Stuffed Fish in Aspic
Description
Stuffed fish can be prepared in three ways. I suggest a simplified version. But there are two other methods as well. Method one. Cut the fish into steaks, as for frying. From each piece, cut out the flesh along the back, leaving it on the belly side. Then prepare a filling from the flesh and stuff the fish with it. This way you get not only cutlets, but also meat with bones. Method two. Remove the skin from the fish like a stocking, stuff it with the filling, and boil it. Afterward, cool it and cut it into pieces. In both cases, the filling is exactly the same as in my simplified version. I make cutlets from the filling and simply boil them the traditional way, without spending a lot of time digging the flesh out of pieces of fish. And notably, there are no bones in mine. A stuffed fish dish is certainly festive, elegant, and extraordinarily delicious. If your broth does not set well, add gelatin to it. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making stuffed fish.
- 2
Step 2
Pass the silver carp fillet and the white bread roll, which should first be soaked in cold water and then squeezed out, through a meat grinder.
- 3
Step 3
Peel, wash, and chop the onion. Place in a frying pan.
- 4
Step 4
Sauté the onion over low heat until translucent. Do not brown it heavily.
- 5
Step 5
Pass the fried onion through a meat grinder. Add the egg.
- 6
Step 6
Add salt, sugar, and pepper.
- 7
Step 7
Thoroughly mix the fish mince until uniform. Then gradually add 60–70 ml cold water, mixing continuously. The mince will become light and airy.
- 8
Step 8
Peel the beets and carrots and slice them into rounds. Place them on the bottom of the pot. Rinse the skin of one onion and place it on the bottom of the pot as well.
- 9
Step 9
With damp hands, shape oblong patties from the ground meat and place them on the vegetables.
- 10
Step 10
Carefully, so as not to disturb the filling, use a spoon to pour hot water into the pot until it covers the fish. Add a bay leaf, salt, sugar, and pepper to taste.
- 11
Step 11
Bring the fish to a boil, then reduce the heat to the minimum. The fish should barely simmer. At the same time, do not cover the pot completely with a lid. Ideally, it is cooked without a lid at all, but then the patties develop a crust, and I do not like that.
- 12
Step 12
Cook the fish for 1.5–2 hours. After one hour of boiling, add water so it covers the fish.
- 13
Step 13
Place the prepared fish in a deep dish and pour the strained broth over it. Refrigerate until set.
- 14
Step 14
Serve the incredibly delicious stuffed jellied fish as a cold appetizer.