Advice 1: 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.
How to cook fish Lin
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.

Advice 2: How to cook Lin

Meat Lin has pleasant tender taste, slightly sweet. This fish can be eaten as a separate dish, and garnish. The fish is very good to simmer and cook. Below is a recipe of stewed tench in white wine.
How to cook Lin
You will need
    • Lin;
    • 100 g mushrooms;
    • vegetable oil;
    • bow;
    • parsley;
    • 100 g of dry white wine;
    • salt
    • pepper.
Wash the fish in hot water to remove the slime. Put in a saucepan with cold water and scrape off the scales.
Gut the fish, cut all the fins, head and tail. Rinse in cold water.
Cut the line into pieces. RUB it with salt and pepper.
Treat the mushrooms, finely chop.
Shred the onions.
Fry in butter the mushrooms and onions.
Place the sliced pieces of tench in a pan, add fried mushrooms with onions.
Sprinkle with chopped parsley.
Pour 100 g of dry white wine.
Cover the pan and put on the stove to stew until ready. Ready Lin put on a dish and sprinkle with herbs. Bon appetit!
To meat to rid the river of flavor, add a small amount of spices for fish.
Useful advice
To clean fish from the scales you need the blunt side of a knife.
For lovers of the sour taste, you can add a little lemon zest.
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