#fishing #fishdishes #fishhandling #finland #kalaruoka #kalastus #kalankäsittely #suomi

Straight from the Lake to the Table, in the second part, a fisherman and his apprentice prepare oven-fried vendace, pan-fried vendace, and to top it off, a mushroom sauce. The fisherman also demonstrates how to clean vendace. Join the Fisherman on His Journey.


Breading:
Rye flour, 3 tbsp (heaping)
Whole-grain rye flour, 2 tbsp (heaping, you can also use rye breadcrumbs or seasoned breadcrumbs)
Salt, 1 tbsp

Put them in a bag and mix.
Then add the vendace to the bag.
This is enough for about half a kilo of vendace.


Oven-Fried Vendace:
Breadcrumbed vendace
Oil

Spread the vendace evenly on a baking sheet.
Drizzle a bit of oil over the vendace.
Bake in the oven at 200°C (392°F) for 40-45 minutes.


Mushroom Sauce:
Various edible mushrooms, a total of 5 dl (about 2 cups)
1 onion
A good chunk of butter
Wheat flour
Water, 2-3 dl (about 1-1.5 cups)
Vegetable broth cubes, 1-2
Red milk, 2 dl (about 0.8 cups)
Cream, 1 dl (about 0.4 cups)
Cream cheese, 125 g (about 4.4 oz)
A pinch of organic herb salt blend

Add butter to a pan.
Add the mushrooms and evaporate most of the water.
Add the onion.
Sauté until it turns golden.
Add wheat flour.
Mix well.
Add water.
Bring to a boil while stirring until it thickens.
Add vegetable broth cubes.
Add milk and cream.
Simmer until it combines, and you can add salt/herb salt.
Stir.
Add cream cheese and simmer gently for a few minutes until the cheese is well melted

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