Cooking “Fish solyanka in a frying pan”

The prepared pieces are placed in a greased bowl, chopped pickled cucumbers and broth are added and simmered until cooked. Then add capers, sautéed tomato puree and onions, spices, bay leaves and boil for 8-10 minutes in a sealed container.

A layer of stewed cabbage is placed on a greased frying pan, pieces of cooked fish are placed on it along with a side dish and the sauce in which it was poached, and a layer of remaining cabbage is placed on top. The surface is leveled with a knife, sprinkled with cheese or breadcrumbs, poured with fat and baked for 10-15 minutes.

When on holiday, a slice of lemon, olives, and pickled fruits are placed on the hodgepodge.

Dishes from fish of the sturgeon family can be prepared with the addition of cartilage (25, 20 g), changing the yield accordingly.

Cooking technology for stewed cabbage.

Fresh cabbage cut into strips is placed in a cauldron in a layer of up to 30 cm, broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree are added and simmered until half cooked with occasional stirring. Then add sautéed carrots, roots and onions, cut into strips, bay leaf, pepper and simmer until tender. 5 minutes before the end of stewing, season the cabbage with flour sauteing, sugar, salt and bring to a boil again.

If fresh cabbage is bitter, scald it for 3-5 minutes before stewing. When preparing a dish of sauerkraut, vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing. The fat rendered when frying bacon or brisket is used to sauté vegetables.

Fish solyanka, of course, is served with sauce (sour cream, white main, tomato). You can serve it with the sauce, or you can add it to the hodgepodge during cooking (grease the surface on top of the hodgepodge) and bake along with the sauce.

Technology for preparing tomato sauce.

The sifted flour is dried in the oven until slightly creamy in color, avoiding burning, stirring occasionally to remove lumps. Properly browned flour should have a slightly creamy color. The flour is cooled to 60-70 °C, a quarter of the hot liquid is used and kneaded until a homogeneous mass is formed, then the remaining liquid is gradually added and brought to a boil. Finely chopped roots and onions are simmered, tomato puree is added, and stewing continues for another 15-20 minutes. Place prepared stewed vegetables in the sauce and cook for 25-30 minutes. At the end of cooking, add salt and sugar. Strain the finished sauce, rubbing the boiled vegetables, and bring to a boil. Tomato sauce serves as the basis for the preparation of derivative sauces. When using it on its own, tomato sauce is seasoned with citric acid (0.5 g) and butter (30 g). Tomato sauce is served with dishes of boiled, poached, baked fish and fish cutlets, baked meat dishes, and vegetable dishes for children of the second age group.

Fish Solyanka is served in a frying pan at t70 - 75? C; the finished Solyanka is not placed on a dish, but placed on a portioned plate on which napkins are neatly and beautifully laid out. Place olives cut into circles on top of the Solyanka, decorate with slices of sliced ​​lemon and sprinkle with fresh parsley and dill. Served with tomato, sour cream and other sauces. It is sold within 8-12 hours by storing it on a steam table.

Organoleptic characteristics of fish solyanka in a frying pan.

Appearance: golden, well-baked crust.

Color: Light brown.

Consistency: soft, juicy, typical for this type of dish.

Taste and Smell: fish and vegetables, without foreign tastes and odors.

A real fish solyanka is truly a work of culinary art with quite expensive and exquisite ingredients. This tasty, healthy dish can become a decoration for the holiday table. And for the everyday menu, you can use a simpler set of products for a village hodgepodge. But it will still be delicious, try it!

There are several distinctive features of hodgepodge. After all, it’s not a pizza where you can put all the leftovers from the refrigerator. Fish hodgepodge has its own laws.

Fish solyanka is a tasty and healthy, rich and aromatic fish soup.

Let's name a few:

1. If you believe the authors of the cookbook, Genis and Weil, Solyanka, as a native southern Russian dish, should have sturgeon. Otherwise, it’s fish soup, not hodgepodge, they argued.
2. Any hodgepodge (from fish, meat or mushrooms) is always constant in products - these are cucumbers, lemon, tomato and other ingredients.
3. The dish will not be cheap, because you will need a hefty piece of sturgeon and some other fish of noble blood, preferably red. Plus small fish for the broth, as required by culinary law.

Classic recipe for fish solyanka

The form is classic: the recipe for hodgepodge, like Molokhovets’s, is given in the pre-revolutionary edition. There is no point in rewriting this recipe. Firstly, because the preparation is written so slowly that it will take two days. Secondly, assembling such a hodgepodge (or “selyanka”, as they used to say before) is quite problematic in terms of its components. For example, as Molokhovets argued, solyanka should consist of three types of fish. At the same time, one fish (whitefish or salmon) must certainly be salted, and the other two must be no less than sturgeon and whitefish or whitefish. Such a creation cannot be called cheap, although it was in the book “Cheap Table at Home” that the recipe was published.

Therefore, we offer you a solution to an ancient recipe adapted to modern realities.

Solyanka soup is made from the following ingredients:

• for cooking broth - 2 medium-sized onions, 1 carrot, 0.6 kg of small fish of any kind, parsley root, bay leaf and other spices as desired;
• for Solyanka - 0.4 kg of any good fish, juice of half a lemon, several capers, olives, tomato paste - 2 tbsp. l., a couple of small onions, one and a half tbsp. l. flour, a couple of pickles, butter - 1 tbsp. l., black pepper and fresh dill.

Important: This is a classic recipe with pickles and capers.

If you don’t have capers, you can do without them. But it is better not to replace pickled cucumbers with pickled cucumbers, so as not to lose their inherent pungency.

Preparation:

1. We cook a strong broth from small fish. Place coarsely chopped carrots, onions and parsley roots in a dry frying pan and fry for two or three minutes. After gutting and washing the fines, place them together with the fried vegetables in a saucepan and fill with 2 liters of water. As soon as it boils, remove the foam, add salt and peppercorns, boil everything for about seven minutes, after which you need to strain the liquid.
2. Cut the fish fillet into medium-sized pieces, cut the onion into cubes, and cut the pickled cucumber into strips.
3. Fry the onion in butter and add flour to it. After frying it for a couple of minutes, add a little fish broth and, stirring until smooth, add cucumbers and tomato paste. Simmer for another five minutes, stirring, and then transfer to a separate pan.
4. Pour the rest of the broth into the same pan, boil and add chopped fish fillets, olives, capers and pepper with salt to taste. Boil for another 10 minutes, add lemon juice to taste and serve, placing a circle of lemon and herbs on a plate.

Recipe from Yulia Vysotskaya

We are not sure that this recipe is actually from Yulia Vysotskaya, but that is what they call it. But you can see for yourself that it’s delicious.

Fish solyanka is one of the easiest first courses to prepare.

For this hodgepodge we will need:

• 100 g of fresh red and white fish fillets, as well as 100 g of salted pink salmon;
• 750 g fish broth;
• half a glass of pickle from barrel cucumbers;
• Art. spoon of lemon juice;
• five crayfish;
• a couple of pickles;
• one tomato;
• one onion and one carrot each;
• some capers;
• a handful of olives;
• some pickled mushrooms;
• 1 tbsp. spoon of vegetable oil;
• salt, pepper, parsley and dill.

Cooking:

1. Boil crayfish in salted water, peel;
2. Cut the carrots and parsley into strips;
3. Combine fish broth with boiled brine, add fried vegetables;
4. In a separate bowl with a thick bottom, dissolve the butter, add chopped onions and peeled tomatoes, simmer without frying until the onions become transparent;
5. Cut the cucumbers into small cubes, fish, including salted fish, into pieces, and mushrooms into halves;
6. Place all ingredients into a saucepan with onions and tomatoes, add broth and place in the oven for 15 minutes over low heat.

When serving, garnish with a slice of lemon and chopped herbs.

With mushrooms

With potatoes and champignons or other mushrooms you get a simple and delicious fish soup.

For about a kilogram of fish you will need a couple of onions, carrots, potatoes and pickles, a dozen olives, 100 g of champignons, a couple of tablespoons of butter, tomato paste. Any fresh herbs will come in handy, as well as salt and freshly ground black or white pepper.

1. Cook broth from bones and fish heads, adding one onion and carrot for flavor. Remove everything unnecessary and strain.
2. Lightly fry carrots and onions in vegetable oil. After ten minutes, add chopped cucumbers.
3. Put chopped potatoes into the strained fish broth, cook until half cooked, then add pieces of fish and cook for about five minutes over low heat.
4. Add the fry and halved mushrooms to the hodgepodge and let simmer for five to seven minutes.
5. The last thing to add is tomato paste stewed in butter.
6. After letting the soup simmer for a few more minutes, turn off the heat and leave to steep for a quarter of an hour. Serve with greens.

Thick and aromatic country-style soup

This soup can also replace a second course, it is so rich and thick. It is also called Karelian.

A very tasty hot dish will delight any hungry guest.

For half a kilo of fish (preferably salmon species) you need:

• fish soup set;
• five potatoes;
• one onion;
• butter;
• a liter of milk or half and half with cream;
• spices - pepper, salt, dill, bay leaf.

Cook broth from the set with spices. Fry the onion in oil until translucent. Cut the potatoes into cubes, and the fish into longitudinal pieces. Place the potatoes in the broth so that they are covered with liquid. After cooking until half done, add the onion and fish and cook for a little while. Pour in the heated milk (or cream) and cook the potatoes until tender. Remove from heat, sprinkle the soup with pepper, and leave for a little while. This soup is served with dill and dark bread, also flavored with sour cream.

Delicious salmon soup

An easy, simple and quick soup made from a soup kit or a couple of salmon steaks.

1. Stew fresh or sauerkraut. To do this, chop the cabbage, let it simmer, adding oil and tomato puree. Add chopped onion, season with sugar and add flour.
2. Cut the prepared fish into pieces of 40–50 g, salt and pepper, add capers, tomato puree.
3. Peel the cucumbers and remove seeds and cut into slices.
4. Chop the onion and lightly fry with butter. Place the cucumbers and onions with the fish, add a glass of fish broth (or water), bay leaves, cover the pan with a lid and cook for 15–20 minutes.
5. Mix flour with a teaspoon of oil and pour over fish. Stir gently so as not to break any pieces of fish and simmer for 1-2 minutes.
6. Place a third of the stewed cabbage on the bottom of the frying pan, level it, place the fish and side dish on top of it, pour over the sauce obtained when boiling the fish, place the rest of the cabbage on the fish, level it, sprinkle with crushed breadcrumbs, sprinkle with oil and put in the oven for 8-10 minutes.
7. Place the washed olives on the hodgepodge. Garnish with lemon slices, pickled cherries, grapes, plums or lingonberries and sprigs of parsley.

White cabbage is cut into squares with a side size of 2 centimeters. The cabbage, cut into square slices, is placed in a large tray and sprinkled with salt, after which it is mixed with light kneading using your hands. Using a deep saucepan, heat the vegetable oil, in which the chopped cabbage is very quickly fried until half cooked.

Pickled cucumbers are peeled and chopped into thin slices.

The onions are peeled, cut into half rings, then fried in a separate container in vegetable oil until golden brown. At the end of the frying process, chopped cucumbers and capers are added to the onions.

At the end of the frying process, tomato puree is added to the frying pan, which is first diluted in one glass of water, sugar and salt are added to the mixture according to taste. After adding sugar and salt, the sauce is stirred and added to the pan. The entire mixture is brought to a boil.

Sea fish fillet is chopped into medium-sized pieces. The fish pieces are placed in a tray and doused with boiling water, after which they are washed with a stream of cold water.

Pieces of prepared fish are placed in a saucepan on top of previously fried cabbage and topped with sauce with cucumbers and capers. The whole dish is seasoned with bay leaf and black peppercorns. The pan is then covered with a lid and simmered over low heat for 7 minutes. Before serving, the dish is decorated with olives, black olives and lemon slices.

Fish solyanka cooked in a frying pan is a dish that will delight any family member with its unique taste.

Solyanka in a frying pan is one of the best dishes of Russian cuisine. For the festive table it is prepared from sturgeon, stellate sturgeon, sterlet, and beluga. For a regular menu, you can use any non-bony fish, and prepared fillets are best.

Products:

For 500-600 grams of fish

• 1000 gr. cabbage,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of ground crackers,
• 2 pickled cucumbers,
• 50 gr. capers, olives, olives,
• 1 tbsp. spoon of grated cheese,
• 1.5 lemons; for stewing cabbage:
• 4 tbsp. spoons of tomato puree,
• 2 heads of onions,
• 2-3 tbsp. spoons of ghee or melted lard,
• 1 tbsp. spoons of salt and sugar.

Fish solyanka recipe

1. Chop the cabbage into strips, put it in a bowl, pour in a little water, add spices, cover the bowl with a lid, and simmer the cabbage.

2. When the cabbage is warmed up well, reduce the heat significantly.

3. Lightly fry the chopped onions. At the end of frying, add tomato puree, salt, sugar, sprinkle with flour. Mix with cabbage and simmer until softened, approximately 1-1.5 hours.

4. Scald the prepared sturgeon fish, rinse with water and, without removing the skin, cut into pieces (30-40 grams each), then scald again, rinse and place in an oiled saucepan along with chopped pickles (without skin and seeds).

5. Pour in hot water so that the liquid covers only half of the food. Cover the dish with a lid and put on fire.

6. When the liquid boils, add capers, olives, olives.

7. Place half of the seasoned stewed cabbage on the bottom of a well-greased frying pan, place the fish on top along with cucumbers and sauce and cover with a second layer of cabbage. Smooth the surface, sprinkle with grated cheese and ground breadcrumbs, sprinkle with oil.

8. Place in the oven.

9. Decorate the finished dish with lemon slices, black olives, and olives.