Capelin with potatoes

As usual, we are used to the fact that capelin can be served in a smoked or salted form to boiled potatoes , but in addition to the usual way of combining these two ingredients, we will tell you about a few more slightly more original ones.

Capelin, baked in the oven with potatoes

Ingredients:

Preparation

My potatoes, clean and cut into thin slices. The form for baking is lubricated with oil and put on its bottom potato slices. Onion cut into large rings and passer on vegetable oil until golden brown. Place the onion rings on top of the potato layer. Next, lay the capelin caviar, and sprinkle it with crushed nuts on top.

Put the dish in the preheated oven for 20 minutes, and sprinkle with greens before serving.

Capelin, stewed with potatoes

Ingredients:

Preparation

My potatoes, clean and cut into small pieces. Fry potatoes in vegetable oil until half cooked and golden crust. We lay the capelin to the fried potatoes, as well as the onions cut into rings and continue cooking for another 5 minutes. Sour cream is bred in 100 ml of water, salt and pepper add to taste. Pour the resulting mixture of potatoes and fish, add bay leaf and stew all together for 20 minutes.

Capelin with potatoes in a frying pan

Ingredients:

Preparation

My potatoes, clean and chop. Slices of potatoes are first dried with paper towels, and then fried in vegetable butter until ready with thin rings of onions, without forgetting to salt and pepper everything to taste. To the finished potatoes add dried parsley and remove the dish from the fire.

In a separate frying pan fry capelin, previously boneless in flour. We put the ready fish on paper napkins to absorb excess fat, then garnish capelin with potatoes and onions. A decent addition to this simple and familiar to many dishes, will be fresh vegetable salad and sauce, which can be a simple ketchup, mustard or sour cream with herbs and garlic.