Muksun in the oven

Always housewives paid due attention to fish dishes. All this is explained by the fact that such dishes can be prepared both as everyday and as festive ones to amaze and surprise household members and friends with their culinary masterpieces.

Often, for making delicious fish dishes, choose muxun. The thing is that muxun is, first of all, beautiful white meat, which is surprisingly juicy and tender, and also has a unique aroma.

Moreover, this product contains a huge amount of substances useful to the human body. These include proteins, minerals, carbohydrates and vitamins. Muksun, despite its unusual name, is not an exotic fish, it is an ordinary freshwater fish, which, unlike its relatives, is not the bearer of various parasites.

Most often, cooked muksun in the oven. But do not forget that it turns out fine snacks. At home, you can easily and simply dry, smoke or fry this fish.

How to cook muksun in the oven? To do this, naturally, fish, one celery root, parsley, an onion, about a kilogram of cauliflower, a little flour, vegetable oil, and cheese, which must be rubbed beforehand. In addition to these ingredients, you also need a bay leaf, a sweet-scented peppercorn, you can add sugar, salt and lemon juice to taste.

Before preparing muksun in the oven, it should be carefully prepared. To do this, the head of the fish should be separated from the body, remove the fins, tail, how to gut it all up and remove the bones.

In order for the bones to separate without much difficulty, you can resort to a simple trick: the fish must be repulsed a little. The main thing is not to overdo it.

So, the fish is ready for further work. It is now necessary to cut it into small pieces, and it is not necessary to separate the skin. Each piece should be rubbed with salt and pepper, then left in a cool place and held for about half an hour.

While the pieces are cooled, you can do the preparation of broth. It, as you know, is made from fish waste. To these you need to add celery, parsley, spices, onions and boil the broth for thirty minutes over a slow fire.

After half an hour, the pieces of fish should be placed in the broth and cooked until half-cooked for about fifteen minutes.

After this, the fish must be taken out and the broth filtered. Then grind the flour with butter and add to the broth. After this mixture is cooked for another ten minutes, it must be removed from the heat, add salt, sugar, lemon juice and butter.

Please note that all components must be mixed well. Salted water boiled cauliflower, and then dismantled it into separate kocheshki. In the middle of the stewpot, oiled in advance, the pieces of fish are folded, and cauliflower is spread on the side of them, poured with the sauce that came out of the broth, sprinkled with grated cheese, splashed with butter and baked.

The fish in the oven with the cheese should be brought to full readiness, after which it must be put in a wide dish. It is served, as a rule, with croutons made of white bread.

Muksun in the oven can be made and stuffed. Get a very original and not less tasty dish. To prepare the filling you can use champignons, parsley, milk, cream, butter, fat, basil, white bread, rye breadcrumbs, salt, black ground pepper.

The fat should be cut into small cubes, fried until crisp. Champignons cleaned and finely chopped. In warm milk, soak the buns, squeeze and mash until a uniform mass is formed. In this mass add fried bacon, mushrooms, parsley, as well as fatty cream.

All ingredients should be well mixed, they should be salt and pepper. You can also add nutmeg. Now you need to carefully stuff this stuffing and bake the muksun in the oven.