Muksun fish in the oven in foil

Step-by-step preparation

Cooking time: 1 hr 50 mins

1. STEP 1

   

   Frozen muksun, so that it retains its juiciness and does not become loose, must be properly defrosted, without exposing it to sudden temperature changes. I defrost by moving the fish to the bottom shelf of the refrigerator. Fish weighing about 1 kg is often baked whole, with or without the head. Muksun weighing 1.5 kg or more is best baked in the form of steaks or fillets.

2. STEP 2

   

   Clean the fish from scales and gut it. Using a teaspoon, remove blood and remaining film along the ridge. Remove the fins and gills if, like me, you decide to leave the head. Rinse the carcass and dry with a paper towel. It is easier to cut fish when it is already defrosted, but still hard. Rub the carcass with salt and spices, including the belly. Wrap in cling film or foil and leave for half an hour.

3. STEP 3

   

   In the meantime, let's prepare the FILLING. Cut the onion into small cubes. Peel any apple, remove the core, grate it on a coarse grater and, to prevent it from darkening, pour in lemon juice. Mix fruit pulp with onion mixture. I added a pinch of fish spices to the filling, but this was optional, although in the end they played a big role in the taste.

4. STEP 4

   

   Place a sheet of foil on a baking sheet and grease it well with oil. We place the fish diagonally and place the apple and onion filling in the belly. Grease the top of the fish with oil so that it browns easily. To prevent the filling juice from leaking out of the fish, secure the edges of the belly with toothpicks.

5. STEP 5

   

   Fold the foil into a boat shape and cover the top of the fish with foil. Place the baking sheet in a preheated oven at 180 for 30 minutes. Then remove the foil and cook for about 20 minutes. I cooked in the “top-bottom” mode on the middle level, and moved it to the top level for the last 10 minutes. When the fish has just begun to brown, it is ready; do not overcook it. Depending on the size of the fish and the type of oven, the time may vary.

6. STEP 6

   

   Serve hot as a separate dish or with a side dish of rice, potatoes or vegetables. Cooled fish is also tasty, but not from the refrigerator. Very good filling option