Commercial in nature. It has now begun to appear on the shelves of fish stores for sale in the form of frozen fillets or headless carcasses with scales removed. A living grenadier has an impressive, intimidating appearance and resembles some kind of ancient monster.
Long “rat” tail, bulging eyes, oversized head, jaws. But this sea monster has tender and tasty meat, long recognized by professional chefs as a delicacy. The liver of this fish is valued no less than the liver of cod. Caviar is no worse in quality than salmon caviar. Many dishes are prepared from grenadier, but some features of preparing the product should be taken into account. It can be boiled, fried, dried, prepared aspic, casserole, fish soup.
Benefits and contraindications
The pulp of rattail fish contains a lot of useful substances: vitamins, amino acids, microelements. In addition, it is an easily digestible protein and low-calorie food. No carbohydrates were found in the meat of this fish. Almost absent and rough connective tissues. Therefore, grenadier is considered a dietary product. Baked grenadier is an excellent option for eating before physical activity. The meat of this fish is quickly digested, and the muscles receive the building elements they need. But fat does not appear on the human body. Phosphorus, present in abundance in grenadier pulp, helps strengthen bone tissue in adults, and accelerates its formation in children. There are almost no contraindications for use, except that allergy sufferers should be careful, as well as nursing mothers and small children.
We're preparing rattail, but it's not that easy.
If you bought this fish, but you don’t feel like an experienced cook, you’ll probably think about how to cook grenadier. If you don't follow certain rules, you can ruin everything. And what you end up with is either something shapeless or just a fish porridge. After all, rattail meat is very watery. For cooking, they usually take a fillet or a carcass without a head. The dishes turn out especially juicy. It is not recommended to just simmer. Best option how to cook grenadier - baking. After all, the main secret of its preparation is intensive heat treatment.
When buying a carcass or fillet of this fish, you should pay attention to its appearance. If there is a suspicion that the meat has been frozen and thawed several times, then you should not buy grenadier. This fillet will simply fall apart in the pan when you try to cook it. The ice glaze should not be too thick or too white. You need to defrost the pulp in the refrigerator, on the top shelf. Do not do this in the microwave or in hot water. This can ruin the raw materials. Before preparing grenadier, you need to select the dishes. You should fry in a good large frying pan with a thick bottom and sides. Use only refined vegetable oil. Heat the oil well before cooking the grenadier in a frying pan. Fry quickly, in small portions, on high fire. One minute will be enough for each side. During the cooking process, the original raw material is significantly reduced in volume. It is better not to stew this fish, as it crumbles into mush. If everything is done correctly, the macrorus will have virtually no fishy smell. And the delicate taste of its pulp is only slightly reminiscent of seafood.
How to cook macrorus in batter
Tender pieces of fillet will not crumble before your eyes if you dip them in the “correct” batter before frying in a deep fryer or in a frying pan. Ingredients: one kilogram of fish fillet, one egg, one lemon, two tablespoons of sour cream, two tablespoons of flour, vegetable oil for frying, salt and pepper to taste, breadcrumbs.
Cut the fillet into small pieces. Squeeze the juice of one lemon, mix it with salt and pepper. Soak the fish pieces in this marinade for 15 minutes. Meanwhile, prepare the batter. To do this, mix the egg, flour, and sour cream until the pancake batter becomes thick. Then, dip each piece of fish in batter and roll in breadcrumbs. Fry in a frying pan or in a deep fryer until the dough begins to brown. Serve as a second course with mashed potatoes, salad fresh vegetables, greens.
How to cook macrorus in foil
Let's take advantage of the beautiful Mediterranean recipe to prepare delicious and original macrorus. We will need: 600 grams of fish fillet, 200 grams of champignons, 100 grams of asparagus, two carrots, one head of fennel, half a glass of sour cream, 60 grams of olive oil, juice of one lemon, basil, pepper, salt - to taste.
The fillet must be cut into large portions, marinated for 15 minutes in lemon juice, pepper and salt. Cut the champignons into pieces, chop the carrots and fennel. Boil the asparagus in salted water, then cut into pieces. Fry the mushrooms in a frying pan, add the vegetables and fry until done. Place the fish on double pieces of foil. On top are mushrooms and vegetables. Sprinkle with basil and pour sour cream. Salt and pepper. Wrap it in foil. Bake in the oven at 200 degrees for 15-20 minutes. Before cooking, you need to briefly open the foil. Serve the dish hot. This is one way to cook grenadier in the oven.
Recipe for cooking in a slow cooker
Ingredients: half a kilogram of grenadier fillet, three red tomatoes, one onion, one bunch of parsley, one bell pepper, juice of one lemon, half a glass of low-fat sour cream, three tablespoons of vegetable oil, salt and pepper - to taste.
How to cook grenadier in a slow cooker? Wash and dry the fish fillet pieces, sprinkle them with salt and pepper. Pour vegetable oil into the multicooker bowl, place onions and tomatoes, cut into half rings. Place the fish on top and cover it again with onions and tomatoes. Salt. Drizzle with sour cream. Turn on the “Baking” mode and cook for 20-25 minutes.
In a steamer
This method of cooking fish allows you to preserve both its shape and useful material contained in it. The fact that the fat content in macrorus is sometimes 70 percent may not help last role in the preparation of the product. In a double boiler, the fish will not spread, and the dish will be as healthy as possible. How to steam macrorus? Place fish fillets on vegetable pillow(potatoes, carrots, onions) and place in a double boiler for 15-20 minutes. It turns out great dietary dish fast cooking.
Cooking in the microwave
This fish fillet can be wonderfully baked in the microwave. In addition, when cooked in a microwave oven, tender meat will not fall apart. How to cook macrorus in the microwave?
Boiled macrorus
Ingredients: half a kilogram of fish, salt. Place the prepared fillet in a microwave-safe dish, sprinkle with salt, add a little water and cook for 3-5 minutes at maximum power.
Fried macrorus
Ingredients: half a kilogram of fish, salt, one tablespoon of butter. Place the pieces of fish in a bowl and pour melted butter over them. Fry until done for 3-5 minutes (without lid). The oil will give the fish a golden color.
Grenadier is a very large, fatty deep-sea fish of the cod family. On the shelves it can be found in the form of pieces of fillet, a headless carcass with a cut off tail. The grenadier meat is watery, but very tender and juicy. Few housewives know how to cook it at home, although there are many recipes.
You can cook in the oven, steamer, bake in batter, even fry if desired. You can’t just stew it - the watery pieces will turn into porridge and become unsuitable for eating. First, the fillet is marinated, rolled in spices and coarse salt, then cooked according to the chosen recipe.
- When preparing from a whole carcass, it must be cleaned of scales, remove the tail, head, entrails, and ridge.
- Before cooking the fillet, the pieces must be salted and sprinkled with spices, this will give the pulp a delicate taste and a spicy aroma.
- It is best to fry in batter or flour, so the fish will not spread in the pan and will retain its shape
- Before cooking in a double boiler, it is marinated in lemon juice with herbs, spices, salt and onions.
- You should first study all the recipes to choose the one that suits your taste.
- Cook this fish for no more than 15 minutes with each method, otherwise it will become tough, like rubber.
- This oven-baked fish has the most delicate taste, retains its shape and beneficial properties.
How to cook grenadier pieces in a frying pan
They fry it in a frying pan only when there is no oven or steamer at home. You should carefully monitor compliance with all rules and cooking times so as not to spoil the fillet. To cook fish on gas, you need to roll it in flour or batter.
You will need:
- 2 pieces boneless fillet
- 2 eggs
- 2 tablespoons each of flour and sour cream
- bread crumbs
- half a lemon
- vegetable oil, spices, salt, herbs
Preparation:
- The carcass must be washed, previously defrosted, dried on a plate, and cut into pieces. After this, each piece of grenadier should be sprinkled with lemon juice.
- Then you need to make a batter: mix eggs with sour cream and flour, add herbs and spices
- After this, dip each piece in batter and roll in breadcrumbs.
- Before cooking, the frying pan and the oil in it must be thoroughly heated.
- Place the pieces on the bottom of the frying pan, fry on each side for 2-3 minutes
How to cook grenadier fillet in the oven
This delicate fish is cooked in the oven for no longer than 15 minutes to ensure it remains juicy and tender. You can add mushrooms, potatoes, vegetables to the baking sheet, use lemon juice, and aromatic herbs. Almost all recipes involve pre-salting the pieces and rubbing spices into the fillet.
You will need:
- 2-3 pieces of fillet
- not a whole glass of sour cream, a little more than half
- large carrot
- spices and salt
Preparation:
- Before cooking, fish should be cleaned, gutted, washed and dried. You need to cut it into thin, even pieces.
- Then add salt, sprinkle each piece with spices and seasonings, and leave to marinate for 15 minutes.
- Now you need to make the sauce: grate the carrots, add salt and mix with sour cream
- Place the carcass on a baking sheet lined with foil, pour sour cream sauce, cover with foil
- Bake for 10 minutes in an oven preheated to 180 degrees, remove and let cool slightly.
How to steam grenadier fillet
Fish cooked in a steamer does not lose useful properties, vitamins, will be juicy, soft, tender. This dish is suitable for everyone, even those with gastritis. Before cooking it, the pulp should be marinated. This will make it very aromatic and spicy. For the marinade, take lemon juice, spices, onion rings, salt, and herbs.
You will need:
- 2 grenadier fillets
- 3 tablespoons of olive oil and squeezed lemon juice
- 2 onions
- sugar, salt, spices for marinade
Preparation:
- First you need to make a marinade: mix butter and lemon juice with salt, sugar, herbs, pepper, sliced onion
- Lubricate the washed fish carcass with this marinade and leave to soak for half an hour.
- Place the fish on the bottom of the steamer bowl, pour out the remaining marinade, cook for only 15 minutes
With this method, all useful substances remain inside.
Capricious grenadier
Grenadier fish has a pleasant taste and is very healthy. Grenadier meat is rich in a variety of micro- and macroelements.
Elena PARASKIVIDI
(veterans of ORS BNPP)
The only drawback of this fish is that it disintegrates when cooked. For this, housewives are not very fond of grenadier. But this fish can be prepared in such a way that it retains its shape and will delight you with a delicate taste. Write down several recipes for grenadier dishes in your cookbook and don’t pass by the display case with this healthy sea fish in the store. First, prepare
Grenadier cutlets with oat flakes
600 g grenadier fillet, 0.5 cups oatmeal, 1 egg, 1 onion, 1 tablespoon mayonnaise, dill, salt, pepper, vegetable oil for frying.
Add chopped onion, chopped herbs, raw egg to finely chopped or minced fish. cereals and mayonnaise. Salt, pepper, stir thoroughly. Let stand for 1 hour cool place. Then form small cutlets from the minced meat and fry them in vegetable oil on both sides until golden brown. No breading needed! Very tasty dish
Macrurus in batter
Fillet of one large grenadier, 1 egg, 2 tablespoons of medium-fat sour cream, 2 tablespoons of flour, spices for fish, salt, pepper, breadcrumbs, vegetable oil, lemon juice.
Cut the grenadier fillet crosswise into small pieces no more than 2 cm thick. Sprinkle each piece thoroughly with lemon juice. Break an egg into a bowl for batter, add sour cream and flour. You should get a fairly thick mass. Add fish spices, pepper and salt to taste into the batter. Heat a frying pan over high heat and pour 100 g of vegetable oil into it. Dip each piece of fillet first in batter, then in breadcrumbs and place in a frying pan. Fry the pieces for a few minutes on each side. You need to cook the grenadier over medium heat and make sure that there is always enough left in the pan. a large number of oils You can make it from grenadier
Salad
400 g grenadier fillet, 2 potatoes, 1 onion, 200 g sauerkraut, 1 tablespoon of grape vinegar, 4 tablespoons of vegetable oil, a bunch of parsley, salt, pepper.
Boil the fish fillet in a small amount of salted water for 15 minutes. Cool and cut into thin and short strips. Boil the potatoes in their skins and cut into strips. Chop a bunch of parsley as finely as possible. Onion cut into thin half rings. Place fish, potatoes, parsley in a salad bowl, add sauerkraut.
Sauce: in a separate bowl, mix grape vinegar and vegetable oil, add salt and pepper to taste. Pour the sauce over the salad and mix thoroughly. Your household will like the juicy
Macrurus pie
Per 1 kg yeast dough: 800 g grenadier, 4 tablespoons rice, 2 onions, 1 egg, salt, pepper, butter and vegetable oil.
Cook the rice and cool. Yeast dough Roll out into a layer 1 cm thick, place on a baking sheet greased with vegetable oil. Place a layer of boiled mixture on the layer fluffy rice, mixed with fried onions, then a layer of grenadier fillet, cut into pieces, pour over melted butter. Place another layer of rice on the fish, sprinkle with dill and cover with a layer of dough. Press the edges of the upper layer to the edges of the lower one. Brush the pie with beaten egg, let sit, brush with egg again, make several punctures on the top layer of the pie. Bake the pie in the oven until done, cool and then cut into pieces. There is no time to mess around in the kitchen with a pie, prepare
Baked grenadier
A grenadier carcass weighing 1 kg, 1 large carrot, 100 g medium-fat sour cream, fish spices, pepper, salt.
Clean the grenadier carcass from scales, separate the head and tail, gut and rinse under running water cold water. Cut the carcass crosswise into pieces no more than 4 cm thick. Salt them and roll them in your favorite spices or seasonings for fish. Leave the fish like this for 10 minutes. At this time, peel and grate the carrots on a coarse grater. Transfer it to a bowl and mix with sour cream. Turn on the oven to preheat before cooking the fish. Line a baking sheet with foil and place the fish pieces skin side down on it. Cover the grenadier with a mixture of sour cream and carrots. Wrap everything tightly in foil. Bake for half an hour at 180 degrees C. Instead of carrots in this recipe, you can use champignons fried with onions.
Bon appetit!
1. What kind of fish is this
Makrorus (Grenadier)- sea fish. Length: up to 110 cm; weight: up to 10 kg. Lives in the North Atlantic region. Large-scale fishing began only in 1967. Its reserves are large, and the annual catch in some years reaches 30 thousand tons.
2. Culinary properties
3. Short story
Macrurus is a modern monster from the past. Appearance This sea fish can scare anyone away. Few people know that the delicious delicacy lying on store shelves looks like a medieval dinosaur, which is why the fish has acquired many popular names. The grenadier fish is common in the Pacific and Atlantic Oceans, starting from the Arctic and ending with the Antarctic. But more often long-tailed ones are found in the northern regions. All species of grenadiers live at different depths. This depends on the depth of the ocean in the habitat, since longtails are bottom-dwelling fish.
4. Positive and negative qualities
Macrurusus contains a large amount of vitamins C, B and A, as well as useful chemical elements: iron, manganese, phosphorus, fluorine, calcium, potassium, nickel, iodine and others. Fish contains a large number of different organic and amino acids, including essential ones.
May cause an allergic reaction in pregnant and nursing mothers, as well as in young children. It is not recommended to eat this fish for people with intolerance to seafood.
5. How it is prepared
It is recommended to only fry grenadier fish.
When fried, grenadier is recommended to be cooked in batter: The fish is dipped in batter, then in breadcrumbs and fried.
It is also recommended to fry grenadier under tomato marinade: The fish is rolled in flour and fried. Cool and pour in marinade.
Grenadier fish can be boiled, in soup, poached, baked, stewed and in a pie.
Boiled grenadier is prepared with cucumbers: The fish, prepared and cut into portions, is salted and kept in the cold for 1-2 hours. Prepare a spicy decoction, add pickled cucumbers cut into thin slices and a glass of cucumber brine and cook until the cucumbers become soft. The broth is filtered and brought to a boil. The fish is dipped into it and cooked until cooked, then taken out and poured with white sauce.
You can also prepare boiled grenadier with nut sauce: Prepared fish, cut into portions, is salted and kept in the cold for 1-2 hours. Prepare a spicy decoction, add pickled cucumbers cut into thin slices and a glass of cucumber brine and cook until the cucumbers become soft. The broth is filtered and brought to a boil. The fish is dipped into it and cooked until cooked, then taken out and poured with white sauce.
Grenadier soup is prepared in the form of cabbage soup: Prepared vegetables are placed in boiling fish broth, salt and spices are added. Pieces of hot boiled fish or puree soup are laid out in portioned plates: Chopped onions and roots are sautéed in oil, a small amount of fish broth is added and the mixture is simmered for 5-7 minutes, then pureed. Boiled fish minced through a meat grinder, broth, and white sauce are added to the vegetable mass and boiled over low heat for 7 minutes. The soup is seasoned with egg-milk mixture and butter.
You can poach the grenadier like this: Sauté the chopped onion in olive oil, boiling water is added. Pieces of fish sprinkled with spices are added to the onion. Prepares in 10 minutes.
You can bake grenadier with different ingredients, for example in tomato sauce and mushrooms: The fillet is cut, placed in a frying pan, finely chopped boiled champignons are placed on top and poured over tomato sauce. The dish is baked; or in cabbage: Cleaned prepared fish is cut into pieces, salted and placed in the refrigerator for 1-2 hours. Salty fish sprinkled with pepper, rolled in flour and fried until crusty. The fish is placed in a greased container with a layer of fried cabbage with carrots, onions and parsley and another layer of cabbage is placed on top. The dish is sprinkled with breadcrumbs and baked.
Many recipes for stewed grenadier. Stew grenadier, for example, with cabbage: Cleaned prepared fish is cut into pieces, salted and placed in the refrigerator for 1-2 hours. Salted fish is sprinkled with pepper, rolled in flour and fried until crusty. The fish is placed in a greased container with a layer of fried cabbage with carrots, onions and parsley and another layer of cabbage is placed on top. The dish is sprinkled with breadcrumbs and baked; or with leeks: Portioned pieces of fish are fried and covered with chopped herbs and leeks. Next, the dish is stewed until cooked.
You can also make amazing pies with grenadier, here is one of the recipes: The dough is kneaded, the fish is cleaned, cut into cubes. The finished dough is divided into two equal parts. The rolled out part of the dough is laid out in a mold, fish, chopped onions, and herbs are laid out on top. The top is covered with a second layer of dough and baked; or prepare stuffed grenadier in dough: The fish is stuffed with minced eggs and spices, wrapped in dough and baked in the oven.
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