Cooking sole right

In stores among the variety of fish is sometimes difficult to decide - on what to choose. Each fish has its own nuances cooking, and, of course, each different kind of flavor and aroma. One of the tastiest fish in Europe is considered Sole, or sole - cook from it can be a lot of simple but delicious dishes.

Sole - a fish flatfish detachment, its other name - Sole. Almost all over the world it is considered one of the most delicious fish, but special honor it enjoys in Europe - it's hard to find a decent restaurant that would not be offered dishes from her. Solea gained wide popularity due to its excellent taste properties, as well as a small amount of bone.

The name "solea" comes from the Latin word �sole�, as used herein means the shoe sole - a certain similarity forms of fish with this subject and this was the reason her name.

Speaking of dishes from the sea of language in the first place it should be noted that the estimate its wonderful taste can only be correctly select it. The specifics of the situation with this fish in our country is that under this name is often sold in times solea inferior in flavor Pangasius - it fatter solea and frying his fillet decreases by 2-3 times. If preparing sole, you are faced with pangasius no longer buy fish in this place, and it is best not to make a mistake, do not buy solea as fillets and whole.

How to cook sole

From this remarkable fish can be cooked a lot of delicious dishes: it can be fried, baked in the oven and over the coals, boil, beautiful fish broth obtained from her bones and head. The next step after selecting solea - it razdelyvanie.

How to cut into fillets solea. Be careful not to cut yourself on the sharp thorns of the upper fin, cut him with a knife, make an incision in the skin of the tail with the dark side of the fish (the other - light) and pull it toward the head, cut off the head, remove the skin with a light hand, moving from the side of the head to the tail, gut fish, fins cut with scissors. Next, separate the fillet from the bones using nozha- it should turn easily.

A split sole, do not throw bones, head and fins - they can make a good broth, which can make a delicious fish sauces, but you need to remove the gills and eyes to the broth has not turned bitter.

Typically, small sole fried whole middle tongue or fillet - fried steamed, grilled in a pan and baked completely close language, including in the form of a stuffed or without stuffing. As for the fillets, then it is possible to prepare not only tasty main dishes, but also snacks - often it is made rolls, turning it from a head to the tail.

The easiest way to prepare Sole - frying. Smaller pieces of fillet or whole small fish is laid out in a pan with hot oil (better to use a cast-iron skillet) over medium heat and browning on both sides until nice crust. If thick pieces of fish or she becomes a whole, after browning it is necessary then the lid on the stove or cook until ready in the oven at the same time so it does not overheat pour a little of the boiled bones broth or just boiled water, you can also use sour cream.

No matter how you decide to prepare the sole, the question arises as to which spices and herbs is better to use. Sharp and hot sauces and spices for solea not suitable, since interrupts her delicate taste. Use herbs - rosemary, dill, parsley, cilantro, thyme, sage, basil, oregano, and of spices commonly used white and pink pepper, salt, lemon juice and zest, nutmeg. Piquant taste solea give capers, lemon or orange peel, celery, saffron, various fruit juices, fennel.

Wonderful taste turns from solea, fried on coals. It is better to use a special dual lattice with clamps, grease it with oil to fish it is not stuck. Close sole roasted over the coals SPLIT fillets or in the form of serving pieces and small - as a whole. Before such a way of cooking Sole, as a rule, Marina podsolite purified fish, leave for half an hour, dry, lay on a heated grill in a row, drizzle with melted butter or oil and fry until browned on both sides.

But for maximum preservation of delicate taste solea better cook faster ways: steamed, turned up, fry in a pan, grilled or deep-fried. Let us consider the various recipes Sole.

The recipe of preparation of sole with vegetables

You will need: 800 g fillet of sole, 300 g of green onions, 100 grams of vegetable oil, 3 cloves of garlic, 2 tomatoes, 2 tbsp flour, black pepper, salt.

How to cook sole with vegetables. Cut into pieces a la carte solea, rub with salt and pepper, breaded in flour, put in a pan with hot oil and fry until browning quickly. Finely chop the green onions, garlic, tomato slices, pour into the pan a little oil, heat it up, put the vegetables, fry for 5 minutes, podsolit, pour 2 tablespoons boiled water, put out 5 minutes. Put the fish to vegetables and stew under the lid until ready.

Cooking recipe baked Sole with basil

You will need: 1.6 kg fillet of sole, 4 shallots (bulbs), 125 g butter, 1 tomato large,? lemon - juice 5 tablespoons dry white wine and fish broth, 1 tablespoon olive oil and chopped basil, white pepper, salt.

How to cook sole with basil. Shallots cut, pave a layer of fireproof dish, sprinkle with basil, sprinkle with olive oil, fish fillets to put a layer previously rubbed with white pepper and salt. Fish broth and wine, stir, pour the fish, cover with foil dishes, over high heat, bring to a boil, then put on for 5 minutes in a preheated 230 degree oven, turn off the oven and leave the fish in it, and the liquid is drained from the mold in the pan, drain . Boil down to a third of the volume of liquid, pour the melted butter, whisking whisk, salt the sauce and pepper, pour the lemon juice. Pour over tomatoes with boiling water, remove the skin, remove seeds, cut into small cubes. Serve the fish sprinkled with tomato and green basil, watering prepared sauce.

Recipe of sole, roasted whole

You will need: 4 fish weighing 250-300 g, 100 g of butter melted, 1 tablespoon vegetable oil, white pepper, flour, sauce - 75 g butter, 1 lemon - juice.

How to fry the whole sole. Remove from fish skin, gut it, rinse and dry, a little powder with flour and rub pepper. Heat the ghee in a pan and fry the fish on both sides for 6-7 minutes, put on a paper towel to soak up excess fat, put on warm plates. Butter for the sauce to melt, add the lemon juice, stir and pour over the fish, sprinkle it with chopped parsley. Served such fish with vegetables - vegetables sauteed in butter or mushrooms.

Recipe of sole, deep fried

You will need: 600 g fillet of sole - 2 pieces, vegetable oil, flour, milk, salt.

How to cook fried sole. Fish fillets cut diagonally into slices about 2 cm thick. Salt the milk, dip pieces of fish, breaded in flour, fried fry in hot oil to 180 degrees, and then put on a paper towel, salt, gorochkoy put on the laid cloth dish, garnish with lemon slices and parsley.

Keeping all the above recommendations to the preparation of sole, you can make delicious dishes from it in any way, including in foil - try it and you will love it!