Capelin is a tasty and rather fatty fish.
In some countries, it is considered a real treat.
There are many ways to cook it. It is cooked in batter, deep-fried, stewed with seasonings and baked in the oven.
It is about the capelin baked in the oven that we will talk about.
Capelin in the oven - the basic principles of cooking
Cooking begins with the purchase of fish. It is mainly sold frozen. When buying fish, pay special attention to the appearance of capelin. Fresh fish should be whole, dense enough and not frozen. Fish eyes should not be dull.
Before baking, the capelin is thawed. Gut or not, everyone decides for himself, they eat the small fish as a whole, but if something bothers you, you can, of course, gut it. Prepared fish is salted, pepper and sprinkled with lemon juice and left for some time. Lemon will save the fish from a specific smell.
Oil is poured into a mold or a baking sheet, the fish is rolled in flour and laid tightly in a row. Bake in the oven for about 20 minutes, until the capelin is browned.
Such a fish is tasty, both hot and already cooled.
Fish can be baked with sauce or foil. Capelin can be marinated before cooking.
Recipe 1. Capelin in the oven
Ingredients
half a kilogram of capelin;
lemon;
60 g breadcrumbs;
vegetable oil;
salt and black pepper.
Cooking method
1. Thaw capelin at room temperature. If you wish, gut the fish and remove the heads. Put the capelin in a bowl. Cut the lemon in half and squeeze the juice by pouring fish on it, salt, pepper and mix by hand. Leave the fish for 20 minutes.
2. Cover the baking sheet with baking paper, and grease it with vegetable oil. Pour breadcrumbs into a plate, and roll each fish in them, spread it in even rows on a baking sheet.
3. Preheat the oven to 190 degrees, and bake the capelin for about 20 minutes, until a crispy crust forms. Serve capelin with a side dish of potatoes.
Recipe 2. Capelin in the oven, pickled in soy sauce
Ingredients
capelin - half a kilogram;
soy sauce - a tablespoon;
curry and sugar - 1/2 tsp;
black pepper and salt - a pinch.
Cooking method
1. We add capelin in a colander and rinse well under running water. We put the fish on a paper towel to glass the water. After that, transfer it to a bowl. Salt, add sugar, curry, black pepper, soy sauce and mix well. Capelin is left to marinate for a couple of hours, while periodically stirring it.
2. Preheat the oven to two hundred degrees. We cover the baking sheet with baking paper and spread the capelin on it in even rows. We send the fish to the oven for 20 minutes until the fish turns rosy in color. Put the finished fish on a dish and decorate with finely chopped green onions.
Recipe 3. Capelin in the oven, baked in foil
Ingredients
kilogram of capelin;
two onions;
half a lemon;
dill and green onions;
salt, fish spices, bay leaves and black pepper;
vegetable oil.
Cooking method
1. We wash the fish under running water, put it on a paper towel to get rid of excess moisture. Transfer capelin to a bowl and add salt, pepper and fish spices to it. Mix well and leave for an hour so that it is saturated with spices.
2. Cover the baking sheet with foil and grease it with vegetable oil. Distribute bay leaf along the bottom. We spread the fish in even rows and sprinkle with lemon juice.
3. Cut the peeled onions into thin half rings. We sort out the dill, rinse and chop finely with a knife. Spread the onion over the fish and sprinkle with chopped herbs. Cover with foil on top.
4. Add half a glass of water to the pan, so the fish will turn out soft and juicy. We send to the oven preheated to 200 degrees for an hour. After 15 minutes, remove the foil and continue to bake without it. Put the finished capelin on a dish, and sprinkle it with chopped green onions.
Recipe 4. Capelin in the oven
Ingredients
a kilogram of freshly frozen capelin;
60 g of flour;
2 eggs;
a mixture of peppers and salt;
vegetable oil;
greens and vegetables for decoration.
Cooking method
1. Put thawed capelin in a colander and rinse under running water. Put the fish on a paper towel so that it dries a little.
2. Break the egg into a deep bowl and beat lightly with a whisk or fork. Put the prepared capelin in a bowl with an egg and mix well. Season with a mixture of peppers, salt and leave for half an hour to soak the fish in spices.
3. Pour flour onto a flat plate, roll each fish on both sides.
4. Cover the baking sheet with foil, grease it with oil and spread the capelin in even rows. Bake in a preheated oven to 200 degrees for 20 minutes. In the egg mixture left over from the fish, break another egg, add salt if you wish, and add seasoning for the fish. Remove the fish from the oven and grease liberally with the resulting egg mixture.
5. Place the capelin in the oven for another 15 minutes, until a crust appears. Divide the rows of fish with a knife into layers, put on a plate and serve with a side dish of fresh vegetables.
Recipe 5. Capelin in sour cream sauce, baked in foil
Ingredients
kilogram of capelin;
a glass of sour cream;
a bunch of dill and green onions;
vegetable oil;
pepper and salt;
aromatic herbs and lemon juice.
Cooking method
1. Put the thawed fish in a colander, rinse well and let dry. In a bowl, mix the vegetable oil with salt, pepper and herbs. Transfer capelin to a bowl, mix well and leave for 30 minutes. pickle.
2. Cover the baking sheet with foil and lay the fish in even rows. We put in the oven preheated to 200 degrees for half an hour.
3. Cook the sour cream sauce. In a deep plate, spread sour cream, salt, add lemon juice, chopped onions and herbs. We take out the capelin from the oven, put it on the dish, pour it with sour cream sauce and serve.
Recipe 6. Capelin in the oven under an onion coat
Ingredients
one and a half kg of capelin;
15 medium onions;
150 ml of vegetable oil;
400 g flour;
spices for fish and salt.
Cooking method
1. Preheat the oven to two hundred degrees. Pour flour into a deep plate, add spices, mix, salt and mix again.
2. Peel the onion, and cut into half rings. Grease a baking sheet with lean oil, sprinkle lightly with flour. Put half chopped onion.
3. Thaw capelin, put in a colander and rinse under running water, leave it to let the water drain. Roll each fish on both sides in a mixture of spices and flour.
4. Spread capelin on a layer of onion in even rows. Put the remaining onions on the fish. Place the baking sheet in the oven and bake for about 40 minutes. The onion should acquire a golden color. Put the fish on a dish, decorate with herbs and serve.
Recipe 7. Capelin in the oven with potatoes and cheese
Ingredients
kilogram of capelin;
7 potatoes;
100 g sour cream;
200 g of cheese;
70 g of butter;
Art. a spoon of flour;
spices and salt.
Cooking method
1. Defrost fish, remove heads and entrails. Rinse under running water and dry on a paper towel. Pour flour into a separate plate, salt, pepper, and mix well. Roll the dried carcasses in this mixture and fry until crisp.
2. We clean the potatoes, boil them in salted water and cut them into circles. Lubricate the deep form with butter, put fried fish in it, on top of a circle of potatoes. We grease everything with sour cream and sprinkle with grated cheese. We send the fish form to the preheated oven for a quarter of an hour. Serve portionwise while hot.
Recipe 8. Capelin in the oven with sour cream and onions
Ingredients
half a kilogram of capelin;
Art. a spoon of sour cream;
teaspoon of spices for fish;
bulb.
Cooking method
1. Thaw capelin, put in a colander and rinse under running water. Leave the fish to glass excess water. Transfer capelin to a bowl, add sour cream, season with spices, mix and leave for a quarter hour.
2. Grease the mold with lean oil. Peel the onion, cut into half rings and put in the mold. Put the fish in even rows on top of the onion.
3. Set the oven temperature to two hundred degrees and send the form with the fish there. Bake for half an hour, a few minutes before the end you can turn on the grill. Put the capelin on a dish and serve with a side dish of potatoes or fresh vegetables.
Recipe 9. Capelin in the oven, baked with potatoes
Ingredients
a pound of fresh-frozen capelin;
8 pcs. onions and potatoes.
Fill
3 eggs;
50 ml of sour cream and mayonnaise;
50 g of flour;
salt.
Cooking method
1. Peel and rinse onions and potatoes. Cut the potatoes into circles, and the onion into half rings. Grease a baking sheet with oil, put potato circles, put onion rings on it.
2. Thaw capelin, remove the head and clean it from the guts. We put in a colander and rinse under running water. We spread it on a paper towel and dry the fish. We spread capelin on onions in even rows.
3. Break eggs into a bowl, add mayonnaise and sour cream, pour flour and salt. Whisk well until smooth. Pour capelin with vegetables with the resulting mixture and send it to the preheated oven for half an hour. The dish will be ready as soon as the potatoes are soft and the capelin is not browned. Put the finished dish in portions on plates and serve hot.
Recipe 10. Capelin in the oven, baked in an egg
Ingredients
kilogram of capelin;
bulb;
2 tomatoes;
half a glass of flour;
a glass of milk;
200 g of cheese;
vegetable oil;
spices, salt and herbs.
Cooking method
1. Defrost capelin, remove the insides and heads. Put the prepared carcasses in a colander and rinse under running water. Leave for a while in a colander to glass the water. Bone the fish in flour and fry in a pan until crisp.
2. Break eggs into a deep plate, pour in milk, season with spices and beat with a blender. Peel the onion and cut into rings. Wash my tomatoes, dry with a napkin and cut into circles.
3. In a greased baking dish we spread capelin, put tomatoes and onion rings on top of the fish. Pour with egg-milk mixture, sprinkle with grated cheese and send to the oven for a quarter of an hour. Serve the finished dish in portions with a vegetable side dish.
Recipe 11. Capelin in the oven without oil
Ingredients
freshly frozen capelin;
dried garlic;
salt.
Cooking method
1. Thaw capelin at room temperature, rinse and spread on a paper towel to dry the carcasses a little.
2. Put the fish on a baking tray in even rows. Sprinkle capelin on top with dried garlic and add a little.
3. We heat the oven to 180 degrees and send a baking sheet with capelin into it for 20 minutes until a crispy crust forms.
Recipe 12. Capelin in the oven rolls
Ingredients
10 g of fresh purple basil and parsley;
250 g of freshly frozen capelin;
50 g of cheese;
3 tbsp. tablespoons of olive oil;
2 pinches of ground black pepper;
3 pinches of salt;
2 cloves of garlic.
Cooking method
1. Defrost capelin, remove the head, clean from the insides and carefully remove the ridge. Rinse under running water and dry with a napkin.
2. Sort the basil and parsley and rinse. Free garlic from the husk. Finely chop the greens and garlic with a knife. Grind cheese on a small segment of the grater. Put everything in a deep plate, add olive oil and mix.
3. Salt the fish, pepper, put a little mixture of spices on the inside of the carcass and carefully wrap the roll.
4. Grease the form with olive oil. We put rolls in it and send it to the oven preheated to 190 degrees for forty minutes. Sprinkle the finished dish with chopped green onions and serve with a vegetable side dish.
Capelin in the oven - tips and tricks from the chef
- Capelin has a rather specific smell. Lemon juice will help get rid of it. It is enough to sprinkle them with fish, and leave for a while.
- Sauces based on flour, sour cream or fish stock are perfect for capelin. The latter will make the taste of fish more refined, and the dish will be more aromatic.
- Boiled rice, baked or boiled potatoes, bean dishes, as well as salads from fresh vegetables are considered to be an ideal side dish for capelin.
- Capelin can be cooked whole, or you can first remove the head and gut it.
- Before baking in the oven, you can marinate the fish, this will make the taste of the dish much richer and richer.
- Capelin itself is quite fatty fish, so you can bake it without oil, this will make the dish less calorie.
