CookEat Recipe
Polish Whole Fish Filled with Its Mince
A whole fish skin carefully filled with its minced flesh, onion, soaked bread and eggs, gently poached with lemon.
Method
Steps
Step 1
Have cleaned fish opened along backbone and flesh and bones removed while skin remains intact head to tail. Refrigerate skin and flesh.
Step 2
Soak bread in milk and squeeze dry; soften chopped onion in half the butter.
Step 3
Chop fish flesh finely, combine with onion, bread, eggs, parsley, salt, pepper, clove and nutmeg.
Step 4
Fill skin loosely and secure opening with kitchen-safe stitching or ties.
Step 5
Simmer sliced onion, lemon, parsley and remaining butter in measured water.
Step 6
Lower filled fish gently and poach until the thickest filling reaches 74 °C. Rest briefly and serve hot, or cool promptly before cold service.
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