The Siberian salmon differs from a trout and a salmon in the smaller content of fat, and is for the rest quite similar to them: same family, same structure of pulp, same color. And on existence of pinbones the Siberian salmon won't force you to regret about the choice. It is possible to prepare her both on the first, and on the second. Soup from this fish turns out dietary, but with saturated taste (especially if to use the head, a tail and finlets – primordially "soup" fish parts). As a main course it is quite good to serve steaks or fillet of a Siberian salmon to a table, and here bake entirely her much less often, it is only not really clear why.
It is required to you
- - Siberian salmon;
- - vegetables for soup;
- - vegetables for a garnish;
- - vegetable or desi;
- - flour;
- - salt, spices
- - lemon;
- - knives and scissors for cutting;
- - cutting board;
- - form for roasting in an oven;
- - frying pan.
Instruction
1. Buying the cooled Siberian salmon, attentively examine her regarding freshness. Nevertheless happens that unfair sellers palm off stale goods. In case of fish its acquisition can be fraught with serious poisoning. Therefore in fish shop listen to a smell: any hint on poor quality – an occasion to refuse purchase. Further examine scales: it has to be moderately brilliant and adjoin densely to a carcass. The sticking-out bones and places fragmentary pulp demonstrate that before you not cooled goods and defrozen. And how many times it was defrozen – nobody learns any more. The frozen Siberian salmon in a number of outlets is even more preferable, than cooled. For example, in shop with low passability to expect that for couple of days sort all supply of a fresh fish, it isn't necessary.
2. Undress a Siberian salmon depending on what was decided to be prepared from her. Let the heads exempted from gills and all other soup parts to fish soup. Well wash out them and fill in with cold water. Bring to the boil, scum, salt. You cook until ready then take by means of a skimmer, shift in a bowl and let's cool down a little. Sort on pulp, watching closely that pinbones didn't come across. In broth at an interval of 5 minutes put carrots, potatoes and onions. The last put pulp of a Siberian salmon, season with bay leaf and peppercorn if it is necessary – salt a little. You cook until ready vegetables, give, having strewed with chopped greens.
3. The Siberian salmon is really seldom prepared entirely, but it doesn't mean at all that this way of preparation it is tabooed. Cut fish as in the previous option, but don't delete the head and a tail, leave not to a carcass. Prepare a baking tray or a special brazier for fish, oil. Rub a Siberian salmon with salt and a white pepper, sprinkle lemon juice, and inside put several slices of this sour fruit. Bake in an oven, but try not to overdo. For a carcass weighing about a kilogram there will be enough 20 minutes at 140-160 degrees. Longer preparation, as well as preparation at bigger heating is fraught that you overdo fish, it will turn out or dry, or will collapse when laying.
4. Cut the cleaned Siberian salmon on steaks if were going to roast pieces. Salt and pepper, bread in flour, shake superfluous, fry in the boiling oil poured approximately on 1 cm. When at bottom edge of steaks the light golden crust appears – the Siberian salmon should be turned. You hold on fire until ready, give with boiled potatoes, vegetable puree or brown rice.
5. If desired make the steaks of a Siberian salmon stewed in white wine sauce. All preliminary training of fish for this dish should be carried out as it is described above, unless except a breading in flour. On purified olive oil fry on a branch of a thyme and a sage, add the chopped onions shallot and garlic glove, pour in white wine, season with salt and pepper. You cook sauce while from it there is no half. Lay out a Siberian salmon in a fire-resistant dish with sides, fill in with sauce, a pripustita on gas or in an oven about 6-7 minutes then carefully turn pieces and hold on fire about the same. To stewed fish it is better to serve the baked vegetables or vegetables made on a grill – an eggplant, a paprika, zucchini. The good option is to boil an asparagus. But also here it is extremely important to observe temperature and time balance of preparation. Always it is better to undercook an asparagus a little, than to overdo on fire.
6. Cut a Siberian salmon on fillet if you want to prepare pieces of fish without bones. Leave or delete skin – on your discretion. Usually, if you bake, it is better to cook fillet with skin and if you fry in batter – it can and be removed. For the correct office of fillet arrange a carcass parallel to the table edge. Take a knife with a long narrow edge and make an incision fish almost at the head. Feel a costal bone, turn a knife horizontally and the sawing movements move to a tail. Turn a Siberian salmon and do the same operation on the other hand. At you two fillets from which it is necessary to remove pinbones turned out. It is more convenient to do it by means of tweezers. Try to act carefully not to damage, especially – not to tear some fillet. Wash and dry, season with spices, bread. There can be options, it isn't obligatory to limit itself to flour or bread crumbs at all. The dried-up and ground garden greens, shaving of walnut or a filbert, almond meal will be suitable for a Siberian salmon as a breading. Fry the breaded fillet as usual, and give with a vegetable salad.
7. Sometimes fillet is impossible, pulp is torn. Be not upset. Make of it a remarkable fish zraz. For this purpose miss a Siberian salmon via the meat grinder or punch the blender together with onions, add to forcemeat couple of eggs and a few bread crumbs (if you adhere to healthy food – bran), salt, very well mix. Moderately dense forcemeat without free liquid has to turn out. Make a stuffing, having mixed chopped boiled eggs with green onions. Make flat cake of a minced fish, put egg and onions weight and add on a small piece of a desi, you zashchipnit edges, bread in flour or crackers. Fry a zraz just as would arrive with cutlets. The best garnish – mashed potatoes and quarters of crunchy pickle.