Fish bream does not belong to the category of delicacies, butthis means that it has little fat and many small bones. But if you work hard, then from this humble inhabitant of lakes and rivers you will get a dish "from gurme". To your guests did not distinguish the bream from the trout, you need to resort to the help of small secrets, certain rules, observing which we will be able to "refine" our delicious fish. First, you should carefully clean and gut the carcass. This is not so easy, because the scales fit very tightly together. To get to the meat, you need to sprinkle the entire surface with a large salt, wait a little, and then, starting from the tail, scrape against the scales.
Then we release the fish from the gills, entrails,eye. We wash the carcass and dry it. Now the second secret: how to get rid of countless small bones? With a knife with a sharp tip, make shallow incisions along the trunk from head to tail after every half a centimeter. Then, during heat treatment, small bones will be baked so that they stop feeling. Now it's time to think about how to cook bream.
There are many recipes:should proceed from the fact that if we are not going to dry or dry the fish, we need to try, so that when cooking the carcass does not lose fat. To do this, either pre-fry the sides before forming a crust, and when baking wrap a fish or even a baking sheet with foil. Dishes from bream will be especially fragrant and tasty, if you heat the carcass from the outside with spices, salt, pepper, and sprinkle with lemon juice or syrup
How to cook bream in the oven?Spread the baking sheet with vegetable oil, place on it a carcass wrapped in foil. If you cook fish immediately with a garnish, for example, with potatoes, then lay a number of finely chopped root circles and wrap the entire baking sheet with foil, then shove it into the preheated oven for half an hour. Remove the foil, fill it with sour cream or thick cream and send it to another quarter of an hour. Before you put the bream on the table, do not forget to take the greens out of the belly, and sprinkle the fish with white dry wine and lemon juice.
Here is another recipe for how to prepare bream inoven. Cook separately buckwheat porridge - not very much, enough of a portioned sachet (100-150 g). On oil fry until golden color onions, cook a hard-boiled egg. Add the onions and eggs to the porridge: finely chopped cooked, and also shredded raw. We clean the fish, gut, wash it, dry it, rub it with salt. Farshiruem carcass porridge, fix the side toothpicks. On a greased baking sheet spread bream, sprinkle it with breadcrumbs and bake for half an hour. Then we pour the sour cream and let it stand in the frying cupboard. Before serving, pour the resulting sauce
Few know how to cook bream ona frying pan. It is necessary to cut the fish into small portions, removing the tail, fins and head, to pan each in a mixture of flour and salt, and then fry from all sides in vegetable oil until a crust is formed. In a deep cast-iron frying pan lay the fried onion until golden, on it - fish and pour a glass of sour cream. Stew it on low heat for a quarter of an hour, then add the spices, add salt and cook for another 10 minutes. Two minutes before removing from the stove, the bream is sprinkled with grated cheese.
