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Following the Putorana Plateau fishing tours allows you to not only enjoy catching noble Siberian predators like taimen, grayling, and brown trout, but also explore protected taiga areas rich in berries, mushrooms, and other natural delights. You can also learn and experience many new things rarely encountered in the hustle and bustle of urban cities.
Many routes begin with a helicopter drop into the bosom of the unique, heavenly taiga. A tent camp set up on the shore allows you to immerse yourself for several days in the magical world of this UNESCO-recognized reserve, the most unique on earth.
Cooking various delicacies over a campfire after a successful fishing trip will reveal many secrets and recipes that will be remembered forever. For example, not everyone knows the delicious dishes you can make from char right on the shore, and there are quite a few. We'll reveal some of the secrets.
Char steaks
Besides lightly salted salmon or a rich fish soup, this member of the noble salmon family can be used to make juicy, delicious steaks. The scent of the forest, the smoke from a campfire, and the crispy, delicious crust will never be forgotten! Here's a recipe for this restaurant-quality dish.
Ingredients for steaks:
Freshly caught in Siberian rivers, char will grace your table, preserving all its nutritional qualities and flavor. What you'll need for the steaks:
- Fish - char;
- A couple of cloves of garlic;
- 3 tablespoons of sunflower or other vegetable oil;
- Rusks;
- A little of the available seasoning to taste;
- Greens 2 sprigs of dill with parsley;
- Salt;
- Pepper.
To achieve a crispy, fried crust, the fish is breaded in breadcrumbs. But first, it needs to be cleaned, and the entrails, tail, and head removed. These are suitable for fish soup, should the day fail to yield any new catches.
Method of preparation:
- After cutting the char, it must be cut into uniform squares for steaks;
- Finely chop the garlic, then add it to the seasoning, add salt and mix with ground breadcrumbs;
- Prepared fish steaks, roll in breadcrumbs;
- Next, pour vegetable oil into a frying pan. Heat it up and add the fish.
All that's left to do is fry the future delicacy until a crispy, golden brown crust forms. Once it's golden brown, it's time to flip the fish. Keep an eye on the fire, as we don't want a high flame. It's best to cook over hot coals, so the combustion temperature isn't too high.
Once the steaks are seared and the char has been cooking for a few minutes, serve, sprinkled with finely chopped herbs. The unique flavor of this dish will prove it's well-deserved as an elite, restaurant-quality dish.
Char cutlets
Another dish we offer is juicy, fried cutlets of this red fish, with a crispy crust and a juicy taste that only char possesses.
We will need:
- Minced char 1.5 kg;
- Breadcrumbs
- White bread, a few slices;
- Milk for soaking bread;
- Onion 1 head;
- A small piece of lard 50 g;
- Salt;
- Vegetable oil;
- Eggs 2 pcs;
- Pepper.
Method of preparation:
- Pour some milk into a bowl,
- Cut the white bread pulp and soak it in milk, then knead it thoroughly until you get a loose product without excess liquid;
- Then break the eggs into a bowl and finely chop the onion and mix everything;
- Take the lard, chop it into small cubes and mix evenly with the previously prepared ingredients;
- Now it's time for the char. Mix the minced meat in a bowl, adding salt and pepper. Any black or red pepper will do, depending on your taste. You can also add spices and herbs to taste.
- Roll the minced meat in breadcrumbs, and if it turns out to be more liquid, it is better to sprinkle it with breadcrumbs on all sides;
- Pour oil into a frying pan and heat it over a fire until it boils;
- Place the cutlets in the pan and fry until they are golden brown and crispy.
Cooking char usually doesn't take long, about 8-10 minutes. And then our dish is ready. Arrange on plates, sprinkle with herbs, and serve with mashed potatoes. This fish delicacy is juicy and healthy.
