This is the most popular "hands-off" method. Baking it whole or in large chunks preserves the moisture. White amur (approx. 1.5–2 kg) 2 lemons (one sliced, one juiced) 3 tbsp olive oil Fresh herbs (thyme, rosemary, or parsley) Salt and black pepper to taste Instructions:
: The fish has large Y-shaped bones. For frying or baking, keeping the skin on helps hold the meat together, making it easier to separate the bones while eating. recepty bljud iz belogo amura
Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface. This is the most popular "hands-off" method
Dry the steaks thoroughly with paper towels. Season with salt and spices. Dredge each piece in flour, shaking off the excess. Heat oil in a heavy skillet over medium-high heat. Skim any foam from the surface
Bake at for about 30–40 minutes (depending on thickness) until the meat is opaque and flakes easily. Golden Pan-Fried Amur Steaks
Frying creates a crispy exterior that contrasts beautifully with the soft meat. Amur steaks (2 cm thick) Flour for dredging 1 tsp paprika or turmeric (for color) Vegetable oil for frying Instructions:
Fish trimmings (head, tail, spine) plus a few chunks of meat 3 potatoes, cubed 1 onion (whole) and 1 carrot (sliced) Bay leaf and whole peppercorns Fresh dill