How to cook a delicious and healthy fish? Recipes and Smoking fish in convection oven
Various devices for cooking, which appear on the home appliances market, rarely remain without attention of fans of creating culinary masterpieces. So it was with a convection oven, which involves cooking by hot air flows. Very tasty fish in grills regardless of its variety and fat content.
Food cooked in the device, are low calorie, because are diet. For processing food is not necessary to use oil, which makes it more oily and can affect the taste of the dish.
Usually they want something "flavor", so they were more juicy. Such varieties include, for example, hake, Pollock, haddock, cod. They can be cooked using the convection oven.
- Refined olive oil;
- Spices to taste;
- Fish low-fat varieties – several pieces;
- The base of the course needs to be cleaned, split into pieces.
- Coat it with oil, then RUB the spice, making this carefully so as not to damage the structure of the product.
- Sprinkle the seafood with breadcrumbs.
- Preheat the grill by selecting on the device the corresponding mode.
- Lay out the pieces of the main ingredient on the grill, set the temperature to 240-260 degrees. For cooking fish enough third hour, the fan speed must be selected high.
To make the breadcrumbs can be more easy – simply mix spices, butter and breadcrumbs and RUB this mixture product. Then everything is done according to the described algorithm.
Grade average fat
Marinade these seafood can also contain oil, but it is desirable that the ground was sour. To cook in the convection oven according to the recipe described below, can such fish as salmon, carp, flounder.
- Main product is several pieces;
- Olive oil;
- Spices to taste;
- Lemon juice.
- Purify based dishes and cut into pieces.
- Prepare the marinade by combining the spices, oil, lemon juice. The last two ingredients are taken in equal parts, and their number depends on the number of cooking dishes.
- Give nautical gifts a little promarinovatsya – about 10 minutes.
- Further, this method of cooking involves the unfolding of the main ingredient on the grill.
- Set a timer for convection oven quarter of an hour, while the temperature should be around 230-240 degrees. The fan speed is medium.
- The finished dish you will learn in a Golden crust.
Add in the marinade of the oil, every woman decides for itself, but these types of product don't need it. Prescription fatty fish varieties, cooked in aerogrill, just enough salt, the dish turned out juicy, mouthwatering, delicious. It is useful to sprinkle the main product lemon. If you can't imagine the dish without any of the favorite spices of course, you can add them as well.
- Prepare seafood (that can be, for example, trout, salmon), and it clean, divide it into chunks.
- Pickle product in salt (and other spices to taste) and lemon juice for half an hour.
- Put the pieces of the main ingredient in a preheated convection oven, bake for a third hour, choosing the temperature to 230 degrees and the fan speed is medium.
- Like other recipes for halogen oven regarding cooking seafood, this involves determining the readiness of food at the ruddy crust. It will be more crispy if you slightly shorten the baking time and raise the temperature.
To prepare this recipe the dish in the oven, but the holders I prefer to do it in it.
- Any fish – 0.5 kg;
- Onion – 1 PC.;
- Walnuts – 50 g;
- Potatoes (you can substitute any vegetables to taste) – 0,5 kg;
- Salt, pepper – a pinch;
- Olive oil – 4 tbsp;
- White wine – 4 tbsp;
- Greens fresh.
Prepare the dish in foil so:
- Adding nuts – one of the secrets of the unusual to the amazing taste of food. Walnuts can be replaced by any other, and to add some spice – pre-fry the ingredient without the use of oil.
- Potatoes cleaned, cut into medium-sized slices.
- Grind the onion in half rings.
- Finely chop the greens.
- All these components combine, add spices, stir thoroughly.
- Sbryzgivaem the composition of oil and wine.
- Removed from the fish guts, remove scales, a little salt, and just before leaving for aerogrill wrap this element with the rest in foil, making her the envelope.
- The device has to be preheated. The dish is baked at a temperature of 230 degrees during the third hour.
- Apply the pudding on a plate or in foil, and an excellent decoration for it to be lemon bars.
For cooking food you should take the steak. Of course, to cook salmon in aerogrill you can on the recipe above, but to really impress guests and household with something very tasty? Can prepare this culinary masterpiece.
- Fillet or steak of salmon – 3 pieces;
- Olive oil – 2 tbsp;
- Tomato – 1 PC.;
- Lemon juice – 1 tbsp;
- Cream cheese – 100 g;
- Spices – to taste;
- Basil – a pinch;
- Mustard – 1 tsp.
- Wash the fillets, make sure that it is missing all the extra bones, skin. If not, remove all unnecessary.
- Almost all recipes of cooking fish in convection oven guess the dip main ingredient in the marinade. This recipe is no exception, therefore, combine spices, mustard, olive oil, dip the steaks in the marinade for about half an hour, not forgetting during this time to turn the fish so it is better marinated, and then smoked will be very tender and juicy.
- Put the steaks in foil, cheese cut into slices thickness of about 0.5 cm and put them on top of the salmon, sbryznuv recent lemon juice. On cheese put the tomatoes cut into circles, sprinkle with finely chopped Basil. Wrap foil into an envelope.
- Send the dish in to bake for a third hour at a temperature of approximately 230 degrees.
Instead, you can take any other gift of the sea. You can smoke fish in convection oven with liquid smoke or wood chips, but because the latter is more safe, many stay on it.
- Mackerel – 3 PCs (small);
- "Herbs of Provence" – packing;
- Vegetable oil – 1 tsp.;
- Sea salt in quantity sufficient to coat the mackerel.
For cooking need a special sawdust and foil. Their number should be enough to cover the whole bottom layer of 1 cm.
- Mackerel for smoked with sawdust wash thoroughly, remove entrails and head, wash again, dry.
- Combine the salt and "herbes de Provence", stir, RUB the mackerel with the mixture, including the inside.
- In a plastic bag or plastic container put the fish in the fridge for 1 day, after which the mixture of herbs and salts need to be washed off under running water.
- Pour sawdust with warm water, move them to the foil, the size of which corresponds to the size of the bottom of the convection oven. The top layer of sawdust cover with another layer of foil, bore holes in it.
- Foil with sawdust floating in the device. Before you start to smoke the mackerel, warm it to a temperature of 160 degrees.
- Smoke the fish you want at the same temperature for half an hour, selecting medium fan speed.
- When mackerel will coptics, grease it with oil after every 10 min but if you think it will be too thick, should skip this step.
- Cooled mackerel, and only then it can serve.
Today, many people try to eat healthy food, paying considerable attention to its preparation. Grills – one of the best devices in which the dishes are useful, less calories and tasty.