Raw fish. Recipes for cooking in the oven, grilled, frying pan, salted, dried

Prepare a healthy and tasty dish - fish baked in foil with vegetables. You will learn how to properly bake fish so that it is tender and flavorful, as well as what vegetables are best to use for cooking. After studying the detailed recipe, you can prepare a restaurant-grade dish in 1 hour.

Cheese - also known as peled - is a very tasty fish of the whitefish family. Adored by many housewives for its tender meat and a small number of small bones. And also because there are no problems in cooking - it’s easy to clean, delicious to fry, even in a frying pan or on the grill, bake pies from it and cook fish soup - all dishes will turn out delicious. In our family, fried cheese is a favorite delicacy; it is no coincidence that for my husband, fishing without cheese is not fishing.

Frying cheese is as easy as shelling pears, but today we’ll talk about how to cook fish and a side dish at once, that is, bake cheese in foil with potatoes.

Kitchen appliances and utensils: oven, bowl, baking tray, knife, cutting board, coarse grater, table and tea spoons, foil.

General principles for preparing curd fish

This fish got its name due to the peculiarities of its preparation. So, when salting, you can safely try it after 3 hours. The fish lives in northern latitudes. Most often it is caught in the river. Ob. Curd fish has a whole list of beneficial properties. For example, with regular use, it can normalize blood sugar levels and metabolism, remove “bad” cholesterol, reduce the risk of depression and nervous disorders, and improve the functioning of the entire gastrointestinal tract. It is recommended to eat this fish 2-3 times a week. It is especially important to add it to your menu for pregnant women and nursing mothers.

According to any recipe, cheese fish is prepared according to approximately the same scheme:

• first, the carcass must be cleaned of all excess (if it is baked, not only the insides are removed, but also the head, tail, and fins);
• Next, the cheese must be thoroughly rinsed under cold running water and dried;
• at the next stage, the fish is rubbed with salt or its mixture with spices and left to marinate for at least a quarter of an hour.

Afterwards, you can cut the carcass into pieces, pour sauce over it, wrap it in foil, a baking bag, and combine with vegetables.

What are the benefits of peled, calorie content

Peled is rich in chromium. Eating fish:

• reduces blood sugar and cholesterol levels;
• removes excess fats;
• helps normalize digestion and protein metabolism;
• improves blood circulation;
• reduces stomach cramps.

Fish helps reduce headaches and muscle cramps. Potassium, the potassium contained in it helps improve the functioning of the heart and blood vessels, is a good prevention of heart disease, atherosclerosis, and lowers blood pressure.

Systematic consumption of fish improves the appearance of the skin, gives it a healthy, well-groomed appearance, and thanks to vitamin D, strengthens hair and nails.

Including peled in the diet reduces fatigue and normalizes sleep. Protects the body from radioactive radiation. Fish contains a large amount of phosphorus, which increases the reproductive function of the body.

Peled has a low calorie content. This makes it an excellent dietary product, useful for people of any age.

Whole in the oven

Raw fish, recipes for which to suit every taste are published later in the article, will turn out to be as tender and soft as possible if you bake it entirely in foil.

Then all the juices will remain inside the structure and will be absorbed back into the carcass during the cooling process. In order for the fish to be cooked immediately with a side dish, it is worth supplementing it with vegetables.

Ingredients

For the dish you need to take:

• cheese - 2 carcasses;
• zucchini (young, small) – 1 pc.;
• onions, lemon and carrots - 1 pc.;
• tomato – 2 pcs.;
• fat sour cream - 2-3 tbsp. l.;
• salt and spices.

The vegetables listed in the recipe can be replaced with others to suit your taste.

Step-by-step cooking process

The cooking process includes several stages:

1. Both curd carcasses need to be thoroughly washed, then cleaned, rinsed again with water and rubbed on all sides with salt. Be sure to process the fish both outside and inside.
2. Afterwards, the salted carcasses should lie for at least half an hour.
3. Vegetables must be washed, peeled and cut into medium-sized pieces. They are mixed in a common bowl, after which they are salted, peppered, and sprinkled with sour cream.
4. First place the fish on a piece of foil, and on top - all the vegetables with sauce and a few slices of lemon. You can add more sour cream to taste or mix it with mayonnaise. Then the finished dish will come out with a lot of sauce. All that remains is to cover the structure with a second piece of foil and securely secure its edges.
5. The treat will be baked in the oven, preheated to medium temperature. The whole process will take approximately half an hour. If necessary, the baking time can be increased.

The finished fish is cut into small pieces and placed on plates. A portion of baked vegetables is also added to each. It turns out to be a complete hearty lunch - tender fish with a vegetable side dish. As a rule, the foil also contains aromatic sour cream sauce, which can be poured over the entire treat.

Peled cooking recipes

Cheese fish with potatoes

Curd fish has another name - peled. This is a very tasty fish. If you happen to come across it in a store, take it without hesitation. It is delicious in almost any form - in the ear, fried, stewed, smoked, etc. This fish can be baked, marinated and salted. Today I will tell you how to cook peled with potatoes in different ways.

First, the cheese fish needs to be thawed, scaled and gutted. In order to stew peled with potatoes in a frying pan, you need to peel the skin off the fish, remove all bones visible to the eye and cut the fillet into pieces.

Peel the potatoes, wash them and cut them into round thin slices. Place on the bottom of a deep frying pan in 2 layers.

Place pieces of fish and onion, cut into rings, on top of the potatoes. Salt all layers to taste.

Place another layer of potatoes on the fish. Salt, pepper and sprinkle with universal fish seasoning. If there was caviar in the fish, cut it into pieces and place on top of the potatoes.

Pour 150 g of water into the pan.

Add 3-4 tablespoons of refined vegetable oil or 50 g of butter. Cover the pan with a lid and simmer over low heat until the potatoes are cooked.

Sprinkle with herbs before serving.

You can also try baking curd fish in the oven in foil. Place a sheet of foil on the table, put on it a layer of potatoes, onions, peled whole carcasses or cut into large pieces, fish caviar, pieces of butter, salt, pepper, add seasonings to taste.. Wrap the edges of the foil so that steam does not escape and place in the oven for 20-30 minutes at a temperature of 150-180 degrees.

In foil with potatoes

Raw fish (you can change the recipes to suit your taste) will turn out even more satisfying if you bake it immediately with potatoes.

In this case, the ingredients will be placed in a “boat” of foil, which will preserve their juiciness, but will allow you to get a golden brown crust on top.

Ingredients

For the dish you need to take:

• cheese - 2 carcasses;
• potatoes (medium size) – 3 pcs.;
• onion and lemon - 1 pc.;
• sour cream and mayonnaise - 2 tbsp. l.;
• salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish must be thoroughly cleaned. The head, tail, fins are cut off from the carcasses, and the entrails are removed. Afterwards you will need to rinse them thoroughly.
2. Next, the prepared cheese carcasses are rubbed on all sides with a mixture of salt and spices. It is best to take special spice mixtures intended for fish. The cheese is topped with juice squeezed from half a lemon and strained from the seeds. In this form, the carcasses should lie for at least a quarter of an hour.
3. Potatoes need to be peeled and chopped into small cubes.
4. The peeled onion is chopped randomly. Afterwards it is mixed with mayonnaise, sour cream, salted and flavored with spices to taste. The resulting mass will become a fragrant marinade for potatoes.
5. At the next stage, the vegetable cubes are combined with the sauce from the previous step and left for about a quarter of an hour.
6. Next, you can form a large “boat” out of foil and place it in a baking container.
7. Fish carcasses are the first to be moved into the stock. Then the potatoes and sauce are distributed. All products are topped with lemon, cut into small slices.
8. The treat will be baked for half an hour at 180-185°. You don’t need to cover it with anything on top; in a “boat” made of foil, the dish will already turn out juicy.

The finished treat is cut into portions and placed on plates. You can supplement it with fresh vegetables, your favorite sauces, and assorted fresh bread.

With sour cream

The best sauce for baking cheese fish is sour cream. It impregnates the product, making it especially tender with a bright, interesting taste. Sour cream for such a treat is suitable for any fat content.

But it is best to use 15-20%. Cheese, sweet peppers, and onions are also added to the fish. These ingredients can be omitted or replaced according to taste. For example, sweet peppers - carrots.

Ingredients

For the dish you need to take:

• fish fillet – half a kilo;
• Dutch cheese - 130-150 g;
• red sweet pepper – 1 pod;
• white onion – 2 heads;
• medium fat sour cream – ½ tbsp.;
• heavy cream – 60-70 ml;
• salt, spices, herbs, olive oil.

Instead of red pepper, you can take vegetables of other colors - yellow, orange, green.

Step-by-step cooking process

The cooking process includes several stages:

1. The first thing you need to do is fish. It is thoroughly washed and gets rid of everything unnecessary - skin, bones. You should also cut off the head and tail from the cheese. As a result, only clean fish fillets should remain.
2. The resulting cheese pulp needs to be cut into small pieces. Their optimal width is 5 cm. The resulting pieces are rubbed with salt and spices. Of the latter, nutmeg is perfect for such a dish. Prepared fish should be left to marinate for at least a quarter of an hour, then it will definitely not turn out bland.
3. While the cheese is soaked in salt and pepper, it's time to get started on the vegetables. To do this, peel the onion and cut it into thin half rings. The pepper gets rid of the stalk, internal partitions, seeds and is chopped into arbitrary pieces. Together, these vegetable ingredients must be fried in a frying pan with a small amount of heated olive oil. The pieces should become soft and slightly browned.
4. A suitable sized baking dish needs to be oiled. Then the fish is placed in it first. The golden brown frying from the frying pan is evenly distributed on top.
5. To fill the ingredients, sour cream and cream are mixed. The mass is salted. It is also very tasty to add parsley, dill or an assortment of these products to it. The greens are pre-washed, dried and finely chopped. Afterwards it is mixed into the mixture of sour cream and cream.
6. At the next stage, the resulting sauce must be poured over the fish and vegetables. It should cover all the ingredients (without gaps).
7. Then the container with all the products is sent to the oven, preheated to 195-200°. Bake the treat until the sauce begins to boil. Afterwards you will have to cook the dish for about a quarter of an hour. Together the whole process will take about 35-40 minutes.
8. All that remains is to cover the treat with coarsely grated Dutch cheese and return it to the oven until the chips on top are browned.

The dish is best served hot and freshly prepared. You can choose any side dish for it (for example, mashed potatoes, boiled rice) or prepare a light vegetable salad dressed with butter sauce.

How to cook peled - photo recipe

21.12.2019

Peled, fried in pieces in a frying pan, turns out tasty and appetizing, with a crispy crust. You will be pleased with the fact that the meat is very tender and has few bones. Preparing peled is not difficult. It will only take a few minutes.

To make the dish more appetizing and tastier, you should take only fresh fish.

Calories: 184 kcal

Proteins: 1.27 g

Fat: 15.32 g

Carbohydrates: 10.33 g

The result is an amazing-tasting fish with a crispy, appetizing crust and white, tender meat.
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With vegetables

You can prepare cheese fish with vegetables using a variety of recipes. A very interesting version of this dish is with zucchini, eggplant and carrots. If you increase the amount of vegetables in the recipe, you won’t have to worry about the side dish. The result is a treat that is suitable even for a diet menu.

Ingredients

For the dish you need to take:

• raw fish – 2 carcasses (about half a kilo);
• lemon – ½ piece;
• onions, eggplant and carrots - 1/2 pcs.;
• zucchini – ½ piece;
• oil, salt, dried thyme.

Step-by-step cooking process

The cooking process includes several stages:

1. If the fish was stored in the freezer, it should first be defrosted on the bottom shelf of the refrigerator. Then remove the scales, carefully gut them, and rinse under running cold water. All that remains is to blot the product with paper towels.
2. The prepared fish is rubbed on all sides with a mixture of coarse salt and dried thyme (both inside and outside), sprinkled with freshly squeezed lemon juice and left in this form for about a quarter of an hour. It is advisable to cover the cheese with cling film.
3. Half of the carrots need to be peeled and cut into thin slices, onions without peels - chopped into thin half rings, zucchini - into arbitrary pieces (approximately 2 times thicker than carrots). Vegetables need to be cut so that their cooking time is approximately the same as that of fish).

4. The parchment must be sprinkled with any vegetable oil, and then put half of the chopped zucchini on it. The first marinated fish is sent to the vegetable “pillow”. You need to scatter half the carrots and onions into its belly and on top, and sprinkle it with oil again.
5. Next, the parchment with the filling is rolled into an envelope.
6. Using the same principle, you need to place the second fish and all the vegetables.
7. The resulting pieces must be sent to the oven, preheated to 200°. First, the dish will bake for 10-12 minutes. Then you should reduce the oven heat to 180° and continue cooking for about a quarter of an hour.

After baking, the finished fish should stand for a while in parchment. Then you can unwrap it and decorate it with lemon slices and fresh herbs. The cheese is served along with the sauce released during baking.

Spicy salted peled at home

There is mucus on top of a fresh fish carcass. To wash it off, rub the cheese with salt and rinse well with cold water, leaving the scales and skin behind. Dry with paper towels. Then remove the head and fins, take out the insides. Through an incision along the abdomen, remove the spine and bones. You will get two halves of the carcass, combined with skin.

The brine mixture consists of salt and sugar (2/1), ground white pepper (5g) and 150-200 grams of chopped dill.

Pour coarse sea salt into a deep stainless steel bowl and place one half of the fish, skin side down. Sprinkle the prepared spicy mixture and cover with the other half of the carcass from the fillet side. Sprinkle coarse salt and, if desired, dill on top. Place under pressure and put in the refrigerator. Ready in 24 hours. Can be served as a cold appetizer, or with boiled hot potatoes.

Grilled

Raw fish (recipes for which you can find in a huge variety) can also be fried on the grill.

Raw fish. Grilling recipe.

In this case, it turns out with a delicious crispy crust.

Ingredients

For the dish you need to take:

• fish carcasses (already gutted) - about half a kilo;
• lemon – ½ piece;
• olive oil – 2 tbsp. l.;
• basil, coriander and dill (fresh) - 1 sprig each;
• rosemary and thyme (dry) – 1 pinch each;
• salt.

Step-by-step cooking process

The cooking process includes several stages:

1. For the marinade, you will need to finely chop all the fresh herbs and pour lemon juice, strained from the seeds, over it.
2. Olive oil and all dry spices are also added to the resulting mass.
3. The prepared fish carcasses should be coated with the prepared marinade on all sides (both inside and outside), and then left for 15-20 minutes.
4. Next, the cheese is placed on a heated and oiled grill/electric grill.

The fish will cook for approximately 5-6 minutes on each side. You can serve it with fresh/baked vegetables and your favorite sauces.

Lightly salted peled recipe

Small fish need not be gutted and can be salted in the same way as sprat. Gut small fish if it is necessary to speed up the salting. Wash the fish, put it in a plastic bucket and prepare the brine.

For 1 kg of peled:

• 1.5 l of water;
• 200 grams of salt;
• 50 gr. Sahara;
• Spices.

Preparation:

1. Boil water, add salt, sugar and spices. Cook, stirring until the salt is completely dissolved.
2. Remove the brine from the stove and let it cool to room temperature.
3. Pour the brine over the fish, cover the bucket with a lid, and put it in the refrigerator for a day.
4. Drain the brine, cut the onion into rings, and pour it over the fish. Add a little vegetable oil and the lightly salted peled is ready.
5. Vinegar is sometimes used to speed up salting. In the case of peled, this is not recommended. The fish will lose its delicate shrimp-like taste and will become like a simple herring.

On a frying pan

The easiest way is to fry the cheese fish in a frying pan. In this case, you won’t need to prepare a marinade and look for any ingredients other than salt and pepper. The calorie content of the dish according to this recipe is approximately 151.2 kcal per 100 g.

And BZHU:

Ingredients

For the dish you need to take:

• fish carcasses (small) – 8 pcs.;
• salt, pepper, butter, flour.

Step-by-step cooking process

The cooking process includes several stages:

1. First, the fish is thoroughly cleaned, the entrails are removed and washed with running water. Afterwards you need to dry it with paper towels.
2. Each carcass must be rubbed with salt and pepper, and then left to marinate for 10-12 minutes.
3. Next, you need to roll the fish in flour and place it in a frying pan with heated oil. The carcass should fry for about 8-9 minutes on each side over medium heat.

The finished dish is served with a side dish and your favorite sauces. It’s best to add boiled rice and mashed potatoes to the fish.

Video recipe

Very easy to prepare, but such a tasty and healthy dish! Watch the video recipe carefully and you will learn how to cook baked fish in portions, how to place food on a sheet of foil, and how to wrap it so that the contents do not leak out. You can use this recipe as a base, changing some of the ingredients to suit your taste.

Greetings to everyone who is now reading my blog! Do you know who a cheesecake is? No, we are not talking about a curd delicacy in chocolate glaze, but about a fish with that name. I got to know her better when a family friend brought four kilos of catch from fishing. He generously shares his spoils. It fell to my lot to create a culinary masterpiece, and I began to think about how to cook cheese fish.

Peled, as this inhabitant of river reservoirs is also called, has a characteristic smell of mud, but it seemed to me that it was not pronounced. If the carcass is caught with a smell, roll it in onion gruel. To do this, grate the onion on a fine grater. You can also soak the carcass in milk for 15 minutes.

Calorie content per 100 g - 126 kcal. The protein content in this serving is 19 grams. It's almost like sea tuna, only the price of the cheese is much lower.

I would give peled a big plus because it has large scales. I appreciated this advantage when I started cleaning the carcass: the scales came off very easily. I also didn’t have to tinker with small bones for long, because peled simply don’t have them. And the taste of the meat can please even the most picky gourmets, including children. After all, it is very tender and soft.

With rice

For such a treat, it is allowed to use both regular white rice and brown rice or a mixture of 2 types at once. To speed up the cooking process, the cereal will need to be cooked and cooled in advance. Keep in mind that brown rice takes longer to cook.

Ingredients

For the dish you need to take:

• raw fish – 750-800 g;
• Brussels sprouts – 6 pcs.;
• garlic – 10-15 g;
• carrots, raw egg and onion - 1 pc.;
• pine nuts (already shelled), Dutch cheese and mayonnaise - 30-40 g each;
• sour cream – 60 g;
• salt, fish spices, lime, fresh herbs.

Step-by-step cooking process

The cooking process includes several stages:

1. The washed and dried fish will first need to be cleaned of scales, after which all bones must be carefully removed through the belly. Be sure to get the top fin as well. In this case, you need to try not to make unnecessary cuts on the carcass.
2. As a result, the cook will end up with 2 clean fillets on the skin. They are salted and rubbed with spices.
3. Onions and carrots must be peeled and chopped very finely. Next, pour into a frying pan with heated oil and fry until soft and lightly browned.

4. Separately, you will need to chop the peeled garlic along with unshelled pine nuts, chop the herbs, and boil the egg until the yolk is firm.
5. You will need to add salted water to the Brussels sprouts and, after boiling, cook for 5-6 minutes.
6. When all the products are prepared, you can begin to formulate the future treat.
7. During the process, each fillet is topped with pre-cooked rice mixed with fried vegetables and herbs. Afterwards, the blanks are rolled into neat, tight rolls.
8. The resulting structures should be placed on an oiled baking sheet, and Brussels sprouts should be placed next to them. Each head of cabbage is coated with mayonnaise during the process.
9. All that remains is to sprinkle the stuffed fish and cabbage with grated Dutch cheese. Afterwards you can put them in the oven and bake at 170-180°. This process will take approximately 20-25 minutes. The cheese should have time to brown well.
10. To prepare the sauce, you will need to combine sour cream, peeled garlic with chopped nuts, salt, and lime juice. Sugar and white pepper are also added to the mixture to taste. All that remains is to thoroughly beat the resulting sauce with a suitable blender attachment.

When serving food to the table, the first thing to do is distribute the remaining boiled rice on the plates. Brussels sprouts and pieces of fish roll are laid out nearby. All that remains is to pour the sauce obtained in step 10 over the dish.

How to cook cheese fish fried in a frying pan?

The breading in this recipe is not quite ordinary, but with a “twist”. More precisely, with sesame seeds. In this recipe, the fish is fried whole. Make cuts on both sides across the body of each fish. This will help maintain the neat appearance of the carcass and speed up the cooking process.

Prepare for the recipe:

• 1 kg of peled;
• 7-8 tbsp. l. breadcrumbs;
• 0.5 tsp seasonings for fish;
• 2 tsp sesame seeds;
• 20-30 ml vegetable oil;
• salt to taste.

How to cook:

1. Before frying, clean the fish from scales, remove the head and entrails. You can leave the fins. They will become crispy in the pan. Don't forget to add salt.

Place the whole peled in the frying pan. This way the meat does not fall apart, and the product retains its juiciness.

2. Mix sesame seeds with breadcrumbs and add seasoning.

3. Roll each carcass in the breading mixture and place vegetable oil in a frying pan.

Delicious recipe! Toron snack for the winter

4. Fry over medium heat. There is no need to cover the lid. The cheese is fried on both sides. The entire heat treatment will take 7 minutes. You should not overcook the fish in the frying pan so as not to dry it out.

Sesame seeds give the dish a unique flavor. Instead of breading, you can cook the fish in batter if you wish. But frying in a dry mixture will give a crispy crust and tender meat inside.

With carrots

To make the treat more useful, you should add carrots to the vegetables with which the fish is baked.

Ingredients

For the dish you need to take:

• curd fish carcasses – 2 pcs.;
• potatoes (medium size) – 6 pcs.;
• carrots – 2 pcs.;
• onion – 1 head;
• oil – 4-5 tbsp. l.;
• sour cream (medium fat content) – 1 full glass;
• salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. The oven must immediately be preheated to 180°.

2. Fish carcasses will need to be defrosted first, washed thoroughly, and removed from any remaining scales, entrails, and anything unnecessary.
3. Afterwards, each is cut crosswise into exactly 2 halves.
4. The resulting pieces will need to be rubbed with a mixture of salt and pepper, and then left for about 15-17 minutes.
5. Potatoes need to be peeled, washed and cut into medium-thick slices. The peeled onion is chopped into thin half rings. Peeled carrots - processed with a medium or coarse grater.
6. All vegetable pieces can be immediately sent to a common bowl, sprinkled with salt, pepper, poured with vegetable oil, and mixed.
7. Next, you will need to prepare the foil - cut it into squares measuring approximately 25 by 25 cm. There should be 4 of them, according to the number of fish halves.
8. At the next stage, ¼ of the vegetables and part of the cheese are laid out on each piece. Everything is topped with sour cream.
9. Then you will need to carefully wrap the foil and lightly crimp it, securing the edges.
10. The treat will be baked in the oven on the middle shelf at 175-180° for approximately 40-45 minutes.
11. At the very end, you can unwrap the foil and let the dish brown.

The finished treat is delicious served with a salad of fresh vegetables and herbs. You can season it with oil and spices, sour cream or mayonnaise.

Fried peled recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “fried peled”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fried peled is 157 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

With onion

Raw fish (recipes for which are presented in a huge variety) can be deliciously prepared only with onions. This vegetable is enough to get a juicy, tender treat.

Ingredients

For the dish you need to take:

• raw fish – 350-400 g;
• white onion – 2 heads;
• Russian cheese and classic mayonnaise – 120 g each;
• oil, salt, pepper, fresh herbs.

Step-by-step cooking process

The cooking process includes several stages:

1. Chopped onions and carrots need to be fried until golden brown. Then immediately place half of it on the bottom of a heat-resistant dish.
2. The fish fillet, cleaned of all excess, is distributed on top and sprinkled with salt and pepper.
3. Next, the cheese must be covered with the remaining fried vegetables and coated with mayonnaise.
4. All that remains is to cover the ingredients with large cheese shavings and put them in the oven to bake at 190° for about half an hour.
5. Next, you need to remove the foil and cook the treat for another quarter of an hour at 170°.

The resulting dish is served to the table along with chopped herbs.

Features of cooking peled

In the article we will answer the question of how to deliciously cook peled in the oven and the whole process is described in detail, and everything will be quite simple. First you need to prepare:

• your preferred quantity of peled;
• 10 ml vegetable oil;
• 200 g zucchini;
• 150 g carrots;
• 100 g onion;
• 1 PC. lemon;
• salt;
• pepper.

• the fish is gutted and cleaned, washed and dried with a towel;
• the carcass is rubbed with salt, thyme, pepper outside and inside; sprinkle with lemon juice and leave alone for 30 minutes;
• vegetables are washed;
• carrots and zucchini are cut into slices; half rings - onions;
• oil the foil;
• place the zucchini on the foil and the carcass on top;
• put some onions and carrots in the belly, the rest on top of the carcass;
• Wrap the fish in foil and place on a baking sheet;
• place for 30 minutes. into an oven preheated to 180 degrees;
• Unwrap the foil in 10 minutes. until ready.

If more than one fish is taken according to this recipe, then the prepared ingredients are divided according to the number of fish and each of them is wrapped in a separate piece of foil. The vegetables that were baked with it will serve as a side dish.

Ear

Peled can be made the basis of a delicious rich fish soup.

Preparation next.

Ingredients

For the dish you need to take:

• potatoes and carrots - 2 pcs.;
• fish – 850-900 g;
• onion – 1 head;
• water – 3 l;
• bay leaf – 3-4 pcs.;
• salt, pepper, herbs, lemon.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish must be gutted, washed, cut into large pieces and sent to cook in a saucepan.
2. After boiling, the foam is removed from the surface of the liquid, and cubes of peeled potatoes are added to the soup.
3. After another 10 minutes, you can add the fried onions and carrots, bay leaf, salt and pepper.
4. It remains to cook the dish for another 6-7 minutes.

The fish soup is served with lemon slices and sour cream.

Pickled peled

• peled – 0.5 kg;
• lemon – 0.5 pcs.;
• onions – 100 g;
• fresh dill – 20 g;
• vinegar essence (70 percent) – 5 ml;
• boiled water – 0.4 l;
• sugar – 5 g;
• set of spices for marinating fish – 5 g;
• cloves – 2 pcs.;
• bay leaf – 1 pc.;
• salt – 20 g.

• Boil water, add salt and sugar, stir until they are completely dissolved.
• Remove the pan from the heat, add fish spices, bay leaf, cloves, and stir. Cool.
• Clean and gut the peled. Wash and cut into portions approximately 2 cm thick.
• Remove the skin from the onion and cut it into thin half rings.
• Coarsely chop the dill.
• Cut the lemon into halves of rings.
• Place half the onion at the bottom of the container in which you will marinate the fish, and place half the pieces of lemon and dill on it.
• Place the pieces of fish with their sides up, place onion half rings between them. Top with remaining lemon and dill.
• Mix the marinade with acetic acid and pour it over the fish.
• Put it in the refrigerator.

Delicious recipe! Preparing ready-made pizza

Fish marinated according to this recipe will be ready for consumption only after 12 hours, but it is safer to keep it for 24 hours. It is recommended to serve pickled peled with boiled potatoes. The pieces can be filleted and used to make sandwiches, toast, and buffet snacks.

How to salt fish?

The most delicious version of this salted fish is obtained using the “wet” method.

Preparation next.

Ingredients

For the dish you need to take:

• raw fish – 2 kg;
• salt – 4 tbsp. l.;
• sugar – ¼ tbsp. l.;
• black and allspice – 6-7 peas each;
• bay leaf and clove buds - 3 pcs.;
• cumin and coriander - 1 pinch each;
• water – 1 l.

Step-by-step cooking process

The cooking process includes several stages:

1. Water needs to be boiled with all the spices.
2. The fish needs to be washed and placed in a glass container.
3. Brine from the pan is poured onto the carcass.

The fish will be salted under the lid for 50 hours. Then you can cut it into pieces and try it.

Category: Fish dishes

Cheese or peled is a tasty and healthy favorite delicacy of many fish lovers. Tender meat with a special aromatic taste. Prepared according to this recipe, it can be stored in the refrigerator for a long time. At any time you can take it out of the jar, add onions, vegetable oil and you will get an excellent snack.

This recipe can be used to marinate both river and sea fish. This salting in brine makes the meat tender and very tasty.

Ingredients:

• Fresh peled – 2 kg
• Salt – 1/2 tbsp.
• Peppercorns – 5-7 pcs.
• Seasoning for marinade – 2 tbsp.
• Bay leaf – 2-3 pcs.
• Vinegar 9% - 1 tbsp.
• Water – 1.5 l

Step-by-step preparation of the recipe:

Carefully remove the scales from fresh fish and gut them. Rinse well under running water.

Cut into medium pieces 4 cm wide.

In 1 liter of water we dilute 1/2 tbsp. salt until completely dissolved. Pour this brine over the peled placed in jars.

Place the nylon lids in boiling water for 3 minutes and close the jars with them.

We put it in a cool place for a day.

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After a day, wash the fish with cool water, mix with spices and place tightly in the same jars again.

Making the brine: 1 tbsp. salt, 0.5 liters of water, 1 tbsp. vinegar.

Pour in the peled, cover with lids and put in the refrigerator.

Marinate for at least 3-4 hours.

Serve with onions, sprinkled with vegetable oil.

How to dry fish?

The process of drying fish will take a lot of time. But the result is worth it.

Ingredients

For the dish you need to take:

• raw fish – 2 kg;

• coarse salt.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish must first be thoroughly washed to remove dirt and mucus, and then placed in layers in an enamel/glass container.
2. Each layer is sprinkled with coarse salt.
3. The container with fish should then be infused in the dark and cool.
4. After a couple of days, the cheese will release juice and then the carcasses will need to be pressed down under pressure for 50 hours.
5. Next, the fish needs to be washed, left in clean water for 4-5 hours, strung on a thread and left to dry in a well-ventilated area or, for example, on a balcony.

After 5 days you can try a salty snack. It will be kept cool in paper.

Peled fried fish recipe

Few people know this fish, but believe me, peled is very tasty, and it doesn’t matter in what form you eat it. Wikipedia also gives this fish the name cheese; it belongs to the salmon family, the genus of whitefish. Found in clean rivers or lakes. The length of this fish can reach 40 cm, but the weight varies depending on its age. Thus, an adult three-year-old peled can reach a weight of 3 kg. We always bought small fish, now I understand that they were young fish.

Peled recipes are very diverse. My mother marinates this fish, bakes pies with it and simply fries it in a frying pan. But dad sometimes spoils us with smoked peled, God, how delicious it is!

As a true fish lover, I couldn’t restrain myself and cooked fried peled. Simple, fast and tasty.

Fried peled

Ingredients:

• Peled – 1 kg,
• Salt to taste
• Ground black and red pepper, 1 pinch each,
• Lemon juice – 1.5 teaspoons,
• Vegetable oil (refined),
• Wheat flour for breading.

Cooking process:

First you need to clean the fish.
We remove the scales from it using a knife or a special device. We remove the insides and cut off the head, do not forget to remove the gills. I used the remaining fish heads to prepare a tasty and rich fish soup. Now each peled needs to be cut into two parts, so it will be better fried. Although you can fry the fish whole, because it is not so big. Prepared pieces of peled should be salted, sprinkled with pepper, and sprinkled with lemon juice. Mix everything and let stand for a while, no more than half an hour. During this time, the fish will be saturated with spices and salt and become even more aromatic. Pour refined vegetable oil into a frying pan and heat it.

Bread the cheese in flour. Then put it in a frying pan with heated oil. Fry on both sides until golden brown over medium heat. Since peled meat is very tender, it fries quite quickly. I love to eat hot fried fish and I advise you to do the same if you find peled. Garnish the fish with fresh herbs and serve.

You can also make baked peled with potatoes in the oven. Also a quick dish, but that's another story.

We thank Slavyana for the photo and recipe for delicious fish.