How to cook ketu in the oven. Keta baked in the oven

If you decide to cook ketu, you will not be disappointed with the result - in what pleasing variation of the meat of this fish will be unusually gentle and will perfectly complement any of the garnings. In salty, smoked marinated and in the fried performance, this product finds his connoisseur. The most imperative Keta reveals its unsurpassed taste in baked. To enjoy this wonderful fish, let's learn how to cook the ketto in the oven.

Before you decide on the set of products for the future dish, harvest the main ketu. When buying fresh fish, pay attention to its properties:

zabrol color (they should be bright red);
the quality of the carcass (must be without damage, with smooth, pleasant, silver color and bright, orange-red, dense muscle tissue);
czech (should be smooth, shiny, without foreign color spots);
smell (pleasant, not shrill fish).

Frozen knakes are attentive to the date of vacuum and meat color. Important! If, after thawing the product, you notice a disruption of the meat fabric structure (separating, fiber), the color that does not correspond to the due value, the excessive allocation of mucus on the surface of the scales and an unpleasant sharp smell is not suitable for food, most likely it has been frost or was Frozen after her spawning.

To stick to the basic rules when buying a KETA is one of the gigances that your future dish is delicious, but to comply with the secrets of fish preparation before it is baked in the oven - this is a complete chance that the kett will be prepared perfectly. In order for the taste of the fish revealed the most fully:

Frozen fish defrost in the refrigerator. This will maximize the presence of useful substances in it.
Remove the scaly to the comfortable and fast way - hide the fish with boiling water. Important! Do it neat, as you can partially cut the peel.
Separating ketu according to the recipe you choose (milling or cutting a carcass portion on the steaks), on the sides, perform transverse cuts - for good impregnation with spices.
After cutting - spray the fish to taste and pickle. To do this, use lemon juice, as a combination of it with fish meat perfect. Important! The cutting board is also lemon juice, that you avoid absorbing fish smell into it.

The baking of the grooved lemon juice of Keta is the simplest dish that reveals the unusual juicy taste of meat of this fish. To make it preparation you will need several compound pieces of the main product, the juice of one lemon, favorite spices, fresh greens and olive oil. The whole process is the classic of the culinary genre:

Make a marinade, mixing lemon juice and olive oil in equal proportions, adding salt, spices and greens.
Pain in the cooked fragrant mixture of fish pieces for 10-15 minutes.
Bake at 180-200 degrees to the complete readiness of the ket meat.

Cooking fish on a vegetable pillow can be in a variety of variations, changing the composition of vegetables to its taste and picking up the sauce in the same way that the workpiece will be covered. Always lubricate oil, folding vegetables in a layer, alternating them with fish meat. Instead of sauce, the future dish can be covered with cheese.

Keta is very tasty baked in foil, under various sauces and in the oven on the pillow with vegetables. In each of the preparation options, this fish always remains a full and nutritious dish that practically does not require additions, while maintaining all the beneficial properties contained in its meat.

How to cook ketu in the oven

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