Pelengas is a fish practically without bones, with white and tender meat. It is these advantages that make it very popular. Today we'll talk about how to properly bake the pelengas in the oven so that the fish turns out to be incredibly tasty.
Recipe content:
- How to cook pelengas in the oven - subtleties and secrets
- Pelengas in the oven - stuffed fish
- Pelengas in the oven - recipe in foil
- Oven baked pelengas - step by step recipe
- Video recipes
Pelengas, or as it is also called the Far Eastern mullet, is a delicious fish that is found in the waters of the Black and Azov Seas. Moreover, until the 70s, she lived exclusively in the Sea of Japan. The fish contains few small bones, which is an undoubted advantage. Its meat is very tender and dietary, it will appeal to those who watch their weight. It is good at cooking cutlets, fish soup, casseroles, and, of course, baked on its own. Today we will consider several options for cooking pelengas in the oven so that the fish turns out to be unusually beautiful and tasty. But first, let's learn some tips from experienced chefs.
How to cook pelengas in the oven - subtleties and secrets
- To get juicy and tasty fish meat, it must be properly prepared. First, clean the carcass of the scales and remove the insides. A special knife will help with this, which collects all the scales, and use a sharp kitchen knife for gutting.
- When cutting, be careful not to damage the gallbladder. If it is crushed, then bitterness will come out of it, which will saturate the fish meat. But if it suddenly bursts, then rinse the carcass well.
- If a head is left for baking, be sure to remove the eyes and gills from it.
- For batch cooking, trim off the tail, fins, and head.
- Rinse the prepared carcass with running water and then follow the recipe.
- You do not need to bake the bearing for future use. This cooking method requires direct serving. The cooled fish loses its taste and becomes less attractive.
- Sprinkle freshly squeezed lemon juice on the carrot to eliminate the specific smell of carrot that many people dislike.
Pelengas in the oven - stuffed fish
You can cook the whole pelengas in the oven by dividing it into parts or stuffing the carcass with vegetables. Consider the last option, it is more festive, so the food is suitable for a festive table.
- Caloric content per 100 g - 84 kcal.
- Servings - 5
- Cooking time - 40 minutes
Ingredients:
- Fresh pelengas - 5 carcasses
- Spices and salt to taste
- Carrots - 1 pc.
- Onion - 1 head
- Green onion feathers - a few twigs
- Oil - for frying
- Bulgarian pepper - for decoration
- Roasting bag
Step by step cooking:
- Clean the fish from the scales, do not forget to clean the head, there are very large scales there.
- Gut the entrails and wash the carcass well.
- Season with salt, pepper and your favorite spices.
- Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
- In a skillet in butter, sauté the vegetables until golden brown.
- Line a baking sheet with a bag or foil and line the fish.
- Stuff each bearing with a vegetable filling. You can put the leftovers on top of the fish.
- Preheat the oven to 180 ° C and cook the pelengas for about half an hour. If the fish is small, then it will be baked for 20 minutes.
- Put the finished baked pelengas in the oven on a plate, garnish with chopped bell peppers and serve hot.
Pelengas in the oven - recipe in foil
Cooking the pelengas in the oven is not only quick, but also very useful. This dish is recommended for children, the elderly and those who want to get rid of extra pounds.
Ingredients:
- Pelengas - 1 carcass
- Lemon - 1 pc.
- Sour cream - 100 g
- French herbs - 1 tsp
- Salt - pinch or to taste
- Ground black pepper - a pinch
Step by step cooking:
- Pelengas peel and gut the insides. Rinse and pat dry with a paper towel.
- Spread sour cream on all sides of the carcasses. Season with salt, pepper and French herbs.
- Make a boat out of foil and put a fish in it.
- Squeeze the juice out of the lemon and pour over the fish.
- Cover the pelengas with another layer of foil on top and pinch all the edges.
- Preheat the oven to 180 degrees and send the fish to cook for 20-30 minutes. It bakes quickly, so be careful not to dry it out.
- Put the finished pelengas on a dish, garnish with fresh herbs and serve.
Oven baked pelengas - step by step recipe
Baked pelengas is a great addition to mashed potatoes, spaghetti, rice or other dishes. It goes well with vegetable salads. And it is served for lunch and dinner.
Ingredients:
- Pelengas - 2 carcasses
- Carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- Tomatoes - 1 pc.
- Onion - 1 pc.
- Cheese - 50 g
- Garlic - 2 cloves
- Parsley - 50 g
- Vegetable oil - 1 tablespoon
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking:
- Place the fish on a cutting board and remove the scales.
- Make a deep cut from head to tail and gut all the insides.
- Cut off the ridge and carefully remove it.
- Remove the gills and eyes.
- Rinse the fish under cold water.
- In a bowl, combine pepper, salt, spices and herbs. Pour in vegetable oil and stir.
- Wipe the fish with the resulting mixture and refrigerate for 15 minutes.
- In the meantime, prepare the filling. Rinse and dry the bell peppers, carrots and tomatoes.
- Peel the carrots and core the peppers.
- Cut vegetables into small cubes and combine in a bowl.
- Put the vegetable mixture in a frying pan with vegetable oil and simmer for 5 minutes in medium heat. After the vegetables, cool to room temperature.
- Pass the garlic through a press.
- Finely chop the cheese.
- Chop the greens.
- Add cheese, garlic and herbs to cooled vegetables and stir.
- Line a baking sheet with cling foil and line the fish. Form bumpers out of foil and stuff the filling into the carcass. Chip off the edges of the abdomen with toothpicks.
- Heat the oven to 220 ° C and send the fish to bake for half an hour.
- Cool the finished dish and decorate with herbs.
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