Lavrak ordinary - a valuable trade ocean and sea fish from the family of the ice. In Russia it is better known as seabass. Recipes for cooking this fish have become more popular lately. Seabass fish dishes are quite common not only in the Mediterranean countries, but in Asia, Latin America and, in general, all over the world.
When developing in natural conditions, the largest specimens can reach a length of 1 meter, and the weight of this fish can reach up to 12 kg. Currently, in many countries of Europe (Italy, Spain, France), seabass is bred both in artificial ponds and basins, and in natural water bodies with sea water. Typically, the incoming seabass, grown artificially, is slightly smaller and (which is significant for the consumer) is less expensive in comparison with wild fish that develops in natural conditions.
How are seabasses cooked?
Many may have a question, how delicious to cook seabass? It's not too difficult. Presumably, the preparation of sea bass by any method is not fundamentally different from the methods of preparing another fish of this type. In the culinary plan, sea bass is a universal fish: it can be marinated, baked, fried, boiled in water and steamed. In addition, it has a small number of bones. Also, you can prepare seabass in a creamy sauce. To do this, simply fry the whole fish (if the carcass is not large) or slices and pour a classic sauce of cream, butter and flour.
Fry fish correctly
How to fry seabass? Of course, as well as other fish, first having rolled in flour. It makes sense to mix cornmeal with wheat in an approximate ratio of 1: 1. The crust will turn smooth and golden. You can use just corn flour, as it is done in many Latin American countries. If frying whole carcass, it is advisable to make shallow incisions on the sides. In the case, when fried fish, cut into pieces across the table, after frying it is worth to put out pieces with onions and tomato. Or use some other sauce.
Ceviche
Here is an interesting, simple, but at the same time, refined recipe, popular in Latin America (especially in Peru and Ecuador). Prepare sevice from seabass (a dish for a party in the Latin American style).
Ingredients:
- about 500-600 g seabass fillets (better without skin);
- juice of 1-2 lemons;
- juice of 2-3 limes;
- 1-2 red onions;
- 1 hot red pepper;
- 30 ml of vegetable oil (olive or sunflower cold pressed);
- 1-2 stems of celery;
- greens of cilantro.
Preparation
We will cut the seabass fillet with short strips or small blocks, convenient for eating. Peeled onions shall be cut into thin half-rings, peppers shall be finely transverse, the stem and seeds shall be removed. In a glass jar with a tightly closed (curled) lid, mix the lemon juice and 2 lime fruits. Slightly add and add oil. We mix and load pieces of sea bass into the marinade. Onions and pepper will be doused with boiling water, hold for a minute or two, salt the water and marinate in lime juice in a separate bowl. We put the jar of fish into the refrigerator for 2 hours, although it can be 15-20 minutes later, but in general, it's a matter of taste. After the necessary time, we extract the pieces of fish from the marinade and mix it in a salad bowl with pickled onion and pepper. To this, add the sliced celery and chopped cilantro.
We serve correctly
Ceviche can serve rice with "Mole" sauce (including "Green Mole"), with avocado salad, young boiled corn, polenta, hominy, potato chips, baked or boiled potatoes. Will not be superfluous light Chilean wine or exotic vodka pisco (if you get), bourbon, beer in the Latin American style (with corn). Now, it's time to put wonderful Peruvian folk music and surprise guests and home.