Sorog fish (roach) is a real treat for those who prefer fish dishes. From this article you will learn some simple recipes that you can cook yourself without any help.
Fried roe fish
If you do not know what to cook from fish, then take the simplest solution - fry until golden brown.
- Take four medium-sized fish, clean them of scales and entrails, remove the head and fins. On each carcass, make several transverse incisions so as to cut the transverse bones.
- Rub the cream with salt, pepper and pour lemon juice.
- Roll the fish in flour and fry in vegetable oil until crisp.
This simple recipe will not cause difficulties even for novice cooks. In addition, you will definitely like fried sorog fish. The calorie content of fresh fish is 88 kcal, and when fried, it accordingly increases.
Soroga baked in the oven
Soroga fish is quite tasty, but it has a number of unattractive qualities. First of all, many do not like her bony, so be careful when eating. The second drawback of this fish is a specific smell, which not everyone likes. But this should not frighten you, since the fish of Soroge is tasty enough. How to cook it in the oven will be considered further.
- Take a few fresh fish (one kilogram), clean them, remove the entrails, fins and head.
- Make transverse incisions at intervals of five centimeters to cut small bones and allow heat to penetrate deeper. So we can solve the problem number 1 (bony).
- Put the fish in a deep cup, sprinkle with salt and spices.
- Peel two onions and cut into rings.
- Grease a baking dish with olive oil, lay onions and sprigs of rosemary on the bottom. Spices will help us get rid of trouble number 2 (pungent smell).
- Put the fish in a mold and spread it with sour cream.
- Soroga is cooked in the oven for about half an hour or until it is covered with a golden crust.
Charcoal fish baked in coals
Preparations for a summer party can be minimized if you use this recipe. Fish baked in coals has a unique taste and smoky aroma. Consider what you need to prepare a mouth-watering dish.
- Take the required amount of fish, clean it, remove the entrails, gills and fins. If the fish is very large, then cut it into portions.
- Make cuts on each carcass, rub each with salt and pepper.
- Put each shrub in foil, add a piece of butter on top and wrap tightly.
Now you can start the heat treatment. To do this, remove or move burning firewood and coals from the fire. In the ash, make a deepening, put a fish in it, fill it with dust, and sprinkle with charcoal on top. A medium sized catfish fish will be ready in half an hour. Serve it with baked potatoes, fresh vegetables and herbs.
Sorogi cutlets
Delicious fish cakes will appeal to adults and children. They are perfect for a family dinner and for a festive dinner. Cutlets are prepared very simply. They go well with a side dish of rice and mashed potatoes. So, let's look at a recipe for making delicious fish cutlets from sorogi.
- Take one kilogram of small fresh fish. Process carcasses, remove head, tail, fins and entrails.
- Twist the grass through a meat grinder.
- Peel three potatoes and chop with a blender.
- Finely chop five onions and garlic to taste.
- Mix all the ingredients, and form the patties from the resulting meat.
You can cook cutlets in the oven. You can also fry them in vegetable oil in a pan until golden brown.
Ear of the Sorogi
Soroga fish is perfect for preparing first courses. The soup from it turns out to be rich and very fragrant. It will be very simple for you to prepare a delicious fish fish ear .
- Take three or four small fish, remove their eyes, entrails and gills.
- Peel four potatoes, cut them into a cube and dip them in a pot of water.
- Peel the onion and put on the whole potato. At this point, add peppercorns, salt and leave the vegetable stock to simmer over low heat.
- Peel one carrot, cut it into circles and dip in boiling water along with bay leaf.
- When the vegetables are soft, put the chopped fish to them and cook all together for a while.
- At the end of cooking, add fresh chopped greens to your ear, close the lid and let the soup brew for several minutes.
Pour the soup into plates and serve it with sour cream and rye bread.
Soroga dried
If you are lucky enough to get a large number of fresh river fish, then you can cook it in a very interesting way. In addition to the basic food ingredients, you will have to stock up on a rope, box, bucket, pickle bag and gauze. Before you begin, take into account that cured fish is more about men's work.
- Fill the bathtub with water and put five kilograms of shrubbery in it.
- Mix 100 grams of salt and 100 grams of sugar.
- Cover the bucket with clean cellophane or dip a pickle bag into it. Pour a mixture of salt and sugar into the bottom.
- Dry the fish with paper towels and put in a bucket. Sprinkle it with salt (1400 grams).
- Place a flat plate or lid on top of the shrub, and place the weight on it. Please note that the lid should not completely coincide with the top of the bucket, as a small gap or gap should be left between them.
- Wrap the bucket with a bag and take it to a cold place. If you have a cellar, then it is perfect for this purpose.
- Fish should lie in salt for at least five days, and if you are not sure of its quality, then all 14.
- When the time is right, get the fish, mix it and leave it in the cellar for another day.
- Put the prepared shrovetide in a bath of water and leave it there for four hours. After that, rinse each fish thoroughly.
- To dry completely, wrap it in a paper towel and leave for a couple of hours.
- Then you should string the fish on a rope and cover it with gauze from flies and dust. The soroge should creep for at least a week.
- Take a plastic box and use a rope to make a kind of lattice in it. Put a layer of fish on it. It will ripen for another four weeks.
During the last stage, you must constantly turn the fish so that its fat is distributed evenly.
Sorog in the oven
Cooking this dish will not be difficult for you. Follow our recommendations, and in half an hour a delicious dinner for the whole family will be ready.
- Peel the five medium potatoes and cut them into circles.
- On a baking sheet, spread the baking foil and lay out half the prepared potatoes.
- Clean one large fish, remove entrails, gills and fins. Rub it with salt, pepper and any other spices. In the middle section of the shrub, put the onion, sliced into rings, and lemon slices.
- Put the remaining potatoes on the fish and wrap it in foil.
- If you want the dish to become golden brown, unroll the canopy ten minutes before being ready.
The finished dish is best served hot with a salad of fresh vegetables.
Conclusion
We hope that you will like the fish of Soroge. The recipes that we selected for this article are simple and do not require any special skills from the cooks.