Dishes made of in the oven in foil. How to cook a namilim in a slow cooker

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Baked in foil (package)

Choosing how to cook in a foil or pack for baking, remember that the foil will make the fish more dry, and in the package it will remain gentle, failed, but if you wish, it is possible to achieve a crispy crust, if 15 minutes before the package is ready Cut and reveal!

On the baking sheet, put the foil sheet, folded twice. It is laid out a mixture of a vegetable flat layer. Inside the abdomen is namilim in bulk onion-tomato mixture. On top of the resulting pillow we put fish. In the cuts on the side insert lemon slices. From above, you can lubricate with vegetable oil so that the foil does not stick. Watch foil envelope and send it in the oven for 40 minutes. The recipe for baked in the package is even easier: tie the package on the one hand, we pour the vegetable mixture on the bottom, on top of the fish and lemon slices, and simply tie the package on the other side. It inflates in the oven and the fish will not stick to it. About 25 minutes after the start of the baked, the foil should be opened, and the package is cut along and deploy the edges so that the extra steam is released, and the fish surface is twisted. Another 15 minutes you can get a ready-made dish. He should give cool at least 20 minutes, and then serve to the table: a bright juicy garnish, impregnated with fish juice and appetizing crisp flame will become a worthy decoration of the holiday. And such dishes will be able to supplement the festive table as

Nalim is a river fish, the liver is especially greater value in this fish, it is not only big and tender, but also rich in useful substances. But not only the liver of the Valima delicious and milk, caviar and fish meat have both beautiful taste and a lot of useful substances. How to cook in the oven? Why is the oven - is it easy? With frying, Nalim loses many useful substances and requires additional effort from the cook, and it is necessary to constantly monitor her. Cooking fish in the oven will allow the majority of useful substances.

Nalm in the oven cooking recipe

Prepare in the oven for this recipe is easy for this worth paying attention to some features. For example, such as age and weight of fish. Young individuals on a weight of up to 2 kilograms have a gentle and juicy meat, in which there is no smell of Tina. Larger specimens and older age and more weight can be swampy souls. It is possible to get rid of the unpleasant smell of a namilim in a simple way, for this you need to remove the skin with the accounted carcass.

How to cook in the oven?

For the preparation of the recipe for a nanish in the oven first, you need to accurately roll out the fish. From the carcass it is worth removing the insides, gills, the head can be left for a more spectacular view on the dish when feeding. It is quite difficult to clean the flaming on the scales, since it is very small and very far sitting in the skin, you can speed up the process.
It is best to bake with salt vegetables and greens, this way will allow you to fully appreciate the sweet taste of meat in Nalima. Tasha Nalima is to grasp salt inside and outside and lubricate with vegetable or shallow butter.
Next, it is finely cut into the greens of tomato and thin rings on a bulb. Half-onion rings are put on the baking sheet, and stuffed fish upstairs. Stuffed with the remaining rings of onions and vegetables. If the skin is removed in the fish, then it should be covered with sliced \u200b\u200bvegetables. Cooking in the oven, heated to 180-200 degrees.
Prepare in the oven for 30-40 minutes to ruddy crust.

The benefits of Nalima

The nutritionists are recommended to eat fish one - twice a week. The fish enriches our body with the useful substances, the list of which includes vitamins, salts of potassium and calcium, fatty acids, selenium zinc, etc. Particularly saturated with them is Nalim, whose habitat is in the cool waters of rivers and lakes.

We are not harvested on an industrial scale, there is mostly cooking to prepare fresh fish. Yes, and ice cream fish loses both its taste and useful substances.

The recipe for cooking is quite simple and accessible even by novice:

Wash fish, clean from scales and rolling. Detailed video How to clean the Nalima can be found on the Internet;
Thoroughly lubricate the baking sheet with vegetable oil;
Cut on medium cubes tomatoes, Bulgarian pepper, onions;
Put the vegetables on the tray, and on top to lay the fish, grateful by a mixture of spices from black pepper, turmeric and coriander;
Prysto nain the greens and solid dutch cheese.

Put everything in the oven for 35 minutes before the appearance of the crust. For the side dish, the rice, most of the vegetables fit perfectly. Before the immediate feed to the table, fresh greenery lovers can be decorated with a dish of finely chopped dill, parsley, cilantro.

What can be cooked from a nam

There are many recipes that describe in detail the entire culinary process and contain information, how to clean the videos, the video on this topic is also available to everyone. In addition to the baking of this fish, recipes of exquisite and original salads and even pates are available to all seafood lovers.

Nalima can be swallowed into mince for further formation of the kitlet.

What you can cook from the Valim you are now known, so you can decorate any feast and festive menu and add dishes prepared from this fish. Each of them be it salad, pate, fish cutlets, fried fillet or baked entirely add spikes and originality to any menu.

The original photo is available to each lover to cook and eat delicious food. Meat is Nalim, his liver is well combined with dishes, snacks, salads and side dishes. Each guest will appreciate the unique taste of this fish and culinary craftsmanship.

More recipes on our website:

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Unlike typical inhabitants of rivers and lakes, there are quite few bones in it. His fillet in the taste resembles a fat trout. Therefore, fish with a cracked color is often used in the preparation of pleate, since the juice very successfully impresses the dough. It is good and in the so-called "triple ear". The liver in this fish is increased, and an incredibly tasty pate can be prepared from it. If you caught a caviar, also do not hurry to throw it away - you can cook a good snack.

Deciding how to cook for a namilim, it must be separated accordingly. If the fish is young and small, we clean it from scales. If we are already at the age of age, his skin cooked and will be bad, and the pulp in the pension is absurd poorly. Therefore, it makes sense not to mess with cleaning scales, but completely remove the skin from the carcass. This is done simply. My head makes an incision, fit the skin and tighten it as stockings. Next, cut the belly, get the liver and (if you're lucky) Iber, the remaining insides are throwing out. Forens and tail are also in the trash can. If you are dealing with frozen fillets, it needs to be shifted from the frieze to the lower shelf of the refrigerator.

Well, now we will think, we are very tasty, if you bake it in the oven. In addition, this is the easiest and fastest way. If the guests are already on the threshold, without this recipe you can not do. The bulb and a major tomato cut into thin circles, the greens of dill and parsley are finely seen. Vegetable mixture of salt-peppers, squeeze juice from halves of lemon in it. The prepared carcass is puffed in and outside with salt and pepper, lubricate with vegetable oil. In the abdomen put several spoons by a baking sheet with a piece of foil. Place half of the remaining vegetable mixture on it. We put on this pillow on the barrel our fish. Top covers the remaining vegetables. Watch foil into envelope. It is not worthwhile to swaded fish - during the baking there should be free circulation of juices and flavors. How to cook in the oven? Just sneeze the baking sheet in heated to 180 o with the oven and hold there about 40 minutes. For a quarter of an hour before full cooking, accurately expand foil so that the fish can be twisted.

You can simply apply the pieces of fillet in flour and fry on vegetable oil. But if you want to give a fish on a festive table and think how to cook tasty, let's somewhat complicate the task and fiction it in the batter. For this, two bulbs are in a blender. Add 2 raw eggs and 2 spoons of sour cream. We stir and begin to enter flour. Its quantity is determined on the eye - the dough should go out as pancakes - moderately thick. The prepared pieces of fillet sprinkle with lemon juice, loyering into the clarity and fry on both sides on sunflower oil.

Another way to cook is lite, is to put it out in sour cream. First, pack the pieces of fillet in flour mixed with salt and pepper, and fry until a golden crust. Lay out fish on a plate. In the pan, we put finely lousy onions and a lagged carrot, pass on the oil. Pour sour cream and boil for about five minutes on low heat. Then put into the sauce pieces of fish and carcass under the lid of 10 minutes.

The easiest way to cook is in Yakutskaya. The fish are separated on the steaks, add quite a bit of salt (the fish does not particularly love the fish), roll in flour and quickly fry on a big fire. Similarly come with the liver. This body in Nalima can reach 10-12% of the mass of the whole body. You can also bake, cook, stew, make gorgeous cutlets from meat. If you are lucky, you can find caviar in the womb, but its quantity depends on the season when the catch was made.

How to choose the ingredients

Cod rocks of fish in domestic trading networks are implemented mainly in frozen.
For frying or extinguishing, and especially the kitlet, it is better to take a large part.
This fish does not like many spices, a little salt and pepper is enough to emphasize the taste of fish.

Recipe baked in the oven

Nalim has wonderful taste and preparing simply. I suggest your own recipe baked in the oven is Nalima with photos. The simple preparation of a full-fledged second dish includes a preparatory stage with a fish tossing, as well as cleaning and cutting vegetables, an assembly before laying in the oven and the process of baking.

Board for cutting fish and vegetables, a set of bowls, a flat plate, a knife, a vegetable appearance, a grater or shings, frying pan, a baking form with high sides.

Ingredients

Step-by-step cooking of the baked lime with potatoes

Stage of preparation

Formation and baking dishes

Video cement Cooking in the oven

I suggest to see a small plot of how to cook in the oven with potatoes.

Recipe for fried lime with mushrooms

You can prepare a delicious lime in the oven and fry fish in a frying pan. This dish is good because it is preparing almost instantly.

Cooking time - 10-15 min.
Number of portions – 3-4.
Calorie - 98 kcal / 100 g
Kitchen equipment and utensils: bowl, set of cups, knife, board for fish and vegetables, spoon dining room, blade, frying pan - 2 pcs.

Ingredients

Step-by-step cooking with mushrooms in a frying pan

About 300 g of different champignons cut into quarters.
Thinly chopping on one bulb of the replied and blue bow and put in different cups.
Separate the Nalima, separating the head and fins.
Cut fish on the steaks and fold together with your head in a bowl.
Add a pinch of salt, two tablespoons of vegetable oil and mix well.
Finely cut the cracker of dill.
Preheat a large pan and fry steaks on a big fire to a golden crust.
In the second frying pan pour 3-4 tbsp. l. vegetable oil, heat and fry mushrooms.
Immediately before readiness in the mushrooms, add a small pinch of salt, to deliver a couple of minutes and lay out in a separate cup.
In the same pan without adding oil, put the cut onions and fry on a high heat to pink. Remove the onions into a separate cup.
A similar operation to spend with a blue bow, roasting it on a high heat.
When all components are ready, decompose the steaks of the namilim on the portion plates. Next to place mushrooms. Put onions on the fish, and next to a little roasted blue bow. Pour soy sauce, sprinkled with chopped dill and file to the table.

Video cement Cooking in a frying pan

See how quickly and extraordinary can be prepared and submitted. The author of the plot is a respect for originality!

The recipe for the liver is namilim in its own juice

Cod livers are preparing in different ways. It can be just boiled, and then fry in flour. Or make a pate. I will talk about the way you can deliciously prepare the liver of a lime in its own juice. A dish in a water bath is preparing, has a delicate texture and unsurpassed taste.

Cooking time - 15 minutes.
Output - 380-400 g
Calorie - 145 kcal / 100
Kitchen equipment and utensils: Board for cutting fish, knife, can with lid, saucepan for sterilization, piece of fabric.

Ingredients

Step-by-step cooking of the liver is in a steam bath

Video ceiling of the liver cooking in its own juice

See the video, as at home to prepare the liver of the lime in its own juice. The video shows the basic principles of manufacture of delicacy.

How and with what a lite

Meat and liver of cod fish belong to delicacies. Served second dishes from a namilim with handbags, vegetable salads, just with fresh vegetables and greens.

Liver liver is very popular, especially in salads. It is perfectly stored in deep frozen, without losing taste. Pshattes are presented from it, pick up.

Basic capital truths

We are climbing during heat treatment, and its meat can be easily overburden. Therefore, it is fried quickly, in a small amount of oil and on the strongest fire.
The perfection of the liver taste is highly appreciated and attributed to the delicacies of the level of the pajob (black) caviar.
Products and spices perverting the taste grades are a large amount of onions, many different spices, garlic, taste additives, pipparm hammer.