You will need
- - cutting Board
- - boiling water
The first thing you need to clear Lin of mucus and slime. This line will have to carefully rinsed under running water and put in the sink.
From top to pour boiling water, slime needs to curl up like egg whites. Then turn on the cold water and cleaned of mucus. The fish does not slip in the hands, it can be sprinkled with coarse salt.
Next you need to get rid of the innards. Carefully stick a knife into 1.5-2 cm in the belly area and spend to the anus. To make the cut very carefully so as not to damage the gall bladder, otherwise the fish will become bitter.
To extract the insides and throw it in the trash. Cut off the gills and discard.
The scales from linear to clean off is not necessary, although many do. If you decide to brush scales, then it should be done: Lower the fish into the boiling water for 15-20 seconds, then quickly move to cool and carefully scrape off the scales blunt side of a knife from tail to head.
If the fish has a strong smell of Tina, it can be eliminated. In one liter of water dissolve 1-2 tablespoons of salt. In the prepared solution thoroughly rinse the fish. Before cooking the fish sprinkle with lemon juice.
A great way to clean fish from the scales is small grater with sharp prickles. Clean the fish you want in the sink with water, in this case, the kitchen will remain clean. Buy only live, freshly caught fish. Insides better folded in a plastic bag, carefully tie it off and throw it in the trash.
Advice 2: How to cook fish Lin
Lin is a small lake and river fish (up to 60 cm, weight up to 7.5 kg) family, distributed throughout the European part of the continent. Tench meat is tender and tasty, but often smells like mud, so it is cooked with spices or soaked in running water. Lin is especially good in fried or baked form, as all fish of the carp family.
You will need
- For tench stewed with green onions:
- 1kg Lin;
- 100 g of green onions;
- 100 g stale white bread;
- 10 g of melted butter;
- 250 ml of milk;
- 60 g of sour cream;
- 2 boiled eggs;
- pepper (to taste);
- 25g parsley;
- 25 g dill.
- For jelly of Lin
- 1 kg of tench,
- the head of a tench,
- 1 onions;
- 1 medium carrot;
- 1 parsley root;
- 2 egg whites (to lighten the broth);
- 20 g of gelatin;
- salt (to taste);
- pepper (to taste).
- For Lin fried in breadcrumbs
- 1kg Lin;
- 100 g of fat;
- 1 lemon;
- 2 eggs;
- 60 g of milk;
- 100 g flour;
- 100 g of breadcrumbs;
- green peas;
- greens-to taste.
Braised Ling with green locomotice and wash gutted fish. Cut into portions, salt, pepper and leave for 2 hours in the refrigerator.
Slice green onions, parsley and dill. RUB through a sieve with white bread, mix with herbs.
Grease a deep casserole, put half of mix greens with bread crumbs on the bottom evenly, top off with prepared fish. Pour the fish the rest of the mixture.
Boil the milk and pour it cooling, to the fish in the skillet. Add the sour cream and simmer, covered for 1 hour. Serve with cooked chopped hard boiled egg.
Jellied linearity into small pieces cleaned and gutted Lin, add salt, leave for a few hours in the refrigerator. Clean the carrots, the onion, wash the parsley. In a pan pour 1 - 1.5 liters of water, put the carrots, onions and parsley root, boil for 15 - 20 minutes.
Add in the broth, the head of Lin, continue to cook until the head is digested. Remove from broth fish's head and place the sliced pieces of fish. Add salt, pepper and cook for another half hour.
Strain the broth, whisk the whites in a solid foam. Put the strained broth over high heat, add protein and bring to a boil, stirring constantly. Remove from heat, let stand 2-3 minutes, repeat the procedure 2 more times, strain the broth through cheesecloth, folded several times.
Prepare gelatin according to directions on the package. Add the gelatin in the broth, pour half the mixture into the mold for jelly and wait until it hardens. Slice boiled vegetables, place them along with the fish on the jelly, pour remaining broth and put in a cool place.
Lin fried panirovochnyh tench and wash thoroughly. Cut the top fin, make the incisions along the spine and separate the meat from the bones. Cut the fish into small pieces, drizzle with lemon juice and leave for 30-40 minutes in a cool place.
Make egg mash with milk, salt fish, melt in a pan the fat. Roll each piece of fish in flour, shake off the remnants of the flour, dip in the egg mash, then in breadcrumbs and place on hot pan, fry on strong fire. Lin, sprinkle chopped herbs and serve with green peas and slices of lemon.