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Stuffed fish recipe
Stuffed fish is perhaps one of the best ways to prepare a product. This option looks like a win-win on any table and impresses with its incredible and exquisite taste.
Of course, it is best to stuff carp. The filling in this fish is somewhat similar to a souffle: incredibly tender, soft, and moderately juicy. The idea and recipe for stuffed carp are published in the cooking_with_gala culinary blog on Instagram.
Ingredients:
- carp flesh - 450 g
- butter - 60 g
- onion - 4 pcs.
- carrot - 1 pc.
- hake/chicken fillet - 200 g
- eggs - 2 pcs.
- white bread - 60 g
- salt - 1 tsp.
- granulated garlic - 1/4 tsp.
- pepper - 1\/3 tsp.
- vegetable oil - 1 tsp.
- seasoning for fish - 1 tsp.
- gelatin - 9 g
Method of preparation:
1. First you need to prepare the fish. Its weight should be 1200-1400 g. The fish should be cleaned from the insides.
2. Next you need to make an incision between the skin and the meat, and remove the gills.
3. Rinse the skin and remove the bones from the meat.
4. Then you need to chop the onion and grate the carrots. Fry in butter for about 5 minutes.
5. Soak the bread in hot water.
6. Grind all the ingredients. Add eggs and seasonings. Mix well.
7. Add gelatin, mix, and beat the filling.
8. At this stage, stuff the fish. Sew up part of the skin and fill it with the meat filling, then sew it up completely.
9. Put on a baking sheet and brush with olive oil. Bake at 180 degrees for 45 minutes.
10. Leave the fish for 8-10 hours. Then pull out the thread and decorate as desired.
