Description
This dish is impossible not to love... And how many kosher options and it is not very did not exist, I'm willing to improve and experiment with him forever.
Ingredients
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Carp
2.5 kg
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Bacon
200 g
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Onion
3 piece
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Olive oil
3 Tbsp
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Chicken egg
3 piece
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Semolina
3 Tbsp
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Black pepper
-
Salt
1.2 tsp
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Greens
Cooking
Carp cleaned of scale, gut, remove the gills, wash well.
To remove the head and tail, cut the fish along the fin on the back, carefully cut fillet with skin with bone. Cut fillet with skin, cut into cubes, a spoon with a sharp nose to remove the remnants of the fillet from the bones. Head, tail and the ridge will be useful for fish soup.
To shift the sliced fillet in a blender, grind at high speed to grind small bones.
Peel the onion, wash, dry. Cut into small dice, fry until Golden in olive oil.
To shift the stuffing in a deep bowl.
Add 3 tbsp of semolina or semolina.
Separate the yolks from the whites. Add the yolks to the minced meat, pepper, salt, add fried to a Golden bow. Mix gently.
Beat the whites until soft peaks form.
Adding a little protein, carefully to mix them in the stuffing.
Thoroughly but gently mix the stuffing with beaten egg whites. This will enrich minced fish with oxygen and make it airy and very juicy.
Foil folded in several layers, covered it with bacon overlap.
Fish skin cut into two pieces, covered it in bacon.
Place a layer of forcemeat, roll with foil in roll.
Tightly wrap the foil, place in a baking dish, pour 1 cm of water and Bake at 190* for 1.5 hours. 15 minutes before end of cooking, to deploy the foil and allow the loaf is slightly brown. To get the loaf out of the oven, completely cooled, cut into thick 1cm.
To serve garnish with herbs.
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