Fish in the oven

Today cooking fish in the oven is becoming increasingly popular, as this method can be used to prepare a dish not just tasty, but also useful.

Fish in the oven is prepared in two main ways. The first way is to extinguish the fish. Quenching is half cooking, half frying. Fish in the oven is extinguished by two methods: you can first fry it a little, and then extinguish it in the oven until ready or the entire process of putting out in the oven. This requires a fire-resistant deep bowl or saucepan. Appropriate for almost all types of fish, for example, pike, cod, bream, whitefish, herring. Fish can be well stewed with various vegetables.

Fish should be gutted, you can cut on fillets, but it is not necessary. At the bottom of the form spread sliced celery, carrots, leeks and onions. Put the fish on top, salt it and sprinkle it with pepper. Add there broth, water or white wine, so that the liquid covered the bottom of the pan. The pan is covered with a lid and placed in an oven (temperature approximately 175 ° C). The fish is considered ready if the meat is easily separated from the bones. Still it can be stewed with mushrooms, asparagus, broccoli, tomatoes.

For example, very tasty fish in the oven with vegetables in French. To do this, you need 1.6 kg of fish fillet, 4 carrots, 200 g of celery root, 1 clove of garlic, 6 heads of shallots, 60 g of butter, half a glass of white wine, better dry, a spoonful of dried Italian herbs (basil, thyme, Marjoram, tarragon), 2 teaspoons pepper green, 200 g thick enough sour cream, salt, lemon juice to taste, black pepper.

Fish fillet should be cut with brushes 3-4 cm thick. Fry finely chopped shallots and garlic in butter, then add there carrots and celery, sliced, and continue to fry for a few minutes until half-ready. Fish balls should be fried a bit, put into a pan for baking or a pan, season with suitable spices, salt, spread the roasted vegetables from the top, pour them with white wine and put in the oven for 20 minutes at 200 ° C. To prepare the sauce, chop the green pepper in a blender, pour in sour cream and lemon juice, warm it over low heat. Add the juice that was formed during the stewing and refill with salt. Before serving, fish and vegetables should be put on a plate and seasoned with sauce. As a garnish, boiled noodles are good.

Frying is the second way that the fish are cooked in the oven. For this method of preparation, for example, ide, bream, Baltic herring, pike, and also small salmon are suitable.

First, the fish are gutted, cleaned from scales and spread into a deep frying pan or mold. From above it can be sprinkled with breadcrumbs. Fry fish in the oven at a temperature of about 220 ° C. When there is a brownish crust, it should be moistened with fish broth. If desired, the product can then be extinguished in sour cream, as the fish in sour cream in the oven acquires a special tenderness and softness.

You can cook fish in sour cream sauce. To do this, you need: a half kilogram of fish, flour (tablespoon), salt, butter (2 spoons), ground pepper, grated cheese (2 spoons), sour cream sauce (600 g), vegetable oil (2 spoons), 400 g garnish .

Sauce: 2 cups of good sour cream, wheat flour (1 spoonful) butter (20 g), a little black pepper.

Small fish can be used with whole carcasses along with the head, the big one must be cut into pieces, salt, pepper, then wrap in flour and fry on both sides. In a frying pan greased with fried fish, put slices of boiled potatoes, pour all the sour cream sauce, sprinkle with grated cheese and bake in the oven. To the table this dish is served in a frying pan, it should be poured with butter.

To prepare sour cream sauce, sour cream should be brought to a boil. Then, in a cream sauteed pasteurization, flour is gradually poured in heated sour cream, constantly stirring with a spatula. After that add the spices (pepper and salt), filter and boil.

Fish fatty when cooking in the oven can be stuffed with mushrooms or vegetables, then it will turn out more juicy. To fish in the oven is not dried, it can be wrapped in foil.