There is in the world such a fish, which is called chir. Its second name is chokur, it is extremely rare and closer to China it is called pyzhyan. The chir fish belongs to the vast family of whitefish, is abundant in the waters of the Yenisei, so that for many regions of Russia it is at least inaccessible. Therefore, in the middle zone of the country, such a inhabitant of the waters people do not know. In places geographically close to the Arctic Ocean or the rivers of its basin, the chir is a well-known fish, which is a frequent treat on the table. Moreover, it is distinguished by outstanding taste and slight bony.
What can be made of it
Due to the fact that chir is a fish that exists in very harsh conditions, it is notable for its oily content, in fact, like most fish species living in rivers with such a low temperature. Accordingly, one of the most unusual (and this attractive) dishes are Sugudai and Stroganina, for which frozen fish carcasses are quite suitable.
If you seriously think about how to cook fish , it immediately comes to frying and baking: a fish with such an own supply of subcutaneous fat should turn out to be juicy and very tasty.
Fishermen, often dealing with chokuro, actively advise him to sluggish and salt; it is perfect for smoking, both hot and cold. True, gourmets argue that the latter method is more suitable for a product such as chir fish.
Invariably good skin in the ear. Advanced lovers of this dish are advised to combine teal with small and low-fat fish, preferably of marine origin. However, the broth exclusively from the chira is unusually tasty, only with the use of such a fish soup you will need more bread and pickles.
Almost sushi
For starters, consider the exotic way of using chir fish. Making Indigirka salad is somewhat similar to making sushi, and if you or your family love this Japanese dish, you will also like the salad.
Lovers like you are advised to turn to a chir from Lake Chokurdah, but we understand how difficult it is for those who do not live nearby and are not millionaires. Let it be just chokur.
Teal fish should lie in the heat of your apartment for at least 10 minutes, even if it has not been frozen. We clean it of scales, remove our head, gut it and cut it: first into rather large parts across the carcass, and then into small pieces, trying to get closer to the shape of the square. Salt and pepper - to taste, onions - more, vegetable oil - about one and a half tablespoons. All this is carefully mixed and exposed to the cold. At least an hour, but it is better to cool all night; then you can eat just like that, or you can really make sushi.
Interesting option: fish pie
Chir-fish is also good in baking, if, of course, you generally like fish. Any dough will do, although yeast will be tastier. Curiously, you can get by with purchased ones, because in this recipe it is fish that is fundamental.
The bottom of the pan is greased and lined with a thin layer of dough. Rice is boiled, put on the base, on top - lightly fried onions (the oil does not drain from frying, goes to the pie with onions), then chopped dill with pepper (ground) and lavrushka (if desired, not everyone likes to extract it from the finished pie) . The ratio of ingredients is up to you. Some people like more greens, some like fried onions, others prefer teal. Prepared and cut fish is placed on top, covered with dough, which is smeared with beaten yolk, and baked in the oven for about forty minutes. It is tasty to eat right away, but even more when the pie cools down.
The fundamental rules of baking
The fastest, most democratic and delicious way to cook fish is to bake it. Minimum time is required, labor is even less, and the result pleases even those who do not really respect fish. However, in order for everything to work out, you still need to follow some rules.
First of all, this applies to baking dishes. It can be clay, classic cast iron, even enameled, designed for high temperatures. But by no means aluminum or copper! Fish in such containers will get an unpleasant grayish color and a metallic taste. We will not mention the loss of useful qualities.
Following: the pan or pan in which you will bake the fish should be small in size. Otherwise, the taste and aroma will be lost and distributed throughout the volume of the vessel.
If you want the container in which you cooked the fish to be suitable not only for fish dishes in the future, cover it with foil or food parchment. It is also good to grease the bottom, for example, with a lemon peel, so the fish smell will not last. And finally: even if you like to do everything in advance, cook any fish just before serving. When the fish baked in the oven cools down, it is far less tasty than hot.
Oven is the best way
It remains to consider the option of how to cook fish chokur, he is pyzhyan, he is also chir fish in the oven. To do this, you need sour cream sauce.
First you need carcasses (800 g) to grate with salt and hold for an hour in cool. At this time, grate the butter (and one and the other in a tablespoon) with flour, add a glass and a half of sour cream, boil, salt and leave to cool.
The tee, grated both on the outside and inside with the resulting sauce, is placed on a baking sheet, sprinkled with oil and baked in the oven for about an hour (it is impossible to predict the weight of the fish and the exact time in advance). Have a couple more times to lubricate it on top of the sauce. But with mashed potatoes or boiled potatoes (especially young) - the taste is simply unforgettable!