You will need
- 2 char;
- 150 g cream cheese;
- 200 g fresh mushrooms;
- 10 g of vegetable oil;
- 50 ml of cream;
- a bunch of dill;
Clean the char from the scales, cut off the fins and remove the gills. Make a small incision behind the gills and gently pull out the insides. Optionally, you can cut off the tail and head. Rinse the gutted fish under cold water and Pat dry it.
Squeeze out half a lemon juice. Pepper the fish and sprinkle it with lemon juice inside and out. It neutralizes the peculiar fishy smell and makes the meat firmer. In the process of roasting the fish will not fall apart and will hold the shape. Put the char into the container, cover and put in a cool place for half an hour. After that, the fish needed salt. This should be done immediately before farshirovannye. If the fish long to leave it salted its meat will become dry.
Prepare the stuffing. To do this, wash the mushrooms and slice them lengthwise into small pieces. Heat the frying pan oil and fry it chopped mushrooms until, until it will come out all the juice. It usually takes 7-10 minutes.
Finely chop the bunch of dill. Grate cheese. Pour the cream into a bowl, add cheese, sauteed mushrooms and dill. Mix everything until smooth with an egg beater. Place the prepared stuffing in a cooking bag.
Start char cheese-mushroom mixture through an incision in the abdomen. Wrap the carcass stuffed fish in foil.
Preheat oven to 200 degrees. Put the trout on a baking sheet or in a special form and bake for half an hour. Then pull the form of fish, expand on top of the foil and sprinkle the fish with vegetable oil. Return it to the oven and bake for another 7 minutes. Char needs to brown on top. Let it cool slightly, remove the foil and place the fish on a platter.
Serve stuffed trout with lemon slices. Go well with baked fish and vegetable salads. This dish can be enjoyed not only hot – cold brook trout not less tasty.
Advice 2: How to cook fish loach
Brook trout – a species of red fish. Large individuals are best suited to recipes for baking, and small ones are very tasty fried. In addition, char can make a delicate mousse.
You will need
- For the first recipe:
- sea salt;
- vegetable oil;
- dry white wine;
- sour cream.
- For the second recipe:
- fillet of char;
- canned truffles;
- fish fat.
- For the third recipe:
- fish seasoning;
- vegetable oil;
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.