Terpug: description and cooking methods

In a frying pan

The classic and simplest recipe for cooking any fish, be it perch or greenling, is frying in a frying pan. For cooking, you don’t need to purchase a large amount of spices and steam with ingredients.

List of required ingredients:

Fish – 1 pc.
Wheat flour – 150 g.
Vegetable oil – 150 ml.
Salt, pepper - to taste.

Cooking time: 55 minutes.

K/B/F/U:1200/130/12/180

Preparation procedure:

Wash and clean the fish. Cut the fillet into portions.
In a separate bowl, mix flour and spices.
Pour oil into a frying pan and heat it.
Place the chopped fish pieces in a frying pan. Fry for 6-7 minutes until golden brown, turn the pieces over, fry for the same amount.
Reduce the burner power, cover the pan and fry for 5 minutes.
Transfer the finished fish to paper towels to remove excess oil.
Serve the finished dish to the table. Boiled rice, potatoes or chopped vegetables are suitable as a side dish.

A simple recipe for fried greenling

Compound:

greenling – 1 kg;
wheat flour – 150 g;
refined vegetable oil – 150 ml;
salt, pepper mixture - to taste.

Cooking method:

Clean and gut the greenling, being careful not to damage the gallbladder. Cut off the head and fins. Cut the fish into pieces about 5 cm thick.
Sift the flour onto a flat plate, mix with salt and pepper.
Pour oil into the frying pan and heat it.
Place fish pieces into boiling oil. Fry them for about 5 minutes on one side, during which time they will brown well.
Turn the fish pieces over. Continue frying it for about the same time or a little less.
Reduce the intensity of the flame, cover the pan with a lid and simmer the fish under it for another 5 minutes.
Place the pieces of greenling on a napkin so that it absorbs excess oil.

All that remains is to transfer the pieces of fried fish onto plates and serve. Most often, fried greenling prepared according to the classic recipe is complemented with boiled rice or fried potatoes. It can also be served as a stand-alone snack.

Breaded

In order to make the fried greenling more satisfying and crunchy, you should first roll it in batter. The final dish can be served on the table for a daily dinner or celebration without any problems.

List of ingredients:

Fish – 1 pc.
Onion – 1 pc.
Vegetable oil – 4 tbsp.
Salt, spices - to taste.
Wheat flour – 50 g.
Chicken egg – 1 pc.

Cooking time: 1 hour.
K/B/F/U:1243/135/17/188

Preparation procedure:

Wash the mackerel, remove scales, cut off the fins, cut off the tail and head. Gut the fish, cut into small pieces 5-6 cm wide.
In a separate bowl, beat the egg until smooth.
Prepare the batter. To do this, mix wheat flour and spices and mix thoroughly.
Place the frying pan on the stove, pour in vegetable oil and start heating.
Roll the greenling pieces in a mixture of flour and spices, then in the egg and again in flour.
Cut the onion into half rings and place in a frying pan.
Fry on both sides for 5-7 minutes.
Serve the finished dish to the table.

In foil with vegetables

Terpug baked in foil with vegetables is a lean and tasty dish with beneficial properties. Thanks to the small amount of oil used, the dish turns out to be low-fat and retains all its beneficial qualities.

To prepare you will need:

greenling - 1 pc.
Bell pepper - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
potatoes - 400 g
salt, pepper - to taste
ground black pepper - to taste
Vegetable oil – 5 tbsp.

Cooking time: 1 hour 20 minutes.
K/B/F/U:1050/115/9/163

Preparation procedure:

Wash the fish, remove scales and gut it. Cut into small pieces, a couple of centimeters wide.
Start preparing vegetables. To do this, cut carrots and potatoes into slices. Cut sweet peppers and onions into strips. Add salt to the vegetables and mix thoroughly.
Take a small sheet of foil, grease it with oil, put a few pieces of fish, and vegetables on top in any order. Close the sheet of foil. Repeat until all ingredients are used.
Place all envelopes in a roasting pan or on a baking sheet. Place a baking sheet in an oven preheated to 180 degrees. Bake for one hour.
After 60 minutes, take out the mold and lay out the envelopes. After this, serve the dish to the table. Vegetables and fish should not be removed from foil to preserve juice.

Terpug fried in a frying pan

Greenling meat is very tender, tasty and healthy. In addition, this fish is easy to clean and contains few bones. Many housewives are alarmed and confused by the greenish or yellowish tint of greenling meat, but do not worry about this, because this is the natural color of this type of fish. Greenling meat is recommended for consumption by people with impaired nervous system function, problems with the thyroid gland and low hemoglobin levels in the blood, as it contains vitamins A, C, PP and B vitamins. The content of molybdenum, iodine, sulfur, iron and bromine is also high .

Terpug with carrot and onion sauce

Required ingredients:

greenling - 1 pc.;
vegetable oil - 150 ml;
onion - 2 medium heads;
carrots - 1 pc.;
flour - 100 g;
soy sauce - 200 ml;
seasoning for fish;
butter - 100 g;
salt pepper.

Cooking process:

Clean the fish, wash and thoroughly remove black films that give the finished meat bitterness. Separate the fillet from the backbone and cut into portions. Place the fish in a bowl, pour in soy sauce and add seasonings. Leave to marinate for half an hour.

At this time, peel the onions and carrots. Grate the carrots on a coarse grater and cut the onion into half rings. Fry the vegetables in vegetable oil until golden brown, add a tablespoon of flour, stir and fry a little more. Add half a glass of water and add a piece of butter, salt and pepper. Cover with a lid and simmer for 10 minutes.

Remove the fish from the sauce, dip in flour and fry in vegetable oil until crispy. Then add the fried pieces to the sauce and simmer for 10–15 minutes.

Carefully transfer the finished dish to a beautiful dish and sprinkle with herbs.

Terpug with garlic mustard sauce

Required ingredients:

greenling - 1 kg;
eggs - 2 pcs.;
vegetable oil - 100 ml;
flour - 150 g;
curry;
mustard seeds - 1 tablespoon;
soy sauce - 200 ml;
sesame;
pepper.

Cooking process:

Clean the fish from husks and black films, wash with cold water and dry with a napkin. Cut into pieces about five centimeters in size, place in a bowl and pour soy sauce with sesame seeds. Leave to infuse.

At this time, you need to prepare the breading sauce. Add mustard seeds to hot vegetable oil in a frying pan and fry for about 10 minutes. It is better to cover the frying pan with a lid because the grains fly out during the frying process. Set aside and let cool, then strain the oil. Then pour in 1 teaspoon of soy sauce, let cool and combine with beaten eggs. Pour this sauce over the fish and let it sit for another half hour. Then dip each piece in flour and fry in a frying pan in vegetable oil.

Pour the remaining sauce into the pan, add curry and a tablespoon of flour. Simmer all this over low heat until it reaches a thick consistency. This recipe does not use salt because soy sauce itself is quite salty.

Combine the green greens pieces with the sauce, simmer for another ten minutes under the lid and you can serve.

Fried greenling in spicy sauce with coconut

Required ingredients:

greenling - 1 kg;
onion - 1 pc.;
tomato - 1 pc.;
garlic - 2 cloves;
chili pepper - 1 pc.;
chopped ginger - 1 teaspoon;
vegetable oil - 4 tbsp. spoons;
coconut pulp - 100 g;
wine vinegar - 4 tbsp. spoons;
turmeric, cumin;
salt and pepper.

Cooking process:

Clean the fish from scales, internal organs and films, wash and dry. Separate the fillet from the bones, cut into portions, add salt and pepper. Dip each piece of fish in flour and fry in vegetable oil.

Peel the onion and garlic and chop finely. Fry in vegetable oil. Place the tomato in boiling water for a couple of minutes, peel, cut into small cubes and add to the onion. Also add a whole chili pepper. Cook until the liquid has evaporated and then set aside.

Grate the coconut pulp, pour a glass of boiling water and cook for five minutes. Strain, mix with sauce, add ginger powder and spices. Remove the hot pepper, bring to a boil and add fish pieces to the sauce. Cover with a lid and simmer for half an hour over very low heat.

Serve fish with a side dish of peeled or brown rice.

kakprigotovim.ru

Hot smoked

Terpug prepared by hot smoking is a real delicacy that is not difficult to prepare. It is difficult to find an analogue of such a dish not only in a store, but also in the most sophisticated restaurant. This article will discuss a cooking method without using a smokehouse, which will make it easy to taste the aromatic fish.

List of required ingredients:

Terpug – 2 pcs.
Seasoning liquid smoke – 1 pc.
Salt - to taste

Cooking time – 1 (1.5) hours.

K/B/F/U: 1056/210/24/0

The preparation procedure includes the following steps:

Rinse the fish thoroughly and remove scales. Cut off the head, fins and tail.
Carefully coat the greenling with salt, apply seasoning on top to give a wonderful aroma. Let it brew for half an hour.
Place the fish on the middle rack of the air fryer. Preheat the device to 180 degrees, cook for half an hour. Instead of an air fryer, you can use an electric smoker, in which case cooking will take an hour.
After time, transfer to foil and cool, after which you can serve cold.
The delicacy can be eaten without a side dish; boiled potatoes are ideal for hot smoked greenling.

In a slow cooker

A multicooker is a device that allows you to save a huge amount of time during cooking and combines a frying pan, an oven and a saucepan. You can prepare greenling using this device, which makes the stewed fish as tasty and lean as possible.

List of required ingredients:

Terpug – 1 pc.
Tomatoes – 300 g.
Onion – 1 pc.
Garlic – 2 cloves
White wine – half a glass.
Olive oil – 50 ml.
Wheat flour – 3 tbsp.
Olives – 100 g. They will add Mediterranean notes to the dish.
Salt, pepper - to taste.

Cooking time – 1 hour.
K/B/F/U: 970/102/8/158

Preparation procedure:

Rinse the cabbage, remove scales, and gut. Cut off the head, fins and tail, cut into small pieces 2-3 cm wide. Dip them in a mixture of flour and spices.
Place the chopped pieces of greenlings in a multicooker and fry using the appropriate mode. Add onion and garlic, after a couple of minutes add wine. Add chopped olives and tomatoes.
Turn on the stew mode in the multicooker and simmer the fish for 20 minutes.
Serve the finished dish to the table. Thanks to vegetables, the fish becomes self-sufficient without preparing a side dish.

Pie

The peculiarity of the greenling is that it can be prepared in a variety of ways, including using it as a pie filling. In this case, you can prepare the dough yourself or buy ready-made dough.

List of required ingredients.

Yeast pie dough – 1 kg. You can cook it yourself.
Terpug – 2 pcs.
Onion – 3 pcs.
Butter – 100 g.
Salt - to taste.
Yolk – 1 pc.

Cooking time: 1 hour.

K/B/F/U: 1150/122/11/170

How to prepare fish pie:

Clean the greenling from scales, gut it, cut off the head, tail, fins and skin. Cut into small cubes and set aside.
Divide the dough into two parts of different sizes - the first 3/5 of the total amount, the second - 2/5. Roll out most of it and place on a baking sheet.
Cut the onion into cubes and place in an even layer on the dough. Place pieces of butter and chopped fish on top, smooth the layer.
Roll out a smaller piece of dough and make a hole in the middle. It is necessary for the uniform release of steam from the cake so that voids do not form during baking. Cover the filling with it.
Break the yolk and coat the dough on top.
Place the baking sheet with the pie into the oven preheated to 200 degrees and bake for 40-45 minutes.
Serve the finished dish to the table. It retains its qualities even when cold.

Terpug baked in the oven.

To prepare greenling baked in the oven, take one kilogram of greenling fish, ground black pepper, lemon, salt, dry herbs, and bunches of fresh herbs.

Let's start preparing the oven-baked greenling. First, we clean the fish, cut out the fins, head, spine, gut it, and rub the resulting fillet with salt, seasonings, pepper, chop fresh herbs and add to the fish, cut lemon into thin circles, rub the fillet with lemon, leave the fish for soaking. for about two hours, then coat it with sunflower oil and place it on a baking sheet or in a mold, put it in a hot oven at one hundred seventy to two hundred degrees, bake for twenty-five to forty minutes. The fish should release clear juice when pierced with a needle or toothpick. If you don’t have a greenling, then any other fish that doesn’t have a lot of bones will do.

On the grill

Greenling baked on the grill is a wonderful dish that is worth preparing during your next camping trip with friends. It will perfectly complement a table with kebabs from your favorite meat, and can also play the role of a main course.

List of required ingredients:

Terpug – 1 kg.
Lemon – 0.5 pcs.
Greens - to taste.
Salt, spices - to taste.
Garlic – 2 cloves.

Cooking time – 1 hour.
K/B/F/U: 1115/85/15/0.

Preparation procedure:

Wash the mackerel, remove scales, cut off the head and gut it.
Take a sheet of foil and place the fish on it. Repeat the procedure until all the fish are packed
Wash the greens and chop finely. Sprinkle lemon juice over the fish, cut the lemon into small slices, and add to the greens. Pass the garlic through a crusher or cut into small cubes and add to the plate.
Rub each carcass inside and out with spices, add a mixture of spices and lemon inside.
Close all foil sheets tightly and place on the grill. Fry for 20 minutes.
Serve the finished fish to the table.

Perch recipes

Greenling perch is a sea fish from the greenling family. Greenlings are schooling marine inhabitants; they prefer bottom areas. Reaching about half a meter, greenling perches weigh no more than 1.5 kg. The habitat of these fish is the Far East, Kamchatka and in the vicinity of the Bering coast. The main catch of greenlings is carried out in these regions.

How to properly and tasty cook perch?

The most correct and healthy way to prepare greenling perch is steamed dishes, baking in the oven, stuffed greenling - a rather tasty dish. But this fish can also be prepared in combination with all kinds of sauces.

Terpug baked in the oven

The method of preparing this dish is very similar to baking any other fish, but variations are possible. Therefore, every cook comes up with something of his own that distinguishes this dish from all the others. We only offer you the basic recipes.

Product composition

Medium-sized greenfish – 1 pc.
Lemon juice – 25 g.
Onion – 2 pcs.
Dill and parsley to taste.
Spices and salt - to taste.

Cooking technology

The perch must be cleaned, fins and tail cut off, entrails and gills removed. Rub the entire fish (outside and inside) with spices mixed with salt and sprinkle with lemon juice. Chop the onion and dill with parsley, mix, and stuff the fish with this mixture.

Grease the inside of the fireproof dish prepared for baking with vegetable oil. Carefully place the perch so that the filling does not fall out. Place the dish with the perch in a preheated oven. From time to time, check the readiness of the fish while pouring the resulting juice over it.

Cooked perch can be served with vegetable salads or boiled potatoes sprinkled with fresh herbs.

Stuffed green perch

Ingredients

Medium-sized perch – 1 carcass.
Chicken egg – 1 pc.
White loaf crumb – 120 g.
Low-fat milk – 200 g.
Onion – 1 pc.
Mayonnaise (any kind, preferably low-fat) – 50 g.
Sour cream 10% – 50 g.
Fresh herbs taste.
Spices and salt to taste.

Also interesting: Canned fish at home

How to cook

Clean the fish from scales in advance and cut off the head. Leave the tail, cut off only the fins. On a cutting board, carefully make circular cuts from the side of the head. Remove the skin slowly and carefully with a “stocking” to the tail. At the tail part, cut off the fish from the spine and set the skin and tail aside.

You need to free the fillet from the bones and pass it through a blender or meat grinder. Add bread pre-soaked in milk, very finely chopped onion and fresh herbs to the minced meat. Beat in the egg. Season the minced meat with spices and salt. Knead the resulting mass very well.

Take the skin and carefully fill it with minced meat, without letting it tear. Carefully place the stuffed perch on a greased fireproof dish, grease it with a mixture of mayonnaise and sour cream, and place in a preheated oven. Baking time is about 1 hour. Before serving, sprinkle the cooked greens with fresh herbs.

Terpug with nut sauce

Product composition

Greenling fillet with skin – 400 g.
Vegetable oil (any) – 15 g.
Flour – 2 tablespoons.
Pecans – 180 g.
Onion, medium – 1 pc.
Butter – 60 g.
Apple cider vinegar – 1.5 tablespoons.
Egg yolks – 2 pcs.
4 cloves of garlic.
Red hot pepper and Caucasian spices taste.
Cloves – 2 sticks.

Cooking method

We cut off the fish’s fins, head and tail and let them cook until tender to create a rich broth. Then we will use it to make sauce.

Cut the perch fillet with skin into portions, roll in flour mixed with salt. Place in a frying pan heated with vegetable oil and fry until done. Let cool.

Meanwhile, prepare the nut sauce. To do this, pass pecans and garlic through a meat grinder (a blender will not work). Carefully remove the yolks from the whites and add to the nuts, mix thoroughly. Gently add the fish broth that we prepared to this mass and stir until it reaches the consistency of sour cream.

Also interesting: Stuffed pike

Chop the onion very finely and place it in a frying pan with heated butter. Saute until golden brown, then add flour and continue sautéing. Then dilute this mass with fish broth prepared in advance, add cloves and red hot pepper to taste and simmer for another 10 minutes.

After this, carefully place the fried onions into the nuts, mix everything again and put on low heat: make sure that the nuts do not burn. This mass should not be thick, as the nuts swell as they cool. Do not boil under any circumstances, just bring to a boil. When the heat is turned off, pour out the vinegar and stir again.

Place the pieces of fried terpug perch on a beautiful dish (on which you will serve the fish to the table). Then fill the perch with nut sauce and let cool. Since this dish is served cold, it is better to put it in the refrigerator until guests arrive. Before serving, sprinkle with chopped herbs.

Author: N.K

Read further:

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Blue whiting fish cutlets with bones recipe

Kalakukko recipe

Ear

Terpug is a fish that is ideal as an ingredient for pie, main course and fish soup. In the latter case, the fish still turns out tasty, despite the fact that it is a sea and not a river inhabitant. This recipe is distinguished by its low calorie content.

List of ingredients needed for cooking:

Fish – 900 g.
Potatoes – 6 pcs.
Onion – 2 pcs.
Greens – 40 g.
Bay leaf – 2 pcs.
Salt, pepper - to taste.

Cooking time: 1 hour.
K/B/F/U: 830/85/8/91

The cooking process consists of the following steps:

Wash the fish, remove scales and gut it. Cut off the tail, fins and head and set aside. Cut the carcass into small pieces.
Pour one and a half liters of water into the pan, add the whole onion, fins, tail and head. Cook for 20 minutes after the water boils.
While cooking the fish, wash, peel and cut the potatoes into cubes. Do the same with the second onion. If desired, the onions can be fried in a small amount of oil.
Remove the head, fins, tail and whole onion from the broth, and replace them with chopped fish, onions and potatoes. Bring to a boil, add spices and bay leaf.
Let it brew for 10 minutes and serve the finished dish to the table.

Breaded

One of the options for how to deliciously cook greenling fish. The main difference from a similar recipe with batter is less fat.

List of required ingredients:

Fish – 1 pc.
Vegetable oil – 200 ml.
Breadcrumbs – 200 g.
Chicken eggs – 2 pcs.
Lemon – 1 pc.
Salt - to taste.

Cooking time: 45 min.
K/B/F/U: 1120/112/14/120

The preparation procedure includes the following steps:

Fried pieces of greenling in breading

This recipe will certainly be approved by any taster. The fish turns out juicy with a delicious crispy crust. The portion will be eaten without a trace.

You will need:

700 grams – fish
200 milliliters – sunflower oil
200 grams – breadcrumbs
2 eggs
1 PC. – small lemon
Salt to taste

How to cook:

1. First, you need to clean the fish and cut off its head, tail, and fins. The carcass is washed and cut into portions. They are rubbed with salt and spices, sprinkled with lemon juice.

2. Now you need to take a deep plate and stir the eggs in it with a fork. And breadcrumbs are poured into a flat plate.

3. Pieces of greenling are first dipped into eggs and then into breadcrumbs. Fish is fried in sunflower oil. You need to place the pieces on a heated frying pan.

4. Fry the pieces on both sides for 5 minutes. The fish can be served with any side dish of your choice. The dish tastes better when served hot.

Calorie content per 100 g. – 182 kcal

Bon appetit!