Roasted Smelt or Capelin in Oven Recipe
Fresh or frozen capelin (large) — 500g
Rusk bread (white) — 50 g
Seasoning for fish — 1 tsp
Ground pepper and salt — to taste
Vegetable oil — for frying
Ingredients for the garnish:
Potatoes — 500g
Bulgarian pepper — 1 pc
Onions — 1 pc
Tomatoes — 1 pc
dill — for decoration of dishes
Capelin should be washed under running water — frozen capelin pre-defrost and drain the water. Next cut the abdomen, remove the gut, wash again, but try not to flush out the fat. To the dish turned out school for cooking in the oven it is necessary to take a large capelin, but fat is not removed. Prepared capelin leave for a few minutes in the dish from which it is easy to drain the excess water. Do not add salt and pepper.
Prepare a mixture of bread crumbs and seasonings for fish, mix thoroughly. Fish roll in this mixture on both sides of the fish was «shrouded» rusks crumbs. Salts of seasoning for fish is enough to ready capelin was prosolena. Oven and turn heat up to 180 degrees. Roll in breadcrumbs to put the fish in a cast-iron frying pan «jack» so that the tails of the fish were at the edge of the pan.
Simultaneously with the capelin in the oven put a pan with chopped shelled potatoes, onions and tomatoes. Baking put a little lower than the pan with capelin. Cook in the oven for half an hour. Serve hot with grilled slices of potatoes and vegetables.
Simultaneously with the capelin in the oven put a pan with chopped shelled potatoes, onions and tomatoes. Baking put a little lower than the pan with capelin. Cooking in an oven for 30 minutes. Serve hot with grilled slices of potatoes and vegetables.Roasted Smelt or Capelin in Oven Recipe