Dishes of fish scherkur (teal): 20 cooking recipes

Salmon or snapper (Coregonus nasus) - freshwater fish from the whitefish family. The size reaches 80 cm, weight - 16 kg, although on average weighs 2-4 kg. It is distributed in rivers and lakes in northern Russia (the European part, Siberia and Kamchatka) and the northern provinces of Canada. Can live in the semi-precious water of bays of the Arctic Ocean. It spawns in autumn, in October-November. It matures at the age of 6-8 years. The eggs are light yellow, large, up to 4.0-4.2 mm in diameter. The diet of the fish consists mainly of benthic invertebrates.

How to cook snapper in the oven

Baked snapper in foil

The first thing to do is to defrost the fish, but not completely, so that it will be easier to clean and gut. The cheek is cleaned of scales, then it is gently incised with a sharp knife along the belly from the head to the tail. Near the head it has bile, and not too little of it, so try not to touch it. Take out not yet melted frozen innards, clean out accumulated blood near the spine, remove the gills. Rinse the gutted teal well under running water. Now you can proceed to cooking.

Step-by-step preparation:

1. Along the entire fish make small incisions, in the future we will put lemon slices in them.
2. Then the fish is placed on a baking tray lined with foil, rubbed with salt outside and inside, coated with sour cream, give time to marinate.
3. While the fish marinates prepare the vegetables. It is necessary to cut onions (150 gr) and carrots (130 gr) in half rings. Also we need 1-2 lemon slices (depending on size), 2 tablespoons of sour cream, salt and seasoning designed for fish.
4. Now it is necessary to stuff the fish with vegetables and lemon.
5. In the incisions put lemon slices, along the edges of the remaining chopped vegetables, lemon, sprinkle with seasoning. Wrap the foil around the edges so that the juice does not run out during baking. Send it to the heated oven to 200 degrees for 50-60 minutes (depends on the power of your device).
6. Ready fish is served hot!

Sliver stuffed with onions and dill

Chir is considered an industrial fish, widely used for cooking both everyday and festive dishes. That is why we offer you a simple, but at the same time original recipe for cooking fish cheeks, which is suitable for a family dinner, and for a holiday feast.

In the process of cooking and baking, the fish is infused with onion-dill stuffing, becomes unusually tender and juicy, and the onion in the stuffing becomes crispy and delicious.

How to Prepare:

1. Clean the fish of scales. Its belly is carefully cut, gutted and washed. Leave the head of the fish, but carefully cut off the fins.
2. Cut one onion into half rings.
3. Dill just finely chop.
4. Put everything in a deep bowl, season with salt and pepper, pour two tablespoons of oil and the juice of half a lemon, and stir.
5. Rub the fish carcass inside and outside with salt and pepper, coat with oil and stuff it tightly with the onion and dill mixture.
6. Fix the edges of the belly carefully with toothpicks, so that during baking the stuffing does not fall out on the baking tray.
7. Cut a second onion and a whole lemon in half. Place the onion and lemon halves in a single row on the baking tray, alternating between them.
8. Stuffed fish put on a "podium" of onions and lemon, sprinkle with chopped greens and send for 35-45 minutes in an oven heated to 180-200 degrees.

After 35-45 minutes, take the baked cheese stuffed with onions and dill out of the oven, cool a little, put it on a dish and serve together with your favorite side dish.

Baked slices with potatoes

Recipe for cooking, baked in the oven chikur with potatoes in cream under a fragrant cheese crust. This dish is more similar to casseroles, it is not difficult to prepare, and the result will not leave indifferent any connoisseur of dishes from northern fish.

Ingredients:

• One fish - ~1,2 kilograms
• Potatoes - 4 tubers
• Head of onion - 1 pc.
• Parsley greens
• Mozzarella cheese (for pizza) - 150g.
• Cream - 100 ml. (preferably 20-33%)
• Vegetable oil
• Salt and freshly ground black pepper

How to cook:

1. Prepare the fish. Wash, dry, gut, cut off the head. You do not have to peel it as we are going to fillet it.
2. Rinse and dry the inside of the fish with paper towels.
3. Cut the cheek along the backbone, cut the backbone and rib bones.
4. Cut the fillet from the skin, salt it on both sides with coarse salt and pepper it with freshly ground black pepper. Next, cut the fish into 3-4 centimeter chunks and put the pieces into a bowl and let the filet be salted and flavored with pepper for about 20 minutes.
5. In the meantime, let's do the vegetables. Peel the onions and potatoes, wash the greens and cut off the stems.
6. The potatoes will be cut into very thin rings, no thicker than 1 mm, onions into semi-rings, parsley greens will be cut coarsely. Combine the onions and herbs - this will be our vegetable "pillow" for the casserole.
7. At the bottom of the casserole dish, grease it with butter or vegetable oil and put the onion and herbs in an even layer.
8. On top of the marinated filet of chiles, and on top of the fish, lay in a single layer circles of potatoes.
9. Pour the cream over the fish and potatoes so that a layer of cream just covers the surface of the casserole.
10. On top, sprinkle the dish with a good layer of grated mozzarella cheese.
11. Let's send the form for baking with fish in a preheated to 180 degrees oven to bake until a beautiful crust forms for 40-45 minutes.

Dish of chirp with potatoes in the oven under cheese is ready, now you can serve it portion by portion, if desired, decorating with parsley greens.

Cheer with cauliflower under cheese

Fish baked with cauliflower is a maximum of proteins and vitamins and a minimum of calories. Prepare a northern chirp according to our simple and fast recipe. Appreciate the delicate taste of the delicacy.

Ingredients:

• 1 cheer weighing about 0.8 kilograms;
• 100 grams of cream cheese;
• 4-5 dried sprigs of thyme;
• 1 large garlic clove;
• 1 small fork of cauliflower;
• 50 milliliters of vegetable oil;
• 10 grams of fresh chives or parsley for decoration;
• salt and freshly ground black pepper to taste.

Recipe:

1. Prepare ingredients for baking - thawed northern chiles, cauliflower, butter, cheese, spices, garlic and herbs.
2. Boil water in a pot. Taste and season with salt. Boil the collared cauliflower for 3 minutes. Rinse it in a colander, pour cold water over it, leave it to drain and cool.
3. Grate cheese, crush garlic clove.
4. Gut the snapper, remove the scales. Remove fins and gills. Rinse. Make transverse incisions about 1 centimeter deep.
5. Turn on the oven to 220 degrees. Pepper and salt the outside and cavity of the fish. Stuff with garlic and thyme sprigs. Place in a heatproof tray.
6. Pour oil over the chiles and the free bottom of the tray. Place 1 layer of cauliflower next to the fish and sprinkle with cheese.
7. Bake the dish for 23-25 minutes until it has a nice golden color. Now all that is left is to prepare the serving. Place a portion of cheeks and some cauliflower on a plate. Garnish with chopped greens, pepper and serve! Bon appetit!

Recipe by Jamie Oliver

The teal is considered a valuable commercial fish, so it's a must-try. And now we offer a recipe for cooking it in the oven from the famous cook Jamie Oliver. After the first experience of baking in this way, you will no longer have questions about how to cook cheek fish in the oven.

Ingredients:

• whole cheeks;
• cooking salt and a mix of peppers;
• three large onions;
• a couple of lemons;
• a bunch of dill greens.

Step-by-step preparation:

1. Coat the chicken with a mixture of pepper and salt and rub it well with olive oil.
2. Finely chop the dill, finely chop one onion, squeeze the juice from one citrus fruit. Mix ingredients from this step, add oil, salt.
3. Oil a baking pan, put the remaining onion slices and lemon slices in it. On top of them spread the fish.
4. Stuff the carcass with stuffing and spread it a little bit on top. Bake the fish dish for 45 minutes, temperature - 220 ° C.

How to fry chikur on a pan

Fried dandelion with vegetables

List of ingredients needed:

• spices and salt;
• 50 grams of sunflower oil;
• 50 grams of butter;
• 1/2 lemon;
• 1 bell bell pepper;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 300-400 grams of fresh fish fillets.

Cooking the dish is different in its sequence:

1. Bones, insides and scales are completely removed from fish caught in any waters. Then marinade with spices for 15-20 minutes.
2. During the previous stage, the bones and head that were left after cutting are put in the casserole. They are also boiled with spices, here you need at least 30 minutes.
3. It is required to strain the broth in its final form, and then add 50 grams of butter in softened form. With a whisk, whip everything until a thick homogeneous structure appears. A sauce is obtained, which can be left to steam in a water bath. Only after that it takes on a normal appearance.
4. Vegetables must be rid of the skin in any form, cut in the form of half rings. Then they are baked until everything is ready.
5. It remains to fry the fish fillet with the addition of sunflower oil in a small amount.
6. White sauce and vegetable garnish will be excellent additions while serving. But you can use any other vegetables, not just the ones suggested earlier.

Fried fillet of chiles

The easiest thing to do with river fish is to fry them. But such large specimens as cheeks are not really convenient to cook in a pan. Therefore, it is recommended to fillet them. In doing so, it is better to remove all the bones, so that you can enjoy the appetizer without problems. And, of course, do not forget about the garnish. In this case, it is roasted vegetables and white sauce.

Ingredients:

• teal - 1 carcass;
• butter - 45 grams;
• salt to taste;
• filtered water - 1 cup;
• ground pepper;
• lemon juice;
• potatoes - 2 units;
• sweet bell pepper - 2 units;
• eggplant - 1 pc;
• zucchini - 1 piece;
• large onion;
• cherry tomatoes - 5 pieces;
• 10 milliliters of refined oil.

Method of preparation:

1. Wash the cleaned and gutted carcass and blot with napkins. Remove the head and cut the cheek in half. Take out the backbone and remove the bones. Season the fillets with salt and lemon juice. Place finely chopped butter (25 g) in the bottom of a saucepan. Place the fish on top and set aside.
2. Pour a glass of water into a small saucepan and put the fish bones inside. Stir in the salt and ground pepper. Bring the broth to a boil and cook it for half an hour. Then strain the sauce and put it back on the stove. Stir in soft butter (20g) and thicken over low heat. For this use a whisk.
3. Leave the sauce in a hot water bath so that it does not cool down. Meanwhile, mix together the sweet pepper slices, onion rings, half cherry tomatoes, potato wedges, eggplant and zucchini slices in a tall tray. Season the vegetables with salt and pepper and drizzle with oil. Stir the garnish and bake in the oven at 195 degrees. Time - 40-45 minutes.
4. At the last stage put a saucepan with fillets on medium heat. Roast the teal on both sides to create a golden crust.

Put vegetables and fish pieces on a plate to serve. Serve with thick sauce and greens.

Cooking delicious grilled snapper

Despite the simplicity of preparing and baking chirp, you get to fully enjoy the rich flavor of this exquisite northern fish!

Ingredients:

• 1 wild chirp for 2 to 3 kilograms;
• 10 grams of fresh marjoram or thyme;
• 10 grams of fresh parsley;
• 30 milliliters of olive oil;
• 50 grams of butter;
• salt and freshly ground black pepper.

Method of preparation:

1. Thaw the cheeks on the bottom shelf of the refrigerator. Remove the scales, remove the insides, fins and head. Wash the fish with cold water, wipe with a single towel.
2. Rub the carcass with salt and pepper on the outside and inside. Place bundles of aromatic herbs in the cavity, sprinkle the chiras with olive oil. Now wrap in foil and leave to marinate in the fridge for 1.5-2 hours.
3. Preheat the grill on high heat, bake for 30-40 minutes. When time is up, carefully unroll the foil and check the cheeks for readiness. Finish baking for another 5 to 10 minutes if necessary.

Serve the fish hot with a side dish of potatoes and vegetables. Drizzle with melted butter. Enjoy the divine taste!

How to salt churre properly

Chirp is not a fish everyone is familiar with. But if it does appear in the kitchen, then a reasonable question arises, what to do with it? This fish can be fried and cooked into a soup. Here everything will be done in the same way as with other kinds of seafood. But how to salt it correctly? That's easy. Now let's understand.

How to prepare cheeks for salting

If your fish has been stored in the freezer, defrost it. Just put it near the sink and wait for it to thaw. Next, clean the carcass of the husk. You will have to try a little bit, because there should not be any scales left. Then gut the cheek. Now very well wash the body under cold water. Inside there should not be any membranes and blood. Then cut off the head. Make incisions inside the fish along the spine. Unroll the carcass so it looks like an open book.

How to prepare lightly salted snapper

Take a large, clean and dry enameled or glass dish. Pour some salt on the bottom. Next, put the prepared carcass. Sprinkle it with an even thin layer of salt. Do not rub it. Lay out the cheek. Sprinkle with salt. In this way until the fish is done. Finish with salt. Cover the top with cling film or use foil. Place in the refrigerator for 10-12 hours. After that, take the fish out and rinse off any remaining salt. Dry it. You can separate the meat from the bones and skin. Lightly salted cracker is ready to eat. Do not keep such fish more than 5 days in the refrigerator.

How to salt salt for drying

In order to further dry the fish, it should be salted. So. Cleaned of husks and washed carcasses put in a large deep container (enameled, glass or plastic). Another thing: it is better to remove the gills. Sprinkle the salt over the cheeks. Stir. The fish should not be piled on top of each other. The salt should cover the fish in a thin, even layer. Now put the product in the fridge, cover it with a lid or cling film. After 1-1.5 days wash the fish. You can soak a little in cold water, 15-20 minutes (this is for fans of low-salted). After that, hang out in the shade in a draught for a few days (depending on how dry fish you like). Done.

Recipe for fish soup made of cheek salmon (Chir)

To prepare it, you will need:

• fish cheeks;
• 300 gr. potatoes;
• 100 gr. carrots;
• 150 gr. onions;
• 100 g. rice;
• 6 pcs. black pepper peas;
• 6 pts. allspice;
• bunch - parsley or dill;
• 2 bay leaf;
• 40 ml. sunflower oil;
• salt to taste.

Preparation:

1. In a saucepan with water, put peeled, diced potatoes, washed rice and one small whole peeled onion (to get a clear broth) and put on the fire.
2. While the water is boiling, clean and gut the fish, cut it into small pieces. Finely chop onions and carrots and fry in a pan with oil.
3. When the potatoes are boiled until half-cooked, add the chiles. Five minutes before the end put fried onion and carrots, black and allspice, bay leaf and salt.

When serving, we put a few sprigs of parsley to decorate the dish, or finely chopped dill for flavor.

How to smoke snapper: hot and cold method

Preparing the fish for smoking

The cold and hot smoking method is often used in the preparation of snapper. It is important to properly prepare the fish before it is smoked.

The teal comes frozen, so it is thawed slowly before smoking. Do this at room temperature or in clean water no higher than 15°C degrees.

Important! The defrosting process takes from 2 to 5 hours. For preserving all the useful properties of meat in water dissolve a small amount of table salt.

Defrosted fish is cleaned of scales. However, it can be left as it is easily separated from the smoked fish. The head and tail are cut off, and the innards are gutted by making an incision from the lower hind fin. Especially carefully should remove the gallbladder, otherwise the tender meat will acquire a bitter taste.

Cold smoking

Cold smoking of cheeks will allow you to save the maximum amount of useful substances. First of all, the fish should be prepared, for which the chikura marinate in salt or brine based on it for about 2-3 days. Then the fish is soaked in clean water to get rid of excess salt, and dried in a ventilated room. Already before the drying stage, wooden sticks can be inserted into the abdomen of the cheek, which will allow it to wither normally and later to smoke.

The prepared fish is placed in the smokehouse. Usually, cold-smoking smoke boxes have hangers on which the fish hangs. For smoking, you can choose standard alder wood chips or look for wood from fruit trees such as cherry, pear, apple trees. Smoke the chirp for 10 to 24 hours at a temperature of about 30 degrees Celsius. A modern smoke generator does an excellent job of this task.

Cold smoking should not be interrupted for the first 8 hours, so that the product does not spoil, since during this time the main thermal processing of meat takes place.

During the smoking time chokur becomes a pleasant golden color, its meat does not lose its elasticity and useful properties. Smoked teal will be an excellent snack that looks and tastes great.

Delicious river fish will replenish the nutrients in the body. Properly smoked cheek almost does not lose its useful properties, and the smoke decontaminates the meat. Choose fresh fish for smoking and do not keep the finished product longer than 3 days in the refrigerator.

Hot Smoking Recipe

Smoked fish is great with beer or as a standalone dish.

The right wood for the smoking process is 50% of the dish's success. Ideally, alder sawdust and juniper berries are chosen. Garden trees work well as the main raw material for the smoke.

Ingredients:

• table mustard - 3-4 teaspoons;
• teaspoon - 3 carcasses weighing 2 kilograms;
• cloves - to taste;
• Refined vegetable oil - 1.5 tablespoons;
• 6 % table vinegar - 2 teaspoons;
• coarse salt - to taste.

Step by step recipe:

1. Cleaned of the insides of the fish rinse with cold running water and marinate. To do this, rub the cheek carcasses liberally with table salt, sprinkle with a solution of vinegar. Marinate for 24 hours in the refrigerator under a lid.
2. In 24 hours take out the cheeks, abundantly smeared with a mixture of mustard, vegetable oil and cloves. To taste, use a bay leaf and black pepper. Leave the slices for an hour.
3. During this time, prepare wood chips, lay them on the bottom of the smokehouse. After 40-60 minutes the marinaded chicken should be put on the grate of the smokehouse. It is better to grease the grate with refined oil. Close the lid and smoke the fish for an hour at a smoke temperature of 80-90 degrees.

Smoked slicer is ready when its meat becomes soft and crumbling into fibers. If desired you can decorate the dish with dill and tomato slices. The finished product has a fragrant-smelling brown crust, the meat is easily separated from the bones. Such a delicacy can be stored for a couple of days, but it is recommended to consume it immediately.

How to Cook Cheek Caviar

Cheek caviar is a healthy food, exquisite and nutritious in taste. It surpasses milk, meat and some other products in calories. In addition, caviar is rich in nutrients: vitamins and minerals, fats, contains a large amount of complete easily digestible proteins.

To prepare "boltushka", it is necessary to extract the caviar from the freshly caught cheek and rinse it in a sieve under cold water, free it from the foils. Then salt and add finely chopped garlic (1 small clove on a portion of caviar from one chirp). Let stand for 10-15 minutes and you can eat it with bread.

Small indigenous peoples of the North like to use caviar in the preparation of fried fish giblets. The dish also adds bay leaf, onion, ground black pepper and wild mushrooms: aspen mushrooms and mayonnaise mushrooms. Everything is thoroughly fried and served as a separate dish.

Other recipes with fish "chekur" (teal)

Jewish-style braised fish

Saltwater fish can be found in many cuisines around the world. But not everyone knows how to cook river fish. First of all, it has a distinctive flavor. Therefore, it is important to soak it in lemon juice (vinegar) or milk, at least for a while. Secondly, it has quite a lot of bones. This means that the processing of the carcass will require special care. Or it can be braised whole with root vegetables and spices without removing the bones. As, for example, in this recipe for Jewish-style cheeks.

Ingredients:

• teal - 1.5 kilograms;
• celery root - 70 grams;
• leeks - 70 grams;
• onions;
• fresh parsley;
• cinnamon - 1/2 teaspoon;
• salt to taste;
• bay leaf;
• cloves - 2-3 pieces;
• black pepper;
• Cool water - 700 milliliters.

Method of preparation:

1. Peel a medium onion and celery. Cut the root vegetables into thin slices. Also chop leeks and parsley. Combine all the ingredients and pour them with boiling water (100 ml). Season with salt, pepper, bay leaf and cloves. Stir and set aside.
2. Rip out the middle carcass of fish and remove the scales. Cut out the gills and rinse in cold water. Put the fish into the set aside pan with water, vegetables and spices. Over low heat, bring the liquid to a boil. While it is boiling, remove the foam with a slotted skimmer.
3. After 10 minutes, add another 100 ml of water and continue stewing. After 10 minutes add 100 ml of water again. Repeat this process 4 times. In this way, pour in and evaporate 600 ml of water (not counting the first portion mixed with spices).
4. Absorbing the water in small batches, the teal will not so much boil as simmer. And given the amount of spices and roots, the fish will get an amazing mixture of flavors. After turning off the heat, it is recommended to leave it to stand.

When serving the fish cheeks complemented with slices of lemon and chopped herbs. It is also acceptable to portion it out.

Riette of snapper and smoked halibut

Riette is one of the methods of cooking meat and fish. It is essentially the same as pâté, only it has a different consistency, its structure is coarser, as if fibrous. The French dish, somewhat reminiscent of the native pâté, has its own special color and zest.

Ingredients:

• cheers 300 grams;
• Smoked halibut 60 grams;
• fresh dill 1 gram;
• natural sour cream/yogurt 40 grams;
• cream cheese 100 grams;
• lemon juice to taste;
• salt and pepper to taste.

For boiling the fish:

• onion;
• carrots;
• dill stalks;
• bay leaf;
• lemon;
• peppercorns;
• white wine.

Step-by-step preparation:

1. Put fresh fish in a pot, pour cold water, add all ingredients and cook on low heat after boiling - 10 minutes. Allow the fish to cool in this broth.
2. Finely chop the dill, halibut, chirp mash with a spoon in the same bowl, add the cottage cheese and the rest of the ingredients, mix well and let stand for at least 3 hours in the refrigerator.

Boiled filet of teal in white sauce

Those who, for whatever reason, adhered to a dietary menu, have definitely tried boiled fish. And they are unlikely to have good memories of this culinary experience. But you can cook fish in different ways. For example, it is acceptable to cook it with root vegetables. And then stew it in a cream sauce with garlic. You will get an amazingly delicious dish, which is not ashamed to serve at any holiday or family dinner.

Ingredients:

• teal - 2 carcasses;
• black pepper - 5 peas;
• onion;
• salt to taste;
• laurel - 2 leaves;
• filtered water - 1-1,5 cup;
• carrots - 1 pc;
• cream - 1 cup;
• flour - 1 teaspoon;
• garlic clove.

Method of preparation:

1. Clean the gutted carcasses of the teal from scales. Cut off the head and the tail part. Make an incision along the backbone and divide into two halves. Carefully remove the skeleton of the fish and pick out the bones with tweezers. The fillets can be left whole or cut into pieces.
2. Bring water to a boil and add salt. Also throw in laurel, a few peas, coarsely chopped onions and carrots. When the fragrant broth comes to a boil, carefully put the prepared fillets in. The water should only slightly cover it. Reduce the heat to low and cook the cheeks for 15 minutes.
3. With a slotted skimmer take out the fish and leave it on a plate. Strain the broth from the pot. Throw away all the ingredients you used to cook it in. Pour the liquid into a deep pan and pour in the cream. Bring the dressing to a boil and pour in flour in a thin stream. Stir in the crushed garlic.
4. Taste and stir constantly to prevent lumps from forming. After 2-3 minutes after boiling, put boiled fillets into the pan with sauce and stew for a couple more minutes.

Serve the fish in white sauce with grilled vegetables or mashed potatoes. The dish can be supplemented with pickles and a slice of crusty bread.

Sugudai of chirp

Sugudai is an old dish of the peoples of Siberia and the Far North. It is best made of the soft white fish of the whitefish family. Frozen fish fillets are mixed with a lot of onions, sunflower oil, salted, peppered and waited. A little - a couple of hours. And the most impatient can start treating themselves right away. Drizzled with lemon, with a piece of black bread.

Tip! Adding lemon is a departure from tradition, and this step may well be eliminated from the recipe.

Ingredients:

• 1 kg of fillets of chirp, whitefish or muksun;
• 2 medium onions;
• 2-3 tbsp. vegetable oil;
• 1 tbsp. lemon juice;
• ½ tsp. freshly ground black pepper;
• salt.

Frozen fish slightly defrost, but not quite. Cut off head and tail. Cut the fillets from the backbone, then cut the bones off the belly with a knife. Cut it into 1.5 cm thick slices. Place the fish in an enamel or glass dish. Cut the onion into rings, mix gently with the fish pieces. Salt, pepper, add lemon juice and 2 tablespoons of vegetable or olive oil without pungent smell. Once again, gently, so as not to crumble, mix the fish. Put it in the fridge for at least 3 hours. Such fish will keep in the refrigerator for several days.

Cheek pie

To make a cheek pie, we will need:

• 1 packet of margarine;
• half a pack of kefir;
• 2 eggs;
• flour;
• 0.5 tsp. baking soda;
• 1 tsp. salt;
• fish chekur (boneless fillet).

Step-by-step preparation:

1. At the very beginning, chop margarine with flour (should make a powder). Then add eggs, kefir and mix everything until homogeneous, adding flour. The dough should be soft and not sticky.
2. Wrap the ready dough in a bag and put in the refrigerator for half an hour, and meanwhile we clean the fish.
3. Peel fish from bones, leaving only fillets for the pie. In the meantime, boil 1 cup of rice. Cut 1 onion into rings.
4. Take the dough out of the refrigerator and divide it into two parts. Roll out one part 0,7-1 cm thick and put it on a baking tray. Put the fish on top, salt it, pepper it and sprinkle with bay leaves.
5. Cover the pie with the second layer.
6. Put the pie in a well heated oven for 40 minutes. If you see that the top is coming, you can cover it with foil, so that it does not burn.

Stroganina from cheeks

The milkfish, or dill, as it is also called, is a wonderful fish. It lives in Russia, in its northern part and of course lives in Kamchatka. Often one such fish can reach a weight of 16 kg! The fish is very easy to recognize by its carcass. It is quite wide and flattened with two barrels. What to cook with such a fish? Obviously, stroganina. This dish is one of the most popular Yakut delicacies. Freshly frozen fish must be very thinly sliced. To do this is not so easy. It is very important to know the correct cooking technology. If you live in the north and by a lucky chance you got a cheek, then you must try to cook such a wonderful appetizer. Fish cooked according to this recipe will decorate any holiday table.

Ingredients for 4 servings:

• Goblets - 2.4 kg.
• Salt and pepper - to taste.

Step by step recipe:

1. Preparation of fish should be engaged in advance. It should be well washed under running water, cleaned of scales and trim fins. Send the product to the freezer for at least 10 hours, so that the fish becomes a solid piece of ice.
2. According to Yakut folk tradition, the first thing to do is to cut off the fish's nose, so that the fish will stand well on the flat section later on. It is important to use a very sharp knife of thick steel, as you are working with a frozen product, which will be difficult to cut.
3. We put the fish on the cut and gradually remove the skin. You should start where the upper fins were previously cut off. The top and bottom of the skin should be cut so that the top and bottom halves can be easily cut off. Carry out this procedure on both sides.
4. By this time, the fish has come off a little. The cuts have been made so that the skin can be easily separated from the meat.
5. At this stage, the fish's tail should be cut off. It can be given to the animals.
6. If the fish is slightly bent, the upper edge should be cleaned first. With the edge of the knife pick up the skin. It is not easy to remove it. You can take pliers as a handy tool. You need to use them to fix the skin and thus it will be easier to separate it from the meat. Once you have reached the middle of the skin, you can remove the pliers and then work with your hands. Such a procedure is carried out on both sides. It is important that the fish should be well fixed on the table and strongly held by hands, so that it does not slip out.
7. You can also wrap the skin on the knife and it will be easier to remove it that way.
8. We put the fish on a cutting board on the flat part of the cut nose. With a knife very thinly you need to slice the slices from top to bottom. Do this procedure until you reach the backbone. Turn the fish on the other side and make similar manipulations with it.

Before serving the fish, you can lightly sprinkle it with salt and your favorite spices. Ideal is ground black pepper or a blend of peppers, as well as Provençal herbs. You can also pour aromatic garlic oil or a splash of lemon juice.

Quick cheek patties

Very easy-to-make patties from whitefish are tender and delicious. In addition to products you will need a sharpened knife and food processor or meat grinder.

Ingredients:

• Chiras carcasses with a total weight of about 1.5 kilograms;
• 4-5 slices of bread for croutons;
• 100 milliliters of milk;
• 1 raw egg;
• 2 teaspoons of lemon juice;
• 10 grams of fresh parsley;
• 1 large onion;
• breadcrumbs;
• 50 milliliters of vegetable oil;
• Salt and pepper to taste.

Method of preparation:

1. Soak the bread in milk. Separate fillets of each fish from the bones, rinse and blot with a dry napkin.
2. Peel and chop onion, rinse greens. Pass through a meat grinder the fish, onion, parsley and pressed bread. Then combine fish mass with egg, spices, lemon juice and mix well.
3. Put a skillet with oil to heat a little over medium.
4. Shape small flat cutlets, roll in breadcrumbs and fry on both sides for 4-5 minutes, until the cutlets are golden brown.

Serve the fish cutlets with boiled potatoes and vegetable salads, such as those from Korean cuisine.

FAQ: Frequently Asked Questions

What does cheek fish taste like?

Cheek fish has a very tender and juicy fillet with a pleasant mild taste. In cooking, snapper is smoked, dried, salted and fried, boiled and baked in the oven.

Chicory: is it fatty or not?

Although the meat of the chikur is very fatty (6 g), it belongs to the dietary products, because its caloric value is low (88 kcal per 100 grams).

Are there many bones in the fish of the teal?

Despite its rather large size, there are almost no small bones in the meat.

Chir: is it a red or white fish?

The cheer is a representative of the salmonids. The meat of this northern fish has a white color.

Does the cheer fish suffer from opisthorchiasis?

Very rarely there are cases of worm infestation of individuals after eating small fish, the body of which contains the larvae of opisthorchiasis.

How do I cut up a snapper or any other fish?

Cutting fish looks like a complicated, strenuous and time-consuming process. However, in fact, most species of fish can be turned into a fillet in a few minutes. All you need is your hands, a knife and the knowledge of how to do it properly. Even a cook who has only recently picked up cooking tools will be able to handle this process with gusto. Here are step-by-step instructions that will make the cutting much easier.

1. Take our fish and dry it well. If the carcass was frozen - defrost it. Then we strip the fish of scales and remove all moisture. Then you can cut the belly and gut all the guts. After that, the fish is thoroughly washed and thoroughly dried again using paper towels.
2. Cut off everything unnecessary from the fish. First, we remove the tail and the head. There is no need to throw them away; if you want, you can use them both for soup or fish broth. Of course, after cutting off unnecessary parts, the fish should be washed and dried again, as well as the cut parts themselves (if they will be sent for storage and not to the trash can).
3. Take a very sharp knife and draw a neat line along the spine of the fish. Begin to lead the blade from the tail of the carcass to the neck. In this way the fillet flap will be removed. The meat should be removed by the knife along the bones. While working, always focus on the spine.
4. Fillet is once again dried with paper towels. There is not much left. Armed with food tweezers, begin to slowly and carefully remove all the bones. We work particularly carefully in the case if the fish was a river fish. After this fillet will be ready for boiling, frying, marinating, baking and any other similar procedures.

What is the usefulness of the fish of the teal?

Benefits for the body:

1. Strengthens the heart and the entire circulatory system of a person.
2. Acts to prevent strokes and heart attacks.
3. Activates the work of the brain.
4. Acts on the body as a sedative.
5. Has an effect on strengthening bones and cartilage.
6. Normalizes the body's metabolism.
7. Strengthens the immune system.
8. Reduces the likelihood of cancer.
9. Strengthens nails and hair, smoothes the skin.

Chira (schnookura) is recommended to eat to pregnant and nursing mothers, because all the microelements contained in this fish, favorably affect the development of infants.

How long can I keep snapper in the freezer?

It depends on the refrigerator and the method of storage. If the fridge has a separate freezer and the fish is hermetically sealed (for example, in a plastic bag) - the shelf life can reach 6-12 months. Otherwise, only for frying, boiling or oven.

How much does it cost to get a cheek?

Here's what prices for cheeks can be found in stores:

1. Freshly frozen carcass of chekur on average in Russia costs about 700 p. per kg.
2. The cost of cold or hot smoked chikur ranges from 1200 to 1500 rubles per kg.
3. Canned chikura will cost 200-250 rubles apiece.

The cost of caviar of such a rare fish is expected to be considerable. Depending on the region, as well as the type of caviar (fresh, salted, frozen) its price will range from 4 to 12 thousand rubles per kilogram.