Fish dishes are good any day: and lean the table, and the festive menu. Prepare a delicious and original dishes of fish, according to our recipes.
Even during Lent there are days when a believer is allowed to eat fish. For example, in Lazarus Saturday you can eat fish caviar, and on Palm Sunday - the fish dishes. We've put together for you a beautiful, tasty and quick to prepare recipes for salads and appetizers of fish that can be cooked on fast days and holidays.
Lettuce salad with fish and oranges
For the basics taken any fish - boiled, smoked, salted, baked and lettuce. Added cut along a slice of orange. Can be used for seasoning the mixture of vegetable oil and orange juice.
Fish rolls with sweet pepper and cucumber
Herring fillet, place a thin layer of pickles, roll roll into the middle to slide the pieces of sweet peppers, sliced thin sticks. Garnish with herbs.
Salmon on a coat of spinach and greens
Spinach with parsley and dill simmered in a small amount of vegetable oil in a pan, salt and spice black pepper. Fillet fish fry or bake and put it on a bed of spinach and greens. sprinkle the fish with lemon juice or sauce, if desired.
Salad with fish, potatoes and green beans
Mix the boiled potatoes and fresh tomatoes, sliced, with the flesh of fish (any), boiled beans and greens. Fill with vegetable oil, sprinkle with lemon juice.
Salad with herring and beets
Finely chop the boiled beets, potatoes, apple and herring fillets, add finely chopped onion, parsley dill and parsley, season with vegetable oil, sprinkle with lemon juice, salt and pepper to taste.
Salad with mushrooms, fish and carrots in Korean
Extinguish mushrooms, mixed with carrots in Korean, the bottom dish lay slices of boiled fish, a top - mushrooms and carrots.
Salad with hake fillet, herbs, vegetables and nuts
Boiled hake fillets cut into thin strips and mix with lettuce, sliced apples, tomato, onion, bell pepper, sprinkle with nuts, if desired sprinkle with mayonnaise or vegetable oil.
Also be sure to ask about best stuffing for Easter dough.
