Baked fish sausage from pollock
4 servings
80 minutes
Baked fish sausage made from turbot is a refined dish of European cuisine that delights with its taste and original presentation. It originates from the traditions of preparing stuffed fish, where the skin was used as a natural casing for tender filling. Turbot, known for its juicy and tender meat, is perfect for this preparation. The baked fish sausage has a rich, delicate flavor with subtle creamy and spicy notes due to the addition of milk, herbs, and spices. The sour cream-mayonnaise glaze gives the crust an appetizing golden crispness. This dish will be a worthy decoration for a festive table and pairs wonderfully with fresh vegetables and herbs. Serving it can highlight the coziness of home cooking and the mastery of culinary art.
1
Clean the burbot from scales, cut off the head and fins, leave the tail.
- Greenling (terpug): 1 piece
2
Carefully make circular cuts to separate the meat from the skin.
3
Carefully remove the skin like a 'sock' up to the tail, and cut the spine at the tail end.
4
Set the tail aside. Cut the fillet from the bones and pass it through a meat grinder.
5
Add previously soaked bread in milk, finely chopped onion, and herbs to the fish mince.
- White loaf (baton): 120 g
- Milk: 200 ml
- Onion: 1 head
- Fresh herbs: to taste
6
Crack an egg, add salt and spices, and mix well.
- Chicken egg: 1 piece
- Salt: to taste
- Spices: to taste
7
Carefully fill the skin of the turbot with a homogeneous mass, avoiding any ruptures of the shell.
8
Place the stuffed turbot in a greased form and coat it with a mixture of sour cream and mayonnaise.
- Mayonnaise: 50 g
- Sour cream 10%: 50 g
9
Bake the fish at 180 degrees for about 1 hour.
10
Serve the fish sausage at the table, sprinkled with fresh chopped herbs.
- Fresh herbs: to taste
