Omul is a fish of the whitefish family, it has excellent taste. Dishes from omul can please the most discerning gourmet, because this fish has tender fatty meat.
It is necessary
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- Omul with vegetables and cheese:
- omul fillet - 1 kg;
- onions - 350 g;
- carrots - 350 g;
- fresh mushrooms - 200 g;
- hard cheese - 200 g;
- vegetable oil - 100 g;
- adjika - 1 tablespoon;
- garlic - 3-4 cloves;
- sour cream - 450 g;
- tomato juice - 1, 5 tbsp.;
- lemon - 1 pc;
- parsley.
- Omul with stewed cabbage
- omul - 500 g;
- ghee - 2 tablespoons;
- flour - 2 tablespoons;
- white cabbage - 800 g;
- broth - 500 g;
- tomato paste - 4 tablespoons;
- vegetable oil;
- carrots - 1 pc;
- parsley root - 1 pc;
- onion - 1 pc;
- salt;
- greens.
Instructions
Step 1
Omul with vegetables and cheese Wash and peel the fish, dry with a napkin and separate the fillet from the bones. Cut the omul fillet into 50 g pieces.
Step 2
Mix 300 g of sour cream with adjika, chopped garlic, a teaspoon of lemon juice and a pinch of salt. Coat the pieces of fish with this mixture and place them in a saucepan, sprinkling with chopped lemon zest. The fillet should be in the mixture for 4 hours.
Step 3
Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil, then add chopped mushrooms to them and fry for 10 minutes.
Step 4
Pour tomato juice into a saucepan, put omul. On top of each piece of fish, put vegetables with mushrooms, sprinkle with cheese and pour a teaspoon of sour cream. Bake the fish in the oven at 150-180 ° C until golden brown. Place the baked omul on a platter and garnish with parsley.
Step 5
Omul with stewed cabbage Peel the omul, cut it into portions. Season the cut fish with salt and pepper, then roll in flour and fry in oil until golden brown.
Step 6
Make a vegetable and broth sauce. Fry the carrots and parsley grated on a coarse grater in vegetable oil. Add tomato paste to the vegetables and fry for another 10 minutes, then add a little browned flour, dilute the sauce with broth and cook for 15 minutes.
Step 7
Chop the cabbage and place in the saucepan. Cut onions into thin half rings and send to a saucepan with cabbage. Add a little vegetable oil there, pour half of the sauce and simmer until tender.
Step 8
Spread some of the stewed cabbage in a thin layer in a saucepan. Put pieces of fried omul on it, cover it with the remaining cabbage on top, pour over the rest of the sauce and simmer for another 10 minutes. Sprinkle the finished omul with finely chopped herbs. Serve hot. You can serve it with mayonnaise, sour cream or cream, but keep in mind that the fish itself is very fatty.
