Fish day in my kitchen

Let it be Tuesday, for example – you want to break the rules! Because when cooking the following delicious fish dishes one cannot deviate from the prescriptions even one step: in the first case it is determined by the antiquity of both the name and the dish itself, in the second – by the conservatism of the Odessa grandmothers.

Veal

Divide pike or pike-perch fillets this is ideal, but you can also take cod or perch into 4 pieces. Dice one fourth of the stuffing, put the rest of the fillet through the mincer 2 times, add salt, pepper, a little cream and whisk the mass with a spatula. From the chopped fillet prepare the stuffing: poach it together with seasonings and finely chopped onions in any broth or just water.

Cool stuffing, add lemon juice and herbs. Make a cake out of the whipped mass, put the filling in the middle, roll everything into a ball, wrap it in a cloth napkin or three layers of gauze, and cook in broth or water for about half an hour. Take out of the napkin, cool, slice and serve with horseradish, lemon and mayonnaise as a cold appetizer.

Grandma’s secrets: you can add to the stuffing fried onions, chopped hard boiled eggs, mushrooms, olives separately.

Forschmak

Grind herring fillet on a mincer. Soak white bread in milk and squeeze it out. Finely chop onions and scald them with boiling water, grate peeled and sour apples with a fine grater and splash with lemon juice. Crush some boiled egg yolks with a fork and set aside some for decoration. Mix everything, add a little butter or margarine and whisk the whole mass. Make one or several “fish” from the obtained pâté, sprinkle them with mashed egg yolk and finely chopped greens. Lemon juice is good as a condiment for this dish but not vinegar ! and grated ginger root.

Granny’s secrets: do not be lazy to find for this dish exactly antonovka apples. If the herring is very salty, soak it in milk or cold tea for 1 hour.

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