Capelin very useful small fish, but very fat. Prepared according to this recipe it turns out dietary, juicy, gentle, tasty and is similar to pie. Salt and pepper moderately to the taste.
It is required to us:
- 700 гр. fresh-frozen capelin,
- 3 onions of the average size,
- 700 гр. potatoes,
- ground black pepper,
- salt,
- bay leaf,
- greens of fennel and parsley.
Preparation method
We fill in the frozen capelin with cold water or just we put in a superficial bowl and we leave for a while until it gradually thaws. While the small fish thaws, we clean potatoes and onions, we wash greens. We cut potatoes round plates no more than a half-centimeter thick. As the capelin will thaw, well we wash out her under flowing water. Then we take a frying pan, selecting for the size so that the capelin filled it with an even layer. It is possible to use a small baking tray. The prepared capelin densely one to one down by a paunch is stacked in a frying pan or a baking tray.
Slightly we salt and we strew with pepper. We cut onions thin plates along a head and we stack on fish so that it wasn't visible. Again slightly we salt and we pepper. We take potatoes and we display exactly on all surface so that completely to close onions. If potatoes remain, then we distribute it evenly on all top. We salt a little more, we pepper and we put 3-4 bay leaves. If the frying pan is used, means it is covered. The baking tray is corked with a foil. We put in an oven for 35-40 minutes at 180 degrees. When giving on a table we make out greens.