Boiled fish

1 serving


fish is boiled with whole carcasses or portion pieces laid in a deep tray or pan. carcasses are poured with cold water, and portions - with hot broth or water to speed up the cooking time in order to reduce the yield of nutrients into the decoction. after boiling, the fire is reduced, salt is added. further cooking is continued without boiling (85-90 ° c) until the fish is fully ready. fish readiness is determined by puncturing it with a fork. if a fork enters the thick part of the finished piece freely, then the fish is ready. for cooking 0. 5 kg of fish, 1 liter of water or broth is taken. bulb onions and roots can be put into the broth (if this is not contraindicated for the patient). when cooking trout, sturgeon fish, aromatic vegetables are not added so as not to change the pleasant aroma and taste of the dish. fish is cooked in portions in 12-15 minutes, carcass - 25-45 minutes.