How to cook smelt? Tips for a young housewife, simple recipes

Smelt fish. Culinary interest

A small silvery fish smelt in clean and cool European waters. They appreciate smelt for its taste and nutritional value. The meat of this fish is very tender and moderately fatty, rich in many useful trace elements, including especially valuable magnesium, potassium, phosphorus and fluorine. And professional chefs respect smelt for the abundance of wonderful dishes that can be prepared from it.

How to cook smelt? Cooking tips

Frozen or smelt in dry ice, smelt is the ideal basis for a variety of delicious dishes. Thanks to the tender and oily pulp, it is not difficult to cook a smelt. This fish is cleaned very simply, its scales are easily removed. And if the smelt taken for frying contains caviar, then it is not accepted to remove it: the head and the entrails are not to be removed. From it prepare fish soups, casseroles, it is fried in deep-fried until crunch, baked on coals, fried in batter and breaded. Due to its small size, smelt meat is very quickly roasted.

Fish preparation

Smelt has no unpleasant odors, characteristic of many species of fish. Therefore, in no preliminary soaking it does not need (of course, if it is not about pickling). Before preparing the smelt, it is enough just to sort it out and wash it well. In this there is nothing complicated.

How to cook smelt for a simple dinner

Fried smelt is appreciated even by professional chefs. This is not surprising, because it is this method that allows you to reveal all the fish dignities: to make the flesh fragrant and tender, and the skin and fins are crispy. Such fish can be garnished with fried potatoes, pea puree, rice or buckwheat porridge. This dish is also perfectly combined with homemade pickles: cucumbers and tomatoes, sauerkraut, and, of course, salted mushrooms.

How to cook a smelt on a picnic

Make a delicious fish can not only at home. Smelt can be an excellent alternative to shish kebabs. There are several ways of processing it in nature: it is baked on skewers, skewers or bars over coals, as well as baking in foil, plunging directly into the coals. It is better to pre- marinate the fish with onions. This is suitable for yogurt, yogurt, white wine or strongly carbonated mineral water. As spices, you can use pounded garnet kernels, lemon slices, fresh rosemary, dill, bell pepper and all favorite dry seasonings (cardamom, oregano, a mixture of peppers). Marinated small smelt quickly, literally in 4-5 hours.

Preparation of fish in the oven - smelt in tomato sauce

Smelt can decorate not only the everyday table, but also become a festive dish. Very tasty it turns out in a baked form. Bake is best in sauce: mushroom, sour cream, or, for example, tomato. First you need to make a sauce: blend 500 grams of tomatoes, preserved in their own juice, add a little greens, salt and sugar, mix. Pour mixture of pre-fried fish and put baked until cooked in a fire-resistant dish. Serve with any potato garnish, you can decorate with greens.