Just love the fish and various fish products. That's purely do not like her ...
You can certainly buy fillets. I learned to use canned, when it feel like fish, but no time to clean or lazy. Friends and guests also are treated by these goodies. Many can not even determine that it is not made from fresh fish, but from the canned food. And above all - quickly and conveniently. Attention propose a lunch of canned fish.
Let's start with the lettuce. Fish salad fresh. He really fresh, because the main part of it - it sprouts. Take the one small head of cabbage and finely crushed in a food processor. There dent fish from a canning cans (suitable saury, sardine, mackerel or mackerel), without the juice. Added green peas (1 medium-sized banks). Dressed all mayonnaise. Laid out on the platter. Top sprinkled with white crackers. Rusks can also make yourself.
At first we will have a soup of salmon fishing. The method of its preparation, I saw in my friends in the Baltic. Since then, they often use. Tasty. But the company generally goes with a bang.
For the soup need (for 2 servings): 1 tin of salmon (salmon), natural in its own juice, 2 large kartoshinu, 2 medium carrots, 1 large onion, celery root. Potatoes cut into cubes, carrots and celery root cut into slices (circles in half), onion, chopped smaller. Poured all 2 liters of water (I usually just lying, hot water from the kettle). There also put all the contents of canned salmon. Cook until vegetables are tender. In the end, add to the soup a little butter to give it to melt. Soup of the moment 20. Pour on plates and sprinkle with fresh dill. Very tasty sandwiches in prikusku: black Borodino bread with butter.
Well, the second offer 3 very hearty dishes - your choice.
Fish in the "sheepskin", version of the traditional herring under the "coat". Any canned fish (salmon, saury, mackerel, sardines, mackerel) in its own juice or butter kneaded together with the juice. If the juice in the bank lot, then it can be a bit drained. Canned laid a thin layer on platter. The next layer is put finely chopped onions. Next comes a layer of mayonnaise. The next layer - a shabby grated cheese. Again, a layer of mayonnaise. And the last layer - worn grated boiled eggs. Writing the whole mass of brew in the refrigerator for 1-2 hours. Serve, cutting into portions, as pie.
You can put these layers on baking sheet and bake. Then get a hot meal - fish and cheese casserole. Equally delicious!
Fish, stewed with potatoes, I remember from childhood. We cooked it in the country, and sometimes liked to eat at home. Despite the simplicity of manufacturing, it turns out very tasty "roaster".
For this dish you can use any canned fish in tomato sauce. I use pilchards even traditionally buy for their pussies. Potatoes peeled and cut into strips. 1 onion cut rings. Potatoes and onions are put in the pot, add a little water and butter. All this is stewed until cooked potatoes. When the potato is almost done, it added canned fish in tomato sauce. All this is stewed for about 1-2 minutes. Further removed from the fire, the lid and wrapped in a blanket. After 15 minutes the potatoes soak fish flavor, and it can bring to the table. Yum!
You can experiment with different kinds of fish. I use what I think the most appropriate for consistency.
At first we will have a soup of salmon fishing. The method of its preparation, I saw in my friends in the Baltic. Since then, they often use. Tasty. But the company generally goes with a bang.
For the soup need (for 2 servings): 1 tin of salmon (salmon), natural in its own juice, 2 large kartoshinu, 2 medium carrots, 1 large onion, celery root. Potatoes cut into cubes, carrots and celery root cut into slices (circles in half), onion, chopped smaller. Poured all 2 liters of water (I usually just lying, hot water from the kettle). There also put all the contents of canned salmon. Cook until vegetables are tender. In the end, add to the soup a little butter to give it to melt. Soup of the moment 20. Pour on plates and sprinkle with fresh dill. Very tasty sandwiches in prikusku: black Borodino bread with butter.
Well, the second offer 3 very hearty dishes - your choice.
Fish in the "sheepskin", version of the traditional herring under the "coat". Any canned fish (salmon, saury, mackerel, sardines, mackerel) in its own juice or butter kneaded together with the juice. If the juice in the bank lot, then it can be a bit drained. Canned laid a thin layer on platter. The next layer is put finely chopped onions. Next comes a layer of mayonnaise. The next layer - a shabby grated cheese. Again, a layer of mayonnaise. And the last layer - worn grated boiled eggs. Writing the whole mass of brew in the refrigerator for 1-2 hours. Serve, cutting into portions, as pie.
You can put these layers on baking sheet and bake. Then get a hot meal - fish and cheese casserole. Equally delicious!
Fish, stewed with potatoes, I remember from childhood. We cooked it in the country, and sometimes liked to eat at home. Despite the simplicity of manufacturing, it turns out very tasty "roaster".
For this dish you can use any canned fish in tomato sauce. I use pilchards even traditionally buy for their pussies. Potatoes peeled and cut into strips. 1 onion cut rings. Potatoes and onions are put in the pot, add a little water and butter. All this is stewed until cooked potatoes. When the potato is almost done, it added canned fish in tomato sauce. All this is stewed for about 1-2 minutes. Further removed from the fire, the lid and wrapped in a blanket. After 15 minutes the potatoes soak fish flavor, and it can bring to the table. Yum!
You can experiment with different kinds of fish. I use what I think the most appropriate for consistency.
