Bream can be cooked in different ways: salt, smoke, boil, fry, bake. For baking, fish weighing 1 kg or more are most suitable. It is good to make large bream stuffed, after gutting and removing large bones and gills. For the filling, buckwheat or sauerkraut is most often used. You can not gut a smaller fish, but bake it whole, using spices and sauce to your taste. There are many recipes for cooking. They are all similar, but each is interesting in its own way.
It is necessary
-
- several bream weighing 1-1.5 kg;
- salt
- ground black and allspice;
- Bay leaf;
- greens;
- onion;
- vegetable oil;
- vinegar;
- lemon;
- tomato paste;
- mayonnaise;
- garlic;
- ready-made buckwheat porridge;
- sour cabbage;
- hard boiled eggs;
- cheese;
- sour cream;
- food foil.
Instructions
Step 1
Small bream need to cut off their heads, rinse, wipe dry. Make cuts along the entire length of the back with a sharp knife diagonally and across - this way the fish will bake better, fry, and the bones will soften.
Step 2
Season with salt and pepper to taste, rub the fish with bay leaves and leave for a while (about an hour).
Step 3
On a baking sheet lined with foil, place the onions, cut into rings and half rings - about a third of the depth. Fill the onion with vegetable oil, covering it almost completely. If you don't like onions, you can do without them. In this case, fill a baking sheet with a mixture of butter and vegetable oil and then spread the prepared fish. You can also use margarine and ghee. The main thing is that the layer of fat is sufficient - about a centimeter.
Step 4
Pour the carcasses of fish with vinegar diluted with lemon juice - the bones during cooking will become softer, and the specific river smell will go away.
Step 5
Place the bream in an oven heated to 200 degrees and bake until all the liquid has evaporated. Then increase the temperature and continue baking until a crust appears, while in the meantime prepare the tomato paste and garlic sauce. Open the oven, pour the cooked sauce over the baked fish and let it "ripen" in the oven for another 10-15 minutes. If the garlic and tomato sauce doesn't appeal to you, spread the crusty fish with thick sour cream and place back in the oven. After 10 minutes, remove and pour over the resulting liquid. Repeat the same procedure after another 10 minutes, lowering the temperature.
Step 6
Bream baked in foil over charcoal will turn out very tasty. Gutted and washed fish, rub with salt and pepper, stuff with onion rings, bay leaves, garlic cloves, allspice. You can also add fresh berries and herbs there. Sprinkle with vinegar or lemon juice, wrap the fish in foil, place in ash and cover with hot coals. The bream will be ready in two hours, or even earlier if the fire is too strong.
Step 7
Stuffed bream is cooked without any problems. Choose larger fish, gut and rinse it, rub with salt and pepper. Chop the onion finely, mix it with grated cheese, herbs and mayonnaise, place the prepared minced meat in the fish belly and bake in a hot oven on a greased baking sheet. After a while, pour the resulting juice over the fish or brush with mayonnaise mixed with garlic. Cook until crusty for about an hour.
Step 8
The stuffing for stuffed bream can be made from buckwheat porridge or sauerkraut, fried with finely chopped onions. Add chopped boiled eggs to the porridge if desired, and a chopped apple or a handful of cranberries or lingonberries to the cabbage. Don't forget fresh herbs. Sew up the belly of the bream and bake in a sufficient amount of oil in an oven preheated to 200 degrees, sprinkle with sour cream sauce and sprinkle with grated cheese.
