How to make ide fillet. How to cook ide in the oven

Ide, the closest tribesman of carp, is found both in rivers and in stagnant bodies of water. Large specimens may have a specific muddy smell, this must be taken into account when cooking.

To get rid of such a deficiency, after preliminary processing, the fish must be soaked in salt water for one to two hours. The brine can also be acidified with lemon or vinegar, this will improve the taste of the fish dish.

Ide baked in the oven

For large specimens of this freshwater, the best cooking option, especially for a festive menu, is to bake it whole in the oven. The recipe indicates the approximate cooking time, as 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. Longer roasting will soften the smallest bones and taste better.

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:

1. Prepare the ide: first clean the scales (it is best to do this under the tap or immerse the carcass in water so that the large scales do not scatter around the kitchen), cut off the fins, remove the giblets and gills, rinse well under running water. 2. Cut the fish across from one side to the ridge, rub with salt and pepper. 3. Cut the lemon into circles and cut each into halves or quarters. Place the lemon wedges in the cuts. 4. Peel the onion and cut into rings. 5. Grease a baking sheet generously with oil, put onion rings. They will serve as a pillow for the fish. The ide, laid out on the onion, will not burn, will not stick, it will be saturated with a magnificent aroma. 6. Put the fish on top of the onion with cuts down, having previously spread this barrel with sour cream. 7. Make cuts on the other side of the carcass, rub with salt and pepper and also stuff with lemon. 8. Spread sour cream generously over this barrel and top it with onion rings as well. A layer of onion rings will prevent the foil from sticking to the fish. 9. Using foil, cover the baking sheet, put in the oven, preheating it to 210 degrees. Reduce the temperature to 180 degrees. So that the fish does not burn and dry out, you need to put a brazier or a frying pan without a handle at 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. For 10-15 minutes, before taking out the finished dish, remove the foil so that the fish turns out to be ruddy and appetizing.

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), Cut into discs, put together with onions on the entire surface of the brazier, place ide on top and bake as described above.

Fried ide with sour cream and onions

Fish fried in sour cream is a typical Russian dish. Sour cream gives tenderness, makes lean fish more fatty and tasty. When frying in sour cream, instead of breading, you can use an egg, it will not allow the fish to dry out.

Ingredients:

• ide - 1200-1300 g,
• onions - 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, removing the scales, removing the 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 odor of mud. 2. Remove the ide from the salty "bath", rinse under the tap, dry with paper towels and cut into pieces, suitable for one serving, about four centimeters. Thicker pieces will take a long time to cook, while smaller pieces may fall apart during the cooking process. 3. Lightly salt the fish (it has already absorbed a little salt when soaking), pepper and roll in bread crumbs. 4. Warm up the pan with vegetable oil well and put the pieces of ide on it. Fry on both sides until crisp: 10-12 minutes on one side, 7 minutes on the other. 5. Cut the peeled onion into half rings and send to the fish pan. 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 curl, turn off the burner, but hold it under the lid for another five minutes, after which you can serve it on the 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.

Cooking ide cutlets

Ide is quite bony, but this disadvantage 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 undesirable to use a food processor, as the meat quickly becomes pasty, and bones may remain. If desired, in addition to onions, you can add a little bit of garlic to cutlets, but it can kill the wonderful delicate fishy taste.

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

Ingredients:

• ide - 1000 g,
• onions - 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:

1. Clean the ide, gut, rinse. 2. Separate the fillets by running a sharp knife along the ridge from head to tail. The ridge, head and fins with a tail can be put on the ear. 3. Inspect the fillet, remove large bones (it is convenient to do this with tweezers), cut into pieces and soak for an hour in salt water, to which add lemon juice or apple cider vinegar. This is necessary in order to neutralize the specific smell of mud, the acid will also soften the remaining bones a little. 4. Cut the meat into pieces and mince at least twice through a meat grinder with small holes. 5. Free the onion from the top dry scales and grind in a meat grinder. 6. Soak the bread crumb in milk, squeeze and crush into minced meat or also grind in a meat grinder. 7. Salt the minced fish, add ground pepper, add the egg and knead actively. If the minced meat is thin, you can add a little crumbled bread crumb. 8. Form the cutlets in the shape of a boat and roll in bread crumbs. 9. Pour vegetable oil into the pan and heat. Carefully place the patties over the surface of the pan so that they do not come into contact with each other. Fry for the first ten minutes under the lid. Then remove the lid, wait until the bottom side is golden and turn it over to the other side, then fry for about 10-12 minutes without the lid, until the cutlets are browned.

This type of ide cooking can be made more sophisticated and festive. To do this, combine 100 g of soft butter with 1 tablespoon of finely chopped dill and mix with a fork.

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

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

The delicious river fish ide is suitable for preparing a variety of dishes. Like the entire carp family, it is distinguished by many small and sharp bones, which, however, become softer after intense heat treatment.

Product history and geography

The fish belongs to the freshwater representatives of the cyprinid family, which can live in salt water. It is found in Asia and northern Europe, found mainly in ponds and large rivers. A large population of individuals lives on the Danube, the Baltic Sea and the freshwater bodies of Finland. The name of the fish is related to its appearance. The word comes from a Swedish concept "Id" describing the bright color of individuals, from the old German dialect it is translated more sonorously and more accessible in meaning - "Fire, funeral pyre."

The fish lives in shallow waters, in the lower reaches of large rivers and lake valleys. Fertility of the ide varies depending on the location and habitat. So, in the Dnieper ( Russia) it ranges from 39,000 to 114,000 eggs, in Romania from 15,000 to 125,000, in Sweden it totals 42,000 to 260,000.

It is believed that the homeland of the ide is the Scandinavian countries. It is known that it was brought to Great Britain as an ornamental fish for local ponds and was induced into the water bodies of North America, where it settled in Connecticut. The representative of the carp family is important for the fishery, but is usually hunted as part of its other relatives. Separate ide fishing is not organized.

Carp are caught using tackle, spinning or underwater fishing rods. Ideas are easier to catch during spawning, which lasts from about April to June. At this time, individuals are kept in flocks and are harvested in large numbers. At the end of spawning, the fish are taken to their usual habitats with silty soil under driftwood, bridges and blocks of stones, which complicates its fishing.

In many countries around the world, fish are raised for sale in fish farms. It is known that ide often appears on Russian counters from the Rybinsk Reservoir. This is a large laboratory of the Russian Academy of Sciences with impressive reserves of numerous valuable fish.

Types and varieties

Ide is a species of carp fish with a typical appearance for the family. In general, they are moderately fat individuals with a small head, thin mouth and large eyes. They have a silvery coloration and pinkish-red fins. Older or large individuals are yellow or bronze in color. Brighter coloration in females. Outwardly, it looks like a chub, but on closer examination it has a narrower forehead, as well as scales, which are smaller, and a small mouth. The fish grows to a maximum length of 1 m and gains weight up to 8 kg, on average reaches about 40 cm and weighs about 0.7 kg.

The product reaches the counters in ice cream, canned, fresh, dried, smoked. Fish are distinguished by size range ( weight). Basically, suppliers mark batches of an average product weighing 0.6-0.8 kg, small ones with parameters 0.2-0.4 kg and large individuals from 0.8 kg. In addition, there are product differences in the market depending on the length of the torso ( 20-25 cm, etc.), from smoking technology ( cold-smoked or hot-smoked), from the cost of fish per kilogram, from the place of catch and the period of fishing, from the manufacturer and supplier.

Beneficial features

The energy value of fish is 117 kcal. It contains a lot of proteins - 18.2 g, there are absolutely no carbohydrates and a minimum of fat - 0.3 g. The least calories in boiled ide meat are 88 kcal per 100 g. Fish contains vitamin PP, iron, fluorine, molybdenum, nickel, chromium. It contains amino acids, of which the most important for humans are methionine, lysine, taurine, tryptophan.

Why is ide useful?

The minimum amount of fat makes fish an attractive product for the dietary table.
The rich composition of useful elements and vitamins turns ide into a useful delicacy for strengthening bones and teeth.
It is low in calories, but easily and quickly absorbed, therefore it is recommended for ulcers and gastritis.
It is recommended for diseases of the gastrointestinal tract and disorders of the coronary system.
Freshwater fish dishes will not harm individuals with low acidity.
It is advisable to use Yazya in case of disorders of the nervous system to improve well-being.
The product is recommended to be added to baby soups to stimulate digestion and appetite if children are over one year old.
It is advised to use it when there is a lack of vitamin D, phosphorus and calcium.

Of course, the beneficial properties of fish directly depend on its habitat, food supply and the ecological state of the reservoir.

Taste qualities

The fish tastes similar to other members of the carp family. The high nutritional properties of the ide are slightly overshadowed by the presence of small bones. The river dweller has a taste characteristic of freshwater inhabitants of ponds and lakes and yellowish or white meat. The feeding characteristics are influenced by the time of fishing. For example, in summer the ide, which does not like the fast flow, but prefers calm water, begins to give off with mud, so it is soaked in salt water before cooking.

Cooking applications

Most fish are fried or dried to soften the bones. However, the range of recipes using ide is actually quite wide and varied. It goes well with many products and is loved by gourmets all over the world.

What products is ide compatible with?

Vegetables: onions, potatoes, tomatoes.
Mushrooms: white, oyster mushroom, champignon.
Spices / Condiments: Pepper, vinegar, coriander, sesame seeds, thyme, nutmeg.
Greens: parsley, cilantro, mint, spinach.
Fruit: lemon zest.
Dried fruits: raisins.
Seafood: crabs.
Dairy products: sour cream, cheese, milk.
Oil: vegetable, olive.
Flour: wheat, matsemel.
Alcohol: beer, white wine.
Sauces: plum with mint, creamy.
Chicken egg.

What to cook with ide?

Bake with potatoes and mushrooms.
Stew with beer and raisins.
Prepare fillets in a saucepan with wine.
Salt with coriander.
Cook in foil with sesame seeds and tomatoes.
Smoke with spices.
Stuff with egg and herbs.
Bake in the oven with sour cream.

In addition to the above methods, there are many more options for cooking fish. It is baked as a filling for pies, used in the production of canned food, salted and smoked. Soups, cutlets and other dishes are prepared from fish.

We offer you a simple recipe - ide in the oven. Even if you have little experience, follow the recommendations and everything will work out.

Those who have tried ide once praise it very much, saying that. Of course, you can boil the fish, bake it, fry or marinate it in a pan, salt it. The only thing that many do not like is that there are quite a lot of small bones in the fish. What to do? The ide is stewed in the oven in foil so that the small bones become soft.

Ingredients required

• Ide - 1 pc. (about 1 kg.)
• - 2 pcs.
• 1 tbsp. lies. sunflower or other oil
• 2 pcs. medium bulbs
• 3 cloves of garlic
• Salad for decoration
• Flour - 100 - 150 gr.
• ½ lemon
• Sesame seed pinch
• Season with salt and pepper to taste

Cooking

The final stage

Set the oven to 180 degrees and send the fish there. Now let it bake for 1 hour. Time has passed - get it out. Decorate the dish with bell pepper, lettuce leaves.

Admire, what a beautiful ide baked in the oven turned out. to it potatoes (mashed potatoes or slices), but you can boil rice, buckwheat, noodles, but whatever you want. Delight the whole family with delicious fish for the weekend or holidays. Or maybe your husband or son is a fisherman and brings him more often? Then cook the same day. Fresh fish is the tastiest.

Bon Appetit!

The recipe for marinated ide fish in English is affordable and easy to prepare. To prepare this delicious culinary work, you do not need to be a professional chef or an excellent culinary specialist, just read my notes - and go ahead, surprise those around you with your culinary skills.

I have always wondered why my husband is a fisherman jumping with delight, having caught an ide fish. It turns out that everything is elementary, Watson! This fish is so cunning and clever by nature that it is extremely rare to fall for the tricks of a fisherman. However, there is a hole in the old woman. In this regard, I have been looking for a long time what kind of miracle this ide is, recipes for the preparation of this cunning representative of the aquatic fauna. It turns out that you can cook different goodies from this fish in the blink of an eye - cutlets, fish soup, dried balyk or just a fried masterpiece. Recipes for ide dishes are quite simple and accessible to prepare, however, each has its own peculiarities, without taking into account which, it is impossible to prepare a tasty and healthy meal. As for me, the most interesting and simple recipe for making ide at home is “Marinated ide in English”.

Pickled ide in English

The recipe for marinated ide fish in English is affordable and easy to prepare. To prepare this delicious culinary work, you do not need to be a professional chef or an excellent culinary specialist, just read my notes - and go ahead, surprise those around you with your culinary skills. To prepare this delicious snack with its own individual flavor, we need the following ingredients:

• Ide fish - 1 pc. weighing 1.5-2 kg;
• Onions - 4 pcs.;
• Salt - 3 tbsp. spoons;
• Allspice - 3 peas;
• Black pepper - 3 peas;
• Bay leaf - 2 pcs.;
• Ordinary vinegar - 5 tbsp. spoons;
• Sunflower or olive oil - 6 tbsp spoons.

So, if you do not know what can be made from ide – take it easy. We are preparing an amazingly tasty appetizer!

English pickled ide - preparation

We know the recipe for cooking ide in English, now I will describe in detail how to cook it. For this, we will prepare our basic ingredient - a fish. We cleanse it of scales, get rid of the entrails. Rinse thoroughly under running water and dry slightly with a kitchen towel. Next, cut off the head, tail and fins - we don't need these parts of the ide's body in this dish. You can put them in the refrigerator and use them in the future to cook their smelly fish soup. You can, of course, pamper the cat, but this is according to your individual wishes.

So, having cleansed and cooked our ide, we go to marinate it. To do this, we cut it into thin portioned pieces, approximately 1-1.5 cm thick. The thinner the pieces, the better they will marinate. But do not get carried away too much, so that the pieces do not break.

We take a deep container, I use a plastic vessel for this purpose, and send our fish cut into pieces there. Salt it abundantly, pepper, mix thoroughly and leave for a while. Our fish should be marinated in a mixture of salt and ground pepper for 20-25 minutes. Further, after the required time has elapsed, we prepare the marinade from water and vinegar, in a 1: 1 ratio. We need 5 tablespoons of water and 5 tablespoons of vinegar. Fill the fish with this liquid and leave for 1 hour.

Peel the onion and cut it into thin half rings, add a little salt and leave to rest.

After this time, we take out the fish from the vinegar-water marinade and squeeze out a little. Next, we put the fish back into the container in the following order:

I told you how to cook marinated ide fish in English, and now I can describe in detail and teach other recipes for preparing ide.

Cooking ide from caviar - a few recipes

If you look closely, the ide is a fish in which you can use all parts of the body, of course, if you approach the issue wisely! From the head, fins and tail, you will get an excellent ear, from fillets you can build a lot of amazingly tasty dishes, and caviar is just an invaluable product that stands out with a huge number of useful properties.

And now I will write to you, how to cook ide caviar correctly, tasty and healthy.

To do this, carefully take out a bag of fish caviar and put it in a colander. We wipe the caviar through our device - the eggs seep through the holes, and the film or caviar bag remains on the walls of the colander. Next, put our pure product in a deep container, salt, pepper and leave for a while.

Meanwhile, put a pot of water on the fire. When it boils, put a few peas of allspice, black pepper, bay leaf and a pinch of coriander there. I really love garlic, so I add it to all kinds of culinary creations. Egg caviar is no exception to the generally accepted rule. Therefore, I dip a few finely chopped garlic cloves into boiling water. Let's wait until the water boils a little and turn it off. Cover with a lid, let it infuse.

We take a bowl of caviar and fill it with our liquid with spices. We leave for 10-15 minutes to infuse. After the required time has elapsed, drain the water through cheesecloth, squeeze the caviar a little. Add a little salt, vinegar, sunflower or olive oil to it. You can cut the onion into half rings and also send it to the caviar. Put the cooked food in the refrigerator for an hour or two.

Before serving, put the caviar in a beautiful bowl, garnish with fresh herbs and lemon wedges. Our savory and delicious snack is ready to eat!

Egg ide "under water"

To prepare this interesting recipe, we need the following components:

• Fresh ide caviar - 0.5 kg;
• Sunflower or olive oil - 5 tbsp spoons;
• Water;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Sugar - 1 tbsp. a spoon;
• Salt, spices.

Take the ide caviar and fry it a little in a pan, about 5-7 minutes. Refrigerate. Put in a deep plate or salad bowl and pour over the marinade. He prepares as follows. Pour water into a saucepan and put on fire. When it boils, pour finely chopped vegetables into it: onions, carrots. Salt, pepper, add sugar, bay leaf. Let it simmer for 5-10 minutes over low heat. Fill the caviar in a plate with this liquid, add olive or sunflower oil, decorate with fresh parsley or dill, and lemon wedges. We serve the caviar, a little infused and cooled.

Having an amateur fisherman's husband, it is simply a sin not to be able to cook fish dishes. Whether you like it or not, the fish masterpieces are not only useful, but also incredibly tasty - my faithful never gets tired of repeating.

So, in order to cook a delicious, fragrant fish with a ruddy crust, which melts so pleasantly in the mouth, crunching amazingly on our teeth, we need the following components:

• Ide fish - 1 pc. weighing about 1-1.5 kg;
• Sunflower or olive oil - 0.5 cups;
• Flour or bread crumbs - 5-6 tbsp spoons;
• Salt;
• Ground black pepper.

So, first you need to prepare our basic product - ide. To do this, we cleanse it of scales, get rid of the entrails, head and tail. Some housewives do not cut off the tail, as they like to fry it well and eat it. I am not a fan of such experiments, and the cat Vaska is protesting against the impudent encroachment on his share of the fish. Therefore, I condescendingly send the head, tail and fins to the cat's plate, and fry the ide carcass to us.

After rinsing the fish well under running water, put it on a cutting board and chop it with a sharp knife. To put it in a simple way - we make small incisions on the body of the fish so that the small bones soften and the meat is well fried.

Next, salt and pepper our ide and leave to marinate a little. It will take 10-15 minutes. Meanwhile, sprinkle flour or bread crumbs on a plate. What is the best choice? - everyone's personal business. It will be tasty with both products.

A little personal secret: if you don't want to make a mess with a cloud of flour dust in the air, put flour or crackers in a plastic bag and lower the fish there. As a result, the fish is well rolled in flour, and the kitchen will be perfectly clean.

We put a frying pan on the fire and pour 5-6 tablespoons of oil there. Do not feel sorry for this product if you want to get a fragrant, crispy, golden brown crust on fish. When the oil is well heated, dip the fish into it. Grill over high heat on one side and turn over to the other. Do not cover the pan with a lid so that the fish is fried and not stewed. That's all the wisdom of cooking. Our ide is ready to eat with potatoes, boiled rice or simply in its own juice. Bon Appetit!