inside the fish along with the pomegranate seeds. Pour the lemon juice over the fish. Rub the outside of the fish with salt and pepper. Wrap it in leaves and bake in coals until tender. Decorate the finished dish with finely chopped greens.

Fish baked with mushrooms and prunes.

Required: 3-4 medium-sized fish, 200 g pickled champignons, prunes, 3 garlic cloves, 1/2 tsp. sugar, 50 g butter, pepper, parsley and dill, salt and spices. Clean the fish from scales, gut. Finely chop the mushrooms and pre-cooked prunes. Finely chop the garlic and herbs. Place champignons and prunes in the fish, add garlic and herbs. Pour sugar, salt, pepper into each fish, add a cube of butter. Rub the outside of the fish with salt and pepper. Wrap it in leaves and bake in coals until tender. Decorate the finished dish with finely chopped greens.

Fish baked in Moldavian style.

Required: 3-4 large carps, 6 bell peppers, 2 hot peppers, 3-4 large tomatoes, 1 cup of peeled walnuts, 50 g butter, 2-3 cloves of garlic, pepper, salt, spices. Clean the fish from scales, gut. Finely chop the bell pepper, hot pepper and garlic. Mix everything. Put the prepared mixture into the fish, add the walnuts and butter cubes. Rub the outside of the fish with salt and pepper. Wrap in cabbage leaves and bake in coals until tender. Garnish the finished dish with finely chopped herbs and walnuts.

Spanish baked fish.

Required: 3-4 trout, 3 eggplant, 3 bell peppers, 4 garlic cloves, 1 tbsp. l. 3% vinegar, 50 g butter, salt, spices, dill, 3 large tomatoes. Clean the fish from scales, gut. Wash the eggplants and cut them into small lengthwise pieces. Remove the seeds from the pepper and cut into thin strips. Chop the garlic finely. Mix everything. Lightly salt and sprinkle the vegetables with vinegar. After that, fill the fish with vegetables and put butter cubes in each. Rub the outside of the fish with salt and pepper. Wrap in cabbage leaves and bake in coals until tender. Cut the tomato into large circles. Decorate the finished dish with finely chopped greens and circles of tomatoes.

Austrian baked fish.

Required: 3-4 small fish, 200 g pickled mushrooms, 5 potatoes, 200 g sauerkraut, 1 onion, 50 g butter, 1 lemon, 1 tsp. vinegar, salt, spices, dill. Clean the fish from scales, gut. Finely chop the mushrooms and onion. Stir. Add sauerkraut and stir again. Add vinegar and place the prepared mixture inside the fish. Peel potatoes and cut into thin slices. Pour the fish with lemon juice, rub the outside with salt and pepper. Cover with potato slices on all sides. Wrap in leaves and bake in hot coals until tender. Garnish the finished dish with finely chopped dill.

Fish baked with vegetables.

Required: 3-4 medium-sized bream, 2-3 fresh cucumbers, 3 ripe tomatoes, 2 medium-sized carrots, young celery root, green onion stalks, 100 g green peas, salt, pepper, spices. Clean the fish from scales, gut. Finely chop cucumbers, tomatoes, carrots, celery, green onions. Stir by adding green peas and spices. Place the prepared mixture inside the fish. Rub the outside with salt and pepper. Wrap in leaves and roast over hot coals. Garnish the finished dish with tomato slices and herbs.

Fish baked with chicken.

Required: 3-4 pike perch, 100 g smoked chicken, 1 lemon, 3-4 large tomatoes, salt, pepper. Rinse the fish thoroughly and gut it. Finely chop the tomatoes and smoked. Mix the ingredients, pour them with lemon juice and salt. Place the prepared mass inside the fish. Rub the outside of the fish with salt and pepper. Wrap in leaves and roast over hot coals. Garnish the finished dish with tomato slices and herbs.

Fish baked with liver.

Required: 3-4 bream or perch, 100 g boiled liver, 1 lemon, 2 large onions, 2 cloves of garlic, 3 large tomatoes, pepper, salt, herbs. Rinse the fish thoroughly, remove the scales and gut it. Finely chop the onion and garlic. Mix with cookies. Salt, pepper and place the finished mass inside the fish. Slice the tomatoes. Rub the outside of the fish with salt and pepper. Cover with tomato slices on all sides. Wrap in leaves and roast over hot coals. Decorate the finished dish with herbs.

Fish baked with bacon.

Required: 3-4 medium-sized fish, 100 g bacon, 2 pickled cucumbers, 50 g butter, 1 onion, black peppercorns, ground red pepper, salt. Rinse thoroughly, remove the scales and gut them. Finely chop cucumbers and onions. Stir. Add bacon and black pepper. Place the prepared mixture inside the fish. Put a few cubes of butter in there as well. Rub the outside of the fish with salt and red pepper. Wrap in leaves and roast over hot coals. Garnish the finished dish with tomato slices and herbs.

Based on the book "Picnic Meals".
Kolosova S.

Andrey Shalygin: Hunting and fishing cooking is in constant demand among the readers of our portal, so this time we will share different traditional, exotic and not very fish recipes.

And since everyday demand dictates the greatest preferences, traditional camping ones immediately stand out among them - fish baked on stone, in clay, ash, paper, foil, and so on. Well, we also decided to complete the picture with such exotic recipes as fish with cornflowers, lungwort, in horseradish sauce, and so on, as well as recall the classics of fried fish and crucian carp in sour cream for those who have heard, but have not yet tried.

Fish baked in clay

Make a bonfire. Gut the fish, leave the scales. Grate the fish from the inside with salt, put inside the onion, peppercorns, bay leaf. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire from above. You don’t have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay Grate the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ashes. Turn carefully from time to time. The readiness of the fish can be determined by the cracking of the clay.

Ash baked fish

Make a bonfire. Do not gut the fish, but rub it against the scales with salt. Cover the coals with ashes, put the fish on the ashes, cover it with ashes and fill it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, put spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire.

Fish cooked in foil

Gut the fish, remove the scales from it, cut off the head and tail, rinse, rub the inside with salt and pepper. Add oils, place on a double folded sheet of aluminum foil and wrap. Arrange the foil with the fish on the hot coals of the fire, turn over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Make a fire on a mound of sand. Clean the fish, gut, rinse and salt. Put a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes, the fish will be fried. Fish can be buried in the sand without heating it first. In this case, the fish will cook a little longer.

Fish baked on the stone

It is necessary to choose a flat stone slab. Then it is good to heat it on the coals of a fire and put prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes, the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then across into portions, salt and string on a skewer or rod interspersed with onions, pieces of lard. Put the ends of the skewer over the coals on stands. Set the distance to the coals at least 5 cm. Fry the fish for 8-10 minutes, turn the carcass from time to time.

Fried fish

They clean the fish from scales, gills and entrails (it is better to remove the head as well), rub it with salt inside and out, and pepper it. They make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put a large fish, cut into pieces, small - whole. Carcasses are fried until a red-golden crust is formed, reduce the heat or roast on charcoal. Before putting the fish on a baking sheet, it is usually rolled in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if deep cuts about a centimeter wide are made on the sides of the fish with a sharp knife, then small bones, chopped into pieces, will not annoy while eating. Boiled potatoes, fresh vegetables and herbs will be a good side dish for fried and cooked fish in other ways.

Fried fish with eggs

They clean the fish from scales, gills, entrails and heads, wash, salt. A fire is made, a baking sheet is heated, oil is poured and pieces of fish are placed. Shortly before readiness, eggs are poured onto the fish and salted.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely cut and put in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (together with sorrel) is poured over fried fish and boiled under a lid until tender.

Braised trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left. At ruffs, prickly fins are cut off, washed and laid in one row on the bottom of the pot. Salt, add chopped onion, peppercorns, bay leaf and lightly pour over with sunflower oil. So the pot is filled layer by layer, vinegar is added, tightly covered with a lid and put on low heat. Three hours later they try: if the scales and bones have not dissolved, they cook for another 1.5-2 hours. You can add thinly sliced ​​beets, carrots to the onion.

Fish boiled and smoked

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth on a thin rope and immerse in boiling water for 10 seconds. After tying the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and keep it until the fish becomes golden and soft. This process takes no more than 30 minutes.

Small fish stew with vegetables

Put onions in layers in a pot, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaves, salt and pepper, then onions again. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 cups of sunflower oil, salt and simmer for 3 hours in a closed pot.

Boiled carp

Salt the cooked fish and keep in the cold for 30 minutes. Rub browned flour with butter, dilute with hot water (0.5 cups) and cream. Bring the liquid to a boil, put the fish and onion in it. Season the dish with salt and ground pepper. Boil until cooked, closing the pot with a lid. From the finished broth, you need to remove the onion. Serve with boiled potatoes. Small carp are boiled whole, large ones are cut in half.

Boiled carp in sour cream sauce

Prepare the fish, salt, put on a baking sheet, pour hot water (in such a way that the fish is only 1/3 covered). Add salt, bay leaf, cumin, chopped onion into 4 parts and a bunch of parsley and dill, cook until tender. In sour cream, add a few tablespoons of fish broth, ground crackers, salt, put on fire and, stirring, cook until the sauce thickens. Put the fish in a bowl, pour over the sauce, garnish with sprigs of greens. Place boiled potatoes around. Separately, serve fresh cucumbers and tomatoes. Large carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g of fish, 2 bay leaves. 1 onion, cumin (at the tip of a knife), 150 g sour cream. 1.5 st. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Fillet of bream or cod cut into pieces, pour salt water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillet on parchment paper greased with oil. Put oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After that, fold the edges of the paper in the form of a bag, tie it with twine, lower it into a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt the fish fillet or semi-finished product, sprinkle with pepper, roll in flour and fry in oil. Drizzle the finished fish with oil and sprinkle with finely chopped parsley or dill. You can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes as a side dish. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Rinse the prepared fish fillet or semi-finished product, dry it on a napkin, salt, sprinkle with pepper, roll first in flour, and then, moistening with an egg, diluted milk (1/4 cup of milk per 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, decorate with parsley branches. Garnish - salad, soaked apples, mashed potatoes (potato flakes). 500 g fillet, 0.25 cups of milk, 1 lemon. 0.5 cup breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and chill. Take one glass of broth to prepare the sauce. Cut the fish into pieces and put in a large shallow pot. Pour cold broth and cook for about 30 minutes. Salt to taste. Sauce: Make a light dressing with butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. While stirring, bring the sauce to a boil. Put the pieces of pike in a bowl so that you get a whole fish, and pour a small amount of sauce. Garnish - boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery root and parsley, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, salt, pour boiling wine vinegar and hold in a bowl under the lid. Then take out the fish. Separately, boil the broth of parsley roots, onions, leeks or green onions. Put in it bay leaf, pepper and cook for 15-20 minutes. Strain the broth and pour over the fish. Cook over high heat in an open container for 20-30 minutes. Serve in a bowl, put lemon slices, grated horseradish mixed with grated apples, adding vinegar, sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 bulb. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 art. l. hell. 3 apples. 1 tsp sugar, salt to taste.

Carp in milk sauce

Warm the milk in a pot, chop the onions, carrots, put seasonings and let it boil. Clean the fish and cut into pieces. Dip in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Put the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 cups of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (diet)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove the bones, remove the skin and cut into fillets. In a wide pot, greased with butter, put the fillet, sprinkle with lemon juice or a solution of citric acid, salt, pour water or broth, boiled from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and make a white sauce from it. In hot sauce, you can pour and quickly stir the egg yolk, previously diluted with milk. Drizzle fish with white sauce and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour the diluted flour into it, stir and cook for 15 minutes. Add salt, then boil the sauce. Put butter in small pieces into hot sauce, pour in lemon juice and mix. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For sauce: 600-800 g of broth. 1.5-2 tbsp. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Fish boiled with egg-butter sauce

Prepared fish (hake, perch, cod, pike perch, mackerel) cut into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce of hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g of fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, put in a greased dish with the side where the skin was. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer under the lid for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. They also cook pike. 600 g fish, 300-400 g sauce. 1 onion, 1 each celery root and parsley. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Clean the carp from scales, remove the insides, cut off the head, fins and tail, rinse, cut into pieces and put on a baking sheet, add browned onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer 20-25 minutes. Put 2 pieces of the finished carp on a plate and pour the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick, salt. Melt the butter, add finely chopped onion, parsley, lemon zest and put the fish on top, pouring sour cream over it. Simmer in a covered pot until done. After that, put the fish in a bowl and pour the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, 0.5 lemon zest, 2-3 tbsp. l. sour cream, salt.

steam fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, sterlet. Clean the fish, gut, wash, cut into pieces, put in a pot in one row. Pour water so that the fish pieces are no more than half immersed in it, salt, tightly cover the pot with a lid and cook at a boil for 15-20 minutes. Steamed fish is tastier than fish boiled in water. The taste of fish can be greatly improved by adding parsley and onions during cooking. When the fish is cooked, transfer it to a warmed dish, and on the broth in which the fish was cooked, prepare a white or tomato sauce. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. a spoonful of flour and butter, 8 - 10 potatoes.

Russian baked fish

Pieces of raw fish (perch, catfish, pike, cod, carp, limonema) with skin, without bones, put on a greased baking sheet, lightly sprinkle with pepper. Put slices of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, drizzle with margarine or butter and bake for 15-20 minutes. Drizzle with oil and sprinkle with herbs before serving. 500 g of fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Carp in sour cream

Peel carp, rinse well, dry inside and out with a napkin, sprinkle with salt, pepper, roll in flour and fry on both sides until golden brown. Put the fried crucians on a greased baking sheet, cover with slices of fried potatoes, pour sour cream, sprinkle with breadcrumbs, add a little oil, bake for 30 minutes. 600 g crucians. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, salt, rub with crushed garlic, grease with vegetable oil and fry on both sides. 800 g of fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt the pieces of fresh fish, breaded in flour and fry. Potatoes, cut into strips or cubes, also lightly fry. Put fish, potatoes, chopped lungwort, onions in layers in a pot, potatoes again on top, pour fish broth or sour cream and simmer until tender. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Carp baked with potatoes

Peel potatoes and cut into small circles. Lubricate a deep elongated dish with fat, put potatoes in it, salt and mix. Cut the cleaned and washed carp on both sides in several places, stuff with thin pieces of smoked lard. Slice green peppers, tomatoes and onions. When the potatoes are half ready, put peppers, tomatoes and onions, and on top - stuffed with lard fish, which is first rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half-spoon of red pepper with sour cream. Pour the finished fish with sour cream and hold for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g of capsicum, 250 g of tomatoes or 0.5 kg of canned Hungarian Lecho, 2-3 onions, 100 g of smoked lard, 50 g of fat. 200 g sour cream. 1 tsp red ground pepper, a pinch of black ground pepper, salt.

Fish stew with cornflower

Salt the prepared pieces of fresh fish, breaded in flour, fry in vegetable oil, put dried cornflower flowers, onions, bay leaves, peppers, mayonnaise or sour cream and simmer for 10-15 minutes. Sprinkle the fish with dill and parsley before serving. 20 g dried cornflower flowers. 250 g of fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onion, pepper, bay leaf, salt, dill and parsley to taste...