Stuffed Zander - The Best Holiday Recipe

Kitchen appliances and utensils: oven, baking dish with sides, mixer, knife, cutting board, frying pan, spatula, meat grinder, pan, deep containers, kitchen scissors, foil.

Ingredients

Step cooking

1. Thoroughly wash and clean the scales of two zander, remove the eyes and gills. Carefully cut off the head behind the fins and through the resulting hole we take out all the insides from the carcass and head.
   
2. Then we prepare the carcasses for skin removal and lightly beat them with a rolling pin. Thus, the muscles will relax, and it will be much easier to separate the meat from the skin. Then, using a knife and kitchen scissors, we begin to carefully, gradually separate the skin from the meat. The skin must remain intact. At the end, cut off the skin from the carcass in the tail area and strip the skin, removing meat from it. We also remove all the meat from the ridge. We do the same with the second fish.
   
3. Peel lightly seasoned with black pepper and salt. Leave to marinate a little. Ridges are placed in a pan, pour 400 grams of pure cold water, salt and pepper to taste, add two bay leaves and cook for 30 minutes.
   
4. Pour 100 grams of milk into a small deep container and soak 100 grams of white bread in it.
   
5. Peel one carrot and one onion and mine. Three carrots on a coarse grater, and chop the onion into a small cube. We put a frying pan on the stove, pour 30 grams of vegetable oil on it. When the oil is hot, put the chopped onion in a frying pan and fry until transparent. Then add the grated carrots to the onion and fry until cooked.
   
6. Through a meat grinder we pass the meat of pike perch and 40 grams of salted fat.
   
7. We squeeze white bread from milk, pass it through a meat grinder and add it to the meat with lard. Then we pass through the meat grinder frying and also add to the rest of the ingredients.
   
8. In a separate container, break two chicken eggs and separate the yolks from the proteins.
   
9. Add two yolks to the rest of the ingredients, salt everything and mix well. We should get a homogeneous mass. Then a little beat off the resulting minced fish. In a separate bowl we place the squirrels, add a pinch of salt and thoroughly beat until a thick white foam. When the whites are whipped, add them to the forcemeat in parts and mix until smooth.
   
10. Next, turn the peel and begin to carefully stuff it with minced meat. After filling, the skin should keep the shape of a fish. The heads are also stuffed.
    
11. Peel one more carrot, wash it and cut it into half rings. We cover the bottom of the baking dish with carrots with the sides and put our fish and heads on it.
    
12. Pour the resulting broth from the ridges into the mold and cover it with foil.
    
13. We heat the oven to 180 degrees Celsius and send our fish into it for 40 minutes. After the time has passed, remove the foil from the baking dish and cook the dish for another 15 minutes. When the fish is ready, take it out of the oven and leave to cool right in the form.
    
14. Then we beautifully serve and serve.
    

Video recipe

Thanks to the following video recipe, you can cook the perfect stuffed zander. This dish will win the hearts of everyone present at your table.

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