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Pike perch or pike stuffed whole
Stuffed fish (whole or cut into pieces) is a very delicious festive dish, traditional for Jewish cuisine and very popular in many countries. Fishing enthusiasts often wonder: How to make a walleye? Stuffed walleye is what you need. The recipe for stuffed fish only seems complicated. In fact, it is important to carefully prepare the skin of a walleye or pike for stuffing. That's how it's done.
walleye - 700 g, or pike - 700 g, wheat bread - 150 g, milk - 150 ml, or water - 150 ml, onions - 30 g, garlic to taste, butter - 70 g, eggs - 1 pc., salt to taste, pepper to taste, spices to taste, greens to taste, fresh vegetables to taste, horseradish (sauce) to taste
Peel the pike perch from the scales, chop off the fins, make a cut along the back. Cut the rib bones on both sides of the spine, breaking it at the head and tail, remove the spine. Remove the insides, cut off the costal bones and flesh, leaving it on the skin no more than 0. 5-1 cm thick. Remove the gills and eyes from the head. Separate the meat from the bones and make minced meat from it. Minced fish pulp, wheat bread soaked in milk, sautéed onions and garlic, pass through a meat grinder, add softened butter, egg, salt, ground pepper and knead the mince well. Rinse the skin, fill with mince, wrap in clean gauze, bandage with twine, put on a boiler grill, pour with a small amount of fish broth or water and drink with the addition of spices and spices for 20-25 minutes. Peel the whole pike for stuffing carefully from the scales, cut the skin around the head and separate it from the flesh with the end of the knife. Then gently remove the skin with a "stocking, " in the direction from head to tail, cutting the flesh of the fins with a knife or scissors. Fill the prepared fish skin with minced meat, place your head, wrap in gauze, tie with twine and put on a cooking boiler grill. Decorate the ready-made fish with herbs, lemon, fresh vegetables. Serve horseradish separately. You can cook filled stuffed fish.
