Vendace soup. Veggie (fish): recipes

Today, almost every person's diet contains fish dishes. And this is not surprising, since they contain fatty acids, vitamins and minerals that are necessary for the human body for its normal development. Vendace is considered to be truly universal in cooking - it is salted and smoked, boiled and fried, steamed, baked, and so on. This product makes excellent soups, main courses and even baked goods. It is vendace that is part of the famous Finnish pie, which is famous all over the world. But what it is, let's figure it out.

Description of vendace

Veggie 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. Vendushka 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 the bays of the Baltic 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, 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 right away. Consider a few simple recipes for making vendace.

How to salt vendace at home

The fish is thoroughly washed, rubbing with your hands so that the skin comes off. Then they put it in a large bowl and scald with boiling water, cook, stirring gently. The cooked fish is thrown into a colander and cooled. Meanwhile, they are preparing the gas station. To do this, boil water, where vinegar, bay leaf, chopped horseradish root and salt are previously placed. The vendace is placed in another container in layers, alternating with a mixture of dill, bay leaf and ground pepper. Then the container is poured with dressing and left to infuse for three days. During this time, all the fish should be soaked in vinegar. Then oppression is put on top and left for two weeks, and then the container is sealed.

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 spoonful of chopped dill, one onion, salt and spices to taste.

Preparation

First of all, vendace must be cleaned and washed. The fish is then laid aside, they begin to deal with 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. Cut the onion in half rings, grate the carrots. 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. The finished fish is served cooled.

Kalakukko, or Finnish vendace pie

"Kalakukko" is a national that cannot be found in restaurants, as it is prepared at home. As a filling, vendace fish is used, the photo of which is attached. The pie looks like a regular loaf of bread, but the filling inside is delicious.

Ingredients: four glasses of wheat flour, four glasses of rye flour, three glasses of water, two tablespoons of vegetable oil, two tablespoons of salt.

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

Preparation

First, knead the dough: pour water into a bowl, add vegetable oil, salt, flour. Roll out the finished dough, making the edges thin. Long rice is poured into the middle of the cake, vendace (fish) is laid out on top, the recipes for which we are studying today, sprinkled with salt, then bacon cut into plates is placed and salted too. Then the free spaces on the cake are greased 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. Sprinkle the cake with flour on top, put it on a baking sheet, covered and bake for forty minutes. During this time, it should be browned.

The finished cake is greased 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.

Veggie breaded

Ingredients: one kilogram of cleaned fish.

For breading: one hundred and fifty grams of crisp bread, one and a half tablespoons of salt, half a spoonful of ground white pepper, butter for frying.

Preparation

The crispbreads are well chopped with a blender. Or you can put them between towels and walk on top with a rolling pin so that they turn into crumbs. Salt and spices are added to this crumb. Vendace prepared in advance (fish, the recipes of which we are considering) are rolled in breading and fried in butter. The cooked fish is cooled and served with mashed potatoes and lingonberry jam.

Veggie in the Ural style

Ingredients: four tablespoons of wheat flour, one spoonful of curry, eight hundred grams of fresh frozen vendace, one spoonful of dried dill, half an onion, one kilogram of potatoes, one spoonful of dry paprika, one spoonful of salt.

Preparation

Would you like to learn how to cook vendace in the Ural style? To begin with, of course, you need to defrost it, then peel, rinse, dry and roll in salt and flour. Then the fish is 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 placed next to it and served.

Vendace ear

Ingredients: one and a half liters of water, three potatoes, half an onion, one fish, salt and spices to taste.

Preparation

Fish soup is very tasty when it is made from a product such as vendace (fish). First, bring the water to a boil, then add the diced potatoes. When the water boils again, fish and onion, cut into pieces, are dipped into it and boiled for fifteen minutes. A few minutes before the end of cooking, the fish soup is salted and spices are added. The finished dish is poured into plates, pieces of fish are placed, and garnished with herbs as desired.

"Delicate" vendace

Ingredients: five hundred grams of fish, two carrots, one onion, two hundred grams of low-fat sour cream, dill and ground black pepper.

Preparation

The tail and head are removed from the cleaned fish, washed well, laying aside the eggs, if any. The vendace is salted and pepper, mixed, doused in flour and fried in oil for two minutes on each side. Put the finished fish on a plate and set aside.

Put sour cream, dill and caviar, salt and spices in the dishes, add a small amount of water or fish broth and mix well. Sliced ​​onions and carrots are spread on top of the fish, poured over with sour cream, covered with a lid and stewed over low heat for fifteen minutes. Sprinkle the finished dish with dill and serve.

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 in one motion. Then the fish is washed in lake water. This experience is passed down from generation to generation in fishermen families. Vendushka is quite tasty fish, but it is cooked in different ways. You can roll it in breadcrumbs and fry in oil. This is how vendace is prepared over an open fire. Interestingly, the meat of this fish contains much more magnesium than other types of fish, which is why it is so prized 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.

Today, the human diet cannot be imagined without fish dishes. It is right. Fish contains many substances useful for the human body. Freshwater fish vendace is considered universal in cooking.

It looks like a herring in appearance. It has large scales, silvery sides and a light blue back. Its abdomen is white, and its fins are gray. The body is strongly compressed from the sides. This is a relatively small fish, but in the photo it looks like a real queen.

Previously, vendace fish was called royal herring. She was on the menu for the royal dinner. And today vendace can perfectly decorate the festive table. A photo of this royal herring is confirmation of this.

Veggie is a low-calorie product... Contains many trace elements and vitamins that are beneficial to health. But it deteriorates very quickly. You need to cook it right away. Fresh fish can only be stored for a day. For transportation, vendace is frozen using a special technology that preserves all of its beneficial properties for the body.

There are many options for dishes that are prepared from this product. There are almost no bones in it. It can be salted and boiled, fried, baked and cooked in a double boiler. Used in food and caviar of this fish. Any dish based on it will not only have excellent taste, but also look great, as you can see in the photo.

There are many ways to prepare vendace. But the most common are the following:

In the oven:

It cooks excellently in the oven. In addition to her, you will need several peeled potatoes, a head of onions, salt to taste and a few tablespoons of sour cream. For spices, bay leaves and black pepper are suitable. The recipe is as follows:

• The fish must be washed, gutted, and the heads removed. Cut the peeled vegetables into rings;
• Put a layer of fish on the bottom of a preheated baking sheet, sprinkle with spices. On it - a layer of potatoes and a layer of onions, sour cream. Lay the remaining vegetables on top in the same way;
• The baking sheet should be in the oven for at least 40 minutes. Temperature - 180 degrees;
• The finished dish is consumed hot.

How to salt vendace

It also tastes excellent in salty form. Salting recipe very simple:

1. Rinse and rub the fish in your hands to loosen the skin.
2. Put in a container, scald and cook, stirring gently.
3. Throw the cooked vendace in a colander.
4. Prepare the dressing: add horseradish, salt, vinegar and bay leaf to boiling water.
5. Transfer the fish to another container, sprinkle with dill and ground pepper and pour over the dressing. Leave for three days.
6. Then press the fish with pressure, after 15 days it will be ready to eat.

You can also cook other popular dishes from this delicious fish.

Fried vendace dish

Fried vendace it turns out to be a great dish, in which everything healthy and tasty is preserved. The recipe is as follows:

Vendace ear

You can simply cook the fish soup. She prepares for half an hour according to the following recipe:

1. Pour water into a container, boil.
2. Dip three diced potatoes. The water should boil again.
3. Add chopped fish and onions. Cook for another 20 minutes.
4. 6 minutes before the end of the cooking process, add any pepper and salt. We also need to put 3 bay leaves.
5. Pour fresh herbs into plates before serving.

The pie-pie will have an exquisite taste with this particular fish. And it is recommended to serve it to the ear.

Dried vendace

It is very tasty smoked and salted. But dried vendace looks exquisite and appetizing in the photo. You can dry it at home according to the following recipe:

Veggie is able to provide adequate nutrition to the cells of the brain, muscles and heart. Magnesium and histidine are elements that stimulate the work of not only the immune system, but also the nervous system. The nutritional and beneficial properties of the fish are not lost during any processing.

Vendushka is one of the most beloved fish products of the Finns. Fish dishes are always served on the festive table. And for street parties they fry in olive or rapeseed Finnish oil, pre-roll the fish in flour.

It has no contraindications for use. But people who are prone to allergic reactions to food should be careful.

Fish vendace and delicious recipes from it

From vendace, as from many other types of fish, you can cook an excellent fish soup, both on a fire in field conditions, and in a saucepan in a regular kitchen. Ukha from this wonderful medium-sized fish is prepared very simply, and the only difficulty during cooking for you may be the question: "Gut or not gut vendace?"

I never gut vendace and I do it for several reasons, which I have already written about in other recipes from this fish. The first reason is that vendace practically does not contain bones, as well as viscera, which can spoil the taste of the finished dish. The second reason is the presence of delicious caviar, which is simply a pity to throw away after gutting. Well, and the last reason - vendace is a very tender fish and, when gutted, falls apart, making the broth cloudy. These are my personal preferences for preparing fish soup from vendace, and you can do it as you see fit. So let's get started!

To prepare fish soup from vendace, you will need fresh or freshly frozen vendace and a few more ingredients from the list.

Clean the vellum from scales (it is removed very easily), wash and fill with cold water. Add bay leaves and black peppercorns. Bring to a boil and simmer over low heat for 10 minutes.

Then remove the fish from the broth (you can also remove the peppercorns) and carefully use a knife and fork to separate the meat from the bones and heads. If you don't want to waste extra time, you can leave the fish whole and then add to the plate in portions. Personally, I always separate the meat to make it easier to eat!

Dice the carrots. Cut the onion into small pieces. Add to broth. Season with salt to taste. You can add a couple pinches of sugar.

Send the diced potatoes there.

Pour in vodka, add greens to taste (I used dried dill) and cook until the potatoes and carrots are fully cooked.

For a couple of minutes until cooked, add the cut fish to the ear.

Vendor fish soup is ready! Serve hot. Bon Appetit!