Lakedra or yellowtail

Category: Fish dishes
Lakedra or yellowtail

Ingredients

Lakedra 1 PC. (~ 1 kg)
Marinade
Olive oil (or other vegetable oil) 1-2 tbsp. l.
Coarse salt 1 large pinch
Thyme 1 branch
Freshly ground black pepper 1 pinch
Garlic 1 small tooth
Mandarin (or orange or lime) 1 PC.

Cooking method

  • I always collect all the ingredients of the marinade directly on the baking paper, rub, smooth, pour / pour, etc., and then mix everything together on paper with a tablespoon, in the same place I roll the product in the marinade, in this case the fish. So, just in case, I wrote, suddenly someone else is transferring a stack of dishes to this ...
  • Gently grate the tangerine zest (only the orange ether layer) with a fine grater, squeeze the juice out of the tangerine and evaporate over high heat until it thickens (this happens instantly, ~ 1 tablespoon of boiled juice remains).
  • Lakedra or yellowtail
  • Remove the leaves from the thyme.
  • Grate the garlic on a fine grater or cut into slices for a hint of garlic.
  • Mix all the ingredients of the marinade.
  • Lakedra or yellowtail
  • Carve in it gutted, washed, dried and notched fish diagonally across the skin.
  • Lakedra or yellowtail
  • Place on the upper level of a very preheated oven under the grill or the upper heating element for 20-25 minutes.
  • Allow to cool slightly before serving.
  • Lakedra or yellowtail

Time for preparing:

30 minutes

Cooking program:

Oven or pan or grill

Note

The taste of the yellowtail is bright, of the mackerel-mackerel type, the flesh is dense, there are few bones and all are large, it is easy to extract.

Help yourself!
Lakedra or yellowtail

By the way, you can not boil citrus juice, but pour it over the finished fish.
I boiled so that the fish would not get wet when baking.

francevna
It's night outside, and here such a fish is delicious, choking on saliva. This is the first time I hear the name of a fish.
Natasha, I didn’t think that fish could be cooked in this way, I’m doing more and more gas in a frying pan. You need to try it in the oven.
Thanks for the recipe.
Tanya-Fanya
Arka, thank you very much!
I keep looking, looking at this fish in the market and I don’t dare to buy it. And here is a real recipe and a review about her.
Arka
Quote: francevna
Natasha, I did not think that fish could be cooked in this way, more and more in a frying pan I grill gas
On the contrary, I'm too lazy to fry, turn over, so I stuff everything into the oven.
I make the fish over high heat (230-250 °) for 12 to 25 minutes (this is the limit, or you can dry it out). I focus on size, flat and medium - 12 minutes, large and thick - 18-25.
I warm up the oven very much, after planting I turn on the grill.




Quote: Tanya-Fania
I do not dare to buy
I've taken a chance. Nice fish.
For me, cod, perch and other white sea fish are almost all for one taste, or rather without it. I am more impressed by those that have their own pronounced taste, like capelin, for example. When I read about this lachedra, that it has its own characteristic taste, I made up my mind.
In short, take it, don't be afraid.
ANGELINA BLACKmore
Nata, a very appetizing photo and no less appetizing recipe. I liked it very much.
Arka
Natasha, Thank you
ANGELINA BLACKmore
It seems to me that we do not have such fish on sale. At least I have never seen it. It is necessary to look in a big fish store.
Arka
We've only had it in the city for about a month, a novelty.
ANGELINA BLACKmore
Quote: Arka

We've only had it in the city for about a month, a novelty.
Yeah got it. I'll see))))
Anna1957
Literally the day before yesterday I stood in front of her in the store - and did not take it, I was afraid. I will definitely try next time.
Arka
Try it, Anya. I would love to taste your smelt, but we don't have Ladoga, as well as the Gulf of Finland
ANGELINA BLACKmore
Girls, I sit and laugh at myself ... vision is not ice ... in e-mail I read the notification of the answer in the subject - "Lakhudra" .....
Anna1957
I haven't eaten smelt for a thousand years either. Earlier in the spring, all of Peter smelled of it, and now it, if not the size of a little finger, then at the price of almost salmon ((((And the Gulf of Finland is within walking distance)))




ANGELINA BLACKmore, it also occurred to me)))
ANGELINA BLACKmore
Quote: Anna1957
it occurred to me too)))
An,
Anna1957
I read reviews about this fish - and as usual: from fufufu to ahahah))) I asked at the Sybarit forum - they approved it. So I'll try it soon.
ANGELINA BLACKmore
Approximate price. sound, pliz ... And then we can and trudge to view it is not necessary.
Anna1957
I didn’t pay attention, but not space. She lay where the usual frozen fish lay.
Arka
Anya, well, she (such a lakhudra) vaguely resembles mackerel / mackerel, but the specific taste is less pronounced, stronger in mackerel.
You can make it in a dryer, like Lenka's coho salmon. Did you dry the pink salmon?
ANGELINA BLACKmore
Quote: Arka
it (such a lakhudra) vaguely resembles mackerel / mackerel, but the specific taste is less pronounced, in mackerel it is stronger
I am such a BJ.
Anna1957
Arka, I. And she put out the chum salmon. Together with squid in chicken)))
Arka
So try the lacedra in drying, just add the smoked taste, it is sooo suitable. Maybe you have smoked paprika? Or there is some kind of tea with a smoked flavor. Marinate. Or a burner on the skin.
I put in the oven under the very grill and the spices (thyme and other herbs) begin to char, it gives a campfire spirit, then you rake up the coals, and the appearance does not suffer, but the taste! .. Mamma mia!
Anna1957
There is, of course, smoked paprika))) I will make in the dryer
ANGELINA BLACKmore
They started talking about the dryer, as much as-nick was drooling))) We must mobilize all our cravings.
shade
Peace be with you bakers!

While this wild fish was not found in stores, and now when the cunning ones in cages have adapted to grow it appeared
The Japanese have long since cultivated it \ hamachi \ but they have a high standard of production and are supplied to the domestic market for sushi and sashimi
ANGELINA BLACKmore
Quote: shade
While this wild fish was not found in stores, and now when the cunning ones in cages have adapted to grow it appeared
The Japanese have long since cultivated it \ hamachi \ but they have a high standard of production and are supplied to the domestic market for sushi and sashimi
Anatoly, very informative. Thank you.
Natalia525
I have already bought this very "lakhudra" several times. I liked very much and the price is humane - 185 rubles in our markets. They disassemble it well. In the post I cooked in different ways - and stewed, and fried - everything is wonderful. Now let's try the baked one. Thanks for the recipe, definitely bookmarked!
ANGELINA BLACKmore
Quote: Natalia525
humane price - 185 rubles
Natalia, in principle, yes, humane, especially if there is a good combination of price / taste / quality
shade
Peace be with you bakers!
my son brings this fish from work that I like about it - dense meat \ fatty \ and there is no this mackerel taste \ smell, I don’t understand that it will seem like a minus to someone, but I'm on my own

Natalia525
Quote: ANGELINA BLACKmore
there is no mackerel taste / smell
So I really like it
Anna1957
I bought a lachedra. We have it for 180r.
Arka
Ooooh, Anna, a start has been made!
Anna1957
Here's my lachedra from the dryerLakedra or yellowtail
Details later, now there is very little time.
Arka
Uuuuuy! Beauty!
I will also be coho salmon for my tomorrow's lacedra
zvezda
Well done, Anyuta !! Your beauty lahudralacedra !!
Anna1957
I report to my taste: the fish seemed a bit dry compared to mackerel. I think that in this form it is ideal as an ingredient in various fish salads.
Arka
Dry? Hmm
Then I will not dry, I will do it in the oven. Mine was not dry at all. The meat is firm, but juicy and fatty. Maybe it also depends on the size? Mine was almost 1 kg. Well, it wasn't ice cream either.
No, I'll try to dry it, just less than 3 hours.

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