Tench fish. How to cook deliciously, photos and descriptions, recipes

Features of cooking

According to experienced chefs, this type of fish can be used instead of carp in many recipes. Tench meat is tasty and very soft, and has much fewer small bones compared to other freshwater fish. The back color of the tench varies from pale olive to brownish-green, the sides are usually bright green-golden, the underbelly is cream or pale orange and almost flat (like most bottom-dwelling species).

The fins of this fish have distinctly rounded edges, with the exception of the square tail. Tench have very small scales that cut deeply into the skin and are covered with thick mucus. Therefore, this fish is quite soft and slippery, and has a sharp, specific odor. When cooking tench, this problem is usually solved by adding a small amount of vinegar.

Many people believe that tench need to be cleaned of scales, which adhere very tightly to the skin, and it is almost impossible to completely remove them. However, this is completely optional. During heat treatment, the scales practically dissolve, turning into a very tasty crust, and do not spoil the dish in any way, and even, on the contrary, make it tastier.

When cutting tench, you need to lightly scrape it from head to tail with the blunt side of a knife blade under running water, but only to carefully remove all dirt and mucus from the carcass. Next, use a sharp knife to cut off the head of the fish and carefully open the belly. After this, you need to gut it, remove the gills and thoroughly wash the carcass inside and out.

After this, large fish need to be cut into portions 5-7 centimeters wide and begin cooking. Small specimens can be cooked whole without cutting. This fish can be fried, baked or stewed, and also added to various stews, soups, and fish salads. Smoked and pickled tench is also popular.

When preparing tench, it is recommended to supplement it with olive oil, lemon, paprika and black pepper, marjoram, tarragon, oregano, dill and parsley. This fish goes well with carrots, peppers, tomatoes, olives, onions and garlic.

A little about the properties and subtleties of preparing tench

Tench is a fatty, aromatic and very nutritious fish. But, at the same time, it contains a small amount of calories and is very well and quickly absorbed by the body, which makes it possible to use it for dietary nutrition of various groups of the population, both children and the elderly.

Tench meat is rich in vitamins, minerals, and polyunsaturated fatty acids. If you regularly eat this fish, it will help to significantly reduce the risk of developing heart arrhythmia, as well as help with many other diseases.

No matter how you cook tench, it will still turn out juicy and tasty. It is quite simple to prepare and the process does not take much time. Before proceeding with any of the processing methods, the tench should be prepared. To do this, it must be cleaned, gutted and rinsed well under cold running water. There is no great need for spices with a bright taste, however, if the tench was caught during the spawning period, then it is best to use them, since in this case the fish meat will have a slightly musty taste. Also, such an unpleasant aftertaste can be overcome by pre-soaking the tench in salted milk or water.

Tench is a fish that is very easy to clean; you just need to put it in boiling water and remove the white mucus.

There are several main ways to cook tench in the oven:

Having coated the fish carcass with oil, bake it at high temperature on a baking sheet, while pouring sauce or fat over it from time to time;
wrap in foil and bake in the oven;
first fry it until golden brown in a frying pan and then bake it in the oven.

This is interesting: Tench with potatoes

Useful and dangerous properties

Tench meat is tasty and very healthy. It is easily absorbed by the human body and contains many useful substances. Due to this property, tench is especially recommended for children and adults following special types of diets. Tench is an excellent source of potassium, iron, copper, magnesium, phosphorus, manganese and other minerals. Fish also contains vitamins A and B.

Experts say that regular consumption of tench prevents heart problems and has a positive effect on brain function. The probable danger of tench may lie in individual intolerance and allergy to fish.

Fish aspic

You can prepare many dishes from tench fish, including aspic. The addition of carrots and leeks makes it look bright and festive.

What ingredients will you need?

120 g tench fillet;
3 tbsp. vegetable broth or 3 vegetable-flavored cubes dissolved in water;
0.5 tbsp. carrots, cut into slices (about 1 large carrot);
0.5 tbsp. chopped mushrooms;
1 tsp. Worcestershire sauce;
0.25 tsp coarsely ground black pepper;
0.25 tsp garlic powder;
2 tsp. Sahara;
8 g unflavored gelatin (2 sachets);
3 slices of lemon;
1 leek, chopped.

Step-by-step cooking process

It is necessary to bake the tench fillet in the microwave until cooked (however, do not cook it for too long, otherwise it will fall apart).
Then you need to heat 3 tbsp to a boil. water, add bouillon cubes and stir until dissolved (or pour in broth), add Worcestershire sauce, coarsely ground pepper, garlic powder and sugar.
You should also put carrots and mushrooms there, cook until tender, then remove the vegetables with a slotted spoon and set aside.
The broth must be strained using gauze or a thin towel.
Gelatin needs to be dissolved in the broth, pour 1 tbsp. mixture into a rectangular bowl and refrigerate until thickened (but not completely set).
The tench fillet should be cut into pieces and placed on top of the gelatin, place pieces of mushrooms and carrots around the fish, pour in the remaining broth and garnish with lemon slices and chopped leeks.
Then you need to put the container in the refrigerator for several hours until it hardens, serve with horseradish.

In a frying pan

Tench (fish), which is easiest to cook in a frying pan, can be fried in pieces with a golden brown crust of flour.

What ingredients will you need?

tench (fresh or defrosted), about 500 g.
1 tbsp. wheat flour (or corn starch, or semolina);
table salt;
coarsely ground pepper;
1 tsp. Sahara;
half a lemon;
0.5 tbsp. vegetable oil.

Step-by-step cooking process

The fish must be washed, cleaned and cut into pieces.
Read also: Fish “Orca Lash” photo and description
In a deep plate, mix well coarse salt, coarsely ground pepper and 1 tsp. Sahara.
Then put pieces of tench into the same container and evenly cover them with a mixture of flour and spices, mix thoroughly so that the flavors are better absorbed, leave for 5-7 minutes.
Sift the flour into a separate small plate.
Pour vegetable oil into a dry frying pan so as to cover the entire work surface and heat over low heat.
Pieces of fish must be well coated on all sides in flour and transferred to a hot frying pan, fry on all 4 sides until golden brown.

The finished tench should be sprinkled well with lemon juice, then served warm or cold with any side dish.

Fry in a frying pan

Tench can be prepared in different ways, but the easiest way is to fry it in a pan. True, there are several interesting recipes that you can use here.

Heat the frying pan with vegetable oil. Over high heat, fry the tench on one side and the other for 5 minutes. Then reduce the heat and cook the fish until golden brown.
Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add onion rings to the fish preparations, fry in a frying pan for another 5 minutes, and then pour a little water and simmer the dish until fully cooked.
Salt and pepper the prepared carcass and leave for 15 minutes. Melt butter in a frying pan. We dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into a frying pan, mix with melted butter and as soon as the sauce boils, add the fish and simmer for 20 - 30 minutes.

In the oven

Tench (fish), which can be prepared in any way, is especially good when stuffed.

Tench fish. How to cook in the oven, recipe.

For example, you can add a delicious mixture of capers, olives, anchovies and various aromatics, including bay leaves and sage.

What ingredients will you need?

1 medium tench (about 1 kg);
40 g unsalted butter;
3 tbsp. l. olive oil;
1 egg;
1 tbsp. l. breadcrumbs;
1 tbsp. l. pitted olives;
0.5 tbsp. l. pickled capers;
0.5 tbsp. l. chopped parsley;
1 clove of garlic, minced;
half a chopped onion.
2 bay leaves;
2 sage leaves;
1 finely chopped anchovy fillet in oil;
table salt and coarsely ground pepper.

Step-by-step cooking process

It is necessary to clean and thoroughly wash the tench under running water, then dry with a napkin.
Next, chop the capers and olives, put them in a bowl with breadcrumbs, egg, parsley, onion, garlic, anchovies, salt and pepper, mix everything.
The resulting mixture must be placed in the internal cavity of the fish and tied with a colorless thread.
The butter should be cut into small pieces, put half of it in a mold along with crumbled bay leaf and sage, place the tench on top, put the remaining bay leaf, sage and butter on it.
Next, you need to cover the container with aluminum foil and place in the oven, heated to 160ºC, for 45 minutes, occasionally pouring the juices released from the fish over the fish.
Once cooking is complete, remove the bay leaf and sage and serve the tench hot.

How to deliciously cook tench in the oven

Tench is a fatty, tender and nutritious fish; it contains a small amount of calories that are quickly absorbed by the body.
Tench meat is also rich in minerals, vitamins and, especially, polyunsaturated acids, which allows this fish to be regularly used for dietary nutrition. You can cook the fish in any way, but it will be more useful to bake the tench in the oven. It is easy to prepare, and the process itself will not take you much time. Namely, we will now tell you how to cook tench deliciously.

Categories:

Baked fish Fish
Prep time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Yield:
2 pcs.

Ingredients for preparing tench:

Tench carcasses – 2 pcs. (600 g)
Salt
Spices for fish
Lemon – 0.5 citrus
Onion – 1 pc.
Ketchup – 2 tbsp. l.
Sour cream – 1 tbsp. l.
Foil

Step-by-step preparation of tench in the oven:

We clean the tench carcasses, gut them, remove the gills and rinse under running water.

Salt the tench, sprinkle with special spices and let the fish sit for a while.

Meanwhile, let's start cutting the lemon. We cut it into rings.

Peel the onion from the dry cover, also cut into rings. The onion and part of the lemon will go on the base.

We are preparing the sauce with which we will lubricate the lines. To do this, mix ketchup and sour cream.

Place a layer of onion and lemon parts on a sheet of foil. The backing will prevent the fish from sticking to the foil.

Coat the tench thoroughly with sauce, and place the remaining lemon rings in the belly.

Place one fish carcass coated with sauce on top of the substrate. We wrap the foil. Bake the fish for 30 minutes at 200º.

At the end of the time, open the foil and let the fish get a golden brown crust.

Now the fish can be taken out and served. Vegetable puree, cereal porridge, and stewed vegetables can serve as a side dish for fish.

Category – Baked fish, Fish

Stewed with mushrooms

Stewing is one of the simplest ways to cook tench.

During this process, the fish absorbs the taste and aroma of other components of the dish and spices.

What ingredients will you need?

0.5 tbsp. unsalted butter;
4 (180 g each) tench fillets;
1 tsp. kosher salt;
0.5 tsp. coarsely ground black pepper;
2 tbsp. mixed mushrooms (champignons, oyster mushrooms, shiitake), cut into small pieces;
0.3 tbsp. chopped shallots;
3 tbsp. l. chopped fresh flat-leaf parsley;
0.5 tbsp. dry white wine;
0.25 tbsp. heavy cream;
1 tbsp. l. sour cream;
2 tbsp. l. chopped garlic, for decoration.

Step-by-step cooking process

It is necessary to melt 0.25 tbsp. oil in a large skillet over moderate heat until liquid and foaming.
Next, you need to put the fish in the pan and season with salt and coarsely ground pepper, increase the heat to medium-high and fry the tench until the meat is opaque and soft and browned on the outside, 4-5 minutes. from each side.
Place the finished fish on a plate and cover with foil.
In a frying pan you need to melt 2 tbsp. l. oils
Add the mushrooms, shallots and parsley and fry for about 5 minutes until the mushrooms are lightly browned.
Then you should pour in the wine, boil and cook until the liquid is reduced by half in volume, add the remaining 2 tbsp. l. butter and stir until it melts, turn the heat down to low and add heavy cream and sour cream, return the fish to the pan and simmer over low heat for about 1 minute. until thickened.
To serve, divide the mixture of fish and mushrooms into 4 plates and garnish with garlic.

Tench stewed with mushrooms

Tench stewed with mushrooms will definitely delight you with its extraordinary taste. The combination of tender fish meat and the aroma of mushrooms will not leave anyone indifferent. Your guests will definitely appreciate this dish.

It is better to use wild mushrooms in cooking, for example, boletus, but if this is not possible, then champignons will also do.

Ingredients:

tench (1 kg);
two glasses of boiled mushrooms;
two heads of onions;
two glasses of white wine;
spoon of flour;
two tablespoons of butter;
lemon peel;
allspice, salt.

Cooking method:

In a deep container, fry mushrooms and onions in vegetable (butter) oil.
Add fish to the fried mushrooms, which must first be rubbed with salt and pepper.
Pour wine over everything and simmer for 30 minutes.
In a separate bowl, fry the flour in butter, add lemon zest and a little juice. Pour in the liquid that remains after stewing the fish.
Place the prepared tench on a dish, place the mushrooms next to it and pour the prepared sauce over everything.

With vegetables

Tench is a fish that can be cooked with any vegetables and most spices. This recipe suggests frying marinated pieces of carcass on the grill and serving with a complex vegetable side dish.

What ingredients will you need?

For fish with vegetables:

4 pieces of tench, 175 g each, about 3 cm thick;
8 new potatoes, cooked and quartered;
4 coarsely chopped plum tomatoes;
115g baby green beans, steamed;
4 small lettuces, cut lengthwise;
1 finely chopped red onion;
4 eggs, boiled for 6 minutes, peeled and cut in half lengthwise;
6 anchovy fillets, cut lengthwise into thin strips;
16 pitted olives in marinade;
8 basil leaves, torn by hand.

For dressing or marinade:

105 ml (7 tbsp) olive oil;
3 tbsp. l. aged red wine vinegar;
2 tbsp. l. chopped parsley;
2 tbsp. l. freshly cut garlic;
2 garlic cloves, peeled and finely chopped;
1 tsp. salt;
1 tsp. coarsely ground black pepper.

Step-by-step cooking process

To make the dressing or marinade, whisk together the red wine vinegar, olive oil, parsley, garlic, chives, salt and ground pepper.
Place the tench in a shallow dish and pour in half the dressing, cover with a lid and place in the refrigerator for 1-2 hours to marinate the fish, turning over from time to time.
Then you need to heat the grill pan on the stove or preheat the grill for 5 minutes.
Remove the tench from the marinade and fry the pieces for 2-3 minutes. from each side.
Place the lettuce on a large plate and add the lettuce, onions, tomatoes, potatoes, fried tench, green beans and anchovies, drizzle with the remaining dressing, then add the eggs, olives and torn basil leaves.

Oven baked pork chops recipe

Home »Dinner» Oven baked pork chops recipe

by Lubomir on March 9, 1996 tender pork chops seasoned with aromatic four ingredients, dry rub and quickly baked in the oven to perfection.

A quick, simple and easy meal for the week for busy people. Thinly sliced bones in pork chops are baked in the oven. No marinating. Not a fancy seasoning. And they don’t burn. A guide on how to prepare, season and bake pork chops.

These baked pork chops are served with baked green beans, but instead of the green beans, you can add any vegetable of your choice.

It's no secret that I use pork in my recipes quite often; I cook with it at least once a week.

Most cuts of pork, like these bone-in pork chops, cook quickly, pair well with a variety of seasonings and side dishes, and taste delicious.

What ingredients do I need to make baked bone-in pork chops?

bone-in pork chops (about 1 inch thick or less)
salt for seasoning, you may need more than recommended in the recipe
pepper
onion powder
paprika
oil

How long does it take to make baked pork chops?

This oven-baked pork chops recipe is ready in 30 minutes, including cooking, baking and resting time.

So easy to make with minimal prep work and minimal ingredients.

Serve these chops with a side salad, mashed potatoes or roasted vegetables.

I personally love the combination of green beans and pork, so I baked some green beans in the oven along with the pork chops.

This created the perfect dinner sheet pan for any day of the week.

Can you grill pork chops with bones in?

I decided to bake these pork chops, but you can also grill them. It's still pretty cold here, so I haven't started grilling yet.

Grill pork chops over medium heat for 4 to 5 minutes on each side until the internal temperature reads 145 F.

What seasoning should I use for pork chops?

You can marinate or dry rub the chops.

Since I'm usually busy, I have limited time and often I don't even realize it's already 5 o'clock, so I need to quickly prepare dinner, I just use olive (or vegetable) oil and dry spices.

I used:

salt
pepper
onion powder
and paprika (a mixture of smoked and regular paprika tastes delicious!)

You can also add cumin, oregano, dried parsley, some garlic, cayenne pepper or any other seasoning of your choice.

I brush the pork chops with oil, then add seasoning on both sides and bake.

How to cook bone-in pork chops?

How to cook tender pork chops?

I personally prefer the oven baked method, but you can also broil or pan fry. Cooking time depends on the thickness and the cooking method you choose.

Pork chops are considered safe to eat if the internal temperature of the meat reaches 145 F.

Marinated pork chops

These baked bones in pork chops are quick to season and bake, but if you want to take an extra step, you can marinate them. For thinner cuts of pork that also contain bone, I rarely marinate. I like this technique for boneless pork chops since they usually lack the flavor from the pork chop.

For the marinade you can use:

1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (or smoked paprika)
1/2 teaspoon onion powder
1 tablespoon chopped parsley (optional)

Why do I choose to cook these pork chops in the oven?

Because they cook quickly and remain juicy.

With grilling and pan frying, you run the risk of drying out the meat and turning it into something very difficult to chew.

How long do you bake pork chops in the oven?

It depends on the type of oven and pan you use, as well as the thickness of the meat, but I usually bake my pork chops at 400 F for 15-20 minutes.

You can turn them once halfway through, but you can also let them cook without turning.

At what temperature should you cook pork chops?

The internal temperature of the meat should be 145F and you should let the cutlets rest for 3 minutes before serving.

What to serve with these oven baked pork chops?

For the Baked Green Beans - I used frozen (thawed) green beans which I seasoned with salt and pepper and baked in the oven at the same time as the meat.

The only thing you need to do is keep an eye on the green beans and remove them from the oven if they are done before the chops.

I usually remove them at the same time, but in some cases the beans may cook faster than the meat.

Side dishes for pork chops:

Number of servings: 3

Oven Baked Pork Chops Recipe - Juicy, tender pork chops seasoned with a flavorful four-ingredient dry rub and quickly baked in the oven to perfection.

For the pork chops:

1 1/2 lb pork chops with bone in
4 tablespoons olive or vegetable oil - divided
1 tsp salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1 tsp paprika - you can use 1/2 tsp. paprika and 1/2 tsp. smoked paprika

For green beans:

3 cups green beans
salt and pepper to taste

Preheat oven to 400F.
Brush the pork chops with oil, reserving 1 tablespoon for the green beans.
In a small bowl, combine salt, pepper, onion powder and paprika. Season the pork chops on the bones with seasoning. Place on a baking sheet. Add green beans on the side, drizzle with oil, and season with salt and pepper.
Bake the pork chops and green beans for 15 to 20 minutes until the internal temperature of the pork reaches 145F. Green beans should be tender and cooked through. You may need to remove the green beans from the oven first if they cook faster and continue to cook the pork.
Let the pork chops sit for 3 minutes, then serve.

Nutritional information includes green bean by-products.
You don't need to rotate the cutlets while cooking, but if you prefer, turn them once halfway through. Course: Basic

Cuisine: American

Keyword: pork chops

Nutrition information

Calories: 492
, Fat:
34g
, Saturated Fat:
7g
, Cholesterol:
117mg
, Potassium:
833mg,
Carbs:
8g
, Fiber
3g,
Sugar
3g
, Protein:
37g ,
, vitamin A:
, 1135%,
, vitamin C:
13.4%
, calcium:
73%
, iron:
2.5%

Other pork recipes:

Posted in Lunch, Pork originally published March 14, 2021 last updated February 26, 2021.

In sour cream

Tench is a fish that can be cooked by frying and goes well with sour cream.

What ingredients will you need?

2 kohlrabi;
1 small leek;
1 tbsp. l. unsalted butter plus 3 tbsp. l. separately;
200 ml fat sour cream;
1 tsp. corn starch;
table salt;
coarsely ground pepper;
1 generous pinch of fish seasoning;
1 red bell pepper;
1 handful of basil;
table salt;
coarsely ground pepper;
2 tench fillets with skin, each 500 g;
1 tbsp. l. all-purpose flour.

Step-by-step cooking process

Kohlrabi needs to be washed, peeled and cut into cubes.
Leeks should be cut in half, washed well and cut into thin strips.
Next, you need to melt the butter in a frying pan and fry the vegetables, stirring often, for 3-5 minutes, until they begin to soften.
Then you need to add sour cream, season with coarsely ground pepper and salt and simmer over low heat, stirring occasionally, until cooked.
The pepper should be washed, cut in half, seeds removed and cut into thin strips.
The herbs need to be washed, dried and cut into very thin strips.
The fish fillet must be cut into 4 equal parts, sprinkled with flour, seasoned with salt and coarsely ground pepper.
Then you need to heat the remaining butter in a frying pan over low heat and fry the fish until golden brown and soft.
Blanch the peppers in a saucepan of boiling salted water until crisp, about 1 minute.

Kohlrabi should be salted and placed on plates, pepper, herbs and fish should be placed on top and served immediately.

In tomato sauce

This Mediterranean dish is traditionally prepared from tench.

The aromatic meat of this fish goes well with tomato sauce, and the taste of all components complements and enhances each other.

What ingredients will you need?

400 g tench fillet;
1 tbsp. white wine;
1 shallot;
1 clove of garlic;
1 stalk of celery;
1 carrot;
400 g tomatoes;
olive oil, salt and coarsely ground pepper.

Step-by-step cooking process

It is necessary to peel the celery stalk, shallots, garlic and carrots.
Vegetables need to be finely chopped.
In a saucepan, heat 1 liter of water mixed with 1 tbsp to a boil. white wine, and cook fish fillets in this mixture for 3 minutes.
Then you need to remove the line without draining the boiling water.
Heat the olive oil in a cast iron frying pan and lightly fry the onion, garlic, celery and carrots.
Next, you need to mix the vegetables with tomatoes and a small amount of boiling water and let the sauce simmer for 10 minutes.
After this, you need to pour the sauce into a heat-resistant dish, place fish and vegetables on top and bake in the oven, preheated to 150ºC, for 15 minutes.

Cutlets

Delicious spicy fish cutlets can be a complete main course (if served with a side dish) or a light snack (on their own).

Indian style herbs and spices make their taste a little unique.

What ingredients will you need?

500 g tench fillet;
2 medium potatoes, boiled;
2 tbsp. l. vegetable oil;
0.5 tsp. cumin seeds;
3-4 pcs. curry leaves, chopped;
1 white onion, finely chopped;
2 tsp. ginger-garlic paste;
1-2 green chilies, finely chopped;
0.5 tsp. turmeric;
1 tsp. red chili powder;
0.5 tsp. Garam Masala powder;
salt;
0.25 tsp black pepper powder;
0.5 tsp. amchur powder;
2 tbsp. l. cilantro leaves, finely chopped;
1 egg;
1 tbsp. breadcrumbs;
table salt and coarsely ground pepper;
oil for frying.

Step-by-step cooking process

Clean and cut the fish fillets into very small pieces and set aside.
The potatoes should be mashed and set aside.
Cumin seeds need to be ground along with curry leaves.
In a large frying pan, heat the oil, add onion and fry until translucent, add ginger-garlic paste and chopped green chillies and fry well (until the aroma starts to be intense).
Now you need to add turmeric powder, crushed red chili and garam masala powder in it and fry for a few seconds.
Then you need to add pieces of fish and salt and fry on all sides. When the fillet becomes opaque, you need to lightly mash it with a fork.
Next, add mashed potatoes and mix with a mixture of spices and pieces of fish, and fry until most of the moisture has evaporated.
The resulting mass should be sprinkled with black pepper powder, amchur and chopped cilantro leaves, mix well and remove from the stove, allow to cool completely.
After this, you need to beat the egg, lightly seasoning with salt and coarsely ground pepper in a shallow bowl.
Pour breadcrumbs into another bowl.
From the fish mixture you need to form balls the size of a small lemon, roll each piece first in the egg and then in breadcrumbs, transfer to a large tray or plate.
It is recommended to place the prepared cutlets in the refrigerator for about 30 minutes, then fry in hot oil until golden brown on all sides over low heat.

Useful tips and tricks

The easiest way to prepare tench is to bake it in the oven. To do this, you need to wrap each carcass or fillet in foil, adding a little chopped onion, salt and pepper, as well as a sprig of dill, and bake for 30 minutes. in the oven at 180°C. This fish turns out very tender and aromatic. The fastest way to cook tench is by frying it in a pan. Cooking time depends on the size of the fish and its integrity (carcass, pieces or fillets).

Cutting method	Average weight	Frying time per side
Pieces of carcass or steaks	100-150 g	2-3 min.
Fillet	200 g	3-4 min.
Small carcass	400-600 g	7-8 min.

Before grilling a whole carcass or thick steaks, it is recommended to marinate them for 15 minutes. in lemon or lime juice. The acid from these products “cooks” the fish a little, reducing the time it needs to sit on the fire, so it turns out juicier.

Other useful tips and tricks for preparing tench are:

If you pour milk over frozen fish and leave it until completely defrosted, it will seem as tender and juicy as fresh.
To add as few extra calories as possible to your dish, you can use corn flakes instead of breadcrumbs to coat the fish before frying or baking. In addition to being a lighter product, they absorb less fat and provide a thin, crispy crust.
Overcooked fish can be “salvaged” by adding chopped fresh parsley - this will help neutralize the burnt aroma and add freshness to the taste.
To steam fish fillets in the microwave, place them in a shallow dish (a glass pie dish is ideal), sprinkle with lemon juice or herbs, pepper and salt, then cover the dish with plastic wrap (making sure it doesn't touch the fish) and cook on medium power. Cooking time is calculated according to 3 minutes. for every 500 g of product.
To check the fish for doneness, you need to stick a knife with a thin blade into the thickest part of the carcass or fillet. When the line is ready, it will be slightly translucent in the middle. Even though the fish may not seem fully cooked, it will continue to cook after removal from the heat due to residual heat.
If the fish seems too dry, it is recommended to brush it with a mixture of equal parts melted butter, lemon juice and dried or fresh herbs. Oil will make it juicier, and lemon juice will add pleasant notes of taste and aroma.
To get rid of the fish smell remaining on dishes and cutlery, you need to rinse them with a mixture of water and 3% vinegar.
You should always cook the fish skin side down first. This will not only ensure that the finished dish looks appetizing, but will also prevent overcooking. A good rule of thumb is to leave the fish skin side down for three-quarters of the cooking time and only turn it for a few minutes at the very end.
Fried or baked tench is recommended to be served with a spicy aromatic sauce. To prepare it, you will need to mix 100 g of sour cream or mayonnaise with several crushed cloves of garlic and finely chopped dill or parsley.

It is important not only to cook tench deliciously, but also to serve it beautifully. The finished dish can be decorated with sprigs of fresh herbs and beautifully sliced cucumber. In addition, fried or baked fish can be placed on lettuce leaves. Sliced multi-colored bell peppers laid out on a serving plate will also add a special aesthetic to the dish.

Cooking tench in the oven with sour cream

Today I will write the first article-recipe in a figurative sense about cooking tench. The correct title for the article “How I cooked tench”, but it showed the main thing in the title without unnecessary stuff. I not only love to catch fish, or eat deliciously cooked fish, but I also enjoy cooking it, especially if I caught this fish myself or, as in this case, it was shared by almost a fisherman)

No matter how it turns out, even if it is very tasteless, there is a clear consolation in having prepared it yourself, caught it yourself and gained a unique cooking experience! Let's start cooking.

Choosing a recipe for preparing tench

Still, I’m not a culinary specialist by training and I don’t have much experience in cooking fish, so I always have to start by finding a suitable recipe. How do you know if a recipe is right or not? That’s what I mean, it’s impossible to understand, but I acted according to the rule “you can’t spoil porridge with butter.”

In the same way, here I looked at all the ingredients used in preparing the dish and told myself that this would not spoil the fish. Tench is an unusual fish, specific and deeply not for everyone.

For some reason, I think that it is best to smoke tench, since its sourish taste is what is needed for smoking.

Tench with sour cream and onions on mushrooms in the oven

That's how I decided to name the recipe.

I needed:

I have two good-sized tench in stock, about 500 grams each, which the welcoming party at the fishing base that I regularly visit treated me to.
Sour cream 150 grams.
One large onion.
Vegetable oil.
Flour for planning
Spices for fish
Chapignons 300 grams.

Here everything is quite clear with the list, there seems to be nothing to spoil the molt.

Now, in order.

We cut up the tench. I note that cleaning its scales was also not an easy task! Next time I will definitely use a grater to make the process easier and faster. Cut into steaks of medium thickness.

Mushrooms – Champignons. From these we will prepare a pillow on which we will place our tench. To do this, we chop them and fry them in a frying pan in vegetable oil for about ten minutes. And pour evenly onto a baking sheet. Personally, I lay down the foil so that I have less trouble with washing this baking sheet if something happens.

At this point it comes down to tench. You will also need to fry it in a frying pan, pre-salt it, add fish spices to your liking and roll in flour. Fry the steaks in a frying pan until golden brown, literally a minute on each side if the frying pan is well heated.

All that remains is to prepare the sour cream filling; it’s unlikely to be called a sauce. Fry the onion, cut into half rings, and mix with sour cream.

What a horror! Cooking one thing, but writing the same action, repeating it three times, is somehow not feng shui.

The short description that fish, mushrooms and champignons need to be fried separately in a frying pan is quite suitable; I would do that, but I’m afraid to break the sequence). So, we mixed fried onions with sour cream and coated our dish with it.

We preheat the oven to 200-220 degrees, this turned out to be quite enough, at a higher temperature the cooking process goes too quickly, the mushrooms on the bottom begin to burn, and the sour cream turns brown too quickly. In my case, it was a temperature of 200 degrees and the time until the dish was ready was 30 minutes.

What kind of miracle dish came out of tench with sour cream?

An excellent and suitable recipe, simple and most importantly difficult to spoil the fish. When ready, the dish looked appetizing and had the same aroma, which made you want to try it.

I repeat that tench fish itself has a rather specific taste, I would even say delicious, so this taste can be clearly appreciated by those who like it.

And clearly not for those who judge the taste of a dish by the number of bones! Sometimes it happens!

The two tasters agreed on the same opinion! Tasty! There is nothing more to add. However, you still need to serve the fish half-cooled, precisely because of the large number of bones in it. It is very difficult to write on a full stomach! Bon appetit! We catch and cook, we fill it all with love!) Okay, this is already a plagiarism from one of my favorite cartoons.