Stuffed fish

Method:

1. Take the whole sander, carp and pike. Gill and gut them, remove the eyes.

2. Skin the fish, sparing a thin layer of subcutaneous fat.

3. Cut the skin in 6x7cm rectangles.

4. Separate the fillet from bones and fins. Use fish bone tweezers if necessary. Be sure to remove even the smallest bones.

5. Thinly slice the onions and put them in a sauté pan with a thick bottom. Pour the oil and sauté over the lowest heat. Keep stirring. The onions should gradually become jellied.

6. Grind the fish fillet in a meat grinder with a fine plate, one time only. Feed the cooled onions and milk-soaked soft part of the white bun through the meat grinder together with the fish.

7. Add 4 yolks, 5 eggs, the salt and the semolina to the stuffing. Incorporate the butter, brought to room temperature.

8. Mix the stuffing with your hands. It is recommended to wet hands with cold water first.

9. Allow the ready stuffing to rest in a fridge for 30 minutes; cook the fish meanwhile.

10. Use a big sauté pan. Layer the fish bones first, then the beetroots, chopped into 2x2cm dices. Pour the water over to cover both the beetroots and the bones, bring to the boil. Remove the scum, add the bay leaf, the black peppercorns, the allspice and the salt. Cook the broth for 30 minutes over the low heat.

11.Take the stuffing out of the fridge, split it in oval balls of around 150g each. Use some stuffing to fill the fish heads. Use the yolk to stick pieces of the skin to the remaining oval balls. Each oval ball should be completely covered with the skin.

12. Strain the broth (we don't need the bones any more).

13. Put the fish balls and heads in the sauté pan. Add the diced potatoes, cooked beetroots and carrots. Pour the ready broth in, it is important to preserve the integrity of the balls. The broth should cover the fish. If you don't have enough broth, add some water.

14. Close the sauté pan with the lid, reduce the heat to the minimum and leave for 1.5-2 hours.