No one can argue that dishes with seafood, and in particular fish, are very tasty. But they are also useful, since the main ingredient itself contains many trace elements, amino acids, fats and protein, necessary for the normal existence of the human body. It is no accident that coastal peoples have long been famous for their health and longevity.
Baked fish in Russian with potatoes is one of such simple and healthy dishes. It is even recommended for medical reasons (in the classical version) for diets under the numbers: 2, 9, 11, 15 and others, when it is necessary to consume a sufficient amount of protein, but the food should be easily digestible. Let's figure out how to properly prepare this tasty and healthy product.
Russian baked fish with potatoes
A few nuances for the classics of the main recipe. Salt does not need to be used at all (for those who are used to abundantly salt food, we advise you to pour a little sea). Fish should be low-fat varieties, preferably marine, and potatoes must be pre-boiled. In this case, the dietary aspect of the dish is respected. But nowadays, under a similar name - fish baked in Russian with potatoes - several variations are implied. Let's consider each of them in more detail.
Baked fish with potatoes in Russian. Routing
We need: a pound of fish fillet (pike perch or sea bass, saithe or haddock, mullet), a pound of potato, a spoonful of butter, breading, a little hard cheese (but you can do without it), white sauce - a glass, spices and salt to taste . According to the classics of the genre, the percentage of fish and potatoes in the output should be the same amount: about forty percent. The rest is additional ingredients. The final product contains about 8 g of protein, 7 - fat, more than 10 - carbohydrates (depending on the variety of fish and potatoes used). Calorie content - 160 kcal / 100 g.
Cooking. Recipe classic
In principle, any fish fillet is suitable, but it is desirable that there are no small bones and that it is not too soft and oily. Almost ideal for zander or perch.
- If we take not a fillet, but a carcass, then it must be cut first to the state of the fillet with skin, removing all large bones. Fish is also necessary for the fastest cooking and so that it turns out as tender as possible, cut into pieces, scald with boiling water. Then put the pieces in a baking dish (this may be a special container or a frying pan), oiled. We put the fish with the skin down.
- Boil my potato and whole, unpeeled, in a uniform. Cool. We clean and cut across the axis in small circles (0.5 cm in thickness). Lay this prepared ingredient on top of the fillet. In the center, leave a small opening for steam to escape.
- Top with white sauce for baking fish, sprinkle with breadcrumbs for breading, grated cheese (possible without cheese), pour with melted butter and put in the oven.
- In order for the fish, baked in Russian with potatoes, to turn out with a brownish crust on the surface, bake at a temperature of 200 ° C for 20-30 minutes. The readiness of the dish determines the presence of a brownish crust.
How to make white sauce
Under this ingredient also understand the various types of product. Here is a classic cooking option. To do this, a few spoons of sifted wheat flour are lightly fry without oil in a pan, stirring constantly. It should acquire a light yellow tint. Next, cool the flour a little and dilute with milk (or milk with the addition of a small amount of fish broth). Stirring continuously, cook over low heat for up to 10 minutes. The sauce should come out of medium density. You can add a little salt. Filter the sauce before pouring the fish. Serve the dish with the sauce in which it was baked. It should be noted that this dish deteriorates quite quickly. Therefore, it cannot be stored for long after cooking. But, as a rule, it is eaten right away.
In foil
This baking recipe differs only in that the dish is prepared in foil. In a prepared container for baking, we put a piece of food foil and wrap it around the edges so that the juice does not leak during cooking. The rest - the recipe and ingredients remain the same: fish, potatoes, white sauce and additives. Cook in the oven for about half an hour (readiness indicator - golden brown).
With raw potatoes
Potatoes can be peeled and raw, cut into mugs, used as an ingredient. Otherwise, everything remains the same: fish, baked with potatoes in Russian, is cooked simply and quickly in the oven at a temperature of up to 200 degrees. And for carrot lovers, you can peel this root crop, cut it into circles, add it to potatoes on top of the fish. It also turns out amazingly delicious.
With mayonnaise
For lovers of mayonnaise, there is a recipe using this product. Of course, this will no longer be a classic and not a dietary dish. Instead of white sauce, you can use the following mixture: 100 grams of low-fat mayonnaise (it is better to take the most natural or cook it yourself), a few tablespoons of fish broth, spices, a raw egg. Beat everything thoroughly and pour the mass of fish and potatoes laid in a baking dish with this mass. Next - into the oven in the same way.
Dry casserole with cheese
In this variation of the recipe, instead of white sauce, you can use fish stock and grated cheese (it takes 150 grams, at least). For a bunch, you will need a raw egg (or a couple). Mix the mixture (you can add a few spices for fish) and pour it with fish and potatoes. You get a thicker crust from the cheese browned during cooking, and the dish itself will be drier in consistency. We serve portions to the table: it is imperative that everyone gets a fragrant cheese crust!
Summary
Cooking baked fish with potatoes in Russian does not require much effort from the hostess. It prepares quickly enough: for everything about everything - about 45 minutes or an hour. But it turns out great yummy, which you can treat your loved ones or guests. In addition, the dish is quite dietary, which is important for those who, for example, are trying to fight overweight. If you don’t like to mess with fish, take the already prepared fillet: cut it into pieces - and into the container without unnecessary body movements. And by the way, there is always the opportunity to experiment with additional ingredients to get the original fish baked with potatoes in Russian (photo of the dish - in the article).