Keta baked in the oven

One of the most affordable members of the salmon family is chum. It contains a lot of beneficial elements for the body and is very tasty, if properly prepared. If you want to save all the benefits of fish and at the same time get a really tasty dish with a minimum of money and effort, then keta baked in the oven is your choice.

Cooking Features

If you do not know how to bake the chum correctly, the result of culinary experiments may not meet the expectations of the cook. To get a dish that does not disappoint, you need to consider a few points.

The fresher the chum, the tastier and healthier the dish will come out of it. For baking, it is preferable to take chilled fish. If this is not possible, then you need to at least make sure that the shelf life of the product has not expired and that the fish are not too frozen. In this case, thawing chum salmon is recommended in the refrigerator. If you defrost it quickly - for example, using a microwave - after baking, it will be dry and tasteless.
A fish will be gentler and juicier if marinated before cooking. The classic marinade of lemon juice, black pepper and salt is ideal for chum.
Chum salmon does not have a high fat content, so when baking it in the oven, it is advisable to use a sauce of sour cream, mayonnaise, cream. The higher their fat content, the more tender the dish will turn out.

When baking chum, it is very important not to overdo it in the oven. If you exceed the cooking time, the fish will be dry. The risk of overdrying fish is reduced if it is baked in foil. But in this case, 10 minutes before the readiness is ready, the foil should be unrolled to make the chum roast. The technology and time of roasting chum may also depend on the specific recipe.

Keta baked in the oven entirely

Composition:

chum salmon (carcass) - 2 kg;
carrots - 0, 2 kg;
onions - 0, 2 kg;
cheese - 0, 2 kg;
butter - 0, 18 kg;
salt, pepper - to taste;
lemon juice - 20 ml;
chicken eggs - 2 pcs.

Method of preparation:

Wash and if necessary gut chum. Be sure to remove the fins, head. After gutting, wash the fish again, paying particular attention to the belly. Wipe the fish with a napkin to dry. Rub it with salt and pepper, including inside. Sprinkle with lemon juice and leave to marinate for 15-20 minutes.
Cook hard boiled eggs. Cool down in cold water and clean. Chop not too finely with a knife.
Peel carrots, wash and finely grate.
Peel the onion, cut it into small pieces.
Split the oil in half. Cut half into thin slices and place in the abdomen of chum.
Melt the second part of the oil in a frying pan, put the onion in it and fry until it becomes transparent.
Add carrots and fry, stirring, for another 10 minutes.
Add the eggs, stir, after a couple of minutes, remove the pan with the egg and vegetables from the heat.
Stuff the chum salmon with this mixture.
Lay a foil on a baking sheet, put a chum salmon on it, cover with a second sheet of foil.
Preheat the oven to 200 degrees, put a baking sheet of fish in it. Bake 40 minutes.
Grind finely the cheese.
Unroll the foil, sprinkle the fish with cheese and continue baking for another 10 minutes.

Baked in this recipe of chum turns out juicy and appetizing. On the table, it can be served whole or sliced into portions.

Chum salmon baked with cheese and tomatoes

Composition:

keta steaks - 1 kg;
tomatoes - 0, 4 kg;
onions - 100 g;
carrots - 100 g;
cheese - 100 g;
vegetable oil - 50 ml;
salt, spices - to taste.

Method of preparation:

Wash steaks, blot with a towel, sprinkle with salt and spices to taste, put in a baking dish.
Cut tomatoes into thin circles, place on steaks.
Finely chop the onion, rub the carrots and fry them until soft in the heated oil.
Spread fry on top of tomatoes.
Cover the form with a lid or cover with foil.
Put in the oven preheated to 180 degrees, bake for 40 minutes.
Remove the cap (or remove the foil). Sprinkle with grated cheese and bake for another 10 minutes.

Arrange on plates and serve with or without garnish.

Chum salmon baked in the oven with vegetables

Composition:

keta (fillet or steaks) - 0, 8 kg;
sour cream - 0, 2 l;
carrots - 0, 5 kg;
onions - 0, 5 kg;
vegetable oil - 0, 2 l;
fresh greens (parsley, dill) - 100 g;
salt, black pepper - to taste;
tomato paste - 50 g.

Method of preparation:

Divide the chum salmon into fillets or cut into steaks. Wash them and dry with a napkin. Pepper and salt. Leave for 15 minutes.
Peel the vegetables and chop: finely chop the onion with a knife, rub the carrot. For chopping carrots, it is best to use a grater for cooking salads in Korean.
In a deep frying pan, heat the oil, leaving a little to lubricate the foil. Put the chopped vegetables and fry them for 20 minutes, stirring.
Mix sour cream with tomato paste and add this mixture to the vegetables. Stir, put out 5 minutes.
Grease a sheet of foil and put it in a baking dish.
Put a chum salmon in the form and cover with a “fur coat” of vegetables.
Put in the oven, heated to 200 degrees, the shape of the fish. Bake for 35 minutes.

This dish is good because it turns out to be equally tasty, both hot and cold. When serving, be sure to sprinkle with plenty of fresh herbs.

Chicken salmon baked with potatoes

Composition:

chum fillet - 0.5 kg;
potatoes - 0.5 kg;
vegetable oil - 10 ml;
dried basil - 10 g;
tomatoes - 0, 3 kg;
onions - 0, 2 kg;
cheese - 0, 2 kg;
mayonnaise - 0, 2 l;
salt, pepper - to taste.

Method of preparation:

Rack fillet of chum, blot, cut into strips across.
Peel and chop the onion.
Peel and wash potatoes, cut them into thin, round slices.
Cut tomatoes into thin circles.
Grate grated cheese with large holes.
Grease a sheet of foil with oil and place it in a baking dish.
Place the chum pieces, sprinkle them with salt, pepper, half basil. Sprinkle with a little cheese.
Put onion half rings and potato slices on the fish. Sprinkle with cheese.
Put the tomato circles on top of the potatoes.
Mix the mayonnaise with the remaining cheese and basil. Cover the dish with this sauce.
Heat the oven to 200 degrees and send the form with the keta and potatoes for 40 minutes.