Stuffed Pike-Perch
Stuffed
Pike-Perch
For
1 kg (2 Ib 3 oz) of fish fillet: 150 g (5 oz) fried onion, 100 g (3 1/2
oz) raw onion, 250 g (8 1/2 oz) white bread without crusts,
3 uncooked eggs, chopped garlic, sail, ground black pepper, a dint of sugar,
a walnut-sized piece of butter or 1 tbsp. vegetable oil.
Clean
and scale fish, remove, through a cut in the back, its spine incised near the
head and tail, remove its intestines, cut off its rib bones and nearly the entire
meat leaving on the skin only a layer about 1/4-inch thick. Put the removed
meat through a mincer, add white bread soaked in milk, wrung out and sauteed,
and raw onion, chopped garlic, eggs, and butter. Put all this through a mincer
again, season with salt, sugar, pepper and minced greens, mix up and stuff the
fish with minced meat. Wrap the fish in a gauze, tie up in several places by
a cord, put on a grid in a fish cauldron, pour over water, add cucumber brine,
salted cucumbers, carrots and celery and simmer covered. At the end of boiling
drop spices: bay leaf, black pepper and sweet peas. Time of boiling: 1 hour
per 1 kg (2 Ib 3 oz). Cool the ready fish in its concoction, remove the cord
and the gauze, lay the pike-perch on a serving dish and make decorations of
butter in the cut spots.
