Contents
Cook the vendace for 20 minutes.
How easy it is to cook vendace
You will need – vendace, water, salt, herbs and spices to taste
1. Wash the vendace, scrape off the hard scales, remove the intestines, rinse.
2. Put the vendace in a saucepan, fill it with cold water so that it covers the fish by a couple of centimeters.
3. Put on fire, add salt and spices, lavrushka, onions and carrots for broth.
4. After boiling, cook the vendace under the lid for 20 minutes.
How to cook vendace in the northern way
Products
3 servings
Ryapushka – half a kilo
Potatoes – 4 pieces
Onions – 2 heads
Salt and pepper to taste
Lavrushka – 2 leaves
How to cook vendace
1. Wash the vendace.
2. Put each vendace on a board, make an incision behind the head to the ridge, then stretch the head together with the guts. So cleanse every fish.
3. If the scales are large, then scrape it off. Small ones do not need to be peeled off.
4. Peel and finely chop the onions, peel the potatoes and cut into slices.
5. Put peeled vendace into a thick-walled saucepan or cauldron, sprinkle with salt and pepper.
6. Top with onions and potatoes, sprinkle with salt and pepper, put in a couple of bay leaves, crush if necessary.
7. Pour in a tablespoon of oil, add cold water – so that the vendace and potatoes are covered, but the onions are not.
8. Put the pan on high heat, after boiling, reduce the heat and simmer under a lid for 30 minutes with a quiet boil.
Vendor stock can be used to make a sauce. Serve the vendace on a plate separately from the potatoes and serve a small dish for the bones.
Cooking tips for vendace
The scales of vendace are very small, so you don’t need to peel them. The caviar of vendace can be salted.
Serve boiled vendace with potatoes, black bread, fresh herbs and pickles.
There are 2 ways to clean the vendace for cooking: the first is to pull the head along with the guts. But visually, the dish is more pleasant if you leave your head. In this case, pry the gills together with the front fins with your finger, separate them from the head and gently pull them out. For salting, both methods will not work: the fish should be cleaned, carefully removing the insides and washing out the blood.
Delicious facts
Ryapushka is a symbol of Pereslavl-Zalessky, located on the huge Pleshcheevo Lake. This is one of the few lakes where this fish is found. Vendace has long been considered a delicacy. Since the fish is now listed in the Red Book, the commercial catch is strictly limited. Vendace is most likely to be seen in stores in the second half of autumn and early winter.
Vendace is a medium-sized fish 15-25 centimeters long, in stores, as a rule, up to 20 centimeters long. Due to the fact that the fish is a predator, it has very nutritious meat. For cooking, it is recommended to take fresh or chilled fish.