Pelengas in the oven in foil whole. Pelengas in the oven. Step-by-step recipe with photos. Preparing according to the recipe

Much has been written and said about the benefits of fish dishes. The main composition of fish meat is water, proteins, and fats. Some types of fish are even superior to meat in protein content. Healthy fish oil contains unsaturated acids and many vitamins: A, D, E. In addition, it contains macro- and microelements.

Therefore, you need to eat fish at least once a week. We all remember how in the seventies and eighties of the last century, in Soviet canteens, kindergartens and cafes on Thursdays, fish day was held throughout the country. Yes, there was a time))).

Today we will prepare several dishes from Pelengas baked in the oven.

Fish dishes: Pelengas with mushroom sauce

You will need:

• pelengas - 1 kg
• half a lemon
• 3 tbsp. mayonnaise
• salt to taste
• spices for fish (ground black pepper)

For the sauce:

• “Oyster mushrooms” – 200 gr
• 3 tbsp. mayonnaise
• 3 small cloves of garlic
• 2 onions

Preparation:

1 . The most disgusting thing about this job is cleaning the fish from scales (my husband does this :))).

To make cleaning easier, cut off the fins with scissors.
If the scales still come off with difficulty, you need to lower the fish into very hot water for 1-2 minutes.

2.After cleaning the scales, the fish needs to be gutted (to the delight of the cats) and washed. Cut into small pieces, but so that the belly remains intact, i.e. We don’t cut it all the way.

3. After this, rub the pelengas with salt and spices for fish, and pour squeezed lemon juice on top and inside. Leave to marinate for about 15-30 minutes.

4. Wrap the fish in foil greased with vegetable oil and bake at 180 degrees for 35-40 minutes.

15 minutes before readiness, unroll the foil and grease with mayonnaise. Continue baking with the foil unfolded.

5. For the sauce prepare the ingredients. Peeled and chopped onions with mushrooms, simmer in vegetable oil. Add mayonnaise and a little water, continue to simmer for 10 minutes. Cool and add chopped garlic and blend everything in a blender.

6. Serve the finished pelingas on a platter with any side dish, topped with mushroom sauce.

Pelengas can be baked without foil, but then it will not be as juicy, tender and soft.

Pelengas stuffed, baked in the oven

You will need:

• 1 large bearing

For filling:

• 2 onions
• 500 g of any mushrooms
• 100 g hard cheese (brynza)
• 1 chicken egg
• 2 slices of white bread (loaf)
• salt, ground black pepper to taste
• vegetable oil (preferably olive)
• 150 g mayonnaise

For decoration:

• lettuce leaves
• lemon
• olives

Preparation:

1.First, prepare the filling

• Cut the onion into half rings and fry in vegetable oil with diced mushrooms. At the end of frying you need to add salt and pepper.
• Grate the cheese on a coarse grater, mix with raw eggs and soaked and squeezed bread, add a little salt and pepper. Mix this mixture with onions and mushrooms.

2. Cutting the fish:

• The first step is to clean the scales.
• We make small cuts around the dorsal fin, and then extend them in one direction and the other. Carefully remove the bone ridge: cut it at the head and tail with scissors, and remove it. We take out the insides so as not to touch the abdomen, then rinse with water.

• We wipe the inside of the carcass with a dry, clean napkin and rub it a little with salt, spices and pour lemon juice inside and out. It is necessary to grease the inside and outside with vegetable oil for better baking and crust formation.

3. Sew up the fish with thread, from the tail to half the body.

4. Place the minced meat into the carcass, carefully moving it towards the tail with a spoon. When completely filled with minced meat, sew it up completely.

If desired, you can add milk, caviar, chopped fresh herbs and nuts to the minced meat.

If we stuff it with buckwheat or rice porridge, then the rice and buckwheat can be cooked in mushroom broth.

5. Place the pelengas belly down on a baking sheet greased with vegetable oil. Lubricate it with mayonnaise and put it in the oven.

6. Preheat the oven to 160-180 degrees. Bake for 40-50 minutes.

7. Place the finished fish on a plate on lettuce leaves and decorate.

After eating fatty and fish dishes, drinking cold water is not recommended.

If, while gutting the fish, bile spills, you need to immediately wash the fish, rub it with salt and rinse again.

For fish that smell like mud, rinse them in very salty, cold water. And when cooking, add spicy vegetables and spices. You can also pour lemon juice over the carcass.

To eliminate the unpleasant odor when frying freshwater fish, you can add a piece of chopped potato to the frying pan.

Video recipe: Pelengas baked in the oven

Fish and dishes made from it really help us with this. It is especially good baked in foil in the oven. It’s hard to imagine a lighter and simpler dinner. A dish like Pelengas in the oven, in foil Just perfect for a light dinner. Judge for yourself:

1. Without small bones, which means it is ideal for children and those who do not know how to eat bony fish species.
2. Almost lean, especially young individuals. This is the best choice for those who scrupulously count the fats and calories in each dish.

Moreover, in addition to all of the above, it also has an excellent, original taste. So whatever one may say, this is a wonderful option for almost any occasion in life. Suitable for both everyday use.

Preparing according to the recipe

In general, if it is baked whole, I came across a rather large one. For convenience, I will cut it in half; it will be enough for dinner for two. We wash the Pelengas from mucus, clean it of scales, wash it thoroughly again and rip open its abdomen. Carefully remove the insides.

Be careful not to damage the gallbladder. Otherwise, the finished dish will be hopelessly spoiled by bitterness.

Let's cut off the head and tail. You can grab large pieces of fillet, as they will go to the fish soup. Wash the carcass thoroughly again, especially the belly from the inside. Cut the fish into two halves across the spine.

Peel, rinse under cool running water and cut into rings of medium thickness.

How to cook whole

Let's start cooking the fish by turning on the oven and preheating it to about 180 degrees. and cut two square pieces. Place two onion rings on each one. Rub a piece of pelengas generously with salt and spices, and put a small sprig of fresh dill inside. Place each piece of fish on top of the onion and wrap it in foil, in several layers, and carefully twist the edges so that the juice does not leak out. We will do this with each piece. The onion layer will prevent the bearing from burning and sticking to the foil.

How to bake

Place the foil rolls on a baking sheet or frying pan and place in the preheated oven. We will bake for 25-30 minutes, no more, otherwise the fish will be completely dry and not very tasty.

Time has passed, our dish is completely ready. Take it out of the oven, carefully cut the foil so as not to burn yourself and place it on a plate. Serve with rustic baked potatoes and fresh vegetables, or a lighter option with just vegetables. Bon appetit!

Ingredients

• 1 piece – fresh pelengas, not large;
• 1 piece – onion;
• 0.5 tsp – salt;
• 0.5 tsp – seasoning for fish;
• Greenery;
• Foil.

Pelengas is not a gourmet fish, but this does not prevent many gourmets from treating it with great respect. A small number of bones, snow-white aromatic meat, thick but not hard skin, and at the same time a low price are the main features of this fish.

What can they cook from pelengas! It is fried and baked, salted and smoked, marinated in Korean and made into minced meat for cutlets, lasagna, and fish dumplings. The relatively low cost, even during a crisis, makes this fish an excellent option for the everyday menu. But its excellent taste can withstand competition even on the holiday table. When thinking over the menu for a gala feast, do not ignore this fish; the main decoration of the table may well be the pelengas.

It is usually cooked whole in the oven. This allows you to keep the meat juicy, and this delicacy looks simply royal.

Preparing the fish

It is not easy to clean pelengas scales. The scales are easily removed, but scatter throughout the kitchen. If possible, leave this matter to the seller, but ask him not to touch the insides.

If you have to deal with uncleaned fish yourself, arm yourself with a special cleaner and get started. It's better to start from the tail. Be especially careful in the area of ​​the fins - hard, small scales are hidden under them.

Use pliers (or special tongs if you have them) to remove the gills. Baked pelengas in the oven looks more impressive with the head, if possible, keep it in place.

Belly or back?

Why shouldn't you rush with the insides? Many professionals advise cutting large fish with delicate fat not from the belly, but from the back. This will preserve the tender fatty meat on the belly. Otherwise, all the juices and fat will melt through the cut. And it’s much easier to free yourself from the spine this way.

Make an incision with a very sharp knife along the entire back, running it along both sides of the ridge. Using scissors, cut through the spine near the tail and near the head; it will give in easily, and the ribs will follow it. Carefully remove the insides, being careful not to damage the bile sac. Rinse the carcass under running water, remove films from the inner surface of the abdominal cavity. By the way, do not forget that the liver of this fish is edible and tasty. It can be cooked, like the pelengas itself - in the oven, along with vegetables.

Additional components

For this recipe, you can use any of your favorite vegetables: turnips, green peas, asparagus and green beans, eggplant, broccoli, and many types of onions. Mushrooms are also suitable for the recipe.

Pelengas in the oven, the recipe for which is given in this article, is stuffed with young zucchini, carrots, onions and herbs.

Cut the vegetables into cubes and fry them separately in oil. Then mix and simmer briefly in half a glass of white wine. Add a pinch each of the mixture of peppers, coriander and salt.

Stuffing

Rub the fish with salt inside and out. Lemon juice is another ingredient that can be used in this recipe if desired. Thanks to it, you will get even more tender and aromatic pelengas in the oven.

The photo shows how to distribute the filling. To prevent the fish from falling apart, tie it, pin it with toothpicks, or simply sew up the cut on the back.

In foil, in a sleeve or without anything?

There are a huge number of baking options. You can place the fish on a bed of onion rings, herbs and roots, then you will get a crispy, golden brown crust. If you like tender meat, send the pelengas to it; this will preserve all the juices and flavors. But during cooking, the lost moisture will remain in the sleeve, and the fish will stew.

Pelengas in the oven in foil cooks faster, due to the fact that the foil holds the temperature. In short, do as you please.

Baking in the oven

Preheat the oven to 170 degrees. Place the baking sheet in the middle position and bake until done. Whole pelengas takes longer to bake in the oven than pieces of fish; it will be completely cooked in about 30-40 minutes.

How to check readiness? The main feature is the persistent aroma of the finished fish, which by the end of cooking will spread throughout the apartment. To be sure, you can pierce the pulp with a long bamboo skewer - it should go in easily.

Serving and garnishing

Is it worth serving as a side dish for such a dish as baked pelengas? In the oven, the fish was cooked with vegetables, and the dish could well be called self-sufficient. However, compared to the fish part, there are very few vegetables. Therefore, it would be quite logical to serve mashed potatoes or boiled fluffy rice as a side dish.

This dish can also be a wonderful addition to pasta. Choose shapes that hold the sauce well: shells, cones, spirals.

White wine with a small amount of sugar is traditionally served with fish dishes. But pelengas baked in the oven with vegetables turns out to be quite expressive and high in calories, so it can be served as a snack and with strong alcohol.

Tomato or vegetable juice, cranberry juice, and mineral water go well with this dish as drinks.

It is best to serve a whole pelengas to the table on a large flat dish - this will create a real sensation. Be sure to remove the holding threads or skewers first. The fish can be placed on lettuce or iceberg leaves, garnished with olives, thin lemon slices, viburnum berries, and herbs. When setting the table, do not forget about fish table knives and forks.

I suggest cooking baked pelengas in the oven. This fish is quite tasty and contains almost no small bones. There are both large and small carcasses on sale. Basically, in any fish store, fish can be bought fresh. There are a lot of cooking recipes. In this version, small whole carcasses are used for baking. The result is low-calorie and, one might say, dietary fish meat, since a lot of fat is not used, and the fish is baked in foil. This creates a double boiler effect and the pelengas turns out tender and tasty.

Ingredients

• bearing - 5 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• lemon juice - 1 tbsp. l.;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil - to taste;
• boiling water - 50-100 ml.

Preparation

First of all, let's prepare fresh vegetables that will saturate the fish with aroma and taste. Peel the carrots and onions. Rinse under running water and dry with a paper towel. Cut the onion into half rings, carrots into rings or half rings, or into cubes. If desired, you can add celery root or even chopped celery stalk.

Now let's prepare the little bearings. Take a special knife to remove scales. Place the fish in the sink and scrape off the scales from the tail to the head. After this procedure, rinse the carcasses under running water. Arm yourself with kitchen scissors and remove all the fins, open the belly and clean off the entrails and dark film. If you bake with the head on, be sure to remove the gills and eyes. After these manipulations, rinse the bearing thoroughly in cold water. To remove the dark film inside, use a washcloth.

Now the cleaned fish needs to be marinated. I offer the simplest and most accessible option to everyone. Season with salt, ground pepper and freshly squeezed lemon juice. You can, of course, use additional spices for the fish, for example, a sprig of rosemary or thyme. Cover with a lid and keep the fish for 20-30 minutes in a cool place.

Choose a suitable deep baking dish. Grease the bottom with a small amount of vegetable oil. Place chopped carrots and onion half rings. Lightly salt and pepper the vegetables. Pour 50-100 ml of boiling water. Place marinated fish on top along with squeezed lemon slices. Drizzle vegetable oil on top. Cover with a thick layer of foil. Preheat the oven to 190-200 C. Place the pan in a hot oven for 25-40 minutes. The baking time depends on the power of your oven, the amount of food and the weight of the fish carcasses.

The whole pelengas baked in the oven is ready.

Carefully remove the foil and serve the fish. The vegetables also turn out very soft and tasty.

Baked pelengas in foil with lemon

Pelengas in the oven turns out more aromatic and juicy if you use food foil. Its layers prevent steam from escaping and the products are baked in their own juice, which has a great effect on the final result - a delicious fish dish.

Ingredients:

• fish carcass – 1 pc.;
• lemon – 1 pc.;
• ground coriander - a pinch;
• ground pepper - a pinch;
• salt – 0.5 tsp.
• fresh onion and parsley - for serving.

1. First, process the fish. Clean the carcass from scales; for this purpose, you can place the fish in a large plastic bag so that pieces of scales do not fly in different directions, or do this under running water. Then cut off the tail and fins with kitchen scissors. Use them to remove the gills from the head and cut out the eyes. Rip open the belly and pull out the entrails. The dark film can be easily removed with a dry paper towel. Rinse the cleaned carcass under running water, thoroughly removing any dirt.
2. Stir in ground coriander, pepper and salt. Rub the carcass with the spicy mixture on all sides.
3. Rinse the lemon and cut into thin round slices.
4. Turn on the oven at 180C and prepare a baking sheet. Cover it with food foil. Take layers denser so that the baking juice does not spill out. Grease with sunflower oil and place the fish. Place lemon slices around. Cover food with foil to prevent steam from escaping during cooking.
5. Bake the dish for 35-40 minutes. And before serving, decorate with chopped fresh parsley and young onions.

Whole pelengas with vegetables in the oven

When the side dish is baked or stewed with the main product, the dish turns out amazingly tasty - just to lick your fingers! And it doesn’t matter whether it’s fish or meat. Our recipes use pelengas carcasses. They cook quickly and do not need to be baked for long to get soft fish flesh. But, if you have other fish, also use this recipe to cook it. The recipe itself is universal and suitable for any base - fish, poultry, meat.

Ingredients:

• fish carcasses – 2 pcs.;
• carrots – 1-2 pcs.;
• potatoes – 300 g;
• sun-dried tomatoes – 50 g;
• fresh or frozen green peas – 200 g;
• sunflower oil – 2 tbsp. l.;
• lemon – 0.5 pcs.;
• salt - to taste;
• parsley - for serving.

1. Dry fish carcasses after initial processing (cleaning, cutting off fins, gutting, washing) with a paper towel. Rub a little with a mixture of salt and a tablespoon of sunflower oil.
2. Slice the lemon thinly.
3. Peel the vegetables and cut them into slices or cubes - but not very finely. Sun-dried tomatoes can be pureed or left whole.
4. Spread a little liquid oil on a ceramic or any other regular baking sheet with low sides. Place the fish and vegetables around it. Cut the pelengas carcasses shallowly with a knife to make the baking process faster. Salt the vegetables. Place lemon slices under or on the carcasses.
5. Place the food to bake at 200 C for 35-40 minutes. For this option, you can also use a cooking sleeve; it will speed up the cooking process.

Stuffed pelengas in the oven

Another option for preparing fish is stuffed pelengas in the oven. In our recipe, the belly of the fish is filled with tomatoes, spicy herbs and lemon slices. But, if desired, you can stuff the fish with sautéed slices of champignons, fried or fresh sliced ​​vegetables. And even boiled rice with slices of orange or tangerine slices. Be sure to add spicy herbs. Best suited for fish are rosemary, thyme, marjoram or tarragon.

Ingredients:

• fish – 1-2 pcs.;
• lemon – 0.5 pcs.;
• ground spices for fish - a couple of pinches;
• table mustard - a drop;
• salt - to taste;
• cherry tomatoes – 150 g;
• potatoes – 300 g;
• sunflower oil – 2-3 tbsp. l.;
• thyme - a couple of sprigs;
• fresh herbs - a bunch.

1. Thoroughly clean the pelengas carcasses of scales and entrails. Be sure to cut out the eyes and gills from the head. All the dirt in the water where the fish lives accumulates in the latter. After this, rinse the carcasses thoroughly under running cold water. Dry the fish with a paper towel and make a couple of cuts on each side of the back.
2. Mix ground fish spices (use a ready-made mixture from the store) with salt, oil and table mustard. Rub the fish inside and out with this mixture. Leave it alone for now.
3. Rinse the lemon in warm water. If it has a waxy glossy coating, it is better to pour boiling water over the fruit. The wax will go away and the aromas of fresh zest will be released - this will only be beneficial for the dish. Slice the citrus thinly into half circles.
4. Peel the potatoes and cut them into thin slices.
5. Wash a couple of cherry tomatoes and cut them in half.
6. Now place the fish in the cooking sleeve, place a few slices of lemon, chopped tomatoes in its belly and put a sprig of thyme for aroma. Place the potatoes near the carcass, sprinkle them with a little salt and sprinkle with oil. Close the sleeve to keep the aromas inside.
7. Bake the dish in the oven at 180 C for about 40-45 minutes.
8. When serving, place the fish and potatoes on the dish as a side dish. Also add the remaining cherry tomatoes and chopped fresh herbs. Pelengas turns out very tasty and aromatic! Bon appetit!

Cooking tips

• If a large fish carcass is used for cooking, the baking time should be increased and the temperature in the oven should be kept within 180-200 degrees.
• Hefty carcasses can be cut into clean fillets or steaks. They will bake perfectly and be juicy and soft.
• To marinate fish, not only citrus juice is used, but also apple cider vinegar, soy sauce or dry white wine. During the cooking process, all alcohol is completely evaporated and only the unsurpassed aroma and taste of fish and vegetables remains.

• 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).

First, start preparing the fish. It should be scaled, cut, cleaned of entrails and washed well. If you buy fish at 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 fish spices.

Peel the onions and cut into half rings or rings. Gently crush the onion with your hands so that it releases its juice. Then the onion rings should be salted and peppered, finely chopped dill should be added and sour cream should be added. Let the sour cream and onion mixture sit for 15-20 minutes.

Set the oven to preheat to 180 degrees C. Place pieces of pelengas on a baking sheet or in any baking container, and pour the sour cream and 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.
Bon appetit!