Lenok (Manchurian trout)
A Siberian freshwater salmon-family fish with firm pale meat, close in taste to trout, for frying, smoking, salting and fish soup.
Lenok (Manchurian trout) is a Siberian freshwater fish of the salmon family with firm pale pink or white meat of moderate fattiness, small scales and few bones, close in taste to trout and grayling. It is fried, baked, smoked, salted, dried, made into stroganina and light salt-cure, cooked into fish soup and grilled with lemon and herbs.
Calories, proteins, fats and carbohydrates per 100 g of product
Lenok (Manchurian trout), Raw: Calories 148.0 kcal, Proteins 20.8 grams, Fats 6.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Lenok under vegetables is a fragrant and tender dish of Russian cuisine that combines the freshness of fish with the rich flavor of sautéed vegetables. Lenok, popular in Siberia, has tender meat and pairs wonderfully with onions, carrots, and creamy sauce. Baked in the oven, it becomes soft and absorbs the juices of the vegetables, creating a harmony of flavors. Historically, such dishes were prepared in villages where fresh fish was a main ingredient on the table. Baking in foil or a dish preserves juiciness and reveals natural aroma. It can be served with herbs and a side of potatoes or grains, making lenok under vegetables a great choice for family dinners or festive gatherings.
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