Char preparation recipes. How to fry, bake and pickle char, recipe for making fish soup How to cook char in cream

Char belongs to the red fish of the salmon family. There are several varieties of char depending on their habitat: stream, lake and lake-stream, and the color of the fish depends on the habitat. But the most important difference between this fish and other types of fish is the absence of scales. To the touch, the fish seems almost naked, which is why it was called char. However, this feature is very popular among chefs; the fish does not need to be peeled and it allows you to get a beautiful and crispy skin after frying. There are also funny spots on the fish’s body that look like peas. Compared to salmon, char is not so fatty, but not dry either. That is why, due to its low fat content, char is not such a frequent guest on our tables, but in vain! When prepared correctly and the heat regime is maintained for a long time, this fish will not lack in juiciness and tenderness.

Recipes from char are varied. You can prepare a lot of delicious dishes from char; you can simply fry it, stew it, cook it in the oven, slow cooker or on the grill.

On the counter I came across a successful medium-sized loach, 40 cm long. It was successful because I didn’t have to do anything extra with the loach, just marinate it with onions, add salt or sprinkle it with soy sauce. The length of the loach matched my grill and barbecue grates.

The picnic season has long been open, so you shouldn’t put off buying this fish in order to please yourself and your loved ones with a fragrant dish of healthy char. Baked char can be considered a real delicacy; for grilling fish, you can use either a whole carcass or a steak or fillet.

Char

recipes for delicious baked fish

To cook char on the grill (over a fire), you will need the following ingredients:

Ingredients:

Char – according to the number of eaters, 1 fish per person,
Salt - to taste or soy sauce - 100 ml for 4 medium fish,
Onions – 3-4 pieces,
Olive oil – 2 tbsp. spoons,
Ground black pepper to taste,
Spices for fish,
Lime – 2 pieces.

Cooking process:

First, you should gut the fish carcass and wash it (I came across an already gutted loach); if you wish, you can remove the tail and head, but I didn’t do this so that all the juices would remain in the fish. Then dry each loach with a paper towel.

Now let's start preparing the marinade. To do this, mix soy sauce with olive oil and stir with a fork until smooth. Then add ground black pepper and juice squeezed from one lime. There is no salt in this recipe, as soy sauce will completely compensate for its absence. If you exclude soy sauce from the recipe, add salt to taste.

Cut the onion into half rings and lightly crush with your hands to release the juice. Then we send the onion to the fish and pour the resulting marinade over the prepared char carcasses, leaving to marinate in a cool place for 20 - 30 minutes.

Place the marinated fish on a special grill grate, lightly sprinkle lime juice on top, press down with a second grate and send the fish to the grill. The onion pieces must be removed from the loach so that it does not burn.

Fry the fish on each side for no more than 10 minutes.

One specimen of char was large and did not fit on the grill; I had to cook it on two skewers, like on a spit.

Remove the char kebab from the grill and serve with lime wedges and fresh herbs if desired.

There is another great recipe for grilled char:

Stuffed grilled char

To cook stuffed loach on the grill (over a fire), you will need the following ingredients:

Char (with head) – 1-2 carcasses,
Vegetable oil (refined) – 1 tbsp. spoon,
Lemon – 5 slices,
Tomatoes (medium) – 2 pieces,
Spinach (fresh) – 50 grams,
Garlic – 2 cloves,
Salt and ground black pepper to taste.

Cooking stuffed char on the grill (over a fire)

The fish carcass should be gutted and washed thoroughly in cold water. Then rub with a mixture of ground black pepper, rub the carcass inside and out. Then pour vegetable oil over the entire surface of the fish.

Now let's prepare the filling. You should remove the skin from the tomatoes; to do this, make small cuts on the tomato and pour boiling water over them, then carefully remove the skin. Tomatoes need to be cut into small cubes. We also chop the spinach finely, and chop the peeled garlic cloves very finely. Mix tomatoes, spinach and garlic and stuff the char with the resulting mixture.

Then we transfer the fish to a special grill and cook on the grill for 10 minutes on each side.

You can serve stuffed loach as a separate dish or with grilled vegetables; we also serve the finished fish with lemon wedges.

Well, if you don’t like such complex fillings, then we offer you stuffing for stuffing fish simpler, but no less tasty. For the filling, you need to chop a bunch of fresh parsley, dill and basil. Add lemon, which needs to be cut into thin slices. Stuff the prepared char carcass with the resulting filling (described in the previous recipe). Pour vegetable oil on top of the fish, after rubbing it with a mixture of salt and ground pepper. We send it to a special grill (fish). Fry the fish on the grill on each side for no more than 10 minutes.

Char baked in the oven

To cook char in the oven you will need the following ingredients:

Char – 1 carcass,
Lemon zest – 2 tbsp. spoons,
Butter – 2 tbsp. spoons,
Vegetable oil (unflavored) – 2 tbsp. spoons,
Salt and ground white pepper to taste.

Cooking baked char in the oven

First you need to gut the fish, then cut off the head, tail and fins. Then rinse thoroughly under running cold water. Next, thoroughly dry the carcass and rub with a mixture of salt and white pepper, so the fish will become more aromatic.

Mix the softened butter with the lemon zest; it is best to use a fork for this.

We put the fish in a deep form, which has been previously greased with vegetable oil, put lemon butter on top of the fish, and level it. Cover the pan with foil and place in an oven preheated to 180° degrees for 15 – 20 minutes.

Remove the pan from the oven and remove the foil, then place under the grill for 10 minutes.

The baked char can be served with fresh herbs and vegetables and served.

According to this recipe, you can cook char over a fire; the tender meat acquires a light smoky aroma, which makes it even tastier and more aromatic.

Char baked in the oven in foil is a dish of amazing taste. It will decorate the holiday table and is perfect for a romantic dinner. Especially if served with white wine. As you know, char is one of the elite varieties of fish - after all, it is from the salmon family. In terms of its qualities, it is only slightly inferior to salmon, but many times superior to pink salmon.

Even without any seasoning, char meat has a pleasant taste. In addition, it is juicy and very tender. The carcasses are small in size, so they are easy to cook. The recipe for baked char in the oven, given below, will require a minimum amount of ingredients and will not take much time and effort.

Required ingredients:

- a kilogram of char;

- one lemon;

- a couple of large onions;

- vegetable oil;

- salt to taste;

- spices for fish (you can do without them);

- greenery.

How to cook char in the oven?

The fish should be properly prepared for baking. Namely, scrape it thoroughly with a knife (although it is almost not covered with scales, it is necessary to do this), cut off the head, tail and fins, remove the entrails and gills. It is desirable that there are no blood vessels left on the abdomen. Next, the loach is rinsed with water, dried with a paper towel, lightly greased with oil on all sides, and rubbed with salt and spices.

Onions and lemon should be cut into rings, stuffed into the fish and placed on top. Leave it to marinate for about an hour. After this, each carcass, along with lemon and onion, is wrapped in foil and sent to the oven. It should be preheated to two hundred degrees.

How long to bake char in the oven is an important question. After all, the fish cannot be overdried. It should simmer in foil for about twenty minutes, and then the loach should be unwrapped and left in the open oven for another ten minutes. Longer baking will deprive the fish of its juiciness.

Now you know how to deliciously cook char in the oven. Serve it with onion and lemon, sprinkled with chopped herbs.

Bon appetit!

Tasty and healthy char fish from the salmon family can be salted, boiled, fried and baked. A huge advantage in cooking among red fish is its almost complete absence of scales, which ensures a tender and crispy crust during frying.

Its small size allows you to cook it entirely using any kitchen appliance. The delicious recipes we offer for baking char on the grill or in the oven are ideal for its preparation.

Recipe for char baked in the oven

Kitchenware: spacious baking tray; food foil; sharp carving knife or kitchen scissors; vegetable knife; thick cutting board; convenient plates for ingredients; small container for oil; brush for lubrication; spacious serving dish.

Ingredients

How to choose the right ingredients

To choose high-quality fish for cooking, it is important to follow a number of simple rules:

To improve the taste of the dish, it is always better to take a chilled product rather than a frozen one.
Fresh seafood has a pleasant seaweed smell.
Pressing your finger on the fish carcass should be elastic.
Fins and gills should be red.
The surface of fresh char is always smooth, shiny and without damage.
The eyes are transparent, convex and without a film.

Step by step recipe

From this simple recipe you will learn how to deliciously cook char in the oven, baked in foil with onions and lemon.

Gut, lightly clean 4 fish carcasses and rinse well.
Thinly slice 4 onions and 1 lemon into rings.
Cover a baking sheet with a little extra foil. Lubricate it a little with vegetable oil, then lay out a bed of onions and half a lemon wedge on top.
Rub the fish with salt, lightly sprinkle with pepper and then thyme on all sides. Spread it evenly on the lemon-onion bed.
Then we cover each carcass with the remaining lemon slices so that they are thoroughly soaked in lemon juice. To give the delicate dish a piquant taste, we recommend lightly sprinkling it with soy sauce and then pouring a little vegetable oil.
Place the carefully wrapped fish in foil in an oven preheated to 180 degrees for 20-25 minutes.
We take it out, open the foil and brown it in the oven for another ten minutes. We serve the juicy and appetizing dish with a side dish and serve it to the table.

Video

From our video tutorial you will learn all the necessary details on how to properly and very tasty cook Kamchatka char in the oven. A fish delicacy baked according to this recipe will take its rightful place in your holiday and everyday home menu.

How best to submit: Mashed potatoes, boiled rice or various fresh vegetables are perfect as a side dish for a toasty, aromatic dish.

Recipe for cooking char on coals

Cooking time: 30 minutes.
Number of servings: 1.
Calories: 140 kcal per 100 g.
Kitchenware: charcoal grill; special metal barbecue grill; large kitchen board; culinary brush; a sharp medium knife for cutting fish; large knife for chopping vegetables; flat dish; convenient dish for serving; small containers for salt, spices and vegetable oil.

Ingredients

Step by step recipe

Video

You will find more detailed information on how to deliciously cook char stuffed with spinach on a charcoal grill in this video.

How best to serve and with what

If necessary, a grilled dish can be presented as a holiday dish, served on a serving board with grilled vegetables, garnished with fresh lemon slices and herbs.

Char-baked char is good as an independent dietary dish, but for juiciness it can be supplemented with a light marinade or sauce.

Experienced and professional chefs usually have no difficulties either with cooking char fish or with preparing recipes for sterlet, trout or other fish delicacies. But many beginners will find some of the culinary secrets of cooking this salmon representative very useful and interesting.

Unfrozen fish is more suitable for salting in terms of taste.
If the product is frozen, then it is defrosted in stages in the refrigerator.
The frozen shelf life is no more than six months.
It is much easier to separate the fillet from the bones if it is not completely thawed.
Since it does not have scales, there is no need to remove the skin from it and, for example, or similar fish before cooking.
When baking in foil, open it ten minutes before cooking to obtain a golden and crispy crust.
Fried fish will be juicier when breaded.

What else can you cook from char?

Thanks to the many existing methods of preparing fish recipes, delicious dietary char is prepared in different ways. It’s great that during the cooking process this small representative of the salmon family does not decrease in size and does not lose its beneficial properties. Therefore, experienced chefs prefer to cook this noble red fish, like sturgeon, whole, although steak and fillet prepared from it will be no less tasty and aromatic.
Depending on the need for a festive, dietary or everyday dish, char is prepared in various ways:

Bake aromatic dishes with a golden crust and appetizing brown stripes using an air fryer;
Cooked as a rich and healthy fish soup;
Dietary dishes are stewed with spicy spices and vegetables in a double boiler or slow cooker;
Salted and smoked;
Used for fillings, appetizers and salads;
Stuffed with various ingredients and baked in the oven.

It is worth noting that, unlike its delicacy northern counterparts such as salmon or burbot cooked in the oven or in a frying pan, fried char will be less fatty and dietary.

Thanks to everyone who was interested in the proposed simple but incredibly tasty recipes for preparing this delicious red fish. We look forward to your feedback and valuable comments on possible options for improving them. Be sure to share your family salmon recipes with us and we will be happy to discuss them.

Cooks who do not have information about char - what kind of fish, what family it belongs to and how to cook it, are deprived of a number of cold and hot nutritious dishes from a representative of salmon, which has fatty, red meat and skin without scales, which when fried or baked It gets golden brown and crunchy, and looks very appetizing.

Char – what kind of fish, how to cook?

Possessing dense and moist meat, char fish, the recipes for which are varied, can be boiled, baked and fried. Before putting the fish in the oven or frying pan, season it, place it on the surface skin side down and fry or bake for 3 minutes. Afterwards, simmer on the other side for 4–5 minutes. Cooking time ranges from 15 to 25 minutes.

Char dishes such as soup or fish soup will be more rich and aromatic if there is at least 250 g of fish stock for each liter of water.
Those who are eager to find out what kind of fish it is and whether it can be served boiled should cook the fish in a strong salty liquid using 1.5 tbsp. spoons of salt per liter of water.

Salad with char

With a mild flavor and tender meat, char, whose delicious recipe can be adjusted to suit any preference, is good in salads. Especially surrounded by simple vegetables, dressed with mayonnaise and lemon juice. Baked fillet is best suited for this combination. It is healthier, has less calories and is prepared quickly, in just 8 minutes.

Ingredients:

fillet – 350 g;
mayonnaise – 60 g;
lemon juice – 20 ml;
celery stalk – 1 pc.;
green onions – 10 g;
tomato – 80 g;
cucumber – 80 g;
lettuce leaves – 3 pcs.

Preparation

Place the seasoned fillet on foil with butter and bake at 175°C for 4 minutes. from each side.
Break into flakes with a fork and mix with onion, celery, mayonnaise and lemon juice.
Place in a mound on lettuce leaves with tomato and cucumber slices.

Baked loach with vegetables

There are many ways to deliciously fry char fish. One of the most popular, in which the fish acquires juicy flesh, crispy skin and aromas, involves baking with vegetables. Potatoes, tomatoes and onions are a classic. The bottom layer of potatoes protects the fish from burning, while the onions and tomatoes soak it with juice from above.

Ingredients:

potatoes – 3 pcs.;
onion – 1 pc.;
cherry – 12 pcs.;
whole loach – 2 pcs.;
lemon – 1 pc.;
oil – 40 ml;
oregano – 5 g.

Preparation

Cut the potatoes into thin slices, season with oil and bake for 15 minutes. at 220°C.
Stuff the fish with lemon wedges.
Place the fish on top of the cherry tomatoes and onions and bake for another 20 minutes.

Char stuffed with shrimps

The ability to stuff has saved more than one housewife, puzzled by the question of how to cook char fish in the oven to please guests. During the holidays, fish should be stuffed with shrimp, a delicate product considered a delicacy. They, with breadcrumbs and char meat, are wrapped in its own skin and baked, demonstrating the advantages of a “shell” without scales.

Ingredients:

whole fish – 1.4 kg;
chopped shrimp – 250 g;
celery stalk – 1 pc.;
crackers – 80 g;
onion – 50 g;
broth – 125 ml;
parsley – 20 g.

Preparation

Remove the skin from the fish, leaving 1.5 cm of meat on it.
Remove bones from remaining meat and cut into cubes.
Mix with other ingredients. Season.
Place the filling on the skin, roll it up, and secure with twine.
Bake at 160°C under foil for 50 minutes.

Grilled char

Thanks to the skin devoid of scales, loach, grilled fish, the recipe for which is indecently simple, easily turns into a gastronomic masterpiece. The idea is that whole fish, stuffed with lime, chili and cilantro, simmers in a grill basket over indirect heat, infusing savory flavors and developing a crispy skin that's delicious in its own right.

Ingredients:

whole char – 900 g;
lime – 1 pc.;
oil – 40 ml;
bunch of cilantro – 1 pc.;
chili – 1/2 pcs.

Preparation

Mix a pinch of salt with the oil, lime juice and some of the chili and brush over the fish.
Stuff with lime peel, chili and cilantro.
Secure in grill basket.
Place on a grate set over smoldering coals and cook for 7 minutes. from each side.

Loach Pie

Pie filling is one of the forms where char, recipes for cooking in the oven, made in accordance with Russian traditions, shows itself 100%. Tender flakes of fish are combined with herbs, chopped eggs and boiled rice to form the famous kulebyaki filling, encased in a light and crispy puff pastry shell.

Ingredients:

fillet – 300 g;
boiled rice – 250 g;
boiled eggs – 3 pcs.;
green onions – 10 g;
dill – 10 g;
lemon juice – 20 ml;
puff pastry – 500 g.

Preparation

Bake the fillet in the microwave at high power for three minutes.
Disassemble into flakes and mix with the remaining ingredients, discarding the dough.
Roll out the dough into two layers, place the filling on one, cover with the second and seal the edges.
Brush with beaten egg, make slits on top and bake at 200°C for 30 minutes.

Char with asparagus

Asparagus is the only component that fits into the topic of how to bake char and how to complement it to get a juicy and healthy lunch. Low-carbohydrate asparagus is indispensable both from the point of view of proper nutrition and from the technical side. Forming the bottom layer on the baking sheet, it protects the fish from burning, acting as a nutritious “foil”.

Ingredients:

4 fillets – 170 g each;
asparagus – 450 g;
red onion – 1 pc.;
cherry – 200 g;
oil – 65 ml.

Preparation

Trim the ends of the asparagus, drizzle with oil, season and place on a baking sheet.
Place the seasoned fillet on top.
Scatter cherry tomatoes and onions on top and sides.
Bake for 25 minutes. at 175°C.

Boiled char

Now that slow-cooked dishes are at the peak of popularity, discussing the topic of how to cook char in a slow cooker is especially relevant. The proposed option is very interesting. Without plunging into the broth, the fillet with lemon slices simmers on a wire rack, where it acquires a silky, moist, not soggy texture in 20 minutes.

Ingredients:

fillet – 450 g;
vegetable broth – 180 ml;
basil and parsley leaves - 20 g each;
lemon slices – 6 pcs.

Preparation

Without wasting time thinking: what kind of fish is boiled char and where is the best place to cook it? Fill the bowl with herbs and water.
Place the fillets skin side down on the mesh, season, cover with lemon slices and secure in the bowl.
Simmer in the “Extinguishing” mode for 20 minutes.

Char soup

The fish menu would be incomplete without a recipe for char fish soup, reminiscent of the Russian first course. The proposed option is Europeanized. The broth, prepared from fish stock, is strained for transparency. There are also potatoes and pieces of fish fillet, so the dish is not authentic, but satisfying and comfortable to eat.

Ingredients:

whole char – 1.2 kg;
onion – 1 pc.;
carrots – 1 pc.;
laurel – 2 pcs.;
black peppercorns – 6 pcs.;
water – 3 l;
potatoes – 500 g;
green onions, dill - 10 g each.

Preparation

Remove the fish's head, tail and spine. Fillet the rest of the meat.
Cook the stock with onions, bay leaves, peppers and carrots for 45 minutes.
Strain through cheesecloth, add potatoes and simmer for 10 minutes.
Add the fish pieces and cook for another 10 minutes.
Season, garnish with dill and onions.

Char cutlets

Tasty and without pretensions - these are the epithets that char cutlets deserve, the recipe for which cannot be replaced when it comes to homemade food. The technology and components are traditional. The minced meat is based on chopped fillet and onion, supplemented with mayonnaise, eggs and breadcrumbs. In order for the minced meat to become stable during frying, it is cooled for 20 minutes.

Ingredients:

fillet without skin and bones – 450 g;
onion – 100 g;
egg – 2 pcs.;
crackers – 120 g;
mayonnaise – 60 g;
Dijon mustard – 20 g;
Worcestershire sauce – 10 g;
parsley and dill - 10 g each.

Preparation

Blend the fillet and onion in a blender.
Add the remaining ingredients, stir and cool for 20 minutes.
Form cutlets and fry in oil for 6 minutes. from each side.

How to properly salt char fish

There are many options for salting char fish at home. The “gravlax” salting is very popular, when filleted fish with skin is sprinkled with equal amounts of salt and sugar, pepper and dill, wrapped in film and kept in the cold under pressure from 12 hours (weak salting) to 48 hours (strong). Optimal (medium salting) lasts 36 hours.

Char is a fish belonging to the salmon family. Its scales are very small, invisible at first glance. This makes the fish appear naked. It is slightly inferior in taste to salmon or other delicacy species. But there will be no problems with how to cook char fish, because... all dishes turn out very tasty. Its meat is tender, light pink and lean.

Small specimens weighing 1 kg are sold in stores. This size makes the fish very convenient for cooking: it will fit in any oven or frying pan. One piece is enough for 3-5 servings, just right for a family dinner. You can make any dish out of it: fry, stew, bake, boil, etc. Below are several recipes for how to cook char fish.

Home Ambassador

The easiest way to cook any fish is salting. It will only take a decent amount of time here. For this recipe - 10-12 hours.

Ingredients:

char (fish) about 0.5 kg;
4 tbsp. l. salt;
half a medium onion;
4 bay leaves;
black peppercorns, 3-4 pieces per row;
vegetable oil - 4-5 tbsp. l.

Preparation.

Scrape the fish and remove the entrails. Cut off the head, tail and fins.
Rinse and dry.
Cut into pieces 1.5-2 cm thick.
Each steak should be rubbed with salt on both sides. There is no need to feel sorry. If the fish is oversalted, you can rinse it, but the shortage cannot be corrected.
Place 2-3 peppercorns, onions and half a bay leaf at the bottom of the container.
A layer of fish is placed on top.
The loach is again covered with spices.
And so on until the end, in layers, until the fish runs out.
Oil is poured over everything on top.
The fish is placed under pressure for 10-12 hours and sent to the refrigerator.

That's it, you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Recipes for salting are universal.

Baked char with lemon

One of the most convenient ways to cook fish. You don’t have to stand all the time checking for doneness, worrying about the food getting burnt, etc. Char fish in the oven turns out just great. This requires a minimum of effort.

Ingredients:

char (fish) - 0.5 kg;
medium bulb;
half a lemon;
spices.

Preparation.

Scrape the loach, gut it, remove the head and fins.
Salt and pepper. Spices are used according to your taste.
Cut the onion and lemon into thick rings.
Place about 1/3 of the onion on the foil. Top with a char carcass.
Onions and lemon are also placed inside the fish.
The rest is sprinkled on top.
The foil is sealed tightly and the package is sent to the oven.
You need to bake for about 20-30 minutes (this depends on the size of the fish) at 200°.

Char baked in mustard sauce with potatoes

A more satisfying option, and also comes with a side dish. The result is a very tasty char (fish). Recipes can be changed to suit your tastes.

Ingredients:

1 small loach;
6-8 medium-sized potatoes;
200 g cream;
a bunch of parsley;
vegetable oil;
2 tbsp. l. mustard, you can use whole grains or plain mustard, at your personal discretion;
salt and pepper to the taste of the cook.

Preparation.

Scrape the fish and remove the entrails.
Grease the mold with oil.
Peel the potatoes and cut into thin slices. Place in a baking tray, salt, pepper, and sprinkle with vegetable oil.
Cut the fish into large pieces and place on the potatoes. Add a little salt.
Prepare the sauce. To do this, mix finely chopped parsley, mustard and cream in a cup.
Pour sauce over fish and potatoes.
Bake for 40 minutes in the oven at 180°.

Char baked in wine sauce

There is another way to prepare a very tasty dish at minimal cost. This option is more festive.

Ingredients:

loach - 1 piece;
dry or semi-dry white wine - ½ cup;
200 g sour cream;
salt;
vegetable oil.

Preparation.

The loach needs to be cleaned, the entrails removed, and the fins cut off. After all preparatory operations, rinse and dry the carcass.
The fish is rubbed with salt on all sides.
A deep baking tray is greased with vegetable oil, and the loach is placed there. The form is sent to the oven, heated to 180°.
After some time, juice will begin to stand out. They need to water the fish every 3-5 minutes.
After 20 minutes you need to add wine.
After another 15-20 minutes, sour cream is added.
After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
Must be served with a side dish. Vegetable salads seasoned with vegetable oil and lemon juice go very well with char, you can add vinegar.

In this case, you get a very tender char (fish). The photo shows how delicious it looks.

Char in a slow cooker

For lovers of modern technology, we can offer the following recipe. It is quite simple to implement, but the multicooker must be able to steam and cook pilaf. In principle, you can do without rice and use any other side dish at your discretion.

Ingredients:

char (fish) - 1 pc.;
2 medium carrots;
medium bulb;
brown rice - 1 tbsp.;
water - 3 tbsp.

Preparation.

Prepare the char and cut into large pieces.
The steaming dish is covered with foil. The loach is laid out on it.
Grate the carrots on a coarse grater.
The onion is cut into half rings.
The fish is covered with vegetables and loosely covered with foil.
A glass of rice is poured into the multicooker bowl and filled with water.
A container with fish is placed on top.
The multicooker switches on to the pilaf and steam cooking modes.
After 50 minutes the dish is ready.

Steamed char turns out juicy and tender. Onions and carrots give it a special aroma. By the way, steamed dishes are very beneficial for the body.

Fried char

One of the simplest and most delicious ways to prepare fish is frying. Small fish are suitable for this, because... They are easy to clean and wash.

The loaches are scraped and the insides are removed. Then rub with salt, pepper and various spices; you can use seasonings for fish. The loach is left to marinate for 15-20 minutes. Then the pieces are rolled in a large amount of flour and fried. When serving, you can decorate the dish with fresh herbs.

The result is a flavorful char (fish). Photos give an idea of this simple but tasty dish. You can use various vegetables as a side dish, for example, potatoes, mushrooms, etc. Salads will also be good.