Char: recipe. Fried char, a recipe for cooking in a slow cooker

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recently, a representative of salmon - char - has begun to gain popularity. Unlike its "red" counterparts - salmon, sturgeon and the same salmon - it grows quite small. Of course, there are also quite large specimens, but the average sizes usually go on sale. And this is much more convenient - there is enough for dinner for the family, and "for the future" you can cook something else.

Features of the taste of char

Some fish connoisseurs do not like the fact that in comparison with the same sturgeon, char meat is lean. However, this is rather reckoned among the virtues of fish - it can even be used as a dietary dish, despite the fact that char meat is juicy and delicate in taste. In addition, reduced carcass obesity may be due to the age of the fish, the place where it was caught. If fishing is done during the mating season, the taste of the char will also not be the same. However, there are some waysusing which an incorrectly caught char (the recipe must be followed) will lose its taste deficiencies. Among them is a banal ear, which as a result is very tasty and original. Marinating also gives a very appetizing product at the exit. Any spices used in this process (and in order for the char to be well marinated, there is more than one recipe), soften and hide all the shortcomings of the “unsuccessful” fish.

Let's look at some of the most attractive dishes that can be obtained from char.

Baked char

If you come across a large enough specimen, it would be wiser, better and faster to bake it. On an open fire, it will undoubtedly come out tastier, but in apartment conditions it will turn out very well. If you bought a large char, the recipes in the oven will be the fastest and easiest to perform.

As components will be essential: the actual fish, and quite large; vegetable oil; dry wine (and white); sour cream and s alt. The usual one will not work, you need a marine one. It is very consoling that edible sea s alt is sold in modern supermarkets, it can be safely used in the preparation of culinary delights.

The sequence of your actions. Char, of course, is gutted and cleaned (if you managed to buy exactly fresh fish “in a complete set”). Then it is rubbed with s alt - its amount depends on your preference for salinity. S alt - remember - sea! The baking tray should be deep and greased (vegetable oil was mentioned). The oven should be at 180degrees and do not be lazy to pour juice! The fish is tender, there will be juice. After 20 minutes, wine is added, and a quarter of an hour later - sour cream (150 g). It remains to wait another five minutes - and with a vegetable salad on the table!

Not bad is the way in which the prepared char is washed and certainly dried on a napkin. The dried carcass is rubbed with pepper and s alt (it is better to take white pepper). Then the butter is ground with lemon zest and laid out on the fish, placed in a mold or pan. Then the dish is covered with foil - and in the oven (for 20 minutes). If there is a grill in the oven, it is necessary to bring the char “to mind” in it (10 minutes). If not, he will have to spend more time in the oven, only without the foil.

How to bake a fish called "char", the recipe is not just one, there are many of them! But these are the simplest and most delicious.

Fried fish

Fried fish is loved even by those who are generally not inclined to it. But for this variety of frying waterfowl, it is better to choose small individuals.

For the easiest cooking method, in addition to fish fillet, you will need flour, vegetable oil, your favorite fish seasonings and dill. The char recipe does not require especially refined seasonings, if you are not picky, just s alt and pepper.

After appropriately cutting the carcasses, they are rubbed with spices, rolled in flour and fried in heated vegetable oil. The fire should not be too strong, but not weak either. The signal of readiness will begolden crispy crust. Especially tasty is the char, fried according to this recipe, if it is sprinkled with dill and offered with pickles and potatoes - either fried or mashed.

Mushroom variant with almonds

Loach is a democratic fish and goes well with many "fellow travelers". An interesting way to cook it with mushrooms and nuts. Roasting fish differs from the previous recipe only in the absence of flour, the main subtleties are in the preparation of related products. So, it would be nice to take chanterelles, peel, cut and fry in butter (this is important!) Butter. Roast the almonds separately. And most importantly - in serving: the fish is already sprinkled with nuts and mushrooms on the plates, s alted, peppered and eaten very tasty. Such fried char will not be forgotten for a long time!

A couple more recipes

This fish is good, especially with cheese. One side of it is fried as standard, but after turning over the second is sprinkled with grated cheese and the pan is covered with a lid. When it's almost ready, you can add a few tablespoons of water if you think the result is a bit dry. But usually this is not required. Some will say that the char will turn out to be more boiled, but this is not so - the taste of fried fish cannot be confused with anything.

Flour-dipped fish is fried in butter (!) butter and wrapped in foil to keep warm. Peeled not only from the peel, but also from the white layers, the oranges are divided into slices, the sauerkraut is washed and “stacked”. Oranges with cabbage are stewed over low heat for about twenty minutes, thenlaid out on a plate, and on top - loaches. The taste is unforgettable!

The only clarification: for this recipe, it is better to cut the fish into fillets. And it looks more harmonious, and eats more appetizing.

Fried char can also be done in the oven. To do this, it will have to be flattened and pressed down. The oven, still empty, heats up to 230. The baking sheet is thinly greased with vegetable oil and heated in a hot oven for several minutes. Then the fish is placed on a burning baking sheet with the skin and placed in the oven for 4-5 minutes. Turns over - and so much more. Then, without removing the baking sheet from the bowels of the oven, the gas turns off, and the fish “reaches” for another five minutes.

The multicooker is also not superfluous

Curious and unusually tasty, you can cook loach with the help of this miracle technique. Onions (half rings) are fried with coarsely grated carrots. When it becomes a little softer, peeled and chopped fish is placed on top. Tomatoes are laid out in circles on top, on them - pepper straws. Sour cream with mustard, curry and grated cheese are mixed, and prepared fish is poured over all this. When the bowl is full, the mode is set: under pressure - extinguishing - 20 minutes. Char in a slow cooker turns out tender, juicy and quite suitable for diet food.

In general, char recipes are very diverse! From the photo it looks like a gloomy and ordinary fish, but it tastes amazing!