The pelengas to the taste very much reminds a mullet. Its meat has the dense building, and the carcass is covered with large scales. The pelengas is very tasty in the stuffed look, especially if mushrooms are a part of a stuffing.
It is required to you
- For the first recipe:
- fillet of a pelengas;
- potatoes;
- carrots;
- onions;
- garlic;
- vegetable oil;
- salt;
- pepper;
- desi;
- fish broth;
- For the second recipe:
- pelengas;
- lemon juice;
- spices for fish;
- onions;
- champignons;
- vegetable oil;
- salt;
- pepper;
- white loaf;
- milk;
- egg;
- cheese;
- mayonnaise;
- parsley;
Instruction
1. Stew fish with vegetables. For this purpose cut 800 grams of fillet of a pelengas with pieces of average size. Clean four potato tubers and cut bars. Cut two carrots thin circles, and one big bulb – rings. Crush two segments of garlic by means of a chesnokodavka.
2. On a bottom of a glass pan with a thick bottom pour a little vegetable oil. Spread out potatoes bars in one layer and salt also pepper. From above lay out a group of fish. On each of pieces of fillet put on a small piece of a desi. Then lay circles of carrots and onions rings.
3. Fill in one glass of fish broth in a pan and you extinguish about 20 minutes. Then mix 100 grams of mayonnaise with the crushed garlic and add to a dish. Also give about 10 more minutes to Potomita on weak fire to a table in a warm, but not hot look.
4. For preparation of the stuffed pelengas clean one large fish from scales and gills, make a longitudinal section at the ridge. Accurately take out the ridge and all entrails. Wash out fish under cold water, dry, water with juice of one lemon and rub with favourite spices. Leave for impregnation for half an hour.
5. For a stuffing cut in small cubes 2 average bulbs and 300 grams of fresh champignons. Fry them on vegetable oil, and in several minutes until ready salt and pepper. In a separate bowl crumb 2 slices of the white loaf moistened in milk, hammer one egg and add 100 grams of a grated cheese. Mix by means of a nimbus and add some salt, shift to mushrooms and onions.
6. Put an oven to get warm at a temperature of 200 wasps. Stuff a pelengas with the prepared stuffing and accurately sew up a paunch. Lay fish on the baking tray oiled by vegetable so that the seam appeared below. Grease with enough mayonnaise and put to be baked for one hour. A ready pelengas shift to a dish and decorate with greens of parsley and segments of a lemon.