"Baked fish (Argentina)"

Quick recipes

Place chopped carrots (12 kg), 4 onions, parsley on the bottom of the pan. Season with salt and pepper. Place pieces of fish on vegetables, pour with oil, add 1 tbsp. water, cover the pan tightly and keep in the oven until tender.

Argentina stew

For 500 g of fish:

• 1 tbsp. a spoonful of vegetable oil
• 1 onion
• 1/2 tbsp. tablespoons of mustard
• 1-2 tomatoes, pepper and salt to taste.

Cut the cut fish into portions, sprinkle with pepper, roll in flour and lightly fry. Cut into thin rings onion and fry. In a dish, greased with oil, put onions, sliced \u200b\u200btomatoes, fish, mustard (dilute the prepared mustard with 2 tablespoons of cold water) and, covered with a lid, simmer over low heat

Argentina fish fried with onions

Ingredients:
400 g fish fillet, 2-3 tbsp. tablespoons of fresh lemon juice, salt to taste, 2 tbsp. tablespoons flour, 2 onions, refined vegetable oil for frying.

Cooking method:
Cut the washed and dried fish fillet into pieces, drizzle lemon juice and let stand for 5 minutes. Peel the onion, chop and fry a little in vegetable oil. Breaded the fish in flour mixed with salt and fry together with onions on both sides until browning. Cover and heat over low heat for 2 minutes. Garnish with lemon slices fresh cucumbers and boiled potatoes.

Argentina soup

350 g of fish, 1-1.5 liters of water, 5 potatoes, 1 carrot, 1 onion, 1/2 parsley root, 3 black and allspice peas, 1-2 bay leaves, 1 tbsp. a spoonful of fat, parsley or celery; salt to taste.

Cut the prepared Argentina carcass into pieces. Put peeled and diced potatoes and carrots, chopped onions and parsley root into boiling water. Cook for 15-20 minutes. Then add pieces of fish, pepper, bay leaf, salt and cook for 0.5 hour. Before serving, season with fat and sprinkle with herbs.

Fish with mushroom sauce

Fish fillet in a briquette 1 kg, frozen mushrooms 2 bags, onions 2 pcs., Black peppercorns 15 peas, seasoning (vegetation) Edam cheese, dried bacon 200 g, kefir about 100 ml, sour cream, mayonnaise - to taste.

Sauce:
Pour vegetable oil into a thick-walled saucepan about 1.5 cm from the bottom, put black pepper, finely chopped onions, washed mushrooms, seasoning (vegetation) (to taste), stew first on fast fire, then (when the liquid has evaporated) turn the fire on and add kefir, simmer for another 10 minutes over medium heat.

Prepare the fish, cut the briquette into pieces approximately 2 cm thick, place on a ceramic / glass dish, sprinkle with bacon crumbs, place on top stewed mushrooms, pour over the resulting liquid, evenly distribute sour cream and mayonnaise on top, put in the microwave. 20 minutes in microwave oven, then microwave + grill for 10 minutes, remove, sprinkle with grated cheese (before serving), microwave again for 5 minutes

Once I was standing in front of a fish counter and my eyes fell on a fish under the interesting name "Argentina". And since favourite dish husband - fish stewed with vegetables, a recipe with carrots and onions in gravy, then I decided to buy this fish, and thus cook. And she made the right decision - Argentina turned out to be juicy, tasty, soaked vegetable juices - just lovely! I recommend this simple but delicious recipe.

Products:

1. Argentina fish - 3 pcs;
2. 3 sweet peppers;
3. 1 onion;
4. 1 carrot;
5. tomato paste.

How to cook Argentina:

The fish, as usual, must be thoroughly rinsed. All unnecessary, if any - remove, let the water drain, cut into pieces, everything - the fish is ready, let's proceed to the vegetables.

All washed, removed from the peel, finely chopped.

Heat the oil in a frying pan (make sure that the frying pan is clean, take the oil without smell). As the butter gets hot, send chopped vegetables to it, let them roast them well. Then add the tomato, spices, taste, so that the gravy is slightly spicy.

Fry the fish in another pan, first dipping it in flour and a little salt.
When all of our Argentina is fried, put it in a frying pan or cauldron, pour the resulting vegetable gravy and simmer for 10 minutes, or maybe 15 (depending on how intensely you fried it).

Let the fish stand in the pot, soak, it will be tastier. After 15 minutes you can get out and treat yourself. By this time, you've probably already made mashed potatoes and made a salad of vegetables - then you can start eating, bon appetit!

Olga cooked

How to cook Argentina

Fish Argentina belongs to the family of the herring order. Another name for such a fish is silverfish or golden smelt. She has an elongated, oblong body, a small head and rather large eyes. Such fish can be exposed different ways heat treatment: cooking, frying and baking, it can also be dried, stewed and marinated.
Before cooking fish, you need to remove the black mucus from the abdominal cavity, as it spoils the taste. The fish must be washed well, transferred to a cutting board and cleaned of scales. We make an incision in the abdomen with a knife and take out the unnecessary insides. After that, the fish must be washed again in cold water and cut into pieces of the desired size. Sometimes fish meat may not have a very pleasant smell; in this case, the fish is sprayed with acetic acid or lemon juice.

How much to cook?
The fish in a saucepan is poured with water and sent to medium heat. The total cooking time for such fish is about half an hour.

Braised argentina

It is tasty to cook a golden smelt (aka Argentina) by having the following ingredients at home:

1. Fish - 500 grams

2. Onion - 1 piece

3. Medium tomato - 2 pieces

4. Vegetable oil - 1 tablespoon

5. Flour - 50 grams

6. Mustard diluted with water (1 teaspoon / 2 tablespoons of water)

6. Pepper and salt to taste

How to cook fish Argentina

Rinse the fish, cut and cut into portions. Each piece must be grated with pepper and rolled in flour. We send the resulting pieces to a hot frying pan with vegetable oil and fry a little. After that, peel the onion, cut into rings and fry. Rinse the tomatoes and cut them into circles. Put fish, tomatoes, onions and mustard in a separate skillet, greased with oil. Cover with a lid on top and simmer over low heat until fully cooked. Enjoy your meal!

1. What is this fish

Argentina (Serebryanka) widespread in the temperate waters of the American and European coasts of the Atlantic Ocean. Length: 25-40 (up to 95) cm; weight up to 4 kg, on average - 500 - 800g. Valuable commercial fish. Like smelt, freshly caught Argentina emits a strong odor fresh cucumbers.

2. Culinary properties

Argentina's meat has a pleasant taste and delicate texture. It is noted that, like smelt, Argentina meat smells like fresh cucumbers.

3. Short story

Fish argentina lives in the temperate and northern waters of the Atlantic, Indian and Pacific oceans. It can be found in the waters of the Atlantic Ocean, from Ireland to the northern Norwegian regions. In the Barents Sea, fish are found in the east and southwest. Argentina is distributed in the Danish Strait and the North Sea. Individuals prefer to lead a deep lifestyle. It has been noticed that they live mainly on a muddy or sandy bottom. The depth of fish distribution is from 20 meters to 1 kilometer. But catching it on an industrial scale is most effective at a depth of 30 to 100 meters.

4. Positive and negative qualities

Fish in the diet is good in a certain amount, and its excess can lead to unpleasant consequences, in particular, intestinal disorders or allergies.

5. How it is prepared

Fish Argentina is best recommended to boil, fry, stew, marinate.

Argentina is cooked with vegetables: Whole fish carcasses or cut into steaks are boiled. Chopped vegetables, salt, spices are put into the water, vinegar is added, all this is brought to a boil. Put the fish and cook for 15-20 minutes with a low boil or with potatoes: First, lightly fried carrots, onions and parsley root with bacon are added to the fish cut into portions (along with the heads), then potatoes, salt and pepper, a glass of water, and fish brought to readiness.

Argentina is fried in the following way: Fillet pieces are sprinkled with lemon juice, breaded in flour and salt, fried with onions.

Stew Argentina is recommended different ways, for example under sour cream sauce: The fish is cut into portions and fried. Onions with carrots are fried and stewed with sour cream and herbs. Fish is laid out in a saucepan, vegetables stewed with sour cream are on top. The dish is stewed until tender or with tomatoes: The chopped fish is lightly fried, then stewed over low heat with onions.

Argentina is marinated as follows: Vegetables are boiled until tender, with the addition of spices, vinegar, sugar, salt. Fried fish is poured with ready-made marinade and decorated with herbs when served.

Argentina fish can be baked, minced meat, in soup and aspic.

Argentina can be baked in different ways, for example with rice: The fish is cut into pieces, pepper, breaded and lightly fried. After the fish is placed in a dish greased with fat, in which it is previously placed rice porrige... Everything is poured with sauce made of flour, fish broth, sour cream, salt, grated cheese and baked in the oven or in foil with shrimps: The gutted fish is stuffed with shrimps and onions, wrapped in foil and baked.

Argentina soup can be cooked in several ways - with olive oil and tomato: Portions of fish are cooked with parsley root and potatoes. Add sautéed onions and chopped tomatoes with garlic or rice in a spicy broth: Washed rice is cooked in fish broth, finely chopped onions, sautéed with fat, tomato puree, then add pieces of boneless fish, crushed garlic, salt.

Minced meat-second from Argentina can be prepared in two types: cutlets - From boiled fish, bread and onion cutlets are formed and boiled in broth. Ready cutlets are poured with broth with gelatin and cooled and zrazy - The carcass of the fish is peeled, the fillet is cut and passed through a meat grinder. Grated carrots, chopped onions, crumb soaked in milk are added to a bowl of fish white bread and a raw egg... The filling is prepared from fried mushrooms with onions, eggs and herbs. Cakes are formed from minced meat, on which the filling is laid out, the edges are stuck together. The meatballs are rolled in breadcrumbs and fried until tender.

Aspic from Argentina is prepared in the form of cutlets: The head, skin, fins, bones of fish are poured with water and boiled. The broth is filtered and gelatin soaked in water is added, brought to a boil, cooled. Fish pulp, bread soaked in milk and fried onions are passed through a meat grinder, salt, pepper, egg, milk are added and whipped. Cutlets are formed, placed in a saucepan, poured with broth and boiled. Ready cutlets are poured with chilled broth, placed in the cold.

An inhabitant of the Atlantic, Indian and Pacific oceans, Argentina fish is found in the Barents Sea, rich catches are collected in Norway, Denmark and Ireland. On sale you can find only frozen, but retains the taste well, as well as useful substances. Experienced housewives prefer to use it for frying or stewing with vegetables.

What kind of fish is Argentina?

Some housewives doubt: fish argentina - what kind of product it is, will it work tasty dish? It is also called silver for its bright silver color, and also a golden smelt, since the carcasses on the sides retain a golden tint and smell like smelt - fresh cucumbers. Some seafood lovers like it, but you can also get rid of it with the help of lemon.

Serebryanka is appreciated by culinary experts for its pleasant and delicate taste. Contains many useful substances:

• protein;
• fats;
• riboflavin;
• tocopherol;
• minerals.

Argentina fish - how to cook?

This type can be fried, stewed with vegetables, baked, fish argentina, cooking methods are numbered in dozens. The characteristic smell of cucumbers retains only fresh fish, it is easy to remove it not only with lemon juice, but also with vinegar. Some housewives consider the meat of the silverfish to be dry and soaked in the marinade.

There are no special tricks on how to cook Argentina fish, the main thing is to thoroughly clean the black mucus from the abdominal part, remove the scales, and remove the insides. A few tips:

1. Breadcrumbs will add a golden hue when roasting.
2. Breeding in flour will be easier if you pour it into a bag, and then put fillet pieces there and shake.
3. Fish use allspice, mustard, ginger, nutmeg, lemon.

Oven baked argentina fish

Connoisseurs fish dishes prefer boiled silverfish, with herbs and white sauce. Those who prefer spicy food like the Mexican baked recipe. It's easy to figure out how to cook Argentina fish in the oven: more spicy herbs and peppers, although it is better to adjust the amount of chili to your taste.

Ingredients:

• fish - 500 g;
• chili pepper - 1 pc.;
• oregano dry - 1 tsp;
• dry basil - 1 tsp;
• lime - 1 pc.;
• garlic - 2 cloves;
• ground black pepper - 1 tsp;
• tomato paste - 130 ml;
• olive oil - 50 ml.

Preparation

1. Process the fish, sprinkle with salt and spices.
2. Make incisions.
3. Drizzle with half of the lime.
4. Leave on for 15 minutes.
5. Chop the garlic, fry with oregano.
6. Add to tomato paste, chili, basil.
7. Squeeze out the other half of the lime.
8. Cook for 5-7 minutes.
9. Cover the form with foil, put the fish.
10. Drizzle with sauce, simmer in the oven for 40 minutes.

Argentina fish in batter

All types of sea fish are good in batter, because they contain few bones. If you look at Argentina's fish recipes, fried fish will be at the top of the list. To get a beautiful, crispy crust, fry with the lid open, if you want more juicy fillet, then cover the pan with a lid.

Ingredients:

• fish - 2 pcs.;
• ginger root - 3 cm;
• garlic - 2 cloves;
• flour - 100 g;
• lemon juice - 2 tsp;
• vegetable oil - 75 ml;
• eggs - 1 pc.;
• black pepper to taste.

Preparation

1. Chop the fish into portions.
2. Season with salt, pepper and lemon juice.
3. Grate the ginger root and pour the garlic.
4. Mix with fish, leave for half an hour.
5. Beat the egg, dip the pieces into the mixture, into the flour, and again into the egg.
6. Fry until crusty.

Argentina fish stew

Light dietary, and at the same time hearty dinner - Argentina fish stewed with vegetables. This look goes well with potatoes, tomatoes, carrots, zucchini. Dill, parsley, sorrel are put from greens, from spices - mustard, pepper, oregano. You can try adding pineapple slices for added flavor.

Ingredients:

• fish - 1 pc.;
• carrots - 1 pc.;
• zucchini - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• tomato paste - 1 tbsp the spoon;
• water - 1 tbsp.;
• black pepper - 1 tsp;
• garlic - 2 cloves.

Preparation

1. Process the fish, cut into pieces.
2. Chop onions and carrots, fry.
3. Divide zucchini and tomatoes into rings.
4. Stew vegetables for 5-7 minutes.
5. Put the fish on top, sprinkle with grated garlic.
6. Dilute tomato paste with water, pour over, boil.
7. Argentina fish is cooked 15 min.

Steamed Argentina fish

A dietary option that retains a mild and delicate flavor - argentina fish, steamed recipe. To make the dish more aromatic, put herbs, bay leaves, spices in the water or next to it on the wire rack. Salt shortly before cooked so that the pulp does not lose its juiciness. If time permits, better pieces pickle.

Ingredients:

• fish - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• hard cheese - 50 g;
• dill - 1 bunch;
• vegetable oil - 50 ml;
• black pepper - 1 tsp.

Preparation

1. Chop the carcass, mix with spices.
2. Chop carrots, onions, herbs.
3. Cover the double boiler basket with foil.
4. Layer fish, vegetables, grated cheese.
5. Run the program for 25 minutes.
6. Keep heated for another 15 minutes.

Argentina fish on the grill

The most delicious fish argentina - on coals, sea fish on the grill always amazes with a bouquet of aromas. It is not necessary to marinate, you can salt the peeled fish, pepper inside and outside, add spicy herbs. It is better to take small carcasses so that they are baked efficiently. Can be strung on twigs and cooked like a shish kebab.

Ingredients:

• fish - 2 pcs.;
• lemon juice - 5 tbsp spoons;
• sea \u200b\u200bsalt - 1 tsp;
• ground white pepper - 0.25 tsp;
• olive oil - 1 tbsp. the spoon;
• greens - 1 bunch.

Preparation

1. Process the carcass, rinse, dry with napkins.
2. Rub with salt and pepper, drizzle with lemon juice.
3. Hold for 15 minutes.
4. Grease with oil, put on a wire rack.
5. Fry for 3-5 minutes. on each side, to the crust.
6. Baked fish argentina served with herbs.

Hot smoked argentina fish

If you have your own smokehouse, it is a sin not to take the opportunity and not prepare a popular snack with beer. Describing how to smoke sea \u200b\u200bfish Argentina, note that you can choose hot or cold way, the first is more reliable. It is recommended to take sawdust from apple, cherry or acacia, it is permissible to mix them in equal proportions. It is necessary to smoke for at least an hour, then let the fish cool and ventilate.

Ingredients:

• fish - 2 kg;
• salt - 200 g.

Preparation

1. Process the carcass, sprinkle with salt.
2. Leave for an hour.
3. Rinse and drain.
4. Cover the lattice with foil, lay out the fish.
5. Turn on the smokehouse for an hour.
6. Hang out the finished silverware for airing.

Grilled Argentina fish

Fried and grilled Argentina fish is good, with this processing it retains its characteristic taste and useful substances more, and is also enriched with the aroma of herbs, spices, which is mixed with smoke, which gives a special relish to the treat. Such a dish is much healthier than fried in oil, but it is important not to overexpose the carcasses on charcoal, they are cooked until golden brown. Lemon can be placed in the abdomen in halves or slices.

Ingredients.