Today, a good old friend asked my opinion about the compatibility of fish and garlic “in general.”
If you please.
Pokhlebkin has a statement somewhere - I can’t vouch for its literalness, but I remember the meaning for sure - that garlic and fish are an illiterate combination. I think that if anyone ever gets around to compiling a catalog of the great chef’s blunders, this one will be destined for a place in the top five.
Garlic and fish are combined in most “fish” cuisines of the world. Let's start with Russian. “Joke heads with garlic” is not an invention of Bulgakov, but an almost verbatim quote from Domostroy. For those interested, those same “pike heads” were essentially one of the varieties of Russian medieval fish jelly. Let's go further - can you imagine Mediterranean cuisines without garlic - Maghreb, Turkish, Greek, Italian, Provençal, Spanish? And without fish? Or will we assume that the Mediterranean people do not add garlic to dishes with fish or use it purely out of principle?
Let's not assume, because we know that this is not so.
They use it, and how they use it. And in traditional fish stews - soups, and in sauces, and in rice dishes, and in salads - side dishes for fish...
I can’t resist quoting Elizabeth David, who in turn begins by quoting a certain Boulestin:

“There is no exaggeration,” wrote Marcel Boulestin, “in the statement that peace and happiness reign in those regions where food is cooked with garlic.”
- from Gibraltar to the Bosphorus, in the Rhone River valley and in the huge port cities - Marseille, Barcelona and Genoa - and across the sea, on the opposite shore - in Tunisia and Alexandria, and on the Mediterranean islands - Corsica, Sicily, Sardinia , Crete, the Cyclades and Cyprus, where the influence of ancient Byzantium is already felt, and in mainland Greece, and in the disputed territories of Syria, as well as in Lebanon, Constantinople and Smyrna - everywhere where Mediterranean cooking extends in all its diversity, due to differences in climate and soils, as well as the relative industriousness and idleness of the peoples inhabiting these lands."
(preface to the first edition of the "Book of Mediterranean Cuisine"; my translation)

What about the Chinese, Koreans, Vietnamese, Thais? - Do they cook fish without garlic? No way.
Personally, for myself on the topic “fish - garlic”, here are the rules I came up with:
1. Garlic goes better with fish that is fattier and/or has a distinct, strong taste. The most obvious examples are mackerel and the already mentioned pike.
Trimming the fat content of the first and the specific taste of the second with garlic is not a sin at all.

2. Garlic should not be raw, but thermally or at least acid-treated.
3. At the same time, it is better to first cook fish with a subtle, delicate taste and structure once - twice - three times very simply, almost without anything. And only then, if you want to experiment, start little by little and carefully introduce spices and aromatic spicy vegetables (for example, garlic).

On the other hand, you should always remember that the key to success is moderation. This can be especially clearly demonstrated in the example of dishes made from mussels or shrimp - a small addition of garlic ennobles them, and too much, even a small amount, makes them very down to earth. You could even say that it destroys.
But meat in such a situation behaves completely differently, its relationship with garlic is much more familiar - a small excess of garlic will not kill pork jelly, or a leg of lamb, or even a Kiev cutlet. Has anyone tried the famous baked chicken with forty cloves of garlic?

Garlic fish recipe

This recipe is used by many people, but the unusual sauce gives this fish a piquant flavor. Children can serve it with a different sauce, and adults will be pleasantly surprised by the taste.

The fish for preparing this recipe should be chosen from dense varieties. Because during the cooking process it will need to be boiled and it should leave its shape. Fish prepared according to this recipe is soft and juicy.

To prepare we will need:

• fish - 0.5 - 0.7 kg;
• bay leaf - 2 pcs.;
• carrot root - 1 pc.;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• allspice - 5 medium peas;
• onion - 1 head;
• garlic - 10 cloves;
• salt - to taste;
• greens - to taste;
• water - 2-3 glasses.

Recipe for fish with garlic

Clean the fish, remove the insides. Rinse under running water. You can choose the bones and remove the ridge.
Cut the cleaned fish into medium pieces;
Peel the onion, cut into 2 parts.
Peel the parsley roots, celery and carrot roots, cut them into pieces;
Put water to cook the fish. Add salt, onion, bay leaf, allspice peas, celery roots, carrots and parsley. You can also add a sprig of parsley to the broth.
Add fish. Cook until done.
Remove from heat and carefully remove fish. Dilute the broth with water to remove the salt concentration. Put it back on the fire and boil for 5 minutes. After boiling, the broth must be strained.
Place the fish beautifully in a deep dish.
Peel the garlic, grate it on a fine grater or crush it with a garlic press. Take 1 cup of strained broth and pour it into the garlic. Mix. Let it brew for 10-15 minutes.
Serve the fish with this broth or place it in a gravy boat separately.

Bon appetit.

Step 1: prepare the fish.

To prepare this magnificent dish you will need a few very simple ingredients. To begin with, choose a fish, of course, the ideal option is fresh salmon, but if this is not observed within your visibility range, you can purchase already cleaned salmon fillet as indicated in this recipe. Rinse the fish fillets under running water and dry them with paper kitchen towels. If you are pressed for time, you can keep the salmon in the freezer for 30 - 40 minutes; frozen fillets will be easier to cut. But if there is no time, immediately proceed to the next step.

Step 2: cut the fish.

Place the fillets on a cutting board and cut into thin slices. The thickness of each slice should not exceed 6 millimeters. Try to be precise in cutting; the quality of salting the fish depends on this. Leave the fish on the cutting board and work on the remaining ingredients.

Step 3: Chop the garlic.

Peel the garlic, place the cloves one at a time on a clean cutting board and chop them with a knife into small cubes, with the approximate diameter of 1 piece up to 5 millimeters. The finer the garlic is chopped, the more it will release its aroma and give the fish a pleasant spicy flavor.

Step 4: salt the fish.

Salt the sliced ​​salmon pieces on both sides with a small amount of salt, there will be enough for the whole fish 1 teaspoon salt, but you can reduce or increase its amount depending on your desire. Also sprinkle the fish on both sides with ground black pepper and place several pieces of salmon in a deep bowl, distributing it evenly at the bottom of the container.
Then sprinkle the fish with dried dill and chopped garlic. Then place a second layer of fish on the first layer of fish pieces and, just like the previous one, sprinkle it with dill and garlic. Keep layering until you have all the chopped fish, dried dill and garlic. Cover the container with fish with plastic wrap and place in the refrigerator for 2 hours.
After the required time has passed, remove the bowl of fish from the refrigerator, remove the plastic wrap from it and pour refined vegetable oil over the salmon. This recipe uses 2 cups oil, but you can adjust the amount of fat up or down, the main rule for this salting of fish is that the vegetable oil completely covers the top layer of the salmon.
Cover the bowl again with plastic wrap, making sure there are no gaps, and refrigerate as little as possible. for 12 o'clock. In principle, the fish will be ready within 3 - 4 hours, but the longer it sits, the more aromatic and tastier it will be. Place the finished salmon on a plate with a fork and enjoy the delicious, aromatic fish.

Step 5: serve lightly salted salmon with garlic.

Lightly salted salmon with garlic is served cold as an appetizer or as an addition to a side dish such as boiled potatoes or mashed potatoes. This salmon can also be complemented with a salad of fresh vegetables or baked vegetables. If desired, just before serving, you can sprinkle the tasty fish pieces with fresh dill, parsley or green onions. Fragrant fish in combination with boiled potatoes and a piece of fresh black bread will perfectly diversify your dinner, lunch or breakfast. Bon appetit!

- − If you decide to purchase fresh salmon, be very careful in your choice! Fresh salmon should be clean, its surface should be free of mucus, and its eyes should be protruding and transparent. The gills should fit tightly to the cheeks and their color should be bright red. The smell of fish should not be sharp and oversaturated with the aroma of iodine or mud. If all the listed points are present in the fish you have chosen, then you can safely buy it, it is fresh!

If you purchased fresh salmon, you need to prepare it for marinating. To do this, rinse it under running water to remove all kinds of contaminants. Then use a scraper to remove the scales, remembering to clean the scales from the tail to the head. Afterwards, place the fish on the cutting table, cut off the head, split the belly, remove the fins, entrails, and remove all the films. The cleaned fish should be rinsed again under running water and dried with paper towels. Then place it on a clean board and cut along the ridge without cutting the rib bones. Then use a sharp knife to cut the fillet from the ribs and use as intended.

The set of spices in this recipe can be supplemented with dried rosemary, sage, mint, heather, allspice, red chili pepper and many other spices and herbs.

Don't forget that there should be separate boards and knives for raw fish and vegetables!

Using the above method, you can salt any red fish, such as stellate sturgeon, sturgeon, sterlet, salmon, sockeye salmon, whitefish, chinook salmon and many other species.

Product processing time: 20 minutes

Heat treatment time: 50 minutes

Products for 4 servings

1 whole fish weighing about 2.5 kg

60 g melted butter

2 cloves garlic, crushed

2 tablespoons fresh chopped herbs

lemon juice

freshly ground black pepper

Cooking fish

1. Clean and wash the fish, then place on a sheet of aluminum foil greased. Brush with a mixture of butter, garlic and herbs and sprinkle with lemon juice. Spice up. Wrap the fish tightly in foil.

2. Grill covered or on a baking sheet in the oven for about 40-50 minutes.

Advice Never salt meat or fish before grilling, as salt draws out moisture. This will cause the meat or fish to become tough and dry.

Grilled fish baked in foil with chili pepper

Product processing time:

Heat treatment time:

Products for 4 servings

Ingredients:

4 boneless fish fillets

2-3 teaspoons chopped chili pepper

1 onion, thinly sliced

2 tomatoes, thinly sliced

juice from 1 lemon

1 tablespoon olive oil

1 tablespoon chopped parsley

spices to taste

Cooking fish

1. Place the fish fillet on a square sheet of aluminum foil and sprinkle with chili pepper.

2. Place onion rings and tomatoes on top. Pour over lemon juice, vegetable oil, sprinkle with parsley, salt and pepper.

3. Wrap each fish fillet tightly in foil and grill on a grill tray for 10-15 minutes until the fish flakes when touched with a fork.

Note. Instead of lemon juice, you can use two tablespoons of white wine.

Fish baked in foil with leeks

Products:

• 1 kg of fish,
• 50 g margarine,
• salt, garlic,
• leek,
• red sweet pepper pod,
• mayonnaise.

Method of cooking fish

Clean the fish, wash it and cut it into portions. Select large bones, add salt, sprinkle with crushed garlic and leave for an hour.

Then wrap each portion in foil greased with margarine, place on a baking sheet and bake in a preheated oven for 30 - 40 minutes.

Remove the baked fish from the foil and place on a plate. Surround with thinly sliced ​​leeks, salt, sprinkle with red pepper cut into strips and sprinkle with oil or pour over mayonnaise.

Fish baked in foil with cucumber

• 1 kg of fish,
• 200 g hard cheese,
• 50 g margarine,
• 2 cloves of garlic,
• salt,
• 2-3 lightly salted cucumbers,
• parsley.

Let's prepare it like this:

Clean the fish, wash it, cut it into portions, select large bones, add salt, sprinkle with crushed garlic and leave for an hour. Cover each piece of fish with a thin piece of cheese and wrap in greased foil.

Answer from Irina Vedeneeva(Burlutskaya)[guru]
Pokhlebkin has a statement somewhere - I can’t vouch for its literalness, but I remember the meaning for sure - that garlic and fish are an illiterate combination. I think that if anyone ever gets around to compiling a catalog of the great chef’s blunders, this one will be destined for a place in the top five. Garlic and fish are combined in most "fish" cuisines of the world. Let's start with Russian. \"Funny heads with garlic\" is not an invention of Bulgakov, but an almost verbatim quote from \"Domostroy\". For those interested, those same "pike heads" were essentially one of the varieties of Russian medieval fish jelly. Let's go further - can you imagine Mediterranean cuisines without garlic - Maghreb, Turkish, Greek, Italian, Provençal, Spanish? And without fish? Or will we assume that Mediterranean residents do not add garlic to fish dishes or use fish purely out of principle? Let's not assume, because we know that this is not so. They use it, and how they use it. And in traditional fish stews - soups, and in sauces, and in rice dishes, and in salads - side dishes for fish... I can’t resist quoting Elizabeth David, who, in turn, begins by quoting a certain Boulestin: “There is no exaggeration,” wrote Marcel Boulestin, “in the statement that peace and happiness reign in those parts where food is prepared.” with garlic\" - from Gibraltar to the Bosphorus, in the Rhone River valley and in the huge port cities - in Marseille, Barcelona and Genoa - and across the sea, on the opposite shore - in Tunisia and Alexandria, and on the Mediterranean islands - in Corsica , Sicily, Sardinia, Crete, the Cyclades and Cyprus, where the influence of ancient Byzantium is already felt, and in mainland Greece, and in the disputed territories of Syria, as well as in Lebanon, Constantinople and Smyrna - wherever Mediterranean cuisine extends in all its diversity, due to differences in climate and soil, as well as the relative industriousness and idleness of the peoples inhabiting these lands. \" (preface to the first edition of \"Book of Mediterranean Cuisine\"; my translation) And the Chinese, Koreans, Vietnamese, Thais? - Do they cook fish without garlic? No way. Personally, for myself, I’m on the topic \"fish - garlic\" "Here are the rules I came up with: 1. Garlic goes better with fish that is fatter and \\ or has a pronounced, strong taste. The most obvious examples are mackerel and the already mentioned pike. Trimming the fat content of the first and the specific taste of the second with garlic is not a sin at all. 2. Garlic should not be raw, but thermally or at least acid-treated. 3. At the same time, it is better to first cook fish with a subtle, delicate taste and structure once - twice - three times very simply, almost without anything. And only then, if you want to experiment, start little by little and carefully introduce spices and aromatic spicy vegetables (for example, garlic). On the other hand, you should always remember that the key to success is moderation. This can be especially clearly demonstrated in the example of dishes made from mussels or shrimp - a small addition of garlic ennobles them, and too much, even a small amount, makes them very down to earth. You could even say that it destroys.

Answer from Valery why?[guru]
I eat everything

Answer from Ekaterina Permyakova[guru]
better onion and lemon juice. Can I use dill))

Answer from Lydia[guru]
I don't remember something. . but better greens (dill, onion, parsley) lemon

Answer from Oksana Tymko[newbie]
Garlic goes well with white fish, just don’t stew it, but bake it.

Answer from Olga[guru]
It just goes great together!! ! Another rosemary branch!
But ours only know dill, and even Olivier salad with mayonnaise... (((

Answer from Olga Reva[guru]
Dill for fish is just what the doctor ordered!)) I know that a spoonful of vodka is added to red fish soup. They rub the inside of the greenling with garlic and bake it - it’s very tasty, and this is the first time I’ve ever heard of fish tongue being eaten separately! What kind of fish is this?! Well, onions are a must.

Answer from Kornianna corni[guru]
no, it doesn't match