Recipes for cooking rudd fish with photos

How to cook rudd

3 minutes Author: Konstantin Pavlov 0
Freshwater rudd is a tasty fish, it has white, lean meat, so dishes made from it are suitable for everyone. It contains vitamin PP, fluorine, phosphorus, calcium, chlorine. All these substances are necessary for the normal functioning of the human body. How to properly cook rudd. You need to choose really fresh fish. Signs of freshness:

The eyes should be bright in color.
When pressed with a finger, the carcass quickly restores its elasticity.
There should be no mucus or stains.

Secrets and recipes for cooking rudd:

Fried rudd

To prepare you will need:

Fish – 1 kg.
Flour – 150 gr.
Lemon juice – 25 gr.

We clean the fish with a small knife with fine teeth, starting from the tail. After cleaning, place the carcass on a board and wipe it with a napkin to remove water. We take scissors and cut off the fins and tail, then open the belly, remove the entrails, rinse and wipe with a napkin so that the oil does not shoot out when frying. Using a fillet knife, we make slits up to the spine of the fish, and small bones are no longer caught.

Rub the carcasses with salt and pour lemon juice, place in a plastic container and put in the refrigerator for one hour. To fry, pour sunflower oil into a frying pan and wait until it is completely heated. Mix flour with semolina, salt and pepper. We take the fish out of the refrigerator, roll it in the mixture - and into the frying pan. Fry for about three minutes on each side until golden brown. The dish is best served hot.

Cutlets

To prepare fish cutlets you will need:

Minced meat – 800 gr.
Egg – 1 pc.
Onion – 200 gr.
Mayonnaise – 20 gr.

We clean the rudd, gut it, and remove the skin. To remove the bitter taste, sprinkle with lemon juice. Remove the bones and place the fillet in a meat grinder. Add onion, egg yolk, white bread, salt and spices, mayonnaise to the minced meat. Mix everything and only then add the whites whipped with salt. Adding protein at the final stage of cooking makes the cutlets fluffy. Mayonnaise gives the cutlets a delicate taste. Cook in a well-heated frying pan.

Cooking minced rudd in the oven

For minced meat we will need the following components:

meat from 5 carcasses of rudd,
onions - 2 onions,
zucchini or zucchini - 1 piece,
sour cream - 1/3 cup,
pepper mixture - 1 teaspoon,
vegetable oil - 2 tablespoons,
salt and other spices to taste.

If you have previously wondered what to cook from rudd, you probably already know the recipe for cutlets from this fish. For our dish, we make minced meat in approximately the same way: we grind the fillet through a meat grinder several times along with fresh peeled onions. But there is also a small feature: we will also add zucchini to the minced meat, which will add juiciness, but will not add extra calories. We clean the zucchini, cut it coarsely, and grind it with minced meat in a meat grinder. After this, add salt, a mixture of peppers, about 50 grams of sour cream (leave a couple of spoons). Mix the minced meat and stuff it into the fish skin. We sew up the open areas with kitchen thread or use toothpicks.

Preheat the oven to 180 degrees, take a baking sheet or mold with high sides. Pour vegetable oil into it and distribute it over the entire surface. Place the pan in the heating oven for 5 minutes so that it heats up evenly - then the fish placed in it will not immediately stick to the bottom during baking. While the uniform is warming up, take a look at the section with photo albums on “Fishing Everyone!”, There are a lot of excellent shots from fishing there.

When the pan and oven are hot, place the stuffed rudd carcasses on a baking sheet, brush them with sour cream on top and bake. The rudd is cooked in the oven for about half an hour. During this time, don’t be lazy to look inside a couple of times and pour the released juice over the carcasses. Serve the stuffed rudd slightly cooled - this will make it easier to cut into slices.

Rudd baked in the oven

Fish – 350 gr.
Onion – 200 gr.
White wine – 100 ml.
Herbs: parsley, rosemary.
Lemon – 150 gr.
Olives – 30 gr.
Garlic – 20 gr.

We cut the gutted fish on the sides. Then we make a mixture of greens with lemon and garlic. Chop the greens and mix with salt. Cut the onion into thick rings and place on the bottom of the pan. After baking, discard the onion cushion. Stuff the carcass with the mixture and place in a greased form. Pour dry white wine over it. Place lemon slices on top. Olives are for decoration. Place the mold in the oven for 30 minutes. The dish is served hot.

Rudd baked in the oven recipe with photos, how to cook on Webspoon.ru

Baked rudd

I haven’t cooked rudd before, so it was interesting. The fish has a lot of small bones, so during cooking it made a lot of cuts, which is compensated by its good taste. Lemon, herbs and wine make the dish even better. I liked the fish and will cook it in the future.

How to cook “Rudfin baked in the oven” step by step with photos at home

Step 1 Link

Let's prepare the ingredients: rudd (I have frozen fish), vegetable oil, wine, herbs, olives, garlic, lemon, salt and pepper to taste, onions.

Step 2 Link

Peel and chop the garlic.

Step 3 Link

Chop parsley and lemon. Mix everything with salt. We will stuff the fish with this mixture.

Step 4 Link

Thaw the fish, clean it, remove the head and entrails. Wash. Since the fish has many small bones, we will make many small cuts with a sharp knife.

Step 5 Link

Pour some oil into the mold. Peel the onion and cut into thick rings. Place in the form. The fish will be baked on the onion. After baking, we will not use onions.

Step 6 Link

Place the fish stuffed with herbs on the onion. Place chopped olives on the fish and pour wine over it. Place lemon on top and bake at 200°C for 25-30 minutes.

Step 8 Link

Transfer to a plate and serve hot.

Fish soup recipe

“Rud fish soup is not tasty” is a myth. Properly prepared fish soup has an excellent taste.

For preparation you will need:

Fish – 1.2 kg.
Onion – 250 gr.
Potatoes – 200 gr.
Carrots – 120 gr.
Millet – 40 gr.
Tomatoes – 150 gr.

We wash the cleaned carcasses well, remove the entrails, gills from the head and eyes. We leave the head and fins, because collagen is released from them, which gives a rich taste. Cook the prepared whole fish for five minutes. Then we take it out.

Add potatoes and onions to the broth. Cook for 15 minutes. Next, fry tomatoes, carrots and onions in sunflower oil. Add millet and fried vegetables to the broth. Return the fish to the broth and cook for another 20 minutes. Add greens. The dish is ready. Five minutes before it’s ready, pour a glass of vodka into the pot, this will enhance the taste and aroma.

Rudd contains proteins, vitamins and microelements, so include it in your diet and enjoy preparing different dishes according to our recipes.

Rudd Recipes

After catching some fish, a person often wonders what can be cooked from rudd. There are many ways to use red wing as a main and auxiliary ingredient in fish dishes, but most often it is served fried.

Fried rudd

How to fry rudd is a question that either the fisherman himself or his wife asked himself at least once. Naturally, the carcass must be cleaned and gutted before frying.

One of the secrets of experienced housewives is to soak descaled carcasses in a solution of table salt (very concentrated) for 15-20 minutes. This removes the bitter taste of fried fish.

Housewives also recommend sprinkling fish carcasses with lemon juice.

Since river fish are bony, it is recommended to make a large number of cuts to cut through the numerous bones in the carcass. As practice shows, this simple action makes the bones almost invisible during eating.

After all the preparatory procedures, you can proceed directly to frying. You need to pour about 30 grams of sunflower oil into the frying pan. While the pan is heating up, the carcasses should be well salted (both outside and inside) and thoroughly rolled in flour.

After the frying pan has warmed up, carefully place the carcass on the frying pan. To obtain a crispy and golden crust, fry for about 7 minutes on each side over medium heat.

Rudd is served on the table along with mashed potatoes and a light vegetable salad.

Most often, cutlets are made from Far Eastern rudd, but another variety of this freshwater fish is also suitable. The procedure is more labor-intensive, but the result is worth it.

The fish must not only be cleaned and gutted, but also the skin removed. It’s a good idea to sprinkle the carcasses with lemon juice to remove the bitter taste of the cutlets. Then you need to separate the meat from the bones and pass the resulting fillet through a meat grinder.

Add some bread and onions to the minced meat. You can add a couple of cloves of garlic.

Add salt and spices to taste. At the final stage of preparing the minced meat, add two or three eggs. Having mixed the minced meat well, you can begin to form rudd cutlets, which are then fried in a well-heated frying pan in sunflower oil.

Rudd stewed

This fish is quite bony, but there are many recipes that make it very tender and tasty. The proposed dish is quite often called “boneless” fish.

The prepared rudd should be cut into pieces, but they should not be thin.

The fish should be placed in a heated frying pan and salted well. Along with the fish you should put onion (the onion is cut in half).

Fish and onions should be poured with sauce or paste diluted in water at the rate of a tablespoon per glass of water. You will need approximately two glasses of this mixture.

Now you should fill everything with plain water about three fingers above the layer of fish and onions. After this, you need to close everything with a lid, bring the water to a boil and, reducing the heat, leave the rudd for 40 - 50 minutes. The fish is ready!

You can serve with mashed potatoes or just with a salad of fresh vegetables (or you can do both). If you're interested, you can top the fish with mayonnaise when serving.

Baked rudd

To bake rudd, you should prepare a mixture consisting of parsley (10 sprigs), lemon (1 piece) and garlic (3 cloves).

Having crushed and salted the ingredients well, we stuff the rudd with the mixture, which should be gutted and cleaned by this point. Also, many cuts should be made along the body of the fish to cut small bones.

Pour a little sunflower oil into the mold. We also line the mold with onions, cut into rings (the bottom should have a good cushion of onions, in the future the onions will not be served to the table).

Place the fish in a mold and pour dry white wine (150 milliliters). Place lemon slices and olives on top. Bake in the oven for 25-30 minutes at a temperature of 200 degrees. It is best served hot.

Rudd ear

Many people say that rudd fish soup is not tasty. It is not true! If everything is done correctly, the fish soup turns out very tasty.

The recipe for rudd fish soup is as follows:

Gut and clean the fish and boil for no more than five minutes (cook the fish whole, without cutting into pieces).
Now you should remove the fish, and add diced potatoes and onions to the broth.
Cook all this for 10-15 minutes.
We prepare frying vegetables (tomatoes, carrots and onions) in sunflower oil.
Add a little millet and fried vegetables to the broth, return the fish to the pot and cook for another 15 minutes.
Add finely chopped dill and remove from heat.
Let it sit for five minutes and serve.

Recipes for cooking rudd

Rudd is similar to roach and they are often confused. The main differences between the rudd and the roach are bright plumage, a different structure of the teeth, and a different shape of the mouth. It is undeservedly considered less tasty than roach and other river fish. The taste is not for everyone, although interestingly prepared fish evokes appetite and pleasure even among gourmets.

To eliminate the specific taste inherent in fish, carcasses are usually soaked in milk, brine, vinegar solution, and spicy herbal infusions. Rudd caught in summer is slightly bitter. It must be soaked for several hours and cooked with spices that change the taste of the finished dishes.

The fish is unpleasantly bony and contains many small bones. It is often prepared without the head and spine, removing the skin like a stocking. Or they mix it with other types of fish (when cooking fish soup, for minced cutlets or jellied dishes).

Rudd dishes with photos

The following are rudd dishes with photos and a brief description. By clicking on the name of any recipe, you can go to a page with a detailed description of the preparation.

How to cook fish soup correctly, what additives are appropriate for the first dish with this name. Two fish soup recipes:

basic or classic version of preparing red fish soup, cooking and clarifying the broth.
a method of double and triple cooking fish soup with the addition of burbot, ide, carp, pike and even valuable red fish.

What to cook from rudd in a frying pan? How to fry carcasses in oil, having first processed them correctly - applying diamond-shaped or longitudinal notches to grind the bones. How and with what is fish fried, what additives are appropriate, what spices? Recipe for rudd fried in tomato paste sauce.

How to quickly prepare minced meat for cutlets, what products are added to the minced meat. Rudd dishes with photos:

Fried cutlets, additionally stewed under a tightly closed lid in a fish broth sauce.
Spicy cutlets with the addition of ginger root, garlic, hot red pepper, lemon zest, cilantro.

What to cook from rudd in the oven? How to properly cut fish for stuffing. What is the filling made of? Baking in the oven. Recipe for stuffed fish with zucchini, fried or fresh onions, sour cream. Changing the recipe, replacing components (adding spices, cream or beaten eggs).

How to prepare rudd aspic. Making jelly, cooking broth. Rudd dishes with photos:

A variant of aspic, when the fish is shaped into round meatballs and neatly filled with broth.
Jellied from whole carcasses with boiled eggs, green peas and lemon slices for decoration.

What to cook from rudd to prolong the shelf life of the fish? Simple canning recipes. 1) Rudd with hot pepper and tomato juice, which can be replaced with paste diluted with water. 2) Canning marinated fish in jars in the oven at 180°. Sealing, checking for tightness.

Tricks of the process that allow you to get aromatic, moderately salted and properly dried fish. A clear sequence of actions that must not be violated: gutting, salting, soaking, drying. A detailed recipe for cooking fish with spices, a description of the nuances. Storing dried fish.

Cooking dish heh from rudd with photo. A detailed description of the recipe for a spicy and tasty snack made from the ingredients: onions, garlic, carrots, cucumber, soy sauce, vegetable oil. With the addition of spices: coriander, vinegar, sugar, hot pepper. Marinating fish, infusing, decorating, serving.

What is better to cook from unpresentable-looking greenish caviar? The best affordable option at home is salting caviar. Proper salting will allow you to get tasty, tender, aromatic, crumbly caviar, which can be stored for a long time in sterilized containers. Preparing caviar for salting.

This page presents the rudd fish. Recipes for preparing dishes from it, as well as a detailed list of recipes from other fish, can be found in the “Fisherman’s Kitchen” section.

All about rudd fish:

— through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits - we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

What can you cook from rudd?

Not everyone will like the small, bony fish, which has unpleasantly sharp fins that are easy to injure. You don’t want to mess with such individuals, so fish is not particularly favored in cooking. But at home, it’s worth taking the time to clean it and prepare delicious dishes that won’t disappoint.

The easiest option is to make cutlets. They are made from fish with bones by twisting the carcasses twice through a meat grinder. To make the cutlets juicier and tastier, they are poured with sauce or additionally stewed with fish broth cooked from the head and fins.

Jellied dishes have a unique taste. You can pour the jelly into meatballs made from fish pulp rather than deboned pieces of fish. This fish makes the most delicious “ram” for beer. Small fish are salted, smoked, dried - in different ways they get a tasty snack. This fish is used to make fish soups and put it in salads.

Fried rudd tastes good. To make the bones safe and less noticeable, numerous cuts are made on the carcass before frying in a frying pan. They crush the bones and allow them to roast better.

The fish is stewed in sour cream, stuffed, baked in the oven, and added to vegetable stew. It is easy to change the taste of fish by marinating, adding sauces, cereals, vegetables, and herbs. Rudd caviar is quite tasty; various dishes are prepared from it.

How to fry fish. Rudd recipes photos

how to fry fish more than once on the pages of our electronic cookbook “Sea Recipes”. But it was mainly sea fish. Today we decided to cook fish that live in rivers and lakes. This fish got its name due to its beautiful appearance - Rudd. More precisely, the rudd is a small-scaled ugai, Sakhalin. Because it is found mainly on Sakhalin.

Rudd is a very tasty fish. But, like all river fish, it is very bony. That is, in its pulp there are many small bones, which can slightly spoil the procedure for satiating you with such a wonderful fish. Don't worry, just watch and read our recipe for today. We will teach you how to solve the problem with small bones. And we’ll tell you a few more interesting points.