While relaxing on a river or lake, it is always pleasant to enjoy freshly caught fish. The variety of dishes will depend only on what you brought with you for cooking. And what else can you use from the materials at hand. In addition to aromatic fish soup, fish can be smoked in a special smokehouse, fried in a pan or metal sheet, and baked in different ways in coals.
It is necessary
-
- Ear (arbitrary proportions of products):
- bowler hat;
- fresh fish;
- potatoes;
- millet;
- carrot;
- onion;
- salt
- pepper
- greens to taste.
- Smoked fish:
- metal box for smoking;
- fresh fish;
- alder sawdust;
- salt and pepper.
- Fish in foil or clay:
- fresh fish;
- foil or clay;
- salt and lemon;
- onion.
Instructions
Step 1
Ear Clean the small fish. Open her abdomen, carefully remove the gills and intestines with the gall bladder. Rinse the fish and place in the pot. Fill with cold water and hang the pot over the fire. The fish should boil for about 20 minutes. If you still have small fish and some time, strain the broth and put a fresh portion of fish in it. Hang over the fire again for 20 minutes.
Step 2
Peel potatoes, carrots and onions. Cut the potatoes into large chunks, the carrots into circles, and the onions can be finely chopped or cut into rings.
Step 3
Strain the finished broth. Put potatoes, carrots and a little millet in it. Add black and allspice peas, bay leaves. Hang over the fire. When the potatoes are ready, add pieces of large fish to the fish soup and leave to cook for another 15 minutes. 5 minutes before the end of cooking, salt the fish soup and add the onion.
Step 4
Smoked Fish Cut fresh fish. Pull out all the guts and cut off the gills. Rub on all sides with salt and pepper and leave to salt for a couple of hours.
Step 5
Place alder sawdust in the bottom of the smoking drawer. Moisten them lightly with water. Place a metal grate or fresh rods on top of the sawdust. Place the prepared fish on the rods in one layer. If there are a lot of fish, then make another lattice from the rods and put another layer of fish.
Step 6
Close the smoker tightly with a lid and put it on the fire in the fire. Adjust the heating level by tedding coal under a metal box. After 20 minutes, remove the smoker and check the fish. Usually 30-40 minutes is enough for smoking. But it depends on experience, the size of the fish and the fire.
Step 7
Fish in foil Peel the fish carcasses. Remove the insides from them. Do not scrape off the scales. Rinse and salt the fish inside and out.
Step 8
Place chopped onions and lemon wedges into the belly. Wrap the carcass tightly in foil or cover with a thick layer of soft clay.
Step 9
Bury the prepared fish in hot coals. Light a small fire on top. In half an hour, the fish will be ready. The scales will remain on foil or clay, and the fish will come out in its own juice.
