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

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

Description of char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not as fatty. In this regard, when cooking in the oven, it is important not to overdo it so that the fish does not become dry. On sale, there are mainly small chars, which makes the process of their preparation 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 a person

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

We cut the washed char carcass into pieces, salt, pepper and sprinkle with lemon juice. Boil the washed rice until tender. Put the pieces of fish in a greased baking dish, which are covered with a layer of rice on top. The onion is cut into half rings, and the carrots are rubbed on a grater. Add ketchup and mayonnaise to vegetables and mix. The resulting mass is laid out in a form on top of rice. Add a few small pieces of butter on top. We send the form to the oven preheated to 180 degrees. After 30-35 minutes, a delicious dish is ready to serve.

Recipe for baked char in sour cream with wine

To prepare this delicious and fragrant 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, and salt and pepper.

Now we go directly to the description of how to cook charr fish. We gut the carcasses, rinse thoroughly, rub inside and out with salt and pepper. We put the whole fish in a baking dish, pour it with oil and send it to the oven preheated to 180 degrees. After 20 minutes, pour the char with wine. 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, wine is not an obligatory ingredient in this dish; it can be replaced with lemon juice or even vinegar. However, it is this that gives the fish its unique flavor.

Char fish baked with champignons

How to cook another delicious dish from this product? Very simple: bake it with cheese and champignons! To implement this recipe, we need the following ingredients: two medium-sized loaches, 150 grams of cream cheese, 200 grams of fresh champignons, 10 grams of vegetable oil, 50 ml of cream, lemon, a bunch of dill, and salt and spices to taste.

We clean the fish carcasses from scales, remove the gills and fins. Then we make a small incision 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. We coat the carcass with pepper, and also sprinkle with lemon juice. It will help to neutralize the specific fishy smell and give the meat firmness, so that it does not fall apart during the baking process. After these manipulations, we put the char in a suitable container, close the lid and put it away for 30-40 minutes in a cool place. 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 mushrooms and cut them lengthwise into small pieces. We heat 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. We combine the fried champignons, dill and cheese together, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a culinary bag.

We stuff the char with the resulting mixture through an incision in the abdomen. We wrap the stuffed carcasses in foil, put them on a baking sheet and send them to the oven preheated to 200 degrees for 30 minutes. After that, unfold the foil, sprinkle the char 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! Serve it preferably with chopped lemon wedges. Moreover, this dish is very tasty not only hot, but also cold.

If there is 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 salted. In addition, the ear 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 heads of red onion, one teaspoon of honey, one teaspoon of 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 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 stew for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. We put them in the pan, where the loach was fried before. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mass to the onion and simmer with the lid closed for 5 minutes. After that, 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 you will like all our recipes. Enjoy your meal!

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

A distinctive feature of the char is the absence of scales. More precisely, the scales are so small and inconspicuous that it seems that the fish is naked. Hence the name. During migration, the fish change color depending on their habitat. There is also a 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 the loach is delicate, but rich. During cooking, the fish almost does not decrease in size. It is baked, fried, soups are prepared, used for pickling and canning. Due to the lack of scales, baked or fried fish has a delicious crispy crust. We will tell you how to cook char fish in the oven and salt at home. These recipes will help you appreciate the true gift of the Atlantic - char fish.

Photo of char fish cooked in foil in the oven

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

Ingredients for the recipe:

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

How to cook fish char in the oven:

Wash and gut the fish. If cooking with the head, remove the gills.
Brush the carcass with olive oil. Rub the inside with salt, season with pepper and thyme. Put lemon slices inside the carcass (reserve half of the lemon and use when serving) and basil sprigs.
Preheat oven to 220°C. Wrap the fish in foil. Bake 30 minutes. After the time has elapsed, unfold the foil and cook for another 10 minutes so that the fish is covered with a crust.

Submission method: Put the fish on a dish, sprinkle with the juice of half a lemon, salt with coarse sea salt (optional).

Photo salting red fish char at home

A real delicacy is salted char. The fish prepared according to this recipe is considered one of the favorite fish dishes in Norway. If you decide to serve fish to the festive table, please note that it must be prepared in advance, 1-2 days in advance.

Ingredients for the recipe:

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

How to prepare salted charr fish:

Wash and gut the fish, remove fins, tail and head. Cut the fish along the ridge into two layers. Cut off the spine. Remove the rib bones. Don't remove the skin just yet.
Combine salt and sugar. Rub the char filet with the mixture. Place the fish in a container, seal tightly and refrigerate overnight.
Take the fish out of the container. Remove the skin. Now it comes off with almost no effort. Shake off excess salt. Transfer the fillets to another container, sprinkling generously with pepper and shifting with lemon slices. Drizzle the char with olive oil.
Place the tightly closed container in the refrigerator for 3 hours.

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

The loach is baked in the oven at about 160-180 degrees.

Oven baked char recipe

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

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

How to bake char with rice

Products for roasting char with rice
Char - 1 kilogram
Rice - 1 cup
Onion - 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
Defrost char, gut, remove head, fins and tail. Cut the loach into small pieces, salt, pepper, sprinkle with lemon juice and leave to soak. Rinse and boil rice.
Grease a baking dish with oil. Lay a layer of fish, then a layer of rice. Peel the onion and carrot, cut the onion into half rings, grate the carrots on a coarse grater. Put onions and carrots in a bowl, add sour cream and ketchup, mix well. Put the sauce-vegetable mixture on a layer of rice and lay thin pieces of butter on top.
Bake the loach in the oven for 35 minutes at 180 degrees.

Spicy salted char

Arctic charr is a type of salmon fish and has a tasty reddish fatty 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 tell you that the most delicious Arctic char is spicy salted.

And this delicious dish is quite easy to prepare. This will require 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 grains.

If you do not have a fillet, but a whole fish, then the carcass needs to be cleaned of scales, remove the insides and cut off the head, tail and fins. It is not necessary to remove the skin from the fish. With 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 covered with char meat. Next, the fish is placed in a specially prepared dish (glass or enamel saucepan). On top of the fish, you can put a film of food cellophane, on which oppression lies. It can be an ordinary stone weighing 0.5-0.7 kg. Dishes with fish are installed for 3-4 days in the refrigerator. During this time, you need to get and turn the fish daily.

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

The fish can be further stored in the refrigerator, cut off from it as much as necessary or cut into pieces. Also, after salting, the fillet can be lubricated with vegetable oil, this will give it a more appetizing look and some piquancy in taste, and the shelf life of the fish will also increase. But the oil should not be fragrant, 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 loach dish is very refined and very aromatic. It was created for those who love natural food and real gourmets. Moreover, according to this recipe, the fish is baked, not fried. We all know that fried foods are unhealthy. But char with fragrant stuffing is not only a tasty dish, but also very healthy.

In addition, even at the present time, when the prices for salmon fish have soared to sky-high heights, char is two and a half times cheaper than trout or salmon. And its taste qualities are in no way inferior to these valuable types of fish, and, according to many connoisseurs, they even surpass them to some extent.

For this dish you will need the following components: a char carcass weighing about 1 kg, 2 tablespoons of vinegar, preferably apple, spices, ground black pepper, wig, salt, 50 grams of olive oil, green dill, onion and parsley, Italian or Provence 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 salt on top and inside. Next, lay the carcass on a wire rack, after putting food foil on it.

Next, the fish can be sprinkled with Italian or Provence herbs (you can not sprinkle). Then we proceed to the preparation of the sauce, from seasonings, vinegar, olive oil and herbs. To do this, 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 Provence or Italian herbs 2 pinches. Then mix everything thoroughly with a fork and knead the greens well so that it starts up the juice.

We coat the char carcass with this sauce, and then wrap it in prepared food foil. We bake in the oven at a temperature of 200 C 0 for 20-25 minutes. The dish should be allowed to cool slightly, and then an incredibly fragrant dish should be served at the table. As a side dish, it is best to use rice with soy sauce or french fries.

Grilled char with lemon zest

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

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

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

Roulettes with arctic char

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

To prepare such a dish, you will need 4 loach fillets, 15 g, butter, dry white wine 100 g, fish broth 120 grams, tomatoes 3 pieces, ground black pepper 1 teaspoon, 4 long slices of ham, 3 cloves of garlic (grind), 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,

Salt and pepper the loach fillet, then coat with butter on both sides, put 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. Put chopped garlic and onion in a saucepan and add white wine and fish broth. Simmer for a while and then add olive oil. Before serving the char on the table, it should be sprinkled with lemon juice. Cut the tomato into cubes, mix the fennel into thin strips, add to the prepared wine sauce.

Enjoy your meal!

Fish from the salmon category is very successful in cooking and usually occupies one of the main places on the festive and everyday menu. Practical advice, subtleties and trifles of good cuisine will help you learn how best to cook char. Any housewife, having familiarized herself with the culinary recipes for fish dishes, will receive a pleasant praise: “Delicious!”.

What is the best way to cook fish?

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

The main advantage of the product, which will not spoil the mood of the hostesses, is that the Kamchatsky Golets does not have large scales, so it is not necessary to clean its upper cover. By cutting the carcass into two halves, removing the vertebral bone, you get 2 fillets with skin from one pulp, which can be prepared in the most elementary way.

The fish will turn out delicious, tender and retain useful vitamins, if you follow the simple rules of cooking, 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;
do not use spices when salting;
boil in large pieces, dipping them in boiling salted water with the addition of dill or parsley;
use only enamel and earthenware, cast iron pan.

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

Frying Char in a pan is delicious and satisfying

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

After making several cuts on 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 overdo the fish in the pan so that it does not turn out dry. Ready 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 inside and out, put in a deep baking sheet, greased with vegetable oil and put in an oven preheated to 180 ° C. The product must be baked for 20 minutes, periodically pouring over the fish juice that stands out.

After the time has elapsed, pour in half a glass of white wine and leave to languish for another 5 minutes. At the end, add 200 g of sour cream, extending the 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 versatile, healthy cold appetizer and goes well with any vegetable. The process of salting at home takes only 20 minutes. Spread the fish fillet skin side up in an enameled dish, sprinkle with a mixture of mixed ingredients, cover with a film and set to salt for 2 days.

For normal 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 soaking it in salt for 8 hours. To make the fish softer and tastier, it is rubbed with sunflower oil before salting. For a spicy taste, you can add pepper, bay leaf, garlic.

Char stuffing options

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

With ham and vegetables

The most affordable and simple recipe for novice housewives. Clean the fish of medium size, remove the head, rinse the fins under running water. After drying the carcass with a napkin, salt, pepper, sprinkle with lemon juice, leave to marinate.

Required Ingredients:

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

Finely chop the ham, sweet pepper, onion, dill and mix. Then grease the fish with sunflower oil, fill with the resulting mixture. Make slits on top to place lemon slices. Fish on a baking sheet, greased with butter, bake in the oven at t 180 ° C for 20 minutes.

Kamchatka char stuffed with shrimps

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

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

Char with cheese and almonds

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

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

Fish char with potatoes in 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. To mix everything. At the bottom of a saucepan, greased with oil, put the fish stuffed with potatoes and pour over the mustard sauce.

Products for the sauce for 1 kg of fish:

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

Mix the yolk, mustard and salt well. With continuous whipping, pour in slightly warmed sunflower oil in small portions. Vinegar is added to the resulting mixture and mixed thoroughly. The dish is baked in the oven for 30 minutes at t 180°C.

Before you cook charr fish, you need to check it for freshness. A clean sea or river product has a pleasant, sweet smell of algae. The gills and fins of the fish are red, its upper cover is even and shiny, it is dense and elastic to the touch.

In the absence of characteristic indicators, the char is considered stale and it is unlikely that something will be cooked 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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