Description
Long as I can remember, my grandmother, and then mom baked bream. Many people are scared of that combination, but believe me, it's delicious!!!
Ingredients
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Fish
1 piece
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Onion
1 piece
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Sauerkraut
500 g
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Mushrooms
200 g
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Tomato paste
1 Tbsp
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Salt
-
Black pepper
-
Spices
-
Potatoes
1 kg
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Vegetable oil
Cooking
Bream have to clean and gut the back. It is simple: it is the same incision (only it will be deeper), as in the abdomen and removed the entrails. Only here you need to be a little more careful not to forget anything. So everything is removed, too, the gills, the fish is washed thoroughly. If You are lucky and You caught caviar is just fabulous! I was not lucky this time and the calf was not, but was milt. I carefully separated from everything else is washed and put aside.
Prepare the filling. Cut onion into strips and fry in vegetable oil.
Add the mushrooms. My mother and grandmother made it without mushrooms, but they taste better!!!
Fry a little and add sauerkraut. It is better if it will be sweet.
A little simmer and add tomato paste.
Almost at the end of milt (finely chopped) or, if You're lucky, caviar. Carefully distribute this thing for stuffing.
Now sprinkle lightly with salt (be very careful here, cabbage is already quite salty, perhaps salt is not necessary, try it first), pepper and add spices.
Now, on to the fish. It needs salt and pepper (inside and out), and then fill our ground. Try to use all of it, carefully storing his fish wherever possible.
Potatoes cleaned, wash and cut into fairly large pieces. Stacked around the fish, salt, pepper and sprinkle with vegetable oil. The potato is a mandatory ingredient of this dish is so delicious!!!
Bake in a preheated 200-220 degree oven (the temperature can be first to do 200, but after about 30 minutes, add up to 220), until the fish is cooked and potatoes. It took me about 1 hour 20 minutes. It all depends on the size of the fish.
Why not a beauty?!!! And very tasty!!! BON APPETIT!!!
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