Stuffed Fish without Skin

by Editorial Staff

We are preparing a delicious minced fish roll at home. The proven and most delicious recipe for stuffed fish!

Cook: 2 hour

Servings: 6

Ingredients

  • Carp – 400 g
  • Carp – 350 g
  • Onions – 550 g
  • Vegetable oil – 150 g
  • White bread – 50 g
  • Milk – 100 ml
  • Butter – 50 g
  • Egg – 3 pcs.
  • Sugar – 1 tbsp
  • Salt to taste
  • Ground black pepper – to taste

How to cook skinless stuffed fish:

Directions

  1. Chop the onion randomly (in this case – in a large cube).
  2. Pour 150 g of vegetable oil into a preheated pan. Send the onion to the pan, fry over low heat for 40 minutes, stirring constantly, until golden brown.
  3. Then add sugar (1 tbsp), stir, and fry for about 5 more minutes to caramelize the onion. Remove the onion from the heat, drain off excess oil with a sieve, and let it sit.
  4. Twist the fish fillet through a meat grinder.
  5. Soak the bread in milk.
  6. Add butter to the twisted minced meat. Twist the onion there.
  7. Then grind the bread with a meat grinder and add to the total mass. Mix the minced meat thoroughly with your hands for 5-10 minutes.
  8. Then add eggs and stir for another 3-5 minutes.
  9. Then add salt and black pepper carefully beat the minced meat for 5 minutes.
  10. Then spread the cling film. Layout the minced meat.
  11. Twist with a roll, tie the film on the sides. Take a skewer or toothpick and punch through the film to release the air. Wrap the roll with another layer of foil.
  12. Send the rolls to a pot of water and cover. Cook the fish load for 50 minutes over low heat.
  13. After completely cool, remove the film and cut the finished stuffed fish.
  14. The structure of the stuffed fish is porous and soft.

Enjoy your meal!

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