How to cook cambal without odor

This tasty and inexpensive fish is rarely used by hostesses, because it highlights the unpleasant smell when the whole house is impregnated.

But it is not necessary only because of this to refuse the useful fish: it is enough to know how to fry the cambal in a frying pan without smell, and putting recommendations into life. Let's find out what is the secret of making this fish, as it needs to be correctly brushed, to what to be applied.

Traditionally, chilled white wine is served with fish: for example, rice or muscat.

The hostess rarely use this fish in their diet, as they do not know how to cook cambal. Therefore, we have prepared useful tips, secrets and recipes for the preparation of this wonderful fish.

  • Kambala has a very tasty meat, but he has a specific taste and smell, according to which you can immediately find out. Therefore, in order to pay this taste, the cambal is usually prepared with fragrant spices, for example, in combination with rosemary, basil, olive herbs.
  • Another way to get rid of the smell of Cambals is to remove the skin from it.
  • It also copes well with the elimination of the smell of iodine in the cambal soaking in milk. The process will take 1-2 hours, after which the cooked dish will not have the smell of iodine.

The meat of Cambals is gentle, it is valued for the presence of subcutaneous fat, which gives dishes from this sea fish. Floccala is great for dietary food, as despite the subcutaneous fat, it is considered a medaluum fish, as well as low-calorie.

It contains a large number of fatty omega-3 acids, which play an important role in the prevention of cholesterol formation of vessels. It is also worth noting that in meat Clabals contains up to 20% of the easiest protein, which the body is easier to assimilate than the protein of animal origin.

The Clabala meat contains phosphorus, iodine, vitamins A, E and V.

Interestingly, the use of Cambals is acting like an Aphrodisiac and contributes to an increase in sexual potential.

Cambalu can be prepared in different ways: cook, stew, cook for a couple, bake and fry. Boiled meat is used as ingredient for fish salads.

How to fry cambal in a frying pan without smell

If frozen flounder is used, then first defrost it with a natural way, and then proceed to the cutting. Separation, flushing and having a carcass, proceed to cooking.

  1. Cut the fish with portion slices, rub the pepper, salt and wait for 15 minutes.
  2. Heat the frying pan with oil and sprinkle it a bit so that the flour is not burned.
  3. Call fish in flour and put in the pan with a sliced ​​onion.
  4. Fry the cambal on both sides until readiness.

How to fry cambal in a frying pan without smell

Onion absorbs an unpleasant fish smell, so it is not served to the table. Only fish with a garnish is put on the table. The role of the garnist looks perfectly boiled potatoes, puree, boiled rice and a salad of fresh vegetables with parsley.

Kambala, during cooking allocates a specific smell. Therefore, before frying the fish, soak it for 20 minutes in a mixture of lemon juice, crushed garlic and laurel sheet. If you want to make a boiled dish, prepare such a sauce: Take a 0.5 cup of cucumber brine, 2 tbsp. Spoons of grape oil, add onions, any spices and roots and boil for 10 minutes. Then cool the solution, put the fish into it and boil until ready.

By the way, the smaller the fluid you will use during cooking, the more tastier and the juicier will turn out to be your dish.

Flubbal fried on a frying pan without smell and no breading

Kambala is a very tasty dietary marine fish and the ways to make it a lot of cooking. That's just she, as, however, and almost all of the fish, there is one small minus: when cooking is spreading around the apartment is not quite a pleasant smell. I want to share with the hostess your simple home secret. This recipe with a step-by-step photo will tell how to cook delicious fried Cambalu so that the apartment remains without the exhaust fish smell.

Tasty and odorless

Ingredients:

  • Two small carcasses of Cambals;
  • quarter of lemon;
  • one teaspoon salt;
  • Third teaspoon of black hammer pepper.

How to clean Cambalu

To begin with, fish need to cut the heads and clean the insides with a sharp knife. Then, cut off the tails and fins.

Further, Clabala carcasses need to remove the skin. This procedure is quite simple: in the upper part of the carcass (where the head was), you need to make a small incision and simply pull (neat) the skin of the fish on itself. It is removed by one movement, like a stocking.

Without breading

Try to do yourself and see that it is very simple to divide the cambal.

Then, the cleaned carcasses need to be simply washed under running water from the remains of the indoors and get into the fish with paper napkins.

Fish prepared in this way, sprinkle with lemon juice on both sides, and then rub the salt and pepper with a mixture. In this form, we leave them for impregnation for 15-20 minutes.

Without breading

The flabble marinated in lemon juice, with frying will not exude an unpleasant smell. And one of the advantages of such marination is that the fish can be frying without panicing, it will not stick to the frying pan.

How to fry cambalu

After the fish is impregnated with lemon juice, we need to fry the carcasses in a pan with sunflower oil. We lay out the fish in the pan in already heated vegetable oil. Farm Farm is very fast. Each side of the carcass need to fry no more than ten minutes.

Without breading

You can feed delicious and gentle fried cambal with any garnish of potatoes. For example, with a potato mashed potato as I have in the photo.

There are several ways to get rid of unpleasant smell in sea fish:

  1. Take marine fish and clean it from scales. Fissure napkin or just a piece of fabric moiste with vinegar and wrap the fish into it. In this state, the fish must be within 2-3 hours. Moreover, it is necessary to defrost it not quickly, but gradually.
  2. Cooking such a fish is needed in a saucepan with a laurel sheet and peas of fragrant pepper. In addition, this can be rag moistened in vinegar, wrap around the cover of the pan from the inside.

How to cook the cambal tasty in a slow cooker

For cooking will need:

  • 600 grams of Cambals;
  • Half of the multistakan of water;
  • Vegetable oil - 80 ml;
  • 50 grams of mayonnaise;
  • Carrot - 1 piece;
  • Onions - 1 piece;
  • Salt;
  • Spices to taste.

Receiver:

  1. Cambalu must be cleaned, cut off his head and remove all the insides. We rinse it well and remove all blood clots and films inside the abdomen;
  2. In order to remove the smell from the fish, remove all the skin and rinse thoroughly with water;
  3. Then the fillet must be salted and cutting with portion pieces;
  4. Onions and carrots need to be cleaned. The onion is cut into small cubes, the carrot is wiping into a large grater;
  5. In a cup of multicookers, we pour oil and fall asleep there vegetable cutting. We put the "Baking" regime and please. Next, shift them into a cup;
  6. Clabala pieces need to be pretty melted with mayonnaise;
  7. After that, lay them out in a slow cooker and fill with water. We put the "quenching" mode and prepare approximately 30 minutes;
  8. After the sound signal, the fish should be removed and shifted to the plate;
  9. Apply Cambalu with fried vegetables.

With potatoes and cucumber

Fried flounder with vegetables in a frying pan

Components that will need:

  • 1 kilogram of Cambals;
  • Onions - 2 pieces;
  • Carrot - 2 pieces;
  • Crackers for breading;
  • Tomato - 100 grams;
  • Vegetable oil;
  • Salt;
  • Spices to taste;
  • Cherry tomatoes for decoration.

Cooking:

  1. Pre-cleaned and washed carcass should be cut into portion pieces;
  2. After that, it must be salted, pepper and cut into a mixture of breadcrumbs;
  3. Then the heat is placed on gas, the vegetable oil is poured and it is rare;
  4. In preheated oil, lay out pieces of fish in breadcrumbs and deliver every side until readiness, about 7-8 minutes;

Kambala tasty and in a slow cooker

  1. After that, make marinade. Onions, carrots should be cleaned and cut in the form of straws;

How to fry

  1. Lay out vegetables on the pan and cook on vegetable oil until readiness;
  2. Next, add tomato to vegetables and fry a couple of minutes;

Loan preparation

  1. Pour everything with hot water, salt and add spices. We are preparing marinade about 10-15 minutes;
  2. As soon as the marinade will be ready, it should be removed from the gas and pour into the roasting with Cambalo. Cooking cambal in vegetable gravy 5-7 minutes and turn off the fire;
  3. I spread the fish together with the marinade on a flat plate and decorate Cherry tomatoes with circles.

Fried tomato

Useful advice

  • It is desirable to remove the skin with Cambals. It will remove the unpleasant smell;
  • In order to remove black film inside fish, boiling water can be used. Just take a carcass on both sides with boiling water;
  • Cambalu can be pre-chopped. To do this, it should be divided into pieces and interface. As a marinade, the juice of lemon and mustard can be used;
  • In the process of frying the cambal, you can sprinkle with a hammer coriander. He will give a spicy and unusual taste.

Ready dish

In kind of Kambala - unusual fish, but very popular in cooking. From her, famous chefs are preparing unsurpassed delights. Parehomas cooked from her gentle fillet, appreciate and love even the most demanding gourmets. In the article, we will tell you how to make it possible to cook Cambalus, so that it does not lose their natural taste and brought pleasure.

The taste of Cambals is gentle, sweet and soft, so experienced cooks do not recommend applying a lot of seasonings and spices that can kill it because of its weakness.

It is also believed that Kambala, caught in winter much superior to the fish that was caught in the summer. It is impossible to say exactly what is due, but the taste of winter fish is elegant. In addition to the taste, meat of Cambals can provide a person useful to health with vitamins and minerals, such as potassium, selenium, B6 and B12. These substances impede the development of many diseases.

Ready dish

Cambalu is prepared by many ways known in cooking. It is fry, stew, bake, prepare on the grill or a couple. Thanks to the excellent meat structure and a small content of fat, Cambalu love everything. You should not have questions about how to cook cambal, as you can even soak it in sauce, wine or marinade.

Ready dish

Kambala is combined with many vegetables, spices and other products. To your attention the best and proven recipes for the preparation of this wonderful and dietary fish.

Kambala with tomatoes

Fish is baked in the oven with tomatoes, which perfectly complement the taste of fish. This dish is well suited for those who are just trying to understand how to cook cambal in the oven.

Ready dish

It will take:

  • flounder;
  • 3 tomatoes;
  • Half of lemon;
  • Salt and pepper to taste.

Clabala carcass rinse and clean. So how to cook whole, wrap in it salt and pepper, spray with lemon juice, and then put in a closed dish. Stoke in this position in the refrigerator for 2 hours, the fish will acquire a more subtle taste and grinding.

Tomatoes rinse and cut into small cubes. Optionally, you can remove the skin with them, before that, withstanding them in boiling water.

Baking shape Lubricate with oil, and then put the fish there. From above, cover all its surface with sliced ​​tomatoes. Heat the oven for 180 degrees and bake the fish for 35 minutes.

Baked carcass put on a plate, decorating the lemon slice. Dish is ready.

Kambala in cream

This dish is suitable for any festive table, and his taste will not leave anyone indifferent. You can combine with various side dishes and sauces.

Ready dish

It will take:

  • Kilogram Kambala;
  • 1 bulb;
  • 2 eggs;
  • butter;
  • 300 ml cream;
  • Half of lemon;
  • pins of rosemary;
  • Salt and pepper to taste.

Prepare fish. To do this, clean it, remove the insides, cut the tail and head. You can also remove the skin, but it is optional. Then cut the fish with small pieces, soda it with spices, salt and pepper, and then paint lemon juice. In this form, the fish should be wrapped in 30 minutes.

Before frying the fish, cut it into flour. We recommend frying fish on creamy oil to keep her delicate taste.

Take a dressing form and unlose foil there, where then put the pieces of fish fried on both sides. Cut the bulb on the rings, also fry on a weak heat and sprinkle them fish.

Prepare cream gas stations. Mix cream and egg, add rosemary and pick up at will. With this mixture, pour the cambal, and then bake the dish in the oven at a temperature of 180 degrees 25 minutes. Ruddy crust and hardened sauce will be known that the dish is ready.

Cut the parsley and lemon to decorate the finished dish that is ready for feed.

Baked fillet cambala

This dish is the easiest of the universal variety of ways to prepare this wonderful fish. After examining it, you will not only understand how to cook fillets of Cambals, but also learn how to prepare a stunning dish that surprises with its speed and simplicity.

Ready dish

It will take:

  • fillet 3 of the Cambal;
  • lemon juice;
  • several cloves of garlic;
  • tablespoon of soy sauce;
  • olive oil;
  • pinching sugar;
  • Salt and pepper to taste.

Prepare fillets of Cambals. Rinse it thoroughly, dry, cut the fins and remove the skin.

Prepare filling for baking fish. Stodit the fine garlic, then mix it in a separate dish with soy sauce, lemon juice, salt and sugar. In the resulting mixture, put some oil and carefully take care.

Lay out fillet in the dishes in which you are going to bake it, paint the resulting refueling and bake it for 7 minutes at a temperature of 220 degrees.

Kambala fried

If you are not a fan of options with the baking of sea fish in the oven, we advise you to try this recipe. There are no difficulties or special ingredients that may not like someone. Kambala on the ambulance hand also surprises with its taste.

Ready dish

It will take:

  • 5 carcasses of Cambals;
  • a little flour;
  • butter;
  • 1 orange;
  • Salt and pepper to taste.

Purified fish sodium salt and pepper, then flour on both sides. Take the frying pan and roast the fish also on both sides using butter.

Prepare an unusual sauce using citrus fruits, in our case orange. Suggest juice from orange. In a separate frying pan, melt some creamy oil, and then add flour. Fry until the contents of the frying pan becomes golden. Juice juice Pour into the pan, stir until you get a light orange sauce.

Put roiled fish on the plate, and toppace the resulting orange sauce. Dish is ready!

Diet stew Kambala

Simple and light dish will like all fans of marine fish, and the addition of summer vegetables, such as pepper or zucchini, will complement the delicate taste of this overseas fish.

Ready dish

It will take:

  • fillet of one cambaly;
  • 2 zucchini;
  • salt and pepper to taste;
  • green onions in taste;
  • vegetable oil.

Tip! If the dish seems to you not satisfying without a side dish, you can add it to your discretion. For example, it can be potato puree or just boiled potatoes.

Prepare fish before it is thoroughly flushing it and cleaned.

Pour some water and vegetable oil on the pan at will. Put the fish, and around the zucchini, which in front of this cut on the circles. Touch the fillets of Cambals with a small green bow and extinguish everything under the lid on a small fire. Salt and pepper use according to your taste preferences, and also do not forget that the fish are needed from both sides.

When the dish is ready, lay out everything on a plate and, at will, decorate the lemon. It also remains delicious and nutritious broth.

In Cookmark, Kambala is the most popular sea fish, as not only very tasty and useful, but also easily combined with many products. We described several variations that the fish can be frying, bake in the oven with vegetables, as well as stew and use many different sauces, which only emphasize the unusual qualities of this fish. Recipes How to make Cambalu are pretty simple, so you can safely take for cooking this fish, without fear that something will not come out.

In addition to our recipes, dietary fish can be prepared in a slow cooker, a double boiler, as well as on the grill.

The hostess rarely use this fish in their diet, as they do not know how to cook cambal. Therefore, we have prepared useful tips, secrets and recipes for the preparation of this wonderful fish.

  • Kambala has a very tasty meat, but he has a specific taste and smell, according to which you can immediately find out. Therefore, in order to pay this taste, the cambal is usually prepared with fragrant spices, for example, in combination with rosemary, basil, olive herbs.
  • Another way to get rid of the smell of Cambals is to remove the skin from it.
  • It also copes well with the elimination of the smell of iodine in the cambal soaking in milk. The process will take 1-2 hours, after which the cooked dish will not have the smell of iodine.

The meat of Cambals is gentle, it is valued for the presence of subcutaneous fat, which gives dishes from this sea fish. Floccala is great for dietary food, as despite the subcutaneous fat, it is considered a medaluum fish, as well as low-calorie.

It contains a large number of fatty omega-3 acids, which play an important role in the prevention of cholesterol formation of vessels. It is also worth noting that in meat Clabals contains up to 20% of the easiest protein, which the body is easier to assimilate than the protein of animal origin.

Cambal meat contains phosphorus, iodine, vitamins A, E and V. Interesting, that the use of Cambals is acting like an Aphrodisiac and contributes to an increase in sexual potential.

Cambalu can be prepared in different ways: cook, stew, cook for a couple, bake and fry. Boiled meat is used as ingredient for fish salads.

This article contains the best recipes for cooking dishes from Cambals so that you can choose the recipe that you will have to taste.

Baked Kambala

You will need:

  • Fillet Cambals - 0.5 kg;
  • Onions - 2-3 pieces of medium sized;
  • Olive oil - 2 tbsp.;
  • Salt and spices - in taste preferences;
  • Lemon - ½ PC.
Cooks Cooking Recipes: Cooking Unusual Fish
Baked Cambala: Step-by-Step Cooking Recipe

Preparation includes the following steps:

  1. Fill fish. To do this, clean the scaly from the fish, cut the head, fins and tail. Then cut the fish along the abdomen, remove the ridge and bones. Remove the skin from the fish with a sharp movement of the fingers. Cut the fillet on the portion pieces.
  2. Pick up fish. Sattice with spices and salt, sprinkle with lemon juice and leave for 30 minutes at room temperature.
  3. Turn on the oven in the temperature of 190 degrees.
  4. In the meantime, cut the onions by half rings and put on a baking sheet, a foil cut. Put the pieces of Cambals on top, pour olive oil and wrap foil. In Foil, Cambally Meat will remain juicy and tasty.
  5. Bake 45-50 minutes, then remove the top layer of foil and bake for another 10 minutes. Fish pieces will cover the appetizing crust.

Serve hot with fresh vegetables or potato mashed potatoes.

Cambali stew with vegetables

You will need:

  • Kambala - 1 kg.;
  • Carrots - 2 pcs.;
  • Onions - 2 pcs.;
  • Celery, root - 40 g.;
  • Flour - 30 g.;
  • Water - 200 ml.;
  • Sunflower oil - 3 tbsp.;
  • Salt and spices - in taste preferences;
  • GREEN - 100 g.
Baked Kambala: Recipe with photos
Cambali stew with vegetables: step-by-step recipe with photos

Cooking:

  1. Carrots Cut half rings.
  2. Onions - quarter-chapters.
  3. Celery grind in random order.
  4. Capture 200 ml of water in a sauinee and welcome vegetables in it until semi-prepared state.
  5. Clambal Clean from scales, cut your head and fin, remove the insides, cut into two parts by removing the ridge and bones. With a sharp movement of the hand, remove the skin. It will be fillet of Cambals, which cut into small portion pieces.
  6. Cut the pieces of cambals in flour and fry to rosy in hot oil.
  7. Then lay out fish on vegetables, add your favorite spices. Cover the lid and extinguish 20-30 minutes. If the water is evaporated, then add it a little.
  8. Grind greens. It can be parsley or dill.

Put the ready-made dish on a plate, mix the fish with vegetables. Decorate with chopped greens on top. Serve to the table hot.

Clabala juicy cutlets

Clabal cutlets are great for the diet of children who are not very fond of fish. Cutlets are obtained by juicy and gentle, so children will gladly eat your dish and be sure to ask additives.

You will need:

  • Fillet Cambals - 700 g.;
  • Creamy oil - 50 g.;
  • Yesterday's bread - 150 g.;
  • Onions - 1 pc.;
  • Egg - 1 pc.;
  • Semolina cereals - 2 tbsp.;
  • Such for breading - 100 g.;
  • Vegetable oil - 2-3 tbsp.;
  • Dill - 70 g.;
  • Salt and spices - in taste preferences.
Cambali stew with vegetables: recipe
Chopped Cambali Cutlets: Step-by-Step Cooking Recipe

Cooking:

  1. We will need fillets Cambals. If you plan to prepare meatballs from frozen fish, then from the evening, get it out of the refrigerator and defrost on the shelf of the refrigerator cabinet, then squeeze the glasses of excess water, which formed when defrosting.
  2. Leek cleanse.
  3. Using a meat grinder or blender, grind fish fillet, onions and bread to homogeneous mass.
  4. Wake the egg, add a semolina and butter into mince.
  5. Dill grind as little as possible and add to the bowl with minced meat.
  6. Add some salt and favorite spices.
  7. Stir the mince and put in the refrigerator for half an hour. In the chilled form, mince will be easy to face.
  8. Sukhari breading pour into a plate.
  9. Form low rounded cutlets and lay them on a cutting board.
  10. Rack the frying pan with sunflower oil.
  11. Obravel the blanks of the kitlet in the breadcrumbs and fry from two sides before the appearance of a golden crust.

Place the cutlets in the saucepan, on the bottom of which pour some water and extinguish the cutlets of 10 minutes under the closed lid. Ready.

Fried Kambala

The simplest thing you can cook from Cambals are easy to fry her in vegetable oil. However, so that fried Kambala is tasty, you need to know one small secret: remove the dark skin from the fish to get rid of the specific iodine taste of the finished dish.

Remember that when firing Cambals, you should put a piece of fish with a dark side down on the pan. The taste of a finished dish from this will undoubtedly benefit.

You will need:

  • Kambala - 1 pc.;
  • Sunflower oil - 3 tbsp.;
  • Onions - 1 pc.;
  • Salt and spices - in taste preferences.
Chopped Cabli Cutlets: Recipe With Photo
Fried Cambala: Step-by-Step Cooking Recipe

Cooking:

  1. Fill fish. To do this, clean the scaly, cut the head and fins. Then cut along the abdomen line, remove the insides, divide the fish into two parts by knife, simultaneously removing the spine and bones. Then remove the skin with a sharp movement, driving it with a knife.
  2. Rinse fillet under running water and dry with paper towels.
  3. Cut the fillet on the portion pieces.
  4. Salt mix with flour and spices.
  5. Leek cut half rings.
  6. Pour the oil on the hot surface of the frying pan and warm up.
  7. Bare out the pieces of fish in the flour and lay out on the pan. Fry on a small fire from two sides to a rush. After 5 minutes from the beginning of the fry, lay out onions in the pan. Still him so that it is not burned.

When the fish shoves on both sides - ready.

Kambala, Trew in sour cream

This recipe for cooking cambals in the ovens will allow you to get a gentle dish at the exit, which will literally melt in the mouth. Such a dish with pleasure eat adults and children.

You will need:

  • Fillet Cambals - 1 kg.;
  • Sour cream - 300 ml.;
  • Onions - 2 pcs.;
  • Garlic - 1 tooth;
  • Salt and rosemary - in taste preferences.
Fried Cambala: Recipe with photos
Kambala, Trew in sour cream: Step by step recipe with photos

Cooking consists of the following steps:

  1. Turn on the oven in the temperature of 180 degrees.
  2. Luke Cut with thin half rings and lay out on the tray.
  3. Fish fillet cut into small pieces.
  4. Clean the garlic and skip through garlic press.
  5. Mix the sour cream, garlic, salt and spices.
  6. Put fish on the onion pillow on a baking sheet and pour the sour cream sauce from above. Choose not very large form so that sour cream almost completely covered the pieces of fish.
  7. Prepare about 40 minutes.

Serve with any garnish or fresh vegetable salad.

  

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delivery for 1990 rubles.

How to choose and prepare

Kambala, Thorny in Smetane: Recipe with photos

The intensity of the smell in different types of Cambals is unequal. Therefore, you can choose such a fish that almost does not have it. These are small and medium (up to 30 cm. Long) individuals, with yellow abdomen and yellow stripes on the sides. Buying this seafood is better not frozen, in vacuum packaging, and fresh: such a fish can be smeared and determine the force of iodide smell. Also, do not forget to make sure that the gills of fish are dark red, and the meat does not smell rotten and does not smell. This is the key to the fact that it is fresh.

  • If the choice is small, and Fish Delicates still want to cook - use one of these culinary lifehams:
  • You can kill iodide smell with spicy herbs and spices: rosemary, fragrant pepper, parsley, oregano.
  • Soaking in milk: 1-1.5 hours of "dairy bath" will significantly reduce the intensity of the smell.

If the fish very much smells like iodine, you can remove the skin from it and prepare only fillets. Meat itself almost does not smell.

Do not forget that the Cambal has a lot of subcutaneous fat: when frying or baking, it flips and impresses meat. Therefore, do not water the frying pan and the baking sheet too generously, you risks to make a dish with oil. It is best to cook cambal on a non-stick frying pan with a droplet of vegetable oil or on grill grill, mangala.

The nutritional value

Fresh Cambala

Despite the high fat content, Kambala - low-calorie fish. Her month is rich in protein and is easily absorbed. There are amino acids, omega-3, and even in the supply of trace elements inherent in all seafood: iodine, vitamins, phosphorus.

Caloriciness of 100 g. Cooks cooked for about 100 kcal.

You can prepare this fish with almost all means, which invented humanity: to wear, fry in a frying pan and coals, bake in the oven and grill and even cook. We have collected some delicious, fast and unusual dishes.

flounder

In a frying pan

  1. The simplest rapid dish of Cambals is a fish fried in a skillet. Just two secrets will help make it a dish tastier:
  2. Before frying, remove the skin from the carcass: it is necessary that the iodide smell specific for Cambals go;

Ingredients:

  • If the pieces are large, first roast them from the dark side: this is a back. So you balance the fat content in the finished dish.
  • Kambala: 0.5-1 kg;
  • Onions: 1 head;
  • Flour: 50 g;

Cooking:

    1. Salt, oregano, rosemary, nutmeg, pepper: to taste.

Kambala fried

  1. Separate fish.
  2. Cut the raw fish into small pieces.
  3. Flour, nutmeg, pepper, oregano, rosemary and mix in a homogeneous mass
  4. Preheat the frying pan; Lubricate it with oil with a brush.
  5. Cancel Cambalu in the flour and lay out in a frying pan. Fry 3-5 minutes.
  6. Add the bow, sliced ​​by half rings.

Turn the pieces and roast another 3-5 minutes.

Cutting Cambala

In the oven

Ingredients:

  • For this recipe, take the fillets of Cambals, ready or from an independently broken fish carcass.
  • Fillet: 500 gr.
  • Bow: 200-300 gr;
  • Vegetable oil, better olive: 2 tbsp.
  • Spices to choose from (oregano, rosemary, pepper, hops-Sunnels); ¼ ChL
  • Salt: ¼ ch. L.;

Cooking:

  1. Lemon: 100 gr. (½ ripe lemon).
  2. Separate fillet or fish as in the first recipe.
  3. Give pieces of fish to marvelize: Sattail each specialist and salt, squeeze the lemon from above and put it on the cold. Optimal time - from 20 minutes.
  4. Preheat oven to 180-190 ° C
  5. Cut the bow in the form of a rings or a half-five thickness of no more than 1 mm.
  6. In the form for baking layers, lay onions first, and then pickled fillets of Cambals. Sprinkle with fillet with olive oil; Then close the shape of the lid. If you do not have a shape with a lid, you can close the conventional frying pan or the shape of a food foil sheet or to store the foil baking sheet, lay out fish and wrap the edges of the sheet.

Bake up to 50 minutes with a lid and another 10-15 minutes without it.

Juicy baked flabble with a crispy crust is ready!

Baked Kambala

Vegetable stew

Ingredients:

  • For this recipe, also prepare fillets of Cambals or buy ready. It will be needed about 700 g. (Carcass weighing about 1 kg).
  • Fish: 700 g;
  • Fresh carrot: 200 g
  • Onions: 200-300 g.
  • Fresh greens (parsley, basil, dill or mix): 100 g.
  • Water: 200 ml;
  • Wheat flour or rice: 30 g;
  • Spices to taste;
  • Refined oil: 3 tbsp;
  • Celery, solid root (40 g) or powder (8-10 g);

Cooking:

  1. Salt: 1 pinch.
  2. Cut onions and carrots with cubes or half rings.
  3. If you have a whole celery root, grind it.
  4. In the scenery boil the water and lower the carrots, onions and celery. Twis up to half preparation.
  5. Dispose Film Cambala or parting a carcass. Cut pieces
  6. Severate the frying pan and pour some vegetable oil into it.
  7. Each piece of fish pan in flour.
  8. Fry seafood 2-3 minutes each side
  9. Then put in a sackane with vegetables and extinguish under the lid about 30 minutes. Regarding the need for water.

Small fresh greens. Sprinkle the ready-made stew before serving on the table.

Kambala with vegetables

Fish cutlets

Ingredients:

  • Cambals are preparing a bonds that will differ from other fish cutlets tender core. In this seafood there are few bones, and the cooking of the kitlet will take a little time.
  • Fillet: 700 g
  • Onion ones: 100 g.
  • Cherry bread / crust / bread crust: 150 g
  • Sukhari breading or ready panication: 100 g
  • Fresh greenery of dill: 100 g
  • Creamy oil: 50 g
  • Manna Crupes: 2-3 tbsp.
  • Celery, solid root (40 g) or powder (8-10 g);

Cooking:

  1. Spices: to taste.
  2. In advance of the fillets of Cambals or divide the chilled fish carcass.
  3. Clean the bulb and destroy the 4 parts.
  4. Sugari, stale bread or bread crust so much until soft in the water.
  5. Fillet, operated bread and onions scroll through a meat grinder or bend a blender; Mass stir up to uniformity.
  6. Add finely chopped greens, raw egg, softened oil, semolina, salt and spices.
  7. Mix mince well.
  8. Put the mass on the cold for 20-30 minutes: after that it will be good.
  9. Form small cutlets and cut in breading.

Fry the cutlets on a hot frying pan (for 2-3 minutes each side), and then put them down under the lid of 10-12 minutes.

Fry the cutlets on a hot frying pan (for 2-3 minutes each side), and then put them down under the lid of 10-12 minutes.

Kambala in sour cream

Ingredients:

  • Gently baked fish with a soft creamy taste. For cooking you will need an oven.
  • Fillet: 1000 g. (About 1.2 kg of chilled fish).
  • Sour cream: 250-300 g
  • Onions: 200
  • Garlic: 1-2 teeth.
  • Celery, solid root (40 g) or powder (8-10 g);

Cooking:

  1. Rosemary: ¼ ChL
  2. Cut onions with thin half rings. Put it in the middle shape for baking: no more than 20x30 cm (or 28 cm. In diameter).
  3. Cambala fillets cut into pieces.
  4. Clean the cloves of the Cabinet and dispel them on the press or flat side of the knife.
  5. Mix sour cream, garlic, rosemary, salt.
  6. Slices of seafood lay out onion over onions and pour sour cream sauce. It is desirable that he completely covered the pieces of fish.
  7. Preheat oven to 180 ° C.

Put an open outdoor in the oven and bake the dish about 40 minutes.

What to serve?

Like all fish dishes, recipes from our list can be perfectly supplemented with vegetables and potatoes. Any rice samples are also suitable: risotto with vegetables, boiled and brass rice.

Vegetables in addition to the cambal can be fresh (salad of cucumbers, tomatoes, peppers, sheet salad), stewed (vegetable stew from carrots, potatoes, pepper); Grilled grilled (pepper, tomatoes, zucchini).

All seafood dishes listed above include, rather, to the second (hot). Therefore, with a slight vegetable side dish you can serve them after soup. All recipes in our selection suggest that the result is fed to the table immediately, hot.

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