Delicious smelt dishes. Smelt: recipes for simple and tasty dishes How to cook smelt fish in the oven

This fish is prepared in different ways: salted, marinated, and fried smelt is especially tasty. But you still need to tinker with it a little, and the downside is oil splashes in the kitchen. So, it’s best to fry it somewhere in the fresh air in nature.

If you bake smelt in the oven, you don’t need to use foil, as there will be no splashes during cooking. It prepares quite quickly, and the recipe itself is very simple. Go!

For baking you will need:

1 kg smelt, olive oil, lemon, dried parsley, ground black pepper and salt.

Smelt baked in the oven - recipe with photo

Clean the smelt, remove the entrails and rinse under running water.

Add oil, dried herbs, lemon juice, salt, pepper to taste and mix everything.

Give the fish a little time to marinate and soak in the aroma of spices.

Then place it on a baking sheet, distributing it evenly so that the fish do not touch each other, otherwise after baking they will bake and stick together.

Place the baking sheet with smelt in the oven preheated to 200 degrees for 20 minutes. After this period of time, take it out, place this yummy with the aroma of fresh cucumbers and herbs on plates and you can eat.

If you cover the fish with foil, then when baking you can increase the cooking time to 25 minutes. But then the appetizer itself will become more like boiled rather than baked fish. Therefore, I am inclined to discover a simpler and more economical method of preparation. Bon appetit everyone!

Smelt is a small oblong fish that lives in the Neva and the Gulf of Finland, from where it is caught in huge quantities. You can buy it frozen, chilled, dried and dried. Moreover, the last two varieties are found most often, since smelt is in great demand among beer lovers.

A few words about the delicacy

Many housewives believe that this small fish requires a lot of fuss and is nothing special, but in reality this opinion is wrong. Those who know how to properly process this delicacy often prefer it. After all, smelt has tender and fatty meat that can be prepared in different ways. But at the same time, it is not so high in calories that it will affect your figure. In addition, this fish has an unusual and extremely pleasant taste. And if you also remember the many useful microelements in its composition, it will become clear that this delicacy is definitely worth the money.

There are many recipes for cooking this fish in a frying pan and in a slow cooker. But smelt, containing many useful substances, baked in the oven is the fastest and easiest way to preserve its quality, wonderful aroma and incredible taste. Try any of the suggested recipes to see how appetizing this treat is and how easy it is to prepare.

Food preparation

Smelt baked in the oven in its own juice with spices and lemon juice is the easiest way to prepare it. Believe me, you definitely shouldn’t underestimate such a simple recipe, because the fish turns out incredibly delicate and soft, and its flesh is saturated with the aromas of herbs and marinade.

To prepare you will need:

0.6 kg smelt;
half a lemon;
3 tablespoons of vegetable oil;
0.5 teaspoon salt;
allspice, several bay leaves;
any greens - rosemary, dill, basil or parsley.

Recipe for smelt baked in the oven with photo

If you have frozen fish in your supplies, the first thing you need to do is defrost it. This needs to be done naturally. Then the carcasses need to be cut: cut off the head, remove the entrails, remove scales and wash.

Place the prepared fish in a deep bowl.
Squeeze lemon juice on them.
Add pepper, salt and vegetable oil here.
Mix the fish thoroughly with your hands so that each smelt is coated with the sauce.
Now all that remains is to find out how to bake smelt in the oven in foil. To do this, line a baking sheet with a large sheet of foil. Place the carcasses on it in random order or in rows. Only one thing is important - the layer of fish must be uniform so that it bakes quickly.

Place bay leaves and greens, cut or sprigs, on top of the smelt.
Cover the baking sheet with another sheet of foil and seal the edges tightly.

The final stage

Place the delicacy in an oven heated to 200 degrees for 20-25 minutes. After the allotted time, remove the top sheet of foil and return the fish back for another 5-10 minutes. This is necessary so that the carcasses are browned and covered with an appetizing crust.

That's all - the oven-baked smelt is ready. It is very important to carefully remove the carcasses from the baking sheet so that the tender meat is not damaged, and the fish itself remains whole and appetizing.

It is advisable to serve the delicacy on a large plate, adding sprigs of herbs and fresh vegetables to the composition. And potatoes are perfect as a side dish.

Second way

Baking in foil is far from the only option for preparing smelt baked in the oven. An original and very unusual recipe is fish in cheese batter. Such a treat is worthy not only of a simple family dinner, but also of a gala table.

If you want to bake smelt in the oven with a crust, this recipe is what you need. Perhaps there is nothing more appetizing and tastier than tender fish in cheese batter. In addition, preparing such a dish is much easier and faster than it might seem at first.

In the process you will need:

0.6 kg smelt;
100 g hard cheese;
a glass of breadcrumbs;
2 eggs;
2 cloves of garlic;
2 tablespoons of vegetable oil;
0.5 teaspoon salt;
pepper to taste;
herbs to choose from - rosemary, dill, basil or parsley.

The process will take approximately an hour.

How to bake smelt in the oven without foil

First defrost frozen fish. Then clean it of scales and entrails, cut off the head and wash thoroughly under running water.
Now the carcasses need to be profiled: without dividing into pieces, cut along the tummy deeper than the giblets and pull out the skeleton along with the ribs. Rinse the resulting fillet again and dry with napkins.
It's time to take on the batter. Mix eggs, pressed garlic, finely chopped herbs, pepper and salt. Stir all components until a homogeneous consistency and light foam is obtained.
In another bowl, mix finely grated cheese and breadcrumbs. Stir the ingredients thoroughly too.

Grease a baking sheet with vegetable oil. You will need to place the smelt fillet on it.
Dip each carcass on both sides in the egg mixture, then transfer to breadcrumbs. Roll on both sides and immediately place on the prepared baking sheet. Do the same with each fish.
When all the carcasses are stacked, grease their tops with vegetable oil using a brush. This trick will allow you to avoid drying out the smelt and achieve an appetizing golden hue.
Place the dough in the oven, preheated to 180 degrees, for half an hour. During this time, the smelt should brown and become crispy.

The fish prepared in this way will pleasantly surprise you with its divine aroma, appetizing golden crust and tender fillet.

Smelt in cheese batter may well take the place of a main dish, a hot or cold appetizer - in any form, this treat will certainly please your household.

Delicacy in tomato sauce

Any fish is in perfect harmony with vegetables, which can be used as a side dish, as a decoration, and as a component of a dish. The recipe for smelt baked in the oven with tomato sauce will allow you to prepare an amazingly tasty treat with an extraordinary aroma in just an hour. This dish will certainly not leave anyone indifferent.

To prepare smelt baked in the oven with vegetables, you will need:

0.6 kg of fish;
2 tablespoons flour;
half the amount of tomato paste;
2 onions;
the same amount of carrots;
2 tomatoes;
a little vegetable oil;
several bay leaves;
salt and pepper to taste.

Course of action

Wash the thawed fish, remove scales, gut them and cut off the heads. To complete the preparation, blot each carcass with napkins to remove excess moisture.
Dip the prepared smelt in flour and fry on both sides in a frying pan until golden brown. Don't forget to pour some vegetable oil on the surface. Place the fried carcasses on a baking sheet.

Now start preparing the vegetable filling. Peel and wash all prepared vegetables. Chop the onion into half rings, grate the carrots on a coarse grater, cut the tomato into thin rings. Fry the vegetables until golden brown, then add a glass of water, tomato paste and any spices to your taste. Stir everything thoroughly and bring to a boil.
Pour the prepared gravy over the fish laid out on a baking sheet. Place bay leaves on top.
Place the baking sheet with smelt in the oven, preheated to 180 degrees, for 20 minutes.

This fish turns out incredibly tender, perfectly soaked in seasonings and vegetable juices. Place the smelt on a plate very carefully, using a spatula, so that the carcasses do not fall apart.

Even those who don’t particularly like fish will certainly enjoy such an unusual treat. Such an appetizing snack with a pleasant aroma is sure to gather the whole family around it.

You can prepare smelt in different ways: boil, fry, salt. But it is when baked that this fish acquires the greatest appetizing, beneficial and unsurpassed taste. In addition, the process of cooking smelt in the oven will probably not cause any difficulties or problems - any housewife can handle it. But still, it won’t hurt to learn about some of the features of this fish:

Smelt has scales. It can be cleaned quite easily, but this does not mean that its removal can be treated with disdain. After all, even a small scale can ruin the entire impression of even the most delicious treat. To prevent it from scattering during the process, it is advisable to clean the carcasses in water using a special grater. Then it should be washed thoroughly and only then should gutting begin.
Many domestic housewives are accustomed to cooking small fish whole, without getting rid of the entrails. But in the case of smelt, gutting the carcasses is really necessary. You need to cut off the head of the fish and then carefully pull out the insides. If suddenly you are lucky and there is caviar in the smelt, leave it - it will turn out even tastier.

Now you know how to cook delicious fish. Bon appetit!

Smelt is an excellent independent dish that is sure to please all family members, especially males. You can simply serve it with vegetables, or you can prepare some kind of side dish. Baked smelt goes well with rice, especially if the fish was cooked in sauce.

Baked or fried potatoes are ideal for smelt. You can make mashed potatoes for this fish, depending on who you like. But smelt is usually not served with pasta, buckwheat or other cereals. Although here everything depends on the preferences of the household and the housewife herself.

Ingredients:

Smelt (fresh)- 1 kg

Lemon— 1/2 pcs

Vegetable oil- 3 tbsp

Spices: salt, black allspice, herbs

How to cook smelt in the oven

1. Clean the fish, removing the head and giblets.

2 . Drizzle with oil and juice of half a lemon.

3. Sprinkle with salt and pepper.

4 . Place a sheet of foil on a baking sheet. Place fish on top.

5. Sprinkle with dried herbs. If the greens are fresh, then sprinkle them on the prepared smelt.

6. Cover with another sheet of foil and place in an oven preheated to 180-200 degrees.

7 . After 25 minutes, remove the baking sheet and remove the top layer of foil (carefully, it’s hot!). Place the fish in the oven for another 5 minutes.

Delicious smelt in the oven is ready

Bon appetit!

Those who have ever been to St. Petersburg at the end of April will remember for the rest of their lives the smell of fresh cucumbers wafting from everywhere and posters of all formats with the words “Fresh smelt”. Well, to watch all this and not try this wonderful fish is simply blasphemy.

What is smelt

Snetok is the second name of the inhabitant of the Gulf of Finland, Neva and other rivers of the Leningrad region. This fish resembles sprat in appearance. Its size varies significantly. By the way, the price of the St. Petersburg delicacy also depends on this.

Smelt meat is tender and quite fatty, but not particularly high in calories, only about 100 kcal for every 100 g. Smelt is also rich in a wide variety of substances beneficial to our body - amino acids, minerals and, of course, vitamins A, B, D and all the others .

Features of preparation

You can prepare smelt in a thousand ways. But no matter which one is chosen, the fish must first be prepared. You should start by cleansing the scales. This can be done with a regular knife, but it is more convenient to use a special grater. In this case, the scales will not scatter throughout the surrounding area. When this cleaning is completed, the fish must be washed under running water and only then begin gutting.

The size of smelt can vary greatly from one another. There are fish weighing no more than 100 g, but there are also 300-350. But regardless of weight, it is necessary to gut the fish before heat treatment. Otherwise, the finished dish may be slightly bitter, which will significantly spoil its taste.

There is no point in describing the gutting process, since most housewives, at least once in their lives, had to free the fish from its entrails. It is worth paying attention only to the fact that smelt often ends up in nets with caviar. This product should not be thrown away. Smelt caviar is even healthier than the fish itself. The fish, freed from internal organs, must also be thoroughly rinsed with cold water.

Smelt is served to the table in almost any form: fried, boiled, stewed, pickled and, of course, baked. The last method of preparing smelt will be discussed below. Why specifically about baking? It’s just that in this form, smelt is tastier and much healthier than fried, since for its preparation additional fats are used in minimal quantities.

There are many ways to bake smelt in the oven. Of course, you can simply place the prepared fish on a baking sheet and put it in the oven. But it’s difficult to call this option cooking. It is much more interesting to bake the smelt, for example, in foil. Although the previous method can also be used, you just have to improve it a little.

Smelt baked with flour

This is the easiest way to bake fresh smelt. To serve such a dish, you will need to take about a kilogram of Neva fish, about 6 tablespoons of flour, salt and various spices, as well as a little lemon juice.

In this case, you can do the same as with any other fish.

In a separate bowl, mix flour with salt and spices. Roll each prepared smelt thoroughly in the resulting mixture and place on a baking sheet that has been previously greased with vegetable oil.

Sprinkle fresh squeezed lemon juice on top of the fish. Place the baking sheet in an oven preheated to 180°C and leave for 20-25 minutes.

Smelt baked in foil, recipe 1

To prepare smelt in this way, you need to take the fish itself (about 1 kg), 2-3 onions (preferably blue or white), 2 tablespoons of soy sauce, the juice of half a lemon, vegetable oil, salt and spices to taste.

Cut the onion into half rings and put in a deep bowl, put the prepared smelt in there, add spices and pour in soy sauce. Gently mix the contents of the bowl with your hands so that the spices are evenly distributed throughout all the fish.

Line a baking sheet with a piece of foil twice as large in size. Lightly grease the foil with vegetable oil and place the smelt on it. It is best to lay out the fish alternating with the head or tail first. This way more of them will fit on the baking sheet. The onion should also be placed along with the fish.

Sprinkle the smelt with lemon juice, cover with the rest of the foil and place in an oven preheated to 200°C. You need to bake the fish for about 20 minutes, after which it should be carefully opened by unscrewing the top part of the foil and left in the oven for another 10 minutes. During this time, it will have time to brown sufficiently.

After this, the smelt can be immediately served to the table, either as an independent dish or together with some side dish - potatoes or rice.

Smelt baked in foil, recipe 2

In this way, it is better to bake smelt not on a baking sheet, but in a rectangular tray. To do this, you need to prepare a kilogram of smelt, two heads of onions, 100 grams of butter, 2 tablespoons of flour, 100-150 ml of cream, 100 ml of water, 50 ml of white table wine, spices, salt and herbs at the discretion of the hostess.

Rub the smelt with a mixture of salt and your favorite spices and leave for 7-10 minutes. Chop the onion into half rings, fry in butter and place in a foil-lined pan. Place the fish on top, sprinkle with flour, pour in cream, water and wine. Cover the pan with foil and place in the oven, as in the first option, for 20 minutes. Then remove the foil from above and cook until golden brown for 10 minutes. The oven temperature should be kept around 200°C.

The finished smelt should be placed out of the mold onto a flat dish and poured with the sauce remaining on the bottom.

Smelt baked with sour cream

It will take a little more time to prepare the smelt this way. Although, taking into account the fact that it takes a lot to clean fish, it can hardly be considered that such a dish takes too long to prepare. True, you will also need a little more food for such a lunch/dinner. Specifically, you will have to purchase:

kilogram of smelt;
flour;
egg;
breadcrumbs;
butter (100 grams butter and a little vegetable for frying);
onion and garlic;
cream (50 ml);
200 g sour cream;
salt and spices.

Finely chop the onion and garlic and fry in vegetable oil. When the onion turns golden, add cream, sour cream and butter to the pan. Salt the mixture, season with spices and when it boils, remove from heat. Pass the cooled sauce through a blender to obtain a homogeneous mass.

First roll the prepared smelt in flour, then dip it in a beaten egg and roll it again, but in breadcrumbs. Place the fish in a greased metal baking dish and place in the oven for 15 minutes. The oven must first be preheated to a temperature of 180°C.

After the specified time has passed, pour the sauce into the pan and bake for another 10-15 minutes. Place the finished fish on a dish, pour over the sauce and sprinkle with herbs.

Smelt baked with cheese

For this method of preparing smelt, a small fish is best suited. You need to take about a kilogram of it. In addition, you need to prepare semi-hard cheese, such as Russian, Poshekhonsky or Dutch, salt, pepper, adjika, a small onion and lemon juice (about 2 tablespoons).

Peel the onion and grate on the finest grater. Pour lemon juice into the pulp and mix well. Grate the cheese on a large shredder and mix with adjika.

Spread each smelt with the onion mixture, salt and pepper, place on a baking sheet and cover with the cheese-adjika mixture. Smelt should be baked at a temperature of 200°C. Baking time – 20-25 minutes.

Video “Oven-dried smelt”

Smelt is a very tasty fish that is loved by many. Most often it is fried in a frying pan - it’s quick and easy. But today I want to tell you how to cook smelt in the oven with onions and spices. This option is also tasty and not at all complicated, but much healthier than fish fried in a large amount of oil. In my opinion, cooking smelt in the oven is even easier than in a frying pan - you don’t have to stand over the stove and make sure that the fish doesn’t burn and is properly browned on all sides.

Well, the preparatory work is essentially the same - the smelt must be cleaned, marinated in spices and onions, and then simply placed in a mold. And then wait until the delicious and beautiful smelt in the oven with onions is ready.

This fish is a fairly satisfying dish; it can be served not only as an appetizer, but also in the company of vegetable salad and mashed potatoes - it will make a wonderful lunch or dinner.

Ingredients:

For 1 serving:

200 - 300 gr. smelt;
1 yellow onion;
1 red onion;
1 bay leaf;
salt to taste;
0.5 tsp lemon pepper;
1-2 tsp. soy sauce;
1-2 tsp. olive oil.

How to cook smelt in the oven:

In our area, smelt is sold only frozen, so first I needed to defrost it. It is better to do this in natural conditions, that is, just leave it at room temperature. You should not use a microwave oven or hot water to defrost - any fish. Including smelt, they don’t like this.

We remove the head of the smelt, cut into the belly and remove the entrails.

Cut red and white onions into thin half rings.

Combine fish, onion, add salt, lemon pepper, bay leaf, soy sauce and olive oil.

Mix well. Cover the container with a lid or film and leave for 30-40 minutes to marinate so that our smelt in the oven with onions turns out juicy and tasty.

Then place the smelt and onions in a fireproof dish.

Cover the pan with foil and place in the oven, preheated to 180-200 degrees, for 30 minutes. By the way, if necessary, you can bake smelt in the oven in foil in the same way without using a fireproof mold. You just need to fold the foil in several layers so that it doesn’t tear, and seal the foil so that it’s easy to open later.

Then we take out the mold, remove the foil and cook the smelt in the oven again, for only 7-10 minutes.

List of recipes

Smelt is a fish of the smelt family. It cooks very quickly. It only takes 5 minutes to boil smelt, 5-8 minutes to fry and 10 minutes to bake in the oven. There are many recipes for preparing tasty and satisfying smelt. They differ in the level of complexity and method of preparing the fish. Pickled smelt is in great demand among beer lovers. The main advantages of this fish are the absence of small bones and excellent taste.

Smelt dishes will become a real delicacy on your table. And the ukha, with its great taste and smell, will especially appeal to children.

Baked fish in the oven

Smelt has a special adipose fin, thanks to which dishes become nutritious and high in calories. The pleasant aroma of oven-baked fish will instantly gather the whole family at the dinner table. And the delicate texture of baked smelt will appeal not only to adults, but also to children. It's quick and easy to prepare.

Ingredients:

Fish – 700 gr.;

Lemon – 2 slices;
Vegetable oil – 100 ml;
Bay leaf – 4 pcs.;
Allspice peas – 5 pcs.;
Salt, spices - at your discretion.

Preparation:

Take a baking sheet and line it with a double sheet of foil. Place the fish in a row.
Pour lemon juice over the smelt. You can squeeze the juice yourself or using a special device.
Sprinkle smelt with bay leaf, pepper and other spices.
Drizzle with vegetable oil.
Cover with foil and place in an oven preheated to 200 degrees. Cook for 20 minutes. If desired, after 15 minutes, you can open the top part of the foil - then the fish will be covered with a tasty, crispy crust.
Check for doneness in the oven. Serve the finished dish to the table as a main course or snack with soft drinks.

Stuffed smelt

Ingredients:

Large fish – 12 pcs.;
Crushed crackers - 6 regular glasses;
Vegetable oil – 1 tablespoon;
Flour – 3 tbsp. l.;
Lemon – 3 pcs.;
Eggs – 3 pcs.;
Tomato paste;
Champignon;
Greens to taste.

Preparation:

Peel the smelt, remove large bones, add salt and put in the refrigerator.
Bring the tomato paste to thicken in a saucepan, then add finely chopped champignons and cook again until thick. To avoid sticking to the bottom, this mixture should be cooked over medium heat and stirred constantly.
Place the resulting mass on a plate and place in the refrigerator.
Beat the eggs with a mixer until a homogeneous liquid forms.
Fill each fish with a filling of tomato paste with champignons, and then sew it up with thread.
Roll in egg.
Roll the smelt in breadcrumbs and place in portions into the deep fryer.
Cook for 15 minutes. Place on a plate and remove the strings from the fish.
Garnish the finished dish with herbs and lemon slices.

Fish in Latvian

Stewed fish with herbs will definitely suit your taste. Preparing this dish does not require much expense.

Ingredients:

Medium-sized fish – 0.5 kg;

Onion – 1 head;
Butter – 50 g;
Water – 1 glass;
White wine – 50 ml;
Cream – 50 g;
Flour – 1 tbsp. l.;
Herbs, spices - to taste.

Preparation:

Heat a frying pan and grease with butter. Fry the onions and herbs until golden brown. Place on a plate.
Place smelt on the frying pan. Sprinkle flour, fried onions and herbs on top, add wine and cream.
Pour water on top, lightly covering the fish.

Cook over low heat for 15 minutes. The fish is ready.

Marinated fish

Smelt can not only be fried and stewed, but also pickled. Pickled smelt will delight even the most fastidious gourmet with its exquisite taste. It is used as a snack, as well as an ingredient for making sandwiches and other dishes.

Ingredients:

Fish – 200 g;

Lemon – 1 pc.;
Garlic – 3 cloves;
Salt – 1 tsp;
Olive oil – 5 tbsp. l.;
Chopped dill – 1.5 tbsp. l.;
Onion feathers – 2 pcs.;
Lemon juice – 4 tbsp. l.;
Chili pepper (powdered) - to taste.

Preparation:

Wash the fish and remove the head and entrails.
Place it belly side up. Place sliced garlic on top and sprinkle with lemon juice.
Leave to marinate for about an hour.
Prepare cling film for re-marinating.
Place fish, peeled from garlic, on top, sprinkle with herbs, pour olive oil and be sure to add salt.
Wrap the fish in film and put it in the refrigerator for a day.
The marinated fish is ready.

When you don’t want to spend a long time fiddling with fish bones, smelt is the most ideal option. It contains only one large bone. You can make soup or delicious fish soup from this fish. Here is one possible recipe.