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Fish under a fur coat

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Salad "Fish under a fur coat" - a recipe

"Fish under a fur coat" - a popular dish of Russian cuisine, which is traditionally served on the New Year's table, as well as an ornament to any celebration. We offer you a few simple recipes for cooking salad "Fish under a fur coat."

The classic recipe for salad "Fish under a fur coat"

Ingredients:

  • onion - 1 pc .;
  • Herring fillet - 350 g;
  • potatoes - 3 pcs .;
  • carrots - 3 pcs .;
  • egg - 3 pcs .;
  • beets - 2 pcs .;
  • mayonnaise.

Cooking

We process fish fillets, cut into cubes and distribute at the bottom of a glass salad bowl. Peel the onion, shred it and sprinkle the herring. After that, coat the layer with mayonnaise. Boil the potatoes in the uniform, remove the skin, rub with straw and lay out the next layer. Again we make a mayonnaise reticulum and distribute boiled carrots chopped with a grater. To complete the dish, clean the boiled beets and chop them in the same way. Spread the vegetable on top of a thick hat, coat with mayonnaise and sprinkle with grated boiled egg. Ready salad "Fish under a fur coat" leave for impregnation for 30 minutes, and then served to the table.

Salad "Red fish under a fur coat" without beets

Ingredients:

  • salted salmon - 300 g;
  • egg - 3 pcs .;
  • carrots - 1 pc .;
  • onion - 1 pc .;
  • vinegar - to taste;
  • hard cheese - 150 g;
  • mayonnaise.

Cooking

Boil carrots and eggs separately, pouring cold water. Then carefully remove the carrot, cool, clean and chop on a large grater. We do the same with eggs, freeing them from the shell. Salmon process, remove the bones and cut the flesh into small cubes. Clean the onion, chop into thin half-rings and pickle in vinegar. Cheese rub the grater and begin to lay out the salad layers. To do this, cover the bottom of the salad bowl with red fish, sprinkle with onions, distribute eggs and carrots. Each layer is smeared with mayonnaise and generously sprinkled with grated cheese.

Salad "Under the fur coat" with red fish

Ingredients:

  • salted salmon - 300 g;
  • potatoes - 4 pcs .;
  • carrots - 3 pcs .;
  • onion - 2 pcs .;
  • egg - 5 pcs .;
  • beets - 4 pcs .;
  • mayonnaise - to taste.

Cooking

Vegetables are well washed, pour water and cook until soft. Carefully remove them, cool them, clean and grind them with a large grater, laying them in different plates. Boil the eggs in a scoop, then free them from the shell and chop them on a grater. Salmon process, cut into small cubes. Clean the onion, chop it small and scald with boiling water to get rid of bitterness. We spread the ingredients in layers, smearing each with mayonnaise. So, first comes the fish layer, then - onions, potatoes, eggs and carrots. The final layer will be the beets, which are evenly distributed and lubricated with mayonnaise.

Fish under a fur coat: a classic recipe

To date, there are a great many different salads, and even more of their variations. Salad "Fish under a fur coat" is also not an exception. I would like to note one more thing about this salad. Unlike many other salads, the fish under the fur coat salad, the recipe of which is given below, is more vitaminized, because it contains healthy vegetables: carrots, beets, onions, potatoes. Well, not least is the fact that a portion of this salad has a minimum of calories and a maximum of taste.

So, "Fish under a fur coat" recipe.

For the preparation of this salad, we will need the following products:

1. herring fat (two medium pieces);

2. boiled potatoes (four to five medium pieces);

3. boiled carrots (two or three medium pieces);

4. boiled beets (two pieces);

5. onions, pickled rings (two pieces);

6. boiled egg - yolk (two pieces);

7. parsley - twig;

8. mayonnaise and salt to taste.

Now proceed to the preparation of "Fish under a fur coat." The recipe and the amounts given in it are designed for two medium-sized salad bowls.

Herring is the main and indispensable component of the fish under the fur coat salad, the recipe of which may be different for different housewives. But you can also buy herring of different quality. And it is only to get lean, tasteless fish, and this salad will lose all the charm. Therefore, the choice of herring for cooking "Fur Coats" must be approached responsibly and pick the fat, the most delicious herring!

For a start - clean and prepare the vegetables. First, we need to pickle the onions in order to give it a unique flavor and make it softer. To do this, clean the onions, cut and soak in vinegar for twenty to thirty minutes. It should be marinated before we begin to cut herring. Secondly, if vegetables (potatoes and carrots) were cooked "in uniform", then they should be washed and peeled again. And, of course, clean the beets. Beets are placed separately from potatoes and carrots so that they do not stain other vegetables.

Next, clean the fish, rinse it in cold running water, cut it off. Remove the skin from it, cut the fish in half lengthwise and release it from the large bones. You can, in order not to suffer too much, just skip the peeled fish, after removing the largest bones, through a meat grinder. But this type of dish - an amateur. After all, real connoisseurs of the fish "Coats" are not used to feel the fish paste, but the pieces of herring. Therefore, we cut our herring into pieces and put it on the bottom of pre-prepared salad bowls.

We lay our pre-cooked, already pickled onion over the herring. Now we smear the first small layer of mayonnaise and proceed to work with vegetables. The first vegetable layer after onion will be potatoes. Ideally, “Fish under a fur coat”, a recipe that I use, requires potatoes to be rubbed through a large grater. But you can just finely chop it. Smear a second, thicker layer of mayonnaise. The next vegetable layer of the potato field is rubbed carrots. It also, like potatoes, can be finely chopped. Smear again with mayonnaise. The third, last, vegetable layer after carrots is beets. It is best to grate on a grater in a flat plate, then lay on top of the carrots and level. And again mayonnaise, the final layer.

Here is our salad is almost ready. In conclusion, it remains only to decorate it a little. To do this, boiled egg yolk finely crumbles on our prepared "Fish under a fur coat." The recipe, as we see, unpretentious and simple. At the end we decorate our salad with a sprig of parsley, dividing it into smaller twigs.

Salad "Herring under a fur coat" must be put in the refrigerator and let it soak for at least ten to twelve hours. Therefore, before the intended celebration of the salad is prepared in advance.

I hope, "Fish under a fur coat", the recipe of which is described above, you will like. Bon Appetit everyone!!!

Fish under a fur coat

We offer recipes for cooking fish under a fur coat. Such dishes will effectively complement any holiday table and bring their share of sophistication and bright taste to the diverse palette of the solemn menu.

Recipe for salad "Red fish under a fur coat"

Ingredients:

  • salted red fish fillet - 420 g;
  • table beet - 175 g;
  • carrots - 175 g;
  • potato tubers - 250 g;
  • fresh cucumbers - 175 g;
  • salad onions - 100 g;
  • green onion feathers - 3 pcs .;
  • mayonnaise;
  • salt.

Cooking

As in the preparation of traditional fur coats, the first thing we have to do is boil the previously washed beets and potatoes with carrots. When ready, let the vegetables cool, and rid them of the skins.

Now let's grind the necessary components. Cut into small-sized cubes of light-salted red fish fillet, leaving little to decorate the top and cut into large slices or plates, and let the boiled vegetables and cucumber go through a large grater. The ideal option would be to use for this purpose nozzles for Korean carrots. Vegetable slices are medium-sized, but they do not turn into porridge either. We also clean and chop into small cubes or thin semi-rings of onions, and cut green onions with oblique small feathers.

Now collect the salad. Place the pieces of red fish on the bottom of the salad bowl, distribute the cucumber squeezed from excess juice, then the potatoes and cover with a generous layer of mayonnaise. Next, distribute onions, followed by carrots and finish with beets. Once again we generously coat lettuce with mayonnaise and decorate with fish slices, green onion feathers and sprigs of fresh greens. In a solemn version of the salad, you can decorate it with red caviar.

If desired, you can collect the salad in a deep salad bowl in layers, on the contrary, and then turn it over on a dish. This presentation will be more spectacular.

Fish baked under a fur coat in the oven

Ingredients:

  • any fish fillet - 950 g;
  • carrots - 150-200 g;
  • fresh tomatoes - 250-300 g;
  • onions - 200 g;
  • hard cheese - 200 g;
  • savory - to taste;
  • ground black pepper - to taste;
  • mayonnaise;
  • vegetable refined oil;
  • salt.

Cooking

Fish fillets, if necessary, defrost and blot dry with a paper towel. We also shake it with salt, ground black pepper, savory, pour mayonnaise, mix well and put it on a pre-oiled baking sheet.

Peel and chop the onion, spread on the frying pan with vegetable oil and let it brown. Then we add carrots, previously cleaned and skipped, grate the vegetables until soft and distribute over the fish. Fresh my tomatoes, cut into circles, put on carrots with onions and add some salt. Sprinkle the dish with the ground grated cheese on top and determine to an oven warmed to 200 degrees until the desired color.

Red fish under a fur coat

Ingredients:

  • salted red fish fillet - 850 g;
  • boiled beets - 320 g;
  • boiled carrots - 250 g;
  • boiled potato tubers - 450 g;
  • boiled hard-boiled eggs - 2 pcs .;
  • salad onions - 150 g;
  • parsley leaves for decoration;
  • mayonnaise;
  • salt.

Cooking

We clean boiled and cooled vegetables, skip through a fine grater and put in separate bowls. Carrot, and then the beet pulp is pre-squeezed from excessive juice, using a folded four gauze slice. We also clean and grind eggs, and chop lettuce and fish fillets in small cubes.

We put a long section of food film on the table and spread the beetroot mass on it with the first layer, spreading with a little spoon and leveling it. Then we cover the top with a second sheet of film and tamp properly. Remove the film, distribute the carrot in the second layer, slightly reducing the width of the layer, tamp it up and add some salt. Apply a layer of mayonnaise, cover with a potato layer, again reducing its width, ram again, add some salt and sprinkle with mayonnaise. Now the turn of the egg layer, it should turn out still already potato. Do not forget also to tamp, salt, season with mayonnaise and him. The last is laid the narrowest strip of fish, mixed with onions. Now lift the edges of the film with your palms along the length and form a roll, closing both edges of the filling and giving the roll a beautiful rounded shape. In the film, transfer the roll to a dish, remove the film, cut off the edges to make the dish presentable and decorate with parsley leaves and mayonnaise.

Instead of red fish, you can successfully use any other salted fish or regular herring.

Fish, baked under the "coat" - awesome, delicious, quick recipe

Vegetables soaked in cheese, gave the fish all their juices, and the baked fish under the fur coat turned out to be tender, juicy, with a stunning taste.

(for 6 servings)
Fillet of sea fish (pangasius, hake, pollock well; I have pollock) - 1 kg
Carrots - 2-3 pieces.
Bulb onion - 3-4 pcs. (depends on size)
Cheese, hard (took "Cheddar") - 150 g
Salt - to taste
Seasoning for fish - to taste
Mayonnaise - 200 g

Greens - a little (to taste)

Thawed fish dried out with paper towels. Vegetables clean.

We spread the fish on a baking tray laid with parchment, salt and season. Lay out the fish so as to close the bottom of the pan completely.

We cut onions into rings and lay them on top of the fish.

Then three carrots and cheese on top.

Mayonnaise can be smeared on top, but I like to make a mesh out of it.
Put the baking tray in the oven for 50-60 minutes at 180 degrees.

That's when everything reddens - remove from the oven and sprinkle the fish baked with greens.

It is better to cut the baked fish into pieces when the dish cools down.

Fish, baked under the "coat"

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