Description
A modern take on beloved classics. Very simple, quick and incredibly tasty.
Ingredients
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Fish
2 kg
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Bow white
3 piece
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Chicken egg
2 piece
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Couscous
3 Tbsp
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Salt
-
Black pepper
Cooking
The fish is cleaned of scales and entrails.
Cut off tail and head. To make an incision along the fin on the back and carefully remove the fillet. Tablespoon with sharp "beaks" to scrape the remnants of meat from the bones.
Cut off the abdomen with fins. Carefully slice the filet in the middle of a not very sharp knife and remove the fillets from the skin. Try not to damage it.
Here's how it looks.
Cut the fish into equal pieces. Skip through a meat grinder with small sieve. If a big carp, skip the meat through a meat grinder several times to grind all the bones. Salt and pepper the meat.
Instead of bread crumbs, buns, monkey, etc. add in minced 3-4 tablespoons of the couscous of the company "the Mistral".
Separate the yolks from the whites. The egg yolks add to meat mixture along with pre-sliced into small cubes and fried to a Golden white onion. Stir the stuffing. If necessary, season with salt and pepper again.
Whites with a pinch of salt and whisk until cool peaks.
Gently fold the egg whites into the stuffing. We enrich it by air bubbles and fish will become softer and juicier.
The blind of stuffing a giant hamburger. Wrap it in fish skin.
Tightly pack the meat in the sleeve for baking. Tie off the ends. Give the Patty a round shape throughout its length. Place in a baking dish. Pour in the water so that it covers the fish into 1.5 cm Bake for 90 minutes at 180*. During this time, the sleeve will separate the juice and the fish will be in it languish, that is, in its own juice. The fish baked remove from the oven, cut the sleeve and allow it to cool completely.
Cut the cold fish into slices 1 cm thick and... Bon appetit!
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