You will need
    • For the first recipe:
    • char;
    • sea salt;
    • vegetable oil;
    • dry white wine;
    • sour cream.
    • For the second recipe:
    • fillet of char;
    • milk;
    • eggs;
    • salt;
    • pepper;
    • butter;
    • canned truffles;
    • fish fat.
    • For the third recipe:
    • loaches;
    • fish seasoning;
    • flour;
    • vegetable oil;
    • dill.
Bake the trout in a sauce of wine and cream. This will clean one large fish, carefully RUB with sea salt, and place on a baking pan, greased with vegetable oil. Bake in the oven at a temperature of 180 degrees Celsius. From time to time fish water formed juice. After 20 minutes pour in half a glass of dry white wine, and after 15 minutes, add 150 grams of sour cream. Continue baking for 5 minutes. Serve with a salad of fresh vegetables.
To prepare the mousse, take 300 grams of fillet of char and grind using a blender. Add 150 grams of milk, two whole eggs and one yolk. Add salt and pepper to taste. Grease a baking dish with butter and pour it into the fish mixture. If the mousse starts to burn, place on the bottom shelf heat-resistant bowl with water. Bake at a temperature of 160 degrees Celsius for about 30 minutes. Meanwhile, make the sauce. Pour into a small pot of pickle one jar of canned truffles, bring to boil and add 100 grams of fish broth. Cook until consistency of thick syrup. Melt in a pan 20 grams of butter and place in it the chopped truffles. Simmer them for several minutes, and then connect to the broth and brine. Transfer the mousse in a dish, pour the sauce and sprinkle with black pepper.
If you want to fry fish, take 8 small Goltsev, clean them, cut off the fins, heads and tails. RUB every fish with your favorite seasoning. Pour into a flat plate 5 tablespoons of flour. Preheat the pan with vegetable oil. Goltsev, roll in flour and place on pan. Fry over medium heat on both sides until Golden crust. Sprinkle the fish with chopped dill and serve with boiled potatoes and slices of pickles.