The commercial fish that lives in rivers and lakes turns out juicy when cooked. Recipes for cheese in foil with potatoes, sour cream, vegetables, on the grill, in a frying pan, with rice, carrots, onions, fish soup, how to add salt, and dry it. When consumed regularly, the animal product 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 dishes from it 2-3 times a week.
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.
Raw fish - benefits and harms
The cheese belongs to the whitefish and is found in northern latitudes. It was no coincidence that the fish received its original name; the reason for this was the peculiarity of its preparation. The reason for this is one feature - the cheese is suitable for consumption literally after 3 hours after salting. So it turns out that this dish is served almost raw.
In addition, the fish has another name - peled. In terms of external features, there are no differences between the two names. However, local fishermen fundamentally establish the difference between the lake variety, calling the fish peled and its semi-migratory form, called cheese.
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.
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.
Festive video recipe
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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 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.
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.
Curd fish baked in the oven whole in foil with potatoes
A neighbor shared this recipe with me. In a foil wrapper, the meat retains its juices well and acquires a fragrant smell. The dish turns out very tender, literally melts in your mouth. No one is left dissatisfied for sure!
Required Products:
- 2 carcasses of cheese;
- 3 medium sized potatoes;
- 1 onion;
- 1 lemon;
- 2 tbsp. sour cream;
- salt and pepper to taste.
Cooking steps with photos:
1. Clean both carcasses thoroughly. Then rinse and salt. Don’t forget to rub salt not only outside, but also inside, and leave the fish to “rest” for a while.
2. Peel the potatoes and cut them into small cubes.
3. Chop the onion as you like. Add it to the potatoes, add sour cream, salt, pepper, and then mix thoroughly. This will make a marinade for potatoes.
4. You will need to make a “boat” from foil.
To prevent fish juice from leaking onto the oven surface, place the boat in an appropriately sized baking dish. A regular baking sheet will work too.
5. Place the cheese in foil. Place the pickled potatoes in the free space on the sides. Place a couple of lemon rings on top of each carcass.
ARTICLES ON THE TOPIC:
6. The oven must be preheated to 180 degrees and the prepared peled should be placed there for 30 minutes. You don't have to cover the boat with foil on top. Due to the fact that the fish is baked whole, it is not at risk of dryness.
After half an hour, the whole family can enjoy the aromatic dish. It looks very attractive - bon appetit!
Selecting fish and preparing for salting
With the right choice of cheese, the meat after salting turns out very tender and tasty. Therefore, it is important to know how long the fish was frozen. In this case, it is first defrosted. It is better to use fresh fish with silver scales. They are usually salted with coarse sea salt. It is recommended to use enamel or glass dishes.
Many home recipes do not call for gutting the fish first. But it will be necessary to rinse thoroughly under water.
Advice! If there is mucus on the scales of the fish, then before cutting the carcass, you need to rub it on both sides with salt and wash it off after a while.
Recipe for cooking cheese fish in the oven with sour cream
There are many ways to prepare peled. The combination of fish and sour cream cooked in the oven always turns out to be a good option. And potatoes and onions will immediately be an excellent side dish! I recommend preparing this video recipe: simple and quick.
There are many more ways to prepare this river creature. I have plans to grill peled and try cold smoking. And among baked goods, fish pie attracts me. I have already made jellied pies with fish, it turns out very tasty!
Have you ever cooked peled? Even if not, now you will know what you can do with this fish. And you can make your own additions to the recipes so that the dishes turn out exactly what your family will like.
If you found my selection useful, don't forget to share it on social networks. Check out my blog often, I have many more interesting recipes. Bye everyone!
Sincerely, Olga Steshkina
Fish in the oven in foil (step-by-step recipe with photos)
Olga Kartunkova, who lost 32 kg, shocked the audience: “I burned off all the normal fat. “
IT IS IMPORTANT TO KNOW! Bad breath is a consequence of parasites. They will come out if you drink a spoonful.
Ingredients:
Recipe description:
Fish cooked by baking in foil in the oven has a special, piquant taste . I cook any fresh fish, but today I have two small bream at my disposal. Lemon juice and special fish seasonings give the dish a pleasant, interesting aroma. And baking fish in the oven is much healthier for our body than simply frying it.
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:
- The fish must be gutted, washed, cut into large pieces and sent to cook in a saucepan.
- After boiling, the foam is removed from the surface of the liquid, and cubes of peeled potatoes are added to the soup.
- After another 10 minutes, you can add the fried onions and carrots, bay leaf, salt and pepper.
- It remains to cook the dish for another 6-7 minutes.
The fish soup is served with lemon slices and sour cream.
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:
- Water needs to be boiled with all the spices.
- The fish needs to be washed and placed in a glass container.
- 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.
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:
- The fish must first be thoroughly washed to remove dirt and mucus, and then placed in layers in an enamel/glass container.
- Each layer is sprinkled with coarse salt.
- The container with fish should then be infused in the dark and cool.
- 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.
- 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.
