Stuffed carp

Description

This is a dish I cook only twice a year. So here we have in the family. A kind of tradition. Once at Easter, the second day of the city (called the Temple of the City). Many may seem too time-consuming to prepare, but I assure you, over time you can get the hang of it, that no difficulty will arise. Let's start...

Ingredients

Fish

1.7 kg
Figure

1 cup
Chicken egg

3 piece
Black pepper
Spices
Salt
Mayonnaise

2 Tbsp
Onion

3 piece
Sunflower oil

3 Tbsp

Cooking

That dish turned out, we need a silver carp weighing 1.5 to 2 kg. the fact that fish of less weight, harder to remove the skin and larger will not fit in the oven.

Clean fish from the scales. Don't forget to remove the gills. In the cleaning process, watch carefully, so as not to cut the skin. Remove the intestines, making the incision in the middle abdomen, between the fins. This is important. My lay out for the further process on the table.

Then begins the most time-consuming process. But I, for many years, learned to do this procedure very quickly. Ladies with nails to be careful not to break the skin. Skinning the fish takes only about 15 minutes. Between the first fin (from the head) and the second, a sharp knife, make an incision (between the skin and meat).

Incision do this, so you can stick your finger

Gently pushed by a finger, separating the meat from the skins. First detachable surrounding the second fin

Carefully, with a knife, cut the inner part of the fin, thereby freeing up space in order to be able to continue to remove the skin. The fin remains on the skin.

Do the same thing on the other side of the fish

Next, holding with the fingers the skin, cut both sides of the meat with ribs, in order to reduce pressure on the skin. I may not Express myself correctly, but in the process will understand what I mean.

Cut the meat to the ridge. Here are pieces from both sides

Now the skin is not so taut. Can go in the tail section. Pushing your fingers between the meat and skin, moving to the last fin (which is one in the middle, to tail). Do not worry, the Skin right next to the fin itself will come off. Do this to both sides

Explain why the tail and begin to remove the skin further. Only near the tail, we will be able to push your fingers around the meat, as there is no dorsal fin.

Next, cut off the tail, as close to the skin without damaging it

Gradually wrenched the skin off the side of the head. When we reach the dorsal fin, gently cut with a sharp knife dice

So here we twisted the skin on the head completely

Cut the backbone close to the head. In the end, we get the meat

And here's a skin with head and tail

So much about the stuffing-the stuffing is not to write and not put a lot of photos (and so they are not small)... Boil some rice until tender in three cups of water. Boil 2 eggs and add them finely chopped to the rice. Fry the chopped onion and also sent to rice. Fish meat separated from the bones and skip to the meat grinder. Add the spices, salt and one raw egg. We mix it all together and get the stuffing that will fill the fish.

Next, take a needle and thread and starting from the tail to sew up the skin.

Gradually fill with stuffing and sew again. And so until then yet will not close all. Meat filled and head. The end of the thread leaving a visible. We'll pull back when the fish has finished baking and has cooled

Smear the fish with mayonnaise on all sides, in the mouth and insert the match (so the filling doesn't God grant broke through the skin from the swelling).

Put into the oven for 1 hour at a temperature of 180 degrees. Bones that I was left with fish to bake. They love to chew)).

The fish is ready. Leave to cool completely. It is desirable then in the fridge to hold her.

Cut in the dish. Bon appetit. Thank you

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