The meat of the Arctic char looks like any fish of the salmon family and has a pronounced orange color. In addition, the taste of char baked in the oven is also delicate, and in combination with many products, it increases its taste.

In cooking, you rarely find the meat of this river fish, but you just have to try the char dish, and you will immediately understand that it is no worse than salmon or sockeye salmon. It can be combined with any side dishes, vegetables and fillings, and you can also cook it in different ways. But now we are talking about how to cook char in the oven.

Loach stuffed with spinach and feta

Stuffed red fish is always tasty, so this dish will not be overlooked by any gourmet.

Ingredients:

• 100 g fat-free cream cheese;
• 1/2 tbsp. shredded feta cheese;
• 1/3 teaspoon chopped onion;
• 1/2 tbsp. chopped spinach;
• 4 char fillets.

1. Preheat oven to 180 degrees. Spray a baking sheet with non-stick spray.
2. In a bowl, use a fork to combine the cream cheese and feta until combined. Add onion and spinach, stirring well.
3. Divide each piece of char in half lengthways without cutting through (make a pocket). Divide the filling and place in the resulting pocket. Place the top of the char back onto the filling and then onto the prepared baking dish.
4. Bake for 20 minutes until cooked through.
5. Serve with asparagus and garlic.

Loach baked in the oven in honey mustard sauce

This dish is quite simple to prepare, because thanks to baking in foil, your tasks are simplified, and the char meat becomes even tastier from this!

Ingredients:

• 1 kg of char, quartered
• 2 tsp chopped garlic;
• sea ​​salt to taste;
• Honey mustard sauce:
• 200 g cream cheese;
• 1 tbsp. milk;
• 4 tablespoons honey;
• 3 tbsp. l. dijon mustard;
• 1.5 tsp chopped garlic;
• green onions;
• parsley.

A fish:

1. Preheat oven to 190 ° C. Place a piece of foil on a baking sheet. It should be large enough to cover the entire top of the fish and then seal.
2. Place the fish on a lined baking sheet. Rub thoroughly with garlic, sprinkle with a good amount of salt (about 2 teaspoons) and pepper. Roll the foil over the char to cover it and seal completely with foil.
3. Bake until cooked through (15-20 minutes). Open the foil, avoiding steam, and fry the fish fillets for another 2-3 minutes in a skillet over medium heat. Garnish with green onions, cut the char fillet in half for 8 halves, and serve immediately with the creamy sauce. Serve over mashed potatoes, rice, pasta, or stews.

Sauce:

1. In a small saucepan, melt the cream cheese and milk over low heat until the cheese is completely melted and mix well. Whisk until smooth, add honey, mustard and garlic, and beat again until the honey melts into the sauce.
2. Serve on top of the char.

Loach in the oven with creamy dill sauce

Another simple recipe for char in the oven that will surprise you with the unique taste of the creamy dill sauce. Its aromatic notes only enhance the taste of fish meat.

Ingredients:

• 4-6 char fillets;
• 1/3 yogurt;
• 3 tbsp. l. mayonnaise;
• 2 tbsp. l. sour cream;
• 1.5 tbsp. l. olive oil;
• 1 tbsp. l. lemon juice;
• fresh dill;
• 2 tsp lemon peel;
• 1 clove of garlic;
• freshly ground pepper;
• sea ​​salt.

Cooking method

1. Preheat oven to 220 degrees and spray some non-stick spray on the baking sheet.
2. Place the char fillets on a baking sheet and season both sides with salt and pepper.
3. Drizzle both sides with olive oil and lemon juice.
4. Bake for 13-15 minutes, or until tender. To check: Gently squeeze the sides of the fillet. If it's still a little soft, cook for another 2-3 minutes.
5. In any dish, combine yogurt, mayonnaise and sour cream, then mix thoroughly.
6. Then add the dill, garlic, lemon zest and the remaining lemon juice. Season with salt and pepper if desired.
7. Remove the char from the oven and let stand for 5 minutes.
8. Transfer to plates and serve, season with dill sauce and garnish with fresh dill.

Crispy char in breadcrumbs

A light nugget-like snack will be appreciated by you with pleasure. Light and crunchy, chunks of char should definitely be tasted with tartar or other sauce.

Ingredients:

• 1 tsp breadcrumbs;
• 1 tbsp. l. olive oil;
• 1 tsp ground garlic;
• 1 tsp thyme;
• 450 g fillet of char;
• salt and pepper to taste;
• 1/4 tbsp. flour;
• 1 egg.

Cooking method

1. Collect all ingredients.
2. Preheat oven to 200 degrees. Cover the baking sheet with parchment paper.
3. Combine bread crumbs, olive oil, garlic powder and dried thyme in a skillet and sauté over medium heat until golden brown. Transfer the resulting mixture to a shallow dish and let cool.
4. Cut the char fillets into small pieces. Sprinkle them with salt and pepper on both sides.
5. Add the flour to one shallow bowl and beat the egg in the other. Thoroughly coat each piece of char in flour. Then dip in an egg and finally in toasted bread crumbs. Click on the flakes to make sure they stick to the fish.
6. Place the pieces of char into the prepared baking sheet. Bake at 200 degrees until cooked through, about 20-25 minutes. Serve with ketchup or homemade tartar sauce.

Loach in brown sugar

An unusual and exotic dish that will reveal the taste of the most delicate char meat to the fullest. Thanks to the dark brown sugar, the fish is very spicy and aromatic, and besides, it cooks quickly.

Ingredients:

• 1/2 teaspoon brown sugar
• 1 tbsp. l. chili powder;
• salt and pepper;
• 4 char fillets.

Cooking method

1. Preheat oven to 200 degrees. Cover the baking sheet with foil.
2. In a bowl, combine brown sugar, chili powder, salt and pepper. Place the char on a baking sheet. Spread the sugar and spice mixture evenly over the top of each fillet.
3. Bake for 10 to 15 minutes, depending on the thickness and the desired doneness.

Now that you have learned for yourself new recipes for char in the oven, you can safely start cooking. And if your char is also freshly caught, then this will only add more stars to the dishes. Feel free to experiment with the ingredients, and remember that following these recipes, you will forever fall in love with Arctic char.

Nowadays, people have begun to pay special attention to proper nutrition due to the constant deterioration in the quality of food. Therefore, for such people it is possible to recommend fish char fish, although there are more and more such people. The meat of this fish contains a large amount of minerals and vitamins that are so essential for human health. Moreover, char fish meat has excellent taste characteristics. This means that you can cook delicious dishes from it.

The char belongs to the representatives of the "red" fish. The color of the meat of this fish can change throughout its life, as well as in conditions of a change in habitat. The char is a close relative of the salmon family, which has dozens of species that differ in size and shape. As a rule, most salmon species are of industrial interest. Loach can be brook, lacustrine and lacustrine-brook.

In addition to being very tasty, char meat is rich in nutrients. As a rule, these are B vitamins, vitamins A, E, K and PP, as well as minerals such as magnesium, zinc, iron, manganese, sodium, calcium, potassium, copper and selenium. In addition, meat contains omega-3 fatty acids. The latter perform the functions of protecting the human body from various bacteria and microorganisms that can harm the human body. They also help reduce the likelihood of blood clots and blood clots, which can lead to diseases of the cardiovascular system.

Calorie content

100 g of char fish contains 135 kcal. Of these, 22 g of proteins and 5.7 g of fats. There are no carbohydrates at all.

Composition

100 g of the product contains a huge amount of vitamins, namely:

• A - 36 μg;
• B1 - 0.14 mg;
• B2 - 0.12 mg;
• B6 - 0.3 mg;
• B9 - 15 mcg;
• B12 - 1 mcg;
• E - 0.2 mg;
• K - 0.1 μg;
• PP - 3 mg.

As well as mineral compounds such as:

• Calcium - 26 mg;
• Magnesium - 33 mg;
• Sodium - 51 mg;
• Potassium - 317 mg;
• Phosphorus - 270 mg;
• Iron - 0.37 mg;
• Zinc - 0.99 mg;
• Copper - 72 mcg;
• Manganese - 0.067 mg;
• Selenium - 12.6 mcg

I would definitely like to dwell on selenium, as one of the rarest components. It supports human immunity, and also helps to rejuvenate the body, leading a constant fight against free radicals. Moreover, it prevents the appearance of cancers and minimizes the likelihood of a heart attack.

Selenium takes an active part in the sexual health of a strong half of humanity, increasing potency.

Cosmetic properties and anti-aging effect

Many experts believe that char meat, if eaten regularly, has some effect on human skin. If the fish is properly cooked, then the results of such exposure are visible to the naked eye after a short period of time. The skin becomes soft and silky. Moreover, the likelihood of acne is reduced. The antioxidants found in fish meat help the human body fight various negative effects on human skin.

There is an increase in cell metabolism, and the circulatory system of the body is strengthened. Young cells appear somewhat faster, enhancing the rejuvenating effect.

Loach meat has beneficial properties due to:

• the presence of a large amount of fatty acids helps the human body in the fight against various inflammatory processes;
• reducing the risk of a heart attack, due to the regular intake of fish meat in food;
• there is a decrease in cholesterol levels and cleaning of blood vessels from blood clots;
• the saturation of bones with calcium increases, which makes them stronger;
• due to the presence of thiamine, the metabolic process in the body improves, and the production of hormones and enzymes is stimulated;
• improving the performance of the human immune system, due to the presence of selenium;
• people who eat the meat of this fish are much less likely to get sick with malignant neoplasms;
• brain cells receive oxygen in a timely manner, increasing the mental capacity of a person and increase his vital energy.

Harm to fish char

Despite the fact that fish meat has unique properties, some category of people should not eat it. First, it is possible to observe individual intolerance to this product, which is accompanied by the appearance of allergic reactions. Secondly, there are cases when fish are grown in difficult environmental conditions. And finally, if the fish is improperly cooked, when the usefulness of the product is minimized. Therefore, frying char meat is not recommended, despite the widespread use of this cooking technique.

Allergic reactions

There are certain categories of people whose body does not tolerate the meat of this fish. There have been such cases, therefore, at the first signs of an allergic reaction, it is not recommended to eat char meat. In such cases, you will have to replace the fish with another, no less useful product. And yet, such cases are extremely rare, which is not a small problem for humans.

Fishing in water areas that are not clean for ecology

As a rule, such a catch of fish does not bring any benefit to all categories of citizens. If the development of pathogenic microorganisms is observed in the water, then the fish can serve as a source of various fungal and bacterial diseases for humans. At the same time, the fish may not get sick. And yet, when buying, you should pay attention to the appearance of the fish carcass. It should look fresh and free from various spots or swellings, and also have a natural scent.

The best option is to buy a fresh, live carcass. If this is not possible, then you need to pay attention to the eyes of the char. They can tell a lot. The eyes should not be protruding or too deep. In any case, you should not buy a product whose origin is not known, especially in spontaneous markets, where irresponsible sellers can slip a poor quality product, knowing about it. As a rule, any product must go through a certification process. It is this approach that will allow you to stay alive and unharmed, and this is the most important thing.

The task is not only to prepare it, but also to preserve the maximum of nutrients. Loach meat is considered a dietary product, but this is subject to proper preparation. You should immediately pay attention to the fact that it is not recommended to fry, smoke or salt fish. Although it tastes good, most of the nutrients will be lost. The resulting carcinogens can lead to the formation of malignant tumors, weight gain and cholesterol deposition. Naturally, no one wants this to happen. Therefore, great attention should be paid to the preparation of char.

Therefore, it is a crime to cook such a valuable product in these ways. The greatest benefit from this product will be only if fish soup is cooked from the meat of this fish or baked in foil. Techniques like these are not new and unknown. These recipes are preferred by most people nowadays.

Fish char in foil

Ingredients of the recipe:

• char carcass - 1 kg;
• onion - 1 pc;
• rosemary;
• lemon;
• savory.

Cooking technique:

1. Cut the carcass and rinse thoroughly in water.
2. The onion is cut into rings and laid out on foil in a thin layer.
3. A char carcass is placed on the onion rings, but before that, transverse cuts are made on it.
4. The prepared dish is sprayed with lemon juice.
5. After that, the fish is seasoned with spices.
6. The dish is sealed with foil.
7. Fish meat is baked in the oven for 30 minutes. After that, take out the dish and open it, and then send it back to the oven to get a golden crust.

Fish soup ingredients:

• one fish carcass;
• 2 medium potatoes;
• one medium-sized carrot;
• 2 small tomatoes;
• onions - one onion.

Cooking technique:

1. The carcass is cut, with the removal of the head and entrails.
2. The potatoes are cut into small cubes.
3. The onion is chopped into small pieces.
4. The carrots are peeled and chopped.
5. All vegetables are thrown into boiling water and cooked for about 10 minutes.
6. Pepper and salt are added to the broth to taste, as well as bay leaves.
7. After that, the fish is dipped into the broth and cooked for about 15 minutes.
8. Then peeled tomatoes are added to the water.
9. Finally, when the fire has already been extinguished, greens such as parsley, dill or cilantro should be added to the ear.

How to salt fish at home

• At the first stage, they are engaged in the preparation of fish for salting. To do this, the fish is removed from the head, viscera, tail, fins and scales, after which the fish is thoroughly washed under running water. At the same time, such parts of the fish as the head, tail and fins are not thrown away, since the most useful fish soup can be cooked from them.
• Then the carcass is cut lengthwise and all bones are removed from it. In this case, the skin should not be removed.
• In a separate bowl, you need to mix salt and sugar, after which pieces of fish are carefully laid out on this mixture. Depending on how long the fish will be in a mixture of salt and sugar, you can get a finished product of different salinity. In this case, it all depends on personal preference.
• The dishes are covered with a lid and set in a cold place for about a day. Although you can hold it for longer, which can guarantee its safety. In any case, if the finished product turns out to be too salty, it can be soaked in water.
• Fish can be eaten not earlier than in a day. The fish is served on the table, after peeling it and cutting it into suitable parts.

Alternatively, after that, the pieces of fish can be folded into a plate and poured over with sunflower or olive oil. In order for the fish to obtain the necessary aroma and soak in oil, it is recommended to hold it in a cold place for about 3 hours before serving.

Scientists have found that one hundred grams of this meat contains the daily requirement of vitamin E. Human health should always come first, and it depends on proper nutrition.

The char is a fish belonging to the salmon family. Its scales are very small, invisible at first glance. This makes the fish appear naked. It is slightly inferior in taste to salmon or other delicacies. But there will be no problems with how to cook char fish, because all dishes are delicious. Its meat is tender, light pink and lean.

The stores sell small copies weighing 1 kg. This size makes the fish very easy to cook: it will fit in any oven or frying pan. One piece is enough for 3-5 servings, just for a family dinner. You can make any dish out of it: fry, stew, bake, boil, etc. Below are some recipes on how to cook char fish.

Home Ambassador

The easiest way to cook any fish is by salting. It only takes a decent amount of time here. For this recipe - 10-12 hours.

Ingredients:

• char (fish) about 0.5 kg;
• 4 tbsp. l. salt;
• half a medium onion;
• 4 bay leaves;
• black peppercorns 3-4 pcs per row;
• vegetable oil - 4-5 tbsp. l.

Cooking.

1. Scrape the fish, remove the entrails. Cut off the head, tail and fins.
2. Rinse and dry.
3. Cut into slices 1.5-2 cm thick.
4. Each steak should be grated with salt on both sides. No need to regret. In case of salting, the fish can be rinsed, but the shortage cannot be corrected.
5. 2-3 peppercorns, onions and half a leaf of lavrushka lie at the bottom of the container.
6. A layer of fish is laid on top.
7. The char is again covered with spices.
8. And so on to the end, in layers, until the fish ends.
9. From above everything is poured with oil.
10. The fish is put under a press for 10-12 hours and sent to the refrigerator.

Everything, you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Ambassadors' recipes are universal.

Baked loach with lemon

One of the most convenient ways to cook fish. You don't have to stand and check the readiness all the time, worry about the food burning, etc. Fish char in the oven turns out just fine. This requires a minimum of effort.

Ingredients:

• char (fish) - 0.5 kg;
• medium onion;
• half a lemon;
• spices.

Cooking.

1. Scrape the char, gut, remove the head and fins.
2. Salt and pepper. The spices are used to your liking.
3. Cut the onion and lemon into thick rings.
4. You need to put about 1/3 of the onion on the foil. Top carcass of char.
5. Onions and lemon are also placed inside the fish.
6. Sprinkle the rest on top.
7. The foil is sealed tightly and the bundle is sent to the oven.
8. You need to bake for about 20-30 minutes (it depends on the size of the fish) at 200 °.

Char baked in mustard sauce with potatoes

A more satisfying option, moreover, immediately with a side dish. The result is a very tasty char (fish). Recipes can be changed to suit your tastes.

Ingredients:

• 1 small char;
• 6-8 medium-sized potatoes;
• 200 g cream;
• a bunch of parsley;
• vegetable oil;
• 2 tbsp. l. mustard, can be used in beans or plain, at personal discretion;
• salt and pepper to the taste of the cooker.

Cooking.

1. Scrape the fish, remove the entrails.
2. Grease the mold with oil.
3. Peel the potatoes and cut into thin slices. Place in a baking sheet, season with salt and pepper, sprinkle with vegetable oil.
4. Cut the fish into large pieces and put on the potatoes. Salt a little.
5. Prepare the sauce. To do this, mix finely chopped parsley, mustard and cream in a cup.
6. Pour the sauce over the fish and potatoes.
7. Bake for 40 minutes in the oven at 180 °.

Char baked in wine sauce

There is another way to prepare a delicious dish with minimal costs. This option is more festive.

Ingredients:

• char - 1 piece;
• dry or semi-dry white wine - ½ cup;
• 200 g sour cream;
• salt;
• vegetable oil.

Cooking.

1. The char needs to be cleaned, the entrails removed, and the fins cut off. After all the preparatory operations, rinse and dry the carcass.
2. The fish is rubbed with salt on all sides.
3. A deep baking sheet is greased with vegetable oil, the char is placed there. The form is sent to the oven heated to 180 °.
4. After a while, juice will begin to stand out. They need to water the fish every 3-5 minutes.
5. After 20 minutes, add the wine.
6. After another 15-20 minutes, sour cream lays down.
7. After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
8. Serve with a side dish. Vegetable salads, seasoned with vegetable oil and lemon juice, go very well with char; you can add vinegar.

In this case, a very tender char (fish) is obtained. The photo shows how delicious it looks.

Char in a slow cooker

Lovers of modern technology can offer the following recipe. It is quite simple to perform, but the multicooker should be able to steam and cook pilaf. In principle, you can do without rice, and use any other side dish at your discretion.

Ingredients:

• char (fish) - 1 pc.;
• 2 medium carrots;
• medium onion;
• brown rice - 1 tbsp.;
• water - 3 tbsp.

Cooking.

1. Prepare the char and cut into large pieces.
2. The steaming dish is covered with foil. The char is laid out on it.
3. Carrots are rubbed on a coarse grater.
4. The onion is cut in half rings.
5. The fish is covered with vegetables and covered with foil loosely.
6. A glass of rice is poured into the multicooker bowl and filled with water.
7. A container with fish is installed on top.
8. The multicooker turns on in the mode of cooking pilaf and steaming.
9. After 50 minutes, the dish is ready.

Steamed char is juicy and tender. Onions and carrots give it a special flavor. By the way, steam dishes are very beneficial for the body.

Fried char

One of the easiest and most delicious ways to cook fish is frying. Non-winged fish are suitable for this, because they are easy to clean and wash.

The char is scrubbed, the inside is removed. Then rub with salt, pepper and various spices, you can use seasonings for fish. The char is left to marinate for 15-20 minutes. Then the pieces are rolled in a large amount of flour and fried. When serving, you can decorate the dish with fresh herbs.

The result is a fragrant char (fish). Photos give an idea of ​​this simple but tasty dish. As a side dish, you can use various vegetables, for example, potatoes, mushrooms, etc. Salads are also good.

Recently, I am very pleased with the variety of good, high-quality fish in our markets, and at an affordable price. So the other day when I saw fresh frozen char, I decided to buy it. Moreover, I have never tried this fish. Since the char belongs to the noble trout family, it must be cooked with care so as not to dry it out. Therefore, today we will prepare a very tasty dish. loach baked in the oven in foil, so it turns out.

Preparation

We place the loach in the refrigerator on the lowest shelf so that it defrosts gradually and does not lose its juices. Next, wash the thawed fish under cool running water. Since it's a char, just scratch its skin a little with a knife. Cut off the head and tail, and then rip open the stomach with kitchen scissors and take out the insides. Once again we rinse under running water not only outside, but also inside the fish. Next, dry the gutted carcass with a paper towel. Put the char in a bowl, coat it with salt and fish spices, and then leave to marinate for twenty minutes.

While the fish is marinating, let's prepare. It must be peeled off, rinsed with water and cut into rings. I still have a few sliced ​​lemon slices, which are a little stale in the refrigerator after cooking the Solyanka combined dish. I chopped them finely and mixed with butter.

We light the oven to preheat well. We immediately put the baking sheet on the table. We cut off such that, having rolled it into two layers, it would be enough to wrap the whole fish. Put the onion rings in one layer on the foil, put the prepared char on the onion, and on top of it a mixture of butter and lemon. We wrap the edges of the foil hermetically so that the juices do not flow out. As a result, you will get such bags as you see in the photo. This is how we deal with each fish. We spread all the pouches on a baking sheet and put it in an already preheated oven for 20-25 minutes.

So the time is up. We take out the baking sheet from the oven, take out and transfer each fish from the foil to a plate. That's all, we serve delicious, aromatic fish char baked in the oven in foil with any side dish. Today I will have mashed potatoes with lard and onions. Bon Appetit!

Fried char is a delicious red fish!

Char is a medium-sized red fish with lean tasty meat. It is easy to clean, because the scales are very small and easily come off. Some housewives believe that the char does not need to be cleaned, but just rinse well inside and out.

Before cooking, the char is lightly marinated in lemon juice, then rolled in breading. And it turns out juicy, aromatic and with a crispy thin crust. This is delicious!

Rice flour is especially good for breading fish, but wheat and potato flour (regular starch) are also suitable. So, how to cook char - recipe:

What you need for fried char

• Char (carcasses) - 1 kg;
• Lemon - 0.5 pieces;
• Egg - 1 piece;
• Rice flour (or plain) - 4 tablespoons;
• Salt to taste;
• Vegetable oil for frying.

How to cook fried char fish

Peel and chop the fish

• Cut off the tail and fins from the carcass of the char. Slightly scrape the skin with a knife and rinse well inside and out (if there are insides, remove, of course).
• Cut the fish into portions: several times across. Then - each piece is still in half - along the spine. This makes it easier and faster to fry.

Marinate char

• Place the fish pieces in an enamel or glass bowl. Drizzle with lemon juice. Marinate for 15-20 minutes.

Breaded and fry the fish

• Mix rice flour with a little salt. Beat the egg, add 1 tablespoon of cold water.
• Heat a frying pan with vegetable oil (about 1 cm). Dip the pieces of fish first into the egg, then roll them in rice flour. Fry over medium heat on both sides until golden brown.

The char is very good with herbs, tomatoes and cucumbers. An excellent side dish for fish char will be potatoes, in any form: boiled, mashed, fried!

Delicious fried fish dinner!

Bon Appetit!