Any housewife can prepare a wonderful dish for lunch with juicy, airy fish meatballs stewed in tomato-mushroom sauce.
It is necessary
- - 450 g of fish fillet (cod, pike perch);
- - 1-2 onions;
- - 50 g of porcini mushrooms;
- - butter;
- - salt;
- - ground black pepper;
- - greens (for decoration);
- - 400 g of canned tomatoes in tomato juice;
- - 4 tablespoons bread crumbs
Instructions
Step 1
Chop the onions into small pieces. Skin the peeled fish. First, cut the head so that it remains "hanging" on the skin in the region of the ridge. Cut off the gills with scissors.
Step 2
After removing the entrails through the incision, rinse the fish from the blood. Placed on a cutting board, lightly beat off the carcass with a knife blade on both sides. This procedure will facilitate subsequent skin detachment.
Step 3
Next, push the knife blade under the edge of the skin with careful movements and begin to cut off the leg. To prevent the skin from tearing, do not press hard on the tool, make the cuts shallow.
Step 4
Slowly moving in the direction of the tail, constantly turn the fish around the axis. After separating about 5 cm, turn the skin inside out.
Step 5
The resulting kind of "stocking" will be easier to displace. It is possible that in some areas the skin will be separated with meat, which can be cut with a knife.
Step 6
Prepare fish fillets. Separate the fillet from the ridge by making small longitudinal cuts along the back. Next, cut the top of the carcass, keeping the knife parallel to the ridge.
Step 7
Repeat the process, turning the carcass over to the other side. Wash and dry the finished fillet. Remove all pits carefully.
Step 8
Then grind the fish in a blender, leaving small pieces. Pour in bread crumbs, onions. Season with salt, pepper and mix thoroughly. Form 16 meatballs from the resulting mass.
Step 9
Make mushroom sauce. Chop the mushrooms coarsely. Heat the butter in a saucepan, fry the mushrooms. Put the tomatoes with juice and pour in a little liquid. Simmer for 20 minutes over medium heat.
Step 10
Place the fish balls in the boiling mushroom sauce. Cover the skillet with a lid and cook for about 10 minutes.
Step 11
Serve hot, sprinkled with chopped herbs. You can serve boiled rice, pasta or fried potatoes as a side dish.
