My fish recipes



Fish with Vegetables

May 25th, 2013 in Fish, Main Dish Recipes by Julia Volhina

This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.

Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.

Salmon and Potato Chowder with Cream

October 13th, 2012 in Hot Soups, Soup Recipes by Julia Volhina

There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.

This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.

You can regulate thickness to your taste by adding more or less of the starch.

Minced Fish Cutlets with Rice

September 8th, 2012 in Fish, Main Dish Recipes by Julia Volhina

Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).

If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).

Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.

Tuna Salad Sandwich

July 14th, 2012 in Fish, Main Dish Recipes by Julia Volhina

Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.

This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.

I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.

Listed amount ingredients is enough for 11-12 sandwiches.

Fried Battered Salmon

April 14th, 2012 in Fish, Main Dish Recipes by Julia Volhina

Salmon fried this way turns out juicy. All you need is salmon, eggs and flour to make batter. Amount of flour may vary – just add flour until batter gets desired thickness.

Fried battered salmon if good choice for lunch or dinner; tastes good with potato as a side dish: fried or boiled.

Serve fried salmon as soon as it is cooked – it tastes better straight from the frying pan.

Salmon Roast in Foil

September 10th, 2011 in Fish, Main Dish Recipes by Julia Volhina

For me the best tasting salmon – is boiled salmon, and with this recipe I get taste of boiled salmon without actually boiling it. The same as boiled salmon this one tastes great garnished with mayo; a glass of white wine is good accompaniment as well.

This salmon roast can be cooked on the grill as well, just pack each fish piece into separate piece of foil and then cook without pan until ready.

Onions here are optional, they give a bit of taste to the dish but they also make sure that fish doesn’t touch the foil.

Mimosa (Layered Fish Salad)

January 9th, 2010 in Salad Recipes by Julia Volhina

Mimosa, as a fish layered salad, is very popular in all countries of ex-USSR. As well as Herring Under Fur Coat and Salad Olivier, Salad Mimosa finds its place on the table for big holiday celebrations, such as New Year, Christmas, birthdays and others.

It is easy and fun to cook, and due to the layered structure of the salad it should be prepared several hours in advance before serving to allow layers to soak. So the good idea would be to assemble the salad a night before you are going to put it on the table.

By the way this salad name – Mimosa – comes from the bright yellow color and a texture of its last layer which looks very similar to the yellow blossoms of the plant called “mimosa” in Russia.