Of course, you can prepare fish in French in the manner of so-called meat in French, which with French cuisine has absolutely nothing to do. However, we love authentic recipes, and therefore fish under a layer of mayonnaise and cheese prefer dishes with a light fleur of Provence.
Fish in French in the oven with bread crust
Ingredients:
- fillets of any white fish - 4 pcs .;
- dry white bread - 6 slices;
- shallots - 130 g;
- garlic clove;
- fresh parsley (herbs) - 26 g;
- olive oil - 35 ml;
- lemon juice - 18 ml;
- white dry wine - 115 ml;
- Butter - 23 g.
Preparation
We clean garlic cloves and shallots, all grind and pass on the mixture of oils for 3-4 minutes. Fill the contents of the frying pan with wine and wait for the moment when the liquid evaporates almost completely.
We bring the temperature of the oven to 180 ° C. Dry bread is crumbled and combined with browned onions, herbs, lemon juice and spices.
Check the fish fillets for bones and, if necessary, remove them. Lay the fillet on a sheet of parchment, distribute the bread crumb from the top and lightly sprinkle the dish with oil. Fish baked in French, will be ready in about 18-20 minutes, but the time can vary depending on the thickness of the fillet.
Fish recipe french in a frying pan
Ingredients:
For fish:
- wheat flour - 75 g;
- fillets of any white fish - 4 pcs .;
- vegetable oil - 35 ml;
- butter - 38 g.
For sauce:
- butter - 75 g;
- Mix of Provencal herbs (dried) - 5 g;
- lemon juice - 10 ml.
Preparation
We combine flour for breading with salt and pepper - this is the basic composition, but you can vary it by adding other dry seasonings from your pantry. The fish fillet is also well seasoned, after making sure that there are no bones left in it, and the skin is removed. We drop the fish in flour, which we shake off excessively, so that they do not burn during roasting.
On the heated mixture of oils, fry the fillet for 2-3 minutes on each side (depending on the thickness of the piece) and transfer it to a paper towel.
Put the butter in the saucepan and mix it with the herbs. When the oil is melted and the herbs are let out the aroma - the sauce is almost ready, it will only be added with lemon juice and can be served.
Of course, fish in French can also be prepared in a multivark: set the "Fry" or "Bake" mode and fry the fillets as they would in this pan.
Potatoes with fish in French
We have already figured out how to cook fish in French independently, but the part concerning fish casseroles still remains mysterious. One of the simple and traditional recipes of potato casserole with cod (in the original - a branda), we will discuss further.
Ingredients:
- cod fillets 750 g;
- a sheet of laurel and a twig of thyme;
- garlic cloves - 6 pcs .;
- potato tubers - 480 g;
- milk - 55 ml;
- juice of 1 lemon;
- olive oil - 145 ml;
- bread crumbs.
Preparation
Cleared cod from cod put in a pan with a laurel leaf, thyme and bring the liquid to a boil. After 5 minutes, remove the fish and chill, then remove the skin and disassemble the cod itself into pieces.
Tubers also clean and mine, cut into cubes and boil. Add the warmed milk to the potatoes and rub it in puree, not forgetting to add spices and butter. We put in the puree greens, passed through the garlic press and pour in lemon juice. Mix the potatoes with the fish and put them into a baking dish. Sprinkle the future casserole with crumbs and place the minutes for 15-18 in a preheated oven to 200 ° C. At the last minute, turn on the grill so that the breadcrumbs on the surface grab.