Princess pelengas Christmas

Description

Night before Christmas in Ukraine, it is customary to a meal of 12 meatless dishes. We call it Sweatwater. Mandatory dishes are kutya and uzvar. His version of these dishes I published a year ago (below even give a link to the recipe). Still, as a rule, on the table there are vegetable dumplings, and the "main hot" I usually either bake whole fish, or cooked fish cakes (bolovani my home and eat the fish or the one without bones, or in the form of cutlets). This year the dish was baked pelengas. Help yourself!

Ingredients

Pelengas

1 kg
Tomato

1 piece
Onion

1 piece
Dill

0.5 coup
Garlic

4 tooth
Salt
Black pepper
Mushrooms

3 piece
Soy sauce

1.5 Tbsp
Powder mushroom
Lemon juice

3 Tbsp
Vegetable oil

1 Tbsp
Bread crumbs

1 Tbsp

Cooking

Pelengasa clean from the scales. The stomach is not cut (!). Make cuts on the back around the spine.

Take out the backbone, cleaned up the inside.

Cut the meat around the rib bones in the belly and take out them.

Around the edge cut the skin a little (about 0.5 cm) separated from the meat. It is easier then to stitch the edges. Fish wash, dry paper towel. Salt, pepper, sprinkle with lemon juice and leave to marinate.

Meanwhile, prepare the filling. One of the components of fillings - fried mushrooms. Mushrooms I have a greenhouse, not a forest. They taste quite fresh and bad. I have the secret how to decorate to their taste. This soy sauce (Kikkoman I have) and dry white mushrooms (or mushroom powder). The reception, which I will describe below can be used not only for this recipe, but any roasted oyster mushrooms or any other toppings, a salad or a mushroom, as a separate side dish.

Mushrooms cut into small cubes.

Good heat the pan, pour a little vegetable oil. Throw the mushrooms, no salt (!).

When the mushrooms begin to give off juice, pour approximately 0.5 tbsp soy sauce and crumble 1-2 slices of dry white mushroom or add a pinch of mushroom powder from it. Stir. Fry until complete evaporation of liquid and the appearance of the fried crust.

Tomatoes and onions cut small cubes. Peel the garlic, take out the middle of it, finely chop with a knife. With dill interrupts listecki and also finely chop. Putting it all together. Add a pinch of salt and freshly ground black pepper. All mix well.

Add the stuffing to the mushrooms and also stir thoroughly. This is my favorite stuffing for fish. So I baked not only pelengasa, but also carp, and big carp. But the bones of this fish I'm eating myself. My only pelengasa baked admit :)

Cover a baking sheet with parchment for baking. Grease it lightly with vegetable oil and cover with breadcrumbs. It must be that the fish is not stuck to the parchment (I on this rake already came).

Lay the fish on a baking sheet. Fill with stuffing.

Sew up with a thread, clinging to the edges of the skins, which we liberated from the meat in advance. If the skins completely agree - not terrible. I have a "hole" on top and sometimes much more work. The fish I posted like a zigzag to fit it on a dish. Poison the fish in the oven at 180-200 degrees for 40 minutes.

35 minutes after the start baking, prepare the toppings for a beautiful and delicious crust. With a silicone brush to break the emulsion and 1 tbsp. soy sauce and vegetable oil. Already repeatedly wrote that this is my favorite universal emulsion for marinating meat, poultry, fish, and smearing when baking. With a brush coat of this emulsion the fish and bake it in the oven for another 20 minutes.

Here's our finished fish. The view around her, of course, unsightly, but it is not exactly stuck to the parchment. I usually spread it on a dish with parchment, and then, helping yourself with a spatula, pull the parchment from under the fish and wipe wipes the dish from what can with parchment signified to get. If burnt fins and the tail, they can be cut with scissors to the aesthetic state.

Decorate the fish as You like and serve! Happy New Year, Christmas and Epiphany!

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