1. Karp, stewed with vegetables;
2. Trout in Japanese;
3. Fish Roysette.


DietKarp, stewed with vegetables

-- 300 g carp fillets;
-- Bulgarian pepper sweet pepper;
-- tomato;
-- potato tuber;
-- onion;
-- h. spoon vegetable oil;
-- Celery root;
-- c ol.

File carp cut to pieces and salt. Cook broth: head, bones and fins of fish put into the pot. Add sliced onion rings (use half of the bulb) and cups celery. Pour boiling water and cook for 30 minutes at medium heat, salt, and then protsedit broth. The second half finely chop the onion and fry in vegetable oil, pour broth protsezhennym. Potatoes, sweet peppers and tomatoes cut thin sliced and put in broth with onions. Cook 10 minutes, then put into a pot of fish pieces and prepared to put together another 15 minutes, salt to taste.

Diet Trout in Japanese

-- 3-4 art. spoon rice;
-- 2-3 art. spoons of lemon juice;
-- 2 tablespoons. tablespoons raisins;
-- 2 tablespoons.

spoon vegetable oil;
-- average trout;
-- 1 / 2 lemon;
-- greens parsley;
-- salt.

Cook stuffing: rice boil until soft, salt, mix with raisins. Clear and vypotroshit trout, pour lemon juice, nachinit rice with raisins. Belly to stab wooden picks, prepared to lay the fish on protiven, blurry oil (use 1 tablespoon spoons), and bake in the oven for 15-20 minutes at a temperature of 220 ° C. Periodically irrigate the remaining oil. Before filing the table gently remove wooden toothpicks, sprinkle crushed herbs parsley, sort circles on the sides of lemon.

Diet Fish Roysette

-- 200 g of fish;
-- 50 ml. vegetable oil;
-- 1 / 2 cup flour;
-- 2 eggs;
-- greens parsley and dill;
-- pepper;
-- salt.

Purified fish pouring milk and leave for 30 minutes in a cool place. Then, dried fish, cut into chunks, salt and pepper. Of the 1 / 2 eggs and flour cooked klyar, for consistency, it should be as thick sour. Dipping into klyar fish pieces and fry in hot vegetable oil. Finished fish put in a bowl and sprinkle finely chopped parsley and fennel greens.