Capelin in the oven: “cat” fish can be a delicacy if it is properly cooked! Recipes cooking capelin in the oven

Capelin in the oven: “cat” fish can be a delicacy if it is properly cooked! Recipes cooking capelin in the oven

Capelin is a tasty and rather fat fish.

In some countries, it is considered a real delicacy.

There are many ways to prepare it. It is cooked in batter, deep-fried, stewed with spices and baked in the oven.

It is about oven baked capelin, we'll talk.

Capelin in the oven - the basic principles of cooking

Preparation begins with the purchase of fish. It is mostly sold frozen. When buying fish, pay special attention to the appearance of capelin. Fresh fish should be whole, fairly dense and not frozen. Fish eyes should not be dull.

Before baking, capelin is thawed. To gut or not, everyone decides for himself, small fish is eaten whole, but if you are confused, you can, of course, gut. Prepared fish salt, pepper and sprinkle with lemon juice and leave for some time. Lemon will relieve fish from the specific smell.

Oil is poured into a pan or pan, the fish is rolled in flour and placed tightly in a row. Bake in the oven for about 20 minutes until the capelin is browned.

Such fish is tasty, both hot and cold.

Fish can be baked in sauce or in foil. Before cooking, capelin can be marinated.

Recipe 1. Capelin in the oven

Ingredients

half a kilo of capelin;

lemon;

60 g breadcrumbs;

vegetable oil;

salt and black pepper.

Method of preparation

1. Defrost capelin at room temperature. If you wish, gut the fish and remove the heads. Fold the capelin in a bowl. Cut the lemon in half and squeeze the juice, pouring fish over it, salt, pepper and mix with your hands. Leave the fish for 20 minutes.

2. Cover baking sheet with baking paper and grease it with vegetable oil. Pour the breadcrumbs into the plate, and roll each fish into them, lay them out in even rows on a baking sheet. 3. Preheat oven to 190 degrees, and bake capelin for about 20 minutes, until crispy. Serve the capelin with a side dish of potatoes.

Recipe 2. Capelin in the oven, marinated in soy sauce

Ingredients

Capelin - half a kilo;

soy sauce - a tablespoon;

curry and sugar - 1/2 tsp;

black pepper and salt - on a pinch.

Method of preparation

1. We put the capelin in a colander and rinse well under running water. Fish laid out on a paper towel to glass the water. After that, we shift it to the bowl. Add salt, add sugar, curry, black pepper, soy sauce and mix everything well. Capelin leave to marinate for a couple of hours, while periodically mixing it.

2. Preheat oven to two hundred degrees. Baking baked paper baking paper and lay it on capelin in even rows. Send the fish to the oven for 20 minutes, until the fish becomes ruddy in color. Put the finished fish on a dish and decorate with finely chopped green onions.

Recipe 3. Capelin in the oven, baked in foil

Ingredients

a kilo of capelin;

two bulbs;

half a lemon;

dill and green onions;

salt, fish spices, bay leaf and black pepper;

vegetable oil.

Method of preparation

1. Wash the fish under running water, lay out on a paper towel to get rid of excess moisture. We shift the capelin in a bowl and add salt, pepper and spices for fish to it. Mix well and leave for an hour so that it is saturated with spices.

2. Cover the pan with foil and grease it with vegetable oil. On the bottom we distribute bay leaf. Spread the fish in even rows and sprinkle with lemon juice.

3. Cut the peeled onion into thin half rings. Dill sorted, rinsed and finely chopped with a knife. Spread the onion over the fish and sprinkle with chopped greens. Cover with foil.

4. Add half a glass of water to the pan, so the fish will be soft and juicy. We send in the oven warmed to 200 degrees for an hour. After 15 minutes, remove the foil and continue to bake without it. Put the prepared capelin on a dish, and sprinkle it with chopped green onions.

Recipe 4. Capelin in the oven

Ingredients

kilogram of fresh-frozen capelin;

60 g of flour;

2 eggs;

a mixture of peppers and salt;

vegetable oil;

greens and vegetables for decoration.

Method of preparation

1. Thawed capelin, put in a colander and rinse under running water. Put the fish on a paper towel to dry it a little.

2. In a deep bowl, break the egg and lightly whisk with a whisk or fork. Put the prepared capelin in the bowl with the egg and mix well. Season with a mixture of peppers, salt and leave for half an hour, so that the fish is soaked with spices.

3. Pour flour on a flat plate, roll each fish on both sides.

4. Cover the baking sheet with foil, brush with oil and spread the capelin in even rows. Bake in an oven preheated to 200 degrees for 20 minutes. In the egg mixture remaining from the fish, break another egg; salt, if you wish, you can add seasoning for the fish. Remove the fish from the oven and grease it with the resulting egg mixture.

5. Send capelin to the oven for another 15 minutes, until a ruddy crust appears. Fish rows divide the knife on the layers, lay on a plate and serve with a side dish of fresh vegetables.

Recipe 5. Capelin in sour cream sauce, baked in foil

Ingredients

a kilo of capelin;

a glass of sour cream;

on a bunch of dill and green onions;

vegetable oil;

pepper and salt;

fragrant herbs and lemon juice.

Method of preparation

1. Put thawed fish into a colander, rinse well and let dry. In a bowl, mix the vegetable oil with salt, pepper and herbs. We shift the capelin in a bowl, mix well and leave for 30 minutes. marinate.

2. Cover the pan with foil and lay out the fish in even rows. We put in an oven heated to 200 degrees for half an hour.

3. Cooking sour cream sauce. In a deep plate lay out sour cream, salt, add lemon juice, shredded onions and herbs. We get the capelin out of the oven, put it on a dish, pour it with sour cream sauce and serve it to the table.

Recipe 6. Capelin in the oven under the onion coat

Ingredients

one and a half kg of capelin;

15 medium onions;

150 ml of vegetable oil;

400 g of flour;

spices for fish and salt.

Method of preparation

1. Preheat oven to two hundred degrees. Pour the flour into a deep plate, add spices, mix, salt and mix again.

2. Peel the onion and cut into half rings. Grease a baking sheet well with vegetable oil, lightly sprinkle with flour. Lay out half the shredded onions.

3. Thaw the capelin, put it in a colander and rinse it under running water, leave it to let the water drain. Roll each fish on both sides in a mixture of spices and flour.

4. Spread capelin on a layer of onions in even rows. Spread the rest of the onions on the fish. Bake in the oven and bake for about 40 minutes. Onions should get a golden color. Put the fish on the dish, decorate with greens and serve.

Recipe 7. Capelin in the oven with potatoes and cheese

Ingredients

a kilo of capelin;

7 potatoes;

100 g sour cream;

200 grams of cheese;

70 g butter;

Art. a spoonful of flour;

spices and salt.

Method of preparation

1. Fish thawed, remove the head and insides. Rinse under running water and dry on paper towel. In a separate plate, pour the flour, salt, pepper, and mix well. Obsushenny carcass roll in this mixture and fry until crisp.

2. Clean the potatoes, boil in salted water and cut into slices. Grease the deep form with butter, put the fried fish in it, on top of the potato circles. All grease sour cream and sprinkle with grated cheese. The form with fish is sent to the preheated oven for a quarter of an hour. Serve in portions hot.

Recipe 8. Capelin in the oven with sour cream and onions

Ingredients

half a kilo of capelin;

Art. spoon of sour cream;

h. spoon of spices for fish;

bulb.

Method of preparation 1. Thaw the capelin, put it in a colander and rinse it under running water. Leave the fish to glass the excess water. Transfer the capelin to a bowl, add sour cream, season with spices, mix and leave for a quarter of an hour.

2. Grease the form with vegetable oil. Peel the onion, cut into half rings and put into shape. On top of the onion lay out the fish in even rows.

3. Set the oven temperature to two hundred degrees and send the form with the fish. Bake for half an hour, a few minutes before the end, you can turn on the grill. Put capelin on a dish and serve with a side dish of potatoes or fresh vegetables.

Recipe 9. Capelin in the oven, baked with potatoes

Ingredients

Half a kilo of fresh-frozen capelin;

on 8 pieces onions and potatoes.

Fill

3 eggs;

50 ml sour cream and mayonnaise;

50 g of flour;

salt.

Method of preparation

1. Peel and rinse onions and potatoes. Cut potatoes into slices and onions into half rings. Grease a baking sheet with butter, lay out potato circles, put onion rings on it.

2. The capelin is thawed, we remove the heads and clean the offal. Place in a colander and rinse under running water. Spread on paper towel and dry fish. Lay the capelin on the bow in even rows.

3. In the bowl, break the eggs, add mayonnaise and sour cream, add flour and salt. All is well whipped until smooth. Pour the capelin with vegetables with the resulting mixture and send to the preheated oven for half an hour. The dish will be ready as soon as the potatoes are soft, and the capelin is not browned. Put the finished dish in portions on plates and serve hot.

Recipe 10. Capelin in the oven, baked in an egg

Ingredients

a kilo of capelin;

bulb;

2 tomatoes;

half a cup of flour;

a glass of milk;

200 grams of cheese;

vegetable oil;

spices, salt and greens.

Method of preparation

1. We defrost the capelin, remove the insides and heads. Prepared carcasses lay out in a colander and washed under running water. Leave for a while in a colander to glass the water. Roll the fish in flour and fry in a frying pan until crisp. 2. Break eggs into a deep plate, pour in milk, season with spices and beat with a blender. Onions cleaned and cut into rings. My tomatoes, dry with a napkin and cut into slices.

3. Lay the capelin in the greased baking dish, put the tomatoes and onion rings on top of the fish. Pour the egg-milk mixture, sprinkle with grated cheese and send to the oven for a quarter of an hour. Serve the finished dish in portions with vegetable garnish.

Recipe 11. An olive-free capelin in the oven

Ingredients

fresh frozen capelin;

dried garlic;

salt.

Cooking method

1. We defrost the capelin at room temperature, wash it and put it on a paper towel to dry the carcasses.

2. Put the fish on a baking sheet in even rows. Sprinkle capelin on top with dried garlic and sprinkle a little.

3. Heat the oven to 180 degrees and send a baking sheet with a cape-tree into it for 20 minutes until a crisp is formed.

Recipe 12. Capelin in the oven rolls

Ingredients

10 g fresh basil and parsley;

250 g of fresh frozen capelin;

50 grams of cheese;

3 tbsp. spoons of olive oil;

2 pinches of black ground pepper;

3 pinches of salt;

2 cloves of garlic.

Method of preparation

1. We defrost the capelin, remove the heads, clean off the entrails and carefully remove the ridge. Rinse under running water and dry with a napkin.

2. Basil and parsley sort and rinse. Garlic free from husk. Finely chop greens and garlic with a knife. We grind cheese on a small segment of a grater. We put everything in a deep plate, add olive oil and mix.

3. Salt the fish, pepper, lay out a little spice mixture on the inside of the carcass and gently wrap the roll.

4. Form grease with olive oil. We put rolls in it and send it to the oven for forty minutes, preheated to 190 degrees. Sprinkle the prepared dish with chopped green onions and serve with vegetable garnish.

Capelin in the oven - tips and tricks from the chef

  • Capelin has a rather peculiar smell. Get rid of it will help lemon juice. It is enough to sprinkle them with fish, and leave for a while.
  • Sauces based on flour, sour cream or fish broth are excellent for capels. The latter will make the taste of fish more refined, and the dish will be more fragrant.
  • Boiled rice, baked or boiled potatoes, bean dishes, as well as fresh vegetable salads are considered the perfect side dish for capelin.
  • A capelin can be cooked whole, or you can remove heads and gut.
  • Before baking in the oven, the fish can be pickled, it will make the taste of the dish much richer and richer.
  • The capelin itself is quite fatty fish, so you can bake it without oil, this will make the dish less calorie.
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