Baked Fish Sausage from Turbot
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Baked Fish Sausage from Turbot
Ingredients
- Chicken Egg - 1 piece
- Bread roll - 4.2 oz
- Milk - 7 fl oz
- Onion - 1 head
- Salt - to taste
- Spices - to taste
- Herbs - to taste
- Mayonnaise - 1.8 oz
- 10% cream - 1.8 oz
- Turbot - 1 piece
Step by Step guide
Step 1
Clean the turbot from scales, cut off the head and fins, leaving the tail.
Step 2
Carefully make circular cuts so that the meat separates from the skin.
Step 3
Gently remove the skin 'like a stocking' down to the tail, cutting through the spine at the tail end.
Step 4
Set the skin with the tail aside. Cut the fillet off the bones and pass it through a meat grinder.
Step 5
Add the previously soaked bread roll in milk, finely chopped onion, and herbs to the fish mince.
Step 6
Beat in the egg, add salt and spices, and mix well.
Step 7
Carefully fill the turbot skin with the homogeneous mixture, avoiding any tears in the casing.
Step 8
Place the stuffed turbot in a greased baking dish and coat it with a mixture of sour cream and mayonnaise.
Step 9
Bake the fish at 356°F for about 1 hour.
Step 10
Serve the fish sausage at the table, sprinkled with fresh chopped herbs.
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