Mokrous in Russia is called commercial fish from the order of cod-like macrus. In the West, this is a funny (with a large head, huge eyes and a triangular body, strongly tapering to the tail), but very tasty fish found under the name of Grenadier. The advantages of macrours include tender meat, rich in protein, but containing a minimum of fat; caviar suitable for salting and tasting like salmon and gourmet liver. There is only one minus - it’s easy to get hurt by the scales of macrorus, so it’s better to choose a skinless fillet.
Pick your recipe
You will need
-
- Indian style Macrourus Filet
- with potatoes and mint sauce
- 750 g filet of macrourus;
- 1 ½ teaspoon of salt;
- 1 ½ teaspoon ground cumin;
- 4 tablespoons of vegetable oil;
- 1 onion
- finely chopped;
- 6 fresh curry leaves;
- 1 teaspoon mustard seeds;
- 1 teaspoon ground turmeric;
- 2 teaspoons finely chopped ginger;
- 1 small green chilli
- peeled and chopped;
- 350 g of potatoes peeled boiled potatoes.
- Mint sauce with coriander
- ¼ cups of coriander leaves;
- ¼ cup mint leaves;
- 1 clove of garlic
- sliced;
- 1 teaspoon finely chopped ginger;
- 1 small green chilli
- peeled and chopped;
- 2 teaspoons of white sugar;
- ½ teaspoon of salt;
- 100 ml of natural yogurt.
- Parmesan breaded macrourus
- 4 fillets of marurus
- approximately 200 g each;
- 1/2 cup breadcrumbs (from white rolls);
- 1/4 cup finely chopped parsley leaves;
- 1/3 cup finely grated Parmesan cheese;
- 1 teaspoon lemon zest;
- 1 teaspoon of olive oil;
- lemon slices for decoration.
- Glazed macrorus fillet
- Japanese style
- 800 g macrorus fillet;
- 1/3 cup sake or dry sherry;
- 1/3 cup of Japanese chef wine Mirin;
- 1/3 cup light miso paste;
- 3 teaspoons of light brown sugar;
- 2 tablespoons of soy sauce;
- 2 tablespoons chopped chives.
Instruction manual
1
Indian-style Macrourus Fillet with Potato and Mint Sauce
Start cooking this dish with the sauce. Place coriander and mint leaves, garlic, ginger, pepper, salt and sugar in a blender bowl. Puree. Start adding yogurt to make the whole mass a homogeneous paste. In a small bowl, mix the remaining yogurt with the resulting paste. Cover or cling film and place the sauce in the refrigerator to infuse.
2
Cut the fillet into portions. Sprinkle with salt and caraway seeds.
3
Heat two tablespoons of oil in a pan over medium heat, put chopped onions, curry leaves, mustard seeds, turmeric and salt. Passer until onion is golden. Add ginger, chili and chopped potatoes. Fry until a light crust forms on the potato. Remove the pan from the stove, put the contents in a deep plate or dish and cover, keep warm.
4
Heat the remaining oil in a pan and fry the fillets. Fry each side for 2-3 minutes.
Put the fish on the potatoes, pour the sauce. Serve the remaining sauce separately.
5
Parmesan breaded macrourus
Preheat the oven to 200 degrees.
6
Put dried bread crumbs, chopped parsley, parmesan, lemon zest, salt and pepper in a bowl. Gently mix and pour olive oil. There should be enough oil so that all the crumbs are saturated with it.
7
Cover the baking sheet with baking paper and lay the fillet on it, with the side where the skin was, down. Put cheese soaked in butter on each fillet. Hold the mixture against the fish with force.
8
Place the baking sheet in the oven and bake for about 15 minutes, until the crumbs are gold-plated and the fillet becomes white and dense. Serve with lemon wedges.
9
Japanese style glazed macrorus fillet
Combine in a deep bowl all the ingredients except the fish fillet and chives. Add the macro, cover and refrigerate for 3–5 hours.
10
Preheat the grill. Remove the fish from the refrigerator, remove from the marinade and grill each bite for about 5 minutes.
Heat the remaining marinade in a saucepan until dry.
Serve the fillet, covering it with marinade and sprinkling with chives.