Little-Eyed Grenadier Steaks

In stores, little-eyed grenadier can be found in the form of gutted frozen carcasses or steaks, breaded and without. The advantage of these steaks is that you can fry and bake them without defrosting. So this fish turns out to be more tender and juicy.

Ingredients

• small-eyed grenadier steak without breading 1 pc.
• cooked breaded steak from small-eyed grenadier 1 pc.
• corn starch 1 tbsp
• vegetable oil 1 tbsp
• salt
• ground black pepper

Directions

1. Frying steak breaded from the manufacturer and homemade breading in corn starch has no fundamental differences. There is only one approach: fry without defrosting. A steak in a ready-made breading is fried immediately, a steak without breading must first be rolled in starch on both sides. So, preheat a frying pan with vegetable oil and fry the steaks on both sides for 2-3 minutes until a tender golden crust forms. Then reduce heat, cover and simmer for another 10 minutes over medium heat until tender.
2. There are many variations of side dishes for fish steaks, and Vyacheslav Anzulis, the brand chef of the Far Eastern cuisine restaurant Port Cafe, offers two fun options: green pea puree or couscous with carrot sauce. Green pea puree: (for 1 serving) Blanch 200 g of fresh or frozen peas (dip in boiling water for a couple of minutes and then immediately in ice water) in a little water. Drain and add 50 ml of cream (22%) to the peas, bring to a boil. Season with salt and blend until smooth. It is better to rub the finished puree through a sieve - this way it will turn out to be more airy. Couscous and carrot sauce: (for 1 serving) 2 tbsp. spoons of couscous must be poured into a heat-resistant container, salt and steamed in 100 ml of boiling water. Cover and let the cereal stand for 10 minutes to swell. Season the finished couscous with butter. For the carrot sauce, cut the carrots into small pieces and sauté in a skillet until soft. Then add 40 ml of water and 50 ml of cream (22%) and boil for another 5 minutes. Beat the resulting mass with a blender.