Garnish for pork and not only.

What is a garnish? The very word "garnish" comes from the French language. It means "complement, decorate". And the truth, although the side dish is not considered the main dish, it is garnish that should complement it. For each main dish, they prepare their own types of side dishes. To meat, fish, poultry, slightly different side dishes are recommended. Although there are also universal dishes that will fit almost any basic. In this article we will talk about what side dishes to prepare for different popular varieties of meat or fish. Let's start with pork.

Cooking garnish for pork

According to dieticians, the best side dish for meat isvegetables. It can be raw vegetables - lettuce leaves, tomatoes, cucumbers with the addition of natural vinegar and olive oil. This garnish looks good on a plate, and vegetable fiber allows you to better digest a meat dish. Also, as a garnish, you can serve light vegetables, flavored with cream or olive oil.

But not all household members agree to eat, as theyare expressed, "grass". In addition, good fresh vegetables are not always available in the cold season. Then we will prepare a more traditional garnish for pork - potatoes or cabbage.

Pork itself is light meatfairly neutral taste. Pork is something like chicken. Pork is best suited sweet and sour side dishes. Therefore, in Germany and the Czech Republic for a side dish to pork you will serve stewed sauerkraut, and in China - a fruit and vegetable dish "chutney". It is made from mango or pineapple.

Pork is also a fairly simple meat,he has no exquisite taste. It's a bit fat and meaty. Therefore, the garnish for pork is suitable for something as simple as rice, buckwheat, stewed vegetables, potatoes.

What to Serve for a Fish

Now about the fish. In our country, red varieties of fish enjoy great love. And not without reason. After all, red fish is very tasty and useful. Therefore, let's talk about how to prepare a side dish for salmon.

Salmon belongs to the family of salmonids. This is one of the most delicious and useful varieties of fish. It is easy and quick to prepare, tasty in any form - baked, fried or salty.

Not all are suitable for a side dish. Simple buckwheat porridge or pasta will not work well with a tender salmon. As a side dish to a salmon well-prepared rice (as rice perfectly combines with all seafood) and potatoes will work well. Experienced cooks advise to boil or cooked steamed salmon to serve boiled garnish, and to fried or baked - respectively fried or baked.

Salmon is not the cheapest fish. Sometimes you want to save and cook something cheaper, but that it was tasty and useful. Then we go to the store and buy salted herring, which is also very popular in our country. Herring can be served on a festive table, and for an ordinary family dinner.

Cook the rice for a side dish:

Take 1 cup of rice and a little salt. For round rice, take 3 cups of water, for steamed 2 cups. Rice should be washed with water. Then throw it into boiling salted water, mix, reduce the heat to a weak one and cook under the lid for 20-25 minutes. Then turn off the fire and let the rice steep for a while. Rhys is ready.

Cooking herring with garnish

Garnish to herring can be cold and hot. Almost the only hot supplement that goes well with herring is mashed potatoes.

But you can make a cold garnish. Then it's not the main dish, but the snack (mostly for vodka). Herring with garnish is served on a special oval dish.

The classic recipe is: pre-soaked herring in water or cold milk for 3-4 hours. So we soften the herring and give it a tender taste. Then we separate the herring from the bones, cut into thin strips and beautifully lay out on the dish. On the same dish, stacked: rings and vinegar-aged onion, boiled potatoes. Simple and very appetizing!