Lenok fish recipes in foil. Freshwater fish lenok: how to cook

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.

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 in these steps:
If desired, pepper the fish slices on both sides, acidify with lemon juice and leave to marinate for 20 minutes. Pour in and heat the oil 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.

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:
Gut the carcass thoroughly, 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.

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 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.

Cooking technology:
Clean and rinse the fish carcass, cut into small portions. 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.

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 scheme:
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 a delicious 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:
Rinse and gut the carcasses thoroughly, 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.

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 (Siberian trout) of the Salmon genus is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the fish has a ridged body, a small mouth with sharp teeth. This is a strong predator that feeds on inhabitants of lake and river environments, often reaching 8 kg. Its color depends on its habitat, most often its body color is light brown, in rare cases it is black.

The meat of the freshwater inhabitant is tender and juicy; lenok makes excellent delicacies. There are many original recipes, for example, at Khubsugol they smoke it, dry it, cook fish soup and fry it. This tender and juicy fish makes delicious soups and soufflés. But first, the lenok fish is processed, gutted and thoroughly washed. Siberian trout is good in any variation. Let's look at some amazing recipes from the predatory aquatic fauna.

Lightly salted Lenok

Product composition:

trout (1 kg);
two onions;
and salt (to taste).

For this recipe you will need fresh fish - gut it, do not touch the gills and scales. Cut into small pieces, add spices and finely chopped onion. Let it marinate for an hour. If you like it saltier, then increase the amount of salt and soaking time. The result is a wonderful cold appetizer.

Lenok fish with vegetables

Product composition:

1 kg of Siberian trout;
carrot;
bell pepper;
garlic (3 cloves);
butter (50 g);
mayonnaise or sour cream (100 ml);
spices to taste.

Gut the lenok fish, rinse, cut into portions, salt and pepper. You can add lemon juice (optional). Sauté the onion until golden brown, add grated carrots and squeezed garlic.

Cover a baking sheet with foil, grease with oil, lay out pieces of fish, cover with a vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 o C and bake for half an hour.

Stewed lenok

The fish, the recipes for which are so varied, turns out amazingly tasty and tender when stewed.

Ingredients:

500 g fish;
beer (50 g);
vegetable oil (20 g);
raisins (30 g);
vinegar (5 g);
(5 g);
salt, black pepper and a bunch of parsley.

Cut the lenka into portions, sprinkle with salt, pepper, pour over vinegar and leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Simmer covered for 10 minutes. Serve with chopped parsley.

Boiled lenok fish

Compound:

300 g fresh trout;
carrots, onions;
water (glass);
peppercorns (30 g);
a little vinegar;
a couple of bay leaves and a pinch of salt.

Gut it, cut it into pieces, put it in a deep pan and fill it with hot water. Send all the above ingredients there, washed and chopped. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.

Recipe with almonds and red wine

Ingredients:

lenok fish (400 g);
red wine (50 m);
butter (50 g);
lemon juice (20 g);
almonds (50 g);
a bunch of dill, spices to taste.

Saute chopped almonds in butter, add spices, wine and lemon juice and simmer for 2 minutes. Add fish pieces to the nut mixture and simmer for another 10 minutes. When serving, sprinkle with dill. An original dish with a spicy taste will be a bright addition to any table.

Attention, TODAY only!

Everything interesting

First of all, in order to properly cook trout, remember that you do not need to add anything extra to dishes made from this delicious fish. If you use only natural ingredients, you can get a delicate and pure taste from mother herself...

A simple homemade recipe for lenka with onions in foil. Step-by-step home cooking recipe with photos for cooking at home for 35. Contains only 150 kilocalories.

Preparation time: 11 minutes
Cooking time: 35
Calorie Amount: 150 kilocalories
Number of servings: 3 servings

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Second courses

Ingredients for five servings
Fresh lenok 2 kg
Onion 1 large onion
Parsley – bunch
Lemon juice
Freshly ground black pepper - to taste
Oil for lubricating foil

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.

Tench fish is a nutritious, moderately fatty waterfowl, rich in vitamins and minerals. It contains a small amount of calories, which are quickly absorbed by our body, so this fish can be used for a diet menu. Tench can be prepared in different ways - it can be boiled, fried, baked in the oven or steamed. And how to do this correctly, we suggest you find out in more detail.

Tench is a freshwater inhabitant that is very popular among chefs due to its delicate taste and unpretentiousness in preparation. The fish is not large in size, but sometimes you can find quite large specimens.

Tench meat has a sweetish taste, while it is juicy and low in calories, since its fat content does not exceed 7%.

True, such fish also have their drawbacks. Firstly, tench is quite bony, and secondly, it has a faint smell of mud, which not everyone likes. You can get rid of such an unpleasant aroma by keeping the carcass in cool water for several hours or simply rinsing it with saline solution.

How to clean fish correctly

Tench is a rather slippery fish and its scales are thin and very small. Therefore, cleaning it is not so easy and conventional methods are not suitable here. But, if you decide to simply fry such fish, then it is not at all necessary to clean it. During the cooking process, the scales turn into a crispy crust.

True, you still have to get rid of the mucus. To do this you need:

Rinse the carcass under cold water to remove the smell of mud.
Then pour boiling water over it - so the mucus will coagulate and look like egg white.
After this, you need to rinse the fish again under cold water.

To prepare other dishes, the tench will still have to be scaled. Now we’ll tell you how to clean it, because everything is simple here.

We also wash the fish.
Wash off the mucus with hot boiling water.
Using a sharp knife or fine grater, scrape off the scales. To prevent the fish from slipping in your hands, you can sprinkle it with salt.
Now all that remains is to pull out all the insides. We make a cut from the tail to the head (the main thing is not to touch the gall bladder, otherwise the meat will become bitter), remove all the internal organs and rinse the carcass under cold water.
If the smell of mud is still present, then treat the tench with a saline solution.

Now you can choose recipes for preparing delicious dishes.

Tench fish aspic

Jellied is a very tasty and beautiful dish. This is an analogue of the well-known jellied meat, but for it we will use fish instead of meat. As a rule, aspic is prepared from dense fish with a minimum number of bones. And despite the fact that tench is bony, it will be a good basis for preparing a jellied dish.

Ingredients:

tench (1 – 1.5 kg);
two onions;
two carrots;
two spoons of gelatin;
lemon;
1 tsp. vinegar;
cloves, allspice, bay leaf;
salt, sugar;
parsley.

Cooking method:

Cut the cleaned fish from scales and bones into pieces. Place the fins, heads and bones in a saucepan, fill with water and bring to a boil. Add whole onions and carrots, cloves, allspice, salt and bay leaf. Cook the fish and vegetables for an hour.
Strain the boiled broth through a sieve, put the fish in it again and cook for another 20 minutes.
Add sugar, vinegar and pre-soaked gelatin to the prepared broth (without fish). Place on the stove and cook until the gelatin is completely dissolved. Strain the mixture and cool to room temperature.
In the dish chosen for serving, beautifully place pieces of fish, lemon slices, carrot cubes, parsley and halves of quail eggs. Pour fish broth over everything and place in a cool place until completely frozen.

Fry in a frying pan

Tench can be prepared in different ways, but the easiest way is to fry it in a pan. True, there are several interesting recipes that you can use here.

Heat the frying pan with vegetable oil. Over high heat, fry the tench on one side and the other for 5 minutes. Then reduce the heat and cook the fish until golden brown.
Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add onion rings to the fish preparations, fry in a frying pan for another 5 minutes, and then pour a little water and simmer the dish until fully cooked.
Salt and pepper the prepared carcass and leave for 15 minutes. Melt butter in a frying pan. We dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into a frying pan, mix with melted butter and as soon as the sauce boils, add the fish and simmer for 20 - 30 minutes.

How to cook deliciously in the oven

Tench baked in the oven with a side dish will be a good dish for a family dinner or a holiday feast. In this recipe we will use potatoes as a side dish. How to cook tench in the oven? Nothing could be easier!

Ingredients:

tench (3 – 4 pcs.);
5 – 6 potatoes;
two heads of onions;
three cloves of garlic;
vegetable oil;
salt, pepper, herbs.

Preparing tench in the oven is very simple:

Mix vegetable oil with chopped garlic, herbs and spices. Pour the prepared mixture over the fish and let it sit for a while.
Place thinly sliced potatoes in the pan and onion rings on top. Salt, pepper and place the pickled fish on top of the vegetables. Pour the remaining sauce over everything.
Bake the tench in the oven at 200°C for 40 minutes.

Tench stewed with mushrooms

Tench stewed with mushrooms will definitely delight you with its extraordinary taste. The combination of tender fish meat and the aroma of mushrooms will not leave anyone indifferent. Your guests will definitely appreciate this dish.

It is better to use wild mushrooms in cooking, for example, boletus, but if this is not possible, then champignons will also do.

Ingredients:

tench (1 kg);
two glasses of boiled mushrooms;
two heads of onions;
two glasses of white wine;
spoon of flour;
two tablespoons of butter;
lemon peel;
allspice, salt.

Cooking method:

In a deep container, fry mushrooms and onions in vegetable (butter) oil.
Add fish to the fried mushrooms, which must first be rubbed with salt and pepper.
Pour wine over everything and simmer for 30 minutes.
In a separate bowl, fry the flour in butter, add lemon zest and a little juice. Pour in the liquid that remains after stewing the fish.
Place the prepared tench on a dish, place the mushrooms next to it and pour the prepared sauce over everything.

Ingredients:

tench;
bay leaf, cloves, cardamom;
salt pepper;
a bunch of dill and parsley.

Cooking method:

Pour water into the multicooker bowl and put all the spices and herbs into it.
Rub the fish with salt, pepper, vegetable oil and place on the grill for steaming. Along with the carcass, you can add onion rings and diced potatoes.
Cook in the “Steam” mode for 25 minutes. When the water with spices boils, the tench will be saturated with the aromas of herbs.

With sour cream sauce

You can prepare the lake dweller in different ways. Tench can be fried, steamed or made into soup... But the most delicious is tench baked in sour cream. The fish comes out very tasty, tender and juicy.

Ingredients:

tench;
vegetable oil;
a glass of sour cream;
two spoons of flour;
garlic clove;
salt, fish spices, bay leaf.

Cooking method:

Cut the cleaned carcass into pieces, add salt and pepper.
Mix flour with seasonings for fish, roll fish preparations in it and fry them in vegetable oil until golden brown.
Add chopped garlic and pepper to the sour cream, mix and pour the resulting sauce over the fish. Add bay leaf and, if desired, chopped herbs. Simmer the dish over low heat for 20 minutes.