Dishes from arctic char. Loach fish

Dishes from arctic char. Loach fish - how best to cook it

28.09.2019 Salads

The char is a fish of several varieties, and each of them is suitable for consumption and has an unsurpassed taste. You just need to find a recipe you like that will tell you how to cook char so that it will suit the taste of all family members. The char is different - the fish is not dry, but also not very fatty - in its small size (this is the kind of fish you can find in stores and supermarkets), which is very convenient.

Fried char fish

Before you start cooking it, you should correctly calculate the required amount of fish, based on the fact that usually there are 1-2 loach per eater. The fish, which is most often fried or baked, is tasty and crispy. Loach is a fish, the recipes for which are known a lot, but we offer you several of them, which even inexperienced cooks can cope with.

Loach fish (the recipe for this fish will not leave indifferent connoisseurs of red fish) is marinated before frying. For this, lemon juice is best suited, and in order for the fish to have a fragrant crispy crust, it must be breaded. But first things first. First, you need to determine what is needed to make the char (in the recipes here and below the exact amount of ingredients is indicated) turns out to be appetizing and tasty:

1 kg of char carcasses;
1 lemon;
4 tablespoons wheat or rice flour;
1 egg;
vegetable oil for frying;
salt.

Before pickling the char, cut off the fins and tail, remove the small scales and rinse it under running water. To make it easier and faster to fry the loach fish (this recipe is recommended by the best cooks), it is cut first along the spine, and then across it into portioned pieces. Then place them in a suitable bowl and pour over the juice of one lemon. Marinate for 15-20 minutes. Meanwhile, mix the flour with a little salt, beat the egg with 1 tablespoon of cold water and heat the oil in a skillet. Dip each piece into a beaten egg first, then roll in breadcrumbs and fry on both sides until golden brown. Serve with potato garnish and fresh vegetable salad.

How to cook stuffed loach

Char is a fish that is not only fried or used for fish soup, but also stuffed. You can choose your version of stuffed char fish guided by your taste preferences. We offer you an unusual recipe that will be appreciated even by the most fastidious gourmets. To prepare this original dish, you will need:

Peel the fish, rinse, dry and prepare for filling with minced meat. Cut the ham into cubes and chop the pepper, peeling it off. Squeeze the juice out of the lemon and mix it with the pepper and breadcrumbs. Add chopped dill to the filling and stuff the carcasses. Place a sheet of foil on a baking sheet, grease it with butter, place the fish and bake in the oven preheated to 180C. Serve hot.

Cake with apple "roses" and butter cream Squid stewed with potatoes and tomatoes

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.

Scrape the fish, remove the entrails. Cut off the head, tail and fins.
Rinse and dry.
Cut into slices 1.5-2 cm thick.
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.
2-3 peppercorns, onions and half a leaf of lavrushka lie at the bottom of the container.
A layer of fish is laid on top.
The char is again covered with spices.
And so on to the end, in layers, until the end of the fish.
From above everything is poured with oil.
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.

Scrape the char, gut, remove the head and fins.
Salt and pepper. The spices are used to your liking.
Cut the onion and lemon into thick rings.
You need to put about 1/3 of the onion on the foil. Top of the carcass of char.
Onions and lemon are also placed inside the fish.
Sprinkle the rest on top.
The foil is sealed tightly and the bundle is sent to the oven.
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.

Scrape the fish, remove the entrails.
Grease the mold with oil.
Peel the potatoes and cut into thin slices. Place in a baking sheet, season with salt and pepper, sprinkle with vegetable oil.
Cut the fish into large pieces and put on the potatoes. Salt a little.
Prepare the sauce. To do this, mix finely chopped parsley, mustard and cream in a cup.
Pour the sauce over the fish and potatoes.
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.

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

Prepare the char and cut into large pieces.
The steaming dish is covered with foil. The char is laid out on it.
Carrots are rubbed on a coarse grater.
The onion is cut in half rings.
The fish is covered with vegetables and covered with foil loosely.
A glass of rice is poured into the multicooker bowl and filled with water.
A container with fish is installed on top.
The multicooker turns on in the mode of cooking pilaf and steaming.
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.

The recipes describe delicious and healthy ways to cook char fish. This fish can be quickly cooked by pan-frying or a more time-consuming smoking recipe for an incredibly tasty delicacy.

Salted fish can be stored in the refrigerator for a long time, and lovers of a healthy lifestyle will like fish baked in foil.

How to salt char at home

Salted char is incredibly tasty.

Ingredients:

char - 1 piece;
salt - 2 tablespoons;
sugar - 1 tablespoon;
black pepper - 1 teaspoon;
half a lemon;
sunflower oil - half a glass.

How to cook:

First you need to prepare the fish for cutting:

rinse in cold water;
clean from scales;
remove fins, head and tail;
rinse in water again.

Then you can start cutting with a sharp knife. It is required to remove the bones; for this, the char is cut along the ridge into two equal parts. The bones are removed and the meat is dried with a paper towel. Please note that you do not need to remove the skin at this stage.

The next step is salting. The fish needs to be cut into small pieces, mix salt and sugar and rub with the resulting mixture. The prepared pieces are folded into a pickling container with a lid and sent to the refrigerator overnight.

The next day, you need to remove the skin from the salted fish. Put the peeled pieces back into the container, sprinkle with pepper, add lemon pieces and pour over with oil. After three hours in the refrigerator, the fish is ready.

How best to cook char

There are many recipes for cooking fish. The most delicious and easiest way to cook is to fry in a pan in a breaded pan. This is a very simple recipe and takes very little time. But since oil is used in cooking, the dish turns out to be quite fatty.

The most useful option is baking in foil in the oven. At the same time, oil is not used, the dish turns out to be dietary. Also, when cooking char, bones, head, tail and other trimmings are often left. They can be used to make a wonderful soup.

To make the soup, you need the following ingredients:

trimming from cooking fish;
potatoes - 4 pcs;
Bay leaf;
sweet pea;
salt;
pepper.

How to cook:

fish trimmings are poured with water and boiled for 10 minutes;
drain the broth through a colander into a saucepan;
separate meat from bones;
the broth can be diluted with water until the required amount is obtained, bring to a boil;
Add chopped potatoes and cook until tender;
add meat, salt, pepper and bay leaf and cook for another three minutes.

The char soup is ready. When serving, you can add herbs or sour cream to the plates.

How to cook char in the oven in foil

Ingredients:

fish - 1 piece;
lemon - 15 gr;
basil - 1 leaf;
coriander - a pinch;
salt and pepper to taste.

How to cook:

before starting cooking, you need to thoroughly rinse the fish, gut and remove the gills;
the prepared fish must be salted, pepper and coriander added;
put slices of lemon and basil inside the char;
send the fish wrapped in foil to an oven preheated to 200 degrees for 30 minutes;
after half an hour, the foil must be unfolded and placed in the oven for another 10 minutes. This will produce a tender and crispy crust;
baked fish must be cut into pieces and can be served.

Fried char in a pan

Ingredients:

char - 1 kg;
lemon - 0.5 pcs;
egg - 1 pc;
cold water - 1 tablespoon;
rice or wheat flour - 4 tablespoons;
salt to taste;
vegetable oil for frying.

How to cook:

First you need to prepare the fish:

rinse thoroughly in cold water;
remove the insides;
cut off fins and tail;
rinse with water again;
cut along the spine and remove bones;
cut into small pieces for frying.

Prepared pieces of fish must be pickled. To do this, they are placed in glassware and poured with lemon juice. Then the container with the fish is covered with a lid and left to marinate for 15-20 minutes.

Pour oil into a frying pan and heat over medium heat. The breaded fish should be fried on both sides until a characteristic golden crust is formed. Ready-made char can be served with a side dish such as mashed potatoes.

Smoking char - cold and hot cooking

Preparing fish for smoking.

The first step is to gut the char. To do this, with a sharp knife, you need to make an incision along the abdomen between the pectoral fins. Next, the insides are removed using the wide side of the knife. At the same time, damage to the insides should be avoided so as not to spoil the taste of the fish.

Next, you need to remove the gills. This will avoid the appearance of blood stains that can appear during smoking and spoil the appearance of the fish. After that, you should clean the carcass from the scales and rinse thoroughly with cold water.

At the next stage, the prepared fish needs to be salted. For dry salting, you need to rub salt inside and outside the char. Then the fish is placed in a container on a layer of salt and left for an hour and a half.

For wet salting, you need to prepare a salty solution. You can use two main options. When using an 8% solution per liter of water, 80 grams of salt is required. The fish is salted for 10 hours at room temperature.

To speed up the salting process, you can use the brine option. Dissolve salt in water until it stops dissolving. Depending on the temperature, an approximately 30% solution is obtained. Salting time in this case is only two hours.

When using a wet brine, the fish is salted more evenly than with a dry one. For one kilogram of fish, preferably one and a half liters of solution. Reuse of the brine is strongly discouraged. Spices can be added to the brine to taste if desired.

Cold smoking

Cold smoking is carried out using smoke at a temperature not exceeding 30 ° C. There are several ways that are slightly different. For the first method, the salted fish must be hung and dried. Smoking with smoke takes place at a temperature of 30 ° C for 4 days.

The second method differs in that the char must be cut lengthwise into two halves. Pieces of salted fish should be rinsed and dried with a paper towel. Then the fish is placed in the oven on the wire rack and smoked at a temperature of 30 ° C for at least 24 hours. As a result, the finished pieces will acquire a reddish yellow color.

Hot smoking char

Hot smoking with smoke occurs at temperatures above 60 ° C. The first method is to tie a medium salted fish with twine or pierce it with sticks. Smoking is carried out at a temperature of 100-140 ° C for three hours. Fish smoked using this method is not stored for long, no more than two days.

For the second method, slightly salted char is needed. The fish is hung in a still cold oven with the door open and dried for 30 minutes. When the fish turns slightly yellow, the temperature should be increased to 70 ° C. Increase heating gradually so that water vapor does not form. The oven should not be heated above 110 ° C. Smoking takes about 30 minutes, readiness can be determined using a thin wooden stick.

The smoking process gives the fish a beautiful light yellow color. You can turn it into golden, for this, burning wood is sprinkled with ash and sawdust is added, which enhances the formation of smoke. To obtain the desired color, smoke in this way for another 45 minutes.

The third cooking method can be used outdoors. It will require a bucket or barrel. At the bottom of the bucket, wood chocks are placed, preferably from alder, and juniper is added. In the middle there is a grate on which pre-salted char is laid out. The bucket is tightly closed with a lid and a fire is made under it.

Smoking lasts for an hour, then you can check the readiness by the color of the fish, the skin should be dry and golden in color. It should be noted that it is not recommended to open the lid before the end of smoking.

What is this char fish, how is it useful

The char is a salmon fish. The peculiarity of this fish is that it has practically no scales. This greatly simplifies the preliminary preparation for its preparation. Commercially available char is usually small in size, which is also convenient for its use.

The fish has a medium fat content; when baking, it is important to monitor its readiness so as not to dry it out. During heat treatment, it practically does not change in size, nutritional properties and appearance are well preserved. This fish has a delicate and harmonious taste that can outshine the popular salmon.

Char fish are rich in fatty acids (omega-3), which support the body's defenses and help fight inflammation. It also contains vitamins: E, A, D, K, PP, B1, B2, B5, B6, B9 and B12; minerals: magnesium, iron, magnesium, phosphorus and calcium. Due to the increased calcium content, beneficial properties are retained even in salted or smoked form.

One hundred grams of meat contains:

proteins - 19.09 g;
fats - 5.86 g;
carbohydrates - 0 g.

Caloric content is 135 kcal.

When buying at retail, the price of frozen char fish per 1 kg is 300-350 rubles.

The char fish belongs to the salmon category. This species of fish lives in northern fresh water bodies: it is found both in rivers and in lakes.

The char got its name for its specific appearance. His scales are so small that he seems "naked". The char fish is the main ingredient in many recipes.

Loach fish: benefits

The small size of the carcass (up to 1 kg) allows you to cook portioned dishes from whole fish.
The red meat of the char is very tender and not as fatty as in other salmon species.
The absence of scales allows you to easily get a crispy appetizing crust during the cooking process.
Regardless of the recipe, when cooking the char, it practically does not decrease in size.
Char fillet is rich in omega-3 fatty acids, vitamins B6, B12, magnesium, iron, calcium, and contains the daily requirement of vitamin E.
Loach fish is used for baking, frying, cooking fish soup. There are recipes for cooking stuffed fish char, smoked and lightly salted.

Loach fish: recipes for every day

Simple: ear from char

Ingredients

4 char
4-6 pcs. potatoes
1 onion
1 carrot
1-2 bay leaves
4-5 peas of black pepper
salt, spices, parsley root to taste

Gut the fish, cut off the heads and fins, rinse thoroughly under running water. Remove the gills from the heads. Cut the fish into large pieces.

Pour 2.5 liters of water over the peeled carrots, onions and sliced potatoes. Put on medium heat. A few minutes before the potatoes are ready, put the fish, parsley root and bay leaf in a saucepan. Bring the ear to a boil, cook for 10 minutes.

When ready, take out the bay leaf, parsley, carrots and onions, salt, add seasonings and herbs. Let it brew for 5 minutes and serve.

Hearty: char with potatoes

Ingredients

800 g char
1 tbsp. cream
1 kg of potatoes
2 tbsp French mustard
1 bunch of parsley
salt, black pepper to taste

Peel potatoes, cut into slices. Season with salt, pepper, drizzle with vegetable oil and place in a baking dish.

Gut the fish, cut off the head and fins, rinse. Cut the char into portions. Salt a little and put on the potatoes.

Add chopped parsley and mustard to the cream, mix well. Pour the creamy mustard mixture over the fish. Place the dish in a preheated oven over medium heat. After 30 minutes, the char dish will be ready.

Loach fish: holiday recipes

Gourmet: char with cheese and almonds

Ingredients

1600 g loach (2 carcasses 800 g each)
1 bunch of chervil
150 g cream cheese
2 slices of white bread
2 tbsp chopped almonds
200 g sour cream
2 tsp mustard
3 tbsp butter
20 ml dry white wine
2 pcs. onions
juice of 1 lemon
salt, pepper to taste

Sprinkle the gutted and washed fish (with the head) inside and outside with lemon juice, rub with a mixture of salt and pepper.

Cut white bread without crust into small cubes. In a bowl, combine bread, grated cheese, 2 tbsp. finely chopped chervil, almonds. Add mustard and 3 tablespoons. sour cream. To mix everything. Stuff the fish with this mass, fasten the abdomens with wooden toothpicks.

Place the fish on a greased baking sheet. Add butter, pour in dry wine. Place in an oven preheated to 180 ° C for 30 minutes.

After half an hour, remove the fish from the baking sheet and put in a warm place. Drain the remaining juice, dilute it with a glass of water, pour in the remaining sour cream. Boil the sauce, add chopped onion rings, salt and pepper to taste. Sprinkle with the remaining chervil. When serving, pour the sauce over the fish.

Romantic: char in wine with Provencal herbs

Ingredients

1 kg of char
100 ml dry white wine
100 ml sour cream
50 g ghee
salt, pepper to taste
Provencal herbs (fresh or dry)

Rinse the gutted fish, dry with a paper towel. Rub with salt and pepper. Place in an ovenproof dish, pour over with melted ghee. Place in a preheated oven. After 20 minutes, pour over the wine. After another 20 minutes, pour a mixture of sour cream and finely chopped herbs. After 5-7 minutes, remove from the oven and serve.

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.

Scrape the fish, remove the entrails. Cut off the head, tail and fins.
Rinse and dry.
Cut into slices 1.5-2 cm thick.
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.
2-3 peppercorns, onions and half a leaf of lavrushka lie at the bottom of the container.
A layer of fish is laid on top.
The char is again covered with spices.
And so on to the end, in layers, until the end of the fish.
From above everything is poured with oil.
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

Ingredients:

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

Cooking.

Scrape the char, gut, remove the head and fins.
Salt and pepper. The spices are used to your liking.
Cut the onion and lemon into thick rings.
You need to put about 1/3 of the onion on the foil. Top of the carcass of char.
Onions and lemon are also placed inside the fish.
Sprinkle the rest on top.
The foil is sealed tightly and the bundle is sent to the oven.
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.

Scrape the fish, remove the entrails.
Grease the mold with oil.
Peel the potatoes and cut into thin slices. Place in a baking sheet, season with salt and pepper, sprinkle with vegetable oil.
Cut the fish into large pieces and put on the potatoes. Salt a little.
Prepare the sauce. To do this, mix finely chopped parsley, mustard and cream in a cup.
Pour the sauce over the fish and potatoes.
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.

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

Ingredients:

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

Cooking.

Prepare the char and cut into large pieces.
The steaming dish is covered with foil. The char is laid out on it.
Carrots are rubbed on a coarse grater.
The onion is cut in half rings.
The fish is covered with vegetables and covered with foil loosely.
A glass of rice is poured into the multicooker bowl and filled with water.
A container with fish is installed on top.
The multicooker turns on in the mode of cooking pilaf and steaming.
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 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.