Chum salmon is a fish of the salmon family, therefore it is considered to be a delicacy.
Like any red fish, chum salmon is rich in vitamins, omega-3 acids and healthy fats.
Chum meat is very tasty, which fully justifies its cost.
It is worth at least occasionally indulge yourself with dishes from chum.
Keta in the oven in foil - the basic principles of cooking
It is very important to cook the chum salmon, otherwise you can spoil the taste of the fish. Traditionally, fish is fried, but the keta is completely unsuitable for this. In the process of roasting its meat becomes dry.
The most optimal and proven way is to cook the ketu in the oven in foil. So you save all the healthy properties of fish, and the meat turns out incredibly tasty and juicy. Enhance the taste of the dish can be with the help of spices and herbs.
Ketu is baked in the oven entirely, and also they use steaks and fish fillets.
If the chum salmon in the oven in foil is cooked whole, take the carcass, clean it, cut off the fins and remove the tail and head, then the fish is washed and dried with napkins. Ketu is rubbed with a mixture of salt and spices, or poured over with a marinade and left for a while so that the fish marinate well.
Steaks and chum fillets are also seasoned with spices or marinated before cooking. Ketu in the oven in foil is cooked with vegetables, cheese, sauces.
Recipe 1. Stuffed chum in the oven in foil
Ingredients
chum salmon;
egg;
ground black pepper;
cheese - 100 g;
salt;
butter - 70 g;
carrot;
bulb medium size.
Cooking method
1. To prepare the dish, take the chilled chick carcass. Scale it and wash it. Cut the belly and gut. Take out the ridge and small bones. Rinse the chum salmon under the tap and dip over with napkins. Rub the carcass outside and inside with a mixture of salt and pepper. Put the sliced butter inside the fish. Leave the chum salmon for one and a half hours to marinate well.
2. Peel and wash the vegetables. Crumble the onion. Grate the carrot on a coarse grater. Cool the boiled egg, peel and finely crumble. Put the pan on the stove and melt the butter in it. Put onions in a frying pan, fry it until transparent, add carrots and simmer until soft. Add the egg to the vegetable mixture, mix and hold on the fire for another couple of minutes.
3. Start the minced fish. Cover the form with a foil, put the stuffed chum salmon on it, cover with a second sheet of foil and send to a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it in the oven again.
Recipe 2. Chicken in the oven in a foil with tomatoes
Ingredients
kg of chum;
salt;
two tomatoes;
ground pepper;
half a lemon
Cooking method
1. Clean and gut the fish, remove the fins and cut it into portions. We rinse under the tap and lightly dry. Each piece of fish rubbed with a mixture of pepper and salt.
2. Rinse the tomatoes, wipe with a towel and cut into circles. Lemon wash, cut into slices, remove bones.
3. Foil cut into small squares by the number of pieces of fish.
4. We preheat the oven to 200 C. Baking tray is covered with baking paper, on it lay out the squares of the foil. For each put a piece of chum. Top lay out a circle of tomatoes and a slice of lemon. Wrap the fish in foil. Baking tray in the oven for half an hour.
Recipe 3. Chicken in the oven in foil with potatoes
Ingredients
Half a kilo of chum fillet;
sunflower oil - 10 ml;
half a kilo of potatoes;
dried basil - 10 g;
three onions;
a pinch of salt;
three tomatoes;
300 grams of cheese;
150 g of mayonnaise.
Cooking method
1. Wash fillet of chum salmon under running water, dip with napkins and cut across the stripes.
2. Peel the bulbs, wash and chop into thin rings.
3. Peel the potatoes, wash and cut into thin slices.
4. Wash the washed tomatoes with a towel and cut into thin circles.
5. Chop the cheese with a large grater.
6. Cover the form with high sides with foil and lightly oil it. At the bottom lay strips of fish. Sprinkle them with salt and dried basil. Then lightly tuck into all the grated cheese. Put the onion rings on top of the cheese. Spread the potatoes evenly on the bow and cheese again. Put soy tomatoes. Cover the top of the form with foil and send it in a preheated to 220 C oven for forty minutes.
7. In a separate bowl, mix the mayonnaise with the remaining cheese and basil.
8. Approximately a quarter of an hour before the end, remove the form, remove the top sheet of foil. Tomato layer smeared with mayonnaise-cheese sauce and send to bake again. Slice the dish using a spatula in portions and place on a plate.
Recipe 4. Keta in oven in foil with sauce
Ingredients
chum salmon;
salt and pepper ground;
three tomatoes;
dill and parsley;
two onions;
four cloves of garlic;
half a lemon;
two jars of yogurt curd without fillers;
two fresh and pickled cucumbers.
Cooking method
1. Carcass chickens gutted, cut out the gills and rinse well under the tap. Make a cut along the entire ridge and divide it into fillets. Remove the ridge, remove the skin and choose all the small bones. Cut fillets into portions.
2. Peel the onion heads and cut them into thin rings.
3. Take a baking sheet, cover it with foil, so that the edges hang down. Lubricate the foil with oil and lay out onion rings with an even layer on it.
4. On top of the onion, lay the chum fillet, sprinkle it with lemon juice, salt and pepper.
5. Wash the washed tomatoes with a napkin and cut them into circles. Spread them on top of the fish. Again, lightly salt and pepper. We cover all with foil and put in an oven preheated to 180 ° C. Cooking fish for about 25 minutes.
6. While the fish is baking, prepare the sauce. We remove the skin from fresh cucumbers and cut them into small cubes. Just grind without peeling them, pickled cucumbers. Garlic cloves are cleaned, squeezed to the cucumbers through the garlic press. Spread cottage cheese yoghurt in cups with cucumbers, salt, pepper and mix.
7. Finely chop the parsley and dill, add it to the sauce and once again mix everything.
8. Ten minutes before readiness, we take out the fish and open it in order to brown the tomatoes. Serve chum, watering its sauce.
Recipe 5. Keta in an oven in foil with cheese
Ingredients
keta - kg;
dry white wine - 20 ml;
cheese - 100 g;
freshly ground pepper;
bulb;
a glass of sour cream;
salt;
vegetable oil - 50 ml;
nutmeg and oregano.
Cooking method
1. Make a deep incision along the spine, carefully remove the spine and cut the fins. Remove all small bones from the fillet with tweezers. Rinse the chum fillets, dip them in napkins and cut into portions.
2. Mix vegetable oil with freshly ground pepper. Put the fish into the spiced butter. Marinate it for half an hour.
3. Peel the onion and chop it into thin half-rings. Rinse a lemon, wipe and cut into thin slices.
4. Mix in a deep plate wine with sour cream in a homogeneous mass. Season the sauce with spices and mix again.
5. Make foil for each piece of fish "boat". Put a piece of chum into each, salt and pepper slightly. Put onion and a slice of lemon on it. Cover everything with a thin slice of cheese. Top with a spoon pour sour cream sauce.
6. "Boat" put on a baking sheet. Send it to the oven for half an hour. Bake at 180 C. Serve the fish directly in foil.
Recipe 6. Keta in an oven in foil with broccoli
Ingredients
chum salmon;
lemon;
700 g frozen broccoli;
a large bunch of dill;
400 g carrots;
ground pepper;
sunflower oil.
Cooking method
1. Gut the chum carcass, clean the scales and remove the ridge. Rinse the fillets well and remove the small bones. Dampen it with napkins. Cut the fillet into chunks. Put them in deep dishes, salt, pepper and mix.
2. Peel the carrots, peel them, grate them on a coarse grater and put them into the pan with the heated oil. Fry the carrot until soft.
3. Cut the foil into squares according to the number of pieces of fish. Baking cover the baking paper. On it lay out the squares of the foil. For each, put a little stewed carrot, drag it with finely chopped dill and put a piece of fillet. On the fish, put the outlet of frozen broccoli.
4. Wrap the foil in an envelope and send the fish baking tray to the oven for half an hour. Bake at 180 C. Put the fish on a plate and garnish with a slice of lemon.
Recipe 7. Keta in the oven in a foil under pineapples
Ingredients
four 500 g slices of chum fillet;
ground pepper;
100 g canned pineapple slices;
salt;
hard cheese - 50 g;
35 ml of mayonnaise;
lean oil - 30 ml.
Cooking method
1. Rinse the fillet of chum under a stream of water, dry it with a paper towel. Salt and pepper.
2. Fry the fillets in heated vegetable oil on both sides, three minutes each.
3. Heat the oven to 200 ° C. We bury the baking mold with foil, lay the pieces of keta fillet on it with the skin down.
4. Merge with pineapple syrup. Spread pineapples on each filet and grease them with mayonnaise. All the top sprinkle with grated cheese.
5. Cover the baking sheet with fish with foil and set in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve chum with a side dish of potatoes or rice.
Recipe 8. Keta in an oven in foil with sesame
Ingredients
chum fillet - kg;
vegetable oil - 30 ml;
sesame - half a cup;
cheese - 200 g;
mayonnaise - 50 ml;
salt and spices;
lemon.
Cooking method
1. Wash the fillets, lightly dry them and cut into equal pieces. Pour it with lemon juice and leave for half an hour.
2. By the number of pieces of fish, cut into squares of foil. Every grease. Cheese finely three, lay it in a cup and combine with sesame and mayonnaise. It should make a thick mass.
3. On the foil lay out the pieces of fillet and grease them with sesame-cheese mixture. Wrap the foil with a pocket, spread it on a baking sheet and send it to the oven, preheated to 180 C. Cook the fish for 20 minutes.
Keta in the oven in foil - tips and tricks
Defrost the fish in the refrigerator. This will give the opportunity to keep all the useful substances in it.
When cutting fish, treat the board with lemon juice so that it does not absorb the fishy smell.
After cutting, pickled chum marinated in lemon juice, olive oil and spices.
Put fish on a pillow of vegetables, so you get a healthy dish that does not require any extras.
