Pike perch in the gate

Category: Fish dishes

Kitchen: Russian

Ingredients
Zander
Leek
Spices and condiments
Rye flour
Sour cream

Cooking method

Why in the gate? Do you want to know? Then dive into the goose. There is about it ...
This year, pike perch have been successful in our pond!
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They were so successful that those who were caught were even frozen for the future. And now, slowly, we are eating up these reserves.
The fish has already been gutted, washed and salted in advance.
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But, by the way, the first in the row is not a pike perch at all.
Who? They speak like an ide. If suddenly someone knows, I will be very grateful for help in identification.
Here it is - larger. It is very similar to a herring.
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In addition to pike perch, we took leeks. You cannot do without a bow in this matter.
Why leek? And there was no other left in the beds.
Although, I note that the usual green feathers would be, perhaps, more appropriate. Or onion, cut into thin slices, and add a little carrots, also thinned. The fish will not be baked for long. Cut thickly - it won't even have time to soften.
So that's it. Leek grows strongly in the ground, therefore, having cut off a thick white root, we will disassemble an inch into leaves and thoroughly rinse it.
And then chop finely.
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Inside fish organisms with gutted peppers. Different. And burning and aromatic.
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And then you need to stuff the abdomen tightly with an onion.
And let it lie down for a while. Will sweat. Yes ... Don't forget to add salt for these troubles.
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In the meantime, we will move on to what actually allowed us to call our pike-perch "in the wicket".
Let's make the dough - coating. As well as for the famous rye gates, we will knead it with sour cream. And from, of course, rye flour. You will need more salt.
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Add tea salt to the sour cream, mix well. Then flour and knead the dough again until it becomes soft clay, always well plastic.
It may well be necessary to add a little water, or, for example, kefir, or yogurt. We added water so as not to unnecessarily fatten the product.
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Grease a baking sheet with vegetable oil. Sodachkov carefully and tightly coat with dough. So that nothing and nowhere stares.
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And send the baking sheet to the oven preheated to two hundred degrees. About twenty minutes.
And then …
Here you have a fish and immediately "with bread".
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The aroma when you break the dough is difficult to describe in words. Here you will find fresh rye bread and steamed, probably, this is probably the right way to define fish with spices and onions. And not just some carp expressed on compound feed, but a real wild pike perch.
Well, and taste. Very delicate and slightly tart. And at the same time fishy sweet. In general, it is difficult to find words here. So ... Angela for you at your meal !!!
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