Composition / ingredients
Step-by-step cooking
Step 1:
Frozen muksun, so that it retains its juiciness and does not become loose, must be properly defrosted without exposing it to a sharp temperature drop. I defrost by moving the fish to the bottom shelf of the refrigerator. Fish weighing about 1 kg are often baked whole, with or without a head. Muksun weighing 1.5 kg or more is better baked in the form of steaks or fillets.
Step 2:
Peel the fish from the scales, gut it. With a teaspoon, remove the blood and film remnants along the ridge. Remove the fins and gills if I decide to leave the head. Rinse the carcass and dry it with a paper towel. It is easier to cut the fish when it is already defrosted, but still firm. Rub the carcass with salt and spices, including the abdomen. Wrap in plastic wrap or foil and leave for half an hour.
Step 3:
Meanwhile, we are preparing the FILLING. Cut the onion into small cubes. Peel any apple, remove the core, grate on a coarse grater and pour lemon juice so as not to darken. Mix the fruit pulp with the onion mass. I added a pinch of spices to the filling for fish, but this is optional, although in the end they played a big role in the taste.
Step 4:
Put a sheet of foil on a baking sheet, lubricate it well with oil. We put the fish diagonally, put the apple - onion filling in the abdomen. The top of the fish is lubricated with oil so that it is easily browned. And so that the juice of the filling does not flow out of the fish, fasten the edges of the abdomen with toothpicks.
Step 5:
We bend the foil in the shape of a boat and cover the fish with foil on top. Put the baking sheet in a preheated oven to 180 ° for 30 minutes. Then remove the foil and cook for about 20 minutes more. I cooked in the "top-bottom" mode at the average level, I moved the last 10 minutes to the top. When the fish has just started to blush, it is ready, do not over-dry. Depending on the size of the fish and the type of oven, the time may vary.
Step 6:
Serve hot as an independent dish or with a side dish of rice, potatoes or vegetables. The cooled fish is also delicious, but not from the refrigerator. A very successful version of the filling; the apple turned out to be crisp, juicy, sweet, harmoniously combined with the delicate sharpness of onions and a light spicy note of spices. In the company of white, tender fish meat, full of delight.
Muksun /Coregonus muksun/ is a freshwater fish from the genus of whitefish of the whitefish subfamily of the salmon family, considered a valuable commercial fish, a delicacy.
Lives in Siberian rivers, lakes and desalinated bays of the Arctic Ocean, and is also common in fresh waters of North America.
Muksun, like most northern inhabitants, contains a lot of fat and, what is especially valuable, it is easily digested (up to 98%).
In addition to the essential omega-3 polyunsaturated acids, fish contains many minerals, vitamins and amino acids, which allows you to significantly improve your health by eating it.
But, like other river fish, the muksun is susceptible to infection by parasites. Most often, the fish is sold frozen, they die under prolonged exposure to low temperatures, which makes muksun safe for health. /That is why local fishermen always freeze fresh fish first/.
There are many recipes for cooking, but I still prefer those where the fish is exposed to thermal effects.
Muksun in the oven turns out juicy and appetizing, with this method of cooking it is difficult to spoil it.
When baking fish, it is important not to over-dry, it is also advisable not to overdo it with spices.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Pepper - 26 kcal/100g
