ᐉ Fried bleak - fish recipes - ✅ ribalka-snasti.ru

Bleak recipes for unusual dishes: fish baked in cabbage

We will need: fish, white cabbage (can be pickled), onions, tomato paste, sunflower oil, spices to taste.

First you need to stew the cabbage with onions in vegetable oil.

If you have fresh cabbage, then add tomato paste at the end of stewing; tomatoes do not go into sauerkraut. Now take a baking dish, grease it with oil and lay out a layer of stewed vegetables.

Then we lay out a layer of bleak (fillet), and distribute the remaining cabbage on top of the fish. Place our dish in the oven for 40 minutes.

How to cook sprats from bleak in a slow cooker

To prepare the dish, you will need the following ingredients: 1 kg of bleak, 10 teaspoons of large-leaf tea leaves, 75 ml of vegetable oil, 400 ml of boiling water, a tablespoon of salt, ground black pepper, bay leaf, cloves.
If desired, you can use soy sauce. The heads of the fish are cut off and the insides are carefully removed. The cleaned bleak is thoroughly washed in cold running water. Brew tea with boiling water and infuse for 10 minutes.

The cleaned bleak is transferred to the multicooker bowl. Add spices and salt to the bowl. If bleak is prepared with soy sauce, the amount of salt must be halved. Otherwise, the dish will turn out too salty. Prepare sprats from bleak for 2 hours in slow cooking mode.

The finished sprats are cooled without removing them from the bowl. If you transfer hot fish, the carcasses will fall apart and the dish will have an unpresentable appearance. Appetizing bleak sprats will be a great addition to the table!

Bleak with mushrooms

Ingredients: bleak fillet, 100 g apple juice, mushrooms, 50 g cream, celery, spices, paprika. Preparation:

Boil the bleak for 10 minutes in a solution of water and apple juice;
fry the mushrooms in a frying pan until cooked;
add boiled bleak fillet, spices to taste and cream to the prepared mushrooms;
simmer until the cream thickens.

The fish and mushroom dish is served hot with celery and crushed paprika.

Bleak dishes. Bleak dishes recipe.

Kostya, try it if you have the opportunity, you won’t regret it!!!

Bleak with mushrooms.

You need: - 400 g gutted bleak - 100 g apple juice - butter - 50 g cream - mushrooms - celery - paprika Boil the gutted bleak in water with apple juice until half cooked (9-10 minutes). After this, transfer the fish to a frying pan with fried mushrooms, pour in cream and fry until the cream thickens. When serving, sprinkle with celery and paprika.

Bleak baked with sour cream and cheese.

Need to:

- 250 g prepared bleak - 10 g flour - 30 - 50 g fat or vegetable oil - 100 g fresh mushrooms - 350 g potatoes - salt, ground pepper - For the sauce: - 250 g sour cream - 1 teaspoon flour - 10 - 20 g cheese - 20 g butter - herbs, salt Sprinkle prepared, salted portions of fish with pepper, roll in flour. Fry fish, sliced mushrooms and potatoes separately. Place portions of bleak on a greased baking sheet, cover with mushrooms and potatoes, pour in sour cream, sprinkle with grated cheese, drizzle with melted butter and bake until golden brown. When serving, sprinkle with parsley or dill.

Kholodnik made from rhubarb with bleak.

Need to:

— For 0.5 kg of bleak: — water — 1.5 l — flour — 1 tbsp. spoon - vegetable oil - 1 - 2 tbsp. spoons - rhubarb leaves - 200 - 300 g - boiled potatoes - 3 pcs. — cucumber — 1 pc. - boiled eggs - 2 pcs. - greens - 1 bunch - sour cream - 1/2 cup - salt and sugar to taste Bleak is cut into fillets with boneless skin, fried in vegetable oil, cut into small pieces and cooled. The rhubarb is washed, cut into pieces, poured with boiling water, boiled without allowing it to become overcooked, and then allowed to brew for 1 - 2 hours and cooled. The cooled broth is filtered. Add finely chopped dill or parsley, diced cucumbers, potatoes, boiled eggs, pieces of fish to chopped and mashed green onions with salt, pour in the cooled broth and add sour cream when serving.

Made from bleak.

To prepare the bazhe you will need:

six hundred grams of bleak 150 grams of walnuts two cloves of garlic three tablespoons of wine vinegar ground pepper, cilantro, salt Peel the bleak and cut into pieces, roll in breadcrumbs and fry in a frying pan. After that, put it on a dish. To prepare the sauce, grind the nuts and garlic in a meat grinder and add pepper and salt, then cilantro, stirring continuously, add boiled water and vinegar. Pour the sauce over the bleak that you placed on the dish, cool a little and serve.

Fish cutlets made from bleak.

Need to:

- 700 g bleak fillet through a meat grinder - 2 slices of white bread - 1 onion - 2 tbsp. spoons of sour cream - 1 egg - salt, ground pepper - vegetable or butter Grind the bleak fillet through a meat grinder together with the onion or fry the finely chopped onion separately and then mix with minced fish. Add sour cream, egg, salt, soaked white bread, pepper to the mixture, form oval cutlets or round cakes, bread them in breadcrumbs and fry on both sides in vegetable or butter until cooked.

Fish wheels made from bleak.

To prepare you need:

- 1 loaf of brick-shaped white bread - 250 g prepared bleak - 1 small onion - 2 tbsp. l. grated horseradish - 3 tbsp. l. cream - 1/4 tsp. salt and ground black pepper - 6 tsp. butter - 6 small tomatoes - 1 lemon

Recipe:

Cut off the crusts from a loaf of white bread and cut the bread lengthwise into 6 slices. Roll the bread slices between parchment paper with a rolling pin. Then roll them out lengthwise, like a sponge roller. Let the bleak dry and divide it into small pieces. Finely chop the onion. Mix bleak, onions, horseradish, cream, salt and ground pepper in a mixer until it reaches the consistency of cream and season the mixture with spices. Spread the slices of bread first with butter, and then with the fish mixture and roll them into rolls. Wrap 6 bread rolls first in parchment paper and then in aluminum foil and let them soak for 1 hour in the refrigerator. Before serving, cut each roll into slices and place the slices on a serving plate. Decorate the fish wheels by placing 1 tomato, 1 bunch of watercress and 1 slice of lemon on each serving.

Omelet with bleak and mushrooms.

To prepare you need:

- 200 g seasoned bleak fillet - 2 tablespoons butter - 250 g fresh champignons, sliced - 125 g celery, chopped - 50 g chopped green onions - 50 g chopped green sweet pepper - 2 chopped garlic cloves - 1/4 teaspoon dried basil - 1/4 teaspoon dried oregano - 1/4 teaspoon salt - 1/4 teaspoon ground black pepper - 8 eggs - 50 ml milk

Recipe:

Mash the bleak fillet with a fork. In a large frying pan (30 cm in diameter), heat the butter, add mushrooms, celery, green onions, green peppers, garlic, basil, oregano, salt and ground pepper. Simmer over high heat; once the vegetables are soft, remove the pan from the heat. Beat the eggs with milk and pour them over the vegetables. Place pieces of bleak on top. Cover the pan with a lid and cook over medium heat for 10 - 15 minutes until the eggs are completely cooked.

Bleak and broccoli cutlets.

To prepare you need:

500 g prepared bleak 1 medium head of broccoli 1 egg salt pepper flour vegetable oil

Preparation:

Cut the broccoli into florets, place in boiling salted water and cook for 3 minutes. Drain in a colander and run under cold water to cool and maintain a beautiful color. Pass the bleak through a meat grinder (large grill holes). Chop the cabbage with a knife (not too finely). Mix bleak with cabbage, add egg, salt and pepper, mix well. Use a spoon to scoop up the mass, roll in flour, form into cutlets and fry in vegetable oil on both sides until nicely crusted.

Fried bleak.

To prepare you need:

- prepared bleak onion lemon salt pepper bread vegetable oil cream 20% fat Preparation:

Season the bleak with salt, pepper and lemon juice. Grate the onion on a potato grater and add to the fish, stir and leave for 30 minutes. Grind the bread well in a food processor - this will become the breading. Bread the marinated bleak and fry in vegetable oil on both sides. Then pour a little cream, cover with a lid and simmer for a couple of minutes. With this method of cooking, the bleak turns out tender and juicy.

Bleak butter for sandwiches.

Need to:

— Spicy-salted bleak fillet 200 g — Butter 200 g — Walnuts — Lemon juice — Dill Greens Pass the bleak fillet through a meat grinder until pureed. Place in a bowl, add softened butter and beat everything into a fluffy mass. Add a handful of peeled nuts, finely chopped herbs and lemon juice.

Bleak and smoked salmon rillette.

To prepare you need:

— 300 g fresh bleak fillet 100 g cold smoked salmon 2 tablespoons chopped green onions 1 tablespoon chopped dill 2 tablespoons lemon juice 50 g butter 100 ml. heavy cream or sour cream 1 small apple salt pepper a few drops of Tabasco sauce Preparation:

Fry fresh bleak without browning. Cool and shred with a fork. Cut smoked salmon into small cubes. Mix softened butter with cream or sour cream, lemon juice, onion and herbs. Add bleak and smoked salmon. Mix well, add salt and pepper to taste. Peel the apple from skin and seeds, cut into very small cubes, add to the rillette. Place the rillette in the refrigerator for at least an hour. Serve with toast.

Bleak with tomatoes and cheese. To prepare you need: - Prepared bleak tomatoes cheese mayonnaise egg flour salt pepper vegetable oil Preparation: Cut the bleak fillet into portions, salt, pepper, bread in flour, then in a beaten egg and fry in vegetable oil on both sides. Then you can cook in the oven or microwave; place pieces of fried fish on a baking sheet or on a plate, respectively. Top with pieces of tomato, spread with mayonnaise or sour cream (if the bleak is fatty, then it is better to do without mayonnaise and sour cream). Then sprinkle with grated cheese and bake (not for long, just until the cheese melts).

Bleak in a pot. You need: - prepared bleak 1000 g - flour 160 g - green pepper 1 pc. - olives 160 g - capers 160 g - olive oil 200 g - vinegar 200 g - onion 1 pc. - cayenne pepper (chili or red hot pepper) - salt Fry the bleak in hot oil until golden brown. Lightly fry the onions and peppers in the remaining oil in the pan. Place the bleak, onion and pepper in a clay dish, add salt, pepper and spices to taste. Then pour it all over with vegetable oil and vinegar (heat about a glass of vegetable oil and pour it over the bleak, and pour the same amount of hot vinegar on top). Cover the container tightly with a lid and keep for at least a week. Serve cold or warm, garnished with olives, capers, parsley or coriander.

Fisherman's Breakfast You need: - ground pepper - salt - vinegar - 2 tbsp. spoons of vegetable oil - 1 tbsp. a spoonful of mild mustard - 14 plates of bleak fillet - 1 head of lettuce - 1 bunch of radishes - 1 carrot - 1 sweet pepper Mix vegetable oil, mustard, 4 teaspoons of vinegar and a little salt. Set aside half of the mixture. Dip bleak fillets into the mixture and bake. Thinly slice the peppers, lettuce, radishes, and grate the carrots. Cut the buns in half. Add the remaining sauce to the vegetable mixture and mix. Place the mixture on the bottom layer of the bun, fillet on top, cover with the top layer. Bleak stew. You need: - 500 g of prepared bleak, - 1 tbsp. a spoonful of chopped lemon zest, - 1 teaspoon dried ginger, - 1 tbsp. spoon of flour - 2 tbsp. spoons of butter or fat, - 2 onions, - 2 tbsp. spoons of chopped parsley, - 1 teaspoon of caraway seeds, - 8 - 10 medium-sized mushrooms, - 1/2 cup of vinegar, - 2 cups of water, - salt. Cut the prepared bleak into pieces, add salt, add lemon zest, ginger, oil, a little water and simmer for 15 minutes. Mix chopped onions with lightly fried flour, parsley, caraway seeds, pour in vinegar diluted with water, boil, add stewed bleak, boiled chopped mushrooms, simmer over low heat and serve, sprinkled with chopped parsley. Bleak in a protein crust. To prepare you need: - 1 cup flour salt pepper 3 teaspoons grated lemon zest whites 3 eggs 500 g prepared bleak olive oil Preparation: Mix flour with salt, pepper and lemon zest. Beat the whites with a pinch of salt until peaks appear. Bread the prepared bleak in flour, then dip it in egg whites and fry in heated olive oil on both sides for 2 - 3 minutes on each.

Bleak under a fur coat. You need: - 20 spiced bleaks - 1 fresh cucumber - 2 eggs - 200 g white bread croutons - mayonnaise - dill 1/2 bunch - olives Prepare croutons. Cut white bread into cubes and dry in a frying pan on all sides until golden brown. Add some salt. Place the bleak in a bowl and mash with a fork. Wash the cucumber and cut into small cubes. Place them on the bleak. Boil the eggs, cut into cubes, add to the mixture. Lastly, add the crackers. Season the bleak mass with mayonnaise and mix well. Top the dish with fresh herbs and sliced olives.

Monastery-style bleak To prepare you need: 500 g prepared bleak 200 g champignons 2 tomatoes 1 raw egg 2 boiled eggs 4 pcs. potatoes 200 g sour cream hard cheese salt pepper herbs vegetable oil Preparation: Cut the bleak into pieces, add salt, dip in beaten egg and fry on both sides. Boil the potatoes, cool, peel and cut into slices. Cut the champignons into slices and fry. In a roasting pan or in portioned frying pans, place bleak in one layer on the bottom. Fried mushrooms on fish. Next are the potatoes. Then place the tomatoes with eggs, maybe in circles or slices. Pour sour cream over everything, sprinkle with grated cheese and bake in the oven until golden brown.

Bleak cutlets with lard. To prepare you need: 700 g of prepared bleak 100 g of lard 2 slices of white bread 1 onion 1 egg salt pepper Preparation: Cut off the crust from the bread and soak the crumb in water or milk, squeeze well. Chop the bleak, lard and onion and grind with bread through a meat grinder. Add an egg, salt and pepper, coat in flour or breadcrumbs and fry in vegetable oil.

Bleak in green oil. To prepare you need 20 pieces of bleak fillet 50-60 g of butter Zest of one lemon 3 tablespoons of lemon juice 1 tablespoon of chopped dill 4 slices of lemon salt Preparation: Using a fork, mash the butter with dill, zest and lemon juice. Wrap in film, shape into a sausage and place in the freezer for 20 minutes. Salt the bleak fillet. Take foil, drop some oil into the middle of the sheet, and place the bleak fillet. And so with each piece. Remove the butter sausage from the freezer and unwrap it. Cut into 8-12 circles, place circles of butter on the bleak fillet. Place lemon slices on top. Wrap in foil and bake in the oven at 190 degrees for 20 minutes.

Bleak poached in wine marinade. To prepare you need: 700-800 g of prepared bleak 0.5 cups of dry dessert wine 2 tablespoons of soy sauce 2 teaspoons of vinegar 2 teaspoons of sugar and salt vegetable oil Preparation: Cut 700-800 g of bleak fillet into pieces, add 1/2 2 glasses of dessert and dry wine, 2 tbsp. spoons of soy sauce, 2 teaspoons each of vinegar, sugar and salt, set aside the fillet in the marinade for 1 hour in a cool place. Then dry it, fry in vegetable oil until almost completely cooked, pour in the marinade again and simmer over low heat under the lid for 2-3 minutes.

Bleak stew with pineapple. To prepare you need: 500 g bleak, 100 ml pineapple juice, 1 pineapple, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of curry, 100 ml of fish broth, 120 ml of heavy cream, salt, ground black pepper, 1 teaspoon of starch, 100 g of crab, sugar Preparation: Peel the pineapple, cut into 8 parts and cut into pieces. Stew pineapple pieces in vegetable oil, sprinkle with curry and continue to simmer over low heat. Then cook in fish broth with cream over low heat for 5 minutes. Dip the bleak fillet in pineapple juice for a few minutes. Then remove from the juice, blot with a napkin, cut into small pieces, add salt and pepper. Stir starch into pineapple juice, pour into broth and, stirring, bring to a boil. Place the bleak and crabs in the sauce, close the lid and simmer for 5-6 minutes. Season with salt, ground black pepper and a pinch of sugar.

Bleak with capers. To prepare you need: 500 g of prepared bleak 2 tablespoons of capers 1 onion 1 tablespoon of mayonnaise 2 tablespoons of tomato sauce 40 g of hard cheese salt lemon juice vegetable oil Preparation: Lightly salt the bleak fillet, sprinkle with lemon juice, season with herbs if desired, place into a baking dish. Cut the onion into thin strips, mix with mayonnaise and tomato sauce, and place on the fish. Next, add the capers. Sprinkle finely grated cheese on top. Bake in the oven at 180 degrees for 20 - 30 minutes.

Bleak with mustard sauce. To prepare you need: 1 prepared bleak 1 tablespoon sugar 2 tablespoons apple cider vinegar 1.5 tablespoons Dijon mustard olive oil dill Preparation: Mix mustard with sugar and vinegar. Pour in olive oil in a thin stream, whisking continuously until desired consistency is achieved. Add chopped dill and pepper if desired. Remove the head from the bleak, put the pieces in mustard sauce overnight. Bleak baked with vegetables. To prepare you need: 10 bleak fillets, 1-2 tbsp. spoons of lemon juice, 3-4 tbsp. spoons of vegetable oil, 3-4 tbsp. spoons of soy sauce, 1-2 tangerines or 1 orange, 1-2 tbsp. spoons of grated cheese, 1 bunch of mitsuba and celery greens, ground togarashi and salt to taste. Preparation: Pour lemon juice over the bleak fillet and set aside. Rinse the greens, shake off the water, chop, pour into a deep frying pan with heated oil and, stirring, simmer for 2-3 minutes. Lightly salt and pepper the bleak fillet, cut into small oblong pieces and place them in a frying pan with herbs. Then pour soy sauce over the bleak, garnish with tangerine slices and sprinkle with grated cheese. After this, place the pan in a preheated oven and bake for 15-20 minutes. Serve with fluffy rice and wasabi.

Bleak with soy mayonnaise. To prepare you need: 500 g of smoked bleak, 1 tomato, 1/2 lemon, sprigs of parsley for decoration. For soy mayonnaise: 200 g tofu, 1/2 cup water, 1 teaspoon soy sauce, 1 teaspoon mustard, 2 teaspoons capers, 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of soybean oil, 2 teaspoons of thick apple juice with pulp, 1 small onion, 1 teaspoon each of chopped dill, green onions, tarragon, lemon balm, ground black pepper to taste. Preparation: Cut the smoked bleak into small pieces, place beautifully on small serving plates and place in the refrigerator. Wash the lemon and cut into thin slices, removing the seeds. Cut the washed tomato into 8 slices. Prepare soy mayonnaise: coarsely chop the tofu, combine with water, soy sauce, mustard, soybean oil and apple juice and grind using a mixer or mortar until a homogeneous creamy mass is obtained. Finely chop the peeled onion, mix with herbs, add to the sauce, pepper, stir and let stand for 3-5 minutes. Decorate the plates with bleak with lemon slices, tomato slices and sprigs of herbs, pour half the soy mayonnaise over the bleak and serve with boiled rice. Serve the second half of the sauce separately in small serving bowls.

Bleak with tomato sauce. For preparation you need: 400g of prepared bleak, 1 onion, 3-4 cloves of garlic, dill, salt, 3 tbsp. ketchup (Heinz), black pepper, sesame seeds, vegetable oil Preparation: Sprinkle the bleak with salt and pepper and fry in vegetable oil until cooked. Sauce: Peel the onion and garlic and chop finely. Fry the onion and garlic in vegetable oil until transparent, add tomato juice, salt and pepper and add chopped dill. Put it out. In a dry frying pan, fry the sesame seeds until golden brown. Place the bleak on a plate, pour over the sauce and sprinkle with sesame seeds.

Bleak stewed with tomatoes. To prepare you need: 40 prepared bleak 4 large tomatoes 1 carrot 1 onion greens 2 cloves of garlic vegetable oil Preparation Cut the onion and fry, grate the carrots on a coarse grater and add to the onion, fry some more. Dip the tomatoes in boiling water and remove the skins, cut them into a frying pan with the onions and carrots, add chopped garlic, add salt and simmer for a couple of minutes. Cut the bleak into portions and place in a frying pan, distribute the stewed vegetables on top, cover with a lid and simmer for 10 - 15 minutes. Chop the greens and sprinkle on the finished fish.

Kholodnik with sorrel and bleak. You need: - For 0.5 kg of prepared bleak: - sorrel - 0.5 kg - fresh cucumber - 1 - 2 pcs. - green onions - 1/2 cup - boiled eggs - 2 - 3 pcs. - greens - 1 bunch - sugar - 1 teaspoon - grated horseradish - 2 teaspoons - sour cream - 2 - 3 tbsp. spoons Boil bleak and cut it into pieces. The sorrel is sorted, washed, cut into 3-4 parts, boiled and cooled in the decoction. Green onions are finely chopped and ground with salt. Fresh cucumbers are cut into strips, and eggs are chopped into cubes. The prepared products are combined, poured with a decoction of sorrel, seasoned with salt, sugar, horseradish, sour cream is added and sprinkled with finely chopped dill.

Fish pate made from bleak. You need: - 3 kg of fish - 300 g of bread - 3 onions - 150 g of butter - 4 eggs - parsley - ground pepper, salt - decoction: - fish heads - bones and skin - 1 onion - 2 carrots - 1 parsley root - 6 hot peppercorns - 2 - 3 bay leaves - 5 tsp. gelatin - salt Cut fish fillet without skin and bones, combine with a bread soaked in milk and squeezed out, grated onion, butter, three raw yolks, chopped parsley, pepper, salt and continue cutting until a homogeneous mass is formed. Add the whipped whites, mix well and divide into two parts. Pour boiling water over two gauze napkins, twist them, lightly grease them with oil, place the fish mass on them in the form of a roller, wrap them and tie both ends of each napkin with white thread. Pour onions, carrots, parsley and spices into 3 liters of water and cook for 30 minutes. Then salt the broth, add fish heads, bones, skin, tail, napkins with fish mass and cook over low heat for 1 - 2 hours. Remove the finished pate from the broth, cool, cut into slices and place on plates, garnishing with boiled carrot stars, hard-boiled egg slices, and parsley. Pour the broth over the pate, having previously dissolved the gelatin in it. Cool.

Volga-style bleak. To prepare you need: bleak fillet potatoes sour cream butter cream cheese salt spices to taste herbs Preparation: Boil the potatoes, cool, peel and cut into 1 cm slices. Salt the bleak and season if desired, you can put it raw, or you can pre-fry it on both sides until crusty. . Grease the mold with butter, place a layer of potatoes, add salt, sprinkle with chopped herbs, and pour over sour cream. Then place the bleak, pour in sour cream again, sprinkle with herbs and grated cheese. Bake in the oven until golden brown.

Fish solyanka made from bleak. For cooking you need: fish backbone, heads, fins for broth 500 g bleak fillet 2 onions 2-3 pickles 2 tbsp. spoons of tomato 3 tbsp. l. olives 2 tbsp. l. capers (optional) 1/2 lemon cucumber pickle to taste (about 1 cup) fresh parsley and dill Preparation: Boil the broth. Cut the bleak into pieces. Finely chop the onion and fry in sunflower oil until golden brown. Grate the pickled cucumbers on a coarse grater and add to the onion, simmer for a couple of minutes and add the tomato, simmer for a few more minutes, then transfer to a saucepan with broth. Pour cucumber pickle into the pan, add capers and sliced olives, let it boil well, dip the bleak in the broth, cook for 10 minutes. Add seafood 2-3 minutes before cooking. Add a slice of lemon, sour cream and herbs to the plate.

Recipes taken from the forum ck-sportfishing.at.ua, posted by a person with the nickname maxxx

Post edited by muravey: May 21, 2013 - 12:37

Rhubarb cold brew with bleak

Are you wondering how to prepare bleak in an unusual way? Then here is the recipe for you. We cut the fish carcasses into fillets, then fry them on both sides in sunflower oil, cut them into pieces and set them aside for now.

Wash the rhubarb, chop it, pour boiling water over it and cook until tender, make sure it doesn’t get boiled, and let it brew for about two hours. Grind finely chopped green onions with salt, along with chopped parsley, cubes of fresh cucumber, boiled potatoes, eggs.

Strain the rhubarb broth, pour it into a serving bowl, and add pieces of fried bleak and a vegetable side dish.

Fish and vegetable soup is eaten cold; for taste, you can add a little sour cream (similar to okroshka). Bleak dishes can be made original if you add a little culinary imagination to them.

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Fried bleak

The main secret of getting simply delicious fried bleak is very simple. No special seasoning required, no olive oil or cayenne pepper with alligator gland required. You just need to do everything right. And the cooking recipe consists of the cooking time.

So, let's fry the bleak

It is necessary to clean the fish of scales, which are often simply removed with your fingers and washed off with water. Like the fish itself, the scales are also very delicate. Naturally, you need to gut the fish and remove the heads, rinse the carcasses in cold water and add a little salt. If we use coarse salt for drying, then it is better to add fine salt of the “Extra” type. The main thing is not to oversalt, since the fish is small, tender, and quickly salts out. And “Extra” salt tends to produce a stronger salting effect than coarse salt, which draws out liquid. Next, you need to roll the carcasses in dry semolina or breadcrumbs. Heat the frying pan and place the carcasses. I don’t know what kind of pan we once purchased, but as it turned out, it was the best frying pan I ever knew. Its coating turned out to be better and more durable than all the vaunted “tefals”. It is on this tray that I usually fry bleak and other products. It holds a lot of fish. And the fish never burns or sticks, no matter how much it is cooked.

And now all that remains is to add vegetable oil to a coated tray or a good frying pan and fry the bleak until it becomes crunchy seeds. She is incomparable this way, especially with cold beer.

Fried trifle for beer

Ingredients:

river fish - bleak, small roach, silver bream
flour
salt pepper
vegetable oil

How to cook

We clean, gut, and wash the small river fish. Place on a napkin or in a colander to drain.
Mix flour with salt and ground pepper. Roll the fish in flour. In a frying pan, bring the vegetable oil to a boil. It should not completely cover the fish, but there should be quite a lot of it. Fry the fish on both sides until golden brown and crispy.
Very good to drink while still hot with beer.

Ukrainian way

First of all, you need to choose a container for drying. It should be large enough for all the fish to fit in, but the lid should be smaller in diameter.

An important point: when choosing cookware, pay attention to the material of manufacture. It can be plastic or stainless steel. You cannot use containers made of aluminum or tin.

There is no need to wash the bleak before salting. Cover the bottom of the container with a thin layer of salt and place the fish so that it covers the bottom. Next, the bleak is laid in layers, alternating the fish layer with a layer of salt. For the last layer of fish, use a little more salt than for the rest. The dish is closed with a lid, a weight of about 3 kg is placed on top and sent to a cold place (cellar or refrigerator) for two days. The fish should harden a little. The bleak is washed well with cold water, strung on a thread and dried.

Before hanging the fish, you can lay it out on paper. Within a few hours, excess moisture will drain from it and it will dry out a little.

Typically, the drying process takes place outdoors in a dark, well-ventilated place and takes three days. If humidity is high, the process may take up to seven days. Do not hang the fish in the sun, otherwise it will turn out dried, not dried.

A good option for drying bleak is a special dryer. You can cook fish in it quickly and easily: just place it on the shelves

You will need: bleak, salt. Use coarse salt per 1 kg of fish:

In winter - at least 50 gr.
In summer - 100-150 gr.
In autumn and spring – 50-100 gr.

Catching bleak

Bleak fishing is most active from May to October. This time is the peak of its activity. However, in summer the fish stay closer to the surface, which makes the task easier for fishermen. With the beginning of autumn it goes deeper. What does bleak (fish) prefer? What to catch her with? It is best to use flies. They are put on a hook, and the equipment is a fishing rod with a thin line. In the fall, you can use bloodworms or worms as bait.

It is worth remembering that the bleak bites very actively, so the moment of hooking should not be missed under any circumstances, otherwise the fish will leave. If the float only trembles, it is too early to perform manipulations; experienced fishermen hook when the float starts to move.

The bleak does not disdain maggots, blue bugs that live on alder, even white bread. It has been noticed that the fish bites well on a “sandwich” - these are maggots and bloodworms attached at the same time.

In winter, bleak fishing does not stop. The bait is “played” on the very surface of the hole.

Bleak: what kind of fish is it?

In fresh water bodies near stones and piles, you can easily notice small fish with iridescent backs - these are bleaks. They belong to the carp breeds. What kind of fish is it - bleak fish? The description is as follows. Its size does not exceed 15 centimeters, the body is compressed from the sides (it gives the impression that the bleak is flat). The color of the fish is interesting: a green back, smoothly turning into silvery sides and a whitish belly. As soon as the bleak is in the hands of the fisherman, its scales are easily separated, because it is held very fragile.

The front fins are yellow-red, unlike all the others, which are light gray in color. The lower lip is longer than the upper. Bleak is a very elegant fish. You can watch for a long time on a sunny day how these inhabitants of the underwater kingdom shimmer and splash in the water.

You can meet this fish in any clean fresh body of water: a deep river, a small pond or lake. They live in almost all European countries and do not like very hot climates. However, they are found in the reservoirs of Crimea and the Caucasus.

Bleak is a non-predatory fish that eats small insects falling into the water. Most often it lives in shallow water, in reeds or scurries among overhanging trees. These fish do not know peace, in addition, they are very voracious: they even swim at night and get food for themselves. Often in the evenings you can see bleaks jumping out of the water. So they spray mosquitoes and midges, which, having lost the ability to fly, fall into the water and become prey.

Why is bleak useful?

Why is bleak so popular? Fish, the benefits of which are obvious, contains a large amount of minerals and substances that have a beneficial effect on the body.

First course

Many housewives do not like to cook first courses from bleak. This is motivated by the fact that the fish soup then has an unpleasant specific smell. This is wrong. The main thing is to cook the first bleak correctly. To make the fish soup tasty, you need to add two ruffs to the bleak. Moreover, they are only gutted, but not washed. The secret is in the mucus of the ruffs - it is this that gives the dish a special taste and aroma.

The bleak must be gutted and, if necessary, cut into pieces. Add ruffs, spices, salt and add water. As soon as the broth boils, add potatoes, onions and carrots. The white eyes of the fish indicate that the fish soup is ready. Serve sprinkled with herbs.

Lightly salted bleak

As already mentioned, bleak is a very fatty fish. And it can be used as a snack like Baltic sprat or Astrakhan herring.

But any “malosol” carries a certain danger, which consists in the likelihood of infection with some kind of fish parasites. This is especially true for river fish. However, now marine fish and pollution of the oceans and seas are no less dangerous. To protect yourself from such infection, you need to keep fresh bleak for about eight to ten hours in the freezer at the lowest temperature. During this time, all parasites will die. And you just need to defrost the fish, salt it for an hour, and then eat it with boiled potatoes.

Bleak in a frying pan

This fish is easy to clean. The gills or head should also be removed, as the gills give off bitterness. Right before frying, add salt to the bleak, add spices, ground pepper, ground coriander or nutmeg, and leave for twenty minutes.

After this time, fry the fish in a hot frying pan on both sides. Once ready, place on a towel or napkin to absorb excess oil. Fried bleak looks good on a dish decorated with cherry tomatoes, lemon slices, and herbs.

THERE IS A VERY SIMPLE METHOD OF FRYING:

We clean, gut and wash the fish.
Mix flour with salt.
Roll the bleak in flour and fry in a frying pan in hot oil.
When the fish is covered with a golden crust, it is ready.

Stewed bleak

Stewed bleak (fish) is quite varied. Below are the recipes for the most popular dishes. To prepare a classic stewed bleak, you need to gut it, wash it, and remove scales and heads. After this, the following layers are laid out on the bottom of the pan: onions, carrots, bleak and mayonnaise. Repeats until the fish runs out. Each layer must be salt and pepper. Next, water is added (to the top). The dish is cooked over low heat until done. It is checked by the top layer of the fish.

You can stew bleak with the addition of vegetables, such as tomatoes.