Minced fish products are very tasty and healthy. Fish is a source of vitamins necessary for the formation and growth of bones. It improves brain function. Everyone who leads a healthy lifestyle will love minced fish dishes.
It is necessary
-
- Fish - 1 kg
- Onions - 2 pieces,
- Carrots - 1 piece,
- Medium potatoes - 2 pieces,
- Cabbage - 100 grams,
- Pork lard - 100 gr,
- Water or milk - 100 ml,
- Egg - 2 pieces,
- White bread or loaf - 150-200 gr,
- Salt
- pepper to taste.
Instructions
Step 1
Peel the fish, cut open the belly and remove the entrails. Cut off the head and tail. Rinse under running water. Let the water drain or dry the fish with a tissue.
Remove the fillets. To do this, trim the flesh from the side of the head and loosen the spine. Remove the remaining bones. Fish of small breeds (pike perch, pike) are cut into fillets with or without skin. The skin is removed immediately after cleansing before cutting. To do this, slightly beat it off with a knife or spatula.
Step 2
Prepare the ingredients for the minced meat. Their composition and quantity will depend on the type of fish used.
For minced river fatty fish, you will need onions, carrots, cabbage.
For minced meat from low-fat river fish, you will need onions, potatoes, a piece of salted pork or fresh lard.
For minced sea fish, you will need onions, bread.
Step 3
The fish is chopped in two ways: twisted in a meat grinder or cut into small pieces.
Step 4
Minced fatty river fish (carp, catfish, carp).
Combine chopped fish with twisted onions, carrots and cabbage. Add a raw egg, salt and ground pepper. Stir until smooth, gradually adding water or milk.
Step 5
Minced river lean fish (pike, pike perch).
The cooking technology is the same as for fatty fish. But it is recommended to add a little lard. It will give the minced meat softness and elasticity.
Step 6
Minced sea fish.
Sea fish, unlike river fish, is very tender. It is better to grind it with a knife, and not twist it in a meat grinder. Instead of vegetables (cabbage, potatoes) that produce a lot of juice, use soaked bread. To do this, rub it on a grater. Take half the liquid.
Step 7
Minced fish cutlets.
Form cutlets with hands moistened with water, roll in flour. Fry them in a large amount of vegetable oil until golden brown. To prevent the cutlets from becoming coarse, fry over low heat.
Step 8
Pike with minced meat, sew up, fill with broth from under the head. Add spices before cooking.
If the pike was small, you can bake it in the oven. Grease a baking sheet with oil, put the stuffed fish, sewing on its head in advance. Bake for 1.5 hours at 180 degrees.
Garnish with vegetables and herbs when serving.
