Although, according to the trade classification, as many as three families are classified as red fish: sturgeon, salmon and white salmon, culinary experts call this tender, delicious fish with scarlet, pink or orange meat. These are pink salmon, salmon, chum salmon, sockeye salmon, trout. It is a pleasure to cook such fish - it is juicy, tasty and goes well with many ingredients. The easiest way to bake red fish is in the oven.
It is necessary
- Asian style baked red fish
- - 1 salmon fillet with a total weight of 800 g to 1 kg;
- - 1 cup teriyaki sauce;
- - ¼ cup of apricot syrup;
- - ¼ cups of water;
- - 2 tablespoons of sesame oil;
- - ginger root 3-4 cm long;
- - 2 teaspoons of Dijon mustard;
- - 4 cloves of garlic;
- - 3 green onion feathers;
- - 1 tablespoon of sesame seeds.
- Red fish baked in Italian
- - 1 salmon fillet with a total weight of up to 1 kg;
- - 2 tablespoons of melted butter;
- - 1 lemon;
- - 50 g of parsley;
- - 4 cloves of garlic;
- - ¾ cups of white bread crumbs;
- - salt and pepper.
- Red fish "in papillotes"
- - 1 salmon fillet;
- - 1 tablespoon of olive oil;
- - 50 g fresh mint;
- - 50 g of fresh dill greens;
- - 4 slices of lemon;
- - 1 tablespoon of capers;
- - salt and pepper.
- Red fish with vegetables in foil
- - 1 fillet of salmon with a total weight of up to 1 kg;
- - 1 tablespoon of olive oil;
- - 1 tablespoon of dry white wine;
- - 2 medium carrots;
- - 4 cloves of garlic;
- - 2 yellow bell peppers
- - salt and pepper.
Instructions
Step 1
Basic recipe for roasting red fish
Red fish are usually sold cut into fillets or steaks. Fillet is more suitable for baking. If you purchased frozen red fish fillets, thaw them overnight on the bottom shelf of the refrigerator. Do not defrost fillets either in the microwave or under running cool water. This method will lead to the fact that the texture and taste of the fish will change for the worse. Chilled or frozen fillets should be rinsed under running water and then rubbed dry with kitchen paper. Cut off thin side slices from the fillets so that the fish is cooked evenly. These pieces are called tesha. You can cook a delicious, fatty broth from them, prepare a filling for pies. Place the prepared red fish fillets, skin side down, on a baking sheet lined with baking parchment. Brush with vegetable or melted butter and season. As a seasoning, you can use only finely ground salt and freshly ground black pepper, or you can add fresh or dried herbs such as dill, thyme, parsley, rosemary, as well as chopped garlic, lemon zest, and chili peppers to them. Preheat the oven to 220 ° C. The fish is baked, focusing on the thickness of the fillet. Calculate by multiplying each centimeter by 4-6 minutes. The longer you bake the red fish, the denser the texture of the meat becomes. The fish is done when the fillets are easy to cut into pieces with a fork. Baked salmon can be refrigerated for up to 5 days.
Step 2
Asian style baked red fish
The well-known taste of baked red fish can be refined by cooking it in an Asian style. To do this, peel the ginger root and grate on a fine grater, chop the garlic cloves. Combine canned apricot syrup, water, oil, mustard, garlic and ginger in a small saucepan, over medium heat, stirring occasionally, bring to a boil. Reduce heat and cook mixture for another 5 minutes, until slightly thickened. Rinse and dry the fillets, trim the tesha, and place the fish skin side down on a baking sheet lined with baking paper. Using a tablespoon, gently pour half of the Asian sauce over the fillet, spreading it evenly over the fish. Place the baking sheet in an oven preheated to 220 ° C. Bake for 20-25 minutes. While the fish is baking, lightly fry the sesame seeds in a dry skillet, simmer the remaining sauce over low heat until thick. Pour the sauce over the cooked fish, sprinkle with sesame seeds and chopped green onions.
Step 3
Red fish baked in Italian
In Italy, the gremolata seasoning is very popular. This aromatic, spicy blend goes well with tender veal, chicken, vegetables. It also adorns the taste of red fish. To prepare the gremolata, remove the zest from the lemon. The most convenient way to do this is with a fine grater. Peel the garlic and chop finely with a wide and sharp chef's knife. Chop the parsley greens as well. Combine all of these ingredients by adding bread crumbs, salt and olive oil. Put the prepared fillet on a baking sheet lined with parchment and spread the prepared spice mixture over it. Bake the fish in an oven preheated to 220 ° C for 25-30 minutes.
Step 4
Red fish "in papillotes"
In French cuisine, baking pieces of meat, fish or vegetables in parchment paper bags is called en papillote, Russian-speaking chefs say “in papillotes”. So you can cook all the fillets of red fish at once, but it is much more convenient to make several "envelopes" to serve the fish in portions. The fillet must be washed, dried, cut off the fat thin belly from it and cut into four identical pieces. Chop the dill and mint greens. Cut the lemon slices into quarters. Place each fillet piece on a square made of baking parchment folded in half. Drizzle with olive oil, season with salt and pepper, distribute chopped herbs, lemon slices and capers. Seal the "envelopes" so that the parchment forms a "house" over the fillet and transfer the fish to a baking sheet. Bake for 12-15 minutes. Place the fish “in papillotes” on plates and gently open the parchment, releasing steam. Serve garnished with fresh lemon slices and dill sprigs.
Step 5
Red fish with vegetables in foil
You can bake red fish fillets along with various vegetables. For example, with carrots, peppers and garlic. The carrots should be peeled, washed and chopped into thin slices, the seeds should be removed from the pepper, rinsed and cut into half rings. Peel and crush the garlic lightly with the flat side of a wide knife. Cut the prepared fish fillet into four pieces. Sprinkle a little olive oil on the folded foil sheets, put the vegetables, then put the fish. Drizzle with white wine, season with salt, thyme, lemon zest and freshly ground pepper. Seal the foil so there is room for steam inside. Bake the fish in an oven preheated to 220 ° C for 25-30 minutes.
