В наборе «Уха» borealis мы собрали для Вас все необходимые виды рыб для приготовления отменной и наваристой Ухи у себя дома. Голова трески сделает Ваш бульон особо наваристым и ароматным, зубатка придаст ему необходимую жирность, а филе Тихоокеанского минтая и трески передадут весь вкус дикой морской рыбы однократной заморозки, которую мы добываем сами.
Шаг 1. Голову и хвостовые части рыб промойте под краном, затем опустите в холодную воду (можно предварительно не размораживать), доведите до кипения, снимите пену, добавьте лавровый лист.
Шаг 2. Убавив огонь до минимума, через 10 минут выньте рыбу и снимите филе с хвостов трески и зубатки, отложите его и продолжите отваривать голову трески на слабом огне еще 40 минут, затем выньте ее.
Шаг 3. Очистите картофель, морковь и лук, нарежьте кубиками. Добавьте овощи в бульон и варить до полуготовности.
Шаг 4. Добавьте к овощам филе минтая и варите еще около 10 минут до полной готовности овощей.
Шаг 5. Перед подачей на стол добавьте филе рыбы и рубленую зелень, соль по вкусу.
Готовьте вместе с нами правильно дикую морскую рыбу и морепродукты borealis, чтобы ощутить их истинный вкус и сохранить всю пользу, данную им природой.
В наборе «Уха» borealis мы собрали для Вас все необходимые виды рыб для приготовления отменной и наваристой Ухи у себя дома. Голова трески сделает Ваш бульон особо наваристым и ароматным, зубатка придаст ему необходимую жирность, а филе Тихоокеанского минтая и трески передадут весь вкус дикой морской рыбы однократной заморозки, которую мы добываем сами.
Шаг 1. Голову и хвостовые части рыб промойте под краном, затем опустите в холодную воду (можно предварительно не размораживать), доведите до кипения, снимите пену, добавьте лавровый лист.
Шаг 2. Убавив огонь до минимума, через 10 минут выньте рыбу и снимите филе с хвостов трески и зубатки, отложите его и продолжите отваривать голову трески на слабом огне еще 40 минут, затем выньте ее.
Шаг 3. Очистите картофель, морковь и лук, нарежьте кубиками. Добавьте овощи в бульон и варить до полуготовности.
Шаг 4. Добавьте к овощам филе минтая и варите еще около 10 минут до полной готовности овощей.
Шаг 5. Перед подачей на стол добавьте филе рыбы и рубленую зелень, соль по вкусу.
Готовьте вместе с нами правильно дикую морскую рыбу и морепродукты borealis, чтобы ощутить их истинный вкус и сохранить всю пользу, данную им природой.
Шаг 1. Смешать 1 чайную ложку соли и 0,5 чайной ложки сахара. Посыпать смесью лоины трески и оставить на 20 мин мариноваться.
Шаг 2. Масло разогреть в сотейнике до 170 градусов.
Шаг 3. Подготовить кляр: смешать муку, разрыхлитель и крахмал. Постепенно влить болтушку из яиц с ледяной водой. Мешать до получения однородной консистенции.
Шаг 4. Лоины трески нарезать на порционные кусочки со стороной около 3 см.
Шаг 5. Рыбу перед жаркой обсушить бумажным полотенцем от лишней влаги
Шаг 6. Обмакнуть кусочки рыбы в кляр и тут же опустить в горячее масло. Жарить до золотистой корочки (около 2-3 минут).
Шаг 7. Выложить кусочки рыбы на бумажное полотенце, чтобы стекло лишнее масло.
Шаг 8. Подавать горячими.
Шаг 1. Смешать 1 чайную ложку соли и 0,5 чайной ложки сахара. Посыпать смесью лоины трески и оставить на 20 мин мариноваться.
Шаг 2. Масло разогреть в сотейнике до 170 градусов.
Шаг 3. Подготовить кляр: смешать муку, разрыхлитель и крахмал. Постепенно влить болтушку из яиц с ледяной водой. Мешать до получения однородной консистенции.
Шаг 4. Лоины трески нарезать на порционные кусочки со стороной около 3 см.
Шаг 5. Рыбу перед жаркой обсушить бумажным полотенцем от лишней влаги
Шаг 6. Обмакнуть кусочки рыбы в кляр и тут же опустить в горячее масло. Жарить до золотистой корочки (около 2-3 минут).
Шаг 7. Выложить кусочки рыбы на бумажное полотенце, чтобы стекло лишнее масло.
Шаг 8. Подавать горячими.
Step 1. Mix 1 teaspoon of salt and 0.5 teaspoon of sugar. Sprinkle the mixture over the Pollock pieces and leave to marinate for 20 minutes.
Step 2. Heat the oil in a saucepan to 170 degrees.
Step 3. Prepare the batter: mix flour, baking powder and starch. Gradually pour in a chatterbox of eggs with ice water. Stir until a homogeneous consistency is obtained.
Step 4. Cut the pollock into portions with a side of about 3 cm.
Step 5. Dry the fish with a paper towel before frying from excess moisture
Step 6. Dip the pieces of fish in the batter and immediately dip them in hot oil. Fry until golden brown (about 2-3 minutes).
Step 7. Put the pieces of fish on a paper towel to remove excess oil.
Step 8. Serve hot.
Step 1. Mix 1 teaspoon of salt and 0.5 teaspoon of sugar. Sprinkle the mixture over the Pollock pieces and leave to marinate for 20 minutes.
Step 2. Heat the oil in a saucepan to 170 degrees.
Step 3. Prepare the batter: mix flour, baking powder and starch. Gradually pour in a chatterbox of eggs with ice water. Stir until a homogeneous consistency is obtained.
Step 4. Cut the pollock into portions with a side of about 3 cm.
Step 5. Dry the fish with a paper towel before frying from excess moisture
Step 6. Dip the pieces of fish in the batter and immediately dip them in hot oil. Fry until golden brown (about 2-3 minutes).
Step 7. Put the pieces of fish on a paper towel to remove excess oil.
Step 8. Serve hot.
Step 1: Thaw cod tongues to room temperature.
Step 2: Cook the rice (according to the instructions on the packaging).
Step 3: Pour cream into a saucepan, squeeze 2 garlic cloves in it. Cook for 10 minutes at average heat
Step 4: Serve the dish by means of putting rice on a plate and placing tongues with sauce on it and sprinkle with grated parmesan cheese.
Step 1: Thaw cod tongues to room temperature.
Step 2: Cook the rice (according to the instructions on the packaging).
Step 3: Pour cream into a saucepan, squeeze 2 garlic cloves in it. Cook for 10 minutes at average heat
Step 4: Serve the dish by means of putting rice on a plate and placing tongues with sauce on it and sprinkle with grated parmesan cheese.
Step 1: Cut cherry tomatoes into halves, cut cod tongues into 2 or 4 pieces, chop the greenery, fresh chili pepper, cut garlic with a knife, add salt, pepper and olive oil.
Step 2: Bake in an oven at the temperature of 180oC for about 40 minutes.
Step 3: Serve by means of putting the dish on plates or in a container where dish was baked.
Step 1: Cut cherry tomatoes into halves, cut cod tongues into 2 or 4 pieces, chop the greenery, fresh chili pepper, cut garlic with a knife, add salt, pepper and olive oil.
Step 2: Bake in an oven at the temperature of 180oC for about 40 minutes.
Step 3: Serve by means of putting the dish on plates or in a container where dish was baked.
Step 1: Thaw cod tongues to room temperature.
Step 2: Cook the rice (according to the instructions on the packaging).
Step 3: Put a piece of baking paper on the frying pan and sprinkle with oil, put the tongues and fry from both of the sides at medium heat for 5 minutes.
Step 4: Peel the avocado, mash it in a bowl using a fork, add rice and mix.
Step 5: Serve the dish by means of putting rice with avocado on a plate and placing tongues on it.
Step 1: Thaw cod tongues to room temperature.
Step 2: Cook the rice (according to the instructions on the packaging).
Step 3: Put a piece of baking paper on the frying pan and sprinkle with oil, put the tongues and fry from both of the sides at medium heat for 5 minutes.
Step 4: Peel the avocado, mash it in a bowl using a fork, add rice and mix.
Step 5: Serve the dish by means of putting rice with avocado on a plate and placing tongues on it.
Step 1: Thaw cod cheeks to room temperature.
Step 2: Put cheeks (sprinkle each piece with black pepper) in a glass jar. Put a bay leaf on top and put the jar into a pot with water. Let the water boil lowly and cook cheeks for 25 more minutes. It is important that the level of water is the same as level of cheeks in the jar. Salt and oil are not required.
Step 3: Boil potatoes, mash them and add wasabi horseradish.
Step 4: For the sauce: chop the flesh of the lime, parsley and pour it with soy sauce.
Step 5: Serve the dish by means of putting mashed potatoes on a plate and placing tongues with sauce on it.
Step 1: Thaw cod cheeks to room temperature.
Step 2: Put cheeks (sprinkle each piece with black pepper) in a glass jar. Put a bay leaf on top and put the jar into a pot with water. Let the water boil lowly and cook cheeks for 25 more minutes. It is important that the level of water is the same as level of cheeks in the jar. Salt and oil are not required.
Step 3: Boil potatoes, mash them and add wasabi horseradish.
Step 4: For the sauce: chop the flesh of the lime, parsley and pour it with soy sauce.
Step 5: Serve the dish by means of putting mashed potatoes on a plate and placing tongues with sauce on it.
Step 1: Put cod fillets in a baking bag or wrap them in foil. Add chopped parsley, cut into halves tomatoes, lemon juice and olive oil. Add pepper and salt.
Step 2: Leave for 15 minutes in the oven at 180oC. As a side dish, use fried or mashed potatoes.
Step 1: Put cod fillets in a baking bag or wrap them in foil. Add chopped parsley, cut into halves tomatoes, lemon juice and olive oil. Add pepper and salt.
Step 2: Leave for 15 minutes in the oven at 180oC. As a side dish, use fried or mashed potatoes.
Step 1: Chop the onion into thin half rings, sprinkle with lime or lemon juice and leave for ten minutes to marinate.
Step 2: Cut t halibut fillet into large pieces and stew it until it is ready.
Step 3: Mix in a bowl stewed halibut, onions, chopped greenery and natural yoghurt and add salt and pepper.
Step 1: Chop the onion into thin half rings, sprinkle with lime or lemon juice and leave for ten minutes to marinate.
Step 2: Cut t halibut fillet into large pieces and stew it until it is ready.
Step 3: Mix in a bowl stewed halibut, onions, chopped greenery and natural yoghurt and add salt and pepper.
Step 1: Roll squid in flour.
Step 2: Preheat a small amount of olive oil in a frying pan.
Step 3: Fry squid for 5 minutes stirring constantly. Add lemon juice, salt and pepper while frying.
Step 1: Roll squid in flour.
Step 2: Preheat a small amount of olive oil in a frying pan.
Step 3: Fry squid for 5 minutes stirring constantly. Add lemon juice, salt and pepper while frying.
Step 1: Cut the garlic into thin rings and fry until they get brown.
Step 2: Put pollock fillets in a cooking bowl, pour with soy sauce, sprinkle with roasted garlic and spices.
Step 3: Steam for 20 minutes. Serve with boiled or steamed rice.
Step 1: Cut the garlic into thin rings and fry until they get brown.
Step 2: Put pollock fillets in a cooking bowl, pour with soy sauce, sprinkle with roasted garlic and spices.
Step 3: Steam for 20 minutes. Serve with boiled or steamed rice.
Step 1: Put a third part of salt, lemon slices and spicy herbs in a baking dish.
Step 2: Put fish on the salt and put herbs and lemon slices on it. Cover the fish with the rest part of salt.
Step 3: Bake the redfish at the temperature of 220oC for 30-40 minutes. When the fish is ready break the salty crust with a knife. Serve the fish with boiled and stewed vegetables.
Step 1: Put a third part of salt, lemon slices and spicy herbs in a baking dish.
Step 2: Put fish on the salt and put herbs and lemon slices on it. Cover the fish with the rest part of salt.
Step 3: Bake the redfish at the temperature of 220oC for 30-40 minutes. When the fish is ready break the salty crust with a knife. Serve the fish with boiled and stewed vegetables.
Step 1: Salt and pepper the fillet. Add lemon juice and leave it for 10 minutes.
Step 2: Put the fillet on in a preheated frying pan with olive oil and fry the fillet until a crust for 3-4 minutes from both of the sides. Serve the fillet with a light salad.
Step 1: Salt and pepper the fillet. Add lemon juice and leave it for 10 minutes.
Step 2: Put the fillet on in a preheated frying pan with olive oil and fry the fillet until a crust for 3-4 minutes from both of the sides. Serve the fillet with a light salad.
Step 1: Squeeze the lemon juice, add black pepper, dried herbs and salt. Mix all the ingredients.
Step 2: Leave the catfish in the marinade for 30 minutes.
Step 3: Put the fish into boiling water and cook for 10-15 minutes. Serve with fresh vegetables.
Step 1: Squeeze the lemon juice, add black pepper, dried herbs and salt. Mix all the ingredients.
Step 2: Leave the catfish in the marinade for 30 minutes.
Step 3: Put the fish into boiling water and cook for 10-15 minutes. Serve with fresh vegetables.
Step 1: Grate the steaks with salt and black pepper.
Step 2: Put the steaks in a frying pan with hot olive oil. Fry from one side at medium heat without a lid for 5 minutes.
Step 3: Turn over the steaks, cover with a lid and fry for another 5 minutes.
Step 1: Grate the steaks with salt and black pepper.
Step 2: Put the steaks in a frying pan with hot olive oil. Fry from one side at medium heat without a lid for 5 minutes.
Step 3: Turn over the steaks, cover with a lid and fry for another 5 minutes.