The char is one of the representatives of the salmon family. It is a small fish with a smooth, spotted body. Its soft pink meat is soft and very juicy. Loach can be stewed, marinated, baked and fried. It makes a wonderful ear. The char stuffed with cheese and mushrooms is especially tasty.
It is necessary
-
- 2 char;
- 150 g cream cheese;
- 200 g fresh champignons;
- 10 g of vegetable oil;
- 50 ml cream;
- a bunch of dill;
- lemon;
- salt
- spice.
Instructions
Step 1
Scale the char, cut off the fins, and remove the gills. Make a small cut behind the gills and gently pull out the insides. If desired, you can cut off the tail and head. Rinse the gutted fish under cold water and pat dry.
Step 2
Squeeze the juice out of the lemon half. Pepper the fish and sprinkle with lemon juice inside and out. It neutralizes the specific fishy odor and makes the meat harder. During the baking process, the fish will not fall apart, but will keep its shape. Place the char in a container, cover with a lid and put in a cool place for half an hour. After that, the fish must be salted. This must be done just before stuffing. Leaving the fish salted for a long time will dry out the meat.
Step 3
Prepare the filling. To do this, wash the mushrooms and cut them lengthwise into small pieces. Heat vegetable oil in a frying pan and fry the chopped mushrooms in it until all the juice comes out of them. This usually takes 7-10 minutes.
Step 4
Finely chop a bunch of dill. Grate the cheese on a coarse grater. Pour cream into a bowl, add cheese, fried mushrooms and dill. Mix everything until smooth with a whisk. Place the prepared filling in a cooking bag.
Step 5
Stuff the loach with the mushroom and cheese mixture through the incision in the abdomen. Wrap the stuffed fish in foil.
Step 6
Preheat the oven to 200 degrees. Place the char on a baking sheet or baking dish and bake for half an hour. Then take out the form with the fish, unfold the foil on top and sprinkle the fish with vegetable oil. Return it to the oven and bake for another 7 minutes. The char should be browned on top. Let it cool slightly, remove the foil and transfer the fish to a dish.
Step 7
Serve the stuffed char with lemon wedges. Vegetable salads go well with baked fish. This dish can be enjoyed not only hot - cooled char is no less tasty.
