RU2473290C1 - Method for preparation of fish with mushrooms and cheese baked in foil - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages fish splitting into fillet. On the upper part of the fillet one makes cuts in the form of mesh. Onto the lower part of the fillet one puts filling prepared from mushrooms fried in olive oil, bulb onions, garlic, cream with addition of grated cheese and salt to the cooled mass. The filling is sprinkled with dill greens, then covered with the upper part of the fillet, bandaged with string, greased with olive oil, wrapped in foil, also greased with olive oil, and baked in the oven. Before service the dish is poured with lemon juice.

EFFECT: invention allows to manufacture a juicy, tender dish with a slightly pronounced mushroom flavour emphasising the natural aroma of baked fish.

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Description

The invention relates to the food industry, namely to the technology of cooking for catering. The present invention can be successfully used to expand the menu of cafes, restaurants, and holiday homes. In the foil, the fish is baked in its own juice, and the finished dish turns out to be medium-calorie, very juicy, tender, with a weak mushroom smell, emphasizing the natural aroma of baked fish.

A known method of cooking fish baked in sour cream sauce with mushrooms, in Moscow, consisting of fried sirloin portions of fish (pike perch, catfish, etc.), placed in a portioned pan, which previously pour a small amount of sour cream, around it - slices of fried boiled potatoes. Passivated onions are laid on the fish, porcini mushrooms or fried mushrooms, sliced, and boiled egg slices, pour sauce with sour cream, sprinkle with grated cheese, pour fat and bake in an oven at a temperature of 250-280ºС until a crust forms (Collection of recipes for dishes and culinary products: For public catering enterprises / Auto-comp .: A.I. Zdobnov, V.A. Tsyganenko. - K .: LLC "Publishing House Arii", M .: ICTTS "Lada", 2009. - P.224- 225).

The disadvantage of this method is the high calorie content of the dish, prolonged multiple heat treatment, leading to the loss of nutritional value of the dish.

A known method of preparing the dish "stuffed carp fillet baked in foil": pre-marinated in a marinade of milk and white wine, carp fillet with skin is divided into two parts. One part of the fillet is separated from the skin and minced meat is prepared from it, mixed with horseradish, carrots and boiled porcini mushrooms fried in vegetable oil along with onions, garlic, tomatoes, salt and white pepper. The remaining skin fillet is cut obliquely in half. Cover the pieces of fish with foil and gently beat off, put the cooked minced meat on them and wrap them. Thinly sliced smoked brisket is placed on a foil greased with vegetable oil, and fish zrazy are spread on top. Then, the fish is wrapped in the brisket, forming 4 cm thick zrazy. The foil is tightly wrapped and the carp are baked at a temperature of 140 ° C for 15 minutes. Baked zrazy is cut into two pieces and served in a creamy sauce of dried mushrooms. Around each zraza spread three slides of boiled potatoes and a slide of boiled carrots, as well as sliced onions (Astreikova A.A., Matveev V.D., Ananich T.P. Collection of recipes for dishes and culinary products for restaurants, cafes, clubs, bars and dining rooms. - Minsk: Harvest, 2009. - P.644).

The disadvantage of this method is the high calorie dishes, the duration and complexity of the preparation.

The aim of the invention is the creation of medium-calorie dishes with high nutritional value.

To prepare the proposed dish for 4 servings, you need: fish fillet (pike, pike perch) - 710 g, lemon juice - 10 g, olive oil - 40 g, champignons - 80 g, garlic - 12 g, cream with a fat content of 20% - 40 g, cheese - 66 g, green onions - 40 g, dill greens - 12 g, salt - to taste. Yield: 960 g (4 servings of 240 g each).

To prepare fish with mushrooms and cheese baked in foil, the fish is cut with plasting on a clean fillet. On the top of the fillet make deep incisions in the form of a grid. Prepare the filling: peel and wash fresh mushrooms, dill, onions, garlic; mushrooms are cut into slices, dill greens are chopped, green onions are cut obliquely, the garlic is ground. Mushrooms are fried in olive oil for 15-20 minutes, add onions, garlic, cream, mix, cool, mix with grated cheese, salt. On the bottom of the fillet (without cuts), the cooked polish is laid in an even layer. Sprinkle dill with chopped greens, cover the fillet with the top, tie it with twine, grease it with olive oil and wrap it in foil, also greased with olive oil, leaving a small gap between the foil and the fish. Bake in the oven for 20 minutes at a temperature of 200 ° C, remove the foil, twine, pour fish with lemon juice and serve to the table.

Organoleptic characteristics: the surface of the fish is covered with mesh cuts, has a thin, glossy, ruddy crust. The meat is juicy, tender, baked. The form has been saved. Aroma and taste correspond to this type of fish with a slightly pronounced mushroom smell, emphasizing the natural aroma of baked fish. The dish is released on a warmed shallow dining plate. Serving temperature not lower than 65ºС. It is decorated with dill, chives and a slice of lemon.

A dish of fish with mushrooms and cheese baked in foil does not require a large amount of fat for cooking, it is medium-calorie, the method of heat treatment allows you to maintain high nutritional value, good taste and dietary qualities. With a high protein content - a low content of fats and carbohydrates, the amount of which can be increased by adding a side dish and a salad of vegetables containing a high content of carbohydrates.

The nutritional and energy value of the dish is presented in table 1.

Table 1 Nutritional and energy value of fish with mushrooms and cheese baked in foil Weight Proteins,% Fats,% Carbohydrate% Energy value, kcal In 100 g dishes 15.4 7.4 0.6 131 1 serving (240 g) 36.9 17.8 1.4 314

Claims (1)

A method of preparing fish with mushrooms and cheese baked in foil, characterized in that the fish is cut into a fillet, on the top of which deep cuts are made in the form of a net, a filling made from mushrooms fried in olive oil, onions, garlic is laid on the lower part, cream with added to the cooled mass of grated cheese and salt, sprinkle the filling with chopped dill, then cover with the top of the fillet, tie with twine, grease with olive oil, wrap in foil, also greased with olive oil, baked in the oven before serving, pour the fish with lemon juice.