Lenok in the oven with potatoes recipe. Lenok fish dishes. Boiled fish lenok

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

Those who do not know how to fry tench in a frying pan are not yet familiar with the real taste of fish, because no other fish can compare with it in taste. Tender white meat simply melts in your mouth, and in this type of fish it is especially healthy and suitable for consumption even by the smallest gourmets.

Tench leads an unusual lifestyle for a fish: it prefers to rest rather than swim, so its meat is considered one of the most delicious. And although tench is considered a bony fish, nevertheless, this is not so; it has bones, like an ordinary fish, only it is much easier to remove them.

It is unlikely that you will find a molt smaller than the palm of your hand on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.

How to properly clean molts

Many fish lovers are put off by the appearance of tench, covered with mucus and small scales. At first glance it seems difficult to clean. In fact, it couldn't be easier.

We will give you some tips, after learning which, you will give preference to shedding with a light heart, without even thinking about cleaning.

• When you bring the tench home, place it immediately in the basin. If it has a strong swampy smell, you can soak it in cold water with a few drops of lemon juice for several hours.
• Place the molt in the sink, rinse with boiling water and immediately with cold water. After such actions, the mucus is very easy to remove. You can do this with paper towels; alternatively, try washing the fish with a sponge under running water.
• Tench's scales are very small, so you need to clean them very carefully so as not to spoil the appearance. You don’t need to use a knife, take an iron sponge and lightly wipe the scales - the scales will come off on their own.

• An option for those who like a crispy crust is to not remove the scales at all. During intense frying, large scales will disappear, and small ones will form a crust. Of course, if you are cooking for children, it is better to remove the scales from the fish.

As you can see, there is nothing complicated, but any robot requires effort and dedication. But if you stock up on the necessary information, the cooking process will bring only positive emotions, and in the end you will also get a great dish.

Fried tench in a frying pan with onions

Ingredients

• Tench – 1 kg + -
• Sweet blue onion- 3 pcs. + -
• - 1 PC. + -
• - 2 cloves + -
• - taste + -
• Spices for fish - to taste + -
• - 5 tbsp. + -
• - 2 tbsp. + -
• - for breading + -

How to fry tench with onions in a frying pan

A fish lunch is always light and satisfying, and in combination with quick cooking, it will also become the most desired treat. Add vegetables to the molt - and you get a balanced, and most importantly, healthy food option for any event.

For this recipe, you can take both a large fish and smaller fish, always buy the option that will be easier for you to work with.

1. After removing the mucus from the fish, you need to trim off all the fins; they can cause inconvenience when you fry the tench. Carefully cut and remove the entrails; if there is caviar, carefully separate it, then cut off the head and rinse the fish well under running water.
2. Cut the tench into small pieces, place in a bowl and lightly sprinkle with lemon juice. Add salt, season with herbs, mix thoroughly and leave for ten minutes.
3. While the tench is pickling, you can peel and wash the vegetables: cut the onion into half rings, grate the carrots on a coarse grater.
4. Pour oil into a heated frying pan, wait until it heats up, roll the fish in flour and fry over medium heat. You will see for yourself how long to fry, the tench should be well fried until golden brown, about three minutes on each side.
5. After frying the molts, add chopped vegetables to the frying pan and fry for another five minutes. At the end of cooking, add chopped garlic, it will give the tench a special aroma and taste. Transfer to a plate, sprinkle with dill and serve.

Now you know how to deliciously fry molts with onions so that they turn out very juicy and appetizing. This dish can be served without a side dish, but, if desired, you can supplement it with boiled rice.
For those who prefer fish with vegetables, we suggest watching a video on how to fry tench with tomatoes.

Fried tench with vegetables (video recipe)

How to fry whole tench in sour cream

This option for preparing tench is perfect for a festive table, and to add a piquant taste, we suggest frying it in sour cream with the addition of cognac.

Ingredients

• Tench - 2 pcs. (600 g each);
• Sour cream - 250 g;
• Cognac - 100 ml;
• Vegetable oil - for frying;
• Salt, pepper - to taste;
• Dried basil - 1 tsp.

How to properly fry whole tench at home

1. Clean and gut the tench carcasses; there is no need to cut off the head, just carefully remove the gills, as they can affect the taste of the fish.
2. Rub the molts with salt and pepper, pour oil into a heated frying pan until the bottom is completely covered.
3. Place the fish in hot oil and fry over medium heat for 15 minutes.
4. Then pour cognac into the frying pan and immediately set it on fire, do this carefully so as not to harm yourself and your loved ones. Remove the pan from the stove, wait until the fire goes out, and put it back on the stove. Add two tablespoons of water and fry for 10 minutes.
5. Place sour cream over the entire length of the fish and sprinkle with basil. Simmer until done for 30 minutes over low heat.

Such fried tench is worthy of attention, and will undoubtedly become a decoration for the festive feast. If desired, you can decorate with fresh herbs, lemon slices or olives.

How to deliciously fry tench caviar

Caviar is a true delicacy, and if you are lucky enough to buy or catch tench with caviar, then be sure to cook it, so you will have a reason to try something new.

You can cook caviar in flour using the old-fashioned method at any time, but you should try a little and discover the taste of caviar in a completely new way.

Ingredients

• Tench caviar - 300 g;
• Eggs - 2 pcs.;
• Wheat flour - 4 tbsp;
• Starch - 1 tbsp;
• Homemade mayonnaise - 1 tbsp;
• Green onions - 3 tbsp;
• Salt, pepper - to taste;
• Sunflower oil - for frying.

How to make delicious pancakes from tench caviar

• Wash tench eggs in cold water, remove films and place in a small bowl.

To fry tench caviar, you need to make sure that it is mature, the eggs should be well separated from each other and have a bright yellow color.

• Add eggs, mayonnaise, green onions and mix well, add salt and pepper.
• Combine flour with starch and gradually add to the mixture, mix thoroughly - the dough will be like pancakes.
• Take a frying pan with a thick bottom, make sure that the pancakes will not stick to it. Pour in the oil and heat well, spoon out the dough with a tablespoon.
• Fry until cooked on both sides, like regular pancakes, ready to be placed on baking paper to allow excess fat to drip off.

It is better to serve tench roe pancakes warm with sour cream or mayonnaise and herbs sauce.

Now you know how to fry tench in a frying pan, it will be a great addition to your diet. Simple and delicious recipes for its preparation are ideal for any holiday or everyday day.

Lenok fish (Siberian trout) of the Salmon genus is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the fish has a ridged body, a small mouth with sharp teeth. This is a strong predator that feeds on inhabitants of lake and river environments, often reaching 8 kg. Its color depends on its habitat, most often its body color is light brown, in rare cases it is black.

The meat of the freshwater inhabitant is tender and juicy; lenok makes excellent delicacies. There are many original recipes, for example, at Khubsugol they smoke it, dry it, cook fish soup and fry it. This tender and juicy fish makes delicious soups and soufflés. But first, the lenok fish is processed, gutted and thoroughly washed. Siberian trout is good in any variation. Let's look at some amazing recipes from the predatory aquatic fauna.

Lightly salted Lenok

Product composition:

• trout (1 kg);
• two onions;
• and salt (to taste).

For this recipe you will need fresh fish - gut it, do not touch the gills and scales. Cut into small pieces, add spices and finely chopped onion. Let it marinate for an hour. If you like it saltier, then increase the amount of salt and soaking time. The result is a wonderful cold appetizer.

Lenok fish with vegetables

Product composition:

• 1 kg of Siberian trout;
• carrot;
• bell pepper;
• garlic (3 cloves);
• butter (50 g);
• mayonnaise or sour cream (100 ml);
• spices to taste.

Gut the lenok fish, rinse, cut into portions, salt and pepper. You can add lemon juice (optional). Sauté the onion until golden brown, add grated carrots and squeezed garlic.

Cover a baking sheet with foil, grease with oil, lay out pieces of fish, cover with a vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 o C and bake for half an hour.

Stewed lenok

The fish, the recipes for which are so varied, turns out amazingly tasty and tender when stewed.

Ingredients:

• 500 g fish;
• beer (50 g);
• vegetable oil (20 g);
• raisins (30 g);
• vinegar (5 g);
• (5 g);
• salt, black pepper and a bunch of parsley.

Cut the lenka into portions, sprinkle with salt, pepper, pour over vinegar and leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Simmer covered for 10 minutes. Serve with chopped parsley.

Boiled fish lenok

Compound:

• 300 g fresh trout;
• carrots, onions;
• water (glass);
• peppercorns (30 g);
• a little vinegar;
• a couple of bay leaves and a pinch of salt.

Gut it, cut it into pieces, put it in a deep pan and fill it with hot water. Send all the above ingredients there, washed and chopped. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.

Recipe with almonds and red wine

Ingredients:

• lenok fish (400 g);
• red wine (50 m);
• butter (50 g);
• lemon juice (20 g);
• almonds (50 g);
• a bunch of dill, spices to taste.

Saute chopped almonds in butter, add spices, wine and lemon juice and simmer for 2 minutes. Add fish pieces to the nut mixture and simmer for another 10 minutes. When serving, sprinkle with dill. An original dish with a spicy taste will be a bright addition to any table.

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Everything interesting

First of all, in order to properly cook trout, remember that you do not need to add anything extra to dishes made from this delicious fish. If you use only natural ingredients, you can get a delicate and pure taste from mother herself...

How to properly fry fish photo

We will show you and tell you based on our personal many years of experience. Since, since childhood, we lived on the island of Sakhalin, which, as you know, is surrounded by two seas, numerous straits and bays, has mountain rivers in which this very fish is found, of different sizes, breeds and tastes, which must be properly fried .

And since on Sakhalin there are very tasty salmon fish - trout, sesame, pink salmon, chum salmon, masu salmon, taimen and others, so we will fry correctly using these fish species as an example. For example, let’s take such a “royal” fish as lenok.

Salmon fish are suitable for frying, stewing, preparing fish soup and soups and other wonderful dishes. The simplest thing that can be done from such fish is to fry it correctly in a frying pan, on the grill or over a fire. For some it may seem simple, but many do not know how to properly fry fish. And that’s why they don’t even buy it to cook fish at home.

To properly fry fish, what do we need?

• Salmon fish, cut into pieces no more than 2.5 cm wide for better cooking. - 1 PC.
• Flour for breading, you can use either regular flour or special flour for breading, sold in stores packaged in bags - 300 g.
• Refined vegetable oil, for frying - 100 g.
• Salt and ground black pepper - to taste.
• Lemon juice - 50 g.

How to properly fry fish. Fish cutting video

Technology for frying lenka or other salmon fish

1. Salt and pepper the fish pieces to taste and sprinkle with lemon juice. Let it brew for 15 - 20 minutes.
2. Place a large frying pan on the stove, preferably cast iron, pour vegetable oil into it and wait until the oil heats up.
3. Dredge the fish pieces one by one in flour and place in the pan.

1. Fry each piece of fish until golden brown on each side.
2. Pieces of fish must be turned over periodically so that the fish does not burn, but is fried evenly. To do this, we use tongs and a spatula.

1. Place properly fried fish pieces on a paper towel with tongs to drain excess fat.

1. When the excess fat is absorbed into the paper towel, place the fish on a large, beautiful dish.

1. We take a beautiful porcelain plate that is not deep and lay out the fried pieces of fish.
2. If suddenly the fish turns out to be unsalted or you just like it saltier, you can use soy sauce as a seasoning.
3. If your health allows, pour a glass of chilled wheat beer. Or you can pour a glass of homemade kvass. Bon appetit to you, from Peter de Crillon!

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Delicious dishes made from lenok fish are distinguished by their pleasantly tender flesh, juiciness and pleasant aroma. In appearance and taste, lenok is similar to salmon, so you can prepare a lot of delicious treats from this Siberian trout: bake, fry, pickle, and also make rich fish soup or whip up a soufflé.

With a golden brown crust in a frying pan

For a hearty lunch or dinner, you can easily prepare fibrous lenka with a golden, crispy crust. Required list of products: fish carcass weighing 1–1.5 kg, cut into layers 2.5 cm thick, wheat flour - 300 g, ½ cup of purified frying oil, a pinch of finely ground salt and pepper ground in a mortar, fresh lemon juice - 50 ml.

You can prepare a delicious treat in these steps:
If desired, pepper the fish slices on both sides, acidify with lemon juice and leave to marinate for 20 minutes. Pour in and heat the oil in a frying pan. Roll each piece in flour and fry until golden brown.

Turn over during the process with a spatula or tongs to ensure even cooking. Place the crispy pieces on a paper towel to absorb excess fat. Place the lenka on a plate and serve with soy sauce, chopped vegetables and herbs.

With onion filling

Baked meaty lenok will turn out very soft and nutritious. The cooking process is quite simple. It is important to remember that the size of some carcasses reaches 8 kg, but for high-quality baking it is better to take small specimens. Required set of products: carcass weighing 1.5–2 kg, freshly squeezed juice from ½ lemon, a couple of onions, 1 tsp. coarse salt and black pepper, grated in a mortar, 3-4 tbsp. l. fragrant olive oil, fresh herbs.

Step-by-step cooking process:
Gut the carcass thoroughly, wash and blot the flesh with a napkin. Next, salt the fish, sprinkle with lemon juice and leave for 15–20 minutes for the lenok to marinate. Divide the onion into thin half rings, mix with salt and spices, mash well and squeeze the onion with your hands. Stuff the belly with spicy onion mixture. Oil the carcass and a piece of foil placed on a baking sheet.

Place the fish on the surface and wrap tightly with foil. Cook for 20 minutes at 200℃, then reduce the temperature to 160℃ and finish cooking after 25 minutes. Leave the finished dish in the turned off oven for 15 minutes. It is better to serve lenka in pieces, adding decoratively chopped lemon and herbs.

Spiced milk baked with fish will be especially tasty.

Lightly salted appetizer

An appetizing lightly salted appetizer can be an excellent addition to sandwiches and a decoration for any table. Required set of products: 500 g of fish, a couple of onion heads, 1 tsp. sea ​​salt and coarsely ground black pepper, 2–3 tsp. vinegar, a couple of bay leaves and a bud of clove to taste.

Process :
Gut the fish carcass, leaving the head and scales for preparation. Wash and dry the carcass with a napkin. Cut it into thin pieces or cut it into fillet strips, season with spices, salt and mix with chopped onion into rings. Leave the appetizer to marinate thoroughly overnight. The amount of salt and holding time can be increased.

Important! Lenok is a freshwater fish that can retain helminths if not properly processed. The finer the pulp is chopped, the better it marinates.

With vegetables

A complete meal with a balanced flavor, fibrous texture and delicious juice from the vegetables. You will need the following set of products: 1 kg of lenok fish, carrot root, onion, bell pepper, 3 cloves of garlic, a slice of butter weighing 50 g, ½ cup of full-fat mayonnaise sauce or sour cream, 1 tsp. seasoning mixtures for fish and sea salt.

Sprinkling with cheese shavings will help achieve a golden brown crust.

Cooking technology:
Clean and rinse the fish carcass, cut into small portions. Sprinkle each with salt and pepper as desired. Sprinkle with lemon juice. Chop the onion and fry until golden in a mixture of vegetable and butter. Add finely grated carrots and garlic passed through a press.

Cover a baking sheet with a piece of foil, grease with oil and place fish pieces on the surface. Place the vegetable mixture on top and cover with mayonnaise mesh. Bake for 30 minutes at 150℃ in the oven. Present the fish with your favorite sauce, boiled potatoes or tomato and cucumber salad.

In beer

Lenok will turn out amazingly soft and tasty when stewed with sweetish raisins and a bright set of spices. Ingredients: 500 g fish pulp, 50 ml light beer, 2 tbsp. l. clarified butter, 30 g steamed seedless light raisins, 1 tsp. finely grated lemon zest, 2 tbsp. l. vinegar, a bunch of parsley, a pinch of fine salt and pepper.

Baking process:

1. Cut the lenka carcass into portions, season with pepper and salt, and sprinkle with vinegar.
2. Leave in a cool place for 30 minutes, add zest and raisins to the mixture, and then pour in the oil and beer.
3. Simmer covered for 15 minutes, serve the finished treat with chopped parsley and dill.

Boiled fish

Boiled lenok is low-calorie, juicy, rich in proteins and vitamins. Required set of products: 500 g of fish steaks or fillets, an onion head, crispy carrots, parsley root, a couple of bay leaves, 3 allspice peas, a pinch of fine salt, 300 ml of drinking water.

The process consists of steps:
Cut the carcass into small pieces, add hot water and place on the stove. Peel the vegetables, chop into small pieces and place in the pan with the fish. Cook for 10–12 minutes with the lid on. Serve with vegetable salad, boiled rice and chopped herbs.

With red wine and almonds

A savory dish for the holiday menu is moderately spicy, meaty and very aromatic. For cooking you will need: 400 g of fish, 50 ml of semi-sweet red wine, 1 tbsp. l. lemon juice, 50 g grated almonds, 50 g butter, a bunch of dill with parsley, a mixture of spices for fish.

Step-by-step cooking scheme:
Simmer ground almonds, spices, wine and lemon juice in butter. Simmer for 2 minutes. Chop the lenka, place the fish pieces into the nut mixture and simmer covered for 40 minutes. Decorate the presentation with sliced ​​vegetables, a shaped slice of lemon or olives.

For the holiday table, you can serve lenka whole, stuffing the belly with raisins, onions or mushrooms.

Rich ear

The aromatic camping soup combines the richness of the broth and the freshness of boiled fish. For cooking you will need: 1 lenok weighing 1–1.5 kg, grayling – 2–3 kg (for richness), 4 potato tubers, carrots, 2 onions, 1 tsp. freshly ground mixture of peppers, salt - as needed, a bunch of dill.

Step-by-step preparation of a delicious soup:
Rinse the fish thoroughly, remove the gills so that the soup does not taste bitter, gut it and cut off the fins from the carcasses. Cut off the heads of the remaining fish and cut the flesh into pieces. Leave small carcasses whole. Place the tails and heads in one bowl, and the pieces of meat in another. Peel the onion and cut into cubes. And also peel and wash the carrots and potatoes. Chop the vegetables into cubes and pour into a pan of boiling water. After 10 minutes, add onions and fish tails with heads to the soup.

After half an hour of cooking, catch the fish remains, boil the broth again and place the prepared fish pieces into the pan. Salt the liquid, season with pepper and let the soup boil for 10 minutes.

Remove the container from the heat and leave with the lid closed for a quarter of an hour to allow the dish to steep. When serving, place 2-3 pieces of fish in a bowl and pour in broth and vegetables. Sprinkle each serving with chopped herbs.

Important! For convenience, you need to carefully catch the heads and tails, and to prevent the flesh from falling apart, you should not allow the soup to boil strongly.

With potatoes

A hearty treat with boiled potatoes and pieces of fish soaked in juices can turn into a wonderful family meal. For cooking you need: 2 kg of lenka, a couple of medium onions, 6 potato tubers, 5 tbsp. l. clarified butter, 3 tbsp. l. chopped parsley, 1 tsp. fine salt and pepper crushed in a mortar.

Step by step cooking process:
Wash and gut the carcasses thoroughly, removing blood clots and black films. Chop the pulp and sprinkle with salt. Leave for 30 minutes, or better yet overnight, in a plastic bag. Divide the carcasses into pieces 1.5–2 kg thick, and divide the onions into thin half rings or rings. Cut the potatoes into circles, put them in a bowl along with the onion and salt, pepper the mixture, pour in the oil and mix everything well.

Place the spicy potatoes on an oiled baking sheet lined with foil, spread the fish with mayonnaise sauce on it and cover with foil. Place in the oven at 180℃ and remove after 40 minutes. A complete nutritious meal is ready. It is best served hot.

conclusions

Meaty and tasty lenok will turn out nourishing and tasty when fried, baked and salted. Large carcasses are best cooked in pieces, while small ones can be left whole. The pulp holds its shape well in rich soup, and twisted minced meat will make juicy cutlets. The taste of lenka meat goes well with pepper, rosemary, bay leaf and all types of herbs. A variety of cooking recipes will help enrich the body with proteins, amino acids and phosphorus.

Lenok (uskuch or Siberian trout) is a fish of the salmon family that lives in the cold water of rivers and mountain lakes of Siberia, Kazakhstan, the Far East, Mongolia and China. The desired catch of every fisherman. He is cunning, capricious and demanding of bait, so it is not so easy to catch him. If fishing luck has given you lenka, do not rush to cook the fish soup. Try frying it in a frying pan.

You can try to do this over a fire, but it will be difficult to achieve the necessary even heat. Cooking over an open fire is the domain of camp kitchen aces. For the rest, a mobile travel stove of any design will be useful.

Almost any fish can be deliciously fried. The main condition is that it must be fresh. Freshly caught lenok prepared in this way is simply excellent.

Ingredients for 3 servings (or two very hungry travelers):

• one lenok weighing 1 kg;
• a little flour (to bread the fish);
• several tbsp. l. vegetable oil for frying;
• salt, pepper to taste.

We clean the fish from scales, remove the gills and gut it. Cut into small pieces.

Rub the pieces with salt and pepper. Bread each one in flour. Heat the oil in a frying pan. Shake off excess flour from the fish. Place the pieces in a frying pan and fry them on all sides over medium heat.

Use immediately before the fish cools in the wind. No side dishes are required - fried lenok is self-sufficient and fabulously tasty.