We offer simple recipes for cooking omul. Despite the high fat content, the meat of this fish is easily and quickly absorbed and contains a minimum amount of calories. In addition, dishes from the omul are simply deliciously delicious, as you can see for yourself, following our recommendations from the recipes below and cooking them yourself at home.
How delicious to cook omul in the oven - a recipe?
Ingredients:
- a medium-sized omul frog - 1 piece;
- potatoes - 890 g;
- carrots - 90 g;
- string beans - 65 g;
- cherry tomatoes - 5-6 pieces;
- fern "Orlyak" (shoots) - 5-6 pieces;
- lemon - 160 g;
- oil without aroma olive or sunflower - 25 ml;
- salt large sea and black pepper (freshly ground) - to taste;
- any greens - to taste.
Preparation
- Frozen omul should be defrosted initially in a sparing mode, shifting to the lower shelf of the refrigerator.
- Now the carcass needs to be rid of scales, gutted and thoroughly rinsed.
- As a vegetable accompaniment we will use peeled and sliced large potatoes and carrots, as well as sliced green beans and young shoots of fern. The latter washed and soaked in water for a day, from time to time changing the water to fresh.
- For a couple of hours before baking in the oven, the omul is rubbed with salt and freshly ground pepper, and also sprinkled with fresh lemon juice.
- When decorating the dish, we place the omul on the oiled cut of the foil and put inside the soaked branches of the fern and a little pre-cooked bean pods.
- On each side we have salted potatoes and carrots slices flavored with pepper, then we cover the fish with vegetables with a second sheet of foil and send it to the oven heated up to 200 degrees for thirty minutes.
- Before serving, we supplement the baked tomato cherry tomatoes with vegetables and twigs of fresh greens.
How to cook sugudai from a white omul?
Ingredients:
- fillet of omul - 500 g;
- salad onion - 130 g;
- lemon juice - 10 ml;
- olive oil or sunflower without flavor - 20 ml;
- salt large sea and black pepper (freshly ground) - to taste.
Preparation
In the Siberian cuisine, the sage is one of the most popular and popular dishes. Without him, no holiday can do, and on weekdays they prepare such a snack often. As a rule, a freshly caught fish is used for making a sage, but if there is not one, you can take frozen fish.
- The carcass must be cleaned and rid of the bones, separating the fillets from them, which are then cut into slices about one centimeter in size.
- The onion salad is cleaned, shredded with quarter-rings and poured over boiled water for a few minutes, after which the water is drained and let drain.
- Add the prepared onion mass to the omul pulp, sprinkle the components with lemon juice and olive or sunflower oil without flavor, and also add salt and pepper to taste.
- Twenty minutes later the sage will be fed, and it will be possible to serve the food to the table.
Earlier the saugood was prepared without the addition of lemon juice and butter, and the pulp was only added to taste and mixed with chopped onion. If you want, you can try the dish in the original.
How to cook omul?
Ingredients:
- a medium-sized omul frog - 1 piece;
- lemon - 160 g;
- olive oil or sunflower without flavor - 25 ml;
- salt large sea and black pepper (freshly ground) - to taste;
- Wheat flour - 160 g.
Preparation
Most often, the omul still bake in the oven in foil or on a grate, and also prepare from it a sage or just grease. But lovers of fried fish can cook omul and in a frying pan.
- The carcass is gutted and cleaned, washed thoroughly and cut into portions. You can, if desired, also remove the bones, separating them from the fillets.
- Season the slices of omul with salt and pepper, roll in flour and put into a heated frying pan with a small amount of sunflower or olive oil without fragrance.
- Fry the fish to the rouge from two sides and serve it to the table with your favorite side dish or vegetables.