Vendace: how to cook fish dishes at home, photo of fish. What dishes can be prepared from delicious vendace fish? How to fry vendace fish

Vendace is a small fish that looks like a herring to many people, but it is smaller in size. You can prepare different dishes from it, but for this it is important not only to know the recipes, but also to choose the right fish. The carcass should be elastic and have a shiny skin. You definitely need to look at the eyes of the fish - they should not be cloudy.

How to cook vendace in a frying pan?

Fried raba is the most popular dish. Vendace has its own original taste, so there is no need to use any additional ingredients.

To prepare this recipe you need to take the following products::

1 kg of fish;
5 tbsp. spoons of rye flour;
0.5 teaspoons each of salt and a mixture of peppercorns;
3 tbsp. spoons of vegetable oil.

Preparation:

First, you should thoroughly rinse the carcasses in running water. If scales remain, they need to be removed. It is important to clean the fish and rinse it again;
Take a mortar and pound the mixture of peppers and salt. Mix the spices with the flour and mix well;
Carefully roll the carcasses in the resulting mixture and fry them in hot oil until golden brown. It is recommended to serve with vegetables.

How to cook vendace in the oven?

This recipe for cooking fish in Siberian style has been known for quite a long time. The time to spend on this dish is 1 hour.

To prepare 4 servings, you need to take the following products::

0.5 kg of fish;
5 potatoes, carrots;
3 tbsp. spoons of vegetable oil;
225 g mayonnaise, spices;
1 tbsp. a spoonful of chopped dill, onion and salt.

Preparation:

We start cooking by processing the vendace. It must be cleaned of scales and entrails, and then rinsed thoroughly in running water;
Potatoes should be peeled, washed and cut into small slices. Add half of the prepared mayonnaise to it and add spices for potatoes or use your favorite spices. Mix everything well so that the pieces are covered on all sides with sauce;
Peel the onion and cut into half rings, but grate the peeled carrots on a coarse grater;
Take a mold and grease it with oil. Lay out the potatoes, onions and fish, and spread the remaining mayonnaise on top and sprinkle with spices for the fish. You need to cook in the oven at 200 degrees for 40 minutes.

How to pickle vendace at home?

Small salted fish is an excellent stand-alone snack, but it can also be used for other dishes. Everything is prepared simply, so anyone can handle the process.

For this recipe you need to take the following products::

400 g of peeled fish and the same amount of salt;
black, allspice and bay leaf.

Preparation:

Take a flat-bottomed container and pour an even layer of salt into it;
To salt fish, rinse it in running water, dry it with a paper towel and place it tightly in a container with the belly up. Make several layers, not forgetting to sprinkle them with salt. Add broken bay leaf and crushed pepper;
Place a board on top and place pressure on it. Place everything in the refrigerator for 36 hours. After this, remove the fish and rinse it in running water to remove excess salt.

Breaded vendace recipe

This recipe prepares very tasty fish with an appetizing crust. It can be eaten alone or served with various side dishes.

1 kg of fish;
150 g bread;
1.5 teaspoons salt;
0.5 teaspoons of ground white pepper and butter.

Preparation:

To prepare this dish, the carcasses need to be cleaned, washed and dried, as in previous recipes;
The bread needs to be turned into crumbs, for which you can use a blender, or you can get by with improvised means, for example, a rolling pin;
Add salt and pepper to the resulting crumbs. Thoroughly roll the vendace in the prepared mixture and fry in oil until golden brown.

An original vendace dish – “Kalakukko”

This pie is the national dish of Finland. It is served extremely rarely in restaurants and is mostly prepared at home. Externally, the pie resembles ordinary bread.

For cooking you need to take the following products:

4 tbsp. wheat and rye flour;
3 tbsp. water;
2 tbsp. spoons of vegetable oil;
2 teaspoons salt;
700 g fish;
150 g bacon;
1 tbsp. a spoonful of rice;
1 teaspoon salt.

Preparation:

First, prepare the dough by pouring water into a bowl, adding butter and salt. Add flour in portions and knead the dough. Roll it out into a layer with thin edges;
Clean the carcasses, rinse, remove heads and tails. You can use only fillets, but this is not necessary.
Place rice, fish in the center and sprinkle with salt. Place pre-cut bacon on top, which should also be salted;
Brush the unfilled dough with water and roll it to form a whole loaf. Soak the knife in water and straighten the edges so that the cake ends up beautiful. Sprinkle flour on top;
Take a baking sheet, line it with parchment paper and place the pie on it. Cook in the oven at 200 degrees for 40 minutes. The pie should turn out golden brown;
After the time has passed, remove the pie and brush it with butter. Wrap with paper and then with foil. Place it in the oven for another 4 hours, but just lower the temperature.

How to prepare vendace soup at home?

The first dish turns out very tasty and aromatic. We are sure that not only adults, but also children will like it.

To prepare this dish you need to take the following products:

1.5 liters of water;
3 potatoes;
half an onion;
one fish;
salt and spices.

Preparation:

Carcasses must be cleaned, washed and dried;
Place the water on the stove and bring to a boil. After this, you can add pre-peeled and diced potatoes;
After boiling again, you can put chopped vendace and chopped onion into a saucepan and cook for 15 minutes. A couple of minutes before the end of cooking, add salt and spices. Serve with greens.

Recipe for “tender” smelt

Fish prepared according to this recipe is not only tasty, but also very tender. It will decorate any side dish.

Fry medium-sized vendace for 3-5 minutes on each side over medium heat without a lid.

How to simply fry vendace

Wash the vendace; if you really want to, gut it and remove the head, but you can peel it right while eating.

Remove scales from vendace - vendace scales are soft and pliable and can be easily removed with a regular dishwashing sponge (the spongy side).

At this point, you can place the frying pan over medium-high heat.

Place the fish in a plastic bag, add flour, semolina or breadcrumbs (a quarter tablespoon of flour for each fish, that is, 2 tablespoons is enough for 8 fish), add spices for the fish. Shake the bag thoroughly so that the flour and spices coat the fish on all sides.

Place the vendace in a frying pan, sprinkled with oil, next to each other in one layer, fry for 3-5 minutes until golden brown, then repeat the same on the other side.

Fkusnofacts

How to clean vendace
You can clean vendace very quickly: pry the head with your fingers, pull out the insides and completely tear off the head.

How to cook vendace deliciously
In Karelian style: it’s delicious to fry vendace in butter, on an onion bed, with potato wedges: add water to the top of the food level and simmer for 30 minutes at low simmer, adding pepper and bay leaves. Then it is delicious to serve with the resulting gravy. Additionally, you can add sour cream at the end. Or you can clean the vendace from the insides, head and backbone, and marinate the fillet in lemon juice and pepper for about 10 minutes - it will take about 5 minutes to fry.

How to eat vendace
Pinch off the back - it is edible. Then remove the side meat from the skeleton, holding it by the head.

Today, almost every person’s diet includes fish dishes. And this is not surprising, since they contain fatty acids, vitamins and minerals that the human body needs for its normal development. Vendace is considered 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 throughout the world. But let’s find out what it is.

Description of vendace

Vendace is a fish that belongs to the 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 there are individuals 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.

Vendace has a very low calorie content. Fish (we already know where it is found) is extremely beneficial 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 helps normalize the functioning of the nervous system. However, it tends to spoil quickly, so it is recommended to cook it immediately. Let's look at several simple recipes for preparing vendace.

How to pickle vendace at home

The fish is washed thoroughly, rubbing with your hands so that the skin comes off. Then it is placed in a large bowl and scalded with boiling water, cooked, stirring gently. The cooked fish is placed in a colander and cooled. Meanwhile, prepare the dressing. To do this, boil water, where vinegar, bay leaf, chopped horseradish root and salt are first added. The 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 a pressure is placed on top and left for two weeks, and then the container is sealed.

Let's 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.

Preparation

First of all, the vendace must be cleaned and washed. The fish is then put aside and they begin to work on 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. The onion is cut into half rings, the carrots are grated. 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 dish that cannot be found in restaurants, since it is prepared at home. The filling is vendace fish, a photo of which is attached. The pie looks like a regular loaf of bread, but the filling inside it is very tasty.

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 spoon of rice, one spoon of salt.

Preparation

First, knead the dough: pour water into a bowl, add vegetable oil, salt, and flour. The finished dough is rolled out, making the edges thin. Long rice is poured into the middle of the cake, vendace (fish), the recipes for which we are studying today, is laid out on top, sprinkled with salt, then bacon cut into slices is placed and also salted. Then the free spaces on the cake are greased with water, an “envelope” is made, folding the ends from the sides, and then from the top and bottom. The boundaries of the joints are carefully straightened using a knife moistened with water. The top of the pie is sprinkled with flour, placed on a lined baking sheet and baked for forty minutes. During this time it should brown.

The finished pie is greased with butter, wrapped in paper and then in foil and put back in the oven for four hours to bake over low heat. During this time, the vendace (the fish inside the pie) will steam well, 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 salt, half a spoon of ground white pepper, butter for frying.

Preparation

The bread is ground well using a blender. Or you can place them between towels and run a rolling pin on top so that they turn into crumbs. Salt and spices are added to this crumb. Vendace (the fish whose recipes we are considering) prepared in advance is breaded and fried in butter. The finished fish is cooled and served with mashed potatoes and lingonberry jam.

Vendace in Ural style

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

Preparation

Do you want to know 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.

Peeled potatoes are cut into large slices and fried. The onion is cut into rings and dipped in various colorful spices. The cooled fish is placed on a dish, potatoes and onions are placed next to it and served.

Vendace soup

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

Preparation

Ukha 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, put the fish and onions cut into pieces into it and cook for fifteen minutes. A few minutes before the end of cooking, salt the fish soup and add spices. The finished dish is poured into plates, pieces of fish are placed, and decorated with herbs 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.

Preparation

Remove the tail and head from the cleaned fish, wash it well, setting aside the caviar, if any. The vendace is salted and peppered, mixed, rolled in flour and fried in oil for two minutes on each side. Place the finished fish on a plate and set aside.

Place sour cream, dill and caviar, salt and spices in a bowl, add a small amount of water or fish broth and mix well. Place chopped onions and carrots on top of the fish, pour sour cream over everything, 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 entrails in one motion. Then the fish is washed in lake water. This experience is passed on in fishermen's families from generation to generation. Vendace is a fairly tasty fish, and it is prepared in different ways. You can roll it in breadcrumbs and fry it in oil. This is how vendace is cooked 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 valued in cooking. What is especially valuable is that magnesium combines well with histidine, which is also present in vendace. They contribute to 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 fish called vendace, especially since preparing it is not difficult.

The last layer should also be made of salt.

We place the fish in such a salt coat under pressure and put it in a cool place - maybe in the refrigerator. Very soon, juice will form in the vessel, in which the vendace should remain for at least 36 hours.

The vendace will be ready for use after you wash it to remove excess salt and dry it. Prepared fish should be stored in the refrigerator. This is how salted vendace is prepared, the recipe for which is presented here. Let's see what other dishes can be prepared from vendace.

Fried vendace

Here are the recipes that are easy to follow. And the resulting dishes are very, very appetizing – you’ll lick your fingers, in a word!

For example, like any other fish, fried vendace is good. Recipes for frying this fish differ slightly. Let's imagine one of them. In particular, how to cook vendace by frying it in an egg.

This option is good primarily because the dish is prepared quickly. What products, besides fish, will we need? Note: we take more fish - it’s eaten at a time!

Vendace – 800 g.
Vegetable oil.
Egg – 1-2 pcs.
Salt.
Spices.

We prepare the fish as usual - by cleaning it from scales and gutting it. Next, beat the eggs in a mixer and add salt and spices to this mixture (whichever one prefers). You can take purchased formulations - especially for fish.

Each carcass must be salted and soaked in an egg solution. Throw the fish into a heated frying pan and fry over medium heat for 10-15 minutes until cooked.

What a delicious treat we got - with a golden, crispy, delicious crust! And if you serve it with a horseradish appetizer (from the store) or homemade sauce, then I guarantee you culinary success!

This is how fried vendace is prepared. There are other recipes too.

Vendace in Karelian

We’ve already looked at how salted and fried vendace is prepared, we’ve already looked at the recipes, now we’ll try the oven version. The ingredients required, as always, are not many and the most common ones.

Vendace – 500-800 g.
Potatoes – 4-5 pcs.
Onions – 2 pcs.
Sour cream.
Salt, spices.

See for yourself how vendace is cooked in the oven. We clean the fish, gut it, wash it, salt it, and put it aside. We line the bottom of the baking sheet with a bay leaf for aroma and begin the action.

We lay out the fish one by one - in a layer. A layer of onion rings follows on top. On top of the onions are potato slices. Pour in sour cream. And again fish. We repeat the layers. Ideally, you should get 2 layers for each ingredient. I don’t know about you, but my mouth is already watering.

Place the baking sheet in the preheated oven and cook for 30-40 minutes. The resulting layer cake can be cut into pieces and served in portions. This is what vendace fish is like. We now know how to cook! Bon appetit!

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Delicious juicy fish and potatoes will decorate a family lunch or dinner.

Grate the carrots and cut the onion into rings.
Peel the potatoes and then cut them into slices. Mix the preparations with 100 g of mayonnaise, salt and your favorite spices.
Gut the fish carcasses, remove the heads and fins. Rub the fish with salt and spices.
Grease a baking dish with oil, place potatoes on the bottom, then onions and carrots. Place vendace on top, brush it with the remaining mayonnaise.
Cover the pan with a sheet of foil and bake the dish for 40 minutes at 180 degrees. 5-10 minutes before readiness, remove the “lid”.

Place the prepared potatoes and fish on plates, garnish the dish with slices of fresh tomatoes and chopped herbs.

How to cook vendace on the grill

This dish is good to cook in the summer at the dacha for guests and family. As a side dish, you can serve baked vegetables with tomato sauce and bread.

Wash and clean 3 fish carcasses. Cut them along the back, cut out the ridges.
Rub the fish inside and out with salt and a mixture of spices.
Cut 1 peeled eggplant, 1 onion, 1 bell pepper into small cubes.
Fry the vegetables in vegetable oil until soft, then mix them with a handful of chopped cilantro and 100 g of chopped walnuts.
Thread the carcasses onto skewers, stuff them with minced meat and tie them securely with twine.
Bake the fish on the grill or grill until done.

Vendace goes well with white wine or chilled beer.

How to salt vendace

A spicy appetizer can be prepared from fresh and frozen fish.

Remove scales from 4 chilled carcasses, cut off the heads, and remove the entrails. If you find caviar in the fish, you can also add it to the brine.
Rub the vendace with salt, place it in a glass bowl, sprinkle with coriander and a mixture of aromatic fish spices. Add a bay leaf to the tray. You will need 2 tablespoons of salt and 1 teaspoon of spices.
Pour the carcasses with 2 cups of boiled water at room temperature. Place the preparations in the refrigerator for 24 hours.

Serve salted vendace with boiled potatoes and pickled onions. This appetizer can be safely offered to guests at the holiday table.

Dishes made from vendace are popular among northern peoples. This fish is used to prepare soups, appetizers, main courses, and delicious baked goods.