On any holiday table surely there is such dish which is the real ornament and the owner's masterpiece. Of course, the stuffed fish can become one of such dishes. It will surprise all guests not only a festive look, but also the gustatory qualities.
It is required to you
- Fish
- about 2 kilograms;
- Bulbs – 2 pieces;
- White loaf – to steam of slices;
- Eggs – 2 pieces;
- Greens;
- Saucepan;
Instruction
1. For a start, from the cleaned fish it is necessary to cut off all fins, the head and a tail. Then, it is possible to start removal of skin from fish. By means of a sharp knife it is necessary, accurately to make a cut on a belly and after that, at first a finger, and then all palm it is necessary to separate skin from a carcass. As a result there has to be the whole skin from fish. After that, it is necessary to sew by means of a thread a section on skin that a peculiar stocking with an opening on the place of the head was formed.
2. When skin is already sewed, it is possible to start the most fish carcass. Having accurately deboned, it is necessary to postpone it in a bowl. Also still fins, a tail and the head will be necessary.
3. Further the cleaned bulb needs to be cut small. The peel doesn't need to be thrown out, it still is useful. The crushed onions, it is necessary to brown on vegetable oil to a golden shade.
4. We connect the fish meat which is passed via the meat grinder to eggs, pepper, salt, spices, onions and to the soaked bread pulp. Then, few times we pass all this forcemeat via the meat grinder, and well we shake up hands.
5. When forcemeat is already ready, it is possible to pass to a farshirovka. For this purpose accurately we put forcemeat in skin through an opening and we sew up.
6. The saucepan or a cauldron is necessary for preparation of a stuffed fish. It is necessary to lay an onions peel, onions on a bottom the crushed, bay leaf, parsley. Then, the stuffed fish from above keeps within and it is filled in with water so that it covered fish on couple of centimeters. It is possible to add some spice and to put on fire. It is necessary to stew fish on small fire about an hour.
7. Ready fish, it is necessary to lay out on a dish, to remove from her threads, to put to her the head and a tail and to decorate with greens.