How to cook ruff correctly

Recipes for ruff and small fish

Belarusian fish okroshka The flesh of the fried fish is crumbled, horseradish, chopped green onions, slices of the freshest cucumber, grated boiled beets are added, as well as the yolks of hard-boiled eggs and finely chopped eggs mashed with mustard and mixed with sour cream proteins.
Everything is sprinkled with salt and sugar, mixed properly and diluted with iced kvass. Okroshka is poured into bowls and sprinkled with finely chopped herbs, often those that grow right next to wild garlic, cranberries, currants, etc. A wonderful dish for the hot season! And here is a wonderful recipe from the famous Lena Molokhovets. Fish soup with sour cream Place roots, spices, three pounds of small fish in a saucepan, add salt, add cold water, cook over moderate heat, often adding cool water.

When the fish is ready, take oil, finely chopped onion, fry, add flour, fry, stirring again, dilute with fish broth, boil, strain through a sieve into another pan, add herbs, add sour cream, serve with potatoes. Serve the fish separately with butter and eggs. When cooking, small fish are immersed in boiling water, and large fish are placed in cool water. To make this dish you will need: onions, carrots, potatoes, celery, pasta, parsley root, leeks, bay leaves, peppercorns, butter, flour, sour cream, greenish parsley and dill.

Boiled fish with garlic Place the cleaned small fish in a pot, add cool water, add onions and bring to a boil. Then add salt, bay leaf, aromatic pepper and let it boil again. Large fish are rubbed with salt, cut into pieces, placed in a cauldron and brought to readiness. Finely chopped garlic is ground with salt in a mug, the fish soup is added to it, and the removed pieces of cooked large fish are poured with this substance on a plate. The fish soup, in turn, is poured into mugs and drunk, sprinkled with finely chopped dill. I’m curious, what kind of cooked fish was served at the royal table? It turns out that this can be prepared even now if desired. On a special day, why not feel like you're crowned special?

Kalya This dish is said to be more than 5 centuries old. First prepare the vegetable broth. They put in it the roots and greens of parsley, onions and dill, bay leaves, parsnips, saffron, ginger, anise and fennel (in short, everything that could simply be found five hundred years ago! Just kidding). Boiled cucumber-river brine is added to the broth, cubes of pickled cucumbers are added, and the freshest fish is added. Squeeze lemon juice into potassium removed from heat. Cover the pan with something warm so that the soup can brew well.

Trifle with smoked bacon Clean the fine fish, remove the heads and wash. Line the bottom of a greased dish with potato slices, sprinkle with salt, put a layer of fish, add spices, chopped onions, pour in sour cream and cover everything on top with cubes of smoked lard or brisket. pour a glass of boiling water and put it in the oven. When the pieces have softened and can be chewed without fear, serve

Salad "Ruff" Gut small fish and simmer in a frying pan for about 15 minutes. Separate the meat from the bones, mash with a fork. Add finely chopped onions, either green or green, you can do both. Add some greenish canned peas or corn, add mayonnaise and mix. salt to taste.

Jellied fines Place water on the stove at the rate of 1 liter per 1 kg of fish - ruffs, perches, roaches, etc. Immediately pour cool water over the gelatin to swell in a separate bowl. Based on 3-4 teaspoons per liter of broth. Throw one onion and two small carrots into boiling water. Allow the vegetables to cook for 5-8 minutes and then put the fish in the water; small fish do not need to be cleaned. Cook for 15-20 minutes. Pour the broth into another bowl, and carefully place the fish on the table on a napkin or paper and after 5 minutes turn it over so that it dries on both sides. Place the carrots separately on a saucer and discard the onion. Clean the fish from bones, choosing caviar, milk and liver. Meanwhile, place the bowl with the swollen gelatin in hot water until it is completely dissolved. Hard boil and peel 2-3 eggs. The cleaned fish is laid out in a bowl, carrots and eggs are cut into rings. Gelatin is added to the broth, mixed and carefully poured through a fine sieve into the container. The top of the aspic is decorated with finely chopped green onions and placed in the refrigerator on the bottom shelf. After 8-10 hours the aspic will be completely ready. It should be served with horseradish.

Classic ruff

The explosive mixture has a strong effect on the taster’s body and, first of all, the mind suffers. If you still dare to test this alcohol, get ready for a severe morning hangover.

When preparing the mix, remember that the denser and more aromatic the intoxicating drink, the better the smell and taste of strong alcohol will be muffled.

List of components

Cooking process

1. Place both alcoholic drinks in the freezer and cool to a temperature of 13-15 degrees.
2. Pour strong alcohol into a beer mug.
3. Pour fresh cold beer into it, raising the bottle as high as possible so that the ingredients mix independently.
4. We taste the drink in large sips until it warms up.

Simple ruff dishes - how and what can be prepared from this fish

This inconspicuous, spiny creature, so disliked by fishermen, is actually a real delicacy. With the right approach. So, watch and write down: dishes made from ruffs.

Meanwhile, few people realize what tasty, tender meat the ruffs have, and what delicious delicacies can be prepared from it. Possessing a number of beneficial properties (just mention vitamin PP) and low calorie content (88 kcal per 100 g), it is considered dietary. Let's see what can be prepared from ruffs.

People's ruff

The presented version is most often used outdoors during barbecue, when those gathered want to quickly get drunk and have fun from the heart. This brush is also suitable for quickly restoring strength after hard physical work.

List of components

Cooking process

1. Pour ice-cold foamy beer into a beer bowl.
2. Pour pre-chilled vodka over it in a thin stream.
3. We drink the drink in large sips until the foam settles.

Ruff soup

My firm belief is that the best fish soup is made from fish from the perch family. In addition to the perch itself (from river fish), these also include pike perch, bersh (a type of pike perch) and our hero ruff. You may not believe it, but the most delicious fish soup comes from ruffs. Shall we try?

For the fish soup you will need the following ingredients:

• Ruffs - 200-300 g;
• Potatoes – 3 -5 pcs.;
• Blood – 1 piece (medium);
• Onion - 2 pcs. (average);
• Dill, parsley – 1 bunch;
• Peppercorns – 20 g;
• Sunflower oil.

There are no special products, but we are not going to surprise anyone. We're just cooking something delicious. Let's see how to cook ruffs. Guys, this is your chance. Because you don’t need to scale the fish at all! We remove only the entrails and gills. So no special skills or unpleasant procedures are required.

After such simple processing, we wash the fish. Place a pan of water on the fire. And we begin to deal with vegetables. Finely chop the onion and grate the carrots. First, lightly fry the onion, then add the carrots. Simmer for a few minutes - no more than 5-7 minutes.

How to cook ruffs? When the water boils, throw them into the pan. Salt to taste. The broth should be cooked for no more than 20 minutes. Remove the boiled fish from the pan, after which you need to strain the broth.

Do not rush to throw away boiled ruffs - they are a delicacy.

Now it’s the turn of vegetables. Lastly, stewed onions with carrots and herbs, as well as peppercorns, are added. Add the greens and bay leaf (a little bit so as not to spoil the taste) after turning off the heat.

The fish can be served on a separate plate. Boiled ruffs clean well, and you will definitely appreciate the meat. Ukha is great, but what other ruff dishes are there?

Dried ruffs

The following recipe is for lovers of dried fish. Yes, yes, ruffs can also be used to make a world-class beer snack. And dried ruff is prepared just as easily as ukha. A few days - and the delicacy is ready!

In general, the order is the same. We clean the fish only from the insides. Not washing. Place in a deep bowl on a thick layer of salt. Large, cookable. Sprinkle salt on each new layer. The top of the fish should also be covered with salt. A press is placed on top.

The recipe for proper preparation is good salting. Fish is salted for 3-5 days. In this case, the dishes should be kept in a cool, well-ventilated place. In the same conditions, the fish should dry.

Before drying, the fish must be soaked in water, removing excess salt. It is soaked in cold water, and the time is calculated as follows: 3 days = 3 + 1 hours. At the same time, the quality of the salting is checked - poorly salted ones float. We dry it separately.

Delicious recipe! Pie for a minute with kefir

Each fish - every one - is thoroughly cleaned of salt and mucus. Then the ruffs are strung on wire into 6-10 pieces, which are hung in such a way as not to touch each other.

The fish is dried for 5-7 days depending on temperature and humidity. The fish should be slightly soft and not have an unpleasant odor. This is how dried ruff is prepared.

Here we talked about the simplest recipes that can be prepared from ruffs. In fact, the range of goodies depends only on your imagination and desire.

More such recipes on our website:

1. Silver carp caviar - what to cook from the caviar of this fish Silver carp is a popular fish for cooking. You start cutting up freshly caught fish, and suddenly you find caviar inside. throwing away? In no case! You can cook from it.

Ruff soup - the right recipe from a real fisherman Believe it or not, the most delicious fish soup is not made from sterlet and salmon. The secret of a delicious fish soup is hidden in a small spiny fish. Yes Yes.

How to prepare carp caviar - salted caviar and caviar dishes Caviar is a tasty and healthy product. However, its high cost sometimes deprives us of the opportunity to taste this delicacy more often than on holidays. Could be a good alternative to store-bought goodies.

How to dry bream - recipe and calorie content of this fish Cooking delicious fish is a complex and time-consuming task, so it must be taken seriously.

Russian ruff

The presented mix has slightly sweet notes, which are imparted by natural bee honey. The drink will appeal to the fair sex and connoisseurs of unusual tastes.

List of components

Cooking process

1. Put honey in a beer mug and fill it with strong alcohol.
2. Stir the ingredients well, trying to dissolve the honey in the liquid as much as possible.
3. Pour in the light, intoxicating drink and lightly stir the mix.
4. Serve the ruff with a slice of citrus, carefully attaching it to the edge of the mug.
5. Before the first sip, squeeze out the citrus juice and enjoy the mix.