The bream can be prepared in different ways: salt, smoke, weld, fry, bake. For roasting the fish weighing from 1 kg also is the most suitable more. A large bream it is good to do stuffed, previously having drawn and having taken out large bones and gills. For a stuffing buckwheat cereal or sourcrout is most often used. The small fish can be not cleaned less, and to bake entirely, using spices and sauce on the taste. There is a lot of recipes. All of them are similar, but everyone at the same time is interesting in own way.
It is required to you
- several breams weighing 1-1.5 kg;
- salt
- ground black and allspice;
- bay leaf;
- greens;
- onions;
- vegetable oil;
- vinegar;
- lemon;
- tomato paste;
- mayonnaise;
- garlic;
- ready buckwheat cereal;
- sourcrout;
- hard-boiled eggs;
- cheese;
- sour cream;
- food foil.
Instruction
1. Small leshchik need to cut off the heads, to wash out, wipe dry. Do on all length of a back cuts a sharp knife on diagonal and across - so fish propechtsya better, will be roasted, and bones will be softened.
2. Salt and pepper to taste, rub fish with bay leaf and leave for some time (about an hour).
3. On the baking tray laid by a foil lay out the onions cut by rings and half rings - approximately on a third of depth. Fill in onions with vegetable oil, having almost completely covered it. If you don't love onions, it is possible to do without it. In this case fill in a baking tray with mix from creamy and vegetable oils and spread then the prepared fish. It is possible to use margarine and melted butter also. The main thing that the layer of fat was sufficient - about a centimeter.
4. Water carcasses of fishes with the vinegar divorced with lemon juice - bones in preparation time will become softer, and the specific river smell will leave.
5. Put a bream in the oven heated up to 200 degrees and bake, all liquid won't evaporate yet. After that increase temperature and continue to bake before emergence of a crust, and meanwhile make tomato paste and garlic sauce. Open an oven, water the baked fish with the made sauce and leave ""ripen"" in the furnace for 10-15 minutes. If tomato and garlic sauce doesn't attract you, smear the fish covered already with a crust with dense sour cream and put back in an oven. In 10 minutes get and water with the turned-out liquid. Repeat the same in 10 minutes, having lowered temperature.
6. The bream baked in a foil on coals will turn out very tasty. Rub the drawn and washed up fish with salt and pepper, stuff with onions ringlets, bay leaf, garlic segments, allspice. There it is possible to add fresh berries and greens. Having sprinkled vinegar or lemon juice, inwrap fish in a foil, lay in ashes and close hot coals. The bream will be ready in two hours or even earlier if a fire too strong.
7. The stuffed bream prepares without any problem. Choose fish larger, draw and wash out her, rub with salt and pepper. Small cut onions, mix it with a grated cheese, greens and mayonnaise, lay ready forcemeat in a fish stomach and bake in a hot oven on the oiled baking sheet. After a while water fish with the formed juice or grease with the mayonnaise mixed with garlic. Prepare before formation of a good crust about an hour.
8. The stuffing for the stuffed bream can be made of the buckwheat cereal or sauerkraut fried with small cut onions. To porridge at will add also the chopped-up boiled eggs, to cabbage - the cut apple or a handful of berries of a cranberry or cowberry. Don't forget about fresh greens. Sew up a paunch of a bream and bake in enough oil in the oven warmed up to 200 degrees, having watered with sour cream sauce and having strewed with a grated cheese.