Boiled fish for salads

Some dishes sometimes require boiled fish. You can cook almost all the fish, except for the crumbly and having a specific smell. You can boil it whole, but it can be a large piece - so it turns out juicier.

Fish fillets or whole fish need to be cut with a knife across the piece - so the pieces when cooked will not deform. Water should be taken so much that it only covers the fish, and it is better to let the fish in, that is, to fill the water with only one third. Small fish is poured hot salted water, large - cold, so she could cook.

To boiled fish turned out tastier, cook it in a spicy broth. To do this, put in the water one carrot, parsley root, celery, onion, bay leaves and a few peppercorns. Vegetables are cleaned and cut into small pieces, put in a saucepan, poured with water and cooked for ten minutes. Then decoction is filtered, poured into fish and cooked. A liter of water should be put a teaspoon of salt. To sea fish is not boiled, add a little vinegar to the water. It is recommended to use cucumber brine for boiling sea fish.

You can boil and salted fish. Before this, it is first soaked, then poured in cold water and cooked until ready. You can serve horseradish with boiled fish. Boiled fish served with sauce. If the fish is fat - the sauce needs sour: white, tomato, onion, and if lean - something with butter, sour cream, eggs. With cold fish served cold sauce, and with hot - hot sauce. Boiled fish are added to various salads.

Salad from boiled fish

Sometimes you want to treat yourself to a red fish ... And better not only yourself, but also guests. For this salad, you can take 150 grams of red fish. We also need one or two large cucumbers, leaves of green salad and eggs. It will be tasty with quail (this is for guests), they need nine pieces. But you can do with three chickens.

Cucumbers cut with rings, each ring is cut into quarters. Fish cut into small pieces, but not small. Eggs are cooked, and cut into the same fairly large pieces. Leaves of lettuce should be torn into small pieces. Mix three tablespoons of oil (olive, vegetable) and a teaspoon of six percent vinegar - this is our dressing.

On the table, I put the dish unplunged: I spread eggs, cucumbers and fish on the salad and poured all the dressing, and already at the guests elegantly stirred the salad with two forks. But you can and without it - the taste will not change.

Another simple salad with boiled fish

The fillet of red fish is boiled and finely chopped. Peking cabbage (although with the usual quite even delicious) tear into small pieces, cheese - rubbed on a grater. All the ingredients are mixed, seasoned with sauce or mayonnaise and sprinkled with sesame seeds. The usual mayonnaise is not very suitable, but I liked the Tartar sauce especially (it was he who was mentioned in the original recipe).

Country salad with boiled fish

My grandfather was very fond of pink salmon. Why exactly pink salmon - for me will remain a secret, but the grandmother did with such a pink salad just an amazing "summer salad". Radish, tomatoes, cucumbers, Bulgarian pepper - what was there for the season - all finely chopped, but the presence of at least two ingredients is mandatory. To this - finely crumble the greens, boil and cut the potatoes.

All products can be simply rubbed. Wash pink salad with a fork and add butter to the above. Salt and add some oil if necessary. Until now, this salad is associated with my dacha, and with the search for the first cucumbers in the beds.

"Summer" salad is also prepared easily and quickly. I hope that you will like this salad too. Salads with fish do not require a lot of food and are easy to prepare - boiled fish and so good.