Neither is the asshole nor the sprat - the vendace. The European vendace (klets) is a really cute fish. And how tasty it is, those gentlemen know that they often cook it. It looks good no matter what: steamed, spicy salted. Today we cook vendace in the oven under a sheep's coat with carrots and cibul.
To prepare vendace in the oven, follow a short list of products. Vendace is a small fish with a special taste, do not tolerate any additives.
We prepare the whole vendace. Vona is not so small, like capelin, but it is cooked with the head - delicious. The only thing you need is to rinse the fish, cut the stalk and remove all the seeds. Peel the slice (fortunately, the ring is cleaned perfectly quickly). Cut off the upper swimmer and part of the tail. Preparation is completed.
Then salt and pepper the fish until relished.
“Bathing” at the furrow’s ears.
Place in a baking dish. The bottom of the pan is coated with olive oil for greasing. Brush the vendace in the oven at 240°C for 15 minutes.
While the vendace is cooking, sauté the cibul with carrots on olive oil in a frying pan.
Cover the half-cooked fish with the sheep's coat that has come out and continue baking for another 10 minutes.
The vendace in the oven is ready!
Remove the vendace with a spatula. Transfer to a plate and add greenery. If you decide to serve vendace with a potato or rice side dish, it will melt. Our vendace is completely independent in the spirit - it also tastes like fish. Oh, garna!
A delicate small fish holds small brushes. Clean them carefully, starting from the head. Have a nice fish evening!
Vendace is a small fish, like the herring, but it is smaller in size. You can cook fish with it, but it is important not to forget the recipe and to choose the fish correctly. The carcass is springy and has a shiny skin. Obov'yazkovo needs to marvel at the eyes of the fish - the stench is not to blame for being kamalute.
How to cook buckwheat in a frying pan?
Lubricated with the most popular herb. Vendace has its own original taste, so there is no need to add any additional ingredients.
To prepare this recipe you need to take these products
:- 1 kg ribi;
- 5 tbsp. spoons of hay bean;
- 0.5 teaspoons each of salt and add pepper to the peas;
- 3 tbsp. spoons of olive oil.
Preparation:
- To start the cob, thoroughly rinse the carcasses under running water. If you have lost your grace, you need to see it. It is important to clean the fish and wash it again;
- Take a mortar and pound it with a mixture of pepper and strength. Mix the spices with the beans and mix well;
- Carefully roll the carcasses in the mixture that has come out, and coat them with hot oil until golden brown. It is recommended to serve with vegetables.
How to cook Japs in the oven?
This recipe for preparing Siberian-style fish will last a long time. The hour you need to spend on food becomes 1 year.
To prepare 4 servings, you need to take the following products:
- 0.5 kg ribi;
- 5 potatoes, carrots;
- 3 tbsp. spoons of rosemary oil;
- 225 g mayonnaise, spices;
- 1 tbsp. a spoonful of chopped crop, cibulin and salt.
Preparation:
- We are starting to prepare the vendace cuttings. It is necessary to clean the parts and innards, and then rinse thoroughly in running water;
- Peel the skins of the potatoes, wash them and cut them into small pieces. Until then, add half of the prepared mayonnaise and add spices for potatoes or add your favorite spices. Mix everything well so that the sides are coated with sauce;
- Peel the cabbage and cut into slices, and grate the peeled carrots into a coarse grater;
- Take a mold and grease it with oil. Add the potatoes, cibul and fish, and spread the beast with mayonnaise, whatever you have left over, and sprinkle with spices for the fish. Cooking must be done in an oven at 200 degrees for 40 minutes.
How do you pickle vendace at home?
Small salted fish is a wonderful independent snack, but it can also be used for other dishes. It's all simple to prepare, so you can go through the process as quickly as possible.
Which recipe requires these products?:
- 400 g of peeled fish and some salt;
- black pepper and bay leaf.
Preparation:
- Take a container from a flat bottom and pour an even ball of salt into it;
- To salt the fish, you need to rinse it in running water, dry it with a paper towel and place it thoroughly in a container on the side. Get a bunch of balls, don’t forget to pour them out. Add chopped bay leaf and chopped pepper;
- Place a wooden board, and put pressure on it. Place everything in the refrigerator for 36 years. After removing the fish, rinse it in running water to remove any salt.
Recipe for vendace in pannirovtsi
Following this recipe you will get very tasty fish with an appetizing crust. You can eat it side by side or serve it before the other side dishes.
- 1 kg ribi;
- 150 g bread;
- 1.5 teaspoons salt;
- 0.5 teaspoons of white ground pepper and top oil.
Preparation:
- To prepare this herb, the carcasses need to be cleaned, washed and dried, as in previous recipes;
- You need to turn the bread into a mixture, for which you can use a blender, or you can get by with improvised means, for example, with a rocking chair;
- Add salt and pepper until it's done. Roll the vendace well in the prepared mixture and brush it with oil until golden brown.
Original vendace herb – “Kalakukko”
This pie is the national country of Finland. It is rarely served in restaurants and it is important to prepare it at home. The name of pie suggests the most popular bread.
For preparation you need to take the following products:
- 4 tbsp. wheat and live beard;
- 3 tbsp. drive;
- 2 tbsp. spoons of rosemary oil;
- 2 teaspoons salt;
- 700 g ribi;
- 150 g bacon;
- 1 tbsp. a spoonful of rice;
- 1 teaspoon of salt.
Preparation:
- For the cob, prepare dough, for which pour water into a bowl, add olive oil and salt. Add in portions | flour|bough|, knead the dough. Roll it into a layer with thin edges;
- Clean the carcasses, rinse them, remove the heads and tails. You can vikoristovat only fillet, but not obov'yazkovo.
- Place rice, fish and salt in the center. Place the bacon on top in front of the slices and add salt;
- Spread the dough without filling with water and turn it until the whole loaf is formed. Brush it with water and straighten the edges so that the cake is garnished. Posipte yogo zverhu boroshnom;
- Take a sheet, cover it with parchment paper and place it on a new pie. Cook in the oven at 200 degrees for 40 minutes. The pie is obliged to leave blushing;
- After the end of the hour, remove the pie and brush it with top butter. Wrap in paper and then in foil. Place it in the oven for another 4 years, or lower the temperature.
How to prepare yushka with ganchirka at home?
The first herb seems even more delicious and fragrant. We sing that this deserves not only adults, but also children.
To prepare this herb, you need to take the following products:
- 1.5 liters of water;
- 3 potatoes;
- piv-cibulini;
- one ribka;
- salt and spices.
Preparation:
- The guilty carcasses were cleaned, washed and dried;
- Place water on the stove and bring to a boil. After this you can add previously peeled and diced potatoes;
- After boiling again, you can put the vendace, cut into pieces into pieces, and cook for 15 minutes. A couple of minutes before the end of cooking, add salt and spices. Serve with greens.
Recipe for preparing “tender” smelt
When preparing this recipe, the rib will come out not only tasty, but even more tender. You can decorate any side dish.
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.
Then we coat it in a frying pan on both sides until golden brown; the finished portion is placed on a plate and brushed on the feet.
The caviar is added to the oiled vendace.
Place the entire greased fish back into the frying pan, add a little water and simmer 10 chickens under a closed lid.
Our ribka is ready - this is a shvidka supper for busy mothers.
Delicious!
Preparation time: PT00H30M 30 xv.
Vendace is a small fish, like the herring, but it is smaller in size. You can cook fish with it, but it is important not to forget the recipe and to choose the fish correctly. The carcass is springy and has a shiny skin. Obov'yazkovo needs to marvel at the eyes of the fish - the stench is not to blame for being kamalute.
How to cook buckwheat in a frying pan?
Lubricated with the most popular herb. Vendace has its own original taste, so there is no need to add any additional ingredients.
To prepare this recipe you need to take the following products:
- 1 kg ribi;
- 5 tbsp. spoons of hay bean;
- 0.5 teaspoons each of salt and add pepper to the peas;
- 3 tbsp. spoons of olive oil.
- To start the cob, thoroughly rinse the carcasses under running water. If you have lost your grace, you need to see it. It is important to clean the fish and wash it again;
- Take a mortar and pound it with a mixture of pepper and strength. Mix the spices with the beans and mix well;
- Carefully roll the carcasses in the mixture that has come out, and coat them with hot oil until golden brown. It is recommended to serve with vegetables.
How to cook Japs in the oven?
This recipe for preparing Siberian-style fish will last a long time. The hour you need to spend on food becomes 1 year.
To prepare 4 servings, you need to take the following products:
- 0.5 kg ribi;
- 5 potatoes, carrots;
- 3 tbsp. spoons of rosemary oil;
- 225 g mayonnaise, spices;
- 1 tbsp. a spoonful of chopped crop, cibulin and salt.
- We are starting to prepare the vendace cuttings. It is necessary to clean the parts and innards, and then rinse thoroughly in running water;
- Peel the skins of the potatoes, wash them and cut them into small pieces. Until then, add half of the prepared mayonnaise and add spices for potatoes or add your favorite spices. Mix everything well so that the sides are coated with sauce;
- Peel the cabbage and cut into slices, and grate the peeled carrots into a coarse grater;
- Take a mold and grease it with oil. Add the potatoes, cibul and fish, and spread the beast with mayonnaise, whatever you have left over, and sprinkle with spices for the fish. Cooking must be done in an oven at 200 degrees for 40 minutes.
How do you pickle vendace at home?
Small salted fish is a wonderful independent snack, but it can also be used for other dishes. It's all simple to prepare, so you can go through the process as quickly as possible.
For this recipe you need to take the following products:
- 400 g of peeled fish and some salt;
- black pepper and bay leaf.
- Take a container from a flat bottom and pour an even ball of salt into it;
- To salt the fish, you need to rinse it in running water, dry it with a paper towel and place it thoroughly in a container on the side. Get a bunch of balls, don’t forget to pour them out. Add chopped bay leaf and chopped pepper;
- Place a wooden board, and put pressure on it. Place everything in the refrigerator for 36 years. After removing the fish, rinse it in running water to remove any salt.
Recipe for vendace in pannirovtsi
Following this recipe you will get very tasty fish with an appetizing crust. You can eat it side by side or serve it before the other side dishes.
- 1 kg ribi;
- 150 g bread;
- 1.5 teaspoons salt;
- 0.5 teaspoons of white ground pepper and top oil.
- To prepare this herb, the carcasses need to be cleaned, washed and dried, as in previous recipes;
- You need to turn the bread into a mixture, for which you can use a blender, or you can get by with improvised means, for example, with a rocking chair;
- Add salt and pepper until it's done. Roll the vendace well in the prepared mixture and brush it with oil until golden brown.
Original vendace herb – “Kalakukko”
This pie is the national country of Finland. It is rarely served in restaurants and it is important to prepare it at home. The name of pie suggests the most popular bread.
For preparation you need to take the following products:
- 4 tbsp. wheat and live beard;
- 3 tbsp. drive;
- 2 tbsp. spoons of rosemary oil;
- 2 teaspoons salt;
- 700 g ribi;
- 150 g bacon;
- 1 tbsp. a spoonful of rice;
- 1 teaspoon of salt.
- For the cob, prepare dough, for which pour water into a bowl, add olive oil and salt. Add in portions | flour|bough|, knead the dough. Roll it into a layer with thin edges;
- Clean the carcasses, rinse them, remove the heads and tails. You can vikoristovat only fillet, but not obov'yazkovo.
- Place rice, fish and salt in the center. Place the bacon on top in front of the slices and add salt;
- Spread the dough without filling with water and turn it until the whole loaf is formed. Brush it with water and straighten the edges so that the cake is garnished. Posipte yogo zverhu boroshnom;
- Take a sheet, cover it with parchment paper and place it on a new pie. Cook in the oven at 200 degrees for 40 minutes. The pie is obliged to leave blushing;
- After the end of the hour, remove the pie and brush it with top butter. Wrap in paper and then in foil. Place it in the oven for another 4 years, or lower the temperature.
How to prepare yushka with ganchirka at home?
The first herb seems even more delicious and fragrant. We sing that this deserves not only adults, but also children.
- 1.5 liters of water;
- 3 potatoes;
- piv-cibulini;
- one ribka;
- salt and spices.
- The guilty carcasses were cleaned, washed and dried;
- Place water on the stove and bring to a boil. After this you can add previously peeled and diced potatoes;
- After boiling again, you can put the vendace, cut into pieces into pieces, and cook for 15 minutes. A couple of minutes before the end of cooking, add salt and spices. Serve with greens.
Recipe for preparing “tender” smelt
When preparing this recipe, the rib will come out not only tasty, but even more tender. You can decorate any side dish.
To prepare this herb, you need to take the following products:
- 0.5 kg ribi;
- a couple of carrots, cibulina;
- Boroshno, oliya;
- 200 g low-fat sour cream;
- crepe and chalk pepper.
- Clean the vendace, remove the guts, tail and head. Rinse it thoroughly in running water and dry it with a paper towel. Salt and pepper the carcasses;
- Dip the fish in the flour and brush with hot oil until golden brown;
- Whisk together sour cream, herbs, salt and spices, and pour in a little water. Mix everything thoroughly;
- Take a high frying pan, put in it fish, wild fillet, sliced \u200b\u200bpronto and carrots, first grate them. Pour the prepared sauce over everything, cover with a lid and simmer over minimal heat for 15 minutes. Serve with sprinkles.
All recipes presented here are simple to prepare and do not require any exotic ingredients or special culinary skills.
Easily prepare delicious fish for your homeland and guests! Delicious!
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. Vendace is truly universal in cooking - salted and smoked, boiled and greased, steamed, baked 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.
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 national, which is impossible to eat in restaurants as long as you 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 beans, placed on the deco, lined and forty quills 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 gold 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.