Как приготовить камбалу

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Как приготовить камбалуКамбала – плоская рыба, обитающая на морском дне. Ее без труда можно узнать по плоскому телу и глазам, расположенным на одном боку. Эта рыбка славится своим белым, нежным, сочным мясом и, к тому же, сравнительно небольшой стоимостью.

Блюда из камбалы пользуются огромной популярностью, поскольку она не только вкусна и питательна, но и очень полезна для здоровья. У многих хозяек есть свой ответ на вопрос о том, как приготовить камбалу, сохраняя содержащиеся в ней полезные вещества.

Подготовительный процесс

Сперва остановимся на том, как подготовить рыбу к приготовлению. Дабы сохранить приятный вкус еще до чистки и разделки нужно обдать нашу рыбку кипятком. Разделывая камбалу, стоит придерживаться следующего алгоритма: отрезаем голову, затем вскрываем брюшко и удаляем внутренности и только потом срезать верхний шар кожи вместе с плавниками. Перед приготовлением большинства блюд из этой рыбы поле разделки ее натирают солью со специями и на полчаса откладывают.

Рыбка в духовке

Существует множество способов приготовить камбалу. Для начала, давайте рассмотрим, как приготовить камбалу в духовке. Запекая эту рыбу в духовом шкафу, вы без особого труда получите вкусное и нежное мясо, даже если и не обладаете фантастическим кулинарным даром. Вычищенную тушку делим на порционные кусочки, обмазываем их тоненько горчицей и откладываем минут на 30 для того, чтобы мясо хорошенько пропиталось.

Далее нарезаем полукольцами и обжариваем репчатый лук, добавляем крупно натертую красную морковь и продолжаем жарить. Через три минуты после моркови бросаем измельченный зубчик чеснока, добавляем соль, сахар, молотый черный перец и совсем немного лимонного сока, перемешиваем и снимаем сковороду с огня.

Камбала

Противень обработайте маслом и расположите на нем пропитавшуюся рыбу и поставьте в предварительно хорошо разогретую духовку на четверть часа, затем достаньте противень, переверните кусочки, покройте их, ранее подготовленными овощами и продолжайте печь до окончательной готовности блюда.
Подавать такое блюдо можно как самостоятельно, так и с картофельным пюре.

Жареная камбала

Рыбка в сковородке

Приготовить камбалу на сковороде гораздо проще, чем в духовке. Для этого очищаем камбалу ранее указанным способом, филе разрезаем на несколько кусочков и на пару часов помещаем в маринад, состоящий из подсоленного лимонного сока и черного перца. Затем готовим рыбу привычным для любой хозяйки способом: обваливаем наше мясо в муке и хорошенько обжариваем с двух сторон. В таком случае очень красиво будет выглядеть блюдо с зеленью и лимонными дольками.

Также смотрите видео-рецепт рыбки:

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