Flax under vegetables
3 servings
50 minutes
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.
1
Cut the fish into portion pieces, salt and pepper it.
- Lenok (Manchurian trout): 800 g
- Salt: to taste
- Fresh bell pepper: to taste
2
Chop the onion, grate the carrot, and lightly fry in butter and vegetable oil until translucent.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 50 g
- Vegetable oil: 50 ml
3
Place the fish in a baking dish or foil boat, cover with vegetables, and sprinkle with mayonnaise (50/50 mayonnaise+sour cream), add about 100 ml of water or broth.
- Lenok (Manchurian trout): 800 g
- Onion: 1 head
- Carrot: 1 piece
- Mayonnaise: 100 g
4
Bake at 150–180 degrees for about 30–40 minutes.
