Hake salad with rice. Recipe: Boiled Fish Salad

Boiled fish salads combine exclusively beneficial features and good taste. Most often, the ingredients in a boiled fish salad are available, and the salad turns out inexpensive. This dish can be an excellent option for every day, as well as a great addition to the holiday table.

If you choose fish for a salad, it can be anything, the main thing is that there are practically no bones. Any fish will be healthy after heat treatment such as boiling. Because during cooking all the microelements and vitamins present in the fish are not lost.

The Japanese believe that if you eat fish every day, you will remain young and healthy for a very long time. So you can prepare salads from boiled fish and always stay young.

Ingredients:

• fish fillet – 0.5 kg
• green pea– 100 g
• canned mushrooms – 1 cup
• boiled chicken egg – 1 pc.
• mustard – 1 tsp.
• parsley root - to taste
• onion – 1 pc.
• mayonnaise – 100 g
• allspice peas
• bay leaf – 2 pcs.
• salt - a pinch

First you need to boil green peas, parsley root and onion. Also add salt, peppercorns and bay leaf to the broth.

After this, dip the fish fillet into the vegetable broth and cook until cooked. Cool the finished fish and cut into strips. Mix fish with green peas and season with sauce. For the sauce, mix mayonnaise with mustard.

The egg needs to be boiled, peeled and cut into slices. Garnish the finished salad with pieces of egg and fresh parsley.

Salad with zucchini

Ingredients:

• fish fillet – 800 g
• dry white wine “Sauvignon” - 2 glasses
• lemon juice – 0.5 cups
• tomatoes – 4 pcs.
• onion – 1 pc.
• black olives without pits – 10 pcs.
• zucchini – 1 pc.
• fresh green peas – 200 g
• chopped parsley and dill - 1 cup
• white wine vinegar - 0.3 cups
• celery stalks – 2 pcs.
• olive oil – 75 g

The fish must be boiled in dry white wine. It should be cooked for 20-25 minutes. Then cool and cut into small pieces. Salt and pepper the fish and sprinkle with lemon juice. You can take fresh peas and boil them a little, or you can immediately buy canned ones.

Wash the tomatoes and cut into cubes. Also cut the zucchini into small cubes. Peel the onion and finely chop it, but if you like large pieces, you can cut the onion into half rings. The olives can be placed whole or cut into halves.

Wash the parsley and dill, dry and chop finely. Mix all prepared salad ingredients, add to taste and season with sauce. To prepare the sauce, you need to mix white wine vinegar, chopped celery, olive oil, salt and pepper. Pour the prepared mixture over the salad and mix thoroughly.

Salad with pike perch

Ingredients:

• pike perch – 400 g
• onion – 1 pc.
• sweet and sour apple – 1 pc.
• fresh cucumber – 1 pc.
• celery root – 1 pc.
• mayonnaise – 3 tbsp.
• chicken egg – 1 pc.
• fresh parsley - a bunch
• lettuce leaves – 6 pcs.
• salt - a pinch

First you need to clean the pike perch, remove all the bones and boil in salted water with the addition of onions. After the fish is ready, remove it, cool, remove the skin and cut into small pieces.

The apple should be peeled, cored and cut into small cubes. Also chop the celery and mix with the cucumber cut into small pieces. Wash the parsley, dry it and chop finely.

Combine all salad ingredients, add salt and season with mayonnaise. Place the finished salad in a heap on a plate lined with lettuce leaves and garnish with finely chopped boiled egg and parsley.

Ingredients:

• fish – 200 g
• potatoes – 2 pcs.
• fresh cucumber – 1 pc.
• lettuce leaves – 5 pcs.
• green onion feathers – 400 g
• fish broth – 50 ml.
• boiled chicken egg – 1 pc.
• sunflower oil – 2 tbsp.
• mayonnaise – 2 tbsp.
• radishes – 2 pcs.
• salt - a pinch

First you need to clean the fish, separate it, remove all the bones and skin, and then put it in a greased bowl. sunflower oil. Fill everything fish broth, add salt and set to cook. Cool the finished dish in the broth.

Boil the potatoes in their skins, peel and cut into slices. Peel the cucumber as well, but if the peel is thin, you don’t have to peel it. Cut the cucumber into slices. Wash the lettuce leaves thoroughly, dry and cut into four pieces. Wash the green onions, dry them and finely chop them.

Chop the cooled fish a little and mix with all the ingredients. Also leave the broth in the salad, and also season with mayonnaise, although sour cream may also work. Mix the prepared salad and garnish with boiled egg and radish slices.

Salad with carp

Ingredients:

• carp fillet – 800 g
• radish – 1 bunch
• lettuce leaves – 1 bunch
• boiled chicken eggs – 5 pcs.
• sweet green pepper – 2 pcs.
• wine – 2.5 glasses
• sauce - to taste
• mayonnaise – 50 g
• sour cream – 50 g
• salt, ground black pepper - a pinch

Peel the radish and cut into slices. Green Bell pepper peel, remove seeds and cut the pulp into rings. Wash and dry the lettuce leaves.

Boil the fish in salted water, cool and cut into pieces. Place the finished fish in a marinade made from wine and pepper.

Place the marinated fish in a colander, and when all the marinade has drained, place the fish on a plate covered with lettuce leaves. Lubricate the fish with a mixture of sauce, mayonnaise and sour cream. Place radishes and green peppers on top.

Boil hard-boiled eggs, peel and cut into slices. Place the eggs on the salad and also brush with the prepared sauce.

Salad with simple

Ingredients:

• pike perch fish – 300 g
• potatoes – 3 pcs.
• fresh cucumber – 1 pc.
• mayonnaise – 100 g
• tomato – 1 pc.
• table vinegar
• salt, ground black pepper - a pinch

The pike perch should be boiled in salted water, cooled and disassembled into pieces. Remove all the seeds and cut into small pieces.

Boil the potatoes in their skins, peel and cut into slices. Wash the green salad leaves thoroughly, dry and cut into pieces.

Place all salad ingredients in a salad bowl, season with salt, pepper, vinegar and mayonnaise. Mix the prepared salad and garnish with tomato and cucumber slices.

Ingredients:

• fresh cod – 250 g
• potatoes – 5 pcs.
• fresh cucumbers – 2 pcs.
• horseradish – 100 g
• mayonnaise – 100 g
• vinegar – 2 tsp.
• chopped green onions – 2 tbsp.
• fresh parsley
• salt - a pinch

The cod should be placed in a pan with salted water. You need to cook for about 30 minutes, then cool and cut into pieces. Boil the potatoes in their skins, peel and cut into slices. Wash the cucumbers and also cut into slices.

In a bowl, mix mayonnaise, vinegar, grated horseradish and salt, and add fish, potatoes and cucumber. Mix everything and garnish with finely chopped green onions and parsley.

Salad with catfish

Ingredients:

• catfish fillet – 300 g
• boiled chicken eggs – 2 pcs.
• onion – 1 pc.
• sweet and sour apple – 1 pc.
• fresh parsley – 1 bunch
• mustard sauce – 3 tbsp.
• lemon juice – 1 tbsp.
• salt - a pinch

Eggs should be boiled in salted water, peeled and cut into small pieces. Peel the onion and finely chop it. Wash the parsley, dry it and chop finely. Peel the apple, core and cut into cubes. Apples should be immediately sprinkled with lemon juice to prevent them from darkening.

Place the catfish fillet in a saucepan, add water, add salt and cook over low heat until cooked. Cut the finished fillet into pieces, mix with apples, eggs, onions and parsley. Salt the prepared salad and season with mustard sauce.

Salad with wheat croutons

Ingredients:

• pike perch fillet – 500 g
• wheat crackers – 50 g
• green salad leaves - 1 bunch
• onion – 1 pc.
• sunflower oil – 3 tbsp.
• wheat flour – 2 tbsp.
• lemon juice – 1 tbsp.
• ground coriander – 0.5 tsp.
• curry – 0.5 tsp.
• red ground pepper– 0.25 tsp.
• salt, nutmeg - to taste

Pike perch fillet should be boiled in salted water and then cut into large pieces. Dredge the fish pieces in a mixture of flour, coriander, curry, pepper and nutmeg. Fry a little in a frying pan.

The onion needs to be peeled and finely chopped. Wash, dry and finely chop fresh parsley. Wash the green salad leaves thoroughly, dry them and tear them into small pieces with your hands. All prepared salad components must be mixed and seasoned with a mixture of sunflower oil and lemon juice.

Ingredients:

• hake fillet – 3 pcs.
• carrots – 2 pcs.
• onion – 3 pcs.
• mayonnaise – 100 g
• salt - a pinch
• sunflower oil – 20 g

First you need to boil the hake fillet in salted water, and then cut it into pieces. The carrots must be peeled and grated. Also peel and finely chop the onions. Place the onions and carrots in a frying pan with heated sunflower oil and fry until golden brown. When the vegetables are ready, place them on a plate to cool.

The hake fillet, which has been cut into pieces and disassembled by hand, should be placed on a dish as the first layer of salad. Grease this layer with mayonnaise. Further expand fried vegetables and also grease with mayonnaise. To make a salad with several layers, you can divide the layers of fish and vegetables and repeat several times. Before serving, it is best to put the salad in the refrigerator for a while so that it is soaked in mayonnaise.

Dedicated to all lovers of culinary deliciousness!

The hake fish, popular for many years, continues to conquer the vastness of domestic feasts. This inhabitant of the deep sea looks good in many mouth-watering snacks. Here, for example, is hake salad with mushrooms. A simple dish with incredible taste and exquisite combination of ingredients. For greater praise, it is the source of an amazing and very rare substance. Phosphorus saturates the human body with energy and health. When combined with protein-rich mushrooms, it becomes even more powerful. The result is a complete medicine that complements any meal so wonderfully.

Traditional sea salad with mushrooms - recipe

Ingredients:

• Hake - 500 gr.
• Fresh champignons - 200 gr.
• Onions - 1 pc.
• Carrot - 1 pc.
• Mayonnaise - 150 gr.
• Vegetable oil - 2 tbsp.

Preparation:

Boil the fish until done. Cool and cut into large cubes. Place in a salad bowl. Rinse the mushrooms in cold water and fry in oil until golden brown. Add chopped carrots and onions to them. Sauté for another 10 minutes. Then mix all the products in a container and season them with mayonnaise. Mix thoroughly and serve, after garnishing with herbs.

Spicy hake with mushrooms - salad recipe

Ingredients:

• Hake fillet - 300 gr.
• Pickled cucumber - 3 pcs.
• Marinated champignons - 200 gr.
• Onion - 1 pc.
• White potatoes (small tubers) - 4 pcs.
• Olive oil - 1 tbsp.
• Green onion - 5 feathers.
• Lettuce or leaves Chinese cabbage- 100 gr.
• Mayonnaise - 2 tbsp.

Preparation:

First, cook the fish. Then cool and remove the bones. Cut into cubes. Also boil the potatoes in their jackets. Peel and chop. Cut the cucumbers into strips, divide the mushrooms into 4 slices, and finely chop both types of onions. Mix all the products, first seasoning them with oil-mayonnaise dressing. Then place on a large flat dish with a layer of green leaves.

Salad “Sea Courage” - recipe

Ingredients:

• Hake - 400 gr.
• Marinated mushrooms - 200 gr.
• Pickled cucumbers - 1 pc.
• Chicken egg - 3 pcs.
• Vinegar - 1 tbsp.
• Potatoes - 4 pcs.
• Vegetable oil - 1 tbsp.
• Mayonnaise - 60 gr.
• Any greens - 1 bunch.
• Pepper and salt - a pinch.

Preparation:

Boil the fish. Then remove all the seeds and skin. While it cools, prepare the remaining ingredients and boil the potatoes and eggs. Peel them and chop them into cubes. Do the same with the hake fillet. Then fill it with a special marinade and refrigerate for exactly one hour. Make a dressing based on oil, vinegar essence, salt and pepper. If desired, you can add a little sugar. This will soften the sourness. Cut the pickled mushrooms and pickled cucumber into strips. Assemble the salad by mixing fish meat, potato cubes, chopped herbs, eggs and cucumbers. Pour mayonnaise generously and let sit for 2 hours.

Salad "Prelude" - recipe

Ingredients:

• Fresh salmon fillet - 500 gr.
• Hake fillet - 500 gr.
• Tilapia fillet - 500 gr.
• Fresh champignons - 400 gr.
• Milk - 2.5 liters.
• Onions - 3 pcs.
• Mayonnaise - 3 tbsp.
• Non-iodized salt - a pinch.
• Vegetable oil - 2 tbsp.

Preparation:

Boil each fish fillet in salted milk for 30 minutes. Then cool them and chop them into medium-sized cubes. Cut clean mushrooms into thin slices and fry in a frying pan. Sauté the onion. And then start assembling the dish. Place hake meat in the first layer, fried onion in the second, salmon in the third, mushrooms in the fourth, and telapia sirloin in the fifth. Try to coat each component with mayonnaise as best as possible. Garnish with herbs before serving.

Hake and its great value

The key to good nutrition is its diversity. This applies to many products, including seafood. Nutritionists and renowned chefs recommend eating as much fish as possible. Red or white. For example, prepare various dishes from hake, salmon or trout. Such marine inhabitants are very beneficial for our health. The energy, that is, food power of these sea inhabitants is truly off the charts. They contain huge quantities of proteins and vitamins, carbohydrates and valuable fats. Thanks to this, you can provide yourself with an impressive supply of useful substances.

Food in which you are accustomed to seeing meat can be quite easily and successfully transformed if you add hearty hake fillet and mushrooms to it. We are sure that you will certainly appreciate such a replacement. And maybe reconsider your menu. Make it healthy and even more delicious.

Bon appetit!