Nalm in the oven - 4 delicious recipes

Nalim is the only cod relative, inhabitant in cold fresh water. It is found in all rivers flowing into the Arctic Ocean. Nalm has dense white meat, and only the ridge bone.

This fish was appreciated by cooks in the Middle Ages. From meat, Nalima was preparing soups and filling for pies. In Nalim, there are many vitamins and minerals that are useful for a person.

Nalim in the oven is preparing simply, but does not give way to taste noble varieties of fish. Such a dish can be prepared for a hot to the holiday or suck for dinner. Cooking will not take much time, and the result will exceed your expectations.

Nalm in the oven in foil

It is better to bake this fish with vegetables without adding unnecessary fats.

Nalm in the oven in foil

Ingredients:

  • Fish - 1.5-2 kg.;
  • carrots - 1 pc.;
  • Onions - 2 pcs.;
  • lemon - 1 pc.;
  • Pepper Bulgarian - 1 pc.;
  • Tomatoes - 3 pcs.;
  • Zucchini - 1 pc.;
  • Eggplant - 1 pc.;
  • garlic;
  • Salt, spices, greens.

Cooking:

  1. Wash and cleaned carcass in Nalima, by lemon juice, having previously done several cuts and races with salt and spices.
  2. In a small bowl, mix finely chopped greens, a bulb, sliced ​​by thin half rings, and tomato slices. Pour a mixture with lemon juice and let it stand.
  3. Zucchini and eggplant Grind large cubes, salt, and then drain the bitter liquid.
  4. Add the second bulb, crushed garlic, slices of pepper, carrots and tomatoes.
  5. Put foil into the baking form. So that the fish does not stick, lubricate it with oil.
  6. Place vegetables on the bottom of the form. In the abdomen of Nalima put vegetables pickled in lemon juice.
  7. Put the on top of vegetables, and insert insert several lemon slices.
  8. Close the foil and send to the oven for about half an hour.
  9. Then the foil must be opened and cook to ruddy crust is still about a quarter of an hour.

Stuffed in the oven with vegetables perfectly suitable for dinner with family. Serve hot, decorated with fresh parsley or dill greens.

Nalm in the oven in foil

Very gentle and fragrant fish with a ruddy crude will enjoy all your loved ones.

Nalim cut into portion pieces. Bulbs cut into semir or cubes. Egg (if it is used) beat slightly in a bowl. Pour flour on a plate. Salt fish and pepper, lubricate the egg with a culinary tassel, and then cut into flour. Fry the lite in the heated vegetable oil in a pan to ruddy color. Then flip over the other side and add onions. Cover with a lid and fry until readiness. Share fish on the dish and sprinkle with a sliced ​​greens.

Ingredients:

  • Fish - 1.5-2 kg.;
  • Onions - 2 pcs.;
  • sour cream - 250 gr.;
  • Cheese - 70 gr.;
  • butter;
  • Salt, spices, greens.

Cooking:

  1. Separate the namilim and cut the portion slices.
  2. In a frying pan with vegetable oil, fry the onions, add sour cream. Suck and pepper the sauce, bring to a boil.
  3. Fish, sprinkled with salt and spices, put into the shape, and pour the cooked sauce.
  4. Sprinkle with grated cheese and send to the heated oven for half an hour.
  5. Feed finished fish with boiled potatoes or rice.
  6. You can pour the remaining sauce and sprinkle with crushed greens.

The fish turns out juicy, and the meat simply melts in the mouth.

Nalm in the oven with potatoes

And this recipe can be used as the main dish for the festive feast. It looks like a fish very impressive.

Nalm in the oven with potatoes

Ingredients:

  • Fish - 1.5-2 kg.;
  • garlic - 2-3 teeth;
  • Potato - 700 gr.;
  • lemon - 1 pc.;
  • butter;
  • Salt, spices, dill.

Cooking:

  1. Fish must be cleaned and rinsed. On the carcass, make some shallow cuts on each side.
  2. In a cup, mix large salt, spices for fish, crushed clove of garlic and chopped dill.
  3. Sattail this mixture is a carcass of Nalima and pour from halves of lemon.
  4. Put the crushed dill, garlic and lemon slices inside the fish.
  5. Potatoes need to be cleaned and cut into quarters. Try to the pieces of potatoes to be approximately the same size.
  6. Sprinkle it with a large salt, and sprinkle with olive oil.
  7. Deep baking sheet. Lubricate the oil and lamin in the center.
  8. Distribution of potato pieces around.
  9. Cake in a preheated oven until ready, and put on a beautiful dish.

Before serving, sprinkle with chopped greenery, and potatoes can be lubricated with butter.

Nalm in the oven with onions and carrots

Another delicious and useful recipe for the preparation of baked fish with vegetables.

Head and tail of miserable weighing 3-4 kg,

Ingredients:

  • Fish - 1-1.5 kg.;
  • Onions - 2-3 pieces;
  • Potato - 500 gr.;
  • carrots - 2 pcs.;
  • garlic - 2-3 teeth;
  • butter;
  • Salt, spices, greens.

Cooking:

  1. Clear fish, rinse and cut into pieces.
  2. Onions lie half rings. Carrots Clean and soda on a large grater.
  3. Sprinkle fish Spring salt and spices, cut in flour and quickly fry on the vegetable oil to a golden crust.
  4. In a separate frying pan, fry the onions with carrots until readiness.
  5. Clean potatoes, and cut into circles.
  6. Lubricate the deep baking sheet with oil and put the potatoes evenly. Sung wash, and sprinkle a fine garlic.
  7. On top of the potato, lay out a layer of half of the fried onion with carrots.
  8. Add a little water, and lay out pieces of fish on top.
  9. You can pour with spices or fragrant herb. Thyme leaves are perfect.
  10. Close the fish with the remaining mixture of carrots and onions.
  11. Send an oven to heated to the average temperature for about half an hour.

Serve, shifting on a suitable large plate, and decorating fresh greens.

Any of the recipes proposed in the article will allow you to prepare a very useful and tasty dish for all your loved ones. You will surely understand why this fish was so appreciated in Russia in Tolstoy and Chekhov. Bon Appetit!

1 big carrot,When Putin Nalim begins, joy in the house, as this means that our fish menu will be replenished with many delicious and useful dishes. In order not to experience disappointments, you need to know how to make it properly to cook at home. Do you know that in the old days of Nalima called the "royal" fish? Many writers mentioned him in their works, and A.P. Chekhov even made the chief hero of their story. And not in vain - the meat of fish in moderation is oily, dense, with a pleasant sweet taste, not a bone. Therefore, it is appreciated by gourmets, as if it was created for culinary masterpieces.

They catch a namilim only in winter, in the summer of fishing are in half a heart, hide. On our kitchens, as a rule, it gets in a fresh form, because after freezing the meat of Nalim loses its inherent tenderness and juiciness, becoming tasteless. Well, the most worthwhile delicacy from the experts of the fish are the milk and the liver of the Nalima. What can be cooked from Nalim? My fingers are not enough if you list all the eats. Fish is baked in an oven with potatoes or vegetables, fry in a pan, extinguished in sour cream or cream. Cooking cutlets, make the filler on the festive table, bake unmatched pies, boil the ear. From the liver of the fish it turns out a gentle pate, and from fried milk you can go crazy.

How to make a tasty to cook in the oven with vegetables

Here is the simplest recipe for baking in the oven. You can prepare it entirely, or sharing on the steaks. Vegetables take any, to your taste. But in winter, more relevant, in the finished set.

Required:

  • Burbot.
  • Vegetable mix, frozen - 800 grams.
  • Sunflower oil - 4 large spoons.
  • Lemon juice - 1.5 big spoons.
  • Thyme - a small spoon.
  • Seasonings for fish - tablespoon.
  • Pepper, salt, greens.

How to bake:

  1. Prepare for baking. To do this, scroll the carcass, rinse. If you decide to cook the fish with steaks - cut.
  2. Mix seasonings, soda carcass or pour pieces. Spray the billet with lemon juice. Marinate a quarter of an hour.
  3. Frozen vegetables can not be deflated, just shift them into the form and scatter by making a pillow. Fresh vegetables arbitrarily cut down, lay out a layer on the bottom of the heat resistant form. Sweep with oil, slightly satisfy.
  4. Next to lay a namilim. Tighten the shape of the foil sheet, secure so that there are no holes.
  5. Bake at 180 ° C, configuring the timer for 30-40 minutes.

4-5 medium potatoes,

How to fry in a frying pan

The fastest and easiest way to enjoy tasty fish is frying in a frying pan.

Ingredients:

  • Nalim is a carcass.
  • Flour.
  • Salt, vegetable oil.

How to fry fish:

  1. Wash the carcass, remove the inside, tail, head. Deliver steaks. Space.
  2. Pour oil into the frying pan, pretty warm it up.
  3. Observe flour. Put on the pan. Fry on both sides for ruddy crust. For the first couple of minutes, make fire at full power, then slow down.
  4. When you turn the pieces, lower the fire to the small, faint 2-4 minutes. Then, if the pieces of namilim are large, cover the frying pan with the lid. Forex until ready (white juice starts standing, not pink).
  5. Do not move away from the slab, the fish is roasting very quickly, especially from the second side. Fire power adjust as needed.

50 ml of vodka (optional),

Nalim stewed in cream pieces

Plime, cooked in the cream in a pan - a dish popular, and estimated in dignity. Fish gets tender, with creamy taste.

It will take:

  • Nalima carcass.
  • Onions - 2 middle heads.
  • Carrot - couple.
  • Dill a small bundle.
  • Cream - 300 gr.
  • Salt, black peppers, seasoning for fish.

Step-by-step recipe:

Rinse a carcass in Nalima. Cut the head, tail, fin, remove the insides. Remove the skin or leave - to solve you. Personally, I do not always do it. Cut into a fish-shaped slices.

3 laurels,

Sprinkle with seasonings listed in the recipe. Turn over the pieces, season from the other side.

5-7 pepper peppers,

Clean the carrot, cover with rings.

salt to taste

Similarly, grind the head of the bow - half rings.

greens,

Put the branches of dill in the crumb.

3 liters of water.

Meld into a frying pan some oil. Put the blanks. Forex from below to a beautiful rush. For the first minutes, fry on full fire so that the bottom is faster "grab", then a bit slow down the power.

Fish head remove gills. Place your head and tail in a saucepan, pour 3 liters of water. Bring to a boil and cook for 10-15 minutes. Get fish from broth, strain broth. Onions cut into small cubes, carrots - straw or semicircles, potatoes - slices or medium sized cubes. Share vegetables into fish broth, bring to a boil and cook for 15 minutes. Then add a fish-shaped fish, bay leaf and fragrant pepper, as well as pour 50 ml of vodka if it is used. Cook another 5 minutes, after which it is to laugh under the lid of 15-20 minutes. Pour the ear in plates, sprinkle with a chopped greens and file to the table.

Turn over, fry fish on the other side.

Another yummy is from Nalima - fish cutlets, the simplicity of the preparation of which will delight beginner owners. If you wish to fish, you can add chopped green parsley or dill for fragrance. An excellent side dish rice, boiled rice or potato mashed potatoes.

In parallel, in a separate frying pan or in the Kazan, fry until the carrot rods are soft, lowering them into the hot oil.

350 g of File Nalima,

Then lay out onion half rings. Continue to fry vegetables until the bow becomes transparent.

1 bulb,

Fill cream.

1 egg,

Put the fish, climb it into cream. When the content boils, make the fire minimal. Cover the frying pan with a lid. Touch with a quiet boil for 20 minutes.

2 Slice of Baton,

After the timer signal, sprinkle the dish dill, turn off the burner. Propinate the frying pan with the lid, give the dish to breed 5-10 minutes.

150 ml of milk,

How to make a namilim in sour cream

Fish in sour cream sauce - Classic cooking. Delicate sauce, delicious fish, and if you use a potatoes, it is impossible to tear off.

We take:

  • Nalim is a carcass.
  • Sour cream - 250 gr.
  • Onions, carrots - 1-2 pcs.
  • Water - 400 ml.
  • Creamy oil - 40 gr.
  • Salt, sunflower oil, pepper, seasoning for fish.

Cooking:

  1. Study the fish, divide into portion pieces.
  2. Bare to flour, fry on both sides in a frying pan, in a hot oil. Do not forget to spill pieces and sprinkle with pepper. Place the finished fish in a bowl.
  3. Plug butter in a pan, spill vegetable droplet. Fry chopped by half rings. Then throw the carrot, grated with a large chips. Fry to rosy.
  4. Pour the flour spoon to vegetables, mix. After a minute, laid sour cream. Add water, try sauce to salt, if necessary, satisfy.
  5. When the sour cream sauce boils, lay out roasted lips. Touch under the lid about 7-10 minutes.

100 g of flour or breadcrumbs

Delicious ear of Valima

For cooking, it is important to know that the most welded will turn out if you cook it in winter when the fish goes to spawning. Then we put the most fat. Thanks to this, the ear will become satisfying and tasty.

Take:

  • Head, tail in Nalim, pieces of fish.
  • Water - 3 liters.
  • Big bow.
  • Large carrot.
  • Potatoes - 5 tubers.
  • Vodka - 50 ml.
  • Lavrushka - 3 sheets.
  • Fragrant pea peppers - 5-7 pcs.
  • Salt, greens - to taste.

How to cook:

  1. Remove from the head of Nalima Zhebliga part. Rinse, fold with the rest of the components in the saucepan. Pour water.
  2. Bring up boiling, tapping when quiet "Bulk" 10-15 minutes.
  3. Pull out the fishes from the broth, fold into the bowl. The broth itself is strain. Slices of Nalima Disassemble on fillet, removing bones.
  4. Cook with a small cube on the bulb. Cut carrots with rings. Clean potato tubers, cut the middleweed.
  5. Put vegetables in a saucepan. Boil after boiling a quarter of an hour.
  6. Send to the ear disassembled on the fillet fish, throw the bay leaf, pepper pepper, pour vodka.
  7. Prepare another 5 minutes. After allowing it, without opening the covers, approximately 15-20 minutes. When feeding sprinkled with soup with chopped greens.

50 g sala

Cutlets from Nalima

Next yummy from wonderful fish - cutlets. You can easily handle the task, even if you do not have experience.

Structure:

  • File Nalima - 350 gr.
  • Salo - 50 gr.
  • Egg.
  • Onions - head.
  • Milk - 150 ml.
  • Baton - 2 slice.
  • Flour (or breadcrumbs) - 100 gr.
  • Black pepper, sunflower oil, salt.

How to fry:

  1. Split slices of baton in milk. After press, fold.
  2. Grind fish fillet into mince (with a meat grinder or work with a blender).
  3. Add a discharged bunch, lean the egg. Patch, salting mince. Move well. If the mass turns out liquid, add a semolina or breadcrumbs.
  4. Form semi-finished kittballs.
  5. Preheat vegetable oil in a pan, lay out the blanks. Fork cutlets on the bottom for 7-8 minutes on moderate heat.
  6. Turn over, finish cooking, slightly slow the fire.

Nalima milk fried in a pan (video)

Milks of all kinds of fish are married equally, keep a simple recipe for delicious dishes.

Pate from the liver is nam

From the liver of the Nalima, you can cook a magnificent roast, stewed with vegetables, but more often, the product is used for patesta.

It will take:

  • Fish liver - 300 gr.
  • Mushrooms (champignons) - 200 gr.
  • Bulb.
  • Parsley, dill - a small bundle.
  • A nutmeg - 1/3 of a small spoon.
  • Vegetable oil, salt, pepper.

How to cook:

  1. Rinse the liver, remove the film, cut the ducts and other unnecessary parts. Exercise to pieces.
  2. Boost water, throw the liver, satisfy. Boil for half an hour.
  3. At the same time, fry the chopped bulb. When the bow becomes transparent, add mushrooms cube. Cook for about 10 minutes.
  4. Jump liver mixed with mushrooms, blender in homogeneous pate.
  5. Add chopped greens, salt, muscat, pepper. Join the blender again. I like to leave the grain pate, with liver particles, but you can break through the mass in the puree, there will be no errors.

Salt and ground black pepper to taste,

Nalim baked with steaks in the oven with potatoes in foil

Festive dish under the cheese crust, with potatoes. If you wish, if we are not too large, bake it entirely. But it is better to cut into steaks and cook under the foil.

Ingredients:

  • Fish steaks - 500 gr.
  • Potato - 5-6 pcs.
  • Carrot.
  • Bulb.
  • Sour cream - 250 gr.
  • Cheese - 150 gr.
  • Oil, seasoning for fish, salt.

How to cook:

  1. Cut the carcass with a namilim steaks. Season with spices, let it stand and soak a quarter of an hour.
  2. Clean potato tubers, set up with circles.
  3. Fry in a pan crushed onions and carrots. Then pour the sour cream, satisfy, sprinkle with seasonings. Fill a little water, bring to a boil.
  4. In a lubricated oil, the form first lay out the marinated steaks of the Nalima. Cover the layer of vegetables with sour cream.
  5. Blank foil, put in the oven to the middle grid. Bake at 180 ° C. Cooking time is 30-35 minutes.
  6. After the signal, remove the foil, sprinkle the dish grated into the crumb of cheese. Send back to the furnace. When the cheese is melted and a golden crust will appear, the dish is ready.

vegetable oil.

How to escape caviar nam

If you are among the lucky ones, Ikra turned out to be in a carcass, sleeping it at home.

We take:

  • Ikra Nalima - 1 kg.
  • Salt - 120 gr.
  • Pepper - 3 peas.
  • Water - 2 glasses.

How to cook:

  1. Remove from jaws to caviar, put in the glass container.
  2. Boil water. Divide the salt in water, wait for the crystals to completely dissolve. Add pepper.
  3. Cool the brine to 60 o C. Fill in the caviar.
  4. Place for 3 days in a cool place. Keep salty caviar in the refrigerator.

Video recipe: Pie with Namil and Potato in Siberian

Homemade cakes are always tasty, but baking with flu is superior to all expectations. A nice appetite, let only the most delicious dishes from Nalima stand on your desk.

Nalim belongs to the detachment of the cracklers, the Cod family, although Russian scientists tend to distinguish him into a separate family - Nalimovaya. From cods, the namil is different and externally, and the habitat, and hawves. It looks like a catfish, is found exclusively in fresh reservoirs, in the summer is not active, because of which it becomes mining fishermen in the cold season. The meat of this fish is quite greasy and gentle, dishes are mentioned in the works of many Russian writers as a delicacy. You can not buy a namilima not in every supermarket, but still not only fishermen's family can enjoy the disassemblies from this fish. If the hostess for the first time holds in the hands of this sustained handsome, then she wonders how it is better to prepare it in order to definitely not spoil valuable prey (or purchase). Experienced cooks argue that it is easiest to bake this fish. In the oven, it turns out juicy, gentle and appetizing, not inferior to the baked pike. Such a snack can be decorated not only everyday, but also a festive table.

Features of cooking

The process of baking is not difficult and durable, but has a certain specificity. In order to prevent errors and get the expected result, the cook needs to know and take into account several important points.

  • Fresh puff is an order of magnitude tastier frozen, but only lucky fishermen can prepare fresh fish. More often hostess has to deal with a frozen product. In order for Namil, it is less juicy, loose and tasteless, he needs to give the opportunity to hide in natural conditions, without exposing the sharp drop of temperatures. Attempting to speed up the process with microwave or hot water will inevitably lead to the deterioration of organoleptic qualities of fish.
  • Weight weighing about 1 kg taken to bake the whole. Such a snack looks very aesthetic. Major specimens, weighing 1.5 kg and more, better bake, cutting on the steaks.
  • The scales in Nalima are small, but before baking it must be deleted. Make it a knife is difficult. It is better to take advantage of a special or at least an ordinary grater. Sometimes the hostess, so as not to spend time on the removal of the scales, remove the skin from the lime before driving the skin. To do this, it is caught near the head and tighten the stocking. If the skin is removed tight, you can use the pliers.
  • When baking the whole fish, leave the head, but the fins are removed, otherwise the Kushan will come out bitterly and even harmful.
  • Before baking in any way, the namilim must be stored. Cut the abdomen is carefully careful not to open the gallbladder, which is closer to the head. You also need to remove inside. If the gallbubble bubble is damaging, bile stains the meat of Nalim and, more worse, his liver, which is valued very high.
  • By paying in a lime, the carcass need to rinse, dry the kitchen towel, if necessary, cut into the steaks.
  • It is not necessary to marine or soakable, because it is active in cold water, because of which he is not characterized by a very pronounced Tina smell. However, this fish can still have a repulsive smell. It is connected with the content of the bowel of the fish, which is often powered by Padal. To eliminate the unpleasant smell, you need to carefully gut fish and rinse it after giving away. Also, experienced fishermen do not advise storing non-stroke fish for a long time. If Nalim was governed correctly and in a timely manner, there will be no unpleasant smell, so there is no need for the soaking and marination.
  • In order for Namil during the baking, it is not burned, it will often be prevented in foil or cover it. Wanting to get a girdle fish with a crust, 15-20 minutes before the end of cooking foil need to break or remove.

Nalima can be baked separately or with vegetables. On the side dish, you can offer baked potatoes or potato mashed potatoes, rice, as well as vegetables cooked in the oven, pair or in a pan.

How much time and at what temperature to bake

Time to baked the literacy depends on the size and temperature in the oven.

  • A whole carcass weighing up to 1 kg bake 30 minutes at a temperature of 200 degrees or 40 minutes at 180 degrees.
  • Whole fish weighing more than 1 kg (but up to 1.5 kg) rushes for 10-15 minutes longer.
  • The sliced ​​slices of the lite is enough to prepare 20-30 minutes at 180-200 degrees, unless there are products that require longer thermal processing.

It is advisable to focus on instructions accompanying a specific recipe.

Lime baked entirely

Structure:

  • Nalim - 1 kg;
  • Onions - 100 g;
  • Tomatoes - 0.2 kg;
  • Fresh greens - 20 g;
  • Refined vegetable oil - 20 ml;
  • Salt, seasoning for fish - to taste.

Cooking method:

  • Rinse the carcass of the Nalima, consider the scaly from it using a grater, special or usual. Rinse again.
  • Carefully cut the belly and remove all the insides. We rinse the carcass as thoroughly and dry it with a kitchen towel. Remove the gills, leave your head.
  • Sattail the fish with salt and pepper.
  • Tomatoes cut out, the greens are finely babbled. Start the fish tomato mass.
  • Onions free from the husks, cut the rings, divide them approximately in half.
  • Baking baking or baking shape with oil. Lay out half onion.
  • Put the onion rings on the onion rings. Sprinkle the remaining onions.
  • Heat cabinet to warm up to 180 degrees, send to it in it and bang it for 40 minutes.

Having laminated on the dish, decorate it with slices of fresh tomatoes or lemon, after which the treat can be applied to the table.

Nalim baked in foil

Structure:

  • Nalim - 1 kg;
  • carrot - 100 g;
  • Onions - 100 g;
  • Tomatoes - 0.2 kg;
  • Salt, black ground pepper - to taste;
  • Refined vegetable oil - 20 ml.

Cooking method:

  • Wash the carcass Wash, care and torn the skin from it. Remove your head and inside. Rinse the carcass again, dry it with a towel. Sung wash and pepper from the inside and outside.
  • Carrot Dressely, wash, blot with a towel, soda large.
  • Onions cut into cubes.
  • Tomatoes, not cleaning, cut round slices.
  • Heat the oil in the pan, put onions and carrots in it, fry them until a golden shade.
  • Put foil on the baking sheet. Put onions and carrots on it, put the fish on them, cover it with tomatoes.
  • Pack the fish in Foil and send to 6 degrees heated to 200 degrees.

According to this recipe, there is a gentle and juicy. A good addition to it will become mashed potatoes.

Nalim baked with potatoes

Structure:

  • Nalim - 1kg;
  • Potatoes - 0.5 kg;
  • Tomatoes - 0.2 kg;
  • carrot - 100 g;
  • Onions - 100 g;
  • Bulgarian pepper - 0.2 kg;
  • lemon - 1 pc.;
  • Water - 100 ml;
  • Petrushka - 20 g;
  • Salt, black ground pepper - to taste;
  • Refined vegetable oil - 20 ml.

Cooking method:

  • Strong and well washed fish cut into the steaks weighing about 100-150.
  • Onions, freeing from husks, cut into thin half rings.
  • Round slices Cut tomatoes. Put tomatoes in a small bowl, put onions on top.
  • Squeezed out of lemon juice Mix with boiled water, salt and pepper, pour vegetables, leave for half an hour.
  • Clean the potatoes, cut the circles.
  • Clean the carrot, cut it on thin round pieces.
  • Half rings or whole rings Cut onions.
  • Pepper Clean the seeds, cutting with halves or quarters of the rings.
  • Mix potatoes, pepper, carrots and onions.
  • Lubricate the oil, put potatoes in it, mixed with other vegetables.
  • Suck and pepper potatoes.
  • At the top, lay out fish steaks, pre-also their races of salt and pepper.
  • On the fish steaks lay out marinated tomatoes and onions. Sprinkle with chopped greens.
  • Cover the shape of the foil and 40-45 minutes in the oven heated to 180 degrees.

This recipe is good because it allows you to cook at once with a garnish.

Nalim baked in sour cream

Structure:

  • The steaks are lite - 0.8 kg;
  • Onions - 0.3 kg;
  • sour cream - 120 ml;
  • Creamy oil - 30 g;
  • Salt, black ground pepper - to taste.

Cooking method:

  • Prepared steaks are Nalima Stodita salt and pepper. Put in a small amount of oil blurred.
  • Leek cut half rings.
  • Melt the remaining oil, put onions into it, fry it to the caramel shade. Mix with sour cream.
  • Lay out sour cream with onions on the steaks of Namim.
  • Put the form in the oven, warmed up to 180 degrees, and prepare a wave in sour cream 30 minutes.

Valima on this recipe can be prepared portion in small molds or coxnotes.

In the oven, Nalim is delicious and appetizing. Such a snack is not ashamed to file a festive table. There are several recipes for baked, and each of them is good in its own way.

Cook soup

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Voted: 48.

Product Matrix: Nalim

🥄 Date: 08.04.2020. Updated: 11.02.2021

How to cook a tasty in the oven step-by-step recipe

How to cook in the oven

Nalim is an honorary member of the Cod Family and a real gift for lovers of appetizing baked fish. From it you can get a lot of dishes capable of sinking hunger and provide the human body with vitamins. It is written below how deliciously cooking in the oven, and the above photos will help you to see the future result in advance.

With potatoes and sour cream

Cooking in the oven with potatoes and sour cream is not difficult. This is a great way to decorate a festive table and please the most picky guests without much difficulties. Such a kushan looks impressive, and its cooking will not take much time.

  • Purified and Washing Fish (Viming) Fillet 500 gr
  • Onions 1 piece
  • Carrots 1-2 pcs
  • Potatoes 5-6 pcs
  • Sour cream 250 gr
  • Salt and spices to taste

In garlic cream sauce

Crisp, baked in the oven and seasoned with sauce, - Hold your fingers! "The dish is useful and dietary, and most importantly - capable of eclipse any meat eaten in their feeding and significance."

Ingredients (one serving):

  • 500 g fish fillet;
  • 250 g sour cream;
  • 2-3 cloves of garlic;
  • Salt (to taste).
  1. Sliced ​​to portion pieces of fish sprinkle with spices (if necessary) and decompose on the contrary. Pour sour cream, salt.
  2. Add chopped garlic, gently mix with sour cream.
  3. Preheat oven to 180 °, send bake. Extract in 30-35 minutes.

In foil

You can make a delicious dish quickly and easily - it is enough to cook it in a foil or sleeve. It is recommended to do this with fragrant herbs or beloved vegetables.

Ingredients (one serving):

  • 500 g fish fillet;
  • 1-2 bulbs;
  • 1-3 tomatoes;
  • 1 bunch of parsley;
  • 1-2 Bulgarian pepper;
  • 1 lemon;
  • 2 tbsp. Spoons of vegetable oil.
  1. Wash tomato, Bulgarian pepper and parsley, gently chop. Mix the vegetables in a special container, salt and season with lemon juice.
  2. Add to spices and salt to taste. Lubricate with oil.
  3. Sit Foil on a baking sheet in two layers. Stay on top of fish with vegetables. Tightly wrap foil (or put the products in the sleeve for baking).
  4. Bake 30-35 minutes at a temperature of 180 °. A finished dish feed with lemon.

With onions and carrots

Crispy crust hiding gentle fish meat, together with sweet carrots and onions can become a real delicacy with proper cooking. In the end, one of the most common vegetables has not let anyone!

Ingredients (one serving):

  • 500 g namilima;
  • 1 bulb;
  • 1-2 carrots;
  • 2-3 potatoes;
  • 1-2 clove of garlic;
  • Salt, spices, greens (to taste).
  1. Cut onion by half rings. Grate the carrot into a separate container. Stir, fry in a skillet. Clean and cut into mug potatoes.
  2. Sprinkle with fish with salt and spices, cut into flour. Fry on olive oil to golden crust.
  3. Put products on a baking sheet in several layers: first the potatoes, grated with chopped garlic, then carrots and onions. Before lays out fish to sprinkle with water.
  4. Send for 30-35 minutes to the oven, heated to 180 °.

With vegetables

"In order for the dish to be delicious, you need to be able to play with its constituent." Baking methods with vegetables There is a huge amount. Here is one of the most delicious.

Ingredients (one serving):

  • 500 g fish fillet;
  • 1-2 bulbs;
  • 100 g of solid cheese;
  • 1-2 Bulgarian pepper;
  • 1-2 carrots;
  • 100 g sour cream;
  • Vegetable oil, salt, spices.
  1. Cut carrots, bell pepper and onions. Stir in a separate container along with grated cheese and sour cream.
  2. Give the baking tray and lay out fish on it, curing the resulting mixture. Salt and add seasoning if necessary.
  3. Bake at a temperature of 180-200 ° about 30-40 minutes.

With tomatoes and greens

Another recipe for Nalima, cooked in the oven with vegetables, assumes the addition of juicy tomatoes and fragrant greenery to delicate fish meat.

As in previous cases, the baking will not take more than half an hour.

Ingredients (one serving):

  • 500 g namilima;
  • 1-2 bulbs;
  • 1-3 tomatoes;
  • 1 bunch of greenery;
  • Salt, vegetable oil, seasonings.
  1. Salt the fillet, sprinkle with spices. Lubricate it with vegetable oil and baking tray for future baking.
  2. Clean and wash onions, tomatoes and greens. Cut them: Onions - rings, tomato - small cubes, greens - smallly chop.
  3. Add vegetables to meat (when cooking is fully fitted), sprinkle on top of the residues of greenery. Share all on the baking sheet and bake 35-40 minutes at a temperature of 180 °.

In milk with egg

A vintage method of baking in milk with an egg still does not leave cooks indifferent. This dish has a pleasant fragrance, an appetizing look and a lot of useful properties.

Ingredients (one serving):

  • 500 g fish fillet;
  • 0.5 l of milk of any fatness;
  • 3-4 chicken eggs;
  • 2.5 tbsp. spoons of fused oil;
  • 50-60 g of Wheat flour in / s;
  • 100 g of solid cheese;
  • Art. spoon of vegetable oil;
  • Art. a spoon of ground supersers;
  • Salt, seasonings.
  1. Salt the main component, add spices, cut it into flour. Place in a frying pan and fry up to half-ready. Share in a skeleton for future baking.
  2. Break the chicken eggs in a separate bowl, mix thoroughly with chilled milk. Pour the fish obtained by a mixture, sprinkle with ground breadcrumbs.
  3. Place the scenery in the oven preheated to 170 ° for 20 minutes. 5 minutes to complete readiness to sprinkle with grated cheese dish. When feeding the fish is entirely, it can be issued as in the photo.

Conclusion

"Cooking is a language, with the help of which the cook can demonstrate your own worldship." Nalim is baked with all sorts of products, under different sauces and additives. It always remains equally delicious - gentle inside and crispy outside. Everyone without exception to the culinary, learned how to cook in the oven, it is recommended to try out as many cooking recipes as possible, and maybe even modify them to your liking.

Nalm in the oven - 4 juicy recipe

The content of the article

Nalim is the only cod relative, inhabitant in cold fresh water. It is found in all rivers flowing into the Arctic Ocean. Nalm has dense white meat, and only the ridge bone.

This fish was appreciated by cooks in the Middle Ages. From meat, Nalima was preparing soups and filling for pies. In Nalim, there are many vitamins and minerals that are useful for a person.

Nalim in the oven is preparing simply, but does not give way to taste noble varieties of fish. Such a dish can be prepared for a hot to the holiday or suck for dinner. Cooking will not take much time, and the result will exceed your expectations.

Nalm in the oven in foil

It is better to bake this fish with vegetables without adding unnecessary fats.

Ingredients:

  • Fish - 1.5-2 kg.;
  • carrots - 1 pc.;
  • Onions - 2 pcs.;
  • lemon - 1 pc.;
  • Pepper Bulgarian - 1 pc.;
  • Tomatoes - 3 pcs.;
  • Zucchini - 1 pc.;
  • Eggplant - 1 pc.;
  • garlic;
  • Salt, spices, greens.

Cooking:

  1. Wash and cleaned carcass in Nalima, by lemon juice, having previously done several cuts and races with salt and spices.
  2. In a small bowl, mix finely chopped greens, a bulb, sliced ​​by thin half rings, and tomato slices. Pour a mixture with lemon juice and let it stand.
  3. Zucchini and eggplant Grind large cubes, salt, and then drain the bitter liquid.
  4. Add the second bulb, crushed garlic, slices of pepper, carrots and tomatoes.
  5. Put foil into the baking form. So that the fish does not stick, lubricate it with oil.
  6. Place vegetables on the bottom of the form. In the abdomen of Nalima put vegetables pickled in lemon juice.
  7. Put the on top of vegetables, and insert insert several lemon slices.
  8. Close the foil and send to the oven for about half an hour.
  9. Then the foil must be opened and cook to ruddy crust is still about a quarter of an hour.

Stuffed in the oven with vegetables perfectly suitable for dinner with family. Serve hot, decorated with fresh parsley or dill greens.

Nalm in the oven in foil

Very gentle and fragrant fish with a ruddy crude will enjoy all your loved ones.

Ingredients:

  • Fish - 1.5-2 kg.;
  • Onions - 2 pcs.;
  • sour cream - 250 gr.;
  • Cheese - 70 gr.;
  • butter;
  • Salt, spices, greens.

Cooking:

  1. Separate the namilim and cut the portion slices.
  2. In a frying pan with vegetable oil, fry the onions, add sour cream. Suck and pepper the sauce, bring to a boil.
  3. Fish, sprinkled with salt and spices, put into the shape, and pour the cooked sauce.
  4. Sprinkle with grated cheese and send to the heated oven for half an hour.
  5. Feed finished fish with boiled potatoes or rice.
  6. You can pour the remaining sauce and sprinkle with crushed greens.

The fish turns out juicy, and the meat simply melts in the mouth.

Nalm in the oven with potatoes

And this recipe can be used as the main dish for the festive feast. It looks like a fish very impressive.

Ingredients:

  • Fish - 1.5-2 kg.;
  • garlic - 2-3 teeth;
  • Potato - 700 gr.;
  • lemon - 1 pc.;
  • butter;
  • Salt, spices, dill.

Cooking:

  1. Fish must be cleaned and rinsed. On the carcass, make some shallow cuts on each side.
  2. In a cup, mix large salt, spices for fish, crushed clove of garlic and chopped dill.
  3. Sattail this mixture is a carcass of Nalima and pour from halves of lemon.
  4. Put the crushed dill, garlic and lemon slices inside the fish.
  5. Potatoes need to be cleaned and cut into quarters. Try to the pieces of potatoes to be approximately the same size.
  6. Sprinkle it with a large salt, and sprinkle with olive oil.
  7. Deep baking sheet. Lubricate the oil and lamin in the center.
  8. Distribution of potato pieces around.
  9. Cake in a preheated oven until ready, and put on a beautiful dish.

Before serving, sprinkle with chopped greenery, and potatoes can be lubricated with butter.

Nalm in the oven with onions and carrots

Another delicious and useful recipe for the preparation of baked fish with vegetables.

Ingredients:

  • Fish - 1-1.5 kg.;
  • Onions - 2-3 pieces;
  • Potato - 500 gr.;
  • carrots - 2 pcs.;
  • garlic - 2-3 teeth;
  • butter;
  • Salt, spices, greens.

Cooking:

  1. Clear fish, rinse and cut into pieces.
  2. Onions lie half rings. Carrots Clean and soda on a large grater.
  3. Sprinkle fish Spring salt and spices, cut in flour and quickly fry on the vegetable oil to a golden crust.
  4. In a separate frying pan, fry the onions with carrots until readiness.
  5. Clean potatoes, and cut into circles.
  6. Lubricate the deep baking sheet with oil and put the potatoes evenly. Sung wash, and sprinkle a fine garlic.
  7. On top of the potato, lay out a layer of half of the fried onion with carrots.
  8. Add a little water, and lay out pieces of fish on top.
  9. You can pour with spices or fragrant herb. Thyme leaves are perfect.
  10. Close the fish with the remaining mixture of carrots and onions.
  11. Send an oven to heated to the average temperature for about half an hour.

Nalim baked in the oven

Nalim - Fish of the Cod Family - Although it is found in Russian reservoirs, not too often in the hands of local hostesses. However, if such luck fell out, it is not worth missing it. This type of fish with the correctly chosen method of cooking will be excellently look, and the meat will be unusually gentle.

Frying in this case is not suitable. The fuel part is in a fir-fivin, and therefore it can very easily fall on the pan. There is no reason to speak about any aesthetics of the appearance.

Baking in the oven is a completely different conversation. The dish will be uncomplicated in preparation and extremely appetizing. From one glance at it, the saliva will sweep!

Baked Nalim

How to prepare baked lime:

One of the most responsible moments in the preparation of this Kushana is preparing for baking. Especially carefully need to act when the fish is lost. When baking the whole head, it is not worth cut off, but it certainly needs to remove the gills.

In addition, it follows, slightly having crashed the abdomen of Nalima, rid it from the internships. The gallbladder, located closer to the head, none of the scenario should be opened while it is still inside the fish carcass. His contents when hitting meat, it will pretrately resort his taste, adding bitterness.

You should also think about the removal of scales - especially if the fishing is large. The flakes in Nalim are small, and get rid of them in the traditional way - with the help of a special knife - it does not always succeed. However, quite a few owners use the usual grater for this purpose.

It will be even better to simply remove the skin from Nalim. She is removed by the "stockulle", and if it will be difficult if you are difficult for your hands, it is not sin to take advantage of pliers or passages.

Then the carcass must be rinsed, flush with napkins and grasp from all sides (including from the inside) salt.

After that, with the help of silicone tassel, the fiszy should be lubricated with oil so that when baking it, the product is twisted.

Now you need to prepare the rest of the products with which the flame will be baked. The bulb should be cleaned and cut - better than rings either by half rings.

Similarly, it should be done with tomatoes - only the skin is not required to remove them, because the recipe does not provide.

It is also necessary to peel the greens (parsley, dill, etc.). On the oil-lubricated oil, a flat baking sheet or another, a large part of the onion rings is placed, and on top of them - a fishing.

The rest of the onions should be carefully put in her abdomen - together with a half of the existing greenery and a small amount of tomatoes.

If the skin was shot from the fishery, it is necessary to cover it with vegetables and from above. Otherwise, stuffing her belly can be limited.

Baked at temperatures of about 180-200 ° C, and it will take about 30-40 minutes. One of the signs of readiness will be the ruddy crust formed on the car.

Also for loyalty, it is not sin to flush the fiszy fork in the thick part. If there is a matte white meat in the puncture site, the yoke can be removed from the oven.

Nalima needs to shift on a large dish and put the side dish. From above, Kushanye should be sprinkled by the remaining greens.

Its serving with lemon slices is allowed, which will certainly appreciate the fans of acid fish.

How to cook a tasty tasty in a pan and in the oven

The easiest way to cook is in Yakutskaya. The fish are separated on the steaks, add quite a bit of salt (the fish does not particularly love the fish), roll in flour and quickly fry on a big fire. Similarly come with the liver. This body in Nalima can reach 10-12% of the mass of the whole body. You can also bake, cook, stew, make gorgeous cutlets from meat. If you are lucky, you can find caviar in the womb, but its quantity depends on the season when the catch was made.

How to choose the ingredients

  • Cod rocks of fish in domestic trading networks are implemented mainly in frozen.
  • For frying or extinguishing, and especially the kitlet, it is better to take a large part.
  • This fish does not like many spices, a little salt and pepper is enough to emphasize the taste of fish.

Recipe baked in the oven

Nalim has wonderful taste and preparing simply . I suggest your own recipe baked in the oven is Nalima with photos. The simple preparation of a full-fledged second dish includes a preparatory stage with a fish tossing, as well as cleaning and cutting vegetables, an assembly before laying in the oven and the process of baking.

Ingredients

Step-by-step cooking of the baked lime with potatoes

Stage of preparation

  1. Fish to grab, cut the fins and divide into portion pieces.
  2. Clean and chop two bulbs by half rings. Two big carrots dissolve on a large grater.
  3. Preheat the frying pan, add 40 ml (about two tablespoons) of vegetable oil, fry onions to golden color, add carrots and fry until ready. Remove the finished onions with carrots from the frying pan in a separate container.
  4. In a plate, pour 3-4 tbsp. l. Flour and cut fish slices in it. Add 60 ml in the pan (three tablespoons) of vegetable oil and on big fire fry pieces of namilim to brown crust.
  5. Turn on the oven to warm up, exhibiting the temperature regime 200 ° C.

Formation and baking dishes

  1. On the bottom of the form pour 20 ml (tablespoon) of vegetable oil and add a teaspoon of mustard oil.
  2. Cut the rings of medium thickness five purified potatoes, evenly decompose them along the bottom of the form and salt a small pinch of salt. You can add a little ground pepper or a mixture of peppers.
  3. To the potatoes finely cropping the three cloves of garlic and mix everything thoroughly.
  4. Top of the potato layer lay out half of the roasted onion with carrots and evenly distribute over the entire surface.
  5. In the form of pouring a half-table of drinking water.
  6. Lay out the uniform layer of fried fish and sprinkle with thyme leaves from one twig.
  7. To cover the slices of fried namilim, the remaining carrot-onion roasted, evenly distributing it across the fish.
  8. Bake in a preheated oven for 40 minutes. A finished dish decorate with twigs of fresh greenery, taking 2-3 twigs of dill and parsley.

Video cement Cooking in the oven

I suggest to see a small plot of how to cook in the oven with potatoes.

Recipe for fried lime with mushrooms

You can prepare a delicious lime in the oven and fry fish in a frying pan. This dish is good because it is preparing almost instantly.

Ingredients

Step-by-step cooking with mushrooms in a frying pan

  1. About 300 g of different champignons cut into quarters.
  2. Thinly chopping on one bulb of the replied and blue bow and put in different cups.
  3. Separate the Nalima, separating the head and fins.
  4. Cut fish on the steaks and fold together with your head in a bowl.
  5. Add a pinch of salt, two tablespoons of vegetable oil and mix well.
  6. Finely cut the cracker of dill.
  7. Preheat a large pan and fry steaks on a big fire to a golden crust.
  8. In the second frying pan pour 3-4 tbsp. l. vegetable oil, heat and fry mushrooms.
  9. Immediately before readiness in the mushrooms, add a small pinch of salt, to deliver a couple of minutes and lay out in a separate cup.
  10. In the same pan without adding oil, put the cut onions and fry on a high heat to pink. Remove the onions into a separate cup.
  11. A similar operation to spend with a blue bow, roasting it on a high heat.
  12. When all components are ready, decompose the steaks of the namilim on the portion plates. Next to place mushrooms. Put onions on the fish, and next to a little roasted blue bow. Pour soy sauce, sprinkled with chopped dill and file to the table.

Video cement Cooking in a frying pan

See how quickly and extraordinary can be prepared and submitted. The author of the plot is a respect for originality!

The recipe for the liver is namilim in its own juice

Cod livers are preparing in different ways. It can be just boiled, and then fry in flour. Or make a pate. I will talk about the way you can deliciously prepare the liver of a lime in its own juice. A dish in a water bath is preparing, has a delicate texture and unsurpassed taste.

How to cook in a namilim: Cooking recipes with photos

  • August 6, 2019
  • Cooking
  • Tamila Grasko

Judging by the reviews, many hostesses in the preparation of dishes are used. Due to the fact that this freshwater fish is not found in muddy water, it is considered one of the most "clean". How to cook fish, interests many beginners culinary. And it is not surprising, since the meat of this fish is inherent in excellent taste. Moreover, it contains a substance useful for the human body. There are no special tricks in the cooking. The main thing is to follow the priority of actions. How deliciously cooking is Nalima, you will learn from this article.

The easiest way

This fish can be frying, stew, make ear from it. In general, there are many very different recipes. We cook in a frying pan. The main thing is to get fresh fish. If you take frozen, and therefore it is quite hard, then after frying it, the meat will not be juicy and gentle. In general, this recipe is considered the easiest. Before cooking in a frying pan, stocking of flour, salt, pepper and fish seasonings.

In order to do the pieces of fish during cooking, it is necessary to remove all the extra liquid from the alm. For this purpose, put it for a while in the colander. Flour, peppers and seasonings should be mixed in a separate container. Salt is added here. When the fluid from the literate stalks, the pieces can be paniced with a cooked mixture, and then fry in a skillet.

Your dish will succeed more fragrant and tasty if the fish you will fry with onion rings. Many newbies are interested in how to cook in the oven. Read more about this further.

Ingredients

Judging by the numerous consumer reviews, the fish baked in this way is obtained very tasty. The cooking method is rather simple, and there are no special ingredients for it. The whole process of frying lasts no more than one hour. Before cooking is in a lime, stocking products:

  • Onions Enough one head.
  • Bunch of parsley. It will be used as a decoration of the dish.
  • Two tablespoons of vegetable oil.
  • Salt, pepper and spices for fish.

From one Nalima you can prepare four portions. What a dish you get, you can see on the photo placed below.

How to cook in a lime? Stroke work

First of all, you need to rinse fish and rinse well. Due to the fact that this copy is rather small scales, it will be more expedient to remove the entire skin. Further, the fish is dried with a paper towel. Then is on the inside and is lubricated with vegetable oil outside and are thoroughly rubbed with various spices for fish, pepper and salt. Onions need to cut into rings. Preparing the dish will be on the contrary. It is pre-littered with food foil or parchment. Some hostesses simply lubricate the baking tray. First, neatly lay out onions in the place where you are going to arrange the fish. In the belly you can put onions and greens. Those who do not know how to cook in Namilima, experienced cooks advise at the beginning to heat the oven to 180 degrees. In it, the fish must be half an hour. If the flame is covered with a crust, take the plug and pour it out. Finished fish should be with juicy white meat. The best gastronomic accompaniment to this dish will be rice and baked vegetables. Before serving, lay fresh greenery and decorate it baked in Nalima.

With potatoes under mayonnaise

This recipe provides for the use of such ingredients:

  • One lemon.
  • Mayonnaise. For one Nalim you need 150 g.
  • Potatoes (800 g).
  • Salts and seasonings. Their every mistress adds to its discretion.
  • Vegetable oil (enough three tablespoons).

Start cooking from cleaning fish. Next is smelted, the tail, head, insides and fins are removed. It should remain only fillets. Then the baking sheet is thoroughly, on which your dish will prepare. After clean and cut potatoes. This product is located on the sides of the fish fillet. After the pulm flesh, the mayonnaise is thoroughly wet, irrigated with squeezed lemon juice, salted and refill with spices. Now it remains to heat the oven to 200 degrees and determine the baking sheet in it. The dish will be ready in an hour.

In sour cream. What products do you need?

To cook a lite in sour cream, you will need the following:

  • Burbot. You can make a dish from one or a pair of rise.
  • Teas spoon of fragrant pepper.
  • 300 g sour cream.
  • Two heads of the bouquet.
  • Two tablespoons of vegetable oil.
  • Salt.

Cooking

Your dish will succeed more fragrant if you enrich it with various spices for fish. With Namilim, the peel is removed, the internal organs remove, and then cut the fish to the portion pieces.

They are put on the pan and fry on vegetable oil until slices become golden. After that, the pieces are cleaned, and on this fat, the bow is roasted, which is pre-cut with rings. Here then add sour cream and solid. Next prepare the sauce: it is extinguished while the sour cream does not boil. Now you need to put the fish in special baking forms, pour the sauce and put into the heated oven. With a 180-degree temperature, your fish will be ready after half an hour. With sour cream sauce, the pulm flesh will be very tasty and tender. The fish prepared on this recipe is suitable for any garnish. For example, to rice or potato mashed potatoes.

What do you need for the ear of Namim?

Prepare it from the following products:

  • Luke. You will need two heads.
  • Four tablespoons of flour.
  • One 500 gram is in Nalima.
  • Fragrant pepper (7 peas).
  • One egg.
  • Carrots (1 pc.).
  • One tablespoon of cream oil.
  • Parsley root (1 pc.).
  • Ten olives.
  • Two lemons.
  • Black hammer pepper and laurel sheet (to taste).
  • One tablespoon of capers.
  • Two liters of water.

How to make a ear?

According to experts, it is best to use fish with milk. Therefore, the ideal time for making a mustache from Nalima - from December to February. During this period, the fish goes to spawning. If you do not know how to cook for a lite, follow next priority of actions.

  • First, the fish will burst. Millets and liver are postponed separately.
  • Next, neatly with a namilim remove the skin and separated meat from the bones.
  • Then the head, tail and fins are cut off. Together with the bones, you need to put in the container and pour two liters of water. After that, she is brought to a boil.
  • Now the brew is refueling with whole bulbs, a laurel sheet, pepper, chopped with carrots and chopped parsley. After half an hour, the pan can be removed from the fire.
  • The resulting broth is gently filtered. The pulm flesh is passed through a meat grinder. You have to get a mixture that you need to enrich flour, eggs, salt and black ground pepper.
  • Next, the resulting mass is stirred and rolled out of it. It is desirable that its thickness makes 30 mm.
  • Now you have to determine it in a saucepan with a broth and boil five minutes. After this time, remove it, cool and lie. You should have several portion slices.
  • At the end of the container, put the liver and milk and boil until the ear is ready.
  • Before removing a saucepan from fire (about three minutes), the vapper supply portion slices, capers and cream oil.
  • Olives add already when spilling the ear in the plates. Citrus slices are used as decoration.

About cooking stuffed

If you follow the recipe, then you can not do without such components:

  • Carrots (1 pc.).
  • Potato (3 pcs.).
  • Two bulbs.
  • Mayonnaise. For the 800 gram-mate, 4 tablespoons of this product are needed.
  • Salt and pepper.

How to cook in a lime? The cooking process begins with standard actions, namely from cleaning fish, gutting, removing the gills and thorough washing under running water. Next clean and wash potatoes. After these actions, fruits need to be chopped. You should get small cubes. Also clean and finely cut onions. Carrots after cleaning and washing are crushed with a grater. Processed vegetables are shifted in a bowl and stirred. Then the contents of the container are refined by spices, mayonnaise and mix well again. Kashitz-shaped mixture stuffed fish. The abdomen is fixed by wooden sticks. If you have mayonnaise, you can lubricate the outdoor side of Nalima. Fish is laid on a baking sheet, which is determined in the oven preheated to 190 degrees. Your stuffed Nalim will be baked about 50 minutes. Baked or stewed vegetables are ideal for this dish. Decorated with a dish with fresh greenery.

On a water bath

This Kushan is made from Max, namely the liver is Nalima. It can be frying, marrying, Maxo Start pies. In this recipe, the liver is prepared by steam.

As a result, you can please yourself and guests a very gentle, tasty and delicious dish. In addition to the liver, you can not do without salt, pepper and laurel sheet. How many of these ingredients need, each culinary determines at its discretion. Prepare a dish as follows. First, the liver is washed and filmed a film from it. If you have milk, you can also use them. Washing Max is finely bruised, refueling with fragrant peppers crowded in a stupkey, salted. In a container with a liver of a namilim (it is best to put it in a jar) add a bay leaf. Next, the sudine is tightly closed with a lid and put on a water bath. To make it, pour water into the pan and put into it a jar with a liver. The saucepan itself is determined on fire for 30 minutes. Under the influence of high temperatures of Max, let fat. Mostly the finished liver is smeared on bread and make very satisfying sandwiches.

How to cook in a tasty?

Nalima belong to skinny fish, fat in total weight does not exceed 0.6%, and therefore can be used in dietary nutrition.

If you need to get a dish more feed, saturated with tastes, it is desirable to use different sauces, sour cream, cream and oil.

The meat of this inhabitant of fresh reservoirs is white and juicy, there are no small intertensive bones in it, it means that it is easier to separate it and cook.

Who does not know what you can cook from Namilim, we offer three very interesting and unusual recipes.

First, we will tell you briefly about how to divide the Nalima. This fish has no scales, but is covered with mucus, so it needs to be considered a knife.

  • To make more convenient, it was to make a tail for which it will be necessary to keep a namilim, it is necessary to sprinkle a thick salt.
  • To remove the skin, at the base of the head, the log is needed to make an incision, wearing the skin whole, like a stocking, and cut it off.
  • You can then cut off your head, remove the gills from it (if it will be used to prepare fish broth). After the resulting hole, remove all the insides, cut off the tail and fins, rinse.
  • After that, use fish for cooking as a whole or cut into pieces.
  • If the fish are supposed to separate fillets, you can first compose it, cutting the abdomen, and then remove the head.
  • Large copies can be plastic, that is, to separate the fish fillet from the ridge on each side alternately.
  • The head, fin, tail, the ridge can be used to prepare fish broth, from which you can then cook a delicious sauce.
  • For broth trim, you need to lower in cold salted water, add a whole bulb, carrots, parsley root and cook about forty minutes, then strain.

Baked under the White Sauce

Ingredients:

  • Nalim - 1250 g,
  • Onions - 400 g,
  • Potatoes - 1300 g,
  • White sauce - 1000 ml.,
  • Creamy oil - 200 g,
  • Ground crackers - 40 g,
  • salt.

For broth:

  • carrot - 100 g,
  • onion -80 g,
  • Parsley (root) - 40 g,
  • Pepper - 6 peas,
  • Bay sheet -1 pcs.,
  • salt.

How to cook in the oven?

When feeding a dish, can be decorated with chopped greens.

White sauce

Ingredients:

  • Fish broth - 1000 ml.,
  • flour - 50 g,
  • Onion - 50 g,
  • parsley (root) - 30 g,
  • Creamy oil - 120 g
  • Pepper - 5 peas,
  • Bay leaf - 1 pc.,

How to cook white sauce?

Little liver under white wine sauce

Ingredients:

  • Laminda liver - 600 g,
  • butter creamy - 60 g,
  • juice lemon - 1 tsp,
  • White fresh mushrooms (or champignons) - 180 g,
  • White wine sauce - 400 ml.,
  • salt.

How to cook liver of lime?

The liver with mushrooms can be decomposed into ready-made tartlets or volunteered from puff pastry, then the sauce obtained when cooking should be merged into the sauce and serve separately.

White wine sauce

Ingredients:

  • White sauce - 400ml.,
  • White dry wine - 50 ml.,
  • Egg (yolk) - 1 pc.,
  • butter creamy - 50 g,
  • Ground pepper.

How to cook sauce with white wine?

Such a sauce can also be used to boiled fish.

Fruit-fried with eggplants

Ingredients:

  • Nalim - 800 g,
  • Flour - 5 tbsp. spoons
  • Vegetable oil - 5-7 tbsp. spoons
  • Eggplants - 1000 g,
  • Red sauce - 300 g,
  • garlic - 5 poles,
  • parsley (greens),
  • Pepper black ground, salt.

How to cook in a frying pan?

How to quickly cook a lite:

Sources:

http://moreprodukt.info/treskovye/kak-prigotovit-nalima-v-duhovke http://polzavred.ru/nalim-v-duxovke.html http://domashniy.ru/eda/nalim_zapechennyj_v_duhovke_re15/ http: // www.alizy.club/ryba-i-moreprodukty/kak-prigotovit-nalima-vkusno-na-skovorode.html http://truehunter.ru/476958a-kak-gotovit-nalima-retseptyi-prigotovleniya-s-foto http: //kempfish.ru/kak-vkusno-prigotovit-nalima/

Fish Nalim - product characteristics, recipe for cooking in a frying pan, in the oven, for a couple

Fish Nalim - product characteristics, recipe for cooking in a frying pan, in the oven, for a couple

At one time, it was not by chance that Fish Nalim became the main character of the story of Chekhov and more than once mentioned in the works of other writers. The taste qualities of the product rightly deserve praise and are excellent motivation for the preparation of dishes from it at home.

Nalim - what is this fish?

With a detailed study, it becomes clear that the fish is a unique fish appearance that lives in freshwater reservoirs of northern latitudes.

  1. The activity of the Nalim is characteristic of the winter period in cold water, in the summer, fish are in a half-alone state, hide to the corygas and catch them extremely difficult.
  2. The greatest culinary value represents fresh fish. After freezing and subsequent thawing, the product loses tenderness, juiciness and becomes tasteless.
  3. The real delicacy is considered a liver and milk milk, which, in addition to the excellent taste, are famous for the impressive list of valuable properties.

Fish Nalim - Cooking recipes

If the cook was at the disposal of the valuable fish, the recipes for its cooking will help effectively apply the product in cooking, maintain and multiply its unique taste and nutritional qualities.

  1. Fillet and steaks of the shackled fish are frying in a pan, in a slow cooker, prepare or without it, used for the preparation of the kitlet.
  2. Fish is good in baked in the oven. It is prepared with vegetables, complement the sour cream or other sauce, and for the festive supply stuffed with mushrooms or vegetable passer.
  3. As well as other fish, we can put out in sour cream, cream, in tomato sublifting or in its juice with the addition of the bouquet, vegetables.
  4. Impressive flavoring qualities of which are prescribed by the preparation of oars, fish broths or fuse.

Nalim in a pan

Pour 150 ml of milk into a bowl and dunk in it two slices of the baton for 10 minutes. With the help of meat grinders, grind 350 g fillets of Nalima, 50 g of sala and bulb. In the resulting mince add an egg and a pressed loaf. Add salt and pepper to taste. Mix well with hand. If the mince is liquid, you can add some semolina cereals to it (about 2 tablespoons). Machine cutlets from mince and cut them into flour or breadcrumbs. Preheat vegetable oil in a frying pan and fry the cutlets to ruddy color, about 7-8 minutes on each side.

Fresh fish are preparing a simple fish on a frying pan by simple frying in oil. Laconic breading from flour and starch is enough to give slices of appetizing blush. The minimum set of seasonings will provide the dish unobtrusive moderate piquancy and a delicate harmonious taste.

Ingredients:

  • Nalim - 1 kg;
  • Flour - 2 tbsp. spoons;
  • Starch - 2 tbsp. spoons;
  • Spices for fish and dried greens;
  • Salt, pepper, frying oil.

Cooking

  1. Before you cook the fish is tasty in a frying pan, the carcass can be cleaned, crack, cut into portion pieces. Optionally, remove the ridge bone and separate fillets.
  2. Fit fish cutting salt, pepper seasonings for fish and dried greens.
  3. Mix flour and starch.
  4. Suffen fish portions in a flour breading, laid out in a heated oil, roasted on both sides.

Fish in the oven

Talking about dishes from Nalim, it is impossible not to mention the liver, because it is considered a valuable delicacy. The lip liver contains vitamins a and d, vitamins of group B, as well as iron, magnesium, phosphorus and zinc. By its nutritional value, the Limin liver is surpassed by a more popular cod liver - in the liver is mild at times more vitamins A and D. The fats contained in the liver are very useful for the cardiovascular and nervous system. The value of the raw liver is namilim at times below canned, therefore, having prepared it at home, it can be saved to save. Properly cooked liver is fine and delicious. How to achieve this? Take advantage of our recipes! You will have a wonderful pate for sandwiches from the liver, and you can surprise it with vegetables in wine, you can surprise everyone with a refined dish, worthy of a festive table.

If the table is waiting for use in the cooking, the fish is waving, how to cook in the oven and in the overall or in the form cut on the portion, will be a visual manual for those who have not previously encountered such a task. The flavored carcass can be put on a pillow of vegetable assorted or used as a substrate a mixture of sliced ​​onions and carrots.

Ingredients:

  • Nalim - 1 pc.;
  • Vegetable oil - 4 tbsp. spoons;
  • Lemon juice - 1.5 tbsp. spoons;
  • Spices for fish - 1 tbsp. the spoon;
  • Vegetable assorted - 800 g;
  • thyme - 1 h. spoon;
  • Salt, pepper, greens.

Cooking

  1. The carcass is prepared, let it take, clean, rub the mixture of salt, pepper, seasonings, thyme and vegetable oil.
  2. Sprinkle fish additionally lemon juice and leave for 15 minutes.
  3. Vegetable assorted to the taste of salt, watered with oil, shifted into the form.
  4. From above, there are fishery, tighten the tank with foil.
  5. Bake dish 30-40 min. at 180 ° C.

Fish on a pair

Pate from the liver is namilim with mushrooms

The ideal way to prepare dietary fish - steam heat treatment. The latter can be carried out in the double boiler, on the vapor lattice of a slow cooker or by applying a self-made design of a colander with a lid and boiling water saucepan. If anyone does not like a specific saturated flavor and a flavor inherent in fluid, you can remove from the fish before scaring the skin.

Ingredients:

  • Nalim - 1 pc.;
  • Lemon juice - 1 tbsp. the spoon;
  • Spices for fish - to taste;
  • Soy sauce - 2 tbsp. spoons;

Cooking

  1. Before you deliciously cook the fish with a pair, the carcass will get rid of the head, the internships and, at will, remove all the bones.
  2. Flight portions with a mixture of salt, pepper and spices for fish.
  3. Mix soy sauce and lemon juice, lubricate the salted slices obtained by marinade and leave for 20 minutes.
  4. Boil the pickled fish for a couple for 20 minutes.

Nalim in Multivarka

300 g of liver is Nalima,

When among the products planned for further culinary use, the fish is Nalim, how to cook it in a slow cooker will not hurt to find out the owners of the kitchen assistant. Fish can be simply fired in the appropriate mode, having previously posted pieces, or additionally swipe with the addition of mayonnaise and tomatoes.

Ingredients:

  • Nalim - 800 g;
  • Spices for fish - to taste;
  • Balsamic vinegar - 1 tbsp. the spoon;
  • Olive oil - 4 tbsp. spoons;
  • Coriander - 1 h. spoon;
  • flour - 0.5 tbsp.;
  • Eggs - 2 pcs.;
  • salt pepper.

Cooking

  1. Credit and purified fish mill, cut into portion pieces.
  2. The product of salt, pepper, coriander is sprayed with balsamic vinegar.
  3. Slot slices in the egg, and then in flour and roasted on oil in the "frying" mode on both sides.

Fish Nalim dishes

When the laconic options for using fish in the home cooking already bored and want something unusual, the recommendations that can be prepared from the fish with Nalul and how to choose the product to choose, will be a find for hostesses that thirs for experiments.

  1. The first to dinner will not prevent a tasty ear to cook, using a classic recipe or option with a more original approach to the question.
  2. Fans of fried fish will like hearty and juicy melt or fillets, roasted in a ruddy battery and crispy breading.
  3. Softer, gentle and delicate fish fresh flame is obtained when heating in sour cream, creamy or tomato sauce.
  4. Transform any trivial fish feed additive in the form of an original and unusual sauce, which makes the taste of dishes brighter and expressive.

Ear from Nalima

100 g of flour or breadcrumbs

In the best form, the fish is tightly, whose recipe implies the preparation of the boiling and fragrant oars. In addition to the traditional vegetable set of potatoes and onions with carrots in broth, together with fish, you can add chopped sweet and sharp peppers, tomato slices, green peas.

Ingredients:

  • Nalim - 1 pc.;
  • Onions - 2 pcs.;
  • carrots - 2 pcs.;
  • Potatoes - 6 pcs.;
  • LAVR - 2-3 pcs;
  • peas of fragrant and black peppers - to taste;
  • Greens - 1 beam;
  • Salt, ground pepper.

Cooking

  1. A carcass of fish will crack, clean, filile, fillets cut.
  2. The bones and trimming are folded into the pan, poured with water and boiled 30-40 minutes, adding one bully and carrots.
  3. The broth is filtering, brought to a boil.
  4. Add chopped onions, carrots, potatoes and fish fillets.
  5. The hot laure is seasoned, pepper, boiled 20 minutes.
  6. Greens are thrown, give a dish under the lid and serve.

Cutlets from Nalima

200 g of champignon,

Having understood with the details, how to fry with sparse pieces, it is worth trying the cooking option of the kitlet from this fish. So that the products are more comfortable, a little pork bass is added to the mince or replace it with soft butter. Garlic is not a mandatory component, it can be excluded from the composition.

Ingredients:

  • Nalim - 1 pc.;
  • Salo - 200 g;
  • bread - 200 g;
  • Onions - 2 pcs.;
  • milk - 200 ml;
  • Eggs - 2 pcs.;
  • garlic - 1 teeth;
  • flour for breading;
  • Salt, pepper, frying oil.

Cooking

  1. Bread is soaked in milk.
  2. Nalim will crack, clean, mill.
  3. The resulting fillet along with onions, lard, bread and garlic twisted on the meat grinder.
  4. Eggs, salt, pepper are added, carefully smeared the mass, knock off.
  5. Form the cutlets, panic them in flour, roasted in oil.

Pie from Nalima

1 bulb,

In any form there will be a delicious fish in the oven. In addition to classic baking, you can apply the flesh of fish as a filling for a cake. The filling can be complemented with boiled rice, or replace it with boiled sliced ​​eggs, mixed with green onions, small slices of potatoes.

Ingredients:

  • Nalim - 1 pc.;
  • rice - 100 g;
  • Onions - 2 pcs.;
  • mayonnaise and sour cream - 250 g;
  • Eggs - 3 pcs.;
  • Bustyer - 2 h. spoons;
  • flour - 350 g;
  • Salt, pepper, oil, seasonings.

Cooking

  1. Separate fillets of the shaped alimony from bones, boiled or roasting until readiness.
  2. Mix the fillet of fish with a parsed onion and boiled rice, putting to taste.
  3. From sour cream, mayonnaise, eggs, baking powder and flour kneaded dough.
  4. Put the stuffing in the form between two layers of rolled dough.
  5. Pie bake at 180 ° C 20-25 minutes.

Nalm in Klyar.

1 small beam of parsley or dill (optional),

Available instructions like fuzzing in a batter, help get a gentle and delicious dish for everyday feed or festive table. Beer present in the grain is completely not felt, but gives the shell of airiness, porosity and rosy. Even more perfect will be a dish if proteins begged to the foam before adding.

Ingredients:

  • Nalim - 1 pc.;
  • Beer - 0.5 glasses;
  • Eggs - 2 pcs.;
  • Flour - 2 tbsp. spoons with a slide;
  • Salt, pepper, lemon juice, oil, seasonings.

Cooking

  1. Fresh fish fish is selected by separating fillets from bones, which is then cut.
  2. Add salt, pepper, lemon juice to fillet, stirred.
  3. For a klyar mix flour with yolks, beer, salt and pepper.
  4. Squirrels whipped to peaks and interfere carefully into the karra.
  5. The portions of the fish are dipped into the clarity, lowered in a heated oil and twisted on both sides.

Nalm in sour cream

1/3 teaspoon of nutmeg,

It is even greater tenderness and delicacy, turning them into an ideal addition to a potato garnish into a fried fish, turning them into an ideal addition to a potato side disk. Particularly preferably, a similar manner is to prepare a lite, which is used to prepare a dish after defrosting.

Ingredients:

  • Nalim - 1 pc.;
  • Onions - 1-2 pieces;
  • carrots - 1 pc.;
  • flour - 1 tbsp.;
  • sour cream - 250 g;
  • water - 400 ml;
  • Vegetable and butter - 40 g;
  • Salt, pepper, seasonings.

Cooking

  1. Before putting on a lift, the fish will crack, clean, cut on portions and roasted in a flour breading, pre-providing salt and pepper.
  2. In the mixture of oils, roasted onions and carrots.
  3. Add flour spoon, pass the minute.
  4. Layout sour cream, pour water, season sauce to taste, coperate a couple of minutes.
  5. Put roasted pieces of fish in the sauce, extinguished under the lid of 10 min.

Stuffed Nalim

Salt and ground black pepper to taste,

Delicious and spectacular on appearance stuffed fish Nalim, the preparation of which will take a lot of time and efforts to culinary, will become a crown dish on any feast and will pay off all temporary and labor costs with excellent flavoring qualities. In addition to the crushed fillet, fried vegetables and some cream oil.

Ingredients:

  • Nalim - 1 pc.;
  • Onions - 1 pc.;
  • carrots - 1 pc.;
  • butter cream - 100 g;
  • sour cream - 100 g;
  • Green - 0.5 beam;
  • Salt, pepper, seasonings.

Cooking

  1. The skin of the Nalima is cut around the head, not coming over the back to the end, after which they remove it with a stocking, pre-cut the ridge bone.
  2. Cut fillet, twisted on a meat grinder with fried vegetables.
  3. They intervene into mince oil, seasonings, greens, fill the fish shell.
  4. Putting a carcass on a baking sheet, lubricated with oil and baked 30-40 minutes at 180 ° C.

Stewed Nalim

vegetable oil.

Having a knowledge of how to extinguish with a lift, it will be possible to replenish the homemade menu by another tasty and nutritious dish for feeding with a potato or rice garnish. In addition to using sour cream or tomato podliva, you can add fish with a mixture of water, soy sauce and mustard, having received a completely new spicy taste.

Ingredients:

  • Nalim - 1 pc.;
  • Onions - 1 pc.;
  • carrots - 1 pc.;
  • Sweet pepper - 1 pc.;
  • Tomatoes - 2 pcs;
  • Soy sauce - 2 tbsp. spoons;
  • water - 200 ml;
  • Mustard - 1 tbsp. the spoon;
  • honey - 1 h. spoon;
  • Salt, pepper, oil, seasonings.

Cooking

  1. Fish is separated, fillets are cut, seasoned, breaded into the flour, roasted in oil.
  2. Fry onions, carrots.
  3. Sweet pepper, tomatoes, fried fish are added.
  4. Mix soy sauce, mustard with water and honey, poured into a container with a dish, which extinguishes 10 minutes.

Sauce to Nanim

300 g of liver is rinsed under running water, remove the film, remove the docks and cut into pieces. Boil the liver in salted water for 30 minutes. Preheat vegetable oil in a frying pan and fry the crushed onion to transparency. Then add chopped mushrooms and prepare, stirring, 10 minutes. Share a liver and mushrooms with a bow in a blender, add a finely chopped greens (optional), salt, black pepper, nutmeg and grind. The final texture of the patesta depends on personal preferences - it is possible to grind it to uniformity, and you can leave a little grainy texture.

Given the fact that the fish is Nalim is a gentle river fish with a fatty pulp for her filing will be especially appropriately piquetted sauce, which can be prepared by different recipes.

  1. A simple white flutter sauce, welded with the addition of fish broth and spices season with lemon juice, supplement with sliced ​​olives, capers and served to a fluid.
  2. Morked fish sauce from crushed marinated mushrooms, lemon juice, vegetable oil and finely chopped green.
  3. Always relevant tartar, prepared by the classic recipe or with some deviations and added to the olives, pickled sharp peppers, spices.

Dishes from Valima can be seen on our tables not often. Meanwhile, Nalim is a wonderful fish of the cream family, from which you can cook a lot of tasty. An important advantage of Namilim is the minimum number of bones, and due to low calories (90 kcal per 100 g) fish refers to dietary products, while all fat reserves are concentrated in the liver considered delicacy. Nalima dishes are an excellent source of high-quality protein, which is easily absorbed by the body. Nasim is rich in vitamins A, B, D, E, phosphorus, potassium, magnesium and calcium. Well, of course, it is impossible to bypass the delicious taste of fish, which even compare with the lobster meat. Gentle dense meat is definitely like everyone without exception.

Roast liver

Dishes from Namilima are especially tasty, if the preparation was used freshly dried fish, since in this case a pleasant sweet taste will be noticeable. If you were not lucky enough to become the owner of such a catch, when buying a chilled alimony, take into account the following points: the fish carcass should be elastic and brilliant, the gills - red, eyes - transparent (but not muddy), tail - smooth. When purchasing frozen namilim, pay attention to the ice crust - it must be fine. Frozen fish should be cleaned gradually without sharp temperature drops (hot water or microwave), otherwise the fish can become dry, loose and tasteless.

As for pretreatment of fish, you will have to work well with the removal of the leather mucus layer. To do this, you can use a knife, scraping the mucus in the direction from the tail to the head under the jet of water, or rub the salt to the salt before the mucus disappearance. You can also add fish with boiling water so that the mucus curls - it will be easier to remove it. The scales in Nalima small, almost imperceptible, it should be removed using a knife, graters or brushes. Leather as a result of processing should be light gray. Skin can be removed or left is a matter of personal preferences, as well as the requirements of certain recipes. If you do not want to bother with the removal of scales, the skin can be immediately removed with a stocking. Also, the inside, fins and gills are removed from Nalim. It is important not to damage the gallbladder, which is not far from the head, so remove the insides carefully. After you have cleared and gutted, it should be rinsed well under a jet of water.

500 g liver is Nalima,

Dishes from Nalima - These are soups, second dishes and cold snacks. The easiest and most preferred method of preparation of a lite, allowing you to get a truly useful and dietary dish - this is its baking in the oven. So that the fish does not dry, it is recommended to be prepared in a foil or sleeve. Nalima can be labeled with greens or vegetables, and you can bake with vegetables separately, and a delicious nutritional dish without harm to health will be ready literally for half an hour. Fry Nalima and in a frying pan - the pieces of fish can be prepared in a grain or fry together with onions, and then add a piece of butter and a little off-together together. Extinguish onions and carrots in sour cream, then lay out on top of a root fish steaks and bring until readiness under the lid - you will have a very tasty and juicy dish. From Namilima, very gentle and air cutlets are also obtained. Whatever cooking option you choose, dishes from Nalim will not take you a lot of time and strength, and the result will exceed all expectations.

Let's start our culinary selection of dishes from Nalima with a recipe for fish prepared in the oven. If the weight has a weight of about 1-1.5 kg, it is better to bake it entirely, while a larger fish is recommended to bake in the form of steaks. Baking fish whole, do not cut off your head, but be sure to remove the gills from it. A steps weighing up to 1 kg will be required about half an hour at an oven temperature of 200 degrees or about 40 minutes at 180 degrees. Fish Weight from 1 kg to 1.5 kg will be prepared for 10-15 minutes longer. If it is baked with steaks at 180-200 degrees, it will be ready after 20-30 minutes.

2 bulbs,

Nalm baked in the foil in the oven

Ingredients: Weight weighing about 1 kg,

Cooking: 1 large bulb,

1 lemon,

1 branch of dill,

Ingredients: Salt, ground black pepper and spices to taste.

Cooking: Remove with in-free Czech and extract the insides. Remove the gills, leaving your head. Rinse the carcass well and dry with paper towels. Lemon cut in half. One half of the lemon is cut into slices. Make several transverse cuts on the fish cutter. Loosen on the outside and inside the salt, pepper and spices to taste, as well as to pour lemon juice. You can give a fish to fluff for 30-60 minutes. Onions cut into half rings. Pour a bit of onions on a large foil sheet, slightly smeared by oil. Put the fish over the bow, start the abdomen onions, and also put the dill branch inside and several lemon slices. The remaining slices of lemon can be inserted into the cuts on the fish. Sprinkle the remaining onions on the remaining onions above the remaining onions and tightly wrap. Place fish in a foil on a baking sheet or in a baking form and cook in a preheated to 180 degrees of an oven for about 40 minutes.

2 large carrots,

Very tasty it turns out, baked in the oven with vegetables and sour cream. In addition, you do not have to prepare a garger to fish separately. Such a simple look at the dish can be a real decoration of the festive table, if bake it is portion in small molds and decorate fresh greens.

Nalm in the oven with vegetables

Ingredients: 500 g fillets,

Cooking: 5-6 potatoes,

100 g of flour or breadcrumbs

1-2 carrots,

Ear from Nalima

Ingredients: 1 bulb,

Cooking: 250 g sour cream

200 g of champignon,

150 g of cheese (optional),

Cutlets from Nalima

Ingredients: salt and spices to taste

Cooking: vegetable oil.

Salt and ground black pepper to taste,

500 g fillets of Nalim cut into small pieces. Sprinkle with salt and spices taste. Large cut potatoes. Cut onions by half rings, rubbing carrots on a large grater. Fry onions in vegetable oil for 2-3 minutes, then add carrots and cook for another 5 minutes, stirring. After adding sour cream, salt and add spices to taste. Stir and stew 7-10 minutes. If necessary, you can pour some water. Put fish with potatoes in the form for baking, slightly lubricated with oil. Top laying vegetables in sour cream sauce, to spat. To cover the shape of the foil and bake 30-35 minutes in the oven preheated to 180 degrees. If you use cheese, 10 minutes before the readiness of the foil should be removed and sprinkled with a dish with grated cheese.

It is very convenient to fry with slices very comfortable, as there are very few bones in the fish, and its cutting does not take much time. So that the pieces of fish are not falling apart during frying, they can additionally be applied in the starch, and then in flour. In addition, you will get an incredibly appetizing crispy crust.

Ingredients: Frying frying in a frying pan

Cooking: 450 g Nalima,

1 bulb,

Ingredients: 1 egg (optional),

Cooking: 2 tablespoons of flour,

3 tablespoons of vegetable oil,

Salt and ground black pepper to taste,

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