How to bake bream

Bream can be cooked in different ways: to pickle, smoke, boil, fry, bake. For baking the most suitable fish weighing 1 kg and more. Big bream to do well stuffed, pre-gutted, and removing the large bones and gills. For the filling is most often used buckwheat or sauerkraut. Fish can not less to gut and bake whole, using spices and sauce to your taste. Recipes a lot. They are all similar, but each interesting in its own way.

You will need

• • a few bream weighing 1-1. 5 kg;
  • salt
  • and ground black pepper;
  • Bay leaf;
  • greens;
  • onions;
  • vegetable oil;
  • vinegar;
  • lemon;
  • tomato paste;
  • mayonnaise;
  • garlic;
  • ready buckwheat;
  • sauerkraut;
  • hard-boiled eggs;
  • cheese;
  • sour cream;
  • food foil.

Instruction

1. Small leikam need to cut off the head, rinse, wipe dry. Repeat along the entire length of the back cuts with a sharp knife diagonally across the fish so better get baked, toasted, and the bones soften.
2. Add salt and pepper to taste, RUB the fish with the Bay leaf and leave it for a while (about an hour).
3. On the laid foil baking pan place the onions cut into rings and half-rings is approximately one third the depth. Pour the onion and vegetable oil, almost completely covering it. If you don't like onions, you can do without it. In this case, fill the pan with a mixture of butter and vegetable oil and then lay the prepared fish. You can also use margarine and melted butter. Importantly, the layer of fat was enough - about a centimeter.
4. The carcass of the fish pour the vinegar, mixed with lemon juice - bones during cooking will be softer, and will leave the river specific smell.
5. Put the bream in the oven, heated to 200 degrees and bake, will not evaporate yet all the liquid. Then increase the temperature and continue baking until crisp, and in the meantime prepare the sauce from tomato paste and garlic. Open the oven, pour the baked fish cooked sauce and leave to "ripen" in the oven for another 10-15 minutes. If tomato-garlic sauce not attracted to you, already spread covered crust the fish with thick sour cream and put back in the oven. After 10 minutes, remove and pour the resulting liquid. Then repeat the same procedure after 10 minutes, lowering the temperature.
6. Delicious happens bream baked in foil on the coals. Gutted and washed the fish, RUB with salt and pepper, nafarshiruyte onion rings, Bay leaf, garlic cloves, allspice. There you can add fresh berries and herbs. A sprinkle of vinegar or lemon juice, wrap the fish in foil, put in the ashes and close the hot coals. Bream will be ready in two hours or even sooner if the fire is too strong.
7. Stuffed bream prepared without any problems. Choose a bigger fish, gut and rinse it, RUB with salt and pepper. Finely chop onion, mix it with grated cheese, herbs and mayonnaise, put prepared stuffing in the fish abdomen and bake in a hot oven on a greased baking sheet. After some time, baste the fish with the resulting juice or grease with mayonnaise, mixed with garlic. Cook until the formation of a good crust about an hour.
8. The filling for the stuffed bream can be made from buckwheat or sauerkraut, fried with chopped onions. The mess at will and add more chopped boiled eggs, cabbage - chopped Apple or a handful of berries cranberries or blueberries. Do not forget about fresh herbs. Sew the belly bream and bake in a sufficient amount of oil in a preheated 200 degree oven, watering sour cream sauce and sprinkled with grated cheese.