Lenok fish recipes for cooking in the oven. Fried tench

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

Those who do not know how to fry tench in a frying pan are not yet familiar with the real taste of fish, because no other fish can compare with it in taste. Tender white meat simply melts in your mouth, and in this type of fish it is especially healthy and suitable for consumption even by the smallest gourmets.

Tench leads an unusual lifestyle for a fish: it prefers to rest rather than swim, so its meat is considered one of the most delicious. And although tench is considered a bony fish, nevertheless, this is not so, it has bones, like an ordinary fish, only it is much easier to remove them.

It is unlikely that you will find a molt smaller than the palm of your hand on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.

How to properly clean molts

Many fish lovers are put off by the appearance of tench, covered with mucus and small scales. At first glance it seems difficult to clean. In fact, it couldn't be easier.

We will give you some tips, after learning which, you will give preference to shedding with a light heart, without even thinking about cleaning.

When you bring the tench home, place it immediately in the basin. If it has a strong swampy smell, you can soak it in cold water with a few drops of lemon juice for several hours.
Place the molt in the sink, rinse with boiling water and immediately with cold water. After such actions, the mucus is very easy to remove. You can do this with paper towels; alternatively, try washing the fish with a sponge under running water.
Tench's scales are very small, so you need to clean them very carefully so as not to spoil the appearance. You don’t need to use a knife, take an iron sponge and lightly wipe the scales - the scales will come off on their own.

An option for those who like a crispy crust is to not remove the scales at all. During intense frying, large scales will disappear, and small ones will form a crust. Of course, if you are cooking for children, it is better to remove the scales from the fish.

As you can see, there is nothing complicated, but any robot requires effort and dedication. But if you stock up on the necessary information, the cooking process will bring only positive emotions, and in the end you will also get a great dish.

Fried tench in a frying pan with onions

Ingredients

Tench – 1 kg + –
Sweet blue onion - 3 pcs. + —
- 1 PC. + —
— 2 cloves + —
- to taste + -
Spices for fish - to taste + -
- 5 tbsp. + —
- 2 tbsp. + —
— for breading + —

How to fry tench with onions in a frying pan

A fish lunch is always light and satisfying, and in combination with quick cooking, it will also become the most desired treat. Add vegetables to the molt - and you get a balanced, and most importantly, healthy food option for any event.

For this recipe, you can take both a large fish and smaller fish, always buy the option that will be easier for you to work with.

After removing the mucus from the fish, you need to trim off all the fins; they can cause inconvenience when you fry the tench. Carefully cut and remove the entrails; if there is caviar, carefully separate it, then cut off the head and rinse the fish well under running water.
Cut the tench into small pieces, place in a bowl and lightly sprinkle with lemon juice. Add salt, season with herbs, mix thoroughly and leave for ten minutes.
While the tench is pickling, you can peel and wash the vegetables: cut the onion into half rings, grate the carrots on a coarse grater.
Pour oil into a heated frying pan, wait until it heats up, roll the fish in flour and fry over medium heat. You will see for yourself how long to fry, the tench should be well fried until golden brown, about three minutes on each side.
After frying the molts, add chopped vegetables to the frying pan and fry for another five minutes. At the end of cooking, add chopped garlic, it will give the tench a special aroma and taste. Transfer to a plate, sprinkle with dill and serve.

Now you know how to deliciously fry molts with onions so that they turn out very juicy and appetizing. This dish can be served without a side dish, but, if desired, you can supplement it with boiled rice. For those who prefer fish with vegetables, we suggest watching a video on how to fry tench with tomatoes.

Fried tench with vegetables (video recipe)

Step-by-step cooking recipe

1. Everything is very, very simple. Clean and gut the fish, reserving the liver, internal fat, etc. Rinse well and dry.

2. Salt, pepper and sprinkle with a little lemon juice. Leave for 15 minutes.

3. Chop the onion into half rings, add salt and pepper and sprinkle with a little lemon juice. Lightly knead.

4. Stuff the belly of the lenka with onions. Grease a sheet of foil with oil, and grease the fish a little as well. Place the fish on foil, add liver and internal fat nearby, and pack carefully.

5. Bake in an oven preheated to 200 degrees for 20 minutes. Then reduce heat to 160 and bake for another 25 minutes. Let stand in the turned off oven for another 15 minutes. Lenok is not a trout; it may well be infected with opisthorchiasis, so it is necessary to bake the fish well.

6. Carefully unfold the foil, cut the fish and liver, and serve with a slice of lemon, distributing the liver for each eater.

How to fry whole tench in sour cream

This option for preparing tench is perfect for a festive table, and to add a piquant taste, we suggest frying it in sour cream with the addition of cognac.

Ingredients

Tench - 2 pcs. (600 g each);
Sour cream - 250 g;
Cognac - 100 ml;
Vegetable oil - for frying;
Salt, pepper - to taste;
Dried basil - 1 tsp.

How to properly fry whole tench at home

Clean and gut the tench carcasses; there is no need to cut off the head, just carefully remove the gills, as they can affect the taste of the fish.
Rub the molts with salt and pepper, pour oil into a heated frying pan until the bottom is completely covered.
Place the fish in hot oil and fry over medium heat for 15 minutes.
Then pour cognac into the frying pan and immediately set it on fire, do this carefully so as not to harm yourself and your loved ones. Remove the pan from the stove, wait until the fire goes out, and put it back on the stove. Add two tablespoons of water and fry for 10 minutes.
Place sour cream over the entire length of the fish and sprinkle with basil. Simmer until done for 30 minutes over low heat.

Such fried tench is worthy of attention, and will undoubtedly become a decoration for the festive feast. If desired, you can decorate with fresh herbs, lemon slices or olives.

Frying fish video

How to properly fry fish. Frying fish video from Petr de Crilion How to properly fry fish. Frying fish video from Petr de Crilion - We often tell you how to properly fry fish in our cookbook Edamore. Cooking fried fish of each type has its own subtleties and secrets. For example, how to properly fry red fish is somewhat different from the process of frying lake or river fish, which have small bones. And today - a video on how to fry lenok fish from Petr de Crilion.

2017-12-27 2017-12-27

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How to deliciously fry tench caviar

Caviar is a true delicacy, and if you are lucky enough to buy or catch tench with caviar, then be sure to cook it, so you will have a reason to try something new.

You can cook caviar in flour using the old-fashioned method at any time, but you should try a little and discover the taste of caviar in a completely new way.

Ingredients

Tench caviar - 300 g;
Eggs - 2 pcs.;
Wheat flour - 4 tbsp;
Starch - 1 tbsp;
Homemade mayonnaise - 1 tbsp;
Green onions - 3 tbsp;
Salt, pepper - to taste;
Sunflower oil - for frying.

How to make delicious pancakes from tench caviar

Wash tench eggs in cold water, remove films and place in a small bowl.

To fry tench caviar, you need to make sure that it is mature, the eggs should be well separated from each other and have a bright yellow color.

Add eggs, mayonnaise, green onions and mix well, add salt and pepper.
Combine flour with starch and gradually add to the mixture, mix thoroughly - the dough will be like pancakes.
Take a frying pan with a thick bottom, make sure that the pancakes will not stick to it. Pour in the oil and heat well, spoon out the dough with a tablespoon.
Fry until cooked on both sides, like regular pancakes, ready to be placed on baking paper to allow excess fat to drip off.

It is better to serve tench roe pancakes warm with sour cream or mayonnaise and herbs sauce.

Now you know how to fry tench in a frying pan, it will be a great addition to your diet. Simple and delicious recipes for its preparation are ideal for any holiday or everyday day.

Lenok fish is a freshwater predator that is often found in the territory from the Urals to Sakhalin. Adults can reach a weight of 8 kg.

Lenok fish can be prepared in different ways

Number of servings: 10
Preparation time: 20 minutes
Cooking time: 1 minute

How to properly fry fish according to Petr de Cril'on recipes

how to fry fish correctly based on our many years of personal experience. Since, since childhood, we lived on the island of Sakhalin, which, as you know, is surrounded by two seas, numerous straits and bays, has mountain rivers in which this same fish is found, of different sizes, breeds and tastes, which must be properly fried . And since on Sakhalin there are very tasty salmon fish - trout, sesame, pink salmon, chum salmon, masu salmon, taimen and others, so we will fry correctly using these fish species as an example. For example, let’s take such a “royal” fish as lenok. Salmon fish are suitable for frying, stewing, preparing fish soup and soups and other wonderful dishes. The simplest thing that can be done from such fish is to fry it correctly in a frying pan, on the grill or over a fire. For some it may seem simple, but many do not know how to properly fry fish. And that’s why they don’t even buy it to cook fish at home.

Cooking time: 30 minutes
Preparation time: 30 minutes
After cooking you will get 6-8 steaks
Cooking method: frying in a pan

Fish dish
Cuisine: Russian, Mediterranean
Protein, Complete with limited fat

The nutritional value:

Calories: 198 kcal.,
Fat: 12.8g
Carbohydrates: 3 g
Proteins: 17.8 g
Saturated fat: 1.87 g
Omega-3 Unsaturated Fat: 1.92 g
Monounsaturated fat: 4.17 g
Sugar: 0 g
Fiber: about 0 g
Cholesterol: 45 mg, norm per day 300 mg
Glycemic index (GI): -
Portion weight for which information about the energy and nutritional value of the dish is indicated: 100 g

How to cook lenok fish with vegetables

Ingredients:

lenok – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
garlic – 3 cloves;
sour cream – 0.5 tbsp;
butter - a piece;
salt and spices.

Preparation:

Cut the carcass into portions. Add salt and pepper to taste.
Chop the onion and sauté in butter until transparent.
Grate the carrots, chop the garlic, chop the pepper. Add to the onion and simmer for 3-5 minutes.
Cover a baking dish with foil, grease with oil, and place fish and vegetables. Grease everything with sour cream. If there is too little juice, you can add a little water or broth so that the fish is not too dry. At the end of cooking, if desired, you can sprinkle the dish with grated cheese and place it in the oven.

Bake for 40 minutes at 150°C. In the same way, you can prepare lenka with potatoes, you will get a complete and satisfying second course.

Lenok fish dishes

Number of servings: 10
Preparation time: 20 minutes
Cooking time: 1 minute

Recipe for lenok fish with onions

The fish turns out tender, soft and tasty in any form. The easiest way is to bake it, but you can also smoke lenka, fry it, cook a delicious fish soup from it, or make a soufflé.

Season the washed and gutted fish with salt, pepper and lemon juice. Leave for ¼ hour.
Cut the onion into thin half rings. Add salt, pepper, a little lemon juice and squeeze well with your hands.
Stuff the belly of the fish with onions.
Grease the lenka and foil with oil. Wrap the carcass tightly in foil.
Bake for 1/3 hour at 200°C. Reduce temperature to 160°C and cook for another 25 minutes. Leave the finished lenka in the switched off oven for ¼ hour. Lenka needs to be baked especially carefully, as it may be infected with parasites.

Cut the fish into portions and serve, garnished with lemon slices.

How to cook lenok fish with vegetables

lenok – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
garlic – 3 cloves;
sour cream – 0.5 tbsp;
butter - a piece;
salt and spices.

Cut the carcass into portions. Add salt and pepper to taste.
Chop the onion and sauté in butter until transparent.
Grate the carrots, chop the garlic, chop the pepper. Add to the onion and simmer for 3-5 minutes.
Cover a baking dish with foil, grease with oil, and place fish and vegetables. Grease everything with sour cream. If there is too little juice, you can add a little water or broth so that the fish is not too dry. At the end of cooking, if desired, you can sprinkle the dish with grated cheese and place it in the oven.

Bake for 40 minutes at 150°C. In the same way, you can prepare lenka with potatoes, you will get a complete and satisfying second course.

Dietary recipe for boiled lenok

lenok – 400 g;
bulb;
carrots – 1 pc.;
parsley - 1 root;
laurel – 2 pcs.;
allspice – 2-3 peas;
salt - to taste;
water – 300 ml.

Cut the fish into pieces.
Fill with hot water.
Cut the prepared vegetables into small pieces and add to the fish.
Cook with the lid closed for 12 minutes.

Serve with mashed potatoes and vegetable salad.

There are many options for preparing lenca. The fish turns out delicious in any case, so choosing the best recipe is quite difficult.

Dietary recipe for boiled lenok

Ingredients:

lenok – 400 g;
bulb;
carrots – 1 pc.;
parsley - 1 root;
laurel – 2 pcs.;
allspice – 2-3 peas;
salt - to taste;
water – 300 ml.

Preparation:

Cut the fish into pieces.
Fill with hot water.
Cut the prepared vegetables into small pieces and add to the fish.
Cook with the lid closed for 12 minutes.

Serve with mashed potatoes and vegetable salad.

There are many options for preparing lenca. The fish turns out delicious in any case, so choosing the best recipe is quite difficult.

Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.

This beauty has a color from green-silver to dark brown. It got its name due to its ability to change color after being taken out of water. It looks like it's really faded. This fish has very small scales, covered with a layer of mucus on top. In addition to good taste, meat contains many vitamins and microelements. Phosphorus, iodine, zinc, sodium, manganese and many other elements necessary for the human body are contained in it. The low carbohydrate content makes fish very useful for athletes and people watching their weight. It’s not for nothing that they say that tench is the king’s fish.

Step-by-step preparation

Everything is very, very simple. Clean and gut the fish, reserving the liver, internal fat, etc. Rinse well and dry.
Season with salt, pepper and a little lemon juice. Leave for 15 minutes.
Chop the onion into half rings, add salt and pepper and sprinkle with a little lemon juice. Lightly knead.
Stuff the belly of the lenka with onions. Grease a sheet of foil with oil, and grease the fish the same way - a little. Place the fish on foil, add liver and internal fat nearby, and pack carefully.
Bake in an oven preheated to 200 degrees for 20 minutes. Then reduce heat to 160 and bake for another 25 minutes. Let stand in the turned off oven for another 15 minutes. Lenok is not a trout; it may well be infected with opisthorchiasis, so it is necessary to bake the fish well.
Carefully unwrap the foil, chop the fish and liver, and serve with a slice of lemon, distributing the liver for each eater.

Good fish, fresh, tender and fatty, tastes good on its own. The main thing here is not to spoil it. The rules of the three “Ps”... A little salt, be sure to pepper and slightly acidify - and that’s enough. Lenok is a fish of Siberian rivers, and the basins of the Lena, Yenisei, Ob, and Irtysh are especially infected with opisthorchiasis. Therefore, it is imperative to warm up the fish well, longer than ocean or cage fish. Especially if it is large, like ours. And then the enjoyment of a tender, sweet, juicy and fragrant dish will not be overshadowed, and the most pleasant bonus in the form of salted fresh golden caviar will come in handy.

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

Getting rid of a specific odor

The molt spends most of its time in dense thickets of aquatic vegetation. This is probably what influenced the specific smell, which may be more or less, depending on the body of water. Indeed, tench often smells like mud, which not everyone will like. In order to get rid of the herbal smell, you can soak the fish carcasses for several hours in clean water with a few slices of lemon. You can simply use various additives, such as onions, dill, and ready-made seasonings. For example, fish fried with spices leaves virtually no unpleasant odors. Therefore, this method is suitable for people who do not want to perform unnecessary actions or simply do not have time for it.

Do you need to clean the line and how to do it?

There is no clear opinion about this. If you cook in the oven, the small scales are baked and become almost invisible. The same can be said about fried tench. But to prepare fish soup, for example, it is advisable to clean the fish. In addition, in any case, it is necessary to remove the mucus, which protects the tench from various diseases. To do this, you can douse the carcass a little with hot water; after this procedure, the mucus will instantly crumple, which will make the work easier.

It is very convenient to clean tenches using an ordinary vegetable grater.

How to fry tench in a frying pan

Perhaps the easiest and fastest way to cook tench is to fry it in a frying pan. Remove the mucus, rip open the belly, remove the entrails, cut into steaks, salt and roll in flour. Pour a sufficient amount of vegetable oil into the frying pan and heat it up. The oil should be hot enough so that when you place the fish pieces in the pan, you can see a boil. The amount of oil should be such that it covers the fish by about half. Fry for a short time (the time depends on the temperature, size of the pieces, amount of oil), then turn over to the other side and fry it. That's it, the dish is ready.

You can add chopped onion and pepper to the fish, but this is a matter of taste. My opinion is that the more additional spices, the less real flavor of the tench itself remains.

Carefully clean the carcasses, cut off the heads and gut them. Remove the intestines carefully; if the gall bladder ruptures, the fish will begin to taste bitter.

Rub the cut carcasses with salt, sprinkle with black pepper and place in a frying pan. Fry for 10-15 minutes over low heat, don’t forget to turn them over. If the stove is electric, then set the average power.

Coat the lines with a layer of sour cream and sprinkle with a pinch of fresh herbs. Cover with a lid and simmer over low heat until fully cooked.

If desired, the finished fish can be decorated with olives. Fried tench turns out very tasty. Tender, fatty meat and a small number of bones, this dish is perfect for almost any side dish. Black pepper will add spiciness, and sour cream will add juiciness and excellent flavor.

How to cook tench in the oven by adding sour cream

We process tench carcasses in the same way as for frying. We remove the scales (for an amateur), gut them, cut off the heads, fins and tail. If there is enough free space on the baking sheet, you can bake the tench with its head.

Coat the belly with sour cream on all sides.

Sprinkle with salt with the expectation that when it is absorbed, the fish will not turn out over-salted or under-salted. Add pepper or prepared seasoning to taste on top. Let the carcasses marinate for one to two hours.

Place the baking sheet in the preheated oven. The temperature is needed within 170-200 degrees. Ideally, an electric oven with heating from below and from above is suitable. This allows the dish to bake more evenly and without burning. It should take about one hour to prepare. The time depends on the weight of the carcasses, the temperature and the oven itself. A sign of readiness will be the color of the fish, it will darken a little or be golden.

“You can place slices of chopped potatoes with onion rings on a baking sheet and place it all in an even layer with the fish. The end result will be an amazing, juicy, ready-made dish with a side dish!”

Oven-cooked food is healthier than fried food, as it contains much less cholesterol, which is very harmful for people with vascular problems. You can eat such fish at least every day, with the exception of individual intolerance.

Delicious dishes made from lenok fish are distinguished by their pleasantly tender flesh, juiciness and pleasant aroma. In appearance and taste, lenok is similar to salmon, so you can prepare a lot of delicious treats from this Siberian trout: bake, fry, pickle, and also make rich fish soup or whip up a soufflé.

Tench in a frying pan: a simple recipe and a couple of tricks

There are many ways to cook tench in a frying pan: you can simmer, stew, bake under a lid, or simply fry it. The last method is the fastest, but also the most delicious. It requires a minimum amount of ingredients, a good frying pan with a thick bottom, and literally 20-25 minutes of time. Let's take three people:

tench carcass - 1 piece weighing approximately 1 kilogram,
flour - ½ cup (about 100 grams),
salt - 1 teaspoon,
sugar or powdered sugar - ½ teaspoon,
black pepper - 1 teaspoon,
lemon or lime - 1 piece,
vegetable oil for frying - 2-3 tablespoons,
greens for serving.

The fish must, of course, be cleaned. First of all, scald the tench with boiling water and remove the coagulated mucus with a regular kitchen sponge. After this, the fish should be washed alternately in boiling water and cold water. But there is no need to remove the scales: the tench’s scales are soft and almost transparent, and will not interfere with frying. We cut off the head and tail of the fish, make an incision on the abdomen to the anus and remove the entrails. Remove the fins. At this point, the preparation of tench for frying can be considered almost complete - all that remains is to cut it into portions. We cut across the ridge, 2.5-3 centimeters thick.

In a separate container, mix salt, sugar and black pepper. Rub each piece of fish with the resulting mixture and place on a plate. We send it to marinate for 10 minutes in the refrigerator - this is just enough time to look at the website and read interesting articles about methods of catching tench.

Place the frying pan over medium heat and pour oil into it. The frying pan must have a thick bottom, otherwise the fish in it will stick to the bottom. While the oil is heating, roll each piece of tench in flour. When the oil starts to smoke, place them in the pan. How long to fry fish? For tench, 5-7 minutes on one side will be enough, and a little less, about 3-5 minutes on the other - this way the fish will acquire a golden hue, will be fried from the inside, but will remain soft and juicy. By the way, due to the fact that we left the scales on the fish intact, as well as due to the sugar-salted marinade and flour, this version of tench in a frying pan ends up with a very appetizing crispy crust! The fish should be served after sprinkling with lemon juice and garnishing with sprigs of herbs.

With a golden brown crust in a frying pan

For a hearty lunch or dinner, you can easily prepare fibrous lenka with a golden, crispy crust. Required list of products: fish carcass weighing 1–1.5 kg, cut into layers 2.5 cm thick, wheat flour - 300 g, ½ cup of purified frying oil, a pinch of finely ground salt and pepper ground in a mortar, fresh lemon juice - 50 ml.

You can prepare a delicious treat step by step: Pepper the fish slices on both sides as desired, acidify with lemon juice and leave to marinate for 20 minutes. Add oil and heat it in a frying pan. Roll each piece in flour and fry until golden brown.

Turn over during the process with a spatula or tongs to ensure even cooking. Place the crispy pieces on a paper towel to absorb excess fat. Place the lenka on a plate and serve with soy sauce, chopped vegetables and herbs.

How to properly fry fish photo recipe

step 1/5. If the fish is whole, then it needs to be cleaned, the entrails and black film removed, and cut into portioned steaks. We already had ready-made pieces of fish. We salt and pepper them to taste and sprinkle with lemon juice. Let it brew for 15 - 20 minutes. Place a large frying pan on the stove, preferably cast iron, pour vegetable oil into it and wait until the oil heats up. Dredge the fish pieces one by one in flour and place in the pan.

step 2/5. Fry each piece of fish until golden brown on each side. Pieces of fish must be turned over periodically so that the fish does not burn, but is fried evenly. To do this, we use tongs and a spatula.

step 3/5. Place properly fried fish pieces on a paper towel with tongs to remove excess fat.

step 4/5. When the excess fat is absorbed into the paper towel, place the fish on a large, beautiful dish.

step 5/5. We take a beautiful porcelain, shallow plate and lay out the fried pieces of fish. If suddenly the fish turns out to be unsalted or you just like it saltier, you can use soy sauce as a seasoning. You can serve fresh or pickled vegetables as a side dish. If your health allows, pour a glass of chilled wheat beer. Or you can pour a glass of homemade kvass. Bon appetit to you, from Peter de Crillon!

Fish contains a lot of substances that are useful for our bodies, in particular polyunsaturated acids Omega-3 and Omega-6. Therefore, try to include this gift of the seas in your diet more often! And be healthy!

With onion filling

Baked meaty lenok will turn out very soft and nutritious. The cooking process is quite simple. It is important to remember that the size of some carcasses reaches 8 kg, but for high-quality baking it is better to take small specimens. Required set of products: carcass weighing 1.5–2 kg, freshly squeezed juice from ½ lemon, a couple of onions, 1 tsp. coarse salt and black pepper, grated in a mortar, 3-4 tbsp. l. fragrant olive oil, fresh herbs.

Step-by-step cooking process: Thoroughly gut the carcass, wash and blot the flesh with a napkin. Next, salt the fish, sprinkle with lemon juice and leave for 15–20 minutes for the lenok to marinate. Divide the onion into thin half rings, mix with salt and spices, mash well and squeeze the onion with your hands. Stuff the belly with spicy onion mixture. Oil the carcass and a piece of foil placed on a baking sheet.

Place the fish on the surface and wrap tightly with foil. Cook for 20 minutes at 200℃, then reduce the temperature to 160℃ and finish cooking after 25 minutes. Leave the finished dish in the turned off oven for 15 minutes. It is better to serve lenka in pieces, adding decoratively chopped lemon and herbs.

Spiced milk baked with fish will be especially tasty.

Recipe for lenok fish with onions

The fish turns out tender, soft and tasty in any form. The easiest way is to bake it, but you can also smoke lenka, fry it, cook a delicious fish soup from it, or make a soufflé.

Season the washed and gutted fish with salt, pepper and lemon juice. Leave for ¼ hour.
Cut the onion into thin half rings. Add salt, pepper, a little lemon juice and squeeze well with your hands.
Stuff the belly of the fish with onions.
Grease the lenka and foil with oil. Wrap the carcass tightly in foil.
Bake for 1/3 hour at 200°C. Reduce temperature to 160°C and cook for another 25 minutes. Leave the finished lenka in the switched off oven for ¼ hour. Lenka needs to be baked especially carefully, as it may be infected with parasites.

Cut the fish into portions and serve, garnished with lemon slices.

Lightly salted appetizer

An appetizing lightly salted appetizer can be an excellent addition to sandwiches and a decoration for any table. Required set of products: 500 g of fish, a couple of onion heads, 1 tsp. sea salt and coarsely ground black pepper, 2–3 tsp. vinegar, a couple of bay leaves and a bud of clove to taste.

Process: Gut the fish carcass, leaving the head and scales for the preparation. Wash and dry the carcass with a napkin. Cut it into thin pieces or cut it into fillet strips, season with spices, salt and mix with chopped onion into rings. Leave the appetizer to marinate thoroughly overnight. The amount of salt and holding time can be increased.

Important! Lenok is a freshwater fish that can retain helminths if not properly processed. The finer the pulp is chopped, the better it marinates.

With vegetables

A complete meal with a balanced flavor, fibrous texture and delicious juice from the vegetables. You will need the following set of products: 1 kg of lenok fish, carrot root, onion, bell pepper, 3 cloves of garlic, a slice of butter weighing 50 g, ½ cup of full-fat mayonnaise sauce or sour cream, 1 tsp. seasoning mixtures for fish and sea salt.

Sprinkling with cheese shavings will help achieve a golden brown crust.

Preparation technology: Clean and rinse the fish carcass, cut into portions of small thickness. Sprinkle each with salt and pepper as desired. Sprinkle with lemon juice. Chop the onion and fry until golden in a mixture of vegetable and butter. Add finely grated carrots and garlic passed through a press.

Cover a baking sheet with a piece of foil, grease with oil and place fish pieces on the surface. Place the vegetable mixture on top and cover with mayonnaise mesh. Bake for 30 minutes at 150℃ in the oven. Present the fish with your favorite sauce, boiled potatoes or tomato and cucumber salad.

In beer

Lenok will turn out amazingly soft and tasty when stewed with sweetish raisins and a bright set of spices. Ingredients: 500 g fish pulp, 50 ml light beer, 2 tbsp. l. clarified butter, 30 g steamed seedless light raisins, 1 tsp. finely grated lemon zest, 2 tbsp. l. vinegar, a bunch of parsley, a pinch of fine salt and pepper.

Baking process:

Cut the lenka carcass into portions, season with pepper and salt, and sprinkle with vinegar.
Leave in a cool place for 30 minutes, add zest and raisins to the mixture, and then pour in the oil and beer.
Simmer covered for 15 minutes, serve the finished treat with chopped parsley and dill.

conclusions

Meaty and tasty lenok will turn out nourishing and tasty when fried, baked and salted. Large carcasses are best cooked in pieces, while small ones can be left whole. The pulp holds its shape well in rich soup, and twisted minced meat will make juicy cutlets. The taste of lenka meat goes well with pepper, rosemary, bay leaf and all types of herbs. A variety of cooking recipes will help enrich the body with proteins, amino acids and phosphorus.

Lenok fish is a freshwater predator that is often found in the territory from the Urals to Sakhalin. Adults can reach a weight of 8 kg.

Lenok fish can be prepared in different ways

Number of servings: 10
Preparation time: 20 minutes
Cooking time: 1 minute

Boiled fish

Boiled lenok is low-calorie, juicy, rich in proteins and vitamins. Required set of products: 500 g of fish steaks or fillets, an onion head, crispy carrots, parsley root, a couple of bay leaves, 3 allspice peas, a pinch of fine salt, 300 ml of drinking water.

The process consists of steps: Cut the carcass into small pieces, add hot water and place on the stove. Peel the vegetables, chop into small pieces and place in the pan with the fish. Cook for 10–12 minutes with the lid on. Serve with vegetable salad, boiled rice and chopped herbs.

With red wine and almonds

A savory dish for the holiday menu is moderately spicy, meaty and very aromatic. For cooking you will need: 400 g of fish, 50 ml of semi-sweet red wine, 1 tbsp. l. lemon juice, 50 g grated almonds, 50 g butter, a bunch of dill with parsley, a mixture of spices for fish.

Step-by-step cooking diagram: Simmer ground almonds, spices, wine and lemon juice in butter. Simmer for 2 minutes. Chop the lenka, place the fish pieces into the nut mixture and simmer covered for 40 minutes. Decorate the presentation with sliced vegetables, a shaped slice of lemon or olives.

For the holiday table, you can serve lenka whole, stuffing the belly with raisins, onions or mushrooms.

Rich ear

The aromatic camping soup combines the richness of the broth and the freshness of boiled fish. For cooking you will need: 1 lenok weighing 1–1.5 kg, grayling – 2–3 kg (for richness), 4 potato tubers, carrots, 2 onions, 1 tsp. freshly ground mixture of peppers, salt - as needed, a bunch of dill.

Step-by-step preparation of an appetizing soup: Rinse the fish thoroughly, remove the gills so that the soup does not taste bitter, gut it and cut off the fins from the carcasses. Cut off the heads of the remaining fish and cut the flesh into pieces. Leave small carcasses whole. Place the tails and heads in one bowl, and the pieces of meat in another. Peel the onion and cut into cubes. And also peel and wash the carrots and potatoes. Chop the vegetables into cubes and pour into a pan of boiling water. After 10 minutes, add onions and fish tails with heads to the soup.

After half an hour of cooking, catch the fish remains, boil the broth again and place the prepared fish pieces into the pan. Salt the liquid, season with pepper and let the soup boil for 10 minutes.

Remove the container from the heat and leave with the lid closed for a quarter of an hour to allow the dish to steep. When serving, place 2-3 pieces of fish in a bowl and pour in broth and vegetables. Sprinkle each serving with chopped herbs.

Important! For convenience, you need to carefully catch the heads and tails, and to prevent the flesh from falling apart, you should not allow the soup to boil strongly.

With potatoes

A hearty treat with boiled potatoes and pieces of fish soaked in juices can turn into a wonderful family meal. For cooking you need: 2 kg of lenka, a couple of medium onions, 6 potato tubers, 5 tbsp. l. clarified butter, 3 tbsp. l. chopped parsley, 1 tsp. fine salt and pepper crushed in a mortar.

Step-by-step cooking process: Thoroughly rinse and gut the carcasses, removing blood clots and black films. Chop the pulp and sprinkle with salt. Leave for 30 minutes, or better yet overnight, in a plastic bag. Divide the carcasses into pieces 1.5–2 kg thick, and divide the onions into thin half rings or rings. Cut the potatoes into circles, put them in a bowl along with the onion and salt, pepper the mixture, pour in the oil and mix everything well.

Place the spicy potatoes on an oiled baking sheet lined with foil, spread the fish with mayonnaise sauce on it and cover with foil. Place in the oven at 180℃ and remove after 40 minutes. A complete nutritious meal is ready. It is best served hot.