Hake fish cakes are a simple, budget-friendly and remarkably tasty homemade dish in which tender white fish turns into juicy, soft and fragrant patties that work equally well for an everyday family dinner or a festive table. Hake is one of the most affordable yet wholesome sea fish with minimal fat content and few bones, which makes it an ideal choice for fish cakes. The main secret to keeping them juicy is to add milk-soaked white bread or bun to the mix. Run hake fillet through a meat grinder or pulse in a blender along with onion and the milk-soaked bread. Add an egg, salt and black pepper and mix thoroughly. Form patties, coat in breadcrumbs and fry on a hot oiled pan for 3-4 minutes per side. Proportions for 500 g of fillet inside.
Crucian carp in soy sauce in the oven, Asian style, is a remarkable and unusual dish that completely breaks the stereotype that river fish can only be served the classic Russian way (baked in sour cream or pan-fried). The defining feature of this recipe is a marinade based on soy sauce with garlic, ginger and sesame oil, which gives the familiar carp a completely new Asian sound and an appetizing glossy shine. It's an ideal choice for anyone who loves Asian cooking and wants to try something out of the ordinary with regular river fish. Clean and gut the carp, score the back several times diagonally. Make a marinade from soy sauce, crushed garlic, grated ginger, honey, sesame oil and a touch of chili. Marinate the fish for 30-60 minutes. Bake at 200°C (400°F) for about 25-30 minutes, brushing periodically with the remaining marinade. Proportions for 4 fish inside.
Oven-baked fish fillet is a simple, budget-friendly and remarkably tasty home dish that works equally well for a weeknight family dinner or for entertaining guests. The main advantage of oven baking is that the fish keeps all its moisture and tenderness, requires no constant attention and pairs easily with any side. Practically any fish fillet works: pike-perch, cod, pollock, hake, whiting, perch or freshwater fish. A sour cream or cream-based sauce makes the dish especially tender and fragrant. Pat the thawed fillet dry, cut into serving pieces, season with salt and pepper and arrange in a greased baking dish. Top with onion half-rings and grated carrot. Pour over a mix of sour cream with egg, salt and herbs and sprinkle with grated hard cheese. Bake at 180°C (350°F) for about 25-30 minutes until golden. Serve with herbs and a lemon wedge. Proportions for 1 kg of fillet inside.
Homemade sprats in tomato sauce are a fully natural version of the famous Soviet canned fish — and they taste every bit as good as the ones from a tin, with the added bonus of containing no preservatives, flavor enhancers or mystery additives. Clean fresh frozen sprats (or any small river fish), place them in a pot or Dutch oven, cover with a sauce of fresh or canned tomatoes, sautéed onions, carrots and spices, then braise on the lowest possible heat for 1.5-2 hours until the fish is meltingly tender. The bones soften completely during the long cooking, just like in real canned sprats, so you can eat the whole fish. Proportions for 1 kg of sprats and storage tips inside.
Don-style zrazy are stuffed fish cutlets named after the Don Cossacks, who were famous for their skill with freshwater fish. They're a wonderful alternative to ordinary meat cutlets: lighter, more diet-friendly and just as satisfying. Each zraza is essentially a cutlet of white fish (pollock, cod, hake or pike) wrapped around a hidden filling of sautéed onion, grated carrot, hard-boiled egg and fresh herbs. Run the fish fillets through a meat grinder with milk-soaked white bread, flatten a portion in your palm, mound the filling in the center, seal the edges and shape into ovals. Pan-fry or bake in the oven. Proportions for 8 zrazy inside.
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