Veslonos is a representative of the sturgeon family of fish . The body has no scales, covered with small spikes. Under the mouth are 2 small whiskers. There are a number of small sharp teeth on the jaw. The head is elongated.
Homeland fish paddlefish - Mississippi. It is acclimatized in our region in lakes and reservoirs of the southern direction. Breeding stock is practiced in artificial private reservoirs.
It spawns into clean still water with gravel soil. Sticky caviar of dark gray color. The female swallows up to 180-200 thousand eggs at a time. Waterfowl grows rapidly, in the first year and a half life reaches 75 centimeters, over the next - 100.
Despite the frightening photos of paddlefish, it feeds on zooplankton - rotifers, daphnia, cyclops.
Cooking features
The value of the species is not limited to meat, caviar is no less valuable. In cooking, it is used almost without waste. Before cooking, the carcass is thoroughly washed, poured with boiling water and separated from ossified spikes. Recipes for cooking fish paddlefish mass, it is tasty in boiled, fried and smoked. Juicy meat with a rich taste goes well with many side dishes and salads. No less popular kebab, aspic and ear. Whole carcasses are baked in the oven, and pieces of boiled meat are added to snacks. Weight watchers can enjoy the delicate taste of fish. 100 grams of meat contains only 163.7 kcal.
Selection and preprocessing recommendations
In order for the ready-made waterfowl to retain the maximum of its useful properties and taste, it is necessary to purchase it fresh. If only frozen products are available, you should carefully inspect them. External characteristics should correspond to the description of paddlefish fish. Excess mucus, black gills and an unpleasant smell are direct evidence of a spoiled product.
Wash the carcass before cooking, remove the fins and entrails. The surface of the raw material must be clean from all sides.
Royal baked paddlefish
The dish has not only an exquisite taste, but also an original appearance. It will become the highlight of the banquet table and will give pleasure at dinner in the company of those closest to you.
The main ingredients:
- Paddlefish - 2.5-3 kilograms.
- Lemon - 1 piece.
- Vegetable oil - 100 ml.
- White wine (dry) - 150 milliliters.
- Salt - 2 teaspoons.
- Ground black pepper - 2 teaspoons.
- Parsley, dried thyme - to taste.
Decor: lemon slices, mint leaves, parsley branches.
Cooking Method
Gut the carcass, preserving its integrity as much as possible, rinse thoroughly with water. Sprinkle coarse salt on the outside and grate from the inside. Leave on for 20-30 minutes.
Wash the salt under running water, pat it with a paper towel.
In a separate container, mix salt, pepper, parsley, thyme, grate the resulting carcass on the outside and inside. Squeeze lemon juice, add sunflower oil, pour fish.
How to cook fish paddlefish in the oven? Choose a suitable baking dish - metal or glass refractory. Lay the foil in 2 layers. Put the fish, pour the wine, seal the fish tightly so that the liquid does not spill out during thermal exposure.
In a preheated oven to 170 degrees, place a dish with fish for 10-15 minutes. After the specified time, remove, unfold the foil completely. Using a silicone brush, grease the surface of the carcass with vegetable oil. Continue to bake, lowering the temperature to 150 degrees. It is important to ensure that the fish does not dry out.
Put the prepared paddlefish on a dish, present with sprigs of fresh parsley, slices of lemon, mint leaves. To make the pieces smooth and neat, you need to cut the fish with a fairly sharp knife. The combination with creamy sauce or teriyaki sauce will help you to feel the whole variety of taste.
Stuffed Sturgeon
Many recipes for paddlefish fish have come down to us since the time of the kings. The latter knew a lot about gourmet dishes. A delicate crust saturated with fragrant marinade is in the original tandem with a rich filling. An extraordinary combination of tastes will make stuffed fish a highlight of any table.
Essential Ingredients:
- Large paddlefish - 1 piece.
- High fat cream - 100 milliliters.
- Salmon fillet - 350 grams.
- Chicken egg - 2 pieces.
- Salt - 1 teaspoon.
- Ground black pepper - 1 teaspoon.
- Sunflower oil - to lubricate the pan.
How to stuff fish properly?
First you need to prepare the filling. Bring the cream to a lush mass with a mixer, gradually introduce the egg, salt and pepper. Grind red fish fillet with a blender or chop finely with a knife. Mix with a liquid mixture whipped with a mixer.
To clean the paddlefish fish, remove the insides, remove the ridge. It is important to process raw materials with maximum accuracy so as not to violate the integrity of the upper part.
Put the stuffing inside the carcass. Sew belly with thick thread or toothpicks.
Preheat the oven to a temperature of 180 degrees. Grease a baking sheet with vegetable oil, put the fish.
Remove the finished dish from the oven, remove the foreign body from the abdomen. Transfer to a dish. You can decorate with fresh vegetables, chopped half rings, parsley, dill, etc.
Paddlefish Pie
The dish captivates with its delicate taste, the filling literally melts in your mouth. After the first acquaintance with the cake, he will take pride of place in the list of favorite dishes.
Ingredients and their quantity are presented based on 6 servings:
- Fish fillet - 800 grams.
- Chicken egg - 5 pieces.
- Premium flour - 700 grams.
- Cow's milk 2.5% fat - 400 milliliters.
- Butter - 100 grams.
- Onions - 5 pieces.
- Cooked long-grain rice - 150 grams.
- Yeast - 50 grams.
- Sunflower oil - 4 tablespoons.
- Sugar - 1 tablespoon.
- Salt - 1 teaspoon.
Stages of creating a fish cake
To prepare the dough, separate the yolks from the proteins, add flour, salt, sugar, 1 tablespoon of vegetable oil and the specified amount of cream. In milk dilute the yeast, add. Mix all ingredients until smooth. Cover with a kitchen towel, leave in a warm dark place for 30 minutes.
Cut 5 onions in half rings, add on 3 tablespoons of oil, mix with boiled rice. Thoroughly rinse the paddlefish fish fillet, cut into small cubes.
Roll out the dough, divide equally. Place one part on a baking sheet covered with parchment paper, lay on it fish and rice with onions in layers. Close the filling tightly with the second part of the dough. Grease the edges with whipped yolk.
Preheat the oven to 180 degrees, bake for 40-45 minutes.
Fish variation on the theme of hodgepodge
A hearty and high-calorie first course is especially popular with men. How to cook paddlefish fish to conquer the heart of the most demanding of the stronger sex?
Ingredients:
- Paddlefish - 400-500 grams.
- Onions - 1 piece.
- Pickled cucumber - 3 pieces.
- Caper - 2 teaspoons.
- Pitted olives - 8-12 pieces.
- Lemon - ½ pieces.
- Butter - 30 grams.
- Water - 1 liter.
- Tomato paste - 4 tablespoons.
- Bay leaf - 2-3 pieces.
- Dill - to taste.
Dice the onion and fry until golden brown in butter. Pour water into the pan, add paddlefish. Bring to a boil, remove the foam, cook for 15 minutes. Introduce bay leaf, onion, tomato paste, pickled cucumbers (cut into cubes), capers and olives into the broth. Reduce heat to a minimum, cook for 10 minutes. Add salt to the hodgepodge to taste. Decorate with lemon slices and chopped dill.
Grill / grill paddlefish in pomegranate juice
To cook a delicious kebab, it is not necessary to use meat. The representative of the sturgeon species on charcoal is a tasty and satisfying dish. An important point of its creation is the proper cutting of fish and marinade.
Products Used:
- Paddlefish - 3-4 kilograms.
- Salt to taste.
- Pomegranate juice - 700 grams.
- Vegetable oil - 50 milliliters.
- Suneli hops - 10 grams.
- Coriander - 4 tablespoons.
Mill fish, put in a deep bowl. Cover with salt, spices, pour juice, mix thoroughly. Press down with a flat plate or board. Set the load weighing 1-2 kilograms to create a press and high-quality pickling fish. Leave for 4 hours in the refrigerator, stir. String pieces of paddlefish on skewers (lay on a metal grill), fry for 10 minutes, often turning over.
Experienced culinary specialists know: paddlefish fish are delicious with any processing method. Every day new inventions are invented, exquisite marinades with exotic ingredients, such as champagne or oranges, are developed. Gourmets do not imagine paddles without an abundance of spices, complex multi-component seasonings. In any form, exquisite seafood will present a real gastronomic pleasure.