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Grenadier fillet: what dishes to cook?
Makrurus is a fish of the cod family with tender white meat with a shrimp flavor. Grenadier is usually sold in the form of fillets, because its scales are very prickly and can be injured. Many people refuse to cook this fish, as its gelatinous meat is difficult to fry. But if you have to do everything right, you will get very tasty dishes.
Grenadier fillet: how to fry
Grenadier (grenadier, macrouse or macrorus) is very difficult to cook because this cod fish is very low in protein meat. When cooked, it literally spreads over the pan. For this reason, you should not refuse to use grenadier for cooking, because its meat contains elements of almost half of the periodic table, and it is also low-fat, with a pleasant shrimp aroma. And ideal for diets. There are many good recipes for making this naughty fish.
How to fry grenadier correctly
You will need: – 500 g grenadier fillet; – 1 egg; – 2 tbsp. sour cream; – 2 tbsp. flour; – lemon juice; – vegetable oil for frying; – bread crumbs; – salt and pepper.
One of the easiest ways to cook grenadier is to fry it. But it is better to do this using batter. Dry the thawed grenadier fillet with napkins, cut into portions, salt and pepper, sprinkle with lemon juice. Prepare the batter. Break an egg into a bowl, add sour cream and flour. Season with salt to taste and stir. Pour the breadcrumbs into another plate. Heat vegetable oil in a frying pan, dip the fish pieces in batter, then in crackers and put in the pan. There should be a lot of vegetable oil, this will allow the dough to brown quickly, become dense and keep the fillets from spreading. Fry on both sides and place the grenadier on a plate.
First break the egg into a separate bowl, and after checking for freshness, mix with the rest of the products.
How to make grenadier roll
You will need: – 500 g grenadier fillet; – 1 onion; – 1 stalk of leeks; – 2 eggs; – 100 g champignons; – 100 g soft cheese; – 4 tablespoons. oatmeal; – 3 tbsp. vegetable oil; – parsley; – ground black pepper; – ground nutmeg; – salt.
Cut the white part of the leek into slices, the mushrooms into strips. Fry the onion in vegetable oil until transparent, add the mushrooms and bring everything to readiness. Season with salt and pepper to taste.
Defrost the grenadier fillet, wash and pat dry with a towel. Pass through a meat grinder, as well as onions. Grind the oatmeal and add to the minced meat. Add raw eggs, seasoning to taste, and salt. Then mix well.
Line a baking sheet with baking paper, grease it with vegetable oil. Lay out the minced meat, distribute it evenly, the layer thickness should be no more than 1 cm, so select the size of the baking sheet or prepare 2 rolls. Bake at 180 ° C.
When a golden brown crust appears, take out the baking sheet from the oven, let the cake cool down a little. Then put the mushroom and onion filling on it, smooth it over the entire surface, sprinkle with cheese slices on top and roll it into a roll using baking paper. Transfer to a serving dish and cut. The finished fish roll can be garnished with herbs and cheese.