Stuffed Fish
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
This method can be used to prepare pike, zander, bream, and carp.
Ingredients
- Fish - 1 piece
- Onion - 10.6 oz
- Beetroot - 2 pieces
- Carrot - 3 pieces
- Sugar - 1 tablespoon
- Chicken Egg - 2 pieces
- White bread - 5.3 oz
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Clean the fish (large) from scales, cut off the head, and without cutting the belly, remove the insides; remove the gills from the head, rinse with cold water, and cut the fish into crosswise pieces.
Step 2
From each piece of fish, cut out the flesh without damaging the skin.
Step 3
To prepare the filling, pass the cut-out flesh along with the onion and the bread soaked in water and squeezed through a meat grinder. Add a raw egg, sugar, vegetable oil, pepper, salt to the filling, and mix everything thoroughly.
Step 4
Fill the pieces of fish in the places where the flesh was cut out with the prepared filling and smooth it with a knife moistened in water.
Step 5
Place sliced beetroot and carrot on the bottom of a pot, as well as thoroughly washed onion peels.
Step 6
On top of the vegetables, place the stuffed pieces of fish, then add another layer of vegetables, followed by more fish and again a layer of vegetables.
Step 7
Pour cold water over the fish and vegetables just to cover them, and cover the pot, then cook on low heat for 1.5–2 hours, counting from the moment the water boils. During cooking, it is necessary to ensure that the fish and vegetables do not burn; occasionally pour the resulting broth over the top layer of fish.
Step 8
Before serving, transfer the fish along with the vegetables to a dish, strain the remaining broth, and pour it over the fish.
Step 9
If desired, you can boil peeled potatoes in the resulting broth, which can be used as a side dish for the fish.
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