How to properly cook hake fish. How long and how to cook hake fish in a pan? How to boil frozen hake
Cook hake for 30 minutes
Cook hake in a double boiler for 40 minutes
Cook hake in a slow cooker for 20-25 minutes
Boil hake in beer for 20 minutes
How long does it take to cook hake?
Take a hake carcass. Clean, gut, cut off the head, tail and fins of the fish. Then wash well under running water. If you purchased frozen seafood, defrost it first. Now cut the fish into small pieces. Then pour water into the pan. Add salt, black peppercorns, bay leaf and herbs. Bring to a boil and add seafood. Cook the hake for 30 minutes over low heat with the lid closed. Don't forget to remove any foam that has formed.
How long does it take to cook hake in a double boiler?
Pre-clean, wash and cut the fish into pieces. Now add salt and spices to taste. Do not overdo it with spices so as not to spoil the delicate taste of the meat. Place the seafood in a container. And cook the hake in a double boiler for 40 minutes.
How long does it take to cook hake in a slow cooker?
Thaw, gut, wash and divide the seafood into portions. Then salt and add spices to taste. Let the fish “rest” for 10-15 minutes. Now place the seafood on a sieve. Then place it on a bowl of water. Close the lid. Select the “Steam” mode and cook the hake in the multicooker for 20-25 minutes.
Serve the finished fish with boiled rice, fresh vegetables and herbs.
How long does it take to cook hake in beer?
Prepare a few pieces of hake, dry them and season with salt. Now take about 100 grams of lard and an onion, finely chop it all and fry in butter. Then add a teaspoon of flour and brown a little more. Then pour 300 ml of beer into the mixture. Add a pinch of sugar, salt to taste and fresh herbs. Boil the sauce for about 15 minutes. At this time, you can separately boil the potatoes for a side dish. Place the fish in the liquid. Cook the hake in beer for 20 minutes on the lowest heat with the lid closed. This dish is best served hot.
Basic properties of hake
Calorie content of boiled hake is 95 kcal. It contains: proteins - 18.5 grams, fats - 2.3 grams, carbohydrates - 0 grams.
Hake meat contains a lot of vitamins B, A, E, C and PP. It also contains the following minerals: iodine, phosphorus, cobalt, manganese, sodium, potassium, iron. Thanks to its composition, hake meat helps prevent atherosclerosis and improves the condition of mucous membranes and skin. Has a positive effect on the thyroid gland.
By including boiled fish, such as hake, in your menu, you can not only benefit from the dietary product, but also diversify your diet. Some people believe that such a product turns out tasty only when it is stewed or fried. In fact, if you know how to cook the component and how much to process it, you can get a delicious and nutritious meal. In this case, the procedure will not take much time. Hake cut into pieces is brought to readiness in 30 minutes of processing in a pan, 40 minutes of steaming and 20 minutes of keeping in a special mode in a slow cooker.
Features of working with fish
Like any fish, the product must first be properly prepared. Before cooking the component, it must be cleaned, the entrails removed, and the head and fins cut off. If the carcass was initially frozen, then it is subjected to slow defrosting under natural conditions without the use of hot or cold water.
In addition, there are a few more important points to remember:
- For boiling, it is best to purchase dry frozen fish. This will not only eliminate the need to overpay for ice, but will also allow you to evaluate the quality of the product by its appearance.
- Attention should be paid not to how much the carcass weighs, but what its length is. It should not exceed 30 cm.
- You should not take fillet if it is not whole. Such a product is often re-frozen and it is very difficult to establish this fact.
Tip: If the recipe calls for whole boiled hake, then before putting the fish in boiling water, you need to make several cuts on the surface of the skin. They should not be deep and reach the meat, but at least a centimeter in length so that the skin does not spread.
- There are few bones in the fish, so it can be cooked even for a child.
Properly processed and aged for the optimal amount of time, the product is rich in vitamins A, B9 and PP, iodine and copper. Therefore, its regular use has a positive effect on the functioning of the nervous system, the condition of the thyroid gland, circulatory and skeletal systems.
How to properly cook hake in a pan, steamed and in a slow cooker?
There are several ways to prepare tasty and healthy fish. At home, one of the following approaches is most often chosen:
- In a saucepan. Pour water into a container of suitable size (not very much, but enough to cover the pieces of product), add salt and bring to a boil. Add bay leaves, peppercorns and simmer the broth over medium heat for as long as needed until a pronounced spicy smell appears. Usually 5-7 minutes are enough. Hake, cut into portions, is immersed in the aromatic liquid. Cover the container with a lid and cook the dish for about half an hour.
- In a steamer. In this case, pieces of the product are placed in a bowl with holes and added some salt. You can place bay leaves and pepper in a container to give the component a spicy aroma. The processing time is about 40 minutes.
- In a slow cooker. The option of boiling the fish in boiling water is quite acceptable, but it will be better if the hake is steamed. To do this, place pieces of the product in a special basket, pour water into the bowl of the device and run the device for 20-25 minutes in the “Steam” mode.
The finished meat acquires a uniform white color without any streaks, its texture becomes denser. Place it on a plate, sprinkle with lemon juice and serve.
How to deliciously boil fish with seasonings?
There is another option for how to cook hake. It all depends on how many additional components will be used and in what quantity.
- According to the basic recipe, for 0.5 kg of fish we take a glass of water and cucumber brine, two tablespoons of butter, a couple of cloves of garlic, a few green onions, parsley, dill, black pepper. Proportions may vary depending on individual preferences.
- In a saucepan, mix water with brine and bring the liquid to a boil. Place the pieces of product skin side up, sprinkle with spices and cook for half an hour. Hake is ready! It should be served hot with a little butter on top.
Recipes using cucumber pickle require no salt. Therefore, you need to carefully read the recommendations so as not to spoil the product.
By including boiled fish, such as hake, in your menu, you can not only benefit from the dietary product, but also diversify your diet. Some people believe that such a product turns out tasty only when it is stewed or fried. In fact, if you know how to cook the component and how much to process it, you can get a delicious and nutritious meal. In this case, the procedure will not take much time. Hake cut into pieces is brought to readiness in 30 minutes of processing in a pan, 40 minutes of steaming and 20 minutes of keeping in a special mode in a slow cooker.
Features of working with fish
Like any fish, the product must first be properly prepared. Before cooking the component, it must be cleaned, the entrails removed, and the head and fins cut off. If the carcass was initially frozen, then it is subjected to slow defrosting under natural conditions without the use of hot or cold water.
In addition, there are a few more important points to remember:
- For boiling, it is best to purchase dry frozen fish. This will not only eliminate the need to overpay for ice, but will also allow you to evaluate the quality of the product by its appearance.
- Attention should be paid not to how much the carcass weighs, but what its length is. It should not exceed 30 cm.
- You should not take fillet if it is not whole. Such a product is often re-frozen and it is very difficult to establish this fact.
Tip: If the recipe calls for whole boiled hake, then before putting the fish in boiling water, you need to make several cuts on the surface of the skin. They should not be deep and reach the meat, but at least a centimeter in length so that the skin does not spread.
- There are few bones in the fish, so it can be cooked even for a child.
Properly processed and aged for the optimal amount of time, the product is rich in vitamins A, B9 and PP, iodine and copper. Therefore, its regular use has a positive effect on the functioning of the nervous system, the condition of the thyroid gland, circulatory and skeletal systems.
How to properly cook hake in a pan, steamed and in a slow cooker?
There are several ways to prepare tasty and healthy fish. At home, one of the following approaches is most often chosen:
- In a saucepan. Pour water into a container of suitable size (not very much, but enough to cover the pieces of product), add salt and bring to a boil. Add bay leaves, peppercorns and simmer the broth over medium heat for as long as needed until a pronounced spicy smell appears. Usually 5-7 minutes are enough. Hake, cut into portions, is immersed in the aromatic liquid. Cover the container with a lid and cook the dish for about half an hour.
- In a steamer. In this case, pieces of the product are placed in a bowl with holes and added some salt. You can place bay leaves and pepper in a container to give the component a spicy aroma. The processing time is about 40 minutes.
- In a slow cooker. The option of boiling the fish in boiling water is quite acceptable, but it will be better if the hake is steamed. To do this, place pieces of the product in a special basket, pour water into the bowl of the device and run the device for 20-25 minutes in the “Steam” mode.
The finished meat acquires a uniform white color without any streaks, its texture becomes denser. Place it on a plate, sprinkle with lemon juice and serve.
How to deliciously boil fish with seasonings?
There is another option for how to cook hake. It all depends on how many additional components will be used and in what quantity.
- According to the basic recipe, for 0.5 kg of fish we take a glass of water and cucumber brine, two tablespoons of butter, a couple of cloves of garlic, a few green onions, parsley, dill, black pepper. Proportions may vary depending on individual preferences.
- In a saucepan, mix water with brine and bring the liquid to a boil. Place the pieces of product skin side up, sprinkle with spices and cook for half an hour. Hake is ready! It should be served hot with a little butter on top.
Recipes using cucumber pickle require no salt. Therefore, you need to carefully read the recommendations so as not to spoil the product.
Hake is a marine fish that is distributed almost throughout the globe. In the cuisine of most peoples of the world there are recipes for preparing hake. Dishes made from this fish are very popular among the Spaniards, Germans, Bulgarians and Chileans. They combine hake with vegetables, cereals and other seafood. It is an excellent dietary product due to its low fat content and high protein content, vitamins and microelements.
In order for hake fried in a frying pan to turn out tasty and juicy, you need to follow a few basic rules:
- After defrosting, you need to completely dry the fish. This can be done using simple napkins.
- Before frying, squeeze a few drops of lemon juice onto a piece of fish, spread it over the carcass and let it sit for a few minutes.
- You should not fry fish in unrefined oil, otherwise you may lose the original taste of the product.
Ingredients:
- Gutted hake without head – 1 carcass
- Sea salt – 10 grams
- Seasoning for fish 2 tsp.
- Olive oil for frying – 50 ml
The hake needs to be cut into steaks. In a separate container, mix half the vegetable oil, salt and spices and spread the marinade on the fish. Next you need to let it stand for 10-15 minutes. The last step is to place the pieces in a preheated frying pan and fry for 4 minutes on each side over medium heat.
Hake fried in a frying pan in batter
This is the simplest, but very tasty and beautiful option for preparing a dish. Children will really like this dish because of its simple and delicate taste.
Ingredients:
- Hake fillet – 500 grams
- 2 eggs
- 20 grams of flour
- Seasoning for fish
- Sunflower oil for frying.
The fillet must be washed, cut into portions and dried. In a container you need to beat the eggs and add a pinch of salt to them. In another container, flour is mixed with spices. The last step is to take a piece of fish, dip it in flour, and then in an egg, and place it in a frying pan. Fry the fillet for 5 minutes on each side over low heat. After the fillet is turned over on the other side, it is better to cover the pan with a lid.
Baked on a vegetable pillow of foil in the oven
Cooking hake in foil allows the fish to retain its juice and make the dish even more juicy and healthy, while vegetables will increase the digestibility of the dish and add beauty to it. This option for preparing hake can also be used for a festive table.
Ingredients:
- Hake steaks – 6 pieces
- Seasoning for fish
- Olive oil 50 ml
- Juice of ½ lemon
- Bell pepper – 1 piece
- Celery – 1 stick
- Red onion – 1 small onion
- Carrots – ½ medium carrot.
- Butter – 50 grams
- Salt – 1 tsp.
The steaks should be poured with a marinade made from a mixture of oil, seasoning and lemon juice and left while the second part of the dish is prepared. All vegetables must be peeled, washed and cut into short strips. Next, add butter and vegetables to the frying pan and sauté until the vegetables are medium cooked, that is, until they become semi-soft.
The foil is cut into pieces measuring 25 cm * 15 cm and folded in half widthwise. A steak is placed in the middle of a piece of foil, and a heaped tablespoon of vegetable mixture is placed on it. Next, the foil is crumpled upward, leaving a small hole. It should look something like a boat. The six resulting boats should be placed on a baking sheet and placed in the oven for 25 minutes at 2000C.
Stewed hake in sour cream in a slow cooker
The multicooker is one of the most beautiful inventions of our time. She made life much easier for girls and women. Likewise, the process of preparing hake in sour cream using a multicooker becomes much easier and faster.
Ingredients:
- Carrots – 1 piece
- Onion – 1 piece
- Butter – 50 grams
- Hake fillet – 300 grams
- Sour cream – 300 grams
- Salt, pepper, other spices to taste
The hake fillet must be cut into small pieces, with an average size of 1.5*3cm. The onion is peeled and chopped into half rings. Peeled carrots are passed through a coarse grater. In a preheated multicooker bowl on the “Frying” mode with the lid open, fry the carrots and onions in butter until the onions turn golden. The next step is to add fish, sour cream and spices to the vegetables. The lid of the multicooker must be closed and the “Stewing” mode must be set for 25 minutes. After this time, the dish will be ready.
Hake stewed in sour cream goes well with boiled rice. And, due to gentle processing, it can be an excellent option for a children's or diet menu.
Fish with vegetable marinade
The recipe for preparing marinated hake differs from other recipes in that this dish can be served hot as a main course, or served cold as an appetizer.
Ingredients:
- Hake fillet – 900 grams
- Carrots – 3 pieces
- Onions – 3 pieces
- Tomato paste – 100 ml
- Vegetable oil for frying – 50 ml
- Breading flour - ½ cup
- Vinegar (apple or grape) - 1 tablespoon
- Salt, sugar, black pepper, allspice, cloves and bay leaf.
The hake fillet should be cut into portions, rolled in flour and fried until half cooked in a frying pan with heated sunflower oil. The carrots must be peeled and passed through a coarse grater, the onions must be peeled and cut into half rings. Next, the vegetables are sent to a frying pan, where they are fried for a couple of minutes until the onion turns golden. The next step is to add tomato paste, ½ glass of water or fish broth and spices (except vinegar) to the vegetables. The preparation is stewed under the lid for 5 minutes.
The hake fillet is placed in a blender, where it is chopped into very small pieces. The chopped fillet must be transferred to another deep container. Next, the onion is chopped in a blender, which is then sent to the fish. Eggs are broken there, flour is poured in, and spices are added. The resulting minced meat must be mixed. The workpiece is ready. Now you can start forming the cutlets. The resulting cutlets are dredged in flour and placed in a frying pan. Fry hake cutlets in a frying pan for 5 minutes on each side over medium heat under a closed lid.
Boiled diet hake
Don’t think that this dish is healthy, but not tasty. If you strictly adhere to the recipe, the whole family will enjoy boiled dietary hake.
Ingredients:
- Hake carcass – 800 grams
- Carrots – 1 piece
- Onions – 1 large onion
- Salt, black and allspice pepper, bay leaf.
First of all, the hake is cleaned of entrails and fins, and the head is removed. The second step is to pour about a liter of water into the pan. You need to put carrots and an onion cut in half into the water. The pan is placed on the fire; After boiling, the vegetables are cooked for 10 minutes. After this time, seasonings and hake are added to the vegetables. After boiling, the fish is cooked for 15 minutes. When the time is up, the fish can be taken out and served.
An excellent side dish for boiled hake would be boiled green vegetables such as broccoli, Brussels sprouts and green peas.
Bon appetit!
Although this is an affordable fish, which has very few bones, it is unlikely that anyone will say that boiled hake is his favorite dish! It is usually used by those who are forced to diet. But even boiled it can be delicious! To learn how to boil it deliciously, let's figure it out: how much to cook hake, and how to do it?
How to love boiled hake? Cook it correctly! In a regular saucepan, cook it whole for 30 minutes, counting the time from the moment the water boils. How long does it take to cook hake in pieces (usually it is prepared this way)? From 15 to 20 minutes (depending on the size of the steaks).
Advice! If you need to cook the whole carcass, make several shallow cuts with a knife on it before throwing it into boiling water.
How long does it take to cook hake fish if it is frozen? After it thaws (it is better to defrost it on the refrigerator shelf), boil it for exactly 35 minutes. This fish is also recommended for children's menus. But its preparation time for babies will be somewhat longer, and it should be boiled, cut into small pieces. How long to cook hake for a child? After boiling - from 35 to 40 minutes.
How long will it take to steam and cook hake in a slow cooker?
It is very convenient to cook hake in a slow cooker. How long does it take to cook it in such a device before it is ready? If you use the “Steam” program, it will take 20-25 minutes. Before placing the fish in the steamer basket, rub it with salt and spices and let it sit in the dry marinade for a quarter of an hour.
The most correct (according to nutritionists) way to prepare such fish is in a double boiler. But this is also the slowest option for boiling it. The hake will be ready only in 40 minutes. And so that it is not only edible, but also tasty, do not forget to wash it first, cut it into portions, and treat it with spices and salt!
How and with what to cook it?
Boiling hake is easy. But if you just throw it into boiling water, it won’t be tasty. Professionals do it this way. The fish is washed and laid out on a paper towel to remove unnecessary moisture. The abdomen is cleaned, the fins and head are cut off. Wash again. Cut into large pieces. Pour lemon juice over them and place in the refrigerator for half an hour. At this time, grate the carrots and peel the onion.
Fill the pan with water (there shouldn’t be a lot of it, just enough to lightly cover the fish). Add grated carrots and an onion cut in half. Some people add garlic. Let the vegetables simmer for 10 minutes. Add spices, salt, cucumber pickle (it will kill the smell of fish), peppercorns, and laurel. Only then do they add fish to the vegetable broth. Hake is not boiled for long - 15 minutes after boiling.
It is better to serve boiled hake with butter. You can make the most delicious sauce for it - Polish. You can prepare it in just 15 minutes. Boil one egg, chop it very finely, mix with chopped herbs. Melt half a teaspoon of butter in a frying pan, brown a couple of tablespoons of flour on it. Pour in 300 ml fish stock. Add the greens and egg mixture. Add some salt. Pour in the juice of half a lemon. Boil the sauce for 10 minutes over low heat, stirring constantly.
The main trouble that often arises when boiling such fish is that its meat becomes tough, almost “rubbery”. In addition, some people do not like the smell that appears during cooking. Such problems can be avoided. Just use the advice from experienced chefs below.
To make boiled hake juicy and aromatic, you need:
- buy a whole carcass (it should not be longer than 30 cm), and not frozen pieces;
- choose fish that has been dry frozen;
- throw the fish into the pan when the water boils;
- to reduce the specific fishy aroma of the broth (when boiling fish for soup), add cucumber pickle to it;
- To improve the smell, add garlic, onions, and carrots to the broth.
Light dinner: salad with boiled hake!
This dish is more suitable for winter, because it uses pickles, beets and canned peas. Adding sea fish makes it even healthier and gives it a piquant taste. This salad is prepared (if you do not take into account the boiling time of the beets) very quickly and includes accessible and inexpensive ingredients.
Ingredients:
- hake - 300 g;
- pickled cucumbers - 200 g;
- beets - 6 small or 3 medium-sized pieces;
- green onions - 4 feathers;
- Chinese cabbage - 200 g;
- garden greens;
- salt;
- mayonnaise for dressing - 100 g;
- bay leaves - 2 pieces;
- canned peas - 200 g.
Preparation:
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