Mistresses always paid due attention to fish dishes. Everything is explained by the fact that such dishes can be prepared both as everyday and as holiday ones, in order to amaze and surprise households and friends with their culinary masterpieces.
Often for the preparation of delicious fish dishes choose muksun. The thing is that muksun is, first of all, a wonderful white meat, which is surprisingly juicy and tender, and also has a unique aroma.
Moreover, this product contains a huge amount of substances useful to the human body. These include proteins, minerals, carbohydrates and vitamins. Muksun, despite its unusual name, is not an exotic fish, it is an ordinary freshwater fish, which, unlike its relatives, is not a carrier of various parasites.
Most often cooked muksun in the oven. But do not forget that it makes excellent snacks. At home, you can easily and simply jerk, smoke or fry this fish.
How to cook muxun in the oven? To do this, you will need, of course, fish, one celery root, parsley, onion, about a kilogram of cauliflower, some flour, vegetable oil, as well as cheese, which must be grated in advance. In addition to the listed ingredients, bay leaves, allspice and peas are also needed; sugar, salt and lemon juice can be added to taste.
Before cooking muksun in the oven, it should be carefully prepared. To do this, the head of the fish should be separated from the body, remove the fins, tail, how to gut all the insides and remove the bones.
In order for the bones to separate without much difficulty, you can resort to a simple trick: you need to beat off the fish a little. The main thing is not to overdo it.
So, the fish is ready for further work. It is now worth cutting it into small pieces, and it is not necessary to separate the skin at all. Each piece must be grated with salt and pepper, then left in a cool place and held in it for about half an hour.
While the pieces are cooling, you can do the cooking of the broth. It, as you know, is made from fish waste. To them you need to add celery, parsley, spices, onions and cook the broth for thirty minutes over low heat.
After half an hour, pieces of fish must be placed in the broth and cook them until half cooked for about fifteen minutes.
After this, the fish must be removed and the broth filtered. Then grind flour and butter and add to the broth. After this mixture is boiled for another ten minutes, it must be removed from the heat, add salt, sugar, lemon juice and butter.
Please note that all components must be mixed well. In salt water, cauliflower is boiled, after which it is disassembled into separate brushes. Pieces of fish are put in the middle of the stew-pan, greased in advance with oil, and cauliflower is spread on the side of them, poured with the sauce obtained from the broth, sprinkled with grated cheese, sprinkled with butter and baked.
Fish in the oven with cheese should be brought to full readiness, after which it must be laid out in a wide dish. It is served, as a rule, with croutons made of white bread.
Muksun in the oven can be made with a filling. It will turn out a very original and no less tasty dish. To prepare the filling, you can use champignons, parsley, milk, cream, butter, bacon, basil, white bread, rye crackers, salt, black pepper.
The bacon must be cut into small cubes, fry until crispy. Peel and finely chop the champignons. In warm milk, soak the rolls, squeeze and knead until a homogeneous mass is formed. To this mass add fried bacon, mushrooms, parsley, as well as fat cream.
All ingredients should be well mixed, they should be salt and pepper. You can also add nutmeg. Now you need to carefully stuff this stuffing and bake the muksun in the oven.