Ide in the oven in foil. Ide - cooking recipes How to bake ide in the oven with potatoes

To prepare ide you will need:

• Ide – 1 pc. (approximately 1 kg);
• Garlic - 3 cloves;
• Tomato – 2 pcs.;
• Medium sized onion – 2 pcs.;
• Flour – 100-150 g;
• Vegetable oil – 1 tbsp.;
• Half a lemon;
• A pinch of sesame;
• Salt and pepper.

Fish cleaning

The first thing you need to do is prepare the fish for cooking. To do this, you should use it. The ide itself is perfectly cleaned, but to make cleaning even easier, you can use boiling water. Just pour boiling water over the whole fish before cleaning. After such a procedure, you can see how the scales on the ide’s belly change their appearance, as if they were welded. The main thing is not to overdo it with boiling water, otherwise you can completely cook the entire skin. Now, when cleaning fish, its scales will not fly away in all directions. The worst place for ide to be cleaned is in the abdominal area.

Patrashenie

After cleaning, wash the fish under cold water and remove any remaining scales. Next, we open the belly and clean it from the insides. Next, cut off the head and fins. By the way, the fins can be carefully cut off with scissors. Now we wash the ide again under running water, removing the blood and all unnecessary elements so that the fish is perfectly clean.

Pickling

Next, the cleaned fish should be marinated. Having previously made cuts along its entire length approximately every 2 centimeters. This procedure is necessary so that after processing and marinating the fish, all small bones dissolve under the influence of lemon juice. After placing the fish on a plate or baking sheet, rub it generously with salt and black pepper. You should wipe both inside and outside, and do not forget to rub in the cuts you make. After this, squeeze the juice from the lemon directly onto the fish on both sides. Now it can be left to marinate for approximately 30 minutes.

Seasoning preparation

Let the ide marinate, and for the next dish you can proceed to the next stage. Pour a lot of sunflower oil onto a baking sheet, put it in the oven and leave it there to heat up. The oven temperature should be 200 degrees.
Now we use the following ingredients. The garlic needs to be finely chopped, into cubes or into strips, as you like. We also cut the onion into rings. In order to soften the onion, you need to sauté it in a frying pan. You should also add diced tomatoes there. Mix everything and leave in the pan with a lid.

Preparing the fish

Now let's move on to ide again. After marinating, drain off the released water. And rub the carcass with the previously prepared garlic. They should also stuff the cuts made and the belly. We take the heated baking sheet out of the oven and place the fish on it, having first rolled the ide in flour. The fish should be completely coated with flour to create a light crust and also to prevent it from sticking to the pan.

Add mayonnaise to the onions and tomatoes, lightly salt and pepper for flavor. Mix everything and carefully place on top of the ide. Do not make too large a layer of ingredients. It’s better to lay out the rest carefully and beautifully next to the carcass. To make the ide look more beautiful, you can sprinkle a little more sesame seeds on top.
Now the fish can be placed in the oven at 180 degrees. The ide should be baked for one hour before cooking. After an hour, you need to take out the fish, place it on a dish and garnish with lettuce leaves and bell pepper. All the ide baked in the oven is ready. Boiled potatoes are perfect for a side dish, but this is based on your own preferences. The dish is ready.

Bon appetit.

Today, not every housewife knows how to cook ide. Why? It's very simple: many people simply have not encountered this fish. However, in our time, experienced housewives must be able to do everything, and the culinary arts must be mastered to perfection.

To date , Not every housewife knows how to cook ide. Why? It's very simple: many people simply have not encountered this fish. Crucian carp, carp or pike are common specimens of river fauna, and ide is a rare and rare species. However, in our time, experienced housewives must be able to do everything, and the culinary arts must be mastered to perfection.

Ide in the oven “According to the North” - step-by-step instructions

So, read and remember how to cook ide fish “According to the North” quickly, easily and amazingly tasty. To implement the planned event we will need the following components:

• Fish ide – 1 pc. weighing about 1-1.5 kg;
• Onion – 1 pc.;
• Tomatoes – 3 pcs.;
• Garlic – 5 cloves;
• Flour – 3 tbsp. spoons;
• Sunflower or olive oil – 3 tbsp. spoons;
• Mayonnaise – 3 tbsp. spoons;
• Salt4
• Ground black pepper;
• Lemon – 1 pc.

So, we already know what products are needed for our amazingly tasty ide, how to prepare this culinary masterpiece - read on.

To begin with, let's prepare our main component - ide fish. We clean it of scales, pull out the insides, cut off the head, tail and fins. I do all these procedures very quickly, since I have a secret nuance for the efficiency of the matter. Would you like me to share it with you? To quickly rid a fish of scales, pour boiling water over it. Then it is cleaned quickly and conveniently.

Having cleared our ide of scales and gutted it, we place it on a cutting board and make cuts throughout the body of the fish. My grandmother called this procedure shredding and it is needed so that the fish bones are properly stewed, fried - in a word, cooked.

Next, peel the garlic and chop it finely. Take the ide, salt it generously, sprinkle with pepper and pour over the juice of freshly squeezed lemon. Rub salt, pepper and lemon juice into the fish, into the middle of the belly. We carefully stuff the chopped garlic into the slits on the ide’s body, into the tummy. Leave for 20-25 minutes to marinate.

Our next step will be preparing the filling for the ide. To do this, take an onion, peel it and cut it into rings. Pour a few tablespoons of sunflower or olive oil into a frying pan and add the onions. Fry it until golden brown and leave to cool slightly.

Take a baking sheet, lightly grease it with oil and put in the marinated aromatic fish. Place onions on top. The next layer will be tomato cut into slices, mixed with mayonnaise and garlic. Place the baking sheet with its contents in the oven for 30-40 minutes. The temperature should be 200-220 C 0. After the required time has passed, we take out our culinary masterpiece, decorate with lemon slices and fresh herbs, and serve.

Ide, the closest relative of carp, is found both in rivers and in standing reservoirs. Large specimens may have a specific muddy smell; this must be taken into account when preparing.

To get rid of this deficiency, after pre-treatment, the fish needs to be soaked in salt water for one to two hours. The brine can also be acidified with lemon or vinegar, this will improve the taste of the fish dish.

Ide baked in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

Ingredients:

• ide – 1 pc. (about 1200 g - 1500 g),
• onions – 2-3 pcs.,
• vegetable oil – 40 ml.,
• sour cream – 100 g,
• lemon – 1 pc.,
• pepper, salt.

How to cook whole ide in the oven:

1. Prepare the ide: first clean the scales (it is best to do this under a tap or immerse the carcass in water so that large scales do not scatter around the kitchen), cut off the fins, remove the giblets and gills, and rinse well under running water. 2. Cut the fish crosswise from one side to the ridge, rub with salt and pepper. 3. Cut the lemon into circles and divide each into halves or quarters. Place lemon slices into the slits. 4. Peel the onion and cut into rings. 5. Grease a baking sheet generously with oil and place onion rings. They will serve as a cushion for the fish. The ide laid on the onion will not burn, will not stick, and will be imbued with a wonderful aroma. 6. Place the fish on top of the onion, cut side down, after spreading sour cream on this side. 7. Make cuts on the other side of the carcass, rub with salt and pepper and also stuff with lemon. 8. Coat this barrel generously with sour cream and also top with onion rings. A layer of onion rings will prevent the foil from sticking to the fish. 9. Using foil, cover the baking sheet and place in the oven, preheating it to 210 degrees. Reduce temperature to 180 degrees. To prevent the fish from burning and drying out, place a roasting pan or frying pan without a handle in the very bottom of the oven, filling it with water. You need to bake the fish for 90-120 minutes, depending on the size of the fish. 10. 10-15 minutes before removing the finished dish, remove the foil so that the fish turns out rosy and appetizing.

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into disks, place along with onions on the entire surface of the frying pan, place ide on top and bake as described above.

Fried ide with sour cream and onions

Fish fried in sour cream is a typical dish for Russian cuisine. Sour cream adds tenderness and makes lean fish fattier and tastier. When frying in sour cream, you can use an egg instead of breading; it will prevent the fish from drying out.

Ingredients:

• ide – 1200-1300 g,
• onion – 150 g,
• sour cream – 150 ml.,
• bread crumbs – 120 g,
• vegetable oil – 100 ml.,
• lemon juice – 70 ml.,
• salt, black pepper

How to fry ide with onions and sour cream:

1. Prepare the fish in the usual way, removing scales, gills, fins and entrails. Rinse the carcass well under running water and soak for an hour and a half in salt water to get rid of the unwanted smell of mud. 2. Remove the ide from the salty “bath”, rinse under running tap, dry with paper towels and cut into pieces suitable for one serving, about four centimeters. Thicker pieces will take a long time to fry, while smaller pieces may fall apart during cooking. 3. Lightly salt the fish (it has already absorbed a little salt when soaking), pepper and roll in breadcrumbs. 4. Heat a frying pan with vegetable oil well and place pieces of ide on it. Fry on both sides until crispy: on one side for 10-12 minutes, on the other - 7 minutes. 5. Cut the peeled onion into half rings and add to the frying pan with the fish. Continue frying for another 3-4 minutes. 6. Distribute the sour cream evenly over the fish, cover with a lid, after 2-3 minutes, when the sour cream begins to curdle, turn off the burner, but keep under the lid for another five minutes, after which you can serve, placing it on a dish.

If the fish is small, then you can not cut it into portioned pieces, but fry it whole, making small longitudinal or slightly diagonal cuts.

Cooking cutlets from ide

Ide is quite bony, but this drawback can be overcome by making cutlets from it. It is better to pass the fillet through a meat grinder three times so that there are no bones left.

It is not advisable to use a food processor, as this will quickly turn the meat into a paste, and bones may remain. If desired, in addition to onions, you can add a little garlic to the cutlets, but it can kill the wonderful delicate fish taste.

You can use wheat flour as a breading for cutlets, but it is better if it is crackers.

Ingredients:

• ide – 1000 g,
• onion – 120 g,
• bread crumb – 100 g,
• breading – 120 g,
• vegetable oil – 90 g,
• milk – 50 g,
• apple cider vinegar or lemon juice – 50 ml.,
• egg – 1 pc.,
• salt pepper.

How to cook ide cutlets:

1. Peel, gut, and rinse the ide. 2. Separate the fillet by running a sharp knife along the spine from head to tail. The ridge, head and fins with tail can be put on the ear. 3. Inspect the fillet, remove large bones (this is convenient to do with tweezers), cut into pieces and soak for an hour in salted water, to which add lemon juice or apple cider vinegar. This is necessary in order to neutralize the specific smell of mud; the acid will also slightly soften the remaining bones. 4. Cut the meat into pieces and pass at least twice through a meat grinder with small holes. 5. Remove the dry outer skins from the onion and grind in a meat grinder. 6. Soak the bread crumb in milk, squeeze and crumble into minced meat or grind in a meat grinder. 7. Salt the minced fish, add ground pepper, add the egg and knead vigorously. If the minced meat is a bit runny, you can add a little crumbled bread crumb. 8. Form the cutlets into a boat shape and roll in breadcrumbs. 9. Pour vegetable oil into a frying pan and heat it up. Carefully place the cutlets on the surface of the pan so that they do not touch each other. Fry covered for the first ten minutes. Then remove the lid, wait until the bottom side is golden and turn it over to the other side, then fry for about 10-12 minutes without a lid until the cutlets are browned.

This version of preparing ide can be made more refined and festive. To do this, combine 100 g of soft butter with 1 tablespoon of finely chopped dill and mix with a fork.

Form a narrow sausage (about 1.5 cm in diameter) from dill oil and put it in the freezer. When forming ide cutlets, press a small piece of frozen butter into the center.

First roll the cutlet in breading, then dip it in the egg, and then bread it again. Next, fry as described above.

How to cook ide in the oven is tasty and healthy:

I consider ide one of the most delicious among freshwater fish. You can prepare ide in any way you like: boil, fry, bake, pickle. The only drawback of this fish is the large number of small bones. Today I will tell you:

In the oven

Ingredients:

ide fish – 1 piece;
mayonnaise – 2 tbsp. spoons;
sour cream – 3 tbsp. spoons;
salt, pepper - to taste.

Preparation

We prepare the fish: wash it, clean it, gut it. Then we cut into small pieces, which we pepper and salt to taste. Now mix mayonnaise and sour cream and about 4 tbsp. Spoon the mixture onto the fish and stir. We transfer the ide in the sauce into a mold, cover it with foil and put it in a hot oven for 30 minutes. Then remove the foil and brush the fish with the sauce that remains. Put it in the oven again and after 10 minutes, when a nice golden crust has formed, take out the fish and serve it with boiled potatoes and a salad of fresh vegetables.

In a frying pan

Products specified in the recipe

1. ide - 500 grams

2. milk - 50 ml

3. crushed crackers - 1/2 cup

4. eggs - 1 piece

5. flour - 2 tablespoons

6. lemon - 1/2 piece

7. vegetable oil - 60 grams

8. salt - to taste

9. black pepper - to taste

10. parsley - 1-2 pieces

Preparation

Take the ide and peel its scales. Then gut and rinse under running water, the water should be cool. Place the prepared fish on a napkin and dry it. You can cut the ide into portions if it is large, and if it is small fish, then simply sprinkle the fish with spices, pepper and salt.

Place flour on a plate. Then roll the fish in flour.

Then simply soak the ide in the resulting mixture, and then roll in breadcrumbs.

Place the frying pan on the stove. Pour vegetable oil and heat the dishes well. Place fish carcasses in a frying pan. Fry the ide on both sides, giving each side 15 minutes.

Serve hot fish in breadcrumbs on a slightly warmed platter. Garnish with lemon slices and parsley sprigs. You can also serve sauces and various side dishes separately.

Woohoo

Ingredients:

ide fish – 1 pc. medium size;
carrots – 1-2 pcs.;
potatoes – 3-4 pcs.;
onion – 1 pc.;
parsley root – 1-3 pcs.;
dry spices (bay leaf, peppercorns, cloves);
various fresh greens (parsley, dill, etc.);
garlic;
ground black pepper;
salt.

Preparation

We cut the fish: clean it from scales, gut it, remove the gills, rinse with cold water. Cut off the head, tail and fins and place them in a pan of cold water along with the peeled onion and parsley root. Bring to a boil, reduce heat, carefully skim off the foam. Cook with the addition of spices until the moment when it becomes clear that the head is boiled, that is, the flesh begins to lag behind the bones.

If you cook such fish soup with the addition of rice or pearl barley (it is better to add it already cooked), as well as with the addition of some vegetables (various types of cabbage, sweet peppers, etc.), you will get a delicious fish soup from ide recipe (you can season it with tomato -paste).

Balyk

Ingredients:

ide;
coarse table salt.

Preparation

Try to make sure that the fish is not infected with opisthorchiasis (if you are not sure, then it is better to cook the fish soup).

Balyk is the salted and then air-dried back of large fish. We clean the fish from scales and remove the gills. We cut off the head, cut out the back with the spine, the rest will go to the ear. Without washing, generously sprinkle the back with salt and leave it in a cool place (you can somehow cover and fence off the fish with gauze to deny access to insects).

After 10-12 hours, we wash the back thoroughly; there should be no traces of blood or salt left. Hang it out to air dry, tail up (again, it’s a good idea to cover it with gauze). After 12-15 hours the fish is ready, but it’s better to wait a day. A wonderfully fresh balychok goes well with light, live beer.

16.01.2019

Not all housewives have heard of the fish with the interesting name ide. It is found in rivers and is considered one of the most delicious freshwater fish. The only negative is the large number of small bones. But if you know all the culinary tricks, you can prepare an amazing fish dish. Let's discuss how ide is prepared in the oven. The recipe will replenish your culinary treasury.

The recipe for cooking ide in the oven is known to many fishermen. Like other products from this series, ide contains a high amount of protein, vitamins, micro- and macroelements, and minerals necessary for the human body to function properly.

If you are going to cook ide for the first time, then first of all you need to learn how to properly cut such a fish. It is very difficult to remove scales from ide. Cooks experimented no matter how they tried until they found an effective method.

First, the cooled ide is washed with running water and then scalded with boiling water. After such manipulation, the scales are peeled off much easier.

On a note! You cannot keep fresh ide in boiling water for too long, otherwise the skin will cook.

Only after you have completely cleaned the fish can you start cutting it up. We rip open the belly and clean out the insides. Carefully remove the bubble. If you pierce it, the fish fillet will acquire a bitter taste.

Ide, like other river fish, has a specific smell. You should definitely get rid of it. Freshly squeezed lemon juice, aromatic spices, dried Provencal and Italian herbs, salt and a mixture of ground peppers will help with this.

On a note! You can use any marinade: sour cream, mayonnaise, soy. Be sure to marinate such fish, then the small bones will soften and you can enjoy the taste of baked ide without any problems.

There are different ways to prepare ide in the oven. The recipe with potatoes is especially popular. The carcass of this type of fish is not small, so it is recommended to bake it whole. By the way, before marinating, shallow transverse cuts are made on the ide carcass so that the fillet is thoroughly soaked in the marinade.

In general, you can add not only potatoes. Traditionally, allies of fish dishes are onions, fresh, fried or pickled, carrots, zucchini, eggplant, cauliflower, green beans, green peas, broccoli.

To ensure that the fish is thoroughly baked without drying out, it is better to use aluminum foil. A low-calorie treat prepared in the sleeve will be a treat.

• on average, ide is baked for about one hour, regardless of whether you cook a whole carcass or cut it into portions;
• if you don't like marinades, use freshly squeezed lemon juice and a mixture of peppers the old fashioned way;
• Fresh or dried rosemary gives fish a special taste;
• add a little pickled onion, and baked ide will immediately acquire an amazing taste;
• You can use cream sauces, sour cream or mayonnaise for cooking;
• The ide should be marinated for at least a couple of hours so that the small bones are thoroughly softened.

Meal options

Even an inexperienced cook can bake one fish. But you can kill two birds with one stone - prepare both a fish treat and a side dish. As already mentioned, ide goes well with vegetable ingredients.

There is no need to pre-cook vegetables. Simply peel the vegetables you choose and chop them into cubes of approximately the same size. In general, vegetables can be placed separately in a sleeve and baked in parallel with the ide.

It will be delicious if you coat the potatoes thoroughly with mayonnaise or sour cream sauce, add a layer of pickled onions and fried carrots, and place pieces of fish on top.

On a note! Hard cheese gives the ide its unique aroma and exquisite taste. We grate it on a coarse grater and add it at the very end, when the rest of the ingredients are ready.

Add more herbs, especially if you are baking the whole fish. It is best to take sprigs of dill, parsley and rosemary.

Fish baked with broccoli and cauliflower will be very tasty. Vegetables need to be disassembled into inflorescences and pre-blanched in boiling water. After the liquid boils again, the vegetables are boiled for exactly three minutes.

If you like savory dishes, use soy sauce mixed with citrus juice as a marinade. Add a little more hot pepper and ground ginger.

We invite you to prepare ide according to a traditional recipe that has already been tried by many housewives. We will bake the whole carcass. With a minimum set of ingredients, we have the opportunity to create a real gastronomic masterpiece.

On a note! When cutting fish, take into account the rules described above and carefully clean off the scales. Wash off any remaining scales under running water.

Ingredients:

• fresh frozen ide carcass - one piece;
• a mixture of ground peppers;
• refined olive fruit oil;
• lemon - one piece;
• onion - three heads;
• sea ​​salt.

Preparation: