Today in the diet of almost every person there are fish dishes. And this is not surprising, since they contain fatty acids, vitamins and minerals, which are necessary for the human body to develop normally. Truffle is considered to be truly universal in cooking - freshwater fish. It is salted and smoked, boiled and fried, steamed, baked and so on. Great soups, main courses and even pastries come out of this product. It is vendace that is part of the famous Finnish pie, which is famous all over the world. But what is she, let's understand.
Vendace description
Carapace is a fish that belongs to whitefish. Outwardly, it looks like a herring, as its body shrinks slightly on the sides, the upper jaw is somewhat shorter than the lower. The belly of the fish is white, the sides are blue, and the back is a grayish hue. The creeper usually does not reach more than twenty centimeters in length, but individuals come across whose size is thirty-five centimeters.
This freshwater fish is found in Russian lakes, sometimes in rivers, as well as in the bays of the Baltic Sea. In addition, it can be found in Germany, Scotland, Finland, Belarus and Denmark.
The vendace has a very low calorie content. Fish (where we live, we already know) is extremely useful for the human body. Her meat contains a lot of carbohydrates, proteins and fats, as well as other useful substances, vitamins, elements. It also contains a huge amount of magnesium, which helps to normalize the functioning of the nervous system. However, it tends to deteriorate quickly, so it is recommended to cook it immediately. Consider a few simple recipes for cooking vendace.
How to pickle vendace at home
The fish is thoroughly washed, rubbing it with your hands so that the skin comes off. Then it is placed in a large bowl and scalded with boiling water, boiled, gently stirring. The cooked fish is thrown into a colander and cooled. Meanwhile, they are preparing a gas station. To do this, boil water, where previously put vinegar, bay leaf, chopped horseradish root and salt. Rape is put in another container in layers, alternating with a mixture of dill, bay leaf and ground pepper. Then the tank is poured with dressing and left to infuse for three days. During this time, all fish should be saturated with vinegar. Then they put oppression on top and leave for two weeks, and then the container is clogged.
Consider other, no less popular, vendace dishes.
Baked vendace in Siberian style
Ingredients : five hundred grams of fish, five potatoes, one carrot, three tablespoons of vegetable oil, two hundred grams of mayonnaise, one spoon of chopped dill, one onion, salt and spices to taste.
Cooking
First of all, vendace must be cleaned and washed. The fish is then laid aside, begin to engage in vegetables. So, the potatoes are peeled and cut into slices, mixed with a small amount of mayonnaise (one hundred grams), sprinkled with spices to taste. Onions are cut in half rings, carrots are rubbed on a grater. All this is placed in a greased form, the vendace is placed on top, smeared with mayonnaise, sprinkled with various spices. The form is sent to the oven for forty minutes. Ready fish is served cooled.
Kalakucco, or Finnish vendace cake
“Kalakucco” is a national dish of Finland, which cannot be found in restaurants, since it is cooked at home. As a filling, fish vendace is used, a photo of which is attached. The pie is like an ordinary loaf of bread, but the filling that is inside it is very tasty.
Ingredients : four cups of wheat flour, four cups of rye flour, three cups of water, two tablespoons of vegetable oil, two tablespoons of salt.
For the filling : seven hundred grams of peeled fish, one hundred and fifty grams of bacon, one spoon of rice, one spoon of salt.
Cooking
First, knead the dough: pour water into a bowl, add vegetable oil, salt, flour. The finished dough is rolled out, making the edges thin. Long rice is poured into the middle of the cake, vendace (fish) is laid out on top, the recipes of which we study today, sprinkled with salt, then put bacon cut into plates and also salted. Then the empty spots on the cake are greased with water, they make an “envelope”, turning the ends from the sides, and then from above and from below. The boundaries of the joints are neatly straightened with a knife moistened with water. Top the pie with flour, lay on a baking sheet covered with parchment paper, and bake for forty minutes. During this time, he must brown.
The finished pie is greased with butter, wrapped in paper, and then in foil and again put in the oven for four hours to bake in low heat. The creeper (the fish inside the cake) will be steamed well during this time, its bones will become very soft, so the cake can be safely given to children.
Breaded seafood
Ingredients : one kilogram of peeled fish.
For breading : one hundred and fifty grams of crispbread, one and a half tablespoons of salt, half a spoon of ground white pepper, butter for frying.
Cooking
Crispbread is crushed well with a blender. And you can put them between the towels and walk on top of the rolling pin so that they turn into crumbs. Salt and spices are added to this crumb. Prepared vendace (fish, the recipes of which we are considering) is crumbled in breading and fried in butter. The finished fish is cooled and served with mashed potatoes and lingonberry jam.
Ural style
Ingredients : four tablespoons of wheat flour, one spoon of curry, eight hundred grams of freshly frozen vendace, one spoon of dried dill, half an onion, one kilogram of potato, one spoon of dried paprika, one spoon of salt.
Cooking
Want to learn how to cook vendace in Ural? For starters, of course, it is necessary to thaw it, then clean, rinse, dry and roll in salt with flour. Then the fish is fried in oil.
Peeled potatoes are cut into large slices and fried. Onions are cut into rings, dipped in various colored spices. The cooled fish is put on a dish, potatoes and onions are laid out nearby and served.
Vendace ear
Ingredients : one and a half liters of water, three potatoes, half an onion, one fish, salt and spices to taste.
Cooking
The ear is very tasty when it is prepared from a product such as vendace (fish). First, bring the water to a boil, then put the diced potatoes. When the water begins to boil again, they lower the cut fish, onions and boil it for fifteen minutes. A few minutes before the end of cooking, the ear is salted and spices are added. The finished dish is poured into plates, put pieces of fish, decorated with greens if desired.
"Tender" vendace
Ingredients : five hundred grams of fish, two carrots, one onion, two hundred grams of low-fat sour cream, dill and ground black pepper.
Cooking
In the cleaned fish, the tail and head are removed, washed well, laying eggs aside, if any. Räässel is salted and pepper, mixed, crushed in flour and fried in oil for two minutes on each side. Ready fish is laid out on a plate and set aside.
Sour cream, dill and caviar, salt and spices are put in the dishes, a small amount of water or fish broth is added and mixed well. Chopped onion and carrots on top of the fish, spread sour cream on top, cover and simmer for 15 minutes over low heat. The finished dish is sprinkled with dill and served.
A few words about vendace
Fishermen clean the vendace in their own way. It has long been customary to remove the gills with the finger of the right hand and pull out the insides with one movement. Then the fish is washed in lake water. This experience is passed down in the families of fishermen from generation to generation. Rajapushka is quite tasty fish, and they cook it in different ways. You can roll it in breadcrumbs and fry in oil. So cook vendace over an open fire. It is interesting that the meat of this fish contains much more magnesium than other types of fish, which is why it is so appreciated in cooking. Especially valuable is that magnesium combines well with histidine, which is also present in vendace. They also contribute to the strong stimulation of the nervous and immune systems of the human body. Therefore, it is recommended to introduce into your diet such a valuable product as a fish called vendace, especially since it is not difficult to cook it.