Almost all recipes require a carcass cleansing of scales and removal of viscera , gills, or head. In rare cases, it is allowed to cook bream without cutting it.
Get rid of the scales with an ordinary knife or a special device, moving from tail to head. Next, open the belly and remove all the contents, leaving only the eggs, if it is. They cut off the fins, gills, tail and sometimes the head.
For frying slices, you should choose a large fish, which is cut into small slices, the thickness of which is not more than 3 cm. This is how the dish will be perfectly roasted with a smooth crust and without raw meat. To get rid of the specific fish smell, it is recommended to resort to lemon marinade.
To do this, the meat is soaked for a while in a solution of lemon juice and water, after roasting the bones and the smell will hardly be felt. It is possible to add extra spice and flavor using spices and various spices, for example, bay leaf, thyme or garlic.
Bream in a pan
The recipe and cooking is so simple that anyone can handle it. From the ingredients you need to take only fish, flour, vegetable oil, salt and seasonings. Fish should be cleaned and cut up as described above, cutting into pieces up to 3 cm wide and removing large bones. Then mix the spices with salt and rub with a mixture of slices.
To roll the fish in flour and not to stain the kitchen, it is enough to pour a small amount of flour in a plastic bag and drop the pieces there. Pour a little oil on a hot frying pan and put bream. As a rule, 5 minutes per side are required for frying.
It is convenient to serve the prepared dish, laying it out on plates and decorating with greens, as well as lemon.
Cooking in convection oven
You should choose a medium-sized fish (up to 700 g), in addition to it you will need:
- lemon – 1 pc .;
- sunflower oil – 5-6 tbsp. l;
- salt and pepper to taste.
Pre bream gutted, cleaned and washed. Next you need to mix lemon juice with spices, oil and salt. Grate the fish with the resulting sauce and leave for 20-30 minutes so that it becomes saturated and more juicy. At this time, you should warm up the grill, set the grill and close it with foil.
The last step is necessary, as the bream will secrete juice. If he leaves, the dish will be dry and tasteless. On top of the stack prepared fish and leave for 10-15 minutes, depending on the power. On average, the grill or in the oven set the temperature from 170 to 200 degrees. The baked product is served with rice, potatoes or vegetables, a lemon slice will help to enhance the taste.
Bream soup
Ingredients that are required for the cooking process:
- bream – 300 g;
- potatoes – 4-6 pieces;
- onions – 2-3 pcs .;
- celery root – 30 g;
- butter – 30 g;
- parsley – 1 bunch;
- salt, pepper in the form of peas and bay leaf.
Fish must be pre-cut, pour two liters of water and put on the stove (or fire, as you can prepare a dish in field conditions). Send all spices to the pan: 2 leaves of bay leaf, a few peas of pepper, and salt, cook for no more than 15 minutes. At this time, you need to wash, peel vegetables and cut into small ones. Broth is strongly recommended to strain through a sieve, otherwise small and large bones will come across in the finished dish.
After straining, chopped vegetables are added to the pan and brought to a boil, then the fish fillet pieces are thrown. The soup will be ready in 15-20 minutes, depending on the size of the bream. Served with chopped parsley and bread.
Cooking carcass with scales
You can add any products in this recipe requires such basic ingredients as:
- bream – about 800 g;
- onion – 2 pcs .;
- carrots – 1 pc .;
- salt, pepper and cumin to taste.
Bream does not need to be cleaned, you should only remove the insides, gills and fins. It turns out very juicy and soft due to the fact that the peel keeps the juice inside. Do not be afraid of the recipe, where the roasting of fish takes place entirely with the scales. It is easily removed after skin preparation, with all large bones exposed. Onions and carrots are best cut into circles and put on a baking sheet covered with foil.
Rub the carcass with salt and spices, put on a vegetable pillow. Cover with the remains of onions and carrots, salt and wrap everything tightly with foil. Cooking bream in the oven takes 30-45 minutes (time is chosen, based on the size of bream) at a temperature of 180 degrees. Before serving, be sure to remove the skin, remove the bones and cut into small slices. Dish complement garnish, herbs or vegetable salad.
It’s not necessary to choose difficult recipes from inaccessible foods for a family dinner. River fish can be no less tasty and healthy than sea fish. The preparation does not take much time, since it is enough just to remove the insides, soak the bream in oil and send it to the oven in foil for 20-30 minutes. In addition, it is possible to make cutlets, soup from a large fish or simply fry in a pan.
