Dedicated to all lovers of culinary yummy!

The hake fish, popular for many years, continues to master the vastness of domestic feasts. This inhabitant of the deep sea looks good as many mouth-watering snacks. Here, for example, is a hake salad with mushrooms. A simple dish with incredible taste and exquisite combination of ingredients. For greater praise - it is the source of an amazing and very rare substance. Phosphorus saturates the human body with energy and health. Combined with protein-rich mushrooms, it becomes even more powerful. The result is a complete medicine that complements any meal so wonderfully.

Traditional sea salad with mushrooms - recipe

Ingredients:

• Hake - 500 gr.
• Fresh champignons - 200 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Mayonnaise - 150 gr.
• Vegetable oil - 2 tablespoons

Preparation:

Boil the fish until tender. Cool and cut into large cubes. Place in a salad bowl. Rinse the mushrooms in cold water and fry in oil until golden brown. Add chopped carrots and onions to them. Pass for another 10 minutes. Then mix all the products in a container and fill them with mayonnaise. Stir well and serve, pre-garnish with herbs.

Spicy hake with mushrooms - salad recipe

Ingredients:

• Hake fillet - 300 gr.
• Pickled cucumber - 3 pcs.
• Pickled champignons - 200 gr.
• Onion - 1 pc.
• White potatoes (small tubers) - 4 pcs.
• Olive oil - 1 tablespoon
• Green onion - 5 feathers.
• Peking cabbage salad or leaves - 100 gr.
• Mayonnaise - 2 tablespoons

Preparation:

First, boil the fish. Then cool and remove the bones. Cut into cubes. Also boil the potatoes in their skins. Peel and grind. Cut the cucumbers into strips, divide the mushrooms into 4 slices, and finely chop both types of onions. Mix all the products, having previously seasoned them with oil-mayonnaise dressing. Then place on a large, flat dish with a layer of green leaves.

Sea courage salad - recipe

Ingredients:

• Hake - 400 gr.
• Pickled mushrooms - 200 gr.
• Pickled cucumbers - 1 pc.
• Chicken egg - 3 pcs.
• Vinegar - 1 tablespoon
• Potatoes - 4 pcs.
• Vegetable oil - 1 tablespoon
• Mayonnaise - 60 gr.
• Any greens - 1 bunch.
• A pinch of pepper and salt.

Preparation:

Boil the fish. Then remove all bones and skin. While it cools, prepare the rest of the ingredients and boil the potatoes and eggs. Peel them and chop them into cubes. Do the same with the hake fillet. Then fill it with a special marinade and put it in the cold for exactly one hour. Make a dressing based on oil, vinegar essence, salt and pepper. You can add some sugar if you like. This will soften the sourness. Cut the pickled mushrooms and pickled cucumber into strips. Build a salad by mixing fish meat, potato cubes, chopped herbs, eggs, and cucumbers. Drizzle liberally with mayonnaise and let it brew for 2 hours.

Prelude salad - recipe

Ingredients:

• Fresh salmon fillet - 500 gr.
• Hake fillet - 500 gr.
• Tilapia fillet - 500 gr.
• Fresh champignons - 400 gr.
• Milk - 2.5 liters.
• Bulb onions - 3 pcs.
• Mayonnaise - 3 tablespoons
• Non-iodized salt - a pinch.
• Vegetable oil - 2 tablespoons

Preparation:

Boil each fish fillet in salted milk for 30 minutes. Then cool them and chop them into medium-sized cubes. Cut clean mushrooms into thin slices and fry in a pan. Salt the onion. And then start assembling the dish. Spread the hake meat in the first layer, the onion frying in the second, salmon in the third, mushrooms in the fourth, and the telapia sirloin in the fifth. Try to coat each component with mayonnaise as best as possible. Garnish with herbs before use.

Heck and its great value

The key to good nutrition is its variety. This applies to many products, including seafood. Nutritionists and renowned chefs recommend consuming as much fish as possible. Red or white. For example, prepare various dishes from hake, salmon or trout. Such sea inhabitants are very beneficial for our health. The energy, that is, the food power of these inhabitants of the sea is really off scale. Proteins and vitamins, carbohydrates and valuable fats in them are contained in huge quantities. Thanks to this, you can provide yourself with an impressive supply of useful substances.

Food, in which you are accustomed to seeing meat, will be quite easily and successfully transformed if you add nourishing hake fillets and mushrooms to it. We are sure that you will certainly appreciate such a replacement. And maybe revise your menu. Make it healthier and more delicious.

Bon appetit!

Boiled fish salads combine extremely useful properties and good taste. Most often, the ingredients in a cooked fish salad are available, and the salad is inexpensive. Such a dish can be an excellent option for every day, and also perfectly complement the festive table.

If you choose fish for the salad, then it can be any, the main thing is that the bones are practically absent. Any fish will be useful after such heat treatment as boiling. Because during cooking, all trace elements and vitamins present in fish are not lost.

The Japanese believe that if you eat fish every day, you will stay young and healthy for a very long time. So you can cook boiled fish salads and always stay young.

Ingredients:

• fish fillet - 0.5 kg
• green peas - 100 g
• canned mushrooms - 1 glass
• boiled chicken egg - 1 pc.
• mustard - 1 tsp
• parsley root to taste
• bulb onion - 1 pc.
• mayonnaise - 100 g
• allspice peas
• bay leaf - 2 pcs.
• salt - a pinch

First you need to boil green peas, parsley root and onion. Also add salt, peppercorns and bay leaf to the broth.

After that, dip the fish fillets into the vegetable broth and cook until tender. Cool the finished fish and cut into strips. Mix fish with green peas and season with sauce. For the sauce, mix mayonnaise with mustard.

The egg needs to be boiled, peeled and cut into slices. Decorate the finished salad with egg slices and fresh parsley.

Zucchini salad

Ingredients:

• fish fillet - 800 g
• dry white wine "Sauvignon" - 2 glasses
• lemon juice - 0.5 cups
• tomatoes - 4 pcs.
• bulb onion - 1 pc.
• pitted black olives - 10 pcs.
• zucchini - 1 pc.
• fresh green peas - 200 g
• chopped parsley and dill - 1 cup
• white wine vinegar - 0.3 cups
• celery stalks - 2 pcs.
• olive oil - 75 g

The fish must be boiled in dry white wine. It should be cooked for 20-25 minutes. Then cool and cut into small pieces. Salt and pepper the fish, also sprinkle with lemon juice. You can take fresh peas and boil them a little, or you can buy canned peas right away.

Wash the tomatoes and cut into cubes. Also cut the zucchini into small cubes. Peel the onion and chop finely, but if you like large pieces, you can cut the onion into half rings. Olives can be put whole or cut into halves.

Wash the parsley and dill, dry and chop finely. Mix all prepared salad components, pour to taste and season with sauce. To make the sauce, you need to combine white wine vinegar, chopped celery, olive oil, salt and pepper. Season the salad with the prepared mixture and mix thoroughly.

Pike perch salad

Ingredients:

• pike perch - 400 g
• onion - 1 pc.
• sweet and sour apple - 1 pc.
• fresh cucumber - 1 pc.
• celery root - 1 pc.
• mayonnaise - 3 tablespoons
• chicken egg - 1 pc.
• fresh parsley - bunch
• lettuce leaves - 6 pcs.
• salt - a pinch

First you need to peel the pike perch, remove all the bones and boil in salted water, with the addition of onions. After the fish is ready, take it out, cool, peel it off and cut into small pieces.

The apple should be peeled, cored and cut into small cubes. Chop the celery and mix with the cucumber, cut into small pieces. Wash the parsley, dry and chop finely.

Combine all the components of the salad, salt and season with mayonnaise. Put the prepared salad in a slide on a plate lined with lettuce leaves and garnish with a finely chopped boiled egg and parsley.

Ingredients:

• fish - 200 g
• potatoes - 2 pcs.
• fresh cucumber - 1 pc.
• lettuce leaves - 5 pcs.
• green onion feathers - 400 g
• fish broth - 50 ml.
• boiled chicken egg - 1 pc.
• sunflower oil - 2 tablespoons
• mayonnaise - 2 tablespoons
• radish - 2 pcs.
• salt - a pinch

First you need to peel the fish, divide it, remove all the bones and skin, and then put it in a dish greased with sunflower oil. Pour everything with fish broth, salt and cook. Chill the finished dish in the broth.

Cook the potatoes in their skins, peel and cut into slices. Peel the cucumber as well, but if the skin is thin, you may not need to peel it. Cut the cucumber into slices. Rinse the lettuce leaves thoroughly, dry and cut into four parts. Wash green onions, dry and chop finely.

Chop the cooled fish a little and mix with all the ingredients. Leave the broth in the salad and season with mayonnaise, although sour cream may also work. Mix the prepared salad and decorate with boiled egg and radish slices.

Carp salad

Ingredients:

• carp fillet - 800 g
• radish - 1 bunch
• lettuce leaves - 1 bunch
• boiled chicken eggs - 5 pcs.
• sweet green pepper - 2 pcs.
• wine - 2.5 glasses
• sauce - to taste
• mayonnaise - 50 g
• sour cream - 50 g
• salt, ground black pepper - a pinch

Peel the radishes and cut into slices. Peel the green bell peppers, remove the seeds and cut the flesh into rings. Wash and dry lettuce leaves.

Boil the fish in salted water, cool and cut into pieces. Put the finished fish in a marinade made with wine and pepper.

Put the pickled fish in a colander, and when all the marinade has drained, put the fish on a plate covered with lettuce leaves. Brush the fish with a mixture of sauce, mayonnaise and sour cream. Arrange the radishes and green peppers on top.

Boil eggs hard-boiled, peel and cut into slices. Place the eggs on the salad and brush with the prepared sauce as well.

Salad with simple

Ingredients:

• fish pike perch - 300 g
• potatoes - 3 pcs.
• fresh cucumber - 1 pc.
• mayonnaise - 100 g
• tomato - 1 pc.
• table vinegar
• salt, ground black pepper - a pinch

Pike perch must be boiled in salted water, cooled and disassembled into pieces. Remove all seeds and cut into small pieces.

Boil the potatoes in their skins, peel and cut into slices. Wash lettuce leaves thoroughly, dry and cut into pieces.

Put all the components of the salad in a salad bowl, season with salt, pepper, vinegar and mayonnaise. Stir ready salad and garnish with tomato and cucumber slices.

Ingredients:

• fresh cod - 250 g
• potatoes - 5 pcs.
• fresh cucumbers - 2 pcs.
• horseradish - 100 g
• mayonnaise - 100 g
• vinegar - 2 tsp
• chopped green onions - 2 tablespoons
• fresh parsley
• salt - a pinch

Place the cod in a pot of salted water. You need to cook for about 30 minutes, and then cool and cut into pieces. Cook the potatoes in their skins, peel and cut into slices. Wash the cucumbers and also cut into slices.

In a bowl, combine mayonnaise, vinegar, grated horseradish and salt, and add fish, potatoes and cucumber. Mix everything and garnish with finely chopped green onions and parsley.

Catfish salad

Ingredients:

• catfish fillet - 300 g
• boiled chicken eggs - 2 pcs.
• onion - 1 pc.
• sweet and sour apple - 1 pc.
• fresh parsley - 1 bunch
• mustard sauce - 3 tablespoons
• lemon juice - 1 tablespoon
• salt - a pinch

Eggs should be boiled in salted water, peeled and cut into small pieces. Peel the onion and chop finely. Wash the parsley, dry and chop finely. Peel, core and dice the apple. Apples should be drizzled with lemon juice right away to avoid darkening.

Catfish fillet must be put in a saucepan, covered with water, salt and cooked over low heat until tender. Cut the finished fillet into pieces, mix with apples, eggs, onions and parsley. Season the prepared salad with salt and season with mustard sauce.

Wheat croutons salad

Ingredients:

• pike perch fillet - 500 g
• wheat crackers - 50 g
• green lettuce leaves - 1 bunch
• bulb onion - 1 pc.
• sunflower oil - 3 tablespoons
• wheat flour - 2 tablespoons
• lemon juice - 1 tablespoon
• ground coriander - 0.5 tsp
• curry - 0.5 tsp
• ground red pepper - 0.25 tsp
• salt, nutmeg - to taste

Pike perch fillet should be boiled in salted water, and then cut into large pieces. Dip the fish pieces in the flour, coriander, curry, pepper and nutmeg mixture. Fry a little in a pan.

The onion needs to be peeled and finely chopped. Wash fresh parsley, dry and chop finely. Wash lettuce leaves thoroughly, dry and tear them into small pieces with your hands. All prepared salad components must be mixed and seasoned with a mixture of sunflower oil and lemon juice.

Ingredients:

• hake fillet - 3 pcs.
• carrots - 2 pcs.
• bulb onion - 3 pcs.
• mayonnaise - 100 g
• salt - a pinch
• sunflower oil - 20 g

First you need to boil the hake fillet in salted water, and then cut it into pieces. Peel and grate the carrots. Peel and finely chop the onions as well. Put onions and carrots in a frying pan with heated sunflower oil and fry until golden brown. When the vegetables are ready, place them on a plate to cool.

The hake fillet, which has been cut into pieces and taken apart by hand, must be put on the dish with the first layer of salad. Lubricate this layer with mayonnaise. Then lay out the fried vegetables and also grease with mayonnaise. To make a salad with multiple layers, you can divide the layers of fish and vegetables and repeat several times. Before serving, it is best to put the salad in the refrigerator for a while so that it is saturated with mayonnaise.