Char dishes recipes in the oven. How to cook char fish. Baked char in the oven - what could be tastier! Fried char in breadcrumbs

This beautiful fish, characterized by its delicate pink flesh, can be prepared in a variety of ways. I would like to dwell on one of them. Fish baked without a drop of oil is a dietary product, easy on 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 that coincide with Lent, such fish will be an excellent festive dish.

Ingredients

For 2 servings the following were taken:

Large carcass of ungutted char;
Small lemon;
Bulb;
Mixtures of dry spices “For fish” and “Provencal herbs”;
Large potato;
Sea pink salt;
Salted cucumbers.

Recipe

First of all, frozen fish must be allowed to thaw. After this, 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.

Rub the loach with this mixture on all sides, outside and inside.

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

The lemon must be cut into thin “medals”.

It will also become a spice that marinates fish.

The lemon slice halves should be carefully inserted into the cuts on one side of the fish.

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

You need to cut the potatoes into plates of the same thickness.

Finish the preparation by cutting the onion into thin rings.

Place foil on a dry baking sheet. It is better to measure it generously. A “path” of cucumbers will protect the fish from burning.

You need to place potatoes on top of it; it will absorb the juices that will be released from the fish during the cooking process.

Fish dishes are rarely complete without onions. It should be placed on top of the potato slices.

Lemon aroma and acid perfectly complement the taste of char meat. Place lemon slices on onions and potatoes.

This will help ensure that both sides of the fish are exposed to the lemon flavor.

Now it’s time to place the prepared char on the “pillow” made from vegetables and fruits.

The edges of the foil should be wrapped loosely; there should be space above the loach. This is important for the circulation of heated air over the cooking fish. If the length of the measured piece of foil is not enough, you can insert an additional piece.

Do not close the foil “envelope” hermetically. Excess steam can escape through small cracks.

For the fish to be completely cooked, it will take about 45 minutes of baking over low heat.

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. Also, after salting, the fillet can be greased with 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 a tasty dish, but also very healthy.

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. In a shallow plate you need to mix olive oil, a pinch of ground black pepper, apple cider 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 the butter with the 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 with 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, dry white 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. Cut the tomato into cubes, mix the fennel into thin strips, and add to the prepared wine sauce.

Surely few people know what a char fish is. It belongs to the salmon order and is distinguished by high nutritional properties. Basically, it is salted, boiled and fried, but we will tell you how to bake char in the oven. Several delicious recipes will be presented to your attention, where the main ingredient will be this red fish.

Interesting information and useful properties

Unlike its relatives, char is quite small - large specimens reach a maximum of 90 cm. Thanks to its small size, it is even easier to cook the fish - there is no need to cut it. Its appearance is very similar to salmon, but the scales of this type of fish are so invisible that they don’t need to be cleaned. This is a definite advantage.

However, in terms of taste, char is slightly inferior to delicious varieties of red fish, such as coho salmon and salmon, but it is less fatty, and excellent dishes are made from it. Distributed in the Arctic Ocean, Spitsbergen, the North Pacific Ocean and Siberia. In nature there are several varieties of White Char, Tibetan Char, Levanidova Char, Mustached Char, Tarantsa Char, Arctic Char.

Regardless of the variety, the fish has a unique and very healthy composition. It is scientifically proven that a 100-gram serving also contains niacin, magnesium, iron, vitamin B6 and B12. Useful qualities are preserved even when salted and smoked. It should be noted that the calorie content of 100 g. The product is only 135 kcal.

Appetizing char in foil in the oven with onions

Ingredients for cooking: one piece of red fish, onions, a little vegetable oil, black pepper and salt. Prepare foil and baking dish.

You can use a gutted frozen carcass without head and fins. Roll it in a mixture of pepper and salt. If desired, you can use any seasonings. Place the foil on a baking sheet, grease it with oil and lay out the fish.

Place onion half rings into the peritoneum. Wrap in foil and bake for 20 minutes at 200C. The main thing is that the char does not dry out in the oven, otherwise the meat will become tasteless. It's better to underexpose it a little. We recommend serving the dish with vegetable salad and mashed potatoes.

Baked char in sour cream

Products for this dish:

A glass of sour cream;

One hundred grams of white wine;

How to cook char in the oven: instructions

Gut the carcass, cut off all the fins and rinse thoroughly. Rub it with salt on all sides, including the inside. Place the fish in a deep form and place in a preheated oven (170C). Bake for 20 minutes, basting occasionally with any juices that have accumulated. After the time has passed, pour it with wine, and after another 10 minutes - with sour cream.

Leave to simmer for 5-7 minutes and remove. In this variation, the fish turns out to be very tender and juicy - you'll lick your fingers! The best side dish would be a salad of fresh vegetables, seasoned with lemon juice and vegetable oil.

Fish in mustard cream sauce

You can bake char in the oven according to the following recipe: take the carcass, six potatoes, parsley, mustard (10 g), a glass of cream and spices.

Cut the peeled potatoes into thin circles, place them on a baking sheet, season with spices and pour over vegetable oil. The carcass must be cut into small pieces and placed on top of the potatoes.

In a bowl, mix mustard, cream and chopped herbs and fill the dish with this mixture. Place the mold in the oven for 30-40 minutes (180C). This is how delicious the char is in the oven with vegetables and creamy sauce.

Char baked in foil in the oven is an incredibly tasty dish. As you know, it belongs to the salmon family and can be considered a red fish. The char meat is very tender, juicy and very pleasant to the taste. Of course, it cannot be compared with salmon, but the fact that it is several orders of magnitude better than pink salmon is undeniable. This fish is very simple and easy to prepare, it is usually small in size and a pleasure to work with. And perhaps most importantly, it has almost no scales, so preparing it for baking in foil in the oven will not be difficult.

Ingredients:

loach about 1 kg
1 lemon
1 large onion
salt to taste
a little vegetable oil
greenery

Cooking method

We cut off the fins of the fish carcass, trim the tail a little, clean the insides well and cut out the gills. When cleaning the abdomen, try to thoroughly clean all the blood vessels. The loach has practically no scales, but you still need to peel it with a knife over the entire surface. Then grease it with a little vegetable oil, salt it and cover it with thinly sliced lemon on top and inside. Let it marinate like this for about one hour. Now place thinly chopped onion, several slices of lemon and fish on a sheet of foil. Wrap everything up and bake in a well-heated oven at 200 C for 20 - 25 minutes.

Then carefully unfold the foil (do not get burned by the steam) and bake the fish in the oven open for another 10 minutes, no more, otherwise it will lose its juiciness.

Serve the char along with baked onions and lemon, adding finely chopped herbs. Bon appetit.

Char is a small red fish from the salmon family. This is a very tasty and healthy product for the human body. Most often, to prevent it from spoiling quickly, they choose the option of salting fish carcasses. There are accessible recipes for salting char fish at home, each of which is worthy of attention.

Preparing for pickling

Before salting the loach, wash it, allow the water to drain, and remove excess moisture using paper towels. It is allowed to immediately remove the scales, especially since this type of fish does not have much of it. It is also possible to leave the scales and remove the skin 12 hours after you started salting the product. Regardless of what is chosen - to remove the scales or not - the fins with the tail and the head must be cut off. After this, the washed char fish is cut in half to remove all the bones and salt without them. Take a paper towel again and remove the moisture. Then the semi-finished product is ready to be salted.

Tip: frozen char should be defrosted gradually before cutting, moving it from the freezer to the refrigerator and then to the kitchen table. It is better not to defrost completely. But it’s better to slightly freeze fresh fish - all this helps to make the work easier when processing the carcass.

Variations to choose from

The list of popular methods - how to salt - is based on the nuances of the additives included in the recipe. In any case, it is prepared based on individual preferences, time frame, and amount of fish:

Dry salting with lemon slices.
Creamy char in brine.
An express version of salting under pressure.
Three-day salting of frozen raw materials.
Salting caviar.

Lemon version of dry salting

This method differs from others in its lemon additive and lightly salted taste.

To salt you will need:

Step-by-step preparation:

1. To salt, the carcass prepared in advance is cut into portions or placed so that it completely fits into the container in which the salting will take place.
2. Separately, a sugar and salt mixture is made, which is rubbed onto the fillet (100 g: 1 kg).

1. The dishes are sealed tightly and placed on the refrigerator shelf from the evening until the whole night.

1. In the morning, the skin is removed from the fish, and if the scales were cleaned in advance, then this step should be skipped.
2. The fish is sandwiched with lemon slices and sprinkled with ground pepper.

The pickling is flavored with vegetable oil, hermetically sealed and returned to the refrigerator for about 3 hours. After this, the prepared products can be safely served.

Brine pickled creamy recipe

The marinated base allows you to extend the shelf life of the fish. A special feature of this option will be a delicate creamy flavor. How to cook pickled char? For this we take:

- Lemon juice for marinating (1 piece: 1 kg fillet).

Salt, preferably sea salt (without additives), coarsely ground - for grating slices of char.
Cream + vegetable oil (5:1) – for marinade – at the rate of 60 g per 1 kg of fillet mass.

In a glass (enamel) container, you need to marinate the prepared raw materials with lemon juice for 30 minutes. Then the char meat is rubbed with salt. The product is poured with cream mixed with vegetable oil, covered with a lid or cling film base and sent to the refrigerator for two days. Serve well directly in the marinade brine or, alternatively, rinse it off, let it dry a little, additionally cut large pieces into slices and enjoy the taste.

Recipe under the yoke of instant cooking

This option will allow you to quickly get salted char, although you will have to go through several stages of its preparation.

- Stage 1: Char fillet without skin is poured with cold brine (½ liter of water: 3 tablespoons of salt). A small weight is placed on top. The raw materials, therefore, must be salted under pressure for 1.5 hours.

- Stage 2: the liquid is drained, the fish is placed in a vinegar solution (1 tablespoon: 1 glass of water) for 5 minutes.

- Stage 3: The sauce filling is prepared from: vegetable oil (100 ml) + bay leaf (2 leaves) + peppercorns (to taste) + large onion, cut into half rings or rings. The vinegar water is decanted, and the loach is covered with an oil-onion sauce with spices.

Stage 4: the product must be salted at room temperature for only ⅓ an hour, after which the char can be tasted with pleasure.

Three-day frozen char

The peculiarity of this recipe is that it does not require defrosting, since when salted, char, prepared from frozen raw materials, turns out to be especially elastic. In addition, this allows you to simplify the entire procedure for executing the plan. All you need to do is chop it into pieces and place it in a bowl, cover it with salt. It is recommended to use salt “by eye”; do not over-salt; in general, it will be salted exactly as needed. Spices, herbs, etc. are often added to taste. The whole process will take three days. For the first 24 hours, the char should sit on the kitchen table in a warm atmosphere. Then you need to put the salt on the refrigerator shelf for another couple of days. After this you are allowed to eat.

Caviar delicacy

Char caviar at home is prepared in the same way as other types of red fish. If you need to salt caviar, the brine method is often used. Brine is made from granulated sugar, coarse table salt (2 tsp: 2 tbsp) and boiled water, hot to the touch. Place char caviar directly into the brine liquid for ⅓ hour. At the end of this time period, the brine is drained. Then the caviar is flavored with vegetable oil, which does not have a pronounced odor. Now you need to put the container with the product on the refrigerator shelf for about five hours. Once time has passed, it becomes usable.

Advice: to make it easier for the caviar to be freed from the films, the bags with it are carefully removed from the peritoneum and lightly scalded, pouring water at a temperature of eighty degrees for 180 seconds. Then the product is folded into the bottom of the colander so that the liquid is completely drained and the film bridges are curled up and freely separated from the caviar.

After salting, caviar can be stored for several days on the refrigerator shelf, although it usually does not have time to spoil, as it is eaten even faster.

Salted fish is a delicious delicacy that has not only excellent taste, but also high nutritional value. Therefore, do not deny yourself the pleasure of cooking and pleasing yourself and those around you.