Fish in cabbage

Category: Fish dishes

Kitchen: Russian

Ingredients
Fish are different	2 Kg
Cabbage	1 koc.
Bulb onions	3 goals
Sweet pepper	3 pcs
Tomatoes	1 kg
Carrot	3 pcs
Spices and condiments	taste

Cooking method

I spied a very interesting recipe here the other day. And I immediately decided to implement it, because ...
... the morning dawn brought such a profit to the farm.
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Zhereshkov are not very large (but you cannot call them small either) C grade and perch. Just what we need to implement the plan that has arisen.
As usual, I separated the fish from the scales, and then cut off the fins and gutted them. By the way, what kind of device I have.
The thing is very convenient for cutting fish. The slipperiness of the fish does not affect the convenience of its cutting. Add more gloves. Ordinary workers with these plastic bumps on one side. You will not regret it, honestly.
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And as a result, I had but such portioned pieces.
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The heads, fins and tail were laid back on the ear. For broth it is the most.
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And, if you follow the recipe, then we will need another set of vegetables.
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Fortunately, there are no difficulties with this. All its own, and environmentally friendly and very fresh, juicy and, believe me, aromatic and tasty.
Look what, for example, the cabbage has grown.
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When I removed the top leaves, I was a little upset at first. The head of cabbage was cracked.
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But after chewing a few leaves in thought, he nevertheless decided that this was only the positive side. Because the juice just overflowed these leaves.
I cut the cabbage into leaves and scalded them with boiling water. So that, therefore, they acquire softness and do not break later, in the process.
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For now, he put the basin aside and continued the process. Cabbage, cabbage, and I need to prepare the rest of the vegetables.
Onions are simple. I cleaned it and chopped it into quarters.
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Peel and chop the carrots. These are the pieces.
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Pepper. Very interesting and strange this year has grown. But this is because he is not yet mature enough. When ripe, it will be different.
Such a motley one. But, neither the juiciness did not affect it. True, not as sweet as last year - I won't lie. But the sun was not very much this summer. That's….
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Peel and cut. He didn't try too hard either. Why? You will find out later.
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Tomatoes. These are already leaving. So I robbed all sorts of remnants. But they are just right for us for the further process. And the taste, by the way, did not suffer from the appearance at all.
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I cut each tomato like this and also poured boiling water over it.
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This is so that they, tomatoes, are easy to peel. Which was later confirmed. Rip off the skin and cut. Like this ... into quarters. It will be just right.
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That seems to have prepared everything. So imperceptibly ..., during the conversation.
I put onions and tomatoes in a saucepan and blender them ... blender. Then I send the peppers and carrots there and wash everything in ... in general, I bring the mixture to a homogeneous state.
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Of the spices, besides salt, only allspice and a little white pepper. It is, again, more fragrant than spicy. However, spices and seasonings are a purely personal matter.
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Here. Have you prepared a gravy - a filling, or how can there be a "sauce"? Come on. Prepared and set aside for now.
In the meantime, I'll wrap the fish pieces in cabbage leaves. Immediately, I note that the upper leaves, which in the picture it were better to give to Freckle, too. And I, you know, chased the color scheme. They are not very tasty. Those that are white are by no means more tender and tastier.
Each piece of fish should be slightly salted. Firstly, so that the sauce does not over-salt (it will be interesting to eat it later), and secondly, the fish pieces will not fall apart.
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And we put these curls in a cauldron. Not so tight, but trying to make the gaps smaller. And then ... then don't spare vegetable oil. I took the usual sunflower.It is heat-resistant, all the same a cauldron. This is not a saucepan or even a frying pan.
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Let's go back to the sauce. I boiled well water and added it to the sauce. About two-thirds of the sauce.
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And then he poured the contents of the cauldron with this sauce. And that's all. We leave the rest to the cauldron and firewood, which will burn under the cauldron.
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First, make a strong fire. Let the contents warm up and boil.
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I took off the lid to make a picture like this. In general, immediately cover the cauldron. Moreover, all of a sudden I'll use a floating bowl. And this time ... after all, he was the first, that's why he looked more often.
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And as soon as it boils well in the cauldron ...
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... we reduce the fire and ... so the lid is back in place.
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This is how the process should go. Without any obvious seething - boiling. Rather languish, not boil.
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In about an hour, we will conduct midterm control. Here's a picture. I assure you, almost done. But only “almost”. Although tasty and aromatic. This is a gossip.
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We cover the cauldron again and the fire must be completely removed. Just throw up the chips so that the coals do not go out. And so on for about half an hour.
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Well then. Here it is for you - the result!
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Worth it oh, honestly ..., worth it.
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What do I want to say in conclusion?
First, many thanks to comrade AniBor from Pelmeshek. The idea is very good. I will continue to use this method.
Secondly, there are a few ideas. Mainly concerning vegetables. Not only those that go into the sauce, but ... however, I'll tell you as soon as possible.
Thirdly. Although they say that there is no fish without bones, the asp, with all its juiciness and fat content, is already very bony. So it will be necessary to select the breed. Respectively.
Overall, the Food deserved some tinkering. I tell you this honestly. And, by the way, what was said about cabbage is fully true. It turned out delicious. Highly!
Angela to you at the meal !!!

The dish is designed for

12

Time for preparing:

2 hours

toffee

Eh, and even with the scent of haze ...

Ivanych

This is yes. This way - it helps!

Tashenka

What aesthetic pleasure I got from reading and looking at the photographs! Thank you very much. I immediately remembered my summer in the country (by the way, the first in my life).
I'm sure it's very tasty. Yes, and on an open fire ... Tell me, please, is a river fish preferable, or any is possible?

Ivanych

I do with the river. Catfish is especially good. Or a large pike perch. BUT! I think that any white fish will be in place.

Katya1234

Ivanych,
Like a fairy tale! I love your style! I liked the idea. I can't imagine the taste.

yudinel

Ivanych, beauty, stunned!

Innushka

Ivanych, what a charm yes at the stake, mmm an alternative to stuffed cabbage)))

Melanyushka

Even reading is delicious! Thanks for the recipe, I love the fish very much, I'll try to cook it according to your recipe. True, not in a cauldron and on an open fire - there is no such possibility, but it's a pity, with the smoke it would be tastier.

Song

Ivanych, thanks for the interesting recipe. And special thanks for the story.

Vinokurova

Ivanych, what juicy photos ... I feel the aroma through the screen ... thanks for the pleasure !.

gala10

Very interesting. Thanks for the recipe! Now available only in a multicooker, and summer will come ... then on an open fire.

Ivanych

Katya1234, yudinel, Song*, Vinokurova, Thank you for your kind words. I did my best.

Ivanych

Quote: Innushka