Tench is a small lake and river fish (up to 60 cm, weighing up to 7.5 kg) of the family, distributed throughout the European part of the continent. Tench meat is tender and tasty, but it often smells like silt, so it is cooked with spices, or soaked in running water. Tench is especially good fried or baked, like all fish of the carp family.
It is necessary
-
- For tench stew with green onions:
- 1 kg of tench;
- 100 g green onions;
- 100 g of stale white bread;
- 10 g ghee;
- 250 ml of milk;
- 60 g sour cream;
- 2 boiled eggs;
- pepper (to taste);
- 25g parsley;
- 25 g dill.
- For tench jellied meat:
- 1 kg of tench,
- tench head,
- 1 head of onion;
- 1 medium carrot;
- 1 parsley root;
- 2 egg whites (to lighten the broth);
- 20 g gelatin;
- salt (to taste);
- pepper (to taste).
- For breaded tench
- 1 kg of tench;
- 100 g of fat;
- 1 lemon;
- 2 eggs;
- 60 g of milk;
- 100 g flour;
- 100 g bread crumbs;
- green pea;
- greens to taste.
Instructions
Step 1
Stewed tench with green onions Peel and wash the gutted fish. Cut into portions, salt and pepper and leave in the refrigerator for 2 hours.
Step 2
Chop green onions, parsley and dill. Rub white bread through a sieve, mix with herbs.
Step 3
Grease a deep saucepan with oil, put half of the mixture of greens and breadcrumbs on the bottom in an even layer, put the prepared fish on top. Fill the fish with the rest of the mixture.
Step 4
Boil the milk and pour it, without cooling, to the fish in a saucepan. Add sour cream and simmer for 1 hour, covered. Serve with a hard-boiled minced egg.
Step 5
Asp from tench Cut into small pieces of peeled and gutted tench, salt, leave for several hours in the refrigerator. Peel carrots, onions, wash the parsley. Pour 1-1.5 liters of water into a saucepan, put carrots, onions and parsley root, cook for 15-20 minutes.
Step 6
Add the head of the tench to the broth, continue to cook until the head boils down. Remove the fish head from the broth and place the sliced fish. Season with salt and pepper and cook for another half hour.
Step 7
Strain the broth, beat the whites into a stiff foam. Put the strained broth on high heat, add the proteins and bring to a boil, stirring constantly. Remove from heat, let stand for 2-3 minutes, repeat the procedure 2 more times, strain the broth through cheesecloth folded several times.
Step 8
Prepare gelatin according to package directions. Add the gelatin to the broth, pour half of the mixture into the jellied meat pan and wait until it hardens. Chop the boiled vegetables, put them together with the fish on the jelly, pour over the rest of the broth and put in a cool place.
Step 9
Fried tench in breading Wash the gutted tench thoroughly. Cut out the top fin, make cuts along the spine and separate the meat from the bones. Cut the fish into small pieces, drizzle with lemon juice and leave in a cool place for 30-40 minutes.
Step 10
Make an egg mash with milk, salt the fish, melt the fat in a skillet. Dip each piece of fish in flour, shake off the remaining flour, dip in an egg mash, then in breadcrumbs and place in a hot frying pan, fry over high heat. Sprinkle tench with chopped herbs and serve with green peas and lemon slices.
