A very healthy and nutritious, but at the same time inexpensive white fish - grenadier. How to cook it in such a way as to feed your family tasty and satisfying? We bring to your attention a couple of recipes that are very easy to follow.
How to cook grenadier in the oven with vegetables in foil?
Fillet baked in this way will decorate both festive and everyday tables. Roasted mushrooms and vegetables help make this protein-rich dish low in calories and full of flavor. You will have the opportunity to combine business with pleasure. In terms of protein digestibility, this dish is not inferior to meat dishes. Having decided how to cook grenadier, if you bought a whole carcass, you need to defrost it and cut out the fillets. You can immediately purchase cleaned fish parts.
In addition to 600 g of fish fillet, you will need 100 g of asparagus, two carrots, a head of fennel, four spoons of sour cream, two spoons of butter, a little lemon juice, a spoon of chopped basil, ground black pepper and salt.
After learning how to cook grenadier by baking, you can marinate it in lemon juice. Cut the fillet into portions, sprinkle with salt and pepper. Sprinkle with lemon juice and leave for a quarter of an hour.
Meanwhile, cut the champignons into thin slices and chop the fennel and carrots into strips. Boil the asparagus in boiling salted water, cool and cut into pieces. Unfold a sheet of foil or place pieces of fillet on it, and top with basil. Top with sour cream. Seal the foil tightly in the form of an envelope (the sleeve can be secured with special devices) and bake for 20 to 30 minutes. Remove from the oven, sprinkle with herbs and grated cheese.
How to cook grenadier in a frying pan
This fish has a significant drawback - it can lose its shape when cooked. However, you can cook excellent ones from it. Half a kilogram of fillet should be twisted into minced meat, add half a cup of raw oatmeal, two raw yolks, chopped herbs, chopped onions, as well as pepper and salt to taste. The minced meat should stand in a cool place. Then start making cutlets and frying them in oil - no breading is needed for these products.
How to cook grenadier in dough
Buy ready-made yeast dough, cook 4 tbsp. l. white rice (not parboiled). Prepare by cutting it into small pieces. Roll out the dough into a layer on a baking sheet. Its thickness should be no more than a centimeter. Grease with vegetable oil. Place rice and sprinkle pre-fried onions on top. Scatter the fish pieces over the rice. Drizzle with melted butter. Then another layer of rice, herbs (dill) and spices. Cover with a second layer of dough. Now the workpiece should be spaced (in the meantime, preheat the oven). Brush the pie with egg and bake.
Salad with fish
From 400 g of grenadier (fillet), a couple of potatoes, onions and sauerkraut you can prepare a wonderful snack. The potatoes need to be boiled in their skins and cut into strips. Boil the fish too. Divide into small pieces. Mix with pickled onions, parsley, sauerkraut. Season with vegetable oil and grape vinegar.
Grenadier is a very useful sea fish. A variety of dishes can be prepared from grenadier, with fillets being mainly used. In this article we will look at three recipes for dishes made from this fish and answer the question accordingly: how to cook grenadier?
Recipe for grenadier in batter
For this dish you will need:
The fillet is cut into small pieces, approximately 2 centimeters thick. Sprinkle each piece with lemon juice. Make the batter in a small bowl by mixing egg, sour cream and flour. The batter should be quite thick. To give the batter additional flavor, you can add various spices to it. The fish is fried in a very hot frying pan in a lot of oil. Each piece of fish is dipped first in batter and then in breadcrumbs and fried on both sides until the dough is browned. This was a recipe for how to cook grenadier in batter.
Baked grenadier recipe
This recipe requires the following products:
To prepare baked grenadier, you will need fish weighing about one kilogram. The grenadier is cleaned of scales and the fins, tail and head are cut off. The fish must be thoroughly gutted. The fish is cut into portions, salted and seasoned. Then the grenadier needs to be given a little time for the meat to salt.
Carrots need to be grated and mixed in a separate bowl with a small amount of sour cream. The fish is placed on foil and covered with the prepared mixture of carrots and sour cream. Then everything is wrapped in foil and baked in the oven for 30 minutes at medium temperature. And now about how to cook grenadier if you want to make a salad.
Grenadier salad
The ingredients are as follows:
Grenadier makes a very tasty salad. Boil fish fillets in salted water for about 15 minutes. Then the fish is removed and cut into thin strips. Potatoes are boiled in their skins, cooled and cut into strips. For the salad you will need to finely chop one bunch of parsley.
Cut the onion into half rings, as thin as possible. Potatoes, onions, grenadier fillet, parsley and sauerkraut are placed in a salad bowl. To add flavor, you will need to make a sauce. Mix vegetable oil, salt and grape vinegar in a glass. Then pour the sauce over the salad and mix it thoroughly.
How to cook grenadier? Video
Fried grenadier - very tasty and juicy!
Grenadier is a beautiful fish with smooth skin, tasty and healthy. But it has a significant drawback: when cooked, it spreads and turns into an unappetizing-looking gelatinous mass, releasing a lot of jelly-like moisture. But this can be fixed. And get a very tasty grenadier fish dish. Which will please you in appearance.
It was experimentally found that you can preserve the shape of the grenadier by breading it: first you need to dip the fish carcass in the egg. and then roll it in instant rice cereal. Rice (in the form of flakes or rice flour) forms a tasty crust on the grenadier and allows the fish to maintain its shape by retaining its juices inside. Macrurus turns out very tasty!
How to replace rice flakes or rice flour
Macrurus in instant oat flakes.
If the store is out of instant rice flakes, and rice flour is simply not on sale, you can replace the rice breading with oatmeal (also, no cooking required). But with rice flakes it turns out tastier and more beautiful.
Flakes also win over flour, because the crust they make on fish has a rough, uneven texture that is so pleasant and unexpected for the taste buds. Not just tasty, but interesting.
What you need for fried grenadier in rice flakes
for 4 servings
- Macrurus (carcass) - 1 kg;
- Lemon juice - 1-2 tablespoons;
- Ground allspice or black pepper - 1 level teaspoon;
- Salt;
- Instant rice cereal - about 1 cup;
- Egg - 1 piece;
- Vegetable oil for frying.
How to fry grenadier in rice flakes
Clean and marinate grenadier
- Clean and wash grenadier. Cut the carcass into portions, preferably small ones. Sprinkle with lemon juice. Salt and pepper.
Breaded fish in rice flakes
- Beat the egg. Dip the grenadier pieces into the egg first. And then into rice cereal.
Fry breaded Macrurus fish
- Place the fish in heated vegetable oil in a frying pan and fry on both sides. So that the flakes acquire a beautiful golden color. It’s better not to leave the stove, as you need to fry it over quite high heat. The fish will be ready quickly, so be careful.
You can increasingly find grenadier fillets and carcasses on sale. In Latin, the name of this fish is Macrourus, which is why it is often called macrorus. This deep-sea inhabitant of the Atlantic Ocean is also known as the rattail, longtail, hokie, and grenadier. Uncut, it looks unattractive; its overly large head and long thin tail make a repulsive impression. The product arrives on store shelves in processed form, without entrails, head and tail; longtail carcasses differ little from the carcasses of other varieties of oceanic fish. Hoki does not have a distinct specific smell, its meat is white, so working with it will not bring unpleasant emotions to the owner. Rattail meat is considered a dietary product; its liver is comparable in beneficial properties to cod liver; caviar is valued almost as much as salmon caviar. However, if you don’t know how to cook grenadier, you shouldn’t expect that the result will be a culinary masterpiece: the fillet of this fish has a special structure, and the slightest mistake by the cook will result in an unattractive white mass instead of an appetizing dish.
Cooking features
You can cook grenadier in a frying pan, in the oven or in a slow cooker quickly; no serious effort or great culinary skill is required. All you need is knowledge of cooking technology and some important points.
- It is very important to defrost grenadier correctly. Any fish retains its structure better if it thaws without a sharp temperature change. Tender hoki meat is especially sensitive to such changes. It should thaw on the refrigerator shelf closest to the freezer. Once you use the microwave to defrost grenadier or put it in warm water, you are unlikely to be able to cook it, even if you consider yourself a skilled cook.
- Grenadier meat is so tender that it can only be cooked at high temperatures, otherwise it will immediately disintegrate into small pieces. Not all heat treatment methods are suitable for it. You cannot stew or boil this fish, but frying and baking are ideal for it.
- To fry, the pieces must be cut finely so that they fry as quickly as possible. Usually 30 seconds is enough for this: during this time you need to have time to fry the fillet pieces on both sides. Fry over high heat, placing in a hot frying pan with a sufficient amount of vegetable oil.
- When baking, place the baking sheet with fish in an oven preheated to 200–220 degrees and cook for 15–20 minutes.
- While cooking in the multicooker, select the “Baking” mode and set the timer for 20–25 minutes.
Fresh, stewed or baked vegetables and boiled rice are suitable as a side dish for grenadier.
How to cook grenadier in a frying pan
- grenadier fillet – 0.5 kg;
- chicken egg – 2 pcs.;
- sour cream – 40 ml;
- wheat flour – 80 g;
- salt, spices - to taste;
- lemon – 1 pc.;
Cooking method:
- Thaw grenadier fillets. Rinse it carefully and dry it with napkins. Cut into small portions.
- Squeeze the juice out of the lemon and sprinkle it over the fish pieces.
- Break the eggs into a bowl, add salt and spices, and whisk.
- Add sour cream and beat eggs together.
- Add flour, stir until the dough has a uniform consistency, without lumps.
- Pour in a spoonful of vegetable oil and stir again.
- Heat oil in a frying pan.
- Dip the grenadier pieces into the batter and place them in boiling oil at some distance from each other.
- Fry over high heat until done: until the batter is browned.
The batter does not allow the grenadier meat to fall apart, the pieces turn out neat and appetizing. This dish can be prepared for a family dinner or a buffet table.
How to cook grenadier in a slow cooker
- grenadier carcass – 0.6 kg;
- tomatoes – 0.5 kg;
- onions – 100 g;
- bell pepper – 0.2 kg;
- parsley – 100 g;
- lemon – 1 pc.;
- sour cream – 100 ml;
- vegetable oil – 50 ml;
- salt, spices - to taste.
Cooking method:
- Rinse the grenadier carcass, clean the inside of the film, and blot with napkins.
- Cut into thin steaks, sprinkle them with juice squeezed from lemon, rub with spices, and add salt. Leave to marinate for 30-60 minutes.
- Wash the vegetables.
- Remove the seeds from the pepper and cut the pulp into rings 2–3 mm thick.
- Cut the onion into thin rings or halves of rings.
- Cut the tomatoes into thin slices.
- Grease the bottom of the multicooker bowl generously with oil.
- Place half of the vegetables. It doesn’t matter in what order you alternate tomatoes, peppers and onions.
- Place pieces of fish on the vegetable bed.
- Place the remaining vegetables on top and brush them with sour cream.
- Turn on the multicooker by selecting the “Baking” program. Cook grenadier with vegetables for 25 minutes.
There is no need for a side dish for this dish; its role is played by the vegetables with which the fish was baked.
How to cook grenadier in the oven
- grenadier carcass – 0.6 kg;
- lemon juice – 20 ml;
- salt, fish spices - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Cut the prepared carcass into thin steaks. Rub them with spices and sprinkle with lemon juice. Marinate for an hour.
- Place on a greased baking sheet. Drizzle with oil.
- Place the baking sheet in an oven preheated to 220 degrees, cook for 20 minutes. If your pieces are not very thin, you can increase the time by 5–10 minutes.
Fish baked according to a simple recipe turns out tender, tasty, and dietary. This option for preparing grenadier will appeal to those who are watching their figure.
Macrurus baked in the oven with mushrooms
- grenadier fillet – 0.3 kg;
- fresh champignons – 0.2 kg;
- tomato sauce – 120 ml;
- salt, spices - to taste;
- vegetable oil – 20 ml.
Cooking method:
- Rub grenadier fillet with spices and add salt. Place in a greased pan. Wait half an hour so that the fish has time to marinate.
- Wash the mushrooms, dry them with napkins and cut into thin slices. Place on fish fillets.
- Pour in the sauce.
- Place in an oven preheated to 200 degrees and bake for 20–30 minutes.
Despite the simplicity of preparation, the dish according to this recipe turns out worthy of a festive table. You can serve it with a side dish or as an independent snack.
Macrurus baked in foil
- grenadier fillet – 0.6 kg;
- champignons – 0.2 kg;
- carrots – 0.2 kg;
- asparagus – 100 g;
- sour cream – 100 ml;
- olive oil – 60 ml;
- lemon juice – 20 ml;
- fennel, basil, ground black pepper, salt - to taste.
Cooking method:
- Divide the fish fillet into portions and marinate in lemon juice.
- Peel the carrots and cut into thin strips or grate for Korean salads.
- After washing and drying the champignons, cut into thin slices.
- Boil the asparagus for 10 minutes in salted water, remove with a slotted spoon and let dry. Cut into small pieces.
- Heat olive oil in a frying pan and fry carrots in it until soft.
- Add champignons. Cook them together with the carrots until the excess liquid evaporates from the pan.
- Prepare 4 pieces of foil, distribute asparagus, carrots and mushrooms over them.
- Place grenadier pieces on top of the vegetables.
- Salt, pepper, brush with sour cream.
- Sprinkle with spices.
- Wrap the fish in foil and place on a baking sheet.
- Place in an oven preheated to 200 degrees for 20 minutes.
By preparing this dish, you will be spared the need to select a side dish for the grenadier. If you decide to supplement it with mashed potatoes or rice, there will be no problem.
Macrurus baked with potatoes
- grenadier fillet – 0.5 kg;
- potatoes – 0.3 kg;
- chicken egg – 2 pcs.;
- milk – 125 ml;
- onions – 100 g;
- vegetable oil – 20 ml;
- salt, pepper - to taste.
Cooking method:
- Cut the grenadier fillet into portions, pepper, salt, and leave for 20–40 minutes.
- Cut the onion into rings and fry in vegetable oil until golden brown.
- Boil the potatoes, peel them, cut them into slices or slices.
- Beat eggs with milk and spices.
- Place foil in the pan, place onions on it, and potatoes on top. Place the fish pieces in the next layer. Fill everything with a mixture of milk and eggs.
- Place in an oven preheated to 180 degrees. Cook for 20–30 minutes.
Using this recipe, you will prepare a complete, hearty dish from grenadier that all family members will enjoy eating.
If you know how to cook grenadier correctly and choose the appropriate recipe, you will enrich your menu with a new tasty and healthy dish. Preparation will not take much effort and time, and you will be pleased with the impeccable result.
If you have seen grenadier fish, you will definitely remember its impressive and even frightening appearance. The fish looks like a historical monster. Protruding big eyes, long tail, which can scare away all consumers. If you are not afraid and do not prefer something else, you can prepare a very healthy and tasty dish from it. This is a real delicacy from the Atlantic and Pacific Oceans.
Macrurus: what kind of fish is this?
The fish is classified as cod-like. Her peculiarities:
- The body is elongated, can be black, gray, gray-brown in color;
- The fish is covered with scales with sparse spines;
- Monster-like, with bulging eyes and a large head;
- Three rows of teeth. Two rows on the upper jaw, one on the lower jaw;
- The length of the individual is more than a meter, and its weight is up to thirty kilograms;
- The sense of smell and vision are well developed, which helps to survive even in places where there is very little food. It feeds mainly on mollusks, small fish and crustaceans.
Grenadier habitats:
- Antarctica;
- Atlantic and Pacific Oceans;
- Arctic.
- It is found in cold waters that wash the shores of Russia. Can be found on the coasts of the Kuril or Commander Islands in the Sea of Okhotsk.
Macrurus lives deep. Young fish are initially found close to the surface of the water, and then sink closer to the bottom.
Composition and calorie content of grenadier
Macroros contains many macro- and microelements. The fish represents easily digestible protein, the ratio of amino acids in it is at an optimal level, the body absorbs it very easily. The composition contains elements such as nickel, zinc, fluorine, calcium, magnesium, phosphorus and others, as well as vitamins C, PP, B.
Fish, despite the abundance of useful components, is very low in calories. 100 grams of meat contains 1.6 grams of fat, 13.3 grams of protein and no carbohydrates. Calorie content is 67 kcal.
Useful properties of fish
It was noted above that when properly prepared, grenadier is very healthy and tasty, which is known to many cooks in all countries of the world. This fish is best prepared by residents of the northern regions near the sea.
Grenadier has light, slightly pinkish meat with a watery texture. It must be dried or cooked, such as frying, boiling or stewing. Makes an excellent fish soup or aspic dish.
The benefit of fish is that it is digested due to a small amount of coarse connective tissue. Therefore, grenadier is considered a dietary product. When baked, this is an excellent food option before or after physical activity - the muscles receive the building blocks they need without a gram of fat.
Including dishes from this fish in your diet, people receive the substances the body needs. Help prevent disruptions to its operation. The compounds of tryptosan, methonine and lysine form an ideal protein that is completely and easily absorbed in the gastrointestinal tract.
Its meat is enriched with vitamins and is useful for everyone who consumes dietary dishes. Fish should be eaten during recovery, after diseases of the skeletal system, operations and fractures. After all, the composition contains phosphorus, which is beneficial for bones. In children, with its help, bone tissue is better formed, and in the elderly, it is easier to maintain.
If you will eat fish 2-3 times a week, you will receive the necessary amount of calcium for excellent condition of bones, hair, skin and nails.
Contraindications
Macrurus can be eaten by almost everyone. Women during lactation, allergy sufferers and children need to be more careful in consumption.
Macrurus: how to cook?
When you buy this product for the first time, you will definitely think about how to cook it. That's right, it's not that simple. If you act carelessly, then instead of tasty and appetizing pieces on the plate you will end up with something similar to porridge, shapeless and unappetizing. After all, this is a very watery fish.
For cooking, they usually take a carcass without head and tail. We choose the recipe that suits you best and get juicy and tasty fish.
Subtleties of cooking
It is better not to extinguish grenadier. And the best way is cook it in the oven, because of which the fish will be very tasty. The secret is intensive and fast heat treatment. If you don’t want complications, then simply chop onions, cheese and spices for the fish. Bake it all in the oven.
You can also cook it in a frying pan, but fry it quickly and intensely. If you make a mistake, the fish will dry out or, conversely, fall apart and turn into jelly.
Macrurus cooked in batter- a wonderful tasting dish. Dip small pieces of fish into the thick batter prepared in advance and fry over high heat, sparing no vegetable oil.
The fish is also suitable for filling the pie. It costs more to prepare fillings because the grenadier decreases in size as a result of heat treatment.
Grenadier fish
What kind of fish is grenadier, not everyone knows how to cook it, it is quite tasty and inexpensive. The white meat of the individual contains a significant amount of water, so the product must be processed very quickly. Culinary experts do not recommend boiling or stewing fish; it must be prepared in accordance with the culinary recipe; the dish may not turn out to be the most appetizing.
Macrurus what kind of fish, photo
Macrurus is an inhabitant of the seas with a terrifying appearance. The appearance of the fish is somewhat similar to the historical monster. Chefs create a delicious meal from a cold-blooded animal. Only in order for the beneficial qualities, taste and aesthetic to coincide, it is necessary to correctly transform the fish into a culinary delight. Macrurus is one of the rare delicious fish species that can be bought inexpensively and contains a large amount of useful substances.
Description of the fish
Fish have a fairly long tail. The individual is one of the ray-finned, deep-sea representatives. Macrurus are commercial fish. Their body is long with a narrowed tail, and bulging eyes are located on the head. The entire fish is covered with prickly scales that have a gray, brown or black tint. There are 2 fins on the back. The first one is short and tall, and the second one is long. The body size reaches 130 centimeters. The average weight of an individual can reach from 4 to 6 kilograms.
Types of grenadier
There are about 300 species of grenadiers in the world. The most famous among them:
- small-eyed longtail;
- South Atlantic;
- comb-squamous;
- Antarctic;
- northern.
All represented inhabitants of the seas and oceans have a large body and a long tail. Distinctive features of the fish are the color of the scales and the shape of the head. Individuals are characterized by sexual deformity, due to the fact that females are more impressive in size than males.
Where is it found?
Most often, such a representative can be found in the Pacific and Atlantic Oceans, in areas starting from the Arctic and ending with the Antarctic. Each type of grenadier lives at a certain water depth, it depends on the depth of the water source, as the fish moves along the ocean floor.
The small-eyed grenadier prefers to be located off the coast of the Sea of Japan, the Russian and Californian coasts. Northern longtail is found in the northern regions, from Greenland to the coast of America. South Atlantic fish can be found off the coast of Antarctica.
Lifestyle
Individuals are characterized by a bottom lifestyle. Most often they can be found at a depth of 300-700 meters. Fish can live at a depth of 2000-4000 meters. The water temperature should be 8 degrees Celsius. The average value is 2-3 degrees. Juveniles live in the water column. Females love to be in the upper layers of the ocean. Male individuals swim in the lower layers of water. In the middle part, both the first and second representatives of these fish are found.
What does it eat?
The diet of grenadiers is quite monotonous. They mainly eat crustaceans: crabs, shrimp, anchovies, gobies, and pollock. During the mating season, food consumption by individuals is reduced to a minimum. Longtails return to their usual appetite in June, at the end of the spawning periods. Such fish are excellent hunters, but they also become victims of other inhabitants of the ocean depths. Sexual maturity in individuals occurs from 5 to 11 years. During the spawning period, young individuals sink to the very bottom of the ocean.
Reproduction and spawning
It continues throughout the year, with the greatest activity observed in winter, spring and summer in the Sea of Okhotsk. A mature female contains from several tens to 400 thousand eggs. The size of one of them is 1.5 millimeters.
Macrurus: benefits and harm
Fish have a number of beneficial properties. Among them are:
- strengthens the skeletal system;
- used during diets;
- maintains muscle tone;
- normalizes the condition of nails and hair;
- removes toxic substances from the body;
- prevents the occurrence of cancerous tumors;
- stimulates the functioning of brain cells;
- has a positive effect on the gastrointestinal tract;
- supports normal functioning of the thyroid gland;
- restores strength after prolonged illnesses and operations.
Negative aspects of the product:
- Pregnant and lactating women are prohibited from using the product;
- Causes an allergic reaction in a person prone to allergies.
Macrurus: calorie content and nutritional value
The calorie content of fish is 60 kilocalories per 100 grams of product. Fish has high nutritional value. It contains: 7 grams of protein, 0.4 grams of fat, 91 grams of water, 1.7 grams of ash, 0.096 grams of omega-3 fatty acids and 0.009 grams of omega-6 fatty acids, a large number of vitamins: 29.7 mcg - vitamin A , 0.078 mcg - vitamin B1, 0.194 mcg - vitamin B2, 1.383 mcg - vitamin C, 1.948-PP, 4.748 mcg - B6.
Microelements included in grenadier:
- iron;
- manganese;
- fluorine;
- zinc;
- molybdenum;
- copper;
- nickel;
- cobalt;
- chromium.
Macroelements contained in fish:
- potassium;
- sulfur;
- calcium;
- phosphorus;
- sodium;
- chlorine.
Grenadier fish: how to cook
There are a wide variety of recipes for preparing grenadier fish. Dishes can be prepared by frying, boiling, cooking in the oven or stewing. Cooking has features:
- defrost the product without sudden temperature changes;
- cook meat only at high temperatures;
- for frying, cut the fish into small pieces;
- place the dish in a preheated oven;
- In a multicooker, the product is prepared in the baking mode.
Price
The average price of fish per 1 kilogram is 140 rubles, this is a budget fish. The number of nutrients, microelements, macroelements and vitamins included in the product is very large. The delicacy product is available for preparation by families with average incomes.
Grenadier fish: reviews
Externally, grenadier is a very appetizing fish: pinkish-white meat and light scales attract the attention of buyers. The price of the seafood product is quite affordable. The taste of the meat is unique and not everyone will like it. The product contains a lot of water, it is difficult to prepare a good dish from it. To do this, you need to have skills and knowledge, as well as a large supply of time. It is necessary to defrost the fish correctly, its composition is unique, there are practically no such number of elements of the periodic table in one individual. The positive side is the low calorie content of the product.
How to cook grenadier so that it doesn’t fall apart
Grenadier dishes are prepared according to recipes, then they will look beautiful and tasty. Chefs can tell you how to cook grenadier fish deliciously. They know the secrets of cooking that they use in the culinary process:
- for cooking it is better to choose chilled specimens;
- You should choose frozen fish in stores only with a thin layer of ice;
- The product must be defrosted in the refrigerator;
- heat treatment should be short;
- You should not stew or boil the fish, as it will quickly become overcooked.
Macrurus, what kind of fish, how to cook in the oven
Cooks know how to cook grenadier fish in the oven correctly. They use the secrets of real masters in the culinary art.
Ingredients required for preparation:
- carcass - 0.6 kilograms;
- lemon juice -20 milliliters;
- salt, spices - to taste;
- sunflower oil - as needed.
Preparation:
- We cut the individual into separate steaks, rub the meat with spices and pour over lemon juice, leave to marinate for 3 hours;
- Oven-baked grenadier should be cooked on a greased baking sheet;
- The dish is placed in an oven preheated to 220 degrees for 20 minutes.
The fish turns out tender, tasty and dietary.
Ask the chef!
Didn't manage to cook the dish? Don't be shy, ask me personally.
How to bake grenadier in the oven with potatoes
This is a popular and common culinary recipe.
- fillet -500 grams;
- potatoes -300 grams;
- chicken eggs - 2 pieces;
- milk -125 milliliters;
- onion - 100 grams;
- sunflower oil – 20 milliliters;
- salt and pepper - to taste.
Cooking method:
- The fillet is cut into small pieces, peppered, salted and left to brew for 40 minutes.
- Chop and fry the onion in vegetable oil.
- Boil and cut the potatoes into small pieces.
- Beat eggs with milk and spices.
- Place foil on a baking sheet, lay onions, potatoes and fish on top, pour in the egg mixture.
- Place the baking sheet in an oven preheated to 180 degrees for half an hour.
Conclusion
Now you know everything about grenadier, what kind of fish, how to cook. Difficult to prepare seafood, tasty and healthy for humans. Take your time, choose the right recipe and cook in the mood. Then gourmets will also enjoy properly fried, tasty and satisfying fish.
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