Red fish char cooking recipes. Char fish benefits and harms, delicious recipes

Char fish is often found on menus in most European and CIS countries. Its calorie content does not exceed 140 kcal/100 g, so it is ideal for adherents diet food. In addition, like many other types of red fish, loach is valued for its beneficial features. The main one is great content fatty acids (omega-3) and vitamin E.

For those who are used to starting cooking fish dishes from fishing, it will be useful to know where the char lives. Most often it can be found in sea waters northern latitudes. In Russia, char is found along the banks of Siberian rivers - in fresh water the fish goes to spawn. Also in rivers you can find individuals up to 4 years old.

The loach got its name from the absence of scales, which greatly simplifies the process of cutting it. When cooked in the oven or in a frying pan, the skin of the fish is perfectly baked, becoming tender and crispy. Nevertheless, the meat itself may seem a little dry to many, so char is often supplemented with various dressings, marinades, sauces or batters.

Whole char is stuffed various fillings using seafood, meat, vegetables, berries, mushrooms, herbs, etc. You can also salt fish using plain brine, then add to salads or use as a separate snack. Salting can take from several hours to several days.

Char fish with meat filling will become a real delicacy against the background everyday dishes. It is much easier to butcher than its closest relatives. If the fish seems too dry, it is better to bake it in foil - this way it will be preserved more juice. You can see what the dish looks like after cooking in the photo.

Ingredients:

1.5 kg of char (2 fish);
2 lemons;
250 g ham;
2 onions;
100 g breadcrumbs;
2 tbsp. l. butter;
1 bell pepper;
½ bunch of dill;
Salt pepper.

Cooking method:

Prepare the fish for stuffing (remove bones, head, gut, rinse).
WITH bell pepper remove the skin, remove the seeds, cut it into small pieces.
Mix chopped peppers with breadcrumbs.
Squeeze the juice of one lemon into the resulting mixture.
Chop the ham into small cubes, chop the onion into thin half rings, chop the greens.
Add all the listed ingredients to the bell pepper.
Season the filling with salt and pepper, mix well again and stuff the char.
Make deep cuts on top of the fish and place the remaining lemon slices in them.
Grease a baking sheet with butter, place the fish and bake for 30 minutes at 180 degrees.

Interesting from the network

A very simple and not at all expensive recipe for lightly salted red fish. Char will cost much less than regular salmon, but will not be inferior to it at all. taste qualities. The finished fish can continue to be stored in the refrigerator for up to 7 days. It is better to add just a little pepper so that it does not overwhelm the taste and aroma of the dish. You can use peppercorns.

Ingredients:

700 g fish fillet;
2 tbsp. l. salt;
100 ml vegetable oil;
1 tsp. Sahara;
Bay leaf;
Pepper.

Cooking method:

In one container, mix sugar, salt, black pepper, Bay leaf and vegetable oil.
Thaw the fish, cut into small pieces.
Place the fillet pieces in a plate with brine and mix everything well.
Transfer the char along with the rest of the marinade into a clean jar.
Place the jar in the refrigerator for 10 hours.

Now you know how to cook char fish according to a recipe with a photo. Bon appetit!

Char fish is another prominent representative of the salmon family from the point of view of its use in cooking. It can be used as a main dish, as a filling for pancakes and pies, added to salads, soups, etc. For those who are already familiar with other types of red fish, it will be easier than ever to figure out how to cook char. As for novice cooks, they will need a few tips from more experienced colleagues:
For pickling, you need to use chilled, not frozen fish. This way it will better preserve not only its taste, but also its beneficial properties;

If the fish was frozen, you need to defrost it gradually, first placing it in the refrigerator for 3-4 hours, and then continuing the process at room temperature;

It is easier to clean the char fillet from the bones if the fish is not yet completely defrosted;

Fried char is best paired with juicy batter or sauce so that the fish does not turn out too dry;

If you bake char in foil, then 10 minutes before it is ready, you need to unwrap it. This will give the fish an appetizing golden hue;

It is best to cook char in the oven with the addition of some fermented milk product or stuffed with vegetables;

There is no need to remove the scales from the loach before cooking.

Char is a fairly common fish in Russia. Since this species of salmon is found quite often in numerous rivers and lakes, information about the preparation of Goltz will be relevant both for fishermen and for ordinary buyers who decide to treat themselves to the delicacy.

Cooking char

The choice of fish should be approached consciously and without haste; a number of tips can help with this.

How to choose?

Of course, if the catch is fresh, then you can skip the topic of selection. And for those who are going to please themselves with store-bought fish, they will be given the following recommendations optionally:

The first thing you need to pay attention to is her appearance.
High-quality fish have silvery scales interspersed with white spots on the sides.
The body must have a dense structure and regular shape. The check is carried out by simply feeling the entire length of the body, and when pressing with your thumb, there should be no marks or dents left.
The smell of fresh product thin and does not cause rejection.

Since char is mainly sold frozen, its shelf life should not exceed 6 months at a storage temperature of -18 degrees C.

Unscrupulous sellers may neglect these standards, which will inevitably result in unsatisfactory appearance and smell.

If the carcass has visible marks long-term storage or has been frequently frozen and defrosted, this is reflected in the appearance of the scales.

It becomes rough, heterogeneous, changes color from silver to gray, and the body itself becomes deformed, with the appearance of unnatural fractures. It is better to keep your distance from such a product.

In quality fish:

The fins should not be dented or deformed, but should fit snugly to the body and not deformed
The gills should be even Pink colour. If gray gills are found, then the fish has most likely been defrosted frequently and may have exceeded its shelf life.

Good to know! Having chosen a worthy specimen to suit your taste, we will move on to the process of defrosting (if the fish was purchased frozen) and its further cutting.

Defrosting fish

When defrosting, you must adhere to the following rules:

Fish is defrosted only once (more frequent freezing and thawing cycles negate flavor and useful qualities fish)
The best way to defrost is to leave it in cold water for 2–3 hours. In warm or hot water You cannot defrost it, as a sharp temperature change leads the meat to a flabby state and worsens its taste.
If cooking the fish is planned for the next day, then good option To defrost, the fish will be left in the refrigerator overnight.

Char cutting

First, the offal is removed and the abdominal cavity is cleared of film.
then the fins and gills are separated
then the carcass is thoroughly washed with running water

Like any other fish, char can be prepared as whole, and cut into portions.
It all depends on the recipe.

Let's celebrate! If it is an ear, then the head and all the insides are separated. The carcass is cut crosswise into 4 parts. If it is salted, then the head, entrails, tail, and scales are also separated. And the carcass is cut along the axis of the ridge.

What dishes can be prepared from char?

Traditional, simple and healthy dish is the ear
Baking in foil
Frying with onions in a frying pan,
Pickling,
Smoking,
As a pie filling.

Use of salt, spices and seasonings

All char dishes use salt, pepper, various herbs and herbs. To do this, rub the gutted char carcass on all sides with a mixture of salt and pepper. To add sophistication and piquancy to the dish, you can use Provencal herbs.

Recipes for delicious char dishes

At home

Char baked in foil

What you will need:

Char carcass 700–1000 grams
medium sized onion 1 pc.
Lemon 1 pc.
Spices, salt.
Cooking temperature 180–200 C
Cooking time: 45–60 minutes

Cooking process:

The fish is cleaned of its entrails and washed.
Then rubbed with salt and spices.
The onion is cut into rings and placed in an even layer in the form of a pillow on a baking sheet with foil.
Place the fish on a layer of onion and moisten it with the juice of one lemon.
Wrap the dish in foil and bake for 30 minutes.
After 30 minutes, remove the foil from above, and then bake the fish until golden brown.

Outdoors

Char soup

What you will need:

Char 500–700 grams
Potatoes 2–3 pcs. medium size
Carrot 1 pc.
Onion 1 pc.
Salt, pepper, herbs (parsley, dill).
Cooking time: 30–40 minutes

Cooking process:

The carcass is cleaned of entrails. It is not necessary to remove fins, tail and gills.
The fish is washed in cold running water.
Salt and spices are added at the final stage of preparing the fish soup.
Cut 2-3 potatoes. medium sized cubes.
Carrot 1 pc. grated on a medium grater.
1 onion finely chopped.
Vegetables are cooked for 10–15 minutes.
Then in vegetable broth add fish and cook for 15 minutes
Next, seasonings and salt are added.
At the end you can add dill and parsley.

According to its consumer qualities, loach belongs to dietary dish. The right process cooking allows you to preserve its properties and maintain human health.

One hundred grams of char already contains the daily requirement of vitamin E. Char is of particular value to pregnant women, children, and older people.

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Char is a fish belonging to the salmon family. Its scales are very small, invisible at first glance. This makes the fish appear naked. It is slightly inferior in taste to salmon or other delicacy species. But there will be no problems with how to cook char fish, because... all dishes turn out very tasty. Its meat is tender, light pink and lean.

Small specimens weighing 1 kg are sold in stores. This size makes the fish very convenient for cooking: it will fit in any oven or frying pan. One piece is enough for 3-5 servings, just right for family dinner. You can make any dish out of it: fry, stew, bake, boil, etc. Below are several recipes for how to cook char fish.

Home Ambassador

The easiest way to cook any fish is salting. It will only take a decent amount of time here. For this recipe- 10-12 hours.

Ingredients:

char (fish) about 0.5 kg;
4 tbsp. l. salt;
half a medium onion;
4 bay leaves;
black peppercorns, 3-4 pieces per row;
vegetable oil - 4-5 tbsp. l.

Preparation.

Scrape the fish and remove the entrails. Cut off the head, tail and fins.
Rinse and dry.
Cut into pieces 1.5-2 cm thick.
Each steak should be rubbed with salt on both sides. There is no need to feel sorry. If the fish is oversalted, you can rinse it, but the shortage cannot be corrected.
Place 2-3 peppercorns, onions and half a bay leaf at the bottom of the container.
A layer of fish is placed on top.
The loach is again covered with spices.
And so on until the end, in layers, until the fish runs out.
Oil is poured over everything on top.
The fish is placed under pressure for 10-12 hours and sent to the refrigerator.

That's it, you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Recipes for salting are universal.

Baked char with lemon

One of the most convenient ways cooking fish. You don’t have to stand all the time checking for doneness, worrying about the food getting burnt, etc. Char fish in the oven turns out just great. This requires a minimum of effort.

Ingredients:

char (fish) - 0.5 kg;
medium bulb;
half a lemon;
spices.

Preparation.

Scrape the loach, gut it, remove the head and fins.
Salt and pepper. Spices are used according to your taste.
Cut the onion and lemon into thick rings.
Place about 1/3 of the onion on the foil. Top with a char carcass.
Onions and lemon are also placed inside the fish.
The rest is sprinkled on top.
The foil is sealed tightly and the package is sent to the oven.
You need to bake for about 20-30 minutes (this depends on the size of the fish) at 200°.

Char baked in mustard sauce with potatoes

More hearty option, moreover, immediately with a side dish. In the end it turns out very delicious char(fish). Recipes can be changed to suit your tastes.

Ingredients:

1 small loach;
6-8 medium-sized potatoes;
200 g cream;
a bunch of parsley;
vegetable oil;
2 tbsp. l. mustard, you can use whole grains or plain mustard, at your personal discretion;
salt and pepper to the taste of the cook.

Preparation.

Scrape the fish and remove the entrails.
Grease the mold with oil.
Peel the potatoes and cut into thin slices. Place in a baking tray, salt, pepper, sprinkle vegetable oil.
Cut the fish into large pieces and place on potatoes. Add a little salt.
Prepare the sauce. To do this, mix finely chopped parsley, mustard and cream in a cup.
Pour sauce over fish and potatoes.
Bake for 40 minutes in the oven at 180°.

Char baked in wine sauce

There is another way to prepare a very tasty dish at minimal cost. This option is more festive.

Ingredients:

loach - 1 piece;
dry or semi-dry white wine - ½ cup;
200 g sour cream;
salt;
vegetable oil.

Preparation.

The loach needs to be cleaned, the entrails removed, and the fins cut off. After all preparatory operations, rinse and dry the carcass.
The fish is rubbed with salt on all sides.
A deep baking tray is greased with vegetable oil, and the loach is placed there. The form is sent to the oven, heated to 180°.
After some time, juice will begin to stand out. They need to water the fish every 3-5 minutes.
After 20 minutes you need to add wine.
After another 15-20 minutes, sour cream is added.
After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
Must be served with a side dish. Pairs very well with char vegetable salads, seasoned with vegetable oil with lemon juice, you can add vinegar.

In this case, you get a very tender char (fish). The photo shows how delicious it looks.

Char in a slow cooker

For lovers modern technology can you suggest next recipe. It is quite simple to implement, but the multicooker must be able to steam and cook pilaf. In principle, you can do without rice and use any other side dish at your discretion.

Ingredients:

char (fish) - 1 pc.;
2 medium carrots;
medium bulb;
brown rice - 1 tbsp.;
water - 3 tbsp.

Preparation.

Prepare the char and cut into large pieces.
The steaming dish is covered with foil. The loach is laid out on it.
Grate the carrots on a coarse grater.
The onion is cut into half rings.
The fish is covered with vegetables and loosely covered with foil.
A glass of rice is poured into the multicooker bowl and filled with water.
A container with fish is placed on top.
The multicooker switches on to the pilaf and steam cooking modes.
After 50 minutes the dish is ready.

Steamed char turns out juicy and tender. Onions and carrots give it a special aroma. By the way, steam dishes very beneficial for the body.

Fried char

One of the simplest and delicious ways cooking fish - frying. Small fish are suitable for this, because... They are easy to clean and wash.

The loaches are scraped and the insides are removed. Then rub with salt, pepper and various spices; you can use seasonings for fish. The loach is left to marinate for 15-20 minutes. Then the pieces are rolled in large quantities flour and fry. When serving, you can decorate the dish with fresh herbs.

The result is a flavorful char (fish). Photos give an idea of this simple, but delicious dish. Can be used as a side dish various vegetables, for example, potatoes, mushrooms, etc. Salads will also be good.

Fried loach is a delicious red fish!

Char is a medium-sized red fish with lean delicious meat. It is easy to clean because the scales are very small and come off easily. Some housewives believe that the loach does not need to be cleaned, but simply rinsed well inside and out.

Before cooking, the loach is lightly marinated in lemon juice, then rolled in breading. And it turns out juicy, aromatic and with a crispy thin crust. This is delicious!

Rice flour is especially good for breading fish, but wheat and potato flour (ordinary starch) will also work. So, how to cook char - recipe:

What you need for fried char

Char (carcasses) – 1 kg;
Lemon – 0.5 pieces;
Egg – 1 piece;
Rice flour (or regular) – 4 tablespoons;
Salt - to taste;
Vegetable oil for frying.

How to cook fried fish Char

Clean and cut the fish

Cut off the tail and fins from the char carcass. Lightly scrape the skin with a knife and rinse well outside and inside (if there are insides, remove them, of course).
Cut the fish into portions: crosswise several times. Then cut each piece in half again along the spine. This makes frying easier and faster.

Marinate the char

Place the fish pieces in an enamel or glass bowl. Sprinkle with lemon juice. Marinate for 15-20 minutes.

Bread and fry the fish

Mix rice flour with a small amount salt. Beat the egg, add 1 tablespoon of cold water.
Heat a frying pan with vegetable oil (about 1 cm). Dip the fish pieces first into the egg, then roll in rice flour. Fry over medium heat on both sides until golden brown.

Char is very good with herbs, tomatoes and cucumbers. Potatoes are an excellent side dish for Char fish, in any form: boiled, mashed, fried!

Delicious dinner with fried fish!

Bon appetit!

Char fish belongs to the salmon category. This type of fish lives in northern fresh water bodies: it is found in rivers and lakes.

The loach got its name for its specific appearance. Its scales are so small that it appears “naked.” Char fish is the main ingredient in many culinary recipes.

Char fish: benefits

The small size of the carcass (up to 1 kg) allows you to cook a la carte dishes from whole fish.
The red meat of char is very tender and not as fatty as other types of salmon.
The absence of scales allows you to easily obtain a crispy, appetizing crust during the cooking process.
Regardless of the recipe culinary processing the char practically does not decrease in size.
Char fillet is rich in Omega-3 fatty acids, vitamins B6, B12, magnesium, iron, calcium, contains necessary for a person daily norm vitamin E.
Char fish is used for baking, frying, and preparing fish soup. There are recipes for cooking stuffed fish char, smoked and lightly salted.

Char fish: recipes for every day

Simple: char soup

Ingredients

4 loaches
4-6 pcs. potatoes
1 onion
1 carrot
1-2 bay leaves
4-5 black peppercorns
salt, spices, parsley root to taste

Gut the fish, cut off the heads and fins, rinse thoroughly under running water. Remove the gills from the heads. Cut the fish into large pieces.

Peeled carrots, onions and potatoes, cut into slices, pour 2.5 liters of water. To put on medium heat. A few minutes before the potatoes are ready, add the fish, parsley root and bay leaf to the pan. Bring the fish soup to a boil, cook for 10 minutes.

Once ready, remove the bay leaf, parsley, carrots and onions, add salt, seasonings and herbs. Let it brew for 5 minutes and serve.

Nourishing: char with potatoes

Ingredients

800 g char
1 tbsp. cream
1 kg potatoes
2 tbsp. French mustard
1 bunch of parsley
salt, black pepper to taste

Peel the potatoes, cut into slices. Salt, sprinkle with pepper, sprinkle with vegetable oil and place in a baking dish.

Gut the fish, cut off the head and fins, and wash. Cut the char in portioned pieces. Add a little salt and place on the potatoes.

Add chopped parsley and mustard to the cream, mix well. Pour the creamy mustard mixture over the fish. Place the pan in a preheated oven over medium heat. In 30 minutes the char dish will be ready.

Char fish: holiday recipes

Exquisite: char with cheese and almonds

Ingredients

1600 g char (2 carcasses 800 g each)
1 bunch of chervil
150 g cream cheese
2 slices of white bread
2 tbsp. chopped almonds
200 g sour cream
2 tsp mustard
3 tbsp. butter
20 ml dry white wine
2 pcs. onions
juice of 1 lemon
salt, pepper to taste

Sprinkle the gutted and washed fish (with the head) inside and out with lemon juice, and rub with a mixture of salt and pepper.

Cut white bread without crust into small cubes. In a bowl, mix bread, grated cheese, 2 tbsp. finely chopped chervil, almonds. Add mustard and 3 tbsp. sour cream. Mix everything. Stuff the fish with this mixture and secure the bellies with wooden toothpicks.

Place the fish on a greased baking sheet. Add butter, pour in dry wine. Place in an oven preheated to 180°C for 30 minutes.

After half an hour, remove the fish from the baking sheet and place in a warm place. Drain the remaining juice, dilute it with a glass of water, pour in the remaining sour cream. Boil the sauce, add chopped onion, salt and pepper to taste. Sprinkle with remaining chervil. When serving, pour the sauce over the fish.

Romantic: char in wine with Provençal herbs

Ingredients

1 kg char
100 ml dry white wine
100 ml sour cream
50 g ghee
salt, pepper to taste
Provençal herbs (fresh or dried)

Wash and dry the gutted fish paper towel. Rub with salt and pepper. Place in a heat-resistant form, pour over melted melted butter. Place in a preheated oven. After 20 minutes, pour over the wine. After another 20 minutes, pour in a mixture of sour cream and finely chopped herbs. After 5-7 minutes, remove from the oven and serve.

Red fish char cooking recipes. Char fish benefits and harms, delicious recipes