1 kg fish fillet (skinless and boned) — 1/2 loaf of wheat bread, 1 Cup milk or water (for soaking bread), 1 onions, 2 eggs, 2 cloves of garlic, 1 carrot, 1 beet, 1/2 parsley root, 1-2 Bay leaf, 3-4 peas of fragrant pepper, salt, ground black pepper.
Suitable for stuffing any meaty fish, not too oily, hard and without small intermuscular bones, white flesh, without a sharp specific smell and low fat fish fillet industrial production, better without dark skin.
From ocean fish for stuffing the preferred Grenadier, sea burbot and perch, fish-captain, blue whiting, saithe, cod, hake, Pollack. The meat of hake and Alaska Pollack is sometimes dry, kroshlivym, and the stuffing of them is badly molded. In this case, they should combine it with sea bass, cod or other fish, with more viscous pulp — like fish are taking 30-50 % of the weight of Alaska Pollock, hake.
The fish flesh with or without skin (dark skin with the fillet must be removed) cut into melt Chia pieces, mix with small pieces of bread, predvaritelno soaked in milk or water, chopped onions and twice to pass the entire mass through a meat grinder. Add in minced liquid residues, ground pepper, whipped eggs, pounded with solucionar and all is well mix. Ready weight to put on a wet sheet of cellophane or parchment, roll up in two layers, giving the shape of a loaf and tie, if the long loaves. The thickness of the loaf should not exceed 10 cm dishes, corresponding to the shape and size of the loaves, put the sliced carrots, parsley, beets, onions, the skin and the fish bones, peppercorns, salt and pour cold water so that the layer was 2-3 cm above products. Bring water to a boil, put in the loaves from minced fish, bring to a boil, then simmer at low boil 1/2—2 hours to top up the Water as its boiling — cool!
Ready fish gently to remove make 3-4 places punctures in the wrapper, to cool, placing on top of a cutting Board with a small yoke. When fish has cooled completely, remove the cellophane or parchment.
Loaves gefilte fish is cut into pieces in the thickness of 1-1,5 cm and put on a plate, decorate with finely chopped parsley, lemon wedges.
Submit gefilte fish with horseradish sauce, red horseradish sauce, for garnish — fresh, salted or pickled tomatoes, cucumbers or salad green, from white or red cabbage. Fish can serve, drizzled with the broth wherein it is sodden.
Stuffed fish with garlic.
600 g fillet of sardines, saithe, etc.—100 g of wheat bread, 2 onions, 4-5 cloves of garlic, 1/2 Cup milk, 2 eggs, 2 tablespoons butter or margarine, salt.
Mince the fish fillets, soaked in milk bread, onions and garlic. Add in minced raw eggs, softened butter or margarine and mix well. Minced meat rolled sausage and wrapped in parchment paper, boiled. Cool and cut into slices. When serving decorate with sprigs of greenery.
1 kg hake ice cream — 1l water, 2 onions, 1 egg, 2 slices of wheat bread, Corner Cup milk or water (for soaking bread), 1 parsley root, 1 Bay leaf, ground black pepper, salt.
Prepared fish cut into fillets. Fillet (1/2 portion) mince together with the soaked bread, add the crushed mass is egg, salt and pepper. All carefully mix before reception of homogeneous mass. On a sheet of cellophane or parchment to put the fillets (in one layer) with the skin down, then minced fish and put the fillets skin side up.
Gefilte fish roll up in a loaf in two or three layers of cellophane or parchment, tie in several places with string. Loaves put in boiling salted water, add Bay leaf and boil for about an hour at low boil, then cool. Before serving put in a bowl, slice and sprinkle with herbs.
Tomatoes stuffed with fish oil and apples.
8 tomatoes — 2-3 carcasses of oily fish, 2 apples, 1 pickled cucumber, 2 tablespoons capers, 1 tablespoon vegetable oil, 1 tbsp mustard (prepared), 1 tablespoon mayonnaise, 1 teaspoon chopped parsley, sugar, salt.
Fish (boneless fillet) simmered, cool and finely chop. Apples (without core and peel) the cucumber and cut into small cubes, mix with chopped capers, butter, mustard, fish; sugar and salt Polo-live the taste. This filling to stuff tomatoes, remove them from the pulp. Tomatoes put in a bowl, pour mayonnaise and sprinkle with herbs.
Peppers stuffed salad with Maritime language.
On 4 beans canned sweet pepper — 250— 300 g cream nautical language, 2 potatoes, 1 cucumber, 2 hard-boiled eggs, 1 Cup mayonnaise, 1 teaspoon finely chopped greens, salt.
The carcass of sole simmered, cooled, then separate the flesh from the bones and finely chop. Diced boiled potatoes and cucumbers combine with chopped whites of eggs, fish, add salt, mix and season with mayonnaise (1/2PART). Prepared salad to stuffed peppers, put it on a dish, pour mayonnaise from the side of the stuffing, sprinkle with chopped eggs and greens.