It is known that fish is a product, very useful and rich in minerals necessary for the person. For preparation of this dish its such types as a pike perch, a pike, a carp, a sazan are used. The small fish leaves very juicy and nourishing: the stuffing becomes impregnated with fish juice, and spices give to meat appetizing aroma.
It is required to you
- 2-3 kg of fish;
- 300 g of white loaf;
- 1 beet;
- 2 eggs;
- 2 carrots;
- 3 teaspoons of sugar;
- sunflower oil;
- lemon juice.
Instruction
1. Scales are cleaned off, the head is cut off, gills are removed. The belly isn't cut, an entrails is accurately taken out. The carcass needs to be washed up in cool water and to cut on pieces.
2. From each piece it is necessary to pull out pulp accurately. Skin can't be damaged! Pulp, the onions and bread soaked in water and which are wrung out mill in the meat grinder. Crude egg, sugar, oil, salt, spices enters forcemeat, everything is kneaded. The skin which remained from pieces accurately are filled with the received weight.
3. Beet and carrots are cleaned and cut by circles which then give all the best on the pan bottom together with carefully washed out onions peel.
4. From above on a vegetable bottom the stuffed fish who is covered by a layer of vegetables, then the stuffed pieces and again vegetables gives all the best. It is necessary accurately, without having broken layers, to add water that it hardly covered meat and vegetables to a pan. From above the cover falls. Couple of drops of lemon juice will improve taste. Fish has to cook on small fire 1.5 hours after water boiling up. It is impossible to assume that something burned to the pan bottom!
5. The dish so is made out: fish gives all the best together with vegetables on a dish and pours down the remained filtered broth. Potatoes cooked in the available fish broth can act as a garnish.