Savory dishes from flounder. The flounder is lubricated (pokrokovy recipe from photo). Delicious flounder in tomato sauce

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Oleksandr Gushchin

I can’t vouch for the taste, but you’ll be hard :)

Zmist

One of the most popular fish herbs is the flounder is lubricated. The product exudes specific aromatic and savory powers, but when right approach before cooking, you can get rid of these unacceptable evils. The hotness of the representatives of the family of flounders, who have been trained in the past, and the minds are low. As a result, you can take away the corn, savory grass with a low calorie content.

Fish flounder is tasty

I will name this sprat of marine ribs: halibut, rib-sil, turbot, glosiki. Its main feature is a flat form, an invisible rotting of the eyes. IN greased look tsі maritime inhabitants є beloved delicacy of gourmets in the world. Representatives of the flounder family are gathering near the coastal waters of Greenland, at the gathering. Atlantic ocean. The product can be taken up to dietary, little in carbohydrates, little fat. basis food value fold proteins, as good as they will be conquered by the human body.

Smakovі yakosі product to lie down before the end of the recommendation about processing. Prepared in a proper manner, representatives of the flounder family will become not only an embellishment to the table, but also pleasantly pour into the body. One of the short product has a specific smell. At m'yasi tsikh marine inhabitants avenge the impersonal brown speeches. The warehouse has:

vitamins (A, C, E, group B);
microelements (zalizo, zinc, manganese, nickel, iodine, fluorine, molybdenum, cobalt, copper);
fatty acids;
ash;
water.

Why grumble

Smeared flounder in a frying pan for bags, sir, becomes an important task, shards of fish can be bitter. In order to get rid of it, it is recommended to properly process the carcass. Hirkota can accumulate in mature individuals or products, which are repeatedly frozen. Young fish don't feel like this. To get rid of the unacceptable taste, it is necessary to carefully remove the upper ball of the skin, which may be a dark color. The hydroxide accumulates in my galley. Shkіru pіddyagayut with a knife, then znіmayut straight from the beast to the bottom.

Yak clean flounder

Cooking flounder in a frying pan is properly slurred. Gentlemen, it is necessary to take forward the offensive instructions, like gutting carcasses:

At the first stage, it is necessary to cut the head from the carcass. It is recommended that Ribina be turned uphill with the light side.
Viymіt guts. Thoroughly wash the carcass under running water, dry with servets.
Put the fish on a plate. We use a knife or special scissors to cut the tail and fins.
Scrape the carcass, sob pozbutis luska, wiry thorns.
Gently pull the skin with a knife along the entire width of the ribini, tighten it.

Oiled flounder in a frying pan

Sob the recipe for the flounder lubricated is true, sir, it is necessary to follow the rules of cooking. Dosvіdchenі kulinarov give korisnі poradi:

It is recommended to start the top ball from the head of the ribini. As if zrobiti tse at the gate straight ahead, zіpsuetsya zvnіshnіshnіshnіshnіshnіshnіshnі stravi.
To fight with a sharp ribny smell, you can use lemongrass. It is necessary for Roslin to cut the flounder, place it near the inner part of the flounder for an hour of preparation. An alternative option is to add dried lemongrass to olive oil for lubrication.
Preserve the integrity of the product by adding borosna breading or crackers.
Another way to reduce an unacceptable smell is to put lime in it. It is necessary to rub the carcass with fruit until the cob is cooked.
Before defrosting, it is recommended to wrap the ribs to increase the smell on other products. For this pіdіyde foil chi grub plіvka. Defrost more quickly on the bottom of the refrigerator.
So that the meat was lubricated lower, before it, how to cook, marinate the carcass in lemon juice, mustard for 2 years.

The flounder is lubricated even more savory, as if it were crushed in batter. For making a good test, you can use a lot of recipes:

The traditional batter for fish is made from boars, eggs and salt. All the ingredients should be thoroughly mixed with a fork or a wine glass until a thick mass is obtained.
Let's savor the mayonnaise batter. To stir it up, thoroughly mix the eggs, sauce, and a little bit of salt.
Dough for batter on the basis of sour cream, crush the dish with the bottom, add a soft relish. For yoga preparation, it is necessary to add up to fermented milk product egg, borosno, zukor and spices. The mustache of the ingredients should be reduced to uniformity.

Fillets and carcasses are often cooked at panuvannya. The simplest option is deboning wheat in boroshn. You can add trochs of finely cut cibules, so as to help clean up the specific smell. Deyakі kukhari recommend vikoristovuvat zamіst wheat boroshn rice, schob nadіnіst lubricated product. Specials are recommended to add summish to the paniruval, so that the grass is savory. The flounder is lubricated in the wake of an appetizing color, as if drenched in boros or fried crackers with trohi of turmeric.

carcass

Lubricate the whole carcass by hand, as if there may be a small expansion - it is placed in a frying pan in a shattered look. Ribina needs to be properly cleaned, rolled in boroshn and cooked on pillows to get rid of the unpleasant smell. Garnim option the whole carcass will be greased with tomato or sour cream sauce. The dressings should be put on top of the finished dressing.

Filet

Frozen fillets can be prepared in the store in a frosted glaze or in a package. So that the grass didn’t lose its integrity when cooked, it’s better to bake in batter and breading. Quietly add a crunchy crackle, garnish color keep the shape. The fillet can be lubricated over the top or divided into pieces. Serve the finished product is recommended with a side dish of vegetables, cereals or as an appetizer before beer.

Shmatochki

It is recommended to divide the carcass into shmatochki in quiet weather, if the fish has a great growth and vag. Skibochki shorter and more smudged. Shmatochki can be simply rolled in boroshni or cooked in batter. For even frying, the carcass should be divided into small pieces of the zavtovka close to 3 cm. It is recommended to pour the sauce with tomato, chasnikov or vershkov sauce when preparing the sauce for tasting the meatballs.

Skіlki lubricate flounder

Lubrication in a frying pan is due to three hours of song, so that the meat becomes savory, the lower one is soft. As it is necessary to cook the carcass again, you need about 7-10 quills. Under the hour of oiling, it is not necessary to turn the pan with a lid, so the fish will be ruddy. As you vyrishy prepared fillets, you need about 5 quills. Restoring the hour of lubrication, it is necessary to resurrect the rosemary of ribini.

Sauce

Lubricated carcasses and ribeye fillet miraculously go together with various sauces. You can cook them on the basis of sour cream, tops, tomato paste, mayonnaise. Recommend spicy herbs, vegetables, girchitsyu, mushrooms. With red and white wine, you can soak the product before cooking, or add a small amount of cich to drink at the dressing to add juice, aroma of tea. Serving lubricated flounder with pasta, pour fish with pesto and salsa. Add piquancy to the strain in addition to refueling with the addition of a detailed watchmaker.

Recipe for cooking flounder in a pan

The meat of this type of rib has a fine structure and soft relish, which is valued by state gifts. The product breathes with a low degree of fat content, and the energy value of a lubricated one becomes 168-223 kilocalories. Good to eat peas, corn, broccoli, tomatoes, cibulei, lemon, lime, avocado, tea leaves and greens, sour cream, tops, mayonnaise. As a side dish, you can beat pasta, rice or potatoes. It is recommended to season the fish with thyme, oregano, basil, red black pepper.

Greased at the boroshni with tsibuley

Hour: 15 hvilin.
Number of servings: 2 individuals.
Calorie content: 230 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

The process of cooking fish in a frying pan can be called out by Mr. Pevni difficult. If you need a quick bite and just lubricate the flounder, hurry up with a recipe for a cibula in a boroshni. Zavdyaki vegetable fish for a piquant relish and aroma. This method of preparation will help to get rid of the strong smell, which is not suitable for everyone. It is recommended to serve lubricated grass with fresh herbs or vegetables.

Ingredients:

roslinna oliya - for lubrication;
strength for relish;
ribs carcasses - 2 pcs.;
borosno - 4 tbsp. l.;
cibulya ripchasta - 1 pc.

Cooking method:

The fish must be thawed at room temperature, then processed, carefully wilting the insides, tearing the tail, head and fins. Rinse the prepared carcasses under running water.
Rub the sill, pour it on the pivgodini. Tsibulyu is sharply named.
Heat the frying pan with olive oil. Roll the fish in cibules and muci, put it on a baked surface.
To prepare flounder, you need 7 whilins. It is necessary to smear the carcasses from both sides.

Fillet in batter with beer

Hour: 65 hours.
Calorie content: 255 kcal.
Purpose: snack.
Cuisine: European.
Folding: medium.

Ribbons, smeared in beer batter, fill with a unique aroma and savory flavors. The crust comes out golden and crispy. Appetizing grass can be served as an appetizer or with a side dish of rice, potatoes. Gentlemen appreciate this recipe for lightness and freshness of cooking, and guests and households are satisfied with the result.

Ingredients:

borosno wheat - 0.1 kg;
oliya pisna - 3 tbsp.;
chicken eggs - 2 pcs.;
strength for relish;
beer - ½ tbsp.;
ribne fillet - 0.8 kg;
erysipelas chalking pepper - for relish.

Cooking method:

Fillet fillets with skewers, sip sill and pepper.
It is necessary to cook the batter with the coming crock. For tsgogo vіdokremte zhovtki yaєts vіd blіkіv. Mix well that beer, salt, pour for a quarter of a year.
Add in a thin layer of juice and cooled, whipped whites, mix everything thoroughly.
Soak the skin of the filet in the batter, put the frying pan on the grill with oil. Lubricate until ready.

Carcass with tomato sauce

Hour: 1 year.
Number of servings: 2 individuals.
Calories: 190 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

Meat of flounder smeared with tomato sauce comes out soft and fragrant. Tomato dressing adds a special taste. Strava can be served on the holy stele, the shards of the sky can look pretty. I’m ready to smear the carcass, put it on a dish, pour the dressing over the beast, decorate with finely sown parsley, cilantro or croup, lemon circles.

Ingredients:

tomato paste - 100 g;
strength for relish;
ripchasta cibulya- 2 heads;
bread crumbs;
parsley greens - to relish;
riba - 0.5 kg;
oliya - for lubrication.

Cooking method:

Clean the ribini, salt and pepper. Pour the carcasses on pivgodini, so that the stench leaked out with spices.
Place a medium fire on the stove, heat a frying pan with olive oil. Roll the fish in breadcrumbs. Coat the product with 5 strands from the skin side.
Clean the cibula, fill it with pivkol. Coat yogo on olive oil until golden color is gone.
Add 2/3 bottles of boiled water to the vegetable. Pour in the tomato paste.
Pepper, salt and boil 5 khvilin with cibulia.
I’m ready to put the dressing on the greased flounder, embellish the greenery.

Shmatochki in batter

Hour: 40 hours.
Number of servings: 3-4 individuals.
Calorie content: 230 kcal.
Appointment: supper, appetizer.
Cuisine: European.
Folding: medium.

The recipe is easy to prepare and prepare a tasty ribna appetizer, so you can serve it for the supper of the Svyatkovy steel. Like you don't like specific aromatic flavors lubricated product, yoga is recommended to be marinated in lemon or lime juice. Flounder in batter comes out lower, with a fragile golden streak. Strava can be served to the table with a side dish of fresh vegetables.

Ingredients:

boroshno -? Art.;
season - for relish;
rib'yacha carcass (large) - 1 pc.;
strength for relish;
chicken eggs- 2-3 pcs.

Cooking method:

It is necessary to clean the fish, wash it. Prepare the carcass with small pieces. The diameter of the skin brush can be close to 3 cm.
At the plate, visipte borosno, add strength (3 pinches), mix thoroughly.
In an okremіy bowl, beat the eggs, scurrying with a wreath or a fork. Salt the masa, add spices, mix.
Heat the frying pan with olive oil. Soak the leather shmatochok in the egg sum, then roll in the boroshni.
Put the skewers in the batter into the pan, brush 5-7 strands of quills from the skin side until golden color.

With sour cream sauce

Hour: 40 hours.
Number of servings: 4-6 pcs.
Calories: 243 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

Nadat that unique taste of flounder smeared with sour cream sauce. Dressing is even easier and quick to prepare - for which one you will need a minimum of ingredients. Smeared fish can be served with a side dish of rice or mashed potatoes, poured with white sauce. It is recommended to decorate the product with green crops, parsley or basil. Strava pіdіyde for the evening chi zustrіchі guests.

Ingredients:

borosno (for sauce) - 1 tbsp. l.;
riba - 0.7 kg;
milk - 1/3 tbsp.;
borosno - 2 tbsp. l.;
sour cream - 1 tbsp.;
egg - 1 pc.;
oliya melted - 2 tbsp. l.;
strength for relish.

Cooking method:

From the thawed carcass, it is necessary to scour the insides, take the skin, dry it with servets.
I prepared the fish to grate the sillage in the middle.
Beat the eggs with a wreath and mix with milk. Wet the flounder with the fish, then roll the fish in boroshn and breadcrumbs.
Coat the carcasses on a hot frying pan with oil until a ruddy streak appears.
Prepare the sauce with a step. Spread flour on a clean frying pan | boroshno | Salt sour cream, get it from a small amount of water. Pour otrimana sumish into the pan, let it boil.
I'm ready to filter the dressing, pour over the greased fish.

Provencal

Hour: 40 hours.
Number of servings: 2 individuals.
Calorie content: 150 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

It is possible to prepare flounder in an original way, vicorist recipe with Provence herbs. The seasoning gives a unique aroma, and the sauce made from hot mustard enhances the savory flavor. Smazhene fillet come out lower, pidide to garnish with jam or steamed vegetables. When serving, it is recommended to pour the sauce over the grass, decorate with slices of lemon and fresh basil.

Ingredients:

sumish of Provence herbs - 3 tbsp. l.;
ribne fillet - 0.4 kg;
chasnik - 3 teeth;
lemon - 1 pc.;
egg yolk - 1 pc.;
sumish peppers - 1 tbsp. l.;
gіrchitsya - ½ tsp;
basil - 1 bunch;
olive oil - 1.5 tbsp.;
pine peas - 4 tbsp. l.

Cooking method:

Spread the sauce on the back. Pass the chasnik through a dry grater, so that the porridge comes out, and place it by the blender. Add some mustard, an egg zhovtok and beat it well. Continuing the process, pour in the olive oil with a thin strand until you take off the masa, which looks like mayonnaise.
Leave the basil rose until I become porridge. Coat the peas with troch and chop them. Add the ingredients to the sauce, mix well. Salt and pepper the dressing, add | add | sik lemon for relish.
Get the sum of peppers and herbs of Provence. Roll prepared flounder fillet with them.
Grill the frying pan with topping and olive oil. Coat the ribne fillet with herbs until done.
Drizzle with sauce when serving.

Topped with vershkov sauce

Hour: 20 minutes.
Number of servings: 4-6 pcs.
Calories: 173 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

You can cook lubricated fish, as it goes to a side dish with rice, potatoes or vegetables, you can, topping it with topping sauce. Refueling to give a marvelous aroma, to paint with smakov_ yakosti. The low calorie content of the product allows you to pamper yourself for an hour of diet. Strava is getting ready simply - with him it’s possible to inspire a mister-pochatkіvets. It is recommended to serve riba with a side dish, basting with sauce and decorating greens.

Ingredients:

borosno - 2 tbsp. l.;
strength for relish;
Vershkov oil - 100 g;
black pepper chalking - to relish;
flounder (large) - 1 pc.;
spices - for relish;
tops - 0.2 l.

Cooking method:

The fish needs to be cleaned, cleaned and cut into portions. Roll the leather shmatochok in sumishi with borosna and salt. Brush the fish on a heated frying pan until done.
At the metal casserole, melt topsoil. Add to the homeland borosno, spices and tops, mix well. With the sauce removed, pour over the lubricated fish.

Supreme Duglerі

Hour: 1 year 30 hours.
Number of servings: 6-7 pcs.
Calories: 144 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

Especially for the preparation of flounder Suprem Duglerі є those who need not just lubricate the fish, but extinguish it with mushrooms and vegetables. As a result, the meat comes out lower and savory. Strava may have a small calorie content, it’s miraculous to go until lunch that evening. Serve the product, prepared in this way, on a dish, adding a vegetable side dish, pouring sauce.

Ingredients:

ribnium broth - 0.2 l;
parsley - 10 g;
flounder - 0.8 kg;
strength for relish;
fresh mushrooms - 0.3 kg;
selera - for relish;
dry white wine - 0.2 l;
chalking black pepper - for relish;
vershkov butter - 150 g;
cibula - 1 head;
tomato - 1 pc.

Cooking method:

From the upper side of the carcass, stretch the skin, open the head, and pierce the insides. Cut the fish into portions, sip the sill, pepper. Lubricate the bows on both sides on a small amount of olive oil, adding a cibula studded with crushed cubes.
Wash the tomatoes and mushrooms well. Fill the components with dry shmatochki, place until ribi, brush.
Add wine, ruban greens and part of the broth, salt, mix. Extinguish the grass of the spring.
Spread on olive oil borosno, cool the troch. Pour in a part of the broth that is left out, add homeland, otrimana when extinguishing the flounder. Boil everything until thickened, strain. Sauce, scho wiishov, pour over the greased fish.

Hour: 30 minutes.
Number of servings: 2-4 individuals.
Calorie content: 60 kcal.
Appointment: Supper.
Cuisine: European.
Folding: medium.

In order to grow the flounder with a corisne, you can grease it with vegetables. Such a strain is prepared simply and quickly. Give a touch, soft relish to the product to help top sauce. Lubricated fish with broccoli and mushrooms looks even more beautiful, may have a pleasant aroma. It is possible to proponuvat grass to guests and households for a supper. oiled fish put on a dish with vegetables, pour over the sauce.

Ingredients:

oliya pisna - for lubrication;
flounder - 2 pcs.;
sour cream - 4 tbsp. l.;
chasnik - 3 chastochki;
dried basil - for relish;
broccoli - 1 pc.;
black pepper chalking - for relish;
cibula - 1 head;
strength for relish;
bakery - 70 g;
coriander - to taste.

Cooking method:

Clean the carcasses from the entrails, remove the tail and fins. Rinse the fish, dry it with paper towels. Grate the meat of the flounder with silla, black pepper, grind with coriander and add a teaspoon.
Broccoli needs to be divided into succulents. Large gerbils can be cut into 2 parts. Shake the Tsibuleva head with pivkiltsy. Cut the mushrooms into thin staves.
Place the rib and cibula on a baked frying pan. Cook the grass on a medium fire, brushing it on the skin side with a stretch of 3 strands.
Place the vegetables in a frying pan, pour in the sour cream, add|add| basil and black pepper. Simmer the ingredients until tender (about 3 strands).

Discuss

Flounder lubricated: recipes

Flounder in our stores is sold in a frozen view. Tilki is packed differently. Used in vacuum packaging, used on a bag.
Rather, take it on vaga. To that it’s delicious and you can definitely tell її attachment to getting into a hedgehog - by smell, by old-fashioned look, for zyabry, yakscho є heads. Zyabra, like all fresh ribeye, must be dark red.

The flounder has its own specific smell, which you immediately notice when you sniff it. And this smell is strongest, because on some sea soil it lingered.

If the soil is mulistim, the smell will be strong, and if you sing, then the smell will be accepted, and the fish will be delicious.

PHOTO clickable - pressing on them you will know a lot of addendums brown colors s cooking ribi!

The axis looks like a flounder of an average size to a fresh catch after defrosting. Recipe in Petr de Cril'on

Fish of medium size is tasty and juiced for large. And you can’t know the great flounder You can’t get it yourself through this specific smell. Drіbna flounder, zvichayno, richly savory, lower is bigger, but in that mood, it’s like it’s fresh. At the frozen look, it’s coldly chilled, consuming gusto.

It looks like the most juicy and colorful flounders are with yellow bellies and with yellow feasts, that with yellow females from the sides of the bellies.

Great flounder "spud", on the back of a kind of dry thorn, even more tasty, but only for salting and further drying for beer. Ale mi її getuєmo so that you lick your fingers, and it’s not uncommon to find a recipe for cooking flounder lubricated with fried starch, so the catalog is called “shipatka”.

Flounder, one of the few miracle ribs, as a way to avenge speech, which awakens love in the human half of humanity, and, of course, also awakens in the woman. Volodymy to the great number of amino acids and microelements, vitamins and polyunsaturated substances that are replaceable and irreplaceable by our body fatty acids Omega-3, flounder helps to recover from diseases of the heart, bronchi and oncological ailments. It is worth dosing a lot of iodine, which for the improvement of the tone and immunity of the body is already fundamentally weakened by people and children. For children, too, for the growth of teeth and bones of their body, it is simply necessary to eat flounder, as if they didn’t understand the stench, so it’s rich in salts of phosphorus in it, as if it were brown for such unheard-of children for the mind.
The flounder is more suitable for lubrication, roasting in the oven, smoked and dried, and even a side dish for a cooked one, like a dietary dish.

In order to prepare flounder, the cob її needs to be cleaned.

Defrost flounder moving from the freezer in the refrigerator at a temperature of + 2-5 degrees. It is not frozen until the end for the clarity of processing and cleaning the flounder.

If you need to defrost quickly, then you can defrost either in a micro-furnace in a special defrost mode, or by placing the flounder in cellophane bag at єmnіst іz cold water. Do not wink for tsієї meti heat or hot water! Riba will become sluggish and unsavory.

Then rinse the flounder in cold water and wipe it with a paper towel or a servlet.

Trimming the fins and the tail of the flounder for the help of kitchen knives.

You can see the back, the bellies and the tail swimmers of the flounder for the help of kitchen knives, the shards and parts of the ribey are not vicorous at the hedgehog.

Luska from her to get dry and, moreover, the surface of the slime. To that, with a knife, this mucus is scraped together with a knife. The cleaner the flounder will be, the less it will have a specific taste and smell.

In some cases, you can see the dark skin on the side of the ribi. But again, I will give us the opportunity to change the specific smell and taste of the flounder, especially that of the middle or great rosemary and bula spiiman on the mully soil.

In addition, it is necessary to work for people who are suffering from diets and suffer from the illness of the SHK. Khocha shkira flounder maє tsіnі living power that advanced fatness, it’s more important to get yourself a slut. In addition, for people who are trying to eat, it’s better to get used to the cooked flounder, and if it’s lubricated, then I’ll savor the crunch of the meatballs, it’s better not to get used to the fish, because the oiled flounder is not recommended for them.

When cooking flounder, cod, catfish, great pikes and other species of ribs, so that you can smell a specific smell, on the skin a liter of water, in a variety of fish ribs, put 1 tsp. salt, half a carrot of medium rosemary, parsley tripe, 1 cibulin, 2-3 small bay leaves, peppercorns and peppercorns 0.5 bottles of ogiric rosemary.

Whose marinade can be buti less in a saucepan. Vіn is more guilty of baiting the fish for an hour of cooking.

So it is possible to make ribs of the family of flounders (halibut, marine language).

Under the dorsal part of the base of the head of the flounder

Sound the head of the flounder before cooking, it’s practically nothing in the head. I want the guts to love fresh flounder heads. So don’t imitate our smaller brothers and don’t indulge in their “delicacy”, spitting them out.

In order to see the head of the flounder at once with the entrails, with which the caviar is buried in the cuticle, the dorsal part under the base of the head does not reach the spinal cyst. And then let's break the spinal cyst with our hands and blow the head at once from the insides of the ribeye carcass.

Approximately so the head is creamed at once from the insides of the carcass of the flounder.

If it’s caviar, then it’s also necessary to beat the flounder with your hands. Ikru is the best way to smear it, on a fresh dewy olive. So you'll be savory, as if you were smearing right with the carcass of the flounder.

The final purification of the flounder from the blood on the ridges and black spitting from the cuticle.

It is necessary to clean the roof on the backbone flounder with a kitchen knife, to see the black spitting in the middle of the leek. If you don’t kill something, then the fish will wake up with a bitter taste.

To win under a stream of cold water, excess blood in the flounder cuts, it is recommended to vicorate a small yorzhik, as we can see from the video recipe of the sea warning “MINTAI”.

Narizaemo flounder with long narrow shmatochki for lubrication

The flounder will be lubricated and savory and more lubricated, as if they were cut with thin, long shmatochki.

In order to add a specific taste to the flounder, it is necessary to sprinkle it with lemon juice. You can concentrate with lemon juice, buy it from a store, but rather use fresh lemon juice.

You can salt the flounder in three ways:

immediately before lubrication - 15-20 minutes before lubrication, soak in milk, mixed with sill and pepper: for a quarter of a bottle of milk, half a teaspoon of salt is needed.
salt boroshno or dry breadcrumbs, in some kind of rolled fish.
or salt it, if you smear it right in the pan.

Before frying, the flounder must be rolled in boroshn

Before frying, the flounder is rolled in boroshni or breadcrumbs.

Bazhano grease the flounder, as if it were another riba, in a frying pan from chavun, the shards of the frying pan from steel or aluminum savor the savory taste of ribi.

Lubricate the flounder in a chavun frying pan

The flounder fillet has a fluffy structure, so you need to lubricate the flounder quickly and at a large amount of boiling oil.

Let me smear the flounder on a paper towel, so that I can see the olive oil.

Too much oil can be seen from the flounder for the help of a paper towel or a servette.

For amateurs, you can pour hot flounder with melted butter. Whoever loves canned fish in tomato, can taste flounder in tomato sauce, bagan with fresh tomatoes. Ale, best to the greased flounder, give salted stumps or tomatoes, or sauerkraut.

The flounder is ready to be smeared with Chinese cabbage leaves.

Before the finished oiled flounder, it is even more delicious to serve a side dish with fresh or stewed vegetables, or just mashed potatoes.

How to cook flounder, video

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Good appetite for Petr de Cril'on!

Zavdyaki to your dietary white meat. At the same time, a lot of people are excluded from the diet for two reasons of a subjective nature: in the first place, qiu riba is unhandily processed (and the output during the processing of the carcass is unrealistically great), prepared saw the skin of a flounder.

The solution to both problems can be forgiven: it is necessary to bathe frozen flounder fillets in briquettes. It doesn’t have a specific smell, it’s easy to cook, and in such a look, the flounder is lubricated and will become a part of that special guest on your table.

Steps of preparation:

2) In one plate, mix in equal parts the factory-made breading and dry breadcrumbs (or semolina), in another, dry breadcrumbs or semolina without additives.

Ingredients:

0.6 kg flounder fillet, 1 egg, 100 ml. milk, 50 UAH. factory breading (orange grits), 100 gr. bread crumbs or semolina, 1 tbsp. a spoonful of lemon juice, salt and pepper for relish.

The flounder is respected by an unseen sea sack. No wonder, even though nature has allowed її natural symmetry. The body of the flounder is flattened, and the eyes are ripped on one side. We won’t let the details get lost, but then we’ll look, like brushing a flounder in a frying pan.

The cream of a unique life, the fish is hostile and marvelous relish. Salt, dry, bake at the oven and stew with vegetables, but the most delicious is smeared flounder. Let's talk about cooking in a frying pan at home.

The calorie content of the fresh one is 90 kcal, the boiled one is 105 kcal per 100 grams. Calorie content of lubricated flounder - 220 kcal per 100 g.

The flounder has a lot of proteins, a small amount of fats and practically no carbohydrates. The stench of the chicken proteins and yalovichi will become stronger, so nutritionists recommend that flounder be implanted in kindergarten children, schoolchildren, female women, athletes and people who are engaged in important physical and intellectual practice.

Flounder in a frying pan with sour cream

The flounder is lubricated with sour cream - a miracle herb. Spreading technology on a frying pan with pea fillings, zavdyaky often become vishukanim. Even if there are no mountains, don’t get embarrassed, it’s delicious without them.

ingredients

Flounder fillet - 500 grams.
Sour cream - 250 grams.
Boroshno - 2 tablespoons.
Roslinna oliya - 1 tablespoon.
Vershkov oil - 1 tablespoon.
Pea hairs - 50 grams.
Cibulya - 1 head.
Chasnik - 1 clove.
Sil, pepper - to taste.

Cooking

Wash and clean the flounder fillet. For the help of a knife, call with great shmatochki.
Narrate the cibula with calves and put it on a frying pan, anointed with oil. Lubricate 5 quills.
At the same time, roll in a boar fillet and set it in a frying pan. If a gold streak appears on the rib, the fire will change.
Trim the peas to the harrow. Add sour cream, salt, pepper to them. Everything is right in the pan until the flounder. Put a bay leaf and after boiling stew 5 quills. Vsipte trohi borosna, so the wiyshov sauce is not too rare.
Put the prepared grass on a plate and serve it to the table. Smeared in sour cream, the flounder will become a miraculous main herb, or miraculous additions to a folding culinary masterpiece. Pilaf or vegetable salad pіdіyde.

Delicious flounder in batter

Riba is rolled at the boroshni for a golden streak. How to prepare a batter for ribi, weave juice that lower part. Such a strain is recommended to cook on a strong fire.

ingredients

Fillet of flounder - 4 pieces.
Clockmaker - 2 cloves.
Mayonnaise - 100 grams.
Lemon juice - 1 tablespoon.
Light beer and white wine - 1/2 bottle.
Eggs - 2 pieces.
Boroshno - 1 bottle.
Strength.
Roslinna oil for lubrication.
Lemon slices.
Green onions for garnish.

Cooking

For batter, mix well with zhovtki, add | add | wine or beer, mix it up. Leave for 30 credits, and then add | add | smash until the squirrel kicks.
Salt the filet in preparation, dip it in batter, brush it in a frying pan until golden.
For the sauce in mayonnaise, add a little teaspoon, lemon juice and mix.
I’m ready to put the fish on a plate and pour the sauce over it.
Garnish the strava with pieces of lemon and greens. Serve up to the table with potatoes or vegetable salad.

How to lubricate the flounder with a whole

Practically in the skin sim'ї, yak vіddaє zdorovіy і korisnіy їzhiі, regularly serve on the stіl ribnі stravi. In addition, flounder is lubricated with whole milk. Such frequenting in the evening from the greenery and the vegetables not only looks beautiful, but also marvels with a unique relish.

ingredients

Flounder - 1 kg.
Ground pepper - to taste.
Strength for taste.
Roslinna Oliya - for lubrication.
Fresh greens and ogirki - for embellishment.

Cooking

Prepare the flounder. For whom shake your head, shake your guts and rinse well with water. Like є іkra, fill її in the middle, so it will be tastier.
Put a large frying pan on the stove, turn up the middle fire, pour in some olive oil.
Dry the fish with servets, salt, season with pepper and add to the pan. Coat 10 strands on the skin side. Let him change the fire to a minimum and bring it to readiness.
Put on a plate, decorate with fresh greens and curly virizka from a stump, serve to the table.
For the help of some simple one shvidko recipe easily prepare lower and savory flounder at home, as you will become a wonderful addition to rice or mashed potatoes. If you have never kushtuvati such a strain, I recommend preparing it.

The flounder is lubricated with small pieces of cibulei

At the end, I will share a secret recipe for buttered flounder. Vіn peredbachaє vikoristannya like adding cibulі that orange. Zavdyaki tsim іngredientsam relish nabuvaє nezvchayny vіdtinku. Recipe for gospodarkam pidіyde, yakі want zdivuvati zdivuvattsі v chimos nezvіdanim.

ingredients

Flounder - 500 g.
Orange - 1 pc.
Cibulya - 1 head.
Ribna seasoning - 0.25 teaspoon.
Boroshno - 1 zhmenka.
Roslinna oliya, sil.

Cooking

Put a frying pan on the stove, pour in some olive oil, increase the middle fire. Wisipte in a frying pan I will trim the cibula with pivkiltsy.
While the cibulka is being smeared, wash the fish with water, dry it with servettes, cut into small pieces and roll in boars.
Put the pidrum'yaniliy cibulka on the edge of the pan, lay the flounder. On medium heat bring to readiness. Whom to witness the appearance of a ruddy color.
Let's sip some seasoning, transfer the smeared cibula to the fish and change the gas. Razrіzhte navpіl orange, vidavіt frying pan sіk, vіdprіbne podrіbnenu small pieces of pulp.
Extinguish under the roof whilin 10. Over the course of an hour, the orange juice will boil over, leaving behind the receiving song and a light aroma.

The flounder is cooked in a frying pan at the dinner with the tsibulei and to decorate with an orange at Christmas time and greet the guests. If you have your own secret additives, share in the comments.

The flounder is lubricated - an herb with French roots. You can visit any restaurant or prepare a culinary masterpiece in the minds of your home. Golovnya, in advance, learn the subtle nuances of the process, even if it is wrong to prepare in pairs with illiterate preparations, to bring to the point of delicacy chastuvannya.

How to clean the flounder correctly

Supermarkets sell flounder at a look of fillet. If it’s cooled down at the order, or the whole carcass is frozen, don’t worry. Following the observations below, clean the flounder independently and correctly in your home minds.

Put the washed fish on the board with the light side of the burn. Look at your head ahead of us. Let's move away the guts, wake up the swimmers at once with the tail.
Gostrim with a knife, scrape from both sides, zdіysnyuyuchi neat ruhi. Perekonaytes, scho all thorns and strips are seen from the surface.
Behind the words of enlightened culinary specialists, under the hour of smearing the skin gives a specific smell. There are no problems when picking up from a frozen carcass. As if the fish is fresh, on the lower part of the carcass, make a later cut, tighten the skin with a knife and pull the susilla at the prolezhny bik.

At the end of the procedure, do not forget to rinse the carcass with water. The next fish is ready to win the confession.

How to grease a flounder without smell

People who do not show life without fish fears unanimously declare that the flounder is one of the few. Go about the specific smell. Let the problem be solved by removing the shkiri. There is no need to bother, or the hour will end, and the next recommendations will help.

Sob the flounder was lower, savory and odorless, for a panuvannya, beat the rice boroughly. Ninі won vvazhєtsya exotic product and sold everywhere.
To help usunennya smell that spices. Do not apply spices on the surface of the ribi, but add it to the breading. Flounder will definitely go with ginger and nutmeg. The stinks at once from turmeric bring a pleasant aroma of that warm color.
As if spices are not under your hand, marinate the fish and try it in a spicy sumish in the refrigerator for two years. To prepare the marinade for a kilo of ribeye, take a teaspoon of hot sauce and 4 tablespoons of lemon juice. After the end of the hour, the riba is ready to be served.

Zavdyaki tsim let's forgive the joys of starting a new culinary arts, which can not be in the arsenal of recipes that have been twisted by the hour, under the power to create a miraculous grass.

Regularly implanting flounder for eating will bring a lot of cory to the body. Tse vіdomo shanuvalnikov ribi, vіdmіnu vіd of the one with whom to serve lubricated flounder. List of traditional garnishes for potato, rice and vegetable presentations.

Practice shows that flounder is lubricated with salted, fresh, marinated, stewed and baked vegetables. Among them there are tomatoes, cucumbers, zucchini, green peas, cabbage, selera and broccoli. What is the cost pasta bowls and cereals, the price is not the best solution. Rice only harmonizes with fish at a meal with some vegetables and sauces.

Now you will see all the subtle preparations of flounder in a frying pan. Win recipes in practice, delight your household with new culinary delights and don't forget about experiments. Tіlki so z'yavlyayutsya new culinary masterpieces. Success!

How to cook flounder in a frying pan? pokrokovy recipe

The flounder is a korisna and a tasty sea fish. Ale, through improper preparation, won’t corrode with great popularity. How to cook flounder? The food is good and simple. For whom, in truth, it is not necessary to be especially vigilant.

Rice borosno crush fish with juice. You can cook flounder tasty, smut, know sprat secrets.

First, you need to clean the fish well from the luska, so that there is no specific smell during the cooking hour. In a different way, if you want to grease the fish on a frying pan, then panuvati її in a rice bog. Even if it sounds a little extravagant, you can really know the rice in any great supermarket.

The flounder itself will not be re-greased dry with this ingredient. Thirdly, it is important to choose the right spices before the dish. Here, it’s more smut to know that cooking flounder with spices is not so, as they thought. Riba should not be rubbed with spices, but added to breading - to breadcrumbs or borosna. What spices to add? Obov'yazkovo ginger, nutmeg pea that turmeric.

We use impersonal recipes for savory, juicey flounder, but we can hardly trust the brew. Otzhe, a recipe for greased flounder, which will please everyone.

Here are the ingredients needed for the strain:

one large fish with caviar;
one tablespoon each of rice and wheat boroshn;
Sonyashnikova Oliya for lubrication;
lemon for decoration;
spices to ribi - for bajannyam.

Method of preparation: in one bowl, mix two varieties of borosna, spices and strength. Remember and clean the fish: cut the fins and tail. They gave it to be necessary to cut the fish with portioned pieces, roll in boron sum and brush in a frying pan 3 pieces from the skin side. Lubricated ready-made riba can be sprinkled with lemon juice, or simply put a piece of it on a plate of fruit. Savory!

Delicious with tomatoes and sour cream

How to cook flounder? These recipes describe how to cook baked fish in the oven. It's a miracle option! In the first place, vin korisny, and in a different way, flounder, baked in the oven, come out even lower and savory.

Namely savory recipe such a fear, as if you don’t need expensive products, but prepare yourself quietly, as you sound at the refrigerator of your skin master. Tse flounder, baked with cheese and tomatoes. With this, such a fish is considered a dish of high cuisine.

Ingredients:

1 kg of flounder;
150 g of hard syrah for your taste;
2 tomatoes;
3 art. l. sour cream;
zest and fresh juice of 1 lemon;
creep;
sіl that pepper for relish.

Recipe: clean the fish, remember, dry, then salt and pepper. Then pour it over with lemon juice. Let's sweat sour cream with lemon zest and crepe. Riba on deco, painted with olive oil, and more often on foil. Cover the fish with sour cream, and beat the beast with tomatoes, cut with calves. Then let's rub some cheese with cheese. Close the foil. Ribka needs to be baked at the oven for 30 minutes at a normal temperature of 180°C.

In a similar rank, flounder can be baked just in lemon juice, or with tomatoes alone - it will be even more delicious.

Flounder with sour cream

For special respect, I deserve the recipe for flounder baked in sour cream.

For which recipe do you need:

1.5 kg of flounder;
200 g sour cream;
2 tbsp. l. top oil;
1 st. l. borosna;
pepper that strength for relish.

Clean the flounder, remember and rub the sill. Prepare a special deco for casseroles, cover with olive oil or cover it with parchment and put it on a new fish. Zapikati stretched for a year on the middle fire. At this hour, prepare the sauce: lightly brush it over, pour in sour cream, salt, pepper and take it out of the fire. So that the sauce does not reach the necessary condition, put it on the water lazna. For 10 khvilin before readiness, take the flounder, pour її sour cream sauce and zapіka sche 10 khvilin.

Riba with orange abo u pirozi

In principle, ribs give a unique taste to the sauce itself. If you want to experiment, you can cook fish in orange juice.

What is necessary for the sake of suffering:

1 ribne fillet;
fresh juice of three oranges;
strong pepper for relish;
wheat borosno for breading;
Sonyashnikova Oliya for lubrication.

How to cook flounder? When the fillet is ready, it is good to roll it in boroshnі and from both sides lubricate it with oil. If the fish is browned, pour it with orange juice and simmer 3 more chilli in a frying pan until cooked. Also salt and pepper the fish. Fragrant that juice flounder is served to the table with a side dish while watching rice and vegetables.

And if you see the importance of simple and succulent cuisine, you will receive a recipe for flounder, which is figured in pyro.

For the grass you need: 0.5 kg of boiled flounder fillet, 1 liter of water, 2 kg of wheat boar, 2 eggs, 7 tbsp. l. zucru, 1 tsp salt, 20 g of dried fruits, 50 g of top oil, 50 g of dewy olive, 1 bottle of rice and 1 head of cybul.

First, I need to prepare the bulk of the dough. For this boiled heat, fill the water with sill, zukr, and tall butter. Let's add that big egg there. Mix everything well. Okremo zmіshati drіzhdzhі z a small kіlkіstu boroshna, all the same things mix it up.

For the filling, cook the fillet of flounder and smash yogo with rice and slathered ribbed cibulia. Special form for vipіkannya smear olієyu i viklasti there half of the test. Let's sweat the stuffing and add dough, which is left out. Vip_kati pie 40-45 hvilin|minutes| in the oven at a temperature of 180°C.

Otzhe, fish can be deliciously cooked and for whom you need the simplest yakіsnі products. Straw with flounder to become the color of whatever Christmas table. Savory!