Fish a la stuffed with memoirs from Odessa

Hello, dear girls!

There now also I reached the main snack on our table. This is fish. Almost stuffed. Almost like in Odessa. It is not difficult to buy just fish in Germany, but to find necessary on a farshirovka - a problem. Therefore we with mother decided not to puzzle any more and not to beat legs, bypassing the Russian and German shops, and just began to buy already ready fillet most of which closer would be suitable for the stuffed fish. Minus is a fillet without stones, skins and the heads. And they are necessary (I will mention in the right places) for taste. Undoubted plus - it is not necessary to pore for hours over cutting of fish. But what to do, it is necessary to find a way out. Well not to deprive itself in tasty and healthy food!

So, we will begin.

I bought fillet of a pollock. In packing of 400 grams (4 briquettes of the pressed fillet). In 3 packs of 1200 grams:


I defroze it and washed out.

If someone decides to buy the real fish, then I recommend a carp and a pike, a carp and a silver carp, a pike and a silver carp. Is closer than live weight to 2.5 kg (we consider waste).

Preparation of the stuffed fish is begun not with fish most, and with onions. On 1200 grams of fish I took slightly more than 1 kg of onions:


We clean onions, we wash and we cut into cubes, and nearby it is already possible to put a frying pan on fire:



Except one piece, we spread all onions on a frying pan:



Onions should not be fried, it should be extinguished till light brown color:


Apparently, from such huge amount of onions almost nothing remained. We shift to a plate that cooled down:


For now onions cool down (mother once in Odessa since evening groped for onions, and began to prepare fish next day), we prepare fish. If it here such fillet, then it it is necessary to wash out and wring out from water. If someone made a feat and bought fish, then here so she should be cut: to wash, draw, take out gills, to purify scales, to cut off all fins (and near a tail too) and again it is good to wash out. Further we always did so: cut off the head and cut on portion pieces, about 5-6 cm thick, at a tail the piece is slightly longer. We take a piece of fish, we cut at a back between a skin and meat and slowly we cut to a paunch. Too most on the other hand, and then we separate a skin from the main piece. At first we cut off meat from a skin, and on the ridge to cut a shkurochka on two parts, having removed an internal part of a fin. To put skins in one party, stones in another, but not to throw out. Now we remove meat from the remained piece, pulling out more small stones from pulp. Thin separate stones can be thrown out, and we keep spine bones, they will be useful then. Already all fish. I give a standing ovation to all those who will decide to make it. It is really a feat!

But I will return to our small fish, that is fillet. Onions cooled down, fillet is already prepared, now it is necessary to scroll all this via the meat grinder (my great-grandmother and my mother liked to cut with the billhook, I for such feats not solasny). Here gathered everything:


We put two pieces of fillet in the meat grinder, scrolled, then an incomplete spoon of onions. And so until fillet reaches a limit. To push the last portion of fillet and onions, I take a small piece of white loaf and I pass via the meat grinder. As soon as bread appeared through a lattice, we cease to twist. From the meat grinder do not take out the remains - there can be stones! Also it is necessary to leave one full tablespoon of stewed onions for further actions:


Now we do forcemeat. The overwound fillet:


4 eggs crude and 2 (approximately) semolina handfuls (ideally it has to be matzo flour):


With onions we add eggs, semolina to fish, we salt and we pepper to taste, but it is desirable not to go too far. We knead forcemeat and we shake up it a hand a little:


Now it is necessary to create pieces. As I had no skins, I do them in the form of almost squared cutlets. If someone does of fish, when fish was cleaned, left skins. Here their turn came. The created cutlet needs to be covered on the one hand with the leveled shkurochka and it is good to smooth that everything was smooth and beautiful. If shkurochek there is a lot of, then we do not throw out the rest. If they are not enough - that we leave a piece in the form of cutlet. We put pieces on the plain surface which is sprinkled a little by water. I took a baking sheet and a dish:


It is desirable to make as much as possible pieces. When everything is ready, we put a frying pan on a ring and we pour sunflower oil a little, we allow to heat up well. And in hot oil accurately by means of a shovel we spread pieces of fish. Heating of a frying pan average, not hot! If at someone fish with a skin, then at first a skin down. We DO NOT FRY! Only prizharivay it is a little till light brown color (here I do not know why, but on a photo all pieces are more dark, than alive, and in addition yellowish, and actually forcemeat was whitish-gray color):


And we act with all the prepared pieces this way. It is necessary to overturn accurately that pieces kept the form. We do not forget to add gradually oil. We put them also on a plain surface (as soon as the baking sheet was exempted from pieces, I on it began to spread ready):


All pieces are prepared, we get a cauldron or a suitable pan, we oil a bottom sunflower slightly.
Remember that we left one bulb? Now time to use it came. We cut a bulb on not thick rings and we stack on a cauldron bottom:


I lacked this bulb, I took one more. Who wants, can lay out a row of onions circles on a stenochka. Over crude onions we put that remained spoon of stewed onions:


And if someone thought in the beginning that I took too much onions, then now it is visible that could be taken much more.

If someone took fish, then after her cleaning there were spine stones (I wrote above that they separately should be put) and skins. Here it is good to put them UNDER onions. These stones will give fortress to broth and taste fish. Still there was a head. Generally I fill it with forcemeat too and I fry, but it is not obligatory. And here it is obligatory to put it in a cauldron on stewed onions.

And further we spread pieces of fish densely to one another, trying that there was less empty seat, but we do not squeeze! The second row is stacked in chessboard order, pieces have to lie kind of on two lower:


Already the second row, and maybe the third:


Now it is necessary to fill in fish. As I have a simple fillet, I bought specially fish broth:


In bank of only 400 ml, it is not enough. Therefore I part this broth with water 1 to 1:


If someone undressed fish and put stones down, then it is possible to fill in just with water. On the future: if someone bought fish and cut her for another, and the spine bone and the head remained, then it is not necessary to throw out them. Postpone in the freezer, there will be an occasion to use for the stuffed fish.

I fill in broth with water in a cauldron with fish:


But water did not cover fish therefore I still added waters (from a half-jar, that is ml 200):


As ready broth was rather salty, salt I did not add any more, only couple of peas of black pepper. If filled in with water, then it is obligatory to salt and pepper. Water has to cover fish, but there was already it much, and I did not begin to add. During cooking fish rises, and water can "escape". We put a cauldron on fire, we wait that began to boil and we reduce heating to the smallest that liquid boiled small bulbochka.

Also we wait for 2 hours! Yes, long. Yes, the aroma in an hour will force neighbors to ring a door to learn, than smells of such tasty. But we with firmness wait for 2 hours.

So, time passed, and we go on kitchen. We switch off a plate, we remove a cauldron on a support and we open a cover:


Watch that did not demolish your own roof!!!

We give slightly poostyt, minutes 10 - 15, and we begin to take out fish on a dish or other equal povrekhnost (you remember a baking sheet? fine thing!). We take out accurately a rake because pieces gentle-gentle. It is possible to help itself either a wide rather short knife, or one more shovel (tortovy are good). If pieces of onions or a skin, or a stone come across (especially them!), very accurately we delete them. Here how many it turned out at me:


Broth is filtered in a pan:


Tomorrow he will stiffen as hododets. It is really a vkusnotishcha!!! I like to eat it with bread. But it is possible to shift broth in a cauldron and to throw in it the sliced potato, to salt, pepper. To boil thoroughly minutes 20 - 30. Too it is tasty!

And we put the small fish stuffed on a table, we are treated and we treat guests:


The stuffed fish - a dish labor-consuming, but if to take already ready fillet, then time of cooking is reduced many times. But it is worth it!!! The family and guests will surely estimate both work, and taste.

All bon appetit:


P.S. Sdelala I fish, a sfotorgafiroval, therein gave to the husband a dinner (meat roll, you remember?), nourishing. I sit. I write a post. And here my husband breaks as the hare from a pursuit, and flies to kitchen. Brought small fishes to itself on a plateau, and gave out to me: remove it far away, and that till the morning there precisely will be nothing.