Steam fish knals are not only very tasty, delicate, but also useful. After all, dishes cooked on steam, completely retain all the useful properties and vitamins. These fish balls can easily be given to even small children, as well as to eat by themselves, completely without worrying for their figure.
Pike knifes
Ingredients:
- fillets of pike - 1000 g;
- fillets of sea bass - 700 g;
- fillets of cod - 700 g;
- onion - 4 pcs .;
- carrots - 5 pcs .;
- egg - 5 pcs .;
- powdered sugar - 3 tsp.
- salt - 1 teaspoon;
- mats - 1 tbsp. a spoon;
- water 170 ml;
- paprika, white pepper - to taste.
Preparation
For the preparation of steam knele all fish are cleaned, washed, separated from the bones and crushed with a blender or twisted through a meat grinder to obtain a homogeneous mass. Next, take the carrots and onions, clean and twist together with the fish again. After that, we shift the prepared forcemeat into a large bowl. We add chicken eggs here and mix everything well. Next, sprinkle a little salt and sugar, continuing to stir well until the minced fish is completely homogeneous and smooth. Gradually, a thin trickle pour into the mixture of ice-cold boiled water, add matzo and again carefully mix. Mincemeat should be very dense as a result, so that small oval identical fish balls can be dazzled.
Then take 2 pots, fill them up to almost half with cold water. In each we add a small onion cut into small cubes and a small carrot. If you want, you can throw peeled skins from the fish in the pan to give the broth a more intense flavor. Well sprinkle everything with a spicy paprika, put salt, powdered sugar and pepper to taste.
Then with wet hands take a little fish mass and sculpt small balls, folding them on a wooden substrate. Then gently throw them into the boiling broth, do not fully cover the pan with a lid and cook everything for 2 hours over low heat. After that, leave the fish balls in the saucepan with the broth for about 10 minutes, and then gently spread them into the sap bowls, and gently straining through the cheesecloth, pour the cooked broth over the fish tunnels so that it covers them a little. We let the dish cool completely, sprinkle with herbs and serve it on the table.