Stuffed oven in the oven: recipe

Pelengas does not belong to delicacy fish, but it does not prevent many gourmets from treating it with great respect. A small number of bones, snow-white fragrant meat, dense, but not hard skin, and at the same time low price - the main features of this fish.

What is not prepared from the bearing? It is fried and baked, salted and smoked, marinated in Korean and made from its meat minced meat for cutlets, lasagna, fish dumplings. Relatively low cost even in crisis makes this fish an excellent option for everyday menu. But its excellent taste stands the competition even on the festive table. Thinking through the menu for a solemn feast, do not ignore this fish, the main decoration of the table may well be a bearing.

In the oven it is usually cooked entirely. This allows you to keep the meat juicy, and it looks just like a royal treat.

Fish preparation

It is not easy to clean from the scales of the bearing. Scales can be removed easily, but it flies all over the kitchen. If possible, provide this case to the seller, but ask him not to touch the insides.

If you have to cope with the unclean fish with your own hands, arm yourself with a special cleaning cloth and proceed. It's better to start with the tail. Especially be careful in the area of the fins - underneath are harsh, small scales.

Using pliers (or special forceps, if you have them), remove the gills. The baked pelmenas in the oven looks more impressive with the head, if possible keep it in place.

Belly or back?

Why should not you rush with the insides? Many professionals advise to cut a large fish with a tender fat not from the abdomen, but from the back. This will keep the tender fatty meat on your stomach. Otherwise, all the juices and fat will be dipped through the incision. And it's so much easier to get rid of the spine.

Make an incision with a very sharp knife along the entire back, draw them from both sides of the ridge. Scissors cut the spine near the tail and near the head, it will easily give in, and the ribs will reach for it. Carefully remove the insides, trying not to damage the pouch with bile. Rinse the carcass under running water, remove the film from the inner surface of the abdominal cavity. By the way, do not forget that this fish is edible and delicious liver. It can be cooked, like the pelengas itself - in the oven, along with the vegetables.

Additional components

For this recipe, you can use any favorite vegetables: turnips, green peas, asparagus and asparagus beans, eggplant, broccoli, many onions. Suitable for the recipe and mushrooms.

Pelengas in the oven, the recipe of which is given in this article, is stuffed with a young squash, carrots, onions and greens.

Cut the vegetables into small pieces, fry them separately in oil. Then mix and shortly put out in half a glass of white wine. Add a pinch of pepper, coriander and salt.

Stuffing

Fish salt salt inside and out. Lemon juice is another ingredient that can be used in this recipe if desired. Thanks to him, you will have an even more gentle and fragrant bearing in the oven.

The photo shows how to distribute the filling. And that the fish does not fall apart, tie it with a culinary thread, chop it with toothpicks or just sew a cut on the back.

In foil, in the sleeve or without anything?

There is a huge number of options for baking. You can lay the fish on a pillow of onion rings, herbs and roots, then you will get a crispy ruddy crust. If you like tender meat, send the bearing in the sleeve for baking, this will preserve all the juices and flavors. But when cooking, the lost moisture remains in the sleeve, the fish will be stewed.

Pelengas in the oven in foil is prepared faster, thanks to the fact that the foil keeps the temperature. In a word, do as you please.

Baking in the oven

Preheat the oven to 170 degrees. Set the pan to the middle position and bake until cooked. Pelengas in the oven is completely baked longer than the fish pieces, it is fully cooked in about 30-40 minutes.

How to check the readiness? The main feature is a stable aroma of ready fish, which by the end of cooking will spread throughout the apartment. For fidelity, you can puncture the flesh with a long bamboo skewer - it should come in easily.

Table feed and dressing

Is it worth it to serve the garnish to such a dish as baked pelaggas? In the oven, the fish was already prepared with vegetables, and the dish can be called self-sufficient. However, in comparison with the fish part of the vegetables is very small. Therefore it will be quite logical to serve as a side dish of mashed potatoes or boiled friable rice.

This dish can also become a wonderful addition to pasta. Choose the forms that hold the sauce well: cockleshells, horns, spirals.

To dishes from a fish traditionally submit white wine with the small maintenance of sugar. But baked in the oven with vegetables, the pelengas is rather expressive and caloric, so it can be served as a snack and for strong alcohol.

As a drink with this dish, tomato or vegetable juice, cranberry juice, mineral water are well combined.

The best way to serve a table is on a large flat dish - this will make a real sensation. Beforehand, be sure to remove the holding threads or skewers. Fish can be laid on leaves of lettuce or an iceberg, decorated with olives, thin lemon slices, viburnum, greens. When serving the table, do not forget about fish table knives and forks.