Whitefish is a valuable commercial fish of the salmon family. This small fish (40-60 cm) lives in the northern seas, rivers and lakes. The meat of this fish has a delicate taste and fat content, so it is readily used in pie fillings. Fried, boiled and smoked whitefish are no less tasty.
It is necessary
-
- For whitefish in sweet and sour sauce:
- 700 g whitefish;
- 1 tbsp. l. vegetable oil;
- 2 tbsp. l. Sahara;
- 200 g green onions;
- 150 g fresh mushrooms;
- 2-3 potatoes;
- 1 tsp vinegar 6%;
- parsley
- salt.
- For whitefish in Old Finnish
- 1.5 kg whitefish (2 carcasses);
- 150 g salt;
- 1 tbsp. l. Sahara;
- 2 tsp ground white pepper;
- 1 large bunch of dill
- For a hodgepodge with sour apples
- 4 cups sauerkraut
- 2-3 sour apples;
- 4 tbsp. l. butter;
- 1 onion;
- 600 g fried whitefish;
- parsley
- dill;
- Bay leaf
- salt
- pepper.
- marinated mushrooms
- pickles for decoration.
Instructions
Step 1
Whitefish in sweet and sour sauce
Peel the fish, wash, pat dry with napkins, heat the vegetable oil in a pan and fry the whole fish until crisp on both sides. Peel the mushrooms, rinse and cut into thin slices (dry mushrooms, 50 g, pre-soak for two hours). Peel potatoes, wash, cut into slices, finely chop the green onion.
Step 2
Combine mushrooms and vegetables, salt and simmer until soft, add vinegar at the end of stewing. Melt the sugar in a dry frying pan until brown, pour the burnt sugar into the mixture of vegetables and mushrooms, stir. Put the fish on the dishes, put the sauce on top, sprinkle with herbs.
Step 3
Old Finnish whitefish
Gut the whitefish, do not peel off the scales, wash off the mucus, cut off the head. Wipe the fish dry with napkins, divide it in two along the abdominal incision, remove the bone, but do not tear the skin connecting the two halves. Pour coarse salt into a wide dish and place the whitefish skin side down.
Step 4
Sprinkle the fish on top with salt, sugar, crushed white pepper and chopped fresh dill. Butcher the second fish in the same way as the first. Lay it on top of the spice, skin side up, meat side down.
Step 5
Sprinkle the carcass with coarse salt and dill on top, put a light weight on top of the fish so that it presses the carcasses together, but does not squeeze out the juice, and leave for several hours.
Step 6
Solyanka with sour apples
Chop finely onions, sauté in oil. Soak the sauerkraut, cut the apples, remove the seeds and chop, mix the cabbage with the apples.
Step 7
Put in a saucepan in sequence: a row of cabbage with apples, a row of fried fish, a row of browned onions. Sprinkle with herbs, pepper and bay leaves on top. Close the lid and simmer until tender, decorate the finished dish with pickles, pickled mushrooms, olives.
