Bake omul in the oven recipe. Omul recipes: tasty and healthy

1
Clean the fish from scales and gut it (being careful not to damage the gallbladder). Remove gills and eyes. Rinse thoroughly under running water. I cut off the head and fins (cooked the fish soup). Dry the fish carcass with a paper towel.
2
Wash the lemon thoroughly. Squeeze the juice from half a lemon. Salt the fish and pour lemon juice over it, put it in a cool place for 20-30 minutes.
3
Prepare a baking dish and foil; wrap the fish in foil. Cover the pan with foil. Add a mixture of Provençal herbs (use any herbs), black pepper, salt to the sour cream and mix thoroughly.
4
Grease the foil with vegetable oil. Peel the onion and cut into rings or half rings, place on foil. Cut the remaining half lemon into slices. Place the fish on the onion. Place lemon in the belly of the fish and on top. Pour sour cream over the fish and wrap in foil.
5
Bake in a preheated oven at 180 degrees for 20-25 minutes. Then unfold the foil and bake the omul in the oven under the grill for another 10-15 minutes. Serve the fish with boiled potatoes or rice. Bon appetit!

In the oven

Bake omul for 40 minutes at 200 degrees.
The multicooker
will take 40 minutes in the “Bake” mode.
in an air fryer
at medium speed for 25 minutes at a temperature of 200 degrees, and then for 5-7 minutes at high speed.

How to bake omul in foil

Products

Omul - 2 carcasses Lemon - 2 pieces Dill - 2 bunches Salt, spices - to taste

Preparing food for baking

1. Clean 2 omul carcasses from scales, gut the insides and trim the fins with a knife. 2. Rinse the prepared fish with water and wipe with a paper towel to absorb moisture. 3. Rub the carcasses well with salt and spices and leave for a few minutes. 4. Cut 2 lemons into thin slices and chop 2 bunches of dill. Evenly distribute the greens and citruses into the resulting hole of each fish. 5. Wrap the carcasses in 2 layers of foil to prevent juice from leaking out.

How to bake omul in the oven

1. Preheat the oven to 200 degrees. 2. Place the omul on a clean baking sheet, belly up, and place in the oven for 40 minutes, then serve immediately.

How to bake omul in a slow cooker

1. Place the fish wrapped in foil on the bottom of the multicooker. 2. Turn on the “Baking” mode and cook for 40 minutes.

How to bake omul in an air fryer

1. Place omul on the middle radiator grill. 2. Set the temperature to 200 degrees and bake for 25 minutes at medium speed, and then 5-7 minutes at high speed.

Let's sum it up

As you can see, preparing omul at home does not require the use of special products. Such fish only needs to be salted and seasoned with spices, and then stewed, fried or baked.

Very often this product is used to prepare various soups and main courses. It goes perfectly with potatoes, rice and buckwheat.

If you are afraid of helminths, the carrier of which is quite often omul, then before consumption it should be deep-frozen, thoroughly heat-treated or salted/smoked. Only in this case the parasites will not pose a danger to you.

Fkusnofacts

An adult omul can weigh up to 3 kilograms and reach a length of 64 centimeters, but is most often found in nature weighing about a kilogram. The peak fishing season is at the end of September - October.

Omul is considered a low-calorie fish. 100 grams contain only 88 kilocalories.

Omul is one of the most valuable and nutritious commercial fish for humans. Omul consists of 1/5 fat, but this in no way affects its dietary properties. All fat is perfectly absorbed by the body. Full absorption occurs in just an hour and a half. For comparison: our body digests meat within five hours or more.

Since omul is a fatty fish, it is best to cook it baked - this way it will have a more delicate taste. In addition, omul can be prepared without adding oil - subcutaneous fat can perfectly replace it.

Omul is a healthy fish, especially when lightly salted. The fatty acids contained in its meat thin the blood and normalize the functioning of the human heart and nervous system. And in terms of the content of B vitamins, omul occupies one of the leading positions among fish.

Sometimes you want to cook a dish that perfectly combines both a side dish and a main course. At the same time, it should be made from simple and accessible ingredients, and should not take a lot of time and effort while standing at the stove. Well, it seems there is such an option - fish in the oven with potatoes.

Let us immediately indicate which fish to choose. Basically, it doesn't matter at all. You can use ready-made steaks or whole fillets. It goes well with vegetables: cod, pink salmon, haddock, halibut, perch, omul, whitefish.

There are a lot of recipes for cooking fish in the oven, but today an unusual option is offered using a whole fillet. The following is a list of necessary products, calculated for one serving.

Required ingredients:

1 medium fish;
2 large onions;
1 carrot;
3-4 potato tubers;
50 grams of mint;
lemon zest;
salt, pepper or fish seasoning.

Stew fish on the stove

The preparation of omul, the recipes for which we are considering, can be carried out even in field conditions. The simplicity of creating this dish, as well as its amazing taste, will leave only positive impressions of your vacation.

What products should be used to prepare omul? Stew recipes require the use of:

fresh small omul – 2 pcs.;
medium young potatoes – about 1 kg;
fresh large tomatoes – 3 pcs.;
pepper, sea salt, vegetable oil and lemon juice - at your discretion.

Cooking method

Now let's look at how to cook fish in the oven with potatoes. First, let's start preparing the products. The river or sea creature needs to be washed, cleaned, and the insides and central spine removed. This way you get a double fillet along the back. Vegetables are washed and chopped, carrots are grated.

Let's start preparing the dressing. In order for the fish in the oven to turn out juicy and aromatic with potatoes, you need to mix mint with lemon zest. Season the fillet itself with salt, pepper or your favorite spices.

There are many recipes on how to cook fish in the oven. Ours is different in that seafood and vegetables will be baked in foil. Therefore, we cut off a larger piece and put the food in the following order: onions, potatoes, fish.

To prevent anything from burning, you need to pour a little sunflower oil on the foil. In the middle of the prepared fillet you need to put grated carrots and a little onion. Bury and place on potatoes. Salt and pepper. Top generously with mint and lemon sauce. After this, close the foil well and place in an oven preheated to 200 degrees for 30 minutes.

Salad

You can prepare a tasty original salad according to the plan: 400 g of medium boiled potatoes, 300–400 g of smoked omul fillet, 250 g of boiled beets, onion, 3–4 lettuce leaves, 6–7 green onions, 1 tbsp. l. horseradish, adjika and grainy mustard, 5 tbsp. l. purified vegetable oil, freshly crushed pepper and salt to taste.

Step-by-step cooking method: Cut boiled and peeled potatoes into halves. Peel and chop the beets. Divide the pitted and skinned omul into pieces. Combine horseradish with adjika, oil, vinegar and small onions. Mix all ingredients and add sauce. Sprinkle the salad with chopped onion feathers.

Features of the dish

For spices, we recommend using bay leaf, allspice and cardamom. If you add them directly to the foil coat, the dish will acquire a very pleasant taste and aroma. At the end of cooking, you can tear the paper a little so that the fish gets a crispy baked crust.

Omul ear

The first fish dish will also turn out excellent: rich, satisfying, aromatic, and the whole family, without exception, will appreciate it.

Ingredients: for one small fish you will need a liter of water, 3 potatoes, a large carrot, a medium-sized onion. And also salt, pepper, three bay leaves, fresh finely chopped herbs.

When cutting, all the insides must be removed, but the head with fins can be left, they will improve the taste of the fish soup. Only the gills must be cut out; they give off a bitter taste when cooked.

Place carrots, potatoes, cut into small cubes or strips, then medium-sized pieces of fish into boiling water. The onion is cut into 4 parts and placed in the pan a little later. The fish soup is cooked until the fish becomes completely soft and easily separates from the bones; this usually takes 40–45 minutes. At the end, the onion is removed and a few bay leaves are added to the pan. Before serving, you need to let the soup brew for half an hour. Fresh herbs are added directly to the plate.

What do we know about omul?

Sometimes they say that omul is a fish of the salmon family, found only in Russia, and even only in Baikal, but this is not so. True, the Baikal omul, previously considered a subspecies of its Arctic counterpart, is now considered a separate species and even endemic - this means that it is not found in other places on the planet. But in fact, the differences between this type of omul and others are very small: brothers of this fish are found in other Siberian and Far Eastern lakes, and the Arctic omul lives off the coast of the Arctic Ocean, and spawns in both Russian and North American rivers.

However, it is the Baikal omul that is considered in our country to be that legendary delicacy, which is mentioned even in folk songs. The main food for this fish is the smallest epishura crustaceans, no more than 1.5 mm in size: they are certainly found only in Baikal, so the taste of the Baikal omul is really different from other species. If there is not enough epishura, the omul feeds on other small crustaceans - amphipods, or small Baikal fish - golomyankas, which are very fatty and nutritious. Depending on what part of Baikal the omul lives and feeds in, it is distinguished by “intra-Baikal” species, or races; the largest omul can reach 7 kg in weight and even more.

Calorie content, benefits and properties of omul

There is a lot of fat in omul - this helps it survive well in winter in the icy Baikal water, but this fat mostly consists of PUFAs - . Therefore, tender omul meat can be used for weight loss, like the meat of other salmon representatives. The calorie content of omul, despite its high fat content, is surprisingly low - about 88 kcal per 100 g

, but it’s better to fry it without oil, using a non-stick frying pan, or bake it in the oven. Omul is rich in healthy protein, as well as vitamin PP, or B3 (another name is nicotinic acid), which is vital for our brain to function normally. This vitamin is very necessary for people engaged in mental work, suffering from memory problems, as well as those who are prone to obesity - it optimizes metabolism and dissolves the densest cholesterol deposits. This property of omul will also be of interest to those who want to get rid of a few extra pounds. Omul meat also contains minerals: chlorine, sulfur, zinc, chromium, fluorine, molybdenum, nickel.

Who else benefits from omul dishes?

Its use reduces the risk of cardiovascular diseases, heart attack, stroke, the development of atherosclerosis and rheumatoid arthritis; Due to the high content of PUFAs, it improves the functioning of the entire nervous system. You can eat omul even if you are obese, and it is digested easily and quickly - 5-6 times faster than types of meat considered dietary.

How to cook omul

There are not many culinary recipes with omul, and it is not surprising: this fish remained an exotic delicacy for many years, and even today most of our compatriots do not know its taste. Of course, the best dishes are made from freshly caught fish, but freshly frozen omul retains its taste and almost all its beneficial properties for several months if the technology of quick freezing of food is used. Properly frozen omul after thawing looks whole and neat, has a normal, even - light, or slightly pinkish - color and smells pleasantly fresh.

Omul is prepared like any fish: it is boiled, stewed, baked, fried, salted, smoked; It makes excellent sushi and magical fish soup.

True, there are also dishes that may seem strange to a resident of central Russia - for example, Baikal omul splitting. It is easier to prepare this dish in winter, during ice fishing, since the fish must be quickly frozen while still alive - local frosts allow this. As soon as the omul is thoroughly frozen, it is beaten from all sides so that the meat falls into pieces inside the skin; then the frozen skin is removed - it easily “falls off” on its own, and the fish is immediately eaten, dipping the pieces in salt and black pepper; Most fishermen like to eat this omul “with vodka” - alcohol here can act as a disinfectant. It is not recommended to prepare chopping at home unless you have a powerful freezer.

Salting omul is also not difficult: the amazingly tasty delicacy will be ready in two days. You can come across recipes that suggest salting defrosted omul, but experts assure that nothing will come of this: the fish must be fresh, or, in extreme cases, chilled. The omul must be gutted and thoroughly washed in cold water, but not cleaned of scales. Place paper on the table and sprinkle it with salt, a layer of about 5 mm - so that it is convenient to dip the fish. The omul is first placed on the salt with one side, then the other, pressing lightly; Excess salt is carefully shaken off, holding the fish with both hands, by the tail and head. Place the omul in an enamel bowl, back down, arching the fish in a semicircle, press it on top with a suitable-sized plate with a weight - as a weight you can take an ordinary glass jar with cold water, capacity 1-1.5 liters - and put it in the refrigerator. Before serving, wash off excess salt.

You can prepare fish soup and aspic from omul, just like from any fatty fish, but the simplest option is fried omul. Fry the omul in batter, or first roll it in flour mixed with salt, and then dip it in a mixture of eggs (3 pieces) and milk (100 ml). The fish are cleaned, washed and the heads are cut off; Fry on both sides in a hot frying pan until golden. You can serve with boiled, fresh or...

Cutlets

Even children will like the delicate texture of fish cakes. The taste of omul cutlets makes the dish a success as a restaurant treat. Required set of products:

a pair of omuls;
2 onion heads;
2 eggs;
½ cup flour;
crumb from 3 stale slices of bread;
fine salt and ground pepper - to taste.

Prepare tender cutlets according to the following scheme: Separate the fillet from the fish, looking through all the bones. Roll the omul into minced meat along with the bread crumb and onion. Sprinkle the mixture with salt and pepper as desired. Form small cutlets, roll in flour and fry in oil for 5 minutes on all sides. Cover the pan with a lid and continue frying for another 10 minutes. Serve golden brown cutlets with mashed potatoes, lettuce and sour cream sauce.