Juicy Crispy Perch with Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 8 hrs |
| Total Time | 9 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 goose (approx. 5 kg)
- 12 roll (s)
- 1 bunch parsley
- 5 onion (s)
- 4 apples
- 5 branch / s mugwort
- salt and pepper
- sugar
- 1 bunch soup vegetables
- 2 egg (s)
- 50 g butter
- some Milk
- 100 ml water
- 1 tablespoon salt
Print Recipe
Pin Recipe Instructions
- For the filling, cut the rolls into 1 x 1 cm cubes. Dice 2 - 3 onions and put everything in a bowl. Add the eggs, a little salt and a little milk, chop the parsley and then mix, the filling should be like dumpling dough.
- Quarter the rest of the onions, wash and core the apples, clean and chop the soup vegetables. Then spread everything in the goose roaster on the floor.
- Wash the goose thoroughly, season well inside and out with salt and pepper. Put the filling in the goose. Cover the opening with a wooden skewer and place the mugwort on the sticks. Tie the legs together with kitchen twine.
- Place the goose in the roaster and place in the oven at 100 ° C. Fry for about 7 hours, piercing the skin from time to time so that the fat escapes.
- Take the roaster out of the oven. Use the vegetables and the stock for the sauce.
- Place the goose on a wire rack and place in the oven with a tray underneath. Fry for another 50 - 60 minutes at 175 ° C, brushing with salted water every 15 minutes (mix 100 ml of water with 1 tablespoon of salt). Serve with red cabbage and potato dumplings.
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