The capelin is a very common small flock of pelagic fish from the family of smeltfish. It has commercial significance. This fish is inexpensive, rather fatty, contains many useful and even necessary substances for the human body, it has a characteristic specific taste. Moiva is dried, smoked, boiled and fried. And its delicious bake in the oven - this way of cooking can be considered quite healthy.
It would be nice to cook capelin baked in the sleeve, but the chef's sleeves offered by the retail chains are made of polymer materials (such as cellophane), which during the heating process can convey to the baked product unsuitable substances. Therefore, it is better to use food foil.
Recipe for capelin baked in foil
Ingredients:
- capelin - about 400 g;
- ground pepper;
- lemon - 1 piece;
- fresh greens (thick bunch);
- salt.
Preparation
Wash the capelin in cold water. We will not disembowel this fish, since this fish is small enough and, in addition, the second basic product to which it can convey its taste is not in this recipe. Just carefully and gently wash the carcass.
A sheet of foil is lined with a pan. On it, slightly missed with vegetable oil, put (preferably more or less evenly) twigs of greens, and on top - a layer of capelin, a fish to a fish, a row. Slightly greasy, sprinkle with pepper and sprinkle with lemon juice. From above (pile) lay a layer of greenery and again - a layer of fish. Repeat the cycle no more than 4-5 times. The last layer is green. We pack the package so that the fat does not flow to the baking tray during baking.
Place the baking tray in the oven and bake for about 25 minutes at a temperature of about 180 degrees Celsius. Remove the greens - soaked in fish oil, it is unlikely anyone will like it.
We serve baked capelin with fresh herbs and cold fresh home-made beer (best for classical lager, Plzen or light ale). You can serve French fries (straws). We eat hands, gently removing the insides, with the help of a pre-separated head of each fish. "Fly away" for a beer very quickly.
Capelin, baked in the oven with potatoes
Ingredients:
- capelin - about 500 g;
- potatoes medium-small, oblong, not too friable - about 400 g;
- pepper black ground and other ground spices to your liking (you can use ready-made mixtures "for fish", only, without glutamate and other non-nutrient additives);
- lemon - 1 piece;
- Fresh greens are different;
- garlic - 2-3 cloves;
- salt;
- vegetable oil.
For baking, we need a medium-sized shape with a lid (if there is no lid, you can use foil).
Preparation
We'll remove the heads from the fish, carefully gut them and rinse them with cold running water. We lay the fish in a tight container and water abundantly with lemon juice. Add spices, salt and chopped garlic (you can add a little chopped greens). Carefully, without violating the integrity of the capelin carcasses, mix and leave to marinate.
We clean the potatoes and cut each potato into 8 slices along the central axis (to make the breaking, as in an orange).
Bake in a closed condition for 20 minutes at a temperature of about 180 degrees C, then remove the pan and, gently stir the potatoes with a spatula, spread evenly a little greens (twigs) and fish-capelin extracted from the marinade. From above lay a layer of greenery and again - a layer of fish. Bake capelin with potatoes for 25 minutes without a lid - let it be beautifully browned.
Carefully remove the portions with a shovel and lay them on the plates. In this case, we eat with a fork. Of course, a cool beer or a light dining room inexpensive white wine will perfectly complement the taste harmony.