As you know, fish is a very useful product rich in microelements necessary for a person. To prepare this dish, such species as pike perch, pike, carp, carp are used. The fish comes out very juicy and satisfying: the filling is soaked in fish juice, and the spices give the meat an appetizing aroma.
It is necessary
- • 2-3 kg of fish;
- • 300 g of white bread;
- • 1 beet;
- • 2 chicken eggs;
- • 2 carrots;
- • 3 teaspoons of sugar;
- • sunflower oil;
- • lemon juice.
Instructions
Step 1
The scales are peeled off, the head is cut off, the gills are removed. The belly is not cut, the insides are carefully removed. The carcass must be washed in cool water and cut into pieces.
Step 2
From each piece, you need to carefully pull out the pulp. The skin must not be damaged! The pulp, onion and bread, soaked in water and squeezed, are ground in a meat grinder. The minced meat includes a raw egg, sugar, butter, salt, spices, everything is kneaded. The skin remaining from the pieces is carefully filled with the resulting mass.
Step 3
Beets and carrots are peeled and cut into slices, which are then laid out on the bottom of the pan, along with thoroughly washed onion skins.
Step 4
Stuffed fish is laid out on top of the vegetable bottom, which is covered with a layer of vegetables, then stuffed pieces and again vegetables. It is necessary to carefully, without breaking the layers, add water to the pan so that it barely covers the meat and vegetables. The lid is lowered from above. A couple of drops of lemon juice will improve the taste. The fish should be boiled over low heat for 1.5 hours after boiling water. Do not allow anything to burn to the bottom of the pan!
Step 5
The dish is designed like this: the fish is laid out along with vegetables on a dish and poured with the remaining strained broth. Potatoes boiled in the existing fish broth can serve as a side dish.
