Potatoes stuffed with fresh fish

1 serving


large, equally sized potatoes are peeled and fried in fat (deep-fried) until a ruddy crust forms. spoon out the middle. preparation of minced meat: peel the herring from the skin and bones, finely chop it, add raw finely chopped pike or walleye fillet, raw chopped onions, white bread soaked in milk, salt, pepper and finely chopped dill. once again, chop well and fill the prepared potatoes with this mince. put it in a saucepan, pour on the broth and let it in the oven until ready. 15 minutes before serving, heat sour cream to a boil on the table. serve with sauce, sprinkle with dill