Odessa-style stuffed fish
Description
To prepare Odessa-style stuffed fish, you'll need a carp or pike, depending on your preference. I usually choose carp, as it's rare to find good quality pike in stores. I also recommend buying live fish. For the stuffing, use silver carp. Use plenty of onion: about as much onion as stuffing. 1. Wash the fish, cut off the head and tail. Carefully remove the skin without tearing it. Separate the flesh from the backbone and bones, then pass it through a meat grinder. 2. Peel the onion and slice into half-rings, or even smaller—into cubes. Fry in oil in a skillet until golden brown. 3. Soak the cookies and bread roll in milk. Then add them to the minced fish along with the fried onion, eggs, and spices. Mix thoroughly. 4. Moisten your hands with sour cream and beat the stuffing mixture. Now fill the fish skin with the stuffing. Carefully wrap the whole fish in gauze. 5. Slice carrots, beets, and the remaining onion into rounds. Place them at the bottom of a deep pot or saucepan, then put the fish bones and backbone on top. Place the stuffed fish wrapped in gauze on top. Pour in water until it just covers the fish. 6. Simmer the fish over low heat for 1.5 hours. Done! Let the Odessa-style stuffed fish cool, then garnish with herbs, lemon, or olives, and serve (don't forget to remove the gauze).