Cold bream dishes. Recipes for cooking white bream. Recipe for cooking bream in the oven

We clean the fish, gut it, get rid of the tail, head and fins, rinse and dry. Then we separate the backbone from the fillet parts, and cut the fillet itself into pieces about 4-5 centimeters thick.

The tail, fins, head and ridge will go to. Chop the celery and parsley root into strips, peel and chop the onions, sauté in butter, add half a glass of prepared fish broth, beer, add lemon, bay leaves, peppercorns and salt.

Cook for 20 minutes, strain, add raspberry and lemon juice and wine, dried grapes and almonds.

Dip the gingerbread crumbs into the prepared mixture, wipe, add previously salted pieces of bream and cook for about 20 minutes. The answer to how to cook bream deliciously so that it retains its beneficial qualities has been received.

Cooking salted bream in dough with vegetables

Another answer to what to cook with bream is a recipe from Finnish cuisine.

To prepare you will need:

• half a kilogram of fish fillet (take the whole carcass, but then cut it),
• a quarter cup of barley grits,
• four eggs (1 is used as a lubricant for the dish),
• ready-made butter dough (about half a kilogram),
• dill, salt, a pinch of ground black pepper, a pinch of sugar.

Before you cook delicious bream, you need to rub the fish fillet with a mixture of salt, chopped herbs, sugar and pepper. Place the fish in the refrigerator for 2 hours to marinate.

We use everything that remains after the fillet is separated (except for the giblets) to prepare the broth.

Add barley grits to the prepared broth for 40 minutes. Cool the finished semi-finished product. Boil 3 hard-boiled eggs, separate the yolks and whites, then finely chop both. You also need to finely chop the dill.

Roll out the prepared dough, sprinkle one half of it with a layer of whites, and then with a layer of yolks. Place the bream fillet on the yolks, and spread the dill on it in a thick layer. Place the boiled barley with salt and pepper on the dill, cover the prepared dough with the other half of the dough and press the edges tightly.

Now place the prepared pie in an oven preheated to 200 degrees, brush with egg and bake for a quarter of an hour. Afterwards, you need to reduce the temperature to 125 degrees and bake for another quarter of an hour.

Now you know a few more delicious recipes for how to cook bream.

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Fish is an integral ingredient of a varied, proper and healthy diet.

Some people prefer sea fish, while others prefer freshwater fish.

If we talk about species from the second category, then very often you can try bream dishes on the table.

This fish is considered very tasty and filling.

This is due to the large amount of unsaturated acids, which are very beneficial for health.

Cooking delicious bream is very simple, because the meat is quite fatty and incredibly aromatic.

The first association that arises when talking about bream is dried fish.

But those who understand cooking know how to cook bream in a more profitable way.
If we talk about the disadvantages, then very often the bony nature of this type of fish discourages the preparation of this type of fish.

Yes, there are a lot of bones in bream.

However, if you take a large individual, then this factor will not cause concern.

The advantages of bream are the absence of a specific aroma of mud, ease of baking (with it the question “how long to cook bream in the oven?” will never arise, since all the signs are visible to the naked eye), an excellent option for hot smoking.

Any marinade will be a great addition to bream. It turns out delicious with both sour cream and tomato sauce;

In the baking version, small cuts are made on the carcass, and then the fish is rubbed with herbs.

The cuts facilitate better penetration of aromas inside;

To eliminate the river smell, you need to sprinkle the carcass with lemon juice;

Before putting the bream in the oven, it is very important to warm it up well. If this is not done, there is a high risk of the fish skin sticking to the pan.

To avoid such a situation, it can be covered with foil;

When the fish's eyes take on a whitish tint, it means the fish is ready.

How to stew bream with vegetables?

During the cooking process, the fish is practically not fried, but rather stewed.

The dish turns out incredibly tender and melts in your mouth.

Mashed potatoes or boiled rice are perfect as a side dish.

The recipe for cooking bream in a frying pan in cream and vegetables is given below.

Ingredients:

• bream – 700 g;
• cream 15% - 200 ml;
• odorless vegetable oil – 2 tbsp;
• medium carrots – 2 pcs.;
• onion – 1 pc.;
• bay leaf – 1 pc.;
• garlic – 1 clove;
• lemon juice – ½ piece;
• dill – 1 bunch;
• salt, pepper and spices - to taste.

Cooking method:

Bake bream with buckwheat porridge in the oven

There are many options for how to cook bream in the oven, but how often is fish stuffed with porridge served? This recipe will conquer gourmets and buckwheat lovers.

Required ingredients:

• whole bream – 800 g;
• ready-made crumbly buckwheat porridge – 400 g;
• butter – 60 g;
• chicken egg – 2 pcs.;
• onion – 1 pc.;
• sour cream 15% - 120 g;
• breadcrumbs – 30 g;
• dill – 1 bunch;
• salt, pepper - to taste.

Cooking method:

Bream soup recipe

Bream fish soup is considered a classic of the genre among fishermen.

This fish is one of the most common, so the soup can be cooked, roughly speaking, without leaving the cash register.

However, delicious bream soup is prepared not only in nature, but also at home.

The recipe is very simple and will be useful for both the avid fisherman and the housewife.

The resulting soup is very light, but still nutritious.

The classic version can be supplemented with various cereals: millet, rice, pearl barley.

Required ingredients:

• bream carcass – 0.5-1 kg;
• water – 2 l;
• medium potatoes – 3 pcs.;
• celery root and parsley root - 1 pc.;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• bay leaf – 1 pc.;
• vegetable oil – 2 tbsp;
• salt and pepper - to taste.

Cooking method:

It has long been known that fish is very healthy. But the benefits can be obtained from fresh fish, and not from frozen fillets bought in a store, since its expiration date is very difficult to determine.

For example, you can buy live bream and cook it at home. Although bream is a very bony fish, its meat has a wonderful taste. It is best to bake this product in the oven or stew it with seasonings and vegetables. The meat of this product, baked in the oven, retains all its beneficial properties.

Bream baked in the oven with tomatoes

Compound:

1. vegetable oil - 50 g
2. tomatoes - 0.5 kg
3. bream - 0.5 kg
4. onion - 1 head
5. ground pepper, salt, parsley - to taste
6. lemon - 1 pc. (small)

Preparation:

• Gut the fish, remove scales, rinse and dry, then rub with salt and pepper.
• Wash the tomatoes and chop into slices.
• Finely chop the onion, squeeze the juice from the lemon.
• Lay foil on a baking dish, grease it with vegetable oil, put some tomatoes and parsley on top, place the prepared carcass on top, and then the remaining tomatoes and herbs again.
• Place the foil back on and place in the oven. This dish is baked for 25-30 minutes.
• You can boil potatoes as a side dish.

Bream baked in the oven, whipped up

Compound:

1. onions - 3 pcs.
2. bream - 1 pc.
3. parsley, dill, ground black pepper, salt - to taste

Preparation:

• Gut the bream, clean it, wash it; if there is caviar inside, take it out and put it aside; the gills must also be removed.
• Then you need to make cuts on the carcass (on the tail and ridge) every 5 mm.
• Afterwards, the carcass needs to be rubbed with salt and pepper (outside and inside), if there was caviar, it also needs to be salted and put back inside the carcass.
• Inside the bream you also need to put onion, pre-chopped into rings, dill and parsley.
• Connect the edges of the carcass using wooden toothpicks and place on a baking sheet, previously greased with vegetable oil. Bake the dish in the oven at 150°C for 40 minutes.
• After this time, the dish can be transferred to a plate and served, but first you will need to remove the caviar, onions and herbs. The latter can be thrown away, but the caviar can be served along with the onions.

Bream baked in pieces in the oven

Compound:

1. flour - 4 tbsp.
2. bream - 1 kg
3. butter - 4 tbsp. l.
4. ground black pepper, salt - to taste
5. milk - 125 ml
6. parsley - to taste
7. vegetable oil - to taste

Preparation:

• Rinse the carcass, make a cut along the ridge lengthwise and cut it into small pieces.
• Pour milk into a cup, then dissolve salt in it. After this, the bream pieces should be soaked in milk for 15 minutes.
• Then the pieces of fish need to be rolled in flour and placed in a saucepan with vegetable oil, pour melted butter on top and place in a preheated oven.
• Bake the dish for 15 minutes, after cooking, transfer everything to a plate and garnish with parsley on top.

Bream in the oven with potatoes and sour cream

This fish can not just be baked in the oven separately, but baked along with a side dish, for example, with potatoes.

Compound:

1. bream - 0.5 kg
2. potatoes - 3 pcs.
3. flour - 2 tbsp. l.
4. sour cream - 30 g
5. salt - to taste

Preparation:

• Clean and rinse the carcass, cut into pieces, then salt them and roll in flour.
• Peel and wash the potatoes, cut into cubes.
• Grease a baking sheet with vegetable oil and place the fish there, place the potatoes on top.
• Preheat the oven to 180°C and place the baking sheet with the preparation there for 25 minutes.
• Then remove the dish, pour in sour cream and return to the oven for another 15 minutes.
• Before serving, sprinkle the dish with lemon juice.

Stuffed bream, baked in the oven

A wonderful table decoration would be a dish such as stuffed baked bream. When preparing it, you don’t need to put in enormous effort, but the dish itself will delight you not only with its appearance, but also with its taste!

Compound:

1. onions - 4 pcs.
2. olives - 60 g
3. butter - 15 g
4. vegetable oil
5. salt - to taste
6. bay leaf - to taste
7. bream - 1 kg
8. garlic - 3 cloves
9. lemon - 1 pc.
10. ground black pepper - to taste
11. cream or sour cream - 70 g

Preparation:

• Clean the fish, remove the entrails and fins, rinse well, make transverse cuts on the carcass, then remove small bones and salt the carcass. Sprinkle lemon juice inside and out and grate with black pepper.
• Then the fish needs to be stuffed with the following products: finely chop the onion and place ½ of it in the fish, then finely chopped parsley, a little lemon zest, butter and chopped olives are placed inside.
• The rest of the onion should be mixed with vegetable oil, salt, add garlic and place on a baking dish.
• Place the prepared carcass on top of the mixture, grease it with vegetable oil, cover with foil and bake in the oven for 5 minutes at low temperature, then remove the foil.
• The bream needs to be greased with vegetable oil and baked for another 15 minutes, but the temperature needs to be increased slightly.
• The finished fish can be decorated with slices of orange or apple.

Bream stuffed with buckwheat porridge in the oven

Compound:

1. bream - 2 kg
2. vegetable oil - 1 tbsp. l.
3. dry buckwheat - 1 cup
4. onions - 2 heads
5. butter - 70 g
6. chicken eggs - 3 pcs.
7. dried mushroom powder - 1 tbsp. l.
8. salt, ground black pepper - to taste

Preparation:

• From dry buckwheat you need to cook crumbly buckwheat porridge and add mushroom powder.
• Finely chop the onion and fry in a frying pan until browned, mix with buckwheat porridge, add 50 g of soft butter.
• Hard-boil and chop chicken eggs, then add them to the porridge with onions.
• Then add pepper, salt and cool the mixture.
• Clean the fish and gut it through the head so as not to cut the carcass. Then rinse it and dry it, especially the inside. After this, you need to salt and pepper it.
• Preheat the oven to 200°C. Stuff the carcass with porridge, but not too tightly. The abdomen can be secured with thread or wooden toothpicks.
• Place baking paper on a baking dish, grease it and then sprinkle with breadcrumbs.
• Place the stuffed carcass on top, pour melted butter on top and put everything in the oven for 15 minutes.
• Then reduce the heat to 160°C and bake for another 30 minutes. Raw vegetables are suitable as a side dish.

Stuffed bream with lard in the oven

Compound:

1. bream - 1.5 kg
2. salted lard - 100 g
3. garlic - 1 head
4. dill and parsley
5. vegetable oil

Preparation:

• Clean the bream from entrails and scales. Make cuts on the back and add salt.
• Finely chop the lard, crush the garlic, finely chop the dill and parsley, mix.
• Stuff the fish carcass with the resulting mixture.
• Afterwards, you need to roll it in flour, fry it in boiling vegetable oil, and then put it in the oven until the dish is completely cooked.

Fish is an excellent substitute for meat, and Oven-baked bream is an excellent decoration for any table, not only everyday, but also festive!

Bream fish does not belong to the category of delicacy, which means that it has little fat and many small bones. But if you work hard, then even this modest dish will turn out to be a gourmet dish. To prevent your guests from distinguishing bream from trout, you need to resort to little secrets, certain rules, by following which we can “ennoble” our delicious fish. First, you should thoroughly clean and gut the carcass. This is not so easy to do, because the scales fit very tightly to each other. To get to the meat, you need to sprinkle the entire surface with coarse salt, wait a little, and then, starting from the tail, scrape against the scales.

Then we free the fish from the gills, entrails, and eyes. We wash the carcass and dry it. Now the second secret: how to get rid of countless small bones? Using a knife with a sharp tip, make shallow cuts along the body from head to tail every half centimeter. Then, during heat treatment, the small bones will be baked so that they can no longer be felt. Now it's time to think about how to cook bream.

There are many recipes: we should proceed from the fact that if we are not going to dry or dry the fish, we need to try to ensure that the carcass does not lose fat during cooking. To do this, you either need to pre-fry the sides until a crust forms, and when baking, wrap the fish or even a baking sheet in foil. Bream dishes will turn out especially fragrant and tasty if, before heat treatment, rub the outside of the carcass with spices, salt, pepper, and sprinkle lemon juice on the inside.

and put lightly pickled onion rings and herbs (sprigs of basil, parsley, cilantro, dill) into the belly. To prevent the filling from falling out, the edges of the belly should be secured with toothpicks.

How to cook: Spread a baking sheet with vegetable oil, place the carcass wrapped in foil on it. If you cook fish immediately with a side dish, for example, potatoes, then place finely chopped root vegetable slices next to it and wrap the entire baking sheet with foil, then put it in a preheated oven for half an hour. Remove the foil, pour sour cream or thick cream over everything and bake for another quarter of an hour. Before serving the bream, do not forget to remove the greens from the belly and sprinkle the fish itself with dry white wine and lemon juice.

Here is another recipe for how to cook bream in the oven. Cook buckwheat porridge separately - not too much, a portioned bag (100-150 g) is enough. Fry the onions in oil until golden brown, cook. Add onions and eggs to the porridge: finely chopped boiled ones, as well as shaken raw ones. We clean the fish, gut it, wash it, dry it, rub it with salt. Stuff the carcass with porridge and secure the sides with toothpicks. Place the bream on a greased baking sheet, sprinkle it with breadcrumbs and bake for half an hour. Then pour sour cream over it and let it sit in the oven. Before serving, pour in the resulting sauce.

and sprinkle with dill.

Few people know how to cook bream in a frying pan. You need to cut the fish into portioned pieces, removing the tail, fins and head, bread each in a mixture of flour and salt, and then fry on all sides in vegetable oil until a crust forms. Place onion, pre-fried until golden brown, in a deep dish, place fish on it and pour a glass of sour cream. Simmer like this over low heat for a quarter of an hour, then add spices, salt and cook for another 10 minutes. Two minutes before removing from the stove, sprinkle the bream generously with grated cheese.

Cold smoked bream Boil water with salt and sugar (optional). Cool the brine. Pour the gutted and washed fish with brine, press down with pressure and leave for at least 12 hours. Remove the salted fish from the brine, dry it and...You will need: bream - 1 kg, water - 1 l, salt - 200 g, sugar (optional) - 1 tbsp. spoon

Dried bream and white bream Place the fish in a wooden barrel or enamel bucket in a salt solution at the rate of 1 glass of salt per 1 liter of water. Place a round wooden board on top of the fish and a weight on it. Soak the fish for 2-3 days, then rinse in...You will need: bream, water - 1 liter, salt - 1 glass

Baked bream 1. Salt the prepared fish and let stand for 30 minutes. 2. Bake the fish in a frying pan with vegetable oil in the oven over medium heat for 1 hour. 3. Then transfer the finished fish to a dish, and add lemon juice, spices, chopped herbs to the remaining juice...You will need: bream - 1 1/2 kg, vegetable oil - 3 tbsp. spoons, vinegar - 40 ml, salt, ground black pepper, parsley

Sea bream baked with spices Mix sweet peppers, cilantro, cumin, chili, garlic, vinegar and salt thoroughly. Place the fish on a large sheet of foil placed on a baking sheet, stuff it with the prepared mixture and pieces of butter. Brush the top of the fish with the remaining mixture, then wrap...You will need: bream - 1 kg, green and red sweet peppers, chopped - 1/4 each, crushed garlic - 1 clove, chopped cilantro - 2 tbsp. spoons, ground cumin - 1 tbsp. spoon, ground chili - 1/2 teaspoon, butter - 2 tbsp. spoons, milk - 1 1/4 cups, corn flour...

Braised bream in Krakow style For the sauce, cut the carrots, parsley, and onions into strips and sauté in butter. Pour the prepared vegetables with broth, beer, add zest and cook for 20 minutes. 5 minutes before cooking, add bay leaf, salt and pepper. Broth pr...You will need: fish broth (see recipe on the website) - 1/2 cup, bay leaf - 1 pc., zest of 1 lemon, butter - 6 tbsp. spoon, gingerbread - 1 pc., raisins - 2 tbsp. spoons, dessert wine - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, light beer - 1 1/2 cups, onion...

Baked bream Clean the fish, gut it, I also cut off the heads and tails. Wash thoroughly and dry. Salt the fish, brush with yogurt, put several sprigs of basil and onion half rings inside the belly. Sprinkle lightly rosemary and a little onion on top of the bream. Place the fish on...You will need: Fresh fish (bream), fresh green basil, dried rosemary, natural yogurt, onions, salt, herbs for decoration

Baked bream with buckwheat and vegetables in foil. Clean, gut, rinse the fish well (do not remove the head), trim off the fins. Rub the fish with salt, nutmeg (powder), sprinkle with lemon juice. Let sit for 30 minutes to soak. Meanwhile, steam the buckwheat with boiling water (2 cups) and cover with a lid, let sit...You will need: 1 large bream, 0.5 cups of buckwheat, 3 large onions, vegetable oil, 1 medium carrot, herbs, nutmeg, salt, lemon juice, 2 cups boiling water

Bream stuffed with vegetables and caviar Clean the bream from scales and gut it. Set aside the eggs. Peel onions, garlic and carrots. Cut the onion into half rings, chop the garlic, grate the carrots on a coarse grater. Fry onions, garlic and carrots in olive oil, add chopped celery stalk, olives,...You will need: 1 large bream, 2 large onions, 2 large carrots, 1 clove of garlic, 2 tbsp. chopped olives, 2 tbsp. chopped tomatoes in their own juice, a few stalks of parsley, a stalk of celery, a pinch of dried Italian herbs, salt, ground black pepper, olives...

Baked bream with rice and ginger Clean and gut the bream. Peel the onion and garlic, cut into rings. Peel the red sweet pepper and cut into small strips. Fry onion, garlic and pepper in vegetable oil until light golden. Mix with rice. Remove seeds from hot peppers, finely chop...You will need: 1 large bream (2 kg), boiled rice (about a medium bowl), 1 red pepper, 1 large onion, 3 cloves of garlic, a thumb-sized piece of ginger, 1 small hot pepper, several sprigs of cilantro, several sprigs of dill , ground black pepper...

Bream in Ukrainian 1. Clean the fish, remove the entrails, add salt and pepper to taste, and let dry slightly. 2. Fry finely chopped onion 3. Add fried onion, 2 boiled eggs (chopped) and for connection (if desired) a beaten raw egg to the cooked crumbly buckwheat porridge. ...You will need: 300g fish, 100g. buckwheat porridge, 20g butter, 3 eggs, 1 onion, a little sour cream, a little breadcrumbs, fresh herbs, salt and pepper to taste

Bream baked in the oven is suitable for both the holiday menu and the everyday table. The dish turns out to be quite healthy and very nutritious. We will tell you today, in the oven and surprise everyone with your culinary abilities.

Recipe for cooking bream in the oven

Ingredients:

• bream – 500 g;
• olive oil – 6 tbsp. spoon;
• fresh rosemary – 4 pcs.;
• garlic – 2 cloves;
• - taste;
• onion – 1 pc.;
• spices;
• lemon – 1 pc.

Preparation

We wash the fish, clean it, dry it with a paper towel and make an incision on the back to make it easier to remove the bone later. In a bowl, mix chopped rosemary, onion, garlic and spices. Lubricate the bream with this marinade, put a few slices of lemon inside and leave to marinate for 30 minutes. After half an hour, cover the baking sheet with parchment, sprinkle it with olive oil and place our fish, pouring marinade over it and placing rosemary sprigs on top. Heat the oven to 220°C and bake the bream for 15 minutes. Serve the dish hot with stewed vegetables and boiled rice or potatoes.

Bream in the oven with mushrooms

Ingredients:

• lemon – 1 pc.;
• mayonnaise – 2 tbsp. spoons;
• mushrooms – 400 g;
• carrots – 1 pc.;
• onion – 2 pcs.;
• spices;
• bream – 1 pc.

Preparation

Place the fish in water with vinegar for 10 minutes to better remove the scales. Then we carefully rip open the belly, take out the insides and thoroughly wash the bream, removing the fins and gills. Next, we make cuts on the sides of the fish. Mix the spices, grind them in a mortar and rub them on the fish on all sides. Let it brew for an hour, and during this time we will prepare the filling. We clean the onion, chop it into half rings and sauté in vegetable oil until soft. We clean the carrots, grate them on a coarse grater and throw them into the onions. We process the mushrooms, chop them, add them to the vegetables and fry everything, stirring, until tender. Salt and pepper the mixture to taste and stuff the fish with it. Then we secure the abdomen with toothpicks, and place lemon slices under the gills. Preheat the oven to 180°C, place the fish on a hot baking sheet and bake for 30 minutes. Then take out the bream, coat it with mayonnaise and continue baking for another 10 minutes.

Bream baked with potatoes

Ingredients:

• bream – 1 kg;
• potatoes – 1 kg;
• spices;
• onion – 2 pcs.;
• mayonnaise – 100 ml.

Preparation

We wash the bream, clean it, remove the gills and cut off the head. Then rub the fish inside and out with spices and leave to soak for a while, sprinkling with lemon juice if desired. Peel the potatoes, cut them into slices, and chop the onion into half rings. Make a sauce from sour cream and mayonnaise and coat the bream on both sides with it. Grease a baking sheet with vegetable oil, place onion half rings and fish. Add potatoes to taste, mix with the rest of the sauce and cover the bream on all sides. Next, pour in some filtered water and place the dish in the preheated oven. Cook the fish for about an hour over moderate heat, and then, if desired, sprinkle with grated cheese and cook until done.

Bream in the oven in foil

Ingredients:

Preparation

So, we clean the fish, cut off the fins and dry them on a towel. Then rub it with salt and pepper, take out the insides and put a few slices of lemon and peeled garlic cloves into the belly. Grease the outer side of the bream with olive oil and place the fish on foil. Place a few sprigs of thyme and rosemary on top and wrap in foil. Preheat the oven to 180°C in advance and bake the dish for approximately 15-20 minutes until cooked.

Hello, dear friends! Agree that fried fish is easy to prepare, tasty and satisfying. In this article I want to tell you how to fry bream in a frying pan correctly to make a delicious dish. Your guests will lick their fingers and ask for more. I’ll also give you some great recipes with photos.

This fish belongs to the carp family, it is quite fatty, with tender soft meat. One hundred grams of fried bream contains 128 kcal. Fat – 10.5 g, protein – 13.7 g, carbohydrates 3.7 g. The disadvantages include a large number of bones. Although the meat of large individuals, small bones do not spoil much. The fish, as a rule, does not have the unpleasant smell of mud.

Bream is an excellent source of vitamins D, A, PP, C, E, group B. It is also rich in phosphorus, magnesium, iron, calcium, potassium, sodium, fluorine, chlorine, chromium, nickel, molybdenum. Omega-3 fatty acids are found in abundance, as this fish is one of the fattiest.

This fish is recommended to be consumed in order to strengthen bone tissue. It also prevents problems with the cardiovascular system. Omega-3 acids lower cholesterol levels and minimize the risk of coronary heart disease, stroke, and hypertension. The low content of connective tissue contributes to easy digestibility and good absorption of protein and nutrients.

How to cut bream

Clean the scales under low pressure of water. Use a knife or grater for this. To remove the entrails, make a longitudinal incision in the belly. Remove the insides carefully.

Be careful not to puncture the gall bladder, this will make the meat bitter. If the bladder is damaged, quickly remove the meat from those areas where bile accidentally came into contact.

After removing the entrails, the gills are removed. The heads are removed only from large individuals. Then wash the fish thoroughly with cool water several times.

There are a lot of bones in bream. This problem can be solved by making cross cuts on the whole fish or a piece of fillet. The cuts should be made diagonally from the back to the belly. The depth of the cuts should be no more than a centimeter. The distance between the cuts is about one and a half centimeters. This technique will help the meat fall away from the bones very easily.

The most convenient way of cooking is frying in a pan. Pour flour into a plate. When the oil is hot, start dredging the fish in flour. Place in a frying pan. If you cook a whole medium-sized fish, you need to fry it for 12 minutes on the first side. And then turn over and fry for another 12 minutes on the other side. Then cover the pan and simmer for another three minutes.

How to fry whole bream in a frying pan

If the breams are small, it is good to fry them whole. To do this, clean the fish, gut it, and wash it. Dry using paper towels. Rub with salt and pepper outside and inside. Spread with mayonnaise. Finely chop dill and green onions, mix with mayonnaise. Place this mixture inside the fish. Leave to marinate a little.

Bream is a very valuable fish with white meat, which contains 2-21% fat and 13-21% protein. Bream is often used in cooking and, together with pike perch and pike, ranks first in terms of taste among river fish.

Bream turns out to be most delicious and healthy if it is grilled, oven-baked, stewed, or boiled. When frying, this fish loses beneficial Omega-3 acids. In addition, bream is perfect for dietary nutrition.

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Preparing bream

In order to cook bream deliciously, you need to prepare it correctly. To do this you need:

• Make an incision on the back along the entire spine. Carefully, starting from the tail, remove the ridge and upper fin;
• Remove giblets, gills and head;
• After cutting the fish in half (lengthwise), remove the layers of fillet from the bones (as a rule, they are arranged in layers);
• Make a large number of deep cross-shaped cuts along the entire fish. In this case, the bones break and soften during heat treatment, which is why they become almost invisible;
• Grind the bream carcass separated from the backbone and vertebral bones into mince.

Pickled bream

Pickled bream is considered a gourmet dish. To prepare it you need:

• Dry the prepared fillet pieces with a paper towel, sprinkle with salt (to taste) and leave to infuse in a convenient container, cover with a lid and place in the refrigerator;
• Rinse the fish after 3 hours to remove any remaining salt and pepper (you can use other seasonings to taste - for example, basil or rosemary);
• Alternate coarsely chopped onions with layers of fish, placing them in a jar. The first and last layer should be from onions;
• Pour the fish with 2 tablespoons of 6% vinegar and 3 tablespoons of vegetable oil (for a full liter jar), close the lid and place in the refrigerator.

Marinated bream can be served every other day.

Bream in the oven

In order to bake bream in the oven, you need:

• Put sauerkraut in the belly - this is a traditional recipe for stuffed bream. If desired, the filling can be replaced;
• Coat the fish with sour cream and spices (black pepper, dill, basil, rosemary or khmeli-suneli are suitable);
• Place a clove of garlic in the gills, and place lemon slices on top;
• Wrap the fish in foil so that the seam is on top. Carefully seal all openings so that the fish bakes in its own juices and no steam escapes.

Cooking time for bream is 45-90 minutes (depending on the size of the fish) at a temperature of 200 degrees. The oven must be preheated.

I bring to your attention the most delicious recipes for preparing bream dishes.

Baked bream with cabbage

• bream 1/2 kg.,
• sauerkraut 2 cups,
• 2 onions,
• grated cheese 1/2 cup,
• breadcrumbs,
• butter 50 gr.,
• sour cream sauce 1 cup.

Clean the bream, gut it, rinse in cold water. Prepare the filling: mix cabbage with chopped onion, salt and pepper. Fry the cabbage in a saucepan until tender, adding butter.

Stuff the bream with this filling and sew up the belly. Place the bream in a frying pan or in a mold, pour in sour cream sauce, sprinkle with grated cheese and bake in a preheated oven until golden brown.

Bream stewed with quince

• bream (about 600g) - 1 pc.;
• quince - 1 pc.;
• onion - 1 onion;
• butter - 2 tbsp. l.;
• water - 1-1.5 glasses;
• ground black pepper, salt.

Fillet the prepared fish and cut into portions. Cut the onion into thin half rings. Cut the quince, peeled and cored, into slices.

Place all products in a shallow bowl, add salt, add water and simmer at medium power for 7-8 minutes.

Bream stuffed with porridge

• 150 gr. fish,
• 100 gr. buckwheat porridge,
• 15 gr. butter or margarine,
• 1 egg,
• 10 gr. onions,
• 30 gr. sour cream,
• 5 gr. crackers, dill, salt

Clean the bream from scales, remove the entrails, wash thoroughly and sprinkle with salt.

Add chopped onions fried in butter, a hard-boiled chopped egg and a beaten raw egg for connection to the prepared crumbly buckwheat porridge. Stuff the prepared bream with this porridge, place it on a greased baking sheet, pour in sour cream and sprinkle with breadcrumbs.

Place the baking sheet with the fish in the oven and fry the fish, periodically pouring sour cream over it.

Serve as a whole on an oval dish, pouring over the sauce formed during stewing and sprinkling with dill...

Fried bream with onions and potatoes

• 1 kg bream,
• 4 cm. spoons of flour,
• 100 g butter,
• 3 onions,
• 5 pieces. potatoes,
• salt pepper.

Having cleaned and gutted, the bream is rubbed on all sides and in the middle with salt, rolled in flour, placed on a baking sheet, a little water is added, covered with butter or watered with vegetable oil and fried with onions and potatoes, often pouring with its own juice, in the oven until it browns.

Fried bream with sour cream

• 1 kg bream,
• 4 cm. spoons of flour,
• 200 g butter,
• 10 onions,
• 200 grams of sour cream,
• salt,
• pepper.

The prepared bream is salted, rolled in flour and placed on a baking sheet, covered with chopped onions, butter and fried; when the bream is halfway done, pour sour cream over it and continue to fry, sprinkled with breadcrumbs and often doused with its own juice

Golden bream in Roman style

Clean the bream from scales, gut if necessary, rinse thoroughly with cold water, dry and sprinkle the inside with lemon juice. Finely chop the onion, finely chop the head lettuce. Preheat the oven to 180°C. Grease a baking sheet with oil and sprinkle with onion cubes. distribute lettuce strips over onion cubes; season with salt and pepper. Place the fish on top and sprinkle with 2 tbsp. l. white wine. Place the baking sheet in the oven on the lower rack and cook for 25 minutes. place the fish on a preheated plate and keep warm in the switched off oven. Place fish juice from frying together with vegetables in a saucepan, add the remaining wine and peas and simmer covered for 5 minutes. then boil the mixture in an open pan for 2 minutes. add cream and cook for another 1 minute. Grind the butter with flour, mix with the sauce and cook for 1 minute. Season the sauce to taste with salt and pepper, pour it over the golden bream and sprinkle with dill. the dish can be supplemented with green noodles

Bream fried on the grill

2-3 fish carcasses (you can also: mackerel, mullet, trout, fresh herring, asp)
2 tbsp. spoons of butter
1 bunch of parsley and dill
2 tbsp. spoons of capers
1/4 lemon
1 cup prepared Polish sauce, salt to taste

On the backs of cleaned and gutted whole fish carcasses, make 2 oblique longitudinal cuts on each side. Place butter, pounded in a mortar with capers, into the cuts. Place the fish on a wire rack and place in a top-heated oven or electric grill, first placing a baking sheet underneath. Fry each side for 7-10 minutes or until the fish is browned. Place the fish on a plate, squeeze a little lemon juice into the juice collected on the baking sheet, stir this mixture and pour it over the fish.

Serve the fish prepared in this way with Polish sauce (add hard-boiled, chopped eggs, chopped herbs, and lemon juice to the melted butter).

Stuffed bream

Rinse 400 g of morels thoroughly, boil (do not eat the broth!!!) and simmer with 2 tablespoons of butter until soft, chop finely. Fry buckwheat porridge in a frying pan with 0.5 chopped onion and 1 tablespoon of butter. Mix mushrooms with porridge, sprinkle with pepper. Gut 1 large bream, clean it, make an incision along the back, remove the spinal bone, put the cooked minced meat inside, sew it up with thread, roll it in flour and breadcrumbs, fry it on the stove or in the oven, periodically pouring oil from the pan. Before serving, add a little sour cream, heat over the fire and serve..

Bream baked on the fire

Gut the scaled fish, rinse, lightly rub with salt, wrap in thick paper or a rag, moisten one side with water and place in a hole dug in hot ash with the wetted side. Cover with hot coals. In about 1-1.5 hours the fish will be ready. Cooking time depends on the size of the fish and the state of the fire. When cooking fish this way, use food-grade aluminum foil.

It is best to prepare medium-sized fish weighing up to 1 kg using this recipe.

Gutted fish with the gills removed, but with the scales removed, rinse thoroughly, trim the fins, rub the inside moderately with salt, coat with a 1-1.5 cm layer of greasy clay and bury it in the hot coals of the fire. In half an hour or a little longer the fish will be ready. All this time there should be hot coals in the fire. Remove the fish from the fire, remove the coating, which will be removed along with the scales.

Bream stuffed with porridge

150 g fish, 100 g buckwheat porridge, 15 g butter or margarine, 1 egg, 10 g onion, 30 g sour cream, 5 g crackers, dill

Clean the bream from scales, remove the entrails through the gills, wash thoroughly and sprinkle with salt. Add chopped onions fried in butter, a hard-boiled chopped egg and a beaten raw egg for connection to the prepared crumbly buckwheat porridge. Stuff the prepared bream with this porridge, place it on a greased baking sheet, pour sour cream over it and sprinkle with breadcrumbs. Place the baking sheet with the fish in the oven to fry the fish, periodically pouring sour cream over it. Serve as a whole on an oval dish, pouring over the sauce formed during stewing and sprinkling with dill. Serve buckwheat porridge with chopped hard-boiled egg as a side dish. Cooking time 45 min.

Bream with buckwheat porridge

1 large bream, 2 onions, 4 - 5 tablespoons of vegetable oil, a plate of crumbly buckwheat porridge, breadcrumbs, salt.

Clean the bream, gut it, rinse, rub with salt, stuff and bake in the oven. Preparation of the filling: fry finely chopped onion in 2 - 3 tablespoons of vegetable oil until golden brown, add about one deep bowl of buckwheat porridge just cooked in the oven (in a pot) and fry a little along with the onion. Then add another 2 tablespoons of vegetable oil, cool slightly, stuff the fish, sew it up, coat it with oil, sprinkle with breadcrumbs and bake in the oven. You can stuff the bream with sauerkraut or, for example, potatoes.

Fried bream

120 g fish, 6 g flour, 15 g sunflower or melted butter, 150 g garnish, pepper

Portioned pieces of fish with skin and bones, cut into fillets or rounds, sprinkle with salt, pepper, breaded in flour and fry in sunflower or melted butter, then bring to readiness in the oven. Serve with fried potatoes or mashed potatoes with cucumbers and tomatoes. Bream fried in vegetable oil is also served cold with vinaigrette, pickled beets, and cabbage. Cooking time 45 min.