Fish muksun: cooking recipes. Video
Muksun is a valuable fish considered a delicacy. It is found in large rivers of Siberia, from the Ob to the Kolyma, in the North (in the freshwater bays of the Arctic Ocean) and in lakes on the Taimyr Peninsula. Muksun meat is white, with a delicate taste, rich in nutrients and trace elements, it is the most nutritious of all freshwater fish. Even in the recent past, only residents of the places where it is found could enjoy muksun delicacies, but today it is possible to buy fish practically throughout Russia.
Traditionally, the inhabitants of the North prepare stroganinu and sugudai from muksun, and many other unusually tasty and juicy dishes can also be prepared from it.
To recreate this recipe of the northern peoples, you will need: – 1 muksun carcass; – 1,5-2 tablespoons of coarse salt;
– ground black pepper; – 2–3 onions; – 2 tablespoons of vegetable oil; – vinegar.
Rinse muksun thoroughly. Then cut off the head and gut. Cut off all fins. Make an incision along the ridge and remove the skin. Separate the fillets from the bones. Cut it into strips 1,5–2 cm wide. You can also salt not only fillets, but also pieces of fish with skin about 2 cm thick (it all depends on your preferences).
The fish for this dish should ideally be fresh, but often only frozen food is offered in stores. Therefore, defrost the carcass at room temperature, but not completely.
Transfer the prepared muksun to an enamel bowl. Cut the onion into rings, add it to the fish, salt and pepper. Mix the mixture thoroughly. Add vegetable oil and drizzle with vinegar. Mix everything again with your hands. Now cover the bowl with a lid and refrigerate. After a couple of hours, the most tender pickled muksun will be ready, you can serve it to the table.
Baked muksun with potatoes
To prepare this juicy dish you will need: – 1 muksun; – 1 onion; – 5-6 potatoes; – seasoning for fish; – salt; – greens; – 1 lemon.
Rinse muksun under running cold water. Cut off all fins. From the head, make an incision along the abdomen and gut the fish. Rinse the carcass thoroughly again. Place on a cutting board and cut to the ridge on one side of the fish. The width between them should be equal to the width of the portioned piece.
Peel the onion and cut into fairly large rings. Insert one ring into each cut. Grate the fish with seasoning and salt. Place on a baking sheet or in a baking dish.
Peel the potatoes and cut them into rings approximately 3-5 mm thick. Salt it in a cup, stir thoroughly to distribute the salt evenly. Lay out the circles around the fish so that each next goes on the previous one, like fish scales. Place a few small pieces of butter on top of the potatoes.
Heat the oven to a temperature of 180-200 ° С and put fish and potatoes in it. Bake for 30-40 minutes. The finished dish will take on a golden color. Sprinkle the potatoes with finely chopped herbs before serving. Insert a slice of lemon into the cuts on the fish.