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
- Chop the onion randomly (in this case – in a large cube).
- 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.
- 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.
- Twist the fish fillet through a meat grinder.
- Soak the bread in milk.
- Add butter to the twisted minced meat. Twist the onion there.
- 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.
- Then add eggs and stir for another 3-5 minutes.
- Then add salt and black pepper carefully beat the minced meat for 5 minutes.
- Then spread the cling film. Layout the minced meat.
- 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.
- Send the rolls to a pot of water and cover. Cook the fish load for 50 minutes over low heat.
- After completely cool, remove the film and cut the finished stuffed fish.
- The structure of the stuffed fish is porous and soft.
Enjoy your meal!
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