Stuffed rudd

Until recently, when I was preparing gefilte fish, then choose the larger specimens and do not even realize that you can stuff the fish and coins. But I happened to talk to an old friend who told me that they had stuffed in Sakhalin any fish, but in special honor just fine. Indeed, why not? And I tried. The result was that the trouble with small fish no bigger than a large, fish get really soft, with a pleasant sweet taste, you can file a la carte, which is also important, besides simultaneously solved the problem of small bones. I liked it. I really hope that you enjoy and.

For this recipe you will need:
two middle rudd,
medium onion,
egg
about 50 grams of white bread,
some milk
tablespoon bread crumbs (if necessary to thicken meat)
tablespoon of vegetable oil,
salt
pepper
.

Clean the fish scale, gut, remove the gills and fins, leave tail for decoration. Remove the backbone. To do this, extend the incision through which the fish was gutted down to the tail fin, cut edges, gently separate the vertebrae from the pulp, and then cutting it and remove. Remove with tweezers and remove the rib bones. Table spoon scrape all the meat up to clear skin. Fish skin is very strong, and you spoon it does not hurt. The removed pulp disassemble, carefully remove the bones, a little salt and store in the refrigerator for 15-20 minutes to infuse. Meanwhile, soak in milk white bread, let stand for 5-10 minutes, squeeze out excess milk. Fish meat, onions and bread twice a meat grinder to turn the state of uniform stuffing. Add egg, salt, pepper and Mix to a homogenous mass. Put the stuffing for 15-20 minutes in the fridge, so that it becomes denser. If the refrigerator is not enough stuffing thick, add the bread crumbs. Sew the fish skin, leaving about 4 cm non-crosslinked, and carefully fill the fish prepared stuffing. Very tight stuff does not need to bake in the skin is not ruptured. Left for stuffing the hole can not sew. Place fish on a baking sheet or in a baking dish, brush with oil. Make a needle several punctures on each side of fish for steam to escape. Bake at 180 degrees until cooked (about an hour). Cooked fish Transfer to a serving dish, remove the strings and decorate at will. Can be served in hot or cold. Bon Appetit!