Stuffed crucian carp in Yakut style
Description
The recipe won't take much time. The key feature of this recipe lies in selecting the right fish. You should choose large crucian carp, not less than 0.5 kilograms, as it will be easier to stuff and serve. The fish must be gutted and thoroughly rinsed to prevent bitter bile from spoiling the taste of the entire dish. For cooking, you will need: crucian carp, rice, mushrooms, mayonnaise, egg, salt, herbs, and refined oil. Serve hot.
Instructions
- 1
Step 1
1. Clean the fish from entrails and scales, rinse.
- 2
Step 2
2. Leave it to rest for a while to allow the water to drain, then rub with salt and let it sit for half an hour. After this time, make crosswise cuts on both sides.
- 3
Step 3
3. Clean, rinse, and chop the mushrooms into pieces. Fry them in refined oil until cooked.
- 4
Step 4
4. Boil the egg and cut it into cubes, rinse and cook the rice, finely chop the dill. In a bowl, combine the rice, mushrooms, eggs, herbs, and mayonnaise, season with salt and pepper to taste.
- 5
Step 5
5. Stuff the fish with the filling. Grease the foil with refined oil and tightly wrap the fish in it.
- 6
Step 6
6. Transfer to a baking sheet and place in a preheated oven at 190 degrees for half an hour.
- 7
Step 7
7. Remove the fish, open the foil, and spread mayonnaise over the fish. Place it back in the oven for another 7 minutes to get a golden crust. Serve the dish warm.