Capelin: how to cook quickly and tasty? Video
Fans of fish cooking have long appreciated the taste of capelin. It is delicious when smoked, and wonderful canned food is made from it. Fresh capelin is especially rich in trace elements and other valuable substances. There is enough natural iodine in capelin. Doctors recommend fish for cardiovascular diseases, to prevent strokes. In addition, capelin is a dietary fish. It is easy to cook – the fish is quickly fried, boiled and stewed.
Capelin: how to cook fish?
Shkara is a quick dish made from freshly caught small fish. In order to cook capelin so tasty, it is not necessary to fry it; you can also stew it with onions. For the recipe you will need: – 500 g of frozen capelin; – 1 head of onion; – 1 tbsp. a spoonful of vegetable oil; – ground black pepper; – salt; – Bay leaf.
Rinse the capelin and salt. Take a frying pan, pour vegetable oil into it. Place the fish in the pan. Peel the onion, cut into half rings, spread the fish on top. Sprinkle everything with black pepper and lay in the bay leaf. Cover the pan with a tight lid and place over medium heat. Simmer for 15 minutes, then turn off the heat and let the fish sweat a little. It is better to eat the dish warm or even cold.
The main component of fish dishes is sauces. To prepare fish sauce for the capelin scale, you can use the broth in which the fish was cooked. The cooked broth must be filtered. To make white sauce you will need:
– 1 glass of fish broth; – 1 tablespoon flour; – 1 tablespoon lemon juice; – 50 g butter. Fry the flour in a dry preheated pan. Dilute with fish stock and cook for 7-10 minutes. Remove the pan from heat, salt the sauce, add lemon juice and butter. Serve fish sauce separately, sprinkle with herbs.
When choosing capelin, teach that the smaller the fish, the more delicious the intended dish will turn out.
Cooking capelin is delicious. Homemade pate
For the recipe you will need: – 300 g of capelin; – 1 head of onion; – juice of half a lemon; – olive or sunflower oil; – spicy greens.
In order for the capelin to retain its useful qualities, you can steam the fish. But first, take an onion, peel it, cut it into small cubes with a knife. Simmer the onion in hot vegetable oil along with the spices. Rosemary, marjoram, coriander can be used as spicy additives.
Salt the previously thawed capelin and spread it in a double boiler in an even layer. Cook the capelin for 15–20 minutes. Put sautéed onions with herbs in a blender, chop a little. Then add capelin and lemon juice, scrolling thoroughly until a homogeneous mass is formed. Such a paste will be especially tasty if you spread it on Borodino bread or coarse bread.
Steamed capelin is particularly beneficial. Properly cooked capelin can be consumed as an independent product or combined with any side dish: mashed potatoes, boiled pasta, buckwheat porridge.