Lightly salted sandwiches

Char is a medium-sized fish with a dense, tasty red meat. Fried char is very good (this is the most delicious way to cook it), but char, salted at home - is also very!

And if you bought this tasty fish and are thinking about how to make such tasty from it, I suggest you try 2 recipes at once - salted red fish and soup from Golets (it can be cooked from the remnants of fish formed after salting).

According to this recipe, you can cook any other salted red fish home-made salmon (chum, trout, pink salmon, salmon).

Ingredients for salted char

• Char - 1 fish;
• Coarse salt - 2 tablespoons;
• Sugar - 1 tablespoon;
• Ground black pepper - 1 teaspoon without top;
• Lemon - 0.5 pieces;
• Vegetable oil - 1/3 - 1/2 cup.

It is convenient to use an elongated plastic container for salting (so that the whole plate of fillet fits), but you can also cut the fillet into pieces.

How to salt char (salted red fish)

• Rinse the char, clean it of scales, cut off the fins, tail, head. Thoroughly rinse the abdomen and fish outside. Do not throw away waste - the tail, fins, head and bones can be used to make a delicious soup of red fish.
• Cut the fish in half (with a large knife). Clear of bones. Dry with a paper towel. Do not remove the skin.
• Mix salt and sugar. Pour a mixture of salt and sugar into the bottom of the salting dish. Lay the fillet layers, pouring them with the same mixture. It is not necessary to use all the salt and sugar, especially if you want to get salted, but salted fish, and plan to eat it quickly. Close the container with a lid and put in a cool place overnight.
• The next day, remove the skin from the fish (usually after a day it easily leaves the fillet). If it does not work out, cut the fish layer in two without cutting the skin and remove it first in one direction. Then - in another.
• Cut the cleaned fish into portions. Place them again in a container, sprinkling with black pepper, shifting with thin slices of lemon (seedless). Squeeze the fish a little and add vegetable oil. Close the container with a lid and put in the refrigerator for 2-3 hours.

Lightly salted char on a bun with butter and strong sweet tea will be very tasty. Still delicious to eat this slightly salted fish with potatoes.

Cooking salted red fish in pictures
  # gallery-1 (margin: auto;) # gallery-1 .gallery-item (float: left; margin-top: 10px; text-align: center; width: 33%;) # gallery-1 img (border: 2px solid #cfcfcf;) # gallery-1 .gallery-caption (margin-left: 0;) / * see gallery_shortcode () in wp-includes / media.php * / Fish cutting tools, fish board and salting containers Golets on fish cutting board. Fastened with a clothespin. which holds her tail. Convenient to clean. We spread the first plate in the container, then, cover it with the second, the meat inside.
  Put the top one on the bottom plate (with the skin out). Remove the fish from the skin, helping with a knife. It is necessary to cut the fish in the middle and bend the meat from the skin. Separate the skin and fish meat
  The fish is easily removed from the skin Slices of red fish without skin - lay out again in the container, pouring with spices and shifting with lemon Salty red fish in the container.
  Salted fish Char. Delicious! Delicious fish sandwich! Lightly salted sandwiches

Today I will introduce you to an easy to prepare, but very tasty dish called bigus with red fish.

Actually, if you cook the classic Polish version of the dish, then it should be cooked with meat, but having tried it once with fish, for my family I cook only this way. Moreover, fish is still a lighter product than meat, and, for example, as a dish for dinner, this will be the more preferable option. In general, I advise everyone to cook bigus with red fish.

Ingredients required for the dish:

• fresh white cabbage - 600-800 g;
• not a large red fish (I have pink salmon) - about 500-600 g;
• tomato paste;
• bulb;
• seasonings and herbs;
• sunflower oil;
• salt.

Cooking bigus

Thinly chop the cabbage, it is advisable to use a special cabbage knife for this. And send to the pan along with a little oil to stew.

You can put the cabbage in a pan with a pot - it’s all the same to put out.

We covered the cabbage with a lid and proceed to peeling and chopping the onions.

Chopped and spread the onions to the cabbage. By the way, she had already become a little dull. Add some water so that the cabbage does not burn.

Cover again and start cutting fish. Cutting pink salmon into fillets is very simple.
  I do this:

In thawed fish, I cut off my head and tail.

I put the fish on chopping board with the bones down.

With the power of a palm, I press the fish along its entire length so that a crunch is heard. I turn the fish over - the bone has already moved away from the loin, it remains only to carefully remove it.

I turn the fish over again and peel off the skin. If the fish was properly stored (i.e. not subjected to repeated thawing or freezing), then the peel leaves very easily. The fin bones are removed along with the skin.

We cut the finished fillet into pieces and spread it to the cabbage.

Salt, sprinkle seasonings and be sure to mix, otherwise the fish will stick together in one large piece.

Close the lid and simmer for about 15 minutes.

During this time, all the liquid should already have evaporated. If not, put out a little more and add the tomato paste.

Stir, close the lid and turn off the stove. In about 10 minutes the bigus is ready. Delicious! You can also pour ketchup on serving, who loves.

If you decide to do salting fish at home, remember: you can only salt absolutely fresh fish.

We must take this very seriously, because otherwise you will greatly risk your health and your household.

It is best to buy fish in a proven place.

General principles of salting fish at home

When salting red fish at home, you should use not only salt, but also sugar: it gives a mild flavor and prevents the fish from drying out. However, sugar is also worth adding when salting any fish.

Large fishes are salted out for several days, and small ones (for example, herring or capelin) - for several hours. But still, knowledgeable people do not recommend eating salted fish right away. She should lie down and mature. That is, to get a delicious salted fish for the holiday, it is necessary to take into account not only the process of salting the fish at home, but also two or three days to ripen.

If when salting red fish at home you overdo it with salt, just rinse the fish with cool water. But this can only be done right before use! As for herring, it can be briefly placed in milk.

When salting fish at home, you can use onions, garlic, fresh and dried herbs, black and allspice, bay leaf. You can lightly marinate the fish, keeping it for a couple of hours in a slurry of mashed lemon or orange.

It is often advised to wrap the fish in a napkin. It is better to take linen for this purpose, but you can also cotton, while artificial fabrics are not suitable for salting fish at home.

Salting of red fish at home (however, and not only red) can be done both in a dry way and in brine. In the first case, the fish is rubbed or sprinkled with salt and sugar, while in the second it is poured with ready-made brine. In the second case, the dish will be ready earlier, but the taste of such fish is often somewhat uncertain. In any case, if the fish is needed urgently, it is better to fill it with brine.

Recipe 1. Salting fish (mackerel) at home in slices

Ingredients

Mackerel - 1 kg

Salt - 2 tablespoons

Granulated sugar - 1 tablespoon

Black and allspice pepper (mixture; you can use a mixture of peppers) - medium pinch

Bay leaf - a pair of pieces

Cooking method

Rinse and clean the mackerel (do not peel off the skin!) And separate the fillet from the bone.

Grind bay leaf in any way.

Mix salt, sugar, pepper and bay leaf and grate gently with this mixture, and then pour the fillet.

Wrap the fish tightly in a napkin, then in foil or baking paper and place in the freezer for a couple of weeks. After that, you can eat the fish for food.

Recipe 2. Salting of red fish (for example, trout) at home with the whole carcass

Ingredients

Whole carcass of trout (or pink salmon)

Salt - at the rate of 2 tablespoons per 1 kg of fish

Sugar - at the rate of 1 tablespoon per 1 kg of fish

Cooking method

Gut the fish and wash it. Mix salt and sugar and grate the fish inside and out well with this mixture. If there is salt with sugar, just sprinkle the mixture with fish. Wrap it in a linen cloth moistened with cold water, and then in cooking paper and put in a cool place. After a day, transfer to the freezer, and after a couple of weeks you can eat.

Recipe 3. Salting fish type herring at home

Ingredients

Medium-sized fish (e.g., herring) - 1 kg

Salt - 250 g

Black pepper peas - about 10 pieces

Cooking method

Gut the fish, and then rinse thoroughly under a stream of cold water and allow to drain, placing in a colander.

Dissolve 25 g of salt in a small amount of warm water, put also pepper, cool the solution and fill it with fish. To sustain one day at room temperature.

The next day, squeeze the fish from the brine. Place the herring in the glass or enameled bowl on the backs and cover with part of the salt, lay the second layer across the fish of the first and also fill with salt. Continue this way until the fish and salt run out.

Lay a lid or wooden circle on top of a diameter smaller than a bowl, and load on it.

Put in a cool place, where to store in the future. After a couple of days, the fish is quite ready.

Recipe 4. Salting of red fish (char) at home with the whole carcass

Ingredients

Char - 1 carcass weighing about one and a half kilograms

Salt - 3 tablespoons

Lemon - half the fruit

Mixture of peppers

Sugar - 1 tablespoon with top

Vegetable oil - an incomplete glass, can be smaller

Cooking method

Clean and free fish from fins, head and tail. Remove the spinal bone. Grate the fillet with a mixture of salt and sugar and leave for a day in a cool place (but not in the refrigerator).

The next day, cut the skin from the fillet, cut it into beautiful slices and put it in a container, alternating with thin slices of lemon and lightly sprinkling with pepper. Pour a little oil. Leave to stand in the refrigerator (ideally - 2-3 days, but it can take several hours).

Recipe 5. Salting fish dry method at home "Spicy"

Ingredients

Fish fillet (salmon, pink salmon, mackerel, etc .; steaks can be taken) - 2 kg

Coarse salt - 4 tablespoons without a slide

Garlic - 4 large cloves

Sugar - 2 tablespoons

Spicy herbs (basil, rosemary, bay leaf) - 3-4 pinches of the mixture

Cloves - 5 buds

Ground coriander - a quarter teaspoon

Cooking method

Rinse fish fillets or steaks with running cold water and shake off excess liquid. Fill the bay leaf in your fingers into powder. Chop the garlic with a knife (do not pass through the press in this case).

Mix salt, granulated sugar, coriander and herbs. Grate fish with this mixture. Squeeze the garlic and cloves. Put the fish on a linen or cotton cloth, tightly wrap. Cover with foil and let it salt out at room temperature for about 15 hours, then place in the refrigerator.

You can eat fish in two days, but it is better to put it in the freezer for another three days.

Recipe 6. Salting of red fish (salmon or trout) at home

Ingredients

Red fish - 1 kg

Vodka - 1 tablespoon

Salt, preferably large - 1 tablespoon

Shredded dill - 1 tablespoon

Sugar - 1 tablespoon

Black pepper - 3-4 peas

Cooking method

Wash the red fish well and let it drain. Remove fins, tail and head. Make an incision along the ridge.

Mix salt, vodka, sugar and dill in a small container. Grate the fish inside and out with the resulting gruel. Inside, also attach peas of pepper.

Wrap the fish in a linen large napkin or just a piece of natural fabric, tie it tightly and put under oppression for 24 hours. Then put in the refrigerator for another day.

Recipe 7. Salting of red fish at home "Fast"

Ingredients

Fish (salmon, pink salmon, etc.) weighing 1-1.2 kg

Onion - 1 piece

Salt - half a cup

Garlic - Head

Peppers mix to taste, usually 1-2 teaspoons

Sunflower or olive oil - about half a glass

Cooking method

Wash the fish, peel, divide into fillets, remove the bones with tweezers.

Cut the fillet into neat small slices. Mix salt with pepper and roll pieces of fish fillet in a mixture. Place the slices in a bowl, cover with a shallow plate and put a small load on top. Soak in this way for about an hour (oily fish can be kept in salt for an hour, drier - for about 50 minutes).

Get the fish in a colander and rinse with cold water.

Chop the onion and garlic randomly. Mix the fish slices with onions and garlic, pour over vegetable oil and let stand for 15–20 minutes. You can also put in the refrigerator for 20 minutes, when cooled, you can eat.

Recipe 8. Salting fish (herring, mackerel, etc. whole) at home

Ingredients

Herring or mackerel - one and a half kilograms

Wine is an incomplete glass

Water - about a glass and a half

Salt - 5 tablespoons without top

Onions - a pair of medium-sized onions

Spices (cloves, dried basil, coriander, allspice and black pepper, mustard seeds, bay leaf)

Sugar - 2 tablespoons

Cooking method

From water, wine and spices with salt and sugar, prepare the marinade and bring it to a boil.

Peel herring or mackerel, divide into fillets and cut into small pieces.

Cut the onion into beautiful rings and mix it with the fish. Place in a jar and pour in a chilled solution for one day. After this period, you can eat fish.

Recipe 8. Salting fish at home in 2 hours

Ingredients

Fatty fish (salmon, butterfish, halibut, etc.) - 1 kg

Salt - 2 spoons with a top

Lemon - Half

Sugar - 3 tablespoons

Freshly ground pepper - a quarter teaspoon

Vegetable oil - 10 tablespoons

Cooking method

Peel and cut the fish into beautiful, neat, thin slices. Cut lemon into thin transparent slices. Mix salt, sugar and pepper.

Put a layer of fish slices in a glass (you can also use enamelled) container, sprinkle with salt with sugar and pepper, toss a few slices of lemon.

Now lay out the second layer in the same way, and if necessary - the third one.

Cover the surface with cling film. Refrigerate for two hours, after which the dish can be eaten.

If for salting fish at home you need to cut fresh fish into thin slices, it will be easier to do this if you lightly freeze it first.

If you are going to start salting fish at home, try not to defrost it beforehand. However, some culinary experts believe that frozen fish can take more salt. In any case, this can be done with oily fish: it usually does not absorb excess salt.

The dish will be even more tender if you lightly grease its skin with olive oil before salting the fish at home.

When serving, the fish can be laid out on an oval dish or herring, sprinkled with a green beam, or semicircles of onions, or chopped greens. Red fish is usually garnished with thin slices of lemon or olives.

You can roll red fish or herring fillets with rolls or roses.

There are things that I cook exclusively myself. For example, salt and bake red fish - char. This recipe is not tricky to apply to other types of fish: trout, salmon, pink salmon. Of all the listed types of fish that I used, I personally liked the salmon. But since char showed good taste results, and the price is two times lower than salmon, I enjoy buying it every week (starting in November). I usually take 3-3.5 kg., Of which 2 kg. salt, bake the rest. My family is delighted with my culinary abilities (probably being cunning)!
   And so we take the fish, here it is ...

Under a stream of cold water, we simply clean the fish, as if scrubbing with a knife, there are no scales, this is a big plus, nothing flies in different directions.
   It is better to clean the fish when it has thawed, but still harsh, when white spots on the fish have clearly appeared, I think the fish is cleaned.
   Here you can see the fish is cleaned ...

Then cut into slices of about 3 cm., Sort in two plates. One for salting, the other for baking.

I put a roasting pan with fish in a preheated oven, pre-salt the fish, pepper, sprinkle with lemon juice, coat with mayonnaise. After 10-15 minutes a breathtaking smell appears, as soon as the top is caked, I take it out.
   It turns out such a baked fish!

Salt the rest of the fish. For 1 kg. 2 tablespoons of salt and 1 tablespoon of sugar are taken. I don’t add anything else, neither bay leaf, nor spices, I tried it differently, settled on sugar and salt (it does not interrupt the taste of the fish itself). Mix salt and sugar thoroughly and sprinkle each piece of fish. Then we put it in an enameled dish, you can sprinkle with sunflower oil (I can do without oil now), cover with a plate, put a load from the top. It is checked repeatedly, in 12 hours the fish is ready.

Fish should be salted in a cool place, I have it on the windowsill.
   That's all! Simple and fast, and most importantly TASTY !!!
   Enjoy your meal!

SEE VIDEO ROLL ABOUT SALTING RING

A bit about fish.
   Haddock - a fish of the cod family, suitable for cooking dietary dishes. Haddock meat contains 0.2% fat and 16% protein. The taste and smell of haddock meat is better than that of cod.
   in some European countries, haddock is valued more than cod. At home, first, second courses and cold dishes are prepared from haddock.
   Silver hake - a fish of the cod family, is equal to the White Sea navaga. Hake contains up to 4% fat and 17% protein. Due to the excellent taste and good digestibility of hake meat, dishes from it are useful for everyone. The fried silver hake is very tasty.
   Cod is a very good table fish. The fish has a pleasant taste, juicy texture, white meat free from coarse fibers. Cod meat contains 0.3 - 0.8% fat and 16% protein. Cod liver is a valuable product containing vitamins A, D, B. In the household, cod is used to prepare first and second courses (meatballs, boiled, fried).
   Blue whiting is a fish of the cod family, one of the main objects of fishing. The meat of this fish has a pleasant taste and aroma, and also contains 0.4% fat and 17% protein. Blue whiting is used as table fish, mainly for cooking and frying, and it is also suitable for the manufacture of canned food in oil.
   Pollock lives in the Japanese, Okhotsk, Bering Seas and the Eastern Pacific. Pollock meat tastes very good, it contains 0.9% fat and 15% protein. In the household, you can cook first, second courses, cold snacks from fish.
   Navaga - a fish of the cod family, belongs to a high-quality food product. In terms of taste, saffron cod is superior to other fish belonging to the cod family. The saffron meat is tender, juicy and aromatic, contains from 0.3 to 2.7% fat and 18% protein. Due to its excellent taste and easy digestibility, navaga is suitable for preparing dishes for children and diet food. In the household, it is used mainly in fried form.
   Mackerel is a marine fish that occupies a special place. It has a high nutritional value, it contains up to 24% protein, as well as fat, then 2 to 20%. In households, mackerel is best baked, stewed. Salty mackerel tastes good, just like mackerel is hot and cold smoked. There are no small bones in the mackerel meat, the meat is tender, juicy, tasty.
Horse mackerel is one of the important fishing objects in the Atlantic and Pacific oceans. The horse mackerel meat is dense, light gray in color. It contains 20% protein, as well as 1.5–13% fat. Stavrida is tasty both boiled and baked, fried. In the household, stewed and fried horse mackerel dishes are delicious. Very rich is obtained from horse mackerel broth.
   Great skill for preparing fish dishes is not required, cook with pleasure.
   Fish dishes are popular in the daily diet, this is due not only to the high nutritional value and taste of the fish, but also to excellent digestibility, as well as a positive impact on human health. Modern, fish shops offer a wide selection of marine and ocean species of fish. Sea and ocean fish are valued as a source of animal protein. The fish contains nitrogenous extractive substances. Due to this, fish broths stimulate appetite, stimulate gastric secretion. The protein of fish meat is much better absorbed by the human body than the protein of meat of other animals. Marine fish meat contains valuable minerals such as potassium, sodium, calcium, magnesium, phosphorus, as well as chlorine. Of particular value to the human body are iodine and fluoride contained in marine fish. For example, cod iodine contains 25 times more iodine than beef. Also useful are marine invertebrates and algae. Invertebrate meat contains essential amino acids and vitamins. There are a lot of mineral salts, trace elements and various vitamins in seaweed. River fish are also very popular. However, fresh fish is one of the most perishable foods. Fresh fish, it is recommended to cook as quickly as possible.

Char is a lightly salted red fish. Pickled loach - an exquisite seafood snack of express cooking. Salting a variety of red fish is the best way to feed fish to the holiday table. Delicate light taste of unusual fish will certainly please the family and guests. A step-by-step recipe with a photo on our website of culinary dishes, will tell the correct process of cooking fish carcass. How to pickle char at home is delicious now I'll tell you in detail. I think you will be interested to know.




  Required Products:

- fresh frozen loach - 1 bird.,
- coarse salt - 2 tablespoons,
- sugar - 1 tbsp.

Important data.
  The brining process takes about two days.
Salty pieces should be stored only in the refrigerator for no more than four days. After that, the fish is kept in the freezer in a package of cellophane.




  1. First, prepare the carcass well. Remove the insides from the fish, trim the tail and the head, fins and gills. After that, rinse the pieces with water, dry on a paper towel from excess drops of liquid.
  Tip: Frozen fish should not be thawed. This will make the pieces dense and solid.
  Recommendation: Fish residues should not be thrown away, they can be used in the preparation of rich fresh fish soup.




  2. Put the pieces of fish in a plastic box, sprinkle with sugar and coarse salt, carefully close the lid. Thoroughly mix and put on the shelf in the refrigerator to insist for two days.




  Recommendation: Salt red fish should be exclusively in a plastic container. Plastic compared with other materials does not give a specific taste and smell.
  Recommendation: To give a light citrus flavor and rich spicy flavor, season the fish with lemon pepper.




  3. Open the container daily and stir the pieces.




  4. After two days of salting, take the fish out of the box. See also.




  5. We shift on a platter, decorating the top with fresh chopped greens, olives and olives.
  Recommendation: Onions, sliced ​​into rings, are perfect for additional decoration.

Enjoy your meal!

Salmon fish is very successful in cooking and usually takes one of the main places of the festive and everyday menu. Practical tips, subtleties and little things of a good kitchen will help you learn how to cook char. Any housewife, having got acquainted with the culinary recipes of fish dishes, will receive a pleasant praise: "Tasty!"

What is the best way to cook fish?

Many dishes are prepared from char, it can be fried, cooked, salted, baked. It can be cooked whole or as a filet. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is to wash it well under running water, then remove the entrails, gills and fins. The tail and head are left at will.

The main advantage of the product that will not spoil the mood of the hostess is that Golets Kamchatsky does not have large scales, so you do not need to clean its top cover. Cutting the carcass into two halves, removing the vertebral bone, get 2 fillets with skin from one pulp, which can be prepared in the most elementary way.

The fish will turn out tasty, tender and preserve useful vitamins, if you follow the simple rules of cooking, it is:

• fry fish in a large amount of oil for no more than 5 minutes, in a moderately heated pan;
• bake only in foil or parchment paper, preserving its juice and flavor;
• do not use spices when pickling;
• boil in large chunks, dropping them in boiling salted water with dill or parsley;
• use only enamel and pottery, cast iron skillet.

At home, if you want to learn how to cook fish in various ways everyone can do it. Using different ingredients you can give it a unique taste and aroma. The main thing to know the three basic rules that are suitable for the preparation of any fish. Before you eat the product, it should be in water, oil and wine.

Frying Holtz in a pan is delicious and satisfying.

In order for a char cooked in a frying pan to be tender and juicy with a crisp crust, you first need to go through all the basic steps of preparing it: defrosting, cleaning, cutting, removing water odor. For cooking usually use fillets with skin.

After making several cuts on the skin and lightly rolling the fillet in the flour, fry it from different sides for 5 minutes in a large amount of hot oil, over medium heat. The main thing here is not to overdo the fish in the pan so that it does not turn out dry. Finished fillet can be poured over white wine.

Baking loach in the oven

A medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest cooking in 30 minutes. To start the fish, you need to clean, rub with salt from the outside and inside, put in a deep pan, greased with vegetable oil and put in a preheated oven at 180 ° C. The product must be baked for 20 minutes, periodically pouring with distinguished fish juice.

After the time, pour in half a glass of white wine and leave to languish for another 5 minutes. At the end, add 200 grams of sour cream, extending the roasting for 7 minutes. Baked Goat goes well with a salad with fresh vegetables.

Salting the red Carp fish at home

Salted red fish is considered a versatile, healthy cold snack and blends perfectly with any vegetables. The salting process at home takes only 20 minutes. Lay the fish fillet with the skin upwards in an enamel bowl, sprinkle with a mixture of mixed ingredients, cover with foil and set to salted for 2 days.

For normal salting per 1 kg of carcass will need:

• sugar ─ 2 tbsp. spoons;
• salt ─ 1 tbsp. l .;
• a pinch of lemon peel;
• unscented sunflower oil.

A weak pickled salt can be obtained by keeping it in salt for 8 hours. To fish was softer and tastier before salting it is rubbed with sunflower oil. For spicy taste, you can add pepper, bay leaf, garlic.

Chicken stuffing options

So that for any hostess fish dish was not ordinary and known to everyone, there are recipes that can be the subject of her pride. A hearty, healthy fish dish can be cooked quickly and at a lower cost if you use one of the most delicious way of cooking.

With ham and vegetables

The most affordable and simple recipe for beginners hostesses. Clean the medium-sized fish, remove the head, and wash the fins under running water. After drying the carcass with a napkin, salt and pepper, sprinkle with lemon juice, leave to marinate.

Ingredients Required:

• char ─ 1 kg;
• sweet pepper - 5 pcs .;
• ham ─ 250 g;
• lemon ─ 1 pc .;
• pepper, salt, dill, oil.

Ham, sweet pepper, onion, dill finely chop and mix. Then smear the fish with sunflower oil, fill with the mixture. Top to make cuts where to put the lemon slices. Baked fish on a baking sheet, smeared with butter, in an oven at t 180 ° C for 20 minutes.

Kamchatka loach stuffed with shrimps

Clean, wash, salt 1 kg of fish. Make slanting cuts on the top and put lemon slices into them. For the filling, finely chopped onion and mushrooms, fry until ready in butter, 150 g of shrimp, boil in salted water, peel off the shell and divide into fibers.

All products mix and put in a prepared carcass. Put the fish in a greased baking sheet, sprinkle with pepper, sprinkle with olive or sunflower oil, sprinkle with breadcrumbs. Bake in a moderately hot oven for 30 minutes.

Cheese and Almond Loach

The recipe for a char of bread baked with cheese and almonds will not leave indifferent even an avid gourmet. To start, the fish must be carefully gutted, trimmed fins, remove the gills, rinse thoroughly under running cold water. Then add salt, pepper, pour lemon juice and leave to marinate for a couple of hours.

For the filling, peel and chop the almonds, grate hard cheese, finely chop the bread crumb and dill, add 2 tbsp. l sour cream, salt and mix. Put the stuffed product in a baking dish, pour olive oil and white wine on top. Bake in a moderately heated oven for 30 minutes.

Fish char with potatoes with mustard sauce

Small fish, gut, wash, salt and pepper. For the filling, boil the potatoes and cut into strips, chop the onions slightly and fry in sunflower oil. To mix everything. At the bottom of a saucepan, greased, put fish stuffed with potatoes and pour with mustard sauce.

Products for sauce per 1 kg of fish:

• vegetable oil ─ 200 g;
• finished mustard, apple cider vinegar ─ 1 tsp;
• two egg yolk;
• salt, pepper to taste.

Mix the yolk, mustard and salt. With continuous whipping pour in small portions of slightly warmed sunflower oil. Vinegar is added to the resulting mixture and mixed thoroughly. The dish is baked in the oven for 30 minutes at t 180 ° C.

Before you cook fish char, you need to check it for freshness. A clean sea or river product has a pleasant, sweetish smell of algae. The gills and fins of the fish are red, its upper cover is even and shining, it feels dense and elastic to the touch.

In the absence of characteristic indicators, the loach is considered stale and is unlikely to turn out to be something to cook with it. It is important to know that when cleaning and cutting fish it is convenient to use only a sharp knife of medium length or special stainless steel kitchen scissors.