Ide in the oven: a recipe for preparing a delicious fish dish

Oven ide recipe in foil

This cooking option allows you to cook the fish separately and serve, for example, fresh vegetables as a side dish. Preparing such a treat is very simple and does not require any effort or knowledge. We do everything step by step and treat our guests.

Ingredients:

Ide 1 pc.
Lemon 1 pc.
Olive oil
Ground pepper
Salt
Onions 3 pcs.

Step by step recipe

We clean the ide and get rid of the insides. If the fish has just been caught, it will have a specific river smell. Therefore, you need to place it in salt water and leave it to soak for an hour or two, depending on how much time you have.

At this time, peel the onion, wash it and cut it into half rings. We lay out the foil on a baking sheet and place the onion on it, followed by the fish. We make cuts in it up to the skeleton, one centimeter apart. Carefully place the lemon cut into half rings into these cuts.

Cover the future dish with foil, tightly connecting the edges. Turn on the oven, set the temperature to 200 degrees and place a baking sheet. Cook for about 60 minutes.

An hour of cooking has passed, which means we carefully unwrap the treat, grease the dish with olive oil and leave it open for another 15 minutes.

As already noted, this recipe will help you prepare a delicious dinner and serve it not only with potatoes, but also with any other side dish. Some people wonder why so much lemon is placed in the cuts. The answer is simple, it not only imparts certain taste qualities, but also since there are a lot of bones in the yam, lemon dissolves the smallest of them.

Cooking cutlets from ide

Ide is quite bony, but this drawback can be overcome by making cutlets from it. It is better to pass the fillet through a meat grinder three times so that there are no bones left.

It is not advisable to use a food processor, as this will quickly turn the meat into a paste, and bones may remain. If desired, in addition to onions, you can add a little garlic to the cutlets, but it can kill the wonderful delicate fish taste.

You can use wheat flour as a breading for cutlets, but it is better if it is crackers.

Ingredients:

ide – 1000 g,
onion – 120 g,
bread crumb – 100 g,
breading – 120 g,
vegetable oil – 90 g,
milk – 50 g,
apple cider vinegar or lemon juice – 50 ml.,
egg – 1 pc.,
salt pepper.

How to cook ide cutlets:

Form a narrow sausage (about 1.5 cm in diameter) from dill oil and put it in the freezer. When forming ide cutlets, press a small piece of frozen butter into the center.

First roll the cutlet in breading, then dip it in the egg, and then bread it again. Next, fry as described above.

ide recipes for cooking in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

Ingredients:

ide – 1 pc. (about 1200 g - 1500 g),
onions – 2-3 pcs.,
vegetable oil – 40 ml.,
sour cream – 100 g,
lemon – 1 pc.,
pepper, salt.

How to cook whole ide in the oven:

Prepare the ide: first clean the scales (it is best to do this under a tap or immerse the carcass in water so that large scales do not scatter around the kitchen), cut off the fins, remove the giblets and gills, and rinse well under running water.
Cut the fish crosswise from one side to the ridge, rub with salt and pepper.
Cut the lemon into circles and divide each into halves or quarters. Place lemon slices into the slits.
Peel the onion and cut into rings.
Grease a baking sheet generously with oil and place onion rings. They will serve as a cushion for the fish. The ide laid on the onion will not burn, will not stick, and will be imbued with a wonderful aroma.
Place the fish on top of the onion, cut side down, after spreading sour cream on this side.
Make cuts on the other side of the carcass, rub with salt and pepper and also stuff with lemon.
Coat this barrel generously with sour cream and also top with onion rings. A layer of onion rings will prevent the foil from sticking to the fish.
Using foil, cover the baking sheet and place in the oven, preheating it to 210 degrees. Reduce temperature to 180 degrees. To prevent the fish from burning and drying out, place a roasting pan or frying pan without a handle in the very bottom of the oven, filling it with water. You need to bake the fish for 90-120 minutes, depending on the size of the fish.
10-15 minutes before removing the finished dish, remove the foil so that the fish turns out rosy and appetizing.

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into disks, place along with onions on the entire surface of the frying pan, place ide on top and bake as described above.

Fried ide with sour cream and onions

Fish fried in sour cream is a typical dish for Russian cuisine. Sour cream adds tenderness and makes lean fish fattier and tastier. When frying in sour cream, you can use an egg instead of breading; it will prevent the fish from drying out.

Ingredients:

ide – 1200-1300 g,
onion – 150 g,
sour cream – 150 ml.,
bread crumbs – 120 g,
vegetable oil – 100 ml.,
lemon juice – 70 ml.,
salt, black pepper

How to fry ide with onions and sour cream:

1. Prepare the fish in the usual way, cleaning it from scales, removing gills, fins and entrails. Rinse the carcass well under running water and soak for an hour and a half in salt water to get rid of the unwanted smell of mud. 2. Remove the ide from the salty “bath”, rinse under running tap, dry with paper towels and cut into pieces suitable for one serving, about four centimeters. Thicker pieces will take a long time to fry, while smaller pieces may fall apart during cooking. 3. Lightly salt the fish (it has already absorbed a little salt when soaking), pepper and roll in breadcrumbs. 4. Heat a frying pan with vegetable oil well and place pieces of ide on it. Fry on both sides until crispy: on one side for 10-12 minutes, on the other - 7 minutes. 5. Cut the peeled onion into half rings and add to the frying pan with the fish. Continue frying for another 3-4 minutes. 6. Distribute the sour cream evenly over the fish, cover with a lid, after 2-3 minutes, when the sour cream begins to curdle, turn off the burner, but keep under the lid for another five minutes, after which you can serve, placing it on a dish.
If the fish is small, then you can not cut it into portioned pieces, but fry it whole, making small longitudinal or slightly diagonal cuts.

Ide baked in sour cream

Compound:

ide – 1.2-1.5 kg;
lemon – 1 pc.;
onions – 0.2 kg;
refined vegetable oil – 20 ml;
fresh dill – 50 g;
sour cream – 120-150 ml;
salt, ground black pepper - to taste.

Cooking method:

Make a series of shallow cuts on the back of the prepared ide carcass to crush the bones. Rub the fish with salt and pepper.
Wash and blot the dill with a napkin. Cut tender branches with greens from the rough stem.
Cut the lemon into thin slices. Place dill and half a lemon in the belly of the fish.
After removing the peel, cut the onion into thin half rings and place in a baking dish greased with vegetable oil.
Coat the ide with sour cream and place on the onion. Place remaining lemon slices on top.
Cover the pan with foil and place in an oven preheated to 180 degrees. After half an hour, remove the foil and continue baking the fish for 10-20 minutes depending on its size.

The given recipe is one of the most popular and traditional. It is quite simple, but allows you to get excellent results.

Spicy recipe

Baked ide turns out very tasty both in pieces and whole. This is one of the most delicious freshwater fish, and its only drawback is the large number of bones. Pre-marinating and baking in the oven will help neutralize bonyness. Required list of products: ide carcass weighing 1.5 kg, a couple of meaty tomatoes, half a lemon, sour cream - 3 tbsp. l., 1 tsp. dried sesame seeds, a clove of garlic, and optional salt and pepper.

Cooking method according to the scheme:

Ide in the oven with potatoes

You can cook a complete meal in the oven by adding potatoes to a baking sheet.

Ingredients:

fish – 1.5 kg;
potatoes – 0.7 kg;
onion – 1 pc.;
carrots – 1 pc.;
mayonnaise – 50 gr.;
salt pepper.

Preparation:

Remove the scales from the fish and remove the entrails.
Rinse the ide, dry it with a towel and make deep cuts.
Rub the fish with salt and pepper.
Peel the potatoes, carrots and onions.
Cut all the vegetables into slices.
Grease a baking sheet with oil and place a layer of onions and carrots.
Grease the fish with mayonnaise and place in the center of the baking sheet, on top of the onions and carrots.
Place potato slices around the fish, add salt and coat with mayonnaise.
To prevent the dish from being too greasy, spread the mayonnaise in a thin layer with a brush.
Bake in the oven until golden brown.
Place the ide on a plate, place vegetables around it and sprinkle with fresh herbs.

This dish can be served for a family dinner.

Recipe for stuffed ide with porridge

For 3-4 fish with a total weight of 2–2.5 kg:

cereal - 1 tbsp. millet, rice or buckwheat
carrots - 1-2 pcs.
onions - 2-3 pcs.
raw egg - 1 pc.
salt - to your taste
greens - 1 bunch of dill (or other leafy greens)
vegetable oil for greasing the pan
ground pepper - 1/3 tsp.

Any cereal is washed, poured 1.5–2 tbsp. boiled water, bring to half-cookedness, adding salt and stirring. As soon as the cereal absorbs water, remove from heat and leave to cool.

On the fish, cleaned of scales, an incision is made near the head and the gills are removed. Remove the skin, carefully separating it from the pulp. If the skin breaks, you will have to sew it up with thread. Near the tail it is trimmed so that it is preserved.

The heads are cut off and the entrails are removed from the carcasses. However, the heads can be removed along with the skin by cutting it only from the lower part of the neck and breaking the ridge.

The backbone with bones is removed from the pulp - a valuable part for aspic. The meat is ground in a meat grinder with onions and carrots. Add salt, chopped dill, ground pepper, cooled porridge and egg.

The skins of the fish are filled with minced meat, placed on a baking sheet, and a head is placed on each “carcass.” After 40 minutes of baking, they are ready to decorate and serve. It turns out so tasty that you don’t need any special decoration to enjoy the baked hot tongues.

Ide baked with potatoes

Compound:

ide – 2 kg;
potatoes – 1 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
lemon – 1 pc.;
refined vegetable oil – 40 ml;
salt, ground black pepper, thyme - to taste;
mayonnaise – 80 ml.

Cooking method:

Cut the prepared ide carcass into pieces 3-4 cm thick, rub them with salt, thyme and pepper.
Peel the potatoes, cut into small pieces. Sprinkle with salt and seasonings. Stir.
Peel the onion and chop finely.
Scrub and wash the carrots. Dry it with a napkin, grind it on a grater with large holes.
Fry the onions and carrots in vegetable oil until golden brown and transfer to a baking dish.
Place pieces of ide on a vegetable bed and brush them with mayonnaise.
Place potatoes between pieces of fish.
Cover the pan with foil and place in the oven, preheated to 180 degrees.
Bake the fish for 40-45 minutes, removing the foil 15 minutes before cooking.

This recipe is good because it allows you to cook the fish immediately with a side dish. Portioned pieces of ide only need to be placed on plates and supplemented with the vegetables with which they were baked.

How are ides stuffed?

Yaziki are not the kind of fish that are used to decorate a festive feast, so usually the heads are cut off and set aside for preparing fish soup, jellied dishes or fish soups. The fins and entrails are removed. The minced meat is placed in cleanly washed bellies.

Ukha from ide

Since fish of the carp family have a lot of unpleasant small bones, the tongues are often, often, first cut with a knife along the back, making cuts every centimeter (as when frying bony small things in a frying pan). Slices of tomato, potato, lemon, and green leaves are inserted into these cuts.

The second option is to remove the skin, grind the pulp, mix it with other ingredients, put it inside the skin and bake it. This fish is usually served cold, cut into thin slices. Place on a dish so that the filling is visible.

Before baking, the fish is often marinated, brushed with sour cream, cream, lemon juice, mayonnaise, or any other sauce.

Ide cutlets

Ide baked with vegetables

Ingredients:

1 ide (200-300 g),
1 onion,
1 carrot,
1 fresh tomato
2-3 pcs. dill (greens),
2 tbsp. l. vegetable oil,
lettuce leaves,
salt to taste,
pepper to taste.

Preparation:

Clean and gut the ide. Remove the gills and rinse well.
Rub with salt and pepper, put dill sprigs inside.
Cut the onion into half rings, the carrots into small cubes, and the tomato into slices.
Place the onions and carrots in a baking bag, add a little salt and pepper. Drizzle with oil. Place fish on top of vegetables and cover with tomatoes. Pour in the remaining oil and close the bag. Cook in the oven for 20-25 minutes at 200 degrees C.
Place on lettuce leaves and garnish with vegetables. Sprinkle with finely chopped dill.

Serve to the table.

Ide stuffed with rice

The ide meat is moderately fatty, the filling is soaked in fish juices and turns out soft and aromatic. Required food set: fish – 1 carcass, 3 tbsp. l. boiled fluffy rice, a large onion, a pinch of finely chopped salt and pepper, 2 tbsp. l. sour cream for coating fish, 3 tbsp. l. oils

Cooking recipe. Cut off the head and remove the skin with a “stocking”, trimming the flesh from the fins and tail. Cut the tail bone so that the tail fin remains on the skin. Separate the meat from the bones and place in a bowl. It will turn out delicious, eat fish with caviar, you can also twist it with meat into minced meat. Add diced onion to the mixture and sprinkle with salt. Add boiled rice and pepper the minced meat. Fill the “stocking” with the prepared mixture and, if necessary, sew it up so that the filling does not fall out of the skin. Oil the baking sheet and place the ide on its surface.

Sprinkle a little salt and attach the severed head to the carcass. Cooking time 20 minutes at 200℃. Take out the workpiece, dip the brush in sour cream and lubricate the surface of the ide. Return the pan to the oven and cook at 180℃ for another 20 minutes. Place the appetizing dish on a flat plate, cool and cut into portions. You can use any fish spices and your favorite herbs in cooking.

Cooking tips:

on average, ide is baked for about one hour, regardless of whether you cook a whole carcass or cut it into portions;
if you don't like marinades, use freshly squeezed lemon juice and a mixture of peppers the old fashioned way;
Fresh or dried rosemary gives fish a special taste;
add a little pickled onion, and baked ide will immediately acquire an amazing taste;
You can use cream sauces, sour cream or mayonnaise for cooking;
The ide should be marinated for at least a couple of hours so that the small bones are thoroughly softened.

Stuffed fish - delicious recipes

Stuffed fish carcass is a very nutritious and healthy dish.

It just so happens that the dish in our country is festive, and it is prepared only on special occasions.

And it’s completely in vain, since the cooking technology is not complicated and there are quite simple recipes.

Europeans adore stuffed fish products, probably because this dish is cheap, nutritious and at the same time looks festive on the table.

And among the Jews, fish products cooked in the oven were always on the table during the celebration.

In Hebrew, the dish is called “gefilte fish”, and it can be not only salted, but also sweetened. .

Recipe for cooking fish in foil with potatoes

The following recipe will please lazy housewives, since there is no need to prepare the main dish and side dish. The fish is baked together with potatoes, it turns out nourishing, tasty, and very beautiful. Even those who are a priori indifferent to seafood eat such fish.

Ingredients:

Fish fillet – 300-400 gr.
Potatoes – 7-10 pcs.
Sour cream – 100 gr.
Onions – 1 pc.
Lemon juice – 1 tbsp. l.
Salt - to taste.
Seasonings for fish.
A little vegetable oil.
Cheese – 100-150 gr.

Algorithm of actions:

Prepare fish fillet. Cut into portions, rinse, and pat dry with a napkin. Sprinkle with lemon juice and add fish seasoning.
Wash and peel the potatoes. Rinse again, cut into halves (small tubers can be baked whole). Peel and rinse the onion. Cut into thin rings.
Place a sheet of foil on the bottom of the baking sheet; it should be large enough to cover the dish on all sides. Grease the foil with vegetable oil.
Place half of the potatoes. Add salt. The next layer is ½ portion of fish. Then – ½ serving of sour cream. On it - all the chopped onions, again fish. The top layer is potatoes. Salt, sprinkle with seasonings, grease with sour cream.
Cover with foil. Bake for 50 minutes.
Open, sprinkle with cheese (grated on a coarse grater). Let sit for 5 minutes until golden brown. Transfer to a plate along with foil.

The aromas will be such that in a minute the whole family will be together!

Cooking

Cleaning the fish. It is not so easy to remove the scales from ide. If you want to remove it even faster, then pour boiling water over it. Look at your stomach. Do you see the scalded scales? Now it will come off easier. This is especially difficult when it is raw, in the abdominal area. If you keep the fish in boiling water for too long, the skin will be completely cooked and it won’t be the same.
Let's gut it. Now rinse the remaining fish scales under cold water. Open the belly and gut the insides. Now cut off the head, then the fins. If you have special scissors, it is more convenient to remove the fins with them. Rinse the ide again under cold running water. This way, you will wash off the blood and so on, the fish will be clean.
Let's marinate. Make cuts every 2 cm on the fish and we will marinate. These cuts will allow the lemon juice to act to dissolve the small bones. Now place it on a baking sheet or dish. Rub on different sides and inside with black pepper and salt. Don't forget about the cuts. Now take half a lemon and squeeze the juice on both sides of the fish. Now let it marinate for 30 minutes.
Prepare the seasoning. Let the fish continue to marinate while you prepare the baking sheet. Remove it from the oven and rinse it. Pour vegetable oil on it. Light the oven and place a baking sheet with oil in it to warm up. At a temperature of 200 degrees.
Finely chop the garlic, you can cut it into strips or cubes as you wish. Cut the onion into beautiful rings. Take a frying pan, heat it up and sauté the onion in it. So, it will become softer. Cut the tomatoes into cubes and add them to the golden onions. Mix everything well. Cover the pan with a lid and let the vegetables sit.
Now drain the marinade from our fish. Rub everything with pre-chopped garlic. Add the garlic to the belly and make sure to add it to each cut. When the baking sheet is hot enough, remove it from the oven. Dip the fish in flour and place on a baking sheet in oil. The ide should be covered in flour. This way, when baking, it will be evenly covered with a crust and will not stick too much to the baking sheet.
Add mayonnaise to sautéed onions and tomatoes. Season with a little pepper and salt. Mix well and spread the mixture onto the ide. Make a middle layer, and lay the rest nicely next to it. Now sprinkle the carcass with vegetables on top with sesame seeds.

Fish in the oven “At home”

Today I will tell you a recipe that is not simple, but golden, like an egg from that very fairy tale.

I got it through a lot of connections from my mother’s friend Aunt Nelya and is very popular in our family.

Why gold? There are several reasons for this. Firstly, in it even the simplest, unassuming fish acquires some significance, completeness and nobility.

Secondly, even those who, to put it mildly, are deeply indifferent to fish (my husband, for example), begin to eat it, and not just eat it, but praise it and ask for more.

In general, continuous advantages and joys!

Convinced? So we're ready!

Send list:

If you have fresh mushrooms, then cut them into slices and place them in a frying pan. I didn’t have any fresh mushrooms, I had a frozen mushroom mixture, which I fried.

Mushrooms are also rushing to take their place in the form.

Meanwhile, a fish runs into the frying pan and spends literally 5 minutes there, just so that the crust sets slightly.

We also place the fish in the mold on a vegetable pillow, placing it evenly so that it is everywhere.

I didn’t salt or pepper anything, because my beloved mother-in-law gave me gorgeous homemade tomato juice, the taste of which is similar to a concentrated liquid tomato, moderately flavored with spices and salt. I pour this storehouse of vitamins into a mold; the juice should reach approximately the middle of the fish pieces.

Three cheese

and sprinkle it on the fish.

Our fish will spend an unforgettable 20-30 (depending on the oven) minutes in a preheated oven.