Bream is a low-calorie fish that can be cooked in any way. Cooking lovers bake in foil, fry in a frying pan, cook soups , stew in a slow cooker, cook on a grill or open fire. It is also permissible to make hot smoked fish at home or dry.
The most useful types are boiling, baking or grilling, since a large amount of oil is not used. Such food turns out to be fat-free and is popular with people who adhere to dietary food. In the fried meatballs about 150-200 kcal, in baked fish meat – 110, and boiled – 120.
Fish dishes are considered the most useful, as they contain a large amount of vitamins and trace elements. They are always low-fat, soft, juicy and tasty. Each housewife has questions: how to cook tasty bream, how to supplement it or how to cook bream so that the bones do not feel. It is easy to prepare a dish in foil according to the recipe from a photo, this process does not take much time and effort even from a beginner.
To get healthy food, it is important to know how to choose the right carcass and additional products so that the dish is harmonious. As a garnish, it is recommended to use baked or boiled potatoes, stewed carrots with green peas, rice or beans in a tomato. Vegetable garnishes such as cabbage, pepper, eggplants, potatoes, tomatoes, seasoned with sour cream, mayonnaise or butter will help to improve the taste.
Fish is easy to prepare at home and in the open air, using a brazier or a fire. Bake whole in foil will be in the oven or on the coals, and cook the fillets from the fillet – in the pan.
How to cook whole bream in the oven with potatoes
Step-by-step recipe involves the use of the following products:
- bream – carcass up to 900 g;
- potatoes – 500 g;
- onions – 200 g;
- sour cream – 80-100 g;
- vegetable oil – 20 g;
- spices for fish and potatoes – 5 g;
- salt – to taste;
- finely chopped dill – 1 tbsp. l
It is recommended to immediately turn on the oven so that it can warm up to 200 degrees. First you need to prepare the fish: wash it under water, clean the scales, cut off the head and gut all insides. Next, cut off the fins, tail, washed and dried with a paper towel. Bream should be rubbed with spices, salt and leave for some time. Potatoes with onions are peeled, cut into slices and rings.
Special glassware for the oven or baking sheet is smeared with vegetable oil and vegetables are placed on the bottom in layers, sprinkle with salt and seasoning. Fish is placed on a vegetable cushion, and the top is poured with all sour cream. Bream in the oven with potatoes sent to the oven for 30-40 minutes. Fifteen minutes before readiness, it is recommended to sprinkle the dish with chopped dill.
Bream cutlets with bones
For this dish you need to take:
- carcass weighing 1 kg;
- butter – 70 g;
- onions – 2 pcs .;
- chicken eggs – 2 pcs .;
- medium sized carrots – 1 pc .;
- long loaf – 200 g;
- breadcrumbs (you can take a little flour instead;);
- salt, pepper to taste.
Preparation takes about 1 hour, the patties are soft and boneless. However, before you start cooking, you should trim the fish, removing the fins, head, entrails, tail and large bones. To do this, the carcass is incised in the back and pulled out the ridge along with the lateral bones. The fillets are minced in a meat grinder, bread soaked in water, finely chopped carrots and onions are added. To make the stuffing more gentle and uniform, it is recommended to beat it in a blender together with other ingredients.
At the end add eggs, salt and seasonings, and then mix everything. Butter mixed with greens and frozen for 5-10 minutes. Then they form circles, put a little less than a teaspoon of butter filling in the middle and pinch the edges. In breadcrumbs roll the resulting patties and fry with vegetable oil on each side for about 3-5 minutes – the frying time depends on the fire and pan.
How to wilt bream
To do this, only fresh fish is suitable, which you need to thoroughly wash and remove all entrails. Small carcasses are not allowed to gut, but it is necessary to cut off the gills. From large bream cut all the insides, gills and fins. So, for 1 kg of product you will need 250 g of salt, which must be poured onto the bottom of the selected container with a layer of 1 cm. Freshwater also needs to be rubbed with salt and put in layers in a bowl, covered with salt. The laid out fish is covered with a lid and cleaned under a press.
It will be clogged up to 3 days, after which it is necessary to do soaking. To do this, the fish sinks into the water at the time, how much it took to salting, but often enough 10-12 hours. Water should be changed at least 3-5 times. After the done manipulations, the fish is dried in air at a temperature of +20 degrees for 3-4 weeks.
Hot smoked bream at home
In addition to the main products will require a smokehouse and chips (pre-soaked in water for 30-40 minutes). Bream for smoking needs to be washed, remove the giblets and clean, and then dry a little with a towel. Grate it with salt, spices inside and out, and then set aside for a while. Wet slivers are placed on the bottom of the smokehouse, a grate is placed on top, fish are distributed at a short distance from each other and be sure to close the lid.
Smokehouse is installed on a strong fire, which must be gradually reduced. Cooking time is counted from the moment when smoke comes out from under the lid. It takes 10-15 minutes to cook hot smoked bream. The ready-made meat is tender and fragrant, it is served cold.
Cooking bream on the fire
For cooking you do not need anything other than fish, salt and pure material: cloth, paper, foil or clay. Of course, you can add a simple recipe with additional components, if they are in field conditions – potatoes in foil, carrots, onions, green peas, pepper. First of all, the bream should be cleaned of scales, cut off the gills, fins, tail, gut the insides and rinse with water. Rub the carcass inside and out with salt, then wrap in a cloth dipped in water.
Kindle a fire and wait until there will be only red-hot coals. They need to dig a hole and bury fish, cooking in this way will take from 60 to 90 minutes. If you use clay, then you need to put it in a layer of 2 cm. The carcass is also buried in the coals and a small fire is made. Cooking time takes about 40 minutes. The finished dish should be freed from a rag or clay, removing it together with the skin.
Bream is one of the most popular freshwater fish, which can be cooked on a fire, stove or in the oven. There are a lot of recipes, they can be easily changed by adding your favorite vegetables or spices. As a garnish, it is better to cook buckwheat cereal, boil rice, and bake potatoes or vegetable stews. Many housewives do not know how to cook bream without bones and try to remove them when dressing. However, it is enough to make transverse cuts on the carcass – so the bones will be soft.