Easter recipes: what to cook for Easter from fish

Easter in our country is traditionally considered one of the family holidays, when not only close, but also distant relatives gather at the table. When preparing for a feast, housewives pay a lot of attention to salads and meat dishes, and fish is often left on the sidelines. Meanwhile, nutritionists say that fish is the best fit for a smooth exit from fasting. It is not as fat as meat, it is much easier absorbed by the body and does not leave behind an unpleasant feeling of heaviness. Try to diversify your Easter table with fish dishes. They look no less festive than boiled pork or jellied meat, and will not be inferior to royal chops and pork chops. But the stomach after the fish feast will definitely thank you.

Royal fish soup

Tsar's ear will be an excellent "seed" for a feast / istockphoto.com

Cooking fish soup for Easter is a rather unusual proposal for a modern housewife. However, among our ancestors, fish soup was one of the most popular dishes "for seed" of a lavish feast. Hot ear is perfectly digestible, does not burden the stomach and, at the same time, has a rich and rich taste.

Ingredients:

• salmon steak - 1 pc.
• halibut steak (any other white fish) - 1 pc.
• potatoes - 3-4 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• bay leaf - 3 pcs.
• peppercorns - 5 pcs.
• salt, herbs

Cooking method:

Prepare the fish: wash the salmon and halibut steaks. Separate the salmon fillet from the skin and bones, and do not remove the skin from the halibut - this will prevent the meat from falling into pieces during the cooking process and the broth will remain transparent. Prepare the vegetables: peel and cut the potatoes and carrots into pieces. It is not necessary to grind, the pieces should be rather large. Peel the onion and cut it in half. Pour 1.5-2 liters of water into a saucepan, bring to a boil, salt and send vegetables there. First, potatoes and carrots, after 10 minutes - halves of an onion. After another 10 minutes, add the fish to the pot. It cooks very quickly - no longer than 5-7 minutes. After that, turn off the stove and let the ear brew for at least half an hour. Before serving, be sure to remove the onion from the saucepan and sprinkle the dish with fresh herbs.

Jellied red fish

Jellied fish is very beautiful, tasty and healthy / istockphoto.com

Fish jellied meat is an excellent alternative to traditional meat jellied meat. This is a festive and festive dish, incredibly tasty and nutritious. In addition, fish aspic cooks much faster than the meat version. It will take you no more than one and a half to two hours to prepare a dish "from A to Z".

Ingredients:

• salmon head (fins, tail) - 1 pc.
• salmon fillet - 200 g
• carrots - 1 pc.
• onion - 1 pc.
• gelatin - 2 tablespoons
• salt - 1 tsp
• peppercorns - 5-7 pcs.
• dill - 5 branches
• lemon - 3 rings

Cooking method:

Rinse the fish head, place in a saucepan and cover with cold water so as to cover the fish with two fingers. Add salt, peppercorns, bay leaf as desired. Bring water to a boil, then reduce heat to low. While the water is boiling, wash and peel the onions and carrots. Rinse the salmon fillets. Add vegetables and fish to the pot and simmer over very low heat with the lid not tightly closed for 40-45 minutes. Pour gelatin with water 20 minutes before cooking, mix well and leave to swell. Carefully sort the fish, separating it from the bones and skins, and arrange the pieces into portioned plates. Each plate can contain a slice of carrot, a slice of lemon and a sprig of dill. Pour the swollen gelatin into the dill remaining after cooking, heat over low heat, not boiling. Strain the resulting solution through cheesecloth and pour it over the fish in plates. Send the aspic to solidify in the refrigerator. After a few hours, the dish can be served.

Stuffed fish in the oven

Stuffed carp will be the center of your feast / istockphoto.com

This dish requires a lot of patience from the hostess. Stuffing the fish so as to preserve the integrity of the skin and presentable appearance is quite laborious. As a reward, you will receive the delight of the guests and the indispensable recognition of your culinary talents. And by the way, you can cook such a dish, like fish aspic, on the eve of the holiday.

Ingredients:

• carp or silver carp - 1 pc. (1.3-1.5 kg)
• onions - 2 pcs.
• carrots - 1-2 pcs.
• eggs (yolk) - 2 pcs.
• white bread (stale) - 100 g
• ground black pepper
• salt

Cooking method:

Wash the fish, remove the scales and cut off the head. It is not necessary to rip open the belly, as the whole skin for stuffing will be needed. Remove the gills and very carefully remove the entrails from the fish, being careful not to damage the gallbladder. Trim the skin with a knife along the edge so that you can stick your hand between the fish skin and the meat, and carefully separate the meat and bones from it. On the abdomen and near the upper fin, the meat will be difficult to separate: in these places, trim it with scissors or a knife so as not to damage the skin. Make an incision about 2 cm from the tail and remove the skin from the fish with a “stocking”. Unscrew the workpiece carefully. Cut off the meat from the carp carcass, separate it from all small bones and cook minced meat from it. Add white bread soaked in water, two yolks to the minced meat, salt and pepper to taste. Peel the onion, chop finely and fry in a pan until golden brown. After the frying has cooled, add it to the minced fish and stir thoroughly. Put the finished minced meat carefully and tightly into the skin. Holes in the tail and head area do not need to be fixed: the minced meat will not flow out of the workpiece. Place the stuffed fish on a baking sheet (beforehand, you can lay it out with a "bedding" of chopped carrots so that the fish does not burn). Brush with a thin layer of mayonnaise and bake for 40 minutes at 180 degrees.

Mackerel baked with paprika

Mackerel in paprika marinade turns out to be very tender / istockphoto.com

Baked mackerel in the oven many do not consider it a festive dish. However, the taste of this fish will be completely different if you use a simple marinade according to the recipe of British chef Gordon Ramsay. The most delicate fillet will please even those of your guests who hate fish dishes.

Ingredients:

chilled mackerel - 2 pcs.

garlic - 2 cloves

olive oil - 2 tablespoons l.

sweet paprika - 1 tsp l. with a slide

salt - 1 tsp l.

Cooking method:

For this recipe, it's best to use chilled mackerel, but blast-frozen mackerel will work as well. The main thing is that after defrosting there is no excess water in the carcass, otherwise the fillet may fall apart into ugly pieces. Rinse the fish under running water, remove the head, tail and entrails. Rinse the center of the fish again and pat dry with a paper towel. Cut the carcass in two along the spine and remove the bones from it. In mackerel, the bones are separated from the meat very easily, there are practically no small bones left. Prepare marinade: Combine the paprika, salt and press-crushed (or finely chopped) garlic, add olive oil and mix thoroughly. Coat the fish fillets on all sides with the resulting mixture, cover with cling film and hide in the refrigerator for at least 3 hours. After the allotted time, remove the fillets and place them on a baking sheet lined with parchment. Bake the fish in a preheated oven at 220 degrees for 15 minutes.

Salmon on a vegetable cushion

Salmon on a vegetable cushion will surprise you with its rich taste / istockphoto.com

This dish, rich in its flavor combinations, will surely appeal to adherents of a healthy diet. Highly digestible protein, healthy omega-3 acids, along with vegetable fiber are the best choices for getting out of fasting.

Ingredients:

• 1.5 kg salmon - 1.5 kg
• tomatoes - 0.6 kg
• onions - 4 pcs.
• greens (dill, parsley)
• lemon juice
• salt, freshly ground pepper
• a pinch of ground ginger

Cooking method:

Prepare the fish: clean, rinse, cut off the head. Season with salt and pepper on all sides, sprinkle generously with lemon juice. Leave to marinate for about an hour. During this time, prepare the vegetables: cut the tomatoes into slices, pepper strips, onions in half rings. Combine all vegetables in a deep bowl, add herbs, salt, pepper, ginger or other spices to taste. On one side, make portioned cuts on the fish (up to the ridge) - this way you can neatly separate the fish after baking. If the fish is baked without cutting, then it is very difficult to separate the pieces so as not to spoil the appearance of the dish. Place half of the vegetables in a baking dish. Place the fish on top and carefully fill the belly with the remaining vegetables. Cover the dish with baking parchment (the foil can stick to the fish) and bake in the oven at 200 degrees for 45-60 minutes.

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