The tench is a small lake and river fish (up to 60 cm, up to 7.5 kg) families, it is widespread on all European part of the continent. Meat of a tench gentle and tasty, but often smells of silt therefore he is trained with spicery, or soak in flowing water. The tench is especially good in the fried or baked look as all fishes of family of cyprinid.
It is required to you
- For a tench stewed with green onions:
- 1 kg of a tench;
- 100 g of green onions;
- 100 g of stale white loaf;
- 10 g of melted butter;
- 250 ml of milk;
- 60 g of sour cream;
- 2 boiled eggs;
- pepper (to taste);
- 25 g of parsley;
- 25 g of fennel.
- For jelly from a tench:
- 1 kg of a tench,
- head of a tench,
- 1 head of onions;
- 1 average carrots;
- 1 root of parsley;
- 2 egg whites (for clarification of broth);
- 20 g of gelatin;
- salt (to taste);
- pepper (to taste).
- For a tench fried breaded
- 1 kg of a tench;
- 100 g of fat;
- 1 lemon;
- 2 eggs;
- 60 g of milk;
- 100 g of flour;
- 100 g of bread crumbs;
- green peas;
- greens to taste.
Instruction
1. A stewed tench with green you lukompochistit and wash up an eviscerated fish. Cut on flank steaks, salt, pepper and leave for 2 hours in the fridge.
2. Chop green onions, parsley and fennel. Wipe white loaf through a sieve, mix with greens.
3. Oil a deep stewpan, lay out a half of mix of greens with a grain crumb on a bottom an even layer, from above put the prepared fish. Fill up fish with residue of mix.
4. Boil milk and pour out it, without cooling, to fish in a stewpan. Add sour cream and you extinguish a baking plate a cover 1 hour. Give with hard-boiled chopped egg.
5. Jelly from a linyanarezhta on small pieces of the cleaned and drawn tench, salt, leave at several o'clock in the fridge. Clean carrots, onions, wash up parsley. Pour 1 - 1.5 l of water in a pan, put carrots, onions and a root of parsley, you cook 15 - 20 minutes.
6. Add the head of a tench to broth, continue to cook until the head boils down. Take out the fish head from broth and put the fish cut by pieces. Salt, pepper and you cook half an hour more.
7. Filter broth, beat whites in a solid foam. Put the filtered broth on strong fire, add whites and bring to the boil, constantly stirring slowly. Remove from fire, let's stand 2-3 minutes, repeat the procedure 2 more times, filter broth through the gauze put several times.
8. Prepare gelatin as directed on packing. Add gelatin to broth, pour out a half of mix in a form for jelly and wait until it stiffens. Cut boiled vegetables, lay out them together with fish on jelly, fill in with the rest of broth and put to the cool place.
9. A tench fried in a panirovkevypotroshenny tench carefully wash up. Cut out the upper fin, make cuts along a backbone and separate meat from bones. Cut fish on small pieces, water with juice of a lemon and leave for 30-40 minutes in a cold spot.
10. Make the egg talker with milk, salt fish, kindle fat in a frying pan. Roll in each piece of fish in flour, shake residues of flour, dip in the egg talker, then and put in bread crumbs on a hot frying pan, fry on strong fire. Strew a tench with chopped greens and give with green peas and slices of a lemon.