Lenok fish recipes for cooking in the oven. Fried tench

Baked taimen with potatoes step by step photo recipe

Last summer of 2011, when I was rafting, we were very lucky with fishing, and what was promised to me for a long time finally happened! On the very first day of the rafting, my friend caught a medium-sized taimen on a spinning rod during the day's passage, and I was lucky enough to catch a small lenka in the same way. Since there was no understanding on the first day of rafting whether our fishing luck had ended or not, it was decided not to be lazy and do something with the fish that would not be offensive later! This time I took a smokehouse with me... Well, this is my first experience of using it as an oven, in which we began to bake caught taimen with lenok along with potatoes and onions. I'll tell you how we prepared it!

As I already said, we caught taimen and lenok during the day’s march, so I was able to get to processing the fish only at night, after the camp had been set up, and it was decided to postpone the cooking altogether to the morning. So, the fish needs to be processed at the first opportunity, for which it needs to be washed well in water,

Well, in the morning, when we understood what we were ultimately going to do with the fish and what dish to prepare, the fish were thoroughly washed in a mountain river to remove salt, and thoroughly cleaned of scales,

Next, the taimen and lenok were cut into steaks, approximately 1.5-2 cm thick. If you are preparing this dish from fresh fish and did not add salt to it overnight, then at this point the taimen should be lightly salted,

Cut the onion into rings of medium (about 0.5 cm) thickness,

Peel the potatoes and cut them into the same rounds

Place the potatoes and onion rings in a bowl, add a little salt to the vegetables and sprinkle them generously with freshly ground black pepper.

add a small amount of vegetable oil to the vegetables,

Now it’s time to make an oven out of our smokehouse. We thoroughly burn the smokehouse on the fire to prevent the formation of smoke from residual fat, which is usually always present in smokehouses, then we install a grate and place a tray on it to collect fat, we get something like a baking sheet,

Next, we lay out a large piece of foil over the entire surface of the smokehouse with a large margin in one direction (so that later we can fold the foil and cover the contents of the smokehouse one more time), and place half of the onions and potatoes on the foil,

We place taimen and lenok steaks on top of the vegetables, and on top, sprinkle the fish with chopped parsley (I took chopped and salted herbs with me on the hike especially for this purpose),

Next, coat the fish with a small amount of mayonnaise,

Lay out the rest of the potatoes and onions,

Cover the contents of the smokehouse with another piece of foil,

And we close everything with a large lower piece, carefully wrapping the edges so that it is possible to close the smokehouse,

Now all we have to do is close the smokehouse-oven with a lid, rake up the fire, and install the smokehouse so that the heat embraces it from all sides. For example, for this I installed a smokehouse on coals, laid burning logs on the sides, and lit a fire from pine branches on top. In any case, it is very important that the potatoes with taimen are baked for no more than 20 minutes, I took 30, my dish got a little burnt...

Well, this is a photo of how it all looks when the upper coniferous branches have burned out...

Now you need to open the smokehouse,

unfold the foil. We get this potato baked with taimen and lenok. Now you can call your rafting friends,

And put this aromatic and tasty taimen dish into camp bowls. Bon appetit everyone and good luck in preparing the above recipe for taimen and lenok baked with potatoes.

Rich ear

The aromatic camping soup combines the richness of the broth and the freshness of boiled fish. For cooking you will need: 1 lenok weighing 1–1.5 kg, grayling – 2–3 kg (for richness), 4 potato tubers, carrots, 2 onions, 1 tsp. freshly ground mixture of peppers, salt - as needed, a bunch of dill.

Step-by-step preparation of an appetizing soup: Rinse the fish thoroughly, remove the gills so that the soup does not taste bitter, gut it and cut off the fins from the carcasses. Cut off the heads of the remaining fish and cut the flesh into pieces. Leave small carcasses whole. Place the tails and heads in one bowl, and the pieces of meat in another. Peel the onion and cut into cubes. And also peel and wash the carrots and potatoes. Chop the vegetables into cubes and pour into a pan of boiling water. After 10 minutes, add onions and fish tails with heads to the soup.

After half an hour of cooking, catch the fish remains, boil the broth again and place the prepared fish pieces into the pan. Salt the liquid, season with pepper and let the soup boil for 10 minutes.

Remove the container from the heat and leave with the lid closed for a quarter of an hour to allow the dish to steep. When serving, place 2-3 pieces of fish in a bowl and pour in broth and vegetables. Sprinkle each serving with chopped herbs.

Lenok fish recipes in the oven. Traveling recipes: fried lenok. Fried tench in a frying pan with onions

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

Those who do not know how to fry tench in a frying pan are not yet familiar with the real taste of fish, because no other fish can compare with it in taste. Tender white meat simply melts in your mouth, and in this type of fish it is especially healthy and suitable for consumption even by the smallest gourmets.

Tench leads an unusual lifestyle for a fish: it prefers to rest rather than swim, so its meat is considered one of the most delicious. And although tench is considered a bony fish, nevertheless, this is not so, it has bones, like an ordinary fish, only it is much easier to remove them.

It is unlikely that you will find a molt smaller than the palm of your hand on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.

How to properly clean molts

Many fish lovers are put off by the appearance of tench, covered with mucus and small scales. At first glance it seems difficult to clean. In fact, it couldn't be easier.

We will give you some tips, after learning which, you will give preference to shedding with a light heart, without even thinking about cleaning.

As you can see, there is nothing complicated, but any robot requires effort and dedication. But if you stock up on the necessary information, the cooking process will bring only positive emotions, and in the end you will also get a great dish.

How to properly salt and dry river fish

How to salt and dry fish
. Dried fish has fascinated us since childhood - I remember catching small things - minnows and crucian carp, just add a little salt and go to the attic. The fish has not yet dried, but has already gone to waste. Then my friends started placing orders for beer, and their children don’t refuse either, or even when I go fishing for a few days, there are no options for somehow preserving the fish. Here are some tips for salting fish.

It is better to salt and dry winter and spring fish: before spawning, its meat contains more fat, so after processing it has better taste. In addition, drying occurs at a time when there are still few flies and it is easier to protect the fish from their larvae.

Fried tench in a frying pan with onions

Ingredients

How to fry tench with onions in a frying pan

A fish lunch is always light and satisfying, and in combination with quick cooking, it will also become the most desired treat. Add vegetables to the molt - and you get a balanced, and most importantly, healthy food option for any event.

For this recipe, you can take both a large fish and smaller fish, always buy the option that will be easier for you to work with.

Now you know how to deliciously fry molts with onions so that they turn out very juicy and appetizing. This dish can be served without a side dish, but, if desired, you can supplement it with boiled rice. For those who prefer fish with vegetables, we suggest watching a video on how to fry tench with tomatoes.

Fried tench with vegetables (video recipe)

Fry in a frying pan

Tench can be prepared in different ways, but the easiest way is to fry it in a pan. True, there are several interesting recipes that you can use here.

Heat the frying pan with vegetable oil. Over high heat, fry the tench on one side and the other for 5 minutes. Then reduce the heat and cook the fish until golden brown.
Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add onion rings to the fish preparations, fry in a frying pan for another 5 minutes, and then pour a little water and simmer the dish until fully cooked.
Salt and pepper the prepared carcass and leave for 15 minutes. Melt butter in a frying pan. We dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into a frying pan, mix with melted butter and as soon as the sauce boils, add the fish and simmer for 20 - 30 minutes.

Step-by-step preparation

Tench fish is a nutritious, moderately fatty waterfowl, rich in vitamins and minerals. It contains a small amount of calories, which are quickly absorbed by our body, so this fish can be used for a diet menu. Tench can be prepared in different ways - it can be boiled, fried, baked in the oven or steamed. And how to do this correctly, we suggest you find out in more detail.

Tench is a freshwater inhabitant that is very popular among chefs due to its delicate taste and unpretentiousness in preparation. The fish is not large in size, but sometimes you can find quite large specimens.

Tench meat has a sweetish taste, while it is juicy and low in calories, since its fat content does not exceed 7%.

True, such fish also have their drawbacks. Firstly, tench is quite bony, and secondly, it has a faint smell of mud, which not everyone likes. You can get rid of such an unpleasant aroma by keeping the carcass in cool water for several hours or simply rinsing it with saline solution.

How to cook lenok fish with vegetables

Ingredients:

lenok – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
garlic – 3 cloves;
sour cream – 0.5 tbsp;
butter - a piece;
salt and spices.

Preparation:

Cut the carcass into portions. Add salt and pepper to taste.
Chop the onion and sauté in butter until transparent.
Grate the carrots, chop the garlic, chop the pepper. Add to the onion and simmer for 3-5 minutes.
Cover a baking dish with foil, grease with oil, and place fish and vegetables. Grease everything with sour cream. If there is too little juice, you can add a little water or broth so that the fish is not too dry. At the end of cooking, if desired, you can sprinkle the dish with grated cheese and place it in the oven.

Bake for 40 minutes at 150°C. In the same way, you can prepare lenka with potatoes, you will get a complete and satisfying second course.

How to deliciously fry tench caviar

Caviar is a true delicacy, and if you are lucky enough to buy or catch tench with caviar, then be sure to cook it, so you will have a reason to try something new.

You can cook caviar in flour using the old-fashioned method at any time, but you should try a little and discover the taste of caviar in a completely new way.

Ingredients

How to make delicious pancakes from tench caviar

To fry tench caviar, you need to make sure that it is mature, the eggs should be well separated from each other and have a bright yellow color.

It is better to serve tench roe pancakes warm with sour cream or mayonnaise and herbs sauce.

Now you know how to fry tench in a frying pan, it will be a great addition to your diet. Simple and delicious recipes for its preparation are ideal for any holiday or everyday day.

Lenok fish is a freshwater predator that is often found in the territory from the Urals to Sakhalin. Adults can reach a weight of 8 kg.

Lenok fish can be prepared in different ways

Technology for frying lenka or other salmon fish

Salt and pepper the fish pieces to taste and sprinkle with lemon juice. Let it brew for 15 - 20 minutes.
Place a large frying pan on the stove, preferably cast iron, pour vegetable oil into it and wait until the oil heats up.
Dredge the fish pieces one by one in flour and place in the pan.

Fry each piece of fish until golden brown on each side.
Pieces of fish must be turned over periodically so that the fish does not burn, but is fried evenly. To do this, we use tongs and a spatula.

Place properly fried fish pieces on a paper towel with tongs to drain excess fat.

When the excess fat is absorbed into the paper towel, place the fish on a large, beautiful dish.

We take a beautiful porcelain plate that is not deep and lay out the fried pieces of fish.
If suddenly the fish turns out to be unsalted or you just like it saltier, you can use soy sauce as a seasoning.
If your health allows, pour a glass of chilled wheat beer. Or you can pour a glass of homemade kvass. Bon appetit to you, from Peter de Crillon!

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November 21, 2013

Lenok fish (Siberian trout) of the Salmon genus is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the fish has a ridged body, a small mouth with sharp teeth. This is a strong predator that feeds on inhabitants of lake and river environments, often reaching 8 kg. Its color depends on its habitat, most often the body color is light brown, in rare cases it is black.

The meat of the freshwater inhabitant is tender and juicy; lenok makes excellent delicacies. There are many original recipes, for example, at Khubsugol they smoke it, dry it, cook fish soup and fry it. This tender and juicy fish makes delicious soups and soufflés. But first, the lenok fish is processed, gutted and thoroughly washed. Siberian trout is good in any variation. Let's look at some amazing recipes from the predatory aquatic fauna.

Lightly salted Lenok

Product composition

trout (1 kg);
two onions;
black pepper and salt (to taste).

For this recipe you will need fresh fish - gut it, do not touch the gills and scales. Cut into small pieces, add spices and finely chopped onion. Let it marinate for an hour. If you like it saltier, then increase the amount of salt and soaking time. The result is a wonderful cold appetizer.

Lenok fish with vegetables

Product composition

1 kg of Siberian trout;
carrot;
bell pepper;
garlic (3 cloves);
butter (50 g);
mayonnaise or sour cream (100 ml);
spices to taste.

Gut the lenok fish, rinse, cut into portions, salt and pepper. You can add lemon juice (optional). Sauté the onion in vegetable oil and butter until golden brown, add grated carrots and squeezed garlic.

Cover a baking sheet with foil, grease with oil, lay out pieces of fish, cover with a vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 o C and bake for half an hour.

Stewed lenok

The fish, the recipes for which are so varied, turns out amazingly tasty and tender when stewed.

Ingredients

500 g fish;
beer (50 g);
vegetable oil (20 g);
raisins (30 g);
vinegar (5 g);
lemon zest (5 g);
salt, black pepper and a bunch of parsley.

Cut the lenka into portions, sprinkle with salt, pepper, pour over vinegar and leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Simmer covered for 10 minutes. Serve with chopped parsley.

Boiled fish lenok

Compound

300 g fresh trout;
carrots, onions;
water (glass);
parsley root;
peppercorns (30 g);
a little vinegar;
a couple of bay leaves and a pinch of salt.

Gut it, cut it into pieces, put it in a deep pan and fill it with hot water. Send all the above ingredients there, washed and chopped. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.

Recipe with almonds and red wine

Ingredients

lenok fish (400 g);
red wine (50 m);
butter (50 g);
lemon juice (20 g);
almonds (50 g);
a bunch of dill, spices to taste.

Saute chopped almonds in butter, add spices, wine and lemon juice and simmer for 2 minutes. Add fish pieces to the nut mixture and simmer for another 10 minutes. When serving, sprinkle with dill. An original dish with a spicy taste will be a bright addition to any table.

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Lenok fish is a freshwater predator that is often found in the territory from the Urals to Sakhalin. Adults can reach a weight of 8 kg.

Lenok fish can be prepared in different ways

Number of servings: 10
Preparation time: 20 minutes
Cooking time: 1 minute

Fried tench

A recipe for fried tench fish in a frying pan in a secret breading, which gives a thick, fried skin, under which lies tasty and tender meat. Alexey Onegin

Cut off the head, tail and fins, thoroughly gut the fish and cut into steaks about 3 cm thick. Season the steaks on both sides with salt and leave for about 15 minutes so that they have time to salt. Sift and mix flour, wheat and corn: the latter will give the breading an appetizing yellowish tint and additional crunch, but if you don’t have corn flour, replace it with the same wheat flour.

What is the main reason for failure when frying fish? Insufficient oil temperature causes all the troubles: once in such oil, the fish begins to absorb it, the breading falls off, the housewife begins to panic, increases the heat, in general, a real mess. All you had to do was spare no oil and let it heat up properly.

Therefore, take a deep frying pan or even a wok, fill it with oil so that the pieces of fish, when you put them in the oil, are at least half hidden in it, and put it on fire above medium. When the oil is hot enough (for those who have a thermometer, the appropriate oil temperature for frying is 180 degrees), pat the fish pieces dry with a paper towel, dredge in flour, shake off excess flour, and carefully lower them into the oil. Do not overload the pan - if there is not enough space in it, it is better to fry the fish in several stages.

When the fish is golden brown on one side, turn it over and wait for the same result on the other, then remove it from the oil using a slotted spoon and transfer it to paper towels to absorb excess oil.

I’ll write about the sauce at the very end of the recipe, although it’s more logical to prepare it after you’ve salted the fish. The fact is that fried tench can easily do without sauce, but our hands, as you know, are not for boredom, so crush a clove of garlic, finely chop the dill and parsley and mix with yogurt and the juice of half a lemon. Season the sauce with black pepper, stir again and serve with fried fish. 0

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

Lightly salted lenok

A recipe for salting another mountain fish - lenka. Lenok prepared according to this recipe turns out lightly salted, and preparing the fish is very quick and easy, in other words, this is a recipe without bells and whistles and other frills that are not needed for fishing. The only ingredients used when salting fish are onions, salt and black pepper.

In order to simply and quickly prepare lightly salted lenka while fishing, you must, of course, catch this very lenka. To be fair, I want to admit that it wasn’t me who caught the specimen involved in this recipe, but on the other hand, I was entrusted with cooking it, so I’m describing how it was!

So, we gut the freshly caught lenka and rinse thoroughly with water, do not clean the scales, do not remove the gills,

Chop the onion as finely as possible,

Next, cut the lenka into pieces no thicker than about 1 centimeter (this way the fish will salt better and faster)

Add about a teaspoon of ground black pepper and salt to the lenka (of course, we determine the amount according to taste!),

Mix the pieces of lenka, onion and salt thoroughly (it’s generally better to mash the onion with salt in advance so that it begins to release juice more intensely),

Let our lenok salt for 30-40 minutes, after which the fish is completely ready and can be used as a wonderful fish snack with strong alcoholic drinks!

And this is what lightly salted lenok looks like close-up. Bon appetit everyone, good luck with your fishing and success in preparing lightly salted lenok.

Lightly salted appetizer

An appetizing lightly salted appetizer can be an excellent addition to sandwiches and a decoration for any table. Required set of products: 500 g of fish, a couple of onion heads, 1 tsp. sea salt and coarsely ground black pepper, 2–3 tsp. vinegar, a couple of bay leaves and a bud of clove to taste.

Process: Gut the fish carcass, leaving the head and scales for the preparation. Wash and dry the carcass with a napkin. Cut it into thin pieces or cut it into fillet strips, season with spices, salt and mix with chopped onion into rings. Leave the appetizer to marinate thoroughly overnight. The amount of salt and holding time can be increased.

Important! Lenok is a freshwater fish that can retain helminths if not properly processed. The finer the pulp is chopped, the better it marinates.

Dietary recipe for boiled lenok

Serve with mashed potatoes and vegetable salad.

There are many options for preparing lenca. The fish turns out delicious in any case, so choosing the best recipe is quite difficult.

Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.

This beauty has a color from green-silver to dark brown. It got its name due to its ability to change color after being taken out of water. It looks like it's really faded. This fish has very small scales, covered with a layer of mucus on top. In addition to good taste, meat contains many vitamins and microelements. Phosphorus, iodine, zinc, sodium, manganese and many other elements necessary for the human body are contained in it. The low carbohydrate content makes fish very useful for athletes and people watching their weight. It’s not for nothing that they say that tench is the king’s fish.

What to serve with

Tench, like many other fish, goes best with rice, potatoes, and vegetables. Vegetables can be made into a fresh salad or stewed or baked. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Choose spices to your taste. But it is better not to use those that have a pronounced aroma, so as not to overwhelm the taste of the meat.

Do you often cook tench, what are your favorite recipes? If you liked my options, click on the social buttons and share with others. I will be very happy. Bye everyone.

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Tench is an unpretentious fish, it lives in any reservoir with stagnant water, and, partly due to this, the skin of the tench is covered with a dense layer of mucus. This often scares away cooks, because because of the mucus, it seems that tench meat will be slippery and tasteless, which is fundamentally wrong: it is difficult to find fish as tasty and at the same time quite meaty as tench. Let's prepare it in the simplest way - in a frying pan. But let’s take original recipes that allow you to turn an ordinary tench into a decoration for a feast.

Getting rid of a specific odor

The molt spends most of its time in dense thickets of aquatic vegetation. This is probably what influenced the specific smell, which may be more or less, depending on the body of water. Indeed, tench often smells like mud, which not everyone will like. In order to get rid of the herbal smell, you can soak the fish carcasses for several hours in clean water with a few slices of lemon. You can simply use various additives, such as onions, dill, and ready-made seasonings. For example, fish fried with spices leaves virtually no unpleasant odors. Therefore, this method is suitable for people who do not want to perform unnecessary actions or simply do not have time for it.

Do you need to clean the line and how to do it?

There is no clear opinion about this. If you cook in the oven, the small scales are baked and become almost invisible. The same can be said about fried tench. But to prepare fish soup, for example, it is advisable to clean the fish. In addition, in any case, it is necessary to remove the mucus, which protects the tench from various diseases. To do this, you can douse the carcass a little with hot water; after this procedure, the mucus will instantly crumple, which will make the work easier.

It is very convenient to clean tenches using an ordinary vegetable grater.

How to fry tench in a frying pan

Perhaps the easiest and fastest way to cook tench is to fry it in a frying pan. Remove the mucus, rip open the belly, remove the entrails, cut into steaks, salt and roll in flour. Pour a sufficient amount of vegetable oil into the frying pan and heat it up. The oil should be hot enough so that when you place the fish pieces in the pan, you can see a boil. The amount of oil should be such that it covers the fish by about half. Fry for a short time (the time depends on the temperature, size of the pieces, amount of oil), then turn over to the other side and fry it. That's it, the dish is ready.

You can add chopped onion and pepper to the fish, but this is a matter of taste. My opinion is that the more additional spices, the less real flavor of the tench itself remains.

Carefully clean the carcasses, cut off the heads and gut them. Remove the intestines carefully; if the gall bladder ruptures, the fish will begin to taste bitter.

Rub the cut carcasses with salt, sprinkle with black pepper and place in a frying pan. Fry for 10-15 minutes over low heat, don’t forget to turn them over. If the stove is electric, then set the average power.

Coat the lines with a layer of sour cream and sprinkle with a pinch of fresh herbs. Cover with a lid and simmer over low heat until fully cooked.

If desired, the finished fish can be decorated with olives. Fried tench turns out very tasty. Tender, fatty meat and a small number of bones, this dish is perfect for almost any side dish. Black pepper will add spiciness, and sour cream will add juiciness and excellent flavor.

How to cook tench in the oven by adding sour cream

We process tench carcasses in the same way as for frying. We remove the scales (for an amateur), gut them, cut off the heads, fins and tail. If there is enough free space on the baking sheet, you can bake the tench with its head.

Coat the belly with sour cream on all sides.

Sprinkle with salt with the expectation that when it is absorbed, the fish will not turn out over-salted or under-salted. Add pepper or prepared seasoning to taste on top. Let the carcasses marinate for one to two hours.

Place the baking sheet in the preheated oven. The temperature is needed within 170-200 degrees. Ideally, an electric oven with heating from below and from above is suitable. This allows the dish to bake more evenly and without burning. It should take about one hour to prepare. The time depends on the weight of the carcasses, the temperature and the oven itself. A sign of readiness will be the color of the fish, it will darken a little or be golden.

“You can place slices of chopped potatoes with onion rings on a baking sheet and place it all in an even layer with the fish. The end result will be an amazing, juicy, ready-made dish with a side dish!”

Oven-cooked food is healthier than fried food, as it contains much less cholesterol, which is very harmful for people with vascular problems. You can eat such fish at least every day, with the exception of individual intolerance.

Delicious dishes made from lenok fish are distinguished by their pleasantly tender flesh, juiciness and pleasant aroma. In appearance and taste, lenok is similar to salmon, so you can prepare a lot of delicious treats from this Siberian trout: bake, fry, pickle, and also make rich fish soup or whip up a soufflé.

In beer

Cooking time 45 minutes – 1 hour

Number of servings – 4

To prepare this dish you need:

Carcass pulp – 500 g;
Light beer – 50 ml;
Sunflower oil – 2 tbsp. l.;
Steamed raisins – 30 g;
Lemon zest – 1 tsp. l.;
Vinegar - 2 tbsp. l.;
Parsley – 50 gr.
Salt ¼ teaspoon;
Pepper ¼ teaspoon.

Cut the carcass into small pieces, add salt and pepper and sprinkle with vinegar.
Leave for 30 minutes in a cool place.
Pour butter, lemon zest and raisins into the beer, then pour in the carcass pieces.
Place the pieces in a preheated frying pan and pour in the marinade.
Simmer covered for 15 minutes.
Place on a plate and serve with fresh herbs.

Protein content 13.6, fat 8.4, carbohydrates 4.7 calorie content 150.2 kcal per 100 g of product.

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