Pike perch veal, baked in a mold

Category: Fish dishes
Kitchen: Russian
Pike perch veal, baked in a mold

Ingredients

pike perch (fillet) 400 g
onions (small size) 2 pcs.
heavy cream (or sour cream) 2 tbsp. l.
eggs 0.5 pcs
salt
ground pepper

Cooking method

  • Pike perch veal, baked in a moldWash the fish, remove the skin, free from bones, mince.
  • Pike perch veal, baked in a moldPlace in a bowl and mix well with a mashed potatoes.
  • Pike perch veal, baked in a moldDice the onion and sauté in sunflower oil.
  • Pike perch veal, baked in a moldThrow the fried onions on a sieve so that the excess oil is glass, and as little oil as possible gets into the minced meat, in which the onions were fried.
  • Pike perch veal, baked in a mold Pike perch veal, baked in a moldMix the minced meat and onion, season with salt and pepper to taste, add the egg, cream, knead with a pusher, rubbing the mass well.
  • Pike perch veal, baked in a moldPike perch veal, baked in a mold Pike perch veal, baked in a moldPut 1 teaspoon of heavy cream (or sour cream) into the form and grease the bottom, then fill the form with minced meat. Grease the minced meat with cream (or sour cream). Bake until tender in an oven preheated to 200-220 C for about 25-30 minutes.
  • Pike perch veal, baked in a mold
  • If you do not use eggs and sour cream, then you get a lean version.

Note

The recipe is taken from LJ bufetum.livejournal.com/66288.html
If anyone is interested, follow the link to see a lot of information about the vest and its old recipes.

Tatyana1103
Galina, thank you, my peasants love a fish in cream and also a fish that is delicious - a goose
Ilmirushka
There is a little minced burbot stuffed in the freezer, I will definitely make such a delicious
Gala
Girls, Tanya, Ilmirathanks for stopping by
The fish turns out to be very tender and juicy I respect zander very much
tatyana1
I wonder if you replace the crush and all its manipulations with a blender? And a meat grinder too? Will the end result be worse?
Gala
tatyana1, I have not tried, I do not know. The blender only grinds, we additionally grind the minced meat with a crush. And if you grind mashed potatoes in a blender or grind them with a crush, will it make a difference? I think it will. But how much such nuances are perceptible to everyone
With this amount of minced meat, use a blender, extra dirty dishes, hands faster, it seems to me.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers