Supporters of healthy eating know that, despite its inconspicuous and low cost, capelin is a valuable food item. It contains Omega-6 and Omega-9. One hundred servings of this fish covers the daily needs of the body in chrome and weekly - in iodine. Those who love it and often include in the diet, to a lesser extent threaten senile dementia, impaired memory, mental fatigue, disruption of the thyroid gland, cardiovascular diseases. It can be very tasty if properly cooked. One of the most original dishes from this fish is capelin baked in bread. You may know him by the name of “fishman.” Even an inexperienced hostess can make such an unusual pie. It takes a little time, will cost inexpensive.
Cooking Features
There are several secrets of cooking fish. Their knowledge will allow you to bake the most delicious and healthy cake made from capelin and bread.
- Use fresh bread baked from high-quality rye flour to make a cake with my cape. A moldy or stale loaf is not suitable for this purpose.
- Do not be lazy to clean the capelin before use. It is necessary to gut it, release it from the head and remove the black film on the inside of the abdomen. If this is not done, eating a pie will be unpleasant, the fish will taste bitter.
- Place the capelin inside the loaf, alternating the directions of the head and tail parts. Then the filling will fill the bread evenly.
- Salt and pepper the fish before making the cake so that it tastes better.
- In a classic recipe, butter or margarine is used to make the fish richer. If desired, they can be replaced by yogurt, in this case, the caloric content of the finished dish will be lower.
Bake fish in the oven, heated to 180 degrees. Cooking time depends on the size of the loaf, ranging from 40 minutes to an hour.
A classic recipe for capelin baked in bread
Composition:
- rye bread - 0, 7 kg (standard loaf);
- capelin - 1 kg;
- onions - 150 g;
- butter or margarine - 40 g;
- bay leaf - 2 pcs .;
- salt, seasoning for fish - to taste.
Method of preparation:
- Thaw a capelin, letting it thaw in a refrigerator or at room temperature.
- Wash the fish. Remove the heads and insides. Peel the dark film covering the abdomen from the inside.
- Rinse the fish once again and pat dry with napkins.
- Salt, season, mix with hands so that seasoning and salt are evenly distributed.
- Cut off the top of the bread. Remove the crumb from the loaf. Do this carefully so as not to damage the walls.
- Peel the onion and cut into thin half rings.
- Put the fish on the bottom of the bread cavity until it is in one layer. Pour onions. Continue to lay out the fish and onions, alternating layers until the bread is full.
- Cut half of the oil into thin slices, melt the rest. If you want to save money, butter can be replaced with margarine or spread.
- Put slices of butter on capelin, top with laurel leaves.
- Cover the bread with the cut off crust.
- Add some water to the crumbs and use the resulting mass to close up the line along which the upper part of the loaf has been cut.
- Grease the sides of the loaf with melted butter.
- Heat oven to 180 degrees.
- Put bread in it and bake for 1 hour.
Bread, filled with baked cape, cut into pieces, like a cake, and serve to the table. This unusual dish will make many capelin fall in love with those who have not complained about it before.
Capelin Baked in Bread without Butter
Composition:
- rye bread - 0, 7 kg;
- capelin - 0, 7 kg;
- onions - 0, 25 kg;
- salt, spices - to taste;
- unsweetened yogurt - 100 ml.
Method of preparation:
- For bread, cut the top crispy crust.
- Onion cut into rings.
- Gut capelin, wash. Remember to remove the black film inside.
- Mix capelin with salt and spices to your liking.
- Remove crumb from bread.
- Fill the cavity with fish, sprinkling its layers with onion rings.
- From time to time, coat the layers with yogurt, paying particular attention to the top layer.
- Cover with a cut off crust; cover the cut with a bread crumb, soaking it with water.
Bake in preheated oven for 50-60 minutes. According to this recipe, rybnik turns out to be less calorie than cooked in the traditional way. Its energy value is less than 140 kcal per 100 g.
Capelin baked in Borodino bread
Composition:
- capelin - 0, 45 kg;
- Borodino bread - 0, 35 kg;
- onions - 150 g;
- wheat bran - 50 g;
- drinking yoghurt or kefir - 80 ml;
- salt, seasonings - to taste.
Method of preparation:
- Cut off the top of the bread, remove the crumb.
- Gutted, washed and dried capelin roll in a mixture of seasonings, salt and milled wheat bran.
- Cut onion into thin half rings.
- Fill up with my bread, sprinkle it with onions.
- Top with yogurt.
- Close the bread with the cut off top, seal it with a crumb soaked in water.
- Bake in the oven heated to 180 degrees for 40 minutes.
This recipe from Rybnik will also appeal to those who care about their health.
Capelin, baked in bread, resembles a pie with a filling. In the people it is called "rybnik". The dish has a relatively low calorie and significant nutritional value.
