Pollock fish: crusty and bad, please prepare it well.

Repair

Golovna

• Pollock goes well with low-fat types of fish, rich in vitamins and microelements.

To preserve all the richness of the product, steam it and cook it in a not very standard way: boil the fish on the head, and after cooking, add the fillet to the skin with water.

It’s easy to work on and we’ll soon move on.

This herb can be given to children starting from 10 months, but it is better to introduce it before the diet to children under the age of 1.

In order for the carcass to come out juicy, it is necessary to remove the intense steaming.

Price for good boiling water.

Since there is no steamer, instead of it you can steam a saucepan, a casserole or a microwave oven.

Carrots, crepe, mint, parsley will help add flavor.

They add water and place the carcass with them.

For the first time, give the child more than 10-30 g of fish meat

How to cook baby in other ways?

You can have ribne soufflé.

For its preparation you will need: 100 g of pollock, 1 potato, 1 chicken egg, 1 tablespoon of vershkov, 1 teaspoon of vershkov oil, ½ cibulini.

Now, you need to boil the fish and potatoes (one kind at a time).

Then extinguish the tsibul at the top.

Beat the egg whites, adding water to the mixture.

Now put the potatoes and fish in a blender and add the beef from the tops and then stir, mix everything.

Then carefully add the protein and add the masa to simmer.

Bake in the oven at a medium temperature, close to Monday.

The mint soufflé is ready!

Roll with salmon and vegetables

There is enough input for complementary feeding up to 12 - 18 months and prepare all varieties, including any red meat.

Of course, we are talking about boiled and stewed herbs;

Baked, and then greased fish, children can taste it only after 2 hours.

Introduce the best sea fish into complementary foods: cod, pollock, hake, blue whiting.

These varieties are the least allergenic, are easy to digest and do not destroy poor houses, as can be the case with river species.

The number of brushes in sea fish fillet is much smaller.

As for pickles and smoked meats, then, like any other delicacy, they are all sweets, but nothing more.

• A dietitian does not recommend smoked vugr chi or salted red fish as a regular companion to the children's menu.

100 g per day of freshly prepared fish will completely satisfy the child’s body’s needs for essential proteins, minerals and microelements.

• From this article we have selected some of the most delicious and tasty fish dishes that can be enjoyed not only by children, but also by their fathers!

How to get rid of fish as brown as possible for children

Well, first of all, let’s get down to cooking, let’s remember the delicate steps to make the herb not only tasty, but also brown!

• Nevne Rozmorozhuvannya

If the fillet is already ready in front of us, I will defrost it thoroughly, and replace the scraps with brownies instead.

Saving no more than you need

1. Every time, you don’t need to keep more than one product in the refrigerator for ready-made herbs.
2. Ideally, the fish should be prepared for a specific cutaneous treatment.
3. For easier preparation, you can immediately divide a large piece of fillet into small pieces of 40-50 g each and freeze them.

If you doubt that your child will eat fish neat, mix it with zucchini, broccoli or cauliflower.

The ribna stew deserves more puree.

Now, if the baby has already reached the simplest, or even lower, fish and vegetables, we will try to give him something more powerful, for example, a soufflé.

Another plus is that it also comes out with a not-so-saturated relish, since there are potatoes in the warehouse.

Ribne soufflé with potatoes for children of 2 years

• The proportions indicated for the size are one serving for a child of 1.5 - 2 years, for food consumption, due to the consumption of food, they can be increased.
• As soon as I got around to making the venison mince, I put it in the freezer.
• warehouses
• Sea fish fillet (hake, pangasius, pollock) – 50 g
• Potatoes – 50 g (or ½ pcs.)
• Egg – ½ pc.

Tops chi milk – ½ tbsp

1. Strength behind the relish
2. Vershkov oil for coating pans

Pokrokova preparation of children's rib soufflé
Cook gently, cut into slices, peel the potatoes and cut a piece of fillet.

1. Beat ½ egg with tops and milk in a bowl.
2. *For the sake of the Cook

If you want an even lighter and more fluffy texture, add the white to a saucepan and beat it with grains of salt.

• You will need to add the separated thick foam by handing it with a spoon.
• Potatoes can be drained, rubbed or beaten in a blender, or mixed with boiled fillet.
• Mix with egg mixture, taste for salt, if it has been mixed, add protein foam.

We grease the mold with butter and put the minced fish into it.

You can prepare the soufflé in a number of ways:

It boils at 180 degrees in the oven for 20 - 25 minutes per deck with or without water.

Well, if our plans include preparing tasty fish herb not just for the child, but for the whole homeland, let’s spread the fillets in batter.

1. Only we make it not from the essential milk, eggs and beetroot, but from zucchini.
2. This option is suitable for those who have children over 3 years of age.
3. Take approximately one half of zucchini (zucchini) and hake fillet or tilapia, 200 g in total.
4. Cut the fish into small shreds, clean the vegetables, remove the flesh and grate with a large grater and let it drain well.
5. Add the egg to the grated zucchini, add 1 tbsp beard, stir.

Chop a bunch of fresh herbs into the batter bowl.

The masa must be used sparingly so as not to drip off the fish during the lubricating hour.

Now we put the pieces of fillet in a brown batter, again, and before the juices give in, we immediately place the skin pieces on a hot frying pan with a spoon.

Spread 3-5 rolls on both sides on a small fire.

Ribne soufflé with potatoes for children of 2 years

• Zhaiva Skorinka doesn’t care, but the fish may well sweat.
• This batter will make the fillet of any fish even more flavorful!
• Enjoy with or without garnish.
• Children's live cod meatballs

Tim, who is tired of both veal and chicken cutlets, is going to share the recipe for meatballs.

In fact, this version of fish meatballs can be varied to suit both children and adults.

1. We choose cod because its meat is one of the fattiest and liveliest, but if necessary, it can be replaced with hake or pollock.
2. Codfish (fillet) – 300 g
3. Rice – 2 – 3 tbsp.

Tsibulya – 1 pc.

Boroshno - 1.5-2 tbsp

How to prepare children's fish meatballs

Well, with fish for children you can prepare not only other herbs, but first ones, you say and you’ll be right!

And since you don’t know anyone anymore, the creamy soup from pelengas and pangasius is definitely appreciated by all members of the homeland.

Ribne soufflé with potatoes for children of 2 years

• This soup is prepared quickly, simply, with the relish it will come out even tender.
• Ribi fillet – 300 g
• Tops 20% - 250 ml
• Enjoy with or without garnish.
• Potatoes (medium) – 2 pcs.
• Carrots – 1 pc.
• Syr hard – 100 g
• Salt, spices - to taste
• Roslinna oil for lubrication

Bread for croutons

1. Ready-to-cook fish soup for children
2. Place the fillet cut into cubes in 2 liters of dill and cook until tender, about 15 minutes.
3. The fish is removed and left to cool, and the broth is processed.
4. The potatoes are clean, usually quite large, but not large, and let’s cook in fish broth.
5. We spend an hour grazing the broccoli and carrots on olive oil.
6. If necessary, you can skip the cooking, but simply brush the vegetables to add more flavor to the soup and add more flavor to the soup.
7. Once the roast is ready, add it to the broth until the potatoes are cooked and after 5 rounds, pour in the tops.

Once the fish has finished, we sort it out so that the water is not lost, and put it into the soup.

Bring to a boil, remove from heat and use a blender.

On the third third of the cheese, add it by spoonful to a skin plate at the hour of serving.

Dry in the oven or directly in a frying pan with crackers made from white or whole grain Borodino bread.

Delicious!

As you know, the fish has a great potency and a smell suitable for both children and adults!

Pollock is a childish variety of fish that is allowed to live with children until death.

How much of this product to give to a child depends on age.

• Savory sauces from fillets of such fish can be prepared using a regular saucepan or multicooker.
• What kind of fish is that?
• Pollock belongs to the cod family.
• This fish lingers in the Atlantic and Pacific oceans.
• The won weighs up to 40-45 pounds and weighs 2-5 kg.

You can prepare a lot of brown and savory herbs with mint.

This frozen fillet has a motherly white color without red or black spots.

If you eat pollock regularly, you can avoid the following benefits:

• Rhubarb in the blood decreases;
• the functioning of the thyroid gland is normalized;
• the nervous and herbal system becomes red;
• teeth and brush tissue begin to ripple;
• the skin of the brushes, nails and skin becomes reddened;
• decreases blood cholesterol;
• Arterial pressure and blood flow return to normal.

If you consume 100 g of this cinnamon product, you can fill the body's requirements for iodine, chromium and cobalt.

Iodine is essential for the effective functioning of the thyroid gland, which ensures the normal functioning of all prosecutorial bodies and the well-being of the people themselves.

Cobalt relieves the blood-spinal effect and regulates carbohydrate metabolism.

It also prevents the development of anemia.

Chromium is an essential element for ensuring normal carbohydrate and lipid metabolism in the human body.

The calorie content of fish is low (70 kcal per 100 g), which allows you to include it before your diet without worrying about your figure.

Very tasty Pollock in the oven with a crisp crust

Contraindicated for use with this product

This product can be given to children up to 8 months of age.

The baby's familiarity with fish may improve once he masters meat.

Sprinkle the top with a teaspoon of boiled fillet.

How much time to give the little one the next time depends on how much you have known him.

• Since the child did not show an allergic reaction, the quantity of fish was gradually increased to 50 g per serving.
• Otherwise, separate the infused product by 2-3 layers.
• After this term, try to reproduce the same scheme for your little one again.
• You need to cook this sumish on a small fire for 1-2 minutes.

For the first time, give the child more than 10-30 g of fish meat

The recipe for this herb looks like this:

• Boil a piece of fish (100 g) in salted water until ready.
• Learn more about using a meat grinder or blender.
• In a saucepan, bring the milk with a small amount of beard to a boil to skim off the thick sauce.
• How long should it be cooked and how many ingredients will it take to cook?
• For 25 g of milk, take 6-8 g of beard and cook for 1-2 khvilin.

Add top sauce to the minced meat, 1/3 of the egg and 5 g of top oil.

The egg whites must be beaten thoroughly and carefully inserted into the pan.

• Place the soufflé in the mold and cook in a multicooker or oven until ready.
• Rib meatballs
• Cutlets or meatballs with mint are best steamed in a slow cooker, baked in an oven or cooked in a casserole.
• To understand how long it takes to trim a dish on fire, marvel at its consistency.

The cutlets must be tender and not fall apart.

The recipe for the herb looks like this:

• Pass the fish through a meat grinder (100 g).
• Add 30 g of white bread soaked in milk.
• To ensure that the cutlets have the same consistency, pass the minced meat and bread through the meat grinder again.

Add 1/3 eggs, salt.

Form into fried cutlets.

• They can be cooked in a multicooker or steamed in a casserole for 15-20 minutes.
• The cutlets are also baked.
• Live soup
• It is recommended to give this fish soup to babies after 1-2 years of age.

The wine is already alive and tasty.

Cutlets, the recipe for which you can add more, add meatballs to the soup.

They are cooked warmly and added as a side dish until first served.

The soup itself must be cooked with a piece of fish and vegetables.

Recipe for weed:

Cook the fish broth in a multi-cooker or an original castrulian.

The main ingredients are fish, carrots, cibul, potatoes.

I’m ready to salt the herb, you can add|add| a little parsley, sprinkles.

Pour the soup into a plate and add a handful of boiled meatballs.

How to cook pollock

Regardless of which recipe for preparing fish you have chosen, follow these rules:

Oliya - 4 ml.

Ribne fillet - 80 g,

White bread – 10 g,

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Recipe: Fish with vegetables for children - Simple pollock for children with sour cream

potatoes – 6 pcs;

pollock fillet – 1 fish;

tsibula ripchasta - 1 piece;

bay leaf - 1 leaf;

Sometimes you can prepare a simple, simple, but not less delicious menu for children.

I want to show you my version of cooking

Clean, cut into cubes and boil potatoes

I don’t salt the water and potatoes, salted fish sauce will be enough

While it is cooking, take the fillet of mint, wash and cut it into 3 parts, if the ribina is large, then into 4

We need to boil the mint fillet in a little salted water

I'm cleaning up now

I add chopped fish, sour cream, spices, bay leaves and cook until the fish is ready.

I stir it until it’s rare and put the cooked fish in the pan, and cook a couple more khvilins.

I add water to the potatoes and put crepe in the potatoes.

and I take the pot of fish out of the fire, I simmer the fish, and until it leaves

I strain it into a deep bowl; a little thick fish gravy may come out)))

I clean the fish itself from the brushes and put it directly into this sauce

Having cleaned all the fish, I add more crepe to it.

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Ribny stіl.

Food for children until fate.

To introduce your baby to fish, choose low-fat varieties: haddock, cod, pollock, flounder, hake.

You can cook fish at home, or you can prepare canned fish for children’s meals.

Start track #188;

teaspoons, make it look like fish puree, preferably in one of the morning varieties, so that the mother can carefully look after the baby until the evening.

Allergies can manifest themselves in the form of skinny visiping, vomiting or vomiting, and emptying your stomach.

* Fish, cooked whole or in large pieces, is always tasty and juicy.

The less raw material taken for brewing, the better the result.

Steamed fish will retain the most brown juices.

* When boiled or poached, lower the fish into boiling water, then immediately change the heat.

Cutlets, the recipe for which you can add more, add meatballs to the soup.

They are cooked warmly and added as a side dish until first served.

The fish, cooked over high heat, becomes boiled and becomes unsavory.

Some fish are especially tasty in winter, before they spawn.

The soup itself must be cooked with a piece of fish and vegetables.

Recipe for weed:

Cook the fish broth in a multi-cooker or an original castrulian.

The main ingredients are fish, carrots, cibul, potatoes.

I’m ready to salt the herb, you can add|add| a little parsley, sprinkles.

Pour the soup into a plate and add a handful of boiled meatballs.

How to cook pollock

Regardless of which recipe for preparing fish you have chosen, follow these rules:

Oliya - 4 ml.

Ribne fillet - 80 g,

White bread – 10 g,

If you buy a whole fish, pay special attention to its freshness.

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Fresh fish have clean, bright red ribs, round and bright eyes, and even sparkling luster.

If mucus appears in the winter crevices, spitting on the eyes, darkened or in places peeled lard, put the product under doubt about the acidity of the product.

Cooled fish is stored in the refrigerator for no more than 2-4 days.