Zavivanets from walleye

1 serving


Fish is cleaned, washed, head is cut off, carcass is cut along, vertebral and costal bones are taken out, abdominal cavity is stuffed with mass of chopped eggs, pepper, salt and finely chopped parsley greens, fish is rolled up with tube and bandaged. Vinegar, pepper, onions, bay leaves are added to boiling water, then cooked fish is lowered and boiled. Before serving, the fish is left in the broth. When supplied, it is cut into portions and cooled. The sauce is served separately.