A fish

Glazed fish

Glazed fish

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Ingredients for Cooking Glazed Fish

  1. Fish fillet (I choose salmon or cod in extreme cases) - 500 grams to taste
  2. Butter (the main thing is not very salty) 50 grams
  3. 5 tablespoons honey
  4. Dry white wine 5 tablespoons (or juice of half a lemon)
  5. Large beets 1 piece
  6. Potato medium 3-4 pieces
  7. Cream (at least 30% fat) 1 cup
  8. Olive oil 100 grams
  9. Cooked coarse salt to your liking
  10. Freshly ground black pepper to your liking
  11. Parsley or dill greens to your liking
  • Main ingredients: Salmon, Beetroot, Cream
  • Serving 4-6
  • World CuisineItalian Cuisine


Deep bowl, Cutting board, Measuring cup, Sharp knife, Kitchen stove, Wooden spatula, Glass baking dish, Cutlery, Blender, Serving plate or portion plates

Cooking glazed fish:

Step 1: Prepare the marinade.

In a pan with thick walls, we drown butter, add white wine or freshly squeezed lemon juice and honey. We give the mixture to boil and then sprinkle with ground black pepper, salt with large table salt.

Step 2: Glaze the fish.

I choose fish for this dish salmon fillet, or cod, if I do not find the first. I defrost it in advance by putting it in a deep bowl and at room temperature. If you do this quickly, then some useful properties of the fish are lost. But if you do not have time, then you can defrost in the microwave. Rinse the fish well afterwards and cut them. into pieces 4-5 centimeters wide. Sliced ​​fish sent to the pan with the sauce literally for one but not more than two minutesso that she grabbed a golden crust. Next, preheat the oven up to 220 degrees. We shift the fish into a baking dish (I have a glass dish, it looks very nice and practical to use). Top with sauce and put in the oven. Bake no more than ten minutesso that the fish does not dry out much.

Step 3: Cook the beetroot puree.

We wash the beets under running water and remove all dirt. Next, peel and rinse again. We put the pan on the fire and cook until fully cooked. You can check this by piercing through with a toothpick or a wooden skewer. We take it out of the water and cool it, then cut it into small pieces, such that they fit in a blender. We should get a homogeneous mass in the form of mashed potatoes. Next, wash the potatoes, peel and boil, as well as beets until cooked. Then add potatoes, cream of your choice, 100 grams of olive oil to the blender bowl, salt with coarse salt and freshly ground black pepper to taste. Whisk thoroughly. Mix with beaten beets and mix. to a homogeneous consistency.

Step 4: Serve the glazed fish.

We put beetroot puree in a plate with wide fields, then put a couple of pieces of fish and decorate with sprigs of greenery. All together looks like a burst of color. But the most important thing is that the dish is very tasty and healthy. Good appetite!

Recipe Tips:

- - If you have a fish without skin, then no matter how to put it in shape. And if with the skin, then I advise you to put it skin down.

- - It is advisable to choose beets with a slightly elongated shape, since it is much juicier and softer, respectively, and in the finished dish it turns out much tastier.

- - Such a cabin, if it has cooled down, can be heated at medium power in a microwave oven along with cooked vegetable puree.