I suggest you to get acquainted with an interesting recipe for a festive table ... The highlight of our dish is not only a delicate taste and amazing aroma of the Kushan ... The most important thing is that this recipe you can use a large fillet of any fish - pike, heck, pollock ... With all the modesty of ingredients - fish, rice, mushrooms; And the extreme ease of preparation - the dish is very worthy. It looks great on the festive table! Stuffing, of course, may vary depending on the taste of the hostess! Try to cook such a fish - you will not regret ...
Ingredients:
Products:
white fish fillet - 2 pcs;
rice - 100 gr.;
champignons - 300 gr.;
onions - 1 pc.;
cheese - 100 gr.;
greens (dill, parsley, green onions), salt, pepper - to taste;
vegetable oil - for frying.
Tags dishes: Hot dish, for lunch, for dinner, festive dish, another taste baked in the oven.
1 We connect boiled rice, roasted with onions mushrooms and finely chopped greens. Solim and Pepper. 
2 Measure the filling. 
3 on foil, lubricated with vegetable oil, lay out one piece of fillet. We distribute filling. 
4 On the second piece of fillet make a shallow over Ø Cooking pike stuffed whole
Stuffed fish is usually prepared from large species - pike, carp, cod: It is more convenient to remove the insides and bones. Stuffing for such fish is made by two main ways: either just fill the carcass with minced meat out of finely chopped and seasoned with salt and pepper pulp, or add to mince other products - vegetables, mushrooms or even nuts.
Now the recipes of stuffed fish can be found in the kitchen of various peoples, but initially this dish was prepared in Jewish families. It is believed that it appeared "thanks to" religious prohibitions: according to Torah, the Holy Book of Jews, on Saturday (Sabbath) is strictly prohibited from carrying out any work, including to cut and choose from food bone. The fish, filled with soft minced, can be very easy to eat hands, without the help of a knife. And this did not contradict the religious regulations.
Processing fish for stuffing whole (see section 2.1.3) (Fig. 2.11)
Cutting the pulp to separate from the bones, to connect with a packed onion, garlic, clouded in water (milk) and unpressed wheat bread without a crust and skip through a meat grinder (in a blender).
Add soften margarine, eggs, salt, pepper, mix (beat slightly).
Fig. 2.11
The resulting minced fill the skin of the pussy (not tight, otherwise the skin burst with heat treatment) with a spoon or with a confectionery bag (Fig. 2.12).
Put the head.
Wrap it in the gauze (foil), to bandage with twine (Fig. 2.13).
Ø Carp stuffed buckwheat
Carp - truly folk fish. First, it is practically always on sale, secondly, it is relatively inexpensive and, finally, pleases with its delicate taste. But he has one big drawback, more precisely, a lot of a lot of small bones, which in the carpe not read. Legends go that in China, the cooks take them out by tweezers. There is a significantly less labor-intensive way to reduce the number of small bones in the carpe. To do this, it is necessary to make fish on sides of the fish diagonal slots to a depth of about 0.7 cm, after which rub it with salt. In the oven salt and high temperature dissolve small bones.
Carp cleanse from scales. Make a longitudinal incision on the trouser in the direction of the head to the tail (Fig. 2.14), remove the insides. A sharp knife or culinary scissors remove the gills. Head and tail do not cut off.
Fish is thoroughly rinsed. On the sides make thin cuts in the form of a mesh.
Buckwheat cereal to go through, pour out on a hot frying pan and roll 1 min. (Fig. 2.15), constantly stirring. Cook under the lid until all the water is absorbed. Cropa must be a bit unsung.
Clear onions, cut into thin half rings and fry in vegetable oil until golden color. Clear and grind garlic. Add a buckwheat porridge to the pan with a bow and sour cream. To stir thoroughly.
The resulting mixture is evenly peeling the carps from the tail to the head (Fig. 2.16). Minced must be laid as close as possible.
Ø Dorado stuffed
In the treated fish, make a deep incision on the back, cutting the ribed dice along the spine
Break (cut) spine at the tail and head, remove it
Remove through the resulting hole of the inside, rinse
From the head remove, gills and eyes
Prepare minced and fill them with fish.
Ø Pike perch stuffed
At the cleared of scales and wrapped in a pike perch, separate the head and rinse. Then, from within a carcass, cut the rib bones and separate them together with the ridge bone, without damaging the skin. Cut the flesh, leaving it on the skin with a layer of 0.5-1 cm.
For minced meat: Cut pulp, passerous onions, garlic, clumsy in water (milk) Wheat bread (from flour not lower than 1 grade) Skip through a meat grinder, add soften margarine, eggs, salt, ground pepper, mix.
Carcass fill the minced meat, give it the shape of a whole fish. Use to allow.
Ø Sazan, carp, cod (unplanned slices) stuffed
Prepared non-refined fish cut into portion slices. From each piece cut the flesh, without damaging the skin and leaving the spine. Fill the pieces of minced meat. Use to allow.
For minced meat:cut pulp, passerous onions, garlic, clouded in water (milk) Wheat bread (from flour not lower than 1 grade) Skip through a meat grinder, add soften margarine, eggs, salt, ground pepper.
Ø Fish fillet stuffed
Sudak (perch, Sazan, Cod, Merling, Captain Fish) → Process on fillet with skin without bones → Share minced → Collapse with a roll (to save the shape to cut the skeps or wrap in foil, food film)
For making minced meat:cut the ¼ part of the pulp from the treated fish → Skip through the meat grinder → Add Passionate onions, finely sliced \u200b\u200bboiled mushrooms, eggs, salt, pepper → Connect with milk sauce (for communication).
Ø Fish fillet stuffed with spinach
Ingredients:
· 
Marine fillet 1 pc.
· Spinach beam
· Tomato 1 pc.
· Yolk 1 pc.
· Olive oil to taste
· Dill a few twigs
· Salt, pepper to taste
· Creamy butter 25 gr.
· A nutmeg to taste
· Mustard 1 tsp.
Cooking:
Marine fillet without leather and bones will slightly repel, salt and pepper, sprinkle with a squeezed nutmeg (Fig. 2.19).
Spinach cut and fry on cream oil, slightly gnawing. Share the roasted spinach in the middle of the prepared fillet (Fig. 2.20).
Collapse fillet with a roll, tie into a thick thread, (wrap in food film, food foil) so that the fish roll does not collapse (Fig. 2.21)
Use for baking, allowing.
Fig. 2.21
! Spinach is preferably fresh, of course, but it is possible to replace fresh on ice cream.
Ø Salmon Carpacho
Fish to handle on pure fillet, remove intermushkinny bones and roll with a roll, wrap in food film and withstand 20 minutes in the freezer.
Ø Fish fillet roll
Fish to handle on fillet with skin without bones, slightly repel, sprinkle with salt, pepper, roll with a roll (to save the form to cerencing skeps or wrap in foil, food film). Use for allowing, baking.
Ø Home rolls
Prepared fish to be separated on fillet without skin and bones, cutting down the knife under the oblique angle, to pieces with a thickness of 4-5 mm, salt, collapse as a roll. Then moisten in the egg, to be branched in breadcrumbs mixed with the grated cheese.
Use for fryer fryer.
Ø Original cutlets
Per 1 kg of fish (heck, shallow cod, small perch, etc.) - 0.5 cups of boiled necks of shrimp, 0.5 cups of milk thick sauce, 1 turn onion head, 2 boiled eggs, 0.25 lemon, 1 Art. Spoon flour, 1 egg for spine, 0, 5 glasses of grated wheat bread.
In carcasses, fish without a head cut off the tail part (approximately 4-5 cm), cut the fish from the side of the abdomen from two sides of the vertebral bone, remove it and rib bones, resulting in two filateer's skin. "Fileiki" slightly repel, sprinkle with salt, pepper, sprinkle with lemon juice, put mince with one of them, close the second, to form a fish in the form of cutlets, to be in the flour, moistened in the egg. Use for fryer fryer.
For minced meat:the onions are finely chopped fry, along with small pieces of pulp fish left after cutting, neck shrimps, cool, add chopped boiled eggs, thick milk sauce, salt, spices.
Ø Zrazy Donskie
From the prepared fillet without skin and bones or without skin and cartilage cutting wide portion pieces, slightly repel to 5-6 mm thickness, salt, sprinkle with pepper, put mince to the center, form the products of the oblong shape, to be placed in the flour, in white breading. Used for fryer frying.
For minced meat: Onions chopping, spastern, cool, add wheat crunches, boiled chopped eggs, chopped parsley (dill), salt, pepper.
naberezhnye Chelny
2015- 2016 academic year
PM.01 "Organization of the cooking process and preparation of semi-finished products for complex culinary products"
Topic 1 Preparation of meat swinkers
| Number of pcs, kg, l | Note | Signature of the head | ||
| 1. Preparation of the workplace | 10 min | - | ||
| 2. Production task: | ||||
| 2.1 Cutting meat | 50 min | 5 kg | Meat shop; Knife with / m, board with / m | |
| 2.2 Slicing of Luca | 40 min | 3 kg | Meat shop; Knife with / o, board with / o | |
| 2.3 Formation of Cotlet | 30 minutes | 800 pieces | Meat shop | |
| 2.4 Formation of fish boiler | 40 min | 600 pieces | Meat shop | |
| 2.5 | ||||
| 3. Reference workplace | 40 min | - | Meat shop | |
| 1 C. | - |
1) To study the technology of cooking "meat of swivel carrots" (according to the task) on the collection of recipes, draw up a table of operating actions to prepare "meat of swinker carrots".
(Name of P / f)
Table 1-table of operational action
Topic 2 Preparation of nodes. Singing semi-finished beds from nodes
Tasks of educational and production work
| Tasks of educational and production work | The time spent on the task, min., H. | Number of pcs, kg, l | Note | Signature of the head |
| 1. Preparation of the workplace | 10 min | - | ||
| 2. Production task: | ||||
| 2.1 Cutting meat | 1 C. | 5 kg | Meat shop; board; knife | |
| 2.2 Slicing of Luca | 40 min | 3 kg | Meat shop; board; knife | |
| 2.3 Cutting Case Course | 50 min | 50 pieces | Meat shop; board; knife | |
| 2.4 Formation of Cotlet | 40 min | 700 pieces | Meat shop | |
| 2.5 | ||||
| 3. Reference workplace | 30 minutes | - | Meat shop | |
| 4. Filling the tasks of the class | 1 C. | - |
1) To study the technology of cooking aiform (according to the task) on the collection of 2011 recipes, make the calculation of products in 2 column, to issue table 2.
Table 2- Calculation of products for the preparation of P / F by 15 servings
"Wen from beef"
(Dishes Name)
Topic 3 Mechanical processing of pike perch.
Cooking Fish Stuffed Fillet
Tasks of educational and production work
| Tasks of educational and production work | The time spent on the task, min., H. | Number of pcs, kg, l | Note | Signature of the head |
| 1. Preparation of the workplace | 10 min | - | Meat shop | |
| 2. Production task: | ||||
| 2.1 Cutting Luca | 1 C. | 4 kg | Meat shop; board; knife | |
| 2.2 cutting meat | 1 C. | 5 kg | Meat shop; board; knife | |
| 2.3 Cleaning Fish | 40 min | 3 kg | Meat shop; Bath: scissors | |
| 2.4 Scripping of the liver | 50 min | 2 kg | Meat shop; bath; knife | |
| 2.5 | ||||
| 3. Reference workplace | 30 minutes | - | Meat shop | |
| 4. Filling the tasks of the class | 1 C. | - |
1) To study the technology of cooking "meat of swivel carrots" (according to the task) on the collection of recipes, make a technological scheme for the preparation of "meat of swinker carrots".
(Name of P / f)
(See Appendix A)
| | | Next Lecture \u003d\u003d\u003e | |
