Три варианта рыбного ужина: палтус, окунь и хек

Сторонники правильного питания не дадут соврать — нет ничего лучше на ужин, чем рыба. Она не только имеет внушительный список полезных микроэлементов и хорошо влияет на наше здоровье и красоту, но и отлично поддается сервировке, одним своим появлением на столе создавая атмосферу средиземноморского или, в зависимости от сорта, русского рыбацкого ужина. Сегодня HELLO.RU подготовил для вас подборку из трех блюд: сахалинского хека с лимонным кремом, окуня в апельсиновом соусе с кабачками гриль и лосося с брюссельской капустой. Приятного аппетита!

Сахалинский хек с лимонным кремом 

Три варианта рыбного ужина: палтус, окунь и хек

Ингредиенты:

Филе хека — 2 шт.

Корень сельдерея — 70 г

Сливки 30-процентные — 50 г

Масло сливочное — 20 г

Масло оливковое — 10 г

Листья свеклы — 4 шт.

Редис свежий — 10 г

Соль морская (по вкусу)

Смесь перцев (по вкусу)

Мука — 50 г

Для лимонного крема:

Лимон — 100 г

Гвоздика, кардамон, корица

Способ приготовления:

1. Рыбу обработать, отделив от костей, но оставив шкурку. Корень сельдерея потушить со сливками до мягкости и затем взбить в блендере, листья свеклы обжарить с частью сливочного масла.

2. Хек посолить, поперчить, обвалять в муке и жарить на сковороде со сливочным и оливковым маслом.

3. Приготовить лимонный крем: 100 г лимона проварить с гвоздикой, кардамоном, корицей и сахаром, взбить в блендере и процедить через мелкое сито.

4. На тарелку выложить крем из сельдерея, на него — жареную рыбу, сверху полить лимонным кремом. На край рыбы выложить протушенные листья свеклы. Украсить резаным тоненькими колечками редисом.

Рецепт подготовил шеф-повар ресторана Haggis Pub & Kitchen.

Окунь с кабачками гриль

Три варианта рыбного ужина: палтус, окунь и хек

Ингредиенты:

Филе окуня — 250 г

Апельсиновый сок — 4 ст.л.

Коньяк — 1 ст.л.

Соль

Перец

Кабачки — 200 г

Раковые шейки в рассоле — 5 шт.

Вяленые томаты — 4 шт.

Вино белое сухое — 2 ст.л.

Сливки 30-процентные — 1/2 стакана

Лук репчатый — 1/2 луковицы

Петрушка, укроп, кинза

Оливковое масло — 3 ст.л.

Способ приготовления:

1. Окуня замариновать в апельсиновом соке, коньяке и соли (1 щепотка), оставить на 30 минут.

2. Обжарить рыбу на оливковом масле со стороны кожи, затем положить на противень кожей вверх и запекать 10 минут при 170 градусах.

2. Соус: лук, раковые шейки и томаты мелко порубить, а после смешать и обжарить в течение 5 минут на оливковом масле. Добавить вино и соль, тушить 2 минуты, затем добавить сливки и также тушить 5 минут.

3. Кабачки нарезать и обжарить на оливковом масле 5 минут на высокой температуре, перед подачей посолить.

4. Для подачи выложить окунь, на него соус, рядом кабачки. Украсить укропом, петрушкой и кинзой.

Рецепт подготовил шеф-повар ресторана Ц.Д.Л.

Палтус под соусом из куриных сердец

Три варианта рыбного ужина: палтус, окунь и хекИнгредиенты:

Филе палтуса — 150 г

Сливочное масло — 90 г

Куриные сердечки — 20 г

Соль

Лимон — 1/2 шт.

Лавровый лист — 1/2 шт.

Картофель — 200 г

Молоко — 100 г

Зеленый лук — 30 г

Укроп — 10 г

Щавель — 10 г

Соус демиглас — 60 г

Способ приготовления:

1. Филе палтуса обжаривается на сливочном масле с двух сторон по 3 минуты. Глазируется этим же маслом на протяжении всей варки.

2. Обжарить куриные сердца на сливочном масле три минуты, влить соус демиглас и обжарить еще три минуты. Если соус очень густой, добавить воду.

3. В качестве гарнира приготовить пюре из запеченной картошки. Картофель пожарить на гриле или на костре/углях. Черную готовую картошку разрезать пополам, ложкой вытащить все содержимое. Залить молоком (40 г), варить вместе со шкурками полчаса на медленном огне. Слить оставшееся от варки молоко. Смешать картошку, новое молоко и 40 г сливочного масла до консистенции сметаны. Соль добавить по вкусу.

4. Салат: зеленый молодой лук обжарить на гриле или сковороде, в конце добавить немного белого винного уксуса и посолить. Смешать с соцветиями укропа и щавеля, перемешать.

5.  Филе палтуса выложить на тарелку, рядом пюре, салат и соус.

Рецепт подготовил шеф-повар ресторана «Мюсли».

По материалам: ru.hellomagazine.com

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