Recipe for vendace cutlets. Calorie, chemical composition and nutritional value.

Publication in the group: Fish and seafood dishes

Simple recipes for preparing fish, such as vendace, need to be selected not only taking into account the available equipment, but also the secondary ingredients used to create a side dish or marinade. Subject to following the basic recommendations and proportions specified in the selected recipe, the cook will be able to prepare a hot dish or snack that is suitable not only for the daily diet, but also as an addition to the holiday table.

General principles of cooking

Vendace (cooking recipes must be selected taking into account the culinary skills available) is a small freshwater fish, the length of which is 20 - 25 cm. Regular consumption of dishes that include the product in question has a positive effect on the human body.

Vendace:

• strengthens the immune system (so that the body can better resist viruses and infections, it is recommended to include vendace in the diet at least once a week);
• stabilizes the nervous system;
• normalizes the functioning of the cardiovascular system;
• normalizes the functioning of the brain;
• saturates the body with Omega-3 polyunsaturated acids;
• supplies the body with phosphorus, B vitamins, as well as micronutrients (for example, fluorine, magnesium, calcium, and so on).

The calorie content of vendace does not exceed 90 Kcal in 1 serving. This indicator allows you to include this fish in the diet of people trying to lose excess weight.

Vendace, like other types of fish, must be prepared in accordance with general principles:

• if the recipe for a dish involves boiling the main ingredient, it should be placed in ice water and only then put on fire;
• When cooking vendace, it is important to ensure that the water does not boil too much (otherwise the fish will turn out tasteless);
• to soften the taste of fish, you can add a small amount of milk (no more than 5-20 ml) to the water when cooking;
• when defrosting, vendace should be placed in cool, salted water without blocking the access of air to it (this method will preserve the nutrients and vitamins contained in the fish);
• When baking, it is recommended to place vendace in an already preheated oven (otherwise the fish may become deformed and lose its nutritional properties).

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.

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

How vendace is cooked in the oven, the recipes are not complicated, as you can see for yourself. 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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Ear

To cook vendace fish soup, it will take no more than 30-40 minutes. At the same time, the classic soup recipe involves the use of a small amount of ingredients.

To prepare fish soup, it is recommended to use the following as the main ingredients:

Vendace.
How to cook fish soup from this fish. The step-by-step process for preparing the dish in question should look like this:

1. First, the vendace needs to be cleaned. After removing the scales from the fish in any convenient way, the vendace should be washed, placed in a pan and filled with ice water.
2. It is recommended to add peppercorns and bay leaves to the fish, then put the pan with vendace on the fire.
3. When the water boils, you need to reduce the heat, and then, cover with a lid, continue cooking for another 10 minutes.
4. After the specified amount of time, the vendace must be removed from the broth, and then using a fork, manually separate the meat from the bones.
5. It is recommended to wash, peel and cut the carrots into small cubes.
6. The onions need to be peeled and finely chopped.
7. Carrots and onions must be placed in fish broth, then add salt to the soup and continue cooking for another 5-7 minutes.
8. During this time, you need to have time to peel the potatoes and cut them into cubes.
9. After placing the potatoes in the broth, wait another 10 minutes, and then pour the required amount of vodka into the ear.
10. In 5 min. Before the fish soup is fully cooked (when the potatoes are cooked), it is recommended to add fish to the broth and sprinkle with fresh herbs.

Recipe for vendace cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Vendace cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of vendace cutlets is 215.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

In the oven

Vendace (recipes for cooking fish can be found on the Internet, cookbooks or in author's collections of chefs specializing in the preparation of this product) can be baked in the oven (the most common way to cook fish).

To make this dish, you need to use:

The step-by-step algorithm for preparing the dish in question should look like this:

1. First, you need to wash the vendace, then clean it of scales and make a longitudinal incision along the belly.
2. It is necessary to remove the entrails from the ripped open belly, and then cut off the fins and tail of the fish.
3. The fish must be salted and seasoned (optional), distributing the spices with rubbing movements along the entire length of its body.
4. Wheat flour should be poured onto a flat plate or cutting board, and then vendace should be rolled in it on both sides.
5. Vegetable oil should be evenly distributed over the inner surface of the baking dish, then put the fish in the container and place in an oven preheated to 200 degrees Celsius.
6. The optimal cooking time for vendace in the oven is 20 minutes.
7. Carrots and onions must be peeled, chopped and fried in a separate frying pan until the onions become transparent and the carrots acquire a golden hue.
8. The vegetable mixture should be placed on the fish, and then the vendace should be baked again for another 10 minutes.

Fried vendace

That's what makes vendace so wonderful - the recipes 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 - aromatic fried fish 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.

Grilled

To cook vendace on the grill, you need to use the following as the main ingredients:

Grilling vendace follows several basic steps:

1. First, you need to wash the vendace, then clean it of scales and make a longitudinal incision along the belly.
2. It is necessary to remove the entrails from the ripped open belly, and then cut off the fins and tail of the fish.
3. The fish must be seasoned with dry spices (optional), distributing them with rubbing movements along the entire length of its body. Leave the fish to marinate for 10-15 minutes.

   

4. Cover the surface of the grill with parchment, then grease the paper with a small amount of vegetable oil.
5. The grill plates must be heated to maximum, and then the pickled vendace should be placed on them, leaving a distance of at least 3 cm between the fish.
6. The space between the fish can be filled with fresh or frozen vegetables (tomatoes, zucchini, pumpkin, corn, etc.).
7. To ensure even cooking, cover the food with a second grill plate. If a grill pan is used in the work process, it must be covered with a lid.
8. The optimal time for grilling vendace is 5-10 minutes, depending on the power of the household appliance used.

On the grill

Vendace (cooking recipes allow the use of not only household appliances, but also an open fire, as well as a barbecue) on the barbecue for its preparation requires the use of the following main ingredients:

The step-by-step process for preparing vendace on the grill should look like this:

1. First, you need to wash the vendace, then clean it of scales and make a longitudinal incision along the belly.
2. It is necessary to remove the entrails from the ripped open belly, and then cut off the fins and tail of the fish.
3. The fish must be seasoned with dry spices (optional), distributing them with rubbing movements along the entire length of its body. Leave the fish to marinate for 10-15 minutes.
4. The onion must be peeled and cut into half rings.
5. Peppers should be cleared of seeds and white veins.
6. The eggplant needs to be peeled and cut into cubes.
7. It is recommended to place peeled and chopped vegetables in a hot frying pan and then fry with vegetable oil.
8. Garlic and walnuts should be peeled and chopped, then mixed with finely chopped cilantro and added to the vegetable mixture.
9. The skewer must be threaded through the marinated fish, and then the vegetable mixture must be placed in the inner cavity of the vendace.
10. The fish must be tightly tied with a rope, and then fried on all sides on the grill. It is recommended to fry over coals without placing skewers with vendace on the grill grate. Otherwise, the fish will lose its golden crust and will be dry.

In a frying pan

To fry vendace in a frying pan according to the simplest recipe, the cook needs to use:

The step-by-step algorithm for preparing the dish in question should look like this:

1. To begin with, fresh fish must be washed, cleaned of scales, and then gutted by making a longitudinal incision in the abdomen. The cut should be as thin as possible, but deep so that the insides can be easily removed.

   

2. The prepared vendace should be placed in a deep bowl, and then the fish should be salted, peppered and seasoned with a mixture of dry spices. To distribute spices evenly, rub in circular movements. Otherwise, the seasoning will coat the fish locally, which will negatively affect the taste of the finished dish.
3. Rye flour should be poured onto a flat plate or cutting board, then put vendace into it and roll on all sides.
4. It is necessary to evenly distribute vegetable oil over the surface of the frying pan and then heat it.
5. Place the fish in hot oil, then fry it until golden brown on both sides.
6. The optimal time for frying fish is 2-4 minutes. from each side.
7. When the vendace is ready, it is recommended to place it on a plate and then wipe it with paper napkins. This way you will be able to get rid of excess oil and make the final dish less high in calories.

CLASSIC KARELIAN VENDADE AMBASSADOR

Before they begin to salt vendace, they try not to peel it; they should not be washed either, so that the product does not spoil ahead of time. The fish is salted whole. The stomachs of fish that spawn are empty, and their bellies contain a lot of caviar or milk. An ancient Karelian recipe requires fresh vendace in the amount of a full twelve-liter bucket and 1 kilogram 700 or 800 grams of salt.

Take a clean bucket and pour a small amount of salt into it. The vendace is laid in a thin layer, the bellies of the fish can be positioned in any direction, and sprinkled with salt crystals. Having salted several rows of vendace and leaving the salt as the top layer, take a plate or circle, a wooden cutting board to cover the product, put pressure on top.

Tip: To enjoy the delicate fishy taste, do not salt vendace with a lot of spices, otherwise the spices will overwhelm it.

Salted vendace is stored in the cold; a garage, cellar or basement is suitable. Before consumption, the fish is soaked for several hours. The water changes from time to time. There should still be some salt left on the carcasses.

Salting at home

To prepare salted vendace, the cook will need:

The sequence of actions when preparing the dish in question should be as follows:

1. First, the vendace needs to be thawed if frozen fish will be used in the preparation.
2. At the next stage, the fish must be washed, cleaned of scales, and then gutted by making a longitudinal incision in the abdomen. The cut should be as thin as possible, but deep so that the insides can be easily removed.

   

3. The prepared vendace should be placed in a deep bowl, and then the fish should be salted, pepper, combined with bay leaf and coriander, and then seasoned with a mixture of dry spices (optional). To distribute spices evenly, rub in circular movements. Otherwise, the seasoning will coat the fish locally, which will negatively affect the taste of the finished dish.
4. Salted fish should be filled with filtered water, which must first be boiled and cooled to room temperature.
5. The container with fish filled with water should be placed in the refrigerator, after covering it with a lid for 24 hours.

Option of minced stewed fish with bones

Cooking time: 1 hour

Number of servings: 6

Energy and nutritional value

• calorie content – ​​124 kcal;
• proteins – 10.6 g;
• fats – 6.4 g;
• carbohydrates – 3.9 g.

Ingredients

• small river fish – 700 g;
• chicken egg – 1 pc.;
• vegetable oil – 4-5 tbsp;
• garlic – 3 cloves;
• salt, pepper - to taste;
• water – 200 ml.

Step-by-step preparation

1. First, we clean the fish from all unnecessary parts in the same way as described above.
2. Then we place it in a deep fireproof pan or cauldron, salt and pepper to taste and pour in 2-3 tablespoons of vegetable oil. Add a glass of water and close the lid.
3. Preheat the oven to 200 degrees and simmer the fish in it for 3-4 hours. To check readiness, taste the meat. It should look like puree, and the bones should practically not be felt on the tongue. If you have a slow cooker, you can make minced fish in it by selecting the “stew” mode and setting it several times.
4. As soon as the fish is ready, take it out, drain off the excess liquid and let it cool.

   

5. Then, using a fork or your hands, grind the meat until minced.
6. Add crushed garlic, ground pepper, salt to taste, and egg. Mix thoroughly again until smooth.

   

7. We make cutlets from the resulting minced meat, bread them in flour or breadcrumbs, and then fry until an appetizing golden brown crust forms on each side.

   

Tip: if you want to fry delicious cutlets from river fish with bones, it is recommended to choose small species such as roach, chub, ide, asp, sabrefish or rudd. There is, of course, less meat in them than, for example, in pike or crucian carp, but their bones are much thinner and can be easily cooked.

Dried

Vendace (cooking recipes must be selected taking into account the health characteristics of a particular person. For example, dried fish is not recommended for those who have problems with the gastrointestinal tract) dried fish requires the greatest amount of time for its preparation - several days.

In this case, it is recommended to use the following as the main ingredients:

The sequence of actions when preparing dried vendace should look like this:

1. To begin with, fresh fish must be washed, cleaned of scales, and then gutted by making a longitudinal incision in the abdomen. The cut should be as thin as possible, but deep so that the insides can be easily removed.
2. The prepared vendace should be placed in a deep bowl, and then the fish should be salted, peppered and seasoned with a mixture of dry spices. To distribute spices evenly, rub in circular movements. Otherwise, the seasoning will coat the fish locally, which will negatively affect the taste of the finished dish. Vendace should be laid out in layers, generously sprinkling each layer with spices.
3. The container with fish must be covered with a lid or cling film, and then refrigerated for 4 days.
4. After the specified amount of time, the juice that has released from the fish at this point must be drained, and the vendace itself must be placed on paper, placing it in a draft. It is advisable to periodically turn the fish over, changing the “blown sides”.
5. After 3-4 days, the vendace will wither and be ready to eat as a cold snack.

Canned

To prepare canned vendace, you need to use:

The step-by-step workflow algorithm should look like this:

1. To begin with, fresh fish must be washed, cleaned of scales, and then gutted by making a longitudinal incision in the abdomen. The cut should be as thin as possible, but deep so that the insides can be easily removed.
2. The carrots must be peeled and grated on a coarse grater, and the peeled onions must be cut into half rings.
3. Tomatoes need to be doused with boiling water and pureed in a blender. Tomato sauce should be mixed with sugar, salt, vinegar and vegetable oil.
4. Pour a small amount of vegetable oil into the bottom of the pan, then fill the container with vendace and lay out layers of vegetables and spices. Each layer must be coated with tomato paste.
5. The pan must be put on fire, then simmer the fish under the lid for 3-4 hours.
6. It is recommended to cool the finished mass slightly, and then place it in sterile jars and seal. Before rolling, you should try vendace in tomato sauce to assess the need to add spices.

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.

Useful tips and tricks

Vendace, regardless of the cooking recipe chosen by the cook, will turn out tastier and retain the main nutrients in its composition if a number of recommendations from professional chefs are used during its heat treatment:

• before using fish in cooking, you need to make sure that it is fresh (this can be done by visually assessing the product - fresh vendace should have shiny, tight-fitting scales, as well as transparent bulging eyes);
• when frying, to avoid deformation of vendace, it is necessary to use a large amount of vegetable oil;

  

• to prevent vendace from sticking to the frying pan and spatulas used by the cook to turn the fish during frying, a small amount of salt should be added to the oil used;
• to increase the aroma of fish dishes, cooks are advised to include lemon, parsley, dill or thyme in the recipe;
• It is necessary to salt the fish before cooking to preserve its juiciness and delicate taste;
• so that after cooking the fish, its smell does not remain on your hands and surfaces used in the cooking process, you can use lemon peels or coffee grounds (you need to lubricate the places where the smell of fish remains, rub into the surface in a circular motion, and then rinse generously with water);
• When preparing cutlets, it is recommended to pass the fish through a meat grinder along with breadcrumbs (they will be able to absorb the moisture contained in the fish and swell, thus making the minced meat not watery, but juicy).

One of the most useful varieties of fish, vendace, is considered capable of having a positive effect on the human body, not only normalizing the functioning of the gastrointestinal tract (as the vast majority of other fish varieties do), but also strengthening the immune system, as well as stabilizing the nervous system. Recipes for preparing vendace can be adjusted depending on what kind of dish the cook wants to get as a result - for a festive table or for the daily diet. When replacing one of the key products in a fish dish, other ingredients also require increasing or decreasing the proportions.

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.

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.