Contents
Argentina is cooked whole for 30 minutes after boiling. Cook the sliced Argentina for 20 minutes.
How to cook Argentina
You will need – Argentina, water, salt, herbs and spices to taste
1. Argentina wash and gut, cut into large pieces.
2. Put in cold water, add salt, pepper and bay leaves to taste.
3. Put the pan on the fire, simmer the Argentina for 30 minutes.
How to make Argentina fish soup
Products
Argentina – 350 grams
Potatoes – 600 grams
Carrots – 1 piece
Onions – 1 thing
Parsley – 2 roots
Fat – 1 tablespoon
Black and allspice – 3 peas each
Bay leaf – 2 leaves
Greens (celery, parsley) and salt – to taste
How to make Argentina soup
1. Wash the fish, remove the scales with a knife or a cleaner, make an incision along the abdomen and remove the insides, cut the fish across into 5-6 pieces.
2. Wash, peel and dice the potatoes.
3. Wash, peel and dice the carrots and parsley roots.
4. Wash, peel and chop the onion.
5. Put chopped vegetables in boiling water and simmer for 20 minutes.
6. Add fish pieces, spices and salt to the boiled vegetables and leave on the stove for another half hour.
7. Season the prepared soup with fat.
8. Add greens after serving the dish directly to the plate.
How to cook Argentina with vegetables
Products
Argentina (file) – 550 grams
Carrots (medium) – 2 pieces
White onion (large) – 1 piece
Parsley root – 50 grams
Tomato paste – 1 tablespoon
Sunflower oil – 2 tablespoons
Vinegar 3% – 2 tablespoons
Granulated sugar – 1 teaspoon
Rock salt – to taste
Preparation of products
1.Defrost 550 grams of Argentina fillets at room temperature, rinse quickly and cut into equal sized pieces.
2. Sprinkle lightly with salt on each piece and marinate for a few minutes.
3. At this time, peel the large onion and chop finely.
4. Wash and peel 50 grams of parsley (root) and 2 medium carrots, chop the root vegetables.
5. For the sauce, dilute in a glass until smooth 2 tablespoons of a weak solution of acetic acid (3%), a teaspoon of granulated sugar and a tablespoon of tomato paste.
How to cook Argentina with vegetables in a saucepan
1. Put pieces of Argentina, chopped parsley, onions, carrots in layers in a thick-walled saucepan, pour 2 tablespoons of sunflower oil and sauce.
2. Cover the saucepan with a lid and put on a low heat for about an hour. Your argentina is ready!
How to cook Argentina with vegetables in a slow cooker
1. Fold in layers in a multicooker bowl pieces of Argentina, chopped parsley, onions, carrots and pour 2 tablespoons of sunflower oil and sauce.
2. Set the “Stew” mode and cook the dish for 45 minutes. Arrange the hot fish on plates and serve!
Delicious facts
– Argentina has an elongated body, covered with large scales, and flattened on the sides. The maximum length of the fish is 60 centimeters, and the weight is only about half a kilogram. Argentina reaches this size only by the age of 25. Unlike the body, the head of this species of fish is relatively small, while they have rather large eyes. Another distinctive feature is that the lower jaw protrudes slightly forward.
– Basic habitat – the waters of the Atlantic Ocean, from Ireland to the northern Norwegian regions, the temperate and northern waters of the Indian and Pacific Oceans. In Russia, this fish is caught in the east and southwest of the Barents Sea. Argentina prefers to dwell at great depths from 20 meters to a kilometer, near a sandy or silty bottom, but for a catch, a depth of 30-100 meters is optimal.
– For the silvery color of the scales with a golden sheen, Argentina is often called silver and gold smelt.
– Argentina fillet appreciate for special juiciness and tenderness. Dried and fried Argentina is considered very tasty. However, the fish has a specific smell reminiscent of fresh cucumbers. For this reason, some people prefer to spray the carcass with acetic acid or lemon juice in order to beat it off.
– 100 grams of boiled argentina contains 88 kcal, in fish fried in oil – more than 130.
– During butchering it is necessary to remove black mucus from the peritoneum from Argentina so as not to spoil the taste of the dish. The Argentina is then washed and cut up. To do this, lay the film on the work surface, clean the fish from the scales, remove the insides and rinse again.
How to cook Argentina with tomatoes
Products
Argentina – 1 kilogram
Tomato – 2 pieces
Onions – 2 pieces
Flour – 2 tablespoons
Mustard – 1 tablespoon
Salt, allspice, to taste
Vegetable oil – 2 tablespoons
Sour cream – 4 tablespoons
Preparation of products
1. Cut the argentina carcasses into portions, sprinkle with pepper and roll in a plate with 2 tablespoons of flour.
2. Heat a frying pan with 2 tablespoons of vegetable oil and fry the fish over high heat on both sides for 3 minutes.
3. Peel 2 onions, cut into rings and fry.
4. Rinse 2 tomatoes under running water and cut into slices.
5. Stir a tablespoon of mustard in a glass with 4 tablespoons of water.
How to cook Argentina with tomatoes in a saucepan
1. In a thick-walled saucepan, place the fried fish and onions, chopped tomatoes and top with mustard.
2. Put on low heat, cover and cook for 20 minutes.
3. For the sauce, at the end of cooking, pour the liquid from under the fish into a separate saucepan, add boiled vegetables rubbed through a sieve, 2 tablespoons of flour lightly fried in a pan, salt and season with 4 tablespoons of sour cream. Boil the resulting mixture for 3-4 minutes.
How to cook Argentina with tomatoes in a slow cooker
1. Put the fried fish and onions, chopped tomatoes into the multicooker bowl and pour over with mustard.
2. Switch on the “Braising” mode and cook for 15 minutes.