Char fish belongs to the salmon category. This species of fish lives in northern fresh water bodies: it is found in rivers and lakes.

The char received its name for a specific appearance. His scales are so small that he seems "naked". Char fish is the main ingredient in many culinary recipes.

Charr fish: benefits

• The small size of the carcass (up to 1 kg) allows you to cook portioned dishes from whole fish.
• Red char meat is very tender and not as fatty as other types of salmon fish.
• The absence of scales allows you to easily get a crispy appetizing crust during the cooking process.
• Regardless of the recipe, during cooking, the char practically does not decrease in size.
• Char filet is rich in Omega-3 fatty acids, vitamins B6, B12, magnesium, iron, calcium, contains the necessary daily allowance vitamin E.
• Char fish is used for baking, frying, cooking fish soup. There are recipes for stuffed fish char, smoked and lightly salted.

Char fish: recipes for every day

Simple: char ear

Ingredients

• 4 char
• 4-6 pcs. potatoes
• 1 bulb
• 1 carrot
• 1-2 bay leaves
• 4-5 black peppercorns
• salt, spices, parsley root to taste

Gut the fish, cut off the heads and fins, rinse thoroughly under running water. Remove gills from heads. Cut the fish into large pieces.

Peeled carrots, onions and potatoes, cut into slices, pour 2.5 liters of water. Put on medium fire. A few minutes before the potatoes are ready, put the fish, parsley root and Bay leaf. Bring the ear to a boil, cook for 10 minutes.

After readiness, take out the bay leaf, parsley, carrots and onions, salt, add seasonings and herbs. Let it brew for 5 minutes and serve.

Sytno: char with potatoes

Ingredients

• 800 g char
• 1 st. cream
• 1 kg potatoes
• 2 tbsp french mustard
• 1 bunch of green parsley
• salt, black pepper to taste

Peel potatoes, cut into slices. Salt, sprinkle with pepper, drizzle vegetable oil and place in a baking dish.

Gut the fish, cut off the head and fins, rinse. Cut the char into bite-sized pieces. Salt a little and put on potatoes.

Add chopped parsley and mustard to the cream, mix well. Pour the mustard mixture over the fish. Place the mold in a preheated oven over medium heat. After 30 minutes, the char dish will be ready.

Char fish: holiday recipes

Exquisite: char with cheese and almonds

Ingredients

• 1600 g of char (2 carcasses of 800 g each)
• 1 bunch of chervil
• 150 g cream cheese
• 2 pieces white bread
• 2 tbsp chopped almonds
• 200 g sour cream
• 2 tsp mustard
• 3 tbsp butter
• 20 ml dry white wine
• 2 pcs. onion
• juice of 1 lemon
• salt, pepper to taste

Sprinkle gutted and washed fish (with head) inside and out lemon juice rub with a mixture of salt and pepper.

Cut white bread without crust into small cubes. In a bowl, mix bread, grated cheese, 2 tbsp. finely chopped chervil, almonds. Add mustard and 3 tbsp. sour cream. To mix everything. Stuff the fish with this mass, fasten the bellies with wooden toothpicks.

Place fish on a greased baking sheet. Add butter, pour dry wine. Place in a preheated oven at 180°C for 30 minutes.

After half an hour, remove the fish from the pan and put in a warm place. Drain the remaining juice, dilute it with a glass of water, pour in the remaining sour cream. Boil the sauce, add chopped onion rings, salt and pepper to taste. Sprinkle with the remaining chervil. When serving, pour sauce over fish.

Romantic: char in wine with Provence herbs

Ingredients

• 1 kg of char
• 100 ml dry white wine
• 100 ml sour cream
• 50 g melted butter
• salt, pepper to taste
• Provence herbs (fresh or dried)

Rinse gutted fish, pat dry with paper towels. Grate with salt and pepper. Put in a heat-resistant form, pour with melted ghee. Put in a preheated oven. After 20 minutes, pour wine over. After another 20 minutes, pour a mixture of sour cream and finely chopped greens. Remove from oven after 5-7 minutes and serve.

Fragrant fish soup with a clear broth, it is easy to prepare from ordinary products. If desired, you can use a slow cooker, laying the components in stages. We will make a dish on the stove in a saucepan. Any option will work too. The recipe is for 6 servings.

Ingredients:

• water - 2 l;
• charr Kamchatka - 1 kg;
• carrots - 150 g;
• potatoes - 250 g;
• onion - 150 g;
• bay leaf - 2 pcs.;
• dill - 1/2 bunch;
• salt and pepper - to taste.

Step by step preparation:

1. Wash and clean the fish, if there are scales. After that, cut into medium pieces not too small. Water must be poured into the saucepan. Add peppercorns, bay leaf and pieces of char to the water. Bring to a boil. Cook for about 10-12 minutes. Drain the broth into a separate bowl, not forgetting to strain.
2. The meat must be cleaned of bones, cut into small pieces. Pepper the fish, salt and add dill to taste. Mix and set aside..
3. The broth left after boiling the char is brought back to a boil. Add carrots and potatoes, which are diced, as well as onions. Cook the vegetables over medium heat until they are fully cooked.
4. After cooking the vegetables, throw the fish into the pan. After boiling, turn off the fire. Cover with a lid and wait 2-3 minutes.

When serving, put toasted white bread croutons on the table, with them the dish will become even tastier.

Fried char in breadcrumbs

It is not difficult to quickly cook fried fish, which you will not be ashamed to offer guests. You can use flour or semolina, but we chose a different option. Try it, you will love the combination of crispy outside and tender meat inside. You will spend no more than half an hour to implement the recipe.

Ingredients:

• char - 1 pc.;
• vegetable oil - 3 tablespoons;
• crackers with spices - 50 g;
• garlic - 2 cloves;
• dill or parsley - 5 branches;
• salt - to taste;
• ground black pepper - to taste.

Cooking method:

1. Clean the fish if there are scales. Remove the head, fins, wash and cut into slices or steaks. You can separate the fillet if you wish.
2. Mix spices, crackers, greens and garlic finely chopped with a knife (we do not recommend crushing it in the press, as a lot of juice will stand out, and we don’t need it). Salt the pieces and roll in the resulting mixture. Fry on both sides in vegetable oil on a relatively high heat.
3. The char is ready when it has a golden hue.

Before frying, the pan must be heated, then the fish will not stick to the bottom. Do not lay it out until the oil sizzles.

Lettuce leaves are best suited to the dish, but you can serve cereals or potatoes, vegetables, scrambled eggs or another.

Baking char in the oven

The recipe for steaks only at first glance requires unusual ingredients. If you are used to using only salt and pepper as a seasoning, discover Provence herbs, they will add variety to the family menu, and this fish is the best fit.

Ingredients:

• char - 1 pc.;
• lemon juice - 2 tsp;
• salt - to taste;
• pepper - to taste;
• provencal herbs - 1 pinch;
• greens - 3-5 branches.

Step by step preparation:

1. Before cooking, it is necessary to wash the char and cut it. First you need to cut off the head, tail and fins. Next, we make an incision on the abdomen and take everything out of there. After that, the inside must be rinsed in water and dried by blotting with paper towels.
2. Cut the char into portion-sized pieces. Be sure the ridge must remain intact so that both parts are connected by it.
3. Sprinkle the fish with a mixture of salt, herbs, spices (pepper) and put it in a baking dish.
4. Sprinkle with lemon juice and send to the oven, which was previously dispersed to 180 degrees.
5. We take it out when a crust with a golden hue appears.

Serve the baked char hot, sprinkled with washed and chopped herbs.

How to salt char

Red fish will decorate any table. It is not always possible to buy a really tasty product in a store, so many housewives practice home salting. No spices are needed to make char for a festive dinner. The result is simply magnificent without them, besides, the cost is much lower than that of salted fish purchased at a retail outlet.

Ingredients:

• char - 1 pc.;
• salt - 2 tablespoons;
• sugar - 1 tbsp.

Step by step preparation:

1. Wash the fish before cooking. Get rid of the head and tail. We remove all the insides.
2. Cut through the spine. First, we separate the meat from the back on both sides, then from the costal bones. You should get two fillets.
3. Rinse and dry with paper towels.
4. Now you need to mix salt and sugar. Sprinkle the resulting mixture on both sides of the loach, spread evenly over the entire surface.
5. We wrap cling film fish along with the plate. We clean all this in the refrigerator or on the balcony for 2-3 days.

Separating the meat from the ribs better with hands, because a knife can cut bones, reducing the size and increasing their number. And to separate the fillet from the spine, you need a knife. When cleaning out the insides, carefully inspect the ridge area, because this is where blood most often accumulates.

The article presents best recipes cooking char in different types: fish fried, baked, salted and fish soup. Either way, the product is delicious. The calorie content is low and is 135 kcal per 100 g, which is great for a diet. Enjoy your meal.

Oven baked char in foil - a dish of amazing taste. It will decorate the festive table and is perfect for romantic dinner. Especially if served with white wine. As you know, char belongs to the elite varieties of fish - after all, it is from the salmon family. In terms of its qualities, it is only slightly inferior to salmon, but it is many times superior to pink salmon.

Loach meat, even without any seasonings, has a pleasant taste. In addition, it is juicy and very tender. Carcasses are small in size, so they are easy to cook. The recipe for baked char in the oven, below, will require a minimum amount of food and will not take much time and effort.

Required Ingredients:

- kilogram of char;

- one lemon;

- a couple of large bulbs;

- vegetable oil;

- salt to taste;

- spices for fish (it is possible without them);

- greens.

How to cook char in the oven?

The fish should be properly prepared for baking. Namely, scrape it well with a knife (although it is almost not covered with scales, it is necessary to do this), cut off the head, tail and fins, remove the insides and gills. It is desirable that there are no blood vessels left on the abdomen. Next, the char is rinsed with water, dried with a paper towel, lightly oiled on all sides, rubbed with salt and spices.

Onion and lemon should be cut into rings, stuff the fish with them and put it on top. Leave it to marinate for about an hour. After that, each carcass, along with lemon and onion, is wrapped in foil and sent to the oven. It must be preheated to two hundred degrees.

How much to bake char in the oven is an important question. After all, the fish can not be overdried. In foil, it should languish for about twenty minutes, and then the char must be unfolded and left in the open oven for another ten minutes. Longer baking will deprive the fish of juiciness.

Now you know how to cook char in the oven deliciously. It is served with onion and lemon, sprinkled with chopped herbs.

Enjoy your meal!

This beautiful fish gentle shade pink meat, can be cooked different ways. I would like to stop at one of them. A fish baked without a drop of oil is a dietary product that is not burdensome for the stomach, and at the same time a nutritious dish.

It is so well and quickly absorbed by the body that it can be offered as a light dinner. For Orthodox holidays who came to the post, such fish will be a wonderful holiday dish.

Ingredients

For 2 servings were taken:

• Large carcass of whole char;
• Small lemon;
• Bulb;
• Mixtures of dry spices "For fish" and "Provencal herbs";
• Big potato;
• Sea pink salt;
• Salted cucumbers.

Recipe

First of all, frozen fish must be allowed to thaw. After that, it must be carefully gutted and washed.

The simplest marinade for fish is created from dry spices and salt. To do this, they are mixed.

With this mixture you need to rub the char on all sides, inside and out.

In order for spices and salt to penetrate deeper into the fish, shallow cuts are made on it. They also need to be lubricated with a spicy salt mixture.

Lemon must be cut into thin "medals".

It will also become a spice pickling fish.

Halves of lemon circles should be carefully inserted into the cuts on one side of the fish.

While the char is marinating and soaked in salt, you can prepare everything you need for baking. Cucumbers for this need to be cut into thin strips.

Cut the potatoes into slices of the same thickness.

The preparation is completed by slicing the onion into thin rings.

Spread foil on a dry baking sheet. It is better to measure generously. A "path" of cucumbers will protect the fish from burning.

On top of it you need to lay out potatoes, it will absorb the juices that will stand out from the fish during the cooking process.

Fish dishes rarely do without onions. It should be laid out on top of potato plates.

Lemon aroma and acid perfectly set off the taste of char meat. Circles of lemons should be put on onions and potatoes.

This will help ensure that both sides of the fish carcass come into contact with the fragrant lemon.

Now it's time to spread the prepared char on the "pillow" made from vegetables and fruits.

It is necessary to wrap the edges of the foil loosely, there should be space above the char. This is important for the circulation of heated air over the cooked fish. If the length of the measured piece of foil was not enough, you can put an additional piece.

Do not close the "envelope" of foil hermetically. Through small cracks, excess steam can escape.

It will take about 45 minutes of baking on low heat to completely bake the fish.

Char is a fish belonging to the salmon family. His scales are very small, at first glance imperceptible. Because of this, the fish appears naked. It is slightly inferior in taste to salmon or other delicacy species. But there will be no problems with how to cook charr fish, because. all dishes are very tasty. Its meat is tender, light pink and lean.

Stores sell small specimens weighing 1 kg. This size makes the fish very convenient for cooking: it will fit in any oven or pan. One piece is enough for 3-5 servings, just right for a family dinner. You can make any dish out of it: fry, stew, bake, cook, etc. Below are a few recipes for how to cook char fish.

Home Ambassador

The easiest way to cook any fish is salting. It will only take a decent amount of time. For this recipe - 10-12 hours.

Ingredients:

• char (fish) about 0.5 kg;
• 4 tbsp. l. salt;
• half a medium bulb;
• 4 bay leaves;
• black peppercorns, 3-4 pcs per row;
• vegetable oil - 4-5 tbsp. l.

Cooking.

1. Scrape the fish, remove the insides. Cut off the head, tail and fins.
2. Rinse, dry.
3. Cut into pieces 1.5-2 cm thick.
4. Rub each steak with salt on both sides. No need to regret. In case of salting, the fish can be rinsed, but the shortage cannot be corrected.
5. At the bottom of the container lies 2-3 peppercorns, onions and half a leaf of lavrushka.
6. A layer of fish is laid on top.
7. The char is again covered with spices.
8. And so on until the end, in layers, until the fish runs out.
9. Everything is topped with oil.
10. The fish is put under pressure for 10-12 hours and sent to the refrigerator.

Everything you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Ambassadors' recipes are universal.

Baked char with lemon

One of the most convenient ways to cook fish. No need to stand all the time and check the readiness, worry that the food may burn, etc. Fish char in the oven turns out just fine. This requires a minimum of effort.

Ingredients:

• char (fish) - 0.5 kg;
• medium bulb;
• half a lemon;
• spices.

Cooking.

1. Scrap the loach, gut, remove the head and fins.
2. Salt, pepper. Spices are used according to your taste.
3. Onion and lemon cut into thick rings.
4. Put about 1/3 of the onion on the foil. On top of the carcass of char.
5. Onion and lemon are also placed inside the fish.
6. The rest is sprinkled on top.
7. The foil is tightly sealed and the bundle is sent to the oven.
8. You need to bake for about 20-30 minutes (depending on the size of the fish) at 200 °.

Char, baked in mustard sauce with potatoes

A more satisfying option, besides immediately with a side dish. The result is very delicious char(fish). Recipes can be changed according to your tastes.

Ingredients:

• 1 small char;
• 6-8 medium sized potatoes;
• 200 g cream;
• bunch of parsley;
• vegetable oil;
• 2 tbsp. l. mustard, can be used in grains or simple, at your own discretion;
• salt and pepper to the taste of the cook.

Cooking.

1. Scrape the fish, remove the insides.
2. Grease the mold with oil.
3. Peel potatoes and cut into thin circles. Put in a baking dish, salt, pepper, sprinkle with vegetable oil.
4. Cut the fish into large pieces and put on potatoes. Salt a little.
5. Prepare the sauce. To do this, in a cup you need to mix finely chopped parsley, mustard and cream.
6. Pour sauce over fish and potatoes.
7. Bake for 40 minutes in the oven at 180°.

Char, baked in wine sauce

There is another way to cook a very tasty dish with minimal cost. This one is more festive.

Ingredients:

• char - 1 pc;
• dry or semi-dry white wine - ½ cup;
• 200 g sour cream;
• salt;
• vegetable oil.

Cooking.

1. The char must be cleaned, the insides removed, and the fins cut off. After all preparatory operations wash and dry the carcass.
2. The fish is rubbed with salt on all sides.
3. A deep baking sheet is smeared with vegetable oil, char is placed there. The form is sent to the oven, heated to 180 °.
4. After a while, the juice will begin to stand out. They need to water the fish every 3-5 minutes.
5. After 20 minutes, you need to add wine.
6. After another 15-20 minutes, sour cream is laid down.
7. After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
8. Serve with a side dish. Vegetable salads seasoned with vegetable oil and lemon juice go very well with char, you can add vinegar.

In this case, a very tender char (fish) is obtained. The photo shows how appetizing it looks.

Char in a slow cooker

lovers modern technology you can offer the following recipe. It is quite simple to perform, but the slow cooker should be able to steam and cook pilaf. In principle, you can do without rice, and use any other side dish at your discretion.

Ingredients:

• char (fish) - 1 pc.;
• 2 medium carrots;
• medium bulb;
• brown rice - 1 tbsp.;
• water - 3 tbsp.

Cooking.

1. Prepare the loach and cut into large pieces.
2. The steamer is lined with foil. Charr is laid out on it.
3. Carrot rubbed on a coarse grater.
4. The onion is cut into half rings.
5. The fish is covered with vegetables and loosely covered with foil.
6. A glass of rice is poured into the multicooker bowl and filled with water.
7. A container with fish is placed on top.
8. The multicooker switches to the mode of cooking pilaf and steaming.
9. After 50 minutes, the dish is ready.

Steamed char is juicy and tender. Onions and carrots give it a special flavor. By the way, steam dishes are very useful for the body.

Fried char

One of the easiest and most delicious ways to cook fish is frying. For this, non-roof fish are suitable, because. they are easy to clean and wash.

The loaches are scraped off, the insides are removed. Then rubbed with salt, pepper and various spices, seasonings for fish can be used. The char is left to marinate for 15-20 minutes. The pieces are then rolled into in large numbers flour and fry. When serving, you can decorate the dish with fresh herbs.

The result is a fragrant char (fish). Photos give an idea of ​​​​this simple, but delicious dish. As a side dish, you can use various vegetables, such as potatoes, mushrooms, etc. Salads will also be good.