The recipe for 'Capelin'

Capelin is a fish of a simple assortment. However, it is quite suitable as a cold snack.

The recipe for "Capelin fried" is perhaps one of the easiest to cook among fish dishes. First it is necessary to gut it, in a cold water thoroughly rinse. Then, having salted and breaded in flour, fry until ready. As this recipe advises, capelin can be sprinkled with stewed chopped onions. On a pound of fish, 37 g of flour, two onions and 60 g of lean oil are enough.

The next option is similar to the previous one, but this is a slightly complicated recipe: capelin, fried in a dough. Gut the fish carcasses, remove the heads and marinate: pepper, salt, sprinkle with vinegar or lemon juice, leave for half an hour in the fridge. At this time, cook the dough for frying: in the cold milk, add egg yolks, salt, flour, mix and pour in the same beaten egg whites. Marinated fish carcasses dunk in dough and fry in lean oil, which should be a lot in a frying pan. Fish, fried in this way, you can put on a dish and decorate with potatoes, pour on cow butter and decorate with lemon slices, greens. Ingredients: 400 g capelin, 180 g flour, a glass of fresh cold milk, pepper, 2 fresh eggs, two tablespoons of cow's oil, salt, lean oil.

The recipe with capelin in tomato sauce can be used to make a cold snack. Necessary ingredients: 800 g capelin, sugar, 4 tablespoons lean oil, salt, 35 g diluted 3% vinegar, ground pepper, 125 g puree from tomatoes or 3 tablespoons tomato paste, bay leaves. To gut the capelin, remove the head, then rinse under running water and sprinkle with table vinegar, diluted in half. Then drain the capelin and place it in the small dishes upside down. Mix the seasonings, tomato puree, lean oil and vinegar, the resulting mixture to pour all the fish. To extinguish capelin on fire of average strength no more than 40 minutes, having covered a ware with a cover.

There is another unacknowledged recipe - capelin roasted in a vegetable marinade. Prepared prepared fish and, having been breaded in flour, fry. To prepare the marinade, it is necessary to put carrots, onion, fried in a lean oil on a bottom of a pan and pour on fish broth or simply boiling water. Do not boil for a while, and then add salt, tomato and sugar. Blend the mixture for 15 minutes and add spices. The resulting sauce is poured into enameled dishes and pour vinegar. Marinade will better impregnate the fish if it is laid in hot form by layers, starting with the marinade layer, on top - the fish layer and again until the food runs out. To serve the dish chilled. Ingredients: half a cape of capelin, 150 g of raw carrots, 100 g of puree from tomatoes and onions, 80 g of 3% vinegar, according to the taste of spices.

This fish can not only be fried, but also baked, put out in a pot, do meatballs. For example, a recipe from capelin is amateurish, cooked in a pot. 700 grams of fish washed, gutted, remove the head and let it in a small amount of water in a tightly closed container for 10-15 minutes on low heat. To capelin, add spices, hake fillet (200 g), salt, one root of parsley, 15 g of onion. In the serving pots lay the fish, 130 g smoked bacon, cut into small pieces, 100 g lecho (canned), pour 300 grams of tomato sauce, cover and bake. Serve without taking out of the pots.

Meatballs from capelin in marinade. Pulkilo fish washed, gutted, remove head, grind in a meat grinder, add 30 grams of bread, pre-soaked in milk, pepper, egg, salt. Mix the mass, form the balls and, packing them in flour, fry in lean oil, then put in a small pot with high enough side, pour a glass of vegetable marinade with tomato and cook in a closed dish for 3-5 minutes. Serve to the table, sprinkle with chopped herbs. Various sauces, spices give the appetizers a sharp taste, return the lost appetite and positively influence the digestion of food.