The char is one of the varieties of red fish. The larger ones are best for baking recipes, while the smaller ones are delicious when fried. In addition, char can be used to make a delicate mousse.
It is necessary
-
- 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;
- canned truffles;
- fish broth.
- For the third recipe:
- loaches;
- fish seasoning;
- flour;
- vegetable oil;
- dill.
Instructions
Step 1
Bake the char in the wine and sour cream sauce. To do this, peel one large fish, rub thoroughly with sea salt, and place on a deep baking sheet, greased with vegetable oil. Bake in the oven at 180 degrees Celsius. From time to time, water the fish with the resulting juice. After 20 minutes, pour in half a glass of dry white wine, and after another 15 minutes, add 150 grams of sour cream. Continue baking for 5 minutes. Serve with a fresh vegetable salad.
Step 2
To make the mousse, take 300 grams of char fillet and grind with a blender. Add 150 grams of milk, two whole eggs and an additional one yolk. Season with salt and pepper to taste. Grease a baking dish with butter and pour the fish mixture over it. If the mousse starts to burn, place a heat-resistant bowl of water on the bottom shelf. Bake at 160 degrees Celsius for about 30 minutes. In the meantime, prepare the sauce. Drain the brine from one can of canned truffles into a small saucepan, bring to a boil and add 100 grams of fish broth. Cook until a thick syrup consistency. Melt 20 grams of butter in a skillet and add the coarsely chopped truffles. Simmer them for several minutes, and then combine with broth and brine. Gently transfer the mousse to a platter, pour over the sauce and sprinkle with black pepper.
Step 3
If you want to fry the fish, take 8 small loaches, clean them, and cut off the fins, heads and tails. Rub each fish with your favorite seasoning. Place 5 tablespoons of flour in a flat plate. Preheat a skillet with vegetable oil. Dip the loach in flour and place in the skillet. Fry over medium heat on both sides until golden brown. Sprinkle the fish with chopped dill and serve with boiled potatoes and pickled cucumber slices.
