Fish lenok (Siberian trout) of the genus Salmonidae is found in fast rivers. Its habitat ranges from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the body is fecal, the mouth is small with sharp teeth. It is a powerful predator, feeding on the inhabitants of the lake and river environment, often reaching 8 kg. Its color depends on the habitat, most often the color of the body is light brown, in rare cases - black.
The meat of freshwater inhabitants is tender and juicy, excellent delicacies are obtained from lenok. There are many original recipes, for example, on the Khubsugul it is smoked, dried, cooked and ear-fried. From this tender and juicy fish you get delicious soups and soufflé. But first the fish of the flaxen is processed, eviscerated and thoroughly washed. Siberian trout is good in any variation. Let's look at some stunning recipes from the predatory inhabitant of the aquatic fauna.
Lightly salted Flaxfish
- Trout (1 kg);
- Two heads of onions;
- Black pepper and salt (to taste).
This recipe will require fresh fish - guts, gills and scales do not touch. Cut into small pieces, cover with spices and finely chopped onions. We leave for an hour to marinate. If you like salt, then increase the amount of salt and the holding time. The result is a wonderful cold snack.
Fish with vegetables
- 1 kg of Siberian trout;
- Bulgarian pepper;
- Garlic (3 cloves);
- Butter (50 g);
- Mayonnaise or sour cream (100 ml);
- Spices to taste.
Gut the fish flax, rinse, cut into portions, add salt and pepper. You can sprinkle with lemon juice (optional). Sparce the onion on vegetable and butter until golden, add grated carrots, squeezed garlic.
Cover the foil with a foil, grease with oil, lay out pieces of fish, cover the top with a vegetable coat and cover with mayonnaise. Preheat the oven to 150 ° C and bake for half an hour.
Fish, cooking recipes are so diverse, it turns out amazingly delicious and tender in a stew.
- 500 g of fish;
- Beer (50 g);
- Vegetable oil (20 g);
- Raisins (30 g);
- Vinegar (5 g);
- Lemon peel (5 g);
- Salt, black pepper and a bunch of parsley.
We cut lenca into small portions, sprinkle with salt, pepper, pour with vinegar - leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Stew under the lid for 10 minutes. Served with chopped parsley.
- 300 g fresh trout;
- Carrots, onions;
- Water (glass);
- Root of parsley ;
- Pepper peas (30 g);
- A little vinegar;
- A pair of leaves of a laurel and a pinch of salt.
Gut it, cut it into pieces, put it in a deep saucepan and pour it with hot water. Then send all the above ingredients in the washed and cut form. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.
Recipe with almonds and red wine
- Fish flax (400 g);
- Red wine (50 m);
- Butter (50 g);
- Lemon juice (20 g);
- Almonds (50 g);
- A bunch of dill, spices to taste.
We pass on the butter, ground almonds, add spices, wine and lemon juice to it - for 2 minutes. To the nut mixture lay the pieces of fish and stew for 10 more minutes. When serving, sprinkle with dill. The original dish with a piquant taste will be a bright addition to any table.