Stuffed fish

1 serving


peel the onions, cut into cubes and fluff using 200g of vegetable oil. onions should be soft and brown. cool down. steam the husks of the bulbs with boiling water, cool, strain. cut the fish into portions. lay down the tails and heads, in the remaining pieces separate the meat from the bones and skins. then pass the flesh of the fish through a meat grinder with fried onions. into the resulting mass introduce beaten eggs, salt, pepper, and mix well. kneading, you need to add up to two glasses of water. then fill the heads with ready-made mince. straighten the pieces of skin, fill with mince and shape the pieces with your hands, while wetting your hands all the time. put a plate on the bottom of cast-iron dishes (better than a Kazan), then lay the fins, all the bones, on top - half of the onion husk. then lay the heads with the mince, the molded pieces, and make the cutlets from the remaining mince. cover with the remaining husks. put on fire and pour boiling water. salt and pepper the water a little. cover. when boiling, remove the lid, boil for two hours with the lid open over a low heat, then close the pan with the lid and cook for another two hours. immediately drain the finished fish. when cooled, put on a dish. before serving, fry it in butter. you can fold the fish on a baking sheet, pour the broth in which it was cooked, and bake in the oven