Silver carp, like other large river fish, such as bream or pike, is great for stuffing. The dish turns out to be tender, fragrant - a wonderful festive treat.
It is necessary
- - 1 carcass of silver carp;
- - 1 large onion;
- - 1 head of garlic;
- - 1 bunch of dill and parsley;
- - vegetable oil;
- - 1 teaspoon of sugar;
- - 1 carrot;
- - 1 beet;
- - Bay leaf;
- - salt;
- - white pepper.
Instructions
Step 1
Peel the silver carp from the scales. Cut off the head and separate the skin from the flesh and bones by removing it with a stocking. Cut all the meat off the bones. Remove the eyes and gills from the head.
Step 2
Prepare the minced meat. Pass the fillet through a meat grinder in a place with onions, add 2 raw eggs, 1 tablespoon of vegetable oil, sugar to the mass, salt and pepper to taste. Chop the greens and put in the minced meat. Mix everything thoroughly and beat in a blender until smooth. Fill with silver carp skins with this mixture.
Step 3
Cook a clear broth from the bones and head. In a separate saucepan with a thick bottom, place the carrots, beets and onions, cut into slices, on the bottom, and place the silver carp on them. On top of the fish, put onion sliced into rings, bay leaf. Strain the broth and fill it with silver carp. Simmer over low heat for about two hours.
Step 4
Place the fish carefully on a platter. Place your head in its proper place. Place boiled carrots and beets on the sides of the silver carp. Decorate with herbs.
