Stuffed fish in Hebrew! With a clever trick had an excellent meal.

If you think that cooking is hard gefilte fish, I hasten to reassure you. The main point in the preparation of this surprisingly tasty dish - the right to remove the skin from the fish! Through cunning reception, which you read below, it turns out, even in very inexperienced housewives

Stuffed fish in Odessa is preparing very simple, but be sure -. With beets. For elegant feast is a special dish fit could not be better! Recipe tested by many generations.

Stuffed rybaIngredienty
1 carp or pike (up from 1, 5 to 2 kg, 5 kg) 2 onions li > 2 tbsp. l. white crackers 1 hour. l. salt 1 hour. l. sugar 0, 5, ch. l. black pepper 2 tbsp. l. vegetable oils 3 beet 5 peas allspice 10 peas black pepper 2 bay leaves ul >

Sodium raw fish with salt to remove her mucus. Rinse, blot with a paper towel. Take off the fish scales, cut the fish on the back, cut off the fins. Carefully take out the insides of the fish.

Cut the fish in the spine head and tail. With a sharp knife pruning skin near the back, shove your finger in the hole between the muscles and skin. Gently separates the skin, gradually moving on the arc. That's what you get.

Lightly fry the onion in vegetable oil, separating the fish fillets from the bones. Mix crumbs with a little water. Skip fillets through a meat grinder with onions 2 times, add breadcrumbs, salt, sugar and pepper to the stuffing. On the day thread a needle and thread perches in a bowl with vegetable oil.

Begin to sew the skin of fish, constantly dipping a needle and thread in oil. When the tail is sewn, you can start stuffing! Dip a spoon into the water and gently places the stuffing inside the crosslinked fish. You do not need too tightly stuffed fish! In this case, it may burst during cooking, take this into account.

Lay out the bottom of the pan or baking dish raw beet slices. On top of the bottom Put the grille or gauze. Add 1 liter of water for 1 hour. L. salt, bay leaf, peppercorns. Cover the form with foil and place the fish in a preheated 220 degree oven. You can also cook the fish on low heat. No matter what you choose way of cooking, the fish will languish 2:00!

After 2 hours the fish is ready longing! Not one bone will not be felt ... Let the fish cool in the broth, then gently take out it and shift in the refrigerator. Threads can be removed when the fish has cooled down completely.

I cook stuffed fish in Hebrew for all holidays: the dish turns out better and better each time! Very tasty is, if you pour the finished fish broth in which it languished, and give it to congeal.

You can experiment and cut pieces of jelly, can be boiled vegetables in a broth and serve them as a side dish - a mouthwatering taste

. Bon appetit, dear reader! I have no doubt that you will want to try to cook a small fish: her love even those who do not eat fish, in principle



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