Description
A native of Odessa dish. The whole point is to not wrap the prepared fish in the skin. To do this, of course, but I prefer not to bother. When I left home it was cooked. Photos of the finished fish will lay out a couple of hours.
Ingredients
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Fish
1.2 kg
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Onion
800 g
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Chicken egg
2 piece
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Bread
3 slice
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Salt
-
Black pepper
Cooking
Peeled and gutted pike-perch cut along the back to one side of the left bone ridge, and on the other a clean fillet
Continue to cut the fillet from the tail section
As a result, you must be two clean fillets, and to stay as less meat on the bones
Peel the onion, keep the husk (this is important) and extinguish on slow light under the hood. Most important thing is not to fry the onion until crispy
Grind in a meat grinder (fine mesh) fish, braised onions and zamochenny pressed bread. Fish fillet and onions must be 50X50. Drive egg
Add spices, all carefully stir
Beat with a blender for 5 minutes until the mixture become white and become more elastic and beautiful-homogeneous
Put a large cauldron of water on the fire. Fish's head or carp wash and throw in the oven to cook. Add to the same washed the husk from the bow. Why are we doing this? In order for the fish turned out rich and flavorful. Onion peel need for color. The fish boil for 30-40 minutes on a small flame to dissolve. Then carefully take out all the small sieve. Carp catch with chaff, to the broth turned out rich and gooey.
Don't shut off gas - wet hands dialed the stuffing...
Generated from minced fish ball. Drop gently into boiling water. I got 3 fairly large bowl. For hours until cooked throw some carrots cleaned, and 15 minutes to 4 Bay leaf, 4 peas of fragrant pepper and a good pinch of salt.
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