Squid stuffed with perch

Description

Someone will say: "Again!" And, because it's 55 prescription. Wrong, because that's even remotely similar, no.

Ingredients

Squid

2 piece
Grouper

1 piece
Onion

1 piece
Mayonnaise

1 Tbsp
Chicken egg

3 piece
Salt
Vegetable oil
Leeks

Cooking

Our ingredients are. Squid we defrost and clean. We need whole carcasses, without the slits. And it is necessary to remove a thin film inside and out.

Thawed perch to clean, profile, remove the skin and cut into small dice.

Onions finely chop, fry in butter. Add the fish and fry until cooked.

Add salt and egg. Stir and as soon as the egg is cooked, remove. Don't stir very vigorously. We need to have the pieces remained intact, and not butchered.

Let cool to lukewarm, sprinkle with salt and add mayonnaise. It will give the filling juiciness.

Mix the eggs and salt to taste. Fill them with stuffing squid. If You have properly cleaned and removed of a film, they won't change their size. Sew is also not necessary. The stuffing will rise as it is ready. Just be careful take.

The pan pour half of the scrambled eggs (1 egg). And immediately put the squid. It is better to take iron skillet.

Once the egg has hardened and has become dense, the squid flip. That is, the egg should be on the squid on top.

Put in hot oven for 5-7 minutes at t=180. Served both hot and cold.

Cut.

Now the bow. Leeks cut into narrow ribbons. And skewered on a toothpick in order. One to leave, she still need us.

Now in the same order, with the first strip folded around and attached to toothpicks.

But after one kiss, we make a mustache. That is, cut off a thin strip from the onion ribbons, but not completely.

And we continue to collect more.

From left strips to make ribbons to complete.

Here such it turns out.

Close the toothpick. Than want. They need to spread the antennae.

Ready. I've done squid for 6 servings, so the bow made boy. But while walking to the store, my left only 2.

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