Recently, a representative of salmon, char, began to gain popularity. Unlike its “red” counterparts - salmon, sturgeon and the same salmon - it grows very small. Of course, quite large specimens are also found, but the average sizes usually go on sale. And it’s much more convenient - there’s enough for a family dinner, but “for the future” you can cook something else.
Features of the taste of char
Some fish connoisseurs do not like the fact that compared to the same sturgeon, char is lean meat. However, this is rather reckoned among the advantages of fish - it can even be used as a dietary dish, despite the fact that char meat is distinguished by its juiciness and delicate taste. In addition, the reduced obesity of the carcass may be due to the age of the fish, the place where it was caught. If fishing is done during the mating season, the taste of the char will also be different. However, there are some ways in which an incorrectly caught char (the recipe must be followed) will lose taste flaws. Among them is a banal ear, which as a result is very tasty and original. Pickling also gives a very mouth-watering product. Any spices used in this process (and there is more than one recipe so that the char is well marinated), soften and conceal all the shortcomings of the “unsuccessful” fish.
Let's analyze some of the most attractive dishes that can be obtained from char.
Baked char
If you come across a sufficiently large copy, it is more reasonable, better and faster to bake it. On an open fire, it will undoubtedly come out tastier, but in apartment conditions it will turn out very well. If you bought a large char, the recipes in the oven will be the fastest and easiest to execute.
As components will be extremely necessary: ​​the actual fish, and quite large; vegetable oil; dry wine (and white); sour cream and salt. Normal will not work, you need a marine. It is very comforting that in modern supermarkets edible sea salt is sold , it can be used safely in the preparation of culinary delights.
The sequence of your actions. The char, of course, is gutted and cleaned (if you were able to buy fresh fish "in full"). Then it is rubbed with salt - its amount depends on your preference for salinity. Salt - remember - sea! The baking tray should be deep and oiled (vegetable oil was mentioned). The oven must be at 180 degrees and do not be lazy to pour 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!
A good way is that the prepared char is washed and certainly dried on a napkin. The dried carcass is rubbed with pepper and salt (it is better to take white pepper). Then the butter is rubbed with the zest of the lemon and laid out on the fish, laid in a mold or pan. Then the dish is covered with foil - and into the oven (for 20 minutes). If there is a grill in the stove, you need to bring the char “to mind” in it (10 minutes). If not, he will have to spend more time in the oven, only without foil.
How to bake a fish called “char”, the recipe is not just one, there are many! But these are the simplest and most delicious.
Fried fish
Fried fish is loved even by those who are generally not inclined to it. But for this variety of waterfowl for frying, it is better to choose small individuals.
For the easiest cooking method, besides fish fillet, you will need flour, vegetable oil, fish seasonings and dill that you like. The char, the recipe of which is offered, does not require particularly refined seasonings, if you are not picky, enough salt and pepper.
After the proper cutting of the carcasses, they are rubbed with seasonings, crumbled in flour and fried in warmed lean oil. The fire should not be too strong, but not weak. The signal of readiness will be a golden crisp. The char, fried according to this recipe, is especially tasty if it is sprinkled with dill and is offered with pickles and potatoes - at least fried, at least in the form of mashed potatoes.
Mushroom variant with almonds
The char is a democratic fish and is combined with many "fellow travelers". An interesting way to cook it with mushrooms and nuts. Frying fish differs from the previous recipe only in the absence of flour, the main subtleties are in the preparation of related products. So, it will be nice to take chanterelles, peel, cut and fry in butter (this is important!) Butter. Separately, fry the almonds on it. And the main thing - in the serving: the fish is already covered with nuts and mushrooms on plates, salted, peppered and eaten very tasty. Such a char fried 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 standardly, but after turning over, the second is sprinkled with grated cheese and the pan is covered with a lid. When it is almost ready, you can add a few tablespoons of water, if it seems to you that the result is dry. But usually this is not required. Someone will say that char will turn out to be more likely boiled, but it’s not so - just the taste of fried fish is confused with nothing.
The fish diced in flour is fried in butter (!) Butter and wrapped in foil so as not to cool. Oranges, peeled not only from the peel, but also from the white layers, are divided into slices, sauerkraut is washed and “drained”. Oranges with cabbage are stewed on a small fire for about twenty minutes, then they are laid out on a plate, and on top - char. Taste is unforgettable!
The only clarification: for this recipe, it is better to fish the fillet. And it looks more harmonious, and eats appetizingly.
Roasted char can also be obtained in the oven. To do this, it will have to flatten and crush. The oven is still empty, heated to 230. The baking sheet is finely greased with vegetable oil and heated for several minutes in a hot oven. Then the fish is placed on the baking tray with the skin and placed in the oven for 4-5 minutes. Turns over - and the same amount. Then, without removing the pan from the bowels of the oven, the gas turns off and the fish “comes” for another five minutes.
A slow cooker is also not superfluous
Curiously and unusually tasty, you can cook char using this wonderful technique. Onions (half rings) are fried with coarsely shabby carrots. When it becomes a little softer, peeled and cut fish is placed on top. Tomatoes are laid out in circles on top, on them - pepper straws. Sour cream with mustard, curry and shredded cheese are mixed, and with all this, prepared fish is poured. When the cup is filled, the mode is set: under pressure - quenching - 20 minutes. The char in the slow cooker is tender, juicy and quite suitable for diet food.
In general, char recipes are very diverse! It looks like a gloomy and ordinary fish looks from the photo, but it tastes amazing!