Side dishes for fish almost always include potatoes - they can be fried, baked, boiled for salad or pureed. Our next 3 recipes will not contain potatoes - one of them is for a puree made of peas and cream.
Place the peas in an inappropriate container on the stove to boil for about 20 min. Once the time has passed, remove from the pot with a slotted spoon and rinse it with cold water. Put the peas back in the pot, add the carrot and onions, chopped coarsely.
Also throw in the spices, excluding the dill. Leave the vegetables to soften well for about an hour and 10 min. Then remove the peas from the stove, drain the vegetables but retain the water in which they were boiled in.
Mash the vegetables to a puree, gradually adding the butter, then the cream and if needed - some of the water. Thicken it as you like and serve, sprinkling some finely chopped fresh dill on top.
Our second proposal is a salad that is very suitable for grilled fish. And here are the required products and method of preparation:
Salad with mayonnaise and tomatoes
Preparation: Chop up the tomatoes in pieces, the onions and pickles into thin slices, and the parsley - finely. Put them all in a bowl and stir carefully, then pour in a little oil and salt and pour in the mayonnaise. Blend all the ingredients well. Your salad is ready to serve.
Our last proposal for a fish side dish is rice meatballs. They are relatively easy and quick to make - boil 2 cups of rice and mix with an egg. To this mixture add 5 oz of cheese that you have grated ahead of time. Add finely chopped onions to the rice, as well as some parsley for flavor. Mix this thoroughly.
In a separate bowl, whisk another egg, sprinkle black pepper and salt. Prepare a dish with breadcrumbs next to your bowl with the egg. Form balls, dip them in the egg, then in the breadcrumbs and egg once more and fry in preheated oil. If you like spearmint, use it instead of parsley, but there is no guarantee that it will go well with the taste of the fish.