Pollock is the most common fish from the cod family in the waters of the seas and the Pacific Ocean. This delicious fish ranks among the most popular products in Russia, and throughout the world.

Pollock fillet is rich in phosphorus, iodine and vitamins, and pollock liver contains more vitamin A than the famous cod liver. Pollock is a real treasure trove with iodine and protein, which is very easily absorbed by the human body.

This fish is very useful for children, especially in the first few years of their life, during the period of active growth of the body. It is very important to use pollock for pregnant women and for young nursing mothers. In addition, pollock dishes are easy to prepare and very tasty. How to cook pollock, the most popular and one of the healthiest fish?

Since it’s delicious to cook pollock, it’s not a difficult task (even just pollock fried in oil is already becoming appetizing dish), we will pay attention to the original and unusual recipes cooking this fish.

How to cook pollock in the oven with vegetables and sour cream

• Pollock - 1 large fish;
• Bulb onion - 2 onions;
• Carrots - 2 pcs;
• Sour cream to taste (best - 3-4 tablespoons);
• sunflower oil
• Salt, spices for fish (you can take special lemon spices).

Cooking:

1. Chop the onion into small cubes, and peel and grate the carrots on a coarse grater or cut into thin strips. Saute onions and carrots in sunflower oil until tender.
2. Clean the pollock from offal, cut off the fins, head and tail, cut the carcass into small pieces.
3. Put the pieces of fish in a pan or a form with a thick bottom, sprinkle with roasted onions and carrots, salt, sprinkle with spices to taste. Fill the fish with sour cream and put everything in the oven for half an hour.
4. The finished dish can be sprinkled with fresh herbs.

How to cook pollock fillet: pollock fried in dough

For this recipe you need to take:

• Pollock fillet - 400 g;
• Wheat flour - 1.5 cups;
• Milk - 250 ml;
• Chicken egg - 1 pc;
• Lemon - to taste;
• Vegetable oil;
• Fresh greens - to taste;
• Salt, pepper, spices for fish - to taste.

Cooking:

1. Add salt, egg yolk and flour to a glass of cold milk. Mix everything thoroughly.
2. Separately, beat the whites and mix with milk gruel.
3. Cut the pollock fillet into small pieces, sprinkle with salt, pepper and spices, dip each in the resulting batter, and fry in vegetable oil(a large number of). The pan should be well warmed up before you put pieces of pollock on it.
4. Finished fried fillet put on a dish, garnish with lemon and herbs.

How to cook pollock fish with bacon

For this recipe you need to take:

• Pollock - 500 grams;
• Fat - 70-80 grams;
• Onions - 2 onions;
• Potatoes - 5 pieces;
• Fish broth - 250 ml;
• Butter (can be margarine) - 2 tbsp. l.
• Fresh greens ( green onion, parsley) - to taste;
• Salt, ground black pepper - to taste.

Cooking:

1. Clean the pollock from offal, cut off the heads and fins from the carcass, cut into small pieces. Rub the pieces with salt and pepper.
2. Cut the bacon into slices and fry until semi-transparent.
3. Cut the onion into rings, peel the potatoes and cut into thin slices. Add everything to the bacon and fry a little.
4. Add chopped green onions and pour in the fish broth. Cover the pan with a lid and simmer for 10 minutes.
5. Put the fish pieces in the pan, cover with a lid and simmer for another 15-20 minutes.
6. Garnish the dish with fresh herbs when serving.

Fish is a valuable protein product that contains all the amino acids necessary for a child's body, a unique vitamin complex (F, A, D, E) in combination with useful fish oil and minerals important for a healthy metabolism (iodine, manganese, zinc, copper, boron, iron, fluorine, etc.).

Suitable for children up to one year old lean varieties fish - hake, cod, pike perch, pollock, grenadier, blue whiting, pike, mullet, catfish, herring, etc.

When can you start giving your baby fish?

Introducing fish to the child's menu, according to the recommendations of dietitians, is possible not earlier than 9-10 months. This should be done only after the baby has fully mastered meat products. Remember that fish is the strongest allergen, so you need to use it with extreme caution. Feeding should start with 5-10 grams per day. Watching the reaction of the baby's body, gradually increase the dose. Maximum daily rate fish consumption for a one-year-old child - 70 grams. A healthy child is recommended to give it no more than 2 times a week. Distribute the “fish” and “meat” days, since taking two of these products at once during the day will create a big load on the baby’s digestive system. It is generally not recommended to give fish broth to children under 3 years old, due to the low nutritional value and the content of harmful substances released during the cooking process.

As a rule, an allergy in a child can be both for all fish, without exception, and for certain varieties of it. At the first signs of diathesis in a child, you need to take a two-week break, completely eliminating fish dishes from the diet. After the manifestations of the allergy subside, try again to introduce some other kind of fish into the menu. Do it the same way as the first time, gradually, starting with 5-10 grams per day. Even in the absence of an allergic reaction, do not exceed the recommended daily intake.

How to cook fish for a child?

1. Defrost fish in salted water.
2. It is very important to carefully cut and remove all the bones, even if you buy a ready-made fillet.
3. Fish should be steamed or boiled in a small amount of water.
4. Cook the fish for 10-15 minutes if the pieces are small and 20-25 minutes if the fish is cooked whole.

Simple and healthy fish recipes for children up to a year

After a year, the child can be offered a more varied menu of fish dishes.

In order for baby food to be varied and benefit the growing child's body, the menu must include products containing useful trace elements and vitamins. It is not only vegetables, fruits, various bakery products, meat products, but also fish, especially marine. As you know, such fish is rich in all those useful trace elements that the body needs so much.

Very often, pollock is used to prepare children's fish dishes, but since children will eat the cooked dish, it is important to make sure that such food is safe for them. Fish bones can be dangerous here, so it is best to use fillets for children. It is he who we use today for the preparation of pollock as in kindergarten...

We will get the pollock fillet from the freezer in advance and let it defrost. In the meantime, let's prepare the other ingredients for the dish. Peel the head of the onion and finely chop.

Let's start frying the onion in vegetable oil.

Now we will cut the required amount of carrots for a fish dish. Let's cut it into small pieces.

We send the carrots to the pan with the onions and continue to fry them together until soft.

Cut the defrosted pollock fillet into small pieces.

Now place the fillet pieces in a pan with onions and carrots. As soon as the fish seizes on one side, turn each piece over and cook it on the other side.

In the meantime, prepare sour cream sauce, mix low-fat sour cream, I prefer 15% fat sour cream, tomato paste and salt.

Dilute the sauce with water.

Immediately pour the sauce into the pan to the fish and vegetables.

Bring to a boil and continue to cook it for 10-15 minutes, because the fish cooks very quickly, especially the fillet. Check for salt and add if needed.

Pollock is ready as in kindergarten. As you can see, this dish is cooked very quickly, of course, if you bought a fillet, and not a whole fish, which also needs to be cut. Remove the pan from the stove, and you can serve with a side dish!

For fish, it is best to serve boiled potatoes as a side dish, pouring all this yummy with sour cream sauce.

Do not forget also about the vegetable salad and enjoy your meal!

When your baby has mastered dishes from vegetables, cereals, cottage cheese and meat, it's time to introduce him to fish products. How and at what age is it better to do it?

Along with dairy products, eggs and meat, fish is a complete source of high quality protein. At the same time, each of these products contains unique, inimitable proteins that differ from others in their amino acid composition. This is why nutritionists recommend a varied diet.

The flesh of the fish is tender, it does not contain coarse connective tissue fibers and films, which abound in meat. Therefore, fish proteins are easily digested: the percentage of their assimilation is 93-98% (for example, meat proteins are digested by 87-89%). The amino acid composition of fish proteins ideally meets the needs of the human body and is perfectly absorbed by it. All types of fish are distinguished by a high content of minerals (zinc, copper, magnesium, calcium, phosphorus and especially iron), there are also quite a lot of vitamins in fish: A, D, B2, B12, PP. Sea fish, in addition, is rich in iodine, which is necessary for the proper development and functioning of the thyroid gland. Fish fats are high in polyunsaturated fatty acids, including the omega-3 group. These fatty acids play an important role in the construction of cell membranes, especially for nerve tissues and the retina of the eyes; are precursors for the synthesis of tissue hormones - biologically active compounds that regulate metabolism in body tissues. Fish is one of the few natural sources of omega-3 fatty acids.

Where to begin?

Fish should be introduced into the diet of a healthy baby approximately 3-4 weeks after the introduction of meat complementary foods, that is, at 9-10 months. However, it should be borne in mind that fish is one of the strongest food allergens, therefore, children with allergies should start introducing fish dishes into the diet after 1 year and with extreme caution. Ideally, especially in babies with a pronounced allergic predisposition, the start of fish feeding will be coordinated with the allergist observing the child.

Low-fat varieties are suitable for introducing a baby to fish: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. You should start with ¼ teaspoon, usually in the form of fish puree, preferably in one of the morning feedings, in order to be able to carefully observe the baby until the evening. Allergic manifestations may take the form of a skin rash, regurgitation or vomiting, stool disorders. As a rule, they are observed a few hours after meeting with the allergen.

Sometimes allergic reactions develop only on the sea or, conversely, only on river fish.

If you notice some allergic manifestations in the crumbs after you gave him a taste a fish dish, from further acquaintance with this variety should refrain. Wait a week or two, offering the baby only those foods that he is already used to. After the condition returns to normal, you can try to give him a different kind of fish. Sometimes allergic reactions develop only on marine or, conversely, only on river fish. Often, children who are allergic to one type of fish tolerate other varieties quite calmly. It may also happen that the same variety of fish, say, causes an allergy when home cooking, but is well tolerated in canned (that is, industrial) form, or vice versa.

If the first acquaintance went smoothly, and you did not notice any negative manifestations, the next day you can offer your baby 1 teaspoon of fish. If in this case everything is in order, you can gradually increase the daily dose to the age norm. At one feeding, a child aged 9-10 months can eat about 50 g of fish, by 11-12 months you can offer him up to 60-70 g. Fish proteins have one more property: an allergy to them is often associated with an accumulation effect. This means that if you offer fish dishes too often, the risk of developing allergic reactions to them increases significantly. That is why fish products should be offered to the baby no more than 2-3 times a week, potential allergy sufferers (of course, those who tolerate a specific type of fish) - 1 time per week.

Beware of allergies!

With particular caution should be taken to allergic reactions of the immediate type (they appear almost immediately after eating), which, although rare, unfortunately, can occur when eating fish. The most harmless of these reactions is urticaria. More formidable include redness and / or swelling of the lips shortly after eating, hoarseness. Similar symptoms may be signs of the development of Quincke's edema, a dangerous condition characterized by swelling of the tissues of the face, and in 20% of the mucous membrane of the larynx, which makes breathing difficult.

If suddenly you notice anxiety, pallor or cyanosis of the face in the baby, combined with difficulty breathing, immediately call an ambulance and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL in drops at an age dosage is preferable). If you have noticed an immediate type of allergic reaction in your crumbs, in the future you should be extremely careful if you cook this kind of fish for other households. Fish is, in a sense, a unique product: an allergic reaction can be triggered by its smell alone! The fact is that usually the smell of food is due to volatile low-molecular compounds, which are practically incapable of causing an allergic response. But the fishy smell is due to protein molecules and therefore can cause an allergic reaction in predisposed people.

Fish products are replaced on selected days with corresponding meat dishes. At first, it will be easier for the baby to cope with mashed fish, later it can be replaced with fish puddings, fish meatballs or steam cutlets. At 1 year old, the baby can already be offered boiled or baked fish prepared for the rest of the family. In all cases, all bones, even the smallest ones, should be carefully removed from the fish, because the baby is not able to separate them on his own and can choke. Try not to offer fatty fish varieties to the baby, as they can cause intestinal upset. Fish broths not used in baby food up to about 3 years: they are too saturated with extractive substances, which are unnecessary stimulants for the immature digestive system of babies, and especially valuable properties however, do not differ. Also, children under 3 years old are not offered caviar and seafood, as dishes with a high allergenic potential.

Culinary Secrets

* It is better to thaw frozen fish in salt water (8-10 g of salt per 1 liter of water): this reduces the loss of minerals that is inevitable during defrosting. It is generally not recommended to completely defrost the fillet. Slightly thawed fish is washed in cold water and subjected to heat treatment.

* Fish cooked whole or in large pieces is always tastier and juicier. The less liquid is taken for cooking, the better the result will be. Steamed fish will retain the most useful substances.

* Many chefs recommend poaching as the main way to cook fish, primarily sea and ocean fish. This is the name of boiling fish in a small amount of water with certain flavoring additives - butter, lemon juice, herbs and spices (onions, carrots, parsley or celery root, dill, bay leaf). In this case, the loss of valuable nutritional properties reduced to a minimum, and the taste of the fish is greatly enriched and ennobled. Only "red" fish is often cooked without spices. Seasoning time for portioned pieces - 10-15 minutes, for big fish- 25 to 45 minutes.

* When cooking or poaching, it is better to lower the fish into already boiling water, and then immediately reduce the heat. Fish cooked over high heat boils and becomes tasteless.

Making a choice

For cooking, subject to tolerance, it is better to use sea fish: it is rich in iodine, which is necessary for the functioning of the thyroid gland. In addition, it is considered that freshwater fish"collects" salts of heavy metals, which can pollute the waters of rivers and lakes. best grade from freshwater, worthy of a little gourmet, trout is considered.

Any fish is especially tasty in winter and spring, until it spawns. If you buy a whole fish, pay attention to its freshness. Fresh fish have clean, bright red gills, bulging and bright eyes, even shiny scales. The appearance of mucus in the gill slits, a film on the eyes, dull or sometimes desquamated scales cast doubt on the quality of the product. Chilled fish is stored in the refrigerator for no more than 2-4 days. If you are used to buying frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, the external signs of freshness of frozen fish are the same as those of chilled ones. The flesh of a freshly frozen fish in a section is white or pale pink in color, and that of a second-time frozen fish is of a darkish color. It is recommended to store frozen fish in the refrigerator for no more than 2-3 days, and after defrosting, use it immediately. Incorrect storage of fish is indicated by dents on the carcass, the yellowness of rancid fat and its smell.

For feeding children, you can also use special canned children. Most often, fish is produced not in its pure form, but as part of fish and vegetable and sometimes fish and cereal dishes. Vegetables help to enrich the final product with dietary fiber, which is poor in fish, which significantly increases the biological value of the dish. For the manufacture of children's canned food, sea (cod, hake, pollock, salmon) or river fish (perch, trout) are used. Usually it is from 10 to 30% of the mass of the product. Potatoes are used as a vegetable component, cauliflower, broccoli, carrots, zucchini, pumpkin, green pea, beans. From cereals, canned food includes rice, pearl barley, buckwheat, semolina, corn, oats. Sometimes canned fish dishes, along with a small amount of fish oil, also contain vegetable oils - olive, sunflower, soybean, corn, rapeseed, and sometimes animal fats - butter.

For improvement palatability final dishes add herbs and spices. Ascorbic acid may be added as a preservative.

Cooking fish dishes at home

Fish puree

Fish fillet (without skin) - 60 g,

milk and vegetable oil - 1 tsp. spoon.

Boil the fillet in a small amount of water for 15-20 minutes, cool, pass through a meat grinder or beat in a blender, after removing all the bones. Add milk, butter, salt, mix well and bring to a boil over low heat.

Steam fish soufflé

Fish fillet - 100 g,

milk - 25 g,

flour - 3 g,

egg - 1/3 pc.,

butter -5 g.

Boil the fish fillet, remove all bones. Pass through a meat grinder with a fine grate, add thick milk sauce(boil milk with flour for 5-8 minutes), butter, egg yolk, mix, carefully add beaten egg white into minced meat. Put the mass into a greased form and bring to readiness in a water bath under the lid for 15-20 minutes.

fish pudding

Fish fillet - 100 g,

potatoes - 1/2 pc.,

oil - 2 teaspoons,

milk - 2 tbsp. spoons,

egg - 1/4 pc.

Boil the peeled potatoes until fully cooked, drain the water, mash with a wooden pestle so that there are no lumps, and dilute with milk. Boil the fish in salted water, separate all the bones. Finely chop the pulp, mix with potatoes, lightly salt, add melted butter (1 teaspoon), egg yolk and egg white whipped into a thick foam. Grease the form with oil, put the mass into it, close the lid, put on water bath and cook for 20-30 minutes.

fish meatballs

Fish fillet - 60 g,

wheat bread - 10 g,

yolk - 1/4 pc.,

water - 10 ml,

vegetable oil - 4 ml.

Fish fillet (for example, cod) free from bones, pass through a meat grinder with a piece of bread soaked in water, add egg yolk and vegetable oil, mix thoroughly. Form balls from the resulting mass, place in a bowl half-filled with water, and cook over low heat for 20-30 minutes.

Steamed fish cutlets

Fish fillet - 80 g,

milk - 25 ml,

white bread - 10 g,

egg - 1/4 pc.

Pass the fish fillet through a meat grinder, add soaked in milk White bread, knead, again pass through a meat grinder, salt, beat the egg and knead until a homogeneous lush mass is obtained. Form cutlets from the mass, steam them, laying them on the grate of a steam pan (special grate inserts for cooking steamed dishes in ordinary pans can be purchased at the hardware departments of department stores), for 20-30 minutes.

It happens that a child does not eat meat not because of empty whims, an inappropriate menu or an unsuccessfully prepared dish, but because it is difficult to digest.

Any “baby disturbances” are not accidental and require attention, but while you are figuring it out, we will replace one healthy protein with another and select fish dishes for children. They not only act as a full-fledged alternative to meat, but also perfectly complement it due to their composition.

The benefits of fish dishes for children

If the child is not allergic, fish dishes must be introduced into the diet from 8 to 9 months, since this protein is absorbed much better than meat. Compare: 96 - 98% to 87 - 89%, that is, proteins obtained from fish not only enter the baby's body, but do it in the most targeted way.

With its help, it will be easier for a child to build bones, muscles, and form tooth enamel. Fish has everything you need for this: fluorine, phosphorus, iron, amino acids, B vitamins, which are no less than in beef. And, most importantly, if we are talking about the sea, we will find iodine, necessary for mental development, and polyunsaturated fatty acids Omega-3 and Omega-6, which improve concentration and memory.

If the child is allergic

So, the question of the benefits of fish and its need for a children's diet is no longer worth it, is it? But what if the child is allergic?

It is enough to postpone the introduction of it into complementary foods until 12 - 18 months and cook only white varieties, avoiding any red meats. Of course, we are talking about boiled and stews; baked, and even more so fried fish, can be offered to children only from the age of 2.

It is best to introduce sea fish into complementary foods: cod, pollock, hake, blue whiting. These varieties are the least allergenic, easy to digest and do not contain harmful impurities that can be found in river species. And the bones in the fillet sea ​​fish many times less.

As for any pickles and smoked products, then, like any delicacy, it is a delicacy, but no more. No nutritionist will recommend making smoked eel or salted red fish a regular companion of a children's menu.

100 g per week of freshly cooked fish will fully satisfy the needs of the child's body for the necessary animal proteins, minerals and trace elements.

In this article, we have selected the most interesting, fast and delicious food from fish that will inspire not only children, but also their parents!

How to make fish dishes as healthy as possible for children

But, before we start cooking, let's remember some subtleties that can make the dish not only tastier, but also healthy!

• Incomplete defrosting

If we have a ready-made fillet in front of us, it is not worth completely defrosting it, as this will reduce the content of nutrients.

• Storage no more than a day

Never keep in the refrigerator ready meal more than one day. Ideally, the fish should be prepared for each specific meal.

For ease of preparation, you can immediately divide a large piece of fillet into several small pieces of 40-50 g each and freeze.

• Do not use fish broth

Fish puree for feeding children 10 months

It is best to start fish feeding babies at 10-11 months with fish puree. To prepare it, we need 40 g of hake fillet or blue whiting - for safety reasons, it is better to take leaner varieties, and leave the cod until the baby's body gets used to it.

1. Bring the water in a small pot to a boil, add a little salt and put the fish.
2. Cook for 15 minutes, remove from heat and pass through a sieve. Of course, you can also use a blender, but since the portion is very tiny and will spread more on the walls, and the presence of “random” bones has not been canceled either, it’s better to use the old way, this will save you from unpleasant surprises.
3. Since the consistency of the fillet itself is quite watery, no additional components such as oil, water or a mixture are required - the puree will turn out very tender anyway.

If in doubt that the child will eat fish in its pure form, mix it with zucchini, broccoli or cauliflower. in stew fish puree like it more.

Now that the baby is already accustomed to the simplest, but very delicate fish dishes and their combinations with vegetables, let's try to offer him something more dense, for example, soufflé. Its plus is that it also turns out with a not too rich taste, since potatoes are present in the composition.

Fish souffle with potatoes for children 2 years old

The proportions are indicated per serving for a child 1.5 - 2 years old, if desired, observing the ratio, they can be increased. If it turned out to make extra minced meat, we remove it in the freezer.

Ingredients

• Fillet of sea fish (hake, pangasius, pollock) - 50 g
• Potatoes - 50 g (or ½ pc.)
• Egg - ½ pc.
• Cream or milk - ½ tbsp
• Salt to taste
• Butter for greasing the mold

Step by step cooking baby fish soufflé

1. Separately, cook the peeled potatoes cut into slices and a piece of fillet.
2. Beat ½ eggs with cream or milk until frothy.

*Cook's Tips
If you want to get an even lighter and airy texture, separate the protein from the yolk and beat it with grains of salt. You will need to add the resulting dense foamy mass at the very end, stirring it with a spoon.

1. Potatoes are drained, wiped or beaten in a blender, it is possible together with boiled fillets. Mix with egg mixture, taste for salt and, if done separately, add protein foam.
2. Lubricate the mold with butter, put the minced fish in it.

Souffle can be prepared in several ways:

• Bake at 180 degrees in the oven for 20 - 25 minutes on a baking sheet with or without water. In the first case, you get a variant of a water bath, in the second, ordinary baking.
• We put in a water bath in a saucepan, pouring enough water so that the mold sinks 2/3. Keep also at least 25 minutes under the lid. To avoid condensation, cover the soufflé with foil or baking paper.
• We cook in a double boiler on the desired mode.

As usual, we check the readiness of the dish with a toothpick. Serve warm with sour cream or cream sauce, in addition to vegetables or by itself.

If the child is more than 2 years old, then it is quite possible to add onions sautéed in vegetable oil to the main composition. This will make the soufflé more fragrant and in this form it will compete with the usual cutlets on an adult table.

How to cook fish fillet in batter for children

Well, when our plans include preparing a delicious fish dish not only for the child, but for the whole family, we will fry the fillet in batter. Just make it not from the usual combination of milk, eggs and flour, but from zucchini. The option is suitable for those who have children older than 3 years.

1. We take approximately equally zucchini (zucchini) and hake or telapia fillets, only 200 g each.
2. We cut the fish into small pieces, clean the vegetable, remove the seeds and grate on a coarse grater and squeeze well or let it drain.
3. Add an egg, salt and 1 tablespoon of flour to the grated zucchini, mix. If desired, chop a bunch of fresh herbs into the batter mixture. The mass should not be too liquid so as not to drain from the fish during frying.
4. Now put the fillet pieces in raw batter, stir again and, until the juicy telapia has given juice, immediately put each piece with a spoon into a hot pan.
5. Fry in oil for 3-5 minutes on both sides over low heat. An extra crust is useless, and the fish should sweat well.

Such a batter will make the fillet of any fish even more fragrant! Enjoy with or without garnish.

Baby nutritious cod meatballs

For those who are tired of zrazy and beef or chicken cutlets, we offer a recipe for meatballs.

In fact, this version of fish meatballs varies as you like and can be served to both children and adults. We choose cod, since its meat is one of the fattest and most nutritious, but if necessary, we replace it with hake or pollock.

Ingredients

• Cod (fillet) - 300 g
• Rice - 2 - 3 tbsp
• Onion - 1 pc.
• Flour - 1.5-2 tbsp

How to cook baby fish meatballs

This is exactly the case when the fillet needs to be completely defrosted. This is necessary in order to be able to completely sort out the fish with your hands for small bones.

1. After checking, grind it in a blender or scroll. You can do this right along with the onion - the consistency of minced meat should be completely homogeneous.
2. We boil the rice, it should double in size, that is, about 5-6 tablespoons will be obtained for this volume.
3. We mix everything, drive in an egg, salt and let stand for 10 minutes and form small balls, the size of large meatballs.

You can cook meatballs both in a double boiler, and simply in a saucepan, putting them out. In the first case, we select the desired mode and put the raw meatballs in a container, in the second - we lower them into a small saucepan and, half filled with boiling boiled water, cover with a lid and put on a small fire for 30 minutes.

Ready fish meatballs are served with mashed potatoes or vegetable stew. It turned out to be a light, but very tasty and satisfying dinner!

Children's delicate fish cream soup

But after all, fish for children can be used to cook not only second courses, but also first ones, you say, and you will be right! And if you don’t surprise anyone with the usual fish soup, then all family members will definitely appreciate cream soup from pelengas or pangasius.

This soup is prepared quickly, simply, but the taste is very delicate.

Ingredients

• Fish fillet - 300 g
• Cream 20% - 250 ml
• Potatoes (medium) - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Hard cheese - 100 g
• Salt, spices - to taste
• Vegetable oil for frying
• Bread for croutons

Cooking fish soup for kids

1. We lower the fillet cut into cubes in 2 liters of salted boiling water and cook until tender, about 15 minutes.
2. We take out the fish and leave to cool, and filter the broth.
3. We clean the potatoes, cut them arbitrarily, but not large and set to boil in fish broth.
4. In the meantime, sauté onions and carrots in vegetable oil. If necessary, this can be omitted, but the fried vegetables will give the soup more flavor and make the taste more intense.
5. As soon as the roast is cooked, add it to the broth to the potatoes and after 5 minutes pour in the cream.
6. We sort out the cooled fish so that not a single bone remains, and put it in the soup. Bring to a boil, remove from heat and puree with an immersion blender.
7. Three cheese on a fine grater, add it a tablespoon to each plate when serving.

We dry croutons from white or rye Borodino bread in the oven or directly in a pan. Bon appetit!

As you can see, there are a huge number of fish dishes, and they are suitable for both children and adults!