Stuffed Fish
by Editorial Staff
A very popular appetizer is stuffed fish. It takes a lot of work to cook stuffed fish, but the result is worth it!
Cook: 2 hour
Servings: 10
Ingredients
- Pike – 900 g
- or Pike perch – 900 g
- Onions – 100 g
- Bread – 50 g
- Milk – 50 ml
- Butter – 50 g
- Eggs – 1 pc.
- Bay leaf – 1 pc.
- Black peppercorns – 2-3 pcs.
- Salt – 1-1.5 teaspoon
How to cook stuffed fish:
Directions
- Soak the bread with milk.
- The fish intended for stuffing should be cleaned of scales, and the fins should be cut off. Make a circular incision around the head and use the end of a knife to separate the edges of the skin from the pulp. Then pull the skin in a “stocking” from the head to the tail, carefully trimming the flesh, especially at the fins.
- Cut the spine at the very tail, remove the skin along with the tail, turn it out and wash it.
- Gut the carcass and rinse, separate the flesh from the bones.
- Pour the ridge with water (500 ml), boil the fish broth.
- Peel the onion and chop finely.
- Heat 20 g of butter. Put onion, sauté onion until transparent (5 minutes) over medium heat
- Beat butter.
- Prepare minced meat: mince fish pulp with sautéed or raw onions and bread soaked in milk.
- Add beaten butter, egg, salt, pepper, a little fish broth or milk, mix the mixture.
- Fill the skin with the minced meat. After giving the product the appearance of a whole fish, sew up or stab the edge with toothpicks. You can wrap the fish in gauze, tie it with twine at the head and tail.
- Peel and cut the beets into thin slices.
- Peel the carrots and cut them into slices.
- Put the fish in a bowl on a layer of thinly chopped vegetables, pour over the broth made from fish bones or water. There should be enough liquid so that it almost completely covers the fish. Add bay leaves and cook the stuffed fish over low heat, covered for about 1 hour.
- Chop the green onion.
- Cool the prepared stuffed fish, cut across into portions, put on a dish, and garnish with herbs. Garnish with tomatoes and serve separately horseradish with vinegar sauce.
Enjoy your meal!
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