Keta, baked in the oven, is a useful and tasty dish. You can prepare it in various ways. We offer a few simple recipes.
Keta, in the oven baked: recipe number 1
Use the following ingredients:
- fish (chum, pink salmon or coho) weighing 750 grams;
- medium onion head;
- salt, pepper and greens;
- egg chicken - 4 pieces;
- medium-sized carrots;
- cream (can be replaced with sour cream) 150 ml.
Keta, in the oven baked: turn-based cooking technology
If you use a whole fish, then firstIt is necessary to separate on a fillet: to gut, remove fins and bones. Cut the prepared pulp into pieces. Sprinkle with pepper, salt, add chopped greens. If desired, you can lightly sprinkle with lemon juice. Leave the fillet for 15 minutes.
Prepare the vegetables. Onion is cleaned and cut with a knife finely. With carrots we remove the skin and three on the grater.
Use a pan (deep) or a baking dish (heat resistant). Lubricate with oil. Lay the onions and carrots layers. Place a layer of fish on them. Repeat: onions, carrots, fish.
Whip cream and eggs with salt. Pour the resulting mixture of fish. The keta in the oven can be cooked with mayonnaise. In this case, each layer of vegetables and the fish themselves are smeared with sauce.
Prepared fish put in the oven. If desired, you can sprinkle the dish with grated cheese. Bake ketu at 180 degrees. Time is 45 minutes. Kit is ready. Sprinkle with herbs before serving.
Keta baked in the oven entirely
Prepare the fish as a whole, pre-stuffing it. Ingredients:
- fish keta (or any other variety of red fish) - 1 piece;
- one piece of carrot and onion;
- Grated cheese weighing 100 grams;
- chicken egg - 1 piece;
- a small piece (weighing 70 grams) of butter;
- salt pepper;
- rice for garnish weighing 400 grams (about 2 glasses);
- pepper, canned vegetables, mushrooms - if desired.
Preparation of chum in the oven
It is recommended to use chilled chum salmon.Before cooking, you need to clean and rinse it. Cut the fish along the line of the abdomen, remove the ridge and bones. Inside, put a few slices of butter. Scrub the ket with salt, pepper and leave to marinate for an hour and a half. Meanwhile, prepare the mince for the fish. Onions and carrots are peeled and cut. Heat the oil and save the vegetables in it. Mix onions and carrots with cheese and grated egg. Stir and stuff the fish. Take the foil. Wrap it with a ketu. Put the prepared carcass on a baking sheet. Preheat the oven and put the fish into it. Bake for half an hour. Time depends on the size of the fish. The more it is, the more it will be needed. Just before the end of cooking, rip the foil, brush the ket with mayonnaise and brown. You can use the function "Grill", if any, provided by the design of the stove. On the garnish, boil the rice, seasoning it with spices. You can mix it with sliced and fried Bulgarian pepper, canned corn, green peas, olives or mushrooms. As soon as the fish blushes, get it out of the oven. Lightly pour lemon juice, garnish with herbs. Spread the ketu on plates with rice. Bon Appetit!