Article Contents

  • 1 nuances of cooking stuffing of different fish
  • 2 Why a whole bird is better than fillets
    • 2.1 How to cut fish
  • 3 Step recipe fish dumplings

nuances of different cooking minced fish

fish ravioli recipe depends on what it views you choose to use: one fish fatter, the other - a lean one - skinny, the other - no, etc..

  • pike and perch. recipe for ravioli from a pike, as well as the recipe for dumplings of pike perch, is somewhat complicated by the fact that these species of fish is very small and dense scales, which is difficult to clean.And if with the pike still possible to remove the scales, armed scaler (a special device, like a small grater), then with walleye easier carefully remove the skin and discard.In addition, pike and walleye are so many small bones and remove them all simply impossible.Therefore, once you separate the backbone, ribs and fins, just skip the fillets through a meat grinder twice to grind bones.The meat of these fish a bit dry, so
    beef can add a little lard (about one fifth of the total) or fried in vegetable oil onion.
  • Som. This fish is beautiful in that it does not have small bones, and she is very fat.Therefore, the recipe ravioli of catfish do not need to supplement any fat - enough onions and spices.Note that unlike other types of fish, catfish in most part of the fat - not abdomen and tail.
  • salmon and trout. recipe for ravioli with salmon and trout - perhaps the easiest, because it is so tasty fish itself, which does not require additional effort (especially since there is no small bones in it).Just cut into small pieces of fillets (we recommend not to spoil the texture of the meat grinder), add the onions with spices and mincemeat is ready.
  • chum and pink salmon.This fish average fat content, and its fibrous meat in moderation.Feature recipe ravioli with pink salmon that you need to keep a balance of fat and soft meat in the stuffing (in the same way as in the recipe ravioli of chum).It needs an individual approach.If you went to a female, then most likely, it will not be very greasy (males usually fatter), and you can add a little minced lard.

Minced fish for preparing dumplings in two ways: manually or grinding in a meat grinder.The method depends on the preferences of the cook and the type of fish (if a lot of small bones, it is best to mince fine mesh).

Why a whole bird is better than fillets

Of course, there is always the temptation to buy a ready-made frozen fillets (the more so because it is rapidly thawed) and immediately begin to prepare, without wasting time on a breaker.But the dumplings with minced fish it is better to cook from whole fish.What are its advantages:

  • whole bird with a head cheaper;
  • on it is not a thick layer of ice, as fillets;
  • in nepotroshenoy fish eggs can be found (it's great complement beef);
  • of the head, spine, tail and fins, you can cook a delicious soup for ravioli or soup.

How to cut fish

  1. defrosted carcass clean of scales usual sharp knife or a scaler, starting from the tail.It is equally easy to clean serrated vegetable knife.Make sure that no more scales on the belly and around the fins.
  2. gutted carcass: insert the tip of a sharp knife into the anus and make the cut to the head, not plunging the knife too deep to prevent damage to the gall bladder (otherwise the meat will be bitter).
  3. Carefully remove the entrails, without squeezing them.Separate the liver and fat strips.On the walls of the abdominal cavity, remove the black film, if any.
  4. kitchen scissors, remove the gills from the head, carcass rinse under running water.Separate the head and the tip of the tail and fins - they come in handy for the broth.
  5. Make fillets: long knife swipe in the direction from head to tail along the spine, thus separating one half carcass.Then, in the same movement separate the second fillet.Remove your fingers or tweezers edge (of course, you can simply cut off along with part of the peritoneum, but we do not want to throw out a gentle abdominal meat).
  6. skin can be removed, but not necessarily (under it is a lot of tasty fat).
dumplings with red fish (eg, salmon or pink salmon) are well supplemented with soy sauce.It can be added directly into the stuffing, or submitted separately to the finished dumplings.

Step recipe fish dumplings

Calorie dumplings fish will depend on its type and the fact that more than fish you put in the stuffing.For example, ravioli with fish and fat will be much calories than just fish, but in any case, less calories than pork or lamb.

you need to test:

  • flour - 3 cups;
  • eggs - 2 pieces;
  • water - 1 cup;
  • vegetable oil - 2 tablespoons (dough elasticity);
  • salt - 1 teaspoon.

For the filling you need:

  • fish fillet - 1 kg;
  • bacon (optional) - 200 g;
  • onions - 2 large heads;
  • Garlic - 2 cloves;
  • salt, spices - to taste;
  • lemon juice - 1 tablespoon;
  • fresh dill.

Preparation

  1. Prepare the dough: pour into a bowl of warm water, break the eggs into it, add salt and vegetable oil.Stir until completely dissolved salt.Gradually pour the sifted flour and knead the dough.Knead for about 10 minutes before the elasticity (and inside should be no air bubbles).Put the dough for 30 minutes to gluten swollen.
  2. How to cook the stuffing for ravioli with fish depends on its species.If you have oily red fish or catfish, simply chop fillet small cubes.Or you can chop of the knife, and the part of the crank on the grinder.More than bony fish (pike, perch) requires two grinding in a meat grinder on a fine grid, to recycle all the small bones.If you think dryish fish, minced fish recipe for ravioli allows adding fat scrolled in a meat grinder.
  3. Add the chopped onion, garlic, lemon juice, seasoning for fish and salt to taste.Stir the chopped fennel (parsley is not always goes well with fish, so if you decide to add it, be careful).
  4. If you want something special, you can cook the dumplings with a fish and mushrooms - mushrooms will add a spicy touch to your dish.Soak them for 1 hour, then boil until soft.Chop and fry the onion in vegetable oil, add the minced meat.
    Be ready beef in the refrigerator for 30 minutes.
  5. If you have used for ravioli whole fish rather than fillets ready, you have a great opportunity to make a delicious broth.Boil in salted water the head, tail, fins and spine - about 20 minutes after boiling (time depends on the size of the head).Strain the stock through a fine sieve (there may be a bone).The head and fins do not throw - they, too much meat, you eat with pleasure the next day.
  6. Roll out the dough into a thin layer (the thinner the better) and cut glass or metal form of the same circles.Spoon stuffing dumplings and sculpt any form convenient for you.
    Cook tortellini in broth or just water for 5-7 minutes.Before serving, they can pour melted butter or sour cream.Sprinkle with fresh herbs.

recipe for ravioli with fish is not as complicated as it might seem at first glance.Feel free to get down to business, and you will get not just tasty but also very useful fish dish for the whole family.