Stuffed Zander Recipe
Stuffed zander – an incredibly tasty dish, but that’s just not everyone gets it. Each culinary has its own little secrets for the preparation of zander, and it is unlikely that they will issue you. But we will gladly share the recipe for stuffed pike perch.
Preliminary “work” with zander
Before you start to “fight” with zander, we strongly We recommend that you prepare a thimble and a thick thread with a needle. As practice shows, these are the terms of successful completion we often forget to cook, and then in the kitchen we show all the wonders of resourcefulness and thinking, since at the last moment about remember them.
Now we proceed to cutting zander:
- It must be cleaned of scales; all spines are sharp on the ridge and trim the fins. Use for this kitchen scissors – them it is convenient to make all these manipulations.
- Be sure to remove the gills from the head of the zander and gut it. Now a little secret how to peel fish: for this you need to put it in a bag or in a clean rag, and a little beat off with a kitchen hammer.
- From the head under the skin we introduce the knife and try carefully from the pulp separate the skin. Thus, the pike perch skin will remain on the ridge. From the inside, we cut off the sharp bones and begin to separate the skin from the ridge. As a result, your skin should be with your head.
Next, you need to prepare the stuffing for the filling. By the way, the bones are not should be thrown away – put them in a container, add greens, carrots, onions and water and cook the broth, we need it when baking will be.
Zander filling and roasting
To prepare the filling, we need the ingredients:
- zander fillet
- 1 egg
- salt to taste
- ground black pepper to taste
- 1-2 bulbs
- 1 medium carrot
- tablespoon butter
Grind zander fillet in a meat grinder, add to it egg, salt, ground black pepper. Fry in a pan chopped onions and carrots, and then put it in the minced meat and add butter tablespoon. Knead everything thoroughly.
Next, the most important process begins – zander filling. From the tail sew five centimeter sections and start carefully stuff with ready-made meat, and so we repeat right up to the head – we sew, we stuff.
Put the obtained zander almost in its original form on baking sheet, tummy down, be sure to place vegetables around – potatoes, tomatoes, peppers, cucumbers. And send to the oven. Every pour fifteen minutes into a baking sheet broth so as not to burn our little lump. Bake it need order one hour. If you want, then before pulling the pike perch from in five minutes you can coat it with mayonnaise – but it’s on lover.
You can bake zander in chicken stock, for this it should be put in the goose bowl and bake until the whole broth is will evaporate.
Tasty ideas
Fish lovers will also like the recipe. fish in Greek. Amaze your culinary masterpieces of loved ones and relatives!
