Gefilte fish - recipe

CMC-HJXT0804F

PREPARATION METHOD: Clean the fish from scales and, without cutting the abdomen, rinse. Make an incision around the head, separate the skin from the pulp and carefully remove it, like a stocking. Cut through the vertebral bone in the tail part, but so that the tail does not separate from the skin. Remove the entrails, rinse the fish. Separate the pulp from the bones, pass through a meat grinder, mix with soaked in milk and squeezed bread, pass through a meat grinder again. Add the remaining milk and egg to the resulting mass, mix. Finely chop one onion, chop the other into large strips. Cut the carrots into slices. Add finely chopped onion, salt to the mass, mix. Fill the skin of the fish with minced meat. Pour water into a bowl, place a steam plate, put coarsely chopped onions and carrots, place fish on top, add bay leaf and pepper. Press the buttons "MENU / SELECT" and "ENTER" , select the program "STEAMER" , set the time 30 minutes and the 2nd temperature level. Press the "START" button .