2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Today, fish dishes are present in the diet of almost every person. And this is not surprising, since they contain fatty acids, vitamins and minerals that the human body needs for its normal development. Vendace, a freshwater fish, is considered truly universal in cooking. It is s alted and smoked, boiled and fried, steamed, baked and so on. Excellent soups, main dishes and even pastries come out of this product. It is vendace that is part of the famous Finnish pie, which is famous throughout the world. But what is it, let's figure it out.
Description of vendace
Vendace is a fish that belongs to whitefish. Outwardly, it looks like a herring, since its body is slightly compressed on the sides, the upper jaw is somewhat shorter than the lower one. The belly of the fish is white, the sides are blue, and the back is grayish. Vendace usually does not reach more than twenty centimeters in length, but individuals come across, the size of which is thirty-five centimeters.
This freshwater fish is found in Russian lakes, sometimes in rivers, as well as in baysthe B altic Sea. In addition, it can be found in Germany, Scotland, Finland, Belarus and Denmark.
Vendace has a very low calorie content. Fish (where it is found, we already know) is extremely useful for the human body. Its meat contains a lot of carbohydrates, proteins and fats, as well as other useful substances, vitamins, and elements. It also contains a huge amount of magnesium, which contributes to the normalization of the nervous system. However, it tends to spoil 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 with hands so that the skin comes off. Then it is placed in a large bowl and scalded with boiling water, boiled, stirring gently. The cooked fish is thrown into a colander and cooled. Meanwhile prepare the dressing. To do this, boil water, where vinegar, bay leaf, chopped horseradish root and s alt are first placed. Vendace is placed in another container in layers, alternating with a mixture of dill, bay leaf and ground pepper. Then the container is filled with dressing and left to infuse for three days. During this time, all the fish should be soaked in vinegar. Then oppression is placed on top and left for two weeks, and then the container is clogged.
Let's consider other equally popular vendace dishes.
Siberian baked vendace
Ingredients: five hundred grams of fish, five potatoes, one carrot, three tablespoons of vegetable oil, two hundred grams of mayonnaise, one spoonful of chopped dill,one onion, s alt and spices to taste.
Cooking
First of all, the vendace must be cleaned and washed. The fish is then put 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 into half rings, carrots are rubbed on a grater. All this is placed in a greased form, 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 chilled.
Kalakukko, or Finnish vendace pie
"Kalakukko" is the national dish of Finland, which can not be found in restaurants, because it is prepared at home. Vendace fish is used as a filling, the photo of which is attached. The pie looks like a regular loaf of bread, but the filling inside is delicious.
Ingredients: four cups of wheat flour, four cups of rye flour, three cups of water, two tablespoons of vegetable oil, two tablespoons of s alt.
For the filling: seven hundred grams of peeled fish, one hundred and fifty grams of bacon, one spoonful of rice, one spoonful of s alt.
Cooking
First knead the dough: pour water into a bowl, add vegetable oil, s alt, 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 are studying today, sprinkled with s alt, then put the bacon cut into plates and also s alt. Then the free places on the cake are smeared with water, an “envelope” is made, folding the ends from the sides, and then from above and below. The boundaries of the joints are carefully straightened with a knife moistened with water. The cake is sprinkled with flour on top, placed on a baking sheet lined with parchment paper, and baked for forty minutes. During this time, it should brown.
The finished cake is smeared with butter, wrapped in paper, and then in foil and put back in the oven for four hours to bake at low heat. The vendace (the fish inside the pie) will steam well during this time, its bones will become very soft, so the pie can be safely given to children.
Breaded vendace
Ingredients: one kilogram of cleaned fish.
For breading: one hundred and fifty grams of crispbread, one and a half tablespoons of s alt, half a spoonful of ground white pepper, butter for frying.
Cooking
Bread is finely crushed with a blender. Or you can put them between towels and walk on top with a rolling pin so that they turn into crumbs. S alt and spices are added to this crumb. Vendace prepared in advance (the fish whose recipes we are considering) crumbles in breading and fried in butter. Ready fish is cooled and served with mashed potatoes and lingonberry jam.
Ural vendace
Ingredients: four tablespoons of wheat flour, one spoonful of curry, eight hundred grams of fresh-frozen vendace, onea spoonful of dry dill, half an onion, one kilogram of potatoes, one spoonful of dry paprika, one spoonful of s alt.
Cooking
Do you want to know how to cook Ural vendace? To begin with, of course, it is necessary to defrost it, then clean, rinse, dry and roll in s alt and flour. The fish is then fried in oil.
The peeled potatoes are cut into large slices and fried. Onions are cut into rings, dipped in various multi-colored spices. The cooled fish is placed 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, s alt and spices to taste.
Cooking
Ukha is very tasty when it is made from a product such as vendace (fish). First bring the water to a boil, then put the diced potatoes. When the water boils again, the fish cut into pieces, onions are lowered into it and boiled for fifteen minutes. A few minutes before the end of cooking, the fish soup is s alted and spices are added. The finished dish is poured into plates, put pieces of fish, decorate with greens if desired.
"Gentle" 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
The tail and head are removed from the cleaned fish, they are washed well, laying eggs aside, if any. The vendace is s alted and peppered, mixed, rolled in flour and fried in oil for two minutes on each side. Ready fishput on a plate and set aside.
Put sour cream, dill and caviar, s alt and spices into the bowl, add a small amount of water or fish broth and mix well. Put chopped onion and carrot on top of the fish, pour everything with sour cream, cover with a lid and simmer over low heat for fifteen minutes. The finished dish is sprinkled with dill and served.
A few words about vendace
Fishermen clean 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. Vendace is quite tasty fish, but it is prepared in different ways. You can roll it in breadcrumbs and fry in butter. This is how vendace is cooked on an open fire. It is interesting that it is the meat of this fish that contains much more magnesium than other types of fish, which is why it is so valued in cooking. Especially valuable is the fact that magnesium combines well with histidine, which is also present in vendace. They 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 easy to cook.
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