Pelengas tastes very much like a mullet. Its meat has a dense structure, and the carcass is covered with large scales. Pelengas is very tasty stuffed, especially if the filling contains mushrooms.
It is necessary
-
- For the first recipe:
- fillet of pelengas;
- potatoes;
- carrot;
- onion;
- garlic;
- vegetable oil;
- salt;
- pepper;
- butter;
- fish broth;
- mayonnaise.
- For the second recipe:
- bearing;
- lemon juice;
- spices for fish;
- onion;
- Champignon;
- vegetable oil;
- salt;
- pepper;
- White bread;
- milk;
- egg;
- cheese;
- mayonnaise;
- parsley;
- lemon.
Instructions
Step 1
Stew the fish and vegetables. To do this, cut 800 grams of pelengas fillet into medium-sized pieces. Peel and cut four potato tubers into cubes. Cut two carrots into thin slices and one large onion into rings. Chop two cloves of garlic with a garlic press.
Step 2
Pour some vegetable oil into the bottom of a thick-bottomed glass saucepan. Arrange the potato wedges in one layer and sprinkle with salt and pepper. Lay out a layer of fish on top. Place a small piece of butter on each fillet piece. Then stack the carrot slices and onion rings.
Step 3
Pour one glass of fish stock into a saucepan and simmer for about 20 minutes. Then mix 100 grams of mayonnaise with minced garlic and add to the dish. Simmer over low heat for about 10 more minutes and serve warm, but not hot.
Step 4
To prepare stuffed pelengas, clean one large fish from scales and gills, make a longitudinal cut at the ridge. Carefully remove the ridge and all entrails. Rinse the fish under cold water, dry, pour with the juice of one lemon and rub with your favorite spices. Leave to soak for half an hour.
Step 5
For the filling, cut 2 medium onions and 300 grams of fresh mushrooms into small cubes. Fry them in vegetable oil, and salt and pepper a few minutes until tender. In a separate bowl, crush 2 slices of white bread soaked in milk, beat in one egg and add 100 grams of grated cheese. Stir with a whisk and salt, transfer to mushrooms and onions.
Step 6
Put the oven to warm up at 200 ° C. Stuff the pelengasa with the prepared filling and carefully sew up the abdomen. On a baking sheet greased with vegetable oil, place the fish so that the seam is at the bottom. Brush with enough mayonnaise and bake for one hour. Transfer the finished pelengas to a dish and garnish with parsley and lemon wedges.
