home / Bakery products/ How to bake pelengas in the oven. Pelengas in the oven in the sleeve

How to bake pelengas in the oven. Pelengas in the oven in the sleeve

1 bearing (any size);
2-3 onions (depending on the size of the fish);
200 g low-fat sour cream;
salt, pepper, spices for fish - to your taste;
1 bunch of fresh herbs (dill, parsley).

Start by preparing the fish. It should be cleaned of scales, butchered, cleaned of the insides and washed well. If you take fish in the market or in specialized fish stores, for a fee, they will cut it for you right on the spot. Cut the prepared pelengas into portioned pieces (1.5-2 cm thick), salt, pepper and sprinkle with spices for fish.

Peel the onion and cut into half rings or rings. Remember the onion a little with your hands so that it starts up the juice. Then the onion rings should be salted, pepper, add finely chopped dill and pour sour cream. Let the sour cream-onion mixture brew for 15-20 minutes.

Put the oven to warm up to 180 gr.S. Put the pieces of pelengas on a baking sheet or in any baking container, and pour the sour cream-onion mixture on top of them. Send the dish to bake for 30-40 minutes.

Sprinkle the finished pelengas in sour cream with chopped parsley.
Enjoy your meal!

In the oven bake the whole bearing - at a temperature of 200 degrees. Pelengas, cut into pieces, bake in the oven at a temperature of 180 degrees.
In air grill pelengas bake at a temperature of 220 degrees and an average blowing speed. In a slow cooker pelengas bake on the "Extinguishing" mode.

How to bake pelengas in foil

Products
Pelengas - 1 fish per 2 kilograms
Potato - 3 kilograms
Red bell pepper- 2 medium
Garlic - 10 teeth
Onion - 2 heads
Lemon - 1 piece
Tomato - 1 large
Butter - 30 grams
Dill and parsley - in a bunch
Seasoning for fish - 1 tablespoon
Salt and pepper - to taste

Food preparation
Fish, if frozen, thaw, remove scales, fins, and gut. Rinse the fish well inside and out, wipe with a towel.
Make cuts on 2 sides of the pelengas, salt and pepper well. Wash and clean vegetables. Cut the onion, tomato and lemon into half rings, bell pepper into strips, chop the greens, peel and cut the garlic cloves in half. Peel the potatoes and cut each potato into several pieces. Stuff the pelengas cuts with garlic and lemon slices. Put the remaining lemon and garlic in a bowl, add bell pepper, spices, chopped herbs, chopped tomatoes and salt. Vegetable mix mix and stuff the pelengas with it.
Put potatoes in a bowl, add chopped onion, put to vegetables butter, pepper, salt and mix.

Baking in the oven
Cover a baking sheet with foil, put onions and potatoes, put fish on top and cover tightly with foil. Bake the pelengas in the oven for 40 minutes at a temperature of 200 degrees.

Airfrying
Preheat the air grill to 220 degrees. Arrange food in layers in a baking dish. Put the form with the bearing on the lower grill of the air fryer. Bake the pelengas for 30 minutes at medium fan speed.

Baking in a slow cooker
Put the onions and potatoes on the bottom of the multicooker, lay the pelengas on top. Bake on the "Extinguishing" mode for 1 hour 10 minutes.

Serve pelengas baked in the oven, garnished with olives, lemon slices and fresh chopped herbs.

How to bake a pelengas in a sleeve

Ingredients
Pelengas - 1.5 kilograms
Carrot - 1 piece
Onion - 1 piece
Ginger - 1 piece
Adjika - 2 tablespoons
The black ground pepper- at the tip of a knife
Dill - 3 sprigs
Butter - 50 grams

How to bake a pelengas in a sleeve
Pelengas clean, gut, remove the black film from the fish, rinse well. Grate the pelengas with salt, adjika, pepper. Cut the ginger and stuff the pelengas with it. Peel and cut the onion into half rings. Peel and grate the carrots on a coarse grater. Place the pelengas with marinade in a baking sleeve, cover with onions and carrots, tie and leave for 1 hour in a cold place.
Preheat the oven to 200 degrees, put the pelengas in the sleeve on a baking sheet, place the baking sheet on the middle level of the oven and bake the pelengas in the sleeve for 45 minutes.

A couple of years ago, I would not have known how to cook pelengas. Unless it would just fry and that's it. But delicate taste The sweetish meat of this fish is fully revealed only when you bake it. The chef of one of the restaurants in our city told me about this secret. Since then, baked pelengas has become one of my favorite recipes.

Pelengas in the oven, baked in the sleeve - it's delicious a fish dish worthy of a place of honor in festive table. It will certainly conquer all lovers of fish. Prepares simply and quickly. The main thing here is to decide whether you want to cook the whole pelengas or in pieces.

Most often, this fish is sold large. But you can also find a small carcass weighing up to one kilogram. It is such a fish that I will cook whole up my sleeve. Of the spices, only the simplest - pepper, salt and lemon. Due to the fact that we cook the pelengas in the sleeve, it turns out to be quite juicy, not dry.

Recipe Information

Cooking method: in the oven .

Total cooking time: 60 min.

Servings: 2 .

Ingredients:

bearing - 1 pc.
salt pepper
vegetable oil
lemon - ½ pc.

How to cook

On a note

If you have purchased big fish, then it is better to bake it in the oven in the sleeve with steaks. Then you need to grate the pieces with spices and put a slice of lemon on top. Place in sleeve and bake as above. But in this case, the pelengas in pieces can be ready in 30 minutes. look at the example of baking in the sleeve.
You can use foil instead of a baking sleeve. If desired, after cooking for a few minutes, open the foil and let the fish brown.
You can also bake a pelengas in a sleeve in a slow cooker. But then you need to cook it only in pieces, since the whole carcass simply does not fit in the bowl.
If your pelengas was frozen, it should be transferred from the freezer to the refrigerator compartment in the evening so that the fish is completely thawed naturally in the morning.
Potatoes, including mashed potatoes, are suitable as a side dish for baked pelengas, boiled rice also goes well with fish, vegetable casserole, steamed vegetables, etc. The choice of garnish is quite large.

We tried to write the best article. Please rate it.

Pelengas is a member of the mullet family. This species of fish lives not only in the seas, but also in freshwater reservoirs. On average, the length of the carcass is no more than 60 centimeters. As for weight, the fish can weigh from 1 to 3 kilograms. Pelengas has an elongated body, as well as large scales. The color of such a fish is silver-gold, slightly darker in the back area. Why is pelengas so popular? Recipes for cooking dishes from it are very diverse. Below we will look at a few of them, but for now let's talk about the usefulness of fish.

What contains pelengas

Recipes with photos allow you to cook fish without violating technology. The result is delicious and fragrant dish. The popularity of pelengas can be explained by its composition. This fish contains a large number of iron, calcium, potassium, phosphorus, magnesium and B vitamins. It is worth noting that the composition of pelengas meat contains as much retinol as this substance is present in cod liver.

By itself, this fish is very nutritious. It contains many proteins that are quickly and easily absorbed by the body. In addition, pelengas contains Omega-3 acids.

What is useful for such a fish

What is useful pelengas? The recipe may vary. After all, such a fish is not only fried. It is stewed, baked, soups and meatballs are made from it. Canned pelengas is added even to salads. However, eating such a product is not recommended for those who have an individual intolerance.

In general, the bearing is very useful. Regular consumption of such a fish allows you to normalize cholesterol levels, improve the functioning of not only the brain, but also the cardiovascular system. This significantly reduces the risk of developing diseases such as hypertension, atherosclerosis, cancer.

Pelengas baked: recipe

To prepare pelengas in the oven you will need:

1.5 kg of fish.
2 onion heads.
150 ml of sour cream or kefir.
2 teaspoons of spice, preferably for fish dishes.
Salt.
Vegetable oil.
Black pepper.

How to cook

So, how is baked pelengas prepared? The recipe is quite simple. To begin with, it is recommended to prepare the fish. It should be cleaned, cut, washed thoroughly, removing the tail and head. It is advisable to immediately cut the pelengas into portioned pieces, after removing all the bones and fins. The fish should be peppered and sprinkled with salt. Pelengas should marinate a little. This takes no more than 20 minutes.

Onions must be peeled, then washed and chopped. It is recommended to chop vegetables into thin rings. Onions should be sprinkled with salt, and then pour sour cream or kefir. The resulting mass should be thoroughly mixed with your hands. Onions should be left for 20 minutes.

During this time, you can heat the oven up to 180°C. Form or pan should be anointed vegetable oil, pre-covered with foil or parchment paper. Put the fish in a baking dish in one layer. On top of the bearing is to spread the bow. After that, the dish is poured with marinade. How long is pelengas baked? The recipe says that the fish will be ready after 45 minutes.

Pelengas with cheese

How to cook pelengas? A recipe with cheese can be mastered by every housewife. It's simple but enough tasty dish. To prepare it you will need:

1 carcass of pelengas.
1 lemon.
100 g sour cream.
2 teaspoons of spices for fish.
100 g hard cheese.
2 onion heads.
2 carrots.
Salt.

Cooking steps

Pelengas before cooking must be cleaned of scales and bones. Thoroughly washed pieces should be dried and rubbed with spices, lemon juice and salt. Onions and carrots should be peeled and cut not very finely.

The baking sheet should be lined with foil. It is necessary to lay out the bearing on it, sprinkle it with chopped vegetables, and then carefully wrap it. The fish should be placed in a preheated oven for 15 minutes. After that, the dish must be removed and unfolded. Vegetables must be carefully removed from the fish and placed in a blender. Add sour cream to this and mix everything thoroughly. The paste should not be very liquid.

The resulting mass must be laid out on the fish, and then sprinkled with grated cheese. The dish should be baked for 15 minutes.

Fish up your sleeve

How else to prepare A recipe with a photo allows you to imagine the sequence of the whole process. To begin with, it is worth preparing all the products. To prepare a bearing in a sleeve, you will need:

1 kg of fish.
1 carrot.
Spices for fish.
1 bulb.

Cooking process

Recipe this dish much simpler than those described above. To begin with, it is recommended to clean, gut and wash the fish. You also need to prepare vegetables. Carrots and onions should be peeled, washed and chopped, cutting everything into neat circles.

The fish should be cut into portioned pieces, and then sprinkled with spices and salt. First put chopped carrots and onions in the sleeve. On vegetables it is necessary to place pieces of bearing. It is recommended to preheat the oven to 180°C. Bake fish with vegetables for half an hour. Use ready meal can be both hot and cold. You can serve mashed potatoes as a side dish.

In conclusion

Pelengas is a unique fish that can not only be baked, but also canned. Dishes from such a product are very tasty, healthy and satisfying. The meat of the pelengas has a pinkish tint. At the same time, it is dense, not very greasy and has pleasant taste. It is worth noting that such a fish has practically no bones. As for calories, 100 grams of pelengas contains approximately 84 kcal.

Baked pelengas is tasty, appetizing and satisfying. I really like this fish because it does not contain small bones and the meat itself is juicy. I cook pelengas often and in different variations: with vegetables, with citrus fruits or in sour cream. This time I decided to bake the whole pelengas in the oven, smearing the fish with sour cream. The fish according to this recipe turned out to be unusually tender and fragrant. Try to cook and you will definitely like it.

Ingredients

To prepare a whole pelengas baked in the oven, you will need:

bearing - 4 pcs.;

potatoes - 400 g;

onions - 2 pcs.;

salt - to taste;

Provence herbs - to taste;

sour cream - 4 tbsp. l. (I cooked with homemade sour cream, but you can also take store-bought).

Cooking steps

Prepare the necessary ingredients.

Clean the scales from the bearing, remove the gills and entrails. Rinse the fish well under running water. Grate the pelengas with salt both inside and out.

In order for the bearings not to burn and cook evenly, you will need vegetables that will serve as a side dish in the future. Peel potatoes and onions and cut into small pieces of arbitrary shape, mix, salt, sprinkle provencal herbs. Place vegetables on a baking sheet lined with parchment paper.