How to cook pollock fish for a child. Heh from fillet in Korean
Fish must be included in the diet. And this is not at all as ruinous as it might seem at first glance. Take at least pollock - tasty and inexpensive, almost everyone can afford it. Moreover, its benefits are underestimated by many.
Pollock is liked by almost all people, except for very young children and those who do not like this fish. 100 g of the finished product contains 80 g of water, almost 16 g of protein and less than 1 g of fat. Also in the boiled product there is almost 1.5 g of calcium and only 50 mg of cholesterol.
Vitamins: A, PP, B1, B2, B6, B9, C, E.
Micro and macro elements: chromium, sodium, potassium, zinc, calcium, iodine, fluorine, magnesium, selenium, phosphorus, sulfur, chlorine, iron, manganese, copper, cobalt, nickel, molybdenum.
Beneficial features
- Children need fish for healthy growth and normal organ development.
- For adults, pollock dishes help maintain health and slow down the aging process.
- For the elderly, these seafood will help lead a full life.
Useful properties of pollock are relevant for various systems of the human body:
- integumentary;
- reproductive;
- musculoskeletal;
- nervous;
- respiratory;
- visual.
This food contains more vitamin A than. It ensures the health of teeth, hair, nails and skin, strengthens the immune system, and benefits the respiratory system.
A large number of trace elements provides nutrition to muscle tissues and stops the destructive processes in the bones.
It contains little cholesterol and many valuable substances involved in the processes of hematopoiesis and preserving the elasticity of blood vessels.
That is why the use of pollock reduces the risk of developing cardiovascular diseases, minimizing the harm from an improperly selected diet.
When strength is lost
The beneficial properties of this fish help to quickly restore strength and restore peace of mind. We advise you to add the product to the menu if you are facing heavy physical or psychological stress.
Since pollock belongs to low-fat varieties of fish, you can make a nutritious breakfast from it. From the very morning, he will "start" your gastrointestinal tract, and at the same time provide a surge of strength and an excellent mood.
This is an excellent meal for students: the price is low, and it is easy to cook even in a hostel. Separately, the following properties can be noted:
- helps keep the mind alive;
- improves memory;
- positively affects cognitive functions.
With intoxication
A large amount of iodine, selenium and other antioxidants make fish an excellent food for cleansing and restoring the body.
Pollock eliminates harm from many adverse factors. For example - after taking potent drugs or a serious illness. Such fish is simply necessary for people with iodine deficiency and those who work in hazardous industries or live in an ecologically unfavorable region.
It will be useful to include the product in the diet of alcoholics who decide to “quit” or come out of a state of binge. It is known that in people with similar problems, brain activity is disturbed, the digestive and immune systems are depressed, and beriberi is observed.
Pollock helps a person get out of a critical state and improve the functions of internal organs, strengthens nerves and improves brain function.
Benefits for children
This fish should be included in the diet of children over 2 years old. First of all, because of the high concentration of valuable elements. But there is another point: kids and teenagers are very fond of eating junk food. Whereas pollock compensates for the damage caused by errors in the diet, and at the same time strengthens hair and teeth.
For adolescence, pollock is good for its high zinc content, which prevents acne. This low-fat product does not provoke increased work of the sebaceous glands.
And the omega-9 and omega-3 fatty acids in the composition, as well as vitamin E, strengthen the nervous system and prevent the development of depression.
Pollock during pregnancy
Natural antidepressants and vitamin E contribute to successful conception and a healthy pregnancy. They are required for the development of the fetal nervous system.
Pollock does not have a high fat content, which is important for women who do not want to gain weight while carrying a baby.
If the mother regularly consumes this variety of fish, she will not have problems with her nails and hair, and her teeth will remain strong and beautiful.
This seafood holds the record for the content of iodine and selenium, which are extremely important during pregnancy. Copper and iron promote the formation of new blood cells and relieve anemia.
Pleasant-tasting and easily digestible pollock usually does not cause nausea during toxicosis, constipation and flatulence.
How best to cook
Ideally, if the fish is boiled or steamed. Then the finished dish has only 79 kcal for every 100 g. So that boiled pollock does not seem insipid, it is served with sauce, lemon juice or herbs. When adding soy sauce, food can not be salted at all. The product goes well with stewed vegetables.
Fried pollock, contrary to popular belief, also does not cause serious harm to the figure: about 127 kcal is present in 100 g (if cooked correctly). The best side dish will be all the same stewed vegetables or brown rice.
If you want to lose weight with this fish, give preference to boiled dishes. And do not forget to include green tea, fruit and vegetable salads dressed with olive oil in your menu. Pollock is also allowed to be used as part of the Mediterranean diet, replacing them with more expensive seafood.
Harm to the finished dish
When eaten, there is a risk of poisoning. Harm may be due to:
- improper keeping and feeding of fish;
- violations of the conditions of transportation and storage;
- gross errors in the preparation process.
Therefore, try to buy frozen fish in beautiful, airtight packaging, indicating the production date and shelf life. Do not buy pollock at promotions and sales - usually supermarkets sell stale or damaged goods in such a simple way.
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 ideally meets the needs of the human body and is perfectly absorbed by it. All types of fish are distinguished by a high content of minerals (zinc, copper, magnesium, calcium, phosphorus and especially iron), there are also quite a lot of vitamins in fish: A, D, B 2, B 12, 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 acids 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.
Let's try the fish. Where to begin?
Introduce fish into your diet healthy baby follows 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.
Low-fat varieties are suitable for introducing a baby to fish: 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 marine 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 can also happen that the same type of fish, say, causes an allergy when cooked at home, but is well tolerated in a 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 fish products should be offered to the baby 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. Such symptoms may be signs of development - 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 an ambulance and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL are preferable in drops at an age dosage). If you have noted an immediate type of allergic reaction in your crumbs, in the future you should be extremely careful if you begin to cook this variety of fish for other households. Fish is, in a sense, a unique product: an allergic reaction can be triggered by 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 the fishy smell is 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 are not used in baby food until about 3 years old: they are too saturated with extractive substances, which are unnecessary stimulants for the immature digestive system of babies, and they do not differ in particularly valuable properties. Also, children under 3 years old are not offered caviar and seafood, as dishes with a high allergenic potential.
Culinary secrets of cooking fish
- 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 retains the greatest amount of nutrients.
- 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 various 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 is minimized, and the taste of the fish is significantly enriched and ennobled. Only "red" fish is often cooked without spices. Seasoning time for portioned pieces - 10-15 minutes, for large fish - from 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 over high heat boils and becomes tasteless.
What kind of fish to choose for feeding
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. Trout is considered the best freshwater variety worthy of a little gourmet.
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 buying frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, the external signs of freshness of frozen fish are the same as those of chilled ones. 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.
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 a thick milk sauce (boil milk with flour for 5-8 minutes), butter, egg yolk, mix, carefully add whipped protein to 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 until fully cooked, drain the water, mash 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 egg white whipped into a thick foam. Lubricate the form with oil, put the mass into it, close the lid, put in a 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.
Good nutrition is the foundation of a child's health. 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 of 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.
In addition to nutritional value, the fish has other advantages. Its use has a positive effect on human health, namely:
- Helps strengthen teeth and bones.
- Improves the condition of bones, nails, hair and skin.
- Helps improve the condition of the nervous system. Normalizes the digestive system.
In addition, certain varieties lead to:
- lowering blood sugar levels;
- normalization of the thyroid gland;
- lowering cholesterol in the blood;
- normalization of 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 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 on the same day. 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 the fish through a meat grinder, it is necessary to check and remove even the smallest bones from it.
For children, you need to choose low-fat varieties of fish Recipes for fish cakes for children from 1 year old
Not all children like to eat fish, but tasty cutlets can appeal to even the most picky children. 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 are not yet desirable on the kids menu.
The first step in any recipe for fish cakes for children from the age of one is the preparation of 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 according to the classic recipe
For cutlets on the 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 carrots and potatoes grated on a medium-sized grater. With normal onion tolerance, you can include it. Salt. Cutlets should be formed with hands, previously soaked in olive oil, and put on a wire rack. Pour the required amount of water into the multicooker, in accordance with the type of appliance, put a 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's fish cakes can be made 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;
- hard cheese - 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.
One of the important products necessary for feeding babies is low-fat sea and river fish, which contains fish oil, amino acids, vitamins F, A, D, E, B-12, etc., which are very useful for the body, minerals that promote proper metabolism: iodine , manganese, zinc, copper, boron, iron, fluorine, etc.
The choice of fish for a children's diet should be taken very seriously: if possible, use fresh fish, when buying a whole fish, you should pay attention to the scales (in high-quality fish it is shiny), gills (without mucus), when buying a fillet - on color (white or pale -pink). Marine fish is safe and very healthy, as it is rich in minerals (primarily iodine and fluorine), as well as omega-3 fats; but it can usually only be bought frozen. From river fish, more accessible and easier to digest, nutritionists prefer trout (it lives only in clean water and, therefore, does not contain harmful substances) and fish grown in artificial reservoirs.
When to introduce baby fish
Fish is introduced into the diet of infants later than other foods, as it can cause allergies. Nutritionists advise giving fish to a child only after he gets used to food from meat - at 9-10 months. You need to introduce fish into the baby menu gradually: start with 5-10 grams per day and bring the daily intake to 70 grams by 12 months. At the same time, it must be remembered that fish broth contains substances harmful to the child's body that are released during the cooking process, therefore it is recommended to give fish soups to children from 1.5-3 years old. It is also impossible to feed infants with fried, smoked, salted fish and fatty fish (these are all salmon, sturgeon, herring).
In order not to overload the child's digestive system, you should alternate fish and meat days during the week, avoiding cooking these dishes on the same day; cook fish dishes no more than 2 times a week.
If eating fish caused an allergy in a child, you should exclude it from the diet for two weeks, then try to cook fish of a different variety (allergy to all fish or to a certain variety is possible).
How to cook fish for baby
Up to a year, it is preferable for a child to cook exclusively white fish, at least up to 10 months.
If you cook fish, then after freezing and rinsing it in cold water, immediately put it in boiling water, remembering to reduce the gas to a minimum.
How to cook fish for babies
When preparing fish for infants, several rules must be observed:
- thaw the fish in salted water (so bacteria will not form on it), immediately begin heat treatment;
- rinse the fish well before cooking;
- be sure to check the fillet for bones;
- cook fish in two ways: in a double boiler or by boiling in a large amount of water (cooking time for small pieces - 10-15 minutes, for a whole fish - 20-25 minutes).
Fish for babies recipe
Fish puree for babies
It is better to introduce fish into the baby's diet in the form of mashed potatoes. To prepare it, you need to boil 100 g of low-fat fish: hake, pollock, cod, haddock, flounder - and chop in a blender. Add 1 tsp to the fish. milk and vegetable oil. Mix the resulting mass well and boil for 2 minutes.
To mashed fish, especially at the first feedings, you can add a little ready-made mashed potatoes or vegetable puree, to which the child is already accustomed.
fish pudding
Boil the fillet, chop, then mix well with half an egg beaten with salt and mashed potatoes (composition: 1 potato, 2-3 tbsp milk, 2 tsp vegetable oil). Transfer the resulting mass into a mold and cook for a couple or in a water bath for half an hour.
Fish meatballs
Grind (using a meat grinder or blender) 60 g of fish fillet and 10 g of soaked white bread, add ¼ of the egg yolk to the minced meat, 1 tsp. vegetable oil. Form balls from the resulting mass, fill them halfway with water and simmer for half an hour.
Usually children like such dishes, as they can be held in the hand.
Cooking fish dishes at home
Fish fillet (without skin) - 60 g,
Fish fillet - 100 g,
butter -5 g.
Fish fillet - 100 g,
potatoes - 1/2 pc.,
oil - 2 teaspoons,
milk - 2 tbsp. spoons,
Fish fillet - 60 g,
wheat bread - 10 g,
vegetable oil - 4 ml.
Fish fillet - 80 g,
white bread - 10 g,
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women on baby.ru
Recipe: Fish with vegetables for children - Simple pollock for children with sour cream
potatoes - 6 pcs;
pollock fillet - 1 fish;
onion - 1 pc;
bay leaf - 1 leaf;
Sometimes you can cook a simple, ordinary, but no less tasty menu for children.
I want to offer you my cooking option
Peel, cut into cubes and boil potatoes
I don’t salt water and potatoes at all, salty gravy with fish will be enough
While it is cooking, take the pollock fillet Wash and cut it into 3 parts, if it is a large fish, then into 4
We need to boil the pollock fillet in lightly salted water
I usually remove the foam
Then I put chopped onion, sour cream, spices, bay leaf and cook until the fish is ready.
Stir to a liquid state and pour into an almost ready fish, Cook for a couple more minutes.
I drain the water from the potato, put dill in the potato
and I remove the pan with fish from the fire, I pull out the fish, And while it cools
I filter the liquid from under the fish into a deep bowl, it should turn out Thick, this is fish gravy)))
I clean the bones from the fish itself and put it directly into this gravy
After cleaning all the fish, I add more dill
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Fish table. Nutrition for children up to a year.
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 ideally meets the needs of the human body and is perfectly absorbed by it. All types of fish are distinguished by a high content of 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 acids 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.
Low-fat varieties are suitable for introducing a baby to fish: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. You should start with #188; a teaspoon, usually in the form of fish puree, 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 marine or, conversely, only on river fish.
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 fish products should be offered to the baby 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.
If suddenly you notice anxiety, pallor or cyanosis of the face in the baby, combined with difficulty breathing, immediately call an ambulance and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL are preferable in drops at an age dosage). If you have noted an immediate type of allergic reaction in your crumbs, in the future you should be extremely careful if you begin to cook this variety of fish for other households. Fish is, in a sense, a unique product: an allergic reaction can be triggered by 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 the fishy smell is due to protein molecules and therefore can cause an allergic reaction in predisposed people.
* 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 retains the greatest amount of nutrients.
* When cooking or poaching, it is better to lower the fish into already boiling water, and then immediately reduce the heat. Fish cooked over high heat boils and becomes tasteless.
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 buying frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, the external signs of freshness of frozen fish are the same as those of chilled ones. 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.
To improve the taste of the final dishes, greens and spices are added. Ascorbic acid may be added as a preservative.
Cooking fish dishes at home
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.
Fish fillet - 100 g,
butter -5 g.
Fish fillet - 100 g,
potatoes - 1/2 pc.,
oil - 2 teaspoons,
milk - 2 tbsp. spoons,
Fish fillet - 60 g,
wheat bread - 10 g,
vegetable oil - 4 ml.
Fish fillet - 80 g,
white bread - 10 g,
great article! notes, thanks!
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