Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface.
Rub the fish inside and out with salt, pepper, lemon juice, and olive oil. recepty bljud iz belogo amura
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: Simmer the head and tail in water with
: Amur is often quite large. If you have a whole fish, use the head and tail for broth and the mid-section for steaks or fillets. Classic Baked White Amur with Lemon and Herbs This is the most popular "hands-off" method
Stuff the cavity and the exterior slits with lemon slices and fresh herbs. Wrap in foil or place in a greased baking dish.
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: