Golets: the recipe for cooking. Fried char, cooking recipe in multivark

Recently began to gain popularityrepresentative of salmonids - char. Unlike their "red" brethren - salmon, sturgeon and the same salmon - it grows quite small. It's clear, there are quite large specimens, but the average size is usually on sale. And this is much more convenient - there is enough for dinner for the family, and "for the future" you can cook something else.

Characteristics of the taste of char.

Some fish lovers do not like the fact that inComparing with the same sturgeon, lean meat is lean. However, this is more likely to be attributed to the merits of fish - it can be eaten even as a dietary dish, while the meat of the char is distinguished by its juiciness and delicate taste. In addition, the reduced obesity of the carcass can be determined by the age of the fish, the place where it was caught. If fishing is made during the marriage "rut", the taste of the char is also not the same. However, there are some ways in which using an incorrectly caught char (the recipe must be observed) will lose taste flaws. Among them, a banal ear, which as a result turns out very tasty and original. Marinating also produces an appetizing product. Any spices used in this process (and there is more than one recipe for good charcoal pickling), soften and hide all the shortcomings of the "unsuccessful" fish.

We will analyze some of the most attractive dishes that can be obtained from the char.

Baked char

If you get a large enough copy,wiser, better and faster will bake it. On an open fire, it will certainly come out more delicious, but even in a flat environment it will be very good. If you bought a large char, recipes in the oven will be the fastest and easiest to perform.

As components it will be extremely necessary: actually fish, and quite large; lean oil; the wine is dry (and white); sour cream and salt. Usual does not fit, you need a sea. It is very consoling that in modern supermarkets food sea salt is sold, it can safely be used in cooking culinary delights.

The sequence of your actions. Golets, of course, are gutted and cleaned (if you managed to buy fresh fish "in full"). Then it is rubbed with salt - its amount depends on your preference for salinity. Salt - remember - the sea! The baking tray should be deep and greased (vegetable oil mentioned). The oven should be at 180 degrees and not be lazy to water with juice! The fish is tender, the juice will be. After 20 minutes, wine is added, and a quarter of an hour later - sour cream (150 g). It remains to wait another five minutes - and with a vegetable salad on the table!

Good and the way in which preparedloach wash and certainly dried on a napkin. Dried carcass rubbed with pepper and salt (pepper is better to take white). Then the butter is rubbed with lemon peel and laid out on the fish, put in a mold or frying pan. Then the dish is covered with foil - and in the oven (for 20 minutes). If there is a grill in the stove, you must bring the char in it to the mind (10 minutes). If not, in the oven, he will have to spend more time, only without foil.

How to bake a fish called "char," the recipe is not that there is not one, there are a lot of them! But these are the simplest and most delicious.

Fried fish

In the fried form, fish are loved even by those who do not really like it. But for this variety of waterfowl for frying it is better to choose small individuals.

For the easiest way to prepare, exceptfillets of fish, flour, vegetable oil, fish spices and dill will be needed. Particularly refined spices of char, the recipe of which is offered, does not require, if you are not fastidious, enough salt and pepper.

After the appropriate cutting of the carcasses, theyrubbed with spices, crumbled in flour and fried in warmed lean oil. Fire should not be too strong, but not weak. The ready signal will be a golden crust. Especially tasty loach, fried according to this recipe, if it is sprinkled with dill and is offered with pickled cucumbers and potatoes - at least fried, even in the form of mashed potatoes.

Mushroom variant with almonds

Golets is a democratic fish and is combined withmany "fellow travelers". An interesting way to prepare it with mushrooms and nuts. From the previous recipe, frying fish differs only in the absence of flour, the main subtleties - in the preparation of related products. So, it will be nice to take chanterelles, peel and cut and fry in creamy (this is important!) Oil. Separately on it to fry almonds. And most importantly - in the filing: the fish is already on the plates sprinkled with nuts and mushrooms, salted, peppered and very deliciously eaten. Such a char grilled for a long time will not be forgotten!

A couple more recipes

This fish is good, in particular, with cheese. One side of it is fried as standard, but after turning over the second one is sprinkled with grated cheese and the frying pan is covered with a lid. When it is almost ready, you can add a few spoons of water, if you think that the result is dry. But usually this is not required. Someone will say that the char is more likely to be boiled, but it is not so - the taste of fried fish can not be confused with anything.

The fish, dipped in flour, is fried in a creamy(!) Oil and wrapped in foil, so as not to cool. Peeled not only from the peel, but also from white interlayers oranges are divided into segments, sauerkraut is washed and "flocked". Oranges and cabbage are stewed in a small fire for about twenty minutes, then they are laid out on a plate, and on top - loaches. Taste is unforgettable!

The only clarification: for this recipe, it is better to cut the fish on the fillet. And it looks more harmonious, and eats more appetizing.

Fried roach may turn out in the oven. To do this, it will have to spread and pinch. The oven is still empty to 230. The tray is thinly oiled with vegetable oil and heated for several minutes in a hot oven. Then on the scorching baking sheet, the fish are laid in the skin and placed in the stove for 4-5 minutes. Turns around - and as much as the same. Then, without removing the pan from the bowels of the oven, the gas turns off, and the fish "comes" for another five minutes.

Multivarka is also not superfluous

Curiously and unusually delicious you can cookchar and with the help of this miracle technique. Onions (half rings) are fried with a large carrot. When it becomes a little softer, the top is laid peeled and chopped fish. Tomatoes are placed in circles on top, on them - pepper straws. Sour cream with mustard, curry and shabby cheese are mixed, and all this is poured in prepared fish. When the bowl is filled, the mode is set: under pressure - extinguishing - 20 minutes. Golets in the multivariate turns out to be tender, juicy and quite suitable for dietary nutrition.

In general, there are very varied charlets-recipes! With the picture looks like a gloomy and ordinary fish, but the taste is amazing!