How to cook char in the oven with potatoes. Recipe: Baked char in foil - With vegetables

Char is a fish belonging to the salmon family. His scales are very small, at first glance imperceptible. Because of this, the fish appears naked. It is slightly inferior in taste to salmon or other delicacy species. But there will be no problems with how to cook charr fish, because. all dishes are very tasty. Its meat is tender, light pink and lean.

Stores sell small specimens weighing 1 kg. This size makes the fish very convenient for cooking: it will fit in any oven or pan. One piece is enough for 3-5 servings, just right for a family dinner. You can make any dish out of it: fry, stew, bake, cook, etc. Below are a few recipes for how to cook char fish.

Home Ambassador

The easiest way to cook any fish is salting. It will only take a decent amount of time. For this recipe - 10-12 hours.

Ingredients:

• char (fish) about 0.5 kg;
• 4 tbsp. l. salt;
• half a medium bulb;
• 4 bay leaves;
• black peppercorns, 3-4 pcs per row;
• vegetable oil - 4-5 tbsp. l.

Cooking.

1. Scrape the fish, remove the insides. Cut off the head, tail and fins.
2. Rinse, dry.
3. Cut into pieces 1.5-2 cm thick.
4. Rub each steak with salt on both sides. No need to regret. In case of salting, the fish can be rinsed, but the shortage cannot be corrected.
5. At the bottom of the container lies 2-3 peppercorns, onions and half a leaf of lavrushka.
6. A layer of fish is laid on top.
7. The char is again covered with spices.
8. And so on until the end, in layers, until the fish runs out.
9. Everything is topped with oil.
10. The fish is put under pressure for 10-12 hours and sent to the refrigerator.

Everything you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Ambassadors' recipes are universal.

Baked char with lemon

One of the most convenient ways to cook fish. No need to stand all the time and check the readiness, worry that the food may burn, etc. Fish char in the oven turns out just fine. This requires a minimum of effort.

Ingredients:

• char (fish) - 0.5 kg;
• medium bulb;
• half a lemon;
• spices.

Cooking.

1. Scrap the loach, gut, remove the head and fins.
2. Salt, pepper. Spices are used according to your taste.
3. Onion and lemon cut into thick rings.
4. Put about 1/3 of the onion on the foil. On top of the carcass of char.
5. Onion and lemon are also placed inside the fish.
6. The rest is sprinkled on top.
7. The foil is tightly sealed and the bundle is sent to the oven.
8. You need to bake for about 20-30 minutes (depending on the size of the fish) at 200 °.

Char, baked in mustard sauce with potatoes

A more satisfying option, besides immediately with a side dish. The result is a very tasty char (fish). Recipes can be changed according to your tastes.

Ingredients:

• 1 small char;
• 6-8 medium sized potatoes;
• 200 g cream;
• bunch of parsley;
• vegetable oil;
• 2 tbsp. l. mustard, can be used in grains or simple, at your own discretion;
• salt and pepper to the taste of the cook.

Cooking.

1. Scrape the fish, remove the insides.
2. Grease the mold with oil.
3. Peel potatoes and cut into thin slices. Put in a baking dish, salt, pepper, sprinkle with vegetable oil.
4. Cut the fish into large pieces and put on potatoes. Salt a little.
5. Prepare the sauce. To do this, in a cup you need to mix finely chopped parsley, mustard and cream.
6. Pour sauce over fish and potatoes.
7. Bake for 40 minutes in the oven at 180°.

Char, baked in wine sauce

There is another way to cook a very tasty dish at minimal cost. This one is more festive.

Ingredients:

• char - 1 pc;
• dry or semi-dry white wine - ½ cup;
• 200 g sour cream;
• salt;
• vegetable oil.

Cooking.

1. The char must be cleaned, the insides removed, and the fins cut off. After all preparatory operations, rinse and dry the carcass.
2. The fish is rubbed with salt on all sides.
3. A deep baking sheet is smeared with vegetable oil, char is placed there. The form is sent to the oven, heated to 180 °.
4. After a while, the juice will begin to stand out. They need to water the fish every 3-5 minutes.
5. After 20 minutes, you need to add wine.
6. After another 15-20 minutes, sour cream is laid down.
7. After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
8. Serve with a side dish. Vegetable salads seasoned with vegetable oil and lemon juice go very well with char, you can add vinegar.

In this case, a very tender char (fish) is obtained. The photo shows how appetizing it looks.

Char in a slow cooker

Fans of modern technology can offer the following recipe. It is quite simple to perform, but the slow cooker should be able to steam and cook pilaf. In principle, you can do without rice, and use any other side dish at your discretion.

Ingredients:

• char (fish) - 1 pc.;
• 2 medium carrots;
• medium bulb;
• brown rice - 1 tbsp.;
• water - 3 tbsp.

Cooking.

1. Prepare the loach and cut into large pieces.
2. The steamer is lined with foil. Charr is laid out on it.
3. Carrot rubbed on a coarse grater.
4. The onion is cut into half rings.
5. The fish is covered with vegetables and loosely covered with foil.
6. A glass of rice is poured into the multicooker bowl and filled with water.
7. A container with fish is placed on top.
8. The multicooker switches to the mode of cooking pilaf and steaming.
9. After 50 minutes, the dish is ready.

Steamed char is juicy and tender. Onions and carrots give it a special flavor. By the way, steam dishes are very useful for the body.

Fried char

One of the easiest and most delicious ways to cook fish is frying. For this, non-roof fish are suitable, because. they are easy to clean and wash.

The loaches are scraped off, the insides are removed. Then rubbed with salt, pepper and various spices, seasonings for fish can be used. The char is left to marinate for 15-20 minutes. Then the pieces are rolled in a large amount of flour and fried. When serving, you can decorate the dish with fresh herbs.

The result is a fragrant char (fish). Photos give an idea of ​​this simple but delicious dish. As a side dish, you can use various vegetables, such as potatoes, mushrooms, etc. Salads will also be good.

Char fish belongs to the salmon category. This species of fish lives in northern fresh water bodies: it is found in rivers and lakes.

The char received its name for its specific appearance. His scales are so small that he seems "naked". Char fish is the main ingredient in many culinary recipes.

Charr fish: benefits

• The small size of the carcass (up to 1 kg) allows you to cook portioned dishes from whole fish.
• Red char meat is very tender and not as fatty as other types of salmon fish.
• The absence of scales allows you to easily get a crispy appetizing crust during the cooking process.
• Regardless of the recipe, during cooking, the char practically does not decrease in size.
• Char fillet is rich in Omega-3 fatty acids, vitamins B6, B12, magnesium, iron, calcium, contains the daily requirement of vitamin E necessary for a person.
• Char fish is used for baking, frying, cooking fish soup. There are recipes for stuffed fish char, smoked and lightly salted.

Char fish: recipes for every day

Simple: char ear

Ingredients

• 4 char
• 4-6 pcs. potatoes
• 1 bulb
• 1 carrot
• 1-2 bay leaves
• 4-5 black peppercorns
• salt, spices, parsley root to taste

Gut the fish, cut off the heads and fins, rinse thoroughly under running water. Remove gills from heads. Cut the fish into large pieces.

Peeled carrots, onions and potatoes, cut into slices, pour 2.5 liters of water. Put on medium fire. A few minutes before the potatoes are ready, put the fish, parsley root and bay leaf into the pan. Bring the ear to a boil, cook for 10 minutes.

After readiness, take out the bay leaf, parsley, carrots and onions, salt, add seasonings and herbs. Let it brew for 5 minutes and serve.

Sytno: char with potatoes

Ingredients

• 800 g char
• 1 st. cream
• 1 kg potatoes
• 2 tbsp french mustard
• 1 bunch of green parsley
• salt, black pepper to taste

Peel potatoes, cut into slices. Salt, sprinkle with pepper, sprinkle with vegetable oil and put in a baking dish.

Gut the fish, cut off the head and fins, rinse. Cut the char into bite-sized pieces. Salt a little and put on potatoes.

Add chopped parsley and mustard to the cream, mix well. Pour the mustard mixture over the fish. Place the mold in a preheated oven over medium heat. After 30 minutes, the char dish will be ready.

Char fish: holiday recipes

Exquisite: char with cheese and almonds

Ingredients

• 1600 g of char (2 carcasses of 800 g each)
• 1 bunch of chervil
• 150 g cream cheese
• 2 slices of white bread
• 2 tbsp chopped almonds
• 200 g sour cream
• 2 tsp mustard
• 3 tbsp butter
• 20 ml dry white wine
• 2 pcs. onion
• juice of 1 lemon
• salt, pepper to taste

Sprinkle the gutted and washed fish (with the head) inside and out with lemon juice, rub with a mixture of salt and pepper.

Cut white bread without crust into small cubes. In a bowl, mix bread, grated cheese, 2 tbsp. finely chopped chervil, almonds. Add mustard and 3 tbsp. sour cream. To mix everything. Stuff the fish with this mass, fasten the bellies with wooden toothpicks.

Place fish on a greased baking sheet. Add butter, pour in dry wine. Place in a preheated oven at 180°C for 30 minutes.

After half an hour, remove the fish from the pan and put in a warm place. Drain the remaining juice, dilute it with a glass of water, pour in the remaining sour cream. Boil the sauce, add chopped onion rings, salt and pepper to taste. Sprinkle with the remaining chervil. When serving, pour sauce over fish.

Romantic: char in wine with Provence herbs

Ingredients

• 1 kg of char
• 100 ml dry white wine
• 100 ml sour cream
• 50 g melted butter
• salt, pepper to taste
• Provence herbs (fresh or dried)

Rinse gutted fish, pat dry with paper towels. Grate with salt and pepper. Put in a heat-resistant form, pour with melted ghee. Put in a preheated oven. After 20 minutes, pour wine over. After another 20 minutes, pour a mixture of sour cream and finely chopped greens. Remove from oven after 5-7 minutes and serve.

Oven baked char in foil - a dish of amazing taste. It will decorate the festive table and is perfect for a romantic dinner. Especially if served with white wine. As you know, char belongs to the elite varieties of fish - after all, it is from the salmon family. In terms of its qualities, it is only slightly inferior to salmon, but it is many times superior to pink salmon.

Loach meat, even without any seasonings, has a pleasant taste. In addition, it is juicy and very tender. Carcasses are small in size, so they are easy to cook. The recipe for baked char in the oven, below, will require a minimum amount of food and will not take much time and effort.

Required Ingredients:

How to cook char in the oven?

The fish should be properly prepared for baking. Namely, scrape it well with a knife (although it is almost not covered with scales, it is necessary to do this), cut off the head, tail and fins, remove the insides and gills. It is desirable that there are no blood vessels left on the abdomen. Next, the char is rinsed with water, dried with a paper towel, lightly oiled on all sides, rubbed with salt and spices.

Onion and lemon should be cut into rings, stuff the fish with them and put it on top. Leave it to marinate for about an hour. After that, each carcass, along with lemon and onion, is wrapped in foil and sent to the oven. It must be preheated to two hundred degrees.

How much to bake char in the oven is an important question. After all, the fish can not be overdried. In the foil, it should languish for about twenty minutes, and then the char must be unfolded and left in the open oven for another ten minutes. Longer baking will deprive the fish of juiciness.

Now you know how to cook char in the oven deliciously. It is served with onion and lemon, sprinkled with chopped herbs.

Enjoy your meal!

Spicy salted char

Arctic charr is a type of salmon fish and has a tasty reddish fatty meat. The meat of this fish is tender and very tasty, and a great variety of dishes can be prepared from it. However, any fish connoisseur will tell you that the most delicious Arctic char is spicy salted.

And this delicious dish is quite easy to prepare. This will require 1 kg of steamed char fillet, 2 tablespoons of salt, 1.5 tablespoons of sugar, and spices, ground black pepper, allspice, 3-4 bay leaves, nutmeg, ginger, coriander or dill grains.

If you do not have a fillet, but a whole fish, then the carcass needs to be cleaned of scales, remove the insides and cut off the head, tail and fins. It is not necessary to remove the skin from the fish. With a thin, wide and sharp knife, the meat is separated from the ridge on both sides. The small bones remaining in the meat are carefully removed.

Next, the fillet is rubbed on both sides with salt and sprinkled with sugar, and then comes the turn of spices, which are also covered with char meat. Next, the fish is placed in a specially prepared dish (glass or enamel saucepan). On top of the fish, you can put a film of food cellophane, on which oppression lies. It can be an ordinary stone weighing 0.5-0.7 kg. Dishes with fish are installed for 3-4 days in the refrigerator. During this time, you need to get and turn the fish daily.

The same must be done if you initially purchased an already peeled fillet. That is, there is practically no difference in the ambassador. After the fish has been salted for 3-4 days and with a knife scrape off all the spices from the salted fillet or half of the fish carcasses. If you prefer saltier fish, then you can keep it in a dry marinade for another extra day.

The fish can be further stored in the refrigerator, cut off from it as much as necessary or cut into pieces. Also, after salting, the fillet can be lubricated with vegetable oil, this will give it a more appetizing look and some piquancy in taste, and the shelf life of the fish will also increase. But the oil should not be fragrant, so as not to interrupt the aroma of the fish. Even gourmets say that char meat is even tastier than trout or salmon meat.

Char with aromatic stuffing

This loach dish is very refined and very aromatic. It was created for those who love natural food and real gourmets. Moreover, according to this recipe, the fish is baked, not fried. We all know that fried foods are unhealthy. But char with fragrant stuffing is not only a tasty dish, but also very healthy.

In addition, even at the present time, when the prices for salmon fish have soared to sky-high heights, char is two and a half times cheaper than trout or salmon. And its taste qualities are in no way inferior to these valuable types of fish, and, according to many connoisseurs, they even surpass them to some extent.

For this dish you will need the following components: a char carcass weighing about 1 kg, 2 tablespoons of vinegar, preferably apple, spices, ground black pepper, wig, salt, 50 grams of olive oil, green dill, onion and parsley, Italian or Provence herbs.

Rinse the fish with cool water, after removing the insides, do not cut off the head, cut off the tail and fins. Next, dry the carcass a little and sprinkle salt on top and inside. Next, lay the carcass on a wire rack, after putting food foil on it.

Next, the fish can be sprinkled with Italian or Provence herbs (you can not sprinkle). Then we proceed to the preparation of the sauce, from seasonings, vinegar, olive oil and herbs. To do this, coarsely chop the greens, dill, onion and parsley. In a shallow plate, you need to mix olive oil, a pinch of ground black pepper, apple cider vinegar, a mixture of Provence or Italian herbs 2 pinches. Then mix everything thoroughly with a fork and knead the greens well so that it starts up the juice.

We coat the char carcass with this sauce, and then wrap it in prepared food foil. We bake in the oven at a temperature of 200 C 0 for 20-25 minutes. The dish should be allowed to cool slightly, and then an incredibly fragrant dish should be served at the table. As a side dish, it is best to use rice with soy sauce or french fries.

Grilled char with lemon zest

To prepare such a dish, you will need 4 char carcasses weighing 250-300 grams, 2 teaspoons of lemon zest, white pepper and salt to taste, allspice 8-10 peas, 25 grams of butter.

Gut the carcasses of the fish, cut off the tails, heads and fins, rinse, dry slightly with a paper towel. Salt all the carcasses inside and outside and sprinkle with white pepper in the abdomen, put 2-3 peas of sweet pepper. Wash the lemon, and then grate the zest 2 teaspoons on a fine grater. Then mix the butter with the zest and knead everything with a fork.

Lubricate the frying pan with vegetable or butter, put the char carcasses in it, and put pieces of butter with lemon zest on top. Cover the form with food foil and put in an oven preheated to 190 C 0. Bake there for about 20 minutes. Then remove the foil and put the fish under the grill for about 5-6 minutes. Milk the finished dish in portions together and serve with vegetables to the table.

Roulettes with arctic char

A hearty and very tasty Arctic char dish that can be prepared in half an hour.

To prepare such a dish, you will need 4 loach fillets, 15 g, butter, dry white wine 100 g, fish broth 120 grams, tomatoes 3 pieces, ground black pepper 1 teaspoon, 4 long slices of ham, 3 cloves of garlic (grind), teaspoon salt, 50 g, vegetable oil for frying, 1 tablespoon lemon juice, 25 g, chopped olive, 200 g, fennel, 3-4 sprigs of basil, 1 tablespoon finely chopped coriander, finely chopped onion, chervil, finely chopped 1 tablespoon, black pepper 1 teaspoon. Butter 3-4 tablespoons, salt 1 teaspoon, olive oil 70 g,

Salt and pepper the loach fillet, then coat with butter on both sides, put basil leaves on the fillet and wrap with slices of ham. Fry in a pan until the ham is crispy. Approximately 1-1.5 minutes on each side. Put chopped garlic and onion in a saucepan and add white wine and fish broth. Simmer for a while and then add olive oil. Before serving the char on the table, it should be sprinkled with lemon juice. Cut the tomato into cubes, mix the fennel into thin strips, add to the prepared wine sauce.

Fish is rightfully considered the richest source of vitamins, fats, minerals and proteins, while red fish has the palm. The product really contains nutrients in large quantities, and its constant introduction into our diet will minimize the risk of their deficiency in the body, which will ensure excellent health and well-being.

What kind of fish is char

The char belongs to the salmon family and is closely related to pink salmon, salmon, trout and chum salmon.

About species and habitats of char

Several subspecies of this red fish are known - arctic char, kunja and Dolly Varden.

• Arctic- the largest representative of the genus, often reaching 15 kilograms of weight. Anadromous form of char lives in the Pacific, Arctic and Atlantic oceans, and the habitat of this fish limits the Arctic Circle. Lakes in North America and Eurasia are inhabited by a residential form of char.
• reaches more than 10 kilograms of weight and a length of about 1 meter. This type of char lives in the reservoirs of the Pacific basin, located in the Far Eastern part of Russia, and there is also a wide distribution of such fish in the reservoirs of Japan.
• Habitat malma are eastern Asia and the western coasts of North America.

Description and characteristics of char

Most of the fish are sold, weighing a maximum of 2 kilograms. The tender and juicy meat of this fish is very convenient to cook. It has absolutely no scales, which gave it such a name.

This fish is usually sold in frozen form. When buying char, you should pay attention not only to the color, but also to the shape of the carcass: it should be silvery in color, have spots on the sides; fins fit snugly to the body; gills should be pink; and there should not be any kinks on the carcass (they indicate repeated freezing of the product).

Sometimes found on sale cooled char. When buying such fish, you should:

• press on the fish with your finger - no dent should remain on the carcass;
• make sure that there is no white film on the eyes - they must be transparent;
• check that the gills are pink and not grey.

On the nutritional value and chemical composition of char

The calorie content of 100 grams of this fish is 135 kilocalories, of which 5.7 grams are fats and 22 grams are proteins. First of all, the benefit lies in the high content of the following valuable for the organism of substances:

About the dangers of char.

In addition, fish, like any other food, can provoke an allergic reaction. This happens quite rarely, but sometimes it does happen. Or if a person has an individual intolerance to the product, of course, it is necessary to notice it with something no less tasty and healthy.

In other cases, with moderate use, char meat will not bring the body anything but good. Of course, provided that the storage was without violations, and the fish dish was prepared according to all the rules.

Some loach recipes

To preserve the beneficial properties and taste of the char, it is not recommended to fry it. Dishes from baked or boiled fish will turn out much tastier and healthier.

Steamed char dishes can also be a good option. Many may consider such a dish to be very bland and devoid of taste, but fans of a healthy diet will certainly pay attention to a method of preparation that will preserve the maximum benefit of the product.

Char can also be used as a delicious filling for pies, a rich base for fish soup, and can be salted or smoked in a variety of ways.

You can cook char for everyday menu, and as the main decoration on the festive table.

Recipe number 1 Baked char in foil

The order of baking in the oven:

1. Remove the insides from the carcass.
2. Rinse the fish in cool running water.
3. Carefully cut across the sides.
4. Peel the onion, wash and cut in any way.
5. Line a baking sheet with foil, and place a pillow of onion slices on it.
6. Sprinkle the fish with lemon juice and transfer to the onion (approximately in the middle of the "pillow").
7. Salt and season everything with spices.
8. Wrap the fish with the edges of the foil so that there are no gaps.
9. Bake in a preheated oven at 180 degrees for 30 minutes.
10. Remove the top layer of foil from the fish and bake until golden brown.

Recipe number 2 Ear

To prepare this dish you need to take:

The procedure for preparing the soup:

1. Remove all the insides from the fish, rinse and cut into portions.
2. Wash and clean all vegetables.
3. Cut potatoes into cubes.
4. Grate carrots on a coarse grater.
5. Onion cut into small cubes.
6. Place vegetables in boiling water and cook them at a low boil for about 10 minutes.
7. Salt and pepper the vegetables.
8. Send fish pieces to the vegetables being cooked and cook for about a quarter of an hour until the potatoes are soft.
9. Serve the finished ear sprinkled with finely chopped greens.

Recipe number 3 Char, baked with Provence herbs

To prepare this dish you need to take:

Baking order:

1. Free the carcass from the insides, rinse and dry with a paper towel.
2. Rub the fish with a mixture of salt and pepper.
3. Put the char in a baking dish and pour melted butter over it.
4. Place in an oven preheated to 180 degrees for 20 minutes.
5. Drizzle the fish with wine and bake for another 20 minutes.
6. Mix sour cream with herbs.
7. Pour the mixture over the fish and send to bake for 7 minutes, until golden brown.