Peled (or cheese) is a lake fish with delicate white meat. It has few bones (spinal and rib) and a pleasant smell, reminiscent of the aroma of fresh cucumber. When cooking, it turns out juicy, fragrant, looks attractive and appetizing. This allows you to include dishes from it in the menu of restaurants, serve them to the festive table. If you know how to cook peled at home, you can enrich the diet with a tasty and healthy product, rich in valuable trace elements and protein, which is low in calories.
Cooking Features
Peled - fish almost universal. It is suitable for making minced fish appetizers, first courses. It can be fried, stewed, baked. Marinated peled is popular in Siberia and can compete with herring. The technology of cooking cheese dishes depends on the specific recipe, but there are several rules that remain relevant regardless of the option chosen.
- Fresh peled is not available in all regions, but if there is a choice between fresh and frozen fish, preference should be given first. From it snacks turn out more juicy. Frozen peled can also be cooked tasty, but for this it should be allowed to thaw in the refrigerator. It is impossible to accelerate the process by resorting to using a microwave or immersing the product in warm water. A sharp temperature drop will adversely affect the structure of the protein, and the fish will lose juiciness.
- Do not be afraid to buy peled carcasses: it is not too difficult to clean. The grater is removed with a special grater, the fins are cut off with scissors. Then the fish is decapitated, gutted, well washed.
- Marinating peled before cooking is not necessary: it does not have a specific odor that can repel. The use of marinade allows you to give the fish an additional flavor, make the finished dish more fragrant.
- Peled can reach large sizes, but small specimens weighing from 0, 3 to 0, 7 kg are usually marketed. Prepare carcasses usually whole or spreading them. Some recipes require the use of cheese fillet, but in this case it is necessary to chop it yourself.
Recipes for cooking peled do not belong to the category of complex. If you follow the instructions, the result will meet the expectations, even if an inexperienced hostess acts as a cook.
Marinated Peled
Composition:
- peled - 0.5 kg;
- lemon - 0, 5 pcs .;
- onions - 100 g;
- fresh dill - 20 g;
- Acetic essence (70 percent) - 5 ml;
- boiled water - 0, 4 l;
- sugar - 5 g;
- a set of spices for marinating fish - 5 g;
- carnation - 2 pcs .;
- bay leaf - 1 pc .;
- salt - 20 g.
Method of preparation:
- Boil water, put salt and sugar in it, stir it to dissolve completely.
- Remove the pan from the heat, throw the fish spices, bay leaf, cloves, and mix into it. Cool it down.
- Peled clean and gut. Wash, cut into chunks approximately 2 cm thick.
- Remove the onion from the onion, cut it into thin half rings.
- Coarsely chop the dill.
- Lemon cut halves of rings.
- At the bottom of the tank, in which you will marinate the fish, put half of the onion, put half of the pieces of lemon and dill on it.
- Spread the pieces of fish sideways up, put a half of the onion between them. Top with the remaining lemon and dill.
- Mix marinade with acetic acid and fill them with fish.
- Put it in the fridge.
Fish marinated according to this recipe will be usable only after 12 hours, but it is safer to keep it for 24 hours. Serve pickled peled recommended with boiled potatoes. Pieces can be cut into fillets and used to make sandwiches, toast, snacks for a buffet table.
Fried Peled
Composition:
- peled - 1 kg;
- lemon - 0, 5 pcs .;
- salt, pepper - to taste;
- flour - as required;
- vegetable oil - as needed.
Method of preparation:
- Peled clean, cut into fillets. Rub pepper and salt. Sprinkle with lemon juice, squeezed out of half a lemon, leave for half an hour.
- Sift flour into a plate.
- Heat oil in a pan.
- Breast peled in flour, put in boiling oil.
- Fry over medium heat until the fish has a golden crust on both sides.
Roasted peled served with rice or mashed potatoes. As a sauce for it you can offer sour cream, tartar. You can decorate the dish with fresh herbs, slices of tomatoes.
Peled in sour cream
Composition:
- peled - 1 kg;
- onions - 0, 2 kg;
- garlic - 4 cloves;
- sour cream - 0, 25 l;
- butter - 40 g;
- vegetable oil - as required;
- salt, herbs, spices - to taste;
- breadcrumbs - as needed.
Method of preparation:
- Spread peeled and peeled peled.
- Crush the garlic cloves, mix with spices and herbs, add a little vegetable oil, grate the fish.
- Onion, freeing from the husk, cut into small cubes.
- Melt the butter and fry the onion in it. As a result, it should become soft, almost transparent.
- Breast the fish in breadcrumbs, fry in the heated vegetable oil. You need to fry for about 5 minutes on each side.
- Put the onion on the fish, fill it with sour cream.
- Reduce heat, cover the pan with a lid. Simmer for 10 minutes.
Peled stewed in sour cream is tender, tasty, fragrant. It can be served as a separate dish or with a side dish. As it can make potatoes and rice.
Peled baked in the oven with vegetables
Composition:
- peled - 1 kg;
- zucchini - 0, 2 kg;
- onions - 100 g;
- carrots - 150 g;
- lemon - 1 pc .;
- salt, pepper, thyme - to taste;
- vegetable oil - 10 ml.
Method of preparation:
- Thoroughly wash and dry the carcasses of the peeled and gutted peled carcasses with a towel.
- Rub the inside and outside with salt, pepper, thyme. Sprinkle with lemon juice and leave for half an hour.
- Wash vegetables.
- Slice zucchini and carrots, onion into half rings. Divide the vegetables by the number of fish (you can have two or three, depending on the size).
- Prepare the foil, grease each piece with oil.
- Place a certain piece of zucchini on each piece of foil, put carcasses of peled on top.
- Place a portion of carrots and onions in the abdomen, distribute the rest on the fish.
- Pack the fish in foil and place on a baking sheet.
- Place in a preheated 180 degree oven for half an hour. 10 minutes before the readiness foil expand.
As a side dish for peled cooked according to this recipe, serve the vegetables with which it was baked. This dietary dish will appeal to those who monitor their health.
Ohrid Peled in
Composition:
- peled - 0.5 kg;
- potatoes - 0, 3 kg;
- onions - 100 g;
- green onions - 20 g;
- butter - 50 g;
- tomato paste - 50 ml;
- cream - 50 ml;
- water - 150 ml;
- pickles - 0, 2 kg;
- salt, pepper - to taste.
Method of preparation:
- Clean onions from peels, finely chop.
- Peel potatoes, cut into thin slices.
- Fish, fillet, cut into small cubes.
- Cut the tips of the cucumbers. Cut the pickles into cubes.
- Spread the oil in pots.
- Put them in the oven, turn it on.
- After 5 minutes, put onions in pots.
- After another 2-3 minutes, add the potatoes, cover with water, cook until the potatoes are soft.
- Tomato paste mixed with salt and fish, put on potatoes.
- Place pickles on the fish.
- After 5 minutes, pour the cream into the pots. Continue cooking for another 10 minutes. The temperature in the oven at this time should be 180-200 degrees.
- Stir the contents of the pots, leave in the oven for another 5 minutes.
Before serving, sprinkle the contents of the pots with green onions.
Peled - tender and tasty fish. You can prepare it in different ways. Each recipe allows you to get a unique dish in its taste that is worthy of a festive table.
