If you think that cooking Stuffed fish Difficult, I hasten to disabuse you. The main thing in the preparation of this breathtakingly delicious dish - to properly remove the skin from the fish! Thanks to a cunning reception, which you will read below, it turns out even for very inexperienced housewives.
Stuffed fish in Odessa Is prepared very simply, but it is necessary - with beets. For a chic feast this special dish fits the best! The recipe is tested not by one generation.
- 1 carp or pike (weighing from 1.5 kg to 2.5 kg)
- 2 onions
- 2 tbsp. L. White breadcrumbs
- 1 tsp. Salt
- 1 tsp. Sahara
- 0.5 tsp. Black ground pepper
- 2 tbsp. L. Vegetable oil
- 3 beets
- 5 peas of sweet pepper
- 10 peas of black pepper
- 2 bay leaves
- Sodium raw fish salt to remove mucus from it. Rinse, soak with a paper towel. Remove fish from scales, cut the fish on the back, cut the fins.
Gently pull out all the insides from the fish.
- Cut the spine of the fish near the head and tail. With a sharp knife, cut the skin near the back, stick your finger into the hole between the muscles and the skin. Gently separate the skin, gradually moving along the arc. That's what you get.
- Lightly fry onions in vegetable oil, detachedFish fillets from bones. Mix biscuits with a little water. Pass the fillet with onions through the meat grinder 2 times, add the rusks, salt, sugar and ground pepper to the mince. A thread in a needle and perch thread in a bowl with vegetable oil.
- Begin to sew the skin of the fish, constantly dipping the needle withThread in vegetable oil. When the tail is sewn, you can start stuffing! Dip the spoon into the water and gently place the mince inside the sewn fish.
Do not have too much fish stuffed! In this case it can burst during cooking, take it into account.
- Lay out the bottom of a pan or a mold for baking slices of raw beet. From the bottom put a grate or gauze. Add 1 teaspoon of water 1 tsp. Salt, bay leaf, bell pepper.
Cover the shape with foil and place the fish in a preheatedUp to 220 degrees oven. You can also cook fish on low heat. No matter what you choose the method of cooking, the fish will languish for 2 hours!
- After 2 hours of languishing the fish is ready! Not a single bone will not be felt ... let the fish cool in the broth, then gently take it out and put it in the refrigerator. The threads can be removed when the fish is completely cooled.
I'm cooking stuffed Fish in Hebrew For all the holidays: every time the dish is getting better and better! It will be very tasty if you pour the prepared fish with broth, in which she languished, and let it freeze.
You can experiment and cut jelly pieces, you can boil vegetables in a broth and serve them as a side dish - the taste is inexpressible.
A pleasant appetite, dear reader! I do not doubt that you will want to try to cook such a fish: even those who do not eat fish basically adore it.