1. Kambala from Tatar;
2. Garnish with boiled fish;
3. Marine beeches.


Diet - Kambala from Tatar

-- a few flounder;
-- 125 ml of water;
-- bay leaves;
-- 3 pea black pepper;
-- 125 g of natural yoghurt;
-- h. spoon caper;
-- cuke;
-- lemon peel;
-- greens parsley;
-- egg;
-- salt;
-- black pepper.

Place the fish in a shallow pot, fill with water, add bay leaves and pepper pea. Bring fish to a boil, cover lid and cook for 5 minutes. Fish latches on colander, and let the liquid to flow down pass in refractory pot. Beat yogurt, egg and remaining ingredients, the mixture fill the fish, cover lid, and cook in oven and heated to 180 ° C for 25 minutes. Once ready, serve immediately on the table.

Diet - Boiled fish with a garnish

-- 500 g of fish (carp, zander, sturgeon);
-- the root of parsley;
-- Celery root;
-- onion;
-- salt;
-- pepper.


 For the garnishes:

-- 2 apple;
-- dried peel lemon halves;
-- 6 pickled mushrooms;
-- 3 small pickled cucumber;
-- Art. spoon caper.

The resulting fish boil in salted water to the roots and spices, cool in the broth and cut into slices. For garnishes grated peeled fresh apples and dried peel of the lemon, mix, add the sliced mushrooms, cucumbers and capers. You can add and boiled potatoes. Fish lodge decorate and garnish with slices of lemon and herbs.

Diet - Marine beeches

-- 0.5 kg any fresh fish;
-- dry bun;
-- the onions;
-- vegetable oil;
-- a piece of cheese.

Boil fish and finely chopped onion, separated from all the fish bones, a bit razmyat her and moving with boiled onions. Dry buns cut in half and pull out most of the flesh. Add two halves of rolls in a bit of vegetable oil to taste and softness. Then add the finished fish with onions and bake in the oven for 10-15 minutes at 250 degrees. Then sprinkle cheese dish of finely ground.