Stuffed perch
Required:
1 gutted perch (pribl.700 r)
pinch of sea or iodized salt,
freshly ground white pepper,
juice of 1 / 2 lemon
200 g leaf spinach
1 clove garlic,
1 onion,
1 potato (approx. 100 g),
1 1 / 2 tbsp. l. oil
125 ml of whole milk,
pinch of nutmeg powder
2 bay leaf
1 sprig of dill
Preparation:
Cut off with scissors and the tail fins of fish. Wash it and dry kitchen towel inside and out, add salt and pepper inside and out, sprinkle with lemon juice. Clean and wash the spinach, put out about 1 min. Then the big chop it and knead.
Garlic and onion peel and finely chop.
Wash the potatoes, peel and finely grate the potato and knead the mass.
Put in a small saucepan onion, garlic, 1 tbsp. l. oil and heat it all up until onion becomes transparent. Then pour the milk in a saucepan, bring it to a boil and put in a pot potato mass. All cook until until the milk thickens. Then add the spinach and season with the mass of salt, pepper and nutmeg, remove the pan from heat and cool its contents.
Cold spinach-potato mass to invest in the ventral portion of the perch. Outer part of the fish grease dissolved in oil. Pour into steamer 250 ml of water, put the sheets and laurel sprig of dill, reheat, then add salt and pepper. Place stuffed fish in durshlachnuyu of steamers, to close it, and about 25 minutes, cook the fish for a couple.
Required:
1 gutted perch (pribl.700 r)
pinch of sea or iodized salt,
freshly ground white pepper,
juice of 1 / 2 lemon
200 g leaf spinach
1 clove garlic,
1 onion,
1 potato (approx. 100 g),
1 1 / 2 tbsp. l. oil
125 ml of whole milk,
pinch of nutmeg powder
2 bay leaf
1 sprig of dill
Preparation:
Cut off with scissors and the tail fins of fish. Wash it and dry kitchen towel inside and out, add salt and pepper inside and out, sprinkle with lemon juice. Clean and wash the spinach, put out about 1 min. Then the big chop it and knead.
Garlic and onion peel and finely chop.
Wash the potatoes, peel and finely grate the potato and knead the mass.
Put in a small saucepan onion, garlic, 1 tbsp. l. oil and heat it all up until onion becomes transparent. Then pour the milk in a saucepan, bring it to a boil and put in a pot potato mass. All cook until until the milk thickens. Then add the spinach and season with the mass of salt, pepper and nutmeg, remove the pan from heat and cool its contents.
Cold spinach-potato mass to invest in the ventral portion of the perch. Outer part of the fish grease dissolved in oil. Pour into steamer 250 ml of water, put the sheets and laurel sprig of dill, reheat, then add salt and pepper. Place stuffed fish in durshlachnuyu of steamers, to close it, and about 25 minutes, cook the fish for a couple.
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