Interesting recipes. How to cook ketu

Buying this or that product, you wonder how it is better to cook. As for fish or other seafood, then certain skills and knowledge of special cooking secrets are needed. If the fish are fried in a pan in the usual way, then it can get very dry. And if you follow certain rules when cooking, the taste of fish will be stunning! So, let's find out how to cook ketu.

This fish is very well combined with vegetables and sauces based on sour cream. In the first recipe we will tell you how to make chum salad in sauce. We will need:

• Chum - about 1 kilogram;
• Half medium carrot;
• One lemon;
• Three small onions;
• Sour cream - 250 grams;
• 200 grams of clean water;
• Two small tomatoes;
• vegetable oil;
• Spices to taste.

First, the fish need to clean and remove the bones. The prepared fillet is cut into small pieces and dressed with lemon juice mixed with spices. Then add a little flour, stir and lightly fry the vegetable oil.

Then we will clean the carrots and squeeze it finely on the grater. Onions must also be finely chopped and mixed with carrots. Tomatoes are doused with boiling water to easily peel, finely chopped and added to the rest of the vegetables. Then fry on low heat and at the end leave to soak for several minutes under the lid.

Next, take the dishes for baking, a little grease it with vegetable oil. The first layer is laid vegetables, then the fish fillets and on top can be another layer of vegetables. Depending on the existing shape, you can lay out a few more layers. The main thing is that the top layer consist of vegetables.

Now prepare the sauce. Mix sour cream and water, add salt, pepper and other seasonings to taste. Thoroughly mix and pour the vegetables and fish so that they are completely in the sauce. Then we send to the oven heated to 180-200 degrees for 35-40 minutes.

This is the simplest recipe for how to cook ketu in the oven.

The second recipe is also not very difficult. The number of ingredients is calculated on five portions. We will need:

• Half carcass of chum salmon;
• A small lemon;
• Flour - two tablespoons;
• 10-12 sweet peppers;
• Half of hot pepper;
• Spices to taste;
• vegetable oil.

Almost all dishes from chum salmon are prepared from fillets. Therefore, to begin with, we prepare the fish: we will wash it, clean it from scales, head, tail and fins. Then finely chop the fish fillets, sprinkle with lemon juice, add spices and leave to marinate for 10 minutes. Then we roll the pieces of fish in flour, put them on a baking sheet and fry the fish for several minutes from all sides. While the chum is fried, we prepare the vegetables. Slices are sliced pepper, we add finely chopped greens (if desired) and hot chili. All this is added to the fish and we continue to fry until ready. At the very end of the salt, a little left to put out and served on the table. Bon Appetit!

Now let's find out the recipe how to cook ketu in French. For this we need:

• 120 grams of peeled fish fillets;
• 150 grams of hard cheese, for example, Edam;
• 200-250 grams of Bosto rice;
• butter;
• flour;
• mayonnaise;
• vegetable oil;
• Spices to taste.

Cut the fillet into small pieces. Mix mayonnaise with spices and abundantly grease the fish, and we rub cheese on top. Then put everything on a baking tray, previously lubricated with vegetable oil, and cook for 25 minutes at a temperature of up to 200 degrees. As a garnish, we serve boiled rice.