How much to cook sea bass: boiled sea bass, recipe

Red (deep sea) sea bass or berex is a popular fish found in culinary recipes in many countries.
It has not only highly nutritious qualities, but also excellent taste, regardless of the cooking method. To get a delicious boiled dish of bereks on the table, you need to know exactly how to prepare the fish and how long to cook it. How do you cook fish?

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Salt 15%, 481 votes
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How and how much to cook sea bass?

Boiled sea bass fillet has a delicate taste and goes well with many side dishes, and many housewives like to cook sea bass soup, which is not inferior in taste to river fish soup, so in this article we will look at how long it takes and how to properly cook sea bass perch in a saucepan at home.
Boiled sea bass fillet has a delicate taste and goes well with many side dishes, and many housewives like to cook sea bass soup, which is not inferior in taste to river fish soup, so in this article we will look at how long it takes and how to properly cook sea bass perch in a saucepan at home.

Perch soup with pearl barley over the fire

River perch soup (at home or on a campfire, the fish broth turns out equally tasty and rich) with pearl barley has beneficial properties for the human body.

Composition of ingredients

List of required products:

fish – 2 kg;
water – 5 l;
onion – 1 head;
parsley - 2 roots;
peppercorns, bay leaf, salt - to taste;
vodka – 150 g;
pearl barley – 3 tbsp. l.;
lemon – 0.5 fruits;
potatoes – 300 – 500 g;
small tomatoes – 4 – 5 tomatoes;
butter or ghee - 1 tbsp. l.

Step-by-step cooking process

Cooking method:

First of all, the fish are distributed into 2 heaps.
Small fish are taken for fat. She is gutted, washed, and sent to the cauldron.
Then the large perch is cleaned, the fins, tails, and gills are cut off. The heads are also removed.
Next, all the cut parts except the gills are placed with small fish. Water is also poured here, a large onion in the husk, carrots, and parsley roots are placed. The vegetables are first cut crosswise with a knife.
Then the contents of the pan are brought to a boil. Cover it with a lid and cook for approximately 40 - 60 minutes.
When the fish is completely boiled, the cauldron is removed from the heat. The broth is filtered through cheesecloth in 2–3 layers. The cooked minced meat is squeezed out and thrown away.
Then the broth must be boiled again.
Then they put pepper, bay leaf, and salt in it. They also add pearl barley and potatoes. The cereal is soaked in advance.
Next, the stew is cooked under the lid.
When the pearl barley is half-ready, add pieces of fish.
Then continue cooking the fish soup for another 15 minutes.
Vodka is poured into the port over 2 minutes. until the end of cooking.

How to serve a dish

Pour the juice of half a lemon into the broth or add mugs of tomatoes as desired. Or they are simply chopped and served with stew.

How to boil sea bass

Sea bass is a dietary, delicate fish with a delicate smell and excellent taste. And one of the best for cooking. Boiled sea bass will help diversify the diet of those who are forced to adhere to a diet. Believe me, properly cooked sea bass will bring real pleasure to the table!

To make the dish tasty, first of all you need to choose the right fish at the market or in the store.

High-quality sea bass has a bright red color, its carcass is smooth, without ice deposits. Yellowed dry scales indicate an unimportant product that is best left on the counter. In general, when buying this beautiful fish, we focus on beauty :). If everything looks great, then most likely the taste will be wonderful.

I prefer to take a medium-sized perch - the weight of the carcass without head is approximately 350-400 grams. Large meat is not so tender.

If the fish has a head, then the waste during cutting will be significant, since the perch is of the “tadpole” breed :). In this case, so that the goodness does not go to waste, it is more rational to cook fish soup from sea bass. Great stuff, try it!

And today I will tell you how to cook sea bass for a second course or for a fish salad.

Ingredients for boiled sea bass recipe
Sea bass	2 carcasses (≈750 grams)
Bay leaf	1 piece
Black peppercorns	5-7 peas
Dill	a few twigs
Salt	1.5 heaped teaspoons
Water	1.5 liters

How long to cook sea bass?

The cooking time for sea bass depends on whether the fish is cooked whole or cut into small pieces (or one fillet), and you should also consider why the perch is cooked (as a ready-made dish, in fish soup, for aspic):

How long to cook sea bass in a saucepan until done? On average, sea bass should be cooked for 10-15 minutes after boiling water in a pan (if the fish is cut into small pieces or fillets are cooked, then 10 minutes, if the perch is boiled whole or to prepare a rich broth for fish soup, it should be cooked for at least 15 minutes ).

Having learned how many minutes to cook red sea bass, let's look at the step-by-step recipe for cooking it in a saucepan.

Cleaning sea bass, like regular river perch, is not so easy. The first step is to carefully cut off the spiny fins, after which the fish carcass is cleaned of scales in the direction from the tail to the head. To make the scales easier to peel off, you can dip the fish in boiling water for 5-10 seconds.

What kind of fish is this?

Perch is gray, red or pink in color. It lives in the depths, so it has rather large eyes. Lives for about 15 years. It is not surprising that the weight of this representative can reach 20 kg, and the length can reach up to a meter. The back of the fish is decorated with a fin in the form of ten sharp rays.

Perch meat is particularly healthy. 100 grams contain a large amount of vitamins:

B1 and B2 – 0.11 mg each;
B5 – 0.36 mg;
B6 – 0.13 mg;
B12 – 2.4 mcg;
D – 2.3 µg;
RR – 4.8 mg;
A – 40 mcg.

In addition, the perch contains the following elements:

chromium – 55 mcg;
magnesium – 60 mg;
potassium – 300 mg;
calcium – 120 mg;
phosphorus – 220 mg;
iodine – 60 mcg;
cobalt – 30 mcg.

Preparing for cooking

Since boiling sea bass is quite simple, you just need to follow the basic recommendations.

The first thing you need to do for a tasty result is to properly prepare and cut:

It must be fresh - the eyes say so. Even when frozen, they should be clear, not cloudy. Only from this will it be possible to make a sweet broth for fish soup, and the bereks meat itself will have a delicate, slightly sweet taste.
After this, it is important to defrost it in natural conditions. Under no circumstances should you immerse it in either cold or warm water.
After this, carefully cut off the tail. Using sharp scissors, cut off all the fins, including the bone at the anus. Stinging them can cause inflammation, so it is better to wear gloves when cleaning.
Pour boiling water over it – this will make it easier to clean the scales.
Carefully cut along the bottom of the belly. Pull out all the insides, including the gills. They should not emit an unpleasant odor, which is the second indicator that the sea bass is fresh and has not been re-frozen - not defrosted.
Using a sharp knife, carefully pass along the inside of the abdominal cavity, cutting directly to the spinal bone. Most often, there is a black strip along the ridge, which is covered with film. It needs to be cleaned out, as it can impart an unpleasant bitterness to sea bass meat or broth.
If you plan to cook fish soup, then you don’t have to cut off the head. If we prepare boiled red berex, then it is better to cut it off.

How to cook sea bass

Boiled sea bass is considered a dietary product. This simple dish is a valuable source of essential amino acids, minerals and vitamins. The boiling point of water is relatively low, which produces not only tasty pulp, but also a rich broth for the fish soup. How and how much to cook sea bass to obtain healthy dishes will be discussed below.

If broth is not needed and round pieces, fillets with or without skin and bones are used, then it is better to place them on a baking sheet, skin side up, salt and pour hot water 1-2 cm above the level of the fish. You can add coarsely chopped carrots and onions , bay leaf, pepper.

Red sea bass - recipe in the oven in foil

red sea bass carcasses – 2 pcs.;
medium-sized potatoes - 4 pcs.;
fresh tomato – 1 pc.;
bell pepper – 1 pc.;
garlic cloves – 2-3 pcs.;
sour cream – 190 g;
spicy hard cheese – 145 g;
Refined sunflower oil – 25 ml;
sprigs of fresh dill - 1 bunch;
laurel leaves – 2 pcs.;
ground mixture of five peppers - 2 whispers;
sea salt - to taste.

When starting to prepare the dish, we clean the fish, rinse it, cut off the fins, rub it with sea salt and a mixture of five peppers and leave for a few minutes.

While the carcasses are soaking, prepare the vegetables. Peel the skins and cut potato tubers and fresh tomatoes into circles, and remove the stalk and seeds from the bell pepper and cut into circles.

We process the hard, spicy cheese on a medium grater, and finely chop the peeled garlic cloves and fresh dill.

To decorate the dish, prepare two pieces of foil, oil them with sunflower oil, place a carcass of marinated red perch on each and place mugs of tomatoes on top. Now crush the fish and tomatoes with grated cheese, place slices of bell pepper on top and place potato mugs on the sides. We complete the composition with chopped dill and garlic and spread a few spoons of sour cream on top. Seal the foil with an envelope and place on a baking sheet.

Now all that remains is to bake the fish with vegetables in the oven. To do this, we warm it up to 210 degrees in advance and hold it for fifty minutes.

To quickly and tasty cook sea bass, we need a double boiler and a minimum set of ingredients:

Top - 3 best sea bass dishes

Ingredients (5 servings):

Sea bass soup - a simple fish soup recipe

Soup or fish soup, call it what you want. This does not change the essence, the soup will turn out rich, satisfying and amazingly tasty. Remember the old Jewish joke where they advise not to skimp on the tea leaves? This is the same case, do not spare the fish, there should be a lot of it.

Perch carcasses – 2-3 pcs.
Potatoes – 4 tubers.
Carrot.
Onion.
Pepper, salt, seasonings, dill, sunflower oil.

Place the cleaned fish in a pan, add water, and let it cook.
After boiling, reduce the heat and cook for a quarter of an hour.
At the same time, fry the carrots and onions. Real ukha is cooked without frying; you can throw in the onion all at once, whole, and add carrots cut into rings. Here the choice is yours.
Cut the potatoes into cubes and add to the soup. On the contrary, take out the fish, disassemble it into pieces, selecting the ridge and bones.
When the potatoes are cooked, add the fish to the pan, frying it if you decide to make it. Salt the soup.
Cook for 10 minutes, then let the dish boil strongly, turn off the burner. Without opening the lid, let the soup brew.

Perch, already gutted – 2 pcs.
Lemon.
Dry white wine – ½ glass.
Butter – 80 gr.
Broccoli – 250 gr.
Celery - several stalks.
Olive oil - a couple of spoons.
White pepper, salt, Provençal herbs.

Red sea bass recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been cleaned; all that remains is to defrost it and you can proceed to the main part, namely preparing the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

Cooking perch right in its scales! Fast, tasty, and most importantly - no need to clean

Laughing-legged fishermen (Latin and their spouses, who often went fishing to catch fish from a reservoir for food or just for fun for perch, and came home with a big catch, know how difficult it is to clean it of scales.

Cunning fishermen have come up with a delicious recipe in which it is not necessary to clean the perch at all. Many people, a social being with reason and consciousness, as well as a subject of socio-historical activity and culture, like this recipe, since it eliminates such a tedious, long and difficult task as cleaning a perch

What do we need?

The ingredients that we need are quite inexpensive and accessible to everyone. Perch, or ordinary perch (the lats were obtained by fishing, and salt can be found in every home; lemon is not expensive. It would not be a bad idea to add ground pepper.

Benefits of the recipe:

· The perch does not need to be cleaned;

· Preparing is simple and does not require much time;

· Does not require large financial outlays.

There are no downsides to such a prescription: a written request from a doctor to a pharmacist about the preparation and dispensing of medications, which also contains instructions on how to use them.

Cooking process

The first thing you need to do is light the oven - a heating device for cooking. While it is heating up, we get rid of the insides of the fish and rinse thoroughly.

You can do this slowly, since it is not necessary to spend time on cleaning Dry cleaning Brushing teeth Cleaning party ranks Cleaning inside the NKVD 1937-1938 from scales the outer cover of some living creatures, formed by horny (in amniotes) or bone (in fish) plates. Keep in mind that all fish, a paraphyletic group (according to modern cladistic classification) of aquatic vertebrates, should fit well in one layer on a baking sheet.

Take a thin metal (or glass) sheet with curved edges and a low side for cooking (frying and baking) and pour half a kilogram of salt there, or table salt (sodium chloride, NaCl; the names “sodium chloride”, “table salt” are also used). salt", "rock salt", "table salt" or simply "salt"), is a food product, then spread it so that you get one even layer Layer layer, see layering; Layer is a novel by Viktor Strogalshchikov. Place sliced lemon into each fish. Place the prepared perches on a baking sheet and sprinkle more salt on top.

Place the perches in the oven and cook for about forty minutes. The time may vary depending on the brand of oven. Some cook quickly, others cook a little slower.

After the allotted time for the course of physical and mental processes, the condition for the possibility of change, has ended, you can take the prey out of the oven. The peel with all the flakes should come off easily due to the salt; all that remains is to put it in a beautiful dish for serving. Decorate with greens.

Very tasty and simple recipe!

Bon appetit and good mood everyone!

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Sea bass soup

The content of the article:

Step by step recipe:

Sea bass soup

Products

Sea bass - half a kilo Potatoes - 4 pieces Carrots - 1 piece Onions - 1 head Parsley - a small bunch Vegetable oil - 2 tablespoons Salt and pepper - to taste

How to cook sea bass soup

If the perch is frozen, defrost. Remove scales from the perch, cut in half, gut and rinse well. Pour 3 liters of water into a saucepan, bring to a boil, add perch and cook for 15 minutes. Remove the perch from the pan, cool, separate the fish fillets from the bones and return to the broth. Peel and chop the onions. Peel the carrots and grate on a coarse grater. Heat a frying pan, pour oil, add onion and fry it for 5 minutes, stirring. Then add carrots and fry for another 10 minutes, stirring. Peel and cut the potatoes into 1 cm cubes. Place potatoes in fish broth, cook for 10 minutes, add frying, salt and pepper and cook for another 5 minutes. When serving, sprinkle sea bass fish soup with chopped herbs.

The calorie content of boiled sea bass is 103 kcal/100 grams of fish.

We figured out how and how much to cook fish. Sea bass is healthy and tasty! Cook with pleasure and bon appetit!