Catching an ide is very difficult, as it is a cunning and very careful fish. It has been revered since the time of Ancient Russia. Dishes from the ide are very satisfying, and there are a lot of ways to cook it.
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Instruction manual
1
In order to cook an ide with horseradish, take a half-kilogram fish, clean it of scales, gut it and cut it into portions. Then grate the horseradish on a fine grater. Pour the sunflower oil into the stewpan so that it covers the bottom. Put 1/3 of the horseradish in the stewpan, put the sliced pieces of ide in the next layer. Sprinkle horseradish on the first row of fish. Lay the same two more rows of fish, laying horseradish on each of them. Add salt and vinegar to taste. Pour 500 grams of water into a saucepan and simmer the fish until half cooked for 20 minutes. After this, pour part of the broth into a pan with a wide bottom, bring to a boil and add a tablespoon of flour. Rub it well in oil, let it boil and fill the resulting sauce with fish. Continue to simmer ide for another 15 minutes.
2
If you want to serve fried ide to the table, cook it in breadcrumbs. To do this, take a medium-sized ide, clean it from scales and gut it. Rinse under a stream of cold water and pat dry with a cloth. Sprinkle fish with pepper and salt, roll in flour. Break one chicken egg in a bowl, add 50 ml of milk to it and beat. Moisten the fish carcass in the resulting mixture and roll in 1/2 cup crushed crackers. Heat the pan and pour 4 tablespoons of sunflower oil on it. Fry the ide on one side for 15 minutes, then turn the fish on the other side and fry the same amount of time. Serve with lemon slices and garnish with parsley.
3
To bake the ide, take 500 grams of fillet and cut into small pieces. Salt and pepper well. Roll in two tablespoons of flour. Fry in sunflower oil for 5 minutes. While the ide is fried, scald with boiling water two sweet peppers and remove the skin from them. Cut the peppers into thin slices. Then peel one large onion and chop it as small as possible. In a separate pan, fry the onions and peppers in sunflower oil. Add a tablespoon of flour to them and continue to frying for another five minutes. Stir occasionally. Dilute the frying with one glass of boiling water, salt to taste and bring to a boil. Take the stewpan and grease it with sunflower oil, lay the ide and pour the resulting vegetable sauce. Bake in the oven for 30 minutes.