Freshwater fish: how to cook
Fish lenok (Siberian trout) of the genus Salmonidaeis found in fast rivers. Its habitat ranges from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the body is fecal, the mouth is small with sharp teeth. It is a powerful predator, feeding on the inhabitants of the lake and river environment, often reaching 8 kg. Its color depends on the habitat, most often the color of the body is light brown, in rare cases - black.
The meat of the freshwater creature is tender and juicy,from Lenka are obtained excellent delicacies. There are many original recipes, for example, on the Khubsugul it is smoked, dried, boiled and fried. From this tender and juicy fish you get delicious soups and soufflé. But first the fish of the flaxen is processed, eviscerated and thoroughly washed. Siberian trout is good in any variation. Let's look at some stunning recipes from the predatory inhabitant of the aquatic fauna.
Lightly salted Flaxfish
Composition of products:
- trout (1 kg);
- two heads of onions;
- black pepper and salt (to taste).
This recipe will require fresh fish -guts, gills and scales do not touch. Cut into small pieces, cover with spices and finely chopped onions. We leave for an hour to marinate. If you like salt, then increase the amount of salt and the time of aging. As a result, you get a wonderful cold snack.
Fish with vegetables
Composition of products:
- 1 kg of Siberian trout;
- carrot;
- bow;
- Bulgarian pepper;
- garlic (3 cloves);
- butter (50 g);
- mayonnaise or sour cream (100 ml);
- spices to taste.
Gut the fish flax, rinse, cut intoportioned pieces, salt and pepper. You can sprinkle with lemon juice (optional). Sparce onions on vegetable and butter until golden, add grated carrots, squeezed garlic.
Cover the foil with a foil, grease with oil, lay out pieces of fish, cover the top with a vegetable coat and cover with mayonnaise. Preheat the oven to 150 aboutWith and bake for half an hour.
Braised flax
Fish, cooking recipes are so varied, it turns out amazingly delicious and tender in a stewed manner.
Ingredients:
- 500 g of fish;
- beer (50 g);
- vegetable oil (20 g);
- raisins (30 g);
- vinegar (5 g);
- lemon peel (5 g);
- salt, black pepper and a bunch of parsley.
We divide the lenok into portions,sprinkle with salt, pepper, pour vinegar - leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Stew under the lid for 10 minutes. Served with chopped parsley.
Fish boiled
Composition:
- 300 g fresh trout;
- carrots, onions;
- water (glass);
- root of parsley;
- pepper peas (30 g);
- a little vinegar;
- a pair of leaves of a laurel and a pinch of salt.
Gut it, cut it into pieces, put it indeep saucepan and pour hot water. Then send all of the above ingredients in a washed and sliced form. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.
Recipe with almonds and red wine
Ingredients:
- fish flax (400 g);
- red wine (50 m);
- butter (50 g);
- lemon juice (20 g);
- almonds (50 g);
- a bunch of dill, spices to taste.
Passer in butter butteralmonds, add spices, wine and lemon juice to it - for 2 minutes. To the nut mixture lay the pieces of fish and stew for 10 more minutes. When serving, sprinkle with dill. The original dish with a piquant taste will be a bright addition to any table.
