How to cook fish loach
Brook trout - a species of salmon. Large specimens are best suited to recipes for baking and fine very tasty fried. In addition, the char can be a delicate mousse.
You will need:
For the first recipe: char; sea salt; vegetable oil; dry white wine; sour cream. For the second recipe: char fillet; milk; eggs; salt; pepper; butter; Preserved truffles; fish broth. For the third recipe: loach; Fish seasoning; flour; vegetable oil; dill.
Instruction how to cook fish loach
Bake char in a sauce of wine and sour cream. To do this, clear the one big fish, carefully rub with sea salt and place on a roasting pan greased with oil. Bake in the oven at 180 degrees Celsius. From time to time watering fish juice formed. After 20 minutes, pour half a glass of dry white wine, and after another 15 minutes, add 150 grams of sour cream. Continue to bake for 5 minutes. Serve with a salad of fresh vegetables.
To prepare the mousse, take 300 grams of fillet of char and grind using a blender. Add 150 grams of milk, two whole eggs and one yolk added. Season with salt and pepper to taste. Grease a baking dish with butter and pour it on the fish mixture. If mousse starts to burn, put it on the bottom shelf of refractory bowl with water. Bake at 160 degrees Celsius for about 30 minutes. Meanwhile, prepare the sauce. Pour into a small saucepan brine from one jar of preserved truffles, bring to a boil and add 100 grams of fish broth. Cook until thick syrup consistency. Melt in a pan 20 grams of butter and reload it coarsely chopped truffles. Tomita them for several minutes, and then connect with the broth and brine. Gently Put mousse on a dish, pour the sauce and sprinkle with black pepper.
If you want to fry the fish, take 8 small loach clean them, cut off the fins, heads and tails. Rub each fish your favorite seasoning. Pour into a flat plate 5 tablespoons of flour. Preheat a frying pan with vegetable oil. Goltsev roll in flour and place the pan. Fry on medium heat on both sides until golden brown. Sprinkle with chopped dill fish and serve with boiled potatoes and slices of pickles.