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Vendace (riba): preparation recipes

Today, people's diet includes fish and herbs. And it’s not surprising that they contain fatty acids, vitamins and minerals that the human body needs for normal development. Truly universal in cooking, vendace is a freshwater fish. Salt and smoke, boil and grease, steam, bake and so on. This product produces wonderful soups, other herbs and vipka. The vendace itself goes up to the warehouse of the famous Finnish pie, which is famous throughout the world. Ale scho є out there, let's find out.

Description of vendace

Vendace is a fish that lasts until now. Zovni von is similar to seledets, since the body of its parts is squeezed from the sides, the upper part of the part is short, the lower part is shorter. The belly of the fish is white, the sides are black, and the back is gray. The vendace usually reaches no more than twenty centimeters a day, but individuals that are up to thirty-five centimeters in size are caught.

This freshwater fish is found in Russian lakes, sometimes near rivers, and also in the tributaries of the Baltic Sea. In addition, it can be found in Germany, Scotland, Finland, Belarus and Denmark.

Whitefish has a very low calorie content. Fish (as we already know) is extremely good for the human body. This meat is rich in carbohydrates, proteins and fats, as well as other vegetables, vitamins and elements. They also have a large amount of magnesium, which helps normalize the functioning of the nervous system. However, if you are a little shy, it is recommended to prepare them immediately. Let's take a look at a bunch of simple recipes for preparing vendace.

How to salt ganchirka budinka

Rinse the fish thoroughly, rubbing it with your hands in such a manner that the skin comes off. Then place it in a large bowl and scald with dill, cook, stirring gently. Place the boiled fish on a plate and cool. Tim spends an hour preparing the dressing. Why boil water, where first put the ocet, bay leaf, chopped root and salt. Place vendace in another container with balls, mixed with sprinkles, bay leaves and ground pepper. Then pour the dressing into the container and let it sit for three days. In just one hour, all the fish will be drained of milk. Then the animal is put under pressure and sealed for two degrees, and then the container is sealed.

Let's take a look at the other, no less popular, herbs from vendace.

Video on the topic

Baked vendace in Siberian style

warehouses: five hundred grams of fish, five potatoes, one carrot, three spoons of olive oil, two hundred grams of mayonnaise, one spoon of chopped crop, one cibulin, a mixture of spices and relish.

Preparation

Beforehand, we must clean and wash the vendace. The fish are then killed, and they begin to work on the vegetables. Next, peel and cut the potatoes into cubes, mix with a small amount of mayonnaise (one hundred grams), sprinkle with spices until it tastes good. Cut the cabbage into slices, grate the carrots. Place everything in a greased form, put vendace on the animal, smear it with mayonnaise, sprinkle with various spices. The uniform should be sent to the priest for forty minutes. I'm ready to serve the fish when it's cold.

“Kalakukko”, or Finnish pie with vendace

“Kalakukko” is the national pastry of Finland, because it is impossible to sit down in restaurants, as they cook at home. The filling is filled with vendace fish, a photo of which is included. The pie is similar to a typical loaf of bread, but the filling in the middle is very tasty.

warehouses: several bottles of wheat beetroot, three bottles of live beard, three bottles of water, two spoons of olive oil, two spoons of salt.

For filling: seven hundred grams of peeled fish, one hundred and fifty grams of bacon, one spoon of rice, one spoon of salt.

Preparation

Mix the dough first: pour water into a bowl, add olive oil, salt, and boron. The dough is ready to soften, the edges are thin. In the middle of the crust hang long rice, add vendace (fish) to the beast, sprinkle with salt, then add sliced ​​bacon and salt. Then brush the crust with water, crumble the “envelope”, burning the ends from the sides, and then the bottom. Between connections, carefully straighten with the help of a knife soaked in water. The top of the pie is sizzled with borosh, placed on a sheet, lined with parchment paper, and forty quilins are baked. During this hour, you may get drunk.

Spread the finished pie with top butter, bake it on papier, and then put it in foil and put it back in the oven for a few minutes to boil at low heat. The vendace (the fish that is in the middle of the pie) will be thoroughly steamed for this hour, the brushes will become even softer, and the pie can be happily given to children.

Vendace in pannirovtsi

warehouses: one kilogram of cleaned fish.

For breading: one hundred and fifty grams of crispy bread, repeat spoons of salt, sprinkles of ground white pepper, top of butter for greasing.

Preparation

Please refine the bread using a blender. Or you can lay them down between the towels and walk the beast on a rocking chair so that the stench turns into a smell. They add salt and spices to this kricht. The vendace (fish, recipes for which we look at) is prepared in advance, rolled in breadcrumbs and brushed with top oil. When the fish is ready, cool and serve with potato puree and lingonberry jam.

Vendace in Ural style

warehouses: several spoons of wheat beetroot, one spoon of curry, one hundred grams of fresh frozen vendace, one spoon of dry crop, half a cibulin, one kilogram of potato, one spoon of dry paprika, one spoon of salt.

Preparation

Do you want to learn how to prepare vendace in the Ural style? To make the cob, you first need to defrost it, then peel it, wash it, dry it and roll it in salt and beans. Then grease the fish with olive oil.

Cut the peeled potatoes into large bowls and brush them. Cut the cibul into rings, soak in a variety of spices of different colors. Once the fish is finished, place it on a dish, instruct them to add potatoes and fish and serve.

Yushka with vendace

warehouses: one liter of water, three potatoes, half a cibulini, one fish, some spices for the relish.

Preparation

Yushka is even more delicious if it is prepared with such a product as ryapka (riba). Bring the water to a boil, then add diced potatoes. When the water begins to boil again, put in the fish, cut into pieces, and cook the tsibul for fifteen minutes. A few minutes before the end of the boil, salt the fish and add spices. When the herb is ready, pour it into plates, put in pieces of fish, and decorate the vegetables with greenery.

"Nizhna" vendace

warehouses: five hundred grams of fish, two carrots, one cibulin, two hundred grams of low-fat sour cream, strong and chalked black pepper.

Preparation

Remove the tail and head from the cleaned fish, wash it well, adding the roe as it comes from. Salt and pepper the vendace, mix, roll in a bowl and grease on two sheets from each side. Place the finished fish on a plate and add the ubik.

Place sour cream, crepe and caviar, salt and spices near the dishes, add a little water or fish broth and mix well. On top of the fish, place sliced ​​cibul and carrots, pour sour cream over everything, cover with a lid and simmer fifteen khvilins over a small fire. I’m ready to sip the grass and serve it.

A few words about vendace

Fishermen clean vendace in their own way. It has long been customary to use the finger of the right hand to pluck out the skin and pull out the insides with one hand. Then wash the fish in lake water. This evidence is passed down among families of fishermen from generation to generation. Vendace can be served with tasty fish, and cooked in different ways. You can roll them in breadcrumbs and brush them with olive oil. This is how you cook vendace over open fire. What’s important is that fish meat itself contains more magnesium than other types of fish, which is why it is so valuable in cooking. Particularly valuable are those that combine magnesium well with histidine, which is also present in vendace. The smells cause strong stimulation of the nervous and immune systems of the human body. It is therefore recommended to include such a valuable product in your diet as a fish called vendace, so that it is not difficult to prepare.

Vendace is a valuable and even cinnamon fish. As a result, her meat is even more tender and tasty. This fish itself formed the basis for the preparation of the traditional Finnish fish pie made from unleavened, greased dough. There are other ways to prepare vendace. They can be spread in a crusty bread pan, baked in the oven, and also salted or cooked into a light soup.

Vendace is a valuable freshwater fish, which belongs to two homelands – Salmon and Sigov.

In the 17th century, vendace was valued as a royal fish, and the fragments were under the special protection of Oleksiy Mikhailovich. Illegal catch inflicted harsh methods of punishment.

At the end of the day, about 30 tons of such fish were caught in Russia, but in the mid-20th century the catch declined sharply, and today it does not exceed two tons.

The vendace hangs around in the downland part of European Russia, especially in the lakes. The abundance of fish is especially high in Ladozkoe, Onezkoe, Chudskoe and other freshwater bodies of water. This is explained by the fact that vendace does not tolerate heat, so it requires a lot of sourness, and the colder the water, the more sour it contains.

In appearance, the vendace is small - up to 15 to 20 cm long, sometimes there are individuals up to 35 cm long. This kind of fish often wanders with the herring and, of course, the smell is similar from the side. But vendace still has its own kind of rice. Its lower slit extends beyond the upper one, its chin is large and its side lines are close to the back.

The king's vendace fish is not less natural, but even more colorful.

• It has a lot of minerals, berries, and also contains proteins, fats and vitamin PP.
• It has enough magnesium, as well as phosphorus and omega 3, which combine with rich calcium.
• It is impossible not to note that vendace meat is low in calories. Per 100 g of product there are only 70 kcal, so this fish can be included in your diet.

With regular use of vendace, normal functioning of the tissues of the brain, heart and muscles will be ensured.

In our article you will learn about various recipes for preparing vendace fish. Regardless of its value, delicate structure and delicious taste, vendace is not so often used in cooking. Frozen carcasses are also rarely found on store shelves. Most often, such a bag can be soaked in water and smoked or as canned food.

How to deliciously bake vendace in the oven

To cook vendace in the oven, it is not advisable to add a large number of additives, as this fish has its own special taste.

Ingredients:

• vendace;
• one piece each of carrots and cybulae;
• three spoons of boroshn;
• a little olive oil for greasing;
• spices, herbs.

Cooking method:

1. Since the vendace fish is small, you can bake it entirely right from the head. The only thing you need to do is peel them and remove all the fillings.
2. The fish carcasses are seasoned with salt, pepper and other seasonings of your choice. Then it is panned and placed in a mold coated with olive oil.
3. Place the fish in the oven for 15 minutes, setting the temperature to 240 degrees.

Steamed king's fish in a multicooker

Despite the fact that vendace belongs to the salmon family, its meat is considered a low-calorie dietary product. For those who crave a greasy meal, we recommend steaming the fish in a slow cooker.

Ingredients:

• vendace;
• lemon;
• salt, pepper, season.

Cooking method:

1. The fish carcasses are seasoned with spices and lemon juice, then marinated on the surface.
2. Place the pieces on the wire rack and don’t forget to pour water into the bowl. For flavor, you can add a few peppercorns and a bay leaf.
3. Turn on the “Steam” mode, set the hour 30 minutes and listen for the sound signal.

Fish, greased in a frying pan

Small fish are always a miracle with a blurred appearance. So it’s not easy to figure out recipes for the original herb, but rather just grease the vendace in a frying pan.

After thermal processing, these fried brushes become natural for preparing fish, especially with cinnamon, and they also contain the calcium our body needs.

Ingredients:

• vendace;
• five spoons of live beard;
• sea ​​salt;
• a sum of peppers;
• Oil for lubrication.

Cooking method:

1. The fish is thoroughly washed and cleaned from the lips and guts.
2. It’s a good idea to take a bath for life. This very ingredient is used to lubricate vendace in Finland. Mix thoroughly with spices and salt.
3. We pan the carcass in a pot and coat it on both sides until golden brown, serve with vegetables and horseradish.

Pickling vendace at home

The salting of such fish is very thin. Thus, the carcass should not be washed or cleaned before dry salting, so that the product is not previously sealed for the purpose of the term.

Salt the fish entirely with a minimal amount of spices so as not to overwhelm the bottom taste of the fish.

There are two recipes for salting rib: dry and spicy salting.

• Method 1. If you want to use the Karelian salting recipe, you will need a 12-liter bucket, 1 kg 800 g of salt and, of course, the vendace itself. In a clean bucket, pour a little salt and place the fish in balls, the skins of which are also covered with white crystals. Place a lid on top and place a window in the cold. Before planting, vendace needs to be soaked in water for several years.
• Method 2. For spicy salting, the carcass needs to be washed and dried. For 1 kg of fish you need one liter of water, one grain of black pepper, 60 g of salt, two bay leaves, 15 g of pulp and a dash of coriander. The fish is placed in a grub container and filled with hot brine prepared from water and spices. Place vantage and salt on top for a snack for 2 to 4 days.

Rich Rib Soup

You can make light fish soup from king vendace. Spend a minimum of time, and you have an appetizing and savory meal on the table. If you don’t know how to cook vendace fish, read our recipe.

Ingredients:

• vendace:
• cibulina and carrots;
• salt, spices, herbs;
• bay leaf, pepper;
• 50 ml burner (for eggplants).

Cooking method:

1. Place a saucepan with water, potato cubes and carrot sticks on the stove. Don’t forget to add salt, bay leaf and pepper.
2. As soon as the water boils, cook the broth for 15 minutes, and then add the fish pieces and cut into slices.
3. Pour in the burner (behind the jars) and cook the soup over low heat so as not to destroy the delicate structure of the fish.

We take the soup off the stove, add the greens to the ruban and let the soup simmer for 20 minutes.

Cooked in pannirovtsi

It’s easy to prepare vendace with an appetizing twist. For which you need a little spice and crispy bread. This fish can be served hot or with a side dish.

Ingredients:

• vendace;
• 170 g bread;
• salt, pepper, oil for greasing.

Cooking method:

1. For panning, grind the bread with a blender and mix the dough with seasonings.
2. The prepared vendace is simply rolled in breadcrumbs and greased with oil.

Pie with vendace

For all lovers of fish herbs, here is a recipe for a savory pie with a filling of vendace meat. The dough for the dough can be taken either from yeast or leaflet.

Ingredients:

• vendace (400 - 450 g);
• salt pepper;
• 800 g yeast dough;
• three potato bulbs;
• zhovtok.

Cooking method:

1. For the filling, you can use boiled or greased fish, but it will be more tasty to serve with the remaining option. To do this, simply brush the fish with oil until golden brown, and then cool the finished vendace and remove it from the brushes.
2. In a mold lined with olive oil, lay out a piece of dough, put in potato slices, and season them with salt and pepper. Then we put in the fish and cover the filling with dough, which is left over.
3. We coat the surface with a batter, let the dough rise for an hour and put the dough in the oven for 30 minutes, temperature - 180°C.

Vendace caviar can also be cooked deliciously. For example, salt it. For this, you just need to beat the caviar with a fork to loosen the casing, and then mix it well with the curd. For 100 g of product, you should take 5 rubles. Store until white froth appears, then transfer to a jar and refrigerate for 6 years.

I have already written many times about those who come from Karelia. That's why there are a lot of my herbs - this is just with fish. We catch fish ourselves or buy well-caught fish from well-known fishermen. This hedgehog is environmentally friendly. Our Karelia has always been considered one of the environmental centers of Russia. I wanted the lisi to have a virubivati ​​barbargs for sales to fіnland ... And now the brigk Kar'ri is wested by the vidobutka of the Budylyn Matereal ... Ale is not to the prescription, all the nasolodzhuyuyuyu pure riboy.
Vendace - that tender fish is so tasty. Її catch with nets. Our little bits are salted and stored in the freezer. First of all you need to cook it, you need to soak a little bit so that the juice comes out, then it will be richly tasty once the juice seeps out.
It can be cooked Karelian style in a broth in a frying pan with potatoes, but it should especially be brushed in a boroshna. Especially if there is still caviar in it.
It’s very easy to clean vendace – you rip the head with your bare hands, pull out the intestines with your finger, rinse – that’s it. Just a second. She doesn't have any Luski.
So, we will roll our peeled, soaked vendace in salt in the arbor.

Preparation time: PT00H30M 30 xv.

Lubricate medium-sized vendace 3-5 times per side on the middle side without a lid.

How to just lubricate vendace

Take the vendace, spend it for a hot eggplant and remove the head, or you can clean it right before the hour.

Peel the vendace from the luster - the luster of the vendace is soft and pliable, lends itself to a special sponge for washing dishes (with the spiky side).

At this point you can put the frying pan on medium-high heat.

Place the fish in a plastic bag, stir in the flour, semolina or breadcrumbs (a quarter tablespoon of flour for the skin of the fish, then grind 2 tablespoons for 8 fish), add spices for the fish. Shake the bag well to thoroughly coat the sides of the fish with spices.

Place the vendace on a frying pan, pour in the olive oil, place one by one into one ball, fry 3-5 quilins until golden brown, then repeat the same on the other side.

Fkusnofacti

How to clean vendace
You can easily clean vendace: rub the head with your fingers, pull out the insides and pull out the head.

How to cook vendace deliciously
In Karelian style: smear the vendace with a top of butter, on a cibulny pillow, s|iz| potato slices: add water to the top of the product level and simmer for 30 minutes| Then serve deliciously with gravy to set. As a rule, you can add sour cream. Or you can clean the vendace from the guts, head and spine, and marinate the fillet in lemon juice and pepper for 10 minutes - you will need 5 minutes for greasing.

Yak eats vendace
Pinch the back - it’s natural. Then remove the pork meat from the brush, pulling it behind the head.

Vendace is a freshwater fish that belongs to the salmon family. Vaughn is a commercial object of fishing in the lower regions.

In pre-revolutionary Russia, it was caught in tons, but the population disappeared, and its species were lost to the Book of Reds.

It is rarely found on store shelves. In Europe, fish are grown individually. Vendace lives in cold snowy waters in deep water with a rich or clayey bottom. The water and the shallow water are warm.

Description of fish and special features of fishing

You can get this fish in Russia at the great lakes (Ladozka, Onezka, Bile ta in). It is more common near rivers. It also hangs around the inlets of the Baltic Sea. You can also find contacts in Denmark, Scotland, Belarus, Scandinavia, Germany and Finland.

The fish reaches in the middle up to 20 cm These are very large specimens, reaching up to 35 cm in height. The shape of the bird is similar to that of a donkey. The body has a great lustre, the sides are silver-barred, the back is gray-blaky, and the belly is white. Hungry for crab-like crustaceans. The spawning season occurs in late autumn and early winter. Females throw up to 3600 eggs. Life before reproduction is established in the 2nd generation of life, if the size reaches 7 cm.

Catch this fish using nets of different designs. It is rarely caught on the hook. Tsikavysha fishing for free. Ice vendace you can be angry at a bleacher, a hook and a garland. The nod must be placed firmly. Fish are caught in deep water, so in windy weather you can’t do without a bait on the ice.

The power of the vendace

Vendace contains proteins, fats, vitamins, and minerals. This meat is rich in omega-3 acids, phosphorus and calcium, and contains high levels of magnesium (175 mg per 100 g of product). The calorie content is low, which is why it is suitable for dietary meals.

The lifelong power of the fish will ensure constant nourishment of the heart, meat and tissues of the brain. When smoked and salted, all the brown ingredients are preserved.

Recipes

There are no different ways to prepare this fish. It is priced for its fresh, salty and smoked appearance.

Vendace smeared

Like any other fish, the vendace is greased. There are so many recipes to prepare. The best option for frying vendace in a frying pan is to cook it in egg batter.

Required:

• 800 g ribi;
• Roslynna Oliya;
• eggs;
• The amount of spices you choose.

For the cob, you need to clean the fish from the leeks. You don’t have to gut it before lubricating it, it will be easier to remove the head and insides at the moment of insertion. If vendace is gutted, it may fall apart during the oiling process. Then you need to beat the eggs (you can do it by hand or use an additional mixer) and add spices to them. Salt the carcasses, soak in the egg mixture. Then place in a heated frying pan and fry over medium heat until done for 10 minutes. The vendace comes out fragrant and with a crispy crust.

Salting of ribi

You need 400 g of fish with a little salt. As a seasoning, you can use black chalk and pepper, bay leaf, chasnik. Obov'yazkovo fresh fish, clean and vipatrati. If there is caviar, then it is better to eat it, because its salty appearance is even more tasty.

We take a container, at the bottom of which there is a solid ball of salt, mixed with dry seasonings. The fish is placed in balls exactly one by one. The clock is placed in the open space with its teeth. All the balls need to be seasoned. The straw in such a coat of salt must be placed under pressure and stored in a cool place (in the refrigerator) for 36 years. After this, the vendace needs to be rinsed to remove excess salt, dried and can be added to the juice.

Recipe in Ural style

Required:

• 4 tbsp. l. wheat boroshn;
• 1 tbsp. l. curry;
• 800 g vendace;
• for 1 tbsp. l. salt and dry sprinkles and paprika;
• half cibulini;
• 1 kg of potatoes.

The fish needs to be cleaned, washed, dried and rolled in salt and beans. Next, brush it with oil. Cut the potatoes into large slices and brush them. Cut the cibul into rings, soak in the spices. I put the fish on the dish and entrusted it to the viklasti, the potatoes and the tsibul. The dish is ready.

Vendace in Karelian style

This herb is being prepared by the perfumer. Ingredients:

• about 800 g of rib;
• 5 potatoes;
• 2 heads of cibul;
• sour cream;
• bay leaf;
• salt and spices.

Clean and drain the fish, stir and salt. The bottom of the viklasti leaf is covered with a bay leaf. Place the carcasses in a ball, place the animal in rings, then add potatoes, cut into circles and cover with sour cream. Then I return the fish, and so we repeat the faith. It is necessary to remove two balls of the skin ingredient.

Place the deco in the heated oven. Gotuvati 30-40 hvilin. The extracted herb can be cut into small pieces and served in portions.

Classic yushka

Ingredients:

• 600 g vendace;
• 150 g tsibul;
• 200 g of potatoes and carrots;
• salt, greens and chalked pepper for relish;
• 2 bay leaves;
• 10 peppercorns;
• 50 ml burner.

Vendace yushka can be prepared either in a bowl or in a saucepan.

The fish does not need to be gutted, just cleaned to remove the fish. She has very few brushes, and her insides don’t taste like the finished herb. That carcass could fall apart, making a mess of the broth. Then soak in cold water, add bay leaf and pepper. Bring to a boil and cook over medium heat for 10 minutes. After the fish you need to remove it from the broth, add the meat from the heads and brushes. Then cut the cibul, carrots into cubes and add|add| into the broth. Salt it, put the potatoes in there (cut for the best judgment). Then add heat, stir in the greens and cook until the carrots and potatoes are ready. A few minutes before the fish is ready to be served.

Finnish pie

Its other name is “Kalakukko”. This is the national grass of Finland, you can’t cook it at home. Vendace is used as a filling.

Required:

• 4 bottles of wheat and hare beard;
• 3 bottles of water;
• 2 tbsp. l. raspberry oil and salt.

For filling:

• 700 g ribi;
• 150 g bacon;
• for 1 tbsp. l. rice and salt.

You need to knead the dough first. Pour water into a bowl, add olive oil and salt. The dough is ready to soften, the edges are soft but thin. Place rice in the middle of the cake, add vendace to the animal, and sprinkle some salt. After this, cut the bacon into slices and add salt.

Spread the thin areas on the crust with water, make an envelope (the ends are folded on the sides, top and bottom). Use a knife soaked in water for help. Top the pie with beard, place it on the deco, and cover the back with parchment paper. Vip for 40 minutes|minutes|. Grease the finished pie with top butter, bake in papier, and then place in foil and put back in the oven for 4 years to bake on medium heat.

Vendace meat contains more magnesium than other types of fish, which is why it is so valuable in cooking. Magnesium directly combines with histidine, which is also found in rib. The stench stimulates the immune and nervous systems of humans. It is recommended that you add this valuable product to your diet, and it doesn’t matter how you prepare it.