Due to the fact that capelin is a small fish, during extinguishing it is strongly softened and resembles canned in consistency. For the same reason, there is no need to worry about pre-cleaning the fish from the bones, as they will not be felt in the prepared dish.
Capelin stew with onion and carrots
Ingredients:
- capelin - 850 g;
- coriander - 5 g;
- tomato paste - 45 g;
- onion - 180 g;
- sweet pepper - 6 peas;
- carrots - 140 g.
Preparation
Since we do not need to clean the capelin from the bones, before preparing the fish, it is only necessary to release the head and all the entrails, and then rinse.
Vegetables cut arbitrarily, because as a result of prolonged quenching they will still soften, and then save at a minimum of heated oil. Dissolve the tomato paste in half a glass of cold water. Pour the sauce over the roast, follow the capelin, add the coriander seeds and the peppercorns. Preparation of stewed capelin with onions in a frying pan takes an hour and a half, during which time your task is to ensure that the heat is minimal and there is enough liquid in the dishes to prevent the vegetable cushion from burning.
Capelin stew with vegetables in tomato
Ingredients:
- capelin - 900 g;
- tomatoes in its own juice - 480 g;
- sweet pepper - 350 g;
- onion - 140 g;
- fish broth or water - 350 ml;
- carrots - 140 g;
- ground cumin, paprika - 1 1/2 tbsp. spoons;
- garlic teeth - 4 pcs.
Preparation
After cleaning the fish carcasses from the viscera, cover them with a fragrant paste from a mixture of ground garlic teeth, cumin, paprika and sea salt. Let the fish marinate for 20 minutes, and we will just have time to prepare and salvage the vegetables. As soon as the vegetables reach the semi-preparedness, put a pickled capelin to them and pour the contents of the dishes with a mixture of purified tomatoes and broth. Taste the dish in half an hour.
Braised capelin in mayonnaise
Ingredients:
- onion - 90 g;
- leeks - 90 g;
- zucchini (medium size) - 2 pcs .;
- potatoes - 850 g;
- milk - 350 ml;
- home-made mayonnaise - 150 g;
- fish broth - 540 ml;
- capelin - 1 kg;
- greens onions and parsley.
Preparation
First of all, we should start frying both types of onions - simple bulb and leeks. When the onion rings are softened, add potato cubes to them, followed by a squash. Once the vegetables have browned, it's time to add capelin, which must first be cleaned of the entrails. We pour fish and vegetables with a simple sauce from a mixture of milk with broth and mayonnaise. Boiling, the sauce will impregnate vegetables and fish, and its remains will turn into a thick gravy. Quenching capelin in mayonnaise will take about half an hour, after which it remains only to add the finishing touch in the form of sliced greens.
Stewed capelin with onion and sour cream
This recipe is perhaps the most restrained of all: the abundance of onions, fresh capelin, sour cream and a little laurel for flavor is all that is useful for making a simple hot dish that fits any garnish.
Ingredients:
- capelin - 750 g;
- sour cream - 140 ml;
- cream - 70 ml;
- onion - 250 g;
- laurel leaves - 3 pieces;
- garlic tooth.
Preparation
Large rings of onions are sliced in a small amount of butter until half-ready. To the roast, add the garlic clove and leave it to start the fragrance. As soon as you smell the garlic smell, pour into the frying pan a mixture of sour cream and cream. On top of the onion cushion, place the cleaned carrots of capelin and a couple of leaves of laurel. Capelin stew with onion in the pan will be ready in 15 minutes.