Keta is very useful fish, which can be cooked baked, boiled, fried and stewed. Especially tasty, and most importantly nutritious, it is obtained in a baked form. Just today we will talk about how it can be baked in the oven at home.
In this form, it can be used as a treat for lunch, dinner, as well as for serving guests on holidays. So how do you make it delicious? Let's look at a few recipes for baking this fish in the oven.
Keta baked in the oven
How to cook ketu in the oven:
How to cook ketu in the oven in the sleeve
What you need for cooking:
- Keta - 1 piece;
- A little vegetable oil;
- Half a lemon;
- Salt to your taste;
- A pinch of spices;
- 5-6 sprigs of fresh herbs.
Cooking time - 1 hour.
How many calories in 100 grams - 130 kcal.
The recipe for cooking chum salmon in the oven in the sleeve in steps:
- First you need to prepare ketu. If it is frozen, then it must be thawed. Next, we wash it, clean it from the insides;
- After that, cut the fish into portioned pieces;
- We spread the pieces in a container, sprinkle with salt, spices;
- Rinse the greens, chop into small pieces and pour to the fish;
- We leave the fish to stand for 15 minutes so that it is saturated with the aromas of spices and herbs;
- Rinse the lemon and cut into thin circles;
- We put the pieces of fish in a baking sleeve, send lemon slices there, sprinkle everything vegetable oil;
- The sleeve must be tied with any thread to ensure tightness;
- We heat the oven to 180 degrees;
- We place the sleeve with the fish in a preheated oven. Bake for 25-30 minutes;
- After that, we take out the sleeve with the salmon, take the fish out of the sleeve, put it on a plate and serve it on the table.
Keta steaks in the oven
What ingredients are needed for cooking:
- 2 chum salmon steaks;
- Half a lemon;
- 1 teaspoon of salt;
- A pinch of ground black pepper;
- Dried dill to your taste;
- A little olive oil.
Cooking time - 40 minutes.
Calorie content in 100 grams - 135 kcal.
How to cook delicious chum salmon steaks:
- To begin with, the fish should be washed under cool water, cleaned of the insides and all that is superfluous;
- Next, cut the washed fillet into 2 steaks and leave to dry;
- Dried steaks need to be salted and pepper on all sides to your taste;
- After that, sprinkle the salmon with a small amount of olive oil;
- For variety, you can use a few pieces of tomato, onion and sweet pepper;
- If vegetables are used, such as tomatoes, peppers, onions, then they should be put in the first layer on the foil;
- Fish steaks are placed on vegetables;
- On top of the fish or next to it, lay out a couple of sprigs of dill, sprinkle with olive oil again;
- We carefully fold everything in the form of an envelope;
- Put the second piece in the same way in foil and wrap;
- Put the steaks on a baking sheet;
- We heat the oven to 180 degrees and place the steaks there for 15 minutes;
- After that, we take out the chum salmon, unfold it and put it on a plate. Serve on the table with vegetables.
Keta in foil in the oven
What you need for cooking:
- A kilogram of chum salmon in its entirety;
- 500 grams fresh tomato;
- One lemon;
- A little olive mala;
- A little salt to your taste;
- Ground black pepper - a pinch.
Cooking time - 50-60 minutes.
How many calories in 100 grams - 140 kcal.
How to cook fish in foil according to the recipe:
- First of all, we wash the chum salmon, clean it from the insides, fins, tail;
- We wash the tomatoes from dirt, cut them into thin circles or slices, at our discretion;
- We wash the tomato, cut it like a tomato. It is better to cut it in the form of half rings, it is desirable to cut it thinly;
- After that, the salmon must be sprinkled with salt, black pepper and left to stand for 15 minutes so that the fish is soaked;
- Next, lay out a part of the tomato circles on a sheet of foil with a layer, sprinkle them with olive oil;
- Put the fish on top of the tomatoes with salt and pepper;
- Put lemon slices and the rest of the tomatoes on top of the fish;
- We heat the oven to 180 degrees;
- We spread the salmon on a baking sheet and send it to the oven. We bake it for 15-20 minutes;
- Put the finished salmon on a plate, put the baked tomatoes and lemon on top. Serve on the table with boiled potatoes or rice.
Keta in the oven in foil with potatoes
What will be needed for cooking:
- 500 grams of chum salmon;
- Potatoes - half a kilogram;
- Onions - 3 pieces;
- Tomatoes - 3 pieces;
- A slice of cheese per 300 grams;
- Sunflower oil - 10 grams;
- Mayonnaise - 3 tbsp. spoons;
- A little dried basil
- Salt to your taste.
Cooking time - 60-80 minutes.
How many calories in 100 grams - 180 kcal.
How to cook hearty meal in the oven:
- To begin with, we wash the fish with cool water, wipe it with paper towels and cut it into small steaks;
- Next, peel the onion from the skin, chop it in the form of thin rings;
- Potatoes need to be peeled, washed well and cut into small slices or cubes;
- We wash the tomatoes from dirt, wipe them dry with a towel and cut into thin circles;
- Grind a slice of cheese on a grater with a large grate;
- In a deep form with high sides, you need to lay a sheet of foil, sprinkle it with oil;
- We lay out slices of chum salmon at the very bottom, sprinkle them with salt and basil;
- Next, sprinkle the ketu with grated cheese;
- Then lay out an even layer of onion rings and potato slices. Sprinkle again with grated cheese;
- At the end, lay out a layer of tomatoes on top, sprinkle with a little salt and basil. Cover everything with foil;
- Next, we heat the oven to 220 degrees;
- We place the form with all the components in the oven for 40 minutes;
- In a separate cup, mix grated cheese, mayonnaise, dried basil;
- About 15 minutes before the end of baking, the form must be removed from the oven, open the foil and grease everything with mayonnaise with cheese and basil;
- We take out the finished keta with potatoes from the oven and serve it on the table.
Cooking Tricks
- If the salmon is frozen, then it is best to defrost it in the refrigerator on the top shelf, so it will retain all its useful and taste qualities;
- It is best to marinate the fish in a marinade of lemon juice, olive oil and spices before baking. So it will be fragrant and more juicy;
- More tastier fish it will turn out if it is baked with vegetables, it is best to spread the salmon on a layer of vegetables, for example, from tomatoes, onions, sweet peppers and potatoes;
- Do not forget to sprinkle the fish with spices, herbs and black pepper during the preparation process, this will add additional flavor;
- Additionally, ketu can be smeared with mayonnaise with grated cheese, this will make the dish more nutritious and satisfying.
Keta in the oven is an original treat that will brighten up any table - everyday and festive. This fish is combined with any side dishes - boiled potatoes, rice, vegetables. You should definitely try it, because its preparation is very simple. Therefore, do not postpone cooking this fish for later, but start right now!
Keta is a fish of the salmon family, therefore it is rightfully considered a delicacy.
Like any red fish, keta is rich in vitamins, omega-3 acids and healthy fats.
The meat of the chum salmon is very tasty, which fully justifies its cost.
It is worth at least occasionally pampering yourself with chum salmon dishes.
Keta in the oven in foil - the basic principles of cooking
It is very important to cook the ketu correctly, otherwise you can spoil the taste of the fish. Traditionally, fish is fried, but chum salmon is completely unsuitable for this. During the frying process, its meat becomes dry.The most optimal and proven way is to cook keta in the oven in foil. So you save everything beneficial features fish, and the meat is incredibly tasty and juicy. You can enhance the taste of the dish with the help of spices and herbs.
Ketu is baked whole in the oven, and steaks and fish fillets are also used.
If the salmon is cooked whole in the oven in foil, they take the carcass, clean it, cut off the fins and remove the tail and head, then the fish is washed and dried with napkins. Ketu is rubbed with a mixture of salt and spices or poured with marinade and left for a while so that the fish is well marinated.
Steaks and salmon fillets are also seasoned with spices or marinated before cooking. Ketu in the oven in foil is cooked with vegetables, cheese, sauces.
Recipe 1. Stuffed keta in the oven in foil
Ingredientscarcass of chum salmon;
ground black pepper;
cheese - 100 g;
butter- 70 g;
carrot;
bulb of medium size.
Cooking method
1. To prepare the dish, take a chilled chum salmon carcass. Clean it from scales and wash. Cut open the belly and gut. Take out the backbone and small bones. Rinse the chum salmon carcass under the tap and pat dry with napkins. Rub the carcass inside and out with a mixture of salt and pepper. Put the butter cut into pieces inside the fish. Leave the salmon for an hour and a half so that it marinates well.
2. Clean and wash vegetables. Finely chop the onion. Grate a carrot on a coarse grater. Cool the boiled egg, peel and chop finely. Place a frying pan on the stove and melt the butter in it. Put the onion in the pan, fry it until transparent, add the carrots and simmer until soft. Add to vegetable mix egg, mix and hold on fire for a couple more minutes.
3. Stuff the fish with minced meat. Cover the form with foil, put stuffed salmon on it, cover with a second sheet of foil and put in a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it back in the oven.
Recipe 2. Keta in the oven in foil with tomatoes
Ingredientstwo tomatoes;
ground pepper;
half a lemon.
Cooking method
1. We clean and gut the fish, remove the fins and cut it portioned pieces. Rinse under a tap and pat dry. Rub each piece of fish with a mixture of pepper and salt.
2. Rinse the tomatoes, wipe with a towel and cut into circles. Wash the lemon, cut into slices, remove the seeds.
3. Cut the foil into squares according to the number of pieces of fish.
4. Preheat the oven to 200 C. Cover the baking sheet with baking paper, lay out the foil squares on it. We put a piece of salmon on each. Put a circle of tomatoes and a slice of lemon on top. Wrap the fish in foil. We send the baking sheet to the oven for half an hour.
Recipe 3. Keta in the oven in foil with potatoes
Ingredientshalf a kilogram of chum salmon fillet;
sunflower oil- 10 ml;
half a kilogram of potatoes;
dried basil - 10 g;
three bulbs;
a pinch of salt;
three tomatoes;
300 g of cheese;
Cooking method
1. Rinse the salmon fillet under running water, soak with napkins and cut across into strips.
2. Peel, wash and chop the bulbs into thin rings.
3. Peel potatoes, wash and cut into thin slices.
4. Wipe the washed tomatoes with a towel and cut into thin circles.
5. Grind the cheese with a coarse grater.
6. Cover the form with high sides with foil and lightly grease it with oil. Place strips of fish on the bottom. Sprinkle with salt and dried basil. Then lightly sprinkle everything with grated cheese. Lay on top of the cheese onion rings. Spread the potatoes evenly over the onions and sprinkle with cheese again. Post soy tomatoes. Cover the form with foil on top and send it to the oven preheated to 220 C for forty minutes.
7. In a separate bowl, mix the mayonnaise with the remaining cheese and basil.
8. About a quarter of an hour before the end, take out the form, remove the top sheet of foil. Lubricate the tomato layer with mayonnaise-cheese sauce and send it to bake again. Cut the dish with a spatula into portions and put on plates.
Recipe 4. Keta in the oven in foil with sauce
Ingredientscarcass of chum salmon;
salt and ground pepper;
three tomatoes;
dill and parsley;
two onion heads;
four cloves of garlic;
half a lemon;
two jars of curd yogurt without fillers;
two fresh and pickled cucumbers.
Cooking method
1. Gut the chum salmon carcass, cut out the gills and rinse well under the tap. We make an incision along the entire ridge and divide it into fillets. We remove the ridge, remove the skin and select all the small bones. Cut the fillet into portions.
2. Peel the onion heads and cut into thin rings.
3. Take a baking sheet, cover it with foil so that the edges hang down. Lubricate the foil with oil and spread the onion rings on it in an even layer.
4. Lay the salmon fillet on top of the onion, sprinkle it with lemon juice, salt and pepper.
5. Wipe the washed tomatoes with a napkin and cut them into circles. Put them on top of the fish. Lightly salt and pepper again. We cover everything with foil and put in an oven preheated to 180 C. Cooking fish for 25 minutes.
6. While the fish is baking, prepare the sauce. We remove the skin from fresh cucumbers and cut them into small cubes. We also grind pickled cucumbers without peeling them. We clean the garlic cloves, squeeze them to the cucumbers through the garlic press. We spread curd yogurt in a bowl with cucumbers, salt, pepper and mix.
7. Finely chop parsley and dill, add it to the sauce and mix everything again.
8. Ten minutes before readiness, we take out the fish and open it so that the tomatoes are browned. Serve with salmon, pouring sauce over it.
Recipe 5. Keta in the oven in foil with cheese
Ingredientsketa - kg;
dry white wine - 20 ml;
cheese - 100 g;
freshly ground pepper;
bulb;
a glass of sour cream;
vegetable oil - 50 ml;
nutmeg and oregano.
Cooking method
1. Make a deep incision along the spine, carefully remove the spine and cut out the fins. Remove any small bones from the fillet with tweezers. Rinse the salmon fillet, pat dry with napkins and cut into portions.
2. Mix vegetable oil with freshly ground pepper. Put fish pieces in spicy oil. Marinate it for half an hour.
3. Peel the onion and chop it into thin half rings. Rinse the lemon, wipe it and cut into thin slices.
4. Mix wine with sour cream in a deep bowl into a homogeneous mass. Season the sauce with spices and mix again.
5. Make a "boat" out of foil for each piece of fish. Put a piece of chum salmon in each, salt and pepper lightly. Put onions and a slice of lemon on it. cover everything thin slice cheese. Spoon over top sour cream sauce.
6. Place "boats" on a baking sheet. Send it to the oven for half an hour. Bake at 180 C. Serve the fish directly in the foil.
Recipe 6. Keta in the oven in foil with broccoli
Ingredientscarcass of chum salmon;
700 g frozen broccoli;
a large bunch of dill;
400 g carrots;
ground pepper;
sunflower oil.
Cooking method
1. Gut the chum salmon carcass, clean it from scales and remove the backbone. Rinse the fillet well and remove small bones. Soak it with paper towels. Cut the fillet into pieces. Put them in a deep bowl, salt, pepper and mix.
2. Peel the carrots, grate them on a coarse grater and put them in a frying pan with hot oil. Fry carrots until soft.
3. Cut the foil into squares according to the number of pieces of fish. Line a baking sheet with baking paper. Place pieces of foil over it. Put a little on each stewed carrots, crush it with finely chopped dill and lay out a piece of fillet. Place a rosette of frozen broccoli on top of the fish.
4. Wrap the foil with an envelope and send the baking sheet with the fish to the oven for half an hour. Bake at 180 C. Transfer the fish to a plate and garnish with a slice of lemon.
Recipe 7. Keta in the oven in foil under pineapples
Ingredientsfour 500 g pieces of chum salmon fillet;
ground pepper;
100 g canned pieces pineapple
hard cheese- 50 g;
vegetable oil - 30 ml.
Cooking method
1. Rinse the chum salmon fillet under running water, dry it with a paper towel. Salt and pepper.
2. Fry the fillet in hot vegetable oil on both sides, three minutes on each side.
3. We heat the oven to 200 C. We cover the baking dish with foil, put the pieces of the salmon fillet skin down on it.
4. Drain syrup from pineapples. We spread pineapples on each piece of fillet and grease them with mayonnaise. Sprinkle everything on top with grated cheese.
5. Cover the baking sheet with fish with foil and put in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve with a garnish of potatoes or rice.
Recipe 8. Keta in the oven in foil with sesame seeds
Ingredientschum salmon fillet - kg;
vegetable oil - 30 ml;
sesame - half a glass;
cheese - 200 g;
mayonnaise - 50 ml;
salt and spices;
Cooking method
1. Wash the fillet, dry it slightly and cut into equal pieces. Pour it with lemon juice and leave for half an hour.
2. By the number of pieces of fish, cut the foil squares. Each is lubricated with oil. Finely three cheese, put it in a cup and combine with sesame seeds and mayonnaise. You should get a thick mass.
3. Put the fillet pieces on the foil and grease them with the sesame-cheese mixture. We wrap the foil with a pocket, put it on a baking sheet and send it to the oven, heated to 180 C. Cook the fish for 20 minutes.
- Defrost fish in the refrigerator. This will make it possible to keep everything in it. useful material.
- While cutting the fish, treat the board with lemon juice so that it does not absorb the fishy smell.
- After cutting, marinate ketu in lemon juice, olive oil and spices.
- Spread the fish on a pillow of vegetables, so you get healthy dish, which does not require additions.
Correct and healthy eating should be balanced and varied so that the body receives the maximum amount of all the nutrients it needs. So every person should from time to time include in his diet fish, both river and sea. It supplies the body with easily digestible protein, vitamins and minerals, as well as many other highly beneficial particles. One of great options fish can become chum baked in foil in the oven, consider proven recipes for its preparation.
Keta in foil with tomatoes
To prepare such a tasty and very healthy dish, it is worth preparing one kilogram of chum salmon, a couple of fresh tomatoes, one medium lemon, as well as salt and pepper, depending on your taste preferences.
First, clean and rinse the salmon, then cut it into medium-sized steaks. Dry them a little with a paper towel, eliminating excess water. Cut the lemon and tomatoes into rings.
After preparing the products, salt and pepper each steak. Next, transfer the individual slices to the foil, and place the chopped tomatoes and lemons on top of them - piece by piece.
Wrap each steak in foil and arrange such blanks on a baking sheet. Put the baking sheet in the oven, heated to two hundred degrees for a quarter of an hour to twenty minutes.
Keta with greens
Prepare one chum salmon carcass, a bunch of parsley and dill, a little soft butter, a little mayonnaise, one medium lemon, and salt and pepper, depending on your taste preferences.
To prepare such a dish, take a carcass of chum salmon weighing one kilogram. Gut it, rinse it, dry it a little and cut it into four parts. Also prepare the greens: chop the parsley and dill into smaller pieces, chop into rings onion.
Prepare four large sheets of foil, put a slice of butter on each of them or grease the surface of the foil with it. Then arrange a layer of onions and herbs. Salt and pepper the fish pieces, sprinkle them with lemon juice and fold over the workpiece. Next, again put a layer of onions with herbs and a little mayonnaise. Wrap the foil in two layers, put the fish on a baking sheet and send it to the oven. Bake such a dish for fifty minutes at a temperature of two hundred and fifty degrees.
Keta in foil with cheese
To prepare such delicious dish you need to prepare about seven hundred grams of chum salmon steaks, a couple of tomatoes and a couple of medium onions. In addition, you will need one hundred and fifty grams of cheese, three tablespoons of white wine, some Provence herbs, vegetable oil and salt, depending on your taste preferences.
After cooking the steaks, grease a large sheet of foil with oil and place the pieces of fish on it. Sprinkle this preparation with wine and salt to taste. In principle, you can put the fish on separate pieces of foil - in portions.
Cut the onion into half rings and spread it over the fish arbitrarily. Grate the tomatoes and discard the skin. Put the resulting tomato mass, with a minimum amount of juice, on the onion. Next, season the future dish provencal herbs. Grate the cheese on a small grater and crush the tomatoes with it. Place the steaks in the oven, preheated to one hundred and eighty degrees for forty minutes. Ten minutes before the end of cooking, unfold the foil so that the cheese is slightly browned.
Keta with sesame
To prepare such interesting dish it is worth preparing about one kilogram of chum salmon fillet, half a glass of sesame seeds, a medium lemon, two hundred grams of hard cheese. In addition, you will need some mayonnaise and vegetable oil. Use salt and seasonings depending on your taste preferences.
First of all, cut the fish into several equal pieces, pour lemon juice over it and leave for half an hour for a full marination.
Grease the pieces of foil with a little vegetable oil. After that, grate hard cheese, combine it with mayonnaise and sesame seeds so that a thick mass is obtained. Arrange the fish slices on separate pieces of foil, spread the sesame cheese mixture evenly over the top. Wrap the foil a little with a pocket and send it on a baking sheet to an oven preheated to one hundred and eighty degrees. The fish should cook for twenty minutes.
Keta in the oven with a carrot cap
Prepare half a kilogram of fish, a couple of onions, sixty grams of cheese and one medium carrot. You will also need a couple of tablespoons of mayonnaise, the same amount of vegetable oil and freshly squeezed lemon juice. Alternatively, use one to two teaspoons of breadcrumbs, salt, and pepper, depending on your taste preference.
Cut the fish into portions, remove the bones and backbone. Place the slices in a bowl, pour over the lemon juice and season with salt and pepper. Leave to marinate.
During this time, grate the peeled carrots on a medium grater, chop smaller onion and fry the prepared vegetables in a heated pan with vegetable oil. Salt them a little.
Lubricate a sheet of foil with oil, place fish on it, carrots and onions on top, and brush with mayonnaise. Sprinkle the dish breadcrumbs, wrap the foil a little and bake the fish for twenty minutes in an oven preheated to two hundred and forty degrees. Then sprinkle the dish with cheese and send it back to the oven for five to ten minutes.
Dishes from chum salmon can become a real find for the whole family.
Ekaterina, www.site
P.S. The text uses some forms characteristic of oral speech.
Fish from the salmon family - chum salmon - is rightfully considered a delicacy. As part of the chum salmon, there are many useful substances, vitamins, as well as omega-3 acids, as in other things and in any other red fish.
Due to the low fat content, chum salmon dishes are ideal for dietary and children's tables. Despite the high cost of the product, it is worth at least occasionally pampering yourself with delicious fish dishes. For example, chum salmon steaks, the recipes of which we will tell today.
Keta steak in the oven - general principles
For the dish to succeed, it is important to approach the selection and preparation of fish seriously. You can buy both a carcass of chum salmon and ready-made steaks. The main thing is that they should be of the appropriate color and smell without any signs of spoilage. Frozen fish should be covered in a thin layer clear ice, but in no case with a snow coat, which means that the fish was subjected to repeated defrosting and re-freezing, which, accordingly, killed the benefits and taste of the chum salmon.
Keta is not a fish suitable for frying, so we will cook it in the oven. The selected fish is thawed, gutted, cut into steaks. Then sprinkled with salt, spices, chopped herbs, sprinkled with oil, lemon juice - this is a classic that can be adapted to any other recipe.
To enhance the taste and to give satiety, chum salmon steaks are cooked with vegetables or a variety of fillings. It goes well with fish onions, tomatoes, zucchini, potatoes, cream, sour cream. Vegetables can be laid out in the bottom layer under the fish or on top of the steaks. Also, ketu can be coated with sauce, mayonnaise, covered with cheese. The choice is yours, whatever recipe you choose, the result will please you!
1. Keta steak in the oven
Ingredients:
1 medium sized chum;
Onions - 3 heads;
2 tomatoes;
A small amount of olive oil;
A pinch of salt and black pepper;
Dill - 2 bunches.
Cooking method:
1. Peel ketu from scales, gut, rinse, cut into medium-thick steaks.
2. Squeeze a lemon into a small cup, add olive oil to the juice, add a little salt, pepper and fish seasoning, mix everything thoroughly.
3. Rinse the dill, finely chop, pour into a cup with lemon juice.
4. Coat the pieces of fish with the prepared marinade, leave for 30-40 minutes to nourish.
5. Cut the peeled onion into strips, washed tomatoes into circles.
6. Put the marinated fish pieces on a greased baking sheet, spread the onion and tomato mugs on top of the fish.
7. Put the sheet in hot oven and bake for less than half an hour.
8. When serving, put the pieces of fish on a serving dish, put baked onions and tomatoes around, sprinkle with chopped dill.
2. Keta steak in the oven, baked in the sleeve
Ingredients:
1 small keta;
50 ml of vegetable oil;
half a lemon;
Salt, fish seasoning, black pepper - 1 teaspoon each;
Parsley, dill - a few sprigs.
Cooking method:
1. Gut Ketu, rinse, peel, cut into steaks.
2. Rub all the pieces well with salt, pepper, seasoning and place in a bowl, sprinkle with chopped herbs and leave for a few minutes.
3. Cut half a lemon into circles.
4. Put the marinated pieces into a baking sleeve along with lemon circles, add a small amount of sunflower oil, tie the sleeve tightly with threads, shake.
5. Put the sleeve with the fish on a baking sheet, level it.
6. Put the frying sheet in the oven and bake for half an hour.
7. Remove the baked pieces of chum salmon from the sleeve, put on a flat plate, put lemon slices and parsley leaves nicely around the fish.
3. Keta steak in the oven in foil
Ingredients:
1 large salmon;
Salt, black pepper powder, fish seasoning - 10 g each;
A couple of large fleshy tomatoes;
Parsley or dill - half a bunch.
Cooking method:
1. From the gutted, washed chum salmon, cut the ridge, cut the fillet into portioned pieces of equal size.
2. Cut the tomatoes and lemon into circles.
3. Cut the foil into small cubes, put one on each fish steak, top with a circle of tomato and lemon, salt a little, sprinkle with seasoning and pepper, wrap tightly.
4. Put the steaks wrapped in foil on a sheet and put in a hot oven, bake for a little less than half an hour.
5. Serve on portioned plates, previously freed from foil, along with tomatoes and lemon, garnish with herbs.
4. Keta steak with potatoes in the oven
Ingredients:
Half of a large salmon;
Potato - 5 small tubers;
3 onions;
3 tomatoes;
A small amount of sunflower oil;
A little mayonnaise;
A little salt, black pepper, dry basil.
Cooking method:
1. Wash the prepared chum salmon under running water. cold water, put on paper towels and dry, cut into medium-sized steaks.
2. Cut the peeled onion into thin strips, peel the potatoes, wash them, cut into medium cubes, cut the washed tomatoes into circles, grate the cheese.
3. In a deep baking dish lined with foil and greased with oil, put the chum salmon steaks, salt, sprinkle with basil and grated cheese.
4. Put a thin layer of onions, potatoes, sprinkle with cheese on the steaks.
5. Put the tomatoes in the last layer, salt, sprinkle with basil, cover everything with the edges of the foil.
6. Put the mold in an oven preheated to 220 degrees and bake for a little more than half an hour.
7. In a small bowl, mix the remaining grated cheese with mayonnaise and basil.
8. A few minutes before the end of baking, open the oven, unfold the edges of the foil, grease the contents with a mixture of mayonnaise with cheese and basil and put back in the oven for a few more minutes.
9. When serving, put the steaks on plates with potatoes, sprinkle with chopped parsley.
5. Keta steak in the oven in cream
Ingredients:
Small chum;
One large carrot and onion each;
Flour - half a glass;
Low-fat cream - 125 g;
A little salt and black pepper powder.
Cooking method:
1. Peel the vegetables, cut the carrot into thin strips, cut the onion into strips.
2. Cut the prepared salmon into steaks, dry them a little on paper towels.
3. Salt the steaks a little and roll in flour.
4. Put carrots in a deep frying pan, pour vegetable oil.
5. Put the chopped onion on the carrot, and the chum salmon steaks on it.
6. Pour cream over everything.
7. Put the pan in a hot oven for half an hour.
8. During baking, constantly make sure that cream does not run out of the edges of the pan.
9. When serving, put one steak per serving on plates along with vegetables, you can put mashed potatoes next to it.
6. Diet Keta steak in the oven
Ingredients:
10 chum salmon steaks;
Low fat cream - half a glass;
Bulgarian pepper - 2 pieces;
A small zucchini;
A small piece of Dutch cheese;
onion head;
One lemon;
Half a head of garlic;
Seasoning, salt - 20 g each.
Cooking method:
1. Grate portioned pieces of chum salmon with salt, seasoning, leave in a cup for 30 minutes. If they are frozen, they will need to be thawed first.
2. Peel the zucchini, remove the seeds, cut the flesh into thin strips.
3. Cut the peeled onions into strips, slice the lemon.
4. Cut the stalk from the pepper along with the seeds, cut the pepper itself into strips.
5. In a clean bowl, mix the cream with chopped garlic and grated cheese.
6. Put the chum salmon steaks into a deep baking dish, lemon slices, onion straws, sweet peppers and zucchini on them.
7. Pour all the contents with creamy sauce, put in a hot oven for 45 minutes.
8. Serve on portioned plates, pour over the sauce, sprinkle with herbs.
7. Keta steak in the oven with sesame seeds and herbs
Ingredients:
A kilogram of steak;
Half a glass of sesame;
Spices;
Vegetable oil;
Mayonnaise.
Cooking method:
1. Rinse the steaks, dry them. Sprinkle with lemon juice, set aside for half an hour.
2. Cut the foil into squares, grease each with oil. Put a stack of chum salmon on each piece.
4. Lubricate the fish generously with sesame mixture.
5. Wrap the foil, put everything on a baking sheet, bake at 180 degrees for 20 minutes.
Keta steak in the oven - secrets and tricks
It is better to defrost fish in the refrigerator to preserve all the beneficial properties. “Rough” defrosting in the microwave or in warm water “kills” not only the benefits, but also the taste and aroma.
So that after cutting the fish the board does not plow, pre-treat it with lemon juice or simply put it in a plastic bag.
If you do not use additional ingredients, for example, vegetables or cheese, then be sure to marinate the fish in lemon juice, a small amount of spices, so the steaks will turn out delicious.
Hearty steaks will make mayonnaise sauce and grated cheese or vegetable pillow.
When cooking chum salmon steaks, it is advisable not to leave the oven for a long time. Due to the high water content and the minimum fat content, this type of fish is easy to overdry. The same vegetable pillow or grated cheese will help to avoid such an incident.
It is not advisable to simply fry the fish, the juiciness and tenderness of the chum salmon can be preserved by stewing it in sauce or baking it in foil, in a sleeve.
No less tasty is the keta steak in batter. For batter, just mix the egg, cream and a little flour.
The chum steak is mainly served with a cereal or vegetable side dish. Rice and potatoes go especially well with fish. No less tasty will be a duet of baked chum salmon and fresh vegetables: sweet pepper, tomato, cucumbers.
Keta is a fish of the salmon family, therefore it is rightfully considered a delicacy.
Like any red fish, keta is rich in vitamins, omega-3 acids and healthy fats.
The meat of the chum salmon is very tasty, which fully justifies its cost.
It is worth at least occasionally pampering yourself with chum salmon dishes.
Keta in the oven in foil - the basic principles of cooking
It is very important to cook the ketu correctly, otherwise you can spoil the taste of the fish. Traditionally, fish is fried, but chum salmon is completely unsuitable for this. During the frying process, its meat becomes dry.
The most optimal and proven way is to cook keta in the oven in foil. So you save all the useful properties of the fish, and the meat turns out incredibly tasty and juicy. You can enhance the taste of the dish with the help of spices and herbs.
Ketu is baked whole in the oven, and steaks and fish fillets are also used.
If the salmon is cooked whole in the oven in foil, they take the carcass, clean it, cut off the fins and remove the tail and head, then the fish is washed and dried with napkins. Ketu is rubbed with a mixture of salt and spices or poured with marinade and left for a while so that the fish is well marinated.
Steaks and salmon fillets are also seasoned with spices or marinated before cooking. Ketu in the oven in foil is cooked with vegetables, cheese, sauces.
Recipe 1. Stuffed keta in the oven in foil
Ingredients
carcass of chum salmon;
ground black pepper;
cheese - 100 g;
butter - 70 g;
carrot;
bulb of medium size.
Cooking method
1. To prepare the dish, take a chilled chum salmon carcass. Clean it from scales and wash. Cut open the belly and gut. Take out the backbone and small bones. Rinse the chum salmon carcass under the tap and pat dry with napkins. Rub the carcass inside and out with a mixture of salt and pepper. Put the butter cut into pieces inside the fish. Leave the salmon for an hour and a half so that it marinates well.
2. Clean and wash vegetables. Finely chop the onion. Grate a carrot on a coarse grater. Cool the boiled egg, peel and chop finely. Place a frying pan on the stove and melt the butter in it. Put the onion in the pan, fry it until transparent, add the carrots and simmer until soft. Add the egg to the vegetable mixture, mix and hold on the fire for a couple more minutes.
3. Stuff the fish with minced meat. Cover the form with foil, put stuffed salmon on it, cover with a second sheet of foil and put in a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it back in the oven.
Recipe 2. Keta in the oven in foil with tomatoes
Ingredients
two tomatoes;
ground pepper;
half a lemon.
Cooking method
1. We clean and gut the fish, remove the fins and cut it into portions. Rinse under a tap and pat dry. Rub each piece of fish with a mixture of pepper and salt.
2. Rinse the tomatoes, wipe with a towel and cut into circles. Wash the lemon, cut into slices, remove the seeds.
3. Cut the foil into squares according to the number of pieces of fish.
4. Preheat the oven to 200 C. Cover the baking sheet with baking paper, lay out the foil squares on it. We put a piece of salmon on each. Put a circle of tomatoes and a slice of lemon on top. Wrap the fish in foil. We send the baking sheet to the oven for half an hour.
Recipe 3. Keta in the oven in foil with potatoes
Ingredients
half a kilogram of chum salmon fillet;
sunflower oil - 10 ml;
half a kilogram of potatoes;
dried basil - 10 g;
three bulbs;
a pinch of salt;
three tomatoes;
300 g of cheese;
Cooking method
1. Rinse the salmon fillet under running water, soak with napkins and cut across into strips.
2. Peel, wash and chop the bulbs into thin rings.
3. Peel potatoes, wash and cut into thin slices.
4. Wipe the washed tomatoes with a towel and cut into thin circles.
5. Grind the cheese with a coarse grater.
6. Cover the form with high sides with foil and lightly grease it with oil. Place strips of fish on the bottom. Sprinkle with salt and dried basil. Then lightly sprinkle everything with grated cheese. Lay the onion rings on top of the cheese. Spread the potatoes evenly over the onions and sprinkle with cheese again. Post soy tomatoes. Cover the form with foil on top and send it to the oven preheated to 220 C for forty minutes.
7. In a separate bowl, mix the mayonnaise with the remaining cheese and basil.
8. About a quarter of an hour before the end, take out the form, remove the top sheet of foil. Lubricate the tomato layer with mayonnaise-cheese sauce and send it to bake again. Cut the dish with a spatula into portions and put on plates.
Recipe 4. Keta in the oven in foil with sauce
Ingredients
carcass of chum salmon;
salt and ground pepper;
three tomatoes;
dill and parsley;
two onion heads;
four cloves of garlic;
half a lemon;
two jars of curd yogurt without fillers;
two fresh and pickled cucumbers.
Cooking method
1. Gut the chum salmon carcass, cut out the gills and rinse well under the tap. We make an incision along the entire ridge and divide it into fillets. We remove the ridge, remove the skin and select all the small bones. Cut the fillet into portions.
2. Peel the onion heads and cut into thin rings.
3. Take a baking sheet, cover it with foil so that the edges hang down. Lubricate the foil with oil and spread the onion rings on it in an even layer.
4. Lay the salmon fillet on top of the onion, sprinkle it with lemon juice, salt and pepper.
5. Wipe the washed tomatoes with a napkin and cut them into circles. Put them on top of the fish. Lightly salt and pepper again. We cover everything with foil and put in an oven preheated to 180 C. Cooking fish for 25 minutes.
6. While the fish is baking, prepare the sauce. We remove the skin from fresh cucumbers and cut them into small cubes. We also grind pickled cucumbers without peeling them. We clean the garlic cloves, squeeze them to the cucumbers through the garlic press. We spread curd yogurt in a bowl with cucumbers, salt, pepper and mix.
7. Finely chop parsley and dill, add it to the sauce and mix everything again.
8. Ten minutes before readiness, we take out the fish and open it so that the tomatoes are browned. Serve with salmon, pouring sauce over it.
Recipe 5. Keta in the oven in foil with cheese
Ingredients
keta - kg;
dry white wine - 20 ml;
cheese - 100 g;
freshly ground pepper;
bulb;
a glass of sour cream;
vegetable oil - 50 ml;
nutmeg and oregano.
Cooking method
1. Make a deep incision along the spine, carefully remove the spine and cut out the fins. Remove any small bones from the fillet with tweezers. Rinse the salmon fillet, pat dry with napkins and cut into portions.
2. Mix vegetable oil with freshly ground pepper. Put fish pieces in spicy oil. Marinate it for half an hour.
3. Peel the onion and chop it into thin half rings. Rinse the lemon, wipe it and cut into thin slices.
4. Mix wine with sour cream in a deep bowl into a homogeneous mass. Season the sauce with spices and mix again.
5. Make a “boat” out of foil for each piece of fish. Put a piece of chum salmon in each, salt and pepper lightly. Put onions and a slice of lemon on it. Cover everything with a thin slice of cheese. Top with a spoonful of sour cream sauce.
6. Place "boats" on a baking sheet. Send it to the oven for half an hour. Bake at 180 C. Serve the fish directly in the foil.
Recipe 6. Keta in the oven in foil with broccoli
Ingredients
carcass of chum salmon;
700 g frozen broccoli;
a large bunch of dill;
400 g carrots;
ground pepper;
sunflower oil.
Cooking method
1. Gut the chum salmon carcass, clean it from scales and remove the backbone. Rinse the fillet well and remove small bones. Soak it with paper towels. Cut the fillet into pieces. Put them in a deep bowl, salt, pepper and mix.
2. Peel the carrots, grate them on a coarse grater and put them in a frying pan with hot oil. Fry carrots until soft.
3. Cut the foil into squares according to the number of pieces of fish. Line a baking sheet with baking paper. Place pieces of foil over it. Put a little stewed carrot on each, crush it with finely chopped dill and lay out a piece of fillet. Place a rosette of frozen broccoli on top of the fish.
4. Wrap the foil with an envelope and send the baking sheet with the fish to the oven for half an hour. Bake at 180 C. Transfer the fish to a plate and garnish with a slice of lemon.
Recipe 7. Keta in the oven in foil under pineapples
Ingredients
four 500 g pieces of chum salmon fillet;
ground pepper;
100 g canned pineapple pieces;
hard cheese - 50 g;
vegetable oil - 30 ml.
Cooking method
1. Rinse the chum salmon fillet under running water, dry it with a paper towel. Salt and pepper.
2. Fry the fillet in hot vegetable oil on both sides, three minutes on each side.
3. We heat the oven to 200 C. We cover the baking dish with foil, put the pieces of the salmon fillet skin down on it.
4. Drain syrup from pineapples. We spread pineapples on each piece of fillet and grease them with mayonnaise. Sprinkle everything on top with grated cheese.
5. Cover the baking sheet with fish with foil and put in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve with a garnish of potatoes or rice.
Recipe 8. Keta in the oven in foil with sesame seeds
Ingredients
chum salmon fillet - kg;
vegetable oil - 30 ml;
sesame - half a glass;
cheese - 200 g;
mayonnaise - 50 ml;
salt and spices;
Cooking method
1. Wash the fillet, dry it slightly and cut into equal pieces. Pour it with lemon juice and leave for half an hour.
2. By the number of pieces of fish, cut the foil squares. Each is lubricated with oil. Finely three cheese, put it in a cup and combine with sesame seeds and mayonnaise. You should get a thick mass.
3. Put the fillet pieces on the foil and grease them with the sesame-cheese mixture. We wrap the foil with a pocket, put it on a baking sheet and send it to the oven, heated to 180 C. Cook the fish for 20 minutes.
Defrost fish in the refrigerator. This will make it possible to keep all the useful substances in it.
While cutting the fish, treat the board with lemon juice so that it does not absorb the fishy smell.
After cutting, marinate the ketu in lemon juice, olive oil and spices.
Spread the fish on a pillow of vegetables, so you get a healthy dish that does not require additions.
