The little small fish a capelin is extraordinary tasty and gentle. Many are attracted in it by one more advantage. It isn't obligatory to suffer with cleaning of fish at all before preparing a capelin. It is enough to wash only of it and to dry slightly.
This fish prepares very quickly. About completion of process it is possible to judge by its dull eyes and the turned white pulp. The most tasty capelin and with caviar is on sale in the first four and also in the last three months of year.
How to fry a capelin?
There is not one recipe how correctly and tasty to prepare a capelin. Most idle time from them assumes traditional frying. Fish is rolled in flour and put on a heated-up frying pan in the heated vegetable oil. In the course of frying the capelin is overturned several times. After completion of process it is displayed on a plate.
How to prepare a shkara from a capelin?
That who prefers not to fry a capelin and to extinguish, it is possible to offer one more option – a shkara. The washed-up small fish is spread an even layer in a frying pan, salt it and pepper. From above display the onions cut by half rings. Similar layers alternate several times. And at last, greens and bay leaf from above are scattered. Layers fill in with boiled water so that water hid them. The frying pan is put on fire, heats up to water boiling then it is covered. Its contents pine on weak fire within 10 minutes. Fish is displayed on a plate and pours down broth.
How elegantly to prepare a capelin?
If to stock up with patience, then it is possible to clean a small fish and to cut her on the fillet deprived of stones. Laborious work, but won't be in vain. From the prepared fillet it is possible to prepare several dishes, amazing to taste. For example, to fry it to a ruddy crust in vegetable oil then to put in a stewpan, to fill in with sour cream, to strew generously crude and to bake in an oven before formation of a golden surface. Such dish is served to a table with a fresh vegetables and greens. Not less tasty turn out also other food from a capelin. The salted, peppered fillet and the onions cut with rings, layers keep within a stewpan. Then all this pours down the tomato sauce which is slightly diluted with water and we extinguish 5-7 minutes. As a result the small fish gains sharpness and aroma.