The combination of fish with sorrel is acceptable for both the starters and for the second. Just do not recommend cooking something and the other in one and the same day: tasty and dock requires measures to use. It is better to diversify its food turns and what - you decide, I can only offer a few recipes.
Fish soup with sorrel
The cleaned and washed with fresh fish was lowered into the boiling water at the rate of 1.5 liters of water per 1 kg of fish (note: if you use the carcass with the head, you will certainly need to remove the gills!). There throws, whole onion and medium-sized carrot, cut into circles. Cook until done, take out the fish and cut in portions.
Broth is left to the fire, he fell asleep in 2 tbsp. tablespoons oatmeal or 1,5 st. tablespoons semolina (semolina for me as better - and the taste is softer, and not see it in practice), 200 g of straw from the sorrel, salt and pepper. After 10 minutes the contents of the broth rice (onion, if someone does not like cooked, you can remove and discard), then return the puree to the saucepan, bring to a boil and add 2 tbsp. tablespoons vegetable oil. Before serving Spread on fish dishes, pour soup and sprinkle with minced dill and green onions.
You can, however, the final stage of "beat" in a different way: vegetable oil to replace butter, and the fish in each dish to put on the half-boiled eggs and a teaspoon of sour cream. That being said, as someone more like it.
Carp with sorrel sauce
Prepared carcass of carp (200-250 g) - that is brushed, washed and obsushennuyu - sprinkle with lemon juice, salt and pepper, put in a flat shape (or at least regular pan without a handle), add some water, a couple of sprigs of dill and lightly fried semiring onions. Then send the form in 10-15 minutes in oven preheated to 180-200 degrees.
Meanwhile, 100 g of chopped sorrel into strips pour boiling water (that barely covered oxalic "noodles") and boil for 7-8 minutes, then add the chopped parsley and dill, tablespoon of butter and spices to taste.
When a carp is laid out on a dish, is made a pint of boiled eggs, cups of lemon and sprigs of fresh greens. Sorrel sauce is exposed in a separate gravy boat, so that each participant can benefit from eating them individually - according to requirements.
The most time consuming stage in the implementation of this recipe - cut carp, but at the present time, it is easy to save. I, for example, when buying fresh fish (always with the same seller) ordered this operation right in the store, so get the carcass in a portion controlled (except that the gills are removed already at home).
Baltic herring with sorrel
Fresh herring - delicious fish, which has an interesting feature - it smells ... cucumbers. If you are thinking of cooking it with sorrel, it is necessary to have on hand as flour, vegetable oil, onion, tomato paste (or fresh tomatoes), parsley, garlic. And the salt, of course.
To begin with 500-600 g split and a decapitated herring live up to 1 hour in a cool place. During this time, it is plenty of time to prepare the sauce. To do this, shred and lightly fry in vegetable oil onions, add the 2 tbsp. tablespoons tomato paste (or a couple of finely chopped fresh tomatoes), pour 1.5 cups of hot water and bring to a boil, then put it in this mass of mush from the bunch of parsley and move and washed sorrel (300 g), put out about 15 minutes, fill triturated salt garlic (1-2 cloves) and 1 teaspoon of sugar.
Then you roll under the fish in flour and fry in a pan. The final stage of the cook is that, mosaiced herrings in a saucepan, cover with sauce and cook it on the fire or in the oven for half an hour, or at least 15-20 minutes. In general, for a long time is obtained, but if there is a desire and opportunity, why not try a new taste?
Fish fillet with sorrel
Greased form and sprinkle with minced onion and lay out portions of fish fillets (500-600 g), pre-salt, pepper, and add seasonings to taste. Pour 1,5-2 cup dry white wine, conceals the shape of the foil, carefully pressing the edges to the side walls form, and put in the oven, preheated to 180-200 PM
Half an hour later merge formed broth in a saucepan, add 150 g sour cream, 0,5 Art. tablespoons butter, 200 g scalded and chopped sorrel. Having brought the mixture to a boil, switch off the fire (prefer a thick sauce can pour into it from half to a whole tablespoon of flour, but only gently, a thin stream and stirring so that no lumps, and even better - spreading it in the aforementioned cream).
Fish sauce is poured and a quarter hours ready for serving. To decorate the dish using slices of lemon, olives and sprigs of fresh herbs.
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