Hake with garnish for children recipes. Steamed fish cutlets

Fish- a very useful product for a child. So it contains such an easily digestible protein, amino acids, vitamins A and D that are necessary for the baby. large quantities(prevent the development of rickets and strengthen bones). Also, by consuming fish, the child will receive a set of omega-3 and omega-6 fatty acids, phosphorus, potassium, calcium, sodium - they are very necessary for the child's body. Also with fish children's body will receive ten times more fluorine, iodine and bromine than from meat. Fish is not only healthy, but also tasty, you can make variety of dishes that your baby will love.

Fish recipes for children 12-18 months

Fish meatballs (in the oven)

Ingredients:

• 100 g fish fillet
• 1 piece wheat bread
• 1/2 cup water
• 1/4 egg yolk
• 1/2 teaspoon butter

Remove skin and bones fish fillet, mine, pass through a meat grinder (preferably twice). Soak in advance cold water a piece of bread and also pass through a meat grinder. Add egg yolk, oil and mix all ingredients well. Then we form small balls from the resulting mass, put in a baking dish, fill with water about half. Cooking in the oven for 20-30 minutes. You can also cook in a slow cooker.

Fish broth with meatballs

Ingredients:

• 60 g fish fillet
• 1 slice of white bread
• 1 st. milk spoon
• 1/2 teaspoon butter
• 1.5 cups fish broth
• dill

We clean the fish fillet from the skin and bones, wash it, pass it through a meat grinder (preferably twice). We also pass a piece of bread soaked in milk through a meat grinder, add butter. From this mass we form meatballs. Bring the broth to a boil, lower the meatballs, cook over low heat for 10-15 minutes. Before serving, sprinkle with very finely chopped dill.

Steamed fish soufflé

Ingredients:

• 200 g fish fillet
• 1 tsp butter
• 1 egg
• 1 tbsp vegetable oil
• 4 tbsp sour cream

We clean the fish fillet from the skin and bones, wash it, pass it through a meat grinder (preferably twice), add sour cream, yolk, vegetable oil. We mix everything well. And beat the protein and pour into our mass. Mix again. We spread the mass in a form, the bottom of which is greased butter. Steam for 35-40 minutes.

Fish steam cutlets

Ingredients:

• 160 g fish fillet
• 2 slices of white bread
• 3 art. spoons of milk
• 1 tsp butter
• 1 egg

We clean the fish fillet from the skin and bones, wash it, pass it through a meat grinder (preferably twice). Soak slices of bread in milk in advance and also pass through a meat grinder. Beat the egg, add a little salt. We form cutlets and steam for about 30 minutes. Ready cutlets drizzle with melted butter.

When your baby has mastered dishes from vegetables, cereals, cottage cheese and meat, it's time to introduce him to fish products. How and at what age is it better to do it?

Along with dairy products, eggs and meat, fish is a complete source of high quality protein. At the same time, each of these products contains unique, inimitable proteins that differ from others in their amino acid composition. This is why nutritionists recommend a varied diet.

The flesh of the fish is tender, it does not contain coarse connective tissue fibers and films, which abound in meat. Therefore, fish proteins are easily digested: the percentage of their assimilation is 93-98% (for example, meat proteins are digested by 87-89%). The amino acid composition of fish proteins perfectly matches the needs human body and is well received by them. All types of fish are different. high content minerals(zinc, copper, magnesium, calcium, phosphorus and especially iron), there are also quite a lot of vitamins in fish: A, D, B2, B12, PP. Sea fish, in addition, is rich in iodine, which is necessary for the proper development and functioning of the thyroid gland. Fish fats are high in polyunsaturated fatty acids, including the omega-3 group. These fatty acid play an important role in the construction of cell membranes, especially for nerve tissues and the retina of the eyes; are precursors for the synthesis of tissue hormones - biologically active compounds that regulate metabolism in body tissues. Fish is one of the few natural sources of omega-3 fatty acids.

Where to begin?

Fish should be introduced into the diet of a healthy baby approximately 3-4 weeks after the introduction of meat complementary foods, that is, at 9-10 months. However, it should be borne in mind that fish is one of the strongest food allergens, therefore, children with allergies should start introducing fish dishes into the diet after 1 year and with extreme caution. Ideally, especially in babies with a pronounced allergic predisposition, the start of fish feeding will be coordinated with the allergist observing the child.

Not suitable for introducing a baby to fish fatty varieties: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. Start with ¼ teaspoon, usually as fish puree, it is better in one of the morning feedings in order to be able to carefully observe the baby until the evening. Allergic manifestations may take the form of a skin rash, regurgitation or vomiting, stool disorders. As a rule, they are observed a few hours after meeting with the allergen.

Sometimes allergic reactions develop only on the sea or, conversely, only on river fish.

If you notice certain allergic manifestations in the crumbs after you gave him a fish dish, you should refrain from further acquaintance with this variety. Wait a week or two, offering the baby only those foods that he is already used to. After the condition returns to normal, you can try to give him a different kind of fish. Sometimes allergic reactions develop only on marine or, conversely, only on river fish. Often, children who are allergic to one type of fish tolerate other varieties quite calmly. It may also happen that the same variety of fish, say, causes an allergy when home cooking, but is well tolerated in canned (that is, industrial) form, or vice versa.

If the first acquaintance went smoothly, and you did not notice any negative manifestations, the next day you can offer your baby 1 teaspoon of fish. If in this case everything is in order, you can gradually increase the daily dose to the age norm. At one feeding, a child aged 9-10 months can eat about 50 g of fish, by 11-12 months you can offer him up to 60-70 g. Fish proteins have one more property: an allergy to them is often associated with an accumulation effect. This means that if you offer fish dishes too often, the risk of developing allergic reactions to them increases significantly. That is why to offer the baby fish products should be no more than 2-3 times a week, potential allergy sufferers (of course, those who tolerate a specific type of fish) - 1 time per week.

Beware of allergies!

With particular caution should be taken to allergic reactions of the immediate type (they appear almost immediately after eating), which, although rare, unfortunately, can occur when eating fish. The most harmless of these reactions is urticaria. More formidable include redness and / or swelling of the lips shortly after eating, hoarseness. Similar symptoms may be signs of the development of Quincke's edema, a dangerous condition characterized by swelling of the tissues of the face, and in 20% of the mucous membrane of the larynx, which makes breathing difficult.

If suddenly you notice anxiety, pallor or cyanosis of the face in the baby, combined with difficulty breathing, immediately call " ambulance"and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL in drops at an age dosage is preferable). If you have noticed an immediate type of allergic reaction in your crumbs, then you should be extremely careful if you start to cook this kind of fish for other households.In a sense, fish is a unique product: an allergic reaction can occur from its smell alone!The fact is that usually the smell of food is due to volatile low-molecular compounds that are practically unable to cause an allergic response.But fishy smell due to protein molecules and therefore can cause an allergic reaction in predisposed people.

Fish products are replaced on selected days with corresponding meat dishes. At first, it will be easier for the baby to cope with mashed fish, later it can be replaced with fish puddings, fish meatballs or steam cutlets. At 1 year old, the baby can already be offered boiled or baked fish prepared for the rest of the family. In all cases, all bones, even the smallest ones, should be carefully removed from the fish, because the baby is not able to separate them on his own and can choke. Try not to offer fatty fish varieties to the baby, as they can cause intestinal upset. Fish broths not used in baby food until about 3 years of age: they are too saturated with extractives, which are unnecessary stimulants for immature digestive system babies, and especially valuable properties however, do not differ. Also, children under 3 years old are not offered caviar and seafood, as dishes with a high allergenic potential.

Culinary Secrets

* It is better to thaw frozen fish in salt water (8-10 g of salt per 1 liter of water): this reduces the loss of minerals that is inevitable during defrosting. It is generally not recommended to completely defrost the fillet. Slightly thawed fish is washed in cold water and subjected to heat treatment.

* Fish, cooked whole or large pieces always tastier and juicier. The less liquid is taken for cooking, the better the result will be. Steamed fish will keep the largest number useful substances.

* Many chefs recommend poaching as the main way to cook fish, primarily sea and ocean fish. This is the name of boiling fish in a small amount water with certain flavorings- butter, lemon juice, herbs and spices (onions, carrots, parsley or celery root, dill, Bay leaf). In this case, the loss of valuable nutritional properties reduced to a minimum, and the taste of the fish is greatly enriched and ennobled. Only "red" fish is often cooked without spices. Seasoning time for portioned pieces - 10-15 minutes, for big fish- 25 to 45 minutes.

* When cooking or poaching, it is better to lower the fish into already boiling water, and then immediately reduce the heat. Fish cooked in big fire, boiled soft and becomes tasteless.

Making a choice

For cooking, subject to tolerance, it is better to use sea fish: it is rich in iodine, which is necessary for the functioning of the thyroid gland. In addition, it is believed that freshwater fish "collects" salts of heavy metals, which can pollute the waters of rivers and lakes. best grade from freshwater, worthy little gourmet, considered trout.

Any fish is especially tasty in winter and spring, until it spawns. If you buy a whole fish, pay attention to its freshness. Fresh fish have clean, bright red gills, bulging and bright eyes, even shiny scales. The appearance of mucus in the gill slits, a film on the eyes, dull or sometimes desquamated scales cast doubt on the quality of the product. Chilled fish is stored in the refrigerator for no more than 2-4 days. If you are used to acquiring frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, external signs the freshness of frozen fish is the same as that of chilled fish. The flesh of a freshly frozen fish in a section is white or pale pink in color, and that of a second-time frozen fish is of a darkish color. It is recommended to store frozen fish in the refrigerator for no more than 2-3 days, and after defrosting, use it immediately. Incorrect storage of fish is indicated by dents on the carcass, the yellowness of rancid fat and its smell.

For feeding children, you can also use special canned children. Most often, the fish is released not in pure form, and the composition of fish and vegetable and sometimes fish and cereal dishes. Vegetables help enrich the final product dietary fiber, which is poor in fish, which significantly increases biological value dishes. For the manufacture of children's canned food, sea (cod, hake, pollock, salmon) or river fish (perch, trout) are used. Usually it is from 10 to 30% of the mass of the product. Potatoes are used as a vegetable component, cauliflower, broccoli, carrots, zucchini, pumpkin, green pea, beans. From cereals, canned food includes rice, pearl barley, buckwheat, semolina, corn, oats. sometimes canned fish dishes along with a small amount fish oil contain vegetable oils - olive, sunflower, soybean, corn, rapeseed, and sometimes - animal fats - butter.

For improvement palatability final dishes add herbs and spices. Ascorbic acid may be added as a preservative.

Cooking fish dishes at home

Fish puree

Fish fillet (without skin) - 60 g,

milk and vegetable oil - 1 tsp. spoon.

Boil the fillet in a small amount of water for 15-20 minutes, cool, pass through a meat grinder or beat in a blender, after removing all the bones. Add milk, butter, salt, mix well and bring to a boil over low heat.

Steam fish soufflé

Fish fillet - 100 g,

milk - 25 g,

flour - 3 g,

egg - 1/3 pc.,

butter -5 g.

Boil the fish fillet, remove all bones. Pass through a meat grinder with a fine grate, add thick milk sauce(boil milk with flour for 5-8 minutes), butter, egg yolk, mix, carefully introduce whipped protein into the minced meat. Put the mass into a greased form and bring to readiness in a water bath under the lid for 15-20 minutes.

fish pudding

Fish fillet - 100 g,

potatoes - 1/2 pc.,

oil - 2 teaspoons,

milk - 2 tbsp. spoons,

egg - 1/4 pc.

Boil the peeled potatoes fully prepared, drain the water, knead with a wooden pestle so that there are no lumps, and dilute with milk. Boil the fish in salted water, separate all the bones. Finely chop the pulp, mix with potatoes, lightly salt, add melted butter (1 teaspoon), egg yolk and beaten in thick foam protein. Grease the form with oil, put the mass into it, close the lid, put on water bath and cook for 20-30 minutes.

fish meatballs

Fish fillet - 60 g,

wheat bread - 10 g,

yolk - 1/4 pc.,

water - 10 ml,

vegetable oil - 4 ml.

Fish fillet (for example, cod) free from bones, pass through a meat grinder with a piece of bread soaked in water, add egg yolk and vegetable oil, mix thoroughly. Form balls from the resulting mass, place in a bowl half-filled with water, and cook over low heat for 20-30 minutes.

Steamed fish cutlets

Fish fillet - 80 g,

milk - 25 ml,

white bread - 10 g,

egg - 1/4 pc.

Pass the fish fillet through a meat grinder, add soaked in milk White bread, knead, again pass through a meat grinder, salt, beat the egg and knead until a homogeneous lush mass. Form cutlets from the mass, steam them, laying them on a wire rack steam pan(special grill inserts for cooking steam dishes in ordinary pots can be purchased at the hardware department of department stores), within 20-30 minutes.

Apayeva Dorofeya, pediatrician

Fish is one of the main products of the children's diet. What are its benefits and harms? How delicious and healthy meals can you cook for kids?

Fish is a very healthy product that must be in the diet of crumbs. Fish for children is recommended by nutritionists as a source of easily digestible protein, minerals and vitamins, polyunsaturated acids. Due to the absence of coarse connective fibers in the fish pulp, the product is absorbed almost completely - by 93-98 percent. Meat protein is digested within 87-89 percent.

The benefits and harms of fish

In terms of nutritional value, fish can be compared with meat, but at the same time it is more easily absorbed by the body. The product contains a number of vitamins useful for the baby: vitamins of group B, vitamin A and D. In addition, it contains other useful material: phosphorus, potassium, magnesium, calcium, iron, fluorine, sodium. The iodine included in the product has a positive effect on the development of mental abilities and the functioning of the thyroid gland, muscle and nervous systems. That is why it is very important for children under one year old to receive fish along with other complementary foods.

Every mother needs to remember that individual products, which are well tolerated by the adult body, while they can harm the health of the child. In particular, this applies to fish. Nutritionists have adopted the conditional division of all fish into 3 groups: low-fat (lean), medium-fat and fatty. According to this classification, this or that fish in baby food introduced from a certain age. Detailed information see the table below.

Although the fish is usually well tolerated by young children, there are rare cases of allergic reactions. Especially dangerous are immediate-type allergic reactions that can provoke suffocation. Therefore, when introducing fish complementary foods, it is necessary to carefully monitor the condition of the baby.

What is the healthiest fish

For children, sea fish is considered the most useful, since it contains valuable vitamins and minerals that contribute to the proper and full development and functioning of the most important body systems - circulatory, nervous, protective and endocrine. Contained in sea ​​fish omega-3 fatty acids are important for the brain, the formation of a stable immune system to fight inflammation.

If we talk about which fish is the most useful for children infancy, then in this case, pediatricians and nutritionists unequivocally recommend low-fat marine varieties - hake, cod, flounder, saffron cod or pike perch. In the first month of complementary foods, offer your baby one type of fish and only then move on to the rest.

At what age can you give fish food?

A healthy baby can try fish food around 9-10 months old. Doctors recommend introducing the product about a month after receiving meat complementary foods. If the baby has an allergy, then it is better to start introducing fish dishes after a year, with special care.

Start with low-fat varieties- hake, pollock, cod, etc. It is great if the product for complementary foods is prepared at home. For the first time, ¼ teaspoon of fish puree will be enough for the baby. To monitor the condition of the baby, introduce a new complementary food in one of the morning feedings. Allergic reactions usually appear after a few hours.

After a year, babies are recommended to eat fish dishes 2-3 times a week. Red fish, as well as fatty varieties, offer the child no earlier than 2 years. Lightly salted herring children are allowed to give from the age of three in a small amount. Canned fish(sprats), caviar and smoked fish products are not recommended for children under 6 years of age.

How to choose fresh fish?

Most frequently asked question, which can be heard in the fish departments: what kind of fish for children is not bony? This, of course, is also important. But when buying fish for a baby, first of all, pay attention to its freshness. This can be determined by the bright red gills, bulging and light eyes, smooth and shiny scales.

The questionable quality of the product will give out mucus under the gill covers, the presence of a film on the eyes, faded or desquamated scales in places, and a swollen abdomen.

If you buy frozen fish, try tapping on it. A high-quality frozen product will make a ringing sound. And as for less bony varieties, this list includes almost all sea varieties and trout.

How best to cook

Now let's talk about the rules for cooking fish dishes and find out best recipes. To make fish dishes healthy and tasty, follow these rules:

1. For baby food choose the most tender varieties. So that the child does not have an aversion to useful product, before cooking, treat the fillet with lemon juice. Rinse with water after half an hour. So you soften the brightness of the sea aroma and taste.
2. Watch carefully to ready dish there were no bones. If a child chokes, it will frighten him and may harm his health.
3. For children's menu it is preferable to cook steamed fish dishes. They are more gentle and useful.
4. When cooking, it is recommended to lower the product into boiled water and immediately reduce the heat. Fish, boiled large piece or whole, much tastier and juicier.
5. Adding carrots, broccoli or zucchini to the water where the product is cooked will help improve the taste of fish dishes.
6. Delicious dishes are obtained from fish baked in foil or heat-resistant dishes. Vegetables, herbs, sauces are usually added to these dishes.

Cooking delicious and healthy fish dishes for the baby

Fish puree

• fish fillet without skin - 60 g;
• vegetable oil and milk - 5 ml each.

Cooking:

1. Boil the fillet in a small amount of water for 15 minutes.
2. Mash the cooled fillet with a fork or beat with a blender, after removing the bones.
3. Add milk and butter to the mass. Salt.
4. Stir and simmer for 1 minute over low heat.
5. Serve warm.

fish meatballs

• fish fillet - 60 g;
• loaf (bun) wheat - 10 g;
• yolk - ¼ pcs.;
• water - 1 tbsp. spoon;
• vegetable oil - 4 ml.

Cooking:

1. Make minced fish fillet without bones and pre-soaked rolls
2. Add egg yolk, butter, mix well.
3. Form small balls from the resulting mass.
4. Place meatballs in a bowl and fill halfway with water.
5. To put on slow fire for 25-30 minutes.

fish pudding

• Fish fillet - 100 g;
• potatoes - 1 pc. (50 g);
• oil - 0.5 tbsp. spoons;
• egg - ¼ pcs.;
• milk - 30 ml.

Cooking:

1. Boil a peeled potato.
2. Drain the water, make mashed potatoes. Add milk.
3. Boil boneless fish fillets in lightly salted water.
4. Chop the pulp, add mashed potatoes and melted butter - 1 teaspoon. Enter the beaten egg. Salt.
5. Place the prepared mass in a greased form and cover with a lid.
6. Cook the pudding in a water bath for 25-30 minutes.
7. Cool down.

Finally

Fish - unique product which provides many benefits. Getting in early age fish dishes, the baby will grow up healthy and will develop properly.

Greetings dear readers of the site! How delicious to cook hake fish? Pieces of hake I advise you to boil in mixed with cucumber pickle water. How much to cook a dish of white fish, read step by step recipe described below.

How much to cook sea ​​hake for a child in a double boiler? Thawed hake is cooked in portions for 40 minutes. How many minutes to cook hake fish in a slow cooker? Low-fat hake fillet is steamed in the gadget for 20 minutes.

Fish are fairly easy to acquire during the hake season. The cost of it is significantly reduced in February-March. Choosing a hake is better than dry freezing to avoid excess weight in the form of ice.

Chefs have a popular recipe for hake under vegetable marinade V tomato sauce. The dish becomes more saturated and fragrant if you cook the hake the day before. Cod fish can be baked. I cook hake in the oven with mushrooms. It turns out delicious diet dish which can be given to children.

Dryish hake is fried in oil on the stove, turning the pieces of fish. How long to fry a delicious hake? Each serving is cooked on both sides for 5 minutes in a hot frying pan. Useful boiled hake is stored in the refrigerator for up to three days.

To cook boiled hake fish, we need:

• 500 g white fillet hake;
• a glass of brine from pickled cucumbers;
• a glass of drinking water;
• a piece of butter;
• green feather onions;
• dill, parsley bunches;
• garlic and pepper.

How to cook a hake for a child with seasonings, a recipe with a photo

Mix the sour brine with water, bring to a boil in a saucepan. We spread the hake in a container on the stove with the flesh down, put the seasoning on top.

How much to cook hake meat for a child? After 25 minutes boiled hake can be served with butter and seasonings.

Cook, read the recipe.

Recipe delicious sauce to boiled hake. Fry 2 tbsp. spoons wheat flour on sunflower oil. Add half a glass of broth, stir. Pour lemon juice, put chopped boiled egg, fresh herbs and fragrant seasoning. How long to cook sauce for hake? Without a lid, cook the sauce for boiled hake for 10 minutes. Subscribe to menu updates.

Frozen hake (carcasses or fillets) can be found in almost any fish department of grocery supermarkets, as this fish is inexpensive, tasty, low-fat and healthy, so in this article we will consider how long and how to cook hake fish in a saucepan so that it is fully cooked and the meat was tasty and not dry.

How long does it take to cook hake fish?

The cooking time of the hake, unlike the same pollock, is a little longer, while the boiled hake tastes just as good, and many people like it even more:

• How long to cook hake in a saucepan? On average, in a saucepan, a hake cut into pieces (with bones or fillets) should be cooked for 30 minutes over low heat after boiling water in a saucepan.

Having learned how much to cook hake fish, we will further consider a simple, but at the same time popular way, how to boil hake in a saucepan at home.

How to cook hake in a pan?

According to the recipe for cooking hake, we will use a minimum of spices and additional ingredients:

• If the hake was frozen, then defrost it in advance at room temperature.
• We cut off the fins, remove all the insides, thoroughly rinse the carcasses in cold water, and then cut into pieces.
• Pour water into the pan so that after adding the fish, it completely covers it and bring to a boil over high heat.
• We put salt to taste, a few peas of black pepper and a whole peeled onion in boiled water, after which we spread the prepared fish.
• After re-boiling water, reduce the heat (the water should not boil much) and cover the pan with a lid, cook the hake for 30 minutes until cooked.
• We take out the boiled hake from the pan and serve it to the table with a side dish.

In conclusion to the article, it can be noted that boiled hake is tasty and nutritious fish with low fat content and practically without bones, so it can be cooked with normal diet, and with diets, as well as for your child. Your reviews and helpful tips, how delicious to cook a hake in a saucepan, leave in the comments to the article and share it in in social networks if it was helpful to you.