Recipe for fish in mayonnaise. Rabbit stewed in sauce with mayonnaise

Greetings to all, my friends!
I bring to your attention a recipe for cooking rabbit.

Rabbit meat is quite high in calories, its protein content is higher than in lamb, beef, pork and veal, but there is less cholesterol in this meat than in almost any other animal product. There is also less fat, and this fat is absorbed better.

Rabbit meat is incredibly easy to digest. It is known that rabbit meat is useful for hypertension, allergies, anemia, and all gastroenterological diseases, therefore rabbit meat is classified as a dietary product.

Rabbit dishes can be found in different national cuisines of the world. This is a fairly common dish in the Mediterranean countries, in Europe, including France, Spain, Italy, and also in Russia.

In European cuisine, rabbit is stewed with olives and garlic, sometimes with the addition of red wine.
There are recipes for preparing rabbit in Tatar style, with onions, tomatoes and sour cream, and there are recipes for preparing rabbit stewed in cream or milk.

In general, there are many recipes, and today we will cook rabbit stewed in mayonnaise.

To prepare this dish we will need:
Rabbit carcass,
5 medium onions,
3 large carrots,
Half a bucket of mayonnaise,
Salt, pepper, basil, cumin, hops-suneli.

It is advisable to soak the rabbit for several hours in water with the addition of a small amount of vinegar. I soaked the rabbit in whey.

The rabbit carcass must be cut into portions. It was not easy to do this with a knife, so I used a kitchen hatchet.

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Then the pieces need to be dried on a towel and rolled in flour. Why are we doing this?
Firstly, meat fried in such a breading remains juicy, and secondly, flour during the cooking process will give the sauce the necessary thickness.
For these purposes, I specially prepare flour, add salt and dried spices - basil, black pepper, rosemary, suneli hops.
In general, you can add different spices to the breading to suit your taste.

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Add vegetable oil to a preheated cauldron or thick-bottomed pan and fry the rabbit pieces breaded in flour until golden brown.
Then take out the fried rabbit pieces onto a plate.

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While the rabbit was roasting, finely chop the onion and grate the carrots on a medium grater.

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In the same cauldron where the rabbit was fried, fry the onions and carrots successively until soft.
When frying onions, I also put dried spices in the cauldron; it seems to me that when frying they reveal their aroma better.

When the onions and carrots are fried, I add 2 cups of cold water to the cauldron and let it boil.

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Then I put the rabbit pieces into a cauldron and add mayonnaise.

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I mix everything, taste it, and if necessary, add salt.

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Then I cover with a lid, reduce the heat, and forget about the rabbit for 20-30 minutes.
This time will be enough for the rabbit to prepare and soak in the aromatic spices.
Then, place the rabbit with sauce on a dish and serve.

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As you can see, this is a fairly simple way to cook rabbit, and the result is excellent, because rabbit stewed in this sauce becomes very tender and literally melts in your mouth.

Try this recipe for rabbit, you will definitely love it!

I wish everyone a bon appetit.

Nush olsun!

Exploring the cuisines of the world,
I found one recipe.
Stewed rabbit is cute
There is definitely no tastier dish!
The recipe here is simple and straightforward,
Cooking is quick and easy,
Literally an hour, and wait for guests,
It’s impossible to tear yourself away from this food!
So, we need:
The rabbit himself - what would we do without him?
They will keep him company
Salt, pepper, cumin, basil, or maybe marjoram,
Carrots, onions, and half a bucket of mayonnaise.
We will cut the rabbit into pieces,
Let's add a little flour,
Fry in oil in a cauldron,
Then fry the onions, carrots,
Add water and put the rabbit back in
For golden vegetables.
Let's add spices there.
Here I will give one piece of advice
So that everything doesn't burn,
Let's reduce the fire to the limit.
Feel free to add mayonnaise
Then cover everything with a lid.
So that it doesn’t evaporate too much,
And the rabbit will stew
20 or 30 minutes.
That's all, my friends!
You see, the recipe is simple,
And everything will turn out delicious,
Don't forget to upvote!

It would seem that it’s so difficult to cook fish with mayonnaise? No such luck! Of course, there is nothing complicated in this process, but in what way should the process itself be carried out? After all, fish with mayonnaise can be baked, boiled, baked, fried, and even cooked in the microwave. By the way, the method of preparing it largely depends on the type of fish. For example, river fish is best fried. Fatty fish (catfish, sturgeon) will be very tasty when boiled. It is preferable to stew dry fish, and cook red sea fish in the microwave. But you can bake almost any fish in the oven! So choose a recipe and get started...

Baked fish with mayonnaise

As we have already said, you can bake any fish in the oven. But still, it is better to take a fish that is not very bony for this purpose. River fish include pike perch or carp, and affordable sea fish include pollock, hake, and cod. When baking fish in the oven, it is covered with fried vegetables and greased with mayonnaise. The result is a very tasty fish with a crispy crust.

Ingredients:

• A kilogram of fish;
• 2 onions;
• Carrot;
• Mayonnaise;
• Flour;
• Vegetable oil;
• Salt and spices.

Preparation:

We clean, gut, wash and dry the fish with a paper or cotton towel. Do not forget to cut off the fins from the carcass, as well as cut off the tail and head. After this, the fish carcass needs to be cut into pieces, rubbed with salt and seasonings and left to marinate. While the fish is marinating, peel the onions and carrots and cut them: onions into half rings, carrots into strips. By the way, many housewives prefer to chop carrots using a grater. You can do this too.

Fry chopped vegetables in vegetable oil until golden brown. Roll the fish in flour (wheat, rye, corn) and place tightly on a baking sheet, which we first grease with vegetable oil. You should not use butter for this purpose - it will burn. Now put the fried vegetables on the fish and pour mayonnaise over it thickly. Bake the fish in the oven at a temperature of 200-220 degrees for half an hour or an hour. Baking time depends on the type of fish and the thickness of the cut pieces. We determine readiness by the browning of the mayonnaise crust.

Stewed fish with mayonnaise

Stewed fish with mayonnaise also turns out very tasty. If you bought fish with dry meat (pike, for example) on occasion, then it is best to stew it with mayonnaise and vegetables. Then the fish will turn out juicy. You can stew both fillets and small pieces with bones.

Ingredients:

• Half a kilo of fish fillet;
• Onion head;
• Partial glass of mayonnaise;
• Juice of one lemon;
• Salt, ground black pepper and other spices.

Preparation:

Cut the fish fillet into small pieces. However, the pieces of fish should not be very small, otherwise the fish will fall apart. So, salt and pepper the chopped fish, season with spices and lemon juice and remove the refrigerator for at least half an hour. After the specified time, place the fish in a cold, oiled frying pan, cover it with onion cut into half rings and pour plenty of mayonnaise. Place the frying pan on low heat and simmer the fish for about thirty to forty minutes. Fish stewed with mayonnaise is especially tasty when served cold.

Fried fish with mayonnaise

If your fish is bony, but you still want to cook it with mayonnaise, you can fry the fish. Little secret. Before frying, you need to cut the fish with a sharp knife, making shallow cuts across the carcass: from the back to the belly. Then the small bones will fry and will not interfere with your enjoyment of the delicious fish. But sea fish, as well as meaty river fish when fried, will also be very tasty.

Ingredients:

• About a kilogram of fresh fish;
• Egg;
• Onion;
• Spices and mayonnaise.

Preparation:

So, we take a meaty fish (pike, carp, bream). We clean it, gut it, wash it in running water, cut it and cut it into small pieces. Break one or two eggs into a bowl, add salt and beat until light foam. Place a frying pan on the fire, pour vegetable oil into it and let it heat up. Now, dipping each piece of fish into the egg, place the fish in a frying pan and fry on both sides.

While the fish is frying, peel the onion and cut it into large half rings. Without removing the fish from the pan, cover it with onions and pour plenty of mayonnaise over it. Bring the fish to readiness in the oven: at a temperature of 180-220 degrees for fifteen to twenty minutes.

Boiled fish with mayonnaise

The healthiest dish of all fish options with mayonnaise. Well, if you boil sturgeon, stellate sturgeon or catfish and season the fish not with store-bought mayonnaise, but with your own homemade mayonnaise, you will get a truly royal dish.

Ingredients:

• kilogram of fish,
• 4 onions;
• Parsley root;
• A glass of mayonnaise;
• Fresh herbs (dill, parsley);
• Salt and ground black pepper.

Preparation:

To make boiled fish juicy, you need to cook it in a large piece and put it in boiling water. So, we clean the vegetables, put them in a pan with cold water, add salt and put on fire. When the water boils, add the fish and cook it over low heat until fully cooked. About two minutes before turning off the heat, add a bay leaf to the broth. Then remove the pan from the heat and leave the fish to cool (right in the broth). Pour mayonnaise over the chilled fish and garnish with boiled vegetables (carrots, green beans, cauliflower) and fresh herbs.

Fish with mayonnaise in the microwave

And now, finally, the last of the methods offered to you for preparing fish with mayonnaise. We will cook it in the microwave, and for this we will take an inexpensive red fish - pink salmon.

Ingredients:

• Pink salmon carcass;
• Onion head;
• Carrot;
• A glass of mayonnaise;
• Any seasoning for fish.

Preparation:

Take a deep microwave-safe dish (glass or plastic) and place the fish in it. Lightly compact and sprinkle with seasoning. Lubricate with mayonnaise and place a layer of onions cut into half rings. Grind the washed and peeled carrots on a coarse grater and place them in a third layer on top of the onions. Lubricate it with mayonnaise and sprinkle with seasoning. There is no need to salt the fish if you use ready-made seasoning packets. If you season the fish with spices to your taste, salt it.

Cover the dish with a lid or cling film and place in the microwave for about twenty minutes. We set the power to almost full (depending on the microwave model). After twenty minutes we take out the fish and take a sample.

This is how you can cook fish with mayonnaise in different ways. Choose what you like best, or better yet, try different cooking options: in the oven, in the microwave, stewed, boiled or fried. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!

Stewed rabbit with mayonnaise and garlic rich in vitamins and minerals such as: choline - 20.3%, vitamin B6 - 22.2%, vitamin B12 - 123.8%, vitamin E - 18.4%, vitamin PP - 51%, potassium - 12.3 %, phosphorus - 21.9%, iron - 17.8%, cobalt - 144.6%, copper - 12%, chromium - 14.7%, zinc - 17.1%

Benefits of Stewed Rabbit with Mayonnaise and Garlic

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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It would seem that it’s so difficult to cook fish with mayonnaise? No such luck! Of course, there is nothing complicated in this process, but in what way should the process itself be carried out? After all, fish with mayonnaise can be baked, boiled, baked, fried, and even cooked in the microwave. By the way, the method of preparing it largely depends on the type of fish. For example, river fish is best fried. Fatty fish (catfish, sturgeon) will be very tasty when boiled. It is preferable to stew dry fish, and cook red sea fish in the microwave. But you can bake almost any fish in the oven! So choose a recipe and get started...

Baked fish with mayonnaise

As we have already said, you can bake any fish in the oven. But still, it is better to take a fish that is not very bony for this purpose. River fish include pike perch or carp, and available sea fish include pollock, hake, and cod. When baking fish in the oven, it is covered with fried vegetables and greased with mayonnaise. The result is a very tasty fish with a crispy crust.

Ingredients:
A kilogram of fish;
2 onions;
Carrot;
Mayonnaise;
Flour;
Vegetable oil;
Salt and spices.

Preparation:

We clean, gut, wash and dry the fish with a paper or cotton towel. Do not forget to cut off the fins from the carcass, as well as cut off the tail and head. After this, the fish carcass needs to be cut into pieces, rubbed with salt and seasonings and left to marinate. While the fish is marinating, peel the onions and carrots and cut them: onions into half rings, carrots into strips. By the way, many housewives prefer to chop carrots using a grater. You can do this too.

Fry chopped vegetables in vegetable oil until golden brown. Roll the fish in flour (wheat, rye, corn) and place tightly on a baking sheet, which we first grease with vegetable oil. You should not use butter for this purpose - it will burn. Now put the fried vegetables on the fish and pour mayonnaise over it thickly. Bake the fish in the oven at a temperature of 200-220 degrees for half an hour or an hour. Baking time depends on the type of fish and the thickness of the cut pieces. We determine readiness by the browning of the mayonnaise crust.

Stewed fish with mayonnaise

Stewed fish with mayonnaise also turns out very tasty. If you bought fish with dry meat (pike, for example) on occasion, then it is best to stew it with mayonnaise and vegetables. Then the fish will turn out juicy. You can stew both fillets and small pieces with bones.

Ingredients:
Half a kilo of fish fillet;
Onion head;
Partial glass of mayonnaise;
Juice of one lemon;
Salt, ground black pepper and other spices.

Preparation:

Cut the fish fillet into small pieces. However, the pieces of fish should not be very small, otherwise the fish will fall apart. So, salt and pepper the chopped fish, season with spices and lemon juice and remove the refrigerator for at least half an hour. After the specified time, place the fish in a cold, oiled frying pan, cover it with onion cut into half rings and pour plenty of mayonnaise. Place the frying pan on low heat and simmer the fish for about thirty to forty minutes. Fish stewed with mayonnaise is especially tasty when served cold.

Fried fish with mayonnaise

If your fish is bony, but you still want to cook it with mayonnaise, you can fry the fish. Little secret. Before frying, you need to cut the fish with a sharp knife, making shallow cuts across the carcass: from the back to the belly. Then the small bones will fry and will not interfere with your enjoyment of the delicious fish. But sea fish, as well as meaty river fish when fried, will also be very tasty.

Ingredients:
About a kilogram of fresh fish;
Egg;
Onion;
Spices and mayonnaise.

Preparation:

So, we take a meaty fish (pike, carp, bream). We clean it, gut it, wash it in running water, cut it and cut it into small pieces. Break one or two eggs into a bowl, add salt and beat until light foam. Place a frying pan on the fire, pour vegetable oil into it and let it heat up. Now, dipping each piece of fish into the egg, place the fish in a frying pan and fry on both sides.

While the fish is frying, peel the onion and cut it into large half rings. Without removing the fish from the pan, cover it with onions and pour plenty of mayonnaise over it. Bring the fish to readiness in the oven: at a temperature of 180-220 degrees for fifteen to twenty minutes.

Boiled fish with mayonnaise

The healthiest dish of all fish options with mayonnaise. Well, if you boil sturgeon, stellate sturgeon or catfish and season the fish not with store-bought mayonnaise, but with your own homemade mayonnaise, you will get a truly royal dish.

Ingredients:
kilogram of fish,
4 onions;
Parsley root;
A glass of mayonnaise;
Fresh herbs (dill, parsley);
Salt and ground black pepper.

Preparation:

To make boiled fish juicy, you need to cook it in a large piece and put it in boiling water. So, we clean the vegetables, put them in a pan with cold water, add salt and put on fire. When the water boils, add the fish and cook it over low heat until fully cooked. About two minutes before turning off the heat, add a bay leaf to the broth. Then remove the pan from the heat and leave the fish to cool (right in the broth). Pour mayonnaise over the chilled fish and garnish with boiled vegetables (carrots, green beans, cauliflower) and fresh herbs.

Fish with mayonnaise in the microwave

And now, finally, the last of the methods offered to you for preparing fish with mayonnaise. We will cook it in the microwave, and for this we will use inexpensive red fish - pink salmon.

Ingredients:
Pink salmon carcass;
Onion head;
Carrot;
A glass of mayonnaise;
Any seasoning for fish.

Preparation:

Take a deep microwave-safe dish (glass or plastic) and place the fish in it. Lightly compact and sprinkle with seasoning. Lubricate with mayonnaise and place a layer of onions cut into half rings. Grind the washed and peeled carrots on a coarse grater and place them in a third layer on top of the onions. Lubricate it with mayonnaise and sprinkle with seasoning. There is no need to salt the fish if you use ready-made seasoning packets. If you season the fish with spices to your taste, salt it.

Cover the dish with a lid or cling film and place in the microwave for about twenty minutes. We set the power to almost full (depending on the microwave model). After twenty minutes we take out the fish and take a sample.