Professional chefs call frozen fish dead, because after heat treatment it can completely fall apart.
However, this does not mean that the product is only fit for throwing away.
Culinary expert, chef and fourth-class baker Yulia Arkhipova shares practical advice on how to get fish back into shape.
Fish in sauce
You can make a delicious dish from frozen fish. For it, you will need 2 servings of pasta, 250 g of fish, 100 g of cocktail shrimp, 100 g of 20% cream, 1 lemon, 1 lime, a sprig of mint and spices to taste.
Boil the pasta for 2 minutes less than recommended.
Squeeze the lemon and lime juice, dip the fish pieces in it, and hold for 3 minutes. Grate the citrus zest and set aside, you will need it later.
Melt a piece of vegetable oil in a frying pan, fry the fish for 4 minutes. Add cream, pour in the zest, salt, add shrimp, fry for a couple more minutes.
Add the paste and hold for another 2 minutes, add finely chopped mint.
Japanese style fish
Take 300 g of fish, 2 tablespoons of butter, 4 tablespoons of soy sauce, 100 g of oyster mushrooms, 3 stems of cilantro.
Fry the fish pieces in butter for 2 minutes on each side, chop the coriander and oyster mushrooms, add to the fish. Pour in the soy sauce and simmer for another 4 minutes.
Earlier we wrote about how to save unsuccessful mashed potatoes.
Expert: Arkhipova Julia
