Fish recipe in French. French cuisine with recipes and photos. French meat dishes

Sea fish fillet is a real boon for working women. This product does not require time for cleaning and cutting, it is prepared quickly and always pleases with its amazing delicate taste. Today we will prepare a simple fish fillet dish, which we will bake in the oven. What kind of fish is best to bake in the oven? Any fish is suitable for this recipe - hake fillet, cod, tilapia, pike perch, pangasius, any red fish that you like. I will bake fish fillet with a small amount of light mayonnaise (you can make homemade one), but it’s better to use natural yogurt, which makes the fish juicy and will be less fatty than mayonnaise.. And now I’ll share with you how delicious baked fish in the oven.

What is necessary:

A piece of defrosted fish fillet 500-600 grams,
1-2 ripe tomatoes with dense pulp,
Two tablespoons of low-fat mayonnaise or natural yogurt,
100 grams of any cheese,
Salt, fish spices, ground black pepper

French-style fish in the oven

Divide the fillet into portions, immediately add salt, pepper, sprinkle with seasoning and leave for 15 minutes at room temperature.

Place the fish pieces in a baking dish.

Place tomatoes cut into thin slices on top of the fillet.

Apply mayonnaise or grease with yogurt.

Place the pan in the preheated oven for 20 minutes. Bake fish in the oven at 180 degrees.

Then we take it out, sprinkle the fish with grated cheese and send it back for 10-15 minutes.

Serve with a side dish - potatoes, vegetable salad, fresh or pickled vegetables.

BON APPETIT!

Fish in French
Fish in French - baked in the oven. Juicy, flavorful dish. How to deliciously bake fish in the oven? A simple recipe for cooking any fish.

Fish in French

Small, elegant snacks made from healthy pink salmon look great on the holiday table. They are distinguished by their traditionalism (everyone’s favorite appetizer salads with mayonnaise) and originality (design). The taste is consistently wonderful.

Such snacks are sometimes called fish in French. French meat is well known, fish less so. However, the principle that underlies anything prepared “in French” is the same: it is a puff appetizer in which the main ingredient and layers of tomatoes, cheese, mushrooms, other vegetables, and herbs are alternated and smeared with mayonnaise. and seasonings.

French pink salmon fish is prepared in muffin tins in the oven. Please note that there is no need to add salt; mayonnaise and cheese contain salt. You can pepper it and add your favorite spices.

Ingredients:

pink salmon fillet 600 g
vegetable oil 3 tbsp. spoons
tomatoes 100 g
mayonnaise 6 tbsp. spoons
greens (dill, parsley) 1/2 bunch
cheese 120 g
onion 1 piece

How to cook fish in French in the oven

Place foil in a muffin pan. Grease it with oil (use it as best you can, as fish will stick to poorly coated foil).
Cut the pink salmon fillet into 6 pieces of 100 grams each.
Place the pieces on foil
Cut the tomatoes into slices and the onion into small cubes.
Sprinkle the pink salmon pieces with onions.
Place tomatoes on top of the fish and onions.
Lubricate the pieces of pink salmon with mayonnaise.
Crumble finely chopped herbs on top.
The next layer is grated cheese, crumble it.
Bake the fish in French in the oven at 180 degrees for 25 minutes.

When the pink salmon pieces have cooled, remove them from the foil.
The dish is served cold as an appetizer.

Fish in French
Fish in French - these “bombs”, made from pink salmon with cheese, tomatoes and mayonnaise - will decorate any holiday table.

How to cook French fish and potatoes

If feeding your family pasta and sausages causes a slight feeling of guilt and you have a little free time, it’s time to get creative. Fish baked in French with potatoes and spices in the oven is healthy, tasty and may well be served as a dish for a holiday, if one is planned. There are so many variations of the product set that it is neither possible nor necessary to describe them all, so we will focus on the most basic ones.

The famous French cuisine is replete with delicious fish dishes. But what we usually call fish in French has nothing to do with France! A French cook would never coat a fish fillet with mayonnaise and stick it in the oven.

Depending on the type of fish, he will prepare for it a divine and completely secret sauce, spending half a day and half the weekly family budget of our average family on it. We won’t do that and will amuse ourselves and our family with more familiar and no less tasty French-style fish with our favorite baked potatoes.

And let the linguists deal with the question of where our almost national dish came from with its French “registration”.

What kind of fish should I bake?

You can cook any red fish under the cheese “coat” along with potatoes – it adds juiciness to the tubers, making the dish simply magically tasty. But in the absence of chum or salmon, carcasses of blue whiting, pollock, and notothenia will also do.

Of the vegetables, onions are required - all other products from the garden are added as desired. The type of cheese for the “fur coat” is chosen, again, based on financial capabilities and taste preferences, but it must certainly be hard.

French fish and potatoes in the oven: basic recipe

Ingredients

Fish fillet - about 1 kg + –
Onions - 2 pcs. + –
Lemon - 1 pc. + –
Olive oil - 3-4 tbsp. + –
Champignons - 0.5 kg + –
Potatoes - 0.5 kg + –
Hard cheese - 150 g + –
Parsley - small bunch + –
Seasonings for fish - 0.5 tsp. + –

Baking fish in French with potatoes: step-by-step recipe

To get a healthy and juicy lunch for the whole family, the fish must be fresh. You can bake a river fish product this way, but if it is intended for small “unwanted” ones, it is better to take a sea product, for example, pollock - it has almost no bones.

After washing the fish fillet, divide it into portions, salt, and season with prepared spices.
Cut the lemon in half, squeeze out the juice and flavor the seasoned fish with it.
Leaving the main component of the dish, let's move on to the side dish. Peel the potatoes, cut them into circles about 0.5 cm thick, add salt and grease with olive oil.
Cut the mushrooms into slices and fry in oil for 4-5 minutes, remembering to stir.
Peel the onions and cut into thin half rings.
We take a deep deco and begin to lay out the products: fish on the bottom, onion rings on top, then a layer of mushrooms.
We place the potatoes on the side of the fish - this way they will be saturated with its aromas and will cook evenly.

If you want to make the treat more satisfying, you can season it with mayonnaise. In this case, place the potato pieces on the onion layer and coat with mayonnaise (you will need 3-4 tbsp).
You can put the potatoes down, soak them in mayonnaise, add mushrooms on top, then fish pieces, cover them with onion rings.
You can add thinly sliced slices of the remaining half lemon to the onion for additional flavoring.
For children and eaters with problem stomachs, fish should be baked without mushrooms and mayonnaise.

This dish is eaten hot, when it is most juicy, tasty and healthy. Before serving, sprinkle the treat with freshly chopped aromatic parsley.

French fish with tomatoes: original recipe

When the garden is full of tomatoes, it would be a shame not to add them to your fish treat. This will make it even more juicy and tasty. For this purpose, it is better to take meatier and juicier fruits. Whether to bake potatoes as a side dish is a matter of personal preference.

Ingredients

Pike perch carcass – about 1 kg.
Tomatoes - 3-4 medium fruits.
Parmesan cheese – 150 g.
Medium-sized onion - 2 heads.
Full-fat sour cream – 100 ml.
Cream (15%) – 50 ml.
Olive oil – 2-3 tbsp.
Set of seasonings for fish – ½ tsp.
Dill and parsley - several stalks each.
Salt - to taste.

How to deliciously cook fish in French in the oven with tomatoes

Having cut the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish to soak in the spicy aromas.
We clean and cut the onion, wash the tomatoes and cut them into neat thin circles.

It is advisable to pour boiling water over the tomatoes to remove the skin and obtain tender pulp.
If there is no cream in the refrigerator, you can simply use more sour cream.

3. Saute the onion in oil until transparent, add tomato slices and simmer for a couple of minutes.

4. Place the fish pieces skin side down in the deco sprayed with oil, cover the top with a tomato and onion “coat”, pour in sour cream mixed with chopped herbs. We send the form to the oven, preheated to 200 o C.

5. After a quarter of an hour, the final touch: sprinkle the almost finished fish under the onion-tomato “coat” with Parmesan shavings and put it in the oven for a couple of minutes to melt the cheese. Pike perch baked with tomatoes is good both hot and cold!

Dishes made from marine meat are not only worthy of the highest rating on the taste scale, but they are also incredibly healthy. French-style fish, prepared according to any of the proposed original recipes, is a storehouse of vitamins and an excellent way to satisfy hunger. While devouring such a tasty treat, many people forget that they previously preferred exclusively chicken.

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How to cook French fish and potatoes
Step-by-step recipe for preparing French-style fish and potatoes in the oven with a detailed description of all steps, as well as cooking tips

Kitchen appliances and utensils:

baking dish or deep frying pan;
oven;
cutting board;
grater with large holes;
deep bowl;
spoon;
paper towels;
bowl or small bowl.

Ingredients

Important! For an everyday dish, you can take halibut, sea bass, pollock, and notothenia. If you are preparing fish in French for a holiday, take salmon or salmon, so the dish will be more refined.

Step-by-step preparation

Thoroughly rinse 1-1.2 kg of fish fillets or fish carcasses under running water. If you are cooking from carcasses, first remove the scales, remove all fins and head, and gut the fish. Dry the prepared fish on a paper towel, then cut into portions 5-6 cm in size.
Peel 1-1.2 kg of potatoes, 2 onions and 3 carrots. Wash the vegetables thoroughly.
Pour 50 g of vegetable oil into a baking dish or deep frying pan.
Chop the onion into a medium cube, cut two carrots into slices. Place onions in a baking dish and carrot slices on top.
Place pieces of fish on the vegetable “pillow”. Sprinkle them with half a tablespoon of lemon juice. Add a little salt, sprinkle with lemon pepper or fish seasoning (0.5-1 teaspoon of spices will be needed). Pour 50 ml of water into the baking dish. It is needed so that the dish does not turn out too dry when baking. If the fish is fatty enough, you can do without water.
Cut the peeled potatoes into thin slices. You can add a little salt to them. Place potato slices on top of fish pieces.
Grate the remaining carrots on a coarse grater. Grate 200-260 g of hard cheese into the same bowl. Stir the carrot and cheese mixture.
Mix 100-120 g of sour cream and mayonnaise in a separate bowl. If desired, add more spices to taste. Pour this mixture into the grated cheese and carrots and mix thoroughly until smooth. The filling is ready. You can also add 1-2 raw eggs to it, and place a layer of raw champignons cut into quarters on top of the potatoes. This will make the dish more nutritious and satisfying.
Spread the filling evenly over the potatoes. It is very important that it completely covers the potato pieces, otherwise they will be dry.
Preheat the oven to 180-200 degrees. Place a baking dish in it and cook the dish for 20-30 minutes until golden brown. Remove the pan from the oven. Let it sit for 10-15 minutes.
You can serve fish in French in the same form in which it was prepared. For the festive table, the dish can be made in portions - in cocotte makers, ceramic pots. If desired, sprinkle the finished fish with finely chopped dill and green onions.

Video recipe

Would you like to see how this dish is prepared? The video shows the stages of preparation and preparation of products. You will see what a beautiful dish the result turns out to be.

National French cuisine has a special approach to preparing dishes. Chefs of this country prefer light main ingredients and try to maximize their taste through spices and sauces.

French salads

French salads differ from appetizers of other nationalities in the variety of sauces. Also in this country, the most popular are salads with seafood or dishes that include only vegetables. French cuisine is largely based on healthy food.

Nicoise (Salade Nicoise)

The name of this national dish of French cuisine is derived from the name of the city in which this salad was first prepared - Nice. The Niçoise recipe includes the following products:

Vegetables - tomatoes, olives, lettuce, sweet peppers, onions.
Boiled eggs.
Seafood - canned tuna, anchovies.

Lettuce leaves are torn into large pieces. The remaining vegetables and eggs are cut into small cubes. A sauce made from the following ingredients is used as a dressing:

Olive oil.
Lemon juice.
Vinegar.
Basil.
Seasonings: garlic, salt, pepper mixture.

Niçoise is a light dish; its low calorie content is due to the vegetable dressing. In different regions of France, there are variations of this salad - green beans, rice or potatoes are added to the homemade Nicoise recipe. Also, some chefs replace tuna with shrimp or chicken.

Salade Paradis

This vegetable dish is the pride of French cuisine. Paradise is traditionally served warm. The dish contains the following ingredients:

Arugula.
Tomatoes.
Pine nuts.
Duck breast.

The meat is fried in white wine, then mixed with other ingredients and seasoned. Sauce recipe:

Red wine is heated with finely chopped onions.
Add butter, thyme and nutmeg to the heated base.
Whisk the sauce and serve in a separate saucepan.

This dish is high in calories due to pine nuts and duck meat. In some regions, the recipe includes lettuce, bell peppers and eggs.

Rouen (Salade Rouen)

The name of the warm salad comes from the city of Rouen, the capital of Normandy. The region is widely known for its cheeses, so the main ingredient in this French dish is Roquefort. The salad also includes:

Baked veal.
Potato pie.
Salted cucumbers.
Quail eggs.

Slices of veal are marinated in red wine before baking. All ingredients are mixed and seasoned with mustard-honey sauce.

Rouen is a hearty salad that is eaten instead of a main course. In the southern regions, potato pie is replaced with boiled one to reduce the calorie content of the salad.

French soups

First courses in France are distinguished by their sophistication and lightness. Most soups in French cuisine are prepared without adding meat, but French cooks use cream and broth as a base.

Bouillabaisse

The authors of the French fish soup are considered to be fishermen from the city of Marseille. With the development of tourism, Provençal bouillabaisse has become the hallmark of this region. The recipe for a classic homemade soup includes the following ingredients:

Rich broth, for the preparation of which small fish (at least 4-5 varieties) is used. These include sea bream, sardine, stingray, pollock, whiting, and the fins and tails of larger fish.
Vegetables. Depending on the recipe, their set may vary, but the main ones are tomatoes, garlic and onions.
A variety of seasonings - fennel, orange and lemon zest, a mixture of peppers, saffron.

When cooking, vegetables are stewed separately, after which they are poured with broth. It is customary to place dried bread (maretti) at the bottom of the plate.

Roui sauce

Traditionally, bouillabaisse is served with Roui sauce. The supplement contains:

Provençal mayonnaise.
Saffron.
Hot chili pepper.
Garlic.

Types of bouillabaisse

Many chefs often change the classic recipes of French cuisine, which is why the dishes of the regions of France differ from each other. There are several varieties of French fish dish:

Bouillabaisse in Toulon style. What distinguishes this soup from the classic recipe is the presence of rice and potatoes.
Parisian bouillabaisse. The most expensive variety of this soup. The composition includes lobsters and dry white wine.
Bouillabaisse in Normandy style. The recipe for this dish includes walnuts and Calvados.

Sorrel soup (Sauerampfersuppe)

This dish is valued by the French for its low calorie content and mild taste. Cream soup consists of the following products:

Vegetables: parsley, sorrel, celery, carrots.
Chicken bouillon.
Cream or sour cream.

Vegetables are boiled in broth and pureed. Afterwards, cream or sour cream is added to the dish. Sorrel soup is traditionally served with a sliced or poached egg.

Vichyssoise

This cold dish was first prepared during the reign of Louis XV. The recipe includes the following products:

Vegetables - potatoes, leeks, onions.
Pork or beef broth.
Milk or cream.

Vegetables are cut into small pieces, after which they are simmered in butter. Next, broth is added and all ingredients are blended in a blender. Before serving, cold soup is diluted with cream or milk.

Cassoulet

The name of this French national dish comes from the name of the deep clay pot in which the soup is traditionally served. Cassoulet is a hearty homemade dish that includes:

Strong broth on meat. According to tradition, the main ingredient should be pork, but in some regions beef, lamb or duck are used for the broth.
Vegetables: carrots, onions, garlic, beans.
Seasonings: cumin, thyme, pepper, cloves.

The dish is most popular in the south of France, in the province of Languedoc. In this region, the soup is served with pork sausages and ribs.

Hot dishes of France

Second courses of French cuisine are distinguished by a wide variety - the main ingredients are poultry, meat or fish. A distinctive feature of this country are complex marinades, based on wines and spices.

French meat dishes

French chefs prefer poultry because this meat is light and mild in taste. Despite this, there are French hot dishes made from beef and pork; such meat is traditionally marinated for a long time or cut into thin pieces.

Rooster in wine (Coq au vin)

The region of Burgundy is considered the birthplace of this dish in France, but each wine region of France has its own recipe for rooster in wine. The differences lie in the alcoholic beverages - the classic recipe uses Burgundy wine, but in other areas the bird is marinated in champagne, Beaujolais or Riesling.

Rooster in wine is stewed with a minimal amount of additional ingredients - some chefs add carrots or celery stalks. The main taste role is played by the marinade, the preparation rules of which have a number of features:

The wine must be of the highest quality; cheap analogues will spoil the taste of the dish. Traditionally, the bird is marinated in the same drink that will be served on the table.
A large number of spices: garlic, onion, rosemary, thyme, pink pepper, but their aroma should not overwhelm the taste of the wine.
Only rooster carcasses are used for marinating. Chicken meat is too tender for this marinade and will lose its flavor.

According to history, roosters were soaked in wine to soften their tough meat. This dish is considered one of the most ancient in France - the authorship of the recipe is attributed to Julius Caesar, who prepared the bird in this way for a holiday in honor of the truce with the Gauls.

Boeuf Bourguignon

Beef Burgundy is prepared with the addition of dry red wine. The meat is cut into small pieces and stewed with onions, mushrooms and carrots. Soaking beef in wine is an age-old practice to make old, tough meat soft and full of flavor. Preparing the dish took from three to five hours.

In modern France, I use marbled beef or veal for Boeuf Bourguignon, so the meat is cooked for no more than an hour to preserve the juice. The recipe from the southern regions differs from the classic one - parsley and tomatoes are also added to the sauce.

The dish is traditionally served without a side dish. Some restaurants serve the meat with a baguette with garlic sauce.

Duck confit (Confit de Canard)

Confit is a technique for marinating meat for long-term storage. The southern province of Gascony is considered the birthplace of this national French dish.

The secret of the dish lies in more spices, thanks to which the meat acquires a rich taste. The duck is rubbed with Provencal herbs, a mixture of peppers, salt, garlic, and then kept in a cold place for at least a day.

The meat is well fried in its own fat over low heat for 5-6 hours. This dish can be stored in an airtight container for up to 6 months.

Due to the absence of oil during frying, duck has a low calorie content, but its own fat prevents the meat from losing its juiciness. Duck confit is traditionally served with a side dish of fried potatoes.

French fish dishes

The French prefer fish steaks medium rare. This cooking method helps to preserve the taste of the dish. There are several classic recipes in which the fish undergoes more complex processing.

Cod Brandade de morue

This fish appetizer belongs to the southern regions of France, Provence and Languedoc. The recipe contains the following ingredients:

White salted cod fillet.
Milk.
Mozzarella cheese.

The fish is boiled in water with the addition of garlic, nutmeg and lemon juice for 5-10 minutes. Afterwards, the bones are removed from the cod and boiled in milk over low heat.

The fish is mashed until pureed and grated cheese is added.

The appetizer is traditionally served with fried croutons, both cold and hot. In some regions, boiled potatoes are added to the dish to save money.

Matelote

Fish stew is considered the national dish of Provence and Burgundy. The dish is prepared with the addition of dry white wine. The recipe also includes:

White fish.
Vegetables: carrots, onions, mushrooms.
Herbs: parsley, chervil, bay leaf.
Seasonings: garlic, Provençal herbs, pepper.

Matlot is served in a ceramic bowl with thinly sliced baguette. In the northern regions of France, potatoes are added to the dish to make it more filling.

French delicacies

The French love of seafood is not limited to mussels and shrimp. Popular dishes in this country are frog legs and grape snails.

French Frog Legs (Cuisses de Grenouille)

A similar hot appetizer is prepared in all regions of France. Traditionally, only the upper outer part of the legs is consumed.

Before cooking, frogs are soaked in water to soften the meat. The paws are prepared in breadcrumbs and deep-fried. The dish is served with lemon and olives.

In some provinces, meat is soaked in milk or wine. Frog legs taste similar to chicken fillet, but the dish also has fishy notes.

Escargot in Bourgogne (escargots de bourgogne)

This popular snack, originally from Burgundy, is considered one of the best delicacies in France. The basis for the dish is large grape snails, which are bred in the southern provinces.

The snails are boiled and then stuffed into their shells. A required ingredient is a mixture of butter, garlic and parsley, which is also added to the filling.

The snails are baked for half an hour and served in their shells. The dish is eaten using special tongs. Traditionally, white wine is served with Escargot.

French pies

Baking in France has a number of features. French pies are distinguished by thin shortcrust pastry and a large amount of filling.

Quiche Lorraine with bacon

French quiche is an open pie made from shortcrust pastry. The classic filling contains the following ingredients:

Chicken or duck breast.
Smoked bacon.
Filling with eggs, cream and Gruyère cheese.

There is a good Provencal homemade version of Lorraine pie - with fish and egg. In some regions of France, vegetable quiche is also prepared. The signature feature of the pie is its thin baked filling crust.

Pissaladiere

The city of Nice is considered the birthplace of this onion pie. Like many dishes from the southern French regions, pissaladiere is prepared with fish and olives.

The name of the open-faced pie comes from the word pissalu, which means a pureed filling of anchovies and small sardines. Since small fish are in the Red Book, the French began to use large anchovies for the pie.

The pie dough is shortbread. During the baking process, add garlic, herbs de Provence, rosemary and thyme.

Tarte Tatin - upside down cake (Tarte Tatin)

This authentic homemade apple tart features a cooking method that ensures the dough retains its flavor. The recipe appeared in the mid-19th century in the provinces of Paris. One of the cooks poured the batter over the caramelized apples and put it in the oven along with the pan.

The inverted position keeps the dough crispy. Pears and peaches are also used in the filling. In Normandy, there is a version of unsweetened Tarte Tatin - the filling of this pie is filled with tomatoes, onions and bell peppers.

Desserts of France

Desserts of French cuisine differ from other countries in their lightness and low calorie content. A characteristic feature of these sweets is alcohol impregnation and liqueur-based sauces.

Canele

French pastry with a crispy crust. The inside of this dessert is soft and rich. The birthplace of the recipe is Aquitaine.

According to legend, canelés were first prepared in the 18th century by French nuns. Churchly, the Servants toasted the sweet bread, turning it into a dessert. The composition of the cake includes:

beaten yolks.
cane sugar.
white rum.
vanilla.

This dessert is popular as a sweet snack with dessert wines and champagne. Canele is considered a simple dish that is prepared in every region of France.

Creme Brulee

Despite its association with ice cream, this French dessert is served at room temperature and consists of cream baked with egg and sugar. The mixture is flavored with vanilla and served in small bowls.

There is another recipe for creme brulee, based on Catalan cream. It includes the following ingredients:

milk.
lemon and orange zest.
cinnamon.

The classic dish of national French cuisine has a refined airiness, while Catalan cream has a rich taste. Before serving, crème brûlée is traditionally baked on top using a torch.

Eclair

Famous French pastries, whose birthplace is Paris. Traditionally, eclairs are made from choux pastry. Thanks to the special structure of the baked goods, the cakes retain cavities inside, which are filled with custard.

The eclairs are topped with chocolate glaze. In some variations, the cakes are served topped with sweet liqueurs. Eclairs are often found in coffee shops in France, and in expensive restaurants they are served with sweet wines.

National French cuisine is distinguished by sophistication and refinement of taste. The dishes have a mild taste with plenty of spices. The chefs of this country try to emphasize the main ingredient as much as possible, without overwhelming it with extraneous flavors.

And let the linguists deal with the question of where our almost national dish came from with its French “registration”.

What kind of fish should I bake?

French fish and potatoes in the oven: basic recipe

Ingredients

Fish fillet - about 1 kg + -
- 2 pcs. + -
- 1 PC. + -
- 3-4 tbsp. + -
— 0.5 kg + -
— 0.5 kg + -
— 150 g + -
- small bunch + -
Seasonings for fish- 0.5 tsp + -

Baking fish in French with potatoes: step-by-step recipe

After washing the fish fillet, divide it into portions, salt, and season with prepared spices.
Cut the lemon in half, squeeze out the juice and flavor the seasoned fish with it.
Leaving the main component of the dish, let's move on to the side dish. Peel the potatoes, cut them into circles about 0.5 cm thick, add salt and grease with olive oil.
Cut the mushrooms into slices and fry in oil for 4-5 minutes, remembering to stir.
Peel the onions and cut into thin half rings.
We take a deep deco and begin to lay out the products: fish on the bottom, onion rings on top, then a layer of mushrooms.
We place the potatoes on the side of the fish - this way they will be saturated with its aromas and will cook evenly.

If you want to make the treat more satisfying, you can season it with mayonnaise. In this case, place the potato pieces on the onion layer and coat with mayonnaise (you will need 3-4 tbsp).
You can put the potatoes on the bottom, soak them in mayonnaise, add mushrooms on top, then fish pieces, cover them with onion rings.
You can add thinly sliced slices of the remaining half lemon to the onion for additional flavoring.
For children and eaters with problem stomachs, fish should be baked without mushrooms and mayonnaise.

Place the form in the oven (t – 180 o C) and leave to bake.
After 20 minutes, open the oven, remove the deco and sprinkle the almost finished fish treat with cheese shavings.

This dish is eaten hot, when it is most juicy, tasty and healthy. Before serving, sprinkle the treat with freshly chopped aromatic parsley.

French fish with tomatoes: original recipe

Ingredients

Pike perch carcass – about 1 kg.
Tomatoes - 3-4 medium fruits.
Parmesan cheese – 150 g.
Medium-sized onion - 2 heads.
Full-fat sour cream – 100 ml.
Cream (15%) – 50 ml.
Olive oil – 2-3 tbsp.
Set of seasonings for fish – ½ tsp.
Dill and parsley - several stalks each.
Salt - to taste.

How to deliciously cook fish in French in the oven with tomatoes

Having cut the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish to soak in the spicy aromas.
We clean and cut the onion, wash the tomatoes and cut them into neat thin circles.

It is advisable to pour boiling water over the tomatoes to remove the skin and obtain tender pulp.
If there is no cream in the refrigerator, you can simply use more sour cream.

3. Saute the onion in oil until transparent, add tomato slices and simmer for a couple of minutes.

Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of tasty and healthy dishes: first of all, stand-alone dishes, then soups and cutlets, appetizers, pastries, salads and even dumplings. Depending on whether the fish is oceanic, sea or freshwater, fish dishes differ in shades of taste and smell. You can cook it in different ways: fry in a frying pan, boil, bake in the oven, grill, salt or eat raw. The fish is minced and used as a filling in pies and casseroles. Asian cuisine is famous for its fish dishes, and especially fish salads, which often contain raw fish. Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, such fish is easily digestible and is suitable for those who count calories. The ability to fry a sea creature with a crispy crust is considered a great culinary skill: it does not take much time to bring the fish to readiness, and high temperatures are required to form a crust, so only those who often experiment with types of cooking fish can achieve the ideal balance. You can prepare easily tasty carpaccio and timbale from fish, namely salmon, salmon and tuna, herring is the key ingredient in the most popular New Year's salad, and, for example, pollock in batter remains equally tasty both hot and already cooled.

Fashion and food are two words that can describe modern France. No other country pays so much attention to food, the way it is served and presented. French national cuisine is distinguished by a variety of flavors and combinations, as well as various cooking technologies. The French call cooking an art and believe that you can add something new to any recipe and make it unique. It’s quite easy to get a taste of haute cuisine at home by preparing vichyssoise onion soup, gratin dauphinois, quiche Laurent or the classic - julienne with chicken and mushrooms. Tasty, simple and homemade food in France is valued no less than restaurant-quality dishes. The main thing is to maintain a balance of tastes and choose fresh products. The same applies to French desserts: apple tarte tatin, profiteroles with cream and light macaroon macaroons can melt even the most fastidious heart in culinary matters.

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