Spicy salted char

Arctic char is a type of salmon fish and has tasty, fatty, reddish-colored meat. The meat of this fish is tender and very tasty, and a great variety of dishes can be prepared from it. However, any fish connoisseur will say that the most delicious arctic char is spicy salted.

And preparing this delicious dish is quite simple. To do this you will need 1 kg of steamed char fillet, 2 tablespoons of salt, 1.5 tablespoons of sugar, and spices, ground black pepper, allspice, 3-4 bay leaves, nutmeg, ginger, coriander or dill seeds.

If you do not have a fillet, but a whole fish, then you need to clean the carcass of scales, remove the entrails and cut off the head, tail and fins. There is no need to remove the skin from the fish. Using a thin, wide and sharp knife, the meat is separated from the ridge on both sides. The small bones remaining in the meat are carefully removed.

Next, the fillet is rubbed on both sides with salt and sprinkled with sugar, and then comes the turn of spices, which are also sprinkled on the char meat. Next, the fish is placed in a specially prepared container (glass or enamel saucepan). You can put a film of food-grade cellophane on top of the fish, on which pressure can be placed. This can be an ordinary stone weighing 0.5-0.7 kg. The dishes with fish are placed in the refrigerator for 3-4 days. During this time, you need to take out and turn over the fish daily.

The same must be done if you initially purchased already cleaned fillet. That is, there is practically no difference in salting. After the fish has been salted for 3-4 days, use a knife to scrape off all the spices from the salted fillet or half of the fish carcass. If you prefer saltier fish, then you can keep it in a dry marinade for another extra day.

The fish can then be stored in the refrigerator, cutting off as much as needed or cutting into pieces. You can also lubricate the fillet after salting. vegetable oil this will give it a more appetizing appearance and some piquancy in taste, and the shelf life of the fish will also increase. But the oil should not be aromatic so as not to interrupt the aroma of the fish. Even gourmets say that char meat is even tastier than trout or salmon meat.

Char with aromatic stuffing

This char dish is very delicious and very aromatic. It was created for those who love natural food and true gourmets. Moreover, the fish according to this recipe is baked and not fried. But everyone knows that fried foods are harmful to health. But char with aromatic stuffing is not only tasty dish, but also very beneficial for health.

Moreover, even at the present time, when prices for salmon fish have skyrocketed, char is two and a half times cheaper than trout or salmon. And its taste is in no way inferior to these valuable types of fish, and, according to many experts, even superior to some extent.

For this dish you will need the following ingredients: a char carcass weighing about 1 kg, 2 tablespoons of vinegar, preferably apple cider vinegar, spices, ground black pepper, parika, salt, 50 grams of olive oil, green dill, onion and parsley, Italian or Provençal herbs.

Rinse the fish with cool water, after removing the insides, do not cut off the head, cut off the tail and fins. Next, dry the carcass a little and sprinkle the top and inside with salt. Next, place the carcass on a wire rack, having previously placed food foil on it.

Next, you can sprinkle the fish with Italian or Provençal herbs (you don’t have to sprinkle it). Then we start preparing the sauce from seasonings, vinegar, olive oil and herbs. To do this, you need to coarsely chop the greens, dill, onion and parsley. Mix in a shallow bowl olive oil, a pinch of ground black pepper, Apple vinegar, a mixture of Provencal or Italian herbs 2 pinches. Then mix everything thoroughly with a fork and mash the greens well so that they release the juice.

Coat the char carcass with this sauce and then wrap it in prepared food foil. Bake in the oven at 200 C for 20-25 minutes. The dish should be allowed to cool slightly, and then the incredibly aromatic dish should be served. It is best to use rice with soy sauce or French fries as a side dish.

Grilled char with lemon zest

To prepare this dish you will need 4 carcasses of char weighing 250-300 grams, 2 teaspoons of lemon zest, white pepper and salt to taste, 8-10 peas of allspice, 25 grams of butter.

Gut the fish carcasses, trim off the tails, heads and fins, rinse and lightly dry with a paper towel. Salt all the carcasses inside and outside and sprinkle with white pepper; put 2-3 sweet peppercorns in the belly. Wash the lemon, and then grate 2 teaspoons of zest on a fine grater. Then mix butter with zest and mash everything with a fork.

Grease a frying pan with vegetable or butter, place the char carcasses in it, and put pieces of butter with lemon zest on top. Cover the form food foil and place in an oven preheated to 190 C 0. Bake there for about 20 minutes. Then remove the foil and place the fish under the grill for about 5-6 minutes. Milk the finished dish into portions together and serve together with vegetables.

Roulettes with Arctic char

A hearty and very tasty dish of Arctic char that can be prepared in half an hour.

To prepare this dish, you will need 4 char fillets, 15 g, butter, white dry wine 100 g, fish broth 120 grams, 3 tomatoes, ground black pepper 1 teaspoon, 4 long slices of ham, 3 cloves of garlic (chopped), teaspoon salt, 50 g, vegetable oil for frying, 1 tablespoon lemon juice, 25 g, chopped olive, 200 g, fennel, 3-4 sprigs of basil, 1 tablespoon finely chopped coriander, finely chopped onion, chervil, finely chopped 1 tablespoon, black pepper 1 teaspoon. Butter 3-4 tablespoons, salt 1 teaspoon, olive oil 70 g,

Season the char fillet with salt and pepper, then coat both sides with oil, place basil leaves on the fillet and wrap with slices of ham. Fry in a pan until the ham is crispy. Approximately 1-1.5 minutes on each side. Place chopped garlic and onion in a saucepan and add white wine and fish broth. Simmer for a while over low heat and then add olive oil. Before serving the loach, sprinkle it with lemon juice. Dice the tomato and fennel thin stripes mix and add to the prepared wine sauce.

Fish from the salmon category enjoys great success in cooking and, as a rule, occupies one of the main places on holiday and everyday menus. Practical advice, the intricacies and details of good cuisine will help you learn how best to cook char. Any housewife, having familiarized herself with culinary recipes fish dishes, will receive pleasant praise: “Delicious!”

What's the best way to cook fish?

Many dishes are prepared from char; it can be fried, boiled, salted, or baked. It can be prepared either whole or as fillet. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is wash it well running water, then remove the entrails, gills and fins. The tail and head are left as desired.

The main advantage of the product, which will not spoil the mood of housewives, is that Kamchatka loach does not have large scales, so there is no need to clean its outer cover. By cutting the carcass into two halves and removing the vertebral bone, you get 2 fillets with skin from one flesh, which can be prepared in the most basic way.

The fish will turn out tasty, tender and retain useful vitamins if you follow simple cooking rules, these are:

• fry fish in large quantities oil for no more than 5 minutes, in a moderately heated frying pan;
• bake only in foil or parchment paper, preserving its juice and aroma;
• When salting, do not use spices;
• boil in large pieces, dipping them into boiling water salt water with the addition of dill or parsley;
• use only enameled and pottery, cast iron frying pan.

At home, if you want to learn how to cook fish different ways everyone can do it. Using different ingredients you can give it a unique taste and aroma. The main thing is to know three basic rules that are suitable for cooking any fish. Before you eat a product, it must be in water, oil and wine.

Frying Char in a frying pan is tasty and satisfying

In order for the char cooked in a frying pan to be tender, juicy with a crispy crust, you first need to go through all the main stages of its preparation: defrosting, cleaning, cutting, removing the watery smell. For cooking, fillet with skin is usually used.

After making several cuts in the skin and lightly dredging the fillet in flour, fry it with different sides for 5 minutes in a large amount of hot oil, over medium heat. The main thing here is not to overcook the fish in the pan so that it does not turn out dry. The finished fillet can be poured with white wine.

Baking char in the oven

Medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest preparation in 30 minutes. To begin with, the fish must be cleaned, rubbed with salt outside and inside, placed in a deep baking tray greased with vegetable oil and placed in an oven preheated to 180°C. The product must be baked for 20 minutes, periodically basting with the released fish juice.

After the time has passed, pour in half a glass of white wine and leave to simmer for another 5 minutes. Finally, add 200 grams of sour cream, extending baking for 7 minutes. Oven-baked Char goes well with a salad of fresh vegetables.

Salting red char fish at home

Salted red fish is considered a universal, healthy cold appetizer and goes perfectly with any vegetables. The salting process at home takes only 20 minutes. Place fish fillets in an enamel bowl, skin side up, sprinkle with a mixture of mixed ingredients, cover with film and set to salt for 2 days.

For regular salting per 1 kg of carcass you will need:

• sugar ─ 2 tbsp. spoons;
• salt ─ 1 tbsp. l.;
• a pinch of lemon zest;
• Sunflower oil, odorless.

Lightly salted char can be obtained by keeping it in salt for 8 hours. To make the fish softer and tastier, rub it before salting. sunflower oil. You can add pepper for a spicy taste. Bay leaf, garlic.

Options for stuffing char

So that for any housewife a fish dish is not ordinary and known to everyone, there are recipes that can become a source of pride for her. Nourishing, healthy dish Fish can be cooked quickly and at a lower cost if you use one of the most delicious cooking methods.

Method: Baking, frying Number of servings: 3 Cooking time: 35 min

Hello, dear lovers of proper food. Nutritionists never cease to convince us of the benefits of fish and its nutritional superiority over meat. If you think so too, then this page is for you. Today we will prepare a very tasty and healthy fish dish: char – well done. This small fish belongs to the salmon family and has a wonderful taste. It is difficult to spoil it, but in order to preserve all the beneficial properties you need to know some nuances. So, what's the best way to cook char? Very soon you will become a master of cooking this fish in the oven.

Fish is good no matter how it is processed. It can be fried, boiled, baked. Try cooking a fish carcass in the oven. The main thing here is not to overcook the dish so that the meat does not become dry. To maintain juiciness, you can prepare a bed of vegetables.

Ingredients

Cooking process

The excellent aroma and excellent taste will make you eat every last crumb. Now you can say that you know the best way to cook char so that everyone enjoys it.

Another very simple and no less tasty recipe is fried char.

For cooking you will need fish, salt, flour, oil for frying. The fish is washed, cleaned and allowed to dry. The quality of frying and the appearance of a crispy crust will depend on this. The carcasses are cut into portions. Then you need to add salt and season with spices if desired.

Heat a frying pan with oil. Dredge the fish pieces well in flour and fry on both sides. Serve hot or cold.

General recommendations on preparation To make the dish the most successful, you need to know how to choose and cook fish:

• It is best to use freshly caught fish; if this is not possible, we buy frozen fish and defrost it on the bottom shelf of the refrigerator;
• all seafood cooks quickly, and if overcooked it can become tough and dry;
• fry fish in a frying pan with a thick bottom;
• For dietary table you can cook fish in foil or in a baking bag using a minimum amount of spices;
• lemon or lime juice will make the pulp juicier;
• To obtain a thick crispy crust, it is good to use rice flour or starch;
• Fish dishes are good on their own, but if you want to spice up the taste, you can season the fillet with mustard, pepper, and dill. In addition, onions, mint, and coriander are often added.

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• Char – according to the number of eaters, 1 fish per person,
• Salt - to taste or soy sauce - 100 ml for 4 medium fish,
• Onions – 3-4 pieces,
• Olive oil – 2 tbsp. spoons,
• Ground black pepper to taste,
• Spices for fish,
• Lime – 2 pieces.

Cooking process:

First, you should gut the fish carcass and wash it (I came across an already gutted loach); if you wish, you can remove the tail and head, but I didn’t do this so that all the juices would remain in the fish. Then dry each loach with a paper towel.

Now let's start preparing the marinade. To do this, mix soy sauce with olive oil and stir with a fork until smooth. Then add ground black pepper and juice squeezed from one lime. There is no salt in this recipe, as soy sauce will completely compensate for its absence. If you exclude soy sauce from the recipe, add salt to taste.

Cut the onion into half rings and lightly crush with your hands to release the juice. Then we send the onion to the fish and pour the resulting marinade over the prepared char carcasses, leaving to marinate in a cool place for 20 - 30 minutes.

Place the marinated fish on a special grill grate, lightly sprinkle lime juice on top, press down with a second grate and send the fish to the grill. The onion pieces must be removed from the loach so that it does not burn.

Fry the fish on each side for no more than 10 minutes.

One specimen of char was large and did not fit on the grill; I had to cook it on two skewers, like on a spit.

Remove the char kebab from the grill and serve with lime wedges and fresh herbs if desired.

There is another great recipe for grilled char:

Stuffed grilled char

To cook stuffed loach on the grill (over a fire), you will need the following ingredients:

• Char (with head) – 1-2 carcasses,
• Vegetable oil (refined) – 1 tbsp. spoon,
• Lemon – 5 slices,
• Tomatoes (medium) – 2 pieces,
• Spinach (fresh) – 50 grams,
• Garlic – 2 cloves,
• Salt and ground black pepper to taste.

Cooking stuffed char on the grill (over a fire)

The fish carcass should be gutted and washed thoroughly in cold water. Then rub with a mixture of ground black pepper, rub the carcass inside and out. Then pour vegetable oil over the entire surface of the fish.

Now let's prepare the filling. You should remove the skin from the tomatoes; to do this, make small cuts on the tomato and pour boiling water over them, then carefully remove the skin. Tomatoes need to be cut into small cubes. We also chop the spinach finely, and chop the peeled garlic cloves very finely. Mix tomatoes, spinach and garlic and stuff the char with the resulting mixture.

Then we transfer the fish to a special grill and cook on the grill for 10 minutes on each side.

You can serve stuffed loach as a separate dish or with grilled vegetables; we also serve the finished fish with lemon wedges.

Well, if you don’t like such complex fillings, then we offer you stuffing for stuffing fish simpler, but no less tasty. For the filling, you need to chop a bunch of fresh parsley, dill and basil. Add lemon, which needs to be cut into thin slices. Stuff the prepared char carcass with the resulting filling (described in the previous recipe). Pour vegetable oil on top of the fish, after rubbing it with a mixture of salt and ground pepper. We send it to a special grill (fish). Fry the fish on the grill on each side for no more than 10 minutes.

Char baked in the oven

To cook char in the oven you will need the following ingredients:

• Char – 1 carcass,
• Lemon zest – 2 tbsp. spoons,
• Butter – 2 tbsp. spoons,
• Vegetable oil (unflavored) – 2 tbsp. spoons,
• Salt and ground white pepper to taste.

Cooking baked char in the oven

First you need to gut the fish, then cut off the head, tail and fins. Afterwards, rinse thoroughly under running water. cold water. Next, thoroughly dry the carcass and rub with a mixture of salt and white pepper, so the fish will become more aromatic.

Mix the softened butter with the lemon zest; it is best to use a fork for this.

We put the fish in a deep form, which has been previously greased with vegetable oil, put lemon butter on top of the fish, and level it. Cover the pan with foil and place in an oven preheated to 180° degrees for 15 – 20 minutes.

Remove the pan from the oven and remove the foil, then place under the grill for 10 minutes.

The baked char can be served with fresh herbs and vegetables and served.

According to this recipe, you can cook char over a fire; the tender meat acquires a light smoky aroma, which makes it even tastier and more aromatic.

Arctic char meat looks like any fish of the salmon family and has a pronounced orange. In addition, the taste of char cooked in the oven is also delicate, and in combination with many products it increases its taste.

In cooking, you rarely come across the meat of this river fish, but you just have to try a dish of char, and you will immediately understand that it is no worse than salmon or sockeye salmon. It can be combined with any side dishes, vegetables and fillings, and it can also be prepared in different ways. But now we’re talking about how to cook char in the oven.

Char stuffed with spinach and feta

Stuffed red fish is always delicious, so no gourmet will miss this dish.

Ingredients:

• 100 g low-fat cream cheese;
• 1/2 tbsp. chopped feta cheese;
• 1/3 teaspoon chopped onion;
• 1/2 tbsp. chopped spinach;
• 4 char fillets.

1. Preheat the oven to 180 degrees. Spray a baking sheet with nonstick spray.
2. Mix in a bowl with a fork cream cheese and feta until combined. Add onion and spinach, stirring well.
3. Divide each piece of loach in half lengthwise, without cutting all the way through (make a pocket). Separate the filling and place it in the resulting pocket. Place top part char back over filling and then onto prepared baking pan.
4. Bake for 20 minutes until fully cooked.
5. Serve with asparagus and garlic.

Char baked in the oven in honey mustard sauce

This dish is quite simple to prepare, because by baking in foil, your tasks are simplified, and the char meat becomes even tastier!

Ingredients:

• 1 kg of char, cut into four parts;
• 2 tsp. chopped garlic;
• sea ​​salt taste;
• Honey mustard sauce:
• 200 g cream cheese;
• 1 tbsp. milk;
• 4 tbsp. honey;
• 3 tbsp. l. Dijon mustard;
• 1.5 tsp. chopped garlic;
• green onions;
• parsley.

Fish:

1. Preheat the oven to 190°C. Place a piece of foil on a baking sheet. Its size should be large enough to completely cover the fish on top and then seal it.
2. Place the fish on a lined baking sheet. Rub thoroughly with garlic, sprinkle with a good amount of salt (about 2 teaspoons) and pepper. Fold the foil over the loach to cover it and seal completely with foil.
3. Bake until fully cooked (15-20 minutes). Open the foil, avoiding steam escaping, and fry the fish fillets for another 2-3 minutes in a frying pan over medium heat. Decorate green onions, cut the char fillet in half to make 8 halves and serve immediately with cream sauce. Serve over mashed potatoes, rice, pasta or steamed vegetables.

Sauce:

1. In a small saucepan, melt the cream cheese and milk over low heat until the cheese is completely melted and stir the mixture well. Whisk until smooth, add honey, mustard and garlic, and whisk again until the honey has melted into the sauce.
2. Serve it on top of the char.

Baked char with creamy dill sauce

Another simple oven-baked char recipe that will surprise you thanks to the unique taste of the creamy dill sauce. Its aromatic notes only enhance the taste of fish meat.

Ingredients:

• 4-6 char fillets;
• 1/3 yogurt;
• 3 tbsp. l. mayonnaise;
• 2 tbsp. l. sour cream;
• 1.5 tbsp. l. olive oil;
• 1 tbsp. l. lemon juice;
• fresh dill;
• 2 tsp. lemon zest;
• 1 clove of garlic;
• freshly ground pepper;
• sea ​​salt.

Cooking method

1. Preheat the oven to 220 degrees and spray a little non-stick spray on a baking sheet.
2. Place the char fillets on a baking sheet and season both sides with salt and pepper.
3. Drizzle both sides with olive oil and lemon juice.
4. Bake for 13-15 minutes, or until done. To test: Gently pinch the sides of the fillet together. If it is still a little soft, cook for another 2-3 minutes.
5. In any bowl, combine yogurt, mayonnaise and sour cream, then mix thoroughly.
6. Then add dill, garlic, lemon zest and remaining lemon juice. Season with salt and pepper if desired.
7. Remove the char from the oven and let rest for 5 minutes.
8. Transfer to plates and serve topped with dill sauce and garnished with fresh dill.

Crispy char in breadcrumbs

A light snack reminiscent of nuggets, you will be happy to appreciate it. Light and crispy, the pieces of char are definitely worth trying with tartar or other sauce.

Ingredients:

• 1 tsp breadcrumbs;
• 1 tbsp. l. olive oil;
• 1 tsp. ground garlic;
• 1 tsp. thyme;
• 450 g char fillet;
• salt and pepper to taste;
• 1/4 tbsp. flour;
• 1 egg.

Cooking method

1. Gather all the ingredients.
2. Preheat the oven to 200 degrees. Cover a baking sheet with parchment paper.
3. Combine breadcrumbs, olive oil, garlic powder and dried thyme in a frying pan and cook over medium heat until golden color. Transfer the resulting mixture to a shallow bowl and let cool.
4. Cut the char fillet into small pieces. Sprinkle them with salt and pepper on both sides.
5. Add flour to one shallow bowl and beat egg in another. Dredge each piece of loach well in flour. Then dip into the egg and finally into the toasted breadcrumbs. Press down on the flakes to make sure they stick to the fish.
6. Place the char pieces on the prepared baking sheet. Bake at 200 degrees until fully cooked, about 20-25 minutes. Serve with ketchup or homemade tartar sauce.

Char in brown sugar

An unusual and exotic dish that will fully reveal the taste of the most delicate char meat. Thanks to dark brown sugar, the fish turns out very spicy and aromatic, and besides, it cooks quickly.

Ingredients:

• 1/2 tsp brown sugar;
• 1 tbsp. l. chili powder;
• salt and pepper;
• 4 char fillets.

Cooking method

1. Preheat the oven to 200 degrees. Cover the baking sheet with foil.
2. In a bowl, combine brown sugar, chili powder, salt and pepper. Place the char on a baking sheet. Spread the sugar-spice mixture evenly over the top of each fillet.
3. Bake for 10 to 15 minutes, depending on thickness and desired doneness.

Now that you have learned new recipes for char in the oven, you can safely start cooking. And if your char is also freshly caught, then this will only add more stars to the dish. Don't be afraid to experiment with ingredients, and don't forget that these recipes will make you love Arctic char forever.