Char fish for the second course. Char - a fish for lovers of delicious fish dishes

One of the tastiest and healthiest fish available for sale in domestic stores is, of course, char. Recipes for preparing dishes from it are very diverse. After all, this fish can be baked, fried, salted, and boiled. Today we decided to bring to your attention several recipes for delicious dishes made from this product.

Description of the char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not so fatty. In this regard, when cooking in the oven, it is important not to overcook it so that the fish does not become dry. Loaches are mostly found on sale in small sizes, which makes the process of preparing them convenient. The skin of this fish is devoid of scales, so after cooking it becomes crispy and very tasty. When asked how tasty char is, most chefs recommend baking or frying it. Moreover, you can cook not only whole carcasses, but also fillets or steaks.

for humans

Char meat contains many vitamins and microelements (omega-3, E, B6, B12, magnesium, iron, niacin and calcium). Moreover, during thermal treatment, all nutrients in the fish are preserved. Thus, char dishes are not only very tasty and look appetizing, but are also very beneficial for our body.

char in the oven with rice

For this recipe we need the following ingredients: 500-700 grams of fish, a glass of rice, two onions, two carrots, two tablespoons of sour cream, three tablespoons of mayonnaise, butter, lemon juice and ketchup to taste.

Cut the washed char carcass into pieces, add salt, pepper and sprinkle with lemon juice. Boil the washed rice until cooked. Place fish pieces in a greased baking dish and cover with a layer of rice. The onion is cut into half rings, and the carrots are grated. Add ketchup and mayonnaise to the vegetables and mix. Place the resulting mass in the mold on top of the rice. Add a few small pieces of butter on top. Place the mold in an oven preheated to 180 degrees. After 30-35 minutes, the delicious dish is ready to be served.

Recipe for baked char in sour cream and wine

To prepare this tasty and aromatic dish, we need the following ingredients: 1 kilogram of fish, 50 grams of melted butter, 100 ml of dry wine (grape wine is best), 100 ml of sour cream, as well as salt and pepper.

Now we go directly to the description of how to cook char fish. We gut the carcasses, wash them thoroughly, rub them inside and out with salt and pepper. Place the whole fish in a baking dish, add oil and place in an oven preheated to 180 degrees. After 20 minutes, pour wine over the char. After another 20 minutes, add sour cream and bake for another 5-7 minutes, after which the dish is ready to serve.

Baked char in the oven goes well with vegetables, potatoes and rice. Moreover, in this dish, wine is not a mandatory ingredient; it can be replaced with lemon juice or even vinegar. However, it is precisely this that gives the fish its unique aroma.

Loach fish baked with champignons

How to prepare another delicious dish from this product? It’s very simple: bake it with cheese and champignons! To bring this recipe to life, we will need the following ingredients: two medium-sized char, 150 grams of cream cheese, 200 grams of fresh champignons, 10 grams of vegetable oil, 50 ml of cream, lemon, a bunch of dill, as well as salt and spices to taste.

We clean the fish carcasses from scales, remove the gills and fins. Then we make a small cut and carefully remove the insides. You can cut off the head and tail, but this is not necessary. We wash the cleaned fish well and dry it a little. Coat the carcass with pepper and also sprinkle with lemon juice. It will help neutralize the specific fishy smell and give the meat firmness, so that it will not fall apart during baking. After these manipulations, place the loach in a suitable container, close the lid and put it in a cool place for 30-40 minutes. It is necessary to salt the fish immediately before stuffing, otherwise the meat will become too dry.

We continue to figure out how to cook char fish and move on to the filling. Wash the champignons and cut them lengthwise into small pieces. Heat the vegetable oil in a frying pan and fry the mushrooms for 7-10 minutes until all the juice comes out of them. Finely chop the dill and grate the cheese on a coarse grater. Combine fried champignons, dill and cheese, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a cooking bag.

Stuff the loach with the resulting mixture through a cut in the abdomen. We wrap the stuffed carcasses in foil, place them on a baking sheet and place them in an oven preheated to 200 degrees for 30 minutes. After this, unfold the foil, sprinkle the loach with vegetable oil and cook for another 5-7 minutes. This is done so that the fish acquires a tender and appetizing crust. So, the baked char in the oven is ready! It is advisable to serve it with sliced lemon slices. Moreover, this dish is very tasty not only hot, but also cold.

If you happen to have char in your refrigerator, recipes for its preparation should not be limited solely to baking in the oven. After all, it can also be fried or pickled. In addition, the fish soup made from this fish is very tasty.

fried char

To prepare this dish, you need to stock up on the following ingredients: one medium-sized fish carcass, two red onions, one teaspoon of honey, one teaspoon 0.5 teaspoon of ground red pepper, 100 grams of water, one tablespoon of sunflower oil and lemon pepper taste.

We gut the char, wash it and remove the backbone. Cut the fish into pieces, salt and sprinkle with lemon pepper. Heat the sunflower oil in a frying pan and fry the fillet pieces for three minutes on each side. Then add 50 grams of water, close the lid and leave to simmer for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. Place them in the pan where you previously fried the char. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mixture to the onion and simmer with the lid closed for 5 minutes. After this, you can serve the fish fillet with onions on the table.

Today we talked about several options for how to cook char fish. We sincerely hope that all our recipes will be to your taste. Bon appetit!

Char fish belongs to the salmon family. Among the representatives of this family it is the northernmost fish. Char lives off the coast of Siberia, in the Arctic Ocean, in the northern regions of the Pacific Ocean, and enters fresh waters to spawn, therefore it is considered an anadromous fish.

A distinctive feature of the loach is the absence of scales. More precisely, the scales are so small and invisible that it seems as if the fish is naked. Hence the name. During migration, the fish change color depending on their habitat. There are also river and lake species of char. Freshwater species are small in size and are not commercial fish species.

From a culinary point of view, char is a valuable raw material. Fish contains proteins and fats necessary for the body, a complex of vitamins - A, B, E, K, PP, as well as magnesium, phosphorus, copper, iron, sodium, potassium and other useful substances. There are only 135 calories in 100 grams of fish. The color of the meat is pale pink.

The taste of char is delicate, but rich. During cooking, the fish almost does not decrease in size. It is baked, fried, cooked in soups, used for pickling and preparing canned food. Due to the absence of scales, baked or fried fish has an appetizing crispy crust. We will tell you how to cook char fish in the oven and salt it at home. These recipes will help you appreciate the real gift of the Atlantic - char fish.

Photo of char fish cooked in foil in the oven

The taste of char fish resembles salmon, which is why it is prepared in a similar way. The simplest, but no less tasty dish that can be prepared at home is char baked in foil with lemon and herbs. Preparation takes no more than an hour.

Recipe ingredients:

loach 1 pc.
lemon 1 pc.
olive oil 1 tbsp. spoon
basil 1-2 sprigs
ground black pepper pinch
thyme 1/2 teaspoon
sea salt to taste

Method for cooking char fish in the oven:

Wash and gut the fish. If you cook with the head, remove the gills.
Brush the carcass with olive oil. Rub the inside with salt, season with pepper and thyme. Place lemon slices inside the carcass (leave half a lemon and use when serving) and basil sprigs.
Preheat oven to 220°C. Wrap the fish in foil. Bake for 30 minutes. When the time is up, unroll the foil and cook for another 10 minutes until the fish is covered with a crust.

Serving method: Place the fish on a plate, sprinkle with the juice of half a lemon, and add coarse sea salt (optional).

Photo of salting red fish char at home

Lightly salted char is a real delicacy. Fish prepared according to this recipe is considered one of the favorite fish dishes in Norway. If you decide to serve fish at the holiday table, keep in mind that it must be prepared 1-2 days in advance.

Recipe ingredients:

loach 1 pc.
salt 2 tbsp. spoons
granulated sugar 1 tbsp. spoon
lemon 1/2 pcs.
black pepper 1 teaspoon
olive oil 100 ml.

Method for preparing salted char fish:

Wash and gut the fish, remove the fins, tail and head. Cut the fish along the ridge into two layers. Cut off the ridge. Remove the rib bones. Don't remove the skin yet.
Combine salt and sugar. Rub the mixture onto the char fillet. Place the fish in a container, seal it tightly and place it in a cool place overnight.
Remove the fish from the container. Remove the skin. Now it comes off almost effortlessly. Shake off excess salt. Transfer the fillet to another container, sprinkle generously with pepper and arrange with lemon slices. Pour olive oil over the char.
Place the tightly closed container in the refrigerator for 3 hours.

Serving method: Before serving, cut the char fillet into thin slices, pour in olive oil, and sprinkle with lemon juice. Separately, serve the crispy vegetable salad seasoned with oil and balsamic vinegar.

Bake the char in the oven at about 160-180 degrees.

Recipe for char baked in the oven

Products for baking char in the oven
Char - 1 kilogram
Bow - 1 head
Vegetable oil - 1 tablespoon
Salt, pepper, spices - to taste

How to bake char in the oven in foil
Thaw the char if frozen. Gut the loach, cut off the fins and head. Salt and pepper the fish, add spices.
Place the foil on a baking sheet and grease with oil. Peel the onion and cut into half rings. Place a layer of onion on the foil, then fish, then onion again.
Wrap the fish and onions in foil. Preheat the oven to 180 degrees, place the baking sheet with the fish in the oven and bake for 30 minutes.

How to bake char with rice

Products for baking char with rice
Char - 1 kilogram
Rice - 1 glass
Onions - 2 heads
Carrots - 2 pieces
Sour cream - 100 grams
Ketchup - 50 grams
Lemon juice - 50 grams
Butter - 50 grams

How to bake char with rice
Thaw the char, gut it, remove the head, fins and tail. Cut the loach into small pieces, add salt and pepper, sprinkle with lemon juice and leave to soak. Rinse and boil the rice.
Grease the baking dish with oil. Place a layer of fish, then a layer of rice. Peel the onions and carrots, cut the onions into half rings, grate the carrots on a coarse grater. Place onions and carrots in a bowl, add sour cream and ketchup, mix well. Place the sauce-vegetable mixture on a layer of rice and place thin pieces of butter on top.
Bake the char in the oven for 35 minutes at 180 degrees.

Spicy salted char

Arctic char is a type of salmon fish and has tasty, fatty, reddish-colored meat. The meat of this fish is tender and very tasty, and a great variety of dishes can be prepared from it. However, any fish connoisseur will say that the most delicious arctic char is spicy salted.

And preparing this delicious dish is quite simple. To do this you will need 1 kg of steamed char fillet, 2 tablespoons of salt, 1.5 tablespoons of sugar, and spices, ground black pepper, allspice, 3-4 bay leaves, nutmeg, ginger, coriander or dill seeds.

If you do not have a fillet, but a whole fish, then you need to clean the carcass of scales, remove the entrails and cut off the head, tail and fins. There is no need to remove the skin from the fish. Using a thin, wide and sharp knife, the meat is separated from the ridge on both sides. The small bones remaining in the meat are carefully removed.

Next, the fillet is rubbed on both sides with salt and sprinkled with sugar, and then comes the turn of spices, which are also sprinkled on the char meat. Next, the fish is placed in a specially prepared container (glass or enamel saucepan). You can put a film of food-grade cellophane on top of the fish, on which pressure can be placed. This can be an ordinary stone weighing 0.5-0.7 kg. The dishes with fish are placed in the refrigerator for 3-4 days. During this time, you need to take out and turn over the fish daily.

The same must be done if you initially purchased already cleaned fillet. That is, there is practically no difference in salting. After the fish has been salted for 3-4 days, use a knife to scrape off all the spices from the salted fillet or half of the fish carcass. If you prefer saltier fish, then you can keep it in a dry marinade for another extra day.

The fish can then be stored in the refrigerator, cutting off as much as needed or cutting into pieces. Also, after salting, the fillet can be greased with vegetable oil; this will give it a more appetizing appearance and some piquancy in taste, and the shelf life of the fish will also increase. But the oil should not be aromatic so as not to interrupt the aroma of the fish. Even gourmets say that char meat is even tastier than trout or salmon meat.

Char with aromatic stuffing

This char dish is very delicious and very aromatic. It was created for those who love natural food and true gourmets. Moreover, the fish according to this recipe is baked and not fried. But everyone knows that fried foods are harmful to health. But char with aromatic stuffing is not only a tasty dish, but also very healthy.

Moreover, even at the present time, when prices for salmon fish have skyrocketed, char is two and a half times cheaper than trout or salmon. And its taste is in no way inferior to these valuable types of fish, and, according to many experts, even superior to some extent.

For this dish you will need the following ingredients: a char carcass weighing about 1 kg, 2 tablespoons of vinegar, preferably apple cider vinegar, spices, ground black pepper, parika, salt, 50 grams of olive oil, green dill, onion and parsley, Italian or Provençal herbs.

Rinse the fish with cool water, after removing the insides, do not cut off the head, cut off the tail and fins. Next, dry the carcass a little and sprinkle the top and inside with salt. Next, place the carcass on a wire rack, having previously placed food foil on it.

Next, you can sprinkle the fish with Italian or Provençal herbs (you don’t have to sprinkle it). Then we start preparing the sauce from seasonings, vinegar, olive oil and herbs. To do this, you need to coarsely chop the greens, dill, onion and parsley. In a shallow plate you need to mix olive oil, a pinch of ground black pepper, apple cider vinegar, a mixture of Provencal or Italian herbs (2 pinches). Then mix everything thoroughly with a fork and mash the greens well so that they release the juice.

Coat the char carcass with this sauce and then wrap it in prepared food foil. Bake in the oven at 200 C for 20-25 minutes. The dish should be allowed to cool slightly, and then the incredibly aromatic dish should be served. It is best to use rice with soy sauce or French fries as a side dish.

Grilled char with lemon zest

To prepare this dish you will need 4 carcasses of char weighing 250-300 grams, 2 teaspoons of lemon zest, white pepper and salt to taste, 8-10 peas of allspice, 25 grams of butter.

Gut the fish carcasses, trim off the tails, heads and fins, rinse and lightly dry with a paper towel. Salt all the carcasses inside and outside and sprinkle with white pepper; put 2-3 sweet peppercorns in the belly. Wash the lemon, and then grate 2 teaspoons of zest on a fine grater. Then mix the butter with the zest and mash everything with a fork.

Grease a frying pan with vegetable or butter, place the char carcasses in it, and put pieces of butter with lemon zest on top. Cover the form with food foil and place in an oven preheated to 190 C 0. Bake there for about 20 minutes. Then remove the foil and place the fish under the grill for about 5-6 minutes. Milk the finished dish into portions together and serve together with vegetables.

Roulettes with Arctic char

A hearty and very tasty dish of Arctic char that can be prepared in half an hour.

To prepare this dish, you will need 4 char fillets, 15 g, butter, dry white wine 100 g, fish broth 120 grams, 3 tomatoes, ground black pepper 1 teaspoon, 4 long slices of ham, 3 cloves of garlic (chopped), teaspoon salt, 50 g, vegetable oil for frying, 1 tablespoon lemon juice, 25 g, chopped olive, 200 g, fennel, 3-4 sprigs of basil, 1 tablespoon finely chopped coriander, finely chopped onion, chervil, finely chopped 1 tablespoon, black pepper 1 teaspoon. Butter 3-4 tablespoons, salt 1 teaspoon, olive oil 70 g,

Season the char fillet with salt and pepper, then coat both sides with oil, place basil leaves on the fillet and wrap with slices of ham. Fry in a pan until the ham is crispy. Approximately 1-1.5 minutes on each side. Place chopped garlic and onion in a saucepan and add white wine and fish broth. Simmer for a while over low heat and then add olive oil. Before serving the loach, sprinkle it with lemon juice. Cut the tomato into cubes, mix the fennel into thin strips, and add to the prepared wine sauce.

Bon appetit!

Fish from the salmon category enjoys great success in cooking and, as a rule, occupies one of the main places on holiday and everyday menus. Practical tips, subtleties and details of good cooking will help you learn how best to cook char. Any housewife, having familiarized herself with culinary recipes for fish dishes, will receive pleasant praise: “Delicious!”

What's the best way to cook fish?

Many dishes are prepared from char; it can be fried, boiled, salted, or baked. It can be prepared either whole or as fillet. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is wash it well under running water, then remove the entrails, gills and fins. The tail and head are left as desired.

The main advantage of the product, which will not spoil the mood of housewives, is that Kamchatka loach does not have large scales, so there is no need to clean its outer cover. By cutting the carcass into two halves and removing the vertebral bone, you get 2 fillets with skin from one flesh, which can be prepared in the most basic way.

The fish will turn out tasty, tender and retain useful vitamins if you follow simple cooking rules, these are:

fry the fish in a large amount of oil for no more than 5 minutes in a moderately heated frying pan;
bake only in foil or parchment paper, preserving its juice and aroma;
When salting, do not use spices;
boil in large pieces, dipping them into boiling salted water with the addition of dill or parsley;
Use only enamel and clay dishes, cast iron frying pan.

At home, if you want, anyone can learn how to cook fish in different ways. Using different ingredients you can give it a unique taste and aroma. The main thing is to know three basic rules that are suitable for cooking any fish. Before you eat a product, it must be in water, oil and wine.

Frying Char in a frying pan is tasty and satisfying

In order for the char cooked in a frying pan to be tender, juicy with a crispy crust, you first need to go through all the main stages of its preparation: defrosting, cleaning, cutting, removing the watery smell. For cooking, fillet with skin is usually used.

After making several cuts in the skin and lightly rolling the fillet in flour, fry it on different sides for 5 minutes in a large amount of hot oil over medium heat. The main thing here is not to overcook the fish in the pan so that it does not turn out dry. The finished fillet can be poured with white wine.

Baking char in the oven

Medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest preparation in 30 minutes. To begin with, the fish must be cleaned, rubbed with salt outside and inside, placed in a deep baking tray greased with vegetable oil and placed in an oven preheated to 180°C. The product must be baked for 20 minutes, periodically basting with the released fish juice.

After the time has passed, pour in half a glass of white wine and leave to simmer for another 5 minutes. Finally, add 200 grams of sour cream, extending baking for 7 minutes. Oven-baked Char goes well with a salad of fresh vegetables.

Salting red char fish at home

Salted red fish is considered a universal, healthy cold appetizer and goes perfectly with any vegetables. The salting process at home takes only 20 minutes. Place fish fillets in an enamel bowl, skin side up, sprinkle with a mixture of mixed ingredients, cover with film and set to salt for 2 days.

For regular salting per 1 kg of carcass you will need:

sugar - 2 tbsp. spoons;
salt - 1 tbsp. l.;
a pinch of lemon zest;
Sunflower oil, odorless.

Lightly salted char can be obtained by keeping it in salt for 8 hours. To make the fish softer and tastier, rub it with sunflower oil before salting. For a spicy taste, you can add pepper, bay leaf, and garlic.

Options for stuffing char

So that for any housewife a fish dish is not ordinary and known to everyone, there are recipes that can become a source of pride for her. A hearty, healthy fish dish can be prepared quickly and at lower cost if you use one of the most delicious cooking methods.

With ham and vegetables

The most accessible and simple recipe for beginner housewives. Clean a medium-sized fish, remove the head, rinse the fins under running water. After drying the carcass with a napkin, add salt and pepper, sprinkle with lemon juice, and leave to marinate.

Required ingredients:

loach - 1 kg;
sweet pepper - 5 pcs.;
ham - 250 g;
lemon - 1 pc.;
pepper, salt, dill, oil.

Finely chop the ham, sweet peppers, onions, and dill and mix. Then grease the fish with sunflower oil and stuff it with the resulting mixture. Make cuts on top to place lemon slices. Bake the fish on a baking sheet greased with butter in the oven at 180°C for 20 minutes.

Kamchatka char stuffed with shrimps

Clean, wash and salt 1 kg of fish. Make slanting cuts on the top and insert lemon slices into them. For the filling, fry finely chopped onions and mushrooms in butter until tender, boil 150 g of shrimp in salted water, peel and separate into fibers.

Mix all the products and place them in the prepared carcass. Place the fish on a greased baking sheet, sprinkle with pepper, pour olive or sunflower oil, and sprinkle with breadcrumbs. Bake in a moderately hot oven for 30 minutes.

Char with cheese and almonds

The recipe for baked char with cheese and almonds will not leave even an avid gourmet indifferent. To begin with, the fish must be carefully gutted, the fins trimmed, the gills removed, and thoroughly washed under running cold water. Then add salt, pepper, lemon juice and leave to marinate for a couple of hours.

For the filling, peel and chop almonds, grate hard cheese, finely chop the bread crumb and dill, add 2 tbsp. l. sour cream, salt and mix. Place the stuffed product in a baking dish, pour olive oil and white wine on top. Bake in a moderately preheated oven for 30 minutes.

Char fish with potatoes with mustard sauce

Small fish, gut, rinse, salt and pepper. For the filling, boil the potatoes and cut into strips, lightly fry the chopped onion in sunflower oil. Mix everything. Place fish stuffed with potatoes on the bottom of a saucepan, greased with oil, and pour mustard sauce over it.

Ingredients for sauce for 1 kg of fish:

vegetable oil - 200 g;
ready mustard, apple cider vinegar - 1 teaspoon;
two egg yolks;
salt, pepper to taste.

Mix the yolk, mustard and salt well. While whisking continuously, pour in slightly warmed sunflower oil in small portions. Add vinegar to the resulting mixture and stir thoroughly. The dish is baked in the oven for 30 minutes at 180°C.

Before cooking char fish, you need to check it for freshness. A pure sea or river product has a pleasant, sweetish algae smell. The fish's gills and fins are red, its upper cover is smooth and shiny, and it feels dense and elastic to the touch.

In the absence of characteristic indicators, the char is considered stale and it is unlikely that anything can be prepared from it. It is important to know that when cleaning and cutting fish, it is convenient to use only a sharp medium-length knife or special stainless steel kitchen scissors.

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