Grenadier is a fish that can compete with hake. She is similar to him in that she has a minimum number of bones, in fact, one spine. In addition, the grenadier does not smell of mud - a quality valuable for those who do not like the characteristic fishy smell. The meat is tender, juicy and slightly sweet. It is also very easy to cut it. But the blue hake, or grenadier (as the grenadier is also called), has its drawbacks. It does not hold its shape well, falls apart in a pan if you fry it without batter, behaves unpredictably in the oven. In general, these are the disadvantages that are common to fish that contain a large amount of water and little fat in their meat. These shortcomings can be circumvented by skillful culinary processing. From the article you will learn what kind of grenadier fish is, recipes from it and some cooking secrets.

Preliminary manipulations

Many cooks stop the need for these preparatory actions. Scattered scales, the danger of getting hurt on fins or gills ... But with a grenadier, you can forget about all these difficulties. They sell carcasses already without entrails and heads, often frozen. Those who know how to cook fish do not need to be reminded to bring the carcass to room temperature follows gradually. For a day, just shift the grenadier out freezer into the refrigerator. Filleting this fish is extremely easy. Just cut the carcass along the spine and remove the backbone. Then, with a sharp knife, pry off the film that covers the abdomen from the inside, and pull out the ribs with it. You also need to remove the fins and tail. Everything, the fish is ready for further processing.

We fry in batter

To prevent the carcass from falling apart in a pan into an unappetizing mess, you need to dip the pieces in the dough. It will create a kind of shell that will retain its shape, create golden brown and protect the tender flesh from drying out. Many housewives think that before cooking fish, it needs to be thawed. With the grenadier, this rule is really only half. The carcass should not be completely defrosted. Inside, it should remain firm and only soft on the outside. So the dish will keep its shape better. The batter can be very different. Below is the simplest recipe. Beat the egg with 30 ml of regular soda, add a couple of tablespoons of flour. The dough should be the consistency of sour cream. Here is a grenadier fish prepared for frying. The photo shows that the pieces are not very large, but not quite small. They need to be salted and peppered before being dipped in batter. And then put in a sufficient amount of hot sunflower oil.

Fry in breadcrumbs

If you do not want to mess with the dough, you can cook the grenadier without it. So that the fish in the pan does not burn, we dip it in breading. We prepare three deep plates: with beaten eggs, with flour, to which you need to add pepper and salt, and with breadcrumbs. The vegetable oil in the pan must be well heated, otherwise the fish will stick to the bottom. So that the breading does not soften and envelop the grenadier well, the pieces should be slightly dried with a towel. The order of rolling is as follows: flour, beaten eggs, crackers. It is important that the pieces are completely immersed in the breading. Fry in a sufficient amount of vegetable oil for 10 minutes on each side. Serve such a fish immediately, because the breading, cooling down, loses its crunchiness.

We extinguish

Grenadier is a fish that is great for this cooking method. A large amount of liquid contained in the meat makes it even more tender, just airy. We clean a kilogram of grenadier, cut it into pieces 4-5 cm thick. Three large half a kilo of carrots, put it on the bottom of a Teflon pan or pan with a thick bottom. On top of it we place pieces of the grenadier. We cover it with rings of three onions. In half a glass of sour cream, add a little water, salt and pepper. Pour the dish with this mixture. Add a couple of bay leaves to it. We put the dishes on a small fire. from half an hour. Five minutes before turning off the fire under the pan, sprinkle the dish with one hundred grams grated cheese durum varieties(preferably parmesan).

We bake in the oven

If you are going to cook it in an oven, you need to consider that this is very tender fish. The grenadier, whose cookie recipes are very diverse, needs a cover of vegetables or at least foil. But in the oven, you can cook both fish and a side dish for it in one fell swoop. Cover the bottom of the baking dish with a layer raw potatoes, cut into sticks "rustic". On this pillow we lay the salted and peppered pieces of the grenadier. Carefully cover them with half rings onion. Top three hundred grams of Parmesan or any other hard cheese. Pour a glass of sour cream into the mold. It should almost cover the dish. If this does not happen, you can add a little water, cream or milk. We put the form in the oven preheated to 180-190 degrees. Cooking for half an hour. Sprinkle the finished casserole with chopped fresh herbs.

Original pancakes

Grenadier is a very fragile fish. Culinary experts are racking their brains on how to keep the shape of the dish. What for? Let's use this property of the grenadier and cook cutlets or pancakes. The second dish is done like this. We clean and cut the fish. Separate the spine. Grind the pulp in a blender. Add one or two eggs, 100-150 grams of flour, salt and spices to taste. The fish chopped in a blender will itself give the necessary amount of liquid to make a dough. We form pancakes from it and fry them in vegetable oil until golden brown.

cutlets

As already mentioned, the grenadier is a fish ideal for minced meat. We pass a kilogram of fillet, a large onion and one medium-sized potato through a meat grinder (it can be replaced with a slice of a white roll soaked in milk). Add the egg to the minced meat, season with salt, herbs and spices. Knead, cover and put the bowl in the refrigerator. After half an hour, put the pan on the fire, pour oil into it. Whisk an egg in one bowl, flour in another, and breadcrumbs in a third. We form cutlets from minced meat. We dip them in the breading in the same sequence as the portioned pieces of fish: flour, egg, crackers. When all the cutlets are fried, put them back in the pan, cover with a lid and simmer over low heat for a quarter of an hour.

Fish grenadier benefit and harm

Grenadier (fish). How to cook grenadier fish: step by step recipe, photo

Grenadier is a fish that can compete with hake. She is similar to him in that she has a minimum number of bones, in fact, one spine. In addition, the grenadier does not smell of mud - a quality valuable for those who do not like the characteristic fishy smell. The meat of this inhabitant of the seas is tender, juicy and slightly sweet. It is also very easy to cut it. But the blue hake, or grenadier (as the grenadier is also called), has its drawbacks. It does not hold its shape well, falls apart in a pan if you fry it without batter, behaves unpredictably in the oven. In general, these are the disadvantages that are common to fish that contain a large amount of water and little fat in their meat. These shortcomings can be circumvented by skillful culinary processing. From the article you will learn what kind of grenadier fish is, recipes from it and some cooking secrets.

Many cooks stop the need for these preparatory actions. Scattered scales, the danger of getting hurt on fins or gills ... But with a grenadier, you can forget about all these difficulties. They sell carcasses already without entrails and heads, often frozen. Those who know how to cook fish do not need to be reminded that the carcass should be brought to room temperature gradually. For the day, simply transfer the grenadier from the freezer to the refrigerator. Filleting this fish is extremely easy. Just cut the carcass along the spine and remove the backbone. Then, with a sharp knife, pry off the film that covers the abdomen from the inside, and pull out the ribs with it. You also need to remove the fins and tail. Everything, the fish is ready for further processing.

To prevent the carcass from falling apart in a pan into an unappetizing mess, you need to dip the pieces in the dough. It will create a kind of shell that will retain its shape, create a golden crust and protect the tender flesh from drying out. Many housewives think that before cooking fish, it needs to be thawed. With the grenadier, this rule is really only half. The carcass should not be completely defrosted. Inside, it should remain firm and only soft on the outside. So the dish will keep its shape better. The batter can be very different. Below is the simplest recipe. Beat the egg with 30 ml of regular soda, add a couple of tablespoons of flour. The dough should be the consistency of sour cream. Here is a grenadier fish prepared for frying. The photo shows that the pieces are not very large, but not quite small. They need to be salted and peppered before being dipped in batter. And then put in a sufficient amount of hot sunflower oil.

Fry in breadcrumbs

If you do not want to mess with the dough, you can cook the grenadier without it. So that the fish in the pan does not burn, we dip it in breading. We prepare three deep plates: with beaten eggs, with flour, to which you need to add pepper and salt, and with breadcrumbs. The vegetable oil in the pan must be well heated, otherwise the fish will stick to the bottom. So that the breading does not soften and envelop the grenadier well, the pieces should be slightly dried with a towel. The order of rolling is as follows: flour, beaten eggs, crackers. It is important that the pieces are completely immersed in the breading. Fry in a sufficient amount of vegetable oil for 10 minutes on each side. Serve such a fish immediately, because the breading, cooling down, loses its crunchiness.

We extinguish

Grenadier is a fish that is great for this cooking method. A large amount of liquid contained in the meat makes it even more tender, just airy. We clean a kilogram of grenadier, cut it into pieces 4-5 cm thick. Three large half a kilo of carrots, put it on the bottom of a Teflon pan or pan with a thick bottom. On top of it we place pieces of the grenadier. We cover it with rings of three onions. In half a glass of sour cream, add a little water, salt and pepper. Pour the dish with this mixture. Add a couple of bay leaves to it. We put the dishes on a small fire. Stew the fish for half an hour. Five minutes before turning off the heat under the pan, sprinkle the dish with one hundred grams of grated hard cheese (preferably parmesan).

We bake in the oven

If you are going to cook it in an oven, you need to consider that this is a very delicate fish. The grenadier, whose cookie recipes are very diverse, needs a cover of vegetables or at least foil. But in the oven, you can cook both fish and a side dish for it in one fell swoop. We cover the bottom of the baking dish with a layer of raw potatoes, cut into rustic cubes. On this pillow we lay the salted and peppered pieces of the grenadier. Carefully cover them with onion half rings. Top three hundred grams of Parmesan or any other hard cheese. Pour a glass of sour cream into the mold. It should almost cover the dish. If this does not happen, you can add a little water, cream or milk. We put the form in the oven preheated to 180-190 degrees. Cooking for half an hour. Sprinkle the finished casserole with chopped fresh herbs.

Original pancakes

Grenadier is a very fragile fish. Culinary experts are racking their brains on how to keep the shape of the dish. What for? Let's use this property of the grenadier and cook cutlets or pancakes. The second dish is done like this. We clean and cut the fish. Separate the spine. Grind the pulp in a blender. Add one or two eggs, 100-150 grams of flour, salt and spices to taste. The fish chopped in a blender will itself give the necessary amount of liquid to make a dough. We form pancakes from it and fry them in vegetable oil until golden brown.

cutlets

As already mentioned, the grenadier is a fish ideal for minced meat. We pass a kilogram of fillet, a large onion and one medium-sized potato through a meat grinder (it can be replaced with a slice of a white roll soaked in milk). Add the egg to the minced meat, season with salt, herbs and spices. Knead, cover and put the bowl in the refrigerator. After half an hour, put the pan on the fire, pour oil into it. Whisk an egg in one bowl, flour in another, and breadcrumbs in a third. We form cutlets from minced meat. We dip them in the breading in the same sequence as the portioned pieces of fish: flour, egg, crackers. When all the cutlets are fried, put them back in the pan, cover with a lid and simmer over low heat for a quarter of an hour.

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War and love with the grenadier.

You are right, the grenadier is delicious but hard to cook, I also do it like you do like cutlets, but I also fry it marinated, First you need to separate the fillets, then we take three small onions in a wide bowl, add chopped greens, add seasoning for fish or various spices if there is no seasoning, the most important thing is to stir the spices, then the juice of 1 large lemon, salt, pepper, of course, you can clove or 2 garlic, this is a marinade, Put our fillets there and turn them over for half an hour in the refrigerator, turning a couple of times, Then we take the fillet into flour into an egg and put it into breadcrumbs in a hot frying pan with vegetable oil, Fry over high heat turning over 1 time, When the fish is fried, we take our marinade that remains in a small saucepan, add a couple of tablespoons of sunflower or olive oil, half a glass of water and put it on a small fire until the water evaporates, you should get a thick sauce, We take our fish on a plate, sprinkle with herbs, put lemon slices and serve the sauce in a small bowl, Believe me, marinated r The fish holds better than a simple fish, there are no bones, and it turns out very tasty, I even cook for guests and everyone loves it, The main thing is to put it on a hot frying pan and turn it over 1 time so that it doesn’t break,

stranamasterov.ru

Grenadier fish: photo, how to cook deliciously? :

Many fish live in the depths of the Pacific Ocean valuable breeds. Today we will talk about the grenadier. This type of fish is quite impressive in size. Commercial fish reach a weight of five kilograms, but there are fish weighing up to 43 kg and a body length of up to 207 cm. Macrourus (the second name of the grenadier fish) is covered with sharp scales. Most often, already peeled and gutted carcasses go on sale, which are convenient to fry and stew.

Calorie content and composition

I would like to say a few words about the composition, useful properties and calorie grenadier fish. Grenadier contains a large amount of fluorine, iodine, calcium, chromium, copper, nickel and zinc. Vitamin composition: E, A, B, ascorbic acid, PP. Let's add here the most useful omega-3 and omega-6.

As for calories, then in one hundred grams boiled fish is only about 29 kcal. Fried grenadier "pulls" 91 Kcal, and stewed in the oven - 32 Kcal. Even grenadier fish cutlets will “weigh” no more than 100 Kcal per hundred grams, which cannot but please those who are losing weight and adhering to proper nutrition.

Beneficial features

As a rule, when preparing this or that dish, you want it to be not only aesthetically beautiful, taste good, but also useful for the body. Today we will try to figure out how to cook grenadier fish and how these dishes will be useful.

As for the benefits, like any other fish, grenadier is a valuable source of proteins and trace elements. But its fillet has a balanced amino acid structure, which other types of fish cannot boast of. The substances that make up the grenadier fish can normalize the functioning of the gastrointestinal tract, heart muscle, improve the condition of the skin, nails, teeth and hair.

Fans of this fish will definitely be safe during colds and flu, as the immune system becomes a strong and reliable defense. Improving general state body due to the presence in the product of a large number of vitamins of group B. Iodine will help normalize the functioning of the thyroid gland, and vitamin PP will strengthen the heart and blood vessels.

Caution won't hurt

Like many other foods, the grenadier has contraindications for consumption. Doctors do not recommend eating this fish for nursing mothers, as well as for those who are allergic to seafood. Pediatricians do not advise giving grenadier to children whose age has not yet crossed the three-year mark.

Cooking features

Before you start mastering grenadier fish recipes, we advise you to pay attention to some of the nuances of cutting and cooking. This fish is quite different. tender fillet, like cod or trout, so rough frying can turn a piece of it into a sprawling "thing". Experienced housewives it is advised to fry fish only in a large amount of breading.

The meat of the grenadier is very tender and pleasant in taste, with a delicate marine aroma. Like any other deep sea fish, the grenadier always turns out juicy. During high temperature processing, a sufficiently large amount of liquid will be released, you need to be prepared for this. So how to cook grenadier fish so that it turns out tasty, keeps its shape and does not fall apart? The best solution would be baking in the oven. We have selected the simplest popular recipes, which are available for development even for a novice inexperienced hostess.

Grenadier in foil

For this dish you will need to choose high-quality fish from a trusted supplier. You will also need food foil, which will help preserve it and prevent the delicate texture of the fish from being destroyed.

What products will be required?

• 1400 g of fish (carcasses without a head);
• 1/2 lemon;
• fresh herbs parsley (or dill);
• 3 art. l. vegetable oils;
• salt;
• a pinch of pepper.

How to cook grenadier fish in the oven in foil?

Usually in supermarkets, carcasses without a head are sold. Gross grenadier not gutted and unpeeled will cost less, more expensive - one that is already devoid of entrails and scales. If the first option is purchased, then upon arrival home, the fish should be washed in cold water. Get rid of sharp scales. Then we cut off the fins, rip open the carcass, removing the insides. Wash the fish again. We pass along the inner surface of the abdomen with a paper napkin. Just wrap it around your finger and clean off the black mucus that the water might not wash off.

How to cook delicious grenadier fish so that the dish turns out to be restaurant-like, but at the same time quick to cook? The first thing that experienced chefs will always advise is never save time cleaning grenadier. A microscopic part of black mucus from the intestines - and the dish is completely spoiled. If there is no desire or ability to butcher fish, then we simply get a ready-made, cleaned carcass right away.

After cutting, salt the carcass inside and out. Pour in lemon juice and leave to marinate for 25-35 minutes. We put parsley branches inside. We put the carcass in the middle of a sheet of foil and carefully wrap the edges. You can lightly rub the foil with an oil brush. On top of the fish, too, put a couple of drops vegetable oil.

Twenty minutes at a temperature of 200 degrees will be enough to cook a ruddy grenadier fish (the photo shows how appetizing it looks at the same time). If you want the crust to be more ruddy, then add ten degrees heat in the oven and open the foil for 5-10 minutes.

As mentioned above, when cooking this fish, a large amount of juice will be released. Open the foil, carefully remove the grenadier on a plate and divide it into two parts. We take out the stewed greens. Add fresh on top. You can decorate the dish with a couple of pieces fresh cucumber or a tomato.

Grilled grenadier

If, say, salmon can be simply fried in oil, then such a trick will not work with a grenadier. To work, you will need a double or even triple batter.

Required Ingredients

Let's cook:

• 650 g of fish;
• 2 eggs;
• 3 art. l. flour;
• 4 tbsp. l. bread crumbs;
• salt;
• butter;
• pepper.

Description of the cooking process

Gutted and well-washed carcass cut into portioned pieces. Lightly dry them with paper towels. Pour flour into one plate. In the second, we will break two chicken eggs and carefully beat them with a whisk. The third plate will be filled breadcrumbs fine grind.

Fish pieces need to be rubbed well with salt and pepper. You can add your favorite fish spices on top. Next, the grenadier is dipped in flour, then dipped in the egg mixture and, at the last stage, breaded in breadcrumbs. It turns out a triple layer of breading, which will protect tender meat from delamination during exposure to high temperatures. Fry the fish on both sides until the batter is golden brown and crispy.

Grenadier fish recipe in the oven with vegetables

Quite often grenadier is also called elephant fish. This option can be used if your children do not favor seafood, and, as you understand, it is extremely necessary to eat them for the younger generation. Persuading a child to eat a fish with the funny name "elephant" is much easier than any other.

What will be required

Cooking features

In order for the fish to cook on a par with other ingredients, they should be prepared a little in advance. For example, peel the potatoes, cut into medium-sized circles and boil them slightly. Zucchini squash is also washed, peeled and cut into circles. Fry the zucchini in a small amount of oil for a minute on each side. Now the ingredients will cook in the oven faster, at the same level as the fish.

Wash the carcass of the grenadier, cut into portions and rub with salt. Season with your favorite spices for fish, dry herbs. Sprinkle dried garlic on top. Lay a layer on a baking sheet boiled potatoes. Then you should put the fish, sprinkle it with finely chopped onions. Next comes a layer of zucchini. Last comes hard cheese, grated on a fine grater.

We put the baking sheet in the oven, which is already heated to 190 degrees. Grenadier cooking time - 25-35 minutes. Due to the fact that the bottom of the fish has a layer of potatoes, and the cheese layer protects it from above, grenadier will not spread. The fish according to this recipe turns out to be surprisingly delicate in taste, but at the same time it does not crumble at the first touch with a fork.

By the way, if you want to slightly reduce the cooking time, then this recipe is also suitable for a pan. In this case, potatoes need to be fried, not boiled. We leave it in the pan, add zucchini, then a layer of fish and cheese. cooking under closed lid about 15 minutes.

Sauces for the grenadier

If you do not plan to add vegetables to the fish, then you can choose one of the popular sauces for serving. We offer two of the most popular.

• The first is caviar. For cooking you will need: olive oil, flour, milk, dill, caviar. Fry the flour, then add milk and mix thoroughly. The sauce should have a thick consistency. homemade sour cream. Remove it from the heat, add finely chopped dill and caviar. We mix.
• The second is pesto. This option is often used in restaurants, it goes well with fish. A sauce is prepared from basil, pine nuts, olive oil and parmesan cheese. First you need to roast the nuts. Then they are crushed, mixed with cheese, fresh herbs, garlic and spices. Mix thoroughly, cool in the refrigerator for 15-20 minutes and pour over the fish.

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Encyclopedia of Fish > Grenadier

Grenadier. The grenadier belongs to the cod order. Of all the demersal deep-sea fishes, this is the most numerous and also very rich in species diversity group. Grenadiers are widespread in the seas of the whole world, ranging from Arctic waters to Antarctic waters.

The size of an adult grenadier reaches 100 centimeters. The fish lives in the deep parts of the seas, sometimes up to 2200 meters. Such countries as Russia, Germany, Denmark and Poland are engaged in catching this fish. Grenadier is a type of grenadier, a deep-sea fish with a long, gradually tapering tail. Translated from Latin, makrurus means long-tailed.

The grenadier is very widely represented in the Northern Basin, sometimes it forms very dense clusters, which makes it easier to catch it. There is also a lot of grenadier in the Pacific Ocean. Accumulations of this fish began to be found after the fishing industry began to develop great depths in the Pacific and Atlantic oceans.

The weight of the fish reaches three kilograms. Grenadier meat is extremely tender and tasty, white in color with a slight pinkish tint, dense, but not fibrous or dry texture, slightly sweet, reminiscent of shrimp. Its liver is much larger and richer in fat than cod liver.

Grenadier practically does not have a specific fishy smell, it belongs to low-fat and low-protein fish. Its meat has a fairly high water content, so its meat is very tender, but weak. You need to cook the grenadier without completely defrosting. Grenadiers make very delicious soups, chopped products, jellied dishes, and it can also be fried and stewed. The liver and caviar of the grenadier are considered delicacies.

This fish is in its own way palatability far superior to Atlantic cod. If the Grenadier is not decapitated and the caudal stalk is not removed, then the fish has a rather unpleasant appearance, it gives a lot of waste during the processing, although the carcasses are quite fleshy. Therefore, fillets are usually supplied for sale, or carcasses without heads, tails and scales.

It must be remembered that all marine fish is extremely beneficial for our body. Fish contains a large amount of vitamins, minerals and trace elements. In addition, the iodine contained in fish is vital for all people, especially children and the older generation. Fish meat contains phosphorus and calcium, which are so useful for the formation of the entire musculoskeletal system.

Fish is much easier to digest by our body than animal meat, so it must be consumed by all people who are shown a diet or a light diet, as well as weakened after various diseases. Many delicious and varied dishes are prepared from fish. It all depends on what you prefer. Fish can be boiled, fried, baked, stewed, cutlets can be made from it. Steamed fish without salt and pepper is extremely healthy. It is an indispensable dietary product. As a side dish for fish, you can use rice, potatoes, both boiled and fried, various sauces.

Many valuable species of fish live in the depths of the Pacific Ocean. Today we will talk about the grenadier. This type of fish is quite impressive in size. Commercial fish reach a weight of five kilograms, but there are fish weighing up to 43 kg and a body length of up to 207 cm. Macrourus (the second name of the grenadier fish) is covered with sharp scales. Most often, already peeled and gutted carcasses go on sale, which are convenient to fry and stew.

Calorie content and composition

I would like to say a few words about the composition, useful properties and calorie content of grenadier fish. Grenadier contains a large amount of fluorine, iodine, calcium, chromium, copper, nickel and zinc. Vitamin composition: E, A, B, ascorbic acid, PP. Let's add here the most useful omega-3 and omega-6.

As for calories, one hundred grams of boiled fish contains only about 29 kcal. Fried grenadier "pulls" 91 Kcal, and stewed in the oven - 32 Kcal. Even grenadier fish cutlets will “weigh” no more than 100 Kcal per hundred grams, which can no longer but please those who are losing weight and adhering to proper nutrition.

Beneficial features

As a rule, when preparing this or that dish, you want it to be not only aesthetically beautiful, taste good, but also useful for the body. Today we will try to figure out how to cook grenadier fish and how these dishes will be useful.

As for the benefits, like any other fish, grenadier is a valuable source of proteins and trace elements. But its fillet has a balanced amino acid structure, which other types of fish cannot boast of. The substances that make up the grenadier fish can normalize the functioning of the gastrointestinal tract, heart muscle, improve the condition of the skin, nails, teeth and hair.

Fans of this fish will definitely be safe during colds and flu, as the immune system becomes a strong and reliable defense. The general condition of the body improves due to the presence of a large amount of B vitamins in the product. Iodine will help normalize the functioning of the thyroid gland, and vitamin PP will strengthen the heart and blood vessels.

Caution won't hurt

Like many other foods, the grenadier has contraindications for consumption. Doctors do not recommend eating this fish for nursing mothers, as well as for those who are allergic to seafood. Pediatricians do not advise giving grenadier to children whose age has not yet crossed the three-year mark.

Cooking features

Before you start mastering grenadier fish recipes, we advise you to pay attention to some of the nuances of cutting and cooking. This fish is distinguished by a rather tender fillet, like cod or trout, so rough frying can turn its piece into a sprawling “something”. Experienced housewives advise frying fish only in a large amount of breading.

The meat of the grenadier is very tender and pleasant in taste, with a delicate marine aroma. Like any other deep sea fish, the grenadier always turns out juicy. During high temperature processing, a sufficiently large amount of liquid will be released, you need to be prepared for this. So how to cook grenadier fish so that it turns out tasty, keeps its shape and does not fall apart? The best solution would be baking in the oven. We have selected the simplest and most popular recipes that are available for mastering even for a novice inexperienced hostess.

Grenadier in foil

For this dish, you will need to choose high-quality fish from a trusted supplier. You will also need food foil, which will help preserve it and prevent the delicate texture of the fish from being destroyed.

What products will be required?

• 1400 g of fish (carcasses without a head);
• 1/2 lemon;
• fresh parsley (or dill);
• 3 art. l. vegetable oils;
• salt;
• a pinch of pepper.

How to cook grenadier fish in the oven in foil?

Usually in supermarkets, carcasses without a head are sold. Gross grenadier not gutted and unpeeled will cost less, more expensive - one that is already devoid of entrails and scales. If the first option is purchased, then upon arrival home, the fish should be washed in cold water. Get rid of sharp scales. Then we cut off the fins, rip open the carcass, removing the insides. Wash the fish again. We pass along the inner surface of the abdomen with a paper napkin. Just wrap it around your finger and clean off the black mucus that the water might not wash off.

How to cook delicious grenadier fish so that the dish turns out to be restaurant-like, but at the same time quick to cook? The first thing that experienced chefs will always advise is never save time cleaning grenadier. A microscopic part of black mucus from the intestines - and the dish is completely spoiled. If there is no desire or ability to butcher fish, then we simply get a ready-made, cleaned carcass right away.

After cutting, salt the carcass inside and out. Pour in lemon juice and leave to marinate for 25-35 minutes. We put parsley branches inside. We put the carcass in the middle of a sheet of foil and carefully wrap the edges. You can lightly rub the foil with an oil brush. On top of the fish, too, drip a couple of drops of vegetable oil.

Twenty minutes at a temperature of 200 degrees will be enough to cook a ruddy grenadier fish (the photo shows how appetizing it looks at the same time). If you want the crust to be more ruddy, then add ten degrees heat in the oven and open the foil for 5-10 minutes.

As mentioned above, when cooking this fish, a large amount of juice will be released. Open the foil, carefully remove the grenadier on a plate and divide it into two parts. We take out the stewed greens. Add fresh on top. You can decorate the dish with a couple of slices of fresh cucumber or tomato.

Grilled grenadier

If, say, salmon can be simply fried in oil, then such a trick will not work with a grenadier. To work, you will need a double or even triple batter.

Required Ingredients

Let's cook:

• 650 g of fish;
• 2 eggs;
• 3 art. l. flour;
• 4 tbsp. l. bread crumbs;
• salt;
• butter;
• pepper.

Description of the cooking process

Gutted and well-washed carcass cut into portions. Lightly dry them with paper towels. Pour flour into one plate. In the second, break two chicken eggs and beat them thoroughly with a whisk. The third plate will be filled with finely ground breadcrumbs.

Fish pieces need to be rubbed well with salt and pepper. You can add your favorite fish spices on top. Next, the grenadier is dipped in flour, then dipped in the egg mixture and, at the last stage, breaded in breadcrumbs. It turns out a triple layer of breading, which will protect tender meat from delamination during exposure to high temperatures. Fry the fish on both sides until the batter is golden brown and crispy.

Grenadier fish recipe in the oven with vegetables

Quite often grenadier is also called elephant fish. This option can be used if your children do not favor seafood, and, as you understand, it is extremely necessary to eat them for the younger generation. Persuading a child to eat a fish with the funny name "elephant" is much easier than any other.

What will be required

Cooking features

In order for the fish to cook on a par with other ingredients, they should be prepared a little in advance. For example, peel the potatoes, cut into medium-sized circles and boil them slightly. Zucchini squash is also washed, peeled and cut into circles. Fry the zucchini in a small amount of oil for a minute on each side. Now the ingredients will cook in the oven faster, at the same level as the fish.

Wash the carcass of the grenadier, cut into portions and rub with salt. Season with your favorite spices for fish, dry herbs. Sprinkle dried garlic on top. Lay a layer of boiled potatoes on a baking sheet. Then you should put the fish, sprinkle it with finely chopped onions. Next comes a layer of zucchini. The last is hard cheese, grated on a fine grater.

We put the baking sheet in the oven, which is already heated to 190 degrees. Grenadier cooking time - 25-35 minutes. Due to the fact that the bottom of the fish has a layer of potatoes, and the cheese layer protects it from above, grenadier will not spread. The fish according to this recipe turns out to be surprisingly delicate in taste, but at the same time it does not crumble at the first touch with a fork.

By the way, if you want to slightly reduce the cooking time, then this recipe is also suitable for a pan. In this case, potatoes need to be fried, not boiled. We leave it in the pan, add zucchini, then a layer of fish and cheese. Cook with the lid closed for about 15 minutes.

Sauces for the grenadier

If you do not plan to add vegetables to the fish, then you can choose one of the popular sauces for serving. We offer two of the most popular.

• The first one is caviar. For cooking you will need: olive oil, flour, milk, dill, caviar. Fry the flour, then add milk and mix thoroughly. The sauce should have the consistency of thick homemade sour cream. Remove it from the heat, add finely chopped dill and caviar. We mix.
• The second is pesto. This option is often used in restaurants, it goes well with fish. A sauce is prepared from basil, pine nuts, olive oil and parmesan cheese. First you need to roast the nuts. Then they are crushed, mixed with cheese, fresh herbs, garlic and spices. Mix thoroughly, cool in the refrigerator for 15-20 minutes and pour over the fish.

Grenadier, or grenadier fish, looks quite formidable and does not cause any appetite. However, connoisseurs and gourmets claim that appearance In no case should fish be scared away: grenadier dishes taste delicious and very useful for our body.

Read more about the influence of this inhabitant of the deep sea, as well as how to prepare it - below.

Grenadier Fish - Product Basics

The macrourus is an animal of the cod order that lives in the Pacific waters. We call the fish “Grenadier” because of its English name: giant grenadier, which, in turn, was assigned to the deep-sea dweller due to its unusual appearance.

The grenadier really looks very interesting. Reaching in length about two meters, the fish has a massive short body and a long, gradually tapering tail fin.

Gourmets note that this fish tastes much tastier than ordinary cod. The meat of grenadier is much more tender due to specific chemical composition and it also contains quite a lot useful substances and micronutrients. Rich in vitamins and minerals, fish has a beneficial effect on the human body, strengthening it.

Grenadier cooking methods are varied: it can be baked, fried, made from minced fish juicy cutlets. Steamed fish is especially healthy.

Beneficial features

• Grenadier considered dietary product due to the low content of fats and carbohydrates in the composition and low calorie content. At the same time, fish is famous for its high protein content, which is especially useful for people who want to build or strengthen their muscle mass. Therefore, it is recommended to eat the product after intense physical exertion - for the best effect.
• Amino acids, which are present in the grenadier, have a beneficial effect on the condition and functioning of the digestive system and organs of the gastrointestinal tract.
• Grenadier is especially useful for children, as well as people with weakened body(for example, recovering from surgery or a long illness). Phosphorus and calcium, which the product is rich in, are necessary for the development of bone tissue and strengthening the musculoskeletal system, preventing fragility of bones and teeth.
• In addition, fish contributes strengthening the immune system because it contains vitamin C.
• Grenadier dishes satisfy hunger for a long time thanks to high protein content in composition.
• Iodine contained in sea ​​fish useful for the functioning of the thyroid gland.
• The product is also extremely useful for the cardiovascular system: potassium, magnesium, and vitamin PP improve the functioning of the heart muscle and normalize blood pressure.
• It is useful to introduce grenadier fish into your diet for the elderly, because in old age the risk of developing diseases of the musculoskeletal system increases, bone fragility increases and the condition of the joints worsens. Makrurus also contributes strengthening of bone tissue.
• From the regular use of grenadier food, the condition and appearance of nails, skin and hair noticeably improves (up to the point that their loss slows down, brittleness decreases, shine and silkiness appear). This effect is due to the presence of fatty acids in the product, as well as vitamin E, which is responsible for women's beauty and health.
• Steamed grenadier contributes gentle cleansing of the gastrointestinal tract from waste and toxic substances.
• Grenadier can be recommended for people who are on a diet and trying to lose weight, since this fish not only has a low calorie content, but also stimulates the metabolism and fat burning process in the body.
• Vitamin A, contained in sea fish, prevents the decrease in vision and the development of eye diseases. In addition, this vitamin is involved in the formation of bone tissue, improves the condition of bones and teeth, so grenadier dishes are recommended for those whose body is still being formed - children and adolescents.

Possible harm and contraindications

• The main contraindication to the use of grenadier is product allergy or its individual intolerance.
• Also, with caution, it is worth feasting on the delicacy for pregnant and lactating women.
• And, of course, you should carefully monitor the quality of the fish that you are going to eat. The product must be fresh, caught in ecologically clean places, not spoiled. Therefore, it is recommended to buy a grenadier in proven places.

1. There are quite a few various ways preparation of grenadier. The most popular recipe in which the fish is baked in the oven along with vegetables and spices. With this method of processing, the grenadier fillet retains its delicate structure, in addition, the baked dish will please the gourmet with a stunning aroma and pleasant appearance. When baking, use foil so that the product is better soaked and fried.
2. It is best to fry grenadier, after rolling the pieces of fish in breadcrumbs or batter, as otherwise there is a risk that the product will lose its shape. And do not spare vegetable oil during frying.
3. But what you should not do with a grenadier is put it out. This cooking method will completely destroy the structure and shape of the fish and turn the dish into a not very appetizing slurry.
4. Experienced chefs highly recommend highly thoroughly clean the fish carcass because it greatly affects the taste. The dish is easy to spoil if the stomach of the fish is not cleaned well enough.
5. As a side dish for grenadier, potatoes or boiled rice are perfect, as well as fried vegetables(zucchini, green beans, cauliflower). When baking, it is advised to add a little cheese and carrots - this diversifies the taste of the dish.

Fish is one of the most useful products of our diet, many prefer it over meat, especially marine varieties.

We will talk about one of the marine inhabitants, namely grenadier and its beneficial properties, today.

What kind of fish

Makrurus (hoki) or sea grenadier is a commercial fish of the cod-like order. She prefers deep ocean waters with lower temperatures. Her body is long, with a narrow tail and sharp scales, her head is large with bulging eyes.

Color - gray, brown and black. Adult specimens reach a length of one and a half meters and a weight of up to six kilograms. The habitat is the northern latitudes of the Pacific Ocean, the Atlantic, the waters of the Sea of ​​Okhotsk.

Did you know? The peak of biting during hoki fishing is the time after the storm. During this period, the hoki lacks food, since in a storm its main diet is mollusks, crustaceans, larvae, therefore it is washed ashore. Hungry grenadier greedily rushes at the artificial lures of fishermen.

Chemical composition

The composition contains a large amount of acids important for many body systems, such as,.

vitamins

Among all the vitamins it is worth highlighting:

• beta carotene;

Minerals

The macronutrients that are in grenadier meat are,.

Microelements are presented:

• copper;

Calorie content and nutritional value

The performance of this fish is impressive:

• proteins - 13.5 g per 100 g;
• fats - 0.8 g for every 100 g;
• calorie content - 60 kcal / 100 g.

What is useful hoki

Given the composition rich in vitamins, minerals, acids, we can safely say that regular consumption of fish will be beneficial for all human systems and organs.

So, when you include it in the menu, the work of the digestive system, metabolism and absorption of vitamins, and the breakdown of fats will significantly improve.
Fish will help strengthen bone and muscle tissue, the elasticity of blood vessels and blood formation processes, which will improve cardiac activity.

Polyunsaturated acids have a positive effect on brain function, increase concentration and memory, and performance.

Vitamin and mineral composition will serve as a prevention of endocrine diseases, anemia, beriberi, joint and skin problems, diseases of the gastrointestinal tract and central nervous system.

For athletes, the product will help restore strength after training, accelerate tissue regeneration after possible injuries.

Is it possible grenadier

The product is useful to all segments of the population, especially the elderly, children, expectant and nursing mothers.

children

Regular consumption of fish by children will strengthen their immune system, favorably affect the growth and development of body systems.

Phosphorus and fluorine will make strong bones and dense cartilage, improve tooth enamel and bone tissue.

Iodine and omega-3 are irreplaceable sources of energy and nutrition for brain cells. The child will better absorb the educational material, remember it, feel less tired, be active and cheerful.

Pregnant

The rich composition of grenadier will fully satisfy the need of the expectant mother's body for vitamins and minerals. There are all the substances that are needed for the development of the fetus, its central nervous system, cardiovascular, digestive, genitourinary systems.

Pregnant women often experience discomfort in the digestive tract, but regular consumption of dishes from this fish will help them normalize the digestive tract.

In addition, a woman will be able to improve her appearance, which is also undergoing changes not for the better.

The useful elements present in grenadier will tidy up the skin and hair, give them a healthy glow and shine, strengthen the nail plates, and relieve inflammation. It is useful to eat fish meat during pregnancy with pressure surges.

Lactating

Easy-to-digest protein is also necessary for nursing mothers, who transfer building material to their baby with milk.

A marine product will help a woman recover faster, replenish blood loss during childbirth, normalize hormonal levels, restore a healthy and beautiful appearance, and cope with lack of sleep and fatigue.

The product, saturated with useful elements, strengthens the body of both the mother and the child.

How to choose fresh fish when buying

Hoki goes on sale in the form of carcasses or fillets, when choosing a fresh seafood product, you should know several factors:

• hoki fishing season - March-May, August-September;
• a really fresh product may be from sea areas close to your region of residence;
• fish should be bought only where there is a guaranteed quality control;
• a fresh product smells only of the sea, no other smells should be mixed;
• the color of the carcass meat should be white, the thickness of the ice crust is not too large.

Important! The yellowish tint of the meat indicates its staleness, too thick a layer of ice on the carcass indicates re-freezing. This product cannot be purchased.

About the difficulties of cooking, and the secrets of proper cooking

It is best to defrost fish on the bottom shelf of the refrigerator. Defrosting the product in heat will cause the meat to spread.

About the characteristics of meat

Consider the features of grenadier meat and its preparation:

• hoki meat is pale pink in color, watery, with a soft sprawling structure, the taste is delicate, a bit like shrimp meat;
• you need to clean the fish from scales with extreme care, it is very sharp;
• long heat treatment it is highly discouraged, so you should not stew this fish;
• for cooking, you should take dishes with a thick bottom, it is better to fry it over high heat so that the meat does not spread.

How to enjoy the taste: 2 best recipes

As mentioned above, long-term cooking for this type of fish is undesirable, the best way cooking - fry or bake.

Fried fish in batter

• hoki - 2 fillets;
• flour - 2 tbsp. l.;
• - 2 pcs;
• - 1 tbsp. l.;
• salt, pepper - to taste.

First, prepare the batter: carefully beat the eggs with dry ingredients, the mixture should be without lumps. Fillet, cut into pieces, dip in batter and fry in a small amount of vegetable oil.

It is advisable to place fish pieces freely on the bottom of the pan, leaving free space between them. Completely white dense meat means the readiness of the dish.

Oven baked

• fish - 500 g;
• flour - 1 tbsp. l.;
• cheese - 50 g;
• egg - 1 pc;
• salt, seasoning for fish to taste.

Cooking batter: egg, grated cheese, salt and seasoning, flour are beaten until smooth. Hoki, cut into pieces, dipped in batter.

We cover the baking sheet with parchment and put the fish on it. Bake at 180°C for twenty minutes.

What to serve with fish

Fish can be served with the following side dishes:

• boiled and baked, fried potatoes;
• boiled vegetables (cauliflower, broccoli, Brussels sprouts, beets, asparagus, green peas);
• stewed vegetables ( White cabbage, beans, carrots, bell peppers);
• with raw and salted vegetables (tomatoes, cucumbers);
• rice and sauce.

Did you know? During the breeding season, male hoki attract females with the help of sound signals. The sound is emitted by vibrations of the swim bladder, which provoke contractions of the male's tympanic muscles, in addition, the female is attracted by the glow of special glands.

No less useful: 3 types of analogue fish

There are at least useful fish cod families, which have the same rich vitamin and mineral composition.

Merluza (hake fish, hake)

Better known as hake, recognized as one of the best breeds of the family, it is widely used in diet food. The meat is lean, tender in taste, the fillet is easily separated and has a small amount of bones, mostly large ones, which are easy to remove.

On average, the carcass weighs about two kilograms, the length is up to 70 cm. The body of the fish is elongated, silvery in color.

When eaten regularly beneficial effect on the endocrine and digestive systems, strengthens the immune and cardiovascular system, helps lower blood sugar levels, strengthens bones and removes toxins.
It is recommended for use by children and the elderly, it is used during the rehabilitation period after serious illnesses and operations.

Pollock

Pollock is the leader of the cod family in terms of iodine and selenium content. It has a positive effect on the central nervous system, metabolic processes in the body, including at the cellular level, a source of high-quality protein.

Liver and caviar are useful for anemia, thyroid diseases, stimulate brain activity.

Omega-3 in the composition helps to eliminate bad cholesterol; improves blood circulation and pressure; together with phosphorus and calcium strengthens bone tissue, tooth enamel, cartilage and joints. Recommended for the elderly.

Important!Children can be given as complementary foods from the age of seven months, since pollock meat is considered the least allergenic.

Haddock

Haddock in its composition contains folic acid, zinc, tocopherol, selenium, iodine, levocarnitine - substances that improve the reproductive system of men and women.

The composition contributes to the production of sex hormones of both sexes:

• in men, it improves the quality of seminal fluid, enhances sexual desire;
• helps women conceive and bear a healthy child without developmental pathologies.

For students, fish helps to improve memory properties, concentration of attention, develops stress resistance, and replenishes the spent energy. Haddock is recommended by nutritionists during the recovery period after illness and for weight loss.

Possible harm and contraindications

Marcurus is ecologically pure product. Unlike river inhabitants, this marine inhabitant contains more amino acids, polyunsaturated and fatty ones, its meat contains more iodine, protein and selenium.

Harm from use can be in the case of intolerance to some components, improper processing or stale product is also to blame.
To summarize the above: grenadier, like other fish, should be eaten regularly. It contains essential substances, the deficiency of which can only be filled with pharmacological preparations.

Given this fact, fish must be included in the diet at least once a week.