Taimen baked in the oven. Delicious recipe “Taimen in marinade”
While the tala is ripening, start making Siberian-style fish soup. Taimen heads, fins, tails, skin trimmings, as well as two or three fresh onions, a bay leaf and a pinch of black peppercorns are dipped into an enamel bucket of strongly salted boiling water. When the heads are cooked, add large pieces of grayling, lenok and time mesh. After ten or fifteen minutes you can start slurping your fish soup. Siberian fish soup is delicious both hot and cold.
You can also make "crystal broth". You just need to thoroughly boil the fins and heads of the taimen, then cool, strain through cheesecloth and throw in a spoonful of pressed caviar so that the dregs settle. The broth is sprinkled with dried dill and red pepper pods, and drunk with biscuits, crispy bread or rye crackers.
Transparent fish soup is cooked from crystal broth, which is poured into a cauldron, seasoned with spices, and all the representatives of the “beautiful family” are placed there. And they boil again.
The most favorite food of Siberian spinning fishermen is boiled taimen heads. They eat everything - lips, skin, cartilage, brains. However, the eyes, or rather the frame of the eyes, are considered an unsurpassed delicacy. It is no coincidence that eagles and seagulls first try to peck out the eyes of salmon.
It is best to fry the fish in a cast-iron frying pan, first rolling thin (up to 4 cm) slices in rye flour. Fry in butter until tender golden brown. If there is no oil, collect all the taimen giblets in a can and place them near the fire. When the fat is rendered, pour through cheesecloth into a bottle. In terms of its beneficial qualities, it is superior to sunflower oil, and does not have at all that nasty smell that cod oil has, which has darkened the happy time of childhood for many fishermen. Taimen fat can be used to season porridge, pasta, potatoes, and also to lubricate the rowlocks of boats so as not to irritate them with squeaking.
If in a hurry you forget your frying pan at home, you can “bake” the fish. Graylings, small lenoks are selected, and taimen are laid along the ridge, salted from the inside and placed on a hot sizzling stone slab. After about ten minutes they turn it over. You can coat the fish with clay and bury it for half an hour under a fire - in hot sand.
For your fisherman's feast, don't forget to prepare boiled taimen. The fattest fatty is cut into pieces, poured with salt water and simmered for about twenty minutes over low heat. Seasonings include: carrots, parsley, onions, bay leaves, allspice and hot peppers.
Hot boiled taimen is served with baked potatoes and wild garlic salad, and cold ones are served with horseradish and vinegar or fried mushrooms, which anyone can easily pick up if they are not too lazy to take a few steps from the fire.
Fish giblets, according to the unanimous opinion of Siberian spinning fishermen, are an irresistible delicacy. From taimen and lenok they take the liver, heart, swim bladders, cleanly scraped stomachs - and all this is fried together until crisp.
“Taimen on a spit” is very good. Slices of salmon are strung onto a steel cleaning rod from a carbine and, sprinkled with fine salt and allspice, they are held over hot coals, turning from time to time and pouring melted butter on them. Eaten with wild green onions.
If you are very hungry, you can fry the whole taimen over a fire - just like in ancient times our ancestors roasted the carcasses of wild boars, deer, and saigas at hunting feasts.
It’s nice to drink timeshashina with tea brewed with lingonberry leaves, black currant branches or rosehip roots and berries. In spring you can brew with birch buds, and in summer with fireweed flowers and chaga.
It is advisable to load a couple of baskets of amber sea buckthorn onto a raft. At home you can make a wonderful liqueur from it, which will be especially pleasant to remember your Siberian travels with. And if you come across honeysuckle, immediately pick a pot full of these berries and place them in the most visible place of the “festive meadow.” When your stomachs begin to go on strike after the taimen feast, quickly run to the pot - honeysuckle will help out better than any pill.
Lightly salted grayling can be recommended for breakfast. You need to rub the inside of about two dozen excellent humpback salmon with fine salt and put it in an enamel pan overnight. The graylings are skinned with a stocking and served either whole or on flat birch logs, cut into slices, like a herring. No seasonings or side dishes are required - and it’s delicious without them!
You can also prepare jellied meat by boiling taimen heads, tails and swim bladders in a bucket for at least two hours. Then a second portion of heads and fins is boiled in the same broth, all the bones are removed, and the jaws with fangs are hidden in a backpack (they can successfully replace combs, which will certainly be lost in the first days of the journey). The wild garlic is crushed into jelly, poured into bowls and placed in a hole where there is permafrost, or in a cold spring. In the morning it is served with horseradish.
You can treat your friends to a great aspic. Part of the broth intended for jellied meat is made “crystal”; pieces of boiled taimen, grayling, lenok, whitefish and pike (for comparison) are dipped into it. It’s a good idea to garnish this dish with bunches of ripe lingonberries.
You should definitely try freshly salted taimen. Cut the side of the young cleaver into small diamonds and, sprinkle with salt, place in a glass jar. After three days, you get an excellent snack. You should also try pickled taimen. The marinade is cooked over a fire in the same way as housewives, not forgetting about sugar or bay leaves, cooled and dipped in slices of lightly salted salmon. It turns white and has an unusual taste. Some cooks pre-scald the time mixture with boiling water.
You can diversify your camping menu with hot smoked meats. They choose fish that are fattier, gut them, wash them and, after salting them, place them in birch bark troughs for five hours. Particularly large fish are cut along the back. In a steep bank, they dig a niche 70 cm deep, with a cross-section of 40 by 50 cm, lay out the fish on poles and light a fire under it. They drown with aspen stumps, rotten wood, and willow brushwood. After two or three hours you can feast. Beer lovers will not miss the opportunity to bring Siberian roach - dried grayling. After the usual salting, hang them out, expanding the peritoneum with sticks, and let them dry in the wind. Taimen and lenok should be dried gradually, not kept in the sun for a long time, because their meat is very tender and easily falls off the bones.
The most tempting gift for friends would be, of course, cold smoked meats. They choose plump taimen, with a golden layer of fat, cut out balyks from their backs, and cut out a meat from their peritoneum, air them three days after salting, and then smoke them in thick warm smoke for at least two days. They smoke under canopies made of fir bark or in tents made of mossy turf. The smokehouse is heated with rotten deciduous trees, not birch trees. To give the balyks a particularly subtle aroma, add cinnamon, juniper berries, aromatic herbs, and bay leaves to the fire.
The freshwater reservoirs of Russia are home to taimen, a fish of the large salmon family. It has a number of interesting features, is highly valued by culinary specialists and is a desirable fishing object.
Description
The taimen genus includes the following species:
- ordinary,
- Szechuan,
- Danube,
- Korean,
- Sakhalin
All species are not very different from each other in appearance: the head is slightly flattened on top and on the sides, reminiscent of a pike, a large powerful mouth reaching to the gill slits, 2 rows of large sharp teeth, curved like hooks. Taimen is a fish that locals call “red pike”.
Adults are generally between half a meter and a meter long and weigh 5-10 kg. But there are real giants up to two meters long and weighing 60-80 kg. Taimen is a fish about which there are legends among Siberians. Old-timers talk about a specimen weighing 105 kg caught in the waters of the Yenisei, but there is no documentary evidence of this fact.
The body of the fish is narrow and elongated. The color of the small scales is mostly bright silver, the belly is always much lighter than the sides and back, above and below the lateral line, mainly in the rear part of the body, there are numerous dark spots the size of a large pea, and sometimes stripes. The fins are colored differently: the caudal and anal fins are red, the dorsal fins are dark gray, the pectoral and ventral fins are light gray.
Reproduction
The reproductive age of these fish occurs at a body length of approximately 60 cm. In the spring, during spawning, young females lay 10-15 thousand eggs, older ones - up to 30-35 thousand eggs with a diameter of 5.5-6 mm. To throw, females rise to the upper reaches of rivers and tributaries. To build a nest - a small hole - clean pebble soil is suitable. After a month, the eggs hatch into fry, which grow quickly and by the end of summer return to the habitat of their parents.
Interestingly, during spawning, taimen changes its silvery “chain mail” to a copper-red color. After throwing, the scales acquire their normal color within a few days.
Taimen fish: where is it found?
This representative of the ichthyofauna loves freshwater river and lake water. Where does taimen live? The fish is found in the rivers of the Urals, Altai, Yakutia, Siberia, and the Far East: these are Aldan, Yana, Uda, Amur, Lena, Yenisei, Oka and others. It is found in reservoirs in the north of the Caucasus, in Lake Baikal, and in Transbaikal rivers.
Interestingly, there is especially a lot of this fish in Mongolia. This is due to the fact that the Mongols believe that taimen brings bad luck, so the locals do not catch it at all, allowing it to reproduce unhindered.
This fish cannot be found in the Arctic Ocean, since during the short polar summer it does not have time to gain enough fat for a quiet winter.
There is such a species as Sakhalin taimen. The fish is not found in freshwater, but in the waters of the Sea of Japan. Although this species also spawns in the rivers of Sakhalin and Primorye.
Lifestyle
Taimen is a predator, “master of the northern river.” It feeds mainly on small fish: grayling, whitefish, perch, gudgeon, roach and other small things. It does not disdain frogs; it can grab a rat or a squirrel floating on the water, even a small dog. Often hunts ducks and geese.
Having fattened up over the summer and autumn, the predator descends to the depths for the winter. The fish feels especially comfortable in cold water with fast currents. In search of coolness, it migrates over considerable distances, descending closer to cold underground springs. In warm water it becomes lethargic and slow, losing fat. This is not a gregarious specimen. Predators stay alone, rarely in twos.
Taimen is a fish that scientists consider to be long-lived. It can live up to 30 years, although no specimens older than 20 years have yet been encountered in nature. Typically, an individual lives up to 15-18 years and grows throughout its life, accumulating muscle mass and fat. Therefore, her weight is directly proportional to her age.
Fishing
Why is taimen so valued? The salmon family of fish can be called elite. All its representatives have delicious tender meat, valuable caviar and medicinal fat.
Taimen is a fairly large and strong fish. An adult can easily knock a fisherman out of the boat with a blow of its tail. This danger adds interest and spice to the hunt. They catch it with a spoon or spinning rod. Fishermen know the places where this predator is found: at rapids, whirlpools, underwater ridges and near places where depth changes.
It is very interesting to catch taimen with a mouse - an artificial bait 5 cm long and up to 3 cm in diameter, made of wood, cork or foam and, for authenticity, covered with fabric, and sometimes with squirrel skin.
In order to save taimen from complete extermination, the genus was included in the Red Book of the Russian Federation, and the fishery is strictly controlled. Fishing is carried out exclusively under special licenses, and it is allowed to catch only small fish weighing up to 5-6 kg. Fishermen are required to release large, especially trophy, taimen, since adult individuals spawn especially abundantly, which contributes to the restoration of the population in natural habitats.
Chemical composition and benefits
Taimen is as valuable as other salmon species. Its reddish tender meat is not only very tasty, but also contains polyunsaturated fatty acids. Of particular value are Omega-3 acids, which lower the level of bad cholesterol in the blood, protect cell membranes from damage, and restore youth and beauty to the body.
Fish contains a large amount of complete proteins that are easily absorbed by the body, macro- and microelements: sulfur, chlorine, nickel, molybdenum, chromium, fluorine. It is rich in zinc and contains enough vitamins, especially PP.
Note to housewives
Experienced chefs give the following general tips for cooking taimen:
- It is better not to use fish during spawning, because during this period it consumes a lot of fat, causing the meat to become drier, tougher and lose its taste.
- Young fish are not as tasty as mature, larger fish that have accumulated fat. Very old taimen will also not appeal to gourmets: its meat acquires a specific taste.
- The most delicious fish is the one caught in September-October. Over the summer, she has already managed to accumulate enough fat, which is not yet spent during the winter, so the meat is especially fatty and tender.
- In terms of its taste and chemical composition, the meat of females is no different from the meat of males.
Delicious taimen dishes: recipes
Taimen is a fish from which you can prepare many delicious dishes. Firstly, it can simply be salted and then used in its pure form or for preparing salads and cold appetizers. Lightly salted taimen retains almost all the beneficial substances that are lost during heat treatment.
Secondly, boiled fish turns out very tasty. To prepare, portioned pieces are dipped in boiling salted water, onions, carrots and the simplest seasonings (bay leaf, black peppercorns, parsley root and greens) are added and cooked over low heat for 25-30 minutes. Cooks advise serving boiled taimen separately with a side dish of boiled potatoes or fried mushrooms, and using fish broth to cook a delicious soup, adding salmon, trout, sterlet, salmon, catfish, some cereal and potatoes.
The taimen fish baked on coals will not leave anyone indifferent. How to prepare this dish? Large pieces are salted and peppered, placed on a wire rack and periodically sprinkled with butter. Served with fresh vegetables.
You can bake the fish in the oven in a mold and smoke it. Giblets fried until crispy are very tasty.
Everyone will love taimen (fish). Recipes for dishes made from it are simple and uncomplicated.
"Crystal" broth
This is a signature dish of Siberians, which is prepared from the head and fins of taimen. They are cooked over high heat for 15-20 minutes. The broth is cooled and filtered. Then they are clarified until transparent with raw egg white. Dill, cilantro, and hot pepper are added to the “crystal” broth. They drink it from mugs, eating it with crackers.
Use in dietary nutrition
Taimen fish oil is rich in Omega-3 acids, it is healthier than any vegetable oil, so doctors recommend using it in dietary nutrition. The fat does not have an unpleasant specific odor, which makes it possible to season second courses with it, including mashed potatoes, porridge, and pasta.
Taimen is a less fatty fish than, for example, salmon or salmon. Its calorie content is very low - only 90 kcal per 100 g. Therefore, nutritionists advise using this particular fish as an alternative to meat when losing weight.
Where can I buy
Taimen is becoming less and less common today, due to the following factors:
- Intensive fishing.
- Human development of large coastal areas, as a result of which the waters of rivers and lakes are polluted.
- Changes in the natural appearance of water bodies and ecosystems due to the construction of dams, dams, hydroelectric power stations and reservoirs. Within a radius of hundreds of kilometers from large cities - Mirny, Yakutsk, Irkutsk, Ulan-Ude, Krasnoyarsk and others - taimen are no longer found.
To revive the population, strict state fishing control was introduced, which today is allowed only with a special license. This quota and the high taste of elite fish make it expensive.
How much does taimen cost? Fish (the price per kg of steak ranges from 1700-2000 rubles) is not affordable for everyone. Frozen carcass is a little cheaper - from 1200 to 1500 rubles per 1 kg.
In addition, taimen, a fish whose price is very high, is not on the shelves of ordinary stores, and even more so it cannot be found in markets. This is a piece item. It is supplied by special order to expensive restaurants, individually or to specialty stores.
Among salmon fish, taimen can be called a giant: it lives - if it succeeds - for more than 30 years, and grows throughout its life. In Russia, taimen is found in different regions - from the Russian north to the Far East; there is it in Altai and Kazakhstan. Nowadays, the largest taimen is considered to be weighing about 60-80 kg, but previously larger individuals were also encountered: for example, in the 40s of the 20th century, a two-meter taimen weighing more than 100 kg was caught in one of the rivers of the Krasnoyarsk Territory. Modern large taimen can knock a person out of a boat with a blow of their tail, so fishing enthusiasts should be careful - even experienced fishermen cannot always cope with them.
The color of taimen is bright silver, with spots, but during the spawning period its skin acquires a copper-red color. Most of all, this fish likes to live in northern rivers, and especially in large ones, but it is not found in the Arctic Ocean - the polar summer is not suitable for feeding.
Taimen, like other salmon, is a commercial fish, and it is prohibited to catch it without permission. It is sometimes possible to obtain permission, but not in all regions; Amateurs are given permission by the relevant local authorities - usually taimen are caught using a spinning rod.
Composition and benefits of taimen fish
The composition of taimen cannot be called the richest, but it contains something for which all types of salmon are so valued. These are polyunsaturated fatty acids (PUFAs), including Omega-3, as well as complete protein, which is much easier to digest than meat proteins. Taimen also contains vitamin PP, macroelements sulfur and chlorine, microelements nickel and molybdenum - in small quantities, chromium and fluorine - there are more of them, and zinc - it is quite rich in them. But there are few calories - although other representatives of salmon are known for their calorie content, taimen is low - only 88 kcal per 100 grams.
Between the muscles of taimen there are layers of fat, so its meat is tender. It is this fat, rich in PUFAs, that makes taimen a healthy product. Taimen fat, rendered from its giblets, is used to season mashed potatoes, boiled pasta and porridge: it is healthier than sunflower oil and does not have a specific “fishy” smell.
Fish caught during spawning is unlikely to be very tasty - fat is quickly consumed during this period. In general, taimen is considered a fish of medium fat content, but experts note that it is no less tasty than salmon. The most nutritious taimen is considered to be middle-aged, not too young and not too old.
How to prepare taimen
Of course, the most interesting thing is to learn about the culinary and dietary properties of taimen. Moderate salting is considered one of the best ways to prepare it: a lot of valuable things are retained in the meat - with this taimen you can prepare snacks, salads, etc.
The “author’s” dish of Siberian fishermen is a broth called “crystal”. For it, they take only the heads and fins of the fish, and cook them - usually over high heat until tender - for about 15 minutes. The resulting broth is cooled, filtered, raw chicken protein, a little pressed caviar are added - the broth becomes transparent, a couple of hot pepper pods and dill. Crystal broth is not eaten with spoons, but is drunk by scooping it up in mugs directly from the pot, with crackers or crispbread for a bite. You can cook “elite” fish soup with this broth by adding pieces of taimen, salmon, brown trout, sterlet and other fish called “noble” fish.
In Siberia, taimen heads are also eaten, completely, as well as giblets, and this is interesting - we usually throw away fish giblets. But they, like the heads, can be eaten if the taimen is very fresh. After gutting the fish, they wash not only the heart and liver, but also the cleaned stomach and swim bladder, and fry it all in oil, with seasonings and salt to taste, until crispy.
If you bought frozen taimen, it is better to boil or grill it. To boil, you need to take a fairly large and fatty fish. It is cut into large pieces, poured with salt water and boiled for 20 minutes over low heat, with carrots, chopped onions, parsley, black and allspice peas and bay leaves. Serve hot, with baked potatoes or green salad, wild garlic, onions and garlic. If you like cold fish, Russian table horseradish and fried porcini mushrooms will go well with it.
On a spit, taimen is also fried in large pieces, with salt and ground allspice, periodically pouring melted butter. Served with wild garlic, green onions and any fresh vegetables - it turns out very tasty.
Oven-baked taimen is also good: it is baked with mustard seeds, without salt and pepper. Fresh fish fillets are cut into steaks approximately 3 cm thick and weighing slightly less than 100 g. 2 steaks together are thickly sprinkled with mustard seeds - this is a portion, and then with breadcrumbs and chopped parsley. The fish is placed in a mold, thin slices of butter are placed on top, and placed in the oven, preheated to 180°C. It is recommended to bake for a short time - 7-9 minutes, and serve immediately.
Smoked taimen is considered a delicacy. You can smoke it even without special equipment. They usually smoke salted taimen, but you can also smoke fresh ones, and then salt, pepper and eat - as you like. Thin pieces of fillet are attached to a wooden board - perhaps a cutting board - and placed near the fire - the smoke should completely envelop the fish. It is good to add juniper branches to the fire. In a little over an hour the fish will be ready.
Taimen and slim figure
What role does taimen play in losing weight? You are unlikely to find a taimen diet, although the salmon diet is known - for example, Hollywood celebrity Julia Roberts shares it with the general public. Salmon dishes help the star to always stay in shape, and also prevent sagging skin and the appearance of wrinkles, which is not surprising: the high content of Omega-3 PUFAs, which normalize cholesterol levels and protect our cells, makes salmon an excellent product of youth and beauty. The diet includes mineral water, oatmeal, green salad, apples and hazelnuts; salmon is added to every meal, boiled, steamed or grilled: for breakfast and dinner - 100 g, for lunch - 250 g. Immediately after waking up, you should drink mineral water - at least 350 ml.
Taimen is one of the least high-calorie fish among salmon, so during this diet, for 3-4 days, you can eat more of it, 200-350 g, if desired. And fresh greens and vegetable salads enhance the beneficial properties of taimen - such nutrition allows you to forget about depression and bad mood forever.
The taimen dish is original and satisfying. This delicious recipe is very easy to prepare and does not take much time. So…
It is necessary to choose the right tomato sauce for fish. It should contain small pieces of vegetables, and the sweet and sour taste will emphasize the piquancy of the taimen, but as a last resort, you can buy simple tomato paste and add it.
For the stewed and marinated taimen dish you need:
- Taimen fish – about 2 kg,
- Wheat flour – 250 g,
- Vegetable oil – 130 ml.
- Greens, we took fresh dill.
For the marinade we used:
- Water – 260 ml.
- Tomato sauce (paste) – 460 ml.
- Vegetable oil – 160 ml.
- Sugar – 150 g.
- Wine vinegar 6% - 100 ml.
- Salt – 1 tsp.
- Onion – 2 pcs.
Preparation
First, let's prepare the fish: it needs to be cleaned of scales and the insides removed. Then cut the fish into pieces 1.5 - 2 centimeters thick.
Before frying, there is no need to salt the fish - this is a kind of trick that will make taimen meat very tender. In addition, salt will be present in the marinade and will saturate the entire fish, making it even juicier.
Let's cook taimen in a frying pan: roll the pieces of fish one by one in a flour coating, shake it so that the excess flour falls off. Place the fish pieces in a heated frying pan, add 150 g of vegetable oil and fry until golden brown.
The fish cooks quickly and the main thing is not to overcook it in the frying pan. All it takes is 2 minutes on each side over medium heat.
Cut the onion into slices, not very large, and send the onion raw into a container with prepared taimen.
While the fish is cooling, we will prepare the sauce for marinating the fish.
This work with the marinade takes about 3 minutes. The ingredients that we have prepared need to be mixed: water (the water should be boiled and warm), tomato sauce, vegetable oil, sugar, wine vinegar and a teaspoon of salt. Grind everything until smooth using an immersion blender.
If you like a spicier sauce, you can add a little chili pepper to the marinade. The marinade is ready, next you need to place it in a pan with fried fish and raw onions. And press down tightly with a spoon, placing layers of sauce, to form a single layer (taimen under the vegetables), for better marinating.
Taimen is a very tasty fish that is not so often found in our stores. Therefore, people who have finally found this fish often ask about how to cook taimen deliciously. There are a huge number of ways to create dishes from this product, and today we will discuss the most popular recipes that any housewife can turn into reality in her cozy kitchen.
Fish soup recipe
Who would have thought that taimen could be used to make delicious fish soup?! For this chic culinary masterpiece you will need fish, salt, two large onions, 3 bay leaves, dried dill.
As you can see, there are quite a few ingredients, but this does not prevent this dish from being very tasty and nutritious.
Cooking process
So, before cooking taimen, you need to clear it of scales, clean out the organs, and cut off the head. The fish should be cut into medium-sized pieces and put them in a large saucepan, into which you need to pour about 4 liters of cold water. Place the dishes on the fire and bring to a boil over medium heat.
If you still don’t know how to cook taimen fish, then pay attention to this method, everything is presented here in as much detail and clarity as possible. The next step is to peel the onions, cut them into half rings and add them to the pot of soup. In addition, you need to add peppercorns, bay leaves and the required amount of salt.
When 30 minutes have passed since the soup began to boil, you need to add a small amount of dried herbs (dill) to it, and then cook the soup for another 5-10 minutes. It is important to note that the finished dish cannot be served immediately, because it needs about 6 minutes to brew. After this time, you can safely pour the soup into bowls and delight your loved ones.
Fried taimen
Do you like fried fish? Don't know how to cook taimen? This fried fish recipe will help you now!
So, among the main ingredients it is worth highlighting taimen, 100 g of butter, salt and a small amount of rye flour. As you can see, there are also quite a few ingredients, but this will not prevent the dish from turning out very tasty and satisfying.
How to cook?
To prepare fried taimen, you first need to clean the fish, as described in the very first recipe in this article, and then cut the carcass into thin pieces, the thickness of which should vary up to 4 centimeters. Famous chefs recommend frying this fish exclusively in a thick frying pan made of cast iron. If you don’t have such utensils, then you can easily use any other frying pan with thick edges.
It is important to note that you first need to melt the butter in a frying pan. Pour a small amount of rye flour into a bowl and roll each piece of fish in it before frying.
In addition, it will be useful to know that taimen needs to be cooked over medium heat and fried on each side until golden brown. You can prepare such a dish at home without any difficulties, spending 20-30 minutes of time.
Any housewife can also cook fish in the oven. The dish will turn out not only tasty, but also healthy. So, to prepare delicious baked taimen in the oven with creamy sauce, you need 2 kg of fillet, half a glass of low-fat cream, hard cheese, one large lemon, butter, mustard seeds, and other ingredients of your choice.
Cook together!
First of all, chop the parsley and dill, and you need to do this very finely. The fish fillet should be dried and wiped with a dry cloth. Don’t forget to salt it and grate it with herbs, and then each piece of taimen will need to be placed in a baking tray, which should first be greased with butter. Also, don't forget to top the ingredients with lemon juice and cream to make this sumptuous dish.
This recipe is very simple, but remembering it right away is not so easy. So, the oven needs to be preheated to 220 degrees. The baking tray with the fish should be placed there for about 20-30 minutes, after this time you need to take it out, sprinkle the half-ready dish with grated cheese and bake it for another 15-20 minutes in the oven at the same temperature.
Now you can cook taimen in the oven without any difficulties, but that’s not all we’ll teach you today!
Baked taimen in foil
This dish requires a minimum amount of time to prepare. Among the main ingredients, it is worth highlighting the presence of small taimen, herbs and ground black pepper, as well as salt.
Of course, you can add your own ingredients as desired without any hassle.
Cooking process
First, the fish needs to be gutted, cleaned, and the gills removed. The next step is to sprinkle the taimen with coarse salt and grate with ground black pepper, and all this should be done not only on the outside, but also on the inside.
After this, a small amount of salted dill and parsley should be added inside the fish. Place the taimen in foil and wrap it carefully. Please note that it is best to wrap the fish in two or even three layers of foil. Logically, the more layers of foil you use, the lower the chance of the fish burning. Now let the fish absorb the salt for 15-20 minutes.
It is important to note that this cooking recipe is suitable for both the oven and a regular fire. You need to bake taimen in the oven for 20 minutes at a temperature of 200 degrees. You will spend about 10-15 minutes baking in the coals of a fire.