Tsya strava is a symbol of Jewish cuisine. Isaac Babel (great Odesite, writer) made sure that the riba is stuffed - tse strava, for the sake of this varto to accept Judaism! #jewelry confectionery #ribafish #stuffed ribs #cookpad_ua
Ingredients: bark with a 3 kg carapace, cibuli rіpchastoy, morquin, beetroot, eggs, matsi (or 1/2 stale loaf), Milk for soaking, Sil, pepper + laurel, black, spirit pepper, cardamom, Okrip for broth, Oliya for grease
Cooking method:
Clean the fish from the luska, the gills and remove the eyes. Cut the swimmers (do not cut the swimmers, you need the stench for the broth!) Cut the head of the ribeye along the line under the upper swimmers, so we have enough space for stuffing the head. Through the upper opening of the carcass, without opening the gut, vipatrate the rib and resolutely beat it with cold, running water. Cut the carcass into shmatki, frills from the bottom.
From the skin shmatka, for the help of a knife, carefully, so as not to harm, take the shkir. At the places, de shkira zadnuetsya with swimmers, cut with kitchen scissors.
Take the shkir from the tail shmatochkіv, "like a panchok from a woman's legs" - lower, neatly, so as not to pierce.)) Wyvernivshis on the shkіra, cut the tip of the tail with scissors. As a result, we take a whole bunch of ribs from the middle rolls of ribi and "panchokhi" from tails. Fold the mustaches on a small plate and put it, for the time being, in a row.
Now musimo vіdokremiti m'yaso ribi vіd kіstok. You can do it if you have some way, for help, be some kind of accessory. Golovne rule: see the mustache of large brushes - the ridge, ribs, the basis of the swimmers. (don’t call on dry brushes - the stench will be milled and stewed so that you don’t pick it up, but put gelatin on the minced meat!)
Clean the cibula, cut into large bars. Smear on the patel with olive oil, on the middle fire, then change the fire and put out, stirring, until the cibula wakes up to the Burshtin color.
Jews to minced meat, obov'yazkovo add matzo - sweet bread, ale for days, її can be replaced with stale wheat bread, which is a trace of soaking in milk.
Zrobiti minced meat: meat ribi, stewed cibula, matza (bread) - after having entered the native land, pass it through a meat grinder with a fine nozzle. Add eggs, strength, pepper for relish. Mix it up resolutely.
At the bottom of a spacious casserole, we cut it off earlier with a swimmer, spinal brushes and cover it all, cut with circles, carrots and beetroot.
Ribi shkir, fill with minced meat and brush in a frying pan with additional olive oil, from both sides.
Heads: stuff with minced meat, open the base, and also brush the sides with minced meat.
Smeared shmatki, ruchnenko wilted at the pan, on the sheep's pillow. Pour with dill, add salt, for relish, spices, cover with a lid and stew, on a minimum fire, 2.5-3 years, after boiling.
I’m ready to take the fish out of the fire, cool it to room temperature, put it on a dish, decorate it with vegetables and pour it with broth. Refrigerate at the refrigerator until the broth is completely overcooked.
Savory!