It is very difficult to catch an ide, as it is a cunning and very careful fish. She has been revered since the days of Ancient Rus. The ide dishes are very satisfying, and there are quite a few ways to prepare it.
Instructions
Step 1
In order to cook an ide with horseradish, take a half-kilogram fish, peel it of scales, gut it and cut it into portioned pieces. Then grate the horseradish on a fine grater. Pour the sunflower oil into a saucepan so that it covers the bottom. Put 1/3 of the horseradish in a saucepan, put the chopped pieces of ide in the next layer. Sprinkle horseradish on the first row of fish. Place two more rows of fish in the same way, placing horseradish on each of them. Season with salt and vinegar to taste. Pour 500 grams of water into a saucepan and simmer the fish until half cooked for 20 minutes. After that, pour some of the broth into a wide-bottomed saucepan, bring to a boil and add a tablespoon of flour. Rub it well in oil, let it boil and pour the resulting sauce over the fish. Continue simmering the ide for another 15 minutes.
Step 2
If you want to serve fried ide, cook it in breadcrumbs. To do this, take a medium-sized ide, peel and gut. Rinse under cold running water and pat dry with a tissue. Sprinkle the fish with pepper and salt, and roll in flour. Break one chicken egg into a bowl, add 50 ml of milk to it and beat. Moisten the fish carcass in the resulting mixture and roll in 1/2 cup of crushed rusks. Heat a skillet and add 4 tablespoons of sunflower oil to it. Fry the ide on one side for 15 minutes, then turn the fish over and fry for the same amount of time. Serve with lemon slices and garnish with parsley.
Step 3
To bake the ide, take 500 grams of fillet and cut into small pieces. Season well with salt and pepper. Dip in two tablespoons of flour. Fry in sunflower oil for 5 minutes. While the ide is fried, scald two bell peppers with boiling water and peel them off. Cut the peppers into thin slices. Then, peel one large onion and chop as small as possible. In a separate skillet, sauté the onions and peppers in sunflower oil. Add a tablespoon of flour to these and continue to fry for another five minutes. Stir from time to time. Dilute the frying with one glass of boiling water, salt to taste and bring to a boil. Take a stewpan and grease it with sunflower oil, lay the ide and cover with the resulting vegetable sauce. Bake in the oven for 30 minutes.
