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Grenadier dishes: how to cook fillets? Video
You can often hear in the fish departments of stores asking for macrorus or wetfish fish. In fact, there are no fish with this name in nature, but there is a grenadier, which is also called a grenadier or a longtail.
Grenadier fillet: how to cook
Macrurus belongs to the numerous cod family. The body of the fish is elongated, with a very long tail, thanks to which it was called the longtail. The meat is very tender, with a shrimp flavor. The product also has one important drawback – scales with teeth, which can easily get injured. But the industry provides for this, and it is the grenadier fillet prepared for heat treatment that most often ends up on the shelves.
Grenadier meat is very watery and “capricious”, therefore, when preparing fish, these features must be taken into account. But if everything is done according to the rules, then you will get a dish excellent in taste.
Recipe number 1. Macrurus in batter
Crispy crust and tender meat inside. This is the perfect way to prepare grenadier at home. In addition, this dish is prepared very quickly, because fish in batter should be fried for no more than two minutes.
For 1 kg of grenadier fillet, take: – 1 egg; – 2 tablespoons of sour cream; – 2 tablespoons of flour; – black pepper; – salt; – bread crumbs; – juice of one lemon; – vegetable oil.
Rinse the grenadier fillet, pat dry with a towel and cut into small portions of about 100 g each. Squeeze the lemon juice and drizzle over the prepared fish. Leave to marinate at room temperature.
Prepare the batter at this time. Beat one egg lightly with a whisk or fork. Add sour cream to it, mix the mass, then add 2 tablespoons of flour and mix thoroughly again. You should get a homogeneous mass without lumps. Salt and pepper the batter, you can also add any spices for fish.
Heat a skillet, pour in some vegetable oil and heat it up. Place bread crumbs in a shallow dish.
Dip each piece of grenadier first in batter, then roll in breading and immediately put in hot oil. Fry literally one to two minutes on each side. Leave the fish for 10-15 minutes. When it has cooled slightly, put it in the microwave for a couple of minutes, and then serve with a vegetable side dish.
Recipe number 2. Grenadier roll
To prepare this dish, you will need the following ingredients: – 1 kg of grenadier fillet; – 1 leek; – 200 g of champignons; – 2 eggs; – 4 tablespoons of rolled oats; – vegetable oil; – black pepper; – salt; – greens; – lemon. Cut the leeks into rings and fry in vegetable oil until golden brown. Chop fresh champignons, put them in the pan where the onions are fried, and fry them all together until tender. Season mushrooms and onions with salt and pepper according to your taste.
Grind the fillet with a blender. Add rolled oats, eggs, pepper and salt to the resulting minced meat. Mix everything thoroughly.
Cover the baking sheet with parchment paper, grease the surface with a little vegetable oil. Then pour out the fish mass. Place the baking sheet in the oven and bake until the fish dough is golden brown.
Remove the finished cake from the oven, let cool slightly. Then evenly spread the mushroom and leek filling over the entire surface and gently roll the roll, gradually removing the parchment paper for baking.
Transfer the roll to a dish and cut into portions with a sharp knife. Garnish with lemon slices and herbs.