If you plan to cook Stuffed fish Difficult, I hasten to deceive you. The main point in the preparation of this delicious and delicious dish is to properly peel the fish!
Thanks to the clever trick, which you will read later, you can do it even for very inexperienced housewives.
Stuffed fish in Odessa The preparation is very simple, but definitely – with beets. For a chic banquet this special dish fits perfectly!
The recipe is not tested by a generation.
- 1 carp or pike (weighing 1.5 kg to 2.5 kg)
- 2 onions
- 2 tablespoons l white cookies
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoons black pepper
- 2 tablespoons l vegetable oil
- 3 beets
- 5 peppers of allspice
- 10 black peppercorns
- 2 bay leaves
1. Squeeze the raw fish with salt to remove the mucus. Rinse, dry with a paper towel.
Remove the scales from the fish, cut the fish in the back, cut the fins.
Carefully remove all entrails of the fish.
Lightly fry the onion in vegetable oil, separate the fish fillets from the bones. Mix the cookies with a little water. Pass the fillet with the onions 2 times through the meat grinder, add the cookies, salt, sugar and ground pepper in the filling.
Thread a needle and dip the thread in a container with vegetable oil.
Place the bottom of the pan or baking dish with raw beetroot slices. Place a grid or cheesecloth over the bottom.
Add 1 teaspoon in 1 liter of water. Salt, bay leaf, peppercorns.
Cover the shape with aluminum foil and place the fish in an oven heated to 220 degrees. You can also cook the fish over low heat.
No matter which way you choose, the fish will be steep for 2 hours!