Delicious and healthy mullet What kind of fish

Properties of mullet

Nutritional value and composition | Vitamins | Minerals

How much does a mullet cost (average price per 1 kg)?

Moscow and Moscow region.

250 rub.

Mullet is a small commercial fish that prefers to live in brackish or sea waters, mainly warm, tropical seas. This fish is found in large quantities in the Black and Azov Seas, where as many as 4 species of mullet are represented. Mullet is a fairly active fish and moves into the sea mainly in a school. A feature of this fish is a rather interesting reaction to fright - they jump out of the water quite quickly and deftly, in some cases they even manage to bypass the fishing nets that are set out to catch them. Mullet reaches maturity by the 8th year of life, at this age their size is approximately 30-40 centimeters. All types of mullet are very similar in appearance, so inexperienced fishermen can confuse them.

Externally, the mullet is a very beautiful fish, its body is quite slender, its mouth is small, its scales are quite large, and the color is shiny with a shade of silver. The external distinctive feature of the mullet is that its upper part is dark blue, and the lower part is silver-white, as well as the fact that black stripes can be seen on its body. Mullet boasts tender and pleasant-tasting meat, which has practically no bones, and mullet that was caught in early spring or late autumn, preferably in the Black or Caspian Sea, is of particular value.

What kind of fish, what does it look like and where is mullet found?

Mullet is a marine ray-finned fish from the Mullet family, reaching up to 1 m in length from head to tail. The body is elongated, similar in shape to a torpedo, covered with large silver-gray scales with black stripes in the upper part. There are 4 fins, 2 on the back and 2 on the belly.

The fish has no teeth, but the lower lip is very sharp, and it is responsible for grinding food. The marine life feeds mainly on mud and can also eat invertebrate marine life and worms.

You can recognize a mullet by its long, straight body with large silvery scales.

Males mature at 6 years of age, and females become ready to lay eggs at 8 years of age. Spawning lasts from early summer to autumn, at the end of this period the fish migrate to fresh waters.

Mullet does not make high demands on the composition of sea water, so it can be found in waters all over the world in tropical and subtropical climates. Sometimes representatives of the genus live in fresh water bodies, for example, some species live in lakes in Australia, Madagascar and New Zealand. The fish cannot be found only in the Arctic Ocean because it is too cold for them.

The benefits of mullet

The benefits of mullet have been known to everyone since ancient times, naturally, due to the fact that it is rich in useful minerals and trace elements, as well as substances that are of great value for the human body. Also, the beneficial properties of mullet are due to the presence of a large amount of fats and amino acids, which also exclusively benefits the consumer. The benefits of mullet have contributed to its spread in cooking all over the world; today, in any large fish restaurant you can find many dishes made with the addition of mullet; this fish is preferably baked in foil along with vegetables or fried over an open fire, mullet prepared in this way helps reduce the risk of heart arrhythmia in humans.

The beneficial properties of mullet are due to the content of polyunsaturated fatty acids Omega-3, it is thanks to them that the appearance of various blood clots or clots in blood vessels is prevented in our body, in addition, these acids help maintain the condition of various small vessels and normalize the activity of arteries. Mullet has a particularly beneficial effect on the body of those people who suffer from diseases associated with the gastrointestinal tract and atherosclerosis. The calorie content of mullet is very low, so many nutritionists advise their patients to eat this type of fish regularly, combine it with green and red vegetables and, occasionally, with cereals.

The best way to cook mullet

Mullet is a tasty fish that lives in warm sea waters. This is a low-calorie product, containing only 88 calories per 100 g. Tasty, easily digestible mullet meat makes it possible to prepare a wide variety of dishes. It goes well with vegetables, potatoes, and rice. From the given recipes it is easy to choose the best tip according to your taste.

In the oven

Fried fish is eaten immediately after cooking, otherwise it loses its nutritional value.

When frying fish, you must use enough oil. It’s even better if it simmers directly in the frying pan. It is not recommended to add oil during the frying process. Otherwise, the fish will not fry well and may also burn.

https://www..com/watch?v=ti6EcokrnVM

• Prepare the mullet carcass, clean it and thoroughly rinse it under running water. Dry.
• Cut the skins off the potatoes and zucchini, wash and chop into small circles.
• Wash other vegetables and chop: tomato into slices, celery into circles, sweet pepper into small slices.
• Rub the fish inside and out with salt and ground black pepper.
• Grease a baking tray with vegetable oil, place the prepared fish carcasses on it and place the prepared vegetables around.
• Bake in an oven preheated to 180°C for 30 minutes.
• 7. Before serving, garnish the finished dish with finely chopped parsley.

In a slow cooker

A recipe for cooking mullet with a photo in a slow cooker will help you prepare healthy food at home without spending a lot of time and effort.

Ingredients:

• 200 g mullet,
• 50 g each of carrots and sweet peppers,
• 200 g zucchini,
• 10 g olive oil,
• 2 g salt,
• dill, parsley, basil.

Preparation:

1. Prepare the fish, gut it and wash it in sufficient water. Grind into small pieces.
2. Chop the washed and peeled vegetables: carrots and zucchini into small rings, sweet peppers into slices or strips.
3. Pour vegetable oil into the bottom of the multicooker container, then place the chopped vegetables.
4. Sprinkle the vegetable pillow with oil and place pieces of mullet on it.
5. Salt and season with ground black pepper. Set the multicooker to the “Stew” mode and continue cooking for 1.5 hours.
6. Serve sprinkled with herbs.

First meal

In Odessa, it is customary to prepare traditional Black Sea fish soup from mullet. Soup made from this fish is no less tasty.

Mullet soup with boiled eggs, dill and sour cream

Ingredients:

• 100 g mullet whole carcasses,
• 20 g onions,
• 20 g carrots,
• 75 g celery root,
• a bunch of dill and parsley,
• 2 g butter,
• 10 g flour,
• 1 bay leaf,
• 4 black peppercorns,
• salt to taste.

To submit:

• 2 boiled eggs,
• 150 g sour cream.

Preparation:

1. Heat 2 liters of water and let it boil.
2. Add peeled and chopped roots and onions into it. Boil and continue cooking after reducing heat for 5-7 minutes.
3. Prepare the fish by cleaning and removing the entrails. Place it in the boiling broth, adding bay leaf and pepper.
4. Bring the contents of the pan back to a boil, remove any foam that has formed and simmer over low heat for 7 minutes.
5. Remove the pan from the stove and remove the mullet pieces from the broth. In another bowl with a thick bottom, melt the butter and sauté finely chopped dill in it. Reduce heat and warm the flour while stirring thoroughly.
6. Pour the strained broth into the bowl with dill and flour, stirring constantly, in small portions, then let it boil again and, reducing the heat, continue cooking for 5 minutes.
7. Separate the bones from the reserved fish and chop it into small pieces.
8. Peel the boiled eggs and separate the whites and yolks. Finely chop the whites, and grind the yolks into a homogeneous mass with sour cream. At the same time add to the soup, stir and remove the pan from the stove.
9. Before serving, place pieces of fish in each plate and pour in the infused soup.

Salted mullet

Preparing salted mullet at home does not seem to be a complicated process. The main thing to remember is that every 2 days it will be necessary to change the brine, and keep the salting in a dark, cool room, pressing down with a weight. Iodized salt should not be used.

Ingredients:

• 200 g fish,
• 40 g ordinary salt.

To replace brine:

Preparation:

1. Clean fresh mullet through the gill part. The abdomen cannot be cut.
2. Rinse the prepared fish in water with a little salt. Dry using a paper towel.
3. Pour the first salt into the belly. Place the mullet in the pan with its back down so that the belly faces up. Set the pressure and put it in a cool, dark place for 2 days.
4. Remove the resulting brine and prepare a new one. It is necessary to add the same amount that was removed.
5. Every 2 days, drain the used solution and add the same amount of newly prepared solution.
6. Salt the mullet in this way for 9-10 days.
7. Store the finished fish in a glass jar covered with brine in a refrigerator or other place where it is dark and cool.

Dried

The fish will be tasty and aromatic as in the photo if you choose the right spices for the marinade. In order to cook mullet at home, it is better to use the dry marinating method.

Ingredients:

• 0.1 kg salt,
• 20 g coriander seeds,
• 20 g dry dill,
• 10 g dry basil,
• 10 g cumin seeds.

Preparation:

1. Mix dried herbs with salt. Cover the mullet with them and put them in a cool place for 3 days.
2. Remove excess salt by rinsing the mullet under running water. Dry with a paper towel.
3. Thread each carcass onto a nylon thread in the area of ​​the pupils. Hang the prepared lows in a well-ventilated area: balcony, attic, under a canopy. To repel insects, cover the product with gauze soaked in a vinegar solution.

When using a liquid marinade, use the following seasonings:

• 5 garlic cloves, coarsely chopped
• 4 laurel leaves,
• 5 black peppercorns,
• 5 buds of cloves.

Boil all ingredients with water, cool and pour into prepared fish. Leave for 5 days.

Then hang to dry in the same way as with a dry marinade.

Salted in brine

Black Sea mullet is a fatty fish. Therefore, it turns out tender if cooked using a saline solution.

Ingredients:

Preparation:

1. For small carcasses, clean the contents of the entrails and gills. Rinse with salted water (50 g per 1 l).
2. Place in a glass or enamel container with the belly facing up.
3. Pour the prepared brine into the fish.
4. Press the fish down with pressure and put it in a cool place for a day.
5. The next day, drain off the excess brine. Leave for another 3 days.
6. Remove the finished mullet from the brine and wash thoroughly under running water.
7. Transfer to a glass container and add vegetable oil.
8. Cooked mullet should be stored for a week.

Jellied

This dish can become a signature dish at a gala feast. Individual serving utensils can be provided for serving.

Ingredients:

• 1 large mullet,
• fish heads, tails, fins for cooking broth,
• 25 g gelatin,
• 100 g onions,
• 100 g carrots,
• 5-7 black peppercorns,
• a small bunch of dill and parsley,
• 2 bay leaves,
• salt.

REFERENCE

Fish intended for aspic can be immediately cut into boneless fillets. Separately cook the carrots to decorate the dish.

Preparation:

1. Clean the prepared carcass by placing the scales in another bowl. Remove entrails, head and tail. Remove the gills from the heads.
2. Place the fish scales in a sieve and wash under running water, until transparent at the very end. Fold in gauze, tying the corners in a knot so that the peelings cannot fall out.
3. Place the washed head, tail and scales in a saucepan and pour in 1-1.5 liters of water.
4. Add prepared onions and carrots.
5. Boil the contents of the pan. Reduce heat, remove foam, add salt and pepper. Boil over low heat for 25-30 minutes.
6. Pour gelatin granules with clean water and allow to swell for 40-60 minutes.
7. Strain the prepared broth. Its contents will not be needed further. To continue preparing the dish, take approximately 1 liter of fish broth.
8. Cut the mullet into pieces 2.5-3 cm in size.
9. Boil the broth and place pieces of prepared fish into it. Boil for 5-6 minutes. Descaling should be done periodically.
10. Remove the cooked fish from the broth and cool. Remove bones and divide pieces in half.
11. Distribute the cooked fillet evenly on a plate.
12. Bring the swollen gelatin dissolved in the fish broth to a boil, but do not boil, turn off the heat, and cool slightly. Filter through cheesecloth in 4 layers.
13. Cover 1/3 of the spread fillet with fish broth and set aside to harden for 20-30 minutes in a cool place. Then place the prepared decorations of boiled carrots and herbs on top of the mullet.
14. Cover the fillet completely with fish broth and leave to gel for 8-10 hours.

Mullet on the grill

Cooking fish this way does not require any special skills. The finished mullet is transferred to a bowl and served immediately, as the meat is easy to separate from the bones.

Ingredients:

4 medium-sized mullet carcasses

For the marinade:

• 40-60 g vegetable oil,
• 50 g soy sauce,
• 4 sprigs of parsley,
• 1 clove of garlic,
• black pepper to taste.

Preparation:

1. Clean the scales and internal organs of the fish. Remove the black film from the abdomen and rinse gently under running water. Cut off the fins.
2. Chop the parsley and garlic thoroughly.
3. Thoroughly grate the mullet carcass on all sides, place in a container, sprinkle with ground black pepper and sprinkle with soy sauce.
4. Place the closed container in a cool place for 1-3 hours. During the marinating process, the carcass should be turned over several times.
5. Coat the prepared fish thoroughly with vegetable oil.
6. Heat the coals of the grill properly. Before placing the mullet on the net, dry it thoroughly with paper towels. Fry each side for 7 minutes. From time to time it is necessary to coat the mullet with the remaining marinade.
7. Remove the baked fish from the grill, place on a plate and remove all the bones.
8. Serve with seasonal vegetables.

For a couple

This is the easiest and healthiest Black Sea mullet dish to make.

Ingredients:

• 2 mullet fillets,
• a small piece of ginger root,
• 1 clove of garlic,
• 25 g each of vegetable oil and soy sauce,
• salt and ground black pepper to taste.

Preparation:

1. Dry the washed and cut pieces of fish and sprinkle with salt and pepper.
2. Brush the fillets with chopped ginger and garlic.
3. Drizzle the fish with vegetable oil and soy sauce.
4. Place on a plate and place on the steamer rack.
5. Cook for 30 minutes.

Fried in a frying pan

Frying will only take 20 minutes, and such a dinner will help your body get all the nutrients it needs and will be a delicious end to the working day.

Ingredients:

• 2 kg mullet,
• 100 g corn flour,
• 100 g vegetable oil,
• salt to taste.

Preparation:

1. Clean the mullet, remove the internal organs, wash thoroughly and cut into pieces of 2.5-3 cm.
2. Rinse again and dry with a paper towel.
3. Salt the fish and sprinkle with your favorite spices if desired.
4. Roll mullet pieces in sifted flour.
5. Heat vegetable oil and place prepared portions into it. Reduce heat and fry the fish, covered, until it is browned.
6. Place the finished fried fish on a paper napkin or towel to remove excess vegetable oil.
7. Mullet is served in any form, garnished with potatoes or rice. It's good to serve a salad of seasonal vegetables.

Cutlets

Mullet cutlets will be appreciated by a child who does not like fish in the usual sense.

Ingredients:

• 1.5 kg mullet, filleted,
• 200 g white bread,
• 300 g warmed milk,
• 100 g onions,
• 2 cloves of garlic,
• 1-2 eggs,
• 20 g salt,
• 10 g ground cumin,
• 300 g vegetable oil for frying.

Preparation:

1. Soak white bread or roll in slightly warmed milk. It is better to take old, dried bread.
2. Peel the onion and garlic and chop.
3. Grind the prepared fillet into a meat grinder.
4. Mix squeezed wheat bread, chopped onion, garlic, beat in eggs and add spices.
5. Add the prepared minced meat, add salt and knead thoroughly. Leave the prepared mixture to sit for 30 minutes.
6. Heat the vegetable oil and let it get hot. Pour in more oil so that you don’t have to add it later.
7. Form cutlets with wet hands and place in a hot frying pan.
8. Fry on each side until golden brown.

Step-by-step preparation

Step 1:

Wash the fish, remove scales, remove the insides, and then cut into pieces of about 3 cm.

Step 2:

Rinse the cut pieces of fish thoroughly in running water, let the water drain, and lightly dry the pieces with napkins or a towel.

Step 3:

Salt You can use spices to cook fish.

Step 4:

Sift the flour through a sieve. Bread the fish pieces in flour.

Step 5:

Pour vegetable oil into a frying pan and heat the pan.

Step 6:

After the breaded pieces of fish are placed in the frying pan, immediately reduce the heat to medium. Fry the pieces of fish with the lid closed until golden brown.

Mullet in tomato, fried in a frying pan

Required ingredients:

• mullet – 0.5 kg;
• onions – 1 pc.;
• carrots – 1 pc.;
• tomato – 3 pcs.;
• granulated sugar - 2 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• tomato paste – 2 tbsp. l.;
• vegetable oil - for frying;
• spices and salt - to taste.

Cooking process:

Clean and rinse the mullet. Cut the fish into large pieces and rub with salt and desired spices. Heat vegetable oil in a frying pan and fry each piece on all sides until golden brown.

Then prepare the tomato sauce. Pour boiling water over the tomatoes, remove the skin and cut into small cubes. Peel the onions and carrots and finely chop them. Place the vegetables in a frying pan with heated vegetable oil. First, fry the carrots and onions until golden, then add tomatoes, granulated sugar, soy sauce and tomato paste. Simmer the vegetables for five minutes. Add spices and salt to taste.

Place the fried fish pieces on a plate and pour over the prepared sauce. Let the dish brew and cool a little, garnish with fresh herbs and serve.

Enjoy your meal.

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How to clean fish? How to gut fish? How to remove gills from fish?

Many people (including me at one time) ask questions about how to clean fish quickly and whether it is necessary to clean fish at all? Of course it is necessary. And the speed depends on how many times you repeat this process. After a couple of attempts, it will start to turn out very easy, because this task does not require much intelligence.

I will show you how to clean sea bass, but this, of course, can also be dorado, perch, red fish, pike perch, and mullet. Everything your soul desires. I’ll also share a secret cool life hack on how to properly clean fish from scales at home. Let's get started.

1. How to clean fish from scales? We wash the fish, take a metal mesh for washing dishes (new) and begin to scrape off its scales under running water, moving from the tail to the head (the fish is cleaned from the tail). Scrub thoroughly with a mesh, without missing a single centimeter. This method is very easy and effective, fast and convenient, but if you are looking for the answer to the question of how to clean fish from scales with a knife, then everything is also quite simple: scrape off the scales with a blade against their growth, also moving from the tail to the head.
2. How to remove gills from fish?
   The first time it may be difficult, but, in fact, there is nothing difficult in this process. We poke holes above the gills with our fingers and trim them with a knife on one side, as shown in the photo. This can also be done with culinary scissors. We cut the bridle that connects the body and head. Cut out the last gill from the remaining side. We do this carefully, as you can see, there are sharp teeth on the gills that can easily injure you. If some of the gills remain or you cut the frenulum first, we begin to trim the gills from the back side. We cut them in a circle, ending with a bridle. We remove the cut gills from the head. Now you know how to remove the gills from a fish without harming yourself.
3. How to trim fish fins? We cut off the fins of the fish with a knife or scissors, as shown in the photographs.
4. How to gut a sea bass, sea bream, pike perch or any other fish? Place the fish on its side and cut the belly: start with a small hole. We move towards the tail or the head (the latter option is more correct). We make a long cut, but it’s better not to cut all the way to the head, so the fish will retain its shape.
5. How to gut fish? We take out all the insides by hand. Take a teaspoon and scrape off the remaining blackness.
6. How to wash fish? We place the cleaned fish under running water and wash off the remaining giblets and blood.

That's all! Now you know how to clean fish from scales with a knife or a metal mesh, how to remove the gills from fish with culinary scissors, and also how to gut fish with a teaspoon. I hope you find my tips, guides, photos and life hacks useful. And further! One of these days I will tell you how to fillet fish

using the example of hung and smoked mackerel.

Not to miss, it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!

Try gutting and cleaning fish at home, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

First, buy the freshest mullet on the market. There you can decide on the desired size and number of fish per serving. As practice has shown, on the Black Sea market, at least, you can find mullet, packaged according to size into 4 groups. For an adult, 2-3 small fish will be enough. This is if the fried mullet comes with a side dish and good white wine.

Clean and gut the fish yourself under running water, unless you ask to do this at the market. Cleaning a mullet is easy. Just be careful when you remove your fish's gallbladder. Cut off all fins, including the tail one, and cut off the head. This will make it easier to place the mullet in the pan and easier to turn over when frying. Rub each carcass inside and out with salt and ground white (or black) pepper. You can roll the fish in flour, but this is not necessary.

Heat a little vegetable oil in a frying pan, lower the heat slightly and place the mullet in a row. Fry on each side for several minutes. I’m not specifically writing the exact time; decide for yourself to what extent you want to gild the crispy skin of the mullet. The main thing is that the fish has time to fry, remains juicy, and does not dry out. I don’t recommend covering the frying pan with a lid, although this will definitely bring the fish to readiness faster, but you may be left without a crispy crust. All! Fried mullet is ready. Place the fish on plates, garnish with boiled potatoes fried in butter, and sprinkle with chopped dill. Wash it down with the terroir wine “Alma White” from the Alma Valley (Bakhchisaray district). Bon appetit!

There are whole legends about the taste of mullet. Indeed, this small Black Sea fish has an amazing taste, and preparing it is so simple that even an inexperienced housewife can prepare this dish no worse than experienced chefs. Frying this fish is a pleasure - it has practically no small bones, so it will take you very little time to prepare this chic dish. In addition to the recipe, housewives can watch a video on how to cook mullet quickly and tasty. Ingredients:

• Mullet – 1 kg
• Flour – 100 gr
• Salt and pepper to taste
• Vegetable oil - 100 ml
• Greens - 1 bunch

For the batter:

• Breadcrumbs - 100 gr
• Egg - 3 pcs
• Salt and pepper to taste

How to fry mullet in a frying pan

Mullet is very easy to clean with a regular knife. We clean the scales and remove all the insides. If the fish is small, you can leave the head and fry it whole.

Wash the cleaned fish well in running water and dry with a paper towel.

Mullet has a delicate and very pleasant taste, so it is very important not to overpower it with too much salt. It is best to take coarse sea salt, mix it with allspice black pepper and rub the fish on all sides - outside and inside. To prevent the fish from absorbing excess salt, shake it lightly - a sufficient amount of salt will remain on the carcass, and the excess will fall off.

Before frying the mullet in a frying pan, you need to hold it for about 10-15 minutes so that it marinates a little and is salted inside. Pour vegetable oil into a frying pan and heat over medium heat. Pour flour into a convenient plate or bowl and roll each fish.

Immediately place it in hot oil and fry on both sides until golden brown.

A whole mullet fried in a frying pan will be juicy and incredibly tender, but if the fish is large, it is best to cut it into portions.

Ready fish can be served with fresh vegetables or sour cream sauce. To do this, finely chop the dill and a clove of garlic, mix it with sour cream and add salt to taste.

If you want to try fried mullet in batter, as is traditionally prepared in Odessa, then we suggest using this simple recipe.

Cleaned and washed fish should be slightly dried to remove excess water and cut into portions. Using a knife or your hands, very carefully remove the seeds from each piece and leave the skin.

Beat three eggs into a deep bowl, add salt and allspice. Beat well with a fork or whisk.

Place breadcrumbs on a flat plate - you can use homemade or store-bought ones.

Dip the prepared pieces into the egg mixture and leave for about five minutes.

During this time, heat a frying pan with vegetable oil.

When the oil is hot enough, carefully remove the fish pieces from the egg and roll in breadcrumbs.

Immediately place in a frying pan and fry on both sides until golden brown. If you have not yet decided how to fry mullet - in flour or breadcrumbs with egg, try both options. Fried fish with a crispy crust will surely please you and your loved ones.

It is best to serve fish with fresh herbs and a salad of fresh vegetables. Bon appetit!

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How to choose a mullet?

Not everyone has the opportunity to purchase fresh fish. Then the best option is fresh frozen, i.e. frozen within two days after catch.

1. When purchasing, pay special attention to the packaging, freezing date, time and place of catch, as well as proper storage.

2. A large amount of ice indicates that the fish was defrosted several times and then frozen.

3. Pay attention to the appearance (no damage or stains) and smell.

4. Pay attention to the eyes (not cloudy), gills (not dark), the mouth should be closed.

Mullet in the oven pieces

The nutritional value

The high nutritional value makes the fish a popular catch. Mullet is rich in vitamins, macro- and microelements, and beneficial acids. One of the valuable components in the composition of such a product is omega-3 fatty acids. The element is necessary for the body to maintain healthy arteries and resist the formation of blood clots, which significantly reduces the risk of heart attacks, strokes and other diseases of the cardiovascular system. The product contains protein, calcium phosphorus, necessary for the muscles and bones of the human body.

Regular consumption of this type of fish will have a beneficial effect on the condition of the skin due to the large amount of vitamin A, which promotes the production of collagen. This element is also necessary for the normal functioning of the visual organs. Another useful element from the composition is vitamin B4. With its help, you can improve the condition of the nervous system, normalize sleep, and eliminate depression. B vitamins promote good liver function and reduce blood cholesterol levels. Other useful elements of the chemical composition can be named:

Supporters of a healthy lifestyle and those who want to lose excess weight will be pleased to know that the product is low in calories. 100 grams of fresh fish meat contains only 80 to 120 kcal. Due to the lack of carbohydrates, fish is easily digested. This fact is very important when eating a low-calorie diet. Nutritionists recommend combining this product with red and green vegetables, sometimes with cereals.

With lemongrass and fennel

• Time: 1 hour 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 121 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Fish of the mullet family do not belong to expensive or rare varieties. From an inexpensive carcass you can make a small work of culinary art if you choose the right spices and herbs. Experts say that fennel and lemongrass are best suited for this type of fish. In combination with each other, they give the white tender meat a subtle aniseed sourness. The appetizer is worthy not only of an everyday, but also a festive table. The treat will be especially beneficial if the catch was fresh, but frozen fish will not spoil the taste of the finished dish.

Ingredients:

• mullet – 3 kg;
• fennel – 1 pc.;
• lemon grass – 4 tbsp. l.;
• lemon – 1 pc.;
• cilantro (parsley) – 100 g;
• ginger – 30 g;
• garlic – 4 teeth;
• olive oil – 50 ml;
• salt, black pepper - to taste.

Cooking method:

1. Wash the carcasses, remove scales, and remove the entrails.
2. Wash the lemon, cut into slices along with the peel.
3. Chop the ginger and garlic.
4. Stuff the carcasses with a mixture of herbs with roots, lemon slices, chopped garlic and ginger. Season with salt, pepper and olive oil.
5. Preheat the oven to 140 degrees. Bake the fish at this temperature for an hour.
6. When serving, garnish with fennel sprigs. Can be served with white or rose wine.