Description
Broad is my native land. There are many forests, fields and rivers... a Great and multinational country Russia. For centuries people were fed by the gifts of nature. Dary rivers, lakes and seas are fish. Since ancient times people were engaged in fishing and regaled his guests with freshly prepared fish. Everyone is welcome to try the grilled walleye with rice and eggs. Our country has always associated me with the Russian nature and Russian dolls...
Ingredients
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Fish
1.3 kg
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Figure
0.5 cup
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Chicken egg
4 piece
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Dill
3 piece
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Lemon juice
1 Tbsp
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Salt
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Black pepper
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Turmeric
0.5 tsp
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Flour
1 Tbsp
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Bread crumbs
1.2 Tbsp
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Butter
3 Tbsp
Cooking
Let's start with cooking the filling. Boil the rice in salted water until tender. Drain and rinse with cold water.
Boiled eggs finely chop.
In a Cup of rice, add chopped boiled eggs, salt, pepper, add the turmeric, mix well. Then add fresh eggs and mix well.
The stuffing also add the 1st. L. melted butter and finely chopped dill, stuffing mix and dill.
Now about the fish: half an hour before cooking the fish, add salt and pour over the lemon juice. Before baking into the abdomen of the perch to put the stuffing, sew the thread (I have fillings fit five tablespoons).
Then Zander sprinkle first with flour and then with breadcrumbs. The rest of the toppings - 3st. L. - I laid out on the molds. Put stuffed walleye in the form, pour oil. Bake in a preheated oven at 180C for 35-40minut. Rice and egg souffle bake - 25minutes.
When filing on the table to decorate. Bon appetit!!!
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