A step-by-step recipe with a photo of cooking baked rudd in the oven in yogurt at home. Nutritional value, calorie content and video recipe.
The rudd is a fish of the carp family. It is found in the fresh waters of rivers and lakes in Europe and Central Asia. Outwardly, it resembles a roach, and got its name due to the bright, red or orange color of the fins. The meat of the rudd is tastier than that of its relative roach, is lean and very rich in vitamin PP, chromium and phosphorus. At the same time, you need to know that the caught rudd in summer is not suitable for food, because her meat will be bitter.
In cooking, rudd is not widely used due to the specific taste of the pulp. But experienced chefs know how to cook it in such a way that eaters will not even understand what kind of fish the dish is from. The most popular recipe is rudd cutlets. But in this case, the fish must be gutted, separated from the flesh from the bones and passed through a meat grinder. The process is not difficult, but it takes time. Vegetable stew is also prepared with rudd, stewed in milk or fried. But in this material, a simpler cooking method is proposed that will appeal to novices in cooking and busy housewives - baked rudd in the oven in yogurt. With this method of cooking, the fish will turn out to be tender and juicy.
- Caloric content per 100 g - 102 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Rudd - 1 pc.
- Natural yogurt - 150-200 ml
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Greens (any) - several branches
Step by step preparation of baked rudd in the oven in yogurt, recipe with photo:
1. Usually rudd is sold frozen, so thaw it first. It is better to do this naturally and slowly - on the bottom shelf of the refrigerator, at least at room temperature. Do not use a microwave oven and water for this.
If you managed to get a fresh rudd, then her eyes should be bright in color. When you press the carcass with your finger, it quickly regains its elasticity. There should be no mucus or stains on the surface.
Peel fresh or thawed fish from both sides of the scales. Do this with a special scraper or a small sharp knife at an angle of 30 ° C. Begin to peel the scales from the tail towards the head. To keep the scales from scattering throughout the kitchen, do this in a sink or in a basin filled with water. Check for scales on the back and abdomen, especially under the fins and around the tail. First kill live fish before cleaning and gutting.
Then rip open the belly and cut it lengthwise. Do this carefully, not driving the knife very deeply so as not to damage the gallbladder. Otherwise, bile will leak out and spoil the taste of the fish. Use a knife or hands to remove the insides of the fish. Trim them at the head. If bile spills, then in the place where it happened, carefully cut off a thin piece of meat and brush with a lemon wedge. Then wash the fish well with cold water, rinse off all the blood and dry with a paper towel.
2. Cut the prepared fish in half lengthwise into two or more parts, cut off the head, fins and tail. Use sharp scissors to trim the fins. But if you like crispy toasted fins, you can keep them.
If desired, make many cuts on the carcass, which will compensate for the good taste. But the carcass can be baked whole if the length of the form allows. This fish is usually not large in size (its length is about 16-19 cm), but there are some specimens up to 50 cm.
If you bake the whole fish, be sure to remove the gills, because they can give a bitter taste. Slightly open the gill slit (it is "behind the ears" of the fish) and remove them: pull them out with your fingers or cut them out with scissors.
3. Grease a cast iron baking dish with high sides with a layer of natural yoghurt without additives. Instead of yogurt, you can use sour cream, it will also soften the meat and make it tender. And if you want to slightly change the taste of fish, then pre-marinate it in sauces and spices.
4. Place the fish pieces in a container.
5. Season them with salt and black pepper. Season with any other spices and herbs if desired. Lemon, herbs and wine will make it even better.
6. Liberally grease the rudd with yogurt and sprinkle with chopped herbs.
7. Cover the baking dish with a lid or cling foil.
8. Send it to a preheated oven to 180 degrees for 30 minutes. If you want the fish to have a golden brown crust, remove the foil or lid 10 minutes before cooking. In fish cooked in this way, bones are practically invisible. But when frying river fish in a pan in the usual way, many small bones remain in it, which have to be painfully selected. Baked rudd in the oven in yogurt at home turns out soft and juicy on the inside and with a baked crust on the outside.
