Hake with garnish for children recipes. Fish steam cutlets

7 months ago

How much to cook hake? How to cook this fish deliciously? Experienced chefs tell us all the secrets of hake preparation, and also share recipes for boiled fish and delicious soups based on it.

How long to cook hake until cooked? How to properly prepare a fish?

Boiled fish can be no less tasty than fried and baked. How long to cook hake? Divided into portioned pieces the fish in the pan will be ready in half an hour. If you cook hake in a slow cooker, the whole process will take twenty five minutes, and steaming - forty minutes.

Before cooking hake should be prepared. Of course, the fish must be cleaned, the insides removed, and the fins and head cut off. If the hake is frozen, defrost it in room conditions. Do not use water (hot or cold) for this purpose. How much to cook frozen hake? After defrosting, cook the fish for thirty five minutes.

In general, try to buy frozen hake. Firstly, you will not overpay for the ice crust, which weighs a lot. Secondly, you can easily determine the quality of the fish by its appearance. Pay attention to the length of the carcass. It should not be longer than thirty centimeters. Also don't buy fish fillet which is divided into pieces. Such fish could be frozen several times, and it is almost impossible to check this.

On a note! If you need to boil a whole hake carcass, put it in boiling water. First, on the skin of a hake, make a couple - three shallow notches. They should not affect the fish fillets.

There are few seeds in hake, so it is also prepared for children. How much to cook hake for a child? Cook it after boiling thirty five to forty minutes.

Attention! Hyuk is rich vitamin complexes group A, as well as copper and iodine. It is useful for our thyroid gland, as well as nervous, bone and circulatory system. But if the fish is digested, its benefits to the body will be small.

The foundation of a child's health is good nutrition. In order for him to grow and develop normally, his body must receive all the necessary vitamins and microelements with food. One of the leading positions, in terms of benefits, is occupied by fish - a source of protein and essential amino acids. The fish is also rich in omega-3 fatty acids, vitamins and other elements. Plus, it is 15% high-quality protein. Fish cakes are the dish that is perfect for the kids menu. They are easy to prepare, convenient to eat and very useful.

Fish cakes are simply a must on the children's table.

The benefits of fish

Fish meat is a storehouse nutrients. For example, pollock is rich in protein, vitamins A, PP, B1, B2, B6, B9, C, E, trace elements, including iodine, copper, manganese, zinc, fluorine and macronutrients, including calcium, phosphorus, fluorine, potassium, sulfur.

Except nutritional value The fish also has other benefits. Its use has a positive effect on human health, namely:

1. Helps strengthen teeth and bones.
2. Improves the condition of bones, nails, hair and skin.
3. Helps improve condition nervous system. Normalizes work digestive system.

In addition, certain varieties lead to:

• lowering blood sugar levels;
• normalization of the thyroid gland;
• lowering cholesterol in the blood;
• normalization blood pressure and metabolism;
• strengthening the heart muscle;
• preventing the development of rickets or anemia;
• activation of the hematopoietic process.

Fish in the child's diet

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Fish contains many nutrients, so it is simply indispensable for a child (more in the article:)

Usually, fish meat is introduced into the diet of babies at the age of 1-1.5 years. At this time, they gradually get acquainted with the food familiar to adults. It is best to start cooking from minced fish. Chewing such food will not cause any special difficulties in children. If fish is not an allergen for a child, it can be given to a one and a half year old baby no more than twice in a seven-day period. It is undesirable to combine fish and meat products. This greatly overloads the digestive system of the little one.

To cook fish cakes for young children, especially one-year-olds, you should choose varieties with a minimum fat content, for example:

• pollock;
• bearing;
• zander;
• cod;
• pink salmon;
• crucian carp;
• carp and others.

It is advisable to use a chilled product. Before passing fish through a meat grinder, it is necessary to check and remove even the most small bones.

Children need to choose fatty varieties fish

Recipes for fish cakes for children from 1 year old

Not all children like to eat fish, however delicious meatballs even the pickiest kids will love it. There are many ways to prepare this dish, including steaming, in a slow cooker or in the oven. These are the most relevant options for cooking fish for baby food, since fried foods not yet desirable in the kids menu.

The first step in any recipe fish cakes for children from a year - cooking minced meat. First of all, you need to carefully sort out the fish meat and select all the bones. Naturally, doing this with large pieces is much easier. Even more simplifies the task of cooking minced meat - buying a finished fillet. Next, grind the meat in a meat grinder. Salt, an egg, bread soaked in water, onions, or other chopped vegetables such as carrots or potatoes are usually added to minced meat.

For a couple

The simplest fish cakes with potatoes

For cooking you will need the following products:

• 300 grams of fillet of white varieties;
• 4 potatoes;
• one carrot;
• one egg;
• one bulb.

Twist the minced fillet, onion, carrot and potato. Mix with egg and salt. Shape cutlets. Send to a double boiler for 20-25 minutes. Cooking time depends on the size of the cutlets. Before eating, you can pour sour cream or butter.

Quick Steam Cutlets classic recipe

For cutlets on children's table it is advisable to choose boneless fish fillet

• fish (hake, pike perch or pollock) - 250-300 grams;
• egg;
• a piece of loaf;
• milk - 30-60 ml;
• salt, herbs.

Skip the fish through a meat grinder. Soak the loaf in milk, salt, add the egg and spices. Mix the resulting mass with twisted minced meat and herbs. Shape the cutlets and put in a double boiler for 25 minutes.

In a slow cooker

If the house does not have a double boiler, a slow cooker will do. They often have a steaming mode, and special grates are included. The above recipes are suitable, respectively, for her. Below is another recipe.

Ingredients:

• fillet (cod, pink salmon or other) - 300 grams;
• potato;
• carrot;
• salt;
• olive oil.

Cutlets for children cannot be fried, so they must be steamed

Mix minced meat with grated coarse grater carrots and potatoes. With normal onion tolerance, you can include it. Salt. Cutlets should be formed with hands pre-soaked in olive oil, and place on a wire rack. pour right amount water into the multicooker, according to the type of appliance, put the grate on top, close the multicooker, turn on the steamer mode. Cooking time - 20 minutes.

In the oven

If the household does not have both a slow cooker and a double boiler, then children fish cakes can be done in the oven. You need to take:

• fillet - 300-400 grams;
• bulb;
• milk - 30-60 ml;
• loaf - 50 grams;
• 1 egg;
• flour - 20 grams;
• greens, seasoning;
• crackers - breading.

Wash the fish and chop finely. Chop the onion and herbs. Soak the loaf in milk and squeeze. Mix these ingredients. Add eggs, flour and seasonings. The consistency is regulated by the amount of flour. After that cutlets are formed and dipped in breadcrumbs. A baking sheet should be greased with oil and put cutlets on it. Cook in an oven preheated to 190-200 ° C for about 30 minutes.

Recipes for fish cakes for children from 2-3 years old

Vegetables can be added to the cutlets, as not all children eat onions.

Chopped cutlets with corn

We will need:

• fish fillet - 200 grams;
• potatoes - 1-2 pcs.;
• canned corn - half a can.

Boil the potatoes and after it has cooled, cut it into small cubes. Also finely chop the fillet. Combine the ingredients and knead the minced meat, adding corn to it. Form cutlets and bake in the oven for 20-30 minutes.

Fish cutlets with cheese

To prepare them you will need:

• pike perch fillet - 300 grams;
• cheese durum varieties- 30 grams;
• a piece of white bread;
• ¼ onion;
• milk - 20 ml;
• the floor of the egg;
• flour for dusting.

It is important not to overcook the cutlets, as the burnt crust contains harmful substances

Soak the bread in milk, finely chop the fish and onion. To them add not coarsely grated cheese and an egg. Form patties and sprinkle with flour. Then fry in a pan for 1-3 minutes, then continue stewing in water until cooked.

Fish meatballs with cottage cheese

Ingredients:

• cod fillet - 150 grams;
• cottage cheese - 60 grams;
• a piece of white bread;
• milk - 50 ml;
• finely chopped onion - 2 tsp;
• 1/2 egg;
• sour cream of minimum fat content - 30 ml;
• greenery.

Make minced meat from fish, onions and bread soaked in milk. Mix it with cottage cheese, beaten egg and chopped herbs. Form meatballs, send to a baking sheet and cook for 15 minutes. To make the sauce, mix sour cream and milk well. Pour the sauce over the meatballs and simmer for another 10 minutes. Many other recipes with photos can be found on the Internet and books.

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.

Suitable for introducing a baby to fish lean varieties: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. You should start with ¼ teaspoon, usually in the form of fish puree, preferably 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 some allergic manifestations in the crumbs after you gave him a taste a fish dish, from further acquaintance with this variety should refrain. 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 members of the household.In a sense, fish is 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, which are practically incapable of causing 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 up to about 3 years: they are too saturated with extractive substances, which are unnecessary stimulants for the immature digestive system of 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 in large pieces is 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 of 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

It happens that a child does not eat meat not because of empty whims, an inappropriate menu or an unsuccessfully prepared dish, but because it is difficult to digest.

Any "baby perturbations" are not random and require attention, but while you figure it out, we will replace one healthy protein on the other and we will select dishes for children from fish. They not only act as a full-fledged alternative to meat, but also perfectly complement it due to their composition.

The benefits of fish dishes for children

If the child is not allergic, fish dishes must be introduced into the diet from 8 to 9 months, since this protein is absorbed much better than meat. Compare: 96 - 98% to 87 - 89%, that is, proteins obtained from fish not only enter the baby's body, but do it in the most targeted way.

With its help build bones, muscles, shape tooth enamel the child will be easier. Fish has everything you need for this: fluorine, phosphorus, iron, amino acids, B vitamins, which are no less than in beef. And most importantly, if we are talking about the sea, we will find iodine, necessary for mental development and polyunsaturated fatty acids Omega-3 and Omega-6, which improve concentration and memory.

If the child is allergic

So, the question of the benefits of fish and its need for a children's diet is no longer worth it, is it? But what if the child is allergic?

It is enough to postpone the introduction of it into complementary foods until 12 - 18 months and cook only white varieties, avoiding any red meats. Of course, we are talking about boiled and stews; baked, and even more so fried fish, can be offered to children only from the age of 2.

It is best to introduce sea fish into complementary foods: cod, pollock, hake, blue whiting. These varieties are the least allergenic, easy to digest and do not contain harmful impurities, which may be in river views. And the bones in the fillet sea ​​fish many times less.

As for any pickles and smoked products, then, like any delicacy, it is a delicacy, but no more. Make a regular companion children's menu smoked eel or salted red fish is not recommended by any nutritionist.

100 g per week of freshly cooked fish will satisfy the needs child's body in essential animal proteins, minerals and trace elements.

In this article, we have selected the most interesting, fast and delicious dishes from fish that will inspire not only children, but also their parents!

How to make fish dishes as healthy as possible for children

But, before we start cooking, let's remember some subtleties that can make the dish not only tastier, but also healthy!

• Incomplete defrosting

If we already have finished fillet, completely defrost it is not worth it, as this will reduce the content of nutrients.

• Storage no more than a day

Never keep in the refrigerator ready meal more than one day. Ideally, the fish should be prepared for each specific meal.

For ease of preparation, you can immediately divide large piece fillet into several small pieces of 40-50 g each and freeze.

• Do not use fish broth

Fish puree for feeding children 10 months

Start off fish food children at 10 - 11 months are best with mashed fish. To prepare it, we need 40 g of hake fillet or blue whiting - for safety reasons, it is better to take leaner varieties, and leave the cod until the baby's body gets used to it.

1. Bring the water in a small pot to a boil, add a little salt and put the fish.
2. Cook for 15 minutes, remove from heat and pass through a sieve. Of course, you can also use a blender, but since the portion is very tiny and will spread more on the walls, and no one has canceled the presence of “random” bones either, it’s better to use the old fashioned way This will save you from unpleasant surprises.
3. Since the consistency of the fillet itself is quite watery, no additional components like oil, water or a mixture is not required - puree and so it will turn out very tender.

If in doubt that the child will eat fish in its pure form, mix it with zucchini, broccoli or cauliflower. in stew fish puree like it more.

Now that the baby is already accustomed to the simplest, but very delicate fish dishes and their combinations with vegetables, let's try to offer him something more dense, for example, soufflé. Its advantage is that it also turns out with not too rich taste because it contains potatoes.

Fish souffle with potatoes for children 2 years old

The proportions are indicated per serving for a child 1.5 - 2 years old, if desired, observing the ratio, they can be increased. If it turned out to make extra minced meat, we remove it in the freezer.

Ingredients

• Fillet of sea fish (hake, pangasius, pollock) - 50 g
• Potatoes - 50 g (or ½ pc.)
• Egg - ½ pc.
• Cream or milk - ½ tbsp
• Salt to taste
• Butter for greasing the mold

Step by step cooking baby fish soufflé

1. Separately, cook the peeled potatoes cut into slices and a piece of fillet.
2. Beat ½ eggs with cream or milk until frothy.

*Cook's Tips
If you want to get an even lighter and airy texture, separate the protein from the yolk and beat it with grains of salt. You will need to add the resulting dense foamy mass at the very end, stirring it with a spoon.

1. Potatoes are drained, wiped or beaten in a blender, it is possible together with boiled fillets. Mix with egg mixture, we try for salt and, if we did it separately, add protein foam.
2. Lubricate the mold with butter, put the minced fish in it.

Souffle can be prepared in several ways:

• Bake at 180 degrees in the oven for 20 - 25 minutes on a baking sheet with or without water. In the first case, you get a variant of a water bath, in the second, ordinary baking.
• We put in a water bath in a saucepan, pouring enough water so that the mold sinks 2/3. Keep also at least 25 minutes under the lid. To avoid condensation, cover the soufflé with foil or baking paper.
• We cook in a double boiler on the desired mode.

As usual, we check the readiness of the dish with a toothpick. Serve warm with sour cream or cream sauce, in addition to vegetables or by itself.

If the child is more than 2 years old, then it is quite possible to add browned to the main composition vegetable oil onion. This will make the soufflé more fragrant and in this form it will compete with the usual cutlets on an adult table.

How to cook fish fillet in batter for children

Well, when our plans include preparing a delicious fish dish not only for the child, but for the whole family, we will fry the fillet in batter. Let's just make it out of usual combination milk, eggs and flour, but from zucchini. The option is suitable for those who have children older than 3 years.

1. We take approximately equally zucchini (zucchini) and hake or telapia fillets, only 200 g each.
2. Cut the fish into small pieces, peel the vegetable, remove the seeds and grate on a coarse grater and squeeze well or let it drain.
3. Let's add to grated zucchini egg, salt and 1 tbsp flour, mix. If desired, chop a bunch of fresh herbs into the batter mixture. The mass should not be too liquid so as not to drain from the fish during frying.
4. Now put the fillet pieces in raw batter, stir again and, until the juicy telapia has given juice, immediately put each piece with a spoon into a hot pan.
5. Fry in oil for 3-5 minutes on both sides over low heat. An extra crust is useless, and the fish should sweat well.

Such a batter will make the fillet of any fish even more fragrant! Enjoy with or without garnish.

Baby nutritious cod meatballs

For those who are tired of zrazy and beef or chicken cutlets, we offer a recipe for meatballs.

Basically, this is an option. fish meatballs varies as you like and can be served to both children and adults. We choose cod, since its meat is one of the fattest and most nutritious, but if necessary, we replace it with hake or pollock.

Ingredients

• Cod (fillet) - 300 g
• Rice - 2 - 3 tbsp
• Onion - 1 pc.
• Flour - 1.5-2 tbsp

How to cook baby fish meatballs

This is exactly the case when the fillet needs to be completely defrosted. This is necessary in order to be able to completely sort out the fish with your hands for small bones.

1. After checking, grind it in a blender or scroll. You can do this right along with the onion - the consistency of minced meat should be completely homogeneous.
2. We boil the rice, it should double in size, that is, about 5-6 tablespoons will be obtained for this volume.
3. We mix everything, drive in an egg, salt and let stand for 10 minutes and form small balls, the size of large meatballs.

You can cook meatballs both in a double boiler, and simply in a saucepan, putting them out. In the first case, we select the desired mode and put the raw meatballs in a container, in the second - we lower them into a small saucepan and, half filled with steep boiled water, cover with a lid and put on small fire for 30 minutes.

Finished fish meatballs serve with mashed potatoes or vegetable stew. It turned out to be a light, but very tasty and satisfying dinner!

Children's delicate fish cream soup

But after all, fish for children can be used to cook not only second courses, but also first ones, you say, and you will be right! And if you don’t surprise anyone with the usual fish soup, then all family members will definitely appreciate cream soup from pelengas or pangasius.

This soup is prepared quickly, simply, but the taste is very delicate.

Ingredients

• Fish fillet - 300 g
• Cream 20% - 250 ml
• Potatoes (medium) - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Hard cheese - 100 g
• Salt, spices - to taste
• Vegetable oil for frying
• Bread for croutons

Cooking fish soup for kids

1. We lower the fillet cut into cubes in 2 liters of salted boiling water and cook until tender, about 15 minutes.
2. We take out the fish and leave to cool, and filter the broth.
3. We clean the potatoes, cut them arbitrarily, but not large and set to boil in fish broth.
4. In the meantime, sauté onions and carrots in vegetable oil. If necessary, this can be omitted, but the fried vegetables will give the soup more flavor and make the taste more intense.
5. As soon as the roast is cooked, add it to the broth to the potatoes and after 5 minutes pour in the cream.
6. We sort out the cooled fish so that not a single bone remains, and put it in the soup. Bring to a boil, remove from heat and puree with an immersion blender.
7. On fine grater three cheese, add it a tablespoon to each plate when serving.

We dry croutons from white or rye Borodino bread in the oven or directly in a pan. Bon appetit!

As you can see, there are fish dishes great amount And they are suitable for both children and adults!

Ingredients:

• Black peppercorns
• Hake whole

How to cook hake tasty

How to cook hake in a saucepan step by step instructions with a photo:

Step 1

For work, we need a hake, water, salt, black peppercorns, a knife, a saucepan, a cutting board.

Step 3

Bring water with a little salt and a few black peppercorns to a boil. Pour into boiling water chopped portioned pieces fish.

We will need:

• Double boiler
• Cutting board

Ingredients:

• Ground black pepper
• Hake whole

How to cook hake tasty

Hake is a low-calorie and tasty fish. It is one of the most useful and tasty representatives of cod fish. Hake meat contains a lot beneficial vitamins, minerals, proteins and fats. Another indisputable advantage is that the hake contains a small amount of bones. In addition, these bones are very easy to remove.

In addition to all this, hake meat is lean and has been successfully used in diet food. This product recommended to everyone, even children, so the use of hake in cooking is very wide. It is fried, stewed, boiled, soufflé, meatballs, casseroles, spreads are made from it. Boiled hake is considered especially useful.

Hake can be boiled in a saucepan or double boiler. Hake is cooked quite quickly and then it can be served with a side dish or used to make salads, fillings for pies and pies, pancakes and dumplings.