Food and drinkRecipes

Stuffed zander

Sudak can be called one of the simplest and suitable for stuffing fish. In a pike perch, weighing about one and a half kilograms, there are practically no small bones. The only thing that can be difficult is the upper fin. So, how to cook stuffed pikeperch?

Cutting fish

It is best to immediately buy gutted fish. But since she cut her abdomen when cutting, we will have to learn how to sew it up. If you know the technology, it's not difficult at all.

Pike-perch is tightly adhering to the skin and small scales, so do not forget to check its presence around the head, near the tail and near the fins. Fish sellers for some reason always forget to clean it there. Rinse the pike perch under strong water.

After this, cut off the head under the branchial bones along with the upper fins. Armed with a sharp-pointed knife and begin to cut the skin from the head cut. At the same time, when you cut the skin, cut, leaving a half-centimeter layer of fish meat.

Thus, you need to divide the fish into a carcass, head and skin. Remove the flesh from the carcass, and then scrape the tablespoon. Pike perch has a dense, thick and sticky flesh, so it can not stand in the refrigerator.

Work with a skin

In order for the stuffed pike-perch to be with a fixed skin, you will need strong and better bright color thread. Eagle can take an ordinary gypsy. If you sharpen it, the process of stuffing zander will go faster, because the skin is rather thick.

Next, you will need to sew a fish skin. And to start better from the tail to the head. There are no rules on the distance between stitches. The main thing is that you simply could not see any gaps. It will be possible to sew the skin correctly, and there will be a pike-perch stuffed entirely.

Stuffed Pikeperch: recipe

You need to start with the preparation of stuffing.

Ingredients:

- Fish pulp;

- one egg;

- one onion (raw);

- bread (best of all a piece of French bread, soaked in water or milk);

- dry tarragon;

- salt and pepper.

Preparation

In the food processor, grind the bread and onions. Separately, beat the eggs with pepper and salt, grind also the flesh of the fish. Now mix all the ingredients with a dry tarragon and again skip the resulting mass through the combine.

Start filling the skin with minced meat, from time to time, smoothing your fingers on both sides of the fish. So the minced meat will move evenly to the tail. Do not fill the fish too tightly, it should become the original volume and size. Otherwise, during preparation, the swollen stuffing will simply pierce the skin.

Most likely, you will have an extra stuffing. You can prepare from it:

- fish cutlets;

- from a backbone to weld a broth, having added in it spices for an ear, to make meatballs from forcemeat, to boil them in broth. So you get a wonderful fish soup;

- balls of small size, which can then be put to the fish during cooking.

In order to prepare a stuffed pike-perch, a large chicken-fowl is suitable, in this case the fish will not have to be folded. There is none, you can take a simple low pot that has a wide bottom.

Put the carrots and onion, previously peeled and finely chopped, on the bottom of the pot. On top of them lay belly down stuffed pike perch, bending it as required. In an empty place, place the head of the fish.

Now pour the saucepan with cold water, add salt, pepper and bay leaf. Put on a fire and bring to a boil. Remove foam and reduce heat to a minimum. Remember that pike perch is a tender fish. Even in the smallest fire, he will have half an hour to cook and not to damage the skin.

Approximately 7 minutes before the end of cooking, you can add in the pan finely chopped parsley - it will very nicely solidify into the jelly.

Transfer the stuffed pike-perch to another dish, but only after it has completely cooled down.

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