Lenok fish how to cook. Freshwater lenok fish: how to cook

Tench fish is a nutritious, moderately fatty waterfowl rich in vitamins and minerals. It contains a small amount of calories that our body quickly absorbs, so this fish can be used for a diet menu. Tench can be prepared in many ways - it can be boiled, fried, baked in the oven or steamed. And how to do it right, we offer to learn more.

Tench is a freshwater inhabitant that is very popular with culinary specialists due to its delicate taste and unpretentiousness in cooking. The fish is not large in size, but sometimes quite large specimens can be found.

Tench meat has a sweetish taste, while it is juicy and low-calorie, since the fat content in it does not exceed 7%.

True, such a fish has its drawbacks. Firstly, tench is rather bony, and secondly, it has a slight smell of mud, which not everyone likes. You can get rid of such an unpleasant odor if you hold the carcass for several hours in cool water or simply rinse with saline.

How to properly clean a fish

Tench is a rather slippery fish and its scales are thin and very small. Therefore, it is not so easy to clean it and the usual methods are not suitable here. But, if you decide to just fry such a fish, then it is not necessary to clean it at all. In the process of cooking, the scales turn into a crispy crust.

True, you still have to get rid of the mucus. For this you need:

1. Rinse the carcass under cold water to remove the smell of mud.
2. Then pour boiling water over it - so the mucus will curl up, and it will look like egg white.
3. After that, you need to rinse the fish again under cold water.

To prepare other dishes, the tench will still have to be cleaned of scales. How to clean, now we'll tell you, because everything is simple here.

1. We also wash the fish.
2. Wash off the mucus with hot boiling water.
3. Using a sharp knife or a fine grater, scrape off the scales. To prevent the fish from slipping in your hands, you can sprinkle it with salt.
4. Now it remains to pull out all the insides. We make an incision from tail to head (the main thing is not to touch the gallbladder, otherwise the meat will become bitter), we take out all the internal organs and rinse the carcass under cold water.
5. If the smell of mud is still present, then we process the tench with saline.

Now you can choose recipes for cooking delicious dishes.

Jellied fish tench

Aspic - a very tasty and beautiful dish. This is an analogue of the well-known aspic, but for it we will use fish instead of meat. As a rule, aspic is prepared from dense fish with a minimum number of bones. And despite the fact that tench is bony, it will become a good basis for preparing a jellied dish.

Ingredients:

• tench (1 - 1.5 kg);
• two onions;
• two carrots;
• two tablespoons of gelatin;
• lemon;
• 1 tsp vinegar;
• cloves, allspice, bay leaf;
• salt, sugar;
• parsley.

Cooking method:

1. Peeled fish from scales and bones cut into pieces. We put the fins, heads and bones in a saucepan, pour water and bring to a boil. Add whole onions and carrots, cloves, allspice, salt and bay leaf. Cook fish with vegetables for an hour.
2. We filter the boiled broth through a sieve, put the fish in it again and cook for another 20 minutes.
3. In the finished broth (without fish), add sugar, vinegar and pre-soaked gelatin. We put on the stove and cook until the gelatin is completely dissolved. Strain the composition and cool to room temperature.
4. In the dish chosen for serving, beautifully put the pieces of fish, lemon slices, cubes of carrots, parsley and halves of quail eggs. Pour everything with fish broth and put in a cool place until completely solidified.

Fry in a frying pan

Tench can be cooked in different ways, but the easiest way is to fry in a pan. True, there are some interesting recipes here that you can use.

1. Heat up a frying pan with vegetable oil. On high heat, fry the tench on one side and on the other for 5 minutes. Then reduce the fire and cook the fish until golden brown.
2. Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add onion rings to the fish preparations, fry in a pan for another 5 minutes, and then pour a little water and simmer the dish until cooked.
3. Salt the prepared carcass, pepper and leave for 15 minutes. Melt the butter in a frying pan. Dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into the pan, mix with melted butter and as soon as the sauce boils, put the fish and simmer for 20 - 30 minutes.

How to cook delicious in the oven

Tench baked in the oven with a side dish will be a good dish for a family dinner or a festive feast. In this recipe, we will use potatoes as a side dish. How to cook tench in the oven? There is nothing easier!

Ingredients:

• tench (3 - 4 pcs.);
• 5 - 6 potatoes;
• two heads of onions;
• three cloves of garlic;
• vegetable oil;
• salt, pepper, herbs.

Preparing tench in the oven is very simple:

1. Mix vegetable oil with chopped garlic, herbs and spices. Pour the prepared mixture over the fish and let it brew.
2. We spread the potatoes cut into thin slices in the form, on top - onion rings. Salt, pepper and put pickled fish on top of vegetables. Pour in the rest of the sauce.
3. We bake the line in the oven at 200 ° C for 40 minutes.

Tench stewed with mushrooms

Tench stewed with mushrooms will definitely please you with its unusual taste. The combination of tender fish meat and the aroma of mushrooms will not leave anyone indifferent. Your guests will surely appreciate this dish.

In cooking, it is better to use forest mushrooms, for example, mushrooms, but if this is not possible, then champignons will do.

Ingredients:

• tench (1 kg);
• two glasses of boiled mushrooms;
• two heads of onions;
• two glasses of white wine;
• a spoonful of flour;
• two tablespoons of butter;
• lemon peel;
• allspice, salt.

Cooking method:

1. In a deep container, fry the mushrooms and onions in vegetable (butter) oil.
2. We put the fish to the fried mushrooms, which must first be grated with salt and pepper.
3. Pour everything with wine and simmer for 30 minutes.
4. Fry flour in butter in a separate bowl, add lemon zest and a little juice. Pour in the liquid that remains after stewing the fish.
5. We spread the finished tench on the dish, put the mushrooms next to it and pour everything with the prepared sauce.

Ingredients:

• tench;
• bay leaf, cloves, cardamom;
• salt pepper;
• bunch of dill and parsley.

Cooking method:

1. Pour water into the multicooker bowl and put all the spices and herbs in it.
2. We rub the fish with salt, pepper, vegetable oil and put it on the grill for steaming. Together with the carcass, you can put onion rings and chopped potatoes.
3. We cook in the "Steam" mode for 25 minutes. When the water with spices boils, the tench will be saturated with the aromas of herbs.

With sour cream sauce

There are many ways to cook a lake dweller. Tench can be fried, steamed or cooked from it into soup ... But the tastiest thing is tench baked in sour cream. The fish comes out very tasty, tender and juicy.

Ingredients:

• tench;
• vegetable oil;
• a glass of sour cream;
• two tablespoons of flour;
• clove of garlic;
• salt, spices for fish, bay leaf.

Cooking method:

1. Cut the cleaned carcass into pieces, salt and pepper.
2. We mix flour with seasonings for fish, roll fish preparations in it and fry them in vegetable oil until golden brown.
3. Add chopped garlic and pepper to sour cream, mix and pour the fish with the resulting sauce. Add bay leaf and, if desired, chopped herbs. Simmer the dish over low heat for 20 minutes.

Lenok fish (Siberian trout) of the genus Salmon is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the fish has a rolled body, a small mouth with sharp teeth. This is a strong predator, feeding on the inhabitants of the lake and river environment, often reaching 8 kg. Its color depends on the habitat, most often the body color is light brown, in rare cases it is black.

The meat of the freshwater inhabitant is tender and juicy, excellent delicacies are obtained from lenok. There are many original recipes, for example, on Khubsgul it is smoked, dried, boiled fish soup and fried. This tender and juicy fish makes delicious soups and soufflés. But first, lenok fish is processed, gutted and washed thoroughly. Siberian trout is good in any variation. Let's look at some amazing recipes from a predatory inhabitant of the aquatic fauna.

Salted Lenok

Composition of products:

• trout (1 kg);
• two onion heads;
• black pepper and salt (to taste).

For this recipe, you will need fresh fish - gutted, do not touch the gills and scales. Cut into small pieces, fall asleep with spices and finely chopped onions. Let marinate for an hour. If you like pickles, then increase the amount of salt and the exposure time. The result is a wonderful cold appetizer.

Lenok fish with vegetables

Composition of products:

• 1 kg of Siberian trout;
• carrot;
• bell pepper;
• garlic (3 cloves);
• butter (50 g);
• mayonnaise or sour cream (100 ml);
• spices to taste.

Gut the lenok fish, rinse, cut into portions, salt and pepper. You can flavor with lemon juice (optional). Spasser the onion in vegetable and butter until golden brown, add grated carrots, squeezed garlic.

Cover a baking sheet with foil, grease with oil, lay out pieces of fish, “cover” a vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 ° C and bake for half an hour.

Stewed lenok

Fish, the recipes for which are so diverse, are amazingly tasty and tender when stewed.

Ingredients:

• 500 g of fish;
• beer (50 g);
• vegetable oil (20 g);
• raisins (30 g);
• vinegar (5 g);
• lemon peel (5 g);
• salt, black pepper and a bunch of parsley.

We cut the lenok into portioned pieces, sprinkle with salt, pepper, pour vinegar over it - leave it in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Simmer covered for 10 minutes. Serve with chopped parsley.

Lenok fish boiled

Compound:

• 300 g fresh trout;
• carrots, onions;
• water (glass);
• parsley root;
• peppercorns (30 g);
• a little vinegar;
• a couple of leaves of parsley and a pinch of salt.

Gut it, cut it into pieces, put it in a deep saucepan and pour hot water over it. Send all the above ingredients washed and chopped there. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.

Recipe with almonds and red wine

Ingredients:

• lenok fish (400 g);
• red wine (50 m);
• butter (50 g);
• lemon juice (20 g);
• almonds (50 g);
• a bunch of dill, spices to taste.

Pass the chopped almonds in butter, add spices, wine and lemon juice to it - simmer for 2 minutes. Put the pieces of fish to the nut mixture and simmer for another 10 minutes. Sprinkle with dill when serving. An original dish with a spicy taste will be a bright addition to any table.

Actual

Miscellaneous
Miscellaneous
Miscellaneous
Coffee from a fairy tale: in Shanghai they serve a drink under a small sweet "cloud" Miscellaneous

1. What is this fish

Freshwater fish of the salmon family. The largest specimens can reach a length of 89 cm, weight 6.4 kg. The usual dimensions of lenok are no more than 35-40 cm, and the weight is 0.5-0.9 kg. The genus contains only one species, but there are two pronounced forms - sharp-snouted and blunt-snouted. Distributed in rivers and mountain lakes of Siberia and the Far East, China, Mongolia, as well as in Western Korea, does not occur west of the Urals. In terms of body shape, lenok is similar to whitefish.

2. Culinary properties

The meat is tender and juicy, excellent delicacies are obtained from lenok. There are many original recipes, for example, on Khubsgul it is smoked, dried, boiled fish soup and fried. This tender and juicy fish makes delicious soups and soufflés. Lenok is great for salads, meatballs. Lenka is salted, boiled, baked, fried, stewed.

3. Brief history

The first scientific description of lenok was made in 1773 by the famous Russian traveler and naturalist Pyotr Simon Pallas, based on specimens found in the Yenisei. Pallas attributed lenok to the genus of salmon and named it Salmo lenok. It should be noted that under the name “tench” Pallas did not mean at all a tench from the carp family, but taimen, which in some regions of Siberia is still called laziness, lenok, rod tench. Lenok “looks like” salmon, but, unlike the latter, has a relatively small, almost “whitefish” mouth. Only in 1866, the German ichthyologist A. Günther, placed Lenca in an independent genus.

4. Positive and negative qualities

Lenka meat contains the necessary fats and proteins, as well as vitamin PP, which has a beneficial effect on the nervous system, improves blood flow and helps to eliminate toxins from the body. In addition, lenok contains a number of trace elements: chromium, which speeds up metabolism and regulates blood glucose levels, zinc, which is necessary for the functioning of the gastrointestinal tract and kidneys, fluorine, which affects the condition of bone tissue, nails, hair and teeth, as well as molybdenum and nickel .

Lenok is a fish of the salmon family, so its caviar, although small, is very high-calorie and contains a large amount of amino acids that are easily absorbed in the body. This caviar contains almost the entire set of fat-soluble vitamins. Another advantage of this product is its easy and quick digestion in the intestines, so it is recommended to use it for weakened people who have undergone serious illnesses and operations who cannot eat “heavy” food.

Lenka meat has no obvious contraindications for consumption, however, people with individual intolerance to seafood and allergic reactions to fish should be extremely careful.

Boiled lenok can be prepared in the following way: The fish is cleaned and placed in a saucepan along with the listed ingredients, poured with hot water and cooked under a closed lid until cooked. Served with potatoes and fresh vegetable salad.

In fried form, only cutlets can be prepared from lenok: Cutlets are formed from minced fish with onions and bacon and fried on both sides in vegetable oil.

Baked lenok can be prepared with potatoes: The fish is cleaned, gutted, cut into steaks, onions and potatoes are cut into rings and aged in a mixture of vegetable oil, salt and black pepper, after which the fish and vegetables are baked in an ordinary camping smokehouse, under a layer of aluminum foil in a fire .

You can also cook baked lenok with vegetables: Prepared fish pieces are poured with lemon juice and baked in foil with a layer of vegetables.

Lenka is salted in different ways, for example, in a dry way: The fish is gutted and unfolded like a butterfly. It is placed in a box in expanded form in layers, sprinkled with salt, under oppression. After 3 days, it is taken out and cleaned of salt.

You can also cook lightly salted lenok. It is done like this: Fresh fish is cleaned, gutted, marinated for half an hour with salt, black pepper, finely chopped onions, after which, freshly salted lenok is completely ready for use. A gourmet dish.

Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.

For those who do not know how to fry a tench in a pan, the real taste of fish is not yet familiar, because no other fish can be compared with it in taste. Tender white meat simply melts in your mouth, and this type of fish is especially healthy and suitable for even the smallest gourmets.

Tench leads an unusual way of life, as for a fish: he prefers to rest more than swim, so his meat is considered one of the most delicious. And although the tench is considered a bony fish, nevertheless, this is not so, it has bones, like in an ordinary fish, only it is much easier to extract them.

It is unlikely that you will find a molt smaller than a palm on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.

How to properly clean molts

Many fish lovers are put off by the appearance of tench, covered in mucus and small scales. At first glance, it seems that it is difficult to clean it. Actually, it's easier than ever.

We will give you some tips, having learned which, you will give preference to molting with a light soul, without even thinking about cleaning.

• Bringing the tench home, put it immediately in the basin. If it has a strong marsh smell, you can soak it in cold water with a few drops of lemon juice for several hours.
• Transfer the molt to the sink, pour over boiling water and immediately cold water. After such actions, the mucus is very easy to remove. You can do this with paper towels, or try washing the fish with a sponge under running water.
• The scales of the tench are very small, so you need to clean it very carefully so as not to spoil the appearance. You can not use the knife, take an iron sponge and lightly wipe the molt - the scales will go away by themselves.

• An option for lovers of a crispy crust is not to remove the scales at all. In the process of intense frying, large scales will disappear, and small ones will form a crust. Of course, if you are cooking for children, then it is better to clean the fish from the scales.

As you can see, there is nothing complicated, but any robot requires effort and dedication. But if you stock up on the necessary information, the cooking process will bring only positive emotions, and in the end you will also get a great dish.

Fried tench in a pan with onions

Ingredients

• Tench - 1 kg + -
• Sweet blue onion- 3 pcs. + -
• - 1 PC. + -
• - 2 teeth + -
• - taste + -
• Spices for fish - to taste + -
• - 5 tablespoons + -
• - 2 tbsp. + -
• - for breading + -

How to fry tench with onions in a pan

A fish lunch is always light and satisfying, and in combination with quick cooking, it will also become the most desired treat. Add vegetables to the molt - and you get a balanced, and most importantly, healthy food option for any event.

For this recipe, you can take both a large fish and smaller molts, always buy the option that will be easier for you to work with.

1. After removing the mucus from the fish, you need to cut off all the fins, they can cause inconvenience when you fry tench. Carefully cut and remove the insides, if there is caviar, then carefully separate it, then cut off the head and rinse the fish well under running water.
2. Cut the tench into small pieces, put in a bowl and sprinkle lightly with lemon juice. Salt, season with herbs, mix thoroughly and leave for ten minutes.
3. While the tench is marinating, you can peel and wash the vegetables: cut the onion into half rings, grate the carrots on a coarse grater.
4. Pour oil into a preheated frying pan, wait until it heats up, roll the fish in flour and send it to fry over medium heat. How long to fry - you will see for yourself, the tench should be well fried until golden brown, about three minutes on each side.
5. After frying the molts, add chopped vegetables to the pan and fry for another five minutes. At the end of cooking, add chopped garlic, it will give the tench a special aroma and flavor. Transfer to a platter, sprinkle with dill and serve.

Now you know how tasty it is to fry molts with onions so that they turn out to be very juicy and appetizing. You can serve such a dish without a side dish, but, if desired, you can supplement it with boiled rice.
Who prefers fish with vegetables - we suggest watching a video on how to fry tench with tomatoes.

Fried tench with vegetables (video recipe)

How to fry whole tench in sour cream

This option for preparing tench is perfect for a festive table, and to add spice to taste, we suggest frying it in sour cream, with the addition of cognac.

Ingredients

• Tench - 2 pcs. (600 g each);
• Sour cream - 250 g;
• Cognac - 100 ml;
• Vegetable oil - for frying;
• Salt, pepper - to taste;
• Dried basil - 1 tsp

How to fry whole tench at home

1. Clean and gut the tench carcasses, you do not need to cut off the head, just carefully remove the gills, as they can affect the taste of the fish.
2. Grate the molting with salt and pepper, pour oil into a heated frying pan so that the bottom is completely covered.
3. Put the fish in hot oil and fry over medium heat for 15 minutes.
4. Then pour cognac into the pan and immediately set it on fire, do it carefully so as not to harm yourself and your loved ones. Remove the pan from the stove, wait until the fire goes out, and put it back on the stove. Add two tablespoons of water and fry for 10 minutes.
5. Put sour cream on the fish along the entire length and sprinkle with basil. Simmer until cooked for 30 minutes over low heat.

Such a fried tench is worthy of attention, and, undoubtedly, will become a decoration of a festive feast. If desired, you can decorate with fresh herbs, lemon slices or olives.

How delicious to fry tench caviar

Caviar is a true delicacy, and if you are lucky enough to buy or fish tench with caviar, be sure to cook it, so you will have a reason to try something new.

You can cook caviar in flour in the old-fashioned way at any time, but it’s worth a little effort and discovering the taste of caviar in a completely new way.

Ingredients

• Tench caviar - 300 g;
• Eggs - 2 pcs.;
• Wheat flour - 4 tablespoons;
• Starch - 1 tablespoon;
• Homemade mayonnaise - 1 tbsp;
• Green onions - 3 tablespoons;
• Salt, pepper - to taste;
• Sunflower oil - for frying.

How to cook delicious pancakes from tench caviar

• Wash tench caviar in cold water, clean from films and place in a small bowl.

To fry tench caviar - you need to make sure that it is mature, the eggs should separate well from each other and have a bright yellow color.

• Add eggs, mayonnaise, green onions and mix well, salt and pepper.
• Combine flour with starch and gradually add to the mass, mix thoroughly - the dough will be like pancakes.
• Take a heavy-bottomed pan, make sure the pancakes don't stick to it. Pour in the oil and heat well, spread the dough with a tablespoon.
• Fry until cooked on both sides, like ordinary pancakes, ready to lay out on food paper so that excess fat stacks.

Tench caviar pancakes are best served warm with sour cream or mayonnaise and greens sauce.

Now you know how to fry tench in a pan, it will be a great addition to your diet. Simple and delicious recipes for its preparation are ideal for any holiday or weekday.

This is a beautiful freshwater fish rich in nutrients. Its meat contains iodine, copper, zinc, sodium, potassium, fluorine, chromium, manganese, phosphorus. It is also rich in vitamins:,.

There are only 40 kcal in 100 grams of meat, and everything is available. Fat content - 1.8 g, carbohydrates - 1 g

The most delicious is the fish caught towards the end of April or at the beginning of May. It can be baked, stewed, fried. Mistresses fell in love with her for the lack of bones and tender meat. Usually tench does not have an unpleasant odor. If it does exist, soaking in water with salt solves the problem.

Interestingly, the tench, if caught out of the water, changes color. It is covered with dark spots. This is due to the layer of mucus covering it. In the air, the mucus darkens, and then falls off, leaving yellow traces. Hence, apparently, the corresponding name - he sheds 🙂

How to butcher

There is a good video instruction + under it I wrote the essence of the text 🙂

To easily clean this fish, rinse it thoroughly and pour boiling water over it. Then the mucus curls up and easily moves away. Rinse thoroughly again. Then descale from tail to head. This can be done with a metal sponge or a regular knife.

Do you know the secret to cleaning tench from scales? Fine grater with sharp teeth easily and quickly removes scales

Then open the stomach and remove the insides. This must be done carefully so as not to tear the gallbladder, otherwise the meat will be bitter. Cut off the gills. You can leave your head.

Before cooking, fish can be marinated in lemon juice or grated with spices.

How to fry tench in a pan

Frying in a pan is the easiest way to cook. If there is not much time, but you want something special, fry tench. There are many interesting recipes, whatever you use, it will be very tasty. I'll tell you about the fastest and most delicious 🙂

The pan should be well heated with vegetable oil. Fry tench over high heat on one side for about five minutes. Turn over and fry for the same amount of time on the other side. Then reduce the heat slightly to medium and fry until a crust forms.

Tench is very delicate in taste, so choose the simplest ways to prepare it. This way you won't overpower the flavor of the meat.

Fried tench with onion in flour

To prepare such a dish, you will need:

• fish;
• onion;
• carrot;
• wheat or corn flour;
• spices.

Cut the clean fish into pieces, rub with salt and pepper. Pour the flour into a deep bowl. You can use both wheat and cornmeal. Dip the pieces in flour. If the fish is small, you can throw it into a regular plastic bag along with flour and spices. Seal the bag and shake well.

Put the breaded pieces on a preheated frying pan. Fry for about three minutes on one side over high heat. A golden crust should form. Flip the fish to the other side and reduce the heat. Roast until done.

Cut the onion into half rings, grate the carrots. Add to fish and fry for up to 5 minutes. Add a little water and simmer until the vegetables are ready. You can add greens after you turn off the gas. After a few minutes, the dish can be served.

Fried tench in sour cream

Such a delicious dish, like tench under sour cream, can even be prepared for a festive dinner. To do this, take;

• fish;
• sour cream;
• flour;
• greens;
• butter;
• salt pepper.

Cut the prepared fish, salt. Let stand 15 minutes. Melt the butter in a frying pan. Dilute a little flour with water, add a spoonful of sour cream, salt, pepper to the mixture. Pour the resulting sauce into a hot skillet. Stir until it thickens.

When the sauce boils, put the pre-prepared fish to it. Simmer over low heat. The dish will be ready in 20-30 minutes. Turn off the gas and sprinkle the dish with finely chopped herbs.

Tench in batter

This is an easy way to quickly cook fish. In batter, tench meat will retain its juiciness and delicate taste as much as possible. For this dish you need:

• fish;
• salt pepper;
• a couple of eggs;
• flour;
• mineral water.

Cut the prepared fish, salt, add pepper. Leave to soak, and in the meantime, heat the pan with vegetable oil.

For batter, break a couple of eggs, add spices. Whisk with a fork. If you add 50 ml of carbonated mineral water, the batter will turn out to be more fluffy and airy.

Pour flour into a bowl. Dip the linen pieces first in the flour and then in the beaten egg. Then dip again in flour and place in a heated pan. Fry on both sides for a couple of minutes until golden brown. The dish is ready. To do everything right, I suggest watching the video.

In lemon celery sauce

To prepare such a delicious dish, you will need the following ingredients:

• tench;
• lemon;
• celery root;
• curry;
• ground paprika;
• sea ​​salt;
• dill seed.

Wash the fish, cut. Grind the celery root on a grater and put in a bowl. Add curry, dill seed, lemon, paprika, sea salt to it. Add some water. To stir thoroughly. Grate the meat pieces with the resulting mixture and leave to marinate for an hour.

Then heat up a pan with olive oil. Remove the pieces from the marinade and place in the skillet. Fry on both sides for 10 minutes until done. Pour the remaining marinade over the cooked fish. Cover with a lid, simmer for about 15 minutes. Remove the lid after 10 minutes to allow excess liquid to evaporate. Ready.

What to serve with

Tench, like many other fish, is best combined with rice, potatoes, vegetables. From vegetables, you can make a fresh salad or stew, bake. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Spices choose to your taste. But it is better not to use those that have a pronounced aroma, so as not to clog the taste of meat.

Do you often cook tench, what are your favorite recipes? If you like my options - click on the social buttons and share with others. I will be very glad. All for now.