Блюда из ерша

Many fishermen do not like when they were on a fishing tackle catches a ruff. Ruff little when left for human consumption, but with the right approach, you can not cook a bad ear. Meat from ruff quite soft and gentle, in addition it is low in calories.

Ruffs are not particularly large and heavily boned, as well as his body is covered with a protective mucus. Food ruff is not particularly valued because of the complexity of their preparation and bony. However, the dishes are quite diverse ruff, consider a couple of them.
Ear of ruff
We need:

Ruff 200 – 300 grams;
From 3 to 5 potatoes;
1 carrot;
2 onions;
Greens (parsley, dill);
Pepper;
Sunflower oil;

Clean ruff it is not necessary, you only need to remove the entrails and gills. Treated fish must be washed.

Onions finely cut, three carrots on a grater. Fry onions first, then carrots. Simmer for 5 – 7 minutes.

Put in a saucepan to boil water when it boils, throws to ruff. Add salt to taste and simmer for 20 minutes. Fish, remove from the pan and filter the broth.

Add the potatoes and broth at the end of steamed vegetables (carrot and onion), as well as fresh herbs and pepper. Bay leaves and herbs need to throw into the pot after turning off the fire, otherwise the flavor will be spoiled.

Boiled ruff can be cleaned and add the pieces of meat in the soup without much difficulty.
Food ruff, sprats

At ruff scissors cut fins and spines, as well as remove the head and entrails. Ruff need to put in an enamel bowl and for every row of the fish put a bay leaf, as well as a couple of peas pepper. Drizzle each layer of a pair of spoons of vinegar, as well as sunflower oil so that it blocked the fish.

Cover the pan with a lid and put in the oven with a low heating temperature, which then have to fish about 5 hours. It is important to make sure that the oil does not boil, or roast ruffs. It is necessary that ruffs under high temperature and exposure to vinegar became soft (their bones should soften).

These sprats fold in banks and pour the hot vegetable oil (from the pot), then roll up the banks with tin lids.
Ruffs in a pot

For this dish, you need a good handle ruffs. The fish must be cleaned of scales. You can do this by creating incisions in the head ruff, and tearing the skin with the help of pliers (as if shooting a stocking).

Ruffs salted roll in flour and fry in a pan. Fry in a separate frying pan a couple of bulbs. Next, in a clay pot Put layers of fish with onions and pour all the milk or cream. Milk should completely cover all the fish. Put a couple of bay leaves, peppercorns and salt. Simmer over low heat for all. To garnish, you can boil the potatoes.
How to clean a ruff, video

Food ersha.Video about cooking ruff

Catch ruff can be in almost any body of water and Balkhash water is no exception. Here you can hunt for big trophy predators and if possible, you can catch and a brush.