"Fish Antarctic ice" - so christened thistoothy beast with a small translucent body and absolutely not red blood romantic French. The Soviet food industry turned out to be more prosaic. On the counters of our stores, according to GOST, products came under the code name of pristipoma, or silver hake. But the people because of the absolutely white blood (it does not have hemoglobin and red bodies), the fish was nicknamed "ice cold". Silver hake in the era of total deficit was available to everyone. They were fed cats, sometimes they ate themselves. By default it was believed that this is not a delicacy. But it is not so. It's just that our people did not know how to make icefish.
If you deal with a silvery hake like we dohave become accustomed to dealing with the inhabitants of our rivers and lakes - there will be little use. Ice - very lean fish, and the ear from it turns out not rich. In addition, it is devoid of a characteristic fishy smell. This can be credited to the "pluses". There is even a person who does not tolerate the fish spirit. Another undoubted advantage of a guest from distant Antarctica is the almost complete absence of bones: nature contrived to "tie" a solid fillet to the spine. And on it there are no scales. Correctly having prepared it, it is possible to enjoy a gentle slightly shrimp taste, which has ice fish. Recipe its processing is very simple: cut off the head and fins, gut the peritoneum and rinse. If you caught frozen fish, thaw it slowly. Best on the bottom shelf of the refrigerator.
Gutted carcass without a head rub it with salt and spices from the inside and out. We cook for a couple of minutes. In a frying pan, warm up a spoonful of olive oil. On a strong fire, fry all the brushed and washed vegetables: a young carrot, asparagus, green peas. Cook 2-3 minutes, so that a light crust is formed. Spread the fish on the plate, garnish it with vegetables, sprinkle the dish with lemon juice and serve.
Recipe for the lazy: salt the carcases, roll in flour - and in a skillet. Seven to eight minutes for each side is enough. For advanced cooks, I propose a more sophisticated recipe. In a saucepan, pour in sesame seeds, add curry powder. In this breading, the fish will come out exquisitely Asian. Not bad this inhabitant of the South Atlantic looks and in batter.
First we clean and cut the potatoes. Then separately fry the mushrooms (preferably white) with onions and garlic. Next - also separately prepare the sauce: sour cream lightly thicken with flour, we savor with nutmeg. In a separate frying pan fry to a crispy crust icefish. Now take a pan and add our dish. At the bottom - a little sauce. Then the potato chips. We lay fish on this litter. Sprinkle it with spices and cover with a blanket of mushrooms. Pour generously on top of the remaining sauce and put the baking sheet in the oven.
</ p>>
