Body

Category: Fish dishes
Body

Ingredients

fish fillet 1 kg
carrot 2 pcs.
bow (large) 2 pcs.
eggs 2 pcs.
flour 2-3 st. spoons
salt, sugar, pepper taste

Cooking method

  • “The day before yesterday I was eating. A strange dish! Body. Edible, put on his underwear and went to night. Idyll".

  • Ilya Ilf, Notebooks

  • Not so long ago (on a historical scale) practically any dish of minced fish was called that way in Russia. Not corporeal, but corporeal - this is how the emphasis is put correctly. These are not only cutlets, but also casseroles, and sausages, and pies.

  • Veal is a fish fillet, whole or tapped, boiled in boiling water with spices. This is today.
  • This dish has a history, and an interesting one.
  • “They served dishes made from fish like stuffed lambs, because, due to the abundance of fish in this country, they make different varieties and types of food from it ... They take all the bones out of it and beat it in mortars until it becomes like dough, then stuff it onions and saffron in abundance, put in wooden forms in the form of lambs and geese and fried in vegetable oil on very deep baking trays, like wells, so that it is fried through, serve and cut like pieces of fat tail. Its taste is excellent: who does not know, will mistake it for real lamb meat ... "(Quote from" Travels of Patriarch Macarius of Antioch in the half of the 17th century, described by his son Archdeacon Paul of Aleppo "). It is best to serve fried potatoes or mashed potatoes and fresh vegetables as a side dish for veal. Sauces - tomato, tomato with vegetables.

  • Prepare minced meat with onions and carrots from fish fillets. Add eggs, flour,
  • salt pepper. Stir until light. Refrigerate for an hour.
  • Form "cutlets" of any shape. Who wants tradition - in the shape of a crescent. Put carrots on each and lay with onions. Cover with hot water, add salt, sugar, pepper to taste. Cook over low heat for 2.5 hours.

The dish is designed for

8-10 servings

National cuisine

Russian

Note

I added some onion peels for color.

Caprice
Ka-aroche, a kind of "Gefilte fish"
mka
Yes, I thought so too. After all, many peoples have similar dishes.
Gypsy
Exactly
Body
Summer resident
No matter how you call it, it's still delicious
Gypsy
Not tasty will not be preserved (I'm talking about Israel)
mka
This is really delicious and tender, melts in your mouth.
I can't say anything about canned food - I've never bought or tasted it.

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