Second cources



  • 4 Dorado
  • 1 orange
  • a quarter of a lemon
  • 4 tsp of honey
  • on the twigs of thyme and rosemary on every fish
  • 4 pen green onions
  • salt, pepper, olive oil

Prepare the fish, clean it.

Combine honey, lemon juice, pepper, thyme leaves, finely chopped onion and rosemary. In the abdomen put a couple of teaspoons of the mixture.
Sprinkle the fish coarse salt and pepper and drizzle with olive oil. On lay-a-circle of orange. Tightly "seal" every fish in foil and put it into the oven запекатьсяwhen 205оСfor 15 minutes. Then deploy foil (otherwise the fish is cooked) and give brown a further 5 minutes (if in the oven there is a grill, we advise you to include it precisely).

Just a little bit sweet, citrus note and aroma of the herbs will make the fish incredibly tasty!





  • 400 gr. salmon
  • 200 gr. baby shrimp
  • 2-3 tablespoons corn flour
  • salt and pepper




  • 250 gr. cream cheese (such as Philadelphia)
  • 1/2 c. milk
  • 2 eggs
  • garlic


The top layer (the cheese crust)


  • 3/4 tbsp. breadcrumbs
  • 2-3 tablespoons grated parmesan cheese


Cut the fish into cubes and add along with shrimps in a bowl and roll in corn flour. Season with salt and pepper.

Separately mix cream cheese, milk and two eggs whipped fork. Add salt and pepper, squeeze the garlic.
Mix the ingredients of the top layer.

Baking dish well lubricated oil, sprinkle with breadcrumbs. Put the fish, add "fill" and pour on top of "cheese crumbs."

Bake in the oven for about 30 minutes.



  • 700 g fillet of pangasius
  • 2 eggs
  • 75 fresh white bread crumbs
  • 3 tbsp freshly grated Parmesan cheese (can substitute other hard cheese)
  • salt and pepper

For the sauce:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2.1 cloves of garlic
  • 400 g of chopped canned tomatoes
  • 1 tsp powdered sugar
  • 1 small bunch of basil

Pangasius fillets thoroughly cleaned of fatty layers on the abdomen. Cut the fish fillets into slices 1 cm thick

Beat eggs with salt and pepper in a bowl. Mix bread crumbs and grated cheese. Wet the fillet pieces in egg, then roll in cheese-bread mixture. Put the fish on a cutting board and put into the refrigerator to cool.

For the sauce, heat the oil, put the onion, garlic and fry for 5 min., Until soft. Stir in canned tomatoes, powder, and salt and pepper to taste. Stew for 5 minutes, until thickened. Cut 2 tablespoons basil and add to the sauce.

Heat the 2 tablespoons olive oil and 25 g f. oil in a pan, put it in so many fish sticks as will fit and cook 5 minutes, turning 1-2 times until golden brown. Drain on paper towel and serve with sauce.



  • Fillet of sea fish (sea bass, hake, tilapia, pollock, cod)
  • 1 avocado
  • 2 medium tomatoes
  • 1 large red pepper
  • 1 purple onion
  • 100g corn canning
  • bunch of parsley
  • 1 hot pepper chili
  • 1 lemon
  • olive oil
  • salt

Fillets dry with paper towels and season with salt and pepper, drizzle with lemon juice, dip in slightly beaten egg and roll in bread crumbs (bread crumbs) and fry on both sides in sunflower oil.

Separately, prepare the salsa. All the ingredients are finely chopped, mixed with salt, season with olive oil and lemon juice to taste.

Serve the fish on it spread salsa.

note: For breading before frying can make breading mixture by adding crumbs 1/3 of ground almonds - will be even more delicious.



  • 700-800 g salmon fillet
  • 2 tbsp mustard
  • 2 tsp grated ginger (you can substitute dry)
  • 4 tsp honey
  • 2st.l. light soy sauce
  • Zucchini for garnish
  • 2 tbsp olive oil
  • 500g zucchini, cut lengthwise into thin slices
  • grated zest and juice of 1 lime
  • 1 tbsp. chopped mint

Put the pieces of fillet on heat-proof dish. They should fit snugly to each other and constitute a single layer. Mix all the ingredients for the sauce, fish oil, salt and pepper if desired (20 min. Flip chunks).

To prepare the zucchini Heat oil in a large frying pan. Put the slices and fry gently turning constantly, for 5-6 minutes, until soft. Add the grated zest and lime juice, sprinkle with salt, pepper and mint. Remove from heat.
Preheat the oven (250oC), put the form of fish on the grill under the grill, 5-7 minutes. turn the pieces and the same hold under the grill.

Serve fish with zucchini.



  • 3 cups milk
  • 2 eggs
  • 4 tbsp oil.
  • 6 tablespoons of flour
  • bundle of parsley and dill
  • 1 tea spoon of sugar and 1/2 tsp salt
for the filling:
  • slightly salted salmon
  • 56 grams of butter cheese
  • 1 tablespoon lemon juice
  • 0,5 teaspoon of honey (only to have a sweet note)
  • salt, pepper
  • 2 cucumber (or flesh of the avocado)

Combine all ingredients in a blender for pancakes, add to the dough greens, let the dough stand for 15 minutes. Bake on average heat for 1-2 minutes on each side. Pancakes should not be rosy.

For the filling combine cheese, lemon juice, honey, salt and pepper to taste.

Pancake spread with a thin layer of filling, on the edge of a put a piece of cucumber or avocado, fish and fold it into a roll. With a sharp knife cut each roll into 3-4 parts.



  • 500g salmon fillet with skin
  • 275g. orzo
  • 1 tomato
  • 1 cucumber
  • 1 lemon, dill
  • Salt, pepper, olive oil

In a saucepan of boiling water to fill orzo (small pasta in the form of grains, which can be replaced by any small pasta or rice). Boil until cooked.

Salmon fillets with salt and pepper, sprinkle with lemon juice, olive oil and grease to send a grill. First, bake 5 minutes, putting it down the skin, then turn over and sprinkle with zest and fennel and cook for another 5 minutes.

Cut the cucumber and tomato cubes, chop dill. Tomatoes put in a sieve to drain fluid. Ready orzo rinse under cold running water, just a few seconds to prevent cold. Mix orzo with vegetables and uropom, season with olive oil, lemon juice. Season with salt and pepper.

Serve on a plate garnished with salmon and orzo with vegetables



  • Salmon fillet -1-1,5 kg
  • spinach
  • Garlic - to taste
  • shrimp meat
  • 0.5 liters of milk
  • Soy sauce - 1 tbsp. spoon
  • dill

Cut the fillets into pieces and make a narrow knife pocket.

Finely chop the shrimp, garlic, spinach. Proportion of spinach and shrimp - one part two shrimp spinach. the mixture: spinach, shrimp, garlic, stir thoroughly and fill them pockets.
Suitable for the preparation of a rectangular baking dish with high bumpers. Carpeted it with foil, and spread into prepared pan our pockets.
Cooking sauce - mix milk, soy sauce and a little dill. The resulting mixture is poured pockets so that the sauce covered about a third of the fish.

Cover with foil and put in a preheated to 180 gr. oven for 20 minutes. (fish need not get too dry, it is better if it is a bit damp from the inside).

The perfect complement to this dish is boiled rice and white wine.



  • 1 kg of squid
  • 4 carrots
  • 1 large onion


  •  2 tbsp subfam. oil
  • 3 tbsp sugar
  • 0.25 cup white wine vinegar
  • black pepper and allspice
  • 6.5 clove buds
  • 2 tsp of salt

Squid clean, rinse and cook in a large skillet over 1 tbsp oil for 3 minutes. Remove from the pans , dry paper towel of excess oil.Onions and carrots clean, onions cut into rings and fry in the same pan in which grilled squid for 5 minutes. Squid and carrots cut into thin strips.In a saucepan pour 2 cups of hot water, add the spices, salt, sugar, and simmer over low heat for 15 minutes. Add vinegar and oil.

Squid with vegetables folded into a bowl, pour the marinade and place in a cool place for 10-12 hours



  • 500g salmon fillet
  • 2 tablespoons butter
  • 2 a ring of lemon
  • salt and pepper.

Salmon fillet cut into pieces of 50 g, salt and pepper. Put the salmon in a heatproof bowl, add a little water (3 tablespoons) and oil.

Put the fish on top of the lemon slices. Simmer salmon in the oven with the lid on full power for 15 minutes.

To the table salmon stew Serve with boiled vegetables: potatoes, broccoli, cauliflower. Served with fresh vegetables and herbs