Fish lenok (Siberian trout) of the Salmonidae genus is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the body of the fish is smooth, the mouth is small with sharp teeth. This is a strong predator, feeding on the inhabitants of the lake and river environment, often reaching 8 kg. Its color depends on the habitat, most often the body color is light brown, in rare cases - black.
The meat of the freshwater inhabitant is tender and juicy, excellent delicacies are obtained from lenok. There are many original recipes, for example, in Khubsugul they smoked, dried, boiled ear and fried. This tender and juicy fish makes delicious soups and souffles. But first, the lenok fish is processed, gutted and washed thoroughly. Siberian trout is good in any variation. Let's look at some amazing recipes from a predatory inhabitant of the aquatic fauna.
Salted Lenok
Product Composition :
- trout (1 kg);
- two onion heads;
- black pepper and salt (to taste).
For this recipe you will need fresh fish - we gutted, do not touch the gills and scales. Cut into small pieces, sprinkle with spices and finely chopped onions. Leave to marinate for an hour. If you like pickles, then increase the amount of salt and the exposure time. The result is a wonderful cold appetizer.
Fish lenok with vegetables
Product Composition :
- 1 kg of Siberian trout;
- carrot;
- bow;
- bell pepper;
- garlic (3 cloves);
- butter (50 g);
- mayonnaise or sour cream (100 ml);
- spices to taste.
Gut the fish lenok, rinse, cut into portions, salt and pepper. You can flavor with lemon juice (optional). Spasser onion in vegetable and butter until golden brown, add grated carrots, squeezed garlic.
Cover the baking sheet with foil, grease with oil, put pieces of fish, “cover” the vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 ° C and bake for half an hour.
Braised lenok
Fish, the recipes of which are so diverse, turns out to be amazingly tasty and tender in stew.
Ingredients
- 500 g of fish;
- beer (50 g);
- vegetable oil (20 g);
- raisins (30 g);
- vinegar (5 g);
- lemon zest (5 g);
- salt, black pepper and a bunch of parsley.
We cut lenok into portions, sprinkle with salt, pepper, pour vinegar - leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Stew under the lid for 10 minutes. Serve with chopped parsley.
Boiled fish lenok
Composition :
- 300 g of fresh trout;
- carrots, onions;
- water (glass);
- parsley root ;
- peppercorns (30 g);
- some vinegar;
- a couple of leaves of parsley and a pinch of salt.
Gut it, cut it into pieces, put it in a deep pan and fill it with hot water. Send there all the above ingredients in washed and chopped form. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.
Almond and Red Wine Recipe
Ingredients
- lenok fish (400 g);
- red wine (50 m);
- butter (50 g);
- lemon juice (20 g);
- almonds (50 g);
- a bunch of dill, spices to taste.
We pass the chopped almonds in butter, add spices, wine and lemon juice to it - simmer for 2 minutes. Put the fish pieces to the nut mixture and simmer for another 10 minutes. When serving, sprinkle with dill. An original dish with a piquant taste will be a bright addition to any table.