Jewish-style stuffed pike
Description
The skin strips should be about three centimeters wide and ten centimeters long. This is necessary to wrap the cutlets with the skin, creating the effect of a stuffed fish. This tender pike is delicious served with young boiled potatoes or creamy mashed potatoes with fried onions.
Instructions
- 1
Step 1
Remove the skin from the pike, keeping the skin strips. Carefully separate the fish meat from the bones. Remove small bones using tweezers. Place the meat in a blender and grind into a smooth mince.
- 2
Step 2
Add semolina and half a teaspoon of salt to the meat. Also add coarsely ground black pepper to taste. Let the mixture stand for 20 minutes so the semolina can swell.
- 3
Step 3
Peel the onion and cut it into large rings. Peel the carrot and slice it into thick rounds (about 2 centimeters thick). Heat vegetable oil in a cauldron, place the onion and carrot on the bottom. Shape the minced meat into patties, wrap them in pike skin. Put the patties into the cauldron on top of the vegetables.
- 4
Step 4
This "stuffed" fish should be baked in a cauldron covered with a lid. Cooking time is about thirty minutes. The cooked fish can be sprinkled with grated cheese and served with fresh herbs.