The silver carp, as well as other large river fish, for example, a bream or a pike, perfectly is suitable for a farshirovaniye. The dish turns out gentle, fragrant - a remarkable festive treat.
It is required to you
- - 1 carcass of a silver carp;
- - 1 large bulb;
- - 1 head of garlic;
- - 1 bunch of fennel and parsley;
- - vegetable oil;
- - 1 teaspoon of sugar;
- - 1 carrots;
- - 1 beet;
- - bay leaf;
- - salt;
- - white pepper.
Instruction
1. A silver carp clean from scales. Cut off the head and separate skin from pulp and bones, removing it a stocking. Cut off all meat from bones. Remove from the head eyes and gills.
2. Make forcemeat. Miss fillet via the meat grinder the place with onions, add some 2 crude eggs, 1 tablespoon of vegetable oil, sugar to weight, salt and pepper to taste. Crush greens and put in forcemeat. Carefully mix everything and shake up in the blender before receiving homogeneous mass. Fill with this mix of skin of a silver carp.
3. Cook transparent broth from bones and the head. In a separate pan with a thick bottom put the carrots, beet and onions cut with circles on a bottom, and lay a silver carp on them. From above on fish put the onions cut by rings, bay leaf. Filter broth and fill in with it a silver carp. You cook on weak fire about two hours.
4. Carefully lay out fish on a dish. Apply the head on the place inherent in it. On each side from a silver carp put boiled carrots and beet. Decorate with greens.