Macrorus is a cod-like marine fish. This species of fish lives in the Pacific and Atlantic Ocean. In stores, macrorus can be found most often in frozen form, like fillets or cracked carcasses. Macrus meat is white with a pink tinge, unusually tender. Macrus fillet is easy to prepare, has excellent taste. There are a lot of ways to prepare dishes with his participation, so that every gourmet can discover this fish for himself.
Pick your recipe
You will need
-
- Macrorus in tomato:
- 300 g macrorus fillet;
- 200 g of champignons;
- 100 g of tomato paste;
- ½ lemon;
- spices to taste.
- Stuffed Macrorus:
- 1 carcass of fish;
- 3 eggs;
- 100 g of green onions;
- spices to taste;
- thin pita bread.
- Boiled Macrorus:
- 1 carrot;
- 2 pickles;
- 1 onion;
- 600 g of macrorus fish;
- 1 cup cucumber pickle;
- allspice;
- Bay leaf;
- fresh greens;
- spices to taste.
Instruction manual
1
Macrorus in a tomato. Separate the macro filet into portions. Boil the champignons in salted water for 10-15 minutes and chop finely. Put the fish fillet in a pan, season. Place chopped champignons on top and cover with tomato paste. Sprinkle with lemon juice and put in an oven preheated to 200 degrees, for 25-30 minutes. Arrange the finished dish in plates, decorate with cut tomatoes and fresh herbs.
2
Stuffed Macrorus. Boil the eggs over low heat for 10-15 minutes. Wash the onion and chop finely. Wash the fish under cold running water, remove all bones and fins. Salt, pepper it. Start the fish with eggs and onions and wrap in pita bread. Stuffed macrorus in an oven preheated to 200-220 degrees for 20-30 minutes. Cut the finished dish into portions and garnish with lemon slices and fresh herbs.
3
Boiled Macrorus. Wash the carcass of the fish and cut into portions. Salt, pepper the fish and put it in the refrigerator for 2-3 hours. Prepare the broth. Peel the carrots and onions on a coarse grater. Cut the cucumbers into strips. Put the brine on a slow fire, adding grated onions, carrots, chopped cucumbers, allspice and bay leaf. After 15-20 minutes, strain the broth and add salted fish, cook for 10-15 minutes. Serve the dish on a large saucer with boiled potatoes, decorating the fish with fresh herbs.