|Capelin — 0.7 kg|
|Milk — 500 ml|
|Onion — 2 pcs.|
|Vegetable oil — 3 tbsp . l .|
|Coriander — to taste|
|Bay leaf — 3 pcs.|
|Salt — to taste|
Tender capelin stewed in milk with spices and onion rings. It turns out very soft, does not require the removal of bones.
How to cook Capelin stewed in milk
Dietary and very fragrant capelin stewed in milk. It turns out insanely tender and soft. In 60 minutes of cooking, the bones are softened, so they do not need to be removed. Coriander and bay leaf give the fish a spicy aroma. Milk serves as a sauce, any fat content is suitable for the recipe. Onions can even be used blue, then the fish will have a delicate blue shade. It is recommended to spread capelin with onion rings on a dish, with which the fish is even tastier. You can decorate with sprigs of parsley or lemon rings. Such a dish can be given even to children. The side dish can be mashed potatoes or rice.
Wash the capelin, clean it well and cut off the heads.
Peel the onion, cut into rings. Fry in a frying pan in vegetable oil on both sides until golden brown.
Put onion rings in a saucepan on the bottom, put capelin on the onion and lay out layers alternately. Season each layer with salt to taste, sprinkle with coriander and lay out the bay leaves.
Pour the layers with milk, cover the pan with a lid and put it on a small fire to simmer for 60 minutes.