Notothenia recipes. How to prepare notothenia. Delicious notothenia soup
Notothenia fish quietly settled down in stores next to hake and pollock, becoming one of the types of fish available to a wide range of buyers. Today we have a recipe on how to cook notothenia deliciously, simply and without any hassle.
It is even difficult to say from what period it appeared on sale with us, but I have been loving buying it for more than a year now. Previously, because of its name, which for some reason I twisted into “nonotenia”, I considered it Chinese and basically avoided it. We know that there is a type of fish that is grown in China, eats waste in the rivers and is brought here as a budget fish. But it's not about her.
Where is notothenia found? As it turned out, it is found in the Arctic seas, that is, closer to Antarctica. In view of the fact that the Nototheniaceae family is bottom fish, it can be considered environmentally friendly, on the one hand, and it has a feature - the absence of a swim bladder.
Such a small notothenia, which is sold with us, is found on the Patagonian shelf (that is, near South America). So, before it comes to us, this fish comes a long way in frozen form. That's how we sell it.
I fell in love with this simple fish when I was on a diet and I had to eat fish fried in a dry frying pan. I took this fish, thawed it, cut it into pieces and fried it without oil for a maximum of 10 minutes. And she was ready. And even in this form it was delicious.
You can, if you are not on a diet, fry it in breadcrumbs in vegetable oil. It also turns out delicious and elementary.
I tried to cook notothenia in the oven. It was delicious, but since it is also oily, the notothenia in the oven seemed to me quite dry.
And the recipe that I want to write about today is elementary, and can be used for any simple fish. And I like the prepared notothenia the most.
You only need a few products.
Ingredients
- 4 carcasses of notothenia fish
- 2 medium onions
- 2 carrots
- 2 spoons of tomato paste
- Salt, ground black pepper
How to cook notothenia fish
Of course, to start, the carcass of the fish (that's how we sell it - always without a head) needs to be cleaned of scales. This time I used this device, which I have been lying without use for a very long time, because when cleaning the fish I constantly forget about it. And I must tell you that a very handy thing for removing fish scales.
After you cope with the scales, you need to gut the carcasses, rinse them, remove the black skins, otherwise they will be bitter. And cut the fish carcasses into small pieces.
Peel, wash and cut the onions into rings, and after you peel the carrots, you need to grate them.
Pour water so that it reaches the middle of the fish, and put a couple of spoons on top tomato sauce. Don't forget to add salt and ground black pepper.
And it remains only to cover, bring to a boil, reduce the heat to low and simmer under the lid until tender.
So cooked notothenia turns out tasty and juicy. And pretty.
When I was little, in times of total food shortages, the most common types of frozen fish were cod, hake and pollock. In those days, I somehow don’t remember such a fish as notothenia. Only the phrase "portioned notothenia in green sauce" is spinning in my head. Moreover, where it came from, and who said it - I do not remember. But or hake - they often cooked at home.
However, quite often, the principle "who does not work, that eats" was not only a phrase from a popular feature film. From time to time we were able to "get" through our connections valuable delicacy fish species - halibut, salmon, salmon and even sturgeon. Usually for the holidays.
Now notothenia fish is quite affordable and, importantly, inexpensive. Sold almost everywhere. While still at school, I wrote some kind of essay about the commercial fish of the Antarctic. I remember that notothenia are a large family of fish, including more than fifty species. The peculiarity of these fish is a bottom or bottom way of life and the absence of a swim bladder (like a mackerel). Life in a very cold water, practically freezing, affected the structure of the body of these fish.
Among the nototheniids there are large fish, for example, toothfish different types. But we usually see small carcasses for sale, usually without heads. Notothenia meat is probably the most environmentally friendly, because. this fish is caught in cold seas far from civilization, where there are no industrial emissions and effluents. As I understand it, most of the medium-sized fish on sale are “marble” notothenia or Ramsay. Fish 25-40 cm long, with a dark back. Since any fish is a perishable product, it goes on sale frozen.
How to prepare notothenia? Eternal question.
Like any white sea fish with a minimum of bones, it is very tasty if you fry it. Fry, previously rolled in flour or breading. A minimum of spices and preparation. In childhood, fish fried in this way was excellently consumed with mashed potatoes. An excellent option is steam notothenia ().
Considering that notothenia contains solid vitamins and nutrients, steam fish is an excellent dietary product. A very good option is stewed fish with onions and carrots. Despite the fact that this is more like a large fish that can be cut into pieces (pollock, cod), notothenia can turn out to be portioned. Be that as it may, the preparation of this fish does not cause difficulties.
I like recipes most of all in which notothenia, and any other fish, are cooked in the oven. With a minimum of spices and no liquid. The taste with this method of cooking is amazing. I will tell you how we prepare notothenia by baking it on a clay plate and serving it with a fragrant basil and garlic sauce.
Ingredients (2 servings)
- Notothenia (carcasses without heads). Weight 250-300 g 4 things
- Garlic 1 clove
- Green basil 5-6 sprigs
- hard cheese(Parmesan) 50 g
- Olive oil 50 ml
- Lemon 1 pc
- Salt, black pepper, allspice, coriander, mustard seeds taste
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Notes in the oven. Step by step recipe
- For the dish, you should choose fish carcasses of approximately the same size, weighing about 250 grams. Preferably not flattened and undamaged. Defrost them first. It is better to defrost not in air and not in water. It is better to transfer them in the evening from the freezer to the refrigerator. In the morning, the fish will be ready for cooking and will not leak.
Notothenia carcasses
- Cut off the top and bottom fins with sharp scissors. They are long and solid, from tail to head. They cut off effortlessly. Using a knife to clean the fish from scales, this also does not cause difficulties, despite the fact that notothenia belongs to perciformes. Who cleaned the river perch, he will understand me. Cut the belly of the fish and clean the cavity from the insides and the black film covering everything. Wash the fish thoroughly. Then wipe dry with paper towels. It is important.
- Next, the fish must be salted and sprinkled with spices. I recommend using not ready-made sets, but preparing a mixture of spices yourself. In a mortar, grind equal parts of sea salt, black or multi-colored pepper, coriander seeds and mustard and add 1-2 peas of allspice. Optionally, you can add 1-2 pinches of a mixture of dry aromatic herbs - basil, savory, oregano. Grind everything to a state of powder. For the recipe you will need a few spices, just a couple of pinches. The rest will come in handy next time, the mixture is perfectly stored in a sealed container.
In a mortar, grind equal parts of sea salt, black or multi-colored pepper, coriander seeds and mustard and add 1-2 peas of allspice
- Cut the prepared fish carcasses with a sharp knife on each side - several cuts with an interval of about 3 cm. The depth of the cut is up to 1 cm. Coat the fish with a mixture of spices, trying to get the spices into the cuts as much as possible. Leave the fish for 10 minutes.
Cut the prepared fish carcasses with a sharp knife on each side - several cuts with an interval of about 3 cm
- While the oven is heating, put a few thinly sliced lemon slices on a clay plate (or a suitable size from heat-resistant glass). The form should be pre-lubricated with a small amount of oil. Lemon is needed so that the fish does not stick to the mold during the cooking process.
- Brush the carcasses with olive oil and place on a plate. It is desirable that the carcasses do not touch. Put the form with the fish in an oven heated to 200 degrees. Cooking time, taking into account the heating of the fish itself, up to 40 minutes. In fact, the fish cooks quickly, you just need to control the degree of readiness, perhaps it will be ready in 20 minutes.
Brush the carcasses with olive oil and place on a plate.
- While the fish is cooking, prepare the basil sauce.
Pluck the green basil leaves from the twigs and wash. Peel the garlic. Hard cheese, preferably grated parmesan or pecorino
- This is simplified. Pluck the green basil leaves from the twigs and wash. Peel the garlic. Hard cheese, it is better to grate parmesan or pecorino. Place the basil, garlic and cheese in a blender, add some salt. Grind so that the pieces of cheese are the size of peas of mustard seeds or slightly smaller. The basil will almost completely turn into a green gruel, coloring the cheese in an emerald hue, and the garlic will add a light aroma to the sauce.
Place the basil, garlic and cheese in a blender, add some salt. grind
- Add to the sauce 2 tbsp. l. the best olive oil. To mix everything. The sauce is ready.
Crispy crust, fragrant and tender meat that melts in your mouth, you and your loved ones will definitely like it.
Notothenia is a tasty and healthy sea fish, in which there are few bones, but a lot of vitamins. Notothenia contains vitamins such as PP, E, D, B vitamins, as well as phosphorus, magnesium, potassium, calcium, etc.
This fish can be baked, fried whole, boiled, but today I propose to fry it in pieces. Crispy crust, fragrant and tender meat that melts in your mouth, you and your loved ones will definitely like it. we will not in large numbers oil, in a heavy-bottomed non-stick frying pan. If you have a regular frying pan, try to change the oil after each serving of fish.
Ingredients:
Notothenia (frozen) - 1 kg. (6 pcs)
Flour (for rolling) - 100 gr.
Salt - to taste (1 tsp without a slide)
Black ground pepper - to taste (1/2 tsp)
Odorless vegetable oil - for frying
Lettuce leaves, dill - for decoration.
How to deliciously fry notothenia in a pan
Defrost the fish, but not completely. This will make it easier to clean.
We clean the notothenia from scales and cut off the fins with kitchen scissors. We take out the remains of the insides (the fish is sold already gutted) and remove the black film. Rinse under running water and pat dry with paper towels.
Cut the fish carcass into 2 parts.
Salt notothenia and pepper. We put it in a bowl, leave it to stand for a while and soak.
We put the pan on the fire. When it's hot, brush it with oil.
Pour flour into a separate bowl. Roll the notothenia in flour and immediately send it to the pan.
After rolling, it is important to immediately fry the fish, otherwise the flour will begin to draw moisture out of it and turn into dough. In order for the fish to be well fried and steamed from the inside, cover the pan with a lid.
Fry notothenia over medium heat for 3 minutes and turn over to the other side.
Fry the pieces on all sides until golden brown.
The finished fish can first be laid out on a paper towel to remove excess fat.
We will serve fried notothenia cold, but hot it is also delicious. Lay lettuce leaves on a plate. We put the fish on the leaves and sprinkle it with chopped dill. We serve to the table.
Housewives undeservedly forget about notothenia fish when preparing an everyday dinner or a festive table. It turns out tasty, juicy, tender in any form. The main thing is to follow the recommendations and do not overexpose the fish in a pan or in the oven, otherwise there is a chance of overdrying it.
First of all, it is worth understanding, speaking of notothenia, what kind of fish, where is it found, how is it prepared? Most often, this underwater inhabitant is caught in the cold waters of Antarctica. This is where the largest specimens come across. Fish of this species, but smaller in size, are found off the coast of Patagonia.
Notothenia falls into the group of perciformes. She has a long, laterally compressed body covered with dense scales, a large mouth with miniature teeth, and two separated dorsal fins. Interestingly, the discussed underwater inhabitants do not have a swim bladder.
Outwardly puny, narrow spotted fish seems too bony and insatiable. But this is a misleading impression. The meat of notothenia is fatty and nutritious. It is for this reason that it turns out juicy and satisfying when cooked, even without additives in the form of sauces and gravies.
Prepare the notation by the most different ways. It is ideal for making soups. After cooking, the meat of the underwater inhabitant remains tender. The broth is rich and at the same time transparent.
The light meat of notothenia with large fibers is very tasty to use for smoking. Any kind of specified processing is suitable for him.
Fish is also fried, baked, grilled and grilled.
The benefits and harms of notothenia fish
The main advantage of the fatty meat of notothenia is its easy digestion. Regular use of the product in moderation favorably affects the functioning of the biliary tract, stimulating the removal of bile from the body.
As in other marine fish, notothenia contains a large amount of fluorine, phosphorus, potassium, iodine and others. useful substances. Therefore, the product provides tissue strength, normalizes the functioning of the thyroid gland, increases the body's defenses, and also has a beneficial effect on the state of the nervous system and skin.
The product is also suitable for dietary nutrition. Nutritionists recommend that pensioners, children and expectant mothers definitely include it in their menu.
If we talk about the dangers of fish, then it is undesirable to use it when overweight and obesity due to the high calorie content of dishes with notothenia. With caution, it is necessary for people suffering from cholecystitis, gout, as well as patients with problems in the gastrointestinal tract during an exacerbation.
Breaded fried fish
Ingredients:
- notothenia - 4 carcasses;
- egg - 1 pc.;
- sesame - 2 dessert spoons;
- flour - 2 dessert spoons;
- fresh lemon - a few thin slices;
- salt, spices for fish and oil.
Cooking:
- Rinse the fish. Cut off the tails from the carcasses (if any - and the heads), remove the fins, remove the black films.
- Cut each fish into about 4 pieces. Salt them, sprinkle with seasonings. Rub with your hands so that the spices are well absorbed into the meat.
- Separately, beat the egg until light foam.
- Mix sesame seeds and flour. Great to have cornmeal on hand.
- Dip each prepared fish piece first into the liquid egg mixture, then roll into the dry one.
- Fry in plenty of hot oil. It will take approximately 10 minutes on each side.
Decorate the finished fish with thin slices of lemon, or you can simply pour the dish with freshly squeezed citrus juice.
in tomato sauce
Ingredients:
- frozen notothenia in pieces - 1 kilo;
- tomato juice (thick) - 500 ml;
- lavrushka - 2 leaves;
- carrots - 1 pc.;
- tomato paste - 2 dessert spoons;
- onion - 1 head;
- spices for fish - 1 g;
- salt - to taste;
- flour - for breading;
- oil.
Cooking:
- At the very beginning of cooking the fish according to this recipe, it will need to be thawed. Remove scales, fins.
- Sprinkle the pieces with salt and selected spices. Dried basil and sweet paprika are great.
- Leave the fish for about half an hour so that the meat is saturated with the aroma of spices.
- Roll the prepared pieces in flour. Fry in hot oil until light brown.
- In a saucepan, mix the grated carrots and small onion cubes. Add a mixture of pasta and tomato juice. Salt the mass. Put lavrushka in it.
- Pour the sauce into the skillet with the fish. Dilute with water to desired thickness.
- Simmer the dish under the lid over low heat for half an hour.
Serve with porridge or mashed peas/potatoes.
How to bake notothenia in foil
Most often, housewives are looking for information on how to cook notothenia fish in the oven. The easiest way to do this is in foil with vegetables.
Ingredients:
- large fish carcasses without heads - 1 kg;
- onion - 1 head;
- carrot - 3 pcs.;
- garlic - 2 cloves;
- lemon - half;
- butter - 60 g;
- fresh dill, salt.
Cooking:
- Rinse and clean carcasses. Cut off the tips of the tails, fins. Be sure to clean out the insides, if any.
- Grate the fish on all sides (especially carefully inside) with freshly squeezed citrus juice. Leave for a quarter of an hour.
- In butter, cook a ruddy fry of chopped carrots, onions, garlic. Add chopped dill and salt here.
- Place a large piece of foil in a baking dish. Oil her up.
- Put the roast on the bottom. Top - prepared fish.
- Wrap foil tightly. Make a small hole with a knife to let the steam out.
- Bake for 20 minutes at 230 degrees.
- Then - open the foil and blush the dish for another 10 minutes.
Serve the fish to the table with separately cooked soy sauce broccoli.
For a couple in a multicooker
Ingredients:
- notothenia - 800 g;
- dry spices - 5 g;
- lemon, salt, herbs.
Cooking:
- Clean fish carcasses from scales, fins, inner dark film.
- Along the entire length of each fish, make several small cuts (3 - 5 pcs.). Rub the carcasses with salt and dry spices.
- Pour water into the bowl of the kitchen assistant up to the 2 liter mark. In any convenient mode, bring to a boil.
- Install a special grill on top. Put fish on it.
- Cook the dish in the "Steam" program for 12 minutes.
Serve with herbs and fresh lemon slices. You can complement it with fresh / pickled vegetables or any low-fat sauce.
Fry the cutlets in a large amount of oil on both sides until golden brown. Ready meal Place on paper towels to remove excess oil. Serve with mashed potatoes and vegetable salad.
Delicious notothenia soup
Ingredients:
- notothenia - 350 g;
- onions and carrots - 1 pc.;
- potatoes - 200 g;
- garlic - 1 clove;
- lavrushka - 2 leaves;
- spice mix for soup, salt.
Cooking:
- Peel and chop all vegetables. Onion and carrot root - finely, potatoes - larger.
- Send them to the pan along with lavrushka. Pour in 2 liters of water. Boil potatoes until half cooked.
- Add large pieces of scaled fish. You can take only fillet or notothenia with bones. The latter option will allow you to cook a more rich dish.
To make any dish from notothenia delicious, you need to choose the right spices for the fish. You can use dried basil, oregano, a mixture of colored peppers, sweet paprika, coriander. It is even easier to buy a ready-made mixture of aromatic herbs, designed specifically for cooking fish.
Seafood connoisseurs always study their assortment in food chains with trepidation, and any novelties are perceived with interest. Not so long ago, a strange name appeared on hearing - notothenia. What kind of fish? Where is it found? How to use it, and what is useful in it? Lots of questions, but are there any answers?
What kind of fish - notothenia?
Notothenia is a representative of the perch-like order, but outwardly it looks more like a cod than a simple river perch. Narrow, puny, with spotted scales, it hardly gives the impression of being particularly nutritious and healthy, but this is a false perception - notothenia can compete even with some types of meat in the satiety that it provides the body with.
Where is the notothenia fish found? Its main place of residence is the cold waters of Antarctica and Patagonia, where its most common species is most often found - marble notothenia, reaching 1 kg in weight. Near the subarctic islands, you can find gray and green notothenia. Such territorial consolidation has led to the fact that the more famous version of the name of the fish has become "Atlantic cod".
What notothenia exactly differs from cod is in its nutritional value: its meat is quite fatty, percentage fat to carbohydrates is 58%:42%. At the same time, the calorie content of notothenia per 100 g of raw product is 148 kcal. Meat, due to its considerable fat content, is well prepared even without sauces and marinade: notothenia can be called that rare product that is good in absolutely any form. After cooking, the pulp remains tender, light and tasty, and is liked even by those who do not favor boiled or steamed fish; notothenia is ideal for cooking soups and broths, which remain transparent, but are very rich. The light, coarse-fiber meat of notothenia is ideal for any type of smoking, as a result of which you can find many recipes with appetizers from this fish.
Notothenia: benefits and harms
As mentioned earlier, notothenia is often compared to meat because of its nutritional value, as well as a considerable amount of protein and fat. Like any fatty fish, notothenia is easily absorbed by the body, and also has a beneficial effect on the biliary tract, providing a stimulating effect. Only fresh vegetables are usually served with notothenia, since it saturates the body very quickly, and in tandem with cereals or pasta, it can give extra heaviness.
In terms of its positive properties, notothenia does not differ from other marine fish. Her chemical composition boasts a high proportion of fluorine (430 mg) and phosphorus (210 mg), which provides bone strength; calcium, also responsible for bones, teeth and nails; iodine, essential for proper functioning thyroid gland and endocrine system generally; copper, iron, sodium, manganese, cobalt. Unsaturated fatty acids, vitamins A, E and PP improve skin condition, B vitamins affect nervous system. Experts strongly recommend that pregnant women, young children and the elderly include notothenia in their diet so that this fish gets on the table 1-2 times a week. In addition, it is perfect for diet food because of its calorie content and low load on the pancreas.
If we talk about the negative aspects of notothenia, then it is undesirable in the diet of those who suffer from exacerbation of gastrointestinal diseases, gout, cholecystitis. With caution, fish is consumed when overweight or completely excluded from the menu. When losing weight, notothenia is consumed only baked or steamed (boiled).
Read also
- How to fry fish?
- Catfish: benefit and harm
- How to store dried fish?
- Limonella in the oven: beneficial features fish
In general, notothenia definitely deserves attention - its useful qualities undeniable, and the simplicity of preparation captivates. The only thing to remember when working with notothenia is the speed of cooking this fish: experts advise checking the dish more often so as not to overcook it and dry out the meat if you bake or fry notothenia.