Fillet the rudd, remove the ribs and skin. Chop the fillets into small dices. Chop the garlic, ginger and chili. Place all ingredients in a large bowl and grind them into an even mixture using an immersion blender.
Kebab mixture
400 g diced rudd fillets
100 ml breadcrumbs
1 egg
50 ml melted butter (or oil)
1 fresh chili pod (feel free to choose heat and whether to include the seeds)
1 piece of fresh ginger
2 tablespoons fennel seeds
1 tablespoon turmeric
4 kaffir lime leaves
salt
For wrapping
1 packet of bacon for wrapping the skewers
You can also leave out the bacon if you precook the skewers carefully in a pan or in the oven.
Sauce
200 g full-fat yogurt
Juice of 1 lime
1 tablespoon sugar
1 teaspoon salt
2 teaspoons cumin
1 teaspoon turmeric
Shape the kebab mixture into cylinders around soaked wooden skewers. Wrap the skewer meat in bacon (2 strips/skewer). Grill the skewers, turning them over every now and then, until golden brown. Serve with grilled vegetables and basmati rice.
Rudd (Scardinius erythropthalmus)
- Optimal foodfish size: 150–500 g
- Thrives in the sea, lakes and rivers, common in eutrophic shore waters
- Rudd can easily be caught by angling. Preferred baits include worms, dough and corn.
Use
- Tasty and low-fat
- No risk of worms - rudd can be eaten raw!
- For curing and cold-smoking
- Best prepared by frying whole or ground into patties or balls
- Can be prepared as fish balls in a soup
- Suitable for pregnant and breastfeeding women (no consumption restrictions)
Underutilized, delicious and prized fish
All wild fish must be frozen at -20°C for +1 day before raw consumption.
Text and images: Sakke Yrjölä
