Fish on the scale

[own juice]

Fish on the scale

Category: Fish dishes

Ingredients
Fish
Onion
Pepper - peas or ground

Cooking method

• Of the rest of the products, except for the fish itself, onions will be mandatory, (than the more, the better, and you still need to think about which will be tastier - fish or onions!)chopped not small, 4-5 mm, rings and pepper - peas or ground.
• Everything else is used depending on availability and imagination: tomatoes, bell peppers, eggplants .... the list is endless. I took the ready-made Kotani fish mix.
• I had a frying pan at my disposal today. No oil needed. We put a layer of onions in the pan, a layer of fish (at the same time, there are recommendations to put the fish on the abdomen, but I put it on the contrary, on the back) salt and pepper, again a layer of onions, if there is a lot of fish, the second layer - but no more, the fish should not be boiled! And if you want, we add other ingredients.
• Simmer under a lid over medium heat until the onions are soft. The eyes of the fish also serve as a guide: they become like beads. Try not to let all the liquid boil away! This takes 10-20 minutes. (Write longer). Eat immediately, hot and enjoyable!
• 
• 
• 

Note

There are several ways to cook fish, collectively called fish on a scale. And although they use different methods of heat treatment - on coals on a grate (scale), in a frying pan, on a baking sheet - one thing remains in common, namely, baking fish in own juice with spices and vegetables.

The invention of this dish is attributed to fishermen, and it is difficult to disagree with this, because faster, easier and tastier than a scale, it's still to be searched!

The main condition for success is a freshly caught small fish. It must be not dry, not gutted and not damaged on the skin (but free of scales). Usually it is a sea fish - red mullet, horse mackerel ... In my case, it was capelin. (freshness was provided only by the seller's reputation )

I confirm !!!! (y) The favorite way of cooking vendace, white seafood among the Karelians, the dish is ancient, simple and very tasty, however, I always add a piece of butter

I looked in the profile where Alim and Basya came from ... yeah, almost a stone's throw
But in Bessarabia, in times of famine, the fish was prepared a little differently.
They took crucians (perch, bream, whoever got caught ...), cleaned them of scales, gutted them in a frying pan with coarse salt without oil (well, there was a tension with it), dry them on both sides. Then poured water and boiled. This brew is called - Opekanka, no, I was not mistaken, it was Opekanka. And to this day I cook myself from carp, and I really like
True, husband and son do not share such love of mine

Yeah, perches and a track only gutted! and more carrots there. in a saucepan, when a lot is cooked, it also turns out such a

Taste of childhood. My mom always cooked capelin like that! Real jam! Only we will always gut the fish.

I cook smelt like that. Only on top of it are pieces of plums. I add oil, and a little water on the bottom of the form and bake it in the oven without a lid. The oil melts, the fish soaks.

Taste of childhood. My mom always cooked capelin like that! Real jam! Only we will always gut the fish.

I also cooked from gutted. The experts in this case laughed at me and, indeed, it is tastier and juicier not gutted. The insides should not be afraid, they are separated without problems. Here, of course, you need to gut a large one.
And you should not add water, the fish has enough of its juice, and the fish is digested with water. In general, in the classic version, this is done on a grate, (even in the oven on a tile, but this is now exotic) what kind of water is there ...

And I don't make gutted capelin in the oven, it turns out even tastier.

I bake the fish almost the same way, but in a slightly different sequence, layers from bottom to top:
bow rings
fish
salt
sour cream or mayonnaise sour cream is even tastier
green onion, if present, can be mixed with sour cream
cheese
Microwave combination mode, full power 20-27 minutes, depending on the size of the fish .:

Alimushka, I cooked a capelin fish on a scale, I liked it, such a dietary dish turned out, quickly and the onion is delicious. +1, I saw the recipe in 2010, remembered it, struck me with the unusual word "shkara", but I was going to cook everything and only now the stars converged. Thanks for the recipe.