How to cook omul deliciously? Video
Omul is a brand of Lake Baikal, a branded tourist delicacy and a popular snack among the local population. Its relative, the Arctic whitefish, lives modestly in the northern rivers of Canada. But it was in Russia that this fatty and tasty fish was sung in legends, songs and is most often mentioned in culinary recipes.
This dish is prepared from fresh omul without preliminary salting. You will need the following set of ingredients:
– omul; – lime; – 2 cloves of garlic; – salt; – 100 g of buckwheat; – 50 g of cranberries; – vegetable oil.
Boil buckwheat until half cooked. Wash the omul, place it on a cutting board and gut it. Squeeze the lime juice and drizzle it over the fish. Chop the garlic with a knife, put it in the belly, pour the cereal there and sew up the hole.
To rid the fish of helminths, you can hold it for three days in the freezer.
Place omul on oiled foil. Sprinkle with citrus juice again, sprinkle with berries, leftover garlic and wrap. Preheat the oven, place the fish pan in there and bake for 40 minutes. Wait five minutes before opening the foil. Then serve. Boiled potatoes go well with this dish as a side dish.
You can cook according to this recipe even outdoors, in field conditions. The simplicity of preparation and the amazing taste of the dish will leave only positive memories of the rest. You will need:
– 1 kg of potatoes; – 2 omul; – salt; – pepper; – vegetable oil; – lemon; – a saucepan with thick walls.
Peel the potatoes, cut them into large circles. Lubricate the bottom of the pan with oil, lay the root crop in an even layer, salt. Gut the fish, remove the bones, cut it into several pieces. Place half on the vegetable layer, skin side up. Repeat layers, close the lid. Put on low heat. Cook for at least 40-60 minutes. You can sprinkle lemon wedges on top, but this is not necessary.
Before starting cooking, you can fry omul with the skin down, and then start alternating layers, so the dish will be more beautiful and appetizing in appearance.
– 1 fillet of omul; – salt; – spices; – 1 chicken egg; – 50 ml of milk; – 15 g flour; – vegetable oil.
Beat the egg and milk in a small bowl and add flour there. Cut the fillets into slices no more than 2 cm wide, dip each of them in batter and fry in a pan until golden brown. Season with salt, remove from heat and serve with fresh vegetables and herbs.
If you want to keep omul for a long time, you can salt it at home. In this form, you can even transport fish over long distances. To do this, take the following products:
– omul; – salt.
Gut the well-washed fish, remove the entrails. You can also salt the whole carcass, and peel before serving. Pour half a packet of salt into a saucepan or keg. Lay the omul on top, side to side, cut up, and cover with the rest of the spice. Install oppression on top. Place the container in a dry, dark place for 2 days. Shake off excess salt before use and serve.
Hot smoked omul will delight you with an unforgettable taste, it is not for nothing that it is a delicacy that is served everywhere on Lake Baikal. However, such preparation will not work for a long time. For cooking, you will need a smokehouse and sawdust, preferably apple.
Smoke fish over an open fire, but you can use a small machine and cook at home. First, gut the carcass, and then place it in the smokehouse, belly up or hanging. Hot smoked omul is ready for use in 45-50 minutes after boiling. Consume hot or cold.
You can also cook stuffed omul. To do this, use only fresh fish. Prepare the following ingredients:
– omul; – greens; – lemon; – tomato paste; – vinegar; – water; – ground red pepper; – green onions; – wild garlic; – sour cream; – cheese.
Peel and gut the omul. Chop the herbs, dilute the vinegar in water, squeeze the juice from the lemon, chop the onion and wild garlic. Mix these ingredients with sour cream, grated cheese, tomato paste, spices. Fill the fish with the mixture, wrap it in 2-3 layers of foil and place on the wire rack. Grill over charcoal for 30-40 minutes, then serve immediately.