For regular roasting, keta is not suitable, because after that it becomes a bit dry. It is best to bake it with vegetables, in batter. Fresh fish makes a wonderful fish soup.

Keta baked with sour cream and vegetables

Necessary:

1 kg chum salmon fillet,

0.5 kg carrots,

200 ml of water

200 ml sour cream

3 pcs onions,

2 pieces of tomato,

1 pc lemon,

bay leaf,

1 st. flour spoon,

vegetable oil - to taste,

salt and pepper - to taste.

How to cook:

Cut the fillet into cubes, pepper, sprinkle with lemon juice, salt.

Roll in flour, fry in a pan with vegetable oil.

Peel the carrots, pass through a coarse grater.

Finely chop the peeled onion, mix with carrots, fry until tender.

Remove the peel from the tomatoes, chop them into small slices, add to the vegetable frying, simmer everything together for several minutes.

Grease a baking dish with oil, lay vegetables and fish in layers.

The last and first should be vegetables.

Mix sour cream with water, add salt, pepper, any spices for fish, pour the products in the form with this composition.

Bake for 30-40 minutes in an oven preheated to 200°C.

Baked chum salmon steaks

Necessary:

4 keta steaks,

200 gr Gouda cheese

2 pieces of tomato,

2 pcs onions,

3 art. spoons of white wine

2 pinches of Provencal herbs and basil,

vegetable oil.

How to cook:

Grease the saucepan with oil, put pieces of fish in it, salt, sprinkle with wine.

Grate the cheese on a coarse grater, remove the skin from the tomatoes, wipe them through a sieve.

Cut the onion into half rings, mix the basil with Provence herbs.

Put the onion on the steaks, then the tomato puree, sprinkle everything with spices, and cheese on top.

Bake in the oven at 200°C for 20 minutes.

Ear from chum salmon

Necessary:

3 pcs potatoes,

fish head,

1 piece of onion,

1 piece of carrot,

70 gr rice.

How to cook:

Put the washed head in a container with water, boil the broth, strain it, bring to a boil. Don't put your head back.

Add thoroughly washed rice, cook for 10 minutes.

Peel the potatoes, rinse, cut into cubes or sticks, put in a saucepan with rice, cook until tender.

Peel the vegetables, wash, chop, fry in oil, put in the soup.

Cook still 5-7 minutes.

Delicious and fragrant chum fish soup is ready.

Marinated salmon

Necessary:

1 kg fresh fish

4 bay leaves,

allspice peas,

parsley - to taste

salt - to taste.

How to cook:

Cut the fish along the ridge, remove all the insides, bones, remove the skin, cut into portions.

Rub each with salt, put in a dish, put laurel, pepper on top, sprinkle with chopped parsley.

Again make a layer of chum salmon, repeat seasonings.

Put a load on the fish, put everything in the refrigerator.

After 48 hours, pickled salmon will be ready.

Serve as an appetizer or use to make delicious butter sandwiches.

How to cook chum steaks

How to cook chum steaks Let's start by talking about what keta is. Keta is a type of salmon. The meat of this fish is denser than that of pink salmon, so you need to fry chum salmon steaks differently. How? Today we will show and tell you. Chum salmon freshly caught in the sea is a very tasty fish. Even if you freeze it, then at the first defrosting it does not lose its taste. The main thing is that you do not come across defrosted and re-frozen fish. The taste of this fish is almost gone.

How to cut ketu into steaks for today's recipe, we told in another article. The procedure is quite simple even for beginners. We will not talk about the fact that salmon and chum salmon, in particular, are very healthy fish. This is what everyone knows. We only recall that "wild" salmon is much tastier and healthier than salmon grown on fish farms in European countries. We already have the recipe on our website. But, in that recipe, the story was about a different type of salmon - lenok. And today we have Keta! So let's get started.

How to cook chum salmon steaks photo of ingredients

• Keta steaks, milk, heart, liver of chum salmon.
• Salt - about 0.5 tsp
• Freshly ground black pepper - on the tip of a knife.
• Lemon juice - 1 tbsp.
• Flour for deboning fish - about 150 gr.
• Dill greens for decoration - 50 grams.
• Refined vegetable oil for frying.

How to cook chum salmon steaks description

1. We left the skin on the chum salmon steaks so that the fish would not fall apart when frying.
2. We have a male, so together with the steaks we will fry the milk, liver and heart of the chum salmon.
3. The color of fish meat is very rich, red. This suggests that the chum was caught at sea and she did not have time to “put on” her wedding dress, and the meat did not brighten.
4. It will be very tasty.

1. For flavor, sprinkle ketu, milk, liver and heart with lemon juice.
2. You can take concentrated juice, or you can take fresh lemon.
3. Salt next. Fine salt is better, it dissolves faster.
4. Gently mix the fish with your hands so that it is saturated on all sides.
5. Therefore, try.

1. Now you can pepper.
2. Of course, the easiest way is to take ready-made ground black pepper in a package and pepper it.
3. But, it won't be as flavorful.
4. It is best to pepper from a mill, into which you pour peppercorns and grind directly over the fish.
5. A pleasant spicy aroma is guaranteed.
6. Gently mix the fish with your hands.

1. While the salmon is infused, put a cast-iron pan on the stove.
2. We all try to cook in cast iron cookware, it tastes better that way.
3. Pour refined vegetable oil into the pan.
4. Why refined? Because when frying fish, it does not foam.
5. You can, of course, add a little cream to improve the taste.
6. We are waiting for the oil to boil. This will be seen from the bubbles that appear.

1. Dip each chum salmon steak in flour on both sides and put in boiling oil.
2. First, it is better to fry the side without the skin.
3. Then the fish will definitely keep its shape when frying.
4. Try to lay the fish in the pan so that it does not fit tightly to each other.

1. Using tongs, flip each piece of fish so that it cooks evenly on both sides.
2. Milk, liver and heart are also fried.
3. You can turn the fish over several times so that it does not burn.

1. We lay a paper towel on a large flat plate, on which we lay out the finished pieces of chum salmon.
2. The paper towel will absorb the excess oil and the fish will not be as oily.
3. Place each portion of fried salmon on a fresh paper towel.

1. It's time to try our miracle dish.
2. We put fragrant ruddy steaks of chum salmon, milk on a plate.
3. As a side dish, you can use fresh vegetables, for example, yellow tomatoes, dill.
4. Stewed potatoes with cabbage perfectly complement the taste of salmon.
5. Bon appetit to you, from Peter de Crillon!

Diet: Protein

To prepare the dish you need:

• Keta fish cut into steaks
• potatoes 1 kg
• one bulb
• one lemon
• salt and seasonings

The fish needs to be scaled and washed and put on paper towels so that the chum salmon steaks dry slightly.

Because the fish cooks quickly enough, cut the potatoes into thin strips about half a centimeter thick. We cut the onion into thin half rings.

Mix potatoes and onions, then lightly salt, add a little vegetable oil.

Next, take pieces of foil, put them on a baking sheet. Lay out a chum salmon steak on each foil. We salt the fish on each side, but not much. Then season with seasoning for fish or regular black pepper. You can add coriander.

Squeeze lemon juice on each side of the pieces of fish and again go through seasonings.

Pour vegetable oil on top, also a little bit because Keta is a low-fat fish. To make it juicier, you need to pour oil. You don't need to sprinkle a lot, literally.

Put potatoes and onions next to the fish.

Prepared fish steaks with potatoes are sent to bake in the oven, preheated to 250 degrees.

You need to bake for 15 minutes. After 15 minutes, take it out of the oven. Sprinkle the potatoes with grated cheese and send the fish and potatoes to bake for another 15 minutes.

After 30 minutes, tender, juicy, fragrant and very tasty keta with potatoes baked in the oven is ready.

Put on a plate with foil and serve.

Bon appetit to all

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You can cook keta in a juicy and soft oven in many ways: in foil, in a sleeve, in your own juice with a minimum amount of spices, with vegetables, with tomatoes under a cheese “cap”, etc. The fish is baked whole, in the form of steaks, in the form cutlets.

Chum salmon baked in the oven at home is the best way to preserve the natural taste and nutrients of the fish. The cooking process will not take much time, and the low amount of fat will not harm the figure.

Calorie baked in the oven

The average calorie content of baked chum salmon is 150-170 kilocalories per 100 grams. Fish does not have a high fat content (no more than 6 g / 100 g), but you can increase the energy value by using fatty sour cream sauces, mayonnaise and cheese.

An alternative is a marinade of freshly squeezed lemon juice, salt and ground black pepper.

Classic delicious recipe

A simple marinade recipe with a minimum number of ingredients. Prepares quickly and simply.

INGREDIENTS:

• Keta (loin) - 250 g,
• Lemon juice - 2 large spoons,
• Olive oil - 2 tablespoons,
• Salt, ground black pepper - to taste,
• Fresh herbs - for a pleasant aroma and decoration.

STEP-BY-STEP COOKING:

1. I wash fresh herbs. I use several bunches of parsley and dill. I cut it fine. I transfer it to a separate dish.
2. I'm squeezing lemon juice. I put 2 large spoons of olive oil. Salt and pepper to taste. I mix the ingredients, getting a homogeneous mixture, slightly thick in consistency due to greenery.
3. I coat the pieces of chum salmon on all sides. I leave it on the kitchen table for 10 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. After heating, I remove the pickled fish in the oven. Cooking time - 10-15 minutes.

I take it out of the oven. I distribute on plates. Decorate with fresh herbs and lemon slices. Serve with a side dish (mashed potatoes or boiled rice with vegetables). Enjoy your meal!

Juicy and soft salmon in foil

The recipe uses a lot of vegetables. Keta is cooked whole.

INGREDIENTS:

• Keta (chilled carcass) - 1 piece,
• Carrots - 1 piece,
• Onion - 1 head,
• Chicken egg - 1 piece,
• Butter - 70 g,
• Mayonnaise - to taste
• Ground black pepper, salt - to taste.

COOKING:

1. I clean and wash the chum salmon under running water. I remove the bones and spine.
2. I rub the outside with a mixture of black pepper and salt, put it on a plate and put a few pieces of butter inside the fish (I put aside one for frying the vegetable mixture). I leave the fish on a plate for 1.5 hours to soak.
3. I wash and clean vegetables. I boil the egg hard and rub it on a grater. I cut carrots and onions. I fry the vegetable mixture in butter, avoiding burning and stirring in time. I mix eggs and passivation in a separate dish.
4. I put the oven on heat. The cooking temperature is 180 degrees.
5. I put the filling inside the chum salmon and wrap it in foil. I spread it on a prepared baking sheet.
6. I put it in the oven. Cooking time - no more than 80-90 minutes (depending on the size of the fish).
7. At the end of cooking, I unfold the foil. Lubricate the top with mayonnaise. I put it back in the oven for two or three minutes.

Juicy chum with mayonnaise stuffed with vegetables is ready to eat. Eat for health!

Juicy chum salmon steaks in the oven

INGREDIENTS:

• Keta steak - 3 pieces,
• Tomato - 1 piece,
• Cheese - 50 g,
• Vegetable oil - 2 large spoons,
• Soy sauce - 2 tablespoons,
• Salt - 8 g,
• Chopped basil and dill - 2 large spoons.

COOKING:

1. I mix soy sauce in a separate plate, add chopped herbs and salt. I mix thoroughly.
2. I coat the prepared chum salmon steaks with marinade on 2 sides. Transfer to a flat plate for 10-15 minutes.
3. My tomatoes and cut into thin pieces. Cheese (I prefer a hard grade product) I grate with a large fraction.
4. From food foil I make neat and beautiful “boats”.
5. I spread the pickled fish. Each steak has its own “boat”.
6. I spread 2-3 thin circles of tomato on top. Then I make a "cap" of cheese. I pinch the foil at the top.
7. I preheat the oven to 170 degrees. I send the fish to cook for 20 minutes. 3-4 minutes before the end of cooking, unfold the foil, allowing the cheese to brown.

cooking

I serve directly in the "boats", decorating with a slice of lemon and a sprig of fresh herbs.

Cooking ketu in the oven with potatoes

INGREDIENTS:

• Fresh chum - 1 kg,
• Potatoes - 2 kg,
• Onions - 3 pieces,
• Carrots - 4 pieces,
• Vegetable oil - 120 ml,
• Mayonnaise - 180 g,
• Salt, ground black pepper - to taste.

STEP-BY-STEP PREPARATION:

1. I'm preparing the keto for baking. I clean from scales, remove fins and head. I gut and remove the bones. I get portioned fillet pieces.
2. My vegetables. I rub the carrots on a grater with a large fraction. I cut the onion into half rings.
3. I cut the potatoes into thin slices. I transfer it to a plate. I mix with vegetable oil.
4. I add more vegetable oil to the pan. I put potato slices in 1 layer. I put the fish on top.
5. Salt, sprinkle with ground black pepper. I make mayonnaise.
6. I heat up the oven. I set the cooking temperature parameter to 200 degrees. I bake for 40 minutes.

I take it out of the oven. I distribute on plates. Top with finely chopped fresh herbs and serve. Enjoy your meal!

How to bake whole salmon

INGREDIENTS:

• Keta - 1 piece of medium size,
• Onion - 1 head,
• Carrots - 1 piece,
• Chicken egg - 1 piece,
• Hard cheese - 100 g,
• Butter - 70 g,
• Pepper - 1 piece,
• Rice for garnish - 400 g.
• Salt, ground pepper - to taste.

COOKING:

1. For cooking, I take a chilled fish carcass. I clean and rinse thoroughly under running water several times. I make an incision along the line of the abdomen, remove the bones and the ridge.
2. I put butter inside the fish, previously cut into several pieces.
3. I rub the carcass with a mixture of salt and ground pepper. I shift it into a separate large dish and leave it to marinate for 1.5-2 hours.
4. I'm making the filling.
5. I boil eggs, peel them from the shell. I peel my carrots and onions. I rub the carrots on a grater, and finely chop the onion. I send it to pass in a heated pan with vegetable oil.
6. I mix the passivation with a grated boiled egg in a plate. I put fish inside.
7. I turn on the oven. I warm up to 180-190 degrees. I wrap the chum salmon in food foil, put it on a baking sheet and send it to the preheated oven.
8. I bake for 35-50 minutes. The exact cooking time depends on the size of the fish. At the final stage, I tear the foil. I squeeze mayonnaise onto the fish and send it back to the oven.
9. I boil rice as a side dish. When serving, mix with chopped bell pepper. I add canned corn to taste.
10. As soon as the fish is browned, pour lemon juice on top and decorate with herbs. Divide on plates and add garnish.

Useful advice. If the oven has a "Grill" function, then turn it on at the end of baking.

How to cook ketu in the sleeve

INGREDIENTS:

• Fish - 1 piece,
• Lemon - half fruit
• Vegetable oil - 10 ml,
• Salt, ground black pepper - to taste,
• Fresh herbs - 5 branches.

COOKING:

1. I am preparing the keta for the baking process. I transfer the frozen fish to the refrigerator, and then to the kitchen table for gradual defrosting.
2. I remove the extra outer parts, carefully gut and clean the insides. I cut into portions.
3. I shift the pieces of chum salmon into a large container. Sprinkle ground pepper and salt on top.
4. I wash the branches of greenery. Finely chop and pour into a dish for fish.
5. I leave the pieces of chum salmon alone for 15-20 minutes, so that they are saturated with the aromas of finely chopped herbs and spices.
6. My lemon, cut off half and cut into thin slices.
7. I put the soaked fish in a baking sleeve. Then I add lemon slices. I add some vegetable oil.
8. I carefully tie the sleeve with a thread so that there are no problems with tightness.
9. I turn on the oven. I heat it up to 180 degrees.
10. I place the sleeve with keta, spices and lemon in a preheated oven. I cook 25-35 minutes.

I take it out of the sleeve for baking. I put the pieces on the plates. I serve with fresh vegetables. On top I add a slice of fresh lemon and a sprig of greens.

Baked salmon with broccoli and vegetables

A non-standard recipe for roasting red fish with a lot of vegetables. Keta, pink salmon or trout is very tasty and juicy. Be sure to try cooking.

INGREDIENTS:

• Keta (fillet) - 300 g,
• Mexican vegetable mix - 300 g,
• Broccoli cabbage - 200 g,
• Dry basil - 2 pinches,
• Salt - 15 g,
• Butter - 30 g.

COOKING:

1. I spread the chum salmon fillet on foil. Sprinkle the indicated amount of dry basil on top.
2. I put broccoli and a Mexican vegetable mix consisting of green beans, carrots, corn and other ingredients. I add the required amount of salt.
3. Carefully wrap the foil in a circle so that the ingredients do not fall out. In the central (open) part I put the butter, previously cut into several pieces.
4. In the oven preheated to 180 degrees, I send the dish to cook. Approximately it will take at least 15 minutes.

I take the fish with the vegetable mixture out of the oven. Put on a plate and serve hot. Enjoy your meal!

Cutlets from chum salmon in the oven

INGREDIENTS:

• Fillet of fish - 300 g,
• Milk - 100 g,
• Onion - half of 1 piece,
• Baton - 60 g,
• Cheese - 70 g,
• Sour cream - 2 tablespoons,
• Oil - for frying
• Salt, spices - to taste.

COOKING:

Useful advice. Watch the condition of the cutlets during baking. The exact cooking time depends on their thickness and overall size.

1. I pour milk into a deep bowl. I soak slices of bread (it is better to take weather-beaten and stale) for a few minutes until softened. I press.
2. I also clean my onions. I cut in half.
3. I pass onion, limp bread and salmon fillet through a meat grinder. It is better to perform the grinding procedure several times or use a blender with a special nozzle. Add salt and your favorite spices to taste.
4. I roll neat and beautiful cakes from minced meat.
5. I preheat the oven to 200 degrees. While it is heating up, grease a baking sheet with a little oil. Evenly (at a sufficient distance from each other) I lay out the cutlets in the form of cakes. Bake until light golden brown.
6. When the cutlets are lightly browned, pour sour cream on top and add grated cheese. I put it back in the oven.
7. I take it out after the formation of a golden cheese crust. This will happen in about 7-10 minutes.
8. I serve ketovye cutlets along with fresh vegetables and herbs. As a side dish, fresh mashed potatoes are suitable.

Keta is an excellent high-protein product containing a large amount of nutrients. Cooking this fish of the salmon family in the oven is a good solution for a festive dinner. During the baking process, you can use various vegetables and spices. But the main thing is not to “overdry” the fish.

To avoid this unpleasant phenomenon, it is better to use a baking sleeve or food foil. Do not forget to open the sleeve (unfold the foil) 3-5 minutes before the end of cooking so that the fish is browned. Good luck in your culinary endeavors!

Source: http://4damki.ru/retseptyi/kak-zapech-ketu-v-duhovke/

How delicious to cook ketu in the oven: recipes with photos

Keta is a type of Pacific salmon. Red fish of this species acquires wonderful taste characteristics when salted, smoked and baked. High nutritional value is not only a useful dietary fillet of chum salmon, but also caviar.

Many housewives use the recipe for cooking fish in the oven, as baking allows you to preserve its exquisite taste and juiciness. Dishes with baked salmon are perfect for the everyday table, and also become a great addition to the festive menu.

How to choose ketu for baking

To bake ketu deliciously, it is important to choose the right fish. Basically, one whole carcass is used for the dish.

This is due to the large size of the chum salmon - an adult individual can reach a meter in length and a weight of fifteen kilograms, on average, the weight ranges from five to seven kilograms.

In terms of size, it is easy to distinguish this red fish from cheaper options, with which unscrupulous sellers often try to replace it.

Another characteristic sign of chum salmon is a bright pink fish fillet. When buying uncut fish, in which the meat is not visible, you should pay attention to the presence of a hump on the back. If it is present, in front of you is not chum salmon, but pink salmon.

Signs of a good, high-quality fish are a fresh aroma without a smell and any alarming smell and transparent eyes (if they are cloudy, in no case should you take such a chum salmon).

It is worth refusing to buy if there are injuries and bruises on the carcass, and its surface is slippery. To check if the product is spoiled, press on the body of the chum salmon.

If the hole recovers in a few seconds, the fish is fresh.

You need to cook fresh chum salmon within eight hours after purchase, then it will retain useful substances (fats, vitamins), and the meat will remain juicy and aromatic. Otherwise, the fish must be frozen.

Recipes for cooking fish in the oven with a photo

There are many options for cooking keta in the oven. Rolls and minced meat for fragrant fish cakes are made from it, fillets are cut into steaks or small portioned pieces for skewers. Fish can be stuffed or baked whole in foil, sleeves, pots, dietary meat can be added to casseroles.

Keta is combined with vegetables, herbs, mushrooms, various side dishes (rice, potatoes), cheese, shrimp, citrus fruits (lemon, orange, lime). Sauces with cream, spices, mayonnaise, olive oil, sour cream, kefir, milk complement this type of salmon well.

See interesting step-by-step recipes with photos that will help you cook delicious keto meat.

Keta baked with cream sauce

Creamy sauce well emphasizes the delicate taste of fish fillet. Keta in the oven, the recipe of which is used in this master class, turns out fragrant and juicy. To prepare a delicious dish, you will need the following:

Ingredients:

• one salmon carcass;
• 3 tomatoes;
• 2 onions;
• spices to taste.

For the sauce: cream 20% fat 200 ml, wheat flour - a tablespoon, butter, zest of half a lemon, egg yolk.

Cooking:

1. Rinse the Ketu, remove the scales, make an incision on the abdomen and gut. Remove gills.
2. Cut the onion into circles.
3. Line a baking sheet with baking paper, place foil on top (it should be enough to cover the chum salmon from above). Put an onion on it.
4. Divide the salmon into fillets, after removing the backbone, bones, and skin. Lay out in one layer.
5. Sprinkle with lemon juice, add salt and pepper.
6. Put the tomatoes cut into circles, cover with foil. Bake for 25 minutes in the oven at 180 degrees.
7. For the sauce, fry a tablespoon of flour in butter, then add cream and cook for a couple of minutes.
8. Add lemon zest and beaten egg yolk. Salt, add spices. When the sauce thickens, add finely chopped dill.
9. Pour the finished sauce over the fish before serving.

How to bake a keta steak

You can cook a tasty chum salmon steak not only on the grill or air grill, but also in the oven. Ready-made fish made according to this recipe acquires a thin crispy crust. The dish will be a great solution for a hearty homemade dinner or lunch.

Ingredients:

• half a kilo of keto meat;
• half a kilo of potatoes;
• mayonnaise (100 grams);
• 3 onions;
• 3 tomatoes;
• basil (2 tsp dry seasoning);
• hard cheese (200 gr.)
• oil, spices.

Cooking:

1. Cut the fillet into portions.
2. Peel the onion and potatoes, wash. Cut both vegetables into slices.
3. Wash the tomatoes, cut into slices.
4. Grate the cheese coarsely.
5. Grease a baking dish with oil, lay out the steaks, sprinkle with seasonings, a quarter of grated cheese, place onions and potatoes on top.
6. Add another quarter of the cheese chips, lay the tomatoes.
7. Mix the rest of the cheese with mayonnaise and basil, put on the tomatoes.
8. The dish is prepared for 40 minutes at a temperature of 220 degrees. This keta goes well with vegetable salads, broccoli, rice.

Bake Ketu with vegetables and sour cream

Chum fillet goes well with vegetables and sour cream. A simple recipe allows you to make a juicy and tasty dish that will appeal to the household. What you need for cooking:

Ingredients:

• a kilo of fish fillet;
• half a kilo of carrots;
• water - 200 ml;
• sour cream - 200 ml;
• 2 onions and tomatoes;
• lemon,
• 1 tablespoon flour
• oil,
• bay leaf, with
• pecia.

Cooking:

1. Cut the fillet into cubes, add spices and juice of 1 lemon. Sprinkle with flour.
2. Heat up the oil, fry the salmon in a frying pan.
3. Wash vegetables. Grate the carrots, finely chop the onion. Fry in vegetable oil.
4. Remove the skin from the tomatoes, add to the vegetables in the pan. Simmer for 2 minutes.
5. Lubricate the form in which the fish will be baked with oil. Put a layer of vegetables there, a layer of fish, bay leaves and so on to the top. The vegetable layer should be the last.
6. Mix sour cream with water and seasonings. Fill in the form with it. Place inside the oven.
7. The fish is baked for 30-40 minutes. The oven temperature is 180 degrees.

Recipe for fish and potatoes

The execution of this recipe at home will not be difficult for the hostess. A simple dish suitable for a casual or festive hearty dinner. To prepare a dish with red fish and potatoes, you will need the following:

Ingredients:

• a kilo of chum salmon steaks;
• 1.25 kilos of potatoes;
• lemon for marinade;
• ghee (2 tablespoons);
• butter (2 tablespoons);
• seasonings for fish;
• peppers, salt.

Cooking:

1. Marinate the steaks - pour the juice of one lemon, add spices and seasonings.
2. Peel the potatoes, wash, cut into large pieces and boil under the lid for 10 minutes after boiling.
3. Drain the water, add ghee to the potatoes, stir.
4. Lubricate the form with vegetable oil, lay out the potatoes. Sprinkle with seasonings. Bake for a third of an hour at 220 degrees at the top level.
5. Turn the pieces over, put the steaks to the potatoes, lower the form a few levels lower. Wait another 20 minutes.

Chum salmon fillet baked in foil

Fillet baked in foil without fatty sauces is a healthy dietary dish that has high taste characteristics. Keta is fragrant, juicy and appetizing. What you need for cooking step by step:

Ingredients:

• portioned fillet pieces;
• lemon;
• spices for fish.

Cooking:

1. Wash the onion, cut into rings.
2. Cut the lemon into slices, divide each into four parts.
3. Place onion rings on foil (for one serving of fish), put a piece of fillet on top, sprinkle with spices and put a few lemon quarters.
4. Wrap the foil tightly.
5. Preheat oven to 190 degrees. Bake for 20 minutes.

Watch a video master class from an experienced chef on cooking steaks in the oven with cheese, carrots and potatoes:

Now you know how to cook keta fish in the oven so that it is not dry, but turns out juicy and melts in your mouth.

How long to bake Ketu in the oven?

The speed of cooking chum salmon depends on the temperature to which the oven is heated, on the presence of additional ingredients in the form of a side dish or sauces.

Fish with vegetables can be cooked from thirty to forty minutes, steaks in foil are cooked for 20 minutes.

Before cooking chum salmon, you need to take into account the speed at which it reaches readiness in order to choose the most convenient method of baking and save time.

Calorie content of the prepared dish

The calorie content of keta depends on the method of preparation. Fresh fish fillet contains 138 calories per 100 grams, salted meat has 184 calories for the same amount of weight. Keta, cooked in the oven, has 154 kcal.

The calorie content of baked fish differs depending on the presence of additional ingredients.

For example, a lean diet dish without additives will contain fewer kilocalories than keta with cream sauce or mayonnaise.

Source: http://wjone.ru/330-keta-v-duhovke

Keta baked in the oven

One of the most affordable representatives of the salmon family is chum salmon. It contains a lot of useful elements for the body and is very tasty if it is cooked correctly. If you want to keep all the benefits of fish and at the same time get a really tasty dish with a minimum of money and effort, then oven-baked chum salmon is your choice.

Cooking features

If you do not know how to bake ketu correctly, then the result of culinary experiments may not meet the chef's expectations. To get a dish that will not disappoint, you need to take into account a few points.

• The fresher the keta, the tastier and healthier the dish will come out of it. For baking, it is preferable to take chilled fish. If this is not possible, then at least you need to make sure that the product has not expired and that the fish is not too frozen. At the same time, it is recommended to defrost ketu in the refrigerator. If you defrost it quickly - for example, using a microwave - then after baking it will be dry and tasteless.
• The fish will be more tender and juicier if marinated before cooking. For chum salmon, a classic marinade of lemon juice, black pepper and salt is ideal.
• Keta does not have a high fat content, therefore, when baking it in the oven, it is advisable to use a sauce of sour cream, mayonnaise, and cream. The higher their fat content, the more tender the dish will turn out.

When baking chum salmon, it is very important not to overexpose it in the oven. If you exceed the cooking time, the fish will come out dry. The risk of "overdrying" the fish is reduced if it is baked in foil. But in this case, 10 minutes before readiness, the foil should be unfolded so that the chum salmon is browned.

The technology and baking time of chum salmon may also depend on the specific recipe.

Whole salmon baked in the oven

• chum salmon (carcass) - 2 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• cheese - 0.2 kg;
• butter - 0.18 kg;
• salt, pepper - to taste;
• lemon juice - 20 ml;
• chicken eggs - 2 pcs.

Cooking method:

• Wash and, if necessary, gut the salmon. Be sure to remove the fins, head. After gutting, wash the fish again, paying particular attention to the belly. Wipe the fish with a paper towel to dry. Rub it with salt and pepper, including inside. Sprinkle with lemon juice and leave to marinate for 15-20 minutes.
• Hard boil the eggs. Cool by dipping in cold water, clean. Crumble not too finely with a knife.
• Peel the carrots, wash and finely grate.
• Peel the onion, cut it into small pieces.
• Divide the butter in half. Half cut into thin slices and put in the belly of the chum salmon.
• Melt the second part of the butter in a pan, put the onion in it and fry until it becomes transparent.
• Add carrots and fry, stirring, for another 10 minutes.
• Add eggs, mix, after a couple of minutes, remove the pan with the egg and vegetables from the heat.
• Stuff the salmon with the resulting mixture.
• Lay foil on a baking sheet, put chum salmon on it, cover with a second sheet of foil.
• Preheat the oven to 200 degrees, put a baking sheet with fish in it. Bake 40 minutes.
• Finely grate the cheese.
• Unfold the foil, sprinkle the fish with cheese and continue to bake for another 10 minutes.

The keta baked according to this recipe is juicy and appetizing. It can be served on the table whole or cut into portions.

Keta baked with cheese and tomatoes

• chum salmon steaks - 1 kg;
• tomatoes - 0.4 kg;
• onion - 100 g;
• carrots - 100 g;
• cheese - 100 g;
• vegetable oil - 50 ml;
• salt, spices - to taste.

Cooking method:

• Wash the steaks, pat dry with a towel, sprinkle with salt and spices to taste, put in a baking dish.
• Cut the tomatoes into thin circles, put on the steaks.
• Finely chop the onion, grate the carrots and fry them until soft in hot oil.
• Lay the roast on top of the tomatoes.
• Close the mold with a lid or cover with foil.
• Put in an oven preheated to 180 degrees, bake for 40 minutes.
• Remove the lid (or remove the foil). Sprinkle the dish with grated cheese and bake for another 10 minutes.

Divide among bowls and serve with or without garnish.

Keta baked in the oven with vegetables

• chum salmon (fillets or steaks) - 0.8 kg;
• sour cream - 0.2 l;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• vegetable oil - 0.2 l;
• fresh herbs (parsley, dill) - 100 g;
• salt, black ground pepper - to taste;
• tomato paste - 50 g.

Cooking method:

• Fillet or cut into steaks. Wash them and dry them with a napkin. Pepper and salt. Leave for 15 minutes.
• Peel the vegetables and chop: finely chop the onion with a knife, grate the carrots. For chopping carrots, it is best to use a grater designed for preparing Korean salads.
• Heat the oil in a deep frying pan, reserving a little to brush the foil. Put the chopped vegetables and fry them for 20 minutes, stirring.
• Mix sour cream with tomato paste and add this mixture to vegetables. Stir, simmer for 5 minutes.
• Grease a sheet of foil and lay it in a baking dish.
• Put the chum salmon in the form and cover with a “fur coat” of vegetables.
• Put in the oven, preheated to 200 degrees, a form with fish. Bake for 35 minutes.

This dish is good because it turns out equally tasty both hot and cold. When serving, be sure to sprinkle with plenty of fresh herbs.

Keta baked with potatoes

• chum salmon fillet - 0.5 kg;
• potatoes - 0.5 kg;
• vegetable oil - 10 ml;
• dried basil - 10 g;
• tomatoes - 0.3 kg;
• onions - 0.2 kg;
• cheese - 0.2 kg;
• mayonnaise - 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the salmon fillet, pat dry, cut into strips across.
• Peel the onion and cut into half rings.
• Peel and wash the potatoes, cut into thin round slices.
• Cut the tomatoes into thin circles.
• Cheese grate with large holes.
• Grease a piece of foil with oil and place it in a baking dish.
• Put the pieces of chum salmon, sprinkle them with salt, pepper, half of the basil. Sprinkle with a little cheese.
• Put onion half rings and potato slices on the fish. Sprinkle with cheese.
• Lay the tomato slices on top of the potatoes.
• Mix mayonnaise with remaining cheese and basil. Cover the dish with this sauce.
• Preheat the oven to 200 degrees and send the form with chum salmon and potatoes there for 40 minutes.

Keta baked with potatoes is a hearty and tasty dish that is not a shame to put on the festive table.

Baking ketu in the oven is not difficult. It turns out tender and juicy, besides it looks very appetizing and exudes a seductive aroma.

Source: http://OnWomen.ru/keta-zapechennaya-v-duhovke.html

Bake ketu in the oven: recipe:

Chum salmon belongs to one of the most valuable species of fish. Its meat is not only nutritious, but also contains some trace elements and fats that are not found even in meat. Keta is especially useful for people suffering from heart disease, while being a dietary product.

This fish can be cooked in completely different ways: it is delicious in salting, and you can cook it, and for the holiday we usually bake chum salmon in the oven. With vegetables or herbs, with or without spices, it will always be excellent.

Keta, or Pacific salmon, as it is often called, is only slightly inferior in quality to pink salmon. Its meat has an excellent taste, it is tender and satisfying. And caviar! Who doesn't love red caviar? Russia is famous all over the world for this delicacy.

But today we will not be tempted by sandwiches with red caviar, but we will tell you how easy and tasty it is to bake chum salmon in the oven. Recipes will be different, and for sure each of you will choose the best for yourself.

Keta baked with tomatoes and cheese

Chum salmon has one peculiarity - even though it is a fish and fatty, it is not suitable for frying in an ordinary pan. Its meat will be tough, so we bake ketu in the oven. This fish is not bony, of course, there are bones, but they are large and there are not so many of them, so you can safely cook chum salmon in sauce or with vegetables. This is a great recipe, it may well become a favorite.

You will need:

• Keta - one small or several steaks, portioned for each family member.
• Fresh tomatoes - 2-3 large.
• One large onion and a bunch of dill (or any other greens).
• Hard cheese in sufficient quantities to “wipe” the dish on top with it.
• Any vegetable oil and salt, spices as desired.

Training

You can do different things with the fish: you can bake in portions for each or cut the meat arbitrarily and put it into a mold in this form. Keta, baked in the oven in slices, will be an excellent independent dish. So let's get started.

Salt the fish a little and add your favorite spices. Lubricate the baking dish with vegetable oil, and put the salmon on top. We cover the fish with onion rings, and then add the sliced ​​\u200b\u200btomatoes.

Salt lightly and pepper. It remains to sprinkle with grated cheese and send to the oven. We bake at a temperature of 180-200 degrees for about 20-30 minutes.

The fish cooks quickly: as soon as the cheese acquires a golden crust, the dish is considered ready.

Keta baked with potatoes and honey

Not sure what to cook for a candlelit dinner? It must be something completely out of the ordinary. We will add honey to the fish, it will give a special zest and pleasant notes to the dish. Slightly sweet fragrant meat of chum salmon will definitely find its fans. So, we bake ketu in the oven with honey and potatoes.

You will need a fresh fish (about 1 kg), you can take a whole one and grind it into pieces or use steaks. Take a kilogram of potatoes, a bunch of dill, 3 tablespoons of honey, 3 yolks, a little nutmeg, salt, pepper and vegetable oil.

How will we cook

Clean the fish from bones and skin, cut into portions. Salt a little and season with pepper.

Peel the potatoes, cut into thin circles, place in a bowl. Add salt and pepper, stir. Grease a baking dish with oil and lay out a layer of potatoes. Place prepared fish on top.

In a separate bowl, beat the yolks with honey, add finely chopped dill and a pinch of ground nuts, salt and cover the fish with this sauce. You can decorate the dish with shrimp or lemon slices. We bake ketu in the oven for 40-45 minutes at 200-180 degrees.

Keta steak with aromatic herbs

Sometimes you just want to eat a piece of baked fish without too much wisdom. You can, of course, just salt, pepper, grease a little with oil and set to bake.

But chum salmon steaks baked in the oven with aromatic herbs and caramel crust will help diversify a simple dish.

Herbs will help reveal the already rich taste of salmon, and caramel will make the dish beautiful and emphasize the taste. It is very easy to prepare.

You will need:

• Fish steaks - 4 small or 2 large pieces.
• A quarter cup each of brown sugar, olive oil and soy sauce.
• Approximately 2 teaspoons of grated lemon zest and 2 cloves of garlic, salt.
• Dried Herbs - 1 teaspoon each of thyme, basil, parsley, or any of your favorites. You can also use fresh herbs, but then slightly increase its amount.

Marinate and bake

In a bowl, mix all the marinade ingredients. Whisk well, and then send chum salmon into it, let it stand for at least an hour. Line a baking sheet with foil and brush with a little oil.

Lay the chum salmon steaks on top, send to the oven preheated to 180 degrees for 5-8 minutes. Then take the steaks out, once again coat them well with the remaining marinade and return to the oven for another couple of minutes.

The fish is ready.

Keta in cream sauce with sesame seeds

This is a very tasty baked keta in the oven. A photo of such a fish already causes appetite, this is a tender and light dish. Cream and fish go well together, giving it a soft and refined taste.

You will need:

• Fresh fish (fillets or steaks) - 1 kilogram.
• Hard cheese - 150 g.
• One egg.
• Glass of liquid cream.

Take spices: a little nutmeg, sesame seeds (1-2 tablespoons), salt and ground pepper, oil for greasing the form.

Getting Started

Mix salt and pepper and rub the chum salmon with this mixture, let it stand for a while. In the meantime, grate the cheese on a fine grater, add cream, chicken egg, a pinch of nutmeg, sesame seeds to it and mix well. You can add chopped dill or other herbs.

Lubricate the form a little, lay the chum salmon fillet. Top the fish with a creamy dressing and send it to the oven for half an hour. This dish goes great with rice or potatoes.

Keta baked with onions and herbs

Another way to deliciously bake ketu in the oven. A great option for spring cuisine, when everything is just starting to smell fresh. Grab plenty of green leeks (you'll need a green feather and stem) and whatever greens you have on hand.

You will need a small salmon (whole), 3-4 good stalks of leeks, a tablespoon each of soy sauce and butter. Also, take a clove of garlic, olive oil, salt, pepper and lemon.

Let's deal with products

Cut the carcass of the chum salmon lengthwise, remove the skin and remove all the bones. In a bowl, mix the lemon zest, soy sauce, add a spoonful of olive oil, salt and pepper. Line a baking sheet with baking paper, lay out the fillet and brush well with half of the mixture.

Chop the onion into rings, lightly fry it in a mixture of olive oil and butter, but do not allow the formation of a golden color. It just needs to become softer and lose its bitterness. Salt and add finely chopped greens.

When the vegetables have cooled, arrange them on one half of the salmon fillets completely, avoiding the edges. Top with second fish fillet and brush with remaining sauce. Bake ketu in the oven at 200 degrees for 20-25 minutes.

Garnish with lemon slices and fresh herbs - the dish is ready.

Bake whole fish with grapefruit

Keta, whole baked in the oven, will look perfect on any holiday table. And you can stuff the fish with anything: fresh herbs, onions, rice, vegetables or even shrimp are perfect. We will also be a little creative and prepare a fish with grapefruit. The recipe is very simple, just 10 minutes to prepare the products, and the taste will be excellent. Guests will appreciate it.

You will need:

• Chilled chum salmon carcass, weighing a little over a kilogram.
• One grapefruit.
• 3-4 cloves of garlic.
• 3 stalks of leeks.
• Salt, vegetable oil, spices and herbs as desired.

We prepare the fish

The fish must be thoroughly cleaned, washed and dried. Mix salt with pepper and spices in a bowl, rub the ketu with this mixture on all sides.

Cut the grapefruit with the peel into circles (0.5-1 cm thick). Chop the leek rings and chop the garlic, salt and mix. Any greens can be added to this mixture. Fill the chum belly with minced meat, lay citrus rings on top. Now you need to fasten the fish with kitchen string.

Line a baking sheet with parchment paper and brush with a little oil. Lay the salmon on top and make several cuts on the carcass, so it will cook faster. Send the fish to bake in an oven heated to 200 degrees for about one hour. The festive dish is ready.

Fish with vegetables in foil

Keta fish baked in the oven will serve as a wonderful light dinner. This is a versatile and very simple cooking method. You can use any vegetables and combinations in it. The dish will turn out very tender and may well act independently. You can wrap pieces of fish in portions or cook a general treat.

You will need the following products: keta - 4 pieces, 1 medium onion, sweet bell pepper, clove of garlic, small carrots. A little vegetable oil for frying, ground pepper, salt and any greens.

We wrap the fish

Salt and pepper the pieces of salmon well. Grate the carrots, fry them and chopped garlic with onions in vegetable oil. Cut the pepper into strips.

Take 4 pieces of foil, twice the size of the existing fish pieces, place them on a baking sheet. Place fried vegetables and one piece of fish on each, and on top - sweet peppers and herbs. Cover the top with foil and seal the edges well. Send to bake in a hot oven for half an hour.

Fish is a very valuable product, it was not for nothing that in the old days one day a week was allocated specifically to fish dishes, it was called that - fish day. Today we usually buy fish from time to time, but it would be very good and useful to keep the old traditions. Keta is very healthy, tasty and goes well with most foods.

Enjoy your meal!

Keta, like other types of red fish, is very useful. Doctors recommend to regularly include it in the diet. It is indicated for people with low hemoglobin, with heart disease and poor eyesight. But unlike salmon, chum salmon is not so fat, but rather dry. Therefore, it is important to properly prepare the salmon so as not to overdry it, to make it juicy, tender and soft.

Fish preparation

If a frozen product is used for cooking, then first of all it must be properly defrosted. Put on the bottom shelf of the refrigerator and wait for the ice to thaw. Thus, the fish will retain its structure and after cooking it will be juicy and soft.

When the recipe calls for using only chum salmon fillets, the carcass is cleaned of scales and bones. Cut into bite-size pieces. Rinse thoroughly.

Next, you need to prepare a marinade for chum salmon, consisting of 1 liter of water, 100 grams of salt and 50 grams of sugar. Pour the fish pieces with the resulting liquid and leave for an hour. Another marinade option: lemon juice or a mixture of water, salt and mayonnaise.

The best option, of course, is to prepare a dish of fresh fish. If there is such an opportunity, then you need to use it.

• Clean the ketu from scales, pull out the insides.
• Rinse.
• Further, depending on the plans, cut or leave the whole carcass.
• Marinate for an hour.

Cooking methods

Ketu can be thermally processed in many ways. Each has its own characteristics and subtleties. But when using any of them, it is worth marinating the chum salmon, then it will definitely not turn out dry.

In the oven

Roasting chum salmon in the oven allows you to get not only a tasty, but also a healthy dish. Juiciness is preserved, the integrity of the pieces is not violated. You can, if desired, brown the fish and get a beautiful golden crust.

1. After cutting the fish into portioned steaks, you need to lay them on a baking sheet. Salt, season each piece and put a slice of lemon on top. Wrap in foil. Send to the oven for half an hour at 200gr.S.
2. A few minutes before the end of the process, it is worth opening the foil so that the pieces are browned. But this must be done carefully, not allowing the juice to flow out.

You can bake chum salmon not only with the help of foil, but simply by laying the fish with a whole carcass or cut into pieces on a baking sheet. On top you can put tomato rounds, lemon, grate cheese, pour over various sauces. All this will help to make the dish juicy.

An alternative to using foil can be a sleeve. It is convenient to load the product into it and bake in this form. The fish retains vitamins, juices and turns out fragrant.

frying

With the right technology of roasting chum salmon, you can achieve an excellent result. Keta will turn out juicy and soft. It is only necessary to soak it in saline before cooking. Do not be afraid to oversalt it, because the fish will not take in too much.

1. Portioned pieces are sent to a well-heated frying pan with vegetable oil. It is necessary to press the steaks with a spatula so that they are better fried from the bottom, and pour hot oil over them.
2. It takes only 5-7 minutes to fry ketu in a pan. And there is no need to flip the pieces. The dish will be ready, baked completely.
3. As soon as the color of the fillet turns light pink in the middle of the piece, you need to remove the fish.
4. Serve with lemon and herbs.

At the very end of cooking, you can add a little water and bake the fish under the lid for a few minutes. She will become even softer. The best duet for juicy chum salmon will be a vegetable salad or a side dish of rice.

In a slow cooker

Using a slow cooker, you can cook salmon fillet by dipping it in breadcrumbs, or stew steaks with vegetables in sauce. To get a dietary dish, you should use the steamer function.

Here is a simple, basic recipe for making keta in a slow cooker, which you can vary to your liking:

1. Prepared fish should be cut into portions. Soak in saline solution for half an hour.
   Transfer the pieces to a steam rack.
2. You can sprinkle the fish with lemon or put a tomato on top.
3. Vegetables should also be placed on the grill here. In this case, the main dish and side dish will be cooked at the same time.
4. After 30 minutes, the multicooker will emit a signal of readiness.

This cooking option is suitable for baby food, as well as for people on a diet.

In air grill

The fish acquires a special aroma and taste when cooked in an air grill. Golden brown, appetizing appearance and excellent taste are the advantages of using this technique. The process is simple, does not require complex preparation.

1. The appliance must be set to the maximum temperature.
2. Steaks should be washed and dried. Sprinkle with lemon juice, salt and add seasonings.
3. Pieces need to be distributed on the grid. It is better to install a tray under it, where the juice from the fish would flow.

After 20 minutes, the dish will be ready.

Cooking

It takes 30 minutes to cook ketu until cooked. Boiled fish is used as an ingredient for a salad or ground in a blender when they want to feed a child.

You can use the product and just boiled with potatoes or vegetables. This option is considered low-calorie.

Chum salmon makes an excellent fish soup, rich and fragrant.

salting

Keta is simply created in order to pickle it at home. This will require quite a bit of time and effort. And the resulting product can be used as sandwiches and in salads. In this form, it is subject to freezing, if necessary.

1. Clean the fresh fish, cut off the head, fins and tail. Rinse thoroughly.
2. The bones are removed, leaving only the fillet for work.
3. Small pieces are dried with a napkin. Place them in a convenient container.
4. Sprinkle with salt and sugar, add bay leaf and seasonings.
5. Lemon slices are laid out on top.
6. The fish is sent to the refrigerator for a day. Every 5 hours, the pieces need to be turned over.

Delicious chum dishes

Keta fish is good because it goes well with different products: with vegetables, cereals, mushrooms and even fruits. Feels great in the company of cheeses, cream, Provence herbs. From all this variety, you can cook a huge number of dishes, the most famous of them:

• cutlets;
• casserole;
• salad;
• dumplings from chum salmon;
• pancakes;
• kebab;
• salted and smoked red fish;
• pie.

Properly cooked keta deserves a place on the festive table. Her beautiful appearance sets up a good appetite. It is important to organize an interesting serving of the dish, then the guests will definitely be delighted.