Macrurus - 10 cooking recipes

Macrurus, or grenadier, is an oceanic fish from the order Codfish and is considered a delicacy. Grenadier does not have a fishy smell, the texture of the meat is juicy, tender, similar to shrimp, and the fish does not contain small bones. These properties allow you to prepare tasty and healthy dishes from fish. It is best to bake fish at high temperatures, and for frying, batter is required, since grenadier does not hold its shape well.

Fried grenadier in batter in a frying pan

Macrurus often falls apart when frying in a frying pan, so it is fried in any batter. Finely ground corn flour is ideal for batter, not wheat flour. This batter holds the shape of grenadier pieces well. In this recipe, we fillet the fish and mix the batter with sour cream.

1. 
   Defrost the grenadier in advance, preferably on the bottom shelf of the refrigerator.
   Only remove the fins from the fish, because the carcasses are sold already gutted.
2. 
   Wash the grenadier, cut into pieces and place in a colander for 1 hour to drain as much liquid as possible.
3. 
   After an hour, cut the fish into fillets, removing the bone. Squeeze out the grenadier pieces with your hands and remove any remaining liquid with a towel.
4. 
   For the batter, break the eggs into a separate bowl and mix with a whisk. Add sour cream, corn flour and salt with fish seasoning. Knead the batter until smooth, it should be thick. Give the batter a few minutes for the flour to swell.
5. 
   Heat the vegetable oil well in a frying pan. Using a fork, dip the grenadier pieces into the batter and place on hot oil.
6. 
   Fry the grenadier on one side until golden brown, and this fish fries quickly.
7. 
   Then carefully turn over and fry for 3-4 minutes on the second side.
8. 
   Transfer the finished fish to paper napkins to remove excess oil.
9. 
   Place fried grenadier in batter in a frying pan onto a dish, add herbs and serve. Bon appetit!

Grenadier steak baked in the oven

Baking grenadier steaks in the oven is the best option for preparing this fish, since the high temperature of the oven quickly coagulates the protein and the steaks will retain their shape well. In this recipe we will complement the neutral taste and aroma of grenadier with onions, orange and celery.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Macrurus – 1 kg.
• Orange – 1 pc.
• Leaf celery – 1 stalk.
• Onion – 1 pc.
• Lemon juice – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for greasing the baking sheet.

Cooking process:

Step 1. Defrost the grenadier carcass in advance in natural conditions, clean, rinse and cut into steaks.Place them in a separate bowl, sprinkle with salt and black pepper, stir and leave to marinate for 30 minutes.

Step 2. Rinse the orange with a brush and cut into thin circles. Cut the peeled onion into rings. Cut the celery into pieces.

Step 3. Grease a baking sheet with vegetable oil and place the chopped ingredients in an even layer.

Step 4. Place marinated grenadier steaks on top of them. Drizzle the fish with a little vegetable oil. Preheat the oven to 220°C.

Step 5. Place the baking sheet in a hot oven and bake the steaks for 30 minutes.

Step 6. Arrange grenadier steaks with orange aroma cooked in the oven on plates and serve hot. Bon appetit!

Delicious grenadier baked in foil

Baking grenadier in foil allows you to keep the fish carcass intact, because tender and watery meat does not hold its shape well. In this recipe, marinate the carcass and bake it in foil on an onion “pillow”, which will make the fish very tasty.

Cooking time: 1 hour 20 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Macrurus – 1 medium carcass.
• Onion - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for greasing the baking sheet.

Cooking process:

Step 1. Clean the properly thawed grenadier carcass from any remaining scales, remove the black film and rinse the fish under cold water.

Step 2. Then sprinkle the grenadier on all sides and to your taste with salt and black pepper. Leave the carcass to marinate for 30 minutes.

Step 3. Peel several onions and cut into thin rings. Spread a piece of foil on a baking sheet, brush with vegetable oil and place the onion slices.

Step 4. Place the pickled grenadier carcass on top of the onion bed.Turn on the oven at 200-220°C.

Step 5. Then wrap the foil tightly around the fish and onions.

Step 6. Bake grenadier for 40 minutes.

Step 7. Remove the baked fish from the oven and unwrap the foil. The grenadier meat should be very tender and tasty.

Step 8. Place grenadier cooked in foil on plates, add any sauce with vegetables and serve. Bon appetit!

Pan-fried grenadier steak

Grenadier steak in a frying pan is cooked only in batter or breading, otherwise you won’t get whole pieces. You can buy ready-made steaks or cut the carcasses yourself, which is not difficult. In this recipe, we first marinate the steaks, then mix them with sour cream batter, bread them in breadcrumbs and fry over high heat.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Macrurus – 400 gr.
• Egg – 2 pcs.
• Sour cream – 2 tbsp.
• Flour – 3 tbsp.
• Lemon juice – 1 tsp.
• Breadcrumbs – 100 gr.
• Salt – 1 tsp.
• Ground black pepper – ½ tsp.
• Vegetable oil – 1 tbsp. + for frying.

Cooking process:

Step 1. Immediately prepare the batter for frying the steaks. Break the eggs into a separate bowl, add sour cream with salt and black pepper. Mix these ingredients well with a whisk or fork.

Step 2. Then pour a spoonful of vegetable oil into them and add flour.

Step 3. Knead the batter until it has a thick, uniform texture.

Step 4. Cut the carcass into steaks and it is better to leave them a little frozen, then it will be more convenient to work with them. Place the steaks in a separate bowl, pour over lemon juice, stir and leave to marinate for 10 minutes.

Step 5. Then pour the prepared batter over the steaks and mix again.

Step 6.Next, thickly coat the battered steaks on all sides in breadcrumbs.

Step 7. Heat a sufficient amount of vegetable oil in a frying pan and transfer the steaks into it. Fry them over high heat for 2 minutes on each side until golden brown and crispy.

Step 8. Serve the grenadier steak cooked in a frying pan hot. Bon appetit!

Macrurus baked with vegetables

Macrurus fish is completely low-fat, tender, and baking it in the oven in an open form is not recommended, but it is better to cook it under a vegetable “coat.” Onions, carrots, zucchini, peppers and potatoes go well with grenadier. In this recipe we bake grenadier fillet with onions, sweet peppers and cheese. The dish cooks quickly and will be a light dinner for you.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Grenadier fillet – 500 gr.
• Onion – 1 pc.
• Sweet pepper – 1 pc.
• Cheese – 250 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for greasing the mold.

Cooking process:

Step 1. Wash the grenadier fillet and remove as much moisture as possible with a napkin. Cut the fillet into pieces and place in a baking dish greased with vegetable oil. Then sprinkle the fish with salt and black pepper.

Step 2. Cut the peeled onion into thin half rings and place on top of the fish.

Step 3. Peel the pepper, cut into thin strips and spread evenly on top of the onion layer.

Step 4. Cover the vegetables with a thin layer of mayonnaise. Turn on the oven at 200 degrees. Place the pan with grenadier and vegetables in the oven for 20 minutes.

Step 5. After this time, sprinkle the baked dish with finely chopped hard cheese and continue baking for another 10 minutes.

Step 6.Divide the grenadier baked in the oven with vegetables into portioned plates and serve hot for dinner. Bon appetit!

Macrurus with onions and carrots

A good option for preparing grenadier would be to bake it in the oven with onions and carrots. In this recipe, we fry the vegetables, cover the fish with them and bake them in the oven with cheese, and this fish is baked very quickly, no more than 30 minutes.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 8.

Ingredients:

• Macrurus – 1.5 kg.
• Onion – 3 pcs.
• Carrots – 3 pcs.
• Lemon – ½ pc.
• Hard cheese – 150 gr.
• Olive mayonnaise – 100 gr.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Seasonings for fish - to taste.

Cooking process:

Step 1. Clean the large grenadier carcass from any remaining scales, remove the black film, cut off the fins and rinse the fish under running water.

Step 2. Cut the prepared carcass into steaks and place in a separate bowl.

Step 3. Then sprinkle the fish with salt and fish seasoning, add finely chopped lemon, stir and leave to marinate for 10-15 minutes.

Step 4. Peel and rinse the carrots and onions.

Step 5. Grate the carrots.

Step 6. Cut the onion into small cubes.

Step 7. Grind the hard cheese on a coarse grater.

Step 8. Heat vegetable oil in a frying pan.

Step 9. Fry the chopped onion in oil until translucent.

Step 10. Then add the grated carrots to the onions and fry for a minute.

Step 11. Place the pickled grenadier pieces in a baking dish.

Step 12. Place fried onions and carrots on the fish in an even layer.

Step 13. Then sprinkle the vegetables with shredded cheese.

Step 14. Lastly, cover the dish with a mayonnaise mesh. Turn on the oven to 180°C.

Step 15Bake the fish for 30 minutes until golden brown on top. Serve the cooked grenadier with onions and carrots hot. Bon appetit!

Macrurus with potatoes in the oven

You will have grenadier with potatoes in the oven at the same time as a fish dish with a side dish. This recipe offers you a good option for the Lenten table.

We bake the fish and potatoes in foil, which will prevent it from “spreading” and the pieces will retain their shape. Add lean mayonnaise to the dish.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Grenadier fillet – 600 gr.
• Potatoes – 6 pcs.
• Onion – 1 pc.
• Lenten mayonnaise - to taste.
• Salt - to taste.
• Seasonings for fish - to taste.
• Greens - to taste.
• Caviar - for decoration.
• Vegetable oil - for lubrication.

Cooking process:

Step 1. Defrost the grenadier in advance on the bottom shelf of the refrigerator. Then clean the fish, rinse it, remove the spinal bone and cut the fillet into pieces.

Step 2. Cut the peeled onion into thin half rings.

Step 3. Place a large piece of foil on a baking sheet and grease it with vegetable oil.

Step 4. Cut the peeled and washed potatoes into thin circles and place them in an even layer on foil.

Step 5: Spread the onion slices evenly over the potatoes.

Step 6. Place grenadier pieces on a layer of vegetables and sprinkle the fish with salt and any seasoning.

Step 7. Apply a mesh of lean mayonnaise to the fish.

Step 8. Sprinkle these ingredients with finely chopped herbs.

Step 9. Turn on the oven at 200 degrees. Cover the fish and potatoes tightly with foil and place in the oven for 20 minutes. Then open the foil on top and keep the dish in the oven so that the liquid evaporates and a light golden brown crust is obtained.

Step 10Divide the grenadier with potatoes cooked in the oven into portioned plates, decorate with red caviar and serve hot. Bon appetit!

Grenadier soup

Soup from grenadier is rarely prepared, because the tender meat of this fish does not hold its shape when cooked, although there are versions of fish soup. In this recipe you are invited to make puree soup from grenadier. The dish is prepared quickly and has a good taste, just like classic creamy creamy soups.

Cooking time: 15 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Grenadier fillet without skin – 300 gr.
• Broccoli – 100 gr.
• Milk – 100 ml.
• Cream 33% – 60 ml.
• Onion – 100 gr.
• Butter – 30 gr.
• Garlic – 1 clove.
• Salt - to taste.
• Seasonings for fish - to taste.
• Greens – 1 pinch.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the soup. Cut the grenadier fillet into small cubes. Break the broccoli into small florets. Peel the onion and garlic and chop finely.

Step 2. Melt the butter in a soup pot and fry the chopped onion until translucent. Then add the broccoli florets and stir-fry for 5 minutes. Next, add grenadier pieces and simmer for 2-3 minutes.

Step 3. Pour milk into the pan, after 5 minutes pour in heavy cream, add chopped garlic and salt and black pepper to your taste. Cook the soup for a couple of minutes and turn off the heat.

Step 4. Blend the hot soup with an immersion blender until smooth.

Step 5. Pour the prepared grenadier soup into soup cups, add a pinch of any greens and serve with croutons. Bon appetit!

Macrurus cooked in a slow cooker

Macrurus cooked in a slow cooker, and this is the method chosen by modern housewives, is prepared simply and always with the addition of vegetables. The dish turns out to be low in calories, but at the same time tasty and satisfying. In this recipe we cook grenadier under a carrot-sour cream mixture and on the “Stew” program for an hour. You can cook on the “Baking” program for 20-30 minutes.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Macrurus – 800 gr.
• Carrots – 100 gr.
• Sour cream – 3 tbsp.
• Dill – 1 tbsp.
• Salt - to taste.
• Seasonings for fish - to taste.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Defrost the grenadier in advance under natural conditions. Then clean the fish, rinse with cold water and cut into large pieces.

Step 2. Peel the carrots, rinse, chop on a coarse grater and place in a separate bowl.

Step 3. Add sour cream to the grated carrots and mix well with a spoon.

Step 4. Finely chop the dill, add to the carrot mixture, add salt and any fish seasoning and mix well again.

Step 5. Grease the multicooker bowl with vegetable oil and place pieces of grenadier into it.

Step 6. Cover the fish evenly with the carrot-sour cream mixture. Close the multicooker lid and turn on the “Stew” program for the default time, which is usually 1 hour.

Step 7. At the end of the program, grenadier cooked in a multicooker, arrange into portioned plates and serve hot or warm. Bon appetit!

Pie with grenadier in the oven

Macrurus, like a tender and juicy fish, is perfect for filling a pie in the oven. It is supplemented with boiled rice or a set of vegetables, and the dough is often taken with yeast.In this recipe, we knead the dough with milk and dry yeast. We will complement the grenadier with cauliflower and broccoli and bake the pie with cream sauce. The grenadier pie will be very tasty even when served cold.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 8.

Ingredients:

For the test:

• Flour – 450 gr.
• Milk – 200 ml.
• Dry yeast – 10 gr.
• Butter – 180 gr.
• Sugar – 1 tbsp.
• Salt – 1 tsp.

For filling:

• Macrurus (skinless fillet) – 500 gr.
• Cauliflower – 100 gr.
• Broccoli – 100 gr.
• Carrots – ¼ pcs.
• Salt - to taste.
• Ground black pepper - to taste.

For the sauce:

• Butter – 50 gr.
• Flour – 1 tbsp.
• Cream 33% – 50 ml.
• Milk – 200 ml.
• Ground black pepper - to taste.

Cooking process:

Step 1. From the quantity of ingredients indicated in the recipe, quickly knead the yeast dough, take warm milk for kneading. Cover the kneaded dough with film and leave in a warm place for 20 minutes to proof and rise.

Step 2. Melt a piece of butter in a saucepan and fry a spoonful of flour in it while stirring.

Step 3. Pour milk into the fried flour, add salt and pepper and, while stirring, brew the sauce until it has a thick, uniform texture.

Step 4. Pour cream into the prepared sauce and mix again.

Step 5. Finely chop the grenadier fillet, dry as much as possible with a napkin and sprinkle with salt and black pepper. Boil two types of cabbage for 5 minutes and cut into small florets. Cut the carrots into small cubes.

Step 6. Line a round baking pan with paper. Roll out the dough a little, place it in the mold, forming sides along the edge.

Step 7. Place the prepared filling ingredients on the dough and fill it with creamy sauce. Pinch the edges of the pie nicely. Bake the pie in the oven at 175° for 30 minutes.Serve the prepared grenadier pie to the table when completely cooled. Bon appetit!