Capelin is a very healthy fish, but very fatty. Cooked according to this recipe, it turns out to be dietary, juicy, tender, tasty and similar to a pie. Salt and pepper in moderation to your liking.
We need:
- 700 gr. fresh frozen capelin,
- 3 medium onions,
- 700 gr. potatoes,
- ground black pepper
- salt,
- Bay leaf,
- dill and parsley.
Cooking method
Pour frozen capelin with cold water or simply put in a shallow bowl and leave for a while until it gradually thaws. While the fish is thawing, peel the potatoes and onions, wash the herbs. Cut the potatoes into round slices no more than half a centimeter thick. As the capelin thaws, we rinse it well under running water. Then we take the pan, adjusting it in size so that the capelin fills it in an even layer. You can use a small baking sheet. We put the prepared capelin tightly one to one belly down in a frying pan or baking sheet.
Salt a little and sprinkle with pepper. We cut the onion into thin slices along the head and place it on the fish so that it is not visible. Salt and pepper a little again. Take the potatoes and spread them evenly over the entire surface so as to completely cover the onion. If the potatoes remain, then distribute them evenly over the entire top. Salt and pepper a little more and add 3-4 bay leaves. If you use a frying pan, then cover with a lid. Cork the baking sheet with foil. We put in the oven for 35-40 minutes at 180 degrees. When serving, decorate with herbs.
