Mullet how to cook? How to cook a mullet delicious: recipes, photos

"Shawls full of mullet" - a phrase from the song, known to many. Apparently, even then this queen of the seas was popular with fishermen and residents of Odessa (and not only). And now in the consumer market as having tasty and tender meat is appreciated fish mullet. How to cook it, saving all the useful properties?

A storehouse of vitamins and microelements

Eating this fish prevents heart diseases such as stroke or heart attack. The whole thing is in omega-3, contained in abundance in its pulp, contributing to maintaining the arteries in a healthy state. Both adults and children are encouraged to eat fish at least twice a week (for good reason, there was a so-called "fish day" on Tuesdays and Thursdays). The mullet contains fats - up to 10 percent, proteins - up to 20 percent, almost absolutely no carbohydrates. Boiled or baked in the oven, the mullet is useful for patients with atherosclerosis and elderly people. Such a useful fish is a mullet. How to cook it tasty? There are many dishes, which include this fish. Consider the recipes for cooking some of them.

Pouring

How to prepare a jelly from it? Ingredients: fish - 1 kilogram, grape wine - 50 grams, gelatin - 50 grams, onions green, garlic, ginger, salt, pepper - to taste.

We clean fish, gut, mine. We cut into two halves - along. We release from the bones. We make seasoning from wine, salt, pepper, garlic, ginger - all in a little. We take a fish in it for half an hour. Cook the marinated mullet for 20 minutes (preferably - for a couple). Gelatin is bred in fish broth or in water. We lay out the fish in small bowls for the holland. Pour gelatin, let it cool down and send it to the refrigerator. There, the dish completely freezes. Serve chopped portions with boiled egg and spring onion as a snack. This is one way of making a mullet delicious.

Salad

This original dish will decorate any festive table! Ingredients: lettuce leaves - 150 grams, mullet fillet - 150 grams, tomatoes - 100 grams, olive oil - one tablespoon, lemon peel, parsley. We bake a mullet in the oven at a temperature of 180 degrees 15 minutes on a baking sheet, greased with olive oil. On a salad plate we put lettuce leaves, on them - the baked mullet. We decorate all quarters of tomatoes and parsley. Sprinkle on top of the rind.

On skewers

This recipe is most suitable for a picnic in nature. But you can cook fish and at home, in a skillet. Ingredients: fillet of mullet - 1 kilogram, zucchini - half a kilogram, olive oil - two tablespoons, small tomatoes - 10 pieces, lettuce leaves - 100 grams, juice of one lemon, salt and pepper to taste.

We rub the fillet with salt and pepper. We cut into strips 3-5 cm wide. Strips fold the skin inside (if without it, then the side where the skin was). Squash also cut into thin ribbons along. Cook in salt water for 2-3 minutes. Spread on paper or cloth towels, dried. Pizza ribbons are also rolled up with rolls. Now thread on the long wooden skewers, alternating with each other folded ribbons of mullet and zucchini (two). In the frying pan, we warm up the olive oil, lightly roasting the rolls (for several minutes on each side). On the plate lay out lettuce leaves, on them - skewers with rolls, decorate with halves of tomatoes, pour with lemon juice.

Shish kebabs

Another way how to prepare a mullet is delicious - to make a shish kebab out of it. Ingredients: fillets - one kilogram, small zucchini - 2 pcs, small tomatoes - 10 pieces, olive oil - two tablespoons, salt, pepper - to taste, juice of one lemon.

We cook the same way as on skewers, just thread the rolls on the skewers and bake on the grill. We decorate the prepared dish with tomatoes and herbs, pour lemon juice. You can serve tartar sauce. It's good to cook this kind in nature, in a noisy campaign. To wash down the ready shish kebab costs beer or white dry wine.

Fish soup

This is the first dish to eat well in fasting, when the use of fish is allowed. Ingredients: mullet - one piece, potatoes - four pieces, onion - two pieces, carrots - one piece, rice - half glass, olive oil - one tablespoon, juice of one lemon, salt and pepper - to taste. We clean fish, gut, remove gills, wash. We cut into large pieces.

We boil three liters of water in a saucepan. We throw there the chopped potatoes. Onions and carrots are cut finely and fried in a frying pan in olive oil until golden brown. Pour it into the pan. Rice is washed and also added to the soup. We put fish last, together with spices. Cook until cooked over low heat. Remove from the heat and squeeze into the soup lemon juice. Such a simple soup - as a balm per capita: tasty, low-fat and diet.

Baked mullet

And, of course, the most delicious mullet - baked in the oven on a vegetable cushion. This dish is also quite dietary. You can use foil, and you can bake in special molds or on a baking tray, if there are a lot of fish. The effect is the same: a delicious crust and baked vegetables on the side dish.

Ingredients: mullet - 1 kilogram, potatoes - half a kilogram, onions - 200 grams, carrots - 200 grams, sour cream - half glass, salt and spices - to taste. We take fillet of mullet, cut into small pieces. Potatoes are cleaned (if young, then just fine mine) and cut into rings. Onion - semirings, carrots - cubes (or rub, who loves as). In the baking dish we put the potatoes. Top - a layer of fillets. On it - a layer of carrots with onions. We spread it with sour cream. And again we make three layers. The last one is smeared with sour cream and sprinkled with spices. Bake in the oven at a temperature of 180-200 degrees 20-30 minutes. Before the preparedness can be sprinkled with grated cheese. This dish is served with greens. You can boil rice. White dry wine approaches it well.

Dried mullet

And finally, we offer a recipe for cooking dried cantaloupe. This is a wonderful snack for beer in nature, in the company of friends. The fact is that it's very simple to cook such a miracle. You will need: mullet and large salt (ratio one to one). We wash the fish well, but do not clean or gut it. Lightly dry on a towel. We fall asleep in a deep large bowl or basin of salt. Then we lay the fish. Above - another layer of salt. From above it is necessary to put oppression (the most simple - a cover from a pan and a dumbbell or a brick). The time of pickling is 12 hours. Then remove the fish and rinse off salt and mucus in running water. String through our eyes or gills on the line or wire our mullet. How to cook it further? Suspend in a warm and ventilated room (for example, in the kitchen or on the balcony). You can wrap fish with a piece of gauze from insects. Now she will dry for a few days. The degree of readiness depends on priorities: someone likes a "wet" fish, someone - so that you can knock it on the table. In any case, it turns out delicious. Have a nice appetite!