Recipe for taimen in the oven. Taimen cooking recipes. Where can I buy

Taimen is a predatory freshwater fish, loved by everyone for its tender red meat and low calorie content.
There are many ways to properly cook taimen. You can smoke it, make fish soup, cutlets, or simply bake the fish in the oven. Regardless of the cooking method, the fish turns out very tasty and juicy. Which fish is more suitable for baking, in your opinion?

• Salmon 48%, 720 votes
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  720 votes - 48% of all votes

• Dorada 23%, 348 votes

  348 votes 23%

  348 votes - 23% of all votes

• Cod 14%, 212 votes

  212 votes 14%

  Read also:  How to deliciously salt sockeye salmon at home - salting methods and the best recipes

  212 votes - 14% of all votes

• Perch 5%, 75 votes

  75 votes 5%

  75 votes - 5% of all votes

• Other 5%, 70 votes

  70 votes 5%

  70 votes - 5% of all votes

• Herring 4%, 53 votes

  53 votes 4%

  53 votes - 4% of all votes

• Haddock 2%, 30 votes

  30 votes 2%

  30 votes - 2% of all votes

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12.11.2019

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How to cook in a marinade

In cooking, taimen occupies an equally honorable place, because the composition of fish meat contains a significant amount of PUFAs (polyunsaturated acids), including Omega-3, vitamin PP, as well as real protein, which is absorbed by the body many times easier than a similar element contained in animal meat.

Preparation next.

Composition of ingredients

The table shows the components necessary to create the dish:

Step-by-step cooking process

Sequence of cooking steps:

1. First you need to clean the fish from scales, remove the gills from the head, and remove the internal organs.
2. Then you need to rinse the carcass well, blot it with paper napkins, then cut it into pieces approximately 1.5–2 cm thick.
3. You should not salt the product before frying it in a frying pan - such a little trick will make the finished dish especially tender and juicy. In addition, sufficient salt is included in the sauce to shape the overall taste of the food.
4. Now you need to pour a not very thick layer of oil into a pre-heated frying pan, then continue to heat the container until a light smoke appears above the fat.
5. After this, you need to bread the parts of the fish with flour, shake them a little, getting rid of excess bulk product, then quickly, literally for 2 minutes, fry the pieces over medium heat on both sides until golden brown.
6. After finishing the heat treatment of taimen, it should be moved to a food container.
7. In the meantime, you need to chop the peeled onion into not very large half rings, add the mass to the golden fish layers, layering them with the vegetable mixture.

8. At the same time, you should combine warm, pre-boiled water with tomato sauce, white sugar, table salt, wine vinegar and sunflower oil.
9. The resulting mixture must be blended with an immersion blender until it has a homogeneous consistency.
10. All that remains is to pour the prepared sauce over the fish mixed with raw onions, distribute it throughout the entire mass, then lightly press the food on top with a spoon.

The filled container should be closed and then placed in the refrigerator for 5–6 hours to marinate the taimen.

What can I add?

The tomato sauce in the recipe can be replaced with regular tomato paste, which will provide the fish with a richer sweet and sour flavor. It is recommended to use olive oil instead of sunflower oil. The marinade composition can be supplemented with 1-2 cloves of garlic and canned peeled tomatoes (pilati). For lovers of spicy food, use a hot chili pod.

How to serve a dish

Taimen fish (photo, description of the presented treat will help you decorate the meal elegantly) goes best with boiled potatoes, Italian risotto with stewed vegetables and rice. The decorating element for the dish will be mint or spinach leaves and bunches of ripe rowan berries.

Step by step cooking method

Step 1

We wash the taimen head and tail (all fins can also be used), and cut out the gills from the head. There is no need to clean anything else (including scales)! Place the prepared parts of the fish into a five-liter cauldron, add two heads of peeled onions (whole), and also one peeled very small carrot (you can do without it, but I wanted to). We fill the fish and vegetables with cold water from a mountain river, and put the whole structure on the fire. Now all we have to do is periodically remove the foam from the fish soup, and from time to time turn the head over in the cauldron (so that it cooks evenly on all sides), cook the fish soup for 40 minutes (from the moment of boiling) until the fish is completely cooked. 15 minutes before readiness, add bay leaf, black peppercorns, and salt to the cauldron. You need to cook over low heat so that the broth barely gurgles.

Step 2

As soon as our ear from the taimen head is cooked, we carefully remove the fish head from the cauldron, move it into a separate basin and serve it in this form to the table.

Step 3

While the head cools a little, take another onion and cut it very thinly into half rings. Now let’s remove the boiled onions and carrots from the cauldron with a slotted spoon, pour taimen fish soup into camping bowls (there wasn’t much of it, since the entire volume of the cauldron was occupied by the head and tail!), add some fresh onion half rings, as well as black ones, to each tourist’s bowl ground pepper as desired.

Remember? Before flogging the taimen and preparing the fillet for salting, I beheaded it, groaning. And then the moment came in the morning when there was nowhere to retreat. Stasik, having drunk his portion of tea, went ashore to wash yesterday’s dishes - both bowls and frying pans. And the rest is just little things. And my head looks at me reproachfully: stop being idle, if you took my life, then at least cook a decent soup. Uha, I’ll tell you, it’s an exclusively creative matter. But from that creativity that does not require academic preparation. Not at all. It's good to have fish at hand. The rest will follow. Therefore, there are an innumerable number of “varieties” of fish soup in the world. There are as many fishermen as there are variations on the theme of fish soup. We now have a symphony, because the head of a freshwater salmon, weighing no less than three or four kilograms, is an amazing basis for fish soup. Fundamental. Having scrolled through all the possible options: how, without a scandal, you can still sit idle on the shore under the sun that was beginning to noticeably warm up, and, not finding a decent one, he got up and went to the camp. Behind the axe. The fact is that there is no need to take a large cauldron for rafting and toil with exorbitant weight when there are only two eaters. But here’s the catch: it won’t fit into our heads. Therefore, an ax is needed to chop the head into acceptable pieces. He leaned the future brew against a pebble, swung it and hooted! With a nasty smack, the head jumped to the side. What about your giant frog? Once again I adjusted it, carefully trying it on, swung it again... When the mucus-covered head turned out for the fourth time and jumped over the pebbles towards the water, as if from such an attitude towards it it had decided to drown itself, I realized: it wouldn’t work with impudence. Having found a suitable gap between the logs, he stuck his self-jumping head in there. I secured it with sticks so that it wouldn’t move around. And with the enchanting sound “Grist!”, he cut the enemy in half. Not enough: all the same, the halves are sticking out of the cauldron. Then, focusing on the fact that man, the king of nature, cut the halves. All that remained was to thoroughly wash what I was looking for, since in the struggle I had pretty much rolled into the sand what had recently been a good model for an enthusiastic taxidermist. Not much water went in on top of the chopped taimen head. But let me remind you that it was not a platoon that was waiting for the eaters on the bank of Shevli. A couple of good bowls will be enough - and ok. No matter how you cook your fish soup, no matter what you put in there in the name of local flavor, there is still the main rule: your brew should not boil madly. Not on your nelly! The soup, having boiled once, should then move a little. Then the fish won’t fall apart into its components, and you won’t have to swear and spit out bones every minute. The fire under the boiler is at a minimum. Let him just lick the black, smoky walls a little. And that's enough. They fly into the cold water - an unpeeled onion, peppercorns, salt and a lone carrot that survived only because it fell to the very bottom of the rotten heap. Stasik rushes to the pot of potatoes. I’m pushing him: the purity of the genre will be respected today. In its entirety. Finally, it boiled. Carefully, so as not to scald myself, I lower the chopped head. Three pieces go away quietly, like a weight in an ice hole. The fourth, apparently chosen by his comrades to avenge the torture with an ax, spits a large stream of boiling water on my hands. “My mommy, mommy! Give birth to me back!” - Spinning like a top, I silently appeal to the indifferent larches. And to a satisfied Stasik. “Hand”—my friend briefly, but quite accurately, classifies the cook. “Only urinotherapy will help you,” Stasik rounds off his observation. Come on, take a bite, I’ll endure it, I’ll anoint it with sunflower oil. However, it is not possible to self-medicate for a long time: your ear is about to boil. We won't allow it! And I clear out a good half of the firebrands. The fire has calmed down and behaves within limits. Let it bubble a little at a time. Here an onion came to the surface, it looked like it was made of jade, although it was brown. It should be removed: the broth, or rather the yushka, will now be beautiful and light-colored. Without any turbidity. The final touch is a couple of bay leaves. But - just before the end. Otherwise, you will admire the bitterness of boiled laurel, and not the taste of the fish soup. The lavrushka will score everything. “Drag the oar,” I shake my friend, “let’s take the head out.” And she opened up, steamed, and gave everything that was in her to Yushka. Pieces of fish head on the oar emit steam. And with it the smells. Subtle, alluring. And we, with all this fuss, are hungry, ready to wax poetic about canteen schnitzel and hake fish, forgive the rudeness. But here, indeed, is the main delicacy of the rafting. Ear. Not from a rooster, from taimen. Fresh, by us and finished last night. Garlic is served to the ear. You do this: a scorching sip of yushka, and immediately, to highlight all the shades, a piece of garlic. There is a fire in the mouth, but the flame has an extraordinary taste. No matter how much you dig, you cannot find epithites that are suitable in terms of power. So - believe me, people... Phew, leaned back. He stroked his belly. He waited a couple of minutes and began to eat the boiled head. And Stasik overtook, around him there were intricate, non-sharp, safe bones - a whole mound grew. Mumbling something with his mouth full. Can't make it out. But I’m sure there’s a strange, mysterious phrase: “Where there’s an eye, there’s meat.” For thirty years I have not understood the meaning of the proverb. But it is pronounced only by a completely satisfied person. So the soup turned out good. Normal. And by evening, the remaining fish soup will turn into jelly. And we will begin to spread this wonderful jelly without a drop of gelatin, right over the flatbread, over the flatbread... And - argue: is the fish soup that comes out of the taimen head or the raznorybitsa cooler? This dispute is eternal. But - horror, how pleasant. After tea, of course. And the stars have already lit up. They haven't seen anything like this before.

Taimen soup

The broth prepared using the presented method is called “crystal” in Siberia.

Taimen fish. Photo of delicious fish soup. The recipe is below.

The ukha obtained from it is one of the popular elite dishes.

Composition of ingredients

To prepare the treat you will need:

• taimen fish - a medium-sized carcass;
• chili pods - 2 pcs.;
• peppercorns - 5–7 pcs.;
• chicken egg - 1 pc.;
• pressed black caviar - 1 tbsp. l.;
• laurel leaves - 2–3 pcs.;
• table salt, dried dill, fresh herbs - optional.

Step-by-step cooking process

The sequence of stages of creating food:

• To create a rich broth, you should choose the fattiest fish.
• Initially, you need to carefully process and wash the carcass well, then you need to cut off the head, tail and fins from it. The pulp should be divided into portions, leaving the meat in a separate bowl.
• Now you need to pour drinking water, preferably well water, into a spacious saucepan or cauldron, and lower the head, fins and tail of the taimen into it.
• The filled container must be placed on the fire and heated to a boil.
• Then it is necessary to salt the composition, remove the resulting foam, reduce the intensity of the fire to minimum so that the surface of the broth barely trembles. If the boiling is strong, you will not be able to get the “crystal” effect, so you should definitely control the cooking process.
• After 15 min. From the beginning of the boiling of the composition, you need to set the dish with the fish away from the fire, cool the broth a little, then add raw egg white and pressed caviar into it. These components will make the liquid perfectly transparent.
• Next, you need to strain the broth into a clean saucepan and put the container back on the fire.

• When the contents of the dish boil, you should put the fish meat into the pan, add peppercorns, bay leaves, and chili pods to it.
• In the second stage, cook the fish soup for 30 minutes, remembering to reduce the heating intensity and remove the resulting foam.
• When the specified time has elapsed, you need to taste the broth, adjust the amount of salt, add dry dill, continue the cooking process for another 5 minutes, then finish the process.

The cooked soup should stand covered for about 5-6 minutes.

What can I add?

To obtain a more satisfying and nutritious dish, the recipe can be supplemented with the desired amount of potatoes and/or millet cereals. True, the taste of food after such an additive will differ significantly from the authentic version.

How to serve a dish

Taimen fish (photos, descriptions of food presentation methods allow you to choose the desired options) are first laid out in deep serving plates, then filled with rich broth. The served fish soup is sprinkled with chopped herbs and served with crispy croutons.

Taimen fish - cooking recipes

Middle-aged fish is considered the most nutritious, but years do not affect the taste. Taimen fish - preparation is not at all complicated, it is easy to fry and bake, like other types. The best way is considered to be moderate salting, which preserves valuable substances; such meat is used for appetizers and salads.

Hot dishes include wild garlic, mushrooms, tomatoes, hard cheese, potatoes, boiled eggs, cherry plums, capers; cold dishes include vinegar with horseradish, fried mushrooms, apples, and hazelnuts. Pasta and porridge are good for dressing. But Siberians also have signature dishes that are definitely worth trying:

1. Crystal broth. Boil the heads and fins over high heat for 15 minutes, strain, add raw chicken protein and a spoonful of pressed caviar, which makes the liquid transparent. Season with dill and hot pepper. Used for fish soup or served with crackers.
2. Boiled heads and innards with seasonings, grilled or boiled.
3. Boiled fish with spices and herbs.

Lightly salted taimen in European style

Freshly caught or chilled fish is most suitable for preparing this delicious delicacy.

The salting technology is extremely simple, and this is the main secret of this culinary delight.

Composition of ingredients

To create the dish you will need:

• fish carcass - 1 pc.;
• granulated sugar - 70–80 g;
• white pepper - 2–3 tsp;
• table salt (not iodized), not very coarsely ground - 250–300 g;
• fresh dill - 30 g.

Step-by-step cooking process

Step-by-step preparation:

1. Initially, the fish must be gutted, the head, fins and tail cut off. These ingredients make an excellent fish soup or healthy dietary soup.
2. Then the carcass should be washed and dried with disposable towels.
3. Now you need to use a sharp knife to separate the fillet along with the skin, remove the remaining large bones, then place the layers on the board with the inside facing up.
4. After processing the fish, a salting composition should be prepared. To do this, mix coarsely chopped dill, white pepper, granulated sugar and salt in a bowl. The last component should be used at the rate of 2 tbsp. l. with a “slide” for 1 kg of fillet. You should not be afraid of excessive saltiness of the future treat - the fish will “take” only the necessary, limited amount of spice. But for the correct proportion you need to take three times less sugar.
5. Next, you need to apply the resulting mixture to the fillet, place the treated layers on top of each other, then wrap them in cling film.
6. The finished product should be sent to the refrigerator for 1–3 days for subsequent salting.

When the fish product is sufficiently matured, the fillet layers must be separated and cleaned of excess seasonings.

How to serve a dish

The salted taimen meat should be cut into small slices, placed on a wide plate covered with lettuce, and garnished with thin slices of lemon. Boiled potatoes, sliced ​​fresh cucumbers and, of course, slices of crusty bread are suitable as a side dish.

Fried tench

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If there are tench in the catch, they are fried first. And not because the fish sheds quickly, worsening its appearance. But because fried tench is extremely tasty! Tender, juicy meat, deliciously crispy crust! A dream, not a fish! Against the background of this taste, I don’t even want to fry or eat another fish.

Tench fried in a frying pan is a fish for all fish! Tench cooked in sour cream is especially tasty. Don't let the smell of mud scare you. As soon as you hold the fish for a short time in running water or sprinkle it with lemon juice, the unpleasant aroma disappears and is not felt at all in the finished dish.

The best recipes for frying tench in a frying pan

Preparing tenches for roasting consists of cleaning and cutting. The mucus is washed off from the skin of the tench. To make it easier to remove, rub the fish with coarse salt and immediately wash it. The mucus is removed along with the salt. The second option is to pour boiling water over the tench. Under the influence of high temperature, mucus coagulates, making it much easier to wash off.

Should I remove the scales? At your own discretion. Tench's scales are small, tightly adjacent to the skin. When frying fish, for example, the scales are well fried and form a tasty crust, reminiscent of fried chicken skin in taste. In any case, if you boil the fish with boiling water, it is not difficult to remove the scales with a metal sponge or a fine grater with sharp edges.

Heads, tails, fins are cut off. If the heads are left, then the gills are still removed, otherwise they will worsen the overall taste of the fish.

All that remains is gutting - thorough cleaning of the bellies. After washing, small carcasses are fried whole, large ones are cut into several parts.

Tench fried in a frying pan will turn out much tastier if the fish is pre-breaded with flour, breadcrumbs or any other coating: grated bread, semolina, or other cereals with spices.

Fry the tench, like any other fish, over moderate heat in a small amount of vegetable oil, lightly greasing the frying pan with it.

Fry each side for 4-5 minutes, covering with a lid so that the core of the pieces is thoroughly cooked.

The fried fish is sprinkled with finely chopped herbs - onion, dill, basil, thyme, celery.

Recipe for fried tench marinated with mayonnaise

For 1 kg of tench:

• creamy mayonnaise (or any other) - 30 g
• ground pepper - 1/3 tsp.
• salt to taste
• fresh greens - 1 tbsp. l.
• flour for breading
• oil for frying.

Salt, pepper, and herbs are added to the finished mayonnaise. Instead of fresh herbs, you can use dried herbs. Tench carcasses are thickly coated with mayonnaise and kept for 20-30 minutes. Then breaded with flour and fried the fish on both sides until golden brown.

Fried tench with blue onion

For 1 kg of tench:

• blue onion (sweet) - 3 pcs.
• carrots - 1 pc.
• dill greens - 2 tbsp. l.
• garlic - 2 cloves
• lemon juice
• salt and spices to taste
• flour for breading
• vegetable oil for frying.

Small carcasses or pieces of fish are lightly sprinkled with lemon juice, sprinkled with salt, herbs, and spices. Leave for half an hour, stirring occasionally so that the fish marinates evenly. Then fried, breaded with flour.

After removing the finished fish, place the onion cut into rings into the frying pan and bring to transparency. Then add grated carrots to the onions and fry until tender. Add grated garlic, add vegetables to the fried fish, sprinkle with herbs. If desired, you can make a side dish of rice or potatoes.

To add variety to the vegetables when frying, add tomatoes. Or serve fried fish with fried vegetables (onions/carrots) and slices of fresh tomatoes.

Tench fried in a frying pan in sour cream with basil

For 1 kg of tench:

• sour cream - 200 g;
• cognac - 100 ml;
• vegetable oil for frying
• salt, spices to taste
• dried basil greens - 1 tsp.

Fish carcasses are rubbed with salt and spices, and the fish is fried on both sides until golden brown. Pour in cognac and set it on fire. Remove the pan from the stove, wait until the liquid burns out and the flame goes out.

Place the frying pan with the fish on the stove, add a couple of tablespoons of water and simmer until the water evaporates. Cover the fish with sour cream and sprinkle with basil. Stew tench in sour cream for 15 minutes.

Recipe variations:

It’s quite possible to do without any frills. Skip the step of adding cognac. Fry the fish on both sides, pour sour cream on it and simmer.

Another option for cooking tench in sour cream sauce:

Recipe for fried tench in batter

For 1 kg of tench:

• egg - 2 pcs.
• salt, pepper - to your taste
• sparkling mineral water – 50 ml
• flour for breading.

Pieces or small whole fish carcasses are sprinkled with pepper, salt, and other spices. Allow to lie down for 15 minutes.

Make a batter from beaten eggs. Lightly salt, add some spices and mineral water, which will add tenderness and airiness. In its absence, milk is added to give a crispy crust.

The fish is breaded with flour, dipped in batter, rolled in flour again and fried until fluffy.

More interesting recipes for preparing tench dishes:

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Shish kebab on the grill

Pieces of fatty fish baked on skewers undergo almost the same culinary procedure as if regular meat were baked.

True, there are small nuances.

Composition of ingredients

To receive the dish you will need:

• taimen fillet - 4 layers;
• table vinegar (6%), table salt, freshly ground pepper - optional;
• onions - 4 pcs.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to rinse the fish well and pat the product thoroughly with paper towels.
2. After this, you need to cut the fillet along with the skin into not very large portions weighing about 30–40 g, then place the fish in a deep bowl. On the grill grate you can fry the layers as a whole, undivided.
3. Now you should peel the onions, divide the heads into 4 parts, then send the slices to a container with taimen.
4. The resulting product should be seasoned with salt and pepper, mixed with your hands, and left for about 20–40 minutes. (you can marinate for a day).
5. In the meantime, you have to heat the coals as hot as possible, waiting for them to become covered with a white coating. It is strictly not recommended to bake fish over an open fire.
6. Next, you need to place the pickled pieces on the grill, alternating portions with onion quarters. In another option, you can thread the meat along with vegetables onto skewers, using a sharp knife to make small slits in the fairly thick skin.
7. The shish kebab should be baked by periodically turning the grill/skewers until the pieces are golden brown. This will require an average of 5–10 minutes. on each side depending on the size of the decorated parts.
8. The finished kebabs should be poured with the desired amount of 6% vinegar.

Taimen fish, prepared in accordance with the proposed step-by-step description with attached photos, can be sprinkled with lemon juice, replacing traditional vinegar with a citrus component.

How to serve a dish

Hot kebabs should be placed on a wide plate in the form of an appetizingly decorated slide, decorating the treat with sprigs of young greenery. Fresh vegetables, whole or chopped, will be an excellent addition to the dish.

Smoked taimen

The presented fish with tender and juicy flesh is ideal for smoking.

In this case, both recently caught individuals and a pre-salted product will turn out equally well.

Composition of ingredients

To create the dish you will need:

• fresh or chilled fish - 4 kg;
• table salt - 2 tbsp. l.;
• black pepper - 2 tbsp. l.

Step-by-step cooking process

Cooking sequence:

1. First you need to completely process the carcasses, wash them thoroughly, dry them, and arrange them in small portions.
2. Then you have to rub each piece well with table salt and freshly ground pepper.
3. The processed taimen should be placed in a bowl and left for about an hour so that the meat has time to soak in the flavors and aromas of the spices.
4. Now you need to blot the fish with napkins, removing excess moisture, then leave the workpiece suspended in the air for 1.5–2 hours for ventilation.
5. After these manipulations, the dried pieces must be placed on the smokehouse grate, maintaining a small distance between portions.
6. You can place alder sawdust, juniper, bird cherry or apple tree branches at the bottom of the device, which will give the finished product a particularly bright and rich aroma.
7. The filled smokehouse should be closed, then smoke the pieces for about 20-25 minutes.

After the specified time, smoked fish should be infused in a closed device.

How to serve a dish

You can present the resulting treat as a main dish or a delicious snack. It is recommended to place the fish plate on a flat dish, serve it with horseradish, baked potatoes, homemade pickles, lettuce and, of course, white bread.

In onion batter

A special feature of the presented food is the method of frying pieces of fish in a special shell, thanks to which all the beneficial substances, nutritional and taste properties are preserved in the meat.

Preparation next.

Composition of ingredients

To prepare food you will need:

• sunflower oil - about 170 ml;
• lemon - ½ fruit;
• fish carcass - 2 kg;
• premium flour - 200 g;
• onions - 2 pcs.;
• pepper - 2 tsp;
• finely ground salt - a pinch;
• greens - 2 bunches.

Step-by-step cooking process

Step-by-step preparation:

1. To execute this recipe, it is advisable to have a large and fat individual. The fish should be cleaned, gutted, and the head, tail and fins cut off from the carcass.
2. After this, the taimen must be thoroughly dried with disposable towels, then divided into steaks.
3. The resulting pieces should be sprinkled with pepper and salt, placed in a closed container, and kept in the refrigerator for about 5–6 hours.
4. In the meantime, you need to remove the husks from the onions, finely grate them, then mix the resulting pulp with a small amount of pepper, 4 tbsp. l. oil, juice squeezed from half a lemon.
5. Now you should heat the oil in a thick-bottomed frying pan, place a plate with sifted flour and a deep bowl with onion sauce next to the stove.
6. When a slight smoke appears above the frying pan, you need to roll each piece of fish in flour in turn, then dip them in onion puree, then bread them again with the dry mixture.
7. After this, you should place the parts in hot fat, placing the portions slightly apart from each other.
8. The product should be fried over medium heat, turning the layers over as a ruddy and fairly dense crust forms on them.

The finished pieces should be placed on a plate lined with paper napkins. In this way you will rid the food of excess oil.

How to serve a dish

Taimen fish (photo, description of the method of preparing the dish allows you to adjust the recipe to personal tastes) in a spicy onion batter looks great on a serving dish covered with lettuce leaves.

Cooking process

First, the fish needs to be gutted, cleaned, and the gills removed. The next step is to sprinkle the taimen with coarse salt and grate it with ground black pepper, and all this should be done not only on the outside, but also on the inside.

After this, a small amount of salted dill and parsley should be added inside the fish. Place the taimen in foil and wrap it carefully. Please note that it is best to wrap the fish in two or even three layers of foil. Logically, the more layers of foil you use, the lower the chance of the fish burning. Now let the fish absorb the salt for 15-20 minutes.

It is important to note that this cooking recipe is suitable for both the oven and a regular fire. You need to bake taimen in the oven for 20 minutes at a temperature of 200 degrees. You will spend about 10-15 minutes baking in the coals of a fire.

Moderate salting is considered one of the best ways to prepare it: a lot of valuable things are retained in the meat - with this taimen you can prepare snacks, salads, etc. taimen

Among salmon fish, taimen can be called a giant: it lives - if it succeeds - for more than 30 years, and grows throughout its life. In Russia, taimen is found in different regions - from the Russian north to the Far East; there is it in Altai and Kazakhstan. Nowadays, the largest taimen is considered to be weighing about 60-80 kg, but previously larger individuals were also encountered: for example, in the 40s of the 20th century, a two-meter taimen weighing more than 100 kg was caught in one of the rivers of the Krasnoyarsk Territory. Modern large taimen can knock a person out of a boat with a blow of their tail, so fishing enthusiasts should be careful - even experienced fishermen cannot always cope with them.

The color of taimen is bright silver, with spots, but during the spawning period its skin acquires a copper-red color. Most of all, this fish likes to live in northern rivers, and especially in large ones, but it is not found in the Arctic Ocean - the polar summer is not suitable for feeding.

Taimen, like other salmon, is a commercial fish, and it is prohibited to catch it without permission. It is sometimes possible to obtain permission, but not in all regions; Amateurs are given permission by the relevant local authorities - usually taimen are caught using a spinning rod.

In the oven with almonds

The proposed method of preparing taimen will allow you to enjoy the whole complex of unique properties collected by nature in this representative of the salmon family.

Composition of ingredients

To create the dish you will need:

• butter and sunflower oil - 400 g and 70 ml, respectively;
• young asparagus stalks - 18–20 pcs.;
• taimen fish - 2 kg;
• almond petals - 150 g;
• premium flour - 200 g;
• lemons - 2 pcs.;
• parsley - 2 bunches;
• black pepper - 2 tsp;
• table salt - according to preference.

Step-by-step cooking process

Sequence of stages of creating a dish:

1. First, you need to thoroughly process the carcass in the usual manner. Using the proposed method, you can cook not only fresh, but also frozen fish. In the second case, the product must first be thawed under natural conditions; before further processing, the fish must be blotted in order to get rid of excess moisture as much as possible.
2. Now you need to divide the carcass into fillets, roll the layers in a mixture of flour, seasoned with table salt and pepper.

3. The breaded pieces should be quickly fried on both sides in a frying pan pre-heated with vegetable oil, then lay the browned parts across the foil folded in 3 layers, place asparagus on top.
4. The decorated fish must be tightly wrapped in metal-like paper and left for 10 minutes. into an oven heated to 200 °C. Instead of foil, you can use a fireproof pan.
5. In the meantime, you need to separate (break off) the tips of the asparagus stalks and remove the thin film with a sharp knife. Thick skins should be removed using a potato peeler. The treated plants should be placed on top of the fish.
6. Almonds need to be lightly fried in a dry frying pan.
7. Next, you need to dissolve the butter in a saucepan, remove the dishes from the heat, add the juice squeezed from lemons and finely chopped parsley to the butter. The resulting composition should be mixed well.

When the fish is ready, remove it from the foil and carefully place it in an oval serving dish.

What can I add?

It is recommended to supplement the recipe with mustard seeds and use crackers instead of flour. Such additives will give the food more interesting and piquant notes.

How to serve a dish

Before presenting the fish and asparagus, the hot treat should be seasoned with butter-lemon sauce and sprinkled with toasted almond petals.

Taimen cutlets

Taimen fish (photo, description of the individual in its cut form indicate the possibility of obtaining juicy minced minced meat from this product) is an excellent component for creating tender and flavorful cutlets.

Preparation next.

Composition of ingredients

To prepare the food you will need:

• sunflower oil - for frying;
• ground coriander - 2 tsp;
• taimen fillet - 1 kg;
• premium flour - 100 g;
• onions - 4 heads;
• ground pepper - 1 tsp;
• egg - 1 pc.;
• slices of white bread - 2 pcs.;
• table salt - to taste.

Step-by-step cooking process

Step-by-step execution of the recipe:

1. The first step is to rinse the fillet well, remove the remaining bones from it, and then chop the pulp very finely. To make this work easier, the fish meat needs to be frozen a little, then divided crosswise into thin plates, which, in turn, should be cut into long strips, and then formed into cubes.
2. Fish meat can be ground in a food processor, but cutlets made from minced meat have the best texture and excellent taste.
3. Now you need to peel the onion, finely chop or grate it, then combine it with the fish component.

4. The resulting mixture should be seasoned with pepper, ground coriander and table salt, add an egg pre-soaked in milk to the products, then squeezed out bread. The meat composition can be supplemented with 1 tbsp. l. high-quality mayonnaise, which will soften the fishy shade of minced meat.
5. The resulting mass must be thoroughly mixed, then left for approximately 40–60 minutes. in the refrigerator to form a more viscous consistency of the mass.
6. Next, you need to heat the oil in a frying pan, form small cutlets from the minced meat, bread them with flour, placing them one by one in hot fat. Each product should be placed a little further from each other so that the cutlets are fried and not stewed in the released liquid.

The products need to be cooked for about 10–15 minutes. until double-sided blush.

How to serve a dish

The resulting dish is recommended to be consumed hot. The best side dish for this meat meal is considered to be mashed potatoes, which can be piped in an original way using a culinary syringe, creating a variety of shaped images. Place 1-2 cutlets next to the fluffy mass.

Taimen and slim figure

What role does taimen play in losing weight? You are unlikely to find a taimen diet, although the salmon diet is known - for example, Hollywood celebrity Julia Roberts shares it with the general public. Salmon dishes help the star to always stay in shape, and also prevent sagging skin and the appearance of wrinkles, which is not surprising: the high content of Omega-3 PUFAs, which normalize cholesterol levels and protect our cells, makes salmon an excellent product of youth and beauty. The diet includes mineral water, oatmeal, green salad, apples and hazelnuts; salmon is added to every meal, boiled, steamed or grilled: for breakfast and dinner - 100 g, for lunch - 250 g. Immediately after waking up, you need to drink mineral water - at least 350 ml.

Taimen is one of the least high-calorie fish among salmon, so during this diet, for 3-4 days, you can eat more of it, 200-350 g each, if desired. And fresh herbs and vegetable salads enhance the beneficial properties of taimen - such nutrition allows you to forget about depression and bad mood forever.

Galina Gataulina

Taimen is a very tasty fish that is not so often found in our stores. Therefore, people who have finally found this fish often ask about how to cook taimen deliciously. There are a huge number of ways to create dishes from this product, and today we will discuss the most popular recipes that any housewife can turn into reality in her cozy kitchen.

Useful tips

To create the most delicious treat from taimen fish, it is advisable to use the following recommendations:

• When creating fried, stewed or baked treats, you should not use fish caught during spawning as the main component. During this period of life, individuals spend a lot of fat, and therefore the meat loses its unique taste and becomes dry and tough.
• When choosing a fish product, it is better to give preference to mature, larger carcasses. True, old specimens may not be to your liking when cooked, as they have a very specific taste. Young individuals are also not entirely suitable for obtaining the best results, since they have not yet had time to acquire pronounced and maximally saturated shades.

• You can get an excellent dish from taimen meat, regardless of the gender of the fish caught. In terms of taste and chemical composition, female and male individuals are not inferior to each other.
• If you melt the fat contained in the offal of an underwater inhabitant, then strain it through cheesecloth, the resulting product is not only superior to sunflower oil, but also has no specific odor.
• Do not throw away the heart, bladder, cleaned stomach and liver of the fish. To appreciate their inimitable taste, the offal of the individual must be washed, dried and fried in butter until crispy.
• Taimen fish is described in detail by many chefs, who emphasize in their recipes with step-by-step photos the harmonious combination of a delicious product with ingredients such as spinach, tomatoes and green lettuce.