Rudd cutlets recipes

Freshwater fish, which often becomes the prey of fishermen, often has a significant drawback - its pulp contains a lot of bones, which spoil the pleasure of eating dishes from it. The exception is minced meat products, in which the seeds are not noticeable at all. That's why many people love cutlets made from pike, bream, and crucian carp. Rudd cutlets are no less tasty. They are usually fried in a pan, then stewed, but they can also be baked or steamed, which results in them being no less juicy. There are quite a lot of recipes, and if you like fish dishes, you can probably choose a version of rudd meat cutlets that will fully meet your gastronomic preferences.

Delicious and healthy rudd dishes: cooking secrets

The carp family is quite widely represented in fresh water bodies. One of the representatives of this family is the rudd, which is distributed from Great Britain to the countries of Central Asia.

In different regions, this fish is called differently: redwing, soroga, red roach, magpie, red-eye, sorozhka.

The rudd is very similar to the roach, however, it is more beautiful due to its narrower body and the dorsal fin “moved” slightly towards the back of the body. The distinctive feature is the fins; the pectoral has a red color at the top and black at the base, as well as the pectorals having a reddish tint at the ends. In addition, the rudd has orange eyes with a red spot.

Most often it measures 16-20 centimeters and weighs up to 300 grams. However, the largest rudd caught weighed 2 kilograms 100 grams and had a length of 51 centimeters. Ichthyologists believe that the lifespan of this species is up to 19 years. It is found everywhere in Russia. Like roach, rudd does not like fast currents and prefers to be in “dead” places. It feeds on both aquatic plants and insects and their larvae living in the water.

What it looks like and where it is found

Rudd is a freshwater fish of the Carp family. In appearance it is similar to a roach, but its fins are fiery red and its scales are golden. On average, it reaches 20 cm in length and weighs about 300 g, although larger individuals are also found - up to 2 kg in weight and up to 50 cm from head to tail.

The body of the fish is slightly flattened; on the back there is one fin with 8-9 rays. The belly is lighter than the rest of the carcass and has a silvery-white tint. The rudd's eyes are orange with a red spot.

The rudd is also called the hornbill or the red-eye

The fish is considered the most common lake species, since it is found literally everywhere in fresh waters. You can meet it in Central Asian and European lakes, in Spain and Ireland, Canada and New Zealand, Madagascar and Morocco. The fish prefers stagnant waters and settles much less often in fast rivers. During the daytime it swims near the surface; at night it leads a sedentary lifestyle. In winter it goes deeper, where it remains until spring.

Attention! The rudd is considered a predator because it feeds not only on algae, but also on worms and insects. Large individuals can eat smaller fish.

Taste characteristics

Fish must be on the menu. But according to established tradition, sea fish is more often used, but river fish is often ignored. And it’s completely in vain, according to nutritionists.

The meat of this fish has a slightly bitter taste (especially in summer). For this reason, it is rarely used for preparing various fish dishes.

Nevertheless, rudd meat is very healthy, because it contains a lot of phosphorus and chromium, and is also rich in vitamin PP. 100 grams contain 3 grams of fat and 18.5 grams of protein. Nutritionists classify rudd dishes as dietary, since their calorie content is only 100.2 kcal.

How to clean fish

For many housewives, this is the most unpleasant job, but there is no escape from it, so you need to clean the fish correctly from the beginning so as not to have to redo this job several times.

If the fish is alive, it should be killed before cleaning and gutting it. If the carcass is frozen, then it must be defrosted before cleaning and gutting. One feature is that it should be defrosted at room temperature and until it is “slightly frozen”, since it will be more difficult to clean a completely thawed carcass.

The next step is to trim all the fins. This procedure is best done with sharp scissors. True, some people really like crispy fried fins, but this is not for everybody. In general, once the fins are removed, it is easier to clean the fish as there is less chance of the fins pricking your hands.

Among the tricks: it is recommended to hold the carcass in water slightly acidified with vinegar (the scales will be easier to remove), and also dip your hand in salt (the fish will not jump out of your hand when removing the scales). To remove peeled scales, it is best to hold the fish under running water.

After this, you should rinse the carcass several times under running water to remove any remaining blood and mucus. That's all! The rudd is ready for further culinary manipulations.

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.

Cutlets

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).

Minced rudd

Compound:

rudd – 1.5 kg;
onions – 0.2 kg;
salt, ground black pepper - to taste.

Cooking method:

Clean the rudd, remove the entrails, fins and heads. Rinse the fish and dry with a napkin. Trim the rudd meat from the spine bones. Cut into small pieces that can easily fit into the bell of the meat grinder.
Remove the peel from the bulbs. Cut each into 6-8 pieces.
Pass pieces of fish fillet and onion through a meat grinder, alternating.
Mince the minced meat twice using the fine-hole attachment.
Salt and pepper the minced meat, mix well and use as intended.

Minced meat made from rudd according to the given recipe can be used not only for cutlets, but also for dumplings, filling for pies and other dishes.

Far Eastern rudd: how to cook.

Of the numerous dishes that Khabarovsk housewives prepare from this fish, the simplest is fried rudd. First, the fish is washed with cold water. The innards and gills of the scaled fish are removed, rinsed from the inside, placed on a kitchen board and scored.

During frying, the marks become baked and are not always visible.

Rudd cutlets To prepare cutlets, remove the skin from the fish and cut off the meat. The fillet is ground with salt, salted, a raw egg, grated potatoes or white bread soaked in milk are added. Fat lovers can add a little chopped lard. Onion is very important for the taste of cutlets, but its excess gives the cutlets excessive blackness. To avoid this, you can add chopped onion with a knife to the formed pieces at the last minute before frying.

Re: Far Eastern rudd: how to cook.

How to prepare fish cutlets with potatoes: 1. Cut the fish into pieces and place in a saucepan along with a slice of lemon, bay leaf and whole sprigs of parsley, pour in cold water so that it just covers the fish. Over medium heat, bring the mixture to a boil and cook for 5-7 minutes. Drain the fish. 2. Sort the slightly cooled fish (remove bones and skin). Heat 25 grams of butter in a large frying pan, add onion, cook, stirring, until soft. Add pieces of fish fillet, mashed potatoes and chopped parsley to the pan, pepper to taste. 3. Place the minced potato and fish on a work surface sprinkled with ground flakes, divide into two parts. Divide each part into 4 parts, form each into a cutlet, roll in ground flakes. 4. Heat vegetable oil and a little butter in a large frying pan, add cutlets, fry fish cutlets and potatoes until golden brown on all sides. Transfer the cutlets to a paper towel, let the oil drain a little, and then transfer the cutlets to a plate. Serve fish cutlets with potatoes, watercress and sauce of your choice.

Re: Far Eastern rudd: how to cook.

Cut the carrots into strips. Cut the onion into small cubes. Cut the cucumbers into small cubes. Finely chop the salmon milk. Cut the potatoes into medium cubes and send them to boil in 2 liters of water along with rice and milk. Fry onions and carrots in a frying pan in vegetable oil. After the carrots and onions are fried, add tomato paste, cucumbers and add 0.5 cups of water, leave to simmer for 15 minutes. Add the contents of the pan to the potatoes and rice in the pan. Mix. Add canned salmon and salt to taste. Before removing the pickle from the heat, add finely chopped garlic and lemon zest. Rassolnik with salmon is ready!

Re: Far Eastern rudd: how to cook.

How to cook fish cutlets:

We will need fresh fish fillets. Cut the fillet into pieces, wash. Soak the bread in milk. Peel the onions and carrots. Cut the onion into cubes and grate the carrots. Heat the pan, add 4-5 tbsp. spoons of vegetable oil. Fry onions and carrots until golden brown. Pass fish fillets, bread soaked in milk, fried onions and carrots through a meat grinder. Add eggs, salt, pepper and your favorite spices to the minced meat. Mix everything very well. Form small oval cutlets and fry fish cutlets on both sides in vegetable oil over medium heat for three minutes on each side, until golden brown. Serve fish cutlets with your favorite side dish. Have a nice one))

Re: Far Eastern rudd: how to cook.

These are the ingredients you will need to prepare fried bull calves. How to cook fried bulls:

Gut the fish, wash, dry and salt. Roll in flour. Heat a frying pan, pour 3 tbsp vegetable oil. spoons. Fry in well-heated oil over medium heat until golden brown on all sides. Serve the fried bulls immediately. Bon appetit.

Re: Far Eastern rudd: how to cook.

Prepare ingredients for salad with red fish and omelette. The exact quantity of apples and cucumbers depends on your taste and their size. For example, two small apples or one large one, one small cucumber or half a large one. How to prepare a salad with red fish and omelette:

Peel the fillet of lightly salted red fish from the skin and all bones, cut it into cubes. Cut the cucumber into cubes too. Also cut apples with or without peel (as you wish) into cubes and sprinkle with lemon juice so that the apple cuts do not darken. Combine fish, apples and cucumber, add mayonnaise and mix. For an omelet, combine eggs with baking soda and a pinch of salt. Mix them together until smooth. Fry one or two (depending on the size of the pan) thin omelettes in butter or vegetable oil. Then roll the egg omelet into a tight roll and cut it crosswise. Place fish salad on a common platter, in portioned salad bowls or plates and garnish it with omelet rolls. Sprinkle the finished salad with red fish and omelette with fresh chopped dill or parsley.

Re: Far Eastern rudd: how to cook.

Products for meatballs are in front of you. Peel the onion, wash and chop finely. Heat the frying pan. Pour 1-2 tbsp. spoons of vegetable oil. Place onion in hot oil. Fry the onion until golden, over medium heat, stirring, 2-3 minutes. Cool. Cut off the crust on the bun. Soak the bun in water for 10 minutes. Place the minced meat in a bowl. Salt and pepper, add the squeezed bun, fried onions and butter. Mix well and beat the minced meat. Form meatballs with wet hands. Heat a frying pan, pour in vegetable oil. Place the meatballs in the hot oil. Fry the meatballs on both sides until golden brown, over medium heat, 2-3 minutes. Place the meatballs in a cauldron. Boil the kettle. Peel and wash the carrots and the second onion. Finely chop the onion, grate the carrots on a coarse grater. Place onions and carrots in the pan. Simmer over medium heat, stirring, for 2-3 minutes. Add tomato paste. Mix. Add spices, salt and sugar. Stir, pour boiling water. Simmer for 1 minute. Pour the sauce over the meatballs. Bring the meatballs to a boil. Reduce heat to low. To cover with a lid. Simmer for 10 minutes. Minced fish balls are ready. Serve meatballs with your favorite side dish. Bon appetit!

How to cook “Rudfin cutlets”

1. Clean fresh rudd from scales (it is quite easy to clean), cut the belly, remove all the insides, and rinse thoroughly with water.

2. Now cut off the head and fins, remove the spine with all the bones. Place the resulting rudd fillet in a separate bowl. Make fish broth from the heads, tails and ridges (you will need it later).

3. Pass the rudd fillet through a meat grinder several times. If you're worried that there are a lot of bones in the rudd, don't worry: they'll steam up when cooked and you'll barely notice them.

Far Eastern rudd cutlets - a simple recipe with photos

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:

You can remove the bitter taste. Soak the rudd in milk or rinse with a strong salt solution. If the fish is frozen, then you need to defrost it in the refrigerator in a plastic container.

Secrets and recipes for cooking rudd:

Benefits of rudd

Healthy rudd, when consumed regularly, not only pleases with its pleasant taste, but also has a beneficial effect on the body. In particular, freshwater fish:

strengthens the cardiovascular system and protects against the development of heart attacks and strokes;
helps maintain skin elasticity and maintains healthy mucous membranes;
regulates metabolic processes and improves the functioning of the stomach and intestines;
has a positive effect on bones and joints, prevents the development of arthrosis and osteoporosis;
protects teeth from caries and strengthens enamel;
regulates water and acid-base balance in the body;
helps maintain healthy body weight due to its high amino acid content;
promotes the removal of waste and toxins from tissues;
relieves constipation and improves the condition of a tendency to diarrhea;
responsible for the normal functioning of the liver and pancreas.

We recommend reading: Where does Chinook fish live and what are its benefits?

Eating rudd is useful if you have a tendency to edema and frequent surges in blood pressure. Fish removes excess fluid from the body, strengthens blood vessels and prevents the development of atherosclerosis. Rudd has a beneficial effect on the nervous system - when included in a regular diet, it helps fight stress and tension.

The calcium and phosphorus in rudd are especially beneficial for older people suffering from brittle bones.

Recipe for Far Eastern rudd cutlets with photo

An excellent solution for a hot dinner is fish balls, deliciously fried in a frying pan. Rudd fillet contains practically no fat, so cutlets made from it are light, healthy, and will appeal to all supporters of a healthy diet.

Cooking time: 1 hour

Number of servings: 10

Energy and nutritional value

Ingredients

Step-by-step preparation

Tip: it is recommended to add the juice of half a lemon to minced meat made from whole carcasses - its acid will help completely dissolve all the small seeds. These balls can be safely eaten or given to your child for lunch.

Place the finished products on plates and serve warm. As a side dish, it is advisable to take green peas and boiled potatoes.

Redfin cutlets

The fish meat from which we will prepare cutlets has a high content of easily digestible protein - 19 g per 100 grams. In terms of taste, rudd is not particularly loved by housewives due to its specific smell. However, it can be neutralized by adding seasonings and spices during cooking. This fish is quite bony, so the minced meat must be passed through a meat grinder twice or thrice, as you like.

Benefit. Rudd contains a huge amount of vitamins necessary for the human body: PP, B12, A, E. Phosphorus, which is contained in this fish, promotes the absorption of iron, in addition to the fact that this chemical element is indispensable for bones, hair, and nails. The content of vitamin B12 in fish allows the unborn fetus of a pregnant woman to develop correctly in the womb.

This vitamin can be successfully replaced by eating the meat of the wonderful rudd.

The harm that this fish can cause to a person is an allergy to fish and seafood. There are no other contraindications.

Many people know that cleaning this fish is long and tedious, but we simply need to get clean meat.

So let's start cleaning the fish. We choose not very large ones, since it is much easier to clean small fish than large ones. The scales come off quickly. We cut off the head, fins and tail, cut along the belly and take out the insides. After this, it’s the turn of the spine and all other bones. Fill the head, fins and tail with water and prepare the broth.

You will need it for stewing cutlets. The meat is ready for rolling. Below we present the composition of products for rudd cutlets, as well as the algorithm for preparing this dish.

Ingredients:

Rudd meat, minced through a meat grinder – 700 g;
Medium-sized onions – 2 pcs.;
Parsley, dill, etc. – 30 g;
Bread crumb – 30 g;
Milk for soaking bread – 20 g;
Pork lard – 100 g;
Chicken egg – 1;
Flour or breadcrumbs for breading;
Salt, spices - to taste;
Vegetable oil for frying.

Also interesting: Cod cutlets

How to cook:

We have rolled fish meat. Therefore, we separately pass the lard and onion cut into pieces through a meat grinder and combine with the fish.
Place the bread soaked in milk and squeezed out into minced meat and fill it with egg. Add salt and spices to taste, as well as finely chopped herbs. Mix all ingredients thoroughly.
After this, we send the resulting minced meat to the refrigerator; after forty minutes we take it out and begin to form the cutlets. Bread them in flour and place them in a frying pan with heated vegetable oil.
Fry on both sides until golden brown. There is no need to cover with a lid.
Place the finished cutlets in a bowl specially prepared for stewing and fill with prepared fish broth. It should cover the cutlets only 2/3. Simmer over low heat for no more than 10 - 12 minutes.
After this time, let the cutlets “simmer” and then serve. Your household will appreciate your masterpiece, believe me!

How to cook rudd cutlets in tomato sauce

Tender and incredibly tasty rudd balls baked in fresh tomato sauce will captivate everyone at the dinner table. For the dish, it is better to choose medium-sized fish and ripe, young vegetables, and aromatic spices will help give it a unique aroma.

Cooking time: 1 hour 5 minutes

Number of servings: 6

Energy and nutritional value

Ingredients

Step-by-step preparation

Tip: in order for the cutlets to acquire an interesting taste, they should be cooked in mustard or hemp oil. Or sprinkle the baked delicacy with roasted pumpkin seeds, which will harmonize perfectly with the tomato sauce.

Distribute the fish delicacy on elegant plates and offer it to friends or family to try. It is recommended to garnish each serving with chopped parsley and a leaf of lettuce.

Rudd cutlets in the oven

Compound:

rudd fillet – 0.5 kg;
rudd caviar (optional) – 50-150 g;
onions – 100 g;
fresh parsley – 20-30 g;
chicken egg – 1 pc.;
garlic – 2 cloves;
sour cream – 20-40 ml;
breadcrumbs - how much will be needed;
refined vegetable oil - for greasing the baking sheet;
salt, fish seasonings - to taste.

Cooking method:

Grind the fish fillet, peeled onion, garlic and caviar through a meat grinder 2-3 times.
Add chopped parsley, salt and seasonings as finely as possible, stir.
Add the raw egg and mix again.
Add sour cream and 2-3 tablespoons of breadcrumbs to the minced meat to give it the desired consistency.
Form cutlets, bread them in breadcrumbs and place on a baking sheet greased with vegetable oil.
Place the baking sheet with the cutlets in an oven preheated to 180 degrees and bake them for half an hour.

10 minutes before the cutlets are ready, you can grease them with sour cream or put a small piece of butter on each one. Then the finished dish will come out more juicy.

Recipe for Rudd cutlets. Calorie, chemical composition and nutritional value.

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In families of keen fishermen, the question often arises of what to cook from this or that fish brought in as a fresh catch. And if everything is more or less clear with the large popular species, then the preparation of rudd confuses many housewives: small, with sharp ray fins and a fair amount of bones, it is not very convenient to cook. But it makes simply amazing cutlets.

Rudd cutlets

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In families of keen fishermen, the question often arises of what to cook from this or that fish brought in as a fresh catch.

And if everything is more or less clear with the large popular species, then the preparation of rudd confuses many housewives: small, with sharp ray fins and a fair amount of bones, it is not very convenient to cook. But it makes simply amazing cutlets.

Rudd cutlets in broth
Spicy rudd cutlets

Rudd cutlets in broth

To prepare this recipe for rudd cutlets you will need the bare minimum amount of ingredients. But you will have to stand at the stove a little longer - the fish broth, which also has to be cooked, gives these cutlets a special softness and flavor. We take:

rudd - approximately 1 kg,
onions - 2 pieces (1 for minced meat, 1 for broth),
parsley root - 1 piece,
parsley or dill - ½ bunch,
lard - 100 grams,
yesterday's white bread - 2 slices,
milk - ½ cup,
egg - 1 piece,
salt, black pepper, spices - to taste,
flour - 4 tablespoons,
vegetable oil - 4 tablespoons.

First of all, we need to clean the fish: it is most convenient to skin the rudd, gut it, cut off the head and fins with the tail, and then make an incision along the back along the ridge and remove the fillet with skin from the bones. Place the heads, fins and tails with ridges in a separate pan and fill with water (you only need a little, ½ liter is enough).

We put the pan on the fire, add one peeled onion and parsley root, which should also be peeled first. Salt, you can add pepper in a pot. Maintain medium heat and cook until foam forms, remove it and let it simmer a little more until we start frying our rudd cutlets.

Let's return to the fish fillet. You need to make minced meat from it, which means we pass it through a meat grinder and set it aside.

Pour milk over the bread slices and let stand for 10 minutes, while at this time we peel and cut the onion into cubes. Cut the lard into pieces.

After this, we put the minced meat into the meat grinder again, but with onions, lard, soaked bread and twist it again - this way the bones will become softer and will not be felt.

Add the egg, chopped herbs, spices and salt to the minced meat, mix and scoop it with wet hands to form cutlets. They will need to be rolled in flour. When the cutlet preparations are made, the broth is boiling on the stove, take a time out for 5 minutes and look at the “Fishing Everyone!” website, and then, with fresh energy, start frying the cutlets.

Heat the oil in a frying pan, set the heat not too high - the cutlets should form a crust, but not burn in a matter of minutes. When the oil is hot, place the cutlets in the frying pan and fry until golden brown. Then we turn it over.

At this point, the fire under the fish broth must be turned off, and the broth itself must be passed through a sieve, cheesecloth or colander to filter out the bones and heads. Carefully, so as not to burn yourself, pour the hot broth into the frying pan. It should cover the cutlets by about two-thirds. Now cover the pan with a lid, reduce the heat to low and simmer for about 10 minutes.

Then the finished rudd cutlets can be safely served, and if you thicken the remaining broth in the pan with a couple of tablespoons of flour and sour cream, you will get an excellent sauce.

Spicy rudd cutlets

If your rudd catch turned out to be rich, but you are already tired of ordinary fish cutlets, diversify them with non-standard ingredients. And for a hint, use our recipe for spicy rudd cutlets!

Let's take ingredients that are quite standard for cutlets: fish - about 1-1.5 kilograms, salt, egg, onion - 1 piece, a piece of lard 50 grams or the same amount of butter, 2 tablespoons of semolina. And the following products will complement our recipe:

fresh ginger - a 2-centimeter piece or 1 tablespoon dried,
garlic - 3 cloves,
ground black pepper - ½ teaspoon,
red pepper flakes - ½ teaspoon,
zest of 1 lemon,
cilantro - ½ bunch.

Let's start preparing the rudd - you need to clean it, remove the head, fins, and giblets. Now we wash all the fish well and send it to a mechanical meat grinder, from which we first remove the knife. This way the fillet will be removed from the bones, and they will gradually be wound onto the shaft of the meat grinder, and the finished minced meat will remain in the bowl.

Then we clean the meat grinder and assemble it correctly. Again we send minced fish with lard there, scroll through. If you use butter instead of lard, simply add it to the minced meat. Peel the onion and chop finely. Fry it a little in vegetable oil.

There, in the boiling oil, when the onion becomes transparent, add spices - peppers, salt, squeeze the garlic through a press. Immediately turn off the heat and let it simmer a little, then add it to the fish. Beat the egg into the minced meat, peel the ginger and grate it. Mix the minced meat with ginger and grated zest, add chopped cilantro.

Stir, adding semolina, until the minced meat becomes medium thick. Then let it sit for 5 minutes so that the semolina swells, form cutlets and fry in oil.

And for those who are eager to learn more new recipes, our “Fisherman’s Kitchen” has prepared many interesting new products: saber fish cutlets, fried rotan lamb and ide in the oven.

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Variation with mushroom and cheese filling

Gorgeous fresh rudd cutlets stuffed with cheese and champignons will surprise your family and guests at the festive table. A simple and original treat can be easily prepared at home, and the products necessary for it can always be found in any store.

Cooking time: 1 hour

Number of servings: 8

Energy and nutritional value

Ingredients

Step-by-step preparation

Important: the minced fish must be dense enough so that the filling sticks well inside the cutlets. If the meat mixture turns out to be runny, it is recommended to add more semolina to it and stir until the desired consistency is obtained.

Place the stuffed meatballs on a serving tray, decorate with fresh basil and place on the table. It is advisable to combine this wonderful treat with homemade sauce based on sour cream, garlic and herbs.

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.