Stuffed fish "the crown Prince of Sudakevich"

Description

This is my favorite method of stuffing the fish. The lack of backbone and rib bones, vivid and effective presentation, a dish for the holiday feast. Fish any small, though, so I carp of a decent size stuff. Perch, trout, sea bass, Dorado... Almost every celebration, different toppings accordingly! So, the Fire Monkey invites the crown Prince of Sudakevich! Welcome!!!

Ingredients

Fish

1 piece
Figure

1 pack
Shrimp

10 piece
Onion

1 piece
Carrots

1 piece
Vegetable oil

1 Tbsp
Dill

1 coup
Quail egg

3 piece
Salt

1 pinch
Black pepper

1 pinch

Cooking

First make the stuffing. Cook bag of rice according to the instructions on the package.

Love for stuffing dishes, rice in bags, very convenient and fast.

Fry in vegetable oil onion, diced, carrot, grated. Vegetables cook for 5-7 minutes.

While the vegetables are grilled, shrimp clean, remove the dark intestinal vein, cut into pieces.

To send the shrimps into the pan by the vegetables and fry for two minutes.

Mix the rice with the shrimp and vegetable mixture, add chopped dill, salt and pepper stuffing to taste.

Zander carefully cleaned of scale. In the photo the device for cleaning fish, extremely comfortable.

To remove the gills.

Lay fish on a cutting Board belly down. A small sharp knife make a small incision along the large dorsal fin. Next, using the same knife or scissors cut the skin from the "ears to tail" on both sides along the ridge, trying to cut in parallel.

Then using the same small knife and nimble fingers, cutting meat, to separate the flesh from the backbone with one, then the other side. Gently, slowly, very fresh fish is not too amenable to this surgical procedure, but You will easily cope with the task. Then use the shears for cutting poultry to cut the ridge near the head and near the tail.

To gut the fish, remove rib bones, rinse fish under running water.

Put the stuffing.

For reliability to tighten the abdomen, slide your finger to make three small indentations. The fish put on a baking tray lined with baking paper, place in preheated to 180 degrees oven for 30 minutes.

After 30 minutes in the prepared recesses to produce quail eggs and bake for another 5 minutes. Give the fish to cool slightly and transfer to a dish where the will to serve the fish.

Decorate the dish according to your wishes!

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