Cook ketu in a saucepan for 30 minutes.
In a slow cooker, cook ketu for 25 minutes on the “Soup” mode.
Cook ketu in a double boiler for 45 minutes.
How to cook ketu
You will need – chum salmon, water, a knife for cleaning fish, salt How to clean
salmon salmon 1. Wash salmon salmon under running water, lay a film on the work surface so as not to stain the table and clean the fish from scales.
2. Cut off the head and make a longitudinal cut with a sharp knife along the belly.
3. Remove all the insides from the fish and rinse again.
How to cook ketu
1. Put ketu in a saucepan and cover with water.
2. Put the pot on the stove and cook the salmon over medium heat for 10 minutes.
3. Then reduce the fire and cook for another 20 minutes with the lid closed.
How to cook ketu in cucumber brine
Chum salmon fillet – 400 grams
Cucumber pickle – 300-400 grams
Vegetable oil – 50 grams
Onion – one small onion
Ready mustard (pasty) – 1 teaspoon
Bay leaf – 1 piece
Allspice – 3 peas
Preparing the salmon fillet
1. Cut off the fins from the cleaned and gutted fish so as not to touch the meat.
2. Cut the chum salmon along the spine from both sides.
3. Carefully separate the chum salmon meat from the ridge and remove the bones with your hands or with tweezers.
Preparation of chum salmon in cucumber brine
1. Cut salmon fillet into slices two to three centimeters thick.
2. Lubricate a small saucepan with vegetable oil and put the chopped fish into it.
3. Strain the cucumber pickle.
4. Pour the brine over the fish so that it covers half of the salmon.
5. Put the onion cut into quarters to the fish. Fold in the peppercorns and bay leaf.
6. Put on medium heat, boil for ten minutes after boiling.
7. Transfer the fish to another (not aluminum) dish in which it will be served on the table.
8. Strain the broth and cool.
9. Rub the vegetable oil with mustard and fill it with a decoction.
10. Before serving, for two or three hours, pour the salmon with broth and refrigerate.
How to cook ketu in sauce
Chum salmon fillet – 500 grams
Carrots – 100 grams
Sour cream – 150 grams
Water – 150 grams
Bulb onions – 1-2 pieces
Tomatoes – 100 grams
Lemon – one half
Flour – 1 teaspoon
Bay leaf – 1 piece
Vegetable oil – 2 teaspoons
Salt , pepper – to taste
1. Remove the prepared fillet from the skin and cut into cubes of 2-3 centimeters.
2. Peel the carrots, rinse well and grate on a fine grater.
3. Finely chop the onion and mix with carrots.
4. Peel the tomatoes. To make it easy to remove, pour boiling water over the tomatoes.
5. For sauce: dilute sour cream with water, salt, pepper and mix well.
How to cook salmon in a saucepan
1. Sprinkle salmon fillet with flour and pour over lemon juice.
2. Lubricate the pan with oil and fry the fish cubes until golden brown, then put them in a saucepan.
3. In a frying pan greased with vegetable oil, put the onions and carrots and fry.
4. Finely chop the tomatoes and add them to the onions and carrots.
8. Place vegetables in a small saucepan.
9. Simmer on low heat for 30 minutes.
10. In a pan with fried fish, put stewed vegetables on top and pour everything with sour cream sauce.
12. Bring to a boil over medium heat. After boiling, simmer over low heat for 30 minutes.
13. Instead of carrots and onions, you can use potatoes, sweet peppers or any other vegetables. You can also add grated cheese.
How to cook ketu in sauce in a slow cooker
1. Sprinkle the fillet with flour and pour over lemon juice.
2. Lubricate the bowl of the multicooker with oil and put the chum salmon cubes there.
3. On the “Baking” mode, fry the fish until golden brown.
4. Remove the fried pieces from the bowl.
5. Put onions and carrots in a slow cooker.
6. Set the “Baking” mode for 20 minutes. If the onion does not become transparent, turn on for another 10 minutes.
7. Add tomatoes to the slow cooker.
8. Turn on the “Extinguishing” mode for 30 minutes.
9. Empty the bowl of vegetables and put the fish in it.
10. Put vegetables on top of the fish, pour sour cream sauce on top.
11. Turn on the “Extinguishing” mode for 30 minutes.
Ear from chum salmon
– 0.5 kilograms Potatoes – 5 pieces
Carrots (medium) – 1 piece
Onion (large) – 1 piece
Dill – 1 bunch
Parsley – 1 bunch
Salt, black peppercorns – to taste
How to cook fish soup from chum salmon
1. Rinse 500 grams of chum salmon, clean from scales and start cutting fish.
2. Cut off the head, cut open the belly with a long and sharp knife and take out all the insides.
3. Ketu cut into steaks and put in a saucepan. Pour water (about 3 liters) and put the fish to boil over moderate heat.
3. Rinse and peel with a vegetable peeler or knife 5 potatoes, cut into medium-sized cubes.
4. Wash 1 carrot, cut off the tail, scrape with a knife to peel off the skin and cut into circles.
5. Peel the onion and finely chop.
6. Start the vegetables in the broth, salt, add black peppercorns and continue to cook over low heat for about 20 minutes. Cover the saucepan with a lid.
7. Rinse two bunches of greens with water and cut into pieces.
8. Turn off the burner and season the soup with chopped dill and parsley. Part of the greens can be left to add to the plates already when serving.
Ear is ready!
– Due to the rich content of Omega-6, Omega-3 and lecithin, eating chum salmon can prevent the occurrence of atherosclerosis, myocardial infarction and ischemic stroke. Potassium and phosphorus help in strengthening bones. That is why it is recommended to give ketu to children. Contained in large quantities in this fish, potassium and magnesium normalize the work of the heart. And thiamine has a positive effect on brain function and memory development.
— Keta is a dietary product and contains 127 kcal/100 grams.
– When choosing fresh-frozen fish, you should carefully examine it. The fish should have an even, spotless color and not have a rusty tint. This indicates that the fish is stale or has been defrosted several times.
– When choosing fresh fish , the pressure mark should quickly disappear, and the gills should have a juicy pink color. If the trace does not disappear for a long time, and the gills have a yellowish or grayish tint, most likely the fish has been thawed several times or has been on the counter for a long time.