Country gossip

Category: Fish dishes
Country gossip

Ingredients

perches weighing about 500 g 3 pcs
carrots (large) 1 PC
onion (large) 1 PC
potatoes (large) 1 PC
cream 33% fat 70-100 ml
salt pepper taste
green onion 0.5 bundle
parsley 0.5 bundle
White wine 100 ml
hard cheese (used parmesan) 70-100 g
lemon juice 1-2 tbsp
ground paprika 1 tsp

Cooking method

  • 1. Clean the fish, remove the gills. Make an incision along the back along the fin, remove the ridge and entrails (the abdomen must remain intact).
  • Country gossip
  • Country gossip
  • 2. Salt and pepper the fish, sprinkle with lemon juice.
  • 3. For minced meat, cut the onion into thin half rings, grate the carrots and potatoes on a coarse grater. First fry the onion until transparent, then add the rest of the vegetables, season with salt and pepper, add paprika. Simmer for about five minutes, add cream and simmer until tender. At the end, add finely chopped greens, stir and remove from heat.
  • 3. For each fish carcass, make a "boat" out of foil and pour into it about a tablespoon of white wine. Place the fish, fill with minced meat, sprinkle with cheese and put in an oven preheated to 200 degrees for about 30 minutes. If necessary, lower the temperature to 180 in the middle of baking.
  • Country gossip

The dish is designed for

3 servings

Time for preparing:

preparation 30 min, baking 30 min

Cooking program:

oven

Note

The dish turns out to be very satisfying. The fish is tender and aromatic. It prepares very quickly. If you wish, you can sprinkle the finished fish with capers and fresh chili.
Cook with love and bon appetit!

Admin

Marina, looks very nice! Basically, everything in one place is GREAT!
MariS
Excellent sudachek, Marish! I just recently dreamed about him - and here he is !!! Thank you!
Twist
Basically everything is in one place

Tanya, so it prepares faster. Plus, you can make different filling options. For example, instead of potatoes, take champignons - with such a combination of ingredients (onions, carrots, mushrooms) it also turns out deliciously.

Marisha, try on occasion. I think you won't regret it.
Svettika
How unusual, but so beautiful and cool it looks. Well, and I'm sure it's delicious. Thank you!
Twist
Svettika, glad you liked it!
The cut is actually not difficult. Guests usually like this "coolness" first of all. Well, it's convenient to eat (there are no bones).
naya
Twist! I also really liked the cut!
Twist
Natasha, I will be glad if it comes in handy. Not only pike perch can be cut this way.
Summer resident
Definitely "my style, my size" Thanks for the wonderful recipe. : hi: Bookmarked before the goose appeared in the house
Twist
Summer resident, Tanya Hope the recipe comes in handy!
Medusa
Twist: "You can cut not only pike perch this way."
Well, you unpatroned him ...
Like God is a turtle, only exactly the opposite!
Countryman
Inspires, dragged to bookmarks. It is a pity that in the winter I am mainly a bammer, but certainly not a trolley. Therefore, fresh pike perch will now have to wait until summer.

I understand - the side dish remains open on top? That is, after laying it, neither the sides of the back are pulled together, nor even the ends of the foil over the minced meat are twisted?

Still wondering - if anyone is in the AG this will try to hear the opinion.

Somewhere I saw a description similar in cutting, from Uzbek cuisine, but there is a different fish and a side dish such as pilaf. I'll look now. a copy should be in my stash.
Manna
A great idea for such a cutting of pike perch I will try to cut the next zander like this

By the way, it is best to cut the pike perch in this way because of the peculiarity of its structure. For example, you can't cut a pike like that - there will be a lot of small bones.And for zander a great idea.They can be cooked with rice, and with vegetables
Countryman
Quote: Countryman

Somewhere I saw a description similar in cutting, from Uzbek cuisine, but there is a different fish and a side dish such as pilaf. I'll look now. a copy should be in my stash.

Found. Text description, no photo. Almost similar and very interesting. Fish are taken there carp. Their small bones, as usual, are overcome by a cut.
Now, only if the owner of the section here permits, I will exhibit it ... I myself have not tried it yet.
Twist
MedusaWhen I did it for the first time, I felt like a novice surgeon. I still could not try on how to make the cut more correctly.

Somewhere I saw a description similar in cutting, from Uzbek cuisine,

Countryman
, I saw such a cut in a program about Thai cuisine. There the fish was also stuffed with vegetables, but instead of cream there was coconut milk, and there were local spices. They were baked in boats made of palm leaves.
This combination of products is too extreme for my family, and this adaptation was born. I did the same for carp - delicious. But it's too confusing to remove bones from the back. So I stopped at pike perch, especially since we sell it all year round.

Now, that's only if the owner of the section here will allow ...
I am for it"!

manna,
Thank you!
After all, they can be cooked with rice, and with vegetables.
Exactly, there are a lot of options.
Countryman
Quote: Twist

I am for it"!

I give. From book V.V. Kosov: Good knife (Hobbies and crafts) 🔗

I highly recommend the book. Excellent language, many recipes and descriptions of cutting technologies. The focus is, of course, on knives. But not only hunting knives, in life (admitaI eat) more ornaments than tools. And the knives used in everyday life.
So. Carp cocktal.
Carp or other large fish such as carp, ide or chub can be cooked over a fire in the Uzbek manner. The fish, without peeling off the scales, is cut with a knife from the back (!) From the base of the head to the tail. You need to be careful and make sure that you do not cut through the belly of the fish with a knife. The dorsal fins and spinal bone are removed and the entire cavity is cleared of viscera. Rinse the fish, and make frequent oblique cuts from the inside with a sharp knife, but so as not to cut through the skin with scales. The result is such a "bowl" with high edges, with a head and tail, as if "lined" with scales. Salt the fish from the inside, add a little sugar and let stand for about an hour. Then inside this "bowl" put the filling (onion cut into half rings, tomatoes, sweet peppers, some dried apricots), add bay leaves, red peppers, barberry or pomegranate seeds, a little cumin (for a characteristic "Uzbek" taste) and drizzle a little vodka. Grease the scales with vegetable oil and set this "bowl" on the grate over the coals of the fire, let the fish bake for about 40 - 50 minutes (depending on the size of the fish). Untouched fish scales serve as a "pot" in which the spicy and sweet filling is stewed. Several of these cocktails should be placed on the grid at the same time so that each angler gets a separate baked fish. Koktal is eaten, separating fish meat from the walls of an impromptu "pot" with a spoon (helping oneself with a knife).

Very similar to yours. But, well, new barbecue. Although something seems to me, you can do without a fire.
Twist
Countryman, it must be very tasty! Especially from just caught fish!
And the very name of the dish is so intriguing. I would love to try.
Countryman
Twist
So it seemed to me that the topic is quite, as they say, "in the suit."
Twist
Countryman, exactly! One hundred percent! And it gives a creative boost. Here I sit and twirl in my head how to make such a fish as authentic as possible at home.
Omela
Marish, delicious and beautiful !!! Thank you for reminding me about this method of cutting.
Summer resident
Quote: Twist

Countryman, exactly! One hundred percent! And it gives a creative boost. Here I sit and twirl in my head how to make such a fish as authentic as possible at home.

A miracle grill pan is quite real
Twist
Summer resident, thanks for the idea!!!

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