Generally, unlike the same Norwegians, I to a cod somehow not especially. It and is clear. If at us, in Karelia, and not one thousand lakes as at the western neighbor and almost the relative, that, I think, somewhere it is close to that. Respectively, with fresh and river fish – any problems. Went and if did not catch, bought. What to prepare from frozen fish? A cod in mustard sauce
And now … It is possible to call all the members of household to a table! K.Kucher, personal archive

Pike, perch, pike perch on counters of fish booths constantly. Now, in the autumn, ryapushka, smelled. Burbot time in the winter will come. Not so often, as it would be desirable, but it is possible to find сига, a salmon, small fry. And all – is fresher. Even not not cooled. And what competition to it, fresh fish, the frozen can make?! Correctly, any. Frozen is … Even it would not be desirable to speak! And not fish it at all. And so, one name.

It seems, all everything is clear. So not! The spouse during a week went to the grocery. Also brings from there … Well, you already understood. This cod most. Seller уболтал. Pier, export option. In Murmansk fish port here this cod норги directly from hands tear. The briquette from the packing conveyor did not fall to the pallet, and all already … Norwegian. But at us the director – swam, a pier. Once there. At the Union. And not simply so. And on one trawler (big and independent) the same cod together with the present chief of port шкерил. Here also broke off to us. Yes you look: same fillet! And the price from a pike perch if differs, – is not enough. But to clean, clean, undress on fillet it is not necessary. Defroze also all. Prepare on health and our kind to impossibility trading company remember.

  • What to prepare from frozen fish? A cod in mustard sauce
    K.Kucher, personal archive
  • What to prepare from frozen fish? A cod in mustard sauce
    K.Kucher, personal archive
  • What to prepare from frozen fish? A cod in mustard sauce
    K.Kucher, personal archive
  • What to prepare from frozen fish? A cod in mustard sauce
    K.Kucher, personal archive

Well, it and is clear – the woman. And from them – what to take? All right, frozen fish for fish consider. And some men occasionally sin with it. But it is not necessary what to clean, clean, undress – in plus to the frozen fillet to write down … Yes tail, fins, ridge, head … From this it is possible to prepare the most tasty for an ear. Certainly, судачья – not that that okunevy, but too – very much even. Also there would be at us on a table both the first, and the second. But …

Business is already made. Fillet – here it, in a bowl lies. Thaws. Also what to do?

I estimated pepper to a nose and decided to prepare this cod in mustard sauce. Especially, everything that for this purpose is necessary, besides actually cod, – mustard, onions, carrots, vinegar, vegetable oil, – at me in kitchen was. Though the second time in shop it is not necessary to run. Plus sauce and that juice that at thermal processing fish from itself "will give", in the closed capacity will not evaporate, and though partially, will be absorbed in fillet. According to, on a result it will be possible to eliminate the main shortcoming of any low-fat frozen fish – the dish should not turn out dry.

Here with such approximately thoughts I, having tied an apron, also was engaged in cooking.

First of all cut already thawed fillet on portsionny slices. Prisolil them, peppered and set aside a bowl with fish away. And itself was engaged in sauce.

From small standard 125-gram banks laid out mustard in a bowl, added to it pair of tablespoons of vinegar, as much sugar and grams 60-70 (approximately – it is slightly more than a half from mustard volume) olive oil. Then – the nimbus in teeth and all contents of a bowl shook up in homogeneous, pryano smelling, rather dense, but fluid weight. Using this last property, filled in with it the fillet cut on portsionny slices. For fidelity mixed it and again, for some time, left fish alone.

Cleaned pair of average onions, пошинковал their half rings and threw on already warmed up frying pan with vegetable oil. Popasseroval is a little, and as onions slightly зазолотился and помягчел, added to it the root crop of carrots rubbed on a large grater. Still a two-three of minutes, from time to time stirring slowly with friable orange weight with golden pro-veins, took a frying pan on fire then got from a kitchen locker heat resisting ware for roasting. With a cover. I have it – something such as a ceramic pot. Quite big and capacious. The kg of a cod is thrust into it without special problems. Also the place for an onions and carrot zazharka remains.

Here it also we stack on a pot bottom. So, it is a little. Slightly strewed lightly a bottom of our capacity for roasting and enough. Over onions and carrots we spread a fillet layer. On it again – there is some onions and carrots. And so, while fillet and a zazharka will not end. It is desirable, that the last ended after the first.

After we will release a bowl from fillet, in it should remain nothing. Therefore mustard sauce, if that in any part decides to proclaim own sovereignty (is present supposedly to us no business to this fish!), it is ruthlessly sent from a bowl on a repeated meeting with fillet, but already in a pot. We water with it everything from above, we close capacity a cover and …

We send our magic pot in an oven, previously warmed up degrees to 150. For minutes 15 we wait, we diminish heat on a two-three of tens degrees and we hold such temperature even minutes 30-40. And then … Then we switch off fire and we are engaged …

Though than there to be engaged? While the pot stood in an oven, and the garnish already approached, and салатик we построгали. Присолить it to fill. To cut greens. To take from a kitchen table of a fork. Well, and – on plates all!

And now … Now it is possible to call all the members of household to a table. That they tried and appreciated – whether it is possible to prepare from frozen fish something more or less edible?