Tips for cooking fish
Baking is one of the favorite ways to cook fish in Russian cuisine, allowing in the best possible way save beneficial features and reveal the taste of a fish dish.
A wide variety of wonderful Russian recipes for preparing baked fish have been developed and, importantly, recorded over the centuries in Russian monasteries, whose monks always had a lot good products and loved to eat delicious food.
As Russian monks joke, fish is not only valuable “fish fur”, but also dietary, easily digestible fish meat and nutritious fish roe.
The monks always preferred baked fish to any other, considering it the main dish on their Lenten monastic table. This tradition is preserved in Russian monasteries to this day.
Unfortunately, the recipes for many wonderful Russian dishes, incl. fish, until the 19th century, almost no one wrote down, and if they wrote down, then very briefly, believing that the nuances of their preparation were known to everyone. And now these recipes are for the most part irretrievably lost - only their names remain.
Trout baked whole in foil according to the recipe of the Holy Trinity Sergius Lavra
Whole baked trout on a bed of daikon cut into thin strips (like noodles), seasoned with olive oil.
COOKING BAKED TROUT IN FOIL:
1. Take a whole fresh trout (or you can take a piece of trout or salmon), clean, gut, wash, dry with a napkin and stuff inside with lemon slices.
2. Sprinkle the inside with seasoning to taste.
3. Place parsley sprigs into the belly and sprinkle with olive oil.
4. Sprinkle the outside of the fish with seasoning on both sides and place on foil.
5. Wrap in foil and place in the oven at a temperature of 180 degrees. For 30-40 minutes (depending on the size of the fish).
6. 10 minutes before the end of baking, open the foil on top, brush the fish with olive oil using a brush and bake open until deliciously browned.
Then carefully place the baked fish on a plate on a bed of daikon cut into thin strips, decorate with vegetables and herbs, as shown in the photo at the beginning of the recipe, and serve hot. 
Lenten fish monastic style, baked in the oven in foil
Wash the sturgeon, gut it, remove the gills (do not remove the skin), brush with olive oil and bake in the oven at 160 degrees. Until done (cooking time is about 30-40 minutes and depends mainly on the size of the fish). If the sturgeon is large, you need to wrap it in foil before baking, and 15-20 minutes before cooking, unfold the foil so that the fish is nicely baked. Before serving, carefully place on a plate lined with lettuce leaves and decorate according to your imagination.
CARP BAKED IN FOIL
(lenten recipe from St. Daniel's Monastery)
We clean the fish from scales and entrails, remove the gills.
Rub the carcass with salt and pepper. Let's make transverse cuts and put a lemon slice into each resulting “pocket”.
Place parchment oiled with olive oil on foil and lay out a layer of onion sliced into rings. Place the carp on the onion and cover it with another layer of onion on top.
Carefully wrap everything in parchment, then in foil and place in preheated to 160-170 degrees. Bake for 40 minutes (time depends on the size of the fish).
After 40 minutes, open the foil, parchment and place in the oven for another 10 minutes until the formation of an appetizing golden brown crust. Serve immediately.
NOTE.
Salmon is baked in the same way, additionally drizzled with olive oil.
If the fish is large, it can be baked in separate pieces of 1-2 kg.
– It is important to choose good fish for baking. It is better to buy live carp, ask to kill it in the store by piercing the cerebellum, quickly deliver it home and immediately start cooking.
– Freshly caught freshwater fish is much tastier than sea fish, but very quickly (within a couple of hours) it loses its quality. Therefore, real fish soup can only be prepared on the shore from freshly caught fish. Otherwise it will not be an ear, but fish soup. When purchasing non-live fish, we first pay attention to the gills. They should be red or scarlet to burgundy. Never take fish with gray or black gills. Second important point– eyes should not be cloudy. The smell should be of fresh fish. It can be identified by lifting the gills. The third important point is that the fish carcass should be sufficiently elastic; when pressing on it with a finger, there should be no dents left.
– If before baking we coat the fish with rich sour cream, the baking sheet does not need to be greased with oil; in addition, the fish itself still gives a little juice during the baking process.
– You can bake fish in foil. If you want the fish baked in foil to have a golden crust, 20 minutes before cooking, unroll the foil on top of the fish.
TIPS FOR CLEANING FISH:
1) To clean the scales, it is convenient to use a special knife for cleaning fish with teeth on the blade - it allows you to avoid scales flying around the kitchen.
2) If you don’t have a special knife on hand for cleaning fish, don’t worry. Just fill an ordinary deep large bowl with water and, having placed the carp in it, clean it of scales with a regular sharp knife. Then your kitchen will remain as clean as it was, because the scales will settle to the bottom of the container.
3) The fish will be cleaned much easier and faster if you dip it in boiling water for 30 seconds.
Fishing is one of the most ancient crafts that the Russians mastered. Therefore, the largest settlements in ancient times were on the Oka, Volga, Dnieper, Volkhov, Dvina and other rivers. According to ancient sources, already in the 12th century, many settlements in the upper Volga were famous for their fish wealth. Feudal taxes were paid with fish, fish were eaten and sold. We know in detail about fishing methods through Sabaneev, but rarely does anyone know in detail about the culture of fish eating.
What fish were valued in those ancient times? The answer to this question can be found in the humorous "Tale of Ersha Ershovich", dating back to the second half of the 16th century. Here is how it describes the trial of Ersh Ershovich: “In the summer of December 7105 (i.e. 1596), judges of all cities gathered in the large lake of Rostov, the names of the judges were: Beluga Yaroslavl, Salmon Pereyaslavl, boyar and governor Sturgeon of the Khvalynsky Sea ( i.e. Caspian), the okolnichy was Som, the great Volga limit, the court men Sudak and the Trepetukha Pike! In this humorous list we see a list of the most valuable commercial fish species in Rus'; in addition, the story contains loduga, whitefish, herring, ide, nelma, carp, bream, chub and others, and the ruffe occupies the lowest rung in this hierarchy. According to the author, only the last hawk moths will buy it, and even those will not so much eat it as they will spit it out, and throw the leftovers to the dogs.
As you can see, sea fish are not mentioned among the commercial fish of that time. And this is no coincidence, because the majority of the Russian population became acquainted with sea fish only in the era of Peter 1. The Tsar even issued a special Decree on strengthening trade in sea fish, and so, starting in 1721, convoys with fish began to flow to Moscow and other cities. But in books and various publications of that time, seafood was criticized and treated with distrust. Even in 1895, Kanshin complained about the Russians, proving to them that " fresh cod does not deserve to be in such contempt as prejudice holds her..."
In winter, people sold mainly frozen fish in Russia. On the market it was more expensive than salted fish, so they often tried to keep the fish caught in the fall alive until the onset of frost. It was placed in cages made of twigs, in small lakes, and when the ice set in, it was caught and frozen. Such live frozen fish were called "ardent goods." The fish was frozen in a special way, stabbed, dipped in water and rolled in snow, and so on until it was completely frozen over. According to contemporaries, the taste of such fish was as good as freshly caught fish.
In summer, fish were transported in special boats with “slots.” The bow and stern of such a boat were separated by waterproof partitions, and in the middle part there was a “cutter with slots”, this was a fish tank. Fish was transported this way over long distances, for example - from Astrakhan to St. Petersburg. And where there was no waterway, they were transported in bathtubs and special wagons. Our people also came up with other methods of delivery, remember Shishkov’s “Gloomy River”. There, a huge sturgeon was transported on a cart, constantly drunk.
But still, the bulk of the fish was sold salted, dried and dried. Many people here probably already remember that the herring of the ambassador of the Solovetsky Monastery was very much valued. Many tried to find out the secret of salting, but it was still unknown; they calmed down on the fact that the monks salted the fish alive and only laid them flat. I don’t know whether this greatly influenced the taste or not (I didn’t eat Solovetsky herring), but in Yakutia (southern), when they salt for the winter, grayling is thrown alive into brine. The fish is salted faster, but I didn’t notice a big change in taste.
In Russia fish table was always plentiful and very varied. Look what was served at feasts in Rus'. First, they served sauerkraut with herring; caviar was placed next to it, and it was divided like this: white - freshly salted, red - lightly salted, black - heavily salted. The most common caviar was sturgeon, beluga, stellate sturgeon, sterlet, pike and tench (I really couldn’t think of the last one). Caviar was served with pepper, chopped onions and vegetable oil. The caviar was accompanied by balyki (in the old days “backs”) and sagging fish (this is lightly cured). All this was complemented by botvinya (such a soup).
Then steamed fish was served on the table, then fried, and only after that came the fish soup. You could write a huge novel about Russian fish soup; there are a lot of types of fish soup, and even before that people knew how to cook it. Imagine being served a combined fish soup, accompanied by kalia made from sterlet with cucumbers; each fish soup came with its own fish soup (fish pulp dough with seasoning, baked in the shape of figures). All this was always accompanied by pies and pies with fish filling.
However, that's not all. After the fish soup, we feasted on salted fish, that is, fresh and salted fish in brine (cucumber, beetroot, plum, etc.) and always with “zvar” (these are Russian sauces with horseradish, garlic, mustard). These dishes also included pies, but not hearth pies (baked), but yarn pies (fried). After eating all this we indulged in crayfish.
Much more can be written about Russian fish cuisine, but this is already the material for an entire investigation. And every time I am amazed at how great and original Russian cuisine is, how people know how to pamper themselves with delicacies.
Fish dishes in Russian cuisine
On the lands of the Old Russian state in the 9th–10th centuries. there were basins of such large and fish-rich rivers as the Prut, Dniester, Southern and Western Bug, Pripyat, Dnieper, Sozh, Berezina, Oka, the upper reaches of the Volga, Western Dvina, the Great Lakes Peipus, Ladoga, etc. The largest cultural and economic centers of Rus' were located on the banks of rivers and lakes: Kiev on the Dnieper, Moscow on the Moscow River, Novgorod on the Volkhov, Pskov on the Velikaya River, Rostov on Lake Nero, Ryazan on the Oka, Suzdal in the Kamenka bend, Nizhny Novgorod at the confluence of the Volga and Oka. In abundance, these rivers and lakes gave the Russian people the most a variety of fish, and dishes from it decorated their table. And after the baptism of Rus' and the introduction of fasting, the role of fish dishes in Russian cuisine especially increased.
Mainly freshwater fish were used, and sea fish began to come into use after our ancestors mastered the shores North Sea. It became widespread only in the 18th century. and at first only in the north of Russia.
Fishermen in Ancient Rus' were called catchers, and fish traders were called fishermen. In the economy of the Moscow state, fishing played such an important role that a system of legal norms regulating fishing was developed, and water areas were included in the land holdings of sovereigns, princes and monasteries. Fishing settlements arose on large lakes and rivers. The Volga fisheries played a special role. According to the chronicler, thousands of fishermen went to its shores during the season, and in the fall they returned “having caught and warmed up.”
Of course, the common people mainly used fish from local reservoirs, but rich townspeople, feudal and ecclesiastical nobility could use imported fish. For example, fish was delivered to the table of Patriarch Adrian not only from the rivers of the Moscow state, but also from the White, Caspian and partially Azov seas.
The fish table of Moscow sovereigns and noble boyars was extremely varied. Many monasteries owned fisheries or sent numerous artels to fish. Here is a far from complete list of fish mentioned in monuments of the 16th–17th centuries: sterlet, beluga, sturgeon, white fish, whitefish, lodoga, salmon, burbot (men), pike, pike perch, bream, ide, raw fish, char, perch, tench , roach, smelt, smelt (vandish), crucian carp. At the same time, the fish differed according to the place of fishing: Pereslavl herring, Karelian salmon, Shekhonskaya sturgeon (Sheksna River), small Postavy pike, etc.
There was an extensive terminology to refer to parts of the fish's body: beluga (or other fish) - ribs, brisket; tesha - abdominal part; fire - fatty meat from the fins, which was considered a special delicacy; beluga twig (elm); navel - the middle part of the fish between the head and tail (without a back); layer - fish fillet, etc. There were also numerous methods of preserving fish: dry and barrel salting, drying (hanging and dried fish), smoking. Smoked fish is mentioned very rarely (in the inventory of Patriarch Nikon’s dishes). Steam fish is mentioned very often. Most dictionaries of the Old Russian language interpret this name as “ smoked fish" The expediency and variety of ancient methods of culinary processing of fish, depending on its use, size and method of preparation, is admirable.
Many fish dishes of modern cuisine have survived to this day from the distant past, and some were either borrowed from other peoples or were created by professional chefs based on folk traditions. In all cases, the partial fish is cleaned of scales, gutted and washed. Then it is cut in different ways, depending on the method of heat treatment. The fish is usually baked whole with the head in an oven or oven. For cooking, fish is used in different cutting methods: whole with head or without head ( small fish for the everyday table and large for holiday dishes), cut into portioned pieces (unlined, or “round”, fillet with skin and rib bones, fillet with skin without rib bones). For poaching and baking with sauces, the fish was cut into fillets without rib bones, and for spinning (frying in fat) - into fillets without skin and without rib bones. You can stew fish of any cut.
Baked fish dishes were very popular, but are now almost forgotten. The design of the Russian oven made it possible to bake various culinary products, including fish. IN. Levshin This is how he describes the preparation of cold baked fish: “Gut fresh crucian carp and leave the caviar in them, bake on a hot oven floor, turning from side to side. When baked, cut on the sides and place in a frying pan, using a rack of splinters, and dry in the oven. Serve on a platter when cool. Other fish are also baked this way. Some of them taste better when they are baked without being peeled or gutted.”
Frying fish on a spit has also been almost forgotten. Now sturgeon or trout kebabs are considered exotic dishes, and in the old days “spinned” fish was often cooked. In “Painting of the Royal Foods,” spinned fish are repeatedly mentioned: pike, sterlet, and a link of sturgeon. Most likely, the cut fish was sprinkled with salt and pepper and fried over coals. Perhaps it was pre-soaked in kvass.
A long time ago our chefs developed special techniques for processing certain types of fish. The methods of processing pike were especially varied. This fish is distinguished by its body structure: a long body and almost no fins on the back, small-boned flesh. This is the reason for its widespread use for stuffing ruts removed from a carcass with stockings, and for preparing calves (fish cutting - in modern terminology) and products from it.
Live pikes in the 16th–17th centuries. in rich houses they used fish soup almost exclusively for cooking - with saffron, white or black, with dumplings ("pounders"). Dried pike were served as an appetizer and cut into slices for botvinya.
Two types of salted pike were used. Freshly or live-salted (i.e., salted before use) was used for short-term storage and preparation of special “pickled” dishes. Barrel pike (“pike”) was stored for a whole year. The author of Domostroy advises buying fish when it is cheap, salting it in barrels and storing it in glaciers or burying it in the ground.
Two types of caviar were consumed: salted (in barrels) and fresh in eggs (xeni). Fresh caviar was fried, boiled and served with vinegar, kvass or hot with sauce.
Salted fish (pike, etc.) were cooked whole, without removing the scales, in a “block”, that is, a carcass without a head and fins, or in a layer. Salted fish played a special role in ancient Russian cuisine, and even fresh fish was cooked in large quantities salt so she can have salty taste. Such dishes were called “rasolnye”.
No. 564. Brine pike (“pickled”). Fresh pike is gutted without removing the scales, washed and boiled in water with the addition of salt (more than usual) and spices. While still hot, they are rolled into a ring (small pike are used), and the tail is secured in the teeth. If pike is served cold, then horseradish, crushed garlic, kvass or vinegar are placed on the table. They also prepare hot pike boiled with salt, but serve it with brine or onion or cabbage broth.
Preparation of pieced fish
Frozen fish is thawed in air or in cold water, and salted fish is soaked. Then they remove the scales, cut the belly, gut it and wash it. Depending on culinary use and size, fish is cut in different ways:
Small fish weighing 200–250 g are left whole with head and fins;
For small fish weighing more than 250 g, the head is cut off and the fins are cut off;
Large fish weighing up to 1.5 kg can not be flattened lengthwise, but cut into pieces crosswise (round pieces);
From fish weighing more than 1.5–2 kg, the rounds are very thick, so they are flattened lengthwise, the spine is cut off from one half and then cut crosswise into pieces (into fillets with rib bones and skin);
For poaching and baking, the rib bones are cut off from the halves of the flattened fish and cut across;
To deep-fry (fat), the rib bones of the carcass halves are removed, the flesh is cut off from the skin, and the fillet is cut crosswise into pieces.
Cutting sturgeon fish
Frozen sturgeon fish is thawed in air (6-10 hours), the head is cut off, the fins and bone bugs on the back are cut off. Then the carcass is cut along the back along the fat layer and the dorsal cartilaginous string - the ligature - is removed. Large links are cut into pieces crosswise. The prepared links (or pieces) are scalded with hot water (95–97 °C), the side bugs are cleaned off, the costal cartilage is cut off, cut into portions and boiled or fried whole.
Bugs are removed from sterlet without scalding the fish.
Boiled fish dishes
Of course, you can cook any fish, but hake, mackerel, horse mackerel, fresh herring, crucian carp, omul, grayling, roach, bream, nelma are tastier in fried and it is not recommended to cook them. Boil whole fish (carcasses), in portioned pieces and links (sturgeon fish). Small whole fish and portioned pieces are poured with hot water or broth, and links of sturgeon fish are poured with cold water.
Add salt, spices, white roots, onions, and sometimes carrots to the water, bring to a boil and cook until tender without boiling, removing fat and foam.
If you cook fish with subtle aroma and taste (trout, pike perch, salmon, whitefish, etc.), then very few spices are used.
When cooking fish with a strong sea smell (especially oceanic ones) or the smell of mud (large pike, burbot), on the contrary, a lot of spices are added: bay leaf, black and allspice pepper, onion, fresh sweet pepper (Bulgarian), cucumber pickle, dill , parsley, celery. Boiled potatoes are served with boiled fish, sprinkled with herbs, and poured with melted butter. It is better to serve the sauce separately in a gravy boat. Before cooking, the skin of the fish is cut.
No. 565. Perches boiled with eggs and butter. The fish is cleaned, washed, sprinkled with salt and kept for 1 hour. Then boil with the addition of onions, bay leaves, and peppercorns for 20–25 minutes and leave for about half an hour. Place the boiled perch on a dish, add a little broth, sprinkle with finely chopped eggs, pour over melted butter, previously mixed with chopped parsley.
Perch 1.2–1.5 kg, onion 200, parsley 50, butter 200, eggs 5–6 pcs., salt, spices.
No. 566. Fish in brine. Ancient manuscripts mention cooking salmon, white salmon, ladozhina, and a link of sturgeon in brine under boiling. Bream, cod, hake, navaga and other fish are also prepared this way.
The fish is cleaned, gutted, cut into pieces, placed in a bowl, peeled cucumbers, cucumber pickle, parsley, and onions are added and, covered with a lid, simmered. V. Levshin gives the following description: “Gut the bream, boil it in water with salt, with an addition of cucumber pickle, and serve on a large platter, spread out.” “Having gutted fresh sterlet, leave the milk and liver in it. Place cucumber brine with chopped roots and pickled cucumbers, peeled from salt, on the fire in a cauldron, add onions and whole peppers. When the brine boils, add the sterlet and cook.”
Modern version: prepare portioned pieces of fish (cod, hake, pollock, etc.), pour in hot fish broth, add cucumber brine or pickled cucumber peeling (skin), peeled pickled cucumbers, spices, salt, bring to a boil and cook at 95–97 °C until done. Then the fish is taken out, placed on plates or a dish, garnished with boiled potatoes, which are poured with oil and sprinkled with chopped herbs. Finely chopped pickles, boiled along with the fish, are placed on the fish.
Per serving: unlayered fish or fillet with skin 300 or 250, pickled cucumbers 50, boiled potatoes 150, butter.
No. 567. Marinated boiled fish. The prepared fish is cut into pieces at right angles, placed in an enamel bowl, sprinkled with salt, ground pepper, chopped bay leaf, and poured with slightly diluted vinegar or citric acid. Place the dishes in the refrigerator for 6–8 hours. Wheat flour is dried and ground with butter, diluted with the marinade in which the fish was aged. Pieces of marinated fish are placed in a saucepan, greased with oil, and poured with sauce. Cover the dish with a lid and cook the fish until tender over low heat. Place the finished fish on a dish and pour over the strained sauce. Decorate with lemon slices and herbs.
Per serving: unlayered fish 250, vinegar 3% 100, butter 10, wheat flour 5, half a bay leaf, lemon.
No. 568. Boiled fish (fillet). The fish is filleted with skin and rib bones, cut into pieces, the skin is cut on each piece, placed in one row on the bottom of the dish, skin side up, filled with hot water or broth, bay leaves, parsley (root), carrots, and peppercorns are added. The liquid should cover the fish by 3–5 cm. Bring to a boil and cook at 95–97 °C for 10–15 minutes, counting from the moment of boiling. Garnish with boiled potatoes, pour over melted butter and sprinkle with herbs. The sauce is poured over the fish or served separately in a gravy boat.
Per serving: fish 250-300, carrots, onions, parsley 5-10, spices, salt, boiled potatoes 150, tomato, sour cream or Polish sauce (with egg and herbs) 75.
You can put boiled crayfish on a plate.
Many wonderful recipes and simple and delicious fish dishes have been completely undeservedly forgotten.
No. 569. Bream, boiled whole. Put a bay leaf, white roots cut into slices, onions, sliced pickles, a bunch of dried herbs (“bouquet”) into the pan, all this is poured with fish broth and boiled. Place whole, peeled and gutted bream in a pot, pour in a decoction of vegetables, add bay leaf, pepper, salt, bring to a boil, cook for 2-3 minutes and leave for about half an hour. Boiled bream are placed on a dish, covered with all the vegetables with which they were cooked, poured with broth, and decorated with herbs. Horseradish with vinegar is served separately.
Bream 1.2 kg, onion 100, pickled cucumbers 100, parsley 50, spices.
No. 570. Bream with horseradish and apples. The bream is cleaned, salted, poured with hot weak (1%) vinegar, covered with a lid and allowed to stand for about 30 minutes. Broth with roots and onions is made from fish waste. The bream is poured with hot, strained broth, brought to a boil and cooked for about 10 minutes. Boiled fish take it out and put it on a plate. Cover with horseradish, pureed with sour apples and seasoned with vinegar and sugar.
No. 571. Boiled tench. The tench is cleaned, gutted, washed, placed in a saucepan, poured with fish broth made from waste from tench, roots and onions, bay leaves, pepper, 1-2 cloves are added and boiled for 15-20 minutes. The tench is removed and the broth is boiled until it evaporates and turns yellowish. Then the tench is put into it again and brought to a boil. The finished fish is placed on a dish, poured over with broth, boiled potatoes are placed around it and horseradish with vinegar is served separately.
No. 572. Large boiled ruffs. Large ruffs are gutted, but not cleaned of scales. Then they are scalded and the scales are scraped off. Ruff carcasses are placed in a pan or on the grate of a fish boiler. Separately, prepare a decoction in a saucepan: pour in water or fish broth, add onions, celery stalks, parsley root, carrots, bay leaves, pepper and boil for 7-10 minutes. This broth is filtered, poured over the ruffs 20 minutes before serving, boiled them, placed on a dish, whole boiled potatoes are placed around them, poured over with oil, and a slice of lemon without seeds is placed on each ruff. Sprinkle everything with chopped herbs.
For 4 servings: ruffs 1.2 kg, lemon 1 pc., boiled potatoes 800, spices for decoction.
No. 573. Boiled crucian carp with sour cream. The crucian carp is cleaned, gutted, washed, salted and allowed to lie for 15–20 minutes. Then they are placed in a saucepan, filled with water or fish broth so that they just cover the fish, and cook for about 15 minutes. The fish is placed on a dish and poured with hot sour cream sauce. Pieces of the body are placed around (as a side dish).
No. 574. Crucian carp boiled in cream. They prepare it the same way, but fill it with cream sauce rather than with sour cream. To do this, mix wheat flour with butter (1:1), heat until creamy, dilute with cream, bring to a boil and add chopped dill or parsley to this sauce.
For the sauce: cream 20% - 0.5 l, flour 25, butter 25.
Note: in this and the previous recipes, part of the sour cream or cream can be replaced with the broth in which the crucian carp were boiled.
No. 575. Carp boiled with red wine. For lovers of fish dishes, we provide a full description of a carp dish, which was very valued in the last century. “Carp can be boiled with or without scales. In scales it turns out tastier, although less beautiful. After cutting off the head of the fish, the blood is released into salted, boiled vinegar. The cleaned carp is cut into pieces, leaving the milt or caviar, and salted. At this time, parsley, celery, onions (2 onions), carrots, 1 dried mushroom, add bay leaf, 1–2 cloves, 5 grains of pepper. Place the head of a carp without gills, citric acid, a crust of black rye bread, pieces of carp in a pan, pour in beer boiled with spices, and cook the fish. You have to be careful not to overcook it. Prepare the sauce: 1 tbsp. a spoonful of oil is mixed with 1 tbsp. spoon of flour, heat, stirring, until creamy color appears, dilute with vinegar and blood, add to the broth in which the carp was cooked, red wine, sugar, seedless raisins, boil. There should be a lot of sauce; the boiled carp is placed on a dish, covered with very thin slices of lemon and poured generously with the sauce.”
Carp 1.5–1.6 kg, vinegar 1/4 cup, beer 2 bottles, oil 1–2 tbsp. spoons, flour 1 tbsp. spoon, crust of black bread, red wine 1/2 cup, spices.
Poached fish dishes
For poaching, the fish is cut into fillets without rib bones. Pieces of fish are placed in a saucepan in one row, filled with broth to 1/3-1/2 of their height, spices, salt, and roots are added, covered with a lid and simmered at a temperature of 95 ° C until cooked (12–15 minutes). The surface of pieces of poached fish is covered with protein clots. Therefore, to give the dish an appetizing look, when serving, pieces of fish are poured with sauce, which is prepared in the broth remaining after poaching. A slice of lemon without zest or seeds and herbs are often placed on top. Can be put cancerous cervixes, shrimps. Garnish with boiled potatoes.
No. 576. Poached fish. Fish fillets with skin without rib bones are cut into pieces at an angle of 60°, placed in a saucepan, greased with oil, in one row, so that one piece overlaps slightly with the other. Add broth to 1/2-1/3 height, add spices, white roots, salt, and onions. Can add citric acid or dry white wine, or cucumber pickle. Cover the saucepan with a lid and simmer the fish until cooked. Pieces of poached fish are placed on plates or an oval dish and poured over with sauce. Place a slice of lemon without zest or seeds on top, sprinkle with chopped parsley. Boiled potatoes sprinkled with oil are placed around. The name of the dish consists of the name of the fish and the sauce. For example: cod in brine sauce, steamed pike perch, pike perch in white wine, hake in tomato, etc.
No. 577. Fish poached in steam sauce. Portioned pieces of fish (pike perch, pike, sea bass, ice perch, etc.), cut at an oblique angle from fillets without rib bones, are placed in a saucepan, greased with oil, put onions, roots, spices, salt, fill 1/3 with fish broth -1/2 height, add a little lemon juice or citric acid, close the lid tightly and simmer until done. Steam sauce is prepared using the remaining broth. Pieces of poached fish are heated in sauce, placed on plates or dishes, poured over with sauce, and slices of poached porcini mushrooms or champignons (optional) are placed on top. Boiled potatoes are placed around, poured with melted butter and sprinkled with chopped herbs. On the fish, in addition to mushrooms, you can put a slice of lemon without zest and seeds, crayfish necks or shrimp.
Per serving: fish (boneless fillet) 150, onion 10, spices, citric acid, steam sauce 75, boiled potatoes 150.
No. 578. Fish poached in white wine sauce. The fish is poached as described above, but white wine (100 g per 1 liter of broth) is added to the broth during poaching. White wine sauce is prepared using the remaining broth.
The fish is heated, placed on slices of wheat bread fried in oil, or on puff pastry croutons. Slices of poached mushrooms are placed on the fish, poured over with sauce, and a slice of lemon without seeds or zest is placed on top. Garnish with boiled potatoes.
Per serving: fish (fillet without rib bones) 150–200, onion 10, parsley 10, champignons or fresh porcini mushrooms 50, lemon 1/10.
White wine sauce 75, side dish 150, croutons, wheat bread 50 and butter 5.
No. 579. Fish poached in brine sauce. The fish (boneless fillet or sturgeon without cartilage) is cut into pieces at an oblique angle, placed in a saucepan and poached as usual, but with the addition of cucumber brine. The brine sauce is prepared using the broth. Porcini mushrooms or champignons are cut and simmered with butter. Pickled cucumbers are peeled and seeded, cut into slices and poached. Cucumbers and mushrooms are placed in the brine sauce and brought to a boil. This sauce is poured over the poached fish, and a slice of lemon without zest or seeds is placed on top. Garnish with boiled potatoes.
Per serving: fish (boneless fillet or sturgeon without cartilage) 150–200, onion 10, parsley (root) 10, pickled cucumbers 50, fresh mushrooms 40, lemon 1/10, sauce 75, boiled potatoes 150, butter, herbs .
No. 580. Fish poached in Russian. Fish (boneless fillet or sturgeon without cartilage) is poached as usual. Prepare tomato sauce using broth, add white dry wine(100 g per 1 liter of sauce) and bring to a boil.
Prepare a side dish for the sauce: small onions or slices onions sautéed with butter; parsley and carrots are cut into slices and simmered until tender; porcini mushrooms or champignons are boiled and chopped; capers are squeezed out of the brine, pits are removed from the olives; Pickled cucumbers are peeled, cut lengthwise, seeds are removed, cut into diamonds and poached. You can prepare the dish without capers and olives.
All prepared products are placed in tomato sauce with wine and brought to a boil. A side dish of sauce (vegetable) is placed on the poached fish, the sauce is poured over it, and a slice of lemon or sliced horseradish is placed on top. Garnish with boiled potatoes, drizzled with butter and sprinkled with chopped herbs.
Per serving: fish (boneless fillet) 150–200, carrots 15, parsley 10, onions 20, mushrooms 10, pickles 20, capers 10, butter 15, sauce 75, side dish 150.
No. 581. Fish poached in milk. Fish fillets without rib bones (cod, hake, pollock, blue whiting, etc.) are cut at an acute angle, placed in a saucepan in layers, sprinkled with onion, cut into half rings, added; salt, peppercorns, vegetable oil, pour in milk and simmer for 20–25 minutes. When serving, the fish is poured with the sauce in which it was poached and garnished with boiled potatoes or mashed potatoes.
Per serving: fish (boneless fillet) 150–200, milk 50–60, onion 40–50, vegetable oil 12–20, potatoes 150.
No. 582. Whitefish, sturgeon, stellate sturgeon, zander etc. in boyar style. Pieces of fish without cartilage are placed in a flat saucepan (saucepan, fish cauldron), dry white wine is poured to 1/2 the height, butter and lemon slices are added, covered with a lid and simmered at a very low boil for about 1/4 hour. Of course, you can cook dishes from other fish this way.
For 4 servings: fish (fillet) 800, dry white wine 300, lemon 1 pc., butter 150. Garnish - boiled potatoes.
No. 583. Carp in brine. The carps are cleaned, gutted, washed, cut into pieces at right angles, leaving the caviar or milt, placed in a saucepan, sprinkled with chopped parsley, carrots, slices of pickled cucumbers, and pepper. Then the fish is poured cucumber pickle or cucumber brine in half with dry white wine, cover with a lid and simmer until cooked.
The flour is mixed with oil, heated, stirring, diluted with the broth in which the fish was poached, and poured back into the fish.
For 4 servings: carp 1.2–2 kg, parsley 100, celery 50, pickled cucumbers 100, bay leaf, pepper, cucumber pickle about 0.5 or 1 l, dry wine (optional) 0.5 l, butter 20, bow 20.
No. 584. Carp in breadcrumbs. The carp is cleaned, gutted, cut into pieces, salted, placed in a deep dish, a little clove is added, poured with weak vinegar (1-2%) and left for half an hour. Then the fish is transferred to a saucepan along with vinegar, melted butter, beer, and crushed wheat crackers are added, covered with a lid and simmered until cooked. The fish is placed on a dish. Add grated lemon zest, currants or raisins to the sauce, bring to a boil and pour the sauce over the fish. This dish is sometimes called “European-style carp.”
For 4 servings: carp 1.5–2 kg, vinegar 1–2% 0.5 l, cloves 2–3 pcs., pepper 5–6 peas, crushed crackers 60–80, beer 200–250, cinnamon or raisins 40.
Fried fish
The fish is fried whole and in portions. Fry it with vegetable oil, after rolling it in flour or crushed breadcrumbs. When serving, pour melted butter over it. Sauces are rarely served with it. Fried fish is usually garnished with fried or boiled potatoes; served with fried bream buckwheat porridge.
No. 585. Fried fish with butter or sauce. The fish is cut into fillets with skin and rib bones, cut into pieces at an oblique angle, sprinkled with salt, pepper, breaded in flour, fried with vegetable oil on both sides and finished in the oven. Fried fish is placed on plates, poured with melted butter, and a side dish is placed on the side - fried, boiled or mashed potatoes. You can serve tomato sauce or tomato sauce with vegetables separately.
Whole small fish (smelt, herring, capelin, etc.) are also fried.
No. 586. Fried fish With onions The fish is fried as above. The onion is cut into rings, lightly dredged in flour, fried in a large amount of very hot fat, removed in a colander and allowed to drain off the fat. The potatoes are peeled, cut into circles and fried with vegetable oil. Pieces of fried fish according to the number of diners are placed in the middle of the frying pan, fried potatoes are placed on the side in the form of a border, the fish is poured with vegetable oil, and fried onions are placed on it in a heap.
For 4 people: fish (fillet with bones) 600–700, onions 200, fat 100, potatoes 500–600.
Nowadays, different types of fish are fried and served in the same way, but in the old days in Russian cuisine there were different rules for frying and serving almost all types of fish. Thus, it was customary to fry bream and serve it with buckwheat porridge.
No. 587. Fried vendace. The vendace is cleaned, gutted, washed, placed on a sieve and stored in the cold. Just before serving (12–20 minutes before), it is wiped dry with a towel, rolled in flour and fried with butter. Then pour in sour cream, let it boil and sprinkle with dill.
No. 588. Fried gudgeon. The gudgeons are cleaned, gutted, washed, put on wooden pins, bent into a ring of several pieces, rolled in flour and fried with vegetable oil on both sides. Dry in the oven. Parsley sprigs are doused with melted butter (for one handful of parsley leaves, take about 1 tablespoon of melted butter). These greens are placed in a frying pan and dried in the oven. Fried minnows removed from the splinters are placed in a ring around the edges of the plate, and a pile of fried parsley is placed in the middle.
No. 589. Bream, pike in cabbage (variant XVIII–XIX Usually fish dishes were served without special side dish, but sometimes they were cooked together with other foods. So, among the dishes of Patriarch Adrian there is pike in cabbage.
Stewed sauerkraut is placed on a dish or plate in the form of a ring, and fried fish is placed in the middle.
No. 590. Fried tench with cabbage. Shredding fresh white or red cabbage, salt, add mushroom broth, oil, cover the pan with a lid and simmer, stirring occasionally so as not to burn. When the cabbage becomes soft, add a little sugar, cloves, cinnamon, pour in sour cream and simmer everything together until tender. The tench is cleaned, gutted, washed, breaded in flour, fried and served with stewed cabbage.
For garnish: cabbage 0.5 kg, decoction of dried mushrooms 100–200, butter 50, cinnamon and cloves 1/2 teaspoon, sour cream 250.
No. 591. Fried smelt. The smelt is gutted, the head is removed, washed, dried, rolled in flour with salt and pepper, fried and heated in the oven. Fried smelt put on a dish, and a side dish is placed around it: cabbage salad, cut into slices fresh cucumbers, pickled beets, a slice of lemon.
No. 592. Fried crucian carp. The crucian carp is cleaned, gutted and washed. Small ones (up to 200 g) are left whole, and large ones are cut in half. Then they are rolled in flour with salt and pepper, fried, poured with sour cream and put in the oven for 10-15 minutes. When serving, crucian carp are placed on a dish, and buckwheat porridge and cabbage salad are placed next to it.
Yarn fish
Dishes made from fish fried in a large amount of fat (previously they were called “yarn”, and now “deep-fried” or “fries”) have been preserved in our kitchen only with French names: “pike perch colbert”, “orly fish”, “ fish fries minière”, etc. In fact, all these dishes have prototypes in Russian cuisine of the 15th–16th centuries, but in the 18th–19th centuries. they were remade in a foreign way. So, on the menu of Patriarch Adrian there was fish in dough, almost no different from “orly fish”, the yarn fish of the Moscow Kremlin is similar to “fry fish”, etc.
No. 593. Fish fried in dough. To fry in fat, fish is dipped in batter- batter (according to modern terminology). To do this, use a variety of doughs: liquid yeast pancake dough, thicker yeast dough (as for pancakes), unleavened dough with whipped egg whites, unleavened dough with beer and other types.
Most often, batter with proteins is used. To do this, sift the flour, dilute it with warm milk or water (20–30 °C), stir so that there are no lumps, add a little vegetable oil, egg yolks, salt, stir and leave for 10–15 minutes for the flour to swell. Before frying, add whipped egg whites to the dough and mix gently.
The fish is cut into fillets without bones and skin, cut into strips measuring approximately 1 x 1 x 4–6 cm, sprinkled with salt and pepper, dipped in dough and fried in a large amount of fat, heated to 180–190 °C.
It is better to prepare the fat for spinning yourself: mix one part each of refined vegetable oil, rendered animal lard and rendered pork lard.
When frying in fat, you must be careful: take no more than 3/4 of the volume of the pan with fat, the fat must be well heated (at least 180 °C), otherwise it will foam strongly, and to check the temperature, make a test - throw in a small drop of dough, if There is no strong foaming, then the fat is sufficiently heated.
Per serving: fish (fillet) 100, dough 120–150: flour 50, milk 50, vegetable oil 2, egg 1 pc.
No. 594. Yarn fish. The fish is cut into fillets without skin and bones and a shaped preparation is made: strips are cut out about 0.5 cm thick, about 3–4 cm wide, 6–8 cm long, breaded in flour, dipped in egg and milk, breaded in breadcrumbs, fold it into a figure eight and fasten it with a wire skewer or splinter. Or a “bow” is made from strips of fish fillet and double-breaded (in flour, lezone, breadcrumbs).
Prepared fish is fried in heated fat. When serving, place a piece of green butter on top of the fish and garnish with fried potatoes.
No. 595. Green oil. Soften the butter, add lemon juice or citric acid, chopped parsley, mix everything well, form into a small bar and store in the refrigerator. When serving dishes, cut off pieces of this oil and place them on top of fried meat or yarn fish.
Butter 200, parsley 50–60, juice of a quarter of a lemon.
No. 596. Pollock, whiting fries. IN In restaurant cuisine, it was customary to deep-fry (yarn) only the pulp of pike perch. Meanwhile, yarn dishes are also tasty from pollock, blue whiting, cod and other ocean fish.
A medium-sized blue whiting or pollock (it is better to take the back of the pollock) is washed, gutted, skinned, the black film removed from the abdominal cavity and cut lengthwise into two halves (fillets). The bones are cut from each half. Place the prepared fillets in a deep plate or other dish, sprinkle with chopped parsley, sprinkle lemon juice or citric acid, salt and leave to marinate in the cold for 20–30 minutes. Then they are shaken off of greens, breaded in flour, moistened in a mixture of eggs and water or milk (1:1), rolled in breadcrumbs, rolled into rolls and each fastened with a wooden splinter (you can use a match without a head). Prepared rolls (2–4 pieces per serving) are deep-fried. You don’t have to marinate the fillets.
Serve them hot with fried potatoes or cold, topped with mayonnaise sauce.
In addition to these dishes that have survived to this day restaurant cuisine in the old days they prepared many other yarn dishes, now undeservedly forgotten.
No. 597. Smelt with mushrooms. They take it per serving 5 -10 smelt. They are washed, dried, cut lengthwise, removing the spinal bone, and the heads are cut off.
Boil porcini mushrooms or champignons, chop finely, add any sauce and mix. Take enough sauce to make it thick mass. Half of the smelt is smeared with this mass, covered with the other half and lightly pressed down. This is how all smelt are stuffed. Then each fish is breaded in flour, dipped in a mixture of eggs and milk (1:1), rolled in breadcrumbs and crumbs white bread and deep fried. When serving, place a slice of lemon on top.
For 10 smelts: porcini mushrooms or champignons 100, any sauce 50, egg 1 pc., milk 50, crackers, flour.
No. 598. Yarned flounder. Small flounders (250–350 g) are used. They are cleaned, the head is cut off diagonally towards the belly, gutted, the fins are cut off with scissors, washed, dried, put in a bowl, poured Not big amount milk and store in the cold. Before frying, take out the flounder with a fork, roll it in flour, soak it in a mixture of eggs and milk, roll it in breadcrumbs and deep-fry it.
Flounder (1 piece per serving) for 5 pieces: milk 200, eggs 2 pieces, flour, crackers.
No. 599. Large ruffs in dough. Clean, gut and wash large ruffs (250–350 g) at the rate of 1 piece. per serving. Then they are scalded with hot water, the skin is removed, the side feathers (fins) are removed and washed with cold water. The spine is removed from the inside. Cleaned ruffs are dried with a napkin, salted, placed in a deep plate or dish, moistened with lemon juice or citric acid and left in the cold. Before lunch, each fish is dipped in a batter - batter and fried in fat (deep fat).
Stewed fish
There are many speculations about the origin of the verb “to stew”. Most likely, the history of its formation is as follows: “spirited” - “spirited” - “stewed”. Usually coarse parts of meat and vegetables are stewed to soften them. Fish is rarely stewed, since it already boils quickly, and only to give it special taste.
No. 600. Fish stewed with onions. Fish (cod, catfish, hake, pike, catfish) is cut into pieces, rolled in flour, fried and placed in a clay pot, sprinkled fried onions, again put a layer of fish, sprinkle with fried onions, etc. Pour milk over everything, add bay leaf, pepper and bring to a boil. Boiled potatoes are served separately on a platter.
Fish 600, flour 100, vegetable oil 150, onions 200, milk 400, boiled potatoes.
No. 601. Fish stewed with vegetables and tomato. The fish is filleted with skin, cut into pieces, placed in a bowl in two layers, layered with a mixture of chopped vegetables, poured with broth, salt, vinegar, vegetable oil are added, tomato puree, cover with a lid and simmer until cooked (40–50 minutes). 5-7 minutes before the end of stewing, add bay leaf, cloves and pepper. Served with the sauce in which the fish was stewed and boiled potatoes.
Per serving: fish (fillet with skin) 150, water or broth 50, carrots 40, parsley 10, onion 30, tomato paste 20, vinegar 3% 10.
Fish baked with sauce
One of the characteristic features of Russian cuisine is the abundance of dishes baked with sauce. Baked fish is festive dish. They bake it in large multi-portion pans and serve it on the table, sprinkled with herbs. Russian cuisine is famous for its large number of baked fish dishes that have excellent taste.
Fish for baking is cut into boneless fillets and cut into portions. You can bake it raw, fried, or poached. To do this, the fish is placed in a frying pan, a side dish is placed around it, poured with sauce, sprinkled with grated cheese, sprinkled with oil and baked: fried with sour cream sauce, and poached with milk or steam sauce.
No. 602. Fish baked Moscow style. The frying pans are greased with oil, potatoes cut into circles and fried are placed on the edges, pieces of fried fish are placed in the middle. For this, salmon, catfish, pike perch, sturgeon, cod, hake, etc. are used. Fried onions, slices of boiled eggs, boiled dry or fresh mushrooms are placed on the fish. Everything is poured with sour cream sauce, sprinkled with grated cheese and baked in the oven.
You can also cook fish with a specific smell (pike, navaga, catfish, cod, etc.), but in this case you do not add mushrooms.
Fish 600, flour 30, melted butter or other fat 60, fresh mushrooms 100 or dry 25, eggs 2 pcs., onions 200, sour cream sauce 600, fried potatoes 600, cheese 20–30.
No. 603. Fish baked in Russian. The frying pan is greased, boiled potatoes cut into circles are placed around the edges, raw fish is placed in the middle, everything is poured with white sauce, brought to a boil, sprinkled with grated cheese and baked in the oven. This way you can bake pike perch, catfish, pike, carp, cod, fillet sea bass, catfish, grass carp, grenadier, etc.
No. 604. Fish baked in steam sauce. Place boiled water in a frying pan homemade noodles or pasta, seasoned with oil, on it - pieces of poached fish (pike perch, salmon), poured with steam sauce and baked.
Fish 600, boiled noodles or pasta 500, steam sauce 400, cheese 20–30.
No. 605. Fish baked with egg. The fish is fried and placed in frying pans along with boiled or fried potatoes and fried onions. The eggs are mixed with milk, salt is added, this mixture is poured over the fish and potatoes and; baked in the oven.
Fish 600, flour 30, vegetable oil 30, eggs 3 pcs., milk 50, onion 200.
No. 606. Solyanka Moscow(rice. 15). In a saucepan, lightly fry chopped onions in fat or oil, add chopped carrots and, stirring, heat, add tomato and, continuing to stir, fry everything together. Add sauerkraut to these vegetables, add fish broth and simmer until completely softened. At the end of stewing, add bay leaf, pepper and season with sugar and salt to taste.
The fish is filleted, cut into small pieces and let them in. Peel the pickles and remove seeds, cut into thin slices, add fried onion, tomato, broth and simmer for 10–15 minutes. Pickled cucumbers can be replaced with pickled mushrooms. Stewed cucumbers combine with poached fish. You can add boiled sturgeon cartilage. Grease the pans with oil, sprinkle with breadcrumbs, add a layer stewed cabbage, on it - a layer of fish with cucumbers or mushrooms, covered with a second layer of stewed cabbage. The surface of the hodgepodge is smoothed with a knife, sprinkled with breadcrumbs, poured with melted butter and baked. After baking, the surface is decorated with lemon, pickled or pickled cucumbers, pickled apple slices, pickled berries, pickled lingonberries, etc.
For stewing cabbage: sauerkraut 450, lard or bacon 20, carrots 50, onions 50, tomato puree 50, sugar. For solyanka: fish 500, stewed cabbage 500, pickled cucumbers 200, onions 100, tomato 60, crackers, butter.
For serving: pickled berries, soaked apples etc., lemon, pickled cucumbers.
Now only one of the varieties of fish is called body (Fig. 16). In the old days, this word had a broader meaning: this was the name for all dishes made from crushed fish pulp (“body”). Therefore, cold appetizers (a round of veal with horseradish), dumplings for soups (ear with pounders, ear with tel), fillings for pies and pies (hearth pie with tel, etc.), were made from it, stuffed fish (pike perch) were made with it , pike, etc.), loaves were baked from it, and baked dishes imitating meat dishes (ham, turkey, etc.) were prepared during Lent. Unfortunately, most of these dishes are now completely forgotten, and the method of cooking has changed.
No. 607. Telnoe (an ancient method of preparation).
“Pick pike or pike perch from the bones and beat them with the butt of a knife; dissolve the flour in water and, while continuing to beat, lubricate it with this for bonding.”
Fish pulp 0.5 kg, wheat flour 30, water 100.
No. 608. Telnoye without flour. They take pike perch, burbot, pike or other small-boned fish with white flesh (body), separate them from the bones and beat them with a masher in a wooden cup. Then add salt ground pepper and knead until the body mass separates from the hands and the cup.
No. 609. Telnoye with white bread. The fish pulp (fillet without bones and skin) is ground through a meat grinder, wheat bread soaked in milk, water or cream is added, mixed well, ground again, salt and pepper are added and mixed thoroughly.
Fish fillet 800, wheat bread 240, milk, water or cream 320, salt, pepper.
No. 610. Solid circles. The body mass is formed into a roll, wrapped in a napkin, the edges of the napkin are tightly tied, dipped in fish broth or water, boiled until tender (the napkin will swell and begin to lag behind the body), cooled in the same broth, removed, cooled, cut into circles and served with horseradish, vinegar, mustard.
No. 611. Telnoe (filling for pies). The cooked vegetable is cut into small pieces, sautéed onions are added and mixed.
Boiled vegetable 0.5 kg, onion 50, vegetable oil 20.
No. 612. Telnoye hot. The cooked meat roll is cut into circles, poured with steam, saffron, tomato or other sauce, brought to a boil and served with various side dishes.
No. 613. Pike stuffed in the old-fashioned way. This dish was called “turned-away pike.” The pike is cleaned of scales, the skin at the head is cut with a ring and removed with a “stocking”, trimming the flesh from the fins. Then the spine is cut at the caudal fin so that the tail remains close to the skin. The head of the carcass is cut off, gutted, washed well, the flesh is separated from the bones, and the resulting pulp is used to prepare the body in any way. For the body, you need to take additional pulp from another fish. Along with the fish pulp, raw onions are also ground, and then a raw egg is added.
The removed skin is stuffed with body mass, the head is applied, the carcass is wrapped in a napkin, tied with twine and cooked with the addition of salt, spices, and onions. You can add onion peels to the broth or water for boiling pike so that the body turns yellow. Then stuffed pike cool in the same broth, remove from the broth, unfold, cut crosswise, heat in sauce or cooled broth, the pieces are placed on a dish in the form whole carcass, pouring sauce (saffron, white, steam). Garnish with boiled potatoes. Lovers sprinkle the stuffed pike with chopped garlic when serving.
The recipe depends on the size of the pike. For a pike weighing about 1.5 kg, you need to take 150 wheat bread, 200 milk, 1-2 eggs, 100 onions.
No. 614. Pike perch stuffed in the old-fashioned way. The pike perch is cleaned of scales, the gills and eyes are removed from the head, and cuts are made on the back on either side of the dorsal fin from the head to the end of the abdominal cavity, cutting the costal bones. After this, the spine is broken out along with the fin and the fish is gutted through the resulting hole. You will get a fish carcass with a cut on the back - a “boat”. The rib bones are carefully removed from the inside (you can leave them). The “boat” is stuffed with tel (with onion and egg), the cut is sewn up, the carcass is wrapped in a napkin and then cooked like a stuffed tel pike.
No. 615. Fish cutlets and balls. Prepare fish mince with bread, form it into meatballs or cutlets, bread them in ground wheat breadcrumbs, fry them with fat or vegetable oil on both sides, heat them for 5-10 minutes in the oven and serve them with various side dishes.
Per serving: fish fillet 80, wheat bread 24, milk or water 32, salt, pepper, fat or vegetable oil 10–15, crackers 10.
No. 616. Chopped fish zrazy. The word “zrazy” came into our everyday life only in the 18th century, probably from the Polish language, but the dish itself has been known for a long time. The prepared body mass (as for cutlets) is formed into flat cakes about 1–1.5 cm thick, minced meat is placed in the middle, the meat is closed, the products are given an oval shape, breaded in breadcrumbs, fried in a frying pan with fat and brought to readiness in the oven. .
For minced meat: fresh mushrooms are peeled, cut into small pieces and fried with onions, or dried mushrooms are boiled, then chopped and fried with onions, salt and pepper are added. Zrazy is served with various vegetable side dishes or buckwheat porridge.
Per serving: fish pulp 80, wheat bread 24, milk or water 32, salt, pepper.
For minced meat: fresh mushrooms 30 or dry 10, fat 20.
No. 617. Telnoe (yarn zrazy). Prepare the meat mixture with bread and milk. Place minced meat on a towel moistened with water, form zrazy with sharp ends and give them a crescent shape. Then the zrazy is dipped in beaten egg, breaded in breadcrumbs, fried in a large amount of fat, and heated in the oven. Garnish green peas, fried potatoes. Tomato sauce is served separately.
For minced meat: boiled mushrooms finely chop, add sautéed onions, chopped boiled eggs, parsley, ground crackers.
Per serving: fish (fillet) 80–90, wheat bread 24–25, milk 32–35.
For minced meat: onions 40, fat 5, fresh mushrooms 30, eggs 1/4 pcs., crackers 2, greens.
No. 618. Loaf of bread. Add melted butter and raw egg yolks to the prepared fish mince (body with bread and milk) and mix thoroughly. Then, stirring gently, add well-beaten egg whites.
The mold is greased with oil, sprinkled with breadcrumbs, filled 3/4 of the height with the prepared mass and baked. You can grease the mold with oil, fill it with the prepared mass and cook it by placing it in boiling water or steam it.
Fish (fillet) 200, wheat bread 30, milk 50, eggs 1/2 - 1 pc., butter 10 and another 10 for lubrication.
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