When buying a particular product, you are thinking about how best to cook it. As for fish or other seafood, you need certain skills and knowledge of the special secrets of cooking. If you fry the fish in a pan in the usual way, then it can turn out to be very dry. But if you follow certain rules when cooking, the taste of the fish will be stunning! So, let's learn how to cook chum salmon.
This fish goes well with vegetables and sour cream based sauces. In the first recipe, we will tell you how to cook chum salmon in sauce. We will need:
- chum salmon - about 1 kilogram;
- half the average carrot;
- one lemon;
- three small onions;
- sour cream - 250 grams;
- 200 grams of pure water;
- two small tomatoes;
- vegetable oil;
- spices to taste.
First you need to clean the fish and remove the bones. The prepared fillet is cut into small pieces and seasoned with lemon juice mixed with spices. Then add a little flour, mix and lightly fry oil on the vegetation.
Then peel the carrots and grate it finely on a grater. Onions also need to be finely chopped and mixed with carrots. We pour tomatoes with boiling water to easily remove the skin, finely chop and add to the rest of the vegetables. Then fry over low heat and in the end we leave to obscure for several minutes under the lid.
Next, take the dishes for baking, a little grease it with vegetable oil. We spread the first layer of vegetables, then the fish fillet and on top you can another layer of vegetables. Depending on the available shape, you can lay out a few more layers. The main thing is that the top layer consists of vegetables.
Now prepare the sauce. Mix sour cream and water, add salt, pepper and other seasonings to taste. Thoroughly mix and pour the vegetables and fish so that they are completely in the sauce. Then we send in the oven preheated to 180-200 degrees for 35-40 minutes.
This is the easiest recipe for cooking keta in the oven.
The second recipe is also not very complicated. The amount of ingredients is designed for five servings. We will need:
- half of the chum salmon carcass;
- a small lemon;
- flour - two tablespoons;
- 10-12 sweet peppers;
- half hot pepper;
- spices to taste;
- vegetable oil.
Almost all dishes of chum salmon are prepared from fillet. Therefore, for starters, we will prepare the fish: we’ll wash it, clean it of scales, head, tail and fins. Next, finely cut the fish fillet, sprinkle with lemon juice, add spices and leave to marinate for 10 minutes. Then roll pieces of fish in flour, put on a baking sheet and fry the fish for several minutes on all sides. While the chum salmon is fried, we will prepare the vegetables. Cut pepper into slices, add finely chopped greens (optional) and hot chili. All this is added to the fish and continue to fry until fully cooked. At the very end, salt, leave a little to put out and serve. Enjoy your meal!
Now let's find out the recipe for how to cook chum salmon in French. For this we need:
- 120 grams of peeled fish fillet;
- 150 grams of hard cheese, for example, Edam;
- 200-250 grams of Bosto rice;
- butter;
- flour;
- mayonnaise;
- vegetable oil;
- spices to taste.
Cut the fillet into small pieces. Mix the mayonnaise with spices and grease the fish abundantly, and rub the cheese on top. Then we spread everything on a baking sheet, previously greased with vegetable oil, and cook for 25 minutes at a temperature of up to 200 degrees. As a side dish, serve boiled rice.