You will need
    • Fish - 1 kg
    • Onions - 2 pieces,
    • Carrots - 1 piece,
    • Potatoes medium - 2 pieces,
    • Cabbage - 100 grams,
    • Pork fat - 100 g,
    • Water or milk - 100 ml
    • Egg - 2 pieces,
    • White bread or loaf - 150-200 gr
    • Salt
    • pepper to taste.
Clean the fish, slit the belly and remove the innards. Cut off the head and tail. Rinse under running water. Drain or dry the fish with a napkin.
Remove the fillet. To do this, cut the flesh from the head and loosen the spinal bone. Remove any remaining bones. Fine-mesh fish species (perch, pike) cut into fillets with skin and without it. Skin is removed immediately after cleaning, before butchering. Do this by gently discourage her with a knife or spatula.
Prepare the ingredients for stuffing. Their composition and quantity will depend on the kind of used fish.
For stuffing of river oily fish, you will need onions, carrots, cabbage.
For minced meat from lean fish of the river will need onions, potatoes, a piece of pork, salted or fresh bacon.
For minced meat of sea fish, you will need onions, bread.
The fish is ground in two ways: twisted in a meat grinder or cut into small pieces.
Minced fatty river fish (carp, catfish, carp).
Mix chopped fish with a twisted onion, carrots and cabbage. Add raw egg, salt, pepper. Blend until smooth, gradually adding water or milk.
River minced lean fish ( pike, perch).
Technology of preparation same as that of small fish fatty species. But it is recommended to add a little fat. It will make the meat soft and supple.
Minced marine fish.
Marine fish unlike the river is very gentle. It is better to grind a knife, not mince. Instead of vegetables (cabbage, potatoes) that produce a lot of juice, use soaked bread. To do this, RUB it on a grater. Liquids take less than half.
Fish cutlets minced.
Dampened hands to form patties, roll in flour. Fry them in plenty of vegetable oil until Golden brown. To burgers not hardened, make frying on low heat.
Pike stuffed.
Carefully clean the fish, without disturbing the integrity of, and wash. Remove the head and knife to repel the fish. Remove the skin stocking, cutting, where poorly separated, with a knife. Remove the fillet, prepare the stuffing. From the head, remove the gills, boil in small amount of salted water. Stuff the skin with forcemeat, sew, pour broth from under the head. Before it is done add the spices.
If the pike is small, can be baked in the oven. Grease a baking sheet with oil, put the stuffed fish, sew her in advance the head. Bake for 1.5 hours at a temperature of 180 degrees.
When serving, garnish with vegetables and greens.