Required:
Fish - 800g
white bread - 50g
milk - 1 cup
onions - 1-2 pc.
fat - 20g
Semolina - 20g
egg - 1 pc.
breadcrumbs - 30-40g
sour cream - 0.75 cups
fats (for baking) - 60g
salt, pepper - to taste.
Preparation:
The fish are cleaned, remove the spine and bones. Baton soak in milk, squeeze. Onions finely cut, passerovat in fat. Fish fillets, depressed loaf and passerovanny onions pass through a meat grinder 2 times. Add egg, semolina, 3-4 tablespoons milk, salt, pepper. Stir well. They must be air. Lodging roll, roll it in bread crumbs, place on greased baking tray. Pour fat from the top. Bake in a hot, moderately hot oven for 40 minutes, periodically pouring formed sauce. By the end of baking pour lightly salted sour cream.
Transfer to an oval dish, cut into portions (1 cm thick), add sauce, garnish with green salad, parsley, boiled eggs circles. Meat loaf can be baked, wrapped in greased parchment or foil. Serve and cooled.
Fish - 800g
white bread - 50g
milk - 1 cup
onions - 1-2 pc.
fat - 20g
Semolina - 20g
egg - 1 pc.
breadcrumbs - 30-40g
sour cream - 0.75 cups
fats (for baking) - 60g
salt, pepper - to taste.
Preparation:
The fish are cleaned, remove the spine and bones. Baton soak in milk, squeeze. Onions finely cut, passerovat in fat. Fish fillets, depressed loaf and passerovanny onions pass through a meat grinder 2 times. Add egg, semolina, 3-4 tablespoons milk, salt, pepper. Stir well. They must be air. Lodging roll, roll it in bread crumbs, place on greased baking tray. Pour fat from the top. Bake in a hot, moderately hot oven for 40 minutes, periodically pouring formed sauce. By the end of baking pour lightly salted sour cream.
Transfer to an oval dish, cut into portions (1 cm thick), add sauce, garnish with green salad, parsley, boiled eggs circles. Meat loaf can be baked, wrapped in greased parchment or foil. Serve and cooled.
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