1. What is this fish

Grayling- medium-sized salmon river fish, one of the brightest and beautiful fish Russia. Length: up to 50 cm; weight: up to 1.6 kg. Inhabits small, fast-flowing mountain rivers and lakes in Europe, Asia and North America. Suitable for all types of processing.

2. Culinary properties

It has tender and very tasty meat, and its relationship with whitefishes makes the meat extremely useful. Grayling meat has no small bones. The smell of just caught grayling is characteristic - it smells young, fresh cucumber... Grayling meat is so tasty that you can eat it even after the most minimal culinary processing... Grayling is distinguished by its ability to salty almost instantly.

3. Short story

It is found in the northern and northeastern part of European Russia (basins of the White Sea and the Arctic Ocean), in the basin of the Baltic Sea with its bays, mountain tributaries of the Danube and Dniester, tributaries of the Kama, Ufa and Belaya, in some tributaries and in the upper reaches of the Volga and in Siberia. In the Western. In Europe, it is found in Sweden, Norway, Great Britain and the mountainous regions of Central Europe. (There is no more detailed information).

4. Positive and negative qualities

This fish is harmless to humans and is recommended for everyone who wants to eat it. It cannot be eaten only in one case - with individual intolerance. However, it should be noted that grayling prepared by salting, drying or frying will be considered a high-calorie product, and can exacerbate various chronic diseases due to its high salt and oil content.

5. How it is prepared

Grayling fish soup is prepared as follows: portioned pieces of fish are pre-salted, then dipped into boiling water and boiled along with onions and peppers. The finished ear is dressed with herbs.

Frying grayling is recommended the usual way: the fish is filleted, sprinkled lemon juice and put in the cold for half an hour. Then it is rolled in caraway seeds and fried in highly heated oil for 4-5 minutes, until it is covered with an appetizing golden brown crust or in batter: the fillet is prepared, sprinkled with spices and left for thirty minutes. Fish pieces in batter are placed in a preheated pan and fried on both sides until golden brown.

Salting grayling to occur different ways: you can cook spicy salted fish: the fish is cleaned, the head is cut off. It is cut along the ridge and bones removed. Rub with salt, allspice, cloves and Bay leaf... Cover and transfer to a cool place or prepare lightly salted grayling: the fish is gutted, washed in cold water... It is cleared of scales, gills and ridge are removed. Cut into portions and sprinkle with salt, add chopped garlic. Mixed and aged for 10-30 minutes. You can salt the grayling in another way, for example, in a saline solution: the grayling is poured with saline and infused. The brine is drained, and onions and spices are added to the fish. Cleared into the cold.

Pies with grayling meat are prepared in the form of fishmongers: an oval-shaped layer of dough is rolled out, a whole gutted fish with head and tail is laid out in the middle. The edges of the dough are pinched or cut into strips and woven together. Rybnik is greased with an egg and baked.

Also grayling can be boiled, baked, stewed, marinated, smoked and grilled. The whole grayling is boiled: the fish, sprinkled with vinegar, is released into boiling water. The finished fish is poured with melted butter; with the addition of vegetables and spices: the grayling cut into pieces is boiled from 30 minutes to 1.5 hours (depending on the size of the pieces) in water with the addition of vegetables and spices. Served both hot and cold, with potatoes, salad and sauce to taste; and also with white wine: lightly pickled fish is boiled in water, then in water with the addition of wine. Served with black caviar sauce.

You can bake grayling in foil and simply in the oven with a variety of ingredients, for example, under cheese sauce: the fish is prepared, salted and peppered, poured and stuffed with part of the onion. Withstands 15-20 minutes. On a baking sheet, a substrate with a rim made of foil is made, greased with oil, fish and onions are laid out. Bake in the oven until golden brown. Served with baked onions and sauce. Decorated with greenery.

A common way to grill grayling is to bake it on the wire rack. Small fish are cleared of scales. The carcasses are unpicked from the back, rubbed with a mixture of salt, finely crushed bay leaves, coarsely crushed allspice and placed on the wire rack, skin down. You can cook a shashlik from grayling: the fish is cleaned, cut on the back, gutted, washed, dried, salted, peppered and strung on a stick, which is stuck into the ground obliquely over the fire. The barbecue is fried for 10-15 minutes, depending on the thickness of the fish.

There are few ways to stew grayling. You can stew grayling in cream: cut fish fillets are cut into thin layers. Minced meat is prepared from the scraps. Broth is cooked from the head and ridge. Fillet layers are smeared with minced meat, poured with broth and stewed after baking. Separately, a thick sauce of wine, oil, spices and fish broth is prepared for the fish. You can also stew grayling with vegetables: fried grayling is stewed with fried onions, tomato and lemon.

Grayling is marinated in the following way: the fish is cleaned, gutted, cut into pieces and watered vegetable oil with vinegar, bay leaves, pepper and onions. The fish is marinated under the press for 1-2 hours.

Grayling is smoked in a hot way: the fish is cleaned, gutted, salted, and peppery. After pickling, the fish is smoked; and with alder chips: the fish is cleaned, gutted, salted, sprinkled with black pepper and marinated for 20-40 minutes. Then the fish is smoked in a foil bag using alder chips for 20 minutes.

Cover the pan with a lid and simmer over low heat for about 45 minutes.

Add pumpkin, cherry tomatoes and a cinnamon stick to the saucepan. Stir and simmer for 35-40 minutes, until the meat is tender.

Remove cinnamon and sprinkle with chopped herbs before serving.

Fish from the salmon family. Inhabits mountain rivers with clean cold water and mountain lakes, common in the basin of the Arctic Ocean, the White and Baltic Seas, in Onega and Ladoga lakes, found in the upper reaches of the Volga, Ural and Dniester. Grayling is distinguished by the most beautiful colors among the representatives of its family, males have a large upper fin with colorful bright spots, and the body is covered with light gray scales that shine red. The fish is small in size, on average an individual weighs about 1 kg, maximum - up to 3 kg. Nevertheless, grayling is a desirable object for fishermen, primarily because it is rather difficult to catch.

Grayling meat is particularly different delicate taste, for which it is highly valued by fish lovers. Freshly caught grayling has a slight cucumber smell. Grayling meat is practically boneless. Experts believe that the taste of this gourmet fish is best revealed when it is used as a pie filling.

Pie with grayling and mashed potatoes

For 6 servings

Cooking time: 50 min

500 g grayling fillet

1 leek (white portion only)

1 tbsp. l. vegetable oil

0.5 cups heavy cream

500 g potatoes

30 g butter

60 g hard cheese(cheddar or parmesan)

fresh vegetables to serve

salt and pepper to taste

Caloric value: 157 kcal

Cut the grayling fillet into small cubes. Rinse the leeks well, cut into slices. Peel and chop the potatoes.

Heat vegetable oil in a saucepan, put leeks and sauté until soft, about 5 minutes. Add fish, pour in cream and simmer over low heat until thick. Add salt and pepper to taste.

Boil potatoes in a saucepan with salted water until soft, about 20 minutes. Add butter, pepper, mash with a crush in mashed potatoes.

Put the fish mixture in a glass or ceramic baking dish, spread it on top in an even layer mashed potatoes... Sprinkle with grated cheese and place in an oven preheated to 180 ° C for about 15 minutes, until the crust is browned.

Serve hot by adding fresh vegetables.

A Jewish dessert traditionally prepared for the Passover holiday.

For 2 servings

Cooking time: 15 min

1 large sweet apple

0.5 cups walnuts

1 tsp Sahara

0.5 tsp ground cinnamon

2 tbsp. l. sweet red wine

Caloric value: 372 kcal

Wash, peel and grate the apple or cut into thin strips.

Sort the walnuts, finely chop or crush in a mortar.

In a bowl, mix apples and nuts, add sugar and cinnamon, pour in wine, mix well.

Put the finished kharoset in bowls and serve.

One of the most famous Georgian soups, which is made from beef with rice and ground walnuts... The soup is necessarily acidified, in the original with dried tkemali or tklapi plums, but in modern cuisine, tkemali sauce is often used for this or tomato paste... Contrary to popular belief, kharcho is cooked not from lamb, but from beef, and even the name of the dish means “ beef soup". Kharcho differs from other Georgian soups in its special thickness and pronounced spicy taste, which is achieved by adding garlic, a large number black pepper and other spices.

600 g beef brisket

1.2 cups rice

1 large onion

3 tbsp. l. vegetable oil

1 tsp ground coriander

2 bay leaves

5 allspice peas

2 tbsp. l. tkemali sauce

1 small bunch of parsley

1 tsp hops-suneli

1 tsp Imeretian saffron

3 cloves of garlic

1 small bunch of cilantro

1 small bunch of basil

salt and pepper to taste

Caloric value: 114 kcal

Cut the brisket in large pieces, put in a saucepan, cover with cold water and cook for about 2 hours, until soft. Remove the meat, strain the broth and bring to a boil again.

Rinse the rice, pour into the broth, return the meat to the pan. Salt to taste.

Peel the onion, chop finely and sauté in vegetable oil until transparent.

After 10 minutes add onion, coriander, bay leaf and allspice to the soup. Cook for about 15 minutes.

Add tkemali and finely chopped parsley to the soup. Pour in the suneli hops and saffron. Cook for another 5 minutes. Remove from heat.

Peel and crush the garlic. Rinse cilantro and basil and chop finely. Before serving, add garlic and herbs to the kharcho, let stand under the lid for 10-15 minutes.

Hasselback

Method of cooking potatoes. It was invented in the restaurant of the Hasselbaken Hotel, which has existed since the 1700s in Stockholm, Sweden. It is a cross between baked potatoes and potato chips... Hasselback potatoes are used all over the world today as a side dish in restaurant kitchens, although the dish is easy to prepare at home.

5 pcs.

Cooking time: 55 min

5 medium potatoes, equal size

3 cloves of garlic

2 tbsp. l. olive oil

a couple of pinches of dried oregano or thyme

1.5 tbsp. l. butter

salt and freshly ground black pepper to taste

Caloric value: 108 kcal

Rinse the potatoes well with a brush and dry. Carefully cut through the entire length of the tuber at intervals of about 3 mm, without cutting through (for this, you can place a skewer behind the potato and use it as a stop for the knife blade). Place in a baking dish.

Peel the garlic and pass through a press. Mix olive oil with garlic, oregano or thyme, pour over the potatoes so that the mixture evenly falls into the cuts.

Bake the potatoes in an oven preheated to 220 ° C for about 40 minutes, until soft and golden brown.

Put a piece of butter on top of the finished potatoes. Season with salt, pepper and serve as a side dish or as a standalone hot snack.

Khachapuri

Classic dish Georgian cuisine, a flatbread with cheese, whose name in translation consists of two parts: "curd" and "bread". Khachapuri is baked in each region of Georgia. own recipe, and cakes can be very different in appearance. So, Adjarian khachapuri are baked in the form of a boat with cheese filling and an egg released into the middle; Imeretian - round, stuffed with cheese; Mingrelian - round, but the cheese is on top, etc. For the filling, the local Imeretian cheese called chkinti-kveli is usually used, and outside Georgia it is replaced by the more common suluguni. The dough for khachapuri can be both yeast and unleavened (mixed with yogurt) or puff pastry. Cakes are baked in the oven or in a pan.

For more than a week I was going to write a recipe for a real Siberian fish pie and now I got there! Why "real", but because I am a Siberian and such fish pies were baked by my grandmothers, mother, aunts. A fragrant pie made from freshly caught river fish, slightly moist inside with a crispy crust, why haven't I tried to bake it for so many years?

My mother is from the village of Verkhnyaya Argada, this village is located in Siberia, in Buryatia, in such a place that even brave lovers of travel by off-road vehicles do not dare to reach it, for this you need to cross the Argada River, which demolishes all bridges. I even doubt that there is television there now, and, judging by the satellite map, half of the village is licked like a cow with its tongue.

But the house of my grandfather and grandmother stands and someone lives there, judging by the green garden and buildings. I was there for the last time more than a quarter of a century ago, but I found the house on the map right after a huge green spot, just opposite it. This is a poplar, who knows where it came from, because poplars are not planted in the middle of the taiga, a few hundred kilometers from the nearest town and the hut in front of which it was planted has long been gone. And it’s easy to find the grandfather’s house because it is close to theirs, dug by my great-grandfather and his children across the whole village, the "ditch" - a canal along which runs, diverted from the uncontrollable and fast river Argada, water.

And in the river itself there is a myriad of fish: grayling, taimen, lenok, whitefish, not to mention any other fish, like paths or perch. This is a real paradise for anglers! And from this fish caught by my grandfather, my grandmother baked fish pies. I can't tell you the exact recipe, because in the village everything is done by eye, and even then I was small for cooking. Neither I nor you have such milk, butter or sour cream, eggs, fish or just water. Indeed, even across the Republic of Buryatia, Argada is driven by the most ecologically clean place!

And fasting now is not the time to butter pies bake, but soon Palm Sunday will come and you will be able to please your loved ones and cook a real Siberian fish pie. But if you want to know about the different types yeast dough, how to work with it and what can be prepared from it, be sure to visit the page:.

Of course, you can take any fish, but I would not recommend buying sea fish for a fish pie, I even insist on river fish, for example, I have trout. Yes, there are a lot of bones in it, but imagine that in Siberian villages, when preparing such a pie, the bones are not even removed! Still, after I cleaned the scales, cut off the fins of the fish, removed the head and divided the carcass in half lengthwise, removed the main ridge, removing most of the bones, I didn't bother too much with small ones.

Real Siberian fish pie

The whole recipe for Siberian fish pie is made with the assumption that it can be used in holidays during the fast.

Watch a slideshow of the preparation of the Siberian fish pie recipe:

How to make a real Siberian fish pie

1. Pour yeast and sugar into warm water (about 2 cups) and about half of the sifted flour, mix well, cover with a linen towel and put in a warm place for about an hour, until the dough "fits" and rises.

2. Knead the dough well, add the remaining flour, salt and mix everything thoroughly again, cover with a towel and put it in the heat again for an hour and a half, until the dough volume doubles.

3. In the risen dough, pour in about 50 ml of vegetable oil, knead the dough well, mix it, pour it out of the pan onto a floured table, again well, sparing no effort, mimic it, divide it in half.

4. Roll out the bottom of one half of the dough for our pie. The layer should be thin enough, no more than one centimeter. We put it in a greased form, you can use a frying pan without a handle, so that its edges rise along the wall of the form ..

5. Put the fish cut into pieces directly on the dough, add a little salt to it.

6. On top of the fish, put onions, cut into rings or half rings, sprinkle with chopped onion feathers and dill. Lay out thin slices of potatoes on top, salt and pepper. sprinkle everything abundantly with vegetable oil.

7. From the second half of the dough we separate the third part for decoration, and from the other half we thinly roll out the “lid” of the pie, covering the filling with it on top.

8. From the remaining piece of dough we weave a pigtail of three flagella, you can take one test tourniquet and make notches on it on both sides at an angle, in the form of a herringbone. Put this decoration around the perimeter of the cake, covering the seam with it.

9. Grease the top of the pie with vegetable oil and put the pie for about half an hour in a warm place for proofing. During this time, the cake will rise well.

10. We bake the pie, after having pricked it with a fork in several places, in the oven at a temperature of about 180 degrees for 40 minutes. Keep track of the color and appearance of the cake. During the baking process, towards the end. The cake can be smeared with butter again.

Ingredients for Real Siberian Fish Pie

- 600 gr flour

- 1 tbsp. yeast

- 1 tsp Sahara

- OK. 800 g fish

- 1 PC. Luke

- 4-5 pcs. potatoes

- 5-6 pcs. green onions

- 6 pieces of dill sprigs

100 ml vegetable oil

Salt pepper

As soon as the cake is ready, bring it to the table and call your relatives, but I am sure that by this time they will have all gathered themselves.

Sometimes our men adore meat, they just cannot live without it, and even after eating two or three pieces of delicious fragrant cake with fish, they will knock on the table with a spoon and demand cutlets. Want to combine two dishes in one: meat and side dish? Then the recipe for making potato casserole with minced meat is what you need! You can cook all the ingredients while your Siberian pie is being baked, and after that, immediately put the casserole in the hot oven. So you get two dishes at once and will delight everyone.

Discussion: 21 comments

It's just great written! I immediately wanted to bake it, but I'm afraid it won't turn out to be a real Siberian. The Ural people bake in a completely different way ...

1. It would be interesting to know about the Ural pies.

   For me, a fish pie (with such a composition) can be equally called Ural and Central Russian. It's like calling dumplings Siberian - an original Udmurt name.

   So ravioli can be called an Udmurt dish, and Buryat buuz - Kazakh manti. I told how such a pie is made in Siberia. in particular, in Zabaikail, and you call it what you want. I have not seen such pies in other places. If we are to approach quite strictly, then such a pie could appear even in Siberia, even in the Urals not earlier than the beginning, or even the middle of the 19th century.

So I wanted a good fish for nature, to the river))))

1. Oh, exactly, and I also read a lot of tourists' reports, I did not climb out of them for two days. People float along the river, so the fish almost jump into the boat for them!

Oh, how immediately I wanted a pie!
I will definitely try to cook according to your recipe.

1. I'm glad I liked it, it will definitely work out, you are such a craftswoman!

The bones are baked so that they are not felt at all. Eh, I wanted a pie .. Thanks for the recipe.

1. Yes, especially since I took out the big ones.

My grandmother was a Siberian from Tomsk. She left me a legacy of several that have already become family recipes baking. Here is one of them, my grandmother called him "Siberian pie". Amazing dough and very interesting filling, which confuses many of my friends - when they eat it, they do not believe that potatoes, fish and onions are put raw in the filling. And the whole highlight is precisely this - the filling turns out to be very tasty, fresh and not dry. Try it!

For the test:

100 g butter or margarine

1 tablespoon sugar

2.5-3 cups sifted flour

One third teaspoon of salt

Dough

1 glass of milk (250 ml)

25 gr. yeast

1 tablespoon sugar

1 cup flour

Filling:

350-400 gr. fish (cod, sole, pike perch, carp)

3 potatoes

3 onions

¼ a glass of vegetable oil or 50 gr. butter

Salt pepper

Dilute yeast and sugar in warm milk, stir with a glass of flour and let stand. In previous posts, I talked about how to determine the readiness of the dough - it should rise as much as possible, after which the dough is considered ready. And how to determine whether the dough has risen as much as possible? Elementary - when wrinkles appear on the surface of the dough, it means that it has risen and has already begun to fall - it's time to prepare the dough. Grind softened butter or margarine with sugar and yolks. Mix the leaven-dough with the egg-butter mass, flour and salt, knead the dough (beat it thoroughly for 10-15 minutes). We leave the dough to ferment in a warm place, knead twice, prepare a pie for the third.

Filling: cut potatoes into thin slices, fish into small flat slices, onions into thinner rings (the thinner the better).

Divide the dough into two parts (set aside a piece the size of an apple for decoration). We roll out one part into a layer 1 cm thick. (I have a baking sheet of about 20 by 35 cm. This amount of dough is just enough for a pie the size of this baking sheet). Grease a baking sheet with vegetable oil and transfer a layer of dough onto it. Put potatoes on the dough (raw!), Put fish on the potatoes, salt, pepper, put onions on the fish (raw!), Lightly salt the onions again, pour all this with vegetable or butter. The second part of the dough is also rolled into a layer (larger than the lower layer, since the height of the filling must also be taken into account). We close the cake with dough, pinch the edges, decorate the cake with strips of dough and leaves, grease it with an egg and put it in a warm place for 40 minutes.

After proving, we make holes in the cake for steam to escape and put it in an oven preheated to 170 degrees (no more) for at least an hour. If you see the cake start to brown too much, cover it with wet paper. And keep in mind - if the pie is in the oven for less than an hour, the filling will be damp. The whole trick is precisely to bake this cake at a low temperature and longer, then potatoes, fish and onions will be baked perfectly.

Put the finished cake on a wooden surface, sprinkle with water, cover with a towel and let it rest for 10-15 minutes.

Today's menu includes fish pie made from yeast dough stuffed with river fish, a recipe with a photo from our cook Galina.

This fish pie can be prepared easily and quickly from any fish, even from red or any sea fish, and today I will use river perch. River fish with a small amount of small bones, such as catfish, pike perch, bersh in the filling for this yeast closed pie is also very good. We will use fillet in the fish filling, and the head and ridge can be used to prepare the broth and serve it with the pie.

How to make fish pie

Fish, I have a perch, peel and wash. Cut off the head, remove the gills, make an incision along the back and remove the ridge. Separate the fillet from the skin, it will go into the filling for the fish pie.

Now we will cook broth from the fish ridge, on which the flesh of the fish remained, add vegetables, onions and carrots sautéed in butter. We add spices: pepper and salt to taste, bay leaf. While the broth is cooking, you can make a yeast dough for the fish pie.

Dissolve yeast with sugar and salt in warm water, stir well. Gradually add the sifted flour and knead the yeast dough, add sunflower oil, it doesn't have to be cool. Ready dough cover with a towel and put in a warm place.

Our dough came up, knead it a little and let it come up again. The dough is ready for baking.

When the dough is right, prepare the pie filling: fish fillet cut into large pieces, chop the onion, three carrots and fry everything in oil in a pan.

Making a fish pie.
Divide the dough into 2 parts. Put one part on a greased baking sheet. Place the filling of fish and vegetables on the dough. Put pieces of butter on top of the fish. Roll out the remaining dough and cover the filling. Pinch closed pie around the edges, connecting the edges of the dough. On top to miss raw egg... Pierce the pie in several places with a thin knife so that hot air comes out during baking. Give the snapper pie come up a bit.

Now you can put in a preheated oven and bake at 180 degrees, 35 minutes. Serve hot to the fish pie fish broth, with crumbled greens.

Here, in the photo, is my yeast closed fish pie according to this recipe, help yourself:

Ingredients:

In fish broth:

• Perch - 1 large or several small
• Water,
• Bay leaf - 1 leaf,
• Salt and pepper to taste
• Carrots - 1 pc.,
• Onions - 1 pc.,
• Oil for frying vegetables - 1-2 tablespoons;

In the filling:

• Raw fish fillet (I use perch)
• Carrots - 1 pc.,
• Onions - 1 pc.,
• Oil for frying vegetables - 1-2 tablespoons,
• Salt, spices - to taste,
• Butter - 50 g.

For yeast dough:

• 2 glasses of water
• 4 cups flour
• 2 tsp sugar
• salt,
• vegetable oil - half a glass,
• yeast (fresh) -30g.

You will also need:

• 1 egg for lube